Posts tagged: Ground Beef

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.


  • 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


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


  • 3/4 cup ketchup
  • 4 TBSP brown sugar


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

Speedy Texas Trail Chili

By , September 27, 2012


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


  • 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!!




Old Fashioned Calico Beans

By , June 13, 2012

Old Fashioned Calico BeansSubmitted by Pastor D.


  • 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


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!

Curry Meatballs

By , February 21, 2012

Submitted by Teresa G.

Meatballs– ( Gluten free if you like):

For One pound lean ground beef

  • ¼ cup medium unsweetened coconut
  • 1 large egg, beaten
  • 2 tsp chopped fresh ginger or ginger powder to taste
  • 1 garlic clove, finely chopped
  • 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
  • ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.


  • 2 – 4 tbsp curry powder or paste
  • ½ onion thinly sliced
  • 2 cloves of garlic crushed
  • (Fresh basil – optional)
  • 1 (14.5 ounce ) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • (1 tbsp powdered chicken bouillon – optional)
  • 3 tbsp sugar
  • Pepper to taste
  • (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce… not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!