Instant Pot

Instant Pot Corned Beef

  • 1 3lb. corn beef brisket with spice packet
  • 12 oz. beer
  • 4 cloves garlic, minced
  • 2 cups water

Combine the beer, water and garlic in an instant pot or other multi-functional pressure cooker. Place a trivet inside the pot and place the beef brisket on the trivet. Sprinkle the contents of the spice packet on top of the beef brisket. Close and lock the lid of the pot. Select high pressure according to the manufacturer’s instructions and set the timer for 90 minutes. Allow 10-15 minutes for the pressure to build. Carefully release the pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock the lid of the pot and remove the lid. Transfer brisket to a platter and cover with foil. Allow roast to rest for 15 minutes before carving.

Instant Pot Beef Stroganoff

  • 2 lbs. beef chuck roast cut into
  • 1-inch cubes, remove and discard excess fat
  • ½ medium onion, diced
  • 3 cups diced mushrooms
  • 3 cups chicken broth
  • 1 16 oz. package wide egg noodles
  • 1 ½ teas. salt
  • 2 Tbsp. vegetable oil
  • 3 cloves garlic, minced
  • ½ teas. dried thyme
  • 2 Tbsp. soy sauce
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 1 teas. black pepper

Turn on the instant pot or other multi-functional pressure cooker and select the sauté function. Heat the oil for 1 minute and then add the onion and ½ teas poon salt. Cook and stir the onion until it begins to soften, 3-4 minutes. Sprinkle the beef cubes with remaining 1 tea spoon salt and the pepper and then add the beef to the onions in the pot. Cook and stir until the beef is evenly browned on all sides, about 2 minutes. Add the garlic and thyme and cook for a few seconds until the mixture is fragrant. Stir in the soy sauce and mushrooms. Stir in the flour until it is fully incorporated in the mixture. Pour the chicken broth into the pot. Close the lid of the pot and lock it. Set the timer for 10 minutes. Set to high pressure according to manufacturer’s instructions, 10-15 minutes.

Carefully release the pressure using the quick-release method. Open the pot and add the egg noodles. Seal the pot and bring to high pressure again, 5 minutes, and cook for 5 minutes. Release pressure naturally according to manufacturer’s instructions for 5 minutes. Release remaining pressure using the quick-release method. Open the pot and stir in the sour cream.

Instant Pot Salisbury Streak

  • 1 lb. lean ground beef
  • ½ lb. lean ground pork
  • ¼ cup onion, finely diced
  • 1 egg
  • 2 cloves garlic, minced
  • ¼ cup bread crumbs
  • 1 teas. dried parsley
  • 1 teas. Worcestershire sauce
  • 2 Tbsp. vegetable oil
  • 1 large onion, sliced thin
  • 1 8 oz. package sliced mushrooms
  • ¼ cup dry red wine
  • 2 cups beef broth
  • 1 Tbsp. tomato paste
  • Salt and pepper to taste
  • 4 Tbsp. beef broth
  • 2 Tbsp. cornstarch

In a large bowl combine the bread crumbs, diced onion, egg, parsley, garlic and Worcestershire sauce and stir well. Add the beef and pork and mix gently. Form the meat into 8 patties, place the patties on a plate and cover. Refrigerate the patties for about 1 hour. Remove the patties from the refrigerator about 30 minutes before cooking. Turn on the instant pot or other multi-functional cooker and select the sauté function. Add the oil and then add the meat patties in batches so you don’t overcrowd the pot. Sauté the patties for 2 minutes on each side and then remove the cooked patties to a plate. Add the onions to the pot and cook for about 2 minutes until the onions are browned. Add the mushrooms and cook for another 2 minutes. Pour the wine into the pot and stir. Scrape up any brown bits from the bottom of the pot. Add the beef broth, tomato paste, salt and pepper and stir well.

Return the cooked meat patties to the pot with any accumulated liquid and stir and turn the patties to coat them. Close and lock the lid of the pot. Select high pressure cooking according to the manufacturer’s instructions, set timer for 15 minutes. Allow 10-15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10-40 minutes. Unlock pot and remove lid. Combine the 4 tablespoons of beef broth with the cornstarch in a small bowl and stir until cornstarch is dissolved. Slowly add the cornstarch mixture to the pot stirring constantly. Select the sauté function and cook and stir until the broth has thicken about 5 minutes. Salisbury Steak is often served with mashed potatoes.