What I don't like is having to scroll down a whole blog post to get to a recipe. So here is my first recipe, I am testing it today, and any pics I take will be posted with comments After the recipe.
I am going to put one picture on here for the simple reason that I want to pin the recipe, so I can use my phone in the kitchen to make it.
Make rice first! (This is for me, because I am using this for my lunches this week. )
I am trying
3 cups Jasmine Rice
3 cups Water
1 capful of Dried Mint
Next time spray non-stick cooking spray into pot first
This is a rather lousy picture of orchids at night.
Instant Pot Asian Styled BBQ Lamb Shoulder Chops
2 TBS Olive Oil divided
2 lbs Lamb Shoulder Chops
1 Vidalia Onion, chopped
8 oz sliced Mushrooms
3 cloves Garlic, chopped
12 oz Vegetable or Chicken broth
1/2 Cup chopped Fresh Cilantro
3 TBS chopped Dried Mint
1 TBS Honey
1 TBS Fish Sauce
1 TBS Soy Sauce
1/4 Cup Lime Juice
1 Deseeded chopped Jalapeño
In the Instant pot on Sauté med Mode: Once the pot has come to heat add Olive Oil.
Brown each side of the Chops, doing this in small batches to avoid crowding.
Remove chops and set aside in a plate.
Turn pot to High Sauté mode
When hot add second TBS oil
Add Onions and Mushrooms, sauté until Onions are transparent, then add Garlic sauté until fragrant.
Hit Cancel or off on pot.
Add remaining ingredients Give it a good stir.
Put in rack that came with Instant Pot. Arrange chops on Rack, and turn pot onto high pressure for 10 minutes. When done do a 10 minute natural pressure release.
Serve with rice, I am adding Sweet Potatoes; I like this recipe from A Pinch of Healthy: Sweet Potatoes in the Instant Pot
This is how it is looking in my lunch box. I tried it, and I liked it. The mint in the rice made a nice replacement for my mint jelly that I love so much, and is not so good for me.