Instant Pot

Beef Bourguignon

• 5 slices bacon, finely chopped
• 3 lbs. boneless beef chuck, cut to 1 inch cubes
• 1 cup red cooking wine
• 2 cups chicken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 garlic cloves, finely chopped
• 2 Tablespoons thyme, finely chopped
• 5 Medium Carrots, sliced
• 1 pound baby potatoes
• 8 ounce fresh sliced mushrooms
  
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in Instant Pot. Salt and pepper the beef and add to the skillet and sear on each side for
  1-2 minutes. Transfer beef to the Instant Pot.
  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Pour the sauce to the Instant Pot.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the Instant Pot. Give it a good stir and set the Instant Pot to Meat/Stew (which is 35minutes). Garnish with fresh parsley to serve.

Sweet Potato Chili

• 1 medium onion, diced
• cloves garlic, minced
• 1/2 pound ground pork
• 1 pound ground beef
• 1 large sweet potato, diced
• 1 (28-ounce) can diced tomatoes
• 1 T. Worcestershire sauce
• 1 t. cumin
• 1 t. chili powder
• salt and pepper to taste

1.  Set the Instant Pot to the Sauté setting. Add olive oil to the interior pot, followed by the diced onion. Sauté until tender and then add minced garlic, ground pork, and ground beef. Cook, stirring frequently, until the pork and beef are browned. Add sweet potato, crushed tomatoes, Worcestershire sauce, cumin, and chili powder. Stir to combine well and situate the top onto the Instant Pot.

2.  Set the Instant Pot to 10 minutes of High Pressure using the Manual setting. Allow to release pressure naturally and then carefully release any additional pressure before removing the top of the Instant Pot.

3.  Serve the chili with any additional toppings desired.

Instant Pot Hard Boiled Eggs

1. Plug in your Instant Pot.
2. Place the rack in the bottom.
3. Place desired number of eggs on the rack.
4. Put 1 cup of water in the bottom of the Instant Pot.
5. Put the lid on and lock the lid.
6. Turn on the manual setting and set to 7 minutes.
7. Once your Instant Pot is finished use the quick release valve.
8. Allow eggs to cool in the fridge until they are cool enough to handle.
9. Peel. Done this way they peel so easily!