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Category Archives: Instant Pot

Instant Pot Mongolian Beef

Ingredients

  • 2lb marbled chuck steak (whole)
  • Onion, minced
  • Shallot, minced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 stalks green onions
  • Peanut oil
  • 1 cup beef bone broth
  • 1/4 cup brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil

Method

  1. Season steak generously with salt and pepper. Heat Instant Pot on Sauté (hit adjust to max). Add peanut oil and brown steak 7 minutes on each side, then remove and set aside.
  2. While browning, mix soy sauce, sesame oil, brown sugar, and bone broth in glass measuring cup.
  3. Sauté onion and garlic in IP until softened. Add ginger.
  4. Deglaze pan with stock mixture. Turn off heat.
  5. Cut steak into small bites. Return to IP along with any juices.
  6. Pressure cook for 12 minutes, then natural release 12 minutes more.
  7. Thicken sauce with cornstarch/water mixture and serve over rice.

Instant Pot Short Ribs

Ingredients

  • 6-10 pieces bone-in short ribs (try boneless? Sirloin tips?)
  • 6 cloves garlic, crushed and chopped
  • 2 small onions, minced
  • 200g matchstick carrots, processed with…
  • …2 ribs celery
  • 2 tablespoons tomato paste.
  • 1 cup red wine
  • 1 cup beef bone stock
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • Olive oil
  • 2 bay leaves
  • Dried thyme leaves
  • Mashed potatoes

Method

  1. Heat on Sauté (hit adjust to high if needed). Season ribs with salt and pepper. Brown, in batches, 4 minutes per side. Remove and set aside.
  2. Saute onion and garlic until softened.
  3. Add processed carrot/celery mixture, tyme, bay leaves, and tomato paste. Sauté for an additional two minutes.
  4. Deglaze instant pot with red wine. Scrape up fond. Simmer until alcohol evaporates.
  5. Add soy and fish sauces, brown sugar, balsamic vinegar, and bone broth. Return ribs (and any juices) to pot.
  6. If making mashed potatoes in pot, add potatoes to small metal bowl and nestle on top of ribs.
  7. Pressure cook for 45 minutes, naturally release pressure for 15, then quick release.
  8. Remove potatoes and mash. Thicken sauce with cornstarch/water. Season to taste.

Pressure Cooker Pork Chops

Ingredients

  • Bone-in pork chops
  • Olive oil
  • Salt and pepper
  • Onion, chopped
  • 2 garlic cloves, minced
  • Splash of red wine
  • 1 envelope Ranch Dressing mix
  • 1 envelope Brown Gravy mix
  • 1 can Cream of Chicken soup
  • 2 cups beef broth
  • Cornstarch for thickening

Method

  1. Rub chops in salt and pepper. Sear in oil until browned. Set aside.
  2. Sauté onion and garlic until softened.
  3. Deglaze with red wine.
  4. Add dry mixes, cream of chicken, and beef broth. Blend thoroughly. Add chops.
  5. High pressure, 10 minutes. Natural release, 10 minutes, then quick release.
  6. Remove chops. Thicken sauce with cornstarch slurry.
  7. Serve over potatoes/corn.

Pressure Cooker Cheesy Chicken Rice

Ingredients

  • Skinless, boneless chicken thighs cut into small pieces
  • 2-3 TBSP butter
  • Salt and pepper
  • Onion, chopped
  • Garlic
  • 2 cups rice
  • Chicken bullion cube
  • 3 cups chicken broth
  • Fresh broccoli
  • Ground thyme (to taste)
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Method

  1. Set Instant Pot to saute. Melt better. Salt and pepper chicken, then brown.
  2. Add onion and garlic, saute until soft. Add rice and coat in butter.
  3. Add rice, bullion cube, chicken broth, ground thyme, and broccoli. High pressure, 8 minutes. Quick release pressure.
  4. Add cream of chicken soup, mix thoroughly. Add cheese, mix until melted and incorporated.

Instant Pot Quick Stroganoff

Ingredients:

  • .5 cup minced onion
  • 1 minced garlic clove
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 tsp pepper
  • 10.5 oz can cream of mushroom soup
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp flour
  • 4 cups beef broth
  • 16 oz egg noodles
  • 1.25 cup sour cream
  • Red wine (for deglazing pan)

Method

  1. Turn IP to sauté. Brown ground beef, onion, and garlic.
  2. Mix in flour.
  3. Deglaze with a splash of red wine.
  4. Add remaining ingredients (less sour cream).
  5. High pressure, 8 minutes.
  6. Natural release pressure for 5 minutes, then quick release.
  7. Stir in sour cream.

Rosemary Chicken Pressure Cooker

Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.

Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

  • 1 1/2 lbs Ground Beef
  • 3 TBSP Whole Milk
  • 1 TB Worcestershire sauce
  • 1 clove Garlic, minced
  • 1/3 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 TBSP Butter

Gravy:

  • 8 oz Baby Portabella Mushrooms, sliced
  • 1 med Onion, diced
  • 2 cups Beef Broth
  • 1 TBSP Tomato Paste
  • 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
  • 2 TBSP Minced Parsley
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black Pepper
  • 2-3 TBSP Water
  • 2-3 TBSP Corn Starch

Serve with any of the following:

  • Potato
  • Egg Noodles
  • Corn
  • Broccoli

Directions:

  1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
  2. Form six separate patties, and set aside.
  3. Chop Mushrooms and Onions. Set aside
  4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
  5. Turn the pressure cooker to Saute.
  6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
  7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
  8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
  9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
  10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
  11. After pressure release, remove steaks to a plate.
  12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.

Fake Pho Beef

Ingredients

  • 2 containers Pho broth (Big Y)
  • Chuck roast (2-4 lbs)
  • Broccoli
  • Matchstick carrots
  • Sprouts
  • Chopped peanuts
  • Rice (made with Pho broth, butter, ginger, etc).

Method

  1. Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
  2. Pressure cook 30-40 minutes. Slow release.
  3. Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
  4. Add broccoli, pressure cook 2-3 minutes, quick release.
  5. Serve over rice with veggies and peanuts.

Pressure Cooker Korean Beef

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 lbs sirloin steak tips, cut into 1″ chunks
  • 2 tablespoons (or more) cornstarch
  • Sesame seeds
  • Green onions, chopped

Method

  • Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
  • Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
  • Add cornstarch/water mixture to thicken as desired over saute setting.
  • Serve over rice with sesame seeds and green onions.

Pressure Cooker French Dip Sandwiches

These tasty sandwiches are perfect for a low key dinner. Paired with french fries, or chips. Takes a bit longer than some other pressure cooker recipes, but is worth it! Recipe

Total cooking time: 2.5 hrs

Ingredients:

  • 2- 2.5 lb chuck roast
  • 1 TBSP of vegetable oil
  • 2 tsp of kosher salt
  • freshly ground pepper to taste
  • 1/2 tsp garlic powder
  • 1 onion, sliced
  • 1/2 cup red wine
  • 1 14 oz can beef broth
  • 1 dried bay leaf
  • 6 hoagie rolls
  • 3 TBSP butter, melted
  • 1/4 tsp garlic powder
  • kosher salt
  • 6 slices provolone cheese

Directions:

  1. Allow the roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, brown the roast on all sides in Instant Pot, then remove and set aside.
  5. Add onions to pot and sauté just until they start to soften.
  6. Add red wine to pot and let simmer until reduced by half.
  7. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  8. Once wine has reduced, add beef broth and bay leaf.
  9. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  10. Hit Meat/Stew function and increase time to 100 minutes.
  11. When done, turn to off then let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  12. Remove lid and transfer roast to a serving plate and shred.
  13. Strain liquid through a fat strainer and serve warm for dipping sandwiches.

Meanwhile….

  1. Set oven to broil and place sandwich rolls on a baking sheet.
  2. Combine melted butter and pinch of kosher salt in a small bowl.
  3. Brush over rolls and toast about 2 minutes, just until gold brown.
  4. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt about 30 sec -1 min