Submitted by Olivia T.
Ingredients:
- Whole cooked and seasoned roast chicken from grocery store.
- Chopped celery of desired amount
- Chopped mushrooms
- Chopped onions
- Chopped carrots
- Any other veggies of your choice ( squash, cucumber, tomatoe etc)
Instructions:
- Pull the chicken meat into shreds, dump them along with the bones in the pot.
- Dump in all the veggies
- Add 2-3 cups of water. May vary depending in the serving size
- Push “Stew”
- Remove the bones, add salt to taste and serve over pasta or rice
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.
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.
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!
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.
For 6-8 Servings:
1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand
Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.
All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.
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