Kelly's Kitchen

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Instant Pot Chili


1 Tbsp. vegetable oil

2 lbs ground beef

1 large onion, diced

1 large green pepper, diced

4 cloves garlic, minced

Salt & pepper, to taste

2 Tbsp. beef bouillon

1 Tbsp. Cumin

2 Tbsp. Chili powder

1/4 cup sugar

1 28 oz can crushed tomatoes

1 15 oz can Rotel, original or hot…your choice

1 15 oz can Ranch Style or kidney beans

  1. Set Instant Pot to ‘Saute’.  When ‘Hot’ add oil and then the ground beef, onions, green pepper and garlic and cook through.
  2. To cooked meat mixture add:  salt & pepper, beef bouillon, cumin, chili powder and sugar, mix well and let simmer for 2 or 3 minutes so flavors can incorporate.
  3. Add crushed tomatoes, Rotel & beans, mix well.
  4. Turn Instant Pot off.  Put lid on and ensure that the steam valve is closed.
  5. Set Instant Pot to ‘Manual’, adjust to high pressure and cook for 10 minutes.
  6. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) until pin drops.  (Will take about 10 minutes)
  7. When pin drops, remove lid and serve with your favorite toppings…ours are Fritos, shredded cheese and sour cream.


Instant Pot Goulash

  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • Salt and ground black pepper
  • 3 cups low-sodium beef broth
  • 1 (28 oz) can crushed tomatoes, undrained
  • 1 (14.5 oz) can whole kernal corn, drained
  • 1 Tbsp Worcestershire sauce
  • 2 cups dry elbow pasta
  1. Turn IP to ‘Saute’ and when pot says ‘Hot’ add 1 Tbsp olive oil.  Add onions and saute 3 minutes then add garlic and saute 1 minute longer.
  2. Add ground beef, season with salt and pepper and cook until browned. Drain excess fat.
  3. Add the beef broth, crushed tomatoes, Worcestershire and drained corn.  Season with salt and pepper to taste. Stir well.
  4. Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Cook on ‘Manual’ setting  for 4 minutes.
  5. When when the timer goes off do Quick Release (QR).

Serve with warm crusty bread for a yummy comfort meal.

Filed under Beef, Instant Pot, Pasta, Recipes

Instant Pot Swiss Steak


Round Steak, cut into serving size pieces
1 cup all purpose flour
Garlic powder
2 cups water
2 Tablespoons Beef bouillon
1/2 a large onion, diced
2 stalks celery, diced
3 carrots, sliced

Mix flour with salt, pepper & garlic powder.  Dredge steak in flour mixture and brown in Instant Pot on ‘Saute’.  (Reserve 2-3 tablespoons of flour mixture to thicken gravy) When steak pieces are all browned remove to plate and set aside.

Add 2 cups water to Instant Pot and stir, loosening any cooked on pieces.  Add beef bouillon and stir until dissolved.  Add onions, celery and carrots to liquid mixture, giving a good stir and let come to a boil.

Turn Instant Pot off and add steak back, submerging under the liquid.  Put lid on Instant Pot, making sure that valve is closed.  Cook on ‘Meat/Stew’ for 25 minutes. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) for about 15 minutes, if pin has not dropped do a quick pressure release (QR) to release any remaining pressure.  Remove lid.

Remove steak pieces to a plate.  Turn Instant Pot to ‘Saute’.  Combine reserved flour mixture and 1/4-1/2 cup of cold water and then add to bubbling liquid in Instant Pot, stirring the whole time.  Add enough of the flour/water mixture until gravy is to your desired thickness.

Serve with mashed potatoes and veggie of your choice for a real comfort meal.

**Can also be prepared on the stove top/oven.  Saute the steak in a skillet on the stove top and then remove steak to a casserole dish and set aside.  Add water and boullion and bring to a boil.  Add onions, celery and carrots.  Pour all over steak pieces.

Bake at 325 for 2 to 2.5 hours.  Stir occasionally.  Add water if needed.  Will make it’s own gravy.

IP Turkey Orzo Soup

  • 1 large white onion, diced
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 3 – 4 cups, leftover turkey, diced
  • 10 cups chicken broth
  • Salt & Pepper, to taste
  • 1.5 cups dry orzo pasta
  • 2 lemons, or ¼ cup lemon juice (optional)
  • 2 tablespoons chopped fresh parsley
  1.  Turn IP to ‘Saute’.  When hot add olive oil.  When oil is hot add onion, celery, carrots and garlic and cook until onion is translucent.  Add diced turkey, salt & pepper (to taste) to pot and then chicken broth.
  2. Turn IP off and then turn on ‘Soup’ function and cook for 30 minutes.
  3. When timer goes off do a quick release (QR).
  4. Add orzo, lemon juice (if using) and parsley stir and turn IP to ‘Manual’ and cook for 3 minutes.
  5. Do a quick release (QR) and serve.

Fancy-Dancy Green Beans

  • 2 (15-oz) cans green beans, drained
  • 4-6 strips of bacon, chopped
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 1/4 cup low-sodium soy sauce
  • 3/4 teaspon garlic powder
In a large skillet, cook bacon until almost done but not too crispy.  Add green beans to bacon and drippings, stir well.
Heat soy sauce and butter in microwave until butter is melted.
Sprinkle brown sugar & garlic powder over green bean mixture.  Stir well.  Add soy sauce mixture, stir to combine all.  Simmer over medium low heat for about 20 minutes.
Filed under Recipes, Side Dishes
February 2017
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