Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
Print Recipe
Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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Chicken Fried Chicken Salad

Chicken fried chickenWho doesn’t love fried chicken?  I know we do!  But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.

In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier.  So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets.  It’s filling and most importantly my family loves it.

Chicken Fried Chicken Salad is crispy and light.  The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers.  It really does take a family favorite and combines it with healthy fresh veggies.

I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well.  It’s a great way to get the kids, like my grandson Devon, to eat their veggies!  Best of all you don’t have to spend half the day frying chicken in the summer heat!

Here’s the recipe!

Chicken Fried Chicken Salad

Ingredients:

3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)

1 Cup Flour

1 Tbs. Garlic Powder

1 Tsp. Italian Seasoning

1/2 Tsp. Cayenne Red Pepper

Oil for frying

1 Head of Romaine Lettuce (cut into chunks)

1 Cup Fresh Spinach (optional)

1 Large Cucumber (sliced into rounds)

2 Tomatoes (sliced into wedges)

Salad Dressing of choice

 

Directions:

Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel

Mix dry ingredients together

Heat about 1/2″ of oil in frying pan

Roll chicken breasts in flour mixture

Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)

Drain on paper towel

Slice fried chicken breasts into cubes

Toss veggies except tomato slices in a bowl

Arrange veggies on a salad plate

Top with fried chicken cubes and tomato slices

Serve with dressing of your choice

Chicken Fried Chicken Salad
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Servings
5
Servings
5
Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
  2. Mix dry ingredients together
  3. Heat about 1/2" of oil in frying pan
  4. Roll chicken breasts in flour mixture
  5. Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
  6. Drain on paper towel
  7. Slice fried chicken breasts into cubes
  8. Toss veggies except tomato slices in a bowl
  9. Arrange veggies on a salad plate
  10. Top with fried chicken cubes and tomato slices Serve with dressing of your choice
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Chicken Milanese – Italian Fried Chicken

Chicken Milanese – Italian Fried Chicken

Chicken milaneseChicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.

Cotoletta alla Milanese is more popularly known as Veal Mianese,  veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried.  So basically it’s Italian fried chicken.

Chicken Milanese is one of my favorite dishes.  It’s very versatile.  If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!

Traditionally Chicken Milanese is rolled in seasoned breadcrumbs.  In my version I use Mochiko Sweet Rice Flour instead.  The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.

I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal.  I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese.  But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.

Here’s my recipe!

Ingredients:

4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices

1 Egg

1/2 Cup milk

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1/2 Tsp. Garlic Powder

1 1/2 Cup Mochiko Sweet Rice Flour

1 Tbs. Garlic – Finely minced

1 Tbs. Italian Seasoning

1/2 Cup Fresh Parmesan Cheese – Finely grated

Olive oil for frying

Your favorite pasta dish.  Click here for my Easy Baked Manicotti recipe!

 

Directions:

Make your pasta dish or green salad.

Slice chicken breasts in half horizontally making 2 thin slices.

Pound the breast halves with a kitchen mallet until they are very thin.

Heat about 1/2″ olive oil in frying pan.

Beat egg and milk together.

Add salt, pepper, and garlic powder and mix will.

Mix dry ingredients together in a shallow bowl or dish.

Dip each chicken slice in egg mixture, allow excess liquid to drip off.

Roll chicken slice in flour mixture.  Shake off excess flour.

Gently place chicken into hot oil.

Fry chicken for about 5 minutes then turn over to cook other side.

Fry another 3-5 minutes or until chicken is golden brown.

Drain on paper towel.

Arrange in serving dish and serve with green salad or a side dish of pasta.

 

 

Chicken Milanese
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Chicken Milanese
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Ingredients
Servings:
Instructions
  1. Make your pasta dish or green salad.
  2. Slice chicken breasts in half horizontally making 2 thin slices.
  3. Pound the breast halves with a kitchen mallet until they are very thin.
  4. Heat about 1/2" olive oil in frying pan.
  5. Beat egg and milk together.
  6. Add salt, pepper, and garlic powder and mix will.
  7. Mix dry ingredients together in a shallow bowl or dish.
  8. Dip each chicken slice in egg mixture, allow excess liquid to drip off.
  9. Roll chicken slice in flour mixture. Shake off excess flour.
  10. Gently place chicken into hot oil.
  11. Fry chicken for about 5 minutes then turn over to cook other side.
  12. Fry another 3-5 minutes or until chicken is golden brown.
  13. Drain on paper towel.
  14. Arrange in serving dish and serve with green salad or a side dish of pasta.
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Italian Herb Pot Roast

Italian Herb Pot Roast

If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast.  It’s delicious, filling, and oh so easy to make!

I make this Italian Herb Pot Roast in the crockpot.  All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!

What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there?  I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor.  And since you’re throwing everything in the pot it’s really a complete meal.  Best of all I use chuck roast, one of the least expensive cuts of meat.  This meal isn’t only easy to make, it’s easy on the budget too!

Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days.  Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!

So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast.  Here’s the recipe!

Ingredients:

2-3 Lbs.  Chuck Roast

4  Large Potatoes scrubbed clean and cut in quarters

2  Cups Baby Carrots

1 Large Onion cut into large chunks

6 Cloves Garlic finely minced

1 Tbls. Italian Seasoning

1 Tsp.  Oregano

1 Tsp.  Rosemary

1/2 Tsp.  Thyme

2 Cups Beef Broth

1/2 Cup Balsamic Vinegar

Directions:

Toss all the ingredients into a crock pot.

Stir gently making sure to get some of the liquid on top of the roast.

Set the pot to low – about 8 hours.

Serve when done!

Italian Herb Pot Roast
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Italian Herb Pot Roast
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Ingredients
Servings:
Instructions
  1. Toss all the ingredients into a crock pot.
  2. Stir gently making sure to get some of the liquid on top of the roast.
  3. Set the pot to low - about 8 hours.
  4. Serve when done!
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Steak & Pasta

Steak & Pasta

I think by now everyone knows that we host a barbecue just about every Sunday night.  Sometimes deciding what to grill can be a problem and when we can’t decide what to grill we always go with steaks.  It’s easy and most folks like steak, specially a good rib eye.  My husband always makes an extra steak or two, just in case.  This means we sometimes have left over steak, this can be a problem.  I refuse to toss left over steaks, specially now that rib eye prices have gotten so expensive.  But re-heated steak is nasty.  So I find myself looking for ways to use left over rib eyes without them turning into dried leather.  For the most part I turn it into some sort of stir fry.

Steak & PastaThis week I decided to make something with pasta.  My son and daughter-in-law had given me a new Philips Pasta Maker for Christmas and I wanted to use it.  So I came up with this Steak & Pasta recipe.

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This recipe is super easy to make.  You can use it with any type of pasta, I used  homemade Fettuccine.  You can make your own or buy fresh pasta from your grocer’s refrigerated section, or use dried box pasta.  The balsamic vinegar sauce gives it a nice flavor as does the grilled steak.  I hope you enjoy this recipe as much as we do.

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Ingredients:

1 – 2 left over grilled steaks, preferably rib eye sliced into strips

1 tbls. finely minced garlic

1 Medium onion, chopped

3 tbls. olive oil

1/4 cup balsamic vinegar

1 tbls. Italian Seasoning

1 small can sliced mushrooms

1 can beef broth

1 tsp. corn starch

Pasta

Directions:

Heat oil and add chopped onions.  Cook until onions start to turn translucent.

Add garlic.  Stir until garlic starts to turn brown.

Add steak strips.  Stir for about 3 minutes.

Add 3/4 of the can of beef broth, reserve the rest.

Stir in Italian Seasoning and balsamic vinegar.

Simmer for about 5 minutes.

Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.

Add mushrooms.

Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.

Remove from heat and serve with cooked pasta.

 


 

Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil and add chopped onions. Cook until onions start to turn translucent.
  2. Add garlic. Stir until garlic starts to turn brown.
  3. Add steak strips. Stir for about 3 minutes.
  4. Add 3/4 of the can of beef broth, reserve the rest.
  5. Stir in Italian Seasoning and balsamic vinegar.
  6. Simmer for about 5 minutes.
  7. Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.
  8. Add mushrooms.
  9. Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.
  10. Remove from heat and serve with cooked pasta.
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