There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.
Step 1 – Prepare Your Chicken
I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.
Step 2 – Throw Everything Else in the Pot
That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.
I still haven’t figured out why Americans don’t eat more lamb. We never had it when I was a kid. And even still, when I serve it, most people have little or no experience with it. But I tell you what… This pressure cooker lamb shanks recipe is packed with bold flavors and they’re fall-off-the-bone tender!
The Inspiration for This Recipe…
I’ve been watching Gordon Ramsay YouTube videos for several years now. And there are so many recipes that I want to try. But more than just replicate them, I am learning how to make them my own.
Making It My Own
Don’t get me wrong, the slow-braising process in the above method yields a completely different (and AMAZING) result. And I get that, but the point was not to recreate what he did. My goal was to convert this into a recipe using my new favorite kitchen tool: The Instant Pot!
I guess I attribute my new obsession with simplified cooking to the fact that we now have 2 under 2 (two children under age two). No doubt about it… It has changed my approach to dinner. But that doesn’t mean you have to sacrifice quality. You just may need to alter your methods.
Oops… I Forgot to Add the Sauce in the Picture
One of my favorite parts of this recipe is the gravy. And I’m totally embarrassed to admit that I took the photos for this post without adding it. I will update the pictures the next time I make them – probably for Easter.
In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin seeds, cinnamon sticks, and oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
Using sauté setting, heat Instant Pot. Once hot add 2 Tbsp. of olive oil and thoroughly brown lamb on all sides - making sure to render all the fat. About halfway through, add the contents from marinade to the pot.
Once lamb is browned, add onions and carrots. Sauté until onions become translucent - about 5 minutes.
Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Simmer to reduce by half - about 10 minutes.
Add stock. Close lid and switch to manual setting for 30 minutes.
Once cook time is complete - Let pressure naturally release for about 10 minutes, then quick release if desired. Remove shanks and set aside.
Pour liquid through a fine mesh strainer and return to pot. Separately in a small bowl, combine cornstarch and water, then add to pot.
Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness.
Serve lamb topped with gravy!
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Before all is said and done, you just might get tired of hearing me tell you how great the Instant Pot is. But trust me, it’s amazing. And using it to cook your Easter ham is no exception! I mean, if it tastes just as good and takes 1/3 the time, it seems like a no-brainer to me.
This recipe is a variation of a turkey brine that I’ve been using for a while now. The turkey is always perfect, so I figured let’s try it with a ham. And I’m so glad I did – you will be too.
I Don’t Know About You…
When it comes to cooking for holidays, there is an all-out production at my house. Now that we are hosting the entire family at our home, I am actively seeking out ways to save time and effort – but without sacrificing quality. My family would never stand for that!
So you have my word. I will never share a recipe with you that is not tested and approved. And trust me – my family is pickier than yours. Lol..
The Secret to This Recipe is…
It’s sweet and succulent – and the flavor that would normally be on the outside glaze goes throughout the meat!
I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won’t talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!
Changes to the Method
I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don’t know about you, but I don’t have time for that. Well, unless I’m already in the kitchen all day for Christmas dinner.
I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I’m sure you will be too.
The Most Amazing Pot Liquor
One thing I’m sure to do (as much a possible) is add flavor in every step of the cooking process. I’m at the point now where I pretty much add (usually chicken) stock to every recipe instead of water – from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the there right away.
I’m also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I’m convinced that the saltiness from the smoked flavor is right on point.
Chicken Drumsticks Recipe – Savory, Sweet and Spicy
One day last year, I was doing some Google searching for a great chicken drumsticks recipe. For some reason that day, nothing was exciting me. During this same time, I was also doing some research on different flavor combinations. This recipe is the result of that day.
First things first, I am always looking for an excuse to use my Cast Iron Skillet. If you do not own one, I highly recommend you upgrade your life as soon as possible. There is no other kitchen tool that will give you a sear like that of a cast iron skillet. On a side note: stop using soap to clean your cast iron. You’re washing all the goodness away. I know it sounds weird, but trust me.
The Dish Formerly Known as
I originally referred to this recipe as my “Indian-Island Chicken.” The flavors are a combination of those two cultures, but I would always have to explain what it meant. So, bye-bye name. And for as delicious as this recipe is, one might expect the method to be a little more challenging. But it is actually pretty simple. I hope you enjoy it!