Instant Pot Chili recipe

4 pounds beef chuck roast cut into 2-inch cubes

2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand

4 slices bacon cut into ¼-inch pieces

1 medium yellow onion cut into ½-inch dice

2 tablespoons tomato paste

3 tablespoons ancho chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 cup bone broth or chicken broth

1 ounce unsweetened chocolate shaved

4 garlic cloves peeled and minced

Juice from ½ small lime

Freshly ground black pepper

In a large bowl, toss the cubed beef with the salt and set aside.

Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.

Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.

In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.

When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.

Add the salted beef, cooked bacon, and lime juice. Stir well to combine. 

Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes. 

Baked Salmon Recipe

 INGREDIENTS

 1 1/2 pounds salmon, cut into 4 6-oz filets, rinsed and patted dry with paper towel

 3 cups halved grape tomatoes

 1 medium fennel bulb, cored, quartered, and very thinly sliced (about 2 heaping cups)

 3 shallots, quartered

 2 tablespoons olive oil, divided

 1 teaspoon kosher salt, divided

 3/4 teaspoon coarse ground black pepper, divided

 1 clove garlic, minced

 2 tablespoons fresh lemon juice

 2 tablespoons capers, drained

 2 teaspoons chopped fresh dill or 1 teaspoon dried dill

 2 teaspoons Dijon mustard

INSTRUCTIONS

Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper. 

Arrange salmon filets on baking sheet. 

In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer around the salmon.

In a small bowl, stir together remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.

Roast 18-20 minutes or until salmon reaches desired temperature (recommend 145ºF) when checked with an instant read thermometer. 

Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.