A Life, Lived

Lemon Asparagus Risotto

Asparagus season is in full swing here in Ontario. I am doing my best to eat it a few times a week. . . supporting local farmers and all of that . . . plus it tastes AMAZING!

I made this risotto a week ago. It was quick and delicious.

The only change made to the recipe was I set the pressure for 5 minutes and not 6 - we prefer our risotto to be on the al dente side and I was worried 6 minutes would yield mushy rice. 5 was OK but I wonder if 4 might work too.

Grab some asparagus, set up your Instant Pot and enjoy!

Lemon Asparagus Risotto

2 tbsp olive oil
2 cups asparagus trimmed, cut into 1.5-inch pieces
2 tbsp unsalted butter
1 large shallot diced
2 garlic cloves minced
1 cup Arborio rice
2 cups vegetable broth
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/2 cup freshly grated parmesan

Select SAUTÉ, HIGH. Select START.

Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.

Remove asparagus and place into a bowl. Set it aside.

Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.

Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.

Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.

Secure the lid for pressure cooking.

Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.

Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.

Remove lid. Add grated parmesan and cooked asparagus.

Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.

Potato Leek Soup

This soup, cooked in the Instant Pot is a classic, elegant, yet simple soup. It has the delicate flavour of potatoes and leeks with nothing overwhelming the senses.

I'd been getting leeks in the CSA and was searching for a way to use them up and this recipe popped up.

You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.

Classic potato leek soup is often made with heavy cream and butter, but you don’t necessarily need to use them in this potato leek soup recipe.This recipes uses a small amount of butter, you could use all olive oil instead. It also calls for 3/4 cup of cream. I tasted the soup before adding the cream and thought it tasted pretty amazing as it was, then I added the cream and I have to say, I liked it better before. I'd suggest leaving it out.

Enjoy!

Potato Leek Soup

2 Tbsp Olive Oil
3 Tbsp Butter
4-5 large Leeks, about 5-6 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
2 cloves Garlic, pressed or minced
2 Tbsp Flour
5 cups Chicken Broth
1 Bay Leaf
1 tsp Salt
1/4 tsp White Pepper (or black)
1 lb Yukon Gold Potatoes, cubed
1/8 Nutmeg (optional)
3/4 cup Half and Half (or heavy cream, or for lower fat use milk)

Garnish
Chopped Chives (or parsley)
Sour Cream

Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and butter.

Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little.

Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.

Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.

Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a "burn" issue.

Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir.

Put the lid on the pot and set the steam release knob to the Sealing position.

Press the Manual (or Pressure Cook) button, and the + or - button to choose 7 minutes.

When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.

When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.

Stir in the half and half.

Taste and adjust salt, if needed.

Garnish with chopped chives and sour cream.

Serve hot or chilled. 

Tomato Vegetable Soup

When you were a kid did you ever get vegetable soup from a can?

I did and I loved it - even though I would likely not eat any of those same vegetables had they been severed to me separately on a plate. That bowl of soup was delicious and comforting.

This tomato vegetable soup recipe is a simple, comforting and tasty way to eat more veggies. When it is made in the Instant Pot it is ready in about 30 minutes.

I made it for dinner last Friday and we both were super impressed. I was also impressed that I was able to use tomatoes, beans and corn from the garden plot.

The only change I made to the recipe was to add alphabet noodles because who doesn'; need to spell words while they eat their soup? Once the Instant Pot had released the steam I dumped in 1/3 cup alphabet noodles and let is sit for 10 minutes.

Perfect.

Tomato Vegetable Soup

1/2 Tablespoon oil
1/2 yellow onion, diced
stalks celery, diced
1 cup carrots, diced
1.5 cups frozen corn
1 cup green beans (frozen or fresh)
1 can diced tomatoes (14.5 ounce)
1/2 can tomato sauce (14.5 ounce)
2 cups diced potatoes
4 cups chicken broth
salt and pepper, to taste

Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.

Add the broth, plus all remaining ingredients to the Instant Pot.

Put the lid in place, lock it, and cook for 5 minutes on manual high pressure. 

Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

This is where I added in the alphabet noodles.

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

Coconut Rice

Let me apologize right off for a crappy pic for this post. Rice is often a vehicle for other foods - in this case Vietnamese meatballs. That being said, the rice was delicious enough it is worthy of a pic of its own!

This dish uses Jasmine rice which I find cooks more quickly than other forms rice however using the pressure cooker cuts trhe cooking time even more. With a 3-minute cook time, you can have this pressure cooker jasmine rice recipe on your table in under 20 minutes.

Rice is one of my favourite things to cook in the pressure cooker! It’s fast, easy, and comes out perfectly every time.Some folks seem to have difficulty making rice in the IP but I've been lucky apparently. NOt only is it quick, I find the consistency of the cooked rice is better as well.

The recipe called for garnishing with toasted coconut. I skipped that step because of 'Mr. Toasted Coconut hater'. I did add chopped cilantro and we loved it.

Enjoy!

Instant Pot Coconut Rice

1 1/2 cups jasmine rice
1 can (14 ounces) unsweetened coconut milk
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
Toasted coconut, optional, for garnish

Rinse rice in cool water until the water runs clear. Drain the rice in a colander or sieve.

Add the rice, coconut milk, water, sugar, and salt to the pressure cooker pot. Stir until sugar is dissolved. Lock the lid in place. Select High Pressure and 3 minutes cook time.

When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release.

Carefully remove the lid and fluff the rice with a fork.

Spoon the rice into a serving bowl. Sprinkle with toasted coconut before serving, if desired

Instant Pot Rotisserie Chicken Noodle Soup

Long time readers know I am not prone to hyperbolic statements. This is by far the best soup I have made lately. In fact, if you don't already own an Instant Pot I'd buy one just to make this soup.

This recipe (posted on the Dad Cooks Dinner blog) takes longer than most Instant Pot soup recipes because you're not making this soup with store bought broth or that bottled bouillon powder. There are two steps - in the first you make a super rich and flavourful bone broth from a store bought rotisserie chicken. The second step is quicker - you use the broth to make an amazing soup.

Because of the way the recipe is structured you can split it over two days. I made the broth on one day, refrigerated it and then the soup the following day.

There are only two tricks to this recipe:

1. Save the breast meat for the soup. Pressure cooking the pulls the flavor out of the bones and meat into the broth, leaving the remains spent and dull. That’s why I reserve the chicken breasts, saving them for the soup.
2. 1 cup of egg noodles isn’t going to seem like much, but they expand and suck up a remarkable amount of broth. Don’t add more noodles or you’ll end up with a noodle stew, not soup.

So, are you ready for homemade chicken soup, in the Instant Pot, from scratch? Pick up a rotisserie chicken and you're ready to go.

Enjoy!

Instant Pot Rotisserie Chicken Noodle Soup

Rotisserie Chicken Broth

1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
Juices from the rotisserie chicken container
1 onion, peeled and halved
1 carrot, scrubbed and cut in half
1 stalk celery, cut in half
2 bay leaves
1 teaspoon fine sea salt
8 cups water

Rotisserie Chicken Noodle Soup

1 tablespoon butter
1 medium onion, chopped
1 large carrot, peeled and sliced ½ inch thick
1 stalk celery, sliced ½ inch thick
½ teaspoon< dried thyme
½ teaspoon< fine sea salt
8 cups of Rotisserie Chicken Broth (from above)
4 ounces baby red potatoes, quartered
1 cup wide or extra-wide egg noodles
Breast meat from the rotisserie chicken, shredded
1½ teaspoons fine sea salt
¾ teaspoon fresh ground black pepper
Minced parsley for garnish

Pressure cook the broth for 60 minutes with a Natural Pressure Release:

Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken - it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.

Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the butter and melt over sauté mode (medium heat for a stovetop PC). Add the onion, celery, and carrot, and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Stir in the potatoes and the egg noodles.

Pressure cook the soup for 4 minutes: Pour the rotisserie chicken broth into the pot, lock the lid, and pressure cook for 4 minutes on high pressure (same timing for both Instant Pot, electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)

Add the chicken and season the soup: Stir in the shredded chicken breast meat, fine sea salt, black pepper, and parsley. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, and serve.

Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup is a delicious and hearty soup that is not only made for pennies but also cooks up in record time thanks to the pressure cooker.  Made with dried beans, a rich stock, and a leftover ham bone, this soup is filled with incredible flavor and comes together effortlessly. 

Making this soup in a regular pot would take half a day but in the instant pot it is done in 90 minutes. One of the things I have learned since I got this appliance is it is amazing for cooking dried beans. In fact, I won't cook them any other way.

Normally I'd make a soup like this with a leftover ham bone however i hadn't had a ham for awhile so I used a pork hock instead. This likely resulted in a more flavourful and meaty soup but I wasn't complaining.

The quantity of soup made is less than other instant pot soups that I have made - likely because the dried beans suck up a lot of the liquid. We had enough to enjoy at dinnertime and two containers went into the freezer. Paul commented that this was disappointing because he wanted more. I guess that is high praise.

I followed the recipe (originally from a blog called A Mind 'Full' Mom) exactly as printed (ha - rare for me)

Enjoy.

Instant Pot Ham and Bean Soup

½ tablespoon canola or olive oil
½ cup diced onions
2 stalks celery thinly, sliced
½ cup diced carrots
2 garlic cloves minced
2 cups chicken stock or additional water
2 cups dried white northern beans
4 cups water
1 ham bone or smoked ham hock
6 ounces tomato sauce
1 bay leaf
1 sprig of fresh thyme
1 teaspoon seasoned salt
1 teaspoon pepper

Turn Instant Pot to saute and let heat up for a minute or two.

Add in oil, onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Add in garlic and saute for another 30 seconds. Turn instant pot OFF.

Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.

Rinse the dried beans and look through beans to be sure there are no stray rocks.

Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.

Place lid on pressure cooker and turn vent knob to sealed. Set cook time to 45 minutes on HIGH pressure. (Hit manual/pressure cook button and then use +/- keys to adjust time to 45 minutes).

After cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.

Open lid and remove ham bone, bay leaf, and thyme sprigs.

Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.

Instant Pot Tuscan Chicken

It is sort of fitting that I follow up my last post with this one. LOL

Let me say right away - the only thing Tuscan about this recipe is the name. That is it. If you can get past that you'll be in for a treat. I confess, it has taken me three years to get past the name thing.

This recipe is a copycat recipe of sorts of an Olive Garden dish. I know, I know. I've never tried it myself but tons of people rave about it so there you go.

Using the instant pot means you'll have this dinner on the table in less than an hour. In fact, I made it on a day where I got sidetracked and forget to get dinner started. I was about to pull some leftovers out of the freezer when I decided to give it a shot. I am glad i did because it really is quick and delicious.

The chicken is juicy and moist with a garlic infused sauce with the tang of sin dried tomatoes and spinach.

Enjoy.

Instant Pot Tuscan Chicken

1 tablespoon sun dried tomato oil from the jar
3 tablespoons butter
2 pounds (900 grams) chicken breasts skinless and boneless
1 teaspoon salt divided
¼ teaspoon ground black pepper
5 cloves garlic minced
½ cup chicken stock
1 teaspoon Italian seasoning
¼ teaspoon chili flakes
½ cup sundried tomatoes chopped
1 cup heavy cream
½ cup parmesan
2 cups baby spinach leaves

On the Instant Pot choose the SAUTE setting. Heat the oil and melt the butter.

Season the chicken with salt and pepper, and cook the first side for 2-3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 more minutes.

Add minced garlic to the pot, and cook for 30 seconds or until fragrant.

Add chicken/vegetable stock and deglaze the pot by removing any bits stuck to the bottom of the pot, these bits contain a lot of flavor that will enrich the cream sauce. This step is also important to avoid getting the BURN message.

Season with Italian seasoning, salt, pepper, and chili flakes.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure/8 minutes if using bone-in chicken thighs. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, take the chicken out of the pot onto a plate and set aside.

Choose the SAUTE setting, stir in the heavy cream and the freshly grated parmesan.

Add chopped sundried tomatoes, and spinach leaves to the pot. Switch off the SAUTE setting, and allow the spinach leaves to wilt.

Put the chicken back in, and spoon the cream sauce over it. Serve over buttered pasta or rice with extra grated parmesan cheese.

Sloppy Joes

Depending on where you live, a "Sloppy Joe" can mean many different things. The Sloppy Joe I love is the one I'm presenting here—a sweet and tangy ground beef concoction that you ladle onto a hamburger bun.

It's a mess. Intentionally so. Even though it's in a bun, it must be eaten with a fork.

It's also a delicious mess!

Lots of people open up a can of sloppy joe mix, dump it in some sauteed ground beef and call it dinner. Trust me on this - it is easy to make and the flavour is far superior.

Most recipes take close to an hour. Using the instant pot means dinner is ready in 20 or so minutes.

Now you notice right away from the pic below that there is something not quite right about our sloppy joes . . . I had to serve them on a bagel half because the brioche hamburger buns that I had purchased went into that black hole of small food items. We looked everywhere for those buns to no avail. The bagel was a bit more challenging to cut and eat but it's bread so i guess all was OK.

Whatever. You'll enjoy these, bagel or hamburger bun.

Oh yes, you'll also notice that I sprinkled some grated cheddar cheese on top . . . everything is better with cheddar in my book!

Enjoy.

Sloppy Joes

1 tablespoon vegetable oil
1 small yellow onion finely diced
2 celery stalks finely diced
1 small green bell pepper diced
3 cloves garlic minced or put through a garlic press
1 ½ pounds lean (93%) ground beef
1 cup tomato sauce
¾ cup ketchup
½ cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons firmly packed light or dark brown sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons cornstarch, optional for thickening
2 tablespoons warm water, optional for thickening
6 hamburger buns, split and lightly toasted

Select the sauté setting and adjust it to high (more). Add the oil to the pot. When it shimmers, add the onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the beef and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the tomato sauce, ketchup, water, Worcestershire sauce, vinegar, brown sugar, chili powder, salt and pepper. Stir to combine.

Lock the lid into place and turn the valve to “sealing.” Select pressure cook (manual) and program for 10 minutes at high pressure. When the cook cycle completes, allow the pressure cooker to cool without venting steam for 5 minutes. It's fine if the keep warm setting turns on. After 5 minutes, turn the pressure release valve to “venting” to manually release the steam. When the pressure valve drops, carefully remove the lid. (Always remove the lid away from your face.)

Stir the Sloppy Joe mixture. You can serve as is or you can thicken the sauce. To thicken, stir together the cornstarch and warm water in a small bowl until smooth. Add the cornstarch mixture to the beef mixture. Set the pot to “sauté” (You might have to turn off your pressure cooker and turn it back on to do this.) Cook, stirring occasionally, until the mixture bubbles and thickens, about 2 minutes. Taste. Season with salt and pepper as needed.

Spoon Sloppy Joe mixture on the bottom halves of the buns. Cover with the bun tops and serve immediately.

Instant Pot Red Wine Short Ribs

I mentioned in this post Beef and Porcini Mushroom Stew that it was a time for comfort food. I'm continuing that trend with this post.

Before Christmas Paul and I made a trip to Ontario's Mennonite country to visit the farmers' market and a few area producers. Happily the government recognizes this as essential travel.

One of the butchers we visited had these gorgeous looking short ribs. I didn't need short rib. I had no plan on using short ribs. However, you know how this works - if you see something amazing you snap it up immediately. It is a rule I learned the hard way (Jerry still bitter about missing out on an amazing pair of red leather shoes in Rome, but I digress . . .)

Anyways - back to the thread. In need of comfort and had beautiful short ribs.

Using google I found this recipe for short ribs made in the Instant Pot. It meant a dish that normally would take half a day to cook took just over an hour (slightly misleading because the recipe doesn't include the time required for the Instant Pot to come up to pressure).

This was excellent. . . a really rich, filling recipe, that is perfect on the coldest of winter days. These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stove top.

I served them with creamy stove top polenta.

Enjoy

Instant Pot Red Wine Short Ribs

3 tbsp olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tbsp tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock

Turn your Instant Pot to saute mode. Once hot, add 2 tbsp of olive oil.

Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.

Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.

Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.

Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.

Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.

Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.

Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.

Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.

Place one or two short ribs on a plate, and ladle some of the gravy over top.

 

Comforting Beef and Porcini Mushroom Stew

Good lord, if there ever was a time for comfort food it is now.

I had stewing meat in the freezer and a big container of dried mushrooms in the pantry. Google pulled me to this recipe that looked pretty amazing.

One of the issues of stews made in the Instant Pot is that they can be too liquidy because all of the liquid stays in the pot rather than be boiled off during a long slow cooking process. By placing the dried mushrooms on top you ensure that some of this liquid is absorbed. You also ensure that the stew has that umami that comes from the mushroom soaking liquid (in this case the actual stew).

I made two changes to the recipe - I added a small canned of cherry tomatoes (any chopped tomatoes without added flavouring would work well) because I like the interplay that comes with tomato in a beef stew. I also did not thicken with flour and butter because I don't care for the taste flour leaves in the stew. Instead I thickened it with corn starch added to some beef broth.

This stew hit all the right notes. We enjoyed it on a mound of mashed potatoes with some bread pulled from the oven just before dinner.

Much needed comfort here . . .

Beef and Porcini Mushroom Stew

1 tablespoon olive oil
2 pounds beef chuck, cut into 1-inch cubes
1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon)
1 medium red onion, roughly diced
1 celery stalk, cut into 1/2-inch slices
1/2 cup red wine (any tart, non-sweet red, like Chianti or Sangiovese)
1 cup salt-free beef stock
1 teaspoon salt (reduce if using salted stock and butter)
1/4 teaspoon pepper
1 ounce (30 grams) dried porcini mushrooms, rinsed
2 large carrots, sliced into 1/2-inch rounds
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Preheat the pressure cooker (by pressing brown/sauté mode).

Add the olive oil and sear the beef cubes on one side (about 5 minutes). Add rosemary, onions, celery, red wine, stock, salt, and pepper. Mix the contents of the pressure cooker well. Sprinkle the mushrooms and carrots on top of the stew mixture.

Close the lid and pressure-cook for 15 minutes at high pressure. When time is up, open the pressure cooker with natural release (turn off the pressure cooker and wait for pressure to come down naturally, about 15 to 20 minutes).

In the meantime, in a small pan melt the butter and drizzle with flour. Mix into a paste and let it cook until the butter begins to make bubbles in the flour.

Remove the lid, tilting it away from you. Add about 6 tablespoons of the cooking liquid from the pressure cooker into the little pan with the flour paste and mix well to loosen the paste. Then, pour the mixture back into the pressure cooker base and mix well.

Bring the contents of the pressure cooker to a boil (by pressing brown/sauté mode) and let it simmer until thickened (about 5 minutes).