Tag: instant pot

Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 2 lbs beef, 1 inch cubes (or smaller)
• 1 tsp salt
• 1.2 tsp black pepper
• 2 Medium onions finely chopped
• 2 cloves garlic minced
• 3 tbsp paprika
• 1 tsp caraway seeds
• 1 tbsp tomato paste
• 1/2 cup beef broth (or half beef bullion dissolved in 1/2 cup water.
• 14.5 fl oz of canned diced tomatoes (430ml)
• 1 cup of carrots (cut up)
• 2 tbsp corn starch

Directions

1. Turn instant pot to sauté mode, add oil and butter.
2. Add beef, and brown.
3. Remove beef and set aside, keep juices in pot.
4. Add onion and garlic, cook for a minute.
5. Add paprika, caraway seeds, tomato paste, beef broth, stir for a minute.
6. Add beef back in, add tomatoes, stir.
7. Add carrrots
8. Add Instant pot lid and set pressure cook for 25 minutes
9. Once timer goes off release steam and open.
10. Take 1 cup of the cooked juices into a bowl and whisk in corn starch. Once lump are dissolved add back into pot and stir.
11. Serve!

Pairings

• Potatoes
• Rice
• Cabbage

Link: https://www.dinneratthezoo.com/instant-pot-chili/

Ingredients

• 2 teaspoons olive oil
• 2 pounds ground beef I use 90% lean
• 1 onion finely diced
• 1 1/2 teaspoons minced garlic
• 28 ounce can diced tomatoes do not drain
• 3 8 ounce cans tomato sauce
• 3/4 cup beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons cocoa powder
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground pepper
• 15 ounce can kidney beans drained and rinsed
• 15 ounce can pinto beans drained and rinsed
• Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

Steps

• Turn your 6 quart Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
• Add the onion and cook for 3 more minutes or until softened.
• Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
• Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. If you don’t have this setting, you can use manual high pressure. Release the pressure either manually or allow it to release naturally.
• Serve with assorted toppings.

Nutrition

Calories: 318kcal | Carbohydrates: 45g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 757mg | Potassium: 1450mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 133mg | Iron: 9.4mg

link: https://damndelicious.net/2020/08/08/instant-pot-bbq-pulled-pork/

Ingredients

• 3 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• 4 pounds pork shoulder, excess fat trimmed and cut into 3-inch chunks
• 1 tablespoon canola oil
• 1 cup chicken stock
• 6 tablespoons apple cider vinegar, divided
• 1 (18-ounce) bottle favorite bbq sauce, we love Stubb’s

Steps

1. Set a 6-qt Instant Pot® to the high saute setting.
2. In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
3. Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
4. Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
6. Serve immediately with your favorite bbq sauce.