Comments (2)

By Instant Pot Staff, April 19, 2013

Submitted by Valerie M.

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

Comments (0)

By Instant Pot Staff, March 2, 2013

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, throw a kitchen towel over the top and 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.

Comments (0)

By Instant Pot Staff, February 8, 2013

Submitted 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, throw a kitchen towel over the top and 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.

Comments (0)

By Instant Pot Staff, February 5, 2013

Submitted by Ezzie B.

Ingredients:

• (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
• 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
• 1/2 tsp fresh ground pepper corns
• 1 medium sized Spanish onion
• 5 red potatoes (or any other potatoes you have)
• 1 cup baby carrots
• 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

1. Put the Instant Pot on the saute setting.
2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
5.  Sear brisket on both sides.
6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
7.  Switch Instant Pot to Slow Cook and set for 4 hours.
8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Comments (0)

By Instant Pot Staff, January 23, 2013

Created by Dana Miller

Serves 8

Ingredients

• 2 tablespoons sesame oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground pepper
• 2 pounds grass fed beef stew meat, cut into 1 inch cubes
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 5 cloves garlic, minced
• 3 tablespoons minced fresh ginger
• 4 cups homemade beef bone broth
• ½ cup dry sherry
• ¼  cup coconut aminos or soy sauce
• 2 heads broccoli, flowerets cut small and stemmed peeled and diced
• ½ of a small savory cabbage, chiffonade
• 2 packages Sea Tangle Kelp Noodles
• Chopped cilantro for garnish
• Sriracha to taste

Directions

1. Heat liner of the Instant Pot using the Sauté button. Add Sesame oil.
2. Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside.
3. Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes.
4. Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha.

Comments (0)

By Instant Pot Staff, October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

• 1-2 T oil
• 2 medium onions sliced
• ½ tsp sugar
• 2 tsps rice wine or sherry
• 1 Tb soy sauce
• 1 kg beef round, cubed into one inch pieces
• 2 tsps cornstarch
• Pinch of smoked Paprika
• 1-2 tsp (to taste) garlic powder
• Salt and pepper
• ½ cup broth, preferably beef
• 1 Tb Worcestershire sauce
• 1 can of mushrooms (optional)
• 1-2 tsps (to taste) fresh ginger chopped finely
• 1-2 tsps cornstarch slurry if needed

Instructions.

Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

• Add oil, sauté onions until just translucent.
• Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
• Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
• Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
• Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
• When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
• Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
• Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

Comments (0)

By Instant Pot Staff, September 29, 2012

Submitted by Sharon W.

Ingredients:

• 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
• 1 small yellow onion chopped
• 1 garlic clove minced
• 3 cups beef broth(unsalted or low salt preferred)
• 1 cup sliced fresh mushrooms
• 1/2 tsp salt
• 1/8 tsp black pepper, coarse ground
• 1 bay leaf
• 1 fresh thyme sprig (replace with dried if necessary)
• 1 T tomato paste
• 1 T  Worcestershire sauce
• 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

• 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
• 1 T chopped parsley, chopped (optional)

 Instructions:

Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

Comments (0)

By Instant Pot Staff, September 27, 2012

Submitted by Peter H.

Ingredients: 8 servings

• 2 Tablespoons canola oil
• 1 large onion, peeled, chopped
• 1-1/2 pounds ground beef, turkey or chicken
• 2 Cups favorite Bloody Mary mix (spicy preferred)
• 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
• 2 Cans (14 ounces each) kidney beans, drained and rinsed well
• 4 Tablespoons (or more if you like) favorite chili powder, divided
• 1-1/2 Cups Water

For Serving (optional):

• Corn chips
• Shredded cheese
• Sliced green onions
• Sour cream

Instructions:

• In the INSTANT POT pressure cooker pot, heat the oil.
• Add the onion and saute about 8 minutes until it becomes lightly golden brown.
• Add the meat and cook until it browns, breaking it up as it cooks.
• Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
• Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
• Lock the lid in place and cook on high pressure for 5 minutes.
• Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
• Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
• Ladle into bowls and garnish as desired.  Serve and ENJOY!!

Comments (0)

By Instant Pot Staff, September 11, 2012

Submitted by Ezzie B.

This is one of our favorites and so easy in the Instant Pot on the slow cook setting!

Ingredients:

• 3 lbs roast (I use London Broil)
• 1 to 2 tablespoons cracked black peppercorns
• 1/2 tsp minced dehydrated garlic or two cloves fresh garlic
• 3 tablespoons Balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard *

Instructions:

•  Slow cook setting  4 hours
• Make several slits in the roast.  I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits.
• Mix all the rest of the ingredients in a small bowl.
• Pour the mixture over the roast in the pot.
• Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours.  I’ve found 4 hours works just fine.

* I use my own homemade mustard that can be found here: http://brewmaven.blogspot.com/2009/11/nut-brown-mustard.html

Comments (0)

By Instant Pot Staff, June 13, 2012

Submitted by Pastor D.

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• (more if you like)
• 1 pound bacon or bacon pieces
• Fried, crisp
• 1 large can of pork and beans
• 2: 15 ½ oz. Cans of butter beans, drained
• 2: 15 ½ cans of kidney beans, drained
• 3 cups stewed tomatoes
• 1 cup corn
• ½ cup sugar
• ¾ cup brown sugar
• ½ cup ketchup
• 3 tablespoons cider vinegar
• 1 teaspoon mustard
• 1 teaspoon garlic (chopped or ground)
• 1 tablespoon liquid smoke

Instructions:

Brown bacon in instant pot on saute setting and then crumble. Save drippings. Add hamburger & onion. Brown.

Drain off excess fat . Combine all ingredients (including drippings) in instant pot. Using manual setting cook for 25 minutes. Enjoy!

Comments (1)

By Instant Pot Staff, May 9, 2012

Submitted by Erin OC.

Ingredients

• 1 bottom round roast, about 4 lbs.
• Salt and freshly ground black pepper
• 5 tablespoons vegetable oil
• 3 small onions, medium diced
• 1 head garlic (about 10 to 12 cloves), lightly smashed
• 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
• 2 cups low-sodium chicken, beef, or vegetable broth
• 2 cups medium-bodied red wine
• 2 1/2 tablespoons honey
• 5 to 6 sprigs fresh thyme
• 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

Comments (0)

By Instant Pot Staff, April 26, 2012

Submitted by Teresa B. G.

Whenever we had friends for dinner my father would attempt beef rouladen…a traditional European Recipe.  He would do it the regular way with ham, dill pickles, celery etc.  Often it was hit and miss for him…sometimes the meat would turn out too tough, he slow cooked it in the oven for a long time.  We loved it any which way. When I started to experiment with a pressure cooker I would also make the Rouladen the traditional way.  Then I started to improvise and combine and came up with a Beef Rouladen Recipe that my family just loves.  I make it in an electric pressure cooker and have not had a failed result yet!  We love it.  Quick and easy.  It takes no time at all and company thinks I slaved all day!  Here it is:

Teresa’s Untraditional Beef Rouladen – Pressure Cooked

Ingredients:

• Standing boneless rib roast – about 2 pounds boneless.  I buy it on sale and have it frozen on hand.  I am sure other cuts of  beef can be used as well, especially in a pressure cooker
• 1 cup chopped onion
• ½ cup chopped celery
• ½ cup raisins, preferably golden but the others work as well.  Or experiment and used  dried fruit cut up….apricots or prunes
• 2 cloves of garlic crushed and minced
• 1 cup seasoned stove top stuffing
• 2 tbsp water
• ¼ cup butter
• Salt and pepper to taste (1/4 tsp of each)
• 2 tsps. Powdered beef bouillon (optional).  If you use the bouillon, do not use the salt.
• 1 tbsp tomato puree
• 2 – 4  carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots
• 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it
• 2 bay leaves
• 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional)

Method:

Cut the roast into six equal slices (about ¾ to 1 inch thickness each).  I pound these slices to ¼ or ½ inch thickness.  Truly, I do not even measure – I just pound them flatter.

Heat up your electric pressure cooker on the sauté function.

Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit.

Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper.  When I use the powdered bouillon, I do not use the salt.  Mix together.

Divide this above ‘stuffing’ amongst the pounded slices of beef.  Mound the stuffing at one end of each steakette and roll it up .  You may tie it with a string or skewer it with small metal skewers to keep it rolled up.

I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls.

On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste.

I secure the lid and on an electric pressure cooker I use the meat setting.  If you would rather use the timed setting then it is 15 minutes.  I let the pressure naturally release.  When done I put the rolls on a plate, place the carrots on top and remove the bay leaves.  I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir.  I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use.  Sprinkle everything with fresh parsley (optional).

Absolutely delicious.

I will NEVER cook it any other way…..so tender, so full of flavour.  My family begs for  my rouladen.

Comments (0)

By Instant Pot Staff, March 28, 2012

Submitted by: Jamie B.-M.

Ingredients:

• 8 beef short ribs
• Salt and pepper to taste
• 2 tablespoons canola oil
• ½ bulb fennel, sliced
• 1 cup cabernet sauvignon
• 1 cup beef broth
• 1 tablespoon stone ground mustard
• 4 cloves garlic, crushed
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 2 bunches watercress, trimmed
• ½ cup butter
• 1 pint heavy whipping cream
• 2 cups asiago cheese, grated
• 1 teaspoon nutmeg
• 1 tablespoon rosemary, finely chopped
• 1 package fettucine

Instructions:

Sprinkle beef short ribs with salt and pepper. Heat canola 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 fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.

While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.

In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.

When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.

Comments (1)

By Instant Pot Staff, March 27, 2012

Submitted by Pamie F.

PULLED BBQ BEEF

Ingredients:

• 2 pounds – Beef of choice
• 2 cps – Water
• 4 cps – Finely shredded Cabbage (the secret ingredient and you’ll never know it’s in there.)
• 1/2 cp – Of your favorite BBQ Sauce
• 1 cp – Ketchup
• 1/3 cp – Worecestershire Sauce
• 1 tbls – Horse Radish
• 1 tbls – mustard

Instructions:

1. Add and stir in ingredients to your Instant Pot and set it on the “Meat” setting. (35 minutes)
2. Once done, let set until steam subsides and then take off the lid.
3. Pull out the Beef and fork shred it. Return it to the sauce and simmer until it cooks down. Do this on the “Saute” setting.

I make a steamed Bread in my Instant Pot in coffee cans. I mount the Pulled BBQ Beef atop the bread along with Swiss or Cheddar Cheeses and grilled caramelized Sweet Vidalia Onions or fried Onion Ring.

Enjoy!

Comments (2)

By Instant Pot Staff, March 21, 2012

Submitted by Kellie F.

This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!

The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.

Ingredients:

• 1 1/2 lbs lean boneless beef chuck roast cut into chunks
• 5 medium carrots cut into chunks
• 8 oz mushrooms quarters
• 12 pearl onions peeled
• 2 garlic cloves, minced
• 1 bay leaf
• 3/4 teaspoon salt
• 2 TBS fresh thyme
• 1/4 teaspoon black pepper
• 2/3 cup beef stock
• 2/3 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons whole wheat flour
• 1/4 cup water

Instructions:

• Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
• Brown pearl onions
• Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
• Serve!

Comments (3)

By Instant Pot Staff, March 20, 2012

Submitted by Ron V.

Contents and Measurments:

• 1 Large head of green cabbage.
• 1 1/2 pounds Hamburger. Good grade.
• 2 tsp. salt
• Dash pepper
• 1 cup Minute Rice
• 1 tsp. Cinnamon
• 1 large can crushed tomatoes

Instructions:

• Dip cabbage in hot water to wilt. Separate into leaves for rolling.
• Combine ingredients, burger, salt, pepper, rice cinnemon. Mix well.
• Place about two tablespoons mixture onto leaf. Roll, tucking in the ends.
• Place into pressure cooker. When all are rolled, pour the canned tomato over all. Set at 15 pounds, and when pressure reached, cook for 13 minutes. Cool at once.

Very good! Family looks forward to this dish any time of the year!

Comments (0)

By Instant Pot Staff, March 19, 2012

Submitted by Ed A.

This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.

Ingredients:

• 2 cups dry pinto beans
• 1 tablespoon chili powder
• 1 tablespoon Cumin Seed
• 2 can diced green Chiles
• 2 14.5 ounce cans beef broth and one can water
• 1 can diced tomato
• 1 small onion diced
• 2 glove garlic
• 2 lb course ground chuck
• For extra spiciness add canned diced jalepenos to your liking.

Instructions:

• Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
• Add meat beans and all other ingredients in Instantpot and set for beans.
• After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.

Comments (0)

By Instant Pot Staff, March 10, 2012

Submitted by Ruth A.W.

Ingredients:

• 2 1/2 to 3 pounds 1/2″ thick round steak, cut in serving size pieces
• 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
• 1 6 oz can V-8
• 1 T Worchestire Sauce
• 1 tsp Beau Monde Seasioning
• 1 tsp granulated garlic
• 1/4 tsp Lawrys seasoned salt
• 1/4 tsp pepper
• 2 Bay leaves
• 1 medium onion cut in chunks
• 4 stalks celery, cut in 1 inch pieces
• 1 cup small carrots

Instructions:

• Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
• Add celery, carrots and onion
• Mix remaining ingredients and pour over meat and vegetables.
• Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.

Comments (1)

By Instant Pot Staff, February 19, 2012

Submitted by Ted K.

Ingredients:

• 5 lbs oxtails
• Salt and pepper
• 1 large onion, peeled and chopped
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 clove garlic, peeled and chopped
• 1 small bunch parsley, chopped
• 2 cups red wine
• 1 cup chopped tomatoes
• 1 cup water
• Salt and pepper
• Sugar to taste

Instructions:

Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything.
Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid.
Season with salt, pepper to taste.

Comments (1)

By Instant Pot Staff, February 11, 2012

Recipe submitted by Eliot.

I love my Instant pot, and have talked about it to all my friends. Amazing cooking tool for busy students!

This recipe has served me well and is always a hit with guests. It’s flexible delicious and quick to make Thai tasting curry. All you need is the instant pot.

Take your curry to another dimension!

Hyper Curry:

You will need:

• 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild)
• 1 cup chicken broth (match the meat option)
• 3 tbsb of fish sauce
• 2 cloves of garlic
• 2 lime leaves (whole)
• 1 lemon grass stalk
• 1 piece of ginger (thumb sized)
• 1 carrot
• 1 large onion
• 1 large potato
• 1 red pepper
• 1 can Coconut Milk

Meat Options: Chicken or pork or beef, or tofu)

Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp)

Directions:

Add:

• 1 cup chicken broth
• Selected Meat
• 1 tbs curry paste.
• fish sauce (or liht soy sauce)
• garlic (rough chop)
• lime leaves
• lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add:
• 1 can Coconut Milk
• Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste.

Serving Suggestions:

• Serve with rice or noodles.
• Add a squeeze of lime juice + drizzle some coconut milk over the finished plate.

Good luck!