Beef, Instant Pot, Recipes

American Goulash (Instant Pot)


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!!


  • 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


  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)


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.


  • 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


  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)


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.


  • 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


  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.
Beef, Recipes, Slow Cooker

Beef and Potato Hash (Slow Cooker)


This is a very ugly dish, but what it lacks in beauty it makes up in flavor. It’s creamy and delicious comfort food that is super easy. This makes a very good Sunday dinner that just about anyone will love. This is another recipe I do not know who to give credit to. If this is your recipe please let me know so that I can give you credit.


  • 1 lb. ground beef
  • 1 cup white onion, diced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 envelope beefy onion soup
  • 1/2 tsp. garlic powder
  • 2-10.75 oz. cans cream of mushroom soup,do not add water
  • 1.5 lbs. russet potatoes (about 5 cups diced)
  • 2 cups shredded sharp cheese, divided
  • 6 quart dish


  1. Brown the beef and onion together in a large skillet over medium-high heat. Drain the fat.
  2. Wash and dry the potatoes. Cut them into cubes, leave the skin on. Add the potatoes to the slow cooker. Pour over the meat and onion into the slow cooker. Add the soup, salt, pepper, garlic powder, corn and half of the cheese. Stir. Spread out the hash into a flat layer.
  3. Cover and cook on LOW for 5 hours without opening the lid during the cooking time. Let me stress… DO NOT open the lid or the potatoes will not get cooked
  4. Add the remaining shredded cheese evenly over the hash. Cover and let the cheese melt for about 10 minutes.
Chicken, Instant Pot, Pork, Recipes

Sausage Jambalaya (Instant Pot)


This recipe goes to the top of my list as one of the best recipes I make. I think it is fantastic. Again, I don’t remember where it came from but it is delicious. If I owe you recipe credit please let me know because you deserve it! Easy, Fast, and Delicious!


  • 2 Tablespoons light butter spread (butter or oil)
  • 12 Ounces Andouille Sausage (sliced into circular pieces)
  • 1 large Chicken Breasts (cooked and diced)
  • 1 Medium, Green Bell Pepper (diced)
  • 1 Medium, White Onion (diced)
  • 1 Celery Stalk (chopped)
  • 5 Garlic Cloves (chopped)
  • 2+ tsp low sodium Cajun Seasoning
  • 1/2 tsp dried Thyme
  • 3/4 Cup Chicken Broth
  • 1 (14 Ounce) Can Diced Tomatoes (with juices)
  • 3/4 Cup Long Grain White Rice
  • Salt and Pepper (to taste)


  1. Set the Instant Pot to “Saute.”
  2. Add the oil to the pot then add onions, pepper, and celery stirring while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
  3. Add the garlic and cook for an additional 30 seconds while continuing to stir. Hit cancel on your pressure cooker
  4. Add the Creole seasoning, thyme, cooked sausage and chicken, tomatoes, and broth stir well. Add the rice to the top of the mixture and press the rice down into the liquid. Do not sure again.
  5. Close the lid, make sure the valve is set to “sealing,” and push the manual button then put the time on 10 minutes.
  6. Once it starts beeping allow the Instant Pot to natural release for 5 minutes turn the pressure valve to release completing a quick release. Remove lid and stir.