KEEPER! 4 ingredient Pot Roast

inspired by: https://girlandthekitchen.com/instant-pot-pot-roast/

Ingredients:
Beef Roast, 1-4 lbs
sliced Onions - 1 per pound of roast
Whole Garlic cloves - 2 per pound of roast
Red wine vinegar a few tbl to taste

- cut roast into chunks, salt and pepper generously
- brown on hottest saute level
- remove meat, add onions and garlic
- saute onions until very soft about 10 min
- Add red wine vinegar and 1/2 cup water to deglaze
Add meat to top of onions. add another 1/2 cup water. Pressure cook on manual.
For one to two poind roast 25 to 30 minutes. If you left whole or larger roast cook for 35-40.
- let the pressure come down naturally
Yum!!!!

Leftovers: makes awesome French dip and au jus

One of my favorites for the weeknight
https://www.idonthavetimeforthat.com/instant-pot-chicken-broccoli-and-rice/

I change it around based on what is on hand. I use the Not-Chicken boullion rather than chicken broth. It has enough flavor to leave out the garlic powder and salt/pepper.

Ingredients:

• 2 Tbls Butter
• 1½ - 2 lbs Boneless Skinless Chicken Breast cut into cubes
• 2 Cloves Garlic
• 1 Small Onion
• 1 Tsp Salt
• 3/4 Tsp Pepper
• 1 Tsp Garlic Powder
• 1⅓ Cups Long Grain Rice
• 1⅓ Cups Chicken Broth
• ½ Cup Milk
• 1½ Tbls Flour
• 1-2 Cups Fresh Broccoli cooked - we just nuke in the microwave for 3-4 minutes.
• 1½ - 2 Cups Mild Shredded Cheddar Cheese

Directions:

- Brown chicken breast, garlic, onion and salt in the butter

- Add the  Rice and chicken broth and any seasonings. 

- Cook on High pressure for 5 minutes. Quick release.

- Mix milk with flour

- Stir in flour mixture, broccoli and cheese

Shepard's Pie

I followed this recipe with some changes. While the blog says it  come together in 30 minutes, it took closer to an hour for me. I would recommend as a weekend dinner, rather than after work.

For future - I would add in some celery and other seasonal root veggies and increase mushrooms (they were yum!). I also want to try with Dark Ground Turkey. Note - we left out the peas


Ingredients:
Potatoes, Cubed
salt to taste
1 tsp garlic powder
2 tbl butter
1 egg

1 lb ground beef
2 Tbl Worcestershire sauce
1/2 diced onion
1 Cup chopped carrots
1 Cup chopped Mushrooms
pepper to taste

1 Cup Beef Broth
2 TBL flour

1 Cup cheese

Directions:
-Cook potatoes in 1 Cup water. High pressure for 8 minutes. Mash with egg, garlic powder, butter, salt to taste. Place mashed potatoes in separate bowl.
- In pot, brown grown beef, then drain grease. Add Worcestershire sauce, onion, carrot, mushrooms, any other veggies, salt and Pepper.
- Combine beef broth and flour. Add to beef mixture.
- Put Beef mixture in  7 quart dish that will fit in the pressure cooker. Cover with potatoes. Cover with foil.
- Rinse instant pot. place pot on  trivet and ad 1 1/2 cups water. High pressure 10 minutes. Then sprinkle with shredded cheese.

Instant Pot Elk Stew

Inspired by: https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/

Ingredients:

• 2.5 lb. elk, cubed
• 1 T. olive oil
• 1 T. Italian seasoning
• 1 T. Worcestershire sauce
• 1 T. Soy sauce
• 1 t. garlic powder
• 1 large onion, diced
• 1 c. carrots diced
• 3 potatoes diced
• 2.5 c. turkey broth
• 8 oz. tomato sauce
• 2 T. cornstartch
• 2 T. water

Instructions

• Brown meat
• Add other ingredients (except cornstarch and water)
• 35 min under pressure
• Quick release
• Thicken with cornstarch and water