How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook (Workman Publishing, 2017), by Daniel Shumski offers 100 flavorful recipes and includes instant pot shortcuts. The book also teaches readers how to master all of the key functions of the instant pot. The following excerpt is from Chapter 3, “Slow Cooker.”
Good, fresh corn is only available for about one month a year where I live, so when it’s in season we eat it just about every day. With something this precious, I don’t want any to go to waste, which is why cooking this soup with the corn cobs is key; it ensures that no corn flavor is lost. Pro tip: Remember to take the cobs out before serving. A bay leaf you might be able to shrug off; a corn cob is harder.
• 5 ears sweet corn, husks and silk removed
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, plus extra as needed
• 1/2 teaspoon freshly ground black pepper, plus extra as needed
• 4 cups reduced-salt chicken broth or All-Purpose Chicken Stock
• 1 teaspoon sugar
• 1 cup half-and-half
• Chopped fresh chives, for garnish
1. Cut the kernels from the corn: Place one ear of corn in a large bowl, stand it on the wide end, and use a sharp knife to scrape off the kernels, allowing the kernels to fall in the bowl and rotating the cob until no kernels remain. Repeat with each cob.
2. Cut the stripped cobs in half crosswise and set them aside.
3. Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place the butter in the inner pot, wait about 1 minute for the butter to melt, then add the shallot, garlic, chili powder, cumin, salt, and pepper. Cook with the lid off, stirring occasionally, until the shallot softens slightly, about 3 minutes.
4. Add the broth and sugar and stir to combine, then add the corn cobs and kernels. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 4 hours.
5. When the cooking time is finished, press Cancel and remove the lid. Use a slotted spoon to remove the cobs from the inner pot, allowing any liquid clinging to them to drip back into the soup. Add the half-and-half and stir thoroughly to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
6. Serve hot, garnished with chopped chives and a dusting of chili powder or freshly ground black pepper.
Corn Off the Cob Soup will keep, in an airtight container in the refrigerator, for up to 5 days. To reheat, place the soup in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.
Note: Let your microwave help you shuck corn: Cut about 2 inches off each cob from the stalk end (that’s where nature provides the cob’s “handle”), leaving the husk intact. Place the corn on a plate and microwave on high for 2 minutes. Remove the plate from the microwave and use a kitchen towel to grasp a cob by the uncut end. (Be careful! The corn is hot.) Shake the corn until the shucked corn falls out from the husk, leaving that bothersome silk behind.
More from How to Instant Pot:
• Instant Pot Fragrant Lamb and Chickpea Stew Recipe
• Instant Pot Lemon-Chocolate Bread Pudding Recipe
Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.