Wednesday, January 17, 2018

Instant Pot: Indian Cashew Chicken

Last weekend we met up with friends who we don't see very often and took our kiddies to the Milwaukee Public Museum. I forgot how much I enjoy trips to the museum so I can immerse myself in learning about new things. I especially enjoyed learning about various cultures. The Milwaukee Public Museum has a great exhibit dedicated to American Indians and we enjoyed the colorful display of costumes and seeing how they have really contributed so much to society over the decades and generations. After our visit to the musem, we had lunch at a local [Southeast Asian] Indian restaurant. It's been awhile since I had Indian cuisine and so it was a perfect choice on a cold day. Our great weekend with friends inspired me to make Indian food at home. As a result, we enjoyed this Indian Cashew Chicken recently. A savory marinade of spices, aromatics and cashews packed flavor into every bite of chicken for a comforting Indian meal...

If there's one cuisine that slightly intimidates me, it's Indian cuisine. There is definitely an art and science about the combination of spices to create complex flavors. Friends who do cook Indian food often just make it seem so effortless! If you're like me and enjoy Indian food but are intimidated at the thought of making it at home, don't worry. This recipe is easy, as long as you have all the ingredients on hand. Probably the only spice that folks might have to look harder for are the green cardamom pods. If you don't have access to the pods, you can substitute it with 1/2 teaspoon of ground cardamom.

Indian Cashew Chicken
recipe from Cooking Light
Marinade
  • 2/3 cup cashews, toasted
  • 2/3 cup Greek-style yogurt 
  • 1/4 cup tomato paste
  • 2 tablespoons white vinegar
  • 1 1/4 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • garlic cloves, chopped 
  • skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces) 
  • (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces 

  • 2 tablespoons vegetable oil
  • 2 3/4 cups finely chopped onion 
  • green cardamom pods, lightly crushed or 1/2 teaspoon ground cardamom
  • (2-inch) cinnamon stick
  • 2 cups chicken broth 
  • 1 cup tomato puree 
  • 1 teaspoon Hungarian sweet paprika
  • 1/4 teaspoon salt
  • 3 tablespoons half-and-half
  • Chopped fresh cilantro (optional)
Combine first 9 ingredients in a blender or food processor; process until smooth. 

Place chicken thighs and breasts in a large bowl and pour processed nut mixture over chicken, tossing to coat. Cover with plastic wrap and refrigerate overnight. 

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil. When hot, add onions, cardamom, and cinnamon stick to pan; cook 10 minutes or until onions are golden, stirring often.


Add chicken and marinade to IP.

Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minute on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the display reflects L00:07 (which is 7 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

  1. Stir in half-and-half; stirring occasionally. Discard cinnamon stick and garnish with fresh cilantro, if desired. Serve over rice.

Tuesday, January 16, 2018

Instant Pot: Lemon Curd

Over the holidays, I made some edible gifts and lemon curd was on the list. It's great to have on hand, especially when the spring tea parties are on the horizon. Paired with scones  or slathered on bread, crackers or simply eaten straight with a spoon, it's versatile and will satisfy a sweet tooth quickly! You can make a big batch in the Instant Pot and jar up to pass out to friends... or simply keep them all to yourself to enjoy!

Lemon Curd
recipe from Cooks Illustrated, The New Best Recipe
1/3 cup juice from 2 lemons
2 large eggs, plus 1 large egg yolk
½ cup sugar
2 tablespoons cold unsalted butter, cut into ½ inch cubes
1 tablespoon heavy cream
¼ teaspoon vanilla extract
Pinch of salt


In your Instant Pot:

Plug in the IP with insert set in place

Add 1 cup water.


Place trivet into the IP with a foil sling on each trivet handle. This allows for easily lifting the bowl from the IP when finished cooking.

In an IP safe, glass bowl (I used a round Pyrex bowl), whisk together the lemon juice, eggs, yolk and sugar. Cover tightly with aluminum foil and transfer bowl onto trivet inside the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 1 minute on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 1 (the number of minute you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 1 minute, allow your IP to naturally release pressure for 7-8 minutes. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP for this and allow for several minutes to do so.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Carefully remove the bowl from the IP.  If you run a spatula across the bottom of the bowl and a clear trail can be made (which will quickly disappear), the curd is ready for the next step. If a clear trail isn't happening, repeat pressure cooking for 1 minute with a quick release afterwards.

Immediately stir in the cold butter until incorporated.

Next , stir in the cream, vanilla and salt, then pour the curd through a fine-mesh strainer into a non reactive bowl or jars for gift giving. Cover the surface of the curd directly with plastic wrap; refrigerate until needed.


Monday, January 15, 2018

Instant Pot: Creamless Creamy Tomato Soup


There's no better thing to pair with a grilled cheese sandwich than tomato soup. I'm not exactly sure how it came to be but it doesn't matter. It's good and it's what's for dinner! Because I paired this soup with my 'Ultimate Grilled Cheese Sandwich', I knew the soup had to be healthier. Traditional tomato soups usually include the addition of cream but for a healthier alternative without the extra fat and calories, I used bread in place of cream. The bread in the following recipe breaks down and is pureed, resulting in a creamy texture.

I came across this recipe on my online Cook's Illustrated subscription and I love that it was so easy to make. I halved the original recipe so it serves 3-4 with enough for leftovers. This is another recipe great to make in advance and freeze. Sometimes there are those nights where we could enjoy a grilled cheese sandwich and this soup is better than the stuff in the can... and healthier too!

Creamless Creamy Tomato Soup
recipe adapted from Cook's Illustrated

1 tablespoon extra virgin olive oil, plus more for drizzling
1/2 medium onion, chopped (about 1/2 cup)
1-2 medium garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 small bay leaf
1 (28 oz) can crushed tomatoes
1 cup low sodium chicken broth
1/2 tablespoon brown sugar
1 1/2 large slices good quality sandwich bread, cubed (I used poolish baguette)
fresh thyme leaves for garnish
extra virgin olive oil for garnish (optional)


In your Instant Pot:

Plug in the IP with insert set in place


Prep your sandwich bread by removing the crusts and cubed into bite sized pieces.

Press SAUTE and add oil. When hot, add onion, garlic, red pepper flakes (if using), and bay leaf. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.

Stir in the crushed tomatoes, chicken stock, brown sugar and bread.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 3 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 3 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove and discard bay leaf; Puree the soup with an immersion blender in the pot {or in batches with a regular blender.} 


Season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper, thyme leaves and drizzle with a garnish of olive oil if desired.

Friday, January 12, 2018

Instant Pot: Saag Paneer

One cuisine I'm most intrigued about is Indian. The complex blend of spices, use of exotic ingredients and intense flavor and aroma of this cuisine has a spell on me... especially lately. It seems as though I just can't get enough of this delicious food! I'm often hesitant making Indian dishes at home because I know it's not truly authentic. But even then, my tolerance to heat and spice is most likely laughable to those used to the true preparation of the dishes. Nonetheless, this version of SaagPaneer turned out well for an Americanized version. Creamy, aromatic and with a beautiful color, this dish has a deep flavor similar to the ones I've had a Indian restaurants...

So what exactly is Saag Paneer? This is a dish that consists of spinach, spices and bite sized farmers cheese. It's the kind of dish that's comforting when served over rice or even with warm, buttery naan bread. However you enjoy it, it's certainly a common dish of Indian cuisine. Most might assume there would be a long list of spices to make various Indian dishes. This recipe calls for ingredients that are fairly common at most supermarkets and you may already have most in your pantry. Paneer cheese may be trickier and if that cheese isn't available, you can substitute it with ricotta cheese and stirring it in.


Saag Paneer
recipe adapted from AllRecipes

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup Greek yogurt
3 pounds fresh spinach, torn
4 sprigs fresh cilantro leaves
1 cup chicken stock
8 ounces paneer cheese, cubed
coarse sea salt to taste


In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil. When hot, add garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion; saute until brown. 

Mix in the cumin, coriander, turmeric and Greek yogurt (add more or less to achieve desired creaminess). 

Add the spinach and chicken broth.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 1 minute on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the display reflects L00:01 (which is 1 minute since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Using an immersion blender, blend for 15 to 30 seconds, or until the spinach is finely chopped. (Alternatively, you can pour spinach mixture into a blender or food processor, and process).

In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach mixture in the IP.


Stir to combine and season with salt to taste.

Thursday, January 11, 2018

Instant Pot: Lasagna Bolognese with Spinach

The winter weather has me craving hearty pasta dishes. With quite a few tomatoes on hand, it was apparent that it was time for me to make some homemade pasta sauce to freeze. I decided on a pasta dish involving a bolognese sauce because of the richness of flavors and texture it has. That lead me to this recipe from Gourmet which combines bolognese with layers of spinach and bechamel sauce. The original recipe makes a full 9x12 pan of lasagna but I halved the recipe and baked my lasagna in a springform pan. This prevents us from having lasagna for days on end and I like a thick & tall lasagna better than a wide & short one!

Lasagna Bolognese with Spinach
recipe adapted from Gourmet


For bolognese sauce: make in advance in your IP 
3-4 tablespoons olive oil
3 slices center cut bacon, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
4 garlic cloves, chopped
1 pounds ground pork
3/4 cup dry white wine
3/4 cups 2% milk
3-4 tablespoons tomato paste
3/4 teaspoon thyme leaves
1 (10-ounce) package frozen chopped spinach,thawed

For Ricotta filling:
1 (15-ounce) container whole-milk ricotta
2 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon grated nutmeg
1/3 cup 2% milk, divided

For assembling lasagne:
6 Barilla no-boil dried lasagne noodles (from 1 box)
1/4 cup grated Parmigiano-Reggiano

Make ricotta filling:
Wring spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible. Set aside.

Whisk together ricotta, eggs, Parmesan, nutmeg, milk and salt & pepper to taste. Add spinach and set aside until ready to assemble.


In your Instant Pot:

Plug in the IP with insert set in place.

Add trivet to the pot with 1 1/2 cups of water.

Lightly grease a 7" or 6" springform pan with cooking spray, set aside.

Spread a couple tablespoons of bolognese sauce in springform pan and sprinkle with 1 tablespoon Parmesan. 

Cover with 1-2 dry noodles, leaving space in between. 

Spread half of ricotta filling and top with spinach; then 1 cup bolognese sauce, and top with 1 tablespoon Parmesan and 1-2 noodles; repeat. 

Top with remaining bolognese sauce, 1 tablespoon Parmesan, and remaining 1-2 noodles. Pour reserved spinach ricotta mixture over top and sprinkle with remaining 1/4 cup Parmesan.

Cover with aluminum foil and place on trivet in Instant Pot with 1 1/2 cups water. Cook 20 mins on high pressure. Natural Pressure Release for 20 minutes.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove lasagna from IP and uncover; top with mozzarella and Parmesan cheese. 



Broil in preheated oven until browned to your preference, Let stand 10 minutes before cutting.


Make Sauce: which you can make in advance! 
Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. 

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil. When it shimmers, add bacon, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are softened. 

Add pork and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink. 

Stir in wine, milk, tomato paste, thyme, and salt & pepper to taste. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 10 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 10 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Sauce is ready to use in the recipe or cool completely to store in freezer.

Wednesday, January 10, 2018

Instant Pot: Hearty Lamb Shanks

So we're a third into the month of January (already?!) and this is when I resort to stick to my ribs, comforting, slow cooked meals. One dish I made recently was for Hearty Lamb Shanks. This is the perfect meal for the fall and winter. Tender, fall of the bone lamb shanks are pressure cooked in white wine with a melange of carrots, celery and tomato. Served over steamed white rice, this is a meal that's sure to warm you during these colder months!...

My husband and I don't usually have lamb, however this meal was a nice change of pace from our usual chicken/pork/beef dinners. I especially liked that this was easy to make since I let the Instant Pot do all the work. Aside from prepping the vegetables, once everything is added to the pot, there's not much to do. Aside from rice, this would be great served over potatoes, polenta or even pasta...

Braised Lamb Shanks
recipe adapted from Ina Garten

3 pounds lamb shanks
2 tablespoons olive oil + 1 more tablespoon olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 large onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 28 oz can, diced tomatoes, undrained
1/2 (750-ml) bottle dry white wine
1 cup water


Rub the lamb all over with olive oil and season all over with salt and pepper.

In your Instant Pot:

Plug in the IP with insert set in place.


Press SAUTE and add 1 tablespoon oil. When hot, add the onions, carrots, and celery; cook until softened.

Add the lamb and sear on all sides, until its browned all over. Remove the lamb to a plate.

Add the tomatoes, wine and 2 cups of water to the pot and cook for a minute or two, scraping up all the brown bits in the bottom.

Add the garlic, rosemary, thyme, and bay leaves and the lamb on top.


Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 55 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 55 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 55 minutes, allow your IP to naturally release pressure for 15-20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

The lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest.

Press SAUTE and cook remaining sauce for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with sauce spooned over.





Tuesday, January 9, 2018

Instant Pot: Chicken Pad Thai

In some households, spaghetti is a common dinner. In our house, the Asian equivalent to spaghetti is Pad Thai. I often make Pad Thai for my family because it's easy, quick and comforting. This Chicken Pad Thai will have you rethinking the restaurant version because you can make it at home for the fraction of the price and still have the same great taste (if not better!)...

Let me preface this recipe by mentioning you may have to pick up some ingredients that you normally don't have. Unless you cook Thai or Asian cuisine often, you should anticipate a trip to the International or Asian grocery aisle or better yet, a local Asian market. Specifically, you'll need rice stick noodles, tamarind paste, fish sauce and chili sauce.

For the rice stick noodles (which is great for gluten free diets), you may have a few sizes or widths available. I prefer thin noodles but it's not uncommon to see Pad Thai made with wider cut noodles. Use whatever you prefer in this recipe.

For the tamarind paste, don't worry if you purchase a jar and are not sure on how to use the rest. The good thing is that it lasts quite a while in the fridge and there's a slew of recipes using tamarind paste on google.

Fish sauce is one of those ingredients some people are sensitive to. The smell can be pretty pungent but trust me, it's a necessary ingredient and substitutions won't give the depth of flavor the dish needs.

Lastly, the chili sauce is kind of the wild card. There's sweet and hot garlic versions. You'll find the sweet version served as a dipping sauce for Thai spring rolls and the hot garlic version is better known as Sriracha. I've used both versions and you can use either one depending on whether you want it on the sweeter or hotter side.

This is my go to recipe for Pad Thai and you can also substitute the chicken for pork, shrimp or even tofu. Feel free to add other ingredients to make it a heartier dish (as this is just a good base recipe). Some ingredients you can add include shredded carrots, shredded red cabbage, or even scrambled eggs.

Chicken Pad Thai
recipe adapted from About

8 oz. Thai rice stick noodles

Pad Thai Sauce:
1 1/2 tablespoons tamarind paste dissolved in 1/4 cup warm water
3 tablespoons fish sauce
1 tablespoon Thai chili sauce, or to taste
1/4 cup dark brown sugar
2 tablespoons vegetable or canola oil
4 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast; cut into bite sized pieces
1 cup chicken stock
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1/2 cup fresh cilantro, minced
1/3 cup crushed or roughly chopped peanuts (or cashews)
wedges of lime for serving


In a large bowl, place the dry rice noodles and pour hot water over them to cover. Allow to soak until noodles are softened until al dente being careful that they do not get too soft; drain and set aside.

To make the pad thai sauce, in a small bowl, combine the tamarind paste, fish sauce, chili sauce and brown sugar; set aside.

In your Instant Pot, make the sauce:

Plug in the IP with insert set in place.

Press SAUTE and add 1-2 tablespoons of oil. When it begins to shimmer, add the minced garlic and stir fry until fragrant.

Add the chicken to sauté until opaque, about 5-7 minutes.

Add the chicken stock and Pad Thai sauce into the IP; stirring to coat the chicken.



Add the noodles and using tongs, toss noodles to coat in the sauce.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 1 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 1 minute, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the bean sprouts, green onions and cilantro; toss to combine.

To serve, garnish with more minced cilantro, a sprinkle of chopped nuts and wedges of lime.