Meatloaf potatoes carrots Mini Instant pot

Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Source:
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
Directions
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Notes
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.

 

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Source:
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
Ingredients
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
Directions
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Notes
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.


As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.

 

Top-Notch Chili (Instant Pot)

Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 398 gm (15 oz) can of kidney beans, drained & rinsed
  • 1 ½ tablespoons oil
  • 500 (1 lbs) lean ground beef
  • ½ large red onion, chopped
  • 1 ½ tbsp chilli powder
  • 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
  • 1 398 gm (15-ounce) can diced tomatoes
  • 1 398 gm (15 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 2 cloves, minced garlic
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ¾ tsp salt
  • ½ teaspoon pepper
  • 250 gm (8 oz) frozen corn kernels
Directions
  1. Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
  2. Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
  3. Stir in chilli powder and jalapeno peppers and cook 1 more minute
  4. Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
  5. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
  6. Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving

 

Short Ribs Red Wine & Herb Braised (Instant Pot)

Short Ribs Red Wine & Herb Braised (Instant Pot)
These Instant Pot made Short Ribs are fork tender and braised in a Red Wine & Herbs sauce giving them a rich, flavorful taste that you will love. So quick & easy to make in the Instant Pot. A perfect recipe for the Instant Pot mini (3 quarts)
Source:
Recipe type: Instant Pot
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ - 2 lbs (700 gm – 1 kg) fat trimmed off
  • 3 oz (85 gm) Pancetta*, diced
  • 2 Tablespoons Olive Oil
  • ¼ cup Potato Starch **
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • ½ medium Onion, coarsely chopped
  • 2 medium Carrots, cut into 1.5-inch pieces (4 cm)
  • 1 Shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup good Red Wine
  • ½ cup Beef Broth
  • 2 sprigs Fresh Rosemary ***
  • 2 sprigs Fresh Thyme ***
Directions
  1. Prepare the vegetables: wash, dry, chop the ½ onion, shallot, 2 carrots and 2 cloves garlic; set aside
  2. Chop up Pancetta; set aside
  3. Dry the ribs with a paper towel then salt and pepper the Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
  4. Select Sauté/Browning and allow the pot to heat until hot (Instant pot will display Hot when hot enough) Add Olive Oil, and diced Pancetta sauté for 3 -4 minutes.
  5. Add ribs, brown on all sides do not crowd if necessary do in batches (crowding the ribs will result in steaming the ribs instead of browning). Remove to a plate and repeat, until all ribs are nicely browned. Set aside
  6. Add in shallots, onions, garlic and carrots to the cooking pot and mix to coat with the oil & pancetta grease sauté for 5 minutes.
  7. Pour in Red Wine and deglaze the cooking pot, making sure to scrape up all the browned bits (brown bits = flavour) Turn off Instant Pot
  8. Push aside the vegetables and place the ribs in the cooking pot beside the vegetables. To fit the ribs in the instant pot, you may have to put the vegetables on top of the ribs. Pour in Beef Broth. The liquid should almost reach the top of the ribs. Add more beef broth if necessary Place the Rosemary and Thyme sprigs on top.
  9. Lock the lid in place and ensure that the Pressure Valve is closed. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove the lid.
  10. Skim off fat off excess fat**** if using right away.
Notes
* If you do not have Pancetta you can use 2 slices of bacon
** you do not have potato starch you can use cornstarch of Flour
*** If you do not have fresh herbs you can use a ¼ teaspoon dried Thyme and dried Rosemary.
****If making ahead you can place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.
Short Ribs taste even better, the next day.

 

Instant Pot Rotini Noodles with Bolognese sauce

Instant Pot Rotini Noodles with Bolognese sauce
Truly a one-pot meal. A delicious meat sauce over pasta. All ready in about 40 minutes. And no additional pots to clean.
Source:
Recipe type: Instant Pot
Ingredients
  • 1 tbsp oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ sweet green pepper, chopped
  • 2 8- ounce (2 213 ml) cans tomato sauce
  • 1 18- ounce (1 540 ml) can diced tomatoes
  • 1 can 13 oz (340 ml) crushed tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 1 lb (6 cups) Rotini noodles or other noodles
  • ¼ c red wine
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 bay leaves1
  • salt and pepper to taste
Directions
  1. Select Sauté or Browning on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until ground beef has browned. Add garlic and sauté one more minute.
  3. Drain excess grease, if needed. Add the rest of the sauce ingredients. Stir to mix. ( stop here if you only have a 3 qt mini instant pot and see notes****) Add the noodles.
  4. Set your Instant Pot to manual high pressure for 4 minutes.
  5. When the timer is up; carefully do a quick release.
  6. Take out bay leaves and give everything a good stir.
  7. Top with freshly grated cheese
Notes
This recipe is very forgiving if you can not find the cans in the appropriate amount choose the closest in size.
I live in Canada, so the closest to a 15 oz can is 540 ml which is approx. 18 oz’s the same goes for the diced tomatoes is a 340 ml can which is approximately 13 oz


Freezes well


****This recipe is for the 6-quart Instant Pot. If you only have a 3 qt instant Pot (mini) just follow the recipe as stated. When you get to the point you are adding the noodles stop remove ½ the sauce and save for another time. Add half of the noodles (3 cups) and continue with the recipe.


I freeze the extra sauce in a container that fits the instant pot with a Ziploc bag in the container. Place container and Ziploc bag in the freezer when the sauce is frozen remove the container and store the Ziploc bag for up to 3 months in the freezer. The idea is that the when you want to cook this recipe again just place the sauce in the instant pot add the 3 cups of noodles and set for pressure cooker 10 minutes. A lot less work then if you had to make the sauce again.

 

STIR FRIED BEEF AND BROCCOLI

STIR FRIED BEEF AND BROCCOLI
An authentic and healthier version as it has less oil plus it is far less saucy than your typical Chinese restaurant version.
Source:
Recipe type: Stir Fry
Serves: serves 2
Ingredients
  • 200g/7oz beef, sliced thinly against the grain
  • 1 head broccoli, cut into florets (about 4 cups), blanched or steamed (should be still crisp)
  • 1 tbsp ginger, julienned
  • 1 ½ tbsp oil
  • ¼ cup All Purpose Stir Fry Sauce
  • ½ cup water
Directions
  1. Heat oil in a wok or frying pan over high heat.
  2. Add ginger and sauté for 10 seconds,
  3. then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute
  4. Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.

 

Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy
Beef Burgundy or Boeuf Bourguignon is so much more than just another beef stew. The savory aroma of onions, slow-cooked beef, and red wine is so fantastic and will make your kitchen smell of good food cooking. Make Boeuf Bourguignon once, and you'll wonder why anyone ever bothers making anything else. The stew reheats well and is one of those dishes that tastes even better the second or third day.
Serves: 6-8
Ingredients
  • 3½ - 4 pounds - beef chuck roast, round roast, or another similar cut, cut into 1 ½ -inch cubes
  • 1 tablespoon vegetable oil
  • 4 ounces bacon (5-6 slices), minced
  • 3 medium onions, minced
  • 1 medium carrot, minced
  • ¼ cup tomato paste
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • ⅓ cup all-purpose or gluten-free flour
  • 2½ cups good red wine, divided (Pinot Noir)
  • 1½ cup chicken broth, plus more if necessary
  • ⅓ cup soy sauce
  • 2 bay leaf
  • 2 cups frozen pearl onions
  • ½ cup water
  • 3 tablespoons of unsalted butter
  • 2 teaspoons sugar
  • ¾ pound cremini (brown) mushrooms, trimmed and halved if small or quartered if large
Directions
  1. Dry beef with paper towels and season with salt and pepper. Place ½ of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes: transfer to slow cooker.
  2. Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic and thyme and cook until onions are softened and lightly browned. 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  3. Stirring the broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5 to 7 hours on high.
  4. About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch skillet. Reduce to a simmer, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are b owned and glazed. 8 to 12 minutes; transfer to slow cooker.
  5. Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes’ transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Adjust stew consistency with additional hot broths as needed. Season with salt and pepper to taste and serve
  6. Serve over mashed potatoes or noodles.
Notes
Make sure you cut the beef into at least 1-inch chunks as a smaller size will disincarnate during the long cooking process.

The stew reheats well and is one of those dishes that tastes even better the second or third day.

The gravy base of the stew is boosted; by browning half of the meat and by sautéing bacon with a hefty amount of garlic and thyme and adding tomato paste for sweetness and soy sauce for extra meatiness. To keep the flavor to the wine in balance half of it is added at the onset and then the remaining half is reduced to mellow its sharpness before adding it the at the end. The onions and mushrooms are added at the end to prevent these vegetables from over cooking and becoming soggy.

There is a lot of extra prep time, but it is worth it to ensure that this a rich tasting company worth beef burgundy.
Nutrition Information
Serving size: 320 g Calories: 385 Fat: 17. Saturated fat: 7.4g Trans fat: 0 Carbohydrates: 11.9 g Sugar: 4.9g Sodium: 1064mg Fiber: 2.3 g Protein: 43.3 g Cholesterol: 128 mg

 

Cabbage Roll Soup

Cabbage Roll Soup
Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work! a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening!
Source:
Recipe type: Soup
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 1 Habanero Pepper chopped very fine (optional)
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
Directions
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.
Notes
This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth. the leftovers) are amazing!

 

 

Steak & Kidney Pie

Steak & Kidney Pie
This is very tasty even though the name is a misnomer as the pie does not use steak but a cheaper cut of meat.
Source:
Recipe type: Main
Serves: 6
Ingredients
  • 1 lb lean beef stew meat cut in ½ inch pieces
  • 1 Kidney (about 1 lb) center white core removed and cut into ½ inch pieces
  • ¼ cup flour
  • ½ tsp. salt
  • ½ tsp. pepper
  • 6 slices bacon chopped
  • 1 package Tenderflake Puff Pastry (397 gm. boxed) used only half thawed.
  • 1 egg beaten slightly
  • 1 onion chopped
  • 1 large carrot grated
  • 6 oz. of cremini (brown) mushrooms sliced or quartered
  • 1 tsp. chopped garlic
  • 1 cup beef stock
  • ½ cup red wine
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. mustard
  • 1 tsp. ground thyme
  • 1 tbsp. tomato paste
Directions
  1. Cook the 6 chopped slices of bacon in a Dutch oven over medium high heat until crisp. Remove the bacon and place on paper towel.
  2. Mix the ½ cup of flour, ½ tsp. salt, and ½ tsp. Pepper in a large bag and shake to mix. Place the beef and kidney in the bag and shake again to coat all the meat with the flour mixture.
  3. Brown the beef and kidney in the bacon fat in the Dutch oven over medium high heat. About 10 to 15 minutes. Remove the browned meat and place in bowl and set aside.
  4. Add the onion, grated carrot, and sliced mushrooms to the Dutch oven add olive oil if not enough bacon grease remaining. Cook until soft about 8 minutes. Add garlic and cook another minute. Add the Beef stock and wine to the vegetable mixture and scrap the bottom of the bottom to lift all the browned bits. Add Worcestershire sauce, thyme, mustard, tomato paste and stir to mix. Add the beef and kidney and bacon bits into the pot. Heat to simmering.
  5. Cover and place in 325 degree F oven for 2 to 3 hours until beef is tender.
  6. Roll out puff pastry in a large rectangle. Cut into 6 smaller rectangles.
  7. After the beef and kidney is done remove from oven. Turn up the oven to .
  8. Place the Beef and Kidney mixture into 6 Aluminum Foil ware containers. and cover with the puff pastry rectangles. The puff pastry rectangles do not have to fit exactly. Brush the pastry with the beaten egg or could just bake the puff pastry rectangles separately on a cookie sheet. This would be better if you plan on freezing some of the Beef and Kidney pies as it will avoid the puff pastry from getting to soggy.
  9. Put the containers on a cookie sheet and bake in the oven for about 30 minutes.
Notes
If you wish to freeze this. Remove the pastry puffs from the beef and kidney pie and cover the container with the lid that came with the foil ware containers. Place the puff pastry on top of the lid and cover with plastic wrap before freezing.

 

Cheeseburger Biscuit Minis

Cheeseburger Biscuit Minis
These cheeseburger biscuit minis are incredibly easy to make. A tasty and delicious snack. Simply press biscuit dough into muffin-pan cups and fill with a tasty ground beef mixture and bake until golden.
Source:
Recipe type: Snack, Main Dish
Serves: 5 (2 biscuit servings)
Cook time: 
Total time: 
Ingredients
  • 1-pound ground beef
  • ⅓ cup onions chopped
  • ½ cup ketchup
  • 1 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 tube Pillsbury flaky biscuits
  • ½ cup cheddar cheese shredded
  • Salt and Pepper to taste
Directions
  1. Preheat oven to 400 °
  2. In a large skillet, sprayed with non-stick oil add onions and cook over medium heat until soft and transparent add ground beef continue cooking until browned. Drain fat. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.
  3. Remove from the heat; set aside.
  4. Press each biscuit onto the bottom and up the sides of a greased muffin cup. A package will yield ten biscuits Spoon beef mixture into cups; top with shredded cheddar cheese
  5. Bake at 400° for 14-16 minutes or until golden brown.
Notes
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through. Can also be reheated in the microwave.

For added spice add a little bit of Sriracha or other hot sauce.

 

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