Instant Pot Braised Short Ribs

  • 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 Creamy Cheesy Potato Soup

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 4 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. cream cheese, cut into cubes
  • 2 cups shredded cheddar cheese
  • 2 cups half and half

Select Saute and add butter to the Instant Pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, and parsley to the onions.

Put the steamer basket in the Instant Pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer goes off, turn off pressure cooker do, a 5 minute Natural Pressure Release (NPR) then manually release any remaining pressure.  Remove potatoes and steamer basket from the pot and set aside.

In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted and smooth. Add remaining cans of chicken broth, half and half and cooked potatoes.  Heat through but do not bring to a boil.

Instant Pot Chicken & Stuffing with Green Beans

4 large boneless, skinless chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz) (I used to boxes of Stove Tops)
1 bag of green beans (frozen or regular) 12 oz
Optional: 1 cup sour cream

Place chicken breasts and broth in Instant Pot and cook on ‘Manual’ high power for 8 minutes, making sure that the vent is set to ‘closed’.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Add the bag of green beans on the top of the chicken breasts, put the lid back on and turn the Instant Pot on and cook for 2 minutes on ‘Manual’ high pressure.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Place the dry stuffing mix on top of the chicken, green beans and broth.  The stuffing will absorb the broth in cooking.

Spread the soup on top of the stuffing.  If you choose to use the sour cream you’ll want to mix the soup and sour cream together before spreading on top of the stuffing mix.  The sour cream will make the dish creamier.

Replace the lid on the Instant Pot and cook for 4 minutes on ‘Manual’ high pressure.  (This will allow you to heat the stuffing.  The IP won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.)  When the timer goes off, do a quick release to release any pressure before opening the lid.

Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Great with a side of cranberry sauce!  Enjoy!

Amazingly tasty!

 

 

 

Instant Pot Pork Chops & Creamy Gravy

  • 6 pork chops, any kind
  • Salt & pepper, to taste
  • 2 -3 Tablespoons oil
  • 1 cup water
  • 1.5 teaspoons chicken bouillon powder, or granules
  • 1 (10 1/2 ounce) can cream of mushroom soup (cream of chicken or celery can be used)
  • 1 1cups sour cream
  • 1 Tablespoon chopped fresh parsley
  1. In Instant Pot, heat oil using ‘Saute’ setting.
  2. Lightly brown salt & peppered pork chops on both sides, a few at a time, removing to a plate as they are browned.
  3. When all are pork chops are browned, add water and chicken bouillon to pot.
  4. Scrape bottom to de-glaze and remove bits from bottom of pan.
  5. Add chops back to Instant Pot.  Turn IP off and then
  6. Set Instant Pot to ‘Manual’ and adjust pressure to HIGH and set timer to 15 minutes.
  7. When timer goes off do a Natural Pressure Release (NPR).  When pin drops do a Quick Release to ensure that all of the pressure has been released.
  8.  Turn Instant Pot off and remove lid.
  9. Remove chops to plate and cover to keep warm.
  10. Turn the Instant Pot onto ‘Saute’ and whisk in the soup.
  11. When the soup is incorporated whisk in the sour cream stir until heated through. Be careful not to boil as it might curdle.
  12. Stir in parsley.
  13. Add pork chops back to the Instant Pot to warm them slightly.*For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.

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 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

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.

Instant Pot Swiss Steak

Round Steak, cut into serving size pieces
1 cup all purpose flour
Salt
Pepper
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.

Instant Pot Sesame Chicken

  • 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 teaspoons sesame oil
  • 1 cup honey
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Sesame seeds, toasted
  1. Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
  2. Add soy sauce, ketchup, and red pepper flakes (optional) to the pot and stir to combine. Set pressure to high and cook for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
  3. Combine sesame oil & honey and add to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens, stirring occasionally.
  4. Serve over rice sprinkled with sesame seeds.

IP Creamy Broccoli Cheese Soup

1 Tablespoon olive oil
1 onion, chopped
3 cloves garlic,  minced
3 carrots, chopped
1 head of broccoli, trimmed into florets
4 cups vegetable broth, more as needed
1/2 cup heavy cream
12 oz Velveeta cheese
Salt and pepper

1. Set the pressure cooker to saute. Add the oil and onion to the pressure cooker saute until onion has softened. Add garlic and cook until fragrant about 30 seconds. Add in four cups of broth, carrots, and  broccoli.

2. Place lid on your pressure cooker and set to cook at high pressure for 6 minutes. Turn off your pressure cooker and use quick release to release remaining pressure, being careful as steam will be released.

3. Use a potato masher or immersion blender to blend the contents in the pressure cooker. We like ‘chunks’ in our soup so I don’t puree.  Add your cream and cheese and stir until the cheese has melted. Season with Salt and Pepper.