Multicooker Beef Mushroom And Caramelized Onion Penne Food

INSTANT POT CARAMELIZED ONIONS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

MULTICOOKER BEEF, MUSHROOM, AND CARAMELIZED ONION PENNE

Steps:

• In a 6-qt. electric multicooker use sauté setting on high to melt butter. Add mushrooms; cook 6 minutes or until tender, stirring occasionally. Press cancel setting. Layer penne, caramelized onions, beef (if using), garlic, rosemary, crushed red pepper, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in the pot; do not stir. Pour broth over top. Lock lid and adjust steam valve to seal. Set cooker on low pressure to cook 7 minutes for al dente pasta or 8 minutes for tender pasta.
• Immediately release pressure. Carefully open lid. Stir in Parmesan, parsley, and vinegar. Fold in arugula. If you like, season with additional salt. Top with blue cheese and additional black pepper. Serves 4. Make the Multicooker Caramelized Onions
• Cut tops and bottoms off onions; set on the root end and cut onions in half vertically. Slice onion halves from top to bottom into 1/2-inch-thick pieces. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Cook 2 minutes or until butter begins to brown. Press cancel setting. Add onions, thyme, 1 tsp. kosher salt, and 1/4 tsp. black pepper; stir to combine. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 2 minutes. Immediately release pressure. Carefully open lid.
• Drain off and discard excess liquid in multicooker pot. Return pot to multicooker. Use sauté setting on high to cook onions 12 minutes or until onions begin to brown and there are browned bits on bottom of pot, stirring only twice.
• Discard thyme sprigs (if using). Add the water; cook 2 minutes or until liquid is mostly evaporated, stirring to scrape up browned bits. Makes 2 cups. Make the Multicooker Beef Broth
• In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker.
• Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting.
• Return roast to multicooker. Add 7 1/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid.
• Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids.
• Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth.

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

PENNE WITH CARAMELIZED ONIONS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, saute pine nuts and garlic in butter until golden brown; set aside. , In a large skillet, cook onion in oil over medium heat for 10-15 minutes or until golden brown, stirring frequently. Reduce heat to low. Stir in the olives, salt, basil, oregano and pepper. Drain pasta; add to onion mixture. Stir in feta cheese and pine nut mixture.