Beef, Instant Pot, pasta, Recipes

Instant Pot Meatballs and Creamy Noodles

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I have been making this recipe for awhile. I have included the original recipe source below. Please note I have modified their recipe. The first time I made this recipe I didn’t give it a lot of hope. I didn’t think it would have a lot of flavor, but in fact it is bursting with flavor. We all enjoyed this recipe. This is one of those that is a go to recipe now.

Ingredients

  • 1 lbs. beef meatballs frozen or thawed
  • 3 1/2 cups low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups extra broad egg noodles (140g)
  • 1/2 cup half and half (you could use milk, heavy cream, canned milk, or sour cream)
  • 1 tablespoon corn starch

Instructions

  1. Add  beef broth, Worcestershire sauce, garlic, parsley, salt and pepper.
  2. Stir until spices are combined.
  3. Place meatballs in the Instant Pot
  4. Add noodles, spread into an even layer and press down gently but do not stir. Please note that the pasta will not be completely covered in  broth.
  5. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes.
  6. When the cook time is over, open the valve to instantly release the pressure, then remove the lid.
  7. Whisk together cream and corn starch and stir into meatballs.
  8. Hit cancel on your Instant Pot, then turn your pot on sauté and cook and stir just until sauce has thickened.

Original Recipe Source

Beef, Instant Pot, Recipes

Hamburger Collaborator (Instant pot)

 

245

This recipe is very easy and delicious. I love any recipe that can be made in the Instant Pot. I don’t even put it away anymore. I use it so much that I have made a space for it on the counter. This is a copy cat recipe of Hamburger Helper. I have never eaten Hamburger Help so I cannot say either way, but my husband said that it is even better. He suggested not leaving out the cheese.

Ingredients

  • 1-pound lean ground beef (93/7)
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • ½- tsp dried basil
  • 8 ounces’ rotini noodles, uncooked
  • 1-3/4 cup low sodium beef broth
  • 1-14.5 oz. can diced tomatoes
  • 1/2 cup sour cream
  • 1 cup grated mozzarella cheese

Instructions

  1. Turn the Instant Pot to the saute setting. When the display says HOT add in the beef. Break it up with a spoon (I use this tool*). Add in the onion. Sprinkle in the salt, pepper, garlic powder and basil. Brown the beef and sauté the onion.
  2. Once the beef is browned, add in the uncooked pasta. Then pour the broth over the top. Dump the canned tomatoes over the top. Don’t stir.
  3. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes.
  4. Once the time is up let the pressure release naturally for 5 minutes and then move the valve to venting.
  5. Remove the lid and stir in the sour cream and mozzarella. If you want to thicken up the sauce you can stir in a cornstarch slurry (stir the cornstarch and milk together until smooth and then stir it into the pot). Salt and pepper to taste.

Modified Original Recipe Source

 

Appetizers, Beef, Recipes, Simi Homemade, Slow Cooker

General Tso Meatballs (Slow Cooker)

 

10This is an excellent recipe. It is full of flavor and fun. This can be served as an appetizer, or as a main dish. I have now served it both ways. This recipe makes an excellent pot luck recipe too.

Ingredients:

  • 1 – 26oz bag frozen meatballs
  • 4 cloves garlic, minced
  • 2 tsp. ginger, minced or grated
  • 2 tsp. sesame oil
  • ¼ tsp red pepper flakes (More or less)
  • 1 c. low-sodium chicken broth
  • 1/2 c. low sodium soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup hoisin sauce
  • 2 tbsp. honey
  • 4 tsp. sesame seeds
  • Garnish with 4 green thinly sliced green onions

Directions:

  1. Add one bag of frozen meatballs to a lined slow cooker (for easy clean up)
  2. In a bowl add remaining ingredients except, green onions and sesame seeds. Mix well
  3. Add sauce ingredients to the slow cooker and mix well. Covering all the meatballs.
  4. Cook on low for 4-6 hours or on high for 3-4 hours. The time will vary.
  5. Garnish with sesame seeds and green onions.
  6. Serve over rice or on their own.

Inspired by Delish

Beef, Instant Pot, Recipes

American Goulash (Instant Pot)

4

Although Goulash is not my favorite thing my family loves it. I swear just give them pasta and they are happy. I grew up on a similar recipe and have never been a fan, but again my family loves it and it is super easy. A few buttons and dinner is done. I am all about that!!

Ingredients:

  • 1 lb lean ground beef 93/7
  • 1  onion  diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (24 oz) jar spaghetti sauce
  • 3 cups beef broth
  • 1 tsp Italian seasoning
  • 1 (16 oz) box pasta

Instructions:

  1. In a Instant Pot, press the sauté button and allow the pot to get hot
  2. Brown and break up the ground beef
  3. Add in the onion and green pepper.
  4. Stir in minced garlic. Turn off sauté setting.
  5. Pour in diced tomatoes, spaghetti sauce, water and Italian seasoning.
  6. Stir in pasta
  7. Seal the lid, then turn the pressure release valve to “Sealing”
  8. Set pressure cooker on high for 5 minutes.
  9. Once finished, do a quick pressure release
  10. Open lid and stir mixture.

Original Recipe Source

Beef, Recipes

Beef Stroganoff (Instant Pot)

6

I am a very bad judge of character when it comes to beef stroganoff because I don’t like it. I don’t care who’s recipe it is or what kind of meat is in it or anything else no matter what I don’t like it. I am not a big sour cream person so I always add it to just my families portion and not mine. My family loved this recipe and I mean loved it. They had nothing but wonderful things to say about it. This is another quick, easy, and delicious recipes.

Ingredients:

  • 3 Tbsp Butter
  • 1 Onion, diced
  • 1 lb Lean Ground Beef 93/7
  • 1/2 tsp Thyme
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 cloves Garlic, minced
  • 1-1/2 Tbsp Worcestershire Sauce
  • 1 large can of mushrooms
  • 4 cups Beef Broth
  • 8 oz Egg Noodles uncooked
  • 3 Tbsp Flour
  • 3 Tbsp Cold Water
  • 1 cup Sour Cream

Instructions:

  1. Place your Instant Pot on the Sauté mode
  2. Add butter and onion, and cook for 3 minutes
  3. Add the ground beef to the pot, break into small pieces as it is cooking
  4. Add the thyme, salt, pepper, garlic, and Worcestershire sauce and stir
  5. Add the mushrooms and mix well.
  6. Pour the broth
  7. Add the egg noodles and press them into the liquid, do not stir
  8. Hit the cancel button to stop the saute process, then press manual and set your time for 4 minutes
  9. Once your Instant Pot beep, let it sit there for two minutes before you release the steam. After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a  Quick Release of the steam.
  10. Remove the lid.
  11. Add the flour and water together to make a slury. Add the slury to the pot and allow it to saute for another few minutes. Add sour cream to the pot when desired and stir
  12. Serve hot

Original Recipe Source

Chicken, Instant Pot, Recipes

Fajita Chicken and Rice (Instant Pot)

8

This is another recipe that goes to the top of my least. I love how easy it is and to be honest you can do just about anything with it to make it your own. Again, this is another recipe that I do not have the original recipe source. If you are the creator of this recipe pleases let me know so that I can give you credit.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breast sliced
  • 2 oz fajita seasoning (1 packets)
  • 10.5 oz condensed chicken broth
  • 2 cups water
  • 2 cups long grain rice
  • 10.5 oz condensed cream of chicken soup
  • 1 bag of frozen bell peppers and onions

Instructions:

  1. Slice chicken into strips.
  2. Set Instant Pot to Saute Less 7 minutes.
  3. Add a dab of butter or margarine to the pot.
  4. Add the strips of chicken to the pot and spread them out.
  5. After a couple minutes, add the fajita seasoning to the pot.
  6. Stir until the chicken is well coated in the seasoning.
  7. Leave the chicken to cook, stirring occasionally until the Instant Pot turns off.
  8. The chicken will still be partially pink.
  9. Add the condensed chicken broth to the pot and stir, gently scraping any stuck fajita seasoning off the bottom of the pot.
  10. Add the water and the long grain rice.
  11. Gently push the rice down until it is submerged in the liquid.
  12. Add the condensed cream of chicken soup, diced red peppers, diced green peppers and diced onions.
  13. Do not stir!
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  15. Once the Instant Pot is done cooking, leave it to do a natural release for 3 minutes.
  16. After 3 minutes quick release.
  17. Remove the lid and stir all of the ingredients together.
  18. Add the shredded mozzarella and cheddar to the pot.
  19. Stir until the cheese is melted.
Instant Pot, Recipe, Side Dish, Vegetarian

Buttered Cabbage (Instant Pot)

1

My Forking Life has it all together. This recipe is amazing! I mean amazing!! I am not a huge cabbage fan, but in this recipe was excellent, and was just as good the next day. It is easy… I mean easy!! It can’t get much easier if you have an Instant Pot. I have no doubt you can make this in a skillet too. So good, so simple, so yes make it!! I have made it twice now and changed it up a bit. Once I added bacon bits too. I am going to put my version below but check out My Forking Life for the original recipe!

Ingredients:

  • 1/2 head of cabbage chopped into 1 inch pieces
  • 1/4 cup butter unsalted
  • 1 cup beef broth
  • Fresh ground pepper

Directions:

  1. To your Instant Pot add beef broth and butter. Top the butter with the chopped up cabbage.
  2. Close the Instant Pot lid, and don’t forget to set the valve to Sealing
  3. Cook on high pressure for 4-5 minutes depending on your preference. If you want it crunchier I would go with 4 minutes, less crunchy you can go up to 6 minutes. I liked it at 4 minutes because it had a little crunch left, but that is up to you.
  4. Once your Instant Pot has completed, Do a quick release.
  5. Once your pot has de-pressurized carefully remove the lid
  6. Top with pepper, then stir all together
  7. Serve right away

Original Recipe Source