Amy+Jack Instant Pot Garlic Beef Rice Bowl

https://www.pressurecookrecipes.com/instant-pot-hk-garlic-beef/

• 1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
• 1 whole garlic, about 12 cloves (30g), minced
• 1 (150g) small onion, diced
• 1 tablespoon (15ml) oil
• 2 tablespoons (28g) unsalted butter
• 200 grams frozen mixed vegetables
• Kosher salt and ground black pepper to taste

Chicken Stock Mixture

• 3/4 cup (188ml) unsalted chicken stock
• 1 teaspoon (5ml) Worcestershire sauce
• 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce

Thickener

• 2 tablespoons (18g) cornstarch
• 2 tablespoons (30ml) cold water

*** I use ultra gel

Pot in Pot Rice

• 230 grams (~1 cup) Jasmine rice
• 250 ml (1 cup) cold running water

*** I cook minute rice in separate bowl

First, heat up your pressure cooker over medium high heat.

• Instant Pot: press Sauté button and click the adjust button to go to Sauté More function

• Instant Pot: wait until the indicator says HOT.

Brown Chuck Steak

1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
Kosher salt and ground black pepper to taste
1 tablespoon (15ml) oil

Season one side of the chuck steak generously with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) 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 mins on each side without flipping.

Remove and set aside in a large mixing bowl.

Make Chicken Stock Mixture

3/4 cup (188ml) unsalted chicken stock
1 teaspoon (5ml) Worcestershire sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) light soy sauce with 3/4 cup (188ml) unsalted chicken stock.

Sauté Onion & Garlic

Diced onion
2 tablespoons (28g) unsalted butter
Minced garlic cloves
Kosher salt and ground black pepper to taste

Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting

Add diced onion (150g) to the pressure cooker. Sauté for 1 minute.

Add in 2 tbsp (28g) unsalted butter and let the butter melt.

Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn.

Season with kosher salt and freshly ground black pepper if desired.

Deglaze

Chicken stock mixture (from Step 4)

Pour in 1/2 cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.

Pour in the remaining ¼ cup (63ml) chicken stock mixture.

Cut Chuck Steak

Chuck steak

After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes (as shown in photo below).

Place all chuck stew meat and the flavorful meat juice into the pressure cooker.

Pressure Cook Beef & Rice

**** I don't cook the rice this way, might try it sometime

230 grams (~1 cup) Jasmine rice 
250 ml (1 cup) cold running water

Stainless Steel Steaming Rack Stand
Stainless steel bowl (for PIP rice)

Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack (as shown in photo below).

Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water (as shown in above photo).

Close lid and pressure cook at

• Pressure Cooking Method: High Pressure for 32 minutes
• Pressure Release Method: 10 minutes Natural Release

Turn off the heat. Release the remaining pressure. Open the lid carefully.

Fluff & set aside cooked rice.

Step 9
Thicken Sauce and Add Mixed Vegetables

200 grams frozen mixed vegetables
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) cold water 

Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds.  (*** I think need warmed up in microwave first so they warm up faster)

Press Cancel and Sauté button to heat up the sauce.

In a small mixing bowl, mix cornstarch with water and mix it into the sauce one third at a time until desired thickness.  **** I just use ultra gel

Taste and adjust the seasoning with kosher salt if necessary.

Serve Instant Pot Garlic Beef Rice Bowl

---

Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce.

Serve immediately & enjoy! 🙂

Instant Pot Lasagna

https://www.simplyhappyfoodie.com/instant-pot-lasagna/

Ingredients

Meat Mixture

• 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
• 1/2 lb Ground Italian Sausage (I only made beef)
• 1/2 tsp Coarse Salt (1/4 tsp table salt)
• 1/4 tsp Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning

Cheese Mixture

• 1 cup Ricotta Cheese (or Cottage Cheese, I used ricotta)
• 1 Egg
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 2 tsp Garlic Powder
• 1 1/2 tsp Onion Powder
• 1 1/2 tsp Italian Seasoning
• 1/2 tsp Oregano
• 1/2 tsp Salt 
• 1/2 tsp Pepper
• 1/4 cup Chopped Fresh Parsley

Remaining Layers

• 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand - I used prego)
• 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)-- didn't use!
• 5-6 No Boil Lasagna Noodles
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated

Instructions:

Cook Meat

1. Set pot to Saute and add the beef, sausage, salt, pepper, onion powder, garlic powder, and italian seasoning.

2. Remove meat, drain and set aside.  Clean out pot and add 1 1/2 cups water to it.

Mix the cheese mixture:

1. In mixing bowl combine ricotta, egg, mozzarella, parmesan, garlic powder, onion powder,  italian seasoning, oregano, salt, pepper and parsley.  Use a fork to mix thoroughly.  Set aside.

Make the lasagna:

1.  In 7" x 3" springform or push pan (I used the 2 in 1 bowl, only used one of them and wrapped the top with foil because too full to put lid on) -- make a layer of the no boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.

2.  Spread 1/3 of the pasta sauce over the noodles, covering them all.

3.  Spread 1/2 of the meat mixture over the sauce evenly.

4.  Spread 1/2 of the cheese mixture evenly over the meat.

5.  Sprinkle the spinach over the cheese mixture (didn't use!)

6.  Add another layer of noodles

7.  Add another layer of 1/3 of the sauce

8.  add the second half of the meat.

9.  Add the second half of the cheese mixture.

10.  Add another layer of noodles, the last 1/3 of the sauce, 1/2 cup of mozzarella, 1/2 cup of parmesan.

11.  spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that wter can't get in.

12.  set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it.  You can also use a sling to set the pan on the trivet in the pot.

13.  Close the lid and lock in place. Turn steam release knob to the sealing osition.

14.  press the pressure cook/manual button and choose 24 minutes.  It will take 5-10 minutes for pot to come to pressure.

15.  When the cook cycle has ended, let the pot sit undisturbed 15 minutes (natural release 15 minutes). Then turn the know to the venting position to release any remaining steam.

16.  When pin in the lid drops down, open lid.  Use mitts to lift out.

17.  Carefully remove foil. Turn broil 450 degrees with oven rack in middle to top 1/3 position in over (didn't do this).

18.  Set pan on the oven rack and let the cheese on top brown to desired amount (didn't do this)

19.  Let lasagna rest for a few minutes before releasing from pan.  This will help maintain it's shape and cool down just a bit (we served out of round pan)

20.  Carefully release lasagna from springform pan while it is on a plate. (didn't do, used different pan)

21.  If you used push pan, set a large can of coup or veggies on a plate and set the push pan on top of the can.  Gently and carefully push the sides of the pan straight down.  Wear oven mitts.  The pan and the lasagna will be very hot.  Then slide another plate under the lasagna (didn't do, different pan)

22.  Serve

Recipe Notes:

Recipe works best in 7"x3" springform pan or or push pan.  It will not fit in a 2" deep pan.

I used these pans, but only one and covered it with foil.

Nani's sausage

*Cut slices and make into little patties (not fat ones)

Cook and then freeze

 

*if extra just break up and cook and put crumbled in baggie to use in eggs

For the crumbled part take out some and put it on plate in microwave for 30 seconds and add to eggs and scramble it all together.

For patties, put on foil in toaster oven and start cooking eggs.  Put in toaster 350 degrees for about 3  minutes

Creamy Italian Instant Pot Chicken Breasts

https://www.thereciperebel.com

These Creamy Italian Instant Pot Chicken Breasts are so moist and flavourful! They cook in just minutes and are coated in a creamy sauce of Italian herbs, chicken broth, cream, and roasted red peppers. Perfect over pasta, rice or potatoes! 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4 servings

Calories 238 kcal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup heavy cream (see notes above)
• 1/3 cup roasted red peppers
• 1 1/2 tablespoons corn starch
• 1 tablespoon basil pesto

Instructions

1. Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
2. Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. 
3. Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
4.  Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over)
5. Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.

Nutrition Facts

Creamy Italian Instant Pot Chicken Breasts

Amount Per Serving

Calories 238 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 99mg 33%

Sodium 497mg 21%

Potassium 500mg 14%

Total Carbohydrates 5g 2%

Protein 25g 50%

Vitamin A 9.2%

Vitamin C 8.7%

Calcium 3.7%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot smothered pork chops

Boneless pork chops can be a challenge. They are a great source of protein but often come out dry or bland. This Instant Pot recipe creates moist, tender chops in a short amount of time. And smothering them with creamy mushroom gravy is comfort food at its finest. These chops are wonderful served over mashed cauliflower with a green veggie for the ultimate comfort meal.

One important thing to note is this recipe does not require any additional liquid to be added to the Instant Pot base. The onions, mushrooms and pork release enough liquid to bring the pot up to pressure and seal the vent. The amount of liquid released during cooking is also plenty to make the gravy.

Yields 4 servings of Instant Pot Smothered Pork Chops

• 4 (6-ounce) boneless pork loin chops
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons coconut oil
• ½ medium onion, sliced
• 6 ounces sliced baby bella mushrooms
• 1 tablespoon butter
• ½ cup heavy whippingcream
• ¼ – ½ teaspoon xanthan gum
• 1 tablespoon chopped fresh parsley

1. Mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl. Rinse the pork chops and pat dry. Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.

2. Heat the coconut oil in the bowl of the Instant Pot on the Saute setting. Brown the pork chops in the hot coconut oil, about 3 minutes per side.  Remove the pork chops to a plate and turn off the Instant Pot.

3. Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops. Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually. Remove the pot lid and place just the pork chops on a serving plate.

4. Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.  Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.

5. Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

This makes a total of 4 servings of Instant Pot Smothered Pork Chops. Each serving comes out to be 481.25 Calories, 32.61g Fats, 4.06g Net Carbs, and 39.59g Protein.

Baby Back Ribs

Instant Pot Baby Back Ribs
Prep Time
15 mins
Cook Time
32 mins
Total Time
47 mins

Who cares what the weather is doing out there. You can make smokey, tender, juicy, meaty Baby Back Ribs in your Instant Pot indoors, in any weather, in about an hour!

Course: Main Course
Cuisine: American
Author: Sandy Clifton - Simply Happy Foodie
Ingredients
For the Instant Pot
1 1/2 Cups Water or Apple Juice/Cider
2-3 Tbsp. Liquid Smoke goes right in the water
1/3 Cup Apple Cider Vinegar adds a nice hint of apple and tanginess. Add to the water.
For the Ribs
1-2 Racks Baby Back Ribs You can use other pork ribs, I get what's on sale.
1/2-1 Cup Dry Spice Rub Use your favorite, or make a batch of my Rib Spice Rub
1 Cup BBQ Sauce I like to use one with a smoky flavor.
Instructions
Prepare the Instant Pot
Put a trivet in the inner pot of your IP. Add the water or juice, liquid smoke, and ACV to the inner pot of your IP. Press the Sauté button to start warming up the water.
Prepare the Ribs
Lay out the rack of ribs, meaty side down, on a baking sheet. Remove the thin membrane (if it's still on there) by grasping it with your bare hands, or a paper towel and pulling down the length of the rack. It should come off pretty easily.
Sprinkle dry spice rub liberally over the ribs and gently rub it in. Flip the rack over and do the same to the other side.
Carefully roll the rack into a "C" shape and put it in the pot sideways (the meaty side will face the outside of the pot.
Put the lid on the IP and close it, turning the venting knob to the sealing position.
Press the Keep Warm/Cancel button to cancel the sauté mode. Press the Manual button and then the + or - button to choose 22 minutes.
The IP will take a few minutes to come to pressure, and will begin the cook time when pressure is reached. After cook time ends, and the unit beeps, just leave it alone as it will enter the NPR, or Natural Pressure Release phase. The display time will begin counting up.
Let it NPR for 10 minutes. Then use a wood spoon or something to carefully turn the knob to venting and release the rest of the pressure until the pin drops, indicating it is safe to open the lid.
Remove the rack of ribs using tongs, and place on a baking sheet.
OPTIONAL: Turn your oven to BROIL at 400 degrees and set the rack to about 8-10 inches from element. If it is hot in the kitchen I don't do this step, but on a cool day I don't mind the oven being on for a few minutes.
Pour your BBQ sauce on the hot ribs and use a brush or a spatula to cover them completely and generously.
Put the pan under the broiler for a few minutes, until the sauce gets bubbly. Be careful not to leave them in there too long as they might dry out. No one wants dry ribs! Enjoy!

Ashley's Shrimp & Rice (Instant Pot)

Ashley’s Shrimp and Rice

Found this on Instant Pot Community Recipes fb page. I was worried about using my frozen cooked shrimp because I thought it might come out rubbery. Not at all! It was really good! I used water instead of chicken broth and lime juice instead of lemon juice. Add a salad and call it dinner! OMG!

Ashley's Shrimp and Rice:
1 pound frozen shrimp ( I use frozen cooked shrimp, no need to thaw!)
1 cup long-grain white rice, rinsed
1/4 cup butter
1-1/2 cups chicken broth ( I use water)
1-1/2 Tbsp lemon juice ( I use lime juice)
4 cloves garlic, minced
1 Tbsp parsley
1 tsp salt
1/4 tsp pepper
1 pinch paprika
1 pinch red pepper flakes

Combine all ingredients in electric pressure cooker (See: Instant Pot), layering the shrimp on top. Cook high pressure for 5 minutes. Quick release and serve!

Time: 5 min, Servings: 4
Recipe can be doubled, keep time the same.

let it sit for a few min after releasing the pressure & opening the lid to give it a quick stir.