Instant Pot Beef Stroganoff

 

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.

 

Instant Pot Chicken Paprika

  • 3 tablespoons light olive oil
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 white onion, peeled and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • salt, to taste
  • 1 ¼ cups sour cream
  • 2 tablespoons all-purpose flour

Turn Instant Pot on Saute and lightly brown chicken, on both sides, in olive oil.

Remove chicken to plate when browned.

Add onions and peppers to pot and lightly saute for a couple of minutes.

Combine the chicken broth, tomato sauce and paprika until nicely blended.

Add chicken broth, tomato sauce and paprika to put and let saute for a minute or so…just enough to let the flavors mingle a bit.  Add the chicken back to the pot.

Turn IP off.  Put the lid on the IP and make sure that the pressure valve is in the ‘closed’ position.  Set the IP to ‘Manual’ and cook on ‘High pressure’ for 12 minutes.

When the timer goes off do a Natural Pressure Release (NPR) for about 5 minutes and then do a Quick Release (QR) to release any remaining pressure and turn the IP off.

Remove chicken from pot and set aside.  Turn the IP on ‘Saute’.

Combine the sour cream and flour until blended and smooth.  Add about 1/4 cup of the cooking liquid from the pot to the sour cream mixture.  (this brings the temperature of the sour cream mixture closer to that of the sauce in the pot so that it doesn’t curdle when you add the sour cream mixture to the pot) When mixed well add the cooking liquid/sour cream mixture to the IP and cook, stirring until mixture thickens.

Serve chicken over noodles or rice.

Chicken Paprika over Amish Noodles

 

Instant Pot BBQ Ribs

  • 1 rack of baby back pork ribs
  • Your favorite rib rub (I used Famous Dave’s)
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 tsp liquid smoke, optional
  • 1/2 cup bbq sauce

Remove the membrane from the back of the ribs.

Generously rub the ribs with your favorite rib rub, coating both sides.

Pour the water, apple cider and liquid smoke into the bottom of the pressure cooker pot.

Place the rack in the bottom of your pressure cooker, place the ribs on the rack, standing on their side, wrapping around the inside of the pot. (You can cut in two if you prefer).

Close the lid, making sure that the pressure relief valve is closed. Press the Meat button and set to 30 minutes. Do a Natural Pressure Release (NPR) for 12 minutes, then do a Quick Release (QR) to release any remaining pressure.

Carefully remove the ribs from the pressure cooker and transfer to a plate. Brush with your favorite BBQ sauce and then place on grill for a few minutes just to finish off.  When they’ve ‘crisped’ up enough and got grill marks to your liking, pull them off and enjoy!

Instant Pot Mississippi Pot Roast

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.

 

Instant Pot Poached Eggs

In our 32+ years of marriage I have tried making poached eggs on several occasions…I even purchased a couple of gadgets for assistance but nothing helped.  Then I got my Instant Pot and voila! I can make poached eggs!

Eggs  – I wouldn’t do more than four at a time as the more eggs you have the more time will be needed

1.5 cups water

  1. Place 1.5 cups water in bottom of Instant Pot.
  2. Place metal wire rack in bottom of Instant Pot over water.
  3. Crack eggs into silicone cups that have been sprayed with cooking spray.

  1. Put lid on Instant Pot and make sure that the pressure relief valve is closed.
  2. ‘Steam’ eggs.  For a runnier yolk steam for 3 minutes and NPR for 3 minutes and for a more solid yolk steam for 3 minutes and NPR for 6 minutes.  You may have to adjust times according to your preference on how the yolks are cooked.

Eggs Benedict….my FAVORITE!!

Instant Pot Lasagna

I have tried several different lasagna recipes over the last 32 years of our marriage and have never been thrilled with the results.  Plus every recipe I tried made a HUGE lasagna that never gotten fully eaten.

This recipe was just the perfect size for the two of us…one meal the night it’s made and then one more meal later on.  The flavors were just right too.

– Dry lasagna noodles
– 24 oz Jar pasta sauce (I like Barilla Olive Oil & Garlic)
– 1 cup Ricotta cheese
– Shredded Parmesan cheese
– Shredded mozzarella cheese
– 1 lb ground beef (you could use ground Italian sausage or a combination of sausage & ground beef)
– Garlic powder, taste
– Salt & Pepper, to taste

Spray spring form or push pan with olive oil spray or something similar.

Brown ground beef (or whatever meat you’re using) adding the garlic powder, salt & pepper to your liking.

Break the raw lasagna noodles into pieces to fit the bottom of your pan the best you can.

Spread a thin layer of ricotta cheese onto the noodles.

Next layer will be your meat…just enough to lightly cover the ricotta.

Spoon spaghetti sauce over the top of the meat…not too much, not to little…just enough to lightly cover everything.

Lastly, cover with both cheeses (Parmesan and mozzarella).

Repeat…noodles, ricotta cheese, ground meat, spaghetti sauce, Parmesan and mozzarella cheese.  You should be able to get about 3 layers depending on the depth of the pan you’re using. If you’re getting a bit too full by the last layer omit the meat but layer everything else.

Add 1.5 cups of water to the bottom of your Instant Pot.

Cover the pan of lasagna with aluminum foil and use a ‘sling’ to lower the pan onto a trivet in your Instant Pot.

Cook on Manual, High Pressure for 23 minutes.  When timer goes off, turn Instant Pot OFF and do a 20 minute Natural Pressure Release (NPR).

Carefully remove pan from Instant Pot and let sit for 10 minutes before uncovering or removing from pan.

**You can use your favorite lasagna recipe as well.  Or doctor this one with your favorites – mushrooms, onions, etc.

Instant Pot Chicken Alfredo

8 ounces dried fettuccine noodles or whatever variety you choose, broken into thirds
2 cups of water
1 – 15 ounce jar of Alfredo sauce
1 cup (fresh or frozen) chicken, diced
2 teaspoons chicken base
1 tablespoon garlic, minced
½ teaspoons ground pepper
Parmesan cheese for garnish (optional)

  1. Place water, chicken base, garlic, noodles and chicken into Instant Pot.
  2. If using frozen chicken, set timer to 2 minutes.  If using uncooked chicken set timer to 3 minutes.  Cook at HIGH PRESSURE on Manual and do a Quick Pressure Release (QR) when the timer goes off.  Once pressure has been released, turn off the machine.
  3. Once pressure has been released, unlock and remove the lid, being careful to watch for any remaining steam. Stir the pasta and cooking water briefly. If needed, remove the pot and drain excess cooking water.
  4. Add the Alfredo sauce and  pepper to the pasta.  Mix well.  Garnish with a small amount of grated Parmesan cheese, if desired.  Serve immediately.

Instant Pot Potato Salad

  • 4 medium-sized potatoes, peeled and cubed

    Awesomely easy and yummy to boot!

  • 1 1/2 cups water
  • 2 large eggs (I used 3 cuz we like ours eggy)
  • 1/4 cup finely chopped onion
  • 1 cup mayonnaise (I used a tad more to make it a bit more creamier)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon mustard
  • Salt and pepper to taste

Put water in bottom of Instant Pot and then place a steamer basket into the pot.  Place the potatoes and the eggs in the steamer basket. Lock lid in place, select Manual, High Pressure and 4 minutes cook time and press start, ensuring that the steam valve is closed.

Ready to cook!

When the timer beeps, turn the Instant Pot off and do a quick pressure release (QR). When the pressure is released, carefully remove the lid. Carefully remove the steamer basket from the pot.  Put the eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, pickle relish, salt & pepper and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice the cooled eggs and gently stir into potato salad.

Chill before serving.

Instant Pot Pulled Pork

  • 4 pound pork shoulder
  • 8 ounces root beer
  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chile powder
  • 1 teaspoon cayenne pepper
  1.  Cut pork shoulder into 8 pieces.
  2.  Add brown sugar, paprika, salt, pepper, garlic powder, onion powder, chile powder,  and cayenne pepper to a small bowl and stir to combine.
  3.  Coat pork with half of the mixture.
  4.  Turn Instant Pot onto ‘Saute’ and brown all pieces pork and then set aside.
  5.  When all pork is browned
  6.  Turn Instant Pot off and cover with the root beer.
  7.  Close the lid and turn the vent to sealing. Cook on high pressure for 60 minutes and  let pressure release naturally, about 20 minutes.
  8.  Remove pork from pressure cooker and shred with two forks.Season with  remaining spice mixture as needed.

**Awesome served over a baked potato, topped with cole slaw.

Delicious!

 

Instant Pot Perfect Hard-Boiled Eggs

1 cup water

8 eggs

  1.  Put 1 cup of water in bottom of Instant Pot.
  2.  Place steamer rack in bottom of Instant pot.
  3.  Arrange eggs on steamer rack.
  4.  Set Instant Pot to ‘Steam’ and select 6 minutes.
  5.  When timer goes off turn the Instant Pot off and do a Natural Pressure Release for    5 minutes.
  6.  After 5 minutes open steam valve and release and remaining pressure.
  7.  Remove lid and then remove the eggs (I use tongs) and place in a bowl of ice water for 6 minutes.

The eggs will be extra creamy with little to NO green ring around the yolk.  PLUS they will peal like a DREAM.