More Cooking With Steam
More Cooking with Steam has premiered on the BrassGears YouTube channel.
Here are the recipes.
Instant Pot Teriyaki Chicken
by Prof. Hugo Winklesham
1 c. pineapple juice
1/2 c. soy sauce
3 T. honey
2 T. rice vinegar
1 T. minced garlic
1 T. minced fresh ginger
1/4 t. crushed red pepper flakes (optional)
2 1/2 lbs. boneless, skinless chicken
Salt and pepper
1/2 c. water, divided
3 T. cornstarch
In a mixing bowl, whisk together the pineapple juice, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Set aside.
Turn the sauté function on, and allow it to heat. Add the oil, place chicken in the Instant Pot, and allow to sear on each side for 2 minutes or until golden brown. Once browned, remove the chicken from the pot, and place on a plate. Turn the sauté function off.
Pour in 1/4 cup of water, and scrape up the browned bits (fond) off the bottom of the inner pot. Place the chicken in the pot, and pour the sauce over the chicken. Place the lid on the Instant Pot, and be sure the vent knob is sealed. Set to cook on high pressure for 7 minutes.
When the timer is done, allow the pressure to release naturally for 10 minutes, and then do a quick release of any remaining pressure. Open the lid, remove the chicken, and place it on a plate. Hit CANCEL on the Instant Pot, and then turn on the sauté function.
In a small bowl, whisk together the cornstarch and remaining 1/4 cup of water until completely dissolved. Pour the slurry into the pot while whisking the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened. Cancel the sauté function.
Serve the chicken over rice with the thickened sauce. Garnish with sesame seeds and green onions, if desired.
Iris’s Hearty and Steamy Ham and Bean Soup
by Iris Anita Wentworth
16 oz. dry white beans, rinsed
1 lb. ham, cubed
4 – 14.5 oz. cans of chicken broth
1 c. carrots, sliced
1 c. celery, chopped
1/2 c. onion, chopped
1/2 c. sweet peppers, chopped
2 cloves of fresh garlic, minced
2 t. black pepper, coarsely ground
1 t. salt
Combine all ingredients into the Instant Pot. Stir well, close the lid, and set the vent to sealing.
Press the manual button, and change the time to 40 minutes on high pressure. Once cook cycle is completed, do a natural steam release for 20 minutes. After that, do a quick release to eliminate the remaining pressure. Stir well, and serve hot.
Fauxtisserie Chicken
by Susanna Davenport
1 – 3 1/2 lb. chicken
1 T. Greek seasoning
3/4 t. salt
3/4 t. Italian seasoning
3/4 t. paprika
3/4 t. garlic powder
3/4 t. onion powder
1 T. olive oil
14.5 oz. chicken broth or white wine
Combine spices. Rub inside and outside of chicken with spice mixture. Pour olive oil into Instant Pot. Press SAUTÉ. When oil shimmers, place the chicken breast-side down in pot. Cook 5 minutes. Turn over and cook 3 minutes. Remove chicken. Add broth or wine, and stir to loosen up the bits on the bottom of the pot. Place rack in pot. Put chicken on rack. Seal and cook on high pressure for 25 minutes. Let the pressure release naturally.
Monty’s Pumpkin Cheesecake
by Monty McAllister
Crust
1 1/2 c. ginger snap cookies, crushed
3 T. flour
3 T. unsalted butter, melted
Filling
16 oz. cream cheese (room temperature)
2/3 c. granulated sugar
2 large eggs (room temperature)
1 t. cinnamon
1 t. ginger
1/4 t. nutmeg
1/4 t. ground cloves
3/4 c. canned pumpkin puree
1 T. lemon juice
3 T. cornstarch
2 t. vanilla extract
1 pinch salt
Preheat oven to 325º F. In a food processor, crush the cookies until the crumb consistency is sand-like. Alternatively, you may crush the cookies in a plastic Ziploc bag with a rolling pin. Stir in flour, drizzle in melted butter, and combine well. Add crumb mixture into the bottom of a parchment- or waxed paper–lined 6-inch springform pan, and press the crumbs tightly in the bottom and up the sides about 1/2 inch. Bake in oven for 15 minutes. Remove and set aside.
In a large bowl, mix together cream cheese and sugar with a hand mixer for 1 minute until light and fluffy. Add in eggs and spices. Beat 1 minute. Add in pumpkin, lemon juice, cornstarch, vanilla, and salt, and mix 1 minute until well incorporated. Pour mixture on top of the crust, ensuring it is level. Bang the pan a few times on the counter to get rid of any air bubbles. Be patient with this step; it may take a while for the air bubbles to surface. Wrap the entire pan tightly in aluminum foil.
Place the trivet in the bottom of the Instant Pot. Pour in 1 cup of water. With the lid off, set the cooker to HIGH PRESSURE for 45 minutes. Once the water begins to boil, set the cheesecake on the top of the trivet. Secure the lid, and make sure the sealing is set and not on venting.
Once the time is done, allow the pressure to naturally release. Remove the cheesecake from the Instant Pot, remove the foil, cool, and run a knife along the sides to make sure the cheesecake will release from the pan. Place it in the refrigerator for a minimum of 4 hours before serving.
Remove from the pan, slice the cheesecake, and top with whipped cream or caramel sauce (if desired).