"Best Ever" InstaPot Beef Stew

The title doesn't lie!  This may be the only way we make Beef Stew from now on! From the website The Salty Marshmallow.

• 1 1/2 Pounds Beef Stew Meat
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Italian Seasoning
• 2 Tablespoons Worcestershire Sauce
• 3 Cloves Garlic, Minced
• 1 Large Onion, Chopped
• 1 16 Ounce Bag Baby Carrots, Cut Into Slices
• 1 Pound Potatoes, Cubed
• 2 1/2 Cups Beef Broth
• 1 10 Ounce Can Tomato Sauce
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
2. Cook the meat until Browned on all sides.
3. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
5. Close the lid and steam valve on the instant pot.
6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

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Sunday Gravy

My co-worker brought this in for lunch and let me sample it and I knew I had to try to make a batch.  Served it over Spaghetti noodles for Guy and Zoodles for me and both versions were very good.  It makes a ton and froze several servings.  Definitely on the list when we need a pasta sauce.

Adapted from the Nom Nom Paleo recipe book "Ready or Not".

Ingredients

• 1 tablespoon extra-virgin olive oil

• 3 pound sweet and/or hot Italian sausage

• 1 small yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• Kosher salt

• 6 garlic cloves, minced

• 1/4 cup tomato paste

• 1/2 cup chicken stock

• 3 28-ounce cans whole San Marzano tomatoes

• 2 dried bay leaves

• 1 teaspoon dried oregano

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes

• 1/2 cup chopped fresh basil

• 1/4 cup chopped fresh Italian parsley

Instructions

Saute all sausages for 3-4 minutes, remove from InstaPot and set aside. While you are doing this open and drain the San Marzano tomatoes then blend to fine puree and set aside.

Saute Carrots, onions, celery with sprinkle of salt until all are softened, about 10 minutes.

Add tomato paste to vegetables, stir and saute 2-3 minutes, Add chicken stock, bay leaf and seasonings. Stir well then add San Marzano tomato puree and stir well. Add whole sausages and "drown" in the sauce.

Cook on InstaPot setting Manual, high for 50 minutes and then let natural release for 10 more minutes.  Remove sausages, cut or chop into small bite sized pieces, add back into sauce and let simmer until ready to eat.

This makes a huge amount of sauce and it does freeze very well.

Black Eyed Pea and Smoked Sausage Soup

We have made this soup over and over again.  Definitely one of our very favorites!Credit: Plain Chicken

• 1 lb smoked sausage, sliced into 1/4-inch pieces (can use turkey)
• 4 cans black eyed peas, drained
• 1 Tbsp minced onion flakes
• 1/2 tsp garlic powder
• 1 can Rotel tomatoes (regular or mild)
• 1-2 Tbsp cajun seasoning
• 2-3 cups Swanson's Louisiana Cajun broth
• 2 cups cooked rice (white or brown)

In a Dutch oven over medium-high heat, cook smoked sausage until lightly browned. Add black eyed peas, onion flakes, garlic powder, Rotel, cajun seasoning and broth. Bring to a boil and reduce heat. Simmer for 20 minutes. Serve with cooked rice.Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer

Holiday Mashed Potatoes in the InstaPot

I only make one recipe when it comes to my Holiday Mashed Potatoes and that is with The Pioneer Woman's recipe.  I follow this recipe exactly as written except I make the potatoes in the InstaPot for convenience and speed.Ingredients/Directions

• 5 pounds Russet Or Yukon Gold Potatoes

• 3/4 cups Butter

• 1 package (8 Oz.) Cream Cheese, Softened

• 1/2 cup (to 3/4 Cups) Half-and-Half

• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt

• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size.  Add to InstaPot along with 1 - 1 1/2 cups water.  Cook Manual, High for 14 minutes.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. * Since I make these the day ahead this step is skipped until serving day.Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.