Mel's Applesauce Instant Pot

• 8-12 apples, peeled, cored and sliced (see note)
• ¼ cup water
• 1 tablespoon lemon juice
• Sugar or sweetener to taste
• Place the sliced apples in the pressure cooker, filling only to the max level (don’t overfill). Add the water and lemon juice (and any sweetener, if using).
• Lock the lid in place and bring to high pressure. Cook at high pressure for 3 minutes. Let the pressure cooker naturally release for 10-15 minutes and then quick release the remaining pressure. If liquid starts spitting through the vent, release the pressure in quick bursts or wait a few more minutes before venting pressure. For stovetop models, you can quickly cool the pressure cooker by running cool water around the sides and base of the pressure cooker if you want to release pressure faster.
• Carefully remove the lid and using an immersion blender (or transferring the applesauce to a blender, in batches if needed), puree the applesauce to the desired texture. If using a blender, take care not to overfill as hot ingredients can expand while blending. If you like a chunkier texture, you can simply stir the applesauce instead of blending.
• Let cool and refrigerate until ready to serve (or eat warm; yum!).

Chicken Pot Pie (Instant Pot)

2 potatoes, diced

2 carrots, diced

1/2 c onion, diced

1 c chicken broth

1/2 tsp salt

1/8 tsp pepper

1/2 c frozen peas

1-2 c cooked chicken

1 1/2 TBS flour

1/2 c milk

pie crust or biscuits

Add potatoes, carrots, onions, broth, salt ad pepper to the instant pot. Cook on high for 2 minutes. Quick release. 

Preheat oven to 400

Set IP to saute. Add peas.

Combine milk and flour with a handheld mixer. Add to vegetables. Let simmer 2 minutes.

Pour into 8x8 baking dish. Cover with biscuits or pie crust. Bake at 400 for 20 minutes.

Beef Stew Instant Pot

1 TBS oil

1/2 cup yellow onion

1 (6oz) can tomato paste

3 c beef broth

3 TBS soy sauce

2 bay leaves

1/4 tsp black pepper

2-3 lbs stew meat

2 c chopped carrots

2 c chopped potatoes

1 c frozen peas

2 TBS cornstarch + 1 TBS water for slurry

Select Saute on the IP

Add oil and onions, cook until translucent.

Add tomato paste, stir and cook for 1-2 minutes. 

Add beef broth, soy sauce, bay leaves and pepper. Stir to combine.

Add stew meat and stir.

Secure and lock lid with vent in closed position.

Cook on high pressure for 18 minutes. Let pressure release naturally for 10 minutes.

Then release remaining pressure and add the carrots and potatoes.

Wipe down seal if needed.

Secure and lock the lid. Cook on high pressure again for 3 minutes

Quick release then remove bay leaves. Stir in the frozen peas and cornstarch slurry.

Add more salt and pepper to taste.

Perfect Instant Pot Beef Stew

Yield: 6 Servings

 

Prep Time: 40minutes mins

Cook Time: 20minutes mins

Total Time: 1hour hr

Ingredients

• 1 tablespoon oil
• ½ cup chopped yellow or white onions
• 1 (6-ounce) can tomato paste
• 3 cups low-sodium beef broth
• 3 tablespoons soy sauce (see note)
• 2 tablespoons instant/minute tapioca (see note)
• 2 bay leaves
• ¼ teaspoon black pepper, I use coarsely ground
• 2-3 pounds stew meat, or a chuck or arm roast, trimmed and cut into 1-inch cubes
• 2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
• 2 to 2 ½ cups peeled and chopped potatoes, any variety, about 1/2-inch pieces
• 2 cups frozen peas

Instructions 

• Select the Saute function on the Instant Pot (use the + or - button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.
• Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.
• Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select "manual" or "pressure cook" and dial up or down to get to the right number, the IP will start on its own).
• When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.
• Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

Notes

Tips: sometimes I replace half of the soy sauce with Worcestershire sauce. Also, maximize time by getting the first round of ingredients cooking in the pressure cooker and using that time to chop the carrots and potatoes.

Instant Tapioca: is sometimes called "granulated tapioca" - small or large pearl tapioca is not the same. It thickens the stew without any odd textures or flavors (I haven't tried subbing tapioca flour, cornstarch or flour, but you could definitely experiment!).  

Minimal Fuss: also, when I want an even more minimally fussy meal, I nix browning the onions in the oil and skip the oil and onions altogether and use 1-2 teaspoons onion powder, adding it with the tomato paste, beef broth, etc. There's probably a slight difference in depth of flavor, but it's still delicious. Just an option for all you looking for an even easier option. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/perfect-instant-pot-beef-stew/

Sweet Potatoes Instant Pot

 4 sweet potatoes 

Scrub sweet potatoes, and prick with a fork 4-5 times
Place 1 cup of water in the Instant Pot insert (or 1.5 cups for an 8 quart Instant Pot), and place the trivet on top

Arrange your sweet potatoes on the trivet
Place the lid on the Instant Pot and set the valve to 'sealing'. 

Pressure cook according to chart
Allow pressure to release naturally for 10 minutes, then carefully release the remaining pressure

• small (2 inches or less in width): 15 minutes + 10 minute natural pressure release
• medium (2-3 inches in width): 30 minutes + 10 minute natural pressure release
• large (3-4 inches in width):  60 minutes * + 10 minute natural pressure release

White Rice Instant Pot

1 c water

1 c rice

cook on Rice setting

Broccoli Soup

INGREDIENTS

3 ½ cups chicken broth, I use low-sodium
½ cup finely diced onion, white or yellow
1 teaspoon salt
½ teaspoon pepper
5-6 cups about 30-36 ounces chopped fresh broccoli (see note)
4 cups milk, I use 2%
2/3 cups flour
1 1/2 cups (342 g) freshly grated cheddar cheese (see note)
1 cup (114 g) freshly grated Swiss cheese (see note)

INSTRUCTIONS 

Instant Pot:

Taking notes from the IP creamy potato soup recipe. Combine the broth, salt, pepper, onions, and broccoli and cooking at HP for 1 minute. Quick release the pressure. 

With a hand blender add flour to milk and combine. 

Set IP to saute for 10 minutes, add millk/flour to soup and stir until thickened. 

Add cheese combining completely.

Stovetop:

• In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
• In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
• Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
• Serve immediately (the soup will thicken as it cools).

NOTES From Mel's Kitchen Cafe

Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer.

Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss.

Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese?

Hearty Vegan Mushroom Stew

Ingredients

• 1 tablespoon olive oil (optional, see note below)
• 1 yellow onion, diced
• 6 cups crimini mushrooms
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 2 1/4 cups vegetable broth
• 4 carrots, cut into 1-inch chunks
• 3 yellow potatoes, cut into 1-inch chunks
• 4 teaspoons vegan Worcestershire sauce (see note below for brand suggestions)
• 1 bay leaf
• 1 1/2 cups frozen peas
• 2 teaspoons dried parsley

Slurry

• 2 tablespoons water
• 2 tablespoons arrowroot starch or cornstarch

Instructions

Instant Pot Method:

• Set your Instant Pot to sauté and add oil OR water to pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.
• Add the mushrooms and cook for another 2-3 minutes.
• Add salt, thyme and black pepper and stir to coat the mushrooms and onions.
• Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
• Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Cancel saute function.
• Add bay leaf, place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 12 minutes. Pot will take about 10 minutes to come to pressure.
• While the stew is pressure cooking, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.
• When the pressure cooking time has ended, press cancel and open the pressure release valve to manually release the pressure.
• Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid. Remove the bay leaf and stir the mixture so everything recombines.
• Give slurry a quick whisk to recombine and stir it into the stew.
• Stir in frozen peas and dried parsley.

Stove Top Method:

• Over medium high heat and add oil OR water to a large pot. Once heated, add the onions and saute until softened, about 3-4 minutes.
• Add the mushrooms and cook for another 2-3 minutes.
• Add salt, thyme and black pepper and stir to coat the mushrooms and onions.
• Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
• Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Add bay leaf and bring to a boil. Once boiling, turn heat down to low, cover pot, and simmer until carrots and potatoes are fork tender. This will roughly take 20-minutes.
• While the stew is simmering, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.
• Once the stew is cooked, remove bay leaf. Give slurry a quick whisk to recombine and stir it into the stew.
• Stir in frozen peas and dried parsley. Remove pot from heat. Serve.

Notes

• If you are oil-free, the onions and mushrooms can also be sautéed in water instead of the oil.
• When preparing the mushrooms, I cut smaller mushrooms in half, and larger mushrooms into quarters and sometimes sixths or even eighths. The important thing is that the pieces are bite-size. Have a look at the image above with all the ingredients to get an idea of how the pieces are cut.
• Be sure that the Worcestershire sauce you're using is vegan and, if needed, gluten-free (regular Worcestershire sauce is not vegan or vegetarian and not all brands are gluten-free). This brand is both vegan and gluten free (Amazon link). More suggestions are: Annie's Naturals and 365 Everyday Value (Whole Foods' brand) (both of these are vegan but NOT gluten-free). The brand I use that is both vegan AND gluten-free is The Wizard's.
• See above for info on storing leftovers and freezing.
• Nutrition info is for 1 serving (of 4) prepared as the recipe is written (using water to saute and arrowroot starch for the slurry). Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.

Hamburger Soup Instant Pot

Ingredients

• 1/2 TBS olive oil
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1 pound extra lean (95% lean) ground beef
• 3 cloves garlic minced
• 2 heaping tablespoons tomato paste
• 5-6 cups beef or vegetable broth
• 2 large potatoes diced
• 2 carrots, diced
• 1 TBS Italian seasoning
• Salt & pepper to taste
• 1 c uncooked small pasta, Ditalini

Instructions

 

• Add the olive oil, onion, celery and uncooked pasta to your Instant Pot. Press the sauté button and cook for 4 minutes.
• Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired. 
• Stir in the tomato paste, beef broth, potatoes, carrots and Italian seasoning. 
• Close the lid, make sure the valve is on "sealing", cook on high pressure for 7 minutes. 
• Once the countdown has finished, carefully do a quick pressure release.
• Season with salt & pepper, and serve immediately.