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.

“Hamburger Helper” Lasagna

Ingredients

• 1lb ground beef (do not use sausage!!!)
• 1 small onion
• 3 cloves garlic
• Salt and Pepper
• 1 tbsp Italian Seasoning
• 2 cups marinara sauce
• 8 oz mafalda pasta (uncooked)
• 3 cups chicken broth (low sodium)
• 1 cup mozzarella cheese (shredded)
• 2 tbsp parsley

Try ricotta as a topping?

Method

1. In large skillet, brown ground beef.
2. Add onion, garlic, salt, papper, and Italian seasoning. Saute until onion is soft.
3. Add marinara sauce, pasta, and broth, Mix well. Simmer, covered, until pasta is cooked and sauce is absorbed.
4. Stir in cheese until melted.
5. Garnish with parsley.

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.

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.

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

• 5 lbs Russet potatoes
• 1 stick + 6 TBSP butter, melted
• 3/4 cup Half and Half
• 8 oz Vermont Sharp cheddar, cubed
• 1 TBSP Vegetable oil
• 2.5 lbs Sirloin tips, cut into 1 inch cubes
• 1 TBSP Butter
• 1 onion, diced
• 1 tsp garlic, minced
• 3 TBSP flour
• 2 cups red cooking win
• 1 1/2 cups Beef stock
• 2-3 sprigs Thyme
• 1 TBSP strained tomatoes
• Salt and Pepper

Directions:

• Make mashed potatoes ahead of time
  • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
  • Add in melted butter, stir well
  • Add in Half and Half, stir well
  • Salt and pepper to taste
  • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

• Preheat the oven to 400 F, grease a 9×11 baking dish
• In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
• Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
• Stir in the Flour and mix well. Add the beef back in.
• Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
• Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
• Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
• Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.

Beef and Broccoli Ramen

• Peanut oil
• 1 lb steak, sliced thinly
• 1 onion, diced
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice win vinegar
• 3 cups broccoli
• 4 cloves garlic, minced
• 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

• 1/4 cup water
• 3/4 cup low sodium beef broth (low sodium important)
• 1 tablespoon ground ginger, minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 6 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice win vinegar
• 1 tablespoon brown sugar
• Hot sauce

Method

1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate minimum of one hour.
2. Mix all sauce ingredients in a medium bowl.
3. Cook ramen and set aside
4. Saute beef, onion, and garlic in wok.
5. Add broccoli and sauce. Stir and simmer until broccoli is cooked and sauce is thickened.
6. Toss in noodles and stir to coat.

Asian Lettuce Wraps

Ingredients

• Bibb lettuce
• 1 lb ground beef
• Large onion (chopped)
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons minced pickled ginger
• Chile pepper sauce (to taste)
• 1 bunch green onions (chopped)
• 2 teaspoons sesame oil

Method

1. Brown ground beef. Drain and set aside.
2. Dash peanut oil in a hot pan, saute onion until tender.
3. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and pepper sauce into onions.
4. Add green onions, sesame oil, and booked beef. Cook and stire until green onions begin to wilt.
5. Serve over lettuce. Add stick carrots if desired.
6. Note: Does not do well over rice. Serve rice on the side.