Naturopath in Burnaby and Virtual Care Across BC | Dr. Mélanie DesChâtelets, ND

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Creamy Instant Pot Rice Pudding

 

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Creamy Instant Pot Rice Pudding

Course dinner
Cuisine Instapot

Ingredients

  • 2 T. extra virgin olive oil
  • 1 c. Arborio rice rinsed and well drained
  • 2½ c. almond milk divided
  • 2 T. maple syrup
  • 1 t. real vanilla extract
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 2 eggs
  • Optional toppings and garnish:
  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

Instructions

  1. Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
  2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
  3. Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
  4. Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
  5. When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
  6. Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
  7. Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
  8. Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
  9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!

Recipe Notes

This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.*

Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

*Note to Publisher: The Warm Blueberry Maple Compote referred to above is included in this package as a bonus recipe with additional images.

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Loaded Chilled Cauliflower-Leek Soup

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Loaded Chilled Cauliflower-Leek Soup

Course Soup
Cuisine Instapot

Ingredients

  • Ingredients:
  • 3 large leeks sliced white part only
  • 1 medium head cauliflower cut into small chunks
  • 3-4 whole garlic cloves peeled
  • 3 c. chicken broth divided
  • 1 t. ground cinnamon
  • Sea salt and black pepper to taste
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 4 oz. sharp cheddar cheese grated
  • Optional toppings:
  • 3 strips cooked bacon crumbled
  • 2-3 green onions thinly sliced
  • ½ c. sharp cheddar cheese grated
  • Edible flowers

Instructions

  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
  5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy!

Recipe Notes

This delicious chilled soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here. Tip: If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place. Prep time: 15 minutes Cook time: 9 minutes + time to come to pressure Serves: 4-6

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Instant Pot Thai Chicken Thighs

 

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Instant Pot Thai Chicken Thighs

Course dinner, lunch
Cuisine Instapot

Ingredients

  • 2 T. sesame oil
  • 2 lbs. boneless skinless chicken thighs
  • 2/3 c. chicken broth
  • ¼ c. sugar-free peanut butter
  • ¼ c. gluten-free soy sauce or coconut aminos
  • 2 T. fresh lime juice
  • 2 T. honey preferably local
  • 1½ T. Sriracha sauce
  • 2 t. fresh ginger
  • 1 t. garlic powder
  • Sea salt and black pepper to taste
  • Garnish:
  • Fresh cilantro chopped
  • ½ c. roasted peanuts chopped
  • 3-4 green onions cut into thin slices

Instructions

  1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
  2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
  6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
  7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
  8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!

Recipe Notes

Note to Publisher: Bonus photos are included in this pack for the Thai Chicken Lettuce Wraps mentioned in the introduction

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Ginger-Peach Iced Tea

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Ginger-Peach Iced Tea

Course Drinks
Cuisine Instapot

Ingredients

  • 8 c. water
  • 6 organic black tea bags paper tags removed
  • 4 fresh peaches pitted and cut into chunks
  • 1 T. fresh ginger finely minced
  • Local honey to taste
  • Optional garnish:
  • 1 fresh peach cut into thin slices
  • 6-8 fresh mint sprigs

Instructions

  1. Add water, tea bags, peaches, and fresh ginger to Instant Pot and stir to combine.
  2. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting on normal for 5 minutes.
  3. When finished, allow pressure to release naturally (NR) for 10-15 minutes, then do a quick release (QR) to allow the remaining pressure to escape.
  4. Carefully strain hot tea mixture with a fine mesh strainer to remove the solids. Pour the remaining liquid into a large, heat-resistant pitcher.
  5. Sweeten with honey, to taste, and stir to combine. Cool slightly before serving over ice with peach slices and sprigs of fresh mint, if desired. Enjoy!

Recipe Notes

Tip: Remove tea bags as soon as the pressure has been fully released to prevent bitterness. If you prefer stronger tea and want to leave the bags in longer, add a pinch of baking soda prior to brewing.

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Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce

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Instant Pot Baby Back Ribs with Dark Cherry BBQ Sauce

Course dinner, lunch
Cuisine Instapot

Ingredients

  • Dry Rub Ingredients:
  • 1 t. garlic powder
  • 1 t. chili powder
  • 1 t. dried rosemary
  • 1 t. ground cumin
  • ½ t. cinnamon
  • ¼ t. cayenne pepper
  • ½ t. smoked paprika
  • Salt and black pepper to taste
  • Other Ingredients:
  • 2½ - 3 lbs. baby back ribs
  • 1 c. beef stock or water
  • Dark Cherry BBQ Sauce* or BBQ sauce of choice

Instructions

  1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.
  2. Carefully remove membrane from back of baby back ribs with a sharp knife, if necessary. Cut the ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.
  3. Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. (Do not stack them flat on top of each other).
  4. Lock the Instant Pot lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to high for 30 minutes.
  5. Meanwhile, line a large, rimmed baking sheet with aluminum foil and set aside.
  6. Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.
  7. Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.

Recipe Notes

*Note to Publisher: The Dark Cherry BBQ Sauce is included as a bonus recipe in this package. For best results, prepare this sauce in advance to give the flavors a chance to fully develop.