Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and almond flour, stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.



While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.



Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.



In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.


When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 



Ladle into bowls. Garnish with diced avocado, cotija cheese, and lime zest.


Note: Use a serrated knife to cut the beef into cubes. A serrated knife with make clean, easy cuts through chilled beef.

While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.

Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)

Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.

When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Note: Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.

Add garlic, fresh thyme, tomato paste, broth, pureed whole tomatoes, clam juice, and white wine. Stir well, bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes.

Taste the broth and add salt, if needed, and some fresh cracked black pepper to taste.

Take the bag of seafood medley (defrosted) and separate cooked mussels from the other raw seafood. (Discard any unopened mussels.) Gently drop in the raw seafood, making sure to cover everything in the broth. Bring back to a simmer and cook for about 10 minutes or until raw seafood is cooked through.

Gently stir in the mussels so as not to break up the chunks of cooked fish throughout the stew. Cook just until mussels are heated through, about 5 minutes.

Pour into soup plates and serve, garnished with plenty of chopped Italian parsley and a drizzle of high-quality olive oil.

Press the “Meat/Stew” button or “Pressure Cook” to high for 5 minutes. Walk away.

While you are gone, the Instant Pot will take about 20–22 minutes to come to pressure, then it will beep once and begin the 5-minute countdown. It will beep several times at the end of the countdown.

Once it beeps that it has finished, carefully turn the release handle to “Venting.” Steam will immediately shoot upward out of the steam release. That will take about 7 minutes to fully release. Once the pressure indicator drops back into the lid, it is safe to unlock and open the pot.

Stir and serve. If the stew is left sitting, the barley will continue to expand, absorbing more liquid. Therefore, water will need to be added in order to reheat for leftovers. The stew will keep several days in the refrigerator or can be frozen. You can also prep all of the ingredients and freeze them in a large 2 gallon baggie to be added to the pot when you are ready to use them.

Tip: Place an empty two gallon baggie into your pot insert, then fill it with the ingredients. Seal the bag, and put the whole insert with the bag into your freezer. Once frozen, you can remove the bag from the insert and then it will stay frozen in “pot” shape. When ready to use, just remove from the bag and the frozen ingredients will slide perfectly into the Instant Pot!

Add a drizzle more olive oil to the pot and then add shallots once hot. Fry for 2–3 minutes until softened. Add mushrooms to the pot and fry for another 2 minutes. Add red wine and chopped tomatoes and bring to a simmer. Once dish has reached a simmer, reduce heat to low-medium.

Add chestnuts, cranberries and thyme and stir together. The dish should be at a low simmer. Leave to cook for 1 1/2 – 2 hours, until lamb is super tender.

Serve with potatoes (roasted or mashed).Yum! Or cool and refrigerate for up to 3 days and reheat.

Add flour, onion powder, garlic powder and freshly ground black pepper to a large resealable bag and shake to combine. Add beef stew meat and shake to coat.

Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef and add to pan. Reserve any flour mixture left in the bag. Brown beef on all sides, removing to plate when complete.

Add remaining 1 tablespoon vegetable oil to he Dutch oven over medium heat. Add chopped onion and cook 3–4 minutes. Sprinkle in remaining flour (you should have about 1 1/2 tablespoons left in the bag, see note) and cook for 2 minutes, stirring constantly. Add oregano, basil and marjoram. Cook 30 seconds, stirring continuously. Stir in beef broth and cook 2 minutes, stirring several times. Add browned beef back to the pan. Cover and place in the oven for 1 hour.

Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook an additional 30 minutes or until stew and vegetables are tender.

Note: You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not, adjust by only taking 1 1/2 tablespoons or adding more flour.

Turn on the “Saute” function for the Instant Pot. Heat olive oil in the bowl and then, working in batches, brown the stew meat. (The meat should not be cooked completely, just browned). As each batch browns, transfer to a clean plate and set aside.

Once all of the stew meat is browned, saute onion in the Instant Pot bowl, then pour in 1 cup of water. Scrape along the bottom of the bowl to release the “browned bits” of stew meat and onion that may be stuck on the bottom. (Your Instant Pot may read “Hot” or “Burn” at this point. Don’t panic—this last step will not only add amazing flavor to the soup, but it should cancel the “Hot” notice since you are releasing the scraps of food that are causing the message).

Once the bottom is scraped clean, stir in remaining water, beef base, celery, carrots, and garlic. Return the stew meat to the pot and stir to combine.

Seal Instant Pot and set valve to “Sealing”. Select the “Manual” option on the pot settings and adjust time to 30 minutes.

Once cooking time is complete, let the Instant Pot sit for 12–15 minutes. After that time, quick release pressure, carefully turning the valve to the venting position.

Remove the Instant Pot lid and change the setting to “Soup/Broth” or “Saute”. This setting should bring the soup to a rolling boil. Once the soup begins to boil, stir in the shredded potato (I use a small Russet potato, peeled and shredded). Let potato cook for about 5–10 minutes. As the potato cooks, it slightly dissolves and thickens the soup.

Once the shredded potato has cooked slightly, add the quick barley. Stir to combine and cook an additional 10–15 minutes, or according to the package instructions.

Check the broth and if needed, add the Worcestershire sauce and more salt and pepper to taste.

To make in a slow cooker, brown the meat in a large stock pot. Remove to a clean plate. Pour in 1 cup of water and scrape the bottom of the pan to release the stuck on “brown bits”. Add remaining water. Into the slow cooker, put browned meat, water, beef base, celery, onion, carrots, and garlic. Cook on low 7 hours. After 7 hours, add shredded potato. Stir to combine, cover and cook an additional hour. Then stir in barley, cover and cook for an additional 15–30 minutes or until barley is tender.

Add pumpkin, coconut milk and broth. Stir until well combined. Bring to a boil and boil for 3 minutes, stirring frequently.

After 3 minutes, cover and simmer until potatoes are soft, 10 minutes, stirring occasionally. Uncover and simmer for about 5 minutes, stirring occasionally, to thicken. Stir in Sriracha.

Stir in cilantro and devour!

Add daikon pieces to the broth. Add pieces of leek and half of the minced garlic into the broth. Boil for 20 minutes in medium heat.

While soup is boilin,g make sauce for the soup by combining soup soy sauce, sesame oil, and remaining minced garlic.

Remove meat from the broth and cut it into small pieces. Mix the pieces of meat with the sauce. Add back into the pot and boil for 10-15 more minutes in medium heat

Clean carrots and celery and slice to about 1/4-inch thickness. Wash potatoes (no need to peel yellow and golden potatoes) and cut into 1-inch cubes. Clean onion, cut in half and slice (about 1/4-inch slices).  Clean garlic and roughly chop.

Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with 2 tablespoons oregano, 1 teaspoon salt and 1 tablespoon pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.

Place meat and vegetable mixture in a 6 to 8-quart crockpot. Add potatoes, onion and peas. Pour in red wine and beef broth or water. Add horseradish, Worcestershire sauce, parsley and remaining salt, pepper, oregano.

Stir well and cook on high for 6 hours. Serve with crusty bread and a crisp green salad.