Easy Instant Pot Beef Stew

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  • Servings: 4-6
  • Difficulty: easy
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You won’t need all day to make this hearty beef stew

Recipe by glutenfreelady

Ingredients

  • 1 1/2 pounds
    chuck or stew meat, cut into 1 inch chunks*
  • 1/2 bag
    frozen pearl onions
  • 3
    carrots, peeled and chopped into one inch chunks
  • 1
    large russet potato, peeled and cut into one inch chunks
  • 4 oz
    sliced button mushrooms
  • 1 1/2 cups
    beef stock or broth
  • 3 tablespoons
    tomato paste
  • 1/2 cup
    red wine of choice

  • salt and pepper to taste
  • 1 tablespoon
    Mrs. Dash original seasoning mix*
  • 2 teaspoons
    Italian seasoning*
  • 1/4 to 1/2 cup
    instant potato flakes*
  • 1 tablespoon
    vegatable oil

Cooking Directions

  1. Set instant pot to saute function. Add oil when beep indicates pot is hot
  2. Dump beef chunks into instant pot and saute until slightly browned.
  3. Add stock and wine, and stir to deglaze the instant pot.
  4. Add potato and vegetables and seasonings on top of beef.
  5. Turn off instant pot. Close and lock lid, then set stew function to 35 minutes.
  6. When time is up, carefully release steam. Carefully open the lid of the instant pot.
  7. Use instant potato flakes to thicken stew to desired thickness.

    * do not flour beef before adding to instant pot as this may cause scorching.
    * use any seasoning you like
    * use instant potatoes to thicken the stew instead of flour

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Instant Pot loaded potato soup

Instant Pot loaded potato soup

  • Servings: 4-6
  • Difficulty: easy
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Recipe by Rebecca Gould

* can be omitted

Ingredients

  • 1 tablespoon
    dairy free spread
  • 1 large
    onion, diced
  • 1-2 cloves (or to taste)
    minced garlic
  • 32 oz
    chicken broth
  • 3-4 large
    yukon gold potatoes (about six cups), diced into one inch pieces
  • 1 tablespoon
    Mrs. Dash original*
  • 1/2 to one can
    coconut milk
  • 3 tablespoons
    bacon bits
  • 1/2 package
    dairy free cheddar cheese shreds

Cooking Directions

  1. Plug in Instant Pot and press the “Sauté” button
  2. Wait a few seconds for a beeping sound letting you know the pot is heating up
  3. Add tablespoon of dairy free spread, and stir with a wooden spoon until it’s melted
  4. Add diced onion and sauté until slightly soft, stirring occasionally
  5. Add minced garlic and sauté for about 1 minute, stirring consistently (don’t let it burn!)
  6. Add chicken stock to deglaze any brown bits from the bottom of the pan (use a wooden spoon to scrape the bottom of the pot while you stir everything together)
  7. Add diced potatoes and press the “Cancel” button
  8. Securely place the lid onto the pot and twist it into place (it will make a little musical tone when you do this correctly)
  9. Set valve on top of the lid to “Sealing” in the center position (Not venting on either side)
  10. Press the “Manual” button and set the time to 25 minutes
  11. Wait several seconds for the pot to start (you will hear a series of beeps when it does)
  12. The pot will take a few minutes to come up to pressure. You’ll know it has achieved pressure when the 25 minute timer starts ticking down.
  13. One the 25 minutes are up, use an oven mitt or silicone mitt to CAREFULLY move the lid’s valve to “Venting”
  14. Steam will immediately shoot out of the valve (steer clear!)
  15. When the steam has stopped and quieted, use an oven mitt or silicone mitt to open the pot and set the lid aside.
  16. Unplug the Instant Pot and use an immersion blender to carefully blend the brothy cooked potato mixture (leave some chunks in tact) You could probably achieve similar results with an old fashioned potato masher if you don’t have an immersion blender.
  17. Add coconut cream to the pot and stir until it fully combines with the soup.
  18. Stir in dairy free cheddar shreds until melted and incorporated.
  19. Add diced bacon pieces (you may want to reserve some bacon crumbles for topping) and stir to combine
  20. You can add additional salt and pepper if needed (be careful taking a taste test…it’s HOT!)
  21. Enjoy!

Instant Pot Butter Chicken

Instant Pot Butter Chicken

  • Servings: 4-6
  • Difficulty: easy
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Instant Pot Butter Chicken

Recipe by Urvashi Pitre

Ingredients

  • 1
    14 oz can diced tomatoes (do not drain)
  • 2-3 (or to taste)
    minced garlic cloves
  • 1 tablespoon
    minced ginger
  • 1 teaspoon
    ground tumeric
  • 1 teaspoon
    ground cayenne pepper
  • 1 teaspoon
    ground paprika
  • 2 teaspoons
    garam masala, divided
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    salt
  • 1 pound
    boneless, skinless chicken (breast or thighs)
  • 4 oz
    dairy free spread, cut into cubes
  • 1/2 cup
    full fat coconut milk, shaken or whisked

Cooking Directions

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.

 

Crockpot boneless skinless turkey breast

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Crockpot boneless skinless turkey breast

  • Servings: 6-8
  • Difficulty: easy
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An easy Thanksgiving recipe you can make the day before.

Recipe by gluten free lady

* wine can be omitted but it will add flavor.
*Mrs. Dash can be omitted but it will add flavor.

Ingredients

  • 1 2-3 pound
    boneless, skinless turkey breast
  • 3-4 cups
    chicken broth
  • 1/2 cup
    white wine*
  • 2 teaspoons
    ground sage
  • 2 teaspoons
    dried thyme
  • 1 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 2 teaspoons
    Mrs. Dash original seasoning

Cooking Directions

  1. Remove turkey breast from the refrigerator at least 30 minutes before you are ready to cook it.
  2. Line a large crockpot. Preheat crockpot on low setting while you add ingredients.
  3. Remove turkey breast from packaging. Put turkey breast in crockpot.
  4. Sprinkle seasonings over turkey breast.
  5. Add enough broth to cover breast 3/4 of the way. Add wine.
  6. Cook for 4 hours until just done, turning every hour to ensure even cooking. There should be no pink inside of breast when cut in half.
  7. Remove breast from crockpot and let cool.
  8. Slice breast and put into a large container. Store the sliced breast in the broth to keep it moist.
  9. Reheat breast in microwave for 3-4 minutes or until warmed through.
  10. Use reserved broth to make gravy.

Creamy risotto style potatoes

 

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picture courtesy of cooking for your life

 

 

Creamy risotto style potatoes

  • Servings: 4-6
  • Difficulty: easy
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These potatoes are made using the same basic technique for making risotto, but they are really easy to make.

Recipe by cookingchanneltv.com

* I recommend using Go Veggie dairy-free parmesan

Ingredients

  • 2 pounds
    russet potatoes, diced into half inch pieces
  • 1 teaspoon
    salt, divided
  • 1 small
    onion, diced
  • 3 cups
    stock (chicken or vegetable)
  • 4 oz
    mushrooms, sliced
  • 1/2 cup
    dairy free parmesan cheese*
  • 2-4 tablespoons
    dairy free spread
  • 2 tablespoons
    olive oil, divided

Cooking Directions

  1. Wash and cut the potatoes into small cubes. You can peel potatoes if you like. Put potatoes in a saucepan, and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
  2. Heat 1 tablespoon oil in a heavy, medium-sized saucepan over medium heat. Add the minced onion, drained potatoes, with the other 1/2 teaspoon salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
  3. In a separate pan, saute the mushrooms in a tablespoon of olive oil and toss gently until they begin to brown.
  4. Continue to add the stock to the potato mixture, one ladleful at a time, while stirring continuously, until the potatoes are tender and creamy on the outside, about 5 to 10 minutes. Begin to ‘press down’ into the risotto with your spoon so that some of the potatoes get mushed which will help to build that ‘creamy’ texture. Taste the potatoes. If they’re soft, you won’t need to add any more liquid. If they still have a bite in the middle, you can add a bit more stock.
  5. Add the mushrooms, and cheese, and stir. Add the spread, and continue stirring, adding a bit more stock if needed.
  6. Serve.

 

Asian crockpot chicken

 

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picture courtesy of foodnetwork.com

 

 

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
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Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.

 

Crispy, gluten free Shake and Bake Chicken

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Crispy gluten free Shake and Bake Chicken

  • Servings: 4-6
  • Difficulty: easy
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Crispy chicken like you remember it

Recipe by glutenfreelady

* you can use whatever spices you like to flavor the coating mix.

Ingredients

  • 1 whole
    cut up chicken
  • 1/2 cup
    gluten free bisquick
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    dried sage
  • 2 teaspoons
    paprika
  • 2 teaspoons
    Mrs. Dash original*
  • 1/2 teaspoon
    onion powder
  • 1/2 teaspoon
    garlic powder
  • 1 teaspoon
    olive oil
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper

Cooking Directions

  1. Set oven to 400 degrees. Line a baking sheet with foil. Spread olive oil evenly over surface of baking sheet. Put baking sheet in oven to preheat.
  2. In a large ziplock bag, add flour and spices. Shake together to combine.
  3. DO NOT rinse or pat dry chicken.
  4. Remove preheated baking sheet from oven and place on a rack or towel.
  5. One or two pieces at a time, shake chicken until coated. Shake off any excess inside bag and place onto olive oil coated preheated baking sheet, skin side down.
  6. Bake chicken for 25 minutes. Turn chicken over and bake an additional 20-25 minutes, or until chicken is browned and juices run clear when chicken is pierced with a fork.

 

Easy crockpot smothered pork chops

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picture courtesy of bettycrocker.com

 

Easy crockpot smothered pork chops

  • Servings: 4-6
  • Difficulty: easy
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This is a recipe for onion lovers!

Recipe by bettycrocker.com

* can be omitted
* remove sharp edges from bay leaves before adding to crockpot

Ingredients

  • 4 bone in (about 3/4 inch)
    pork chops
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/2 teaspoon
    Mrs. Dash original*
  • 4 slices
    bacon, cut into 1/4 inch pieces
  • 1 large
    yellow onion, sliced
  • 1-2 teaspoons
    garlic
  • 1 1/2 cups
    chicken or beef broth
  • 2 teaspoons
    worcestershire sauce
  • 2
    bay leaves*
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    oil
  • 1/4 cup
    white wine
  • 1/12 tablespoons
    dairy free spread
  • 1 1/2 tablespoon
    white rice flour

Cooking Directions

  1. Line a large crockpot.
  2. Season chops with salt, pepper, and Mrs. Dash.  Place in two layers in crockpot.
  3. Heat a large skillet over medium heat and cook bacon until just starting to crisp. Remove into crockpot. Saute onions until just starting to caramelize. Add garlic and cook until garlic is fragrant.
  4. Add wine to pan, and scrape up any brown bits from the pan. Cook for 1-2 minutes then add to crockpot.
  5. Whisk together broth, worcestershire sauce and vineger, and pour evenly over chops.
  6. Cook on low setting for 3-4 hours, or until chops are falling off the bone.
  7. Remove chops from crockpot and keep warm.
  8. In are large skillet over medium heat, melt dairy free spread until bubbling. Sprinkle flour over melted spread, and whisk to make a roux.
  9. Add in sauce from crockpot, one ladle at a time, until gravy is desired thickness.
  10. Serve over chops.

 

Lip smacking crockpot barbecue ribs

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picture courtesy of bettycrocker.com

 

Lip smacking crockpot barbecue ribs

  • Servings: 4-6
  • Difficulty: easy
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Best ribs you ever ate!

Recipe by bettycrocker.com

*you can reduce the sugar slightly if you like

*can be omitted

Ingredients

  • 1 1/3 cups
    ketchup
  • 3/4 cup
    chili sauce
  • 2/3 cup
    packed brown sugar*
  • 1/4 cup
    apple cider vinegar
  • 3 tablespoon
    worcestershire sauce
  • 3 tablespoons
    dijon or guldens mustard
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    liquid smoke*
  • 1 rack (2-3 pounds)
    baby back ribs
  • seasoning
    to taste

Cooking Directions

  1. Line a large crockpot.
  2. Make barbecue sauce by whisking together first 8 ingredients. Set aside
  3. Cut rack of ribs in half to fit in crockpot. Season with salt, pepper and any other seasoning you like.
  4. Pour half of the barbecue sauce evenly over ribs. Cover and cook on high 4-5 hours, or until ribs are just starting to come away from bones. Refrigerate remaining sauce.
  5. Pour remaining sauce evenly over ribs, and cook for additional 1/2-1 hour, or until ribs are glazed and falling of the bones.
  6. Serve with your favorite barbecue accompaniements such as baked beans and cole slaw or potato salad.

 

Easy microwave lemon mug cake

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Easy microwave lemon mug cake

  • Servings: 1-2
  • Difficulty: easy
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This cake is fluffy, lemony and satisfying

Recipe by http://2cookinmamas.com/2017/04/23/easy-microwave-lemon-mug-cake-lemon-glaze/

*use more or less sugar, depending on desired sweetness
*you can use a light oil in place of the apple sauce

Ingredients

  • 4 tablespoon
    gluten free all purpose flour
  • 1-2 tablespoons
    sugar*
  • 1/4 teaspoon
    baking powder
  • 1/4 teaspoon
    salt
  • 1 Tablespoon+1 teaspoon
    lemon juice
  • 2 tablespoons
    dairy free milk of choice
  • 1 tablespoon
    apple sauce*
  • 1
    egg
  • 1 teaspoon
    vanilla extract
  • 1/4 teaspoon
    lemon peel or zest
  • 2 tablespoons
    confectioner’s sugar

Cooking Directions

  1. In a small bowl, mix together flour, sugar, baking powder, lemon zest and salt.
  2. In a very large mug or small ramekin, combine 1 tablespoon lemon juice and milk to make a simple buttermilk.
  3. Whisk in oil, egg and vanilla extract. Stir in flour mixture and blend well.
  4. Bake in microwave, on high, for 90 seconds.
  5. While cake is baking, mix powdered sugar and 1 teaspoon lemon juice for glaze.
  6. Take cake out of oven and drizzle with glaze.