Talk about a super easy and amazing home-cooked meal! This meal is so much simpler and faster then you could ever imagine, thanks to the Instant Pot! I didn’t have much camera success today taking a good image. See below for a few more photos. 🙂
Instant Pot French Dip Sandwiches
- 2 lbs. Chuck Roast
- 1 Tbs. Worcestershire Sauce
- Hoagie Buns
- 3 Cups Beef Broth
- 1 tsp. Garlic Powder
- 1 Small Yellow Onion
- 1 Tbs. Olive Oil or Vegetable Oil
- 1 Bay Leaf
- Provolone Cheese (or your choice of cheese)
- Cut roast into quarters.
- Place olive oil or vegetable oil in pan and turn on saute. Saute all sides of roast just to sear the outside edges a little bit.
- Add beef broth, chopped onions, bay leaf, seasonings to Instant Pot and turn on manual pressure for 38 minutes. Let naturally release for 10 minutes.
- I cut our hoagie buns and put them in the oven on broil for a few minutes. (Optional)
- Remove roast from instant pot and slice.
- Place sliced roast on hoagie buns and top with provolone cheese. If you want the cheese melted a little bit more, throw it back in the oven for a minute or two on broil again.
- Leftover juice in the pot is Au Jus sauce to dip your sandwich in!
This was supposed to be just a quick throw together meal for Derek and I. Well simple it was, however it tasted like something that was made over a long difficult time in the kitchen. Simple, yet tasty.
Sausage Mozarella Spinach Ravioli Pasta
- Spinach & Mozarella Ravioli
- Jar of Marinara Sauce / Spaghetti Sauce
- Minced Garlic
- Parmesan Cheese (For Topping)
- Start by adding a little olive oil to a pan and heating over medium heat. Add onions, saute for a couple of minutes then add in garlic. Saute for 1 minute longer and add in sausage slices, cook until done.
- Prepare Ravioli according to directions and then strain water out.
- Mix together sausage, tortellini and sauce.
- Top with parmesan cheese.
Yummy! That’s my description of this SUPER simple easy meal. Who doesn’t love some tasty ribs?
Instant Pot Baby Back Ribs
- 2.5 lbs. Baby Back Ribs
- 2.5 tsp dry rub*
- 1 cup water
- 1/2 cup BBQ sauce
* for the dry rub I used Montreal Steak Seasoning.
- Rub the dry seasoning on the ribs. Recommended you let it sit in the fridge with the rub on them for awhile (I didn’t this time).
- Place the trivet in the bottom of the instant pot and add water.
- Coil the ribs around the inside of the pot.
- Set on manual pressure for 30 minutes, when time expires let naturally pressure release for 25 minutes.
- Remove the ribs from the instant pot and place on cookie sheet. Cover the ribs on both sides with bbq sauce, then place in oven on broil until desired texture is reached.
Anyone that knows me already knows how much I love my Instant Pot. What you may not know is one of my favorite things to cook in it is chicken. It’s amazing how easy it is and how juicy the chicken comes out. This was a super simple recipe that was a hit for us! 🙂
Creamy Italian Instant Pot Chicken
- 3 boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup heavy cream
- 2 tablespoons corn starch (mixed with a tad of water before adding)
- Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
- Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure, and set the timer to 8 minutes.
- Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
- Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute.
- Stir together cream and corn starch and add to the pot. Whisk and cook for 3-4 minutes, until thickened.
- I served ours with angel hair pasta on the bottom, cut up chicken and topped with the sauce. (You could use rice or a different type of pasta, or even mashed potatoes?)
I decided to try and be a little creative with supper tonight. Nothing special but it taste delicious and was pretty easy and quick to make. (nothing healthy though). I simply made homemade Velveeta Mac and cheese and also made some kielbasa with onion and garlic. After it was done I combined it and put it in a glass pan, topped with panko bread crumbs and crispy French onions. Popped it in the oven for a few minutes on broil and ENJOY!
If you know me (Bobby) at all you will know I’ve never really ate vegetables other than the basic corn. Well hello recipe! Today I tried making this baked cauliflower with a honey garlic sauce on it. Super yummy! Check out the recipe below. I added in some homemade baked french fries for a side (didn’t help the healthy factor I know!)
Honey Garlic Baked Cauliflower
- 1 small head of cauliflower, cut into bite sized florets
- 2 cups panko bread crumbs
- 2 large eggs, whisked
FOR THE SAUCE:
- 6 tbsp honey
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1/2 tbsp sriracha sauce
- Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with some foil.
- Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. (I messed up and got impatient with this step, be patient and take the time to do one-by-one and don’t get too much egg mixture into the bread crumbs. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.
- Bake for about 20-25 minutes or until coating is a dark golden brown and crunchy.
- While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
Original recipe from: https://kirbiecravings.com