Instant Pot beef Stew

Instant Pot beef Stew

Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.

Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time

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Ingredients

·       3 cups dice Carrot

·       2 cups dice Celery

·       4 cups peel and dice Russet Potato – I would cut slightly large dice.

·       1 ½ cups dice Onion

·       3 teaspoons mince Garlic, Cloves

·       4 ½ teaspoons Worcestershire sauce

·       1 teaspoon Thyme, Dried

·       1 teaspoon Basil, Dried

·       1 whole Bay Leaf

·       ½ teaspoons Black Pepper

·       Pinch of Red Pepper flakes

·       2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe

·       14 ½ ounces Diced Tomatoes, Canned

·       14 fluid ounces Beef Bone Broth

·       ⅛ teaspoons Salt

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Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from  once a month meals this was her receipe I added just a few things

 

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**

Place all ingredients into inner pot.

Lock cover into place and seal steam nozzle.

Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.

Release pressure.

Remove bay leaf.

Instant Pot More Bean than Beef Chili

Instant Pot More Bean than Beef Chili

We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head.  This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.

This was kind of a cook from the gut recipe

 

Ingredients:

  • 2 cups dry pinto beans (soaked overnight)
  • 1 tablespoon chili powder
  • 3/4 tablespoon Cumin powder
  • 2 can diced green Chiles
  • 2 cans diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 1 lb course ground sirloin
  • diced jalapeño to your liking.
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Instructions:

  • Brown ground chuck and allow to caramelize using Sautee mode.  Remove and drain
  • Deglaze pan with can of diced tomatoes.
  • Add meat,  beans and all other ingredients in Instantpot and set for Chili/ Beans
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
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Serve
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Instant Pot Boneless Turkey Breast

Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.

I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.

Dried it off and browned all sides under Sautee setting.   I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.

Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.

I put the steam rake in and added a cup of broth then put the breast in.

Sealed it and pushed the poultry button.  ( Sorry I can’t remember if I added the time or not.

It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.

 

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Instant Pot Corned Beef Brisket

Instant Pot Corned Beef Brisket

Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
  • Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
  4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
  11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

corned beef

Instant Pot MAPLE SMOKED BRISKET

Instant Pot MAPLE SMOKED BRISKET

I’m such a brisket nut that the first thing I made in our new Instant Pot was a BBQ flat cut brisket. When you cook brisket one of the best things is after a few hours coming back into the house and being taken over by the aroma. Well with the Instant pot you start to get that aroma in maybe 5-10 minutes and it is torture, your stomach starts to tell you Hey! I’m Hungry already FEED ME! I like the fact that with this new toy it does not take long before it is done and ready to eat. The only thing with this recipe was the liquid smoke, although adding that BBQ flavor and smell it was the smell that linger for almost a week. A good and bad thing. I felt like I was walking into a BBQ restaurant which in my mind is pretty much heaven. Anyway……

 

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From BARE Root Girl

Directions:

Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.

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*Notes:

-Make sure you find a liquid smoke that has no additives or MSG.  You can skip the liquid smoke but you’ll get a more subtle smoke flavor.

-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time.  For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes.  The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.

-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker.  Add the broth to the saute pan to deglaze and grab all the flavor from the browned bits.  Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme.  Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.

 

Instant Pot Meatballs and Sauce

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I adapted my Rose’s Meatballs to this and Dukan.

I made some in the Instant Pot and also the oven and compared.

Everyone has their own sauce recipe so I loosely used Lyn’s

First with Lyn’s guidance I season some heated oil with some onion and garlic powder

To the heated pressure cooker add the olive oil and onion.

Add the tomato puree, salt and water basil, parsley and mix well (leave the heat/sauté’ mode on).

Move the bowl with the meat mixture next to the pressure cooker and start making meatballs

If you’re not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball. I like to use a medium size ice cream scoop rounded.

I used my regular meatball recipe Rose’s Meatballs but instead of Italian bread crumbs I used season oak bran. I also have cut that recipe down to 1 eggs per pound so this was 3 pounds and I had larger eggs so I used 2 eggs.

As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture – there is no need for precision here.

Close and lock the lid of the pressure cooker

Cook for 5 minutes at high pressure. When the cooker indicates it has reached high pressure it begins counting 5 minutes pressure cooking time. When time is up it will go to keep warm, you can hit cancel and let it naturally release the pressure about 10 minutes., Then, release the rest of the pressure slowly using the valve.

 

When we tested and compared the oven method was slightly drier but then I usually finish in the sauce so I think it was about the same after I let them sit in sauce. What do you think Lyn.

 

INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

MARCH 17, 2015 BY PREDOMINANTLYPALEO

 

Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.

 

Ingredients:

  • 1-2 pounds chicken breasts or thighs
  • 1 teaspoon sea salt
  • 1 onion, diced
  • 1 tablespoon avocado oil, lard, or ghee
  • 5 garlic cloves, minced
  • 1/2 cup organic chicken broth or homemade
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika (omit for AIP)
  • 1/4 cup white cooking wine (omit for AIP)
  • 1 large lemon juiced (or more to taste)
  • 3-4 teaspoons (or more) arrowroot flour
  1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
  2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
  3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
  4. Select the “Poultry” setting and make sure your steam valve is closed
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
  6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
  7. Stir and serve right away. This also reheats well as leftovers

garlic lemon chicken