Round steak with potatoes, corn, and gravy

 

Ingredients

3-4 lbs of Round Steak (eye, top, bottom)
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 T of Butter

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.

In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

Add the slices of meat to the pot.

Add the two pouches of the gravy to 2 C of hot water and dissolve.

Pour over the meat and onions.

Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

Release the steam and you are ready to serve.

This recipe is best served on top of creamy mashed potatoes and with buttery corn. You can also use rice or egg noodles. But in my opinion, the gravy needs to be with mashed potatoes. If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours. You can also add mushrooms to this recipe if you like. Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.

Lazy Lasagna Soup

 

Ingredients

1 pound 90% lean ground chuck 

8 ounces cremini mushrooms, quartered 

1 cup chopped yellow onion 

1 cup chopped red bell pepper 

2 garlic cloves, minced 

4 cups unsalted chicken stock (such as Swanson) 

1 (14.5-oz.) can unsalted crushed tomatoes 

1 (6-oz.) can tomato paste 

2 teaspoons dried oregano 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

8 ounces whole-wheat lasagna noodles, broken into pieces 

1/4 cup half-and-half 

4 ounces preshredded mozzarella cheese (about 1/2 cup) 

1/2 cup fresh basil leaves

 

Slow Cooker Method

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.

 

Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.

 

Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

 

Instant Pot Method

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Tex-Mex Chicken and Black Bean Soup

 

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

 

Instant Pot Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes. 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Turkey & Sage Dumpling Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup diced onion
• 1 garlic clove, minced
• 4 ¼ ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided
• 7 cups water
• 1 ½ tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon)
• 1 ¼ pounds boneless, skinless turkey breast cutlets
• 4 teaspoons minced fresh sage, divided
• 2 bay leaves
• ¼ teaspoon black pepper, divided, plus more for garnish
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg yolk, beaten
• ½ cup skim milk
• Chopped fresh flat-leaf parsley

Directions

Instructions Checklist

• Step 1

  Melt butter in an Instant Pot set to sauté. Add celery, carrots, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir, and cook 1 minute.

• Step 2

  Add 7 cups water, bouillon, turkey, 1 tablespoon sage, bay leaves, and 1/8 teaspoon pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove turkey; shred or chop. Discard bay leaves; return turkey to pot. Turn Instant Pot to sauté; bring back to a boil.

• Step 3

  Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8 teaspoon pepper. Whisk together egg yolk and milk; stir into flour mixture until just blended. Form dough into dumplings using a teaspoon, and drop into soup. (They will expand.) Partially cover; cook until dumplings are cooked through and tender, about 3 minutes. Garnish with pepper and parsley.

Instant-Pot Mojo Pork

 

Ingredients

Ingredient Checklist

• 1 tablespoon extra-virgin olive oil
• 1 (3 1/2- to 4-pound) boneless pork shoulder, trimmed and cut into 6 pieces
• 12 cloves garlic, minced
• 4 tablespoons chopped fresh oregano
• 3 teaspoons ground cumin
• 2 bay leaf
• Zest & juice of 1 large orange, divided
• Zest & juice of 2 large limes, divided
• 3 teaspoons kosher salt
• 3 teaspoons ground pepper
• ½ cup water
• 1 large yellow onion, sliced

Directions

Instructions Checklist

• Step 1

  Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.

• Step 2

  Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.

• Step 3

  Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.

• Step 4

  Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

Butter Chicken

 

Ingredients

Ingredient Checklist

• 6 tablespoons butter
• 3 ½ pounds bone-in chicken thighs, skinned (6 to 8)
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 14.5 ounce can diced tomatoes
• 1 cup chopped yellow onion
• ½ cup heavy cream
• 6 naan, warmed (optional)

Directions

Pressure Cooker

• Step 1

  In a 6-qt. electric pressure cooker use the sauté setting to heat 3 Tbsp. butter. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, cayenne, undrained tomatoes, and onion. Lock lid. Set electric cooker on high pressure to cook 10 minutes. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a serving dish; cover to keep warm. Use saute setting to bring cooking liquid to boiling. Boil, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6.

Slow Cooker

• Step 2

  In a large skillet heat 3 Tbsp. butter over medium. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Transfer to a 4- to 5-qt. slow cooker. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, and cayenne; toss to coat. Stir in drained tomatoes and onion. Cover; cook on low 8 to 9 hours. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a dish; cover to keep warm. Use the browning setting or transfer cooking liquid to a large skillet. Bring to boiling. Boil gently, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6

Tips

Browning the chicken enhances the flavor of the sauce. You can skip the browning step to save time, if desired. Just stir melted butter into the chicken and spice mixture before adding the onion and tomatoes.

Instant Pot Pasta with Sausage

Ingredients

2 teaspoons olive oil
1 pound Italian chicken sausage (see notes)
1 small onion chopped
2 bell peppers chopped
3 cups water
1 teaspoon dried Italian seasoning
12 ounces whole wheat penne pasta about 4 ½ cups dry
25 ounce jar marinara sauce
3 cups fresh spinach coarsely chopped
2 ounces (½ cup) mozzarella cheese shredded

Turn on saute mode on the Instant Pot and add the olive oil to the pot.

If using sausage that is already cooked, slice it and add it to the Instant Pot. If using uncooked sausage, remove it from the casings and add it to the pot.

Add the onion to the pot and saute the onion and sausage for 2-3 minutes, or until sausage is browned (for uncooked sausage, break it up into smaller pieces as it cooks). Press cancel to turn off saute mode.

Add the bell peppers, water, Italian seasoning and 1 cup of the marinara sauce. Stir, scraping up any bits from the bottom of the pot.

Add the penne pasta to the pot and do not stir. Press the pasta down into an even layer. Pour the remaining sauce evenly over the top of the pasta; do not stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 2 minutes at high pressure. (This 2 minute cook time is for whole wheat penne pasta with a stovetop package cook time of 9 minutes for al dente. You can adjust your pasta cook time as needed, see my tips in the post above.)

The Instant Pot will take about 18 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends, do a controlled quick release of the pressure by turning the steam release valve towards the venting position, a little bit at a time. I like to use the handle of a long spoon to carefully move the valve. When all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. You may see a little bit of extra liquid in the pasta, but this will be absorbed as the pasta rests.

Stir the pasta and then stir in the spinach, followed by the shredded mozzarella cheese. Serve.

Notes

1. I usually make this recipe with fully cooked Italian chicken sausage, which I slice into rounds and add to the Instant Pot. To use uncooked chicken, turkey or pork sausage, remove from casings and add to the Instant Pot, crumbling and browning the sausage on sauté mode.

2. I have found 2 minutes of pressure cooking to be perfect for whole wheat penne with a package cook time of 9 minutes. Follow these guidelines for other pasta types: Pressure cook 2 minutes for package cook time of 6-9 minutes, pressure cook 3 minutes for package cook time of 10-12 minutes, pressure cook 4 minutes for package cook time of 13 or more minutes.

Instant Pot Butter Chicken

 

Ingredients

3 tablespoons unsalted butter
1 small onion chopped
5 cloves garlic minced
1 tablespoon minced fresh ginger
1 red bell pepper chopped
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon turmeric
3/4 teaspoon salt
1/4 cup water
28 ounces tomato sauce
2 pounds boneless, skinless chicken breasts
1 cup full fat coconut milk

For serving: cooked rice, naan bread, chopped fresh cilantro as desired

Turn the Instant Pot on saute mode and add the butter to the pot. Once the butter has melted, add the onion.  Saute for 2-3 minutes, until softened.  Add the garlic, ginger and bell pepper to the pot and cook, stirring, for 30 seconds.  Stir in the garam masala, cumin, smoked paprika, turmeric and salt. Press cancel to turn off saute mode.

Pour in the 1/4 cup water and stir, scraping up any bits that may be stuck to the bottom of the Instant Pot.  Add the tomato sauce and the chicken to the pot.

Close the Instant Pot lid and turn the steam valve to the sealing position. Press the Pressure Cook/Manual button and set the cook time to 10 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then, carefully move the steam valve to the venting position to release any remaining steam and pressure. When the pin drops down, open the Instant Pot lid.

Remove the chicken to a clean cutting board and let it rest for a few minutes. Meanwhile, stir the coconut milk into the sauce in the Instant Pot.

Cut the chicken into bite size pieces and return it to the Instant Pot.

Serve chicken and sauce over rice, with naan bread and chopped cilantro if desired

Instant Pot Middle Eastern Stew

Ingredients

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb or beef stew meat, cut onto 1 ½  inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon cumin seeds

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 15 ounce can chickpeas, rinsed and drained

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb/beef, garlic, salt and all the spices.  Then sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot to pressure cook setting for 50 minutes on normal/high. Naturally release.

Let the pressure release and give a stir. The meat will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over quinoa or rice with fresh cilantro or parsley as garnish.

Tex-Mex Chicken and Black Bean Soup

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro