Instant Pot Beef Burgundy

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4.67 FROM 3 VOTES

INGREDIENTS

• 2 1/2 pounds top sirloin cubed
• 1 teaspoon salt plus additional, to taste
• 3/4 teaspoon fresh ground black pepper plus additional, to taste
• 4 tablespoons vegetable oil divided
• 3 slices uncooked bacon chopped
• 1 cup diced white or yellow onion
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 1/2 cups full-bodied red wine
• 2 cups low-sodium beef broth
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves
• 2 bay leaves
• 4 to 5 carrots peeled and chopped diagonally into 1" chunks
• 3 tablespoons softened butter
• 3 tablespoons all-purpose flour
• 9 ounces cremini mushrooms quartered or halved
• 2 tablespoons minced fresh Italian parsley optional

INSTRUCTIONS

1. Press the SAUTÉ key on the instant pot and the ADJUST key once to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
2. Season beef cubes with salt and fresh ground black pepper, to taste.
3. Add 2 tablespoons oil to the heated instant pot. Add half of the beef cubes and sauté for 3 to 5 minutes, or until nicely seared. Transfer seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef, allowing pot to return to a high temperature in between batches. Transfer second batch of seared beef along with any beef drippings to the plate and set aside.
4. Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add chopped bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté for about 2 minutes to render the fat. Add the onion and carrots to the instant pot and cook until onions are softened, about 3 to 4 minutes. Season with 1  teaspoon salt and 3/4 teaspoon fresh ground black pepper. Add the garlic and tomato paste and sauté for 1 more minute. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until wine is slightly reduced.
5. Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Place the lid on the instant pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete, use a long handled spoon to push the steam release handle to the "Venting" position. Allow the steam to release completely and open the pot. Press CANCEL.
6. Meanwhile, combine softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the instant pot. Add mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until mushrooms have softened to your liking and sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
7. Remove bay leaves, taste, and season with additional salt and pepper, if desired. Serve over cooked rice, egg noodles, or mashed potatoes.

RECIPE NOTES

Blot the beef dry with paper towels before cubing and seasoning. Dry beef will sear better when it hits the oil.

For easy to slice bacon, place it in the freezer for 5 to 10 minutes while you prep the other ingredients.

Cook time doesn't include time it takes for the Instant Pot to come to pressure which should take about 10 minutes for this recipe.

Instant Pot Pot Roast

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

Ingredients

• 1 3-5 pound beef chuck roast see notes for instructions from frozen
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika optional
• 1 pound baby red potatoes
• 4 large carrots, chopped into large chunks see note for using baby carrots
• 1 large yellow onion, chopped
• 4 cups beef broth
• 2 tablespoons worcestershire sauce
• 1/4 cup water
• 2 tablespoons corn starch

Instructions

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1. Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. 
2. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. 
3. Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 
4. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 
5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 
6. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

1. If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. 
2. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. 

The BEST Swedish Meatballs

I give this one five stars!  If you are planning to serve over egg noodles may be wise to 1-1/2 the sauce recipe:

Serves: 6

INGREDIENTS

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil

• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

INSTRUCTIONS

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Coleslaw

2 bags of shredded coleslaw

Separate bowl:

3/4 cups of sugar
1/4 cup of dijon mustard (if recipe is halved 2 tblspn)
1/4 cup of cider vinegar
2 tablespoons celery seed
1 tsp salt
1/8 tsp pepper
2 cups of mayo

BAKED SPAGHETTI SQUASH AND CHEESE

INGREDIENTS:

• 5 1/2 cups cooked spaghetti squash (from about 2 small) see directions below:
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour (use ap gluten-free flour for GF)
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetable broth for vegetarian)
• 2 cups (8 oz) Sargento 2% reduced fat mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan

DIRECTIONS:

1. Preheat the oven to 375ºF.
2. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
3. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
4. Maintain the oven temperature.
5. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
6. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
7. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
8. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
9. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
10. Bake until bubbly and golden 25 to 30 minutes.

Baked Haddock

Ingredients

• 3/4 cup milk
• 2 teaspoons salt
• 3/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon ground dried thyme
• 4 haddock fillets
• 1/4 cup butter, melted

Directions

1. Preheat oven to 500 degrees F (260 degrees C).
2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Kielbasa and Cabbage Soup

YIELD: 8 SERVINGS

CABBAGE, KIELBASA AND POTATO SOUP

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!

TOTAL TIME: 45 MINS

 

PREP TIME: 10 MINS

 

COOK TIME: 35 MINS

INGREDIENTS:

• 1 pound kielbasa sausage*, sliced into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 1 chopped onion
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 pound red potatoes, diced
• 1 tablespoon Italian seasoning, homemade or store-bought
• 1 bay leaf
• Kosher salt and freshly-cracked black pepper

DIRECTIONS:

1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the kielbasa to a separate plate, and set aside.
2. Add the olive oil, onions, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked kielbasa, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)

Chicken & Vegetable Stir Fry

 

Garlic Chicken Stir Fry

Recipe By:Teresa Shields

"A stir fry recipe I developed to satisfy a family of garlic lovers."

Ingredients

• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced

 

• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

Directions

1. Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.