Dad's Instant Pot Recipes

3 lbs ground beef 1 package dry onion soup mix 14 oz can sweetened condensed milk 18 oz bottle ketchup 1/2 C brown sugar 1/4 C Worcestershire sauce Combine beef, soup mix, and condensed milk. Roll into about 3 dozen meatballs. Bake at 350 for 30 mins. Remove and drain. Place in slow cooker. Mix together ketchup, brown sugar, and Worcestershire. Pour over meatballs. Set to Low Crockpot. Cook on low 3-4 hours. Kathy Purcell from Dublin, OH

1 16 oz package buttermilk refrigerator biscuits 2 t olive oil 1 T butter 1 onion, diced 1 bay leaf 1 large potato, chopped 3 carrots, chopped 2 ribs celery, chopped 3 cloves garlic, chopped 1 t salt 1/2 t pepper 1/4 t poutry seasoning 1/2 t sage 1/2 t thyme 1 t rosemary 4 C chicken broth 1 1/2 lbs chicken thighs 1 C frozen peas 1 can evaporated milk Cut each biscuit into 6 pieces and set aside. Set to High Sauté. Once pot is hot, add oil and butter. Sauté onion and bay leaf 3 mins. Add potato, carrot, celery, and garlic and sauté 3 mins. Add salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for 1 min. Add chicken broth. Place Crockpot Lid on pot and let warm to a simmer. Stir in chicken and add biscuits. Pressure Cook 7 mins. Quick Release Gradually. Stir in frozen peas. Stir in evaporated milk. simplyhappyfoodie

1 24 oz can tomatoes 6 cloves garlic 2 t ginger 1 t turmeric 1 t smoked paprika 1 t salt 1 t garam masala 1 t cumin 2 lb boneless skinless chicken thighs 4 oz butter, cubed 4 oz heavy cream 1 t garam masala 1/2 bunch cilantro, chopped Large bag salad Add all ingredients up to chicken thighs in the order listed. Pressure Cook High 10 mins. Natural Release Pressure 10 mins. Manual Release remaining pressure. Remove chicken and set aside. Using immersion blender, blend everything in the pot. Let sauce cool half an hour. Add butter, cream garam masala, and cilantro. Add chicken. Serve with rice and salad. twosleevers

1 20 oz package Hurst's 15 Bean Soup with seasoning packet 2 T vegetable oil 2 medium onions, chopped 1/2 stalk celery, diced 5 cloves garlic, chopped 2 quarts water 1 ham bone, optional 1 28 oz can diced tomatoes 4 medium carrots, diced 1 C diced ham 1 T lemon juice 2 t chili powder Salt & pepper to taste Set aside seasoning packet. Rinse beans in a colander and remove any debris. Set to High Sauté. Add vegetable oil, onion, and celery. Sauté 3 mins or until tender. Add garlic and sauté 1 min. Add beans, water, and ham bone. Pressure Cook High for 35 mins. Natural Release Pressure.  Add tomatoes, carrots, ham, and lemon juice. Add chili powder and seasoning packet. Season with salt and pepper if necessary. Pressure Cook High for 3 mins. Natural Release Pressure. hurstbeans

4 lbs bone in chicken thighs 3 C soy sauce 3/8 C apple cider vinegar 3/8 C olive oil bulb garlic, peeled and chopped 3" piece ginger 2 bay leaves Place chicken in Instant pot. Add other ingredients. Add just enough water to cover chicken. Cook on High Crock Pot 4 hours. Serve with rice and discard bay leaves. Valley View Cookbook

1 lb 90% lean ground beef 4 t Tony Chachere's 1 bulb garlic 2 lbs or about 5 C fresh blended red salsa     Or a quick pico with no cilantro, which is added later:      1 small red onion, finely chopped      8 roma tomatoes or other small to medium tomatoes, finely chopped      1 small jalapeño pepper minced     j uice of 1 large lime      3/4 t salt     1/2 t  pepper 1 T smoked paprika 2 t cumin 1 t jalapeño powder 1 bunch cilantro, washed and chopped 1 bag tortilla chips 15 oz can of black beans, optional 2 C avocado or guac, optional Set to High Sauté. Spread out beef in pot and sprinkle with Tony's. Place lid on top and let sear 2 mins. Open lid and mince in bulb of garlic. Stir to break beef up into crumbles. Don't stir too much - continue to let sear. Overcook beef, burning a little into the bottom of the pot. When beef is very well cooked, deglaze with about 1 C salsa. Stir until bottom of pot is clean. Add remaining salsa. Add Velveeta in a few 1-inch slices at a tim

1 onion 2 carrots 2 ribs celery 1 lb split peas 4 C chicken broth 2 C water 12 oz diced ham 1 T minced garlic 1 T Tony's 1/2 t pepper Ham bone (if available) Dice onions. Cut carrots and celery to 1". Rise split peas and discard debris. Add all ingredients to pot. Pressure Cook High 12 mins. Natural Release Pressure. (If using hamhocks that have a lot of meat, increase cooking time to 15 mins.) Old Crockpot Recipe

This is a 13x9 recipe, but the bulk of it is a casserole that can be served by itself with tortilla chips and shredded cheese rather than baking the chips and cheese into the 13x9. 2 onions, diced 3 bell peppers, diced 32 oz lentils 2 bags onion soup mix     alternatively,      1/2 C dried onion flakes      4 T low sodium beef bouillon      1/2 t onion powder      1/2 t parsley flakes      1/4 t celery seed      1/4 t paprika      1/4 t black pepper 1 can enchilada sauce, medium 1 can enchilada sauce, hot 1/2 bag tortilla chips 12 oz mozzarella cheese, shredded 12 oz cheddar cheese, shredded Dice onions and bell peppers, and set aside. Rinse lentils & discard debris. Place lentils in pot and cover with an inch of water. Add onion, bell peppers, and onion soup mix. Add enchilada sauce. Pressure Cook High for 12 mins. Natural Release Pressure. For 13x9: Divide chips, lentils, and cheese in halves. In a casserole dish, layer chips, lentils, and cheese twice. Te

1 lb dry red kidney beans 2 medium onions 4 medium carrots 2 bell peppers 2 lb ground beef (at least 90% lean) 2 T minced garlic 4 C beef broth 1 C water 3 T chili powder 1 T dried oregano 1 T cumin powder 2 t cocoa powder 1 t salt 1 t black pepper 1 t cayenne pepper 5 medium tomatoes 3/8 C corn meal (not measured precisely) 1 loaf bread Rinse beans and discard any debris. Set aside. Dice onions and set aside. Peel carrots and cut into 3" chunks, no smaller, and set aside. Cut bell peppers into 1" pieces, no smaller, and set aside. Set to High Sauté. Sauté ground beef 6 mins or until brown, and set aside. Sauté onions. Mince in garlic. Add broth, water, and spices (no tomatoes or cornmeal.) Pressure Cook High 34 mins. Quick Release Pressure. Meanwhile, dice tomatoes. Add tomatoes. Add corn meal to thicken. Serve with fresh bread. paintthekitchenred

2 stalks celery 2 medium carrots 2 large yukon potatoes 1 apple 5 cloves garlic 2 T olive oil 2 lbs chicken thighs, cubed 1 onion 2 C chicken stock (optionally replace 1/2 C with wine) 100 g curry roux block OR     45 g flour     25 g curry powder     6 g garam masala     3 T butter Chop celery, carrots, and potatoes. Grate apple into the same bowl. Chop garlic and place into the same bowl. Set to High Sauté. Add oil and swirl in pot to cover bottom. Cut chicken into 1" x 1" pieces. Sauté chicken until golden. While chicken is sautéing, dice onion. Add onions to browned chicken. Continue sautéing until onions are translucent and even a little brown. If not using a roux block, sprinkle in flour, curry powder, and garam masala. Stir thoroughly. Add celery, carrots, potatoes, apple, and garlic. Pour in chicken stock. Pressure Cook High  12 mins. Quick Release Pressure. If using a roux block, stir in now. If not, stir in butter. Let sit 5 mins. Serve with bread or over rice. what

2 medium onions 2 lb skinless boneless chicken thighs 1 T olive oil 1.2 oz taco seasoning (packets are 1 oz) 4 oz mild pickled jalapeños 2 oz spicy pickled jalapeños 32 oz canned chopped tomatoes (I like non-plain ones, but plain will do) 8 C chicken stock 20 oz frozen corn 2 limes Serve with: 1/2 bag tortilla chips 3 avocados 3 C shredded cheese 1 batch cilantro or parsley 4 oz sour cream Dice onions and set aside. Cube chicken. Set to High Sauté. Add olive oil. Sauté onions 5 mins or until translucent. Add chicken and sauté until cooked. Add taco seasoning, jalapeños, tomatoes, and stock. Pressure Cook High 2 mins. Quick Release Pressure. Set to High Crockpot. Add corn and squeeze in limes. Put on Pressure Cook Lid. Let stew on High Crockpot 10 mins. Serve with toppings. CTS

1 t vegetable oil r  C or 230 r  g jasmine rice r  C or 250 r  g water r /8 t salt Rub pot with oil. Combine rice, water, and salt. Pressure Cook High for 3 mins. Natural Release Pressure 10 mins. Manual Release remaining pressure. inquiringchef

4 p oz pasta p  C water p /2 t salt Find lowest recommended cooking time, t , on package. Let f(t) = ⌊( t -4)/2⌋ Place pasta, water, and salt in pot. Pressure Cook High f(t) mins. Natural Release 5 mins. Manual Release remaining pressure. Remove lid and stir about 25 times. Return lid (no need to lock) and let pasta sit 5-10 mins. inquiringchef

6 lbs beef bones 1 T salt 12 oz rare eye of round beef steak 1 t salt 4 oz ginger, unpeeled 2 medium yellow onions 1 phở spice bag     Alternatively a tea strainer with           2 small sticks cinnamon          10 star anise          10 cardamom pods          10 allspice          10 black peppercorn         10  cloves cilantro Thai basil green onion yellow onion jalapeño lime 50 g sugar 4 T fish sauce 1 T chicken bouillon powder 2 lbs rice noodles Hoisin Sriracha Clean beef bones with 1 T salt, r inse, and set aside. Clean beef with 1 t salt, rinse, and set in freezer. Clean ginger and slice into coins. Peel yellow onions. Add bones, ginger, onions, and phở spice bag to pot. Fill pot with water to the 2/3 pressure cook line. Pressure Cook 45 mins. Meanwhile, prep cilantro, basil, green onion, jalapeño, and lime. Cut yellow onion very thin with mandolin. Quick Release Pressure. Remove bones and set bone meat aside. Using a fat separator, pour skimmed broth into a large mixing bowl. Cl

1 lb elbow macaroni 4 C water 1 T salt 1 12 oz can evaporated milk 3 T butter 1 C water 10 oz shredded cheese 1/2 lb jalapeño sausage, cut into 1/2 inch slices Frozen steam broccoli Place macaroni, water, and salt in pot. Pressure Cook High 5 mins. Quick Release Pressure. Set to Low Sauté. Stir in evaporated milk, butter, and 2 C water. Microwave frozen broccoli. Add cheese, a little at a time, while stirring constantly. Continue until cheese is completely melted. Add sausage, stirring 2 mins or until warm. Serve with steamed broccoli. foodnetwork

1 medium yellow onion 1 green bell pepper 3 ribs celery 2 T olive oil 1/2 lb shrimp 1 bulb garlic 12 oz andouille sausage 1/2 lb boneless skinless chicken thighs 1 T Tony Chachere's 1 t dried basil 1/4 t dried thyme 1 t sugar 1 3/4 C long grain rice 1 14.5 oz can diced tomatoes, undrained 2 C chicken broth Dice onion, bell pepper, and celery together. Set to High Sauté. Add olive oil. Add shrimp, stirring occasionally 2 mins. Remove shrimp and set aside. Turn Pot Off. Add onion, bell pepper, and celery. Mince in garlic, stirring 1 min. Slice andouille and c ut chicken into 1/2" cubes. Add andouille, chicken, Tony's, basil, thyme, sugar, and rice. Stir to combine. Add diced tomatoes and chicken broth. Pressure Cook High 5 mins. Natural Release Pressure 5 mins. Quick Release remaining pressure. Gently fluff rice and shrimp. Cover pot and let rest 5 mins. tastesbetterfromscratch

2 T olive oil 1 medium yellow onion 1 lb lean ground beef 1 T Italian seasoning 1 t salt 1/2 t pepper 1 bulb garlic 16 oz spaghetti noodles, broken in half 22 oz marinara sauce 4 C water 2 oz cream cheese 4 T basil 3 oz parmesan cheese 1 large bag salad Set to High Sauté. Add olive oil. Dice onion and sauté 6 mins or until translucent. Add beef, Italian seasoning, salt, and pepper. Mince in garlic. Stir occasionally 8 mins or until browned. Add pasta, marinara, and water. Pressure Cook High 8 mins. Quick Release Pressure. Let liquid thicken, stirring pasta occasionally 3 mins. Stir in cream cheese. Chop basil and add. Add parmesan. Serve with salad. therecipecritic

2.5 lbs stew meat 1 T dry beef bouillon 2 t pepper 1 1/2 t salt 2 T olive oil 1 medium white onion 8 oz mushrooms 1 bulb garlic 1/3 C or 42 g AP flour 4 C boiling water 2 T Worcestershire sauce 16 oz wide egg noodles 1 C sour cream 1 10.5 oz cans beef consommé 4 T parsley, chopped Frozen peas Begin at least 2 hours ahead of time. Cut beef into 1-inch cubes. Place in pot. Add bouillon, pepper, salt, and olive oil. Separately, dice onion and slice mushrooms and set aside. Set to H igh Sauté. Stir beef occasionally 8 mins or until brown on all sides. Remove beef and set aside. Add onion and mushrooms, stirring occasionally 7 mins or until nearly tender. Mince in garlic, stirring 1 min. Add beef. Sprinkle in flour, stirring occasionally 2 mins or until flour is brown. Add boiling water and Worcestershire. Pressure Cook High 12 mins. Turn Keep Warm Button off. Natural Release Pressure. Add pasta. Pressure Cook High 4 mins. Turn Keep Warm Button off. Meanwhile, microwave frozen peas. Natural

1 lb brussels sprouts 2 T olive oil 1/2 t salt Wash sprouts, trim ends, and cut in half. Soak sprouts in water 15 mins. Pat dry with towels. Toss dry sprouts with 1 T oil and salt. Coat air fryer basket with 1 T oil. Place sprouts in basket and spread out evenly. Air fry at 375 for 14 mins. Instant Pot will say "turn food" after 9 mins. With silicone mitts, lift basket and shake. After 14 mins, shake again and cook 2 more mins if desired. paintthekitchenred

2 lbs boneless skinless chicken thighs 1 T salt 1 t pepper 2 T butter 1 bulb garlic 1/2 C dry white wine 4 C chicken stock 2 C heavy cream 16 oz fettuccini noodles, broken in half 6 oz parmesan 4 T parsley Frozen veggies Cut chicken into 1-inch cubes. Season with salt and pepper. Set to H igh Sauté. Melt butter. Add chicken, stirring 4 mins or until golden. Mince in garlic, stirring 1 min. Remove chicken. Add wine and deglaze. Add stock, cream, and pasta. Pressure Cook High 7 mins. Quick Release Pressure. Let liquid thicken, stirring pasta occasionally 3 mins. Meanwhile, microwave frozen veggies. Returning to pasta, stir in chicken and parmesan 1 min. Chop parsley and add. Serve with frozen veggies. damndelicious