Instant Pot Meatloaf & Taters – who doesn’t love a good meatloaf and hearty side of taters?!
Especially when it’s as SIMPLE as it is with our tried and true Instant Pot pressure cooker recipe. If you’ve had a case of the Mondays like myself, then simple is just what you need!
Whip up this amazing meatloaf and taters recipe in just over 30-minutes and you will satisfy even your pickiest eaters.
So…what are you waiting for?! Come on….JUST COOK IT!!
I love pot roast – it is one of my all-time favorite comfort foods.
This Instant Pot Savory Pot Roast & Gravy is OUT OF BOUNDS (in my best Guy Fieri voice). The effort does NOT disappoint.
This meal is fit for a holiday, a special event, a dinner party or just a lovely family meal. Just you? MEAL PREP the ‘ish out of this recipe – eat some, save the rest for lunches for the week.
Seriously, it is impressive. Rich and savory and just beyond your average pot roast. Unlike most recipes, this one ensures the veggies don’t turn into complete mush! And, we have a secret ingredient for our gravy that brings it to an entirely different high level!
Normally, I make pot roast in my dutch oven – seasoning and searing the chuck roast on my stove top first, then adding the rest of the ingredients and slow braising in the oven at about 275 degrees for 3+ hours, then making a gravy from cooking liquid. All in all, between prepping, searing and braise and gravy time, it takes me about 4 hours or so to produce it this way. It’s always worth it! But, it does take time.
With my Instant Pot, I cut the cook time in 1/3! *High five!*
Pot Roast in the Instant Pot? A LUCIOUS, SAVORY SUCCESS.
My recipe ensures your veggies are NOT mushy & your gravy is OUT OF THIS WORLD thanks to a secret ingredient!
8mediumbaby red potatoes halvedcan sub cut russet potatoes
2med to largeonionpeeled, quartered
18-20baby carrots
1lgsweet potatocut in 2 inch cubes, optional
1/2cupmushroomsquartered or sliced, optional
Gravy Thickener
2Tcorn starch
2Tmelted butter
1-2Tbraising liquid after cooking
Instructions
Cooking the Roast
Set Instant Pot (IP) on sauté, leave lid off and allow to heat.
While IP is heating, cut roast in 2 even pieces and season with salt, pepper, onion powder, garlic powder and paprika. Once IP display says “HOT”, add 2 T. olive oil and roast. Sear for 2-3 minutes each side.
Add wine, and scrap bottom of pan to deglaze (loosen all browned bits) for about a minute, moving the roast around to get all the bits.
Deglazing is a MUST! All those bits are FLAVOR – and you don’t want to leave them stuck to the IP insert or they WILL burn & your pot will not come to pressure.
Add beef broth, Worcestershire, packet onion soup mix as well as vegetable & aromatics for braising – onion, celery, carrots, garlic, thyme & bay leaves. Close lid, and turn vent knob to "Sealing".
Choose High Pressure cooking option (on Instant Pot, either "Manual" or "Pressure Cook"), and set cook time to 45 minutes.
NOTE: it will take about 10 minutes for pressure cooker to pressurize – don’t let this make you think you’ve done something wrong! Once pressurization is complete, the timer will begin the cook time countdown.
Once cook time is complete, allow the pot to naturally release pressure for 10 minutes, then carefully turn vent to “Venting” to release remaining pressure.
Once pressure is released and steam no longer comes from the vent, open the lid. Remove the aromatic veggies as you can & set aside – these will likely be rather mushy by now, but have served a very noble purpose and will be used again when making the gravy.
Cooking the Veggies
Add additional fresh vegetables: baby red potatoes, cut russet potatoes, onion, mushrooms, cut sweet potato, carrots...or whatever combination you like with your roast. Replace lid on pressure cooker, making sure vent is turned to “Sealing”. Choose high pressure option, and set cook time to 6 minutes.
When cook time is complete, allow the pot to naturally depressurize for at least 10 minutes, then manually release any remaining pressure.
Thickening process - Gravy
Transfer roast and vegetables to serving platter, but leave all juices – Cover with foil to keep warm.
Press “Saute” or Browning option on pressure cook.
In separate small bowl, whisk corn starch, melted butter and 1-2 T cooking liquid to create what’s known as a thickening “slurry” – make sure to remove all lumps.
Whisk “slurry” into remaining cooking liquid in IP, whisking every 15-30 seconds for about 5 minutes, or until slightly thickened
OPTIONAL: add previously removed aromatic, now mushy vegetables to gravy and use an immersion blender to blend into sauce -- this is totally optional, but MAN, does it bring that gravy to a-whole-nother level.
SERVE & ENJOY!
Serve pot roast sliced or shredded over veggies, smothered in savory gravy!
Umami – a taste sensation. In Japanese, Umami literally means “deliciousness” and “savoriness”. Delicious savoriness. That is exactly how I want this Umami Mongolian Beef dish described.
My husband said, “Wow, this is actually really good. I was expecting it to be bad” (true story – thanks Boo). I don’t know if he trusted the powers of the Instant Pot yet. But, man, I am telling ya…
My husband loves Chinese food. However, my husband doesn’t necessarily trust me to cook any kind of “umami” Chinese. Truthfully, I have had some epic Chinese food fails on the stove top in the past, so I can’t blame him. We usually opt for takeout or dining out when it comes to Chinese. Well, mark it on your calendar Boo (my hubby), I got this one today!!
This is my version of Mongolian Beef – I have seen a ton of recipes, but in order to get that deep, delicious Umami, I created my own with some of the BEST ingredients when it comes to developing that “deliciousness” umami flavor has to live up to. Also, I didn’t make mine overly sweet as I find other recipes to be.
I’ll post the Step by step recipe with pictures first, but if you just want to get right into the full recipe, scroll to the bottom.
Umami Mongolian Beef & Broccoli
Thinly slice 1 1/2-2 pounds beef – I prefer chuck roast/steak, but you can also use flank steak. Season with 1/4 t salt and 1/4 t black pepper. Set aside.
In small mixing bowl, whisk sauce ingredients together.
Plug in Instant Pot, and press “Saute”. Allow to heat for 1-2 minutes, then add 2-3 t canola oil. Add beef and brown, turning meat occasionally for about 3-4 minutes.
Add umami sauce mixture and stir.
Place lid on IP and turn Vent knob to “Sealing”. Press “Manual” and use “+/-“ buttons to adjust cook time to 12 minutes. Once IP pressurizes, 5-10 minutes, cook time countdown will begin. When cook time is complete, IP will beep. Allow IP to naturally depressurize (NPR) for 10 minutes.
While IP is depressurizing, mix slurry of cornstarch and water. Cut and rinse about 2 cups broccoli and place in steamer basket, sprinkle with a pinch of salt if desired, set aside.
Manually release remaining pressure (QPR), then open lid. Deliciousness! Now we want to thicken the sauce a bit.
Add slurry and stir.
Place broccoli in steamer basket over beef and sauce. Press “Manual” button and use “+/-“ adjust cook time to 0 minutes — yes, ZERO minutes. Why? Because in the time it takes IP to pressurize, I promise you it will cook your tender broccoli to perfection.
When cook time is up, IP will beep. Quickly release pressure (QPR) by turning vent knob to “Venting” – TIP: place a towel over vent knob BEFORE turning to “Venting”. Remove lid and carefully remove steamer basket of broccoli.
Serve Umami Beef and Broccoli over perfectly cooked Jasmine Rice (yep, also from the Instant Pot). Top with sliced scallions and toasted sesame seeds, if desired.
Instant Pot Umami Mongolian Beef & Broccoli | Food Under Pressure
Servings: 6servings
Author: Jessica Miller, Food Under Pressure
Ingredients
Beef
1.5-2lbschuck roast or flank steaksliced thin
1/4tsalt
1/4tpepper
Umami Mongolian Sauce
1/2cupbeef broth
1/4cupsoy sauce or Braggs liquid aminos
3Thoney
1/4cupbrown sugarpacked
1tfresh garlicminced
2tfresh gingerminced
1tsesame oil
1tfish sauce
2trice vinegar
1/2tfried cilantro
1/2tblack pepper
1/4-1/2tcrushed red pepperoptional based on heat preference
1tSambal Oelek chili pasteoptional based on heat preference
1-3tsrirachaoptional based on heat preference
Broccoli
3cupsBroccolicut in pieces
pinchsalt
Slurry for thickening sauce
1Tcornstarch
1Tcold water
Garnish
scalionsoptional for garnish
toasted sesame seedsoptional for garnish
additional sriracha and/or Sambal Oelekoptional for garnish
Instructions
Slice 1 1/2 pounds beef - I prefer chuck roast/steak, but you can also use flank steak. Season with 1/4 t salt and 1/4 t black pepper. Set aside.
In small mixing bowl, whisk sauce ingredients together.
Plug in Instant Pot, and press “Saute”. Allow to heat for 1-2 minutes, then add 2-3 t canola oil. Add beef and brown, turning meat occasionally for about 3-4 minutes.
Add umami sauce mixture and stir, making sure to scrap off any bits on the bottom of the pan, aka deglaze the pan.
Place lid on IP and turn Vent knob to “Sealing”. Press “Manual” and use “+/-“ buttons to adjust cook time to 12 minutes. Once IP pressurizes, 5-10 minutes, cook time countdown will begin. When cook time is complete, IP will beep. Allow IP to naturally depressurize (NPR) for 10 minutes.
While IP is depressurizing, mix slurry of cornstarch and water. Cut and rinse about 2 cups broccoli and place in steamer basket, sprinkle with a pinch of salt if desired, set aside.
Manually release remaining pressure (QPR), then open lid. Deliciousness! Now we want to thicken the sauce a bit.
Add slurry and stir.
Place broccoli in steamer basket over beef and sauce. Press “Manual” button and use “+/-“ adjust cook time to 0 minutes (yes, ZERO minutes. Why? Because in the time it takes IP to pressurize, I promise you it will cook your tender broccoli to perfection).
When cook time is up, IP will beep. Quickly release pressure (QPR) by turning vent knob to “Venting” - TIP: place a towel over vent knob BEFORE turning to “Venting”. Remove lid and carefully remove steamer basket of broccoli.
Serve Umami Beef and Broccoli over perfectly cooked Jasmine Rice (can also be made in the Instant Pot!). Top with sliced scallions and toasted sesame seeds, if desired.
My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef every day.
So naturally, as a GREAT wife, I am determined to find more ways to make beef.
This Italian Shredded Beef is a WINNER!
Not only is this Instant Pot Italian Shredded Beef a winner, but it is also EASY and made FAST using my Instant Pot Pressure Cooker in just over an hour.
This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, and it is tender & juicy. It is delicious served in a variety of ways!
The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!
Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10mins
Cook Time
50mins
Total Time
1hr
Author: Jessica Miller
Ingredients
2.5-3lbBeef Chuck Roastcut in half
1tspdried oregano
1tspdried basil
1/2tspdried thyme
1/2tspdried rosemary
1tspgarlic powder
1/2tsponion powder
1tspsalt
1/2tspblack pepper
1/4-1/2tspcrushed red pepperoptional
2tbspolive oil
1cupbeef broth
1-2tbspWorcestershire sauce
1/2cuppepperoncini brining liquidfrom jar
8-10pepperonciniwhole
1mediumwhite onionquartered
3fresh garlic clovessmashed
Instructions
Mix seasoning blend. Set aside
Cut roast in half (recommended for even cooking). Rub roast with seasoning blend on all sides.
Turn on Pressure Cooker and set to sauté or browning mode and allow to heat. Add olive oil and sear roast on all sides.
Remove roast from pressure cooker using tongs. Set aside.
Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze pot by scraping up all seared on bits using tongs or spoon.
Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic.
Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).
Remove lid, and remove roast to plate or cutting board.
Shred beef using shredder tool, then return to cooking liquid.
Serve in a variety of ways - over grits or polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!
Step by Step Directions
Prepare your roast
Mix seasoning blend. Set aside.
Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.
Sear your roast
Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat.
Sear well on all sides, about 3-5 minutes.
Remove roast and set aside.
Deglaze your pot
Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don’t scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.
Deglaze your pot, continued
Add cooking liquid: beef broth, brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.
Pressure cook your roast
Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
Shred your roast
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).
Remove lid. YUM!
Shred beef using shredder tool or tongs.
Instant Pot Italian Shredded Beef
Serve in a variety of ways… over polenta, grits or rice. In a toasted roll or tortilla shell. Mixed with pasta, in a hash, on a salad. The possibilities are endless, and any way you serve it, this Italian Shredded Beef is DELICIOUS!
I don’t even care how lame that sounds – Barbacoa Shredded Beef is seriously is the bomb. And more importantly, my husband LOVED it.
My Instant Pot Pressure Cooker has become my bestie / BFF / best friend! This Barbacoa Shredded Beef is ready to eat in half the time it takes in an oven, and a fraction of the time it would take in a slow cooker. You do not sacrifice anything (flavor, quality, tenderness) with this “short cut” via Pressure Cooker, I promise!
There are many uses for this delicious, full flavor Barbacoa Shredded Beef – meat for tacos, burritos or enchiladas, on a salad, stuffed into a potato, over rice in a rice bowl, in a hash with eggs, between a few slices of bread for a yummy sandwich… the gift of beef that keeps on giving!
This would be GREAT for a party, especially if sports are involved. Set out some accompaniments and tongs to serve up the Barbacoa Shredded Beef right out of the pot!
Perhaps on that note, you may want to double this recipe for ample supply if you’re serving for a large party, or if you want lots of yummy leftovers!
Barbacoa Shredded Beef
Ingredients
2.5-3 lb chuck roast, thawed and cut in 2 equal pieces
Barbacoa Seasoning Blend:
2 T chili powder
1 T cumin
1/4 – 1/2 t ground chipotle pepper, based on heat preference
1/2 t paprika
1 t dried cilantro
1 t dried oregano
1/2 t onion powder
1 t garlic powder
2 t salt, based on salt preference
1 t pepper, based on heat preference
zest only, 1 lime
zest only, 1/2 orange
1/4 t cayenne pepper, optional for extra spice
Cooking Liquid:
1 1/2 cup beef broth
2-3 tbsp lime juice, (juice of your zested lime)
2-3 tbsp orange juice (juice of about 1/2 your zested orange)
2 garlic cloves, smashed and peeled
1-2 chipotle peppers in Adobo, chopped, optional (can be spicy for some people)
In small mixing bowl, mix Barbacoa Seasoning blend.
Cut chuck roast into two equal pieces. Trim any excess fat.
Evenly distribute and rub in Barbacoa Seasoning on all sides
If you have the time, cover with plastic wrap and allow meat to marinate for 1-12 hours in the fridge (if you’re really in a time crunch, you can skip).
If you had the time to do so, remove marinated chuck roast from fridge and allow to come closer to room temperature for about 20 minutes (again, you can skip this is you’re in a time crunch – allowing the meat to come closer to room temperature allows it to cook evenly).
Turn Pressure Cooker on Sauté or Browning mode.
For Instant Pot, press Sauté button then press Adjust button and turn on High.
Brown both pieces of chuck roast on all sides, about 5 minutes total.
Remove meat from pressure cooker, set aside.
Add cooking liquid (broth, lime & orange juice) and deglaze, aka scrape all bits off, bottom of pressure cooker insert.
Do NOT skip this step! Your pot may not come to pressure with burnt buts on the bottom.
Add garlic and chipotle in adobo, as well as any left over rub, stir. Return chuck roast to pressure cooker, directly into cooking liquid.
Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes. Once cooker comes to pressure, cook time countdown will begin.
If using a different cut of meat, cook time will vary.
For Instant Pot, place lid on pressure cooker, turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 60 minutes. Display will show as “On” until Pot comes to pressure, then cook time countdown will display.
Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.
Remove chuck roast to cutting board or plate.
Turn Pressure Cooker on Sauté or browning mode. Allow cooking liquid to reduce while you shred the beef.
Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.
Return Barbacoa Shredded Beef to cooking liquid.
Turn off pressure cooker or if you need to keep your beef warm for a while, turn pressure cooker on it’s warming setting.
For Instant Pot, press Keep Warm button and use “+/-“ buttons to adjust time you want pot to remain on Keep Warm.
Serve as desired – there are so many options!
I love making tacos, quesadillas, burritos, taco salad or enchiladas with this Barbacoa Shredded Beef.
Today, we made Barbacoa Beef Rice bowls – yellow rice, sautéed peppers and onion, corn and of course the Barbacoa Shredded Beef.
Barbacoa Shredded Beef
If desired, top with your choice of toppings – perhaps salsa, cilantro, sour cream, hot sauce, jalapeños, extra lime… whatever floats your Barbacoa boat!
Barbacoa Shredded Beef | Instant Pot Pressure Cooker
Ingredients
2.5-3lbsbeef brisketlightly trimmed of fat
Barbacoa Seasoning Blend
2tbspchili powder
1tbspcumin
1/4-1/2tspground chipotle pepperbased on heat preference
1/2tsppaprika
1tspdried cilantro
1tspdried oregano
1/2tonion powder
1tspgarlic powder
1 1/2-2tspsalt
1/2-1tspblack pepperbased on preference
2tsplime zest(zest of 1 lime)
2tsporange zest(zest of 1/2 orange)
1/4tspcayenne pepperoptional
Cooking Liquid
1 1/2cupbeef broth
2-3tbspfreshly squeezed lime juice(juice of zested lime)
2-3tbspfreshly squeezed orange juice(juice of 1/2 zested orange)
2garlic clovessmashed and peeled
1-2chipotle peppers in adobo sauceoptional, will add spice
Instructions
In small mixing bowl, mix Barbacoa Seasoning blend.
Cut chuck roast into two equal pieces. Evenly distribute and rub in Barbacoa Seasoning on all sides.
Marinate for 1-24 hours in the fridge (if you’re really in a time crunch, you can skip).
Turn Pressure Cooker on Sauté or Browning mode. Sear chuck roast on all sides then remove and set aside.
Add cooking liquid (broth, orange and lime juice) and thoroughly deglaze pressure cooker pot - don’t skip this step!
Add garlic and chipotle in adobe, stir, then return chuck roast to pressure cooker, directly into cooking liquid.
Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes.
Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.
Remove chuck roast to cutting board or plate and turn Pressure Cooker on Sauté or browning mode in order to allow cooking liquid to reduce while you shred the beef.
Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.
Return Barbacoa Shredded Beef to cooking liquid. Serve as desired!
There are a ton of uses for Barbacoa Beef Brisket… simply sliced and served, use it on tacos, rice bowls, enchiladas or salads, snag some for a late night snack… It’s became a staple in my house now that it only takes under an hour in my Instant Pot compared to the HOURS it used to take in my oven.Regardless of how many uses, make this Barbacoa Beef Brisket ASAP because its just delicious. Anyway you use it or serve it, you’re going to love it!Don’t be intimidated by brisket anymore! The pressure cooker makes it easy enough for ANYONE to do, and to do deliciously!And the best part of making it at home is you can be the judge of how spicy you want this Barbacoa to be – sometimes store or restaurant bought is too spicy for some. It’s also pretty dang gratifying. *I have to apologize for some lack of quality in pictures at this time for this recipe. I had to use my tablet instead of phone because well, I may or may not have dunked my phone in the toilet yesterday (I also tripped yesterday on uneven sidewalk and scraped up my knees pretty bad… but, the show must still go on!) ?
Barbacoa Beef Brisket
NOTE: This was (accidentally) cut with the grain instead of against the grain of the meat. You want to cut AGAINST the grain for the most tender result. It was still awesome!!… & I forgave my lapse in carving skills 🙂 Picture below shows how to properly cut brisket against the grain. #StayHumble
Combine all spices in small bowl. Rub all over brisket, top, bottom, sides.
Cover with saran wrap and allow brisket to marinate for as long as your time allows, 30 minutes – 24 hours. You might do this the night before or morning of.
Put water, Worcestershire, lime juice and garlic in bottom of Instant Pot (IP) insert, then add brisket.
*You can also take the time to brown the brisket using sauté/browning setting on your pressure cooker before adding cooking liquid. I don’t find this to be necessary so I skip it!
Press “Manual” button (high pressure) and adjust cook time using “+/-“ buttons to 45 minutes.
*If brisket is over 3 pounds, increase cook time. I find a cook time on manual high pressure of 15 minutes per pound works well for brisket.
IP display will show as “On” until it comes to pressure. Once up to pressure, cook time count down will display. When cook time is complete, IP will beep.
Allow pressure to release naturally, full NPR, which should take about 15-20 minutes.
*How do you know when NPR is done? See that picture above of the vent knob? See that silver sort of “pin” to the right of the knob? It will drop when pressure is released.
Open lid, and behold the beauty of your brisket!
Carefully remove and place on cutting board. Reserve cooking liquid. Allow brisket to rest 5 minutes.
Shred with 2 forks or slice against the grain* with a sharp knife. Pour a few tablespoons of cooking liquid over brisket before serving.
*I also pour some over my leftover brisket before storing in fridge or freezer to ensure it stays moist!
I prefer to slice my brisket unless I am doing tacos or enchiladas. Completely your choice!
NOTE: This was (accidentally) cut with the grain instead of against the grain of the meat. You want to cut AGAINST the grain for the most tender result. It was still awesome!!… & I forgave my lapse in carving skills 🙂
How to cut brisket AGAINST the grain, unlike mine ?
Serve your delicious Barbacoa Beef Brisket as desired, perhaps over Salsa Verde Brown Rice (recipe coming soon!) with black beans and corn like we had tonight! YUM!
If you’ve ever made stuffed cabbage, God Bless ya!I have only eaten stuffed cabbage made by others, but I have always loved it. Making it is certainly a labor of love, and the cook time requires patience. I couldn’t even tell you how long the total process takes, but I can only guess several hours.I wanted to get the flavors, but I wanted to do it the lazy way. Yeah, I said it. I wanted a lazy version of stuffed cabbage, and I don’t feel the least bit bad about it. (Un) stuffed Cabbage!
I have made this on the stove top in my dutch oven. Same process, but the cook time takes about an hour and a half between prep, sauté, bringing to a boil, simmering…during which I stir ever 10 minutes or so. Did I mention I always make quite a mess on my stove top, too? Stove top unstuffed cabbage is lazier than stuffed cabbage, but not lazy enough! ?
This Instant Pot Pressure Cooker version takes 5 minutes of prep, 5 minutes of hands on cook time, 10 minutes cook time in the pressure cooker – all in all, with the time it takes to pressurize your cooker and depressurize it, You can be eating this delicious UnStuffed Cabbage in under an hour – with only 10 minutes of hands on work?!
Though I will quote the Instant Pot in this recipe, it can be adapted for any pressure cooker!
Doesn’t it look good enough to DEVOUR?
(Un) Stuffed Cabbage
Ingredients
1 1/4 lbs ground beef or turkey (I use ground turkey!)
1 T. olive oil
1 large onion, diced
1 small or 1/2 large green pepper, diced
3 cloves garlic, minced
1 small head cabbage (about 4 cups), cut into large chunks (about 2-3 inch)
1 1/2 t. salt
1 t. pepper
1 t. paprika
1 t. fennel
1 t. dried oregano
1/2 t. garlic powder
1/2 t. onion powder
1/4-1/2 t. crushed red pepper, optional depending on your heat preference
1 T. Worcestershire
2 small cans or 1 large diced tomatoes
3 cups chicken or vegetable broth (can sub water – but add additional 1/2 t salt)
Step by Step Directions
Turn Instant Pot on Sauté. Add olive oil, allow to heat for 1 minute. Add ground beef or turkey and brown. Push meat to one side of pot, use a towel or oven bit to tilt inner pot, and remove as much grease as possible.
Add onion, green pepper and fresh garlic. Stir.
Add cabbage, seasonings, diced tomatoes and broth. Stir.
Close lid, turn Vent knob to “Sealing”.
Press “Manual” button and adjust cook time to 10 minutes.
Note: it will take about 10 minutes for the Instant Pot to come to pressure. Until it reaches pressure, the pot display will read “On”. Once pressurized, cook time countdown will begin.
Once cook time is complete, Instant Pot will beep and automatically change to “Keep Warm” setting.
IMPORTANT: Allow Instant Pot to naturally depressurize (NPR) for 15 minutes – DO NOT ATTEMPT TO quickly release pressure (QPR), if you do you will likely find a hot mess on your cabinets…
Be patient during cook time and NPR, and go cook rice or something – this unstuffed cabbage is delicious served over rice!
After 15 minutes of NPR, QPR the remaining pressure. Make sure to place a towel over vent knob, and turn vent knob to “Venting” to allow remaining pressure to release.
Remove the lid, and smile.
The easiest, fastest stuffed Un(Stuffed) Cabbage ever!
Serve in a bowl, perhaps over rice, and maybe even with some parmesan cheese on top.
My step daughter came sweetly up to me the other night and said, “Can you pretty please make me macaroni and cheese with beef mixed in soon?”
Well, obviously I had to deliver after that polite ask, and I decided I was going to try to make it happen in my Instant Pot.
Today we had plans to follow our holiday tradition by making Gingerbread cookies (check us & our cute cookies out). I needed to make something fast, and planned to fulfill her request! I had ground beef thawed in the fridge, and decided to go semi-homemade.
With 1/2 pound of ground beef and 1 box of Kraft Deluxe, I re-won her heart.
Her exact words while eating this: “This is the best meal you have ever made for me in my whole entire life…can we eat this everyday?!” #MomWin
Y’all I wasn’t complaining eating this either… #kidapproved, but also #momapproved – freaking delicious and it literally took 10 minutes – only half of which were hands on work. Thank you, Instant Pot!
Semi-Homemade Beef Macaroni and Cheese
Ingredients
1 T oil
1/2 lb ground beef (I use lean)
2 1/4 cups water
1 box Kraft Deluxe Macaroni and Cheese
Note: You can double (or even quadruple this recipe!)
Step by Step Directions
Press Sauté button on Instant Pot (or browning setting on another pressure cooker). Add oil, then add ground beef. Brown for 3 minutes.
Push meat to one side of Instant Pot and use a towel to grab the pot and tilt in order to gather grease. Spoon out as much grease as you can get!
Open box of Kraft Deluxe (or similar mac-n-cheese with cheese pouch).
*If you don’t have something nice to say about my processed cheese mac-n-cheese, don’t say anything at all ?
Press “Manual” (high pressure on any pressure cooker) and adjust cook time to 4 minutes. When Instant Pot (IP) pressurizes, cook time countdown will begin. When complete, IP will beep and change to “Keep Warm” setting. Press “Keep Warm/Off” button to turn Instant Pot off.
Quickly release pressure (QPR) by turning vent knob to “Venting” – I ALWAYS place a towel over vent knob BEFORE turning to Venting.
Open lid – you should find almost all water was absorbed – if not, drain. I had hardly any water left and did not need to drain.
Add cheese sauce and stir until combined.
Round up your kids, and serve them the “best” meal of their kid life!
Anyone else agree that not much is better on a cold night than a big bowl of chili with your favorite toppings and accompaniments? What is better is making said chili in your Instant Pot pressure cooker! Behold, Instant Pot Chili!
What are you favorite things to eat with Chili – comment & let me know!
Perhaps some cornbread, cheese and avocado, sour cream, white onion, some rice or pasta, chips, your fave hot sauce, perhaps even cinnamon rolls and Peanut butter sandwiches (anyone else’s mind BLOWN by those last 2? I’ve heard it might be a Midwest thing… comment and tell me what you think!).
Usually when I make chili, it takes about 2 hours or so in my dutch oven on the stove. I like to brown the meat, then sauté with the veg, then add the rest of the ingredients and simmer on low for about 90 minutes. I stir every 10-15 minutes or so. And I make a mess on my glass top stove top. It comes out absolutely delish, and I love it, but it takes quite a bit of time and effort.
I was pleasantly surprised (as per the usual) that my Instant Pot worked wonders for a quicker, delicious Chili! Between prep and cook time, it took less than 45 minutes to make Chili in my Instant Pot– that’s less than half the time it takes me on the stove if you didn’t do the math.
The Instant Pot (or other Pressure Cooker) makes Chili a realistic week night meal – hip-hip-hooray, because sometimes those are hard time find in the time I have (ya feel me?!).
Instant Pot Beef & Bean Chili
Ingredients
1 1/4 lb ground beef, I use a leaner 90/10
1 medium onion, diced
1/2 large or 1 small green pepper, diced
1 can chili beans
1 can dark red kidney beans, drained & rinsed
1 small can diced tomatoes, Rotel or any diced with chili’s work well
2 small or 1 large can tomato puree
1 cup beef broth (can sub water)
1-2 t salt (depends on taste, I used 1 1/2 t)
1 t pepper
1 1/2 T chili powder
1 T cumin
1 t paprika
2 t dried cilantro
1/2 t garlic powder
1/2 t onion powder
2-3 dashes worcestershire (can omit, but provides great Umami flavor)
1-2 chipotle in adobe, minced plus sauce (optional for smokey heat)
pinch or more cayenne, optional for heat
dash or more hot sauce, optional for heat
Step by Step
Press “Sauté” option and allow Instant Pot to heat up for 2 minutes. Add ground beef and brown for 2-3 minutes.
Add onion and green pepper, cook an additional 2 minutes on “Sauté”.
Add beans…
Add tomatoes, tomato puree and seasonings…
Stir it all together…
Place lid on Instant Pot and close. Turn vent known to “Sealing”.
Press “Manual” button and adjust cook time using “+/-“ buttons to 20 minutes.
Instant Pot will take about 7-10 minutes to pressurize – display will show as “On” during this time. When fully pressurized, cook time will display and countdown will begin.
When cook time is complete, Instant Pot will beep and automatically change to “Keep Warm” setting.
Allow Instant Pot to naturally depressurize (NPR) for 10 minutes (display will count up and keep track of time on Keep Warm setting while depressurizing. Below is an example – wait until the display shows as “10”.
Quickly release any remaining pressure (QPR) by turning vent knob on lid to “Venting” – I ALWAYS place a towel over the knob before venting (steam will come out).
Behold – less than 45 minutes total CHILI!
How do you like YOUR Chili? Comment and let me know!
I am a cheese, avocado and sour cream with a side of cornbread and dash of hot sauce kinda gal – sometimes I go crazy and add some RED onion, too!
