Fesenjan Recipe – Persian Pomegranate Walnut Chicken

This is a simplified recipe for an Iranian classic dish, traditionally served with rice that is slightly scorched at the bottom

Ingredients*

• 1 1/2 cups of ground walnut halves
• 3-3 1/2 pounds bone-in chicken pieces – I like thighs
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tlb of olive oil
• 1 yellow onion diced
• 1 clove garlic chopped
• 1/2 tsp ground cinnamon
• 2/3 cup pomegranate molasses
• 2/3 cup water
• A pinch of saffron and its soaking water

*To be served with rice

Directions

1. Pulse and grind walnuts until fine
2. Salt and pepper the chicken
3. On Saute, heat the oil and then sear chicken in half batches and then set aside
4. Saute walnuts in the rendered chicken fat for 3 minutes – they will get toasty with some bits stuck to the bottom of the pan
5. Stir in garlic and onion and saute for three minutes
6. Stir in cinnamon and saute for 1 minute
7. Sit in pomegranate molasses and water – Mix well. Be sure to include all the browned bits at the bottom – add chicken. MIX WELL
8. Secure LID
9. Cancel Saute
10. Select Poultry setting
11. Cooking time 10 minutes at high pressure

Traditional Irish Corned Beef Boiled Dinner Recipe

Ingredients

• 1 corned beef
• 4 cups water
• 1 bottle of Guinness beer
• 1 lb of small red potatoes
• 1 lb peeled carrots cut into 1 inch pieces
• 1 small cored green cabbage cut into wedges

Directions

1. Place the corned beef into the basket with liquid, and using Meat/Stew setting, cook for 55 minutes at HIGH PRESSURE
2. Release pressure and remove beef and tent with foil
3. Discard all but two-three cups of the liquid
4. Using the steamer basket, layer the vegetables with cabbage on top
5. Steam for five minutes at HIGH PRESSURE
6. Carve beef into 3/4 inch pieces and serve with the vegetables and spoon some liquid over all the food
7. Salt and pepper to personal taste
8. To be served with Irish Soda Bread – and I like a good grainy mustard as well

OPTIONAL: I add a little heat to the meal by including one halved green chili to the water. You can cook the beef at anytime

Portuguese Bean Soup Recipe

Like so many recipes, this soup has many variations as determined by family tradition. This is a basic recipe.

Ingredients:

• 3 smoked ham hocks
• 1.5 ounce mild Portuguese sausage
• 1/2 lb chopped ham – I find this optional
• 1 15.5 ounce can dark red kidney beans, drained
• 6 cups water
• 4 8 ounce cans of tomato sauce
• 1 cup diced celery
• 2 small potatoes diced
• 3 diced carrots
• 1/2 round onion diced
• 1 cup uncooked macaroni
• 1 cup chopped watercress
• 6 quart Instant Pot or larger

Instructions:

1. Set Instant Pot to saute. Then add water and tomato sauce and stir to combine.
2. Next add ham hock, Portuguese sausafe, ham, kidney beans.
3. Place the lid on the Instant Pot and set to sealing. Cook on manual high pressure for 35 minutes. Once complete, turn the knob to venting and allow quick release. If the soup begins to sputter out of the vent control release by slowly letting out pressure for a second or two at a time.
4. Once the pin has dropped and the pressure has released, add celery, potatoes, carrots, onion, macaroni.
5. Place the lid back on and set the valve to sealing. Cook on manual high pressure for 3 minutes.
6. Once cooking has completed, quick release. As with before, controlled release as needed.
7. Remove the lid and add in watercress. Stir to combine and enjoy!

Chicken Caccitore Recipe

Ingredients

• 6 bone-in, skin-on chicken thighs, excess fat trimmed (3 to 4 pounds total)
• Fine salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion (7 ounces), halved and thinly sliced
• 1 yellow or red bell pepper, seeded, cored and thinly sliced (optional)
• 2 cloves garlic, thinly sliced
• 1/3 cup dry white wine, such as pinot grigio, plus more as needed (may substitute low-sodium or no-salt-added chicken or vegetable broth)
• One (14 1/2-ounce) can whole peeled tomatoes, coarsely chopped (about 1 1/2 cups)

Directions

1. Pat the chicken dry. Season lightly with salt and pepper on both sides.
2. In your electric multicooker on the highest SAUTE or BROWN function, heat the oil for 3 minutes or until it starts to shimmer. Add half of the thighs to the pot, skin side down, and cook until browned, 5 to 7 minutes, then transfer to a plate. Repeat with the remaining thigh.
3. If at any point your Instant Pot shows the HOT message and shuts down, reduce the heat setting and wait for it to come back on (often it will cool down enough when you add the second batch of thighs or, subsequently, the onions). If the message persists, splash in a little wine, scraping up any browned bits. Just make sure to save 1/3 cup of the wine for pressure-cooking the chicken.
4. Stir the onions in the oil and rendered fat left in the pot and cook, stirring often, until the onions are translucent, about 5 minutes. Add the bell pepper, if using, and garlic. Cook, stirring constantly until the garlic is fragrant, 1 to 2 minutes. Stir in the wine, scraping up any darkened bits on the bottom of the pot. Return the chicken to the pot, skin side up (overlapping is okay), along with any accumulated juices. Nestle the chopped tomatoes around the thighs (they can scorch on the bottom of the pot), trying not to cover the chicken completely. Press CANCEL to turn off the heat.
5. Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time to 9 minutes. Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Never put your hands or face near the vent when releasing steam. The temperature of the meat should read at least 165 degrees when checked with a thermometer in the thickest part of the thigh, away from the bone.