Posts tagged: Worcestershire Sauce

Balsamic Chicken Thighs

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.


  • 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
  • 2 tablespoons of fresh cillantro, chopped
  • 1-1/2 teaspoons of minced garlic
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Pepper
  • 2 tablespoons of minced green onion
  • 1 teaspoon of garlic powder
  • 2 tablespoons of EVOO light olive oil
  • 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup of Cream Sherry wine.

How to Make it:

  1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
  2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
  3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
  4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
  5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
  6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.


  • 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)


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.

Spicy Roast Beef

By , 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!


  • 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 *


  •  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: