4 DUMP AND GO Instant Pot Recipes - Easy Instant Pot Recipes
Recipes in this Video
Beef Stroganoff is a classic Russian dish that dates back to the 19th century. It is believed to have been named after the Stroganov family, wealthy merchants in Russia. The dish has evolved over the years and is now popular in many countries, often featuring variations in ingredients and preparation methods. Traditionally, it consists of sautéed beef in a creamy sauce, served over noodles or rice, making it a comforting meal.
Ingredients
- ●beef
- ●onions
- ●mushrooms
- ●sour cream
- ●beef broth
- ●butter
- ●flour
- ●egg noodles
Instructions
- 1Slice the beef into thin strips.
- 2Season the beef with salt and pepper.
- 3In a skillet, melt butter over medium heat.
- 4Add the beef and sauté until browned, then remove from skillet.
- 5In the same skillet, add onions and mushrooms; cook until softened.
- 6Sprinkle flour over the vegetables and stir to combine.
- 7Gradually add beef broth, stirring until thickened.
- 8Return the beef to the skillet and mix well.
- 9Stir in sour cream and heat through without boiling.
- 10Serve over cooked egg noodles.
- 11Garnish with parsley if desired.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: cream cheese
Greek yogurt is lower in fat and higher in protein.
beef
Healthier: chicken
Cheaper: pork
Chicken is lower in calories; pork is often less expensive.
egg noodles
Healthier: whole wheat pasta
Cheaper: regular pasta
Whole wheat pasta offers more fiber.
Techniques
Equipment
Also Known As
Creamy Enchilada Soup is a comforting dish rooted in Mexican cuisine, often enjoyed in homes across the country. It reflects the tradition of using simple, hearty ingredients to create rich flavors. The soup combines the essence of enchiladas in a warm, creamy format, making it a popular choice for family gatherings and weeknight dinners. Variations exist, with some incorporating different proteins or beans, showcasing the dish's adaptability and appeal.
Ingredients
- ●chicken
- ●olive oil
- ●onion
- ●garlic
- ●red bell pepper
- ●green bell pepper
- ●corn
- ●black beans
- ●diced tomatoes
- ●chicken broth
- ●enchilada sauce
- ●heavy cream
- ●cheddar cheese
- ●cumin
- ●chili powder
- ●salt
- ●black pepper
- ●cilantro
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced red and green bell peppers and cook until softened, about 3-4 minutes.
- 5Pour in the diced tomatoes, corn, and black beans, stirring to combine.
- 6Add chicken broth and enchilada sauce, bringing the mixture to a simmer.
- 7Season with cumin, chili powder, salt, and black pepper, stirring well.
- 8Add cooked, shredded chicken to the pot and simmer for 10 minutes.
- 9Stir in heavy cream and cheddar cheese until melted and creamy, about 3-5 minutes.
- 10Taste and adjust seasoning if necessary.
- 11Serve hot, garnished with fresh cilantro.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: monterey jack cheese
Monterey jack is often less expensive and melts well.
Techniques
Equipment
Also Known As
This dish combines the sweetness of Dr Pepper with savory pulled pork, popular in American barbecue culture.
Ingredients
- ●3 lbs pork shoulder
- ●1 can (12 oz) Dr Pepper
- ●1 cup barbecue sauce
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 tsp smoked paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●4 hamburger buns
- ●Coleslaw (for serving)
Instructions
- 1Preheat your slow cooker on low heat.
- 2In a large bowl, mix together the Dr Pepper, barbecue sauce, chopped onion, minced garlic, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
- 3Place the pork shoulder in the slow cooker and pour the sauce mixture over it, ensuring the pork is well coated.
- 4Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
- 5Once cooked, remove the pork from the slow cooker and shred it using two forks.
- 6Return the shredded pork to the slow cooker and mix it with the sauce.
- 7Let it cook for an additional 30 minutes to absorb the flavors.
- 8Serve the pulled pork on hamburger buns topped with coleslaw.
Equipment
Ingredients
- ●2 cups cooked white rice
- ●1 lb chicken breast, diced
- ●2 tbsp olive oil
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 bell pepper, sliced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●2 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp cayenne pepper
- ●Salt and pepper to taste
- ●1/4 cup fresh cilantro, chopped
- ●Lime wedges for serving
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and minced garlic, sauté until onion is translucent.
- 3Add diced chicken breast to the skillet, season with salt, pepper, chili powder, cumin, paprika, and cayenne pepper. Cook until chicken is browned and cooked through.
- 4Stir in sliced bell pepper, black beans, and corn. Cook for an additional 5 minutes until heated through.
- 5In a serving bowl, layer cooked rice, then top with the chicken and vegetable mixture.
- 6Garnish with fresh cilantro and serve with lime wedges on the side.
Equipment
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