Mom's Country Style Steak

• Cubed steak
• Oil
• Flour
• Salt and pepper
• Water and (milk if you like)

Cut the cubed steak up in pieces that will fit in your Instant Pot. Dredge you steak in flour and seasoning. I sometimes add garlic powder and paprika. I use a gallon zip-lock to do this. Mom did hers on a platter. If you buy a large pack of meat you may have to brown the pieces and remove to a plate as you continue to brown all the meat using the SAUTE feature. (It will get hot.) 

You can brown it on the stove, but who wants to wash another pan. That is why IP is easier than a crockpot.

Remove the browned steak and scrap the pan to loosen the yummy bits. You can add more flour and brown it, but it is not necessary. Return the meat to the IP and add enough water to cover the meat to make enough gravy. Make sure you set the valve to "SEAL." It takes only 10 minutes after the pressure builds up (You can hear the steam coming out of the valve.) The timer on the front will count down. When the time is finished on the IP a beep will tell you it is done and turn off the IP to keep warm. No more burned pots. This is why I use it every day.

**Notice the warnings on the lid. Protect your hands. I use a long spoon to move the valve to "VENT," a wet kitchen towel will protect your kitchen from the escaping steam. This IP cannot explode. READ AND FOLLOW DIRECTIONS. I have tried to turn the lid before all the pressure was released. You CANNOT get the lid off.

When I worked full time, I would buy a huge package of cubed steak and ask Mom, Bobbie Roberts, to cook some for her family and some for my family. Mom used two electric frying pans and let it simmer all day. It was the best. Some friends tell me they do theirs in the Crock Pot. If you know me, I am a spur of the moment. I want it now kind of cook. Being a home economics major, I was familiar with the top of the stove pressure cooker, but they take careful watching. In my retirement, I do not wear a watch. My hearing is so selective that I often miss the buzzer when boiling eggs. My BFF boiled her eggs dry today. Cleaning a pan with burned food is the pits. And it ruins my manicure!

That is why I love, love, love to cook in the Instant Pot. It cuts off after the programmed time. Use  QUICK RELEASE. The worst that could happen is a greenish-gray ring may appear around hard-cooked egg yolks.

IP Sesame Chicken

Ingredients
1/3 cup honey
1/2 t. garlic, minced
1/2 cup low sodium soy sauce 
1/2 cup ketchup
1/2 teaspoon dried oregano
1/2 parsley
1 tablespoon oil
4 to 6 bone-in, skinless chicken thighs
salt and fresh ground pepper, to taste
For Garnish
1/2 tablespoon toasted sesame seeds, 
sliced green onions,

Steps

In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
Heat the Instant Pot in sauté mode.
Add oil to the pot.
Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
Add the prepared honey garlic sauce to the pot; cover and lock the lid.
Cook in poultry mode for 20 minutes.
Turn off the pot and allow it to release the pressure, about 5 minutes.
Transfer chicken to a serving plate and spoon the sauce over the chicken.
Garnish with toasted sesame seeds and green onions.
Serve.

IP Egg Custard

Ingredients

3 eggs lightly beaten



⅓ cup sugar



2 cups milk

1 tsp. vanilla flavoring



¼ teaspoon ground nutmeg or cinnamon

Steps

1. In a mixing bowl combine milk and sugar.
2. Heat milk one minute in the microwave to melt the sugar. 
3. Add vanilla, spice, and eggs mix with an immersion blender.
4. Add 1 to 1 ½ cups of water to IP. 
5. Use an ovenproof bowl that will sit on a trivet in the Instant Pot. Pour in the egg mixture.
6. Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 5 minutes. When time is up, perform a quick release.

Use a long wooden spoon to move the valve to release. 

Alternately for individual servings

• Use double stacked pans. Put 5 silicone muffin cups in each pan and carefully pour in the mixture.
• Sprinkle with the nutmeg. Add 1 to 1 ½ cups of water to IP.
• Stack pans, cover with lid using handles lower in the instant pot.
• Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 10 minutes. When time is up, perform a quick release or pressure.

Notes

Approximately 70 cal. per muffin cup 

IP Rotisserie Chicken Caccatorie

Ingredients

Rotisserie chicken, 
salt and fresh pepper to taste
olive oil
1/2 tsp. minced garlic


1/2 medium diced onion


1/2 cup diced red bell pepper


1/4 cup diced green bell pepper


1/2 teaspoon dried oregano


1 bay leaf





1 14 oz can crushed or diced tomatoes 


1 can mild Rotel
1 small can of tomato sauce

Steps

• Shred rotisserie chicken breast, set aside



Press saute on the Instant Pot, add oil, garlic, onions and peppers. Sauté until soft and translucent. Add shredded chicken.


Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt, and pepper, give it a quick stir and cover.


Use manual setting for 10 minutes; natural release.


Remove bay leaf, garnish with parsley and serve over pasta, spaghetti squash, or rice.
Frozen onions and peppers make this a quick and easy dish.
If it is too dry, I add whatever salsa I have on hand.

IP Rotisserie Rice and Broccoli

Ingredients

Tbs Oil
Rotisserie Chicken shredded
½ tsp. Minced Garlic
1 Small Onion, sliced
Salt
Pepper
1⅓ Cups Long Grain Rice
1⅓ Cups Chicken Broth
½ Cup Milk
1½ Tbs Flour
 
1-2 Cups Fresh Broccoli cooked*
1½ - 2 Cups Mild Shredded Cheddar Cheese

Steps

Turn Instant Pot onto saute. Add oil and heat until hot. When hot, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add shredded chicken, rice, broth, and seasonings. Stir well.
Whisk together milk flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer beeps perform a quick release.
Immediately add milk and flour mixture and mix until thickened.
Add broccoli and cheese and stir until well combined. Serve immediately.

Notes

*I use frozen chopped broccoli thawed.