Thicker Instant Pot Chili

Thicker Instant Pot Chili

Thicker Instant Pot Chili

I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.

I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.

 

Ingredients

  • lb ground meat
  • 16oz tomato sauce
  • Small to medium size onion roughly diced
  • Pinto Beans
  • Tablespoon chili powder
  • teaspoon granulated garlic or garlic powder
  • teaspoon smoked paprika
  • ½ heaping teaspoon cumin, I like this stuff
  • Salt and Pepper to taste
  • ½ Small Red pepper roughly chop or more your choice

Garnish

  • Freshly ground cheddar
  • Thinly slices scallion

Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.

Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize.  I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off.  It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.

Good for a bowl or a burrito or a taco.

 

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Thicker Instant Pot Beef Stew

Thicker Instant Pot Beef Stew

It was a cold day and the skies were threatening snow we were off to the grocery store and my stomach spoke up Beef…. Beef Stew. I wanted a stew that was thicker than the other Instant pot stew I made and this one looked good, so good I’m using their finished picture. It came out just like my mind’s eye had pictured full of flavor and the veggies cooked perfectly. The only thing I did was substitute some red wine for the sherry also had pre-cut stew meat. The extra effort and time was well worth it!

They said and I agree:

You’ll Enjoy Instant Pot Beef Stew Because:

  • Easy to make
  • Cut short half the cooking time comparing to cooking on stovetop
  • Huge flavors – packed with *umami!
  • Soul-satisfying, cozy comfort food
  • Healthy – packed with earthy root vegetables
  • Tenderized, juicy, moist beef in hearty thick sauce full of body & texture

Instant Pot Beef Stew are Great for:

  • Cold weather
  • When you’re craving for a filling & comforting meal
  • Dinner parties
  • Holiday meals

*Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. People taste umamithrough taste receptors specific to glutamate.

INSTANT POT BEEF STEW

Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Main Course, Meat, Stew, Vegetables, Easy
Cuisine: American

  PREP: 10 MINS |  COOK: 110 MINS |  TOTAL: 2 HRS
SERVING: 2 – 4

  

INGREDIENTS

  • 2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness – I bought precut stew meat.
  • 3 medium garlic cloves (15g), crushed and minced
  • 12 white mushrooms (150g), thinly sliced
  • 2 small onions (214g), thinly sliced
  • 2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks
  • 2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks
  • 3 – 4 small Yukon gold potatoes (365g), quartered
  • ½ cup (65g) frozen peas
  • ¼ cup (63ml) of sherry wine – I used Juxtapoz red wine instead that I had opened.
  • 2 bay leaves
  • ¼ teaspoon (0.35g) dried thyme
  • 1 tablespoon (8g) flour
  • Kosher salt and black pepper to taste

 

Chicken Stock Mixture

  • 1 ½ cup (375ml) unsalted homemade chicken stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 3 tablespoons (50ml) tomato paste

 

Note:

One batch of vegetables stayed in the pot to enhance flavor and acts as a natural thickener for the beef stew.

The other batch of vegetables was set aside and added back into the beef stew afterwards. This adds texture for the overall dish.

 

How

  1. Prepare the Pressure Cooker:Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Brown Chuck Steak:Note: I had already cut up pieces but browned the same way except season all sides first.
  3. Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tablespoon (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 – 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
  4. Make Chicken Stock Mixture:While the chuck steak is browning in pressure cooker, mix 1 tablespoon (15ml) Worcestershire sauce, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) fish sauce, 3 tablespoons (50ml) tomato paste with 1 ½ cup (375ml) unsalted homemade chicken stock.
  5. Sauté the Mushrooms:Add sliced mushrooms in pressure cooker. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.

Their picture was better than mine.

  1. Sauté the Vegetables:Add 1 tablespoon (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions and sauté until soften and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant. Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
  2. Deglaze: Pour in ¼ cup (63 ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
  3. Pressure Cook the Vegetables:Add 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
  4. Cut the Chuck Steak:While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon (8g) flour in mixing bowl and mix well with the stew meat. Don’t worry, your pressure cooker can get up to pressure with a small amount of flour.
  5. Pressure Cook the Beef Stew:Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  6. Thicken Beef Stew and Add Vegetables:On medium heat (Instant Pot: press Sauté button), breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary. We added 2 pinches of kosher salt.
  7. Serve:Serve with mashed potatoes, pasta or your favorite starch.

Doesn’t their picture look so good?

I did notice that leftovers required a little more liquid when reheating

 

Cooking Tips for Instant Pot Beef Stew

  1. Why are we browning the chuck steak as a whole before cutting it up?
    Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.

The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.

  1. Can I use other beef cuts for this recipe?
    Chuck roast is one of the most suitable cuts for the pressure cooker. For optimal result, choose one that is well marbled! Beef Brisket is also a good choice, but it will take a longer time (~70 minutes).
  2. Can I skip the sauté steps and dump everything into the pressure cooker for this beef stew?
    Yes, you can dump everything into the pressure cooker and cook for 32 minutes. But if you want to up your beef stew game, give it some time and love.
  3. In Step 7 – Dried thyme:Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.
  4. In Step 9, why did we remove half of the carrots, celery, potatoes from the Instant Pot?
    We first perfectly cooked all the vegetables and separated them into 2 batches.

 

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.

Mexican Spaghetti Squash Bowl

Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

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 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.

 

Grilled Bone in Ribeye Steak with BBQ Roasted New Potatoes.

Wholefoods was having a sale and I love a good Ribeye so grilled up this baby with a little coffee rub and some BBQ roasted new potatoes.

Rub steak out of fridge with coffee rub – I made some a while back so I always have a a can at the ready. let it sit and come close to room temp. Pat dry and grill them up.

I sometimes will put steak in freezer for 10-15 minutes before grilling this gives a nice crisp out side and it does not dry out the inside during cooking, but this I like the rib eye on the rare side so was not afraid of drying it out.

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Put the potatoes in a little olive oil , salt pepper and rosemary, wrapped in tin foil with a few holes in it to vent the steam

I placed on the grill while heating up

I finished off open with cut side down on the flatten tin foil.

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