Instant Pot – Cottage Pie

Serves 4-6 | Prep: 15 minutes | Cook: 30 minutes

Source:

This Pilgrim’s Life – Shepherd’s Pie – http://www.thispilgrimlife.com/instant-pot-shepherds-pie/

Ingredients:

Notes: This is the recipe from This Pilgrim’s Life. My notes are are in bold.

  • 4 russet baking potatoes, peeled and cut into 1″ cubes KB: I used 4 medium sized potatoes. Ended up with a lot of mash potatoes.
  • salt, divided
  • 1 egg
  • 1 tsp garlic powder
  • 2 Tbsp butter
  • 1 lb ground beef
  • 1 onion, diced KB: Small onion would be perfect.
  • 3 carrots, peeled & cut into 1/2″ pieces
  • 1 C chopped mushrooms
  • 1 C frozen peas KB: I used canned sweet peas (15oz)
  • 1 C beef broth
  • 3 Tbsp flour KB: Tablespoons and not teaspoons!
  • 1 C cheddar cheese

Directions:

  1. Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. KB: I think next time, use the trivet. When I cooked the potatoes, I found that the potatoes ended up sticking to the bottom of the Instant Pot liner making it a pain in the butt to clean. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer.
  2. In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. KB: I tried to let the veggies, especially onions, reduce a little bit before adding the beef broth. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
  3. Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.KB: I felt like I had a ton of beef filling mixture and mash potatoes. Nothing wrong with cooking the Cottage Pie in that quantity, but might be worthwhile to split the quantity between the Instant Pot and a small casserole dish.
  4. Quick release the pressure. Immediately** top with shredded cheese and serve.

Other Notes:

As my friends have pointed out… Shepherd’s Pie is made with lamb. Cottage Pie is made with beef. Enjoy!

Flo Lum has her own twist to Cottage Pie using scalloped potatoes instead of mashed potatoes. Check out her recipe here: https://www.youtube.com/watch?v=pvfZrhCY8N8

Mashed Potatoes: If you enjoy homemade mash potatoes, I would recommend the first half of this recipe. 4 russet potatoes, cubed into 1″ pieces, plus 1 cup of water and some salt. Cook on manual for 8 minutes. Add 1 egg, 2 Tablespoons of butter, salt, pepper, and garlic powder; and mash, mash, mash.

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Instant Pot – French Dip Sandwiches

Source:

No. 2 Pencil – http://www.number-2-pencil.com/2016/09/04/instant-pot-pressure-cooker-french-dip-sandwiches/

Ingredients:

Notes: Recipe by No. 2 Pencil. All my notes will be in bold.

  • 2.5 pound chuck roast KB: Enough for 4 or 5 people
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion, sliced KB: I used one medium white onion
  • 1/2 cup of red wine KB: Don’t need anything fancy. Use the cheapest red wine you can find. I ended up using a $3 bottle of Merlot.
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter, melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese
  • KB: Consider adding some soy sauce and/or Worcester sauce. The Au Jus was missing something.

Directions:

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side. KB: See item 3 in the notes at the bottom of the page.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches. KB: Definitely do this. The cooking process made the onions super mushy and you don’t want to use them in your sandwich.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

Notes:

I thought this recipe was really good. Like I mentioned above, the Au Jus sauce wasn’t quite right. It seemed to be missing something. I’ll be adding some Worcester and Soy Sauce (or maybe fish sauce) next time to get the dipping sauce to where I would like it.

Might be worthwhile to splurge the $1.60 (at Safeway) for the McCormick’s Au Jus spice packet.

Instead of cooking a whole beef chuck, next time, I’ll try cutting the chuck into smaller pieces and cooking for 60-65 minutes instead of the 100 minutes that this recipe calls for. I don’t see any real benefit to cooking the beef as a whole. The smaller pieces would be easier to handle and will cook quicker.

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Instant Pot – Meatloaf

Source:

Didn’t really use any one specific source, but rather a mash-up of several. I try to keep my recipes simple and straightforward with minimal ingredients!

I Save A to Z – Pressure Cooker Meatloaf – https://www.isavea2z.com/pressure-cooker-meatloaf-recipe/

Ingredients:

  • 2 lbs of ground beef
  • 1/2 chopped onions (yields ~1 cup; doesn’t need to be precise)
  • 1 cup of bread crumbs
  • 1/2 cup of Parmesan Cheese
  • 2 eggs
  • ketchup (About half a cup, maybe more. Eyeball it!)
  • mustard (A few squeezes.)
  • spices (salt and pepper is fine, or consider using Monterrey Steak seasoning)
  • Optional: I cooked the meatloaf with 1.5 lbs of mini-red potatoes. One pot. One more item cooked. One less pot to clean!

Instructions:

Notes: Two notes. Meatloaf is really easy. Don’t worry about getting exact measurements of the ingredients. There’s a lot of variations of meatloaf with various additional ingredients. For the most part, if you have ground beef, onions, bread crumbs, and ketchup, you are in really good shape.

https://www.amazon.com/Wilton-Piece-Mini-Loaf-2105-1425/dp/B00KIFGXW6/ref=sr_1_3?ie=UTF8&qid=1484630218&sr=8-3&keywords=mini+bread+pans

Second note: For the Instant Pot, consider using these mini bread loaf pans. Each mini pan feeds about 1.5 people. This recipe makes enough for about 4 of these mini pans. I ended up cooking two in the Instant Pot and freezing the others for later use.

  1. Preparation: Chop your onions and place it in a large bowl. Then add the other ingredients: ground beef, Parmesan Cheese, bread crumbs, eggs, salt and pepper (or Monterrey Steak Seasoning), ketchup (about 1/2 cup), and mustard (a few good squeezes, maybe 1/8 of a cup). Pretty much all your ingredients.
  2. Prior to mixing the ingredients, I would recommend lightly greasing your mini bread loaf pans and setting them to the side of your mixing bowl.
  3. Once you have the pans ready, go ahead and start mixing the meatloaf mixture. I prefer to use my hands. Mix it with your hands until the mixture is uniform. If you feel like your mixture is a little dry, add some ketchup.
  4. Once mixed, add the mixture to the mini loaf pans. Press the mixture into the pan and leave about 3/4″ space at the top.
  5. Once all your pans are filled, grab your ketchup and apply a thin layer of ketchup on top of the mixture.
  6. Wrap the tops of each pan with foil.
  7. In the Instant Pot, place the trivet into the stainless steel pan. Add water so it fills up to just about below of the trivet.
  8. This is where your Tetris skills come in. Tetris 2 of the meatloaf pans and your mini red potatoes into your Instant Pot. I ended up stacking the two on top of each other so they make a plus (+) sign and placing the potatoes around them.
  9. Cook on Manual for 30 minutes.
  10. Quick Release the Instant Pot valve when done.
  11. Remove the meatloaf pans, remove the foil, and place the meatloaf under the broiler for a few minutes!
  12. Optional: The mini red potatoes were cooked perfectly. Consider dressing them with your favorite spices/flavors.

My Cousin’s Meatloaf

Amy Nguyen’s Meatloaf with a twist on the sauce

Amy’s Meatloaf Sauce

  • Ketchup
  • BBQ sauce
  • Worcester sauce
  • brown sugar
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Instant Pot – Barbacoa

Source:

Didn’t really use any one specific source, but rather a mash-up of several. I try to keep my recipes simple and straightforward with minimal ingredients!

Rick Mammana – https://www.youtube.com/watch?v=rqr3WI7IxcM&t=973s
Chef Tips – https://www.youtube.com/watch?v=oltFEuuJFMg
Taste and Tell – https://www.youtube.com/watch?v=8XkhjuOANdY
No Bun Please – http://nobunplease.com/chipotle-barbacoa-copycat/

Ingredients:

Instructions:

Notes: Super easy to make! I mostly followed the directions on the Frontera packaging and then cooked in the Instant Pot on manual for 65 minutes.

  1. Prep your beef chuck and onions. Cut the beef chuck into 2″ cubes and lightly season with salt and pepper, then set aside. The beef chunks doesn’t have to be precise. Thinly slice the red onions and set aside also.
  2. Oil the bottom of the Instant Pot pan and set the Instant Pot to saute.
  3. Add the onions and slightly saute.
  4. Add the beef cubes to the Instant Pot also and allow the cubes to lightly brown.
  5. After all the beef cubes are browned, give the onion/beef cube mixture a  nice mix.
  6. Add the 1 package of Frontera Barbacoa marinade and 2 cups of water. Make sure that the two are well mixed. You can do this in a separate bowl, but I chose to mix it in the Instant Pot to avoid cleaning another bowl.
  7. Cook on Manual for 65 minutes. After cooking, do a pressure Quick Release.
  8. Remove all the cubes, then shred. The cubes should be really easy to shred. If they aren’t, you might need to cook them a little longer. Return the shredded beef to the marinade.
  9. For best flavor, allow the shredded beef to soak in the marinade for several more hours using the Keep Warm function on the Instant Pot.
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