Cauliflower Cheddar Soup (Instant Pot)

2 Tablespoons butter
1 onion, chopped (1 cup)
1 clove garlic, smashed
1 teaspoon fresh thyme leaves
1 medium head of cauliflower, chopped
salt and freshly ground black pepper
2 cups chicken stock
2 cups grated sharp white Cheddar cheese
4 green onions, sliced on the bias
ground paprika or cayenne pepper, for garnish

Pre-heat the pressure cooker using the SAUTE setting.

Add the butter, onion, garlic and thyme.  Cook for 4-5 minutes, stirring occasionally.  Add the cauliflower and season with salt and pepper.  Pour in the chicken stock and lock the lid in place.

Pressure cook on HIGH for 6 minutes.

Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Puree the soup using an immersion blender.  Add the cheese and stir until it has all melted.  Season the soup again to taste with salt and pepper.  Sprinkle the green onions and paprika on top and serve.

Serves 4

Delicious Under Pressure, Meredith Laurence

Instant Pot Lemon Curd

 

• 1/4 cup (2 ounces, 4 tablespoons) butter, melted (I use salted)

•  1/2 cup (3.75 ounces) granulated sugar

•  1 large egg

•  1 large egg yolk

•  1-2 teaspoons fresh lemon zest

•  1/2 cup fresh lemon juice (from about 3-4 lemons)

INSTRUCTIONS

1. Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.

2. Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.

3. Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.

4. Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.

5. Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.

6. Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.

From this site.

Mushroom Gravy

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

Melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. 

From Chef John's Salisbury Steak recipe.