Instant Pot Veggie Loaded Creamy Peanut Butter Pork

If you are looking for a FAST, SIMPLE, ONE POT Meal. I have got you covered! Thanks to Spice Shack Asian Booster Pack this recipe will not lack flavor! Honestly, I am always looking for a way to incorporate veggies into our meals and Asian food makes my job easier!. Even if you have picky eaters, this creamy peanut butter sauce will win them over. Yes, this is a great hack for encouraging kids to try new things with familiar flavors.

Feel free to play with the veggies used. Even make with ground beef, turkey, or chicken. Allergies to nuts. No worries you can use Tahini (ground sesame seeds) as a substitution!

The Sauce:

• 1 cup Coconut Milk

• 1/2 cup Gluten Free Soy Sauce

• 2 tbsp Peanut Butter (or other Nut butter)

• 1 tbsp Honey

• 1 tsp Sriracha

• 2 tbsp Rice Vinegar

• 1/2 tbsp Toasted Sesame Oil

• 2 tsp Garlic

• 1-2 tsp freshly grated Ginger

The Pot:

• 1 pound Ground Pork

• 2 Red Peppers, sliced

• 2 cups Mushrooms, sliced

• 2 cups Broccoli

• 1/2 Onion, diced

• 2 Garlic, pressed

• 1 tbsp oil of choice

• Rice, Zoodles, Rice Noodles (Your Choice)

Bringing all together:

Place the Instant Pot on saute. Add oil to pot then pork, onions, garlic. Sprinkle 1 tsp Asian basic blend and break up the pork and cook. Meanwhile, make the sauce. I put all the ingredients into a blender or mini Cuisinart and mix. I do blend then let sit for 5 minutes then blend again.

Back to the Pot. Add veggies, stir then add the sauce. Cook on manual setting for 3 minutes to cook through.

Done!

Serve over Rice, Noodles, even Zoodles

Not your Ordinary Beef & Vegetable Soup

Ingredients:

• 2-3 Garlic cloves, pressed
• 1 tsp Thyme & Rosemary each
• 1 tsp Sea Salt
• 2/3 tsp Pepper
• 1 1/2 pound Grass-fed Beef
• 3 cups Bone Broth
• 3 cups Water

• 1 1/2 cup Butternut Squash, diced
• 1 1/2 cup Sweet Potato, diced
• 1 cup Carrots, diced
• 1 cup Mushrooms, diced
• 1 Leek, diced, soaked and rinse
• 2 hand fulls of Kale, chopped
• 2 hand fulls of Swiss Char
• 1 cup Zucchini, diced

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Directions:

Preheat a large dutch oven or pot. Add a tablespoon of butter, melt and add leeks and mushrooms. Once softened then add garlic. Cook over medium heat for 2-3 minutes. Add the hamburger and cook through. Next, add all the seasonings. Salt, Pepper, Thyme & Rosemary and mix well. 

Time to dump in the remaining ingredients. Squash, potatoes, rest of veggies EXCEPT the kale and zucchini, then broth & water. Bring all to a boil then simmer for 20ish minutes till squash and potato are tender. I add the kale & zucchini last and cook for about 10 minutes more. You can feel free to add more salt or pepper as needed. 

ENJOY!

Subsitutes: If you are not a kale fan swap it out for spinach or swiss chard. You can always add or take away veggies based on your likes. You can't get soup wrong! Play with it!

Homemade Hoisin Sauce

Ingredients:

• 4 tablespoons Organic Tamari (GF)
• 2 tablespoons peanut butter 
• 1 tablespoon raw honey 
• 2 teaspoons rice wine vinegar
• 1/8 teaspoon garlic powder
• 2 teaspoons toasted sesame oil
• 20 drops Chinese hot sauce or Sriracha

MIX IT UP:

Mix together the tamari sauce, peanut butter, honey, vinegar, garlic powder, sesame oil, hot sauce and sesame oil. It will take a bit to mix together but keep on blending. You can use a hand blender as well. Store in a mason jar in refrigerator for up to a week.

Basic Teriyaki

Aug 12th, 2016

Basic Teriyaki Sauce:

• 2 tbsp grated fresh ginger root
• 6 cloves of garlic, pressed or mashed
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 2 tbsp raw honey
• 1 c. organic soy or GF tamari

Add grated ginger root, pressed garlic and all the rest of ingredients into a mixing bowl. Whisk together or use a handle emulsion blender to combine. Store in mason jar and refrigerate to use through the week. Use this sauce for marinade, stir fry, Asian noodle and more.  

Makes 2 Cups

Check out my live HOW TO video, all things Asian!

August 28th, 2016: Kristine's Bone Broth

 

Kristine's Bone Broth

Ingredients:

• Whole Chicken 
• 2-3 Whole Carrots 
• 2-3 Celery Stalks with greens tops
• 2 Large Onion
• 5 Garlic Cloves mashed
• Sea Salt
• Pepper
• Thyme 2 twigs
• Rosemary 2 twigs
• 1 TBSP Vinegar
• Filtered Water
• 2 Bay leafs
• All extra veggies or greens

Instructions:

In an Instant pot place whole chicken along with seasoning with 2 tsp Salt, 1 tsp Pepper, Thyme, chopped Rosemary. Also add carrots, onions, celery  (coursed chunked) to the pot. Put TWO of the garlic cloves in and save the others for the second stage. Add a 1/4 cup of filtered water and put on the lid of the pot and hit the chicken button and let it go! SIDE NOTE: If you do not have a instant pot you can use a crockpot the process just takes longer.

After the chicken is cook, take out of the pot and let cool on a cutting board. Once it is cooled pick off the meat and place the bones, cartilage and other items in the pot. Once all the carcass is in the pot fill with filtered water. Then proceed to add extra garlic, the rest of Salt and Pepper, Bay leaf, Vinegar and any extra ripening veggies you have on hand. This could be the ends of carrots, greens, beets, green beans. You get the point. 

Once everything is in the pot, put on the lid and do a manuel cook for 120 minutes. Once it is done and depressurized you will let cool a bit, then strain out the carcass keeping the broth. You will then place the bowl of bone broth in the refrigerator over night. This will bring the fat to the top of broth and you can skim. Then you are ready to use or freeze!!

UPDATED: December 2017

I have found to get the best result from my bone broth you need to slow cook for 24 hrs. I have found that I get the best color, flavor and most nutrients out of the bones. The above is still useable and you do get value from the broth, but the BEST is slow. So Do everything the same but on a slow cook setting in the Instant Pot.