Instant Pot sous vide egg bites (breakfast with love)

Healthy-ish sous vide eggfast

When I consider healthy alternatives to regular egg dishes, I think of poaching and boiling eggs. Sous vide opens up more options. This recipe makes 7 servings, perfect for a weekend brunch. You can even save and reheat the next day.

What is sous vide?

Sous vide has become popularized in the culinary world. A French term, it literally translates to “under vacuum”, and it applies to a method of cooking in which food is sealed in an airtight plastic pouch or a glass jar, and cooked in a bath of hot water or steam environment for a long cooking time (i.e. 1 to 7 hours+). The temperature is regulated during the entire duration of the cooking process. 

[Optional] appliances that make it easy-peasy

You can find best-selling appliances online like the ChefSteps Joule (list price: $199) or the Anova Culinary Precision Cooker (list price: $149). These nifty gadgets create the right temperature control by heating up the water in a pot. You can monitor the process through an app on your smartphone. The art of sous vide means there is absolutely zero contact with flames or smoke. What’s great about this French method of cooking is that you forego the need for unnecessary oils and butter. 

But, all you need is an Instant Pot

The beauty of the Instant Pot Egg Bites is that you enjoy the sous vide execution without other appliances. I used the 6 Qt Instant Pot. It’s very simple to make, and you can add your own creative flare.

In my case, I used heart-shaped silicone egg bite molds, which you can buy on Amazon. An alternative heart version can be found here. I also have a set of adorable food punch-out cutters, which I use to dress up kid lunches, and weekend brunch. 🙂

Heart-shaped (IP) recipe – made with LOVE

So, let’s get started with making the recipe. Nothing says I love you like a beautiful heart-shaped breakfast. The family and kids love it. You can accompany your eggfast with an expresso, English Breakfast tea, or a bubbly mimosa.

Get the Instant Pot ready
Pour (1) cup of water into the bottom of the pot, and place a metal (or silicone) trivet on the bottom (as you don’t want the egg mold sitting in the water).

Prep strawberries and punch out hearts
Take a carton full of ripe strawberries. Rinse them, remove the stems and then halve the strawberries. Then use the heart-shaped fruit cutter and punch out hearts. Set it aside.

Prep the egg dish ingredients
You’ll need five large brown eggs and a large mixing bowl. Prep your diced ham and/or pre-cooked breakfast sausage, diced tomatoes, and shredded cheese. You can sprinkle some wonderful Herbs de Provence in keeping with the French origin of sous vide.

I used diced rosemary ham and a turkey sausage patty. If you’re vegetarian, you can sub with vegan breakfast sausage or do without it. Same goes for cheese if you’re lactose sensitive, opt for a non-dairy version like Daiya mozzarella style shreds.

You’ll also want to add 1/4 cup of milk. I used almond milk, but you can use a milk of your choice.

Five large brown eggs

Prep diced tomatoes, ham, pre-cooked breakfast sausage, and shredded cheese

In the mixing bowl, blend or stir all the ingredients together (eggs, cheese, ham, sausage, tomatoes, milk, and herbs). If using a blender, you can pulse for about half a minute.

Blend all the ingredients in the egg mixture

Pour the egg mixture into the molds
You can lightly grease the molds with olive oil spray. There are seven reservoirs, so pour the egg mixture into each all the way to the top. The carefully place the mold tray onto the trivet resting in the Instant Pot. You’ll want to keep your hands steady for this part.

Pour egg mixture into the molds

Pressure cook on high for 8 minutes
Close the top of the Instant Pot lid and turn dial to sealing position. Turn on the manual setting at high pressure for 8 minutes. You can let the steam release naturally.

Voilà! Your egg bites are perfectly cooked.

For presentation purposes, I take a plate and cover it with paper towels and carefully flip the egg bites out of the molds. The paper towels removes the excess moisture.

Toast some bread
Eggs and toast go well together. You can toast some bread and lay it out on a toasting rack. Your company can butter and jam their toast to their liking.

Heart-shaped presentation
For presentation, use a nice wooden board and cover it with a sheet of parchment paper. Arrange the egg bites on the board with some gaps, so you can add the heart-shaped strawberries.

Breakfast with L-O-V-E

Ingredients

– 5 large brown eggs
– 1/4 cup almond milk
– 1/3 cup diced tomatoes
– 1/4 cup shredded cheese (mozzarella and cheddar)
– 2 slices of ham or turkey (diced)
– 1 savory breakfast sausage patty (diced)
– 1/2 tsp herbs de provence

– Olive oil spray (grease the mold tray)
– 1 cup water

– 1 carton of ripe strawberries

– Several slices of toast

Things used
– Instant Pot pressure cooker
– Trivet (goes inside Instant Pot)
– Silicone egg mold tray
– Fruit/veggie shape cutter (heart)

Hope you enjoy the sous vide eggs. Lots of love went into this dish. 😉

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Goat Cheese on Toast. Recipe x Five Ways

Chèvre 

If you haven’t had chèvre, you’re missing out. Chèvre is the French word for goat, and it’s the spreadable kind of tart cheese that tastes wonderful on toasted bread, baguette or bagel. Drizzle a little honey over it, and now we’re talking.

The versatile goat cheese can be eaten for breakfast, lunch, dinner, or as an hors d’oeuvres. It’s a great alternative to cream cheese if you want to add a bit more earthy depth to your morning bagel.

A little goat story

Since I always like to understand what I’m eating, I researched this French staple. The artisanal cheese making process has been around for thousands of years. France is the #1 producer of (pure) goat cheese with over 3,000 goat cheese producers.

Happy goat grazing and not minding a pat on the back

Did you know goats produce cheese 7-8 months in a year? This is different from cows, which can be milked year-round. Goat’s milk is therefore in season during the months of March through July. Goat cheese has a short aging process of a few days to a few weeks.

If aged for a few days to one-week, the milky goat cheese is similar in character to that of cream cheese. If the cheese is aged 2 weeks or longer, then you’ve unlocked a more intense taste with a crumbly texture and a yellower color. You’ll often find chèvre in a cylindrical form.

The process of making chèvre involves the coagulation of milk, solid cheese curds are drained through a cloth, the curds are poured into molds, later drained and dried, salted, and then left at a controlled temperature to age the cheese.

Cheese that doesn’t quite melt

An interesting fact. Chèvre will go soft, but it will not completely melt when heated. This is something you may notice when making flat bread pizza with goat cheese.

Better for lactose sensitivities

Goat cheese is easier to digest. Goat’s milk is lower in lactose compared to cow’s milk, and more importantly goat’s milk is naturally homogenized and has smaller fat globules vs. cow’s milk. This aids in easier digestion, especially if you have some sensitivity to lactose.

Fancy up Breakfast or Brunch

You can buy classic chèvre at most any grocery store, and you’ll find different variations of goat cheese like the offerings from Vermont Creamery, ranging from honey, blueberry lemon thyme, and pepper jelly to herb de provence, peppercorn, and cranberry orange cinnamon.

If you want to make a gorgeous little meal, it takes no time at all. You can accompany your cheese on toast with a mixed green salad. For brunch or lunch, pair it with a glass of sparkling wine or rosé.

Note: For gluten sensitivities, I highly recommend Vermont-based Against the Grain baguette, or the more readily available Udi’s Delicious Soft sliced bread.

Toast with cheese and raw honey
Spread goat cheese on toast, and take a tablespoon of raw honey and drizzle over the top.

Toast with tomatoes and fresh basil
Take sliced artisanal bread and toast. Spread a generous layer of goat cheese and layer on slices of tomato and chopped fresh basil.

Toast with fresh fruit
Chop up fresh fruit from your local farmer’s market. Layer on the goat cheese and top it all off with berries and tart apples.

Earthy beets and orange segments on goat cheese smeared toast at The Press Cafe

Toast with beets and oranges
Earthy beets and citrus orange segments pair well together when layered over goat cheese on toast.

Smashed avocado and cheese
Take a ripe avocado, and smash it up with a fork. Spread it first on the toast and then crumble some goat cheese over the top. Toss a handful of red pepper flakes, crack some sea salt, and drizzle extra virgin olive oil.

If you have other chèvre toast making suggestions, please share in comments.
Bon appétit!

Galbi Jjim (갈비찜): IP + Slow-Cooked Braised Beef Short Ribs

Fully Loaded Comfort Food 

When it comes to comfort foods, Korean braised beef short ribs (aka Galbi Jjim, 갈비찜) tops my list. It is traditionally made as a slow-cooked stew, and a gorgeously delicious meal. Great to make during the fall and winter months (House of Stark would approve). I also love it as a weekend supper during the summer, as an alternative to a BBQ. I’ve made galbi jjim in both an Instant Pot, as well as over a stove top.

갈비찜 History

This rich braised beef dish is rooted as a celebratory meal, often eaten during Chuseok, Korean Thanksgiving Day.  Chuseok originated as an annual harvest celebration and is  observed around the 15th day of the 8th month of the lunar calendar on the full moon.  The braised beef short rib dish is made for special occasions, and social gatherings and parties.

I’ve come to appreciate galbi jjim as a one-pot family meal that comes fully loaded with root vegetables like daikon radish, carrots, and potatoes.

Instant Pot takes one-third the time

As a busy mom (someone is tugging at my sleeve as I write this!), I enjoy the convenience of the Instant Pot (IP) to maximize what little free time I have. Using the IP, I can whip this up in one-hour. Over a stove top, I’m committing 3 hours from prep to plate.

The Short Version (IP) Recipe

Let’s start with the short IP version, and I’ll elaborate a little more on making this tasty, simple dish on a stove top. First, you’ll want to assemble your ingredients together and arrange them on the kitchen counter. That way, you know you have everything you need. This meaty dish will serve 4-5 people.

Don’t forget the steamed rice!
Nothing soaks in that rich tasty galbi jjim than a steaming bowl of white rice. I covered the ins/outs of making rice in a previous post that covered a keto-friendly Korean jigae dish here.

Prep the marinade
Make sure you have the basics needed to whip up a marinade. My marinade here is gluten-free and rates low glycemic. I use tamari soy sauce (gluten-free), rice vinegar, a dash of sesame oil, low glycemic coconut syrup (in lieu of brown sugar), minced garlic, fresh ginger, and roasted sesame seeds.

Get your marinade ingredients ready. Soy sauce (or tamari), rice vinegar (or mirin), garlic, ginger, sesame oil, coconut syrup (or brown sugar), and sesame seeds

The marinade is simple to make. In a medium size bowl, pour 1/2 cup of tamari soy sauce, 1/4 cup of coconut syrup (or sub-in with raw coconut nectar, or brown sugar), tbsp sesame oil, tbsp of minced garlic (~ 6 cloves), tsp of fresh ginger (grated, or chopped fine), and tsp of roasted sesame seeds. Mix the ingredients in a bowl, and set it aside.

Combine the marinade ingredients together in a bowl, and set aside

Soak beef ribs, then score them
You’ll want to get 2.5-3 lbs of trimmed beef short ribs, and place them in a bowl filled with cold tap water. This will help drain the meat from impurities.  Thickly cut beef short ribs are easily found in Asian markets like Ranch 99, or you can specify the particular cuts you want from your local shop.

As you prep the beef and separately the veggies and marinade, make sure you keep your space clean from cross-contamination.

Place 2.5-3 lbs of beef short ribs in a bowl, then soak in cold water

After the ribs have been soaked, remove them and place ribs on a cutting board. Remove excess fat. Score the meaty part of the beef ribs. When scoring the ribs, I make a simple criss-cross pattern with shallow cuts.

Prep the veggies
Wash all the vegetables and get them ready to prep. I used half of a large daikon radish, 2 cups of cut n’ peeled carrots,  2 medium russet potatoes, 4 stems of Chinese chives (sub with scallions), and several small sweet peppers (sub with 1 bell pepper).  I prefer the mellower flavor of chives (over scallions).

Half a large daikon radish, 2 medium potatoes, 2 cups of carrots, sweet peppers, and 4 stems of Chinese chives (sub with scallions)

Peel and cut the veggies
Peel the potatoes and rough skin of the daikon radish. Then chop the potatoes and daikon into large cubes.  Remove the stems and seeds from the peppers and slice them lengthwise. With the Chinese chives (or scallions), chop them into long pieces.  I used baby cut n’ peeled carrots purely out of convenience, but you can alternately peel and chop up 2-3 large carrots. Then set your veggies aside.

Put it all together in the IP
Plug in your Instant Pot. In the IP, place the beef short ribs in first, followed by your veggies. Then pour in the marinade last.  Add 1/4 cup of water over the top.

Put the braised ribs and veggie in the IP. Then pour the marinade all over the top

Pressure cook on high for 35 minutes
Close the top of the Instant Pot lid and turn dial to sealing position. Turn on the manual setting at high pressure for 35 minutes. You can use the meat/stew setting, or manual setting. You can let the steam release naturally for 10-15 minutes, or speed things up by opening the vent wearing a protective glove like a silicone mitt.

Fully cooked galbi Jjim in an IP

Ingredients 

– 2.5-3 lbs of beef short ribs
– 2 medium russet potatoes
– half of a large daikon radish
– 4-5 small sweet peppers (or 1 bell pepper)
– 2 cups of pre-cut carrots (or 2-3 large carrots)
– 4 stems of Chinese Chives (or sub with scallions)
– 1/4 cup water

Marinade
– 1/2 cup tamari (or soy sauce)
– 1/4 cup rice vinegar (or mirin)
– 1/4 cup coconut syrup (or sub with raw coconut nectar, or brown sugar)
– 1 tbsp minced ginger
– 1 tsp minced or grated ginger
– 1 tbsp sesame oil
– 1 tsp roasted sesame seeds

Modified recipe for Dutch Oven on a stove top

If you prefer the slow-cooking method, or don’t own an IP, here’s a slight modification on the recipe above.

Pour the marinade and 2 cups of water (bring to a boil)
Pour the marinade and 2 cups of water into the dutch oven and stir. Then bring the mixture to a boil.

Add the beef ribs; bring down to a simmer
Once you get it to a boil, add in the beef ribs, and lower to a simmer. Cook the ribs at this low heat for 2 hours. Make sure the pot is covered with the lid.

After 2 hours, add in the veggies
Add your lovely veggies and let it simmer for 30-40 minutes. You want to make sure the beef is tender and the veggies are soft.

Korean-style braised beef short ribs (갈비찜)

Mom juice pairing

Galbi Jjim goes well with a nice glass of cab, merlot or a lighter pinot noir during the summer.

Bon appétit. Wind down and enjoy dinner!

Instant Pot: GF Berry-Apple Bread Pudding Recipe

Low-glycemic dessert for breakfast

I have a sweet tooth, but I try to find ways to make healthy-ish versions of my favorite desserts. Nothing is more comforting than a warm, gooey bread pudding. I’ve come up with my own version that’s gluten-free, dairy-free, low GI, and something you can whip up easily. All you need is an Instant Pot and 30 minutes from prep to plate.

*Spoiler Alert: No heavy cream (or dairy) was used in the following recipe. Taste was not compromised.*

Bits of Bread Pudding History

Bread pudding is said to date back as far as the 11th century. A humble dish, it was designed out of necessity so leftover bread would not go to waste. In the 13th century in England, bread pudding was described as “poor man’s pudding.”

Bread pudding is typically made with leftover bread, and baked with a mixture of milk, cream, eggs, butter and/or oil, and includes other add-ins. It can be made as either a savory or sweet dish. Though most of us think of bread pudding as a sweet dish, served in restaurants or made at home.

Many countries have a version of the bread pudding, so you’ll find variations in Europe, Latin America, Asia, and in the US.

Bread pudding in an Instant Pot

I figured why not? I thought about the ingredients that go into a French toast, and not much different! I use the duo 6-in-1 Instant Pot, and have re-created a healthy-ish version. This recipe will serve 4-5 people. 

Get Your Instant Pot and steam rack ready
Pour 2 cups of water into the Instant Pot, and place a steam rack on top. (I ended up getting the silicone steam rack as part of a set on Amazon, which comes with a pan).

Grease the bottom of a 7- or 8-inch pan that will fit in your Instant Pot. Spray a little Coconut Oil to coat the bottom of the pan to ensure the bread pudding won’t stick.

Wash and prep your fruit
Fruit comes with natural sweetness and a load of nutrients, fiber, and antioxidants. That’s reason enough to make them a centerpiece in this recipe. I used two medium apples and a bowl of berries (blueberries and blackberries).

2 medium apples, blueberries and blackberries

For apples, I used Pink Lady and Gala. Wash and remove the skins. Core and slice the apples into cubes, then set aside. With the berries, simply wash and set aside.

Cut bread into cubes
You can chop up leftover bread. I use 4-5 slices of Udi’s Delicious White Bread (large version). Set aside the cubed bread.

Gluten-free bread cut into cubes

Whisk the liquids together
In a large bowl, crack 3 large eggs, 1/4 cup of raw coconut nectar, 1/3 cup of almond milk, 1 tsp of Vanilla extract, and 1 tsp of Cinnamon.

Side note: I like Big Tree Farms Organic Amber Coconut Nectar, which I covered in an earlier post on GF pancakes. Made from the sap of coconut tree flowers, coconut nectar contains essential amino acids, and is low glycemic, so you don’t have the effects of blood sugar spikes.

Mix everything together in a big bowl
Take your cubes of apple and berries and toss into your liquid mixture. Then toss in the bread cubes and gently mix until the bread is coated.

Pour the mixture into the baking pan
Take your greased baking pan and pour the entire mixture into it. Press down into the pan to make sure everything is generally even. Drizzle the top with 2 tbsp of maple syrup.

Pressure cook for 15 minutes
Place the baking dish on top of the steamer rack inside the Instant Pot. Close the top of the Instant Pot lid and turn dial to sealing position. Turn on the manual setting at high pressure for 15 minutes.

Sit the baking pan onto the steamer rack inside the Instant Pot

Voila! It’s done
You can let the steam out via natural release if you have the time. Or if you don’t, put on a silicone mitt and vent the top.

Gluten-free bread pudding perfect for breakfast or dessert

Serves 4-5 people

Ingredients

– 2 cups of water
– 1 tsp coconut oil (or olive oil). Or use spray
– 3 large eggs
– 1/4 cup unrefined raw coconut nectar (substitute is maple syrup)
– 2 tbsp of maple syrup
– 1/3 cup of almond milk
– 1 tsp of cinnamon
– 2 medium apples
– 1 to 1 1/2 cup of berries (blackberries and blueberries)
– 4 cups of bread, cut into cubes (or 4-5 slices of GF bread)
– Whipped cream (optional)

Serve up in a shallow bowl
You can use a pie server to cut and place a generous wedge of bread pudding in a shallow bowl. You can add a dollop of whipped cream, like I did, to give it a bit of umpf. Whole Foods and other health food stores sell traditional whipped cream and non-dairy alternatives like So Delicious Dairy Free Coco Whip.

Make your GF bread pudding special with a dollop of whipped cream. Yum!

Enjoy spending time with your loved ones, and treat yourself with this version of bread pudding for breakfast, brunch or dessert. Bon appétit!

What’s your favorite healthy-ish dessert made for breakfast? Feel free to comment. 

Instant Pot: Umami Sunday Pot Roast

Umami Pot Roast….Delicious!

It’s Sunday Funday, and you can cap off your weekend festivities with a non-traditional roast made in an Instant Pot. My hubs grew up with the traditional British roast of chicken, sausages, veggies, and Yorkshire puddings with a generous pour of Bisto gravy.

Since I love time-saving habits, here’s a bit of back story on Sunday Roast, Umami, and Instant Pot. I’ve also got a gluten-free recipe that will put some yum in your tummy.

British origins of the Sunday Roast

The Brits claim the Sunday Roast and it is a source of national pride and comfort. It was originally a large meal eaten after church, and soon became a tradition for the masses (without the association of religion).

The Sunday Roast typically comes with roast meat (chicken, beef, lamb or pork), roasted potatoes, assortment of vegetables (i.e. brussel sprouts, parsnips, broccoli, peas, carrots), and Yorkshire puddings (New Englanders have their variation called popovers). Gravy is poured over the meal. Since a typical Sunday roast can take hours to prepare particularly with the slow-roasting of meat, there are options to eat out at a nice local pub or carvery back in the motherland.

Tri-tip has gained in popularity

Tri-tip beef, aka triangle roast, is lean and flavorful, and is typified as the 1.5 to 2.5 pounds of beef that rests at the bottom of sirloin. This triangle section of meat is what’s found at the tip of the sirloin. In years past, it was often ground into hamburger or chopped up in cubes to be used for beef stew. Since the 1950s, culinary chefs and butcher shops made tri-tip roast and steak, while the masses generally found it ground in their hamburgers and cubed for their stews.

Fast-forward to present day and the tri-tip roast has gained in popularity for its flavor profile, leanness, and versatility with soaking in various marinades. For more on the history and tips on best use of tri-tip, check out theSpruceEats.com.

What is Umami?

A dictionary definition of umami is “a category of taste in food corresponding to the flavor of glutamates.” The word “umami” has Japanese origin and literally means “delicious.” Umami is considered a 5th basic taste, discovered by the Japanese. If you’re wondering what the four other basic tastes are, you’ve probably guessed it! Sweet, salty, sour and bitter. Umami’s taste comes from glutamate, which represents a type of amino acid naturally coming from foods like meat, fish, vegetables and dairy products. The fermentation in certain foods and sauces can lead to that je ne sais quoi savory, pungent umami flavor profile.

Instant Pot is a must-have staple

The Instant Pot has become a national obsession, and blockbuster bestseller on Amazon. I learned about the Instant Pot during a dinner at a friend’s place and inquired about his recipe for making such delicious BBQ ribs. That got me intrigued and started me on a track of buying an Instant Pot for myself, my mother and my sister. Instant Pot has a huge following and for good reason! If you had been contemplating one, I hope you scored your Amazon Prime Day Deal this past week.

The Instant Pot came from Canadian inventor and CEO Bob Wang. He founded the company in 2009 and sold the first Instant Pot on Amazon in 2010 and from there it has achieved true cult status.

The Instant Pot appeals to every kind of cook out there. I can make my favorite Korean slow-cooked meals, or I can prepare a mashup like this umami tri tip roast. The Instant Pot has become a true culinary melting pot.

Okay, so where’s the Umami beef?

Now that I’ve shared the inspiration behind the Umami Sunday Roast, here’s the basic recipe after several experiments and research. This will set you back one (1) hour. It can serve a party of four. Trivia night anyone?

One pot meal in an Instant Pot

Brown the tri-tip in the Instant Pot
Pour the 1 tbsp of olive oil to grease the bottom of the pot. Then place the beef inside. Cover both sides of the beef with your favorite seasoning rub, and sprinkle some thyme. I happened to use TJs Seasoning Rub with Coffee & Garlic (ingredients: coffee, roasted garlic, brown sugar, sea salt, onion, paprika, red bell pepper, and Clemendgold rind).

Brown the beef under sauté mode.

Brown the beef for several minutes (3-4 minutes on each side), so you get a nice sear. You can do this using the “sauté” mode on the Instant Pot. Cover the pot with a glass lid when sautéing.

TJ’s Umami Paste, Red Boat Fish Sauce, Meat Rub, and Bay leaves

Add the Umami flavorings
Once you’ve browned the beef, then add the Red Boat fish sauce and TJ’s Umami paste on  the beef. If you have neither, you can substitute with Worcestershire sauce.

Pour 1/2 cup of red wine and 1/2 cup water (or broth)
Pour 1/2 cup red wine and 1/2 cup water (or stock) over the beef, and toss in your bay leaves. Let’s get ready to pressurize!

Pressure cook for 45-50 minutes
Close the top of the Instant Pot lid and turn dial to sealing position. Then, turn on the Meat or Manual setting and ensure you punch in at least 45 minutes. I opt for 50 minutes to get a more tender, pull-apart consistency. Press the start button.

Prep the steamed rice (optional)
Since rice can take a while to cook, if you plan to have fluffy rice with your meal, this is your next step. I’ve covered how to make perfect steamed rice in an earlier post on keto Korean food.

Slice peppers lengthwise

Chop up potatoes in large chunks

Pre-cut baby carrots

Prep the vegetables and set aside
Peel and cube the 3 potatoes in large chunks. Then wash and chop up the carrots. If you’re using pre-cut baby carrots, just rinse them and leave out in a bowl. Take the washed bell peppers, and remove the stem and seeds. Then cut the peppers lengthwise.

Instant Pot beeps that it is done
Once 45-50 minutes has gone by, if you have the time, give it another 20 minutes or so while the pressure releases naturally. If you are on a time schedule (like I am), then vent the top, using an oven mitt or Instant Pot silicone mitt.

Toss in the veggies and pressurize for 5 minutes
Once you pop the lid, then place the potatoes, carrots and bell peppers on top / around the beef. Pour the remaining 1/2 cup of water (or broth). If you want more liquids in your au jus, you can add another 1/2 cup of water. It’s entirely up to you! Make sure the top is on and in sealing position. Set the timer manually to 5 minutes.

The reason why you put the veggies last in the Instant Pot is to avoid super mushy veggies. 5 minutes to pressurize these veggies is an ideal amount of time.

Instant Pot beeps that it’s finally done!
You have the choice of letting the Instant Pot naturally vent. Or, if you’re impatient like me, then you can manually vent using a silicone mitt.

Ingredients

– 1.5 lb of tri-tip beef
– 3 medium russet potatoes
– 3 large carrots (or use half-bag of cut/peeled baby carrots)
– 2 bell peppers (or use mini-peppers – orange, yellow, red)
– 1 tbsp Red Boat fish sauce
– 1 tbsp TJ’s Umami paste
– (If no fish sauce / umami paste, substitute 2 tbsps of Worcestershire sauce)
– 1/2 cup red wine
– 1 cup water or beef stock
– 1 tbsp olive oil
– Seasoning rub for the tri-tip
– 1 tsp Thyme
– 2 Bay leaves
– black pepper and salt to taste

Mix it up for your next Sunday (or anytime) roast.

Serve it up for your party of four
Place the tri-tip roast and veggies in a large platter or dish. You can slice the beef on a cutting board before placing it alongside the veggies on the platter. Pour some of the au jus (from the pot) onto the meat and veggies so everything stays tender and moist.

Serve Umami Pot Roast with a side of fluffy white (or brown) steamed rice. This appeals to the Asian part of me. Or, claim your British roots and accompany with Yorkshires. Enjoy the 5th taste! Mmmm….umami.