Instant Pot Beer Sausauge

Ingredients

• Raw sausage
• Onions
• Beer (used 1 cup but might have been better if half of it was water)
• Olive Oil

Directions

1st Try
brown sausages in oil in saute mode. Remove and saute onions briefly (removing excess fat as needed. Deglaze with beer. Add sausage back in. Pressure cook for 10 minutes (at 6800 feet). Internal temp was 170+

Next Time
Skip browning the sausages. Place onions then sausages in pot and beer (or beer/water mixture). Pressure cook for 8 or 9 minutes (internal temp of 160). Quick release and place sausages on grill to finish.

Halibut Cheeks - Roasted or Pan Seared

Roasted Halibut Cheeks with Lemon Butter

Fine fish quickly roasted in an easy-to-make lemon/butter mixture spiked with garlic.

Preparation time: 20 minutes

Cooking time: About 10 minutes

Makes: 2 servings

2 Tbsp melted butter

2 Tbsp lemon juice

1/2 tsp grated lemon zest

1/4 tsp paprika

• pinch cayenne pepper

1 small garlic clove, minced

4 to 8 halibut cheeks, depending on size (about 300 grams)

1 Tbsp chopped fresh parsley

Preheat oven to 450 F. Combine the first six ingredients in a bowl. Pat the halibut cheeks dry, and then set in a shallow-sided baking dish just large enough to hold them in a single layer. Spoon the butter mixture over the halibut cheeks. Bake uncovered, for 8 to 10 minutes, or until the cheeks are just cooked. Divide between two plates, top with pan juices, sprinkle with parsley and serve.

Pan-seared Halibut Cheeks with Mustard Chive Sauce

Sumptuous fish swimming in a luxurious cream sauce.

Preparation time: 5 minutes

Cooking time: About 7 minutes

Makes: 2 servings

4 to 8 halibut cheeks, depending on size (about 300 grams)

• salt and white pepper to taste

1 Tbsp olive oil

1/4 cup white wine

1 small garlic clove, minced

1/2 cup whipping cream

1 Tbsp whole grain Dijon mustard

2 tsp snipped fresh chives

Pat the halibut cheeks dry, and season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook one minute on each side, or until almost cooked through. Transfer cheeks to a plate.

Drain excess oil from the skillet. Add the wine and garlic and cook until wine is reduced by half. Add the cream and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Mix in the mustard and chives; season the sauce with salt and pepper.

Return the cheeks to the skillet and heat them in the sauce until cooked through, about two minutes.

Divide the cheeks between two plates, top with the sauce and serve.

FROM: http://www.timescolonist.com/life/ask-eric-two-great-recipes-for-halibut-cheeks-1.337653

Potato Corn Chowder

INGREDIENTS:

• 6 ears fresh corn
• 4 tablespoons butter
• 1 /2 cup chopped onion
• 3 cups water
• 2 medium potatoes, diced
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 cups half-and-half or milk*
• 1 /8 teaspoon ground red pepper (cayenne)
• 4 slices bacon, cooked and diced
• 2 tablespoons fresh parsley (can substitute dried)
• Salt and freshly ground black pepper

DIRECTIONS:

Shuck the corn. Use a sharp knife to cut off the kernels.

Select Sauté and add the butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes.

Add the 3 cups water and corncobs to the pressure cooking pot. Lock lid in place, select High Pressure and 10 minutes cook time and start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove corncobs and discard them. Leave the corncob broth in the pressure cooking pot.

Put the steamer basket in the pressure cooker pot. Add the diced potatoes and corn kernels. Lock lid in place, select High Pressure and 4 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. Carefully remove steamer basket, potatoes and corn from the pressure cooking pot.

In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until soup thickens.

Stir in milk, cayenne pepper, corn kernels, diced potatoes, bacon, and parsley. Add salt and pepper to taste. Heat through but do not bring to a boil.

*If using milk you may need to use additional cornstarch.

From: https://www.pressurecookingtoday.com/fresh-corn-chowder-in-the-pressure-cooker/

Notes:

• Sauteed celery with the onions and removed before adding liquid
• Used chicken broth instead of cooking corn cobs
• Cooked one peeled russet potato in chicken broth for 5 minutes
• QR then inserted steamer and added sauteed onions & celery, 5 diced red potatoes and frozen corn
• Pressure cooked for 3 minutes
• QR then removed everything from the steamer to a bowl
• Used immersion blender to blend the russet potato in the broth
• Turned on to simmer and added milk and half and half and onions, celery, red potatoes, corn, parsley, cubed leftover ham, bacon, thyme, cayenne pepper, and black pepper