Category Beef

Instant Pot Swiss Steak

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  • 2 pounds sirloin roast, cut into individual sized pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons oil
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 2 (16 ounce) cans diced tomatoes 
  • 8 ounces water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Combine flour, salt & pepper and dredge meat pieces to get a nice coating of the flour mixture on each piece of meat.
  2. Turn IP to sauté.   When it is HOT add oil and a couple of pieces of meat.  (Too many pieces of meat at once and it won’t brown)  Brown on both sides and remove from IP.  Continue until all of the meat has been browned.  Turn the IP off.
  3. Combine green pepper onion, tomatoes, water, salt and pepper in a bowl.
  4. Return all of the meat to the bottom of the IP and cover with the tomato mixture (gravy/sauce).
  5. Place the lid on the IP, ensuring that the pressure relief valve is set to sealing.
  6. Set the IP to Meat/Stew or high pressure; set timer for 30 minutes.
  7. Once timer goes off let the pressure release naturally for about 15 minutes; after 15 minutes manually release any remaining pressure.

Swiss Steak

Instant Pot Beef Stew

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  • 1 lb. beef stew meat
  • Salt and pepper, to taste
  • 2 Tbsp all-purpose four
  • 2 Tbsp butter
  • 1/2 large onion, diced
  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp brown sugar
  • 2 cloves garlic, minced
  • 2 Tbsp Ketchup
  • 2 cups potatoes, peeled and cut into 1-inch chunks
  • 2 cups carrots, peeled and cut into 1-inch chunks
  • 1 can cut green beans, drains
  1. Place the flour, salt and pepper in a storage bag, shake to mix. Add the stew meat and shake to coat.
  2. Turn Instant Pot to sauté, when ‘Hot’ place the butter in the pot.   When the butter is melted add the stew meat and onions. Cook the meat and onions, stirring occasionally. Don’t stir too often as that prevents the meat from getting a nice brown, crispy exterior.
  3. Combine the beef broth, Worcestershire sauce, soy sauce, brown sugar, minced garlic and Ketchup. Pour the beef broth mixture into the pot and stir to dissolve the browned morsels on the bottom of the pot.
  4. Add the vegetables (carrots, potatoes & green beans) to the Instant Pot.  Give all the ingredients in the pot a good stir.

    Ready to cook

  5. Place the lid on the Instant Pot and turn the pressure release valve to ‘Sealing’. Push the “Meat/Stew” button and set time for 30 minutes.  When the timer goes off, turn the Instant Pot off and do a Natural Pressure Release (NPR) for 15 minutes, at that point do a Quick Release (QR) of any remaining pressure.
  6. Open the lid and give the contents a good stir.  If stew isn’t desired consistency, turn to ‘Sauté’ and thicken using a mixture of flour and water.

Ready to enjoy!

 

Instant Pot Beef Stroganoff

dtbarne 1 Comment

 

Instant Pot Beef Stroganoff

I’ve tried several recipes for Beef Stroganoff over the years and nothing really ‘struck’ me until I tried this one.  This dish was tender, tasty and easy…three of my favorite things!

  • 2 pounds Round Steak (cut into strips)
  • 1 large onion (chopped)
  • 3 tbsp oil
  • 2 tbsp all purpose flour
  • 1 tsp garlic powder
  • salt & pepper to taste
  • 2 tbsp tomato paste, tomato sauce or ketchup (all work fine)
  • 1 tbsp Worcestershire sauce
  • 1/2 cup mushrooms (sliced)
  • 3/4 cup beef broth
  • 1 cup sour cream

  1. 1.  Turn Instant Pot on to ‘Saute’, when hot add oil and then saute onions until translucent. 

  2. 2.  Add beef strips and brown.

  3. 3.  Sprinkle flour over beef and onions and cook for a minute or so.

  4. 4.  Add garlic powder, salt & pepper, tomato paste, sauce or ketchup, Worcestershire, mushrooms and beef broth.  Stir until combined.

  5. 5. Place lid on Instant Pot, lock in place and ensure that the vent is set to ‘Sealing’.

  6. 6.  Set to ‘Manual’, ‘High Pressure’ and set time for 14 minutes. 

  7. 7.  When timer goes off turn the Instant Pot off and do a Natural Pressure Release (NPR) for 10 minutes and release any remaining pressure by turning the valve to ‘Venting’.

  8. 8.  If the sauce isn’t thickened to your liking you can remove a cup of liquid and add 1 tablespoon of cornstarch and whisk until smooth.  Slowly add the liquid back into the Instant Pot, whisking as you go.  

  9. 9.  Add sour cream and stir until combined.  

  10. 10.  Serve over egg noodles, rice or mashed potatoes.

 

Taco Dip

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This is one of my favorites.  It’s super easy and great for company of for a movie night meal.

1 lb ground beef
16 oz sour cream
8 oz cream cheese
1 pkg taco seasoning, divided
1 – 1 1/2 c shredded lettuce
1 medium tomato, diced
8 oz package shredded cheddar cheese

Brown hamburger meat and add 1/2 package of taco seasoning.  Combine sour cream, cream cheese, and remaining 1/2 package of taco seasoning.  In a 9×13 pan layer:  cream cheese mixture, ground beef mixture, lettuce, tomatoes, & cheese.

Suggestions:

1.  We like to use this as an entire meal.  Omit the ground beef for use as just a ‘dip’.

2.  You could easily add any of the additional ingredients:  taco sauce (layered on top of the cream cheese mixture), refried beans (as bottom layer), black olives, onions, etc.

3.  Great for potlucks!  Goes quickly!

Yum!

Instant Pot Mississippi Pot Roast

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3-4 lb Chuck or Arm Roast

½ Cup Beef Broth

½ Cup Pepperoncini Juice

1 envelope Ranch Dressing Mix

1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)

¼ Cup Butter

6-8 Pepperoncinis

  • Add roast to pressure cooker.
  • Pour the broth and juice over the roast
  • Combine mixes (ranch & gravy) and then sprinkle over roast.
  • Place pepperoncinis on top of the mixes.
  • Then top everything with the butter.
  • Cook on manual, high pressure for 90 minutes.
  • When timer goes off turn pressure cooker OFF.
  • Then do a natural pressure  release (NPR) for 15 minutes and then do a quick release (QR) to release any remaining pressure.

 

Amish Meat Loaf

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*This is a recipe that was served to us at an Amish home in northern Indiana.

Meatloaf:

3 lb ground beef

2 eggs, beaten

2 cups cracker crumbs

1 cup milk

1 cup tomato juice

Diced onion, to taste

3 teaspoons salt

1/4 teaspoon pepper

Topping:

1/2 cup catsup

1/4 cup brown sugar

1/2 Tablespoon mustard

Combine all meatloaf ingredients and form into a loaf.  Cover loaf with topping.

Bake at 300 for 2 hours.

 

Air Fryer Ribeye Steak

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Ribeye

Extra Virgin Olive Oil

Garlic powder

Onion powder

Salt

Pepper

Lightly sprinkle steak with olive oil and spices.  Gently rub the oil and spices into both sides of the steak.

Place steak in Air Fryer, set temperature to 400.  I cooked for 14 minutes for a well done steak and 10 minutes for a medium rare steak.  Flip the steak half way through the cooking time.

 

Instant Pot Braised Short Ribs

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  • 2 pounds Beef Short Ribs
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 ½ teaspoons Olive Oil
  • 1 ¼ cups dice Onion
  • 3 cloves Garlic, minced
  • ½ cups Red Wine or Beef Broth
  • ⅓ cups Ketchup
  • 1 ½ tablespoons Soy Sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Brown Sugar
  1.  Sprinkle ribs with salt and pepper.
  2.  Set pressure cooker to saute and heat olive oil.
  3.  Sear ribs on all sides in inner pot and remove.
  4.  Add onions and cook until translucent.
  5.  Add garlic and cook for 1 more minute.
  6.  In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar.  Place in pot and let cook for just a minute or so.
  7.  Place ribs back into pot.
  8.  Lock cover into place and seal steam nozzle.
  9.  Set to meat/stew setting or set manually for 35 minutes.
  10.  Naturally release pressure for 8 minutes then quick release remaining pressure.

Instant Pot Chili

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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 or 28 oz tomato sauce

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 (entire can, liquid too) & 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

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My husband is a ground beef lover so anything I make with ground beef goes over well.  However, goulash is a definite favorite and this recipe was a hit.

  • 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.