3 Delicious Dishes You Can Make With Your Instant Precision Dutch Oven

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If you have an Instant Precision Dutch Oven, you'll enjoy cooking these three (3) recipes.

The heavy-duty multifunctional Dutch Oven cooking pot and its lid are made from cast iron, with a durable enamel coating, and features a silicone protective pad to protect surfaces and silicone handle covers for serving.

The functions of the Precision Dutch Oven include braising, slow cooking, searing/sauteing, and warming foods.

 

The Instant Precision Dutch Oven is currently on sale, so you can check it out if you're interested in getting one.

If you love desserts, check out 6 Tasty Instant Pot Dessert Recipes That Will Satisfy You Sweet Tooth.

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All three (3) recipes are from the Instant Brands Culinary Team.

Simple Sunday Roast

This delicious Sunday roast takes about ten (10) minutes prep time and 6 1/2 hours cook time. This recipe yields three (3) to four (4) servings.

Ingredients:
• 3 lbs boneless chuck roast pot roast

• 1 tbsp canola oil

• 3 medium carrots washed and cut into 2” chunks
• 1 celery rib sliced into 1” pieces

• 3 garlic cloves peeled and smashed
• 1 cups beef stock
• 2 bay leaves
• salt and pepper to taste

 

How to make:
1. Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
 
2. Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
 
3. Add onions and sauté for 3-5 minutes, until softened.
 
4. Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
 
5.  Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to Dutch oven, making sure th roast is nestled in the vegetables.
 
6. Put top back on Dutch oven and set to SLOW COOK for 6 hours.
 
7. Flip roast at 3 hours.
 
8.  When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

Photo credit: Instant Pot

Family Chicken Dinner

There's nothing like a hearty chicken dinner with a perfectly cooked chicken paired with red potatoes and carrots.

The prep time of this meal is around 30 minutes, and the cooking time is an hour.

Ingredients:
• 3-4 lbs whole chicken

• 1/2 tsp salt

• 1/2 tsp pepper
• 1 1/2 lbs small red potatoes cut in half

• 1 lbs carrots peeled and cut 1” pieces
• 4 shallots peeled and cut in half
• 3 garlic cloves minced
• 3 sprigs of fresh thyme

• 1 cup chicken broth

• 1 bay leaf
• 2 tbsp unsalted butter
• Half of a lemon freshly squeezed
• 1 tbsp fresh parsley minced

How to make:
1. Pat chicken dry with paper towel and season with salt and pepper.

2. Select SEAR/SAUTE and set the time to 30 minutes. Press START.

3. When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.

4. Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.

5. Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.

6. Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.

7. Press CANCEL.

8. Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.

9. Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.

10. After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.

11. Transfer chicken to a cutting board and let rest for 15 minutes.

12. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.

13. In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.

14. Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.

15. Press CANCEL.

16. Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.

17. Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

Photo credit: Instant Pot

Chinese BBQ Ribs

These ribs are cooked to perfection using honey, ginger, and rice wine. You can use dry sherry if you don't have the rice wine.

Its prep time is around 10 minutes, and the cooking time is two (2) hours. This recipe yields six (6) to eight (8) servings.

Ingredients:
• 2 1/2 lbs spare ribs trimmed and cut into individual ribs - 2 racks

• 1 Ginger 6-inch piece, peeled, and sliced thin

• 8 garlic cloves peeled
• 1 cup honey

• 3/4 cup Hoisin Sauce
• 3/4 cup soy sauce
• 1/2 cup Chinese rice wine or Dry Sherry
• 2 tsp five spice powder

• 1 tsp red food coloring (optional)

• 1 tsp ground white pepper
• 1 tbsp pure sesame oil

How to make:
1. Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.

2. Transfer ginger-garlic mixture to the Cooking Vessel.

3. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.

4. Add the ribs and toss to coat (ribs will not be fully submerged).

5. Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   

6. Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.

7. Clean the Cooking Vessel.

8. Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel.
Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to  30 minutes. Press START. 
Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes.
Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.

9. Transfer ribs to serving platter. Serve.

Photo credit: Instant Pot

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