Tag Archives: Beef

Cottage Pie Topped with Scalloped Potato Gratin (errenskitchen)


1 T oil
2 lb ground beef
1 large onion, chopped
3 celery stalks, diced
2 carrots, chopped small
1/4 c flour
2 c beef stock
1 T soy sauce
a good handful of fresh parsley, chopped
8 oz cremini mushrooms, sliced
salt and pepper to taste

Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside. Add the onions, celery and carrots to the pan and fry until beginning to soften. Return the beef to the pan. Add stock and soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 min or until the mince is tender.


1 T flour
2/3 c heavy cream
2 garlic cloves, thinly slices
1/4 t freshly grated nutmeg
salt and freshly ground black pepper to taste
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
salt and freshly ground black pepper
4 oz cheddar cheese, grated
1/2 c grated Parmesan

Boil potato slices in salted water for about 4 – 5 min or until they start to soften. Drain them carefully into a colander and leave to cool. Pour the beef mix into a shallow casserole dish. Preheat the oven to 425 F. Arrange a layer of the blanched potato on top of the beef mix. Thoroughly mix the flour into the cream (being sure not to leave any lumps.) In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper. Bring to a simmer and allow to thicken. Pour half of the cream mix over the first layer of potatoes already in the pan. Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Bake in the preheated oven for about 30 min or until golden-brown.


Fajita Pie (skillingsisters)

Cornbread Crust

1 box Jiffy cornbread
1 egg
2 T butter, melted
3/4 c milk
1/2 c sweet corn kernels

Prepare a skillet like you are making cornbread, oil it first. Put the cornbread mix in and cook in 400 F oven for 15 – 20 min. Remove cornbread from oven, cover with the fajita mix and then sprinkle with the cheese. Put the skillet back in the oven and cook until the cheese is melted. Cut each serving like a pie and serve with copped green onions, salsa and sour cream.

Fajita Beef

1 lb meat
3 garlic cloves minced
1 medium onion chopped
1 small red bell pepper chopped
salt and pepper
1 T chili powder
1 1/2 t ground cumin
1 t hot sauce (Crystal is best)
1 T Worcestershire sauce
1/2 c tomato sauce
3 green onions chopped
8 oz Pepper Jack cheese
1/2 Mexican beer (drink the rest)

In second skillet add meat, cook and drain.  Add garlic, onion, peppers, seasonings and hot sauce.  Cook 5 min on medium heat, then add beer and Worcestershire sauce (cook off the beer) for 5 min and then add the tomato sauce, stir to combine.  All this should be done while the cornbread is in the oven.  Simmer until the cornbread is done and begins to brown.

Japanese Pressure Cooker Beef Curry (pressurecookrecipes)


Caramelized Onion Purée

1 1/2 lb yellow onions and shallots, thinly sliced
3 T unsalted butter
1/3 t baking soda
Kosher salt and ground black pepper to taste

Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Melt butter in pressure cooker. Add in sliced onions, shallots and baking soda. Sauté until moisture starts to come out of the onions (about 5 min). Close lid and pressure cook at High Pressure for 20 min then Quick Release. Open lid. Reduce until caramelized (takes roughly 16 – 17 min) There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.


2 lbs USDA Choice Grade Chuck Steak (Canada AAA Grade blade steak), 1 1/2″ thickness
6 medium garlic cloves, chopped
3/4 c homemade unsalted chicken stock
2 – 3 (74g – 110g) Japanese curry roux cube or homemade Japanese curry roux
1 T Japanese soy sauce
1 T olive oil

Adjust to medium high heat (Instant Pot: press cancel, Sauté button and adjust once to Sauté More function. Wait until indicator says HOT).  Lightly season chuck steak with kosher salt & black pepper. Add olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 min on each side without flipping. Remove and set aside on a chopping board. Add in chopped garlic and stir until fragrant (about 30 secs). Pour in roughly 1/2 c unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon. Cut chuck steak into 1 1/2 – 2″ stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 min & 10 minutes Natural Release. Turn off heat. Release remaining pressure. Open lid. Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. (We used roughly 2 1/2 (95g) Japanese curry roux.) Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it. Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Taco Pizza (livingwellmom)

2 8 oz tubes refrigerated crescent rolls
1 8 oz pkg cream cheese, softened
1 c sour cream
1 lb ground beef or ground turkey
1 envelope taco seasoning mix
1 medium tomato, chopped
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1 c shredded lettuce

Preheat oven to 375 F. Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8 – 10 min or until light golden brown. Cool. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (Let crust cool for around 20 min.) Chill in the refrigerator. Brown ground beef and drain. Add taco seasoning packet and water, according to pkg directions. Simmer for 5 min, stirring occasionally. Sprinkle  ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese. Cut into serving size pieces and serve immediately or refrigerate. Serves 6.

Instant Pot Lasagna (sistersunderpressure)

1 lb ground beef
8 oz ricotta cheese
1 c mozzarella cheese, divided in half
1 c Parmesan cheese, divided in half
1 egg
Italian spices
salt and pepper to taste
no-boil lasagna noodles
1 jar pasta sauce

Brown ground beef. Mix ricotta cheese, 1/2 c mozzarella cheese, 1/2 c Parmesan cheese, egg and spices. Line bottom of 7″ springform pan with no-boil lasagna noodles. Break into pieces to fit the pan. Add layer of tomato sauce, enough to cover the noodles. Add layer of half of ground beef. Add layer of half of cheese mix. Repeat with another layer of noodles, tomato sauce, ground beef and cheese. Top with layer of noodles, and additional tomato sauce. Add remaining mozzarella and Parmesan cheeses. Place trivet in Instant Pot insert, and add 1 1/2 c water. Loosely cover pan of lasagna with foil to keep out water. Place lasagna pan on top of trivet in insert. Lock lid on pot, and set valve to sealing. Press manual, 20 min (be sure pot is on high pressure). After cook finishes, allow to naturally release pressure, approx 10 min. Remove lasagna after pressure releases. Broil on high for a few min to brown cheese.

Hungarian Beef Stew in the Instant Pot (recipesinstantpot)

1 1/2 lbs lean chuck roast boneless, trimmed and cut into 1″ pieces
3/4 t table salt, divided
1/2 t black pepper, freshly ground, divided
2 T olive oil
2 medium onions chopped
1 T paprika
1 t caraway seeds
3 cloves garlic minced
1 c dry red wine
1 3/4 c water
1 1/2 c beef stock unsalted
1 lb fingerling potatoes, cut into 1″ chunks
3 carrots coarsely chopped
2 red bell peppers sliced
2 T flour

Sprinkle beef with 1/2 t salt and 1/4 t pepper. Remove the lid from a 6 qt Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add 1/3 beef to inner pot; cook 5 min or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches. Add onions; cook, stirring constantly, 5 min or until softened. Add paprika, caraway seeds and garlic; cook 1 min stirring. Add wine; cook 2 min, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 c water, remaining 1/4 t salt and remaining 1/4 t pepper, stock and beef, with accumulated juices to the pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 min. Allow a 10 min Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure. Turn cooker off and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 min. Open the cooker using Quick Pressure Release. Turn cooker off. Gradually add the remaining 1/4 c water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 min or until stew boils and thickens slightly.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)


2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.


3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped


Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

John Wayne Casserole (easyrecipesly)

2 lbs ground beef, cooked and drained
1  1.25 oz packet taco seasoning
4 z sour cream
4 z mayonnaise
8 z Cheddar cheese, shredded, divided
1 yellow onion, sliced
2 c biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1  4 oz can sliced jalapeno peppers

Heat oven to 325 F. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 oz cheddar cheese and half of the onions; set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13″ greased casserole dish. Saute remaining onions and bell peppers until slightly tender. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mix and end with remaining shredded cheese. Bake for 30 – 40 min or until edges of dough are lightly browned Note to Me: Prebake crust about 10 – 15 min.

Smokey Beef Brisket in the Pressure Cooker (pressurecookingtoday)

3 lb beef brisket, flat cut
1 t seasoned meat tenderizer
1/4 t celery salt
1/4 t Lowry’s seasoned salt
1/4 t garlic salt
2 T liquid smoke
1 T Worcester sauce
1/2 c water
1 c BBQ sauce & additional for serving

Combine meat tenderizer, celery salt, seasoned salt and garlic salt in a small bowl. Rub spices into brisket. Put brisket in a large heavy duty Ziploc bag. Add liquid smoke and Worcester sauce. Seal bag and put in the refrigerator to marinate overnight. Put water and BBQ sauce in the pressure cooking pot. Add brisket and any juices in the Ziploc bag (put the side with the fat on top). Select High Pressure and set the timer for 60 min. When beep sounds, turn off pressure cooker and let the pressure release naturally for 15 min. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and slice meat across the grain. Serve with additional BBQ sauce mixed with some of the cooking liquid. Note: You may have to cut the brisket in half to get it to fit in a 6 qt pressure cooker.

Sunday Pot Roast in the Instant Pot (instagram)

1 3.5 lb beef roast
2 T olive oil
2 c beef or vegetable broth
5 small potatoes, peeled and quartered
1/2 yellow onion, chopped roughly
4 carrots, peeled
salt and pepper
garlic and/or onion seasoning
A few T arrowroot starch or flour

Push the “sauté” button on the instant pot. When it says hot, add the oil and then brown the roast for about 3 min on each side. Add broth and a few dashes of the seasonings. Put the lid on, lock it, and make sure the nozzle at the top is in the “sealing” position. . Push the “meat/stew” button and adjust the time for the size of your roast, about 40 min for a 3.5 lb roast but you can check your instruction booklet for time recommendations. When the time is up, flip the nozzle to the “venting” position and let the steam release. Twist the lid off and add the onions and potatoes around the edges of the roast. Place the carrots (whole) on the top of the potatoes. Sprinkle with more seasonings. Twist lid back on and make sure the nozzle is back in “sealing” position. Push the “manual” button and set the timer for 8 min.  When time is up, flip the nozzle to vent steam again. Then twist the lid off and remove vegetables to a platter using a slotted spoon. You can cut the carrots at this point. Then remove the roast on top of the vegetables. Cover with tin foil. Whisk in more seasonings to the broth remaining in the pot and the starch. Push the sauté button and let the liquid come to a boil to thicken into a gravy. Spoon over roast. Note to Me: Try 60 min for roast. Used baby potatoes, turned out great. Use big fat carrots lol as thin carrots were mushy.)

Pressure Cooker Mongolian Beef (pressurecookingtoday)

2 lbs flank steak, cut into 1/4″ strips
1 T vegetable oil
4 cloves garlic, minced or pressed
1/2 c soy sauce
1/2 c & 3 T water, divided
2/3 c dark brown sugar
1/2 t minced fresh ginger
2 T cornstarch
3 green onions, sliced into 1″ pieces

Season beef with salt and pepper. Put oil in the cooking pot and select Saute. When oil begins to sizzle, brown meat in batches until all meat is browned, do not crowd. Transfer meat to a plate when browned. Add garlic and sauté 1 min. Add soy sauce, 1/2 c water, brown sugar and ginger. Stir to combine. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 min. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine cornstarch and 3 T water, whisking until smooth. Add cornstarch mix to the sauce in the pot stirring constantly. Select Saute and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Note to Me: Dip seasoned beef in cornstarch before browning meat.

Steak Fingers (allrecipes)

1/3 c vegetable oil
1 lb round steak
2 eggs
1/2 c milk
seasoned salt and pepper to taste
1 1/2 c  flour for coating

Tenderize steak by pounding with a mallet. Cut into 3″ long strips. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. In a large skillet over medium heat, heat 1/3 c oil (or just enough to cover the bottom of the pan). Coat steak pieces in flour. Shake off excess. Then dip in the egg mix and again in flour. Fry strips in the hot oil until golden brown; about 2 min. Transfer to a plate lined with paper towels to absorb oil. Serve with country gravy. Note to Me: Add some cayenne pepper and sub 1/2 c flour for instant mashed potato flakes.

Bierock Casserole (allrecipes)

1/2 c chopped onion
1 T minced garlic
1 1/2 lbs lean ground beef
salt and pepper to taste
1 16 oz can sauerkraut, drained and pressed dry
2  8 oz cans refrigerated crescent rolls
1  8 oz pkgs shredded Cheddar cheese

Preheat oven to 350 F. Brown onion, garlic and ground beef in a large skillet over medium high heat and season with salt and pepper; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside. Press 1 pkg crescent roll dough into the bottom of a lightly greased 9 x 13″ baking dish. Bake in oven for 15 min. Remove from oven and spread beef mix on top, then lay 2nd pkg crescent roll dough over the top of the beef mix. Press dough seams together and sprinkle all with cheese. Bake for 25 – 30 min or until golden brown. Note to Me: Add 1 can Cream of Mushroom soup as a binder to ground beef mix.

Unstuffed Cabbage Roll (allrecipes)

2 lbs ground beef
1 large onion, chopped
1 small head cabbage, chopped
2  14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
1/2 c water
2 cloves garlic, minced
2 t salt
1 t ground black pepper

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 – 7 min; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt and pepper and bring to a boil. Cover Dutch oven, reduce heat and simmer until cabbage is tender, about 30 min. Note to Me: Add some sauerkraut to bottom of individual serving dish before dishing out.

Instant Pot Rouladen (quickgermanrecipes)

4 slices top round, about 1 lb
1 t paprika
1 T Dijon mustard or German mustard
2 slices bacon, cut into strips
2 onions
2 pickles
salt and pepper
oil or butter for frying
3 carrots
1 celery rib, cubed
1 T tomato paste
1 c beef broth or water

Season beef slices with salt, paprika and freshly ground pepper. Thinly spread mustard on top of each slice. Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles and bacon strips on one end of each roulade. Roll up slices (think ‘burrito’), tucking the ends in and securing with skewers, wooden cocktail picks or thread. Set Instant Pot (IP) to Sauté. Once hot add butter (or oil), about 4 T. Brown rouladen well on all sides.  Once the rouladen are browned, remove to a plate. Remove most of the fat from IP. Slice remaining onion. Add to the IP. Add carrots and celery. Lightly brown vegetables. Add tomato paste. Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of IP. Return rouladen to IP. Seal pressure cooker and set to Manual for 20 minutes and use Natural Release. Remove rouladen and keep warm. Set IP to sauté. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 – 2 T cornstarch dissolved in a bit of water. Alternatively, sieve out vegetables and thicken. Or just thicken as is. Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to gravy. Remove skewers, picks or thread to serve rouladen with their gravy. Note: Have butcher cut beef top round into thin slices, about 3/8″ thick. Each roulade should measure at least 6 x 4″. Gently pound meat until it is about 1/8 – 1/4″ thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up. Replace 1/2 c water or broth with red wine.

Authentic Beef Enchiladas (littlemagnoliakitchen)

3 garlic cloves, minced (can double if you love garlic)
3 T chili powder
2 t ground coriander
2 t ground cumin
1 t sugar
salt for seasoning meat
1 1/4 lbs top sirloin steak or top blade steak
1 T vegetable oil
2 c onions, chopped
1 15 oz can tomato sauce
1/2 c water
8 oz Monterey Jack or Mild Cheddar Cheese, shredded
1/3 c fresh cilantro
1/4 c canned pickled Jalapenos, chopped
12 6″ corn tortillas

Combine garlic, chili powder, coriander cumin, sugar and 1 t salt in a small bowl. Pat the meat dry with paper towels and sprinkle with salt. Heat oil in a Dutch Oven over medium-high heat until shimmering. Cook the meat until browned on both sides, about 6 min. Transfer meat to a plate. Add onions to the pot and cook over medium heat until golden, about 5 min. 5. Stir in the garlic mix and cook until fragrant, about 1 min. Add tomato sauce and water and bring to a boil. Return meat and juices to the pot, cover and reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1 1/2 hours. Remove the meat from sauce, place in a dish and shred. Reserve the sauce. Add 1 c cheese, cilantro and the jalapenos to the meat and mix well. Spread a good amount of the sauce onto the bottom of a 13 X 9 baking dish. Microwave the corn tortillas, 6 at a time, in a dampened paper towel for about 20 seconds. Spread 1/3 c meat mix down the center of each tortilla, roll the tortillas tight and place in the dish. Repeat this with the remaining tortillas and beef mix (you may have to fit 2 or more enchiladas down the sides of the baking dish). Pour remaining sauce over the enchiladas and spread to coat evenly. Sprinkle remaining 1 c cheese evenly over the enchiladas, wrap with foil and bake at 350 F until heated through, 20 – 25 min. Remove foil and continue baking until the cheese browns slightly, 5 – 10 min more. Note: Although it is best to roll and bake the enchiladas right before serving, the beef filling and sauce can be prepared ahead and refrigerated. Increase the baking time when dish is covered by 5 min.

Instant Pot Beef Stew (amyinthekitchen)

3 T olive oil
2 lbs stew meat, cut into 1″ cubes
salt and pepper to taste
2 lbs potatoes, peeled and cut into 1″ pieces
8 carrots, cut into 1 inch pieces
1 onion, diced
2 t minced garlic
3 – 4 c beef broth ( enough to cover the ingredients)
3 T tomato paste
1/4 c Worcestershire sauce
1 t fresh rosemary, chopped
1 t fresh thyme leaves
2 bay leaves
3 T flour or cornstarch
fresh herbs for garnishing (thyme, chives, rosemary or parsley)

Toss meat with the salt and pepper. Place olive oil in the Instant Pot and push the SAUTE button. Brown the meat on all sides. Press CANCEL button to turn off SAUTE function. Place the remainder of the ingredients, except the flour, into the Instant Pot and give it a good stir. Make sure the vent is in the sealed position and press the STEW button. It should say 35 min, NORMAL, adjust the time if necessary to 35 min. After the 35 min is up, let the Instant Pot natural release for 10 – 15 min and then turn the valve to venting to release any excess pressure. Open the lid and remove about 1 c liquid and let cool. Whisk the flour into the liquid until smooth and then pour it back into the pot. Stir to thicken. Serve hot topped with fresh herbs and cracked pepper. Serve with a big loaf of crusty french bread to dip in the stew sauce.

Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

Pressure Cooker Tex Mex Brisket (thespruce)

1 onion, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced
3 T brown sugar
2 T honey
2 T chili powder
2 T apple cider vinegar
1 t cumin
1 t dried oregano leaves
1 t salt
1/4 t pepper
3 lbs cut of beef brisket, trimmed
2 T vegetable oil
1 14 z can Mexican style diced tomatoes, undrained
1 onion, cut into wedges

Combine minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix. Rub this mix over all sides of beef brisket; transfer the rubbed meat to a glass dish. Cover the dish and marinate the beef in the refrigerator for 24 – 36 hours. When you’re ready to eat, heat the vegetable oil in a pressure cooker over medium high heat or use the “brown function” on the appliance. Cook meat, uncovered, for 6 – 8 min, turning it carefully, using tongs and a large fork, to brown both sides. Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat. Add onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand. Pressure cook the beef for 1 hour at stabilized pressure. Release the pressure and carefully remove the Pressure cooker lid. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 min. To serve, slice meat across the grain. Serve the pan juices with the sliced meat.

Pressure Cooker Stuffed Cabbage Rolls (pressurecookingtoday)

1 large head cabbage

Fill a large deep pot half full of water. Bring to a boil over high heat. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7 – 8 min. Remove softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6 – 8 min, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.


1 c brown or long grain white rice
1 large egg
1 c chopped onion
4 cloves garlic, finely minced then “pasted”
1 1/2 t salt
1/2 t freshly ground black pepper
1 1/2 lb  lean ground beef
3/4 lb ground pork

Cook  rice according to the package directions. Fluff with a fork and set aside. In a large bowl, beat egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous T filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together. Repeat this with the remaining filling and cabbage leaves. Place the rack in the bottom of the pressure cooker. Pour in 1 c water. Place 7 – 8 cabbage rolls on the rack. Cover rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary. Lock the lid in place, choose High pressure and set 18 min cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 min then use Quick Pressure to release any remaining steam. Gently remove the cabbage rolls from the pressure cooker to a platter. Select “Sauté” and bring the sauce to a boil. In a small bowl, whisk together cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mix into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls. Makes about 15 rolls. Note: You can substitute all ground beef for the pork if you prefer.


2 tablespoon butter
1 cup finely chopped onion
3 cloves garlic, minced, then “pasted”
2 14 1/2 oz cans diced tomatoes with their juice
1 8 oz can tomato sauce
1/4 c white vinegar
2 t low sodium instant beef bouillon
1/2 t garlic powder
1 t onion powder
1/2 t Worcestershire black pepper or freshly ground black pepper
3 – 4 dashes Worcestershire sauce
1 T cornstarch
2 T cold water
chopped fresh parsley for garnish

Melt butter in a large saucepan. Add onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add garlic and cook, stirring for 1 min. Stir in tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.