*FOUR* SIMPLE DUMP & GO INSTANT POT RECIPES! | JULIA PACHECO
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Recipes in this Video
5 recipes
Beef stew is a classic American comfort food, often enjoyed during colder months. It is a hearty dish that brings together tender beef and vegetables, simmered to perfection. The Instant Pot method allows for a quicker preparation while maintaining the rich flavors traditionally developed through slow cooking. This dish is versatile and can be adapted with various vegetables and seasonings based on personal preference.
Ingredients
- ●beef chuck
- ●potatoes
- ●carrots
- ●onions
- ●beef broth
- ●tomato paste
- ●garlic
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Cut beef into chunks and season with salt and pepper.
- 2Set Instant Pot to 'Sauté' mode and brown the beef in batches.
- 3Remove beef and set aside; add onions and garlic to the pot, sauté until softened.
- 4Stir in tomato paste and cook for a minute.
- 5Add beef back to the pot along with potatoes, carrots, bay leaves, and beef broth.
- 6Seal the Instant Pot lid and set to 'Manual' for 35 minutes.
- 7Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- 8Remove bay leaves and adjust seasoning if necessary.
- 9Serve hot.
Ingredient Alternatives
beef chuck
Healthier: lean beef
Cheaper: beef shank
Lean beef has lower fat content, while beef shank is often more affordable.
potatoes
Healthier: sweet potatoes
Cheaper: frozen potatoes
Sweet potatoes are more nutritious, and frozen potatoes can be cheaper and convenient.
Techniques
sautéingpressure cooking
Equipment
Instant Potcutting boardknifemeasuring cupsspoon
🌶️🌶️🌶️Low
Also Known As
Beef StewPressure Cooker Beef Stew
Ingredients
- ●4 bone-in pork chops (about 1 inch thick)
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●1 cup chicken broth
- ●1 packet onion soup mix
- ●1/2 cup heavy cream
- ●1 tbsp cornstarch
- ●2 tbsp water
Instructions
- 1Season the pork chops with salt and black pepper on both sides.
- 2Set the Instant Pot to 'Sauté' mode and add olive oil.
- 3Once the oil is hot, sear the pork chops for about 3-4 minutes on each side until browned. Remove and set aside.
- 4Add the chicken broth and onion soup mix to the pot, scraping the bottom to deglaze.
- 5Return the pork chops to the pot, ensuring they are submerged in the liquid.
- 6Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' for 10 minutes.
- 7Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- 8Remove the pork chops and set aside on a plate.
- 9In a small bowl, mix cornstarch and water to create a slurry.
- 10Set the Instant Pot back to 'Sauté' mode, add the heavy cream, and stir in the cornstarch slurry until the gravy thickens, about 2-3 minutes.
- 11Serve the pork chops with the gravy poured over the top.
Equipment
Instant Potmeasuring spoonsmeasuring cupsmixing bowltongs
Ingredients
- ●1 lb Italian sausage
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●4 cups chicken broth
- ●1 (14.5 oz) can diced tomatoes
- ●1 (9 oz) package cheese tortellini
- ●2 cups fresh spinach
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup heavy cream (optional)
Instructions
- 1Set the Instant Pot to 'Sauté' mode. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 2Add the diced onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion is translucent.
- 3Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine.
- 4Add the cheese tortellini, Italian seasoning, salt, and black pepper. Stir well.
- 5Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 5 minutes.
- 6Once the cooking time is complete, carefully quick release the pressure by turning the valve to 'Venting'.
- 7Open the lid and stir in the fresh spinach until wilted, about 1-2 minutes.
- 8If desired, stir in the heavy cream for a richer flavor.
- 9Taste and adjust seasoning if necessary before serving.
- 10Serve hot, garnished with grated Parmesan cheese if desired.
Equipment
Instant PotWooden spoonMeasuring cupsMeasuring spoons
Ingredients
- ●1 lb chicken breast, diced
- ●2 cups penne pasta
- ●1 cup chicken broth
- ●1 cup heavy cream
- ●1 cup grated Parmesan cheese
- ●1/2 cup diced onion
- ●3 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Set the Instant Pot to 'Sauté' mode and heat the olive oil.
- 2Add the diced onion and garlic, sautéing until the onion is translucent.
- 3Add the diced chicken breast to the pot and cook until browned on all sides.
- 4Pour in the chicken broth and scrape the bottom of the pot to deglaze.
- 5Add the penne pasta, heavy cream, Italian seasoning, salt, and pepper. Stir to combine.
- 6Close the lid of the Instant Pot and set it to 'Manual' mode for 5 minutes on high pressure.
- 7Once the cooking time is complete, perform a quick release of the pressure.
- 8Open the lid and stir in the grated Parmesan cheese until melted and creamy.
- 9Serve hot, garnished with fresh parsley.
Equipment
Instant PotMeasuring cupsMeasuring spoonsWooden spoonChopping boardKnife
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 tablespoon olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●2 cups vegetable broth
- ●2 tablespoons chili powder
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cayenne pepper (optional)
- ●1 cup corn (frozen or fresh)
Instructions
- 1Set the Instant Pot to 'Sauté' mode and heat the olive oil.
- 2Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Stir in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Cook for another minute until fragrant.
- 4Add the black beans, kidney beans, diced tomatoes, vegetable broth, and corn to the pot. Stir to combine.
- 5Close the lid of the Instant Pot and set the valve to 'Sealing'.
- 6Select 'Manual' or 'Pressure Cook' and set the timer for 15 minutes on high pressure.
- 7Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 8Open the lid and stir the chili. Adjust seasoning if necessary.
- 9Serve hot, garnished with your choice of toppings like avocado, cilantro, or cheese (if not vegan).
Equipment
Instant PotCutting boardKnifeMeasuring cupsMeasuring spoonsWooden spoon
🌶️🌶️🌶️Low
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