Category Comfort Food

Instant Pot Swiss Steak

dtbarne 1 Comment
  • 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 Pork Chop Dinner

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 Rub for pork chops

  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, optional

Remaining Ingredients:

  • 4 bone-in pork chops
  • 2 to 3 tablespoons oil
  • 1 cup chicken stock
  • 1 onion, diced
  • 4 potatoes, peeled & chunked
  • 4 – 5 large carrots, peeled chunked
  • 4 tablespoons butter, for the mashed potatoes
  • 3-4 tablespoons milk, for the mashed potatoes
  • 2 tablespoons flour
  • 1/2 cup cream
  • Salt and pepper to taste

Directions

Mix together the rub ingredients and season the pork chops liberally on both sides.  Reserve remaining rub to add to pot later, if desired.

Turn the Instant Pot to Saute.  When the Instant Pot is hot, add pork chops to the pot and brown on both sides.  You may have to brown in batches.

Potatoes, carrots & pork chops stacked and ready to go!

Remove the pork chops and set aside.  Add the stock to the Instant Pot and scrape up any browned bits of goodness that might be on the bottom of the pot. Add both the onion and the potatoes to the Instant Pot. Place the steamer rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Place pork chops directly on top of carrots.

Place the lid on the Instant Pot, lock in place and be sure the seal is set to ‘Sealing’. Turn Instant Pot to Manual High for 12 minutes.  When timer goes off, turn the Instant Pot off and do a Natural Pressure Release (NPR) for 12 minutes.

Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy.

Mashed Potatoes:

  • Remove potatoes from the Instant Pot and put them in a bowl, leaving the liquid behind in the Instant Pot.
  • Roughly mash the potatoes with 4 tablespoons of butter and the 3 to 4 tablespoons of milk, to desired consistency. Add salt and pepper to taste.

Gravy:

  • Make a slurry by placing two tablespoons flour in a small bowl or cup. Add 1/2 cup cream, slowly, stirring constantly with a fork until mixture is smooth.  (I have a gravy shaker that works great for this!)
  • Turn the Instant Pot back to Saute. When the liquid in the Instant Pot boils add the slurry, stirring with a whisk until the mixture thickens. This happens pretty quickly.
  • Pour gravy into a gravy boat or bowl immediately so that it doesn’t burn.

Delicious home cooked goodness

Instant Pot Ham & Cheesy Potatoes Augraten

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5 Potatoes, peeled & sliced thin

1/4 cup diced onion

1 – 2 cups chopped ham

2 cups heavy cream

4 oz shredded Monterrey Jack cheese

4 oz shredded Cheddar cheese

1 Tbsp butter

Salt and Pepper to taste

Directions:

In a small saucepan, melt  butter and saute onion until onion is tender.

Add heavy cream and let simmer until thick and bubbly about 3 minutes or so.

Add in cheeses and stir until melted; set aside.

Layer potatoes, ham and cheese sauce and repeat until pan is full.

Add 1 cup of water in the bottom of the Instant Pot. Place pan on the trivet inside the pot.

Cook on manual high pressure for 35 minutes. Do a quick release.

Enjoy!

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 Complete Meal in One

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An ENTIRE meal made in the Instant Pot??  It can be done…honest!  Delicious meatloaf, creamy mashed potatoes and yummy carrots.  I’m willing to bet you’ll make this one over and over…we will!
For the Meatloaf:
    • 1 lb ground beef
    • 1/2 cup breadcrumbs, oatmeal, cornflakes or other binder
    • 1 eggs
    • 1/2 cup onion, diced
    • 1 tbsp Worcestershire sauce
    • Salt and pepper, to taste
For the Meatloaf Topping:
    • 2 tbsp brown sugar
    • 1/3 cup ketchup
For the Potatoes:
  • 3 lbs. yellow potatoes, washed and quartered
  • 1 cup chicken broth
  • 1 cup half and half
  • 4 tbsp butter
  • salt and pepper to taste

For Carrots:

  • 2 cups carrots, peeled and thickly sliced
  • 2 tbsp butter

Directions

Place the potatoes in the bottom of your Instant Pot in an even layer. Pour the chicken broth over the top. Place a wire rack over the top so it lays flat.

Mix the ingredients for the meatloaf (minus the topping) in a large bowl (you can use your favorite meatloaf recipe instead of the above too). Shape the meat mixture and place on a piece of aluminum foil. Shape the aluminum foil up and around the meatloaf.  Combine the ketchup and brown sugar and spread over top of the meatloaf.  Place the meatloaf on one side of the rack.

Place the carrots on another piece of aluminum foil and shape the aluminum foil up and around the carrots.  Top the carrots with 2 tablespoons of butter.  Place the carrot packet next to the meatloaf packet in the Instant Pot.

Place the lid on your Instant Pot and lock in place.  Turn the Pressure Valve to ‘Sealing’.  Set your Instant Pot to ‘Manual’ and cook on ‘High Pressure’ for 20 minutes.  When the timer goes off turn the Instant Pot off and do a Quick Release (QR).

Carefully lift the meatloaf and carrots out of the Instant Pot, set aside.

Drain any remaining liquid from the potatoes and then add remaining ingredients:  half and half, butter, salt & pepper (or use your favorite mashed potato recipe).  Mash/whip until smooth and creamy.

Come and Get it!

 

Instant Pot Creamy Chicken & Noodles

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Try this, you’ll like it!  Chicken, noodles, veggies all in a creamy sauce…what’s not to like about this comforting dish?!

  • 1 pound boneless cooked chicken, cubed or shredded
  • 16 oz bag frozen mixed vegetable
  • 16oz egg noodles
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper, to taste
  1.  Add chicken, vegetable and noodles to Instant Pot.
  2.  Sprinkle garlic powder, onion powder, salt and pepper over all.
  3.  Pour four cups chicken broth over top of everything.
  4.  Place lid on and lock in place.  Be sure vent is set to ‘Sealing’.
  5.  Cook on Manual, High Pressure for 5 minutes.
  6.  When timer goes off, turn IP OFF and then do a 5 minute Natural Pressure Release (NPR).
  7.  After five minutes, turn the vent to ‘Venting’ and release any remaining pressure.
  8.  Give the contents a good stir to incorporate everything.
  9.  Turn the IP to ‘Saute’.
  10.  Stir in the heavy cream and let it cook for 2-3 minutes or until it thickens into a sauce-like consistency.

Pecan Pie Cobbler

dtbarne 1 Comment

I am not a baker.  I don’t care to bake.  I’m not sure why…perhaps it’s the amount of ingredients necessary or the number of steps involved but baking is just not my thing.  However, this recipe is easy peasy and sinfully delicious.  For this particular dish…I don’t mind baking one bit!

The recipe below is for a 9×13 inch pan, however, there is now way Michael and I could eat all that so the recipe is easily halved.

  • 1 box refrigerated pie crust (package of two)
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • Cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping
  1. Preheat oven to 425.  Lightly grease a 13″ x 9″ glass baking dish and set aside.  Roll out one of the pie crusts to fit the baking dish.  Trim the edges, if needed.
  2. In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and eggs until well combined. When nice and smooth, stir in the chopped pecans.
  3. Pour or spoon half of the filling into the crust.
  4. Roll out the second pie crust to fit the baking dish and place over the top of the filling.  Lightly spray pie crust with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from the oven.
  6. Reduce oven temperature to 350 and carefully spoon or pour remaining pecan filling over the crust. Arrange the pecan halves over the top and bake another 30 minutes or until the center is set. Let cobbler cool for 15-20 minutes. Serve with vanilla ice cream.

Fresh from the oven

Oh yeah….ready to eat

Instant Pot Penne & Meatballs

dtbarne 2 Comments

The very first time I made this, I made it for a demo at an RV rally and it came out PERFECT.  An easy first time recipe that is almost fool-proof.

2 pound bag of frozen meatballs

3 cups water

16-18 ounces penne pasta (the bag I used was 17.6 ounces)

24 ounces pasta sauce, jarred or home made

1 tablespoon red pepper flakes, optional to add some heat (or any other spices you’d like to add)

  1. Add meatballs to the bottom of the Instant Pot.
  2. Pour 3 cups of water over the meatballs.
  3. Add pasta over the meatballs and water.
  4. Pour pasta sauce over the pasta.
  5. Sprinkle red pepper flakes over the pasta sauce, if using
  6. Do not stir.
  7. Cover and lock the lid.
  8. Make sure pressure release valve is closed or set to ‘Sealing’.
  9. Select “Manual”mode, high pressure and set time to cook for 6 minutes for al dente or 7 minutes for a softer pasta.
  10. The Instant Pot will beep when it finishes cooking the pasta and meatballs.  Turn the Instant Pot off by pushing the ‘Keep Warm/Cancel’ button.
  11. Manual turn the pressure release valve to ‘Venting’ and be careful to watch out for the steam that will be released as the pressure is released.
  12. Once the pressure is released, removed the lid, give everything a good stir to combine and enjoy!

So easy, so tasty!

 

Baked Ravioli

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Baked Ravioli

SO easy!  Great to make for a small dinner with friends.  No fuss.  Just make a salad to accompany the dish and toast up some crusty bread.  Delicious!

  • 24 oz frozen ravioli
  • 26 oz marinara sauce (I used home made frozen meatsauce)
  • 2 cups mozzarella cheese (shredded)

  1. 1.  Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

  2. 2.  Spread approximately 3/4 cup of the sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce and top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. 

  3. 3.  Cover with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Instant Pot Beef Stroganoff

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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.