Instant Pot Seitan Loaf Food

INSTANT POT® MEATLOAF

Steps:

• Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
• Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
• Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

HOW TO MAKE SEITAN (BEEF FLAVOR)

Steps:

• Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
• Using the paddle attachment on the mixer slowly combine the dry ingredients.
• In a smaller bowl combine the wet ingredients and mix well with a whisk.
• Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
• I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
• After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
• Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
• The Seitan will be spongy and holes will make it even more so. You want to avoid that.
• After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
• Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
• You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
• The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
• Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
• Bon Appetit!

INSTANT POT® SEITAN LOAF

Steps:

• Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
• Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
• Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
• Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove seitan and let cool slightly before slicing and serving.