Instant Pot Potato Soup

Ingredients:
1 small onion - chopped
1 TBSP butter
1/4 tsp celery seed
32 oz package cubed hash brown potatoes
4 cups vegetable broth
12 oz evaporated milk (large can)
1 cup corn
bacon - cooked
shredded cheddar cheese

Method:
Using saute function on the Instant Pot, melt butter and add onions. Saute until transparent.
Add celery seed, potatoes, and vegetable broth. Using soup function, cook on normal for 30 minutes. Let pressure release naturally for 25 minutes, then release the rest. Add milk and corn, then cover and heat through. Serve with shredded cheese and crumbled bacon.

Serves: 8

Shepherd's Pie

I tried this recipe with a few changes. The recipe below is with my changes.

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup heavy cream
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 2 pounds ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 1/2 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon crushed rosemary leaves
• 1/4 teaspoon dried thyme leaves
• 1/2 cup fresh or frozen corn kernels

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander. Place the half-and-half and butter into the pan and heat until butter is melted. Add the potatoes back into the pot, and mash them. Add the salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Recommended Recipes

I thought I'd list a few of the recipes that I've tried from The Pioneer Woman Cooks.
She does such a great job of writing them down (and illustrating them with photos), it would be silly for me to try to improve them. Here are the links, instead.

Delicious Creamy Mashed Potatoes -We had these with our Thanksgiving dinner. Sooo good, and just in case you have some cream cheese haters in your home, the cream cheese flavor didn't really come through. The potatoes were just GOOD.

Egg-in-a-hole - John and I sometimes have these for a snack before bed. Yum.

Farfalle with Zucchini - This is a great recipe for summer zucchini. We haven't had it for a few months, so I'm not sure whether it was a hit with the kids, or not. I'll have to update after I make it again.

Chicken Rice Soup - This was really good. A nice, creamy soup. I even added the yellow food coloring. :)

Ranch Chicken - We had this for dinner last night. I was skeptical because I'm not a big Dijon Mustard fan, but the flavor was really good. John really liked it (although he admits that not having eaten all day might have pushed this recipe from just "good" to "really good").

Crash Hot Potatoes - I know that we had these potatoes last summer. I don't think that the kids liked them, and John wasn't impressed, but I thought they were good.

Samosas

Dough:
2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed

1. Place flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep dough from being sticky. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

Filling:
2 large potatoes
1 TBSP butter
1 TBSP dried minced onion
2 medium cloves garlic
1 tsp. ground ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen green peas
2 TBSP lemon juice
cayenne, to taste

1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seed, coriander, and salt. Saute over medium heat for a minute or two. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 TBSP brown sugar
1 small clove garlic, minced
1 tsp. salt

1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly
3. Serve warm or at room temperature with hot Samosas.

To Assemble and Bake:
1. Preheat oven to 400 degrees. Generously oil a baking sheet.
2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3. Place approx. 1 1/2 TBSP filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
4. Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake for about 25 minutes, turning over halfway through cooking time.
5. Serve warm with dipping sauce.

1 1/2 hours to prepare, 25 minutes to bake.
Yield: 15 or 16 medium sized pastries
from The New Moosewood Cookbook by Mollie Katzen