- 5 lb blade or chuck roast
- 1 pckg gravy mix
- 1 pckg ranch dressing mix
- 1 pckg onion soup mix
- 1 can beer
- place the beer in the bottom of the instant pot, then place the roast in.
- sprinkle the rest of the packages on top and around the roast
- close the instant pot and seal it.
- press the meat/stew button and set for a 120min cook time. let it decrompress (natural release). remove and serve.
We have made this recipe with many different cuts of roast, it doesn’t seem to matter what cut you use it comes out melt in your mouth tender.
This isn’t rare or even pink, it’s very well done, but falls apart because it is so tender. I use it mostly for the tougher cuts of meat that would take hours to cook in the slow cooker to get mediocre results. This makes the tough cuts fall apart tender. It is also worth mentioning that the liquid makes the best tasting gravy. I generally make a roux and then make the gravy using that.
I also suggest you save 2 cups of the broth from this recipe to use to make these pork chops
You can freeze the 2 cups of broth to use to make the pork chops at a later date.
Well I have always been a fan of stroganoff, but my hubby is a take it or leave it kinda guy. I have tried a lot of different recipes throughout the years and think I have found the perfect one. And I can honestly say I hate stew, so this is a great way to use it up any stew meat we have around as well.
I found the recipe here: https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/
- 12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)
- 1.5 to 2 lbs of beef stew meat
- Kosher salt, a few generous shakes for seasoning the meat
- Black pepper, a few generous shakes for seasoning the meat
- 2 tbsp of salted butter
- 1 large yellow onion, diced
- 16 oz of cremini and button mushroom mixture sliced
- 1 tbsp of crushed garlic
- 1/4 cup of a dry white wine
- 1 tbsp of dijon mustard
- 1 tsp of seasoned salt
- 1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
- 1 tsp of dried thyme
- 2 tbsp of cornstarch + 2 tbsp of water
- 1 packet of dry onion dip/soup mix
- 1 cup (8 oz) of sour cream
- 5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )
- Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)
- Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well
- Add the butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being
- Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute
- Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
- Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
- Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 12 minutes. Allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release.
- When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
- Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
- Place some noodles in individual bowls and then follow with some the beef and plenty of sauce
again, I found the recipe here https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/, and he isn’t wrong, it is the best stroganoff EVER!!
As usual I have searched the internet to look for sites that have recipes that look like our family would like, and I have found a winner again with this one. I found it here:
This soup is amazing on its own, or enjoyed with a grilled cheese sandwich (who doesn’t love grilled cheese and tomatoe soup)
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 2 tablespoons all purpose or gluten-free flour
- 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
- 1 3/4 cups reduced fat (2%) milk
- 28 oz can San Marzano whole plum tomatoes, with juice
- 1 sprig fresh thyme
- 1/4 cup fresh basil, chopped
- 2 bay leaves
- Parmesan or Romano cheese rind (optional)
- 1/3 cup grated Pecorino Romano cheese
- 3/4 teaspoon kosher salt, or more to taste
- fresh black pepper, to taste
- Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
- Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
- Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
- Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
- To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan
again I found this recipe here: https://www.skinnytaste.com/instant-pot-tomato-basil-soup/#l0KVJaxOCVizBLCK.99
I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.
I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.
for the instant pot:
- 5 med carrots chopped
- 5 stalks celery chopped
- 1/2 onion chopped
- 1 clove garlic minced
- 1 cup uncooked wild rice
- 4 oz cremini mushrooms chopped
- 4 oz white button mushrooms chopped
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 2 raw chicken breasts
- 6 tbsp butter
- 1/2 cup flour
- 1 1/2 cups milk
put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release
when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.
take out chicken breasts and shred
add the chicken back into the instant pot.
mix the creamy sauce into the soup mixture in the instant pot.
I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup
I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…