Category: Beef

Corned Beef and Cabbage

By , March 12, 2017

Celebrate St. Patrick’s Day with this Traditional Irish-American Corned Beef and Cabbage Recipe!

This beautifully pink, tender, juicy, and big-flavored cured beef brisket is a classic favorite.

Have fun cooking & Happy St. Patrick’s Day!

Full Printable Recipe & Cooking Tips: Instant Pot Corned Beef and Cabbage

 

 

Irish Beef Stew and Mashed Potatoes (Pot-in-Pot)

By , March 7, 2017

Celebrate St. Patrick’s Day with this rich & hearty Irish Beef Stew with deep flavor & thick gravy or Instant Pot Corned Beef and Cabbage Recipe.

This one-of-a-kind “One Pot Meal” using the Pot-in-Pot Method allows you to cook both the Irish Beef Stew AND the Mashed Potatoes separately in the same pot at the same time!

You’ll love this time-saving convenient trick. Enjoy~ 😀

Full Printable Recipe & Cooking Tips: Instant Pot Irish Beef Stew

 

 

Classic American Beef Stew

By , February 10, 2017

Make this soul-satisfying Classic American Beef Stew in ~1.5 hours.

Tenderized & moist chuck roast immersed in a rich, hearty sauce packed with earthy umami flavors! Enjoy :)

Full Printable Recipe & Cooking Tips: Instant Pot Beef Stew

 

Pressure Cooker Pot Roast

By , February 7, 2017

Make this hearty Umami Pressure Cooker Pot Roast Recipe in less than 2 hours.

Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy! 😀

We developed this Pressure Cooker Pot Roast Recipe based on the results of our little pot roast experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pot Roast

 

Meatloaf

By , February 4, 2017

Learn how to make this incredibly juicy Instant Pot Meatloaf soaked in homemade umami tomato sauce!

The satisfying texture and mouthful of meat bursting with umami flavors are truly irresistible!

Easy to make, fulfilling, and thrifty. Enjoy :)

Full Printable Recipe & Cooking Tips: Instant Pot Meatloaf

 

Meatballs in Easy Tomato Sauce

By , November 4, 2016

These Instant Pot Meatballs in Easy Tomato Sauce are great with spaghetti, pasta, sliders, subs, pizza, polenta, or enjoy them on its own.

Easy to make, fulfilling, and thrifty.

Perfect make ahead freezer meals for those busy weeknights, treating guests or make a big batch for potluck parties. Enjoy :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Meatballs

 

Pressure Grilled Beef (video)

By , October 31, 2015

Pressure Grilled Beef How-to video   – Marinated Ribeye On A Round Steak Budget – with Marinade Recipe

How would you like to have a 4 pound marinated ribeye?

You can duplicate one here for less than the price of one 8 oz steak – turn any piece of meat into a marinated grilled steak. Marinated grilled steak recipe. Cobb Cooker used for the cold smoke.

Another BBQ Rib Recipe

By , September 20, 2015

Submitted by Lorraine M.– uses Instant Pot and your own oven.

I usually make a delicious potato salad and baked beans along with corn on the cob when I make this BBQ rib recipe, and it beats firing up the grill in the winter, or at any time.

With this great pressure cooker and your oven you can enjoy ribs year round with minimum mess.

Here is my favorite pressure-cooked oven -finished BBQ rib recipe:

1) To make the ribs more flavorful remove the useless rib membrane from the back of the rib rack. Place a sharp knife and press the point into the back of the rack of ribs to locate that tough thin membrane. When you find it hold a few bounty paper towels and pull it completely off of the back of the rib rack. It is inedible and when it is removed the ribs will become more flavorful as now they will be able to absorb all flavors you add to the rib rack.

2) If you do not have a rub on the rack of ribs when you buy them you can either find one ready made, or check on Google to make your own bbq rib rub. (I prefer to make my own Texas Style rub).

3) What you need to buy from the store: At least 16 ounces of apple cider since you will need 2 cups of apple cider to flavor the ribs in the pressure cooker, 1 bottle liquid smoke, and buy your favorite BBQ sauce, or there are many versions you can buy ready made, or google and make your own.

4) Cut rib racks into smaller sections so each piece will fit into whatever pressure cooker you will use. (place them in with heavy side facing down but line them up one in front of the other until the Instant Pot is filled with ribs), and do not allow them to fall down or lay down. Space is needed for the rib racks to properly cook. (You may need to do this twice, depending on how many rib racks you wish to prepare in the Instant Pot and use the same liquid but if you need a bit more add some more).

5) Now to your ribs add 2 cups apple cider along with some liquid smoke according to your personal preference of smoke flavor and intensity. (If you do not like any smoke flavor omit the liquid smoke).

6) Press the meat function setting. “Adjust” to your preferred cooking time for tenderness….(anywhere from 15 minutes to 22 minutes, and allow the ribs to naturally release and come down from pressure on their own).

7) While racks of ribs pressure cook set your oven to 400 degrees Fahrenheit.

8) Get a jelly roll pan large enough to hold the ribs or use 2 jelly roll pans.

9) Place aluminum foil on the bottom of the pans to void messy clean up, and then add an oven safe wire rack on top which will hold the sauced ribs out of any fat which drips down.

10) Get your favorite BBQ sauce and starting with the back of the slab of ribs slather the sauce on the ribs using a pastry brush, then turn the rib sections over and sauce the front very well.

10) Place the ribs in your preheated 400 degree oven and let them bake and caramelize for about 10 minutes, then check them and add more sauce if you wish, and bake another 5 minutes. If you like them more caramelized leave them in a bit longer, but keep checking very often and do not allow the ribs to burn.

11) Enjoy!

Pesto and Eggplant Stuffed Peppers

By , August 31, 2015
Submitted by Lisa C.
————————-
This is a modification of several online recipes, born of a need to use up the bounty of a prolific garden!
Lisas peppers
Ingredients:
Two cups rice (prepared in the IP)
One pound ground beef
One medium onion
Two cloves of garlic
One Eggplant
One cup pesto (prepared or homemade)
Six Bell Peppers
Directions:
Slice eggplant, salt generously, and let drain for 30 minutes to reduce bitterness.
Saute eggplant in a generous amount of olive oil until soft (5-10 minutes).
Remove from pan.
Brown ground beef, add chopped onion and garlic, and cook until done.
Add in eggplant, cooked rice, and pesto, adding salt and pepper to taste.
In the meantime, cut tops off of green pepper, remove seeds, and chop tops up and add to the ground beef mixture.
Stuff peppers with ground beef mixture.
Add one cup of water to Instant Pot, place trivet on the bottom of the pot, and stand stuffed peppers up in the pot.
Choose Manual setting and set to three minutes.
Once three minutes is done, use quick release method and remove peppers.
If desired, top with feta cheese and fresh chopped tomatoes.

 

Manny’s Hot and Easy Steak Dinner

By , August 20, 2015

Submitted by Manny N.
————————-

Manny steak

Ingredients:
1 cup of water
3/4 tsp granulated garlic or 3 crushed cloves
1 – 8 oz (240ml) Tomato Sauce
1 medium onion 7 oz / 200 grams
2 small green bell peppers 10.5 oz / 300 grams
2 tbs olive oil
2 tbs white vinegar or apple cider vinegar
3 roma tomatoes diced 9.5 oz / 270 grams
2 jalapeño peppers diced 2 oz / 60 grams (adjust heat to taste +/-)
1 bunch fresh cilantro 1 oz / 80 grams
2 – 3 tbs / 7.8 – 23.5 grams of general purpose flour
1.5 Lbs / 800 grams Flank Steak(preferred) or Round Steak cut into small Strips

Directions:
Put all of the ingredients in the IP except the flour and mix with a wooden spoon, close the lid and press the Meat/Stew button and then reduce the time to 25 minutes. When the time is up do a Quick release and carefully open the lid. In a bowl, pour about a cup and a half (355ml) of the liquid. Whisk the flour in little by little until you start to get a pasty texture. You may or not need all of the flour. (If you don’t use flour you can use boxed mashed potato flakes or powder) Add this mixture to the stew and mix well. Serve over white rice. Tastes even better the next day!

Enjoy!

Instant Pot Minestrone Soup

By , July 9, 2015

Submitted by busyzgirl

Ingredients:

1 cup cooked bean of your choice – if you use canned please make sure to drain and rinse thoroughly. I cooked my beans (1-cup dry with enough water to reach 2 inches above the beans. Follow the instructions for beans if not using the instant pot) in the instant pot before adding other ingredients for 40-minutes (great northern) and let depressurize for 20-minutes before releasing pressure.
1 pound ground beef (here I deviated from the typical minestrone, oh well my family likes it this way and I like to take care of my family) browned on the stove
1 potato diced
2 carrots diced
2 stalks celery diced
1 onion
1 to 2 cloves garlic (to your taste)
32 ounces chicken broth
28 ounce can crushed tomatoes
2 tsp tomato paste
Italian seasoning I used 2 tbsp of the tube type sold in the produce section if I used dry I would decrease amount to 1 ½ tsp
1 tsp salt

Instructions: Add all ingredients to Instant Pot and stir. Close Instant Pot lid, and on manual high pressure set timer for 20 minutes. Let depressurize for 10-minutes.

 

Dad’s Macaroni Soup

By , May 14, 2015

Submitted by Linda W.

Ingredients:

1 to 1 1/2 lbs. of hamburger
1 small onion chopped
3 celery stalks chopped
6 cups of beef broth, I also add 1 teaspoon of Kitchen Bouquet (browning and seasoning sauce – optional)
½ teaspoon salt and ¼ teaspoon pepper
½ box elbow macaroni or around 10 ounces
8 oz. can tomato sauce

Directions:

1.Saute hamburger till no longer pink, drain off most of the fat then add the celery and onion and saute for another minute or two. Press cancel button
2.Add broth and macaroni, press the soup button and set for 5 minutes.
3.Do a valve quick release and then stir in the 8 oz. can of Tomato sauce.
4.Can be served topped with some shredded or grated Parmesan cheese.

Kevin & Dori’s Pressure Cooker Beef Stew

By , May 12, 2015

Submited by: Kevin & Dori

Serves: 6
Prep Time: 15 min
Cook Time: 35 min

Ingredients
3 lbs. Beef Chuck Roast Cubed (2 in.)
1 Large Onion Quartered
6 Medium Sized Red Potatoes Halved
5 Large Carrots Halved
2 Red Bell Peppers cut into 2 in. pieces
3 Stocks Celery Cut into 1 inch pieces
8 Cloves Fresh Garlic Coarsely Chopped
1 Cup Beef Stock
1 Cup Vegetable Stock
1/2 Cup Water
1 – 8oz. Can Tomato Sauce
1/2 – 6oz. Can Tomato Paste
2 Tbsps. Worcestershire Sauce
2 Tbsps. Corn Starch or Flower Diluted
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Thyme
3 Bay Leaves (remove after cooking)
2 Tbsps. Virgin Olive Oil
1 & 1/2 Tsp. Fresh Ground Salt
1 & 1/2 Tsp. Fresh Ground Pepper

Instant Pot Pressure Cooker Instructions:
1:
Salt & Pepper the meat, then brown in the pressure cooker using it’s Sauté
function in olive oil. Deglaze with some of the beef broth or red wine. (You
may have to brown 1/2 of the meat at a time.) Add chopped garlic to the
browned meat and sauté for one more minute. Turn off pressure cooker.
2:
Add all remaining ingredients with carrots and potatoes on top. (You want
potatoes and carrots on top so they don’t over cook.)
3:
Close and lock the lid on the pressure cooker. Cook on HIGH pressure setting
for 35 minutes then perform a 10 minute natural pressure release. Release
all remaining pressure.

Enjoy!

Notes
*Depending on quantity, make sure liquid does not go past the maximum line
in the pot before pressure cooking.

Beef Stew in Instant Pot

By , March 3, 2015

Submitted by busyzgirl

Recipe is include in the more information bar beneath the video. First, I want to say next time I am going to use the Instant Pot preset button for Beef Stew — this time I wanted to see “how” it would turn out using this method which was great. The meat was VERY tender always the goal for me when I cook beef stew.

Ingredients:

  • 2 pounds beef stew meat
  • 2 packets McCormick Stew Seasoning (or stew seasoning of your choice for 2 pounds meat)
  • 4 cups water

Vegetables of your choice – I chose:

  • 5 scrubbed medium-sized potatoes chopped (my family loves potatoes)
  • 1 cup carrots chopped
  • 1 onion chopped
  • 4 stalks celery
  • 1 cup raw green beans

Directions:

  1. Add first three ingredients to Instant Pot, secure lid and put valve into pressure (secure) setting.
  2. Select Manual – high pressure and adjust time for 45-minutes (wanted the meat to be really tender, next time going to test at 35-minutes to see if results are the same).
  3. After the cycle is complete allow to rest for 10-minutes before releasing pressure manually with valve (I got busy doing something else – beauty of the Instant Pot is it will continue to keep the food warm).
  4. Remove lid and stir. Add vegetables of your choice ensuring you stay below the maximum fill line, put lid back on and secure the valve to pressure.
  5. Select manual again, and set time between 5 and 15 minutes, I selected 15-minutes because my family likes really tender vegetables in their stew, adjust to accommodate for you and your family.
  6. Allow to sit after cycle is complete for 10-minutes and release pressure. Serve and enjoy.

Moms Garden Pasta Recipes: Gummers Dinner Delight

By , September 2, 2014

Submitted by Medicinewoman

For older people who have no teethe

Directions:

In Instant Pot Pressure cooker combine & cook Ingredients for Egg Noodle Spaghetti with Garden Sauce

  • 1-2 lbs Garden fresh Tomatoes blanch on steam feature then Peel, core and seed then puree the Tomatos into a nice thick sauce then take out setting it into a bowl until ready.

Next Saute vegetables of the next three ingredients

  • 1 onion
  • 1 garlic clove
  • 1 pack fresh Organic Mushrooms chopped then scrape out into bowl of sauce and set a side.

Next Brown 1lb 99% lean ground beef in Instant Pot using the Saute function

Combine all tomato sauce with the sauted vegetables and add a little liquid.

Add your last ingredients Dried Egg-Noodles. Pressure cook for 7 minutes

Wait for the pressure to be released and open when safe

Before serving add your herbs for flavor and top with Romano Parmesan cheese

Serve and enjoy with a nice Garden Salad and a Red wine or Grape juice or beer for men or who ever prefer it to wine.

 

Fred’s Instant Pot Brisket With Veggies

By , June 13, 2014

Submitted by Fred M.

Ingredients:

  • 2 lb. or larger regular brisket, rinsed and patted dry*
  • 2 tbs. olive oil
  • fresh ground black pepper
  • 1 lg. yellow onion
  • 5 or 6 red potatoes
  • 2 c. large chunks carrots
  • 2 ½ c. home made beef broth, or make from Knorr Beef Base
  • 3 tbs. heaping chopped garlic
  • 3 tbs. Worcestershire Sauce
  • 4 bay leaves
  • granulated garlic
  • Knorr Demi-Glace sauce
  • ½ c. dehydrated onion
  • 2 stalks celery in 1” chunks

Directions:

  1. Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.
  2. Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.
  3. Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.
  4. While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.
  5. When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

2 lb. or larger regular brisket, rinsed and patted dry*

2 tbs. olive oil                                                

fresh ground black pepper

1 lg. yellow onion                                           

5 or 6 red potatoes

2 c. large chunks carrots                                

2 ½ c. home made beef broth, or make from Knorr Beef Base

3 tbs. heaping chopped garlic

3 tbs. Worcestershire Sauce                           

4 bay leaves

granulated garlic                                            

Knorr Demi-Glace sauce

½ c. dehydrated onion                                   

2 stalks celery in 1” chunks

Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.

Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.

Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.

While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.

When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

Hawaiian Teriyaki Beef Short Ribs

By , November 2, 2013

Submitted by Aaron.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

  • 4 large beef short ribs
  • 1 cup of water
  • 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns)
  • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions)
  • 1 large orange, halved (use a blood orange for a slightly different taste)
  • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch)
  • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch)
  • 1 bunch of green onions, chopped
  • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

  • 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

  1. Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved. * NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.
  2. Squeeze the juice from the halved orange in to the mix and stir\mix.
  3. Slice the orange in to pieces and put in the mixture.
  4.  Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.
  5.  Put in the ribs and stir\mix together.
  6.  Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

• 4 large beef short ribs

• 1 cup of water

• 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns) • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions) • 1 large orange, halved (use a blood orange for a slightly different taste) • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch) • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch) • 1 bunch of green onions, chopped • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

• 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

1.Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved.

* NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.

 

2.Squeeze the juice from the halved orange in to the mix and stir\mix.

3.Slice the orange in to pieces and put in the mixture.

4.Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.

5.Put in the ribs and stir\mix together.

6.Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

Instant Pot Slow Cooker Meatloaf (Gluten Free)

By , April 19, 2013

Submitted by Brandilyn T.

YUMMY! Use ground beef or ground chicken for this recipe. You can also have the option to add potatoes for a full meal.

Ingredients

  • 1 lb ground meat
  • 1 chopped onion
  • 1 egg
  • 1 cup cooked rice
  • 1 small can drained mushrooms (I like to chop these)
  • 1 cup milk

Options

  • Thick sliced potatoes (about 1/2 ” slices) Sea salt and dry garlic grinder

Topping

  • 3/4 cup ketchup
  • 4 TBSP brown sugar

Directions

Spray inner pot with non-stick spray.

Mix Meatloaf ingredients, shape into a round loaf and place inside pot, forming to fit.

I like to form meatloaf more to one side of the pot and add thick potato slices stacked up in the remaining area next to the loaf. (If you decide to add potatoes, season them now with sea salt/garlic.)

Make your meatloaf topping and add to the top of your loaf.

Close and lock Instant pot lid and make sure the Steam Release Handle is in “venting” position. Choose the Slow Cook key and adjust (using – or +) for time. Then adjust for Temperature (using the Less/Normal/More keys – Less=Low/Normal=Med/More=High)

Cooking Time:

  • LOW 6-8 hours or on HIGH 4-6 hours

Pulled BBQ Beef (for sandwiches)

By , March 2, 2013

PUlled beef Pulled BBQ Beef (for sandwiches)Submitted by Kay A.

I’m not much into beef, but ever so often my hubby needs his beef and fries. I make these sandwiches from whatever beef roast I got on sale months ago and threw in the freezer. Sometimes the meat is very fatty, which is why I trim it after cooking and discard the broth.

Ingredients:

  • 1 1/3 pounds frozen Angus Beef Roast
  • 1 cup water or leftover stock

BBQ sauce

  • 1/2 cup low sugar ketchup
  • 2 teaspoons honey
  • 1/4 teasoon McCormicks GrillMates BBQ Seasoning
  • 1/4 cup water

Makes about 2 1/3 cups. Approximately 150 calories per 1/3 cup serving.

Instructions:

Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside.

When beeps finished, do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks.

Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks  as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away.

Here’s my version of a southern BBQ sandwich meal:

Put 1/3 cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries.

 

Juicy Sweet Glaze Meatloaf

By , February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.

Ingredients

Makes 4 servings – 270 calories per serving

Meatloaf

  • 1 pound 93% lean ground beef
  • 2/3 cup crumbled leftover cornbread (or bread crumbs)
  • 1 egg white
  • 1 small onion diced (about 2/3 cup)
  • 6 black olives, sliced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • Couple dashes of black pepper
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)

Glaze

  • 1 Tablespoon organic pure cane sugar or brown sugar
  • 1 Tablespoon spicy brown mustard (or what you have/like)
  • 1/4 cup ketchup

 

Directions

Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished,  do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.