Imported from Joplin

recipes/instant_pot/breakfast-hash.md

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+Breakfast hash
+
+
+# INGREDIENTS
+- 12 eggs 
+- red potatoes diced
+- 1 package bacon chopped 
+- 1 cup cheddar cheese
+- 1/4 cup green onions
+- 1/2 tsp pepper
+- 1/2 tsp salt
+- 2 tbsp. milk
+- 6 inch spring form pan
+
+
+# Directions:
+1. Turn your Instant Pot to saut\u00e9. Dump the bacon into the insert and let it cook until desired crispiness. When the bacon is done drain the grease and spread the bacon pieces around the spring form pan.
+2. Toss the potatoes on top of the bacon.
+3. In a separate bowl, whisk together the eggs, milk, salt, and pepper. Next, pour the egg mix over the potatoes. Cover the pan with a small piece of aluminum foil.
+4. Place the trivet in the bottom of the Instant Pot and 1 cup water.
+5. Using a sling lower the spring form pan into the Instant Pot. Lock the lid into place with the pressure valve turned to sealing. Cook on high pressure for 20 minutes. Let the pressure release naturally. When done use the sling to remove the pan.
+6. Remove the foil from the pan. If condensation built up, use a paper towel to soak up the water. Slide a knife around the edges of the pan to loosen any egg stuck to the pan. Remove the outer ring of the pan.
+7. Sprinkle the cheddar cheese and green onions over the breakfast hash and let it melt. To serve cut it like you would a pie. Enjoy.
+ 
+### Tip:
+to make a sling fold a long piece of aluminum foil into thirds length (hot dog) wise.
+
+https://awefilledhomemaker.com/instant-pot-breakfast-hash/

recipes/instant_pot/buffalo-wings.md

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+Buffalo wings
+
+- 1 cup Frank's
+- 3/4 cup water
+- 1 stick butter
+- Chicken wings
+
+20 minutes because frozen

recipes/instant_pot/cinnamon-roll-steel-cut-oats.md

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+Cinnamon Roll Steel Cut Oats
+
+# INGREDIENTS:
+
+- 1 tablespoon butter
+- 1 cup steel cut oats
+- 3 1/2 cups water
+- 1/4 teaspoon salt
+- 3/4 cup raisins
+
+#### BROWN SUGAR TOPPING
+
+- 1/4 cup packed light brown sugar
+- 1 teaspoon cinnamon
+
+#### CREAM CHEESE TOPPING
+
+- 2 ounces cream cheese, softened
+- 2 tablespoons powdered sugar
+- 1 teaspoon milk
+
+# DIRECTIONS:
+
+Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they start to darken and smell nutty, about 3 minutes.
+
+Add water and salt to pressure cooking pot. Select high pressure and set 10 minutes cook time. When beep sounds, turn off pressure cooker and use a natural pressure release for 5 minutes and then do a quick pressure release to release any remaining pressure.
+
+When valve drops carefully remove lid. Stir oats. Stir in raisins. Cover and let sit five or 10 minutes until oats are desired thickness.
+
+#### BROWN SUGAR TOPPING
+
+In a small bowl, mix together brown sugar and cinnamon.
+
+#### CREAM CHEESE TOPPING
+
+In a small bowl, whisk together cream cheese, powder sugar and milk. Add more milk or powdered sugar as necessary to make an icing that will swirl.
+
+Serve in individual bowls topped with brown sugar topping and a swirl of cream cheese topping.

recipes/instant_pot/crack-chicken.md

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+Crack Chicken
+
+# Ingredients
+
+- 6-8 slices cooked bacon
+- 2 pounds boneless chicken breast
+- 1 packet ranch seasoning
+- 8oz cream cheese
+- 1 cup water
+- 3 tbs corn starch
+- 4oz cheddar cheese
+
+# Directions
+1. Place chicken and cream cheese in the IP. 
+2. Sprinkle the packet of ranch seasoning over the top. 
+3. Add one cup water. 
+4. Place your IP on Manual high pressure for 25 minutes. do a quick release. 
+5. Remove chicken only and shred I used my kitchen aid to shred my chicken. 
+6. Keep your IP on low and Mix in cornstarch with a whisk. 
+7. Add cheese and shredded chicken to the mixture. 
+8. Stir in bacon and enjoy.
+
+# Directions for slow cooker 
+1. Place chicken, cream cheese, and ranch seasonings in crock pot cook on low for 6 hours. 
+2. Remove chicken and shred. Place back in the pot and stir in bacon.
+
+http://www.adventuresofanurse.com/2016/10/04/instant-pot-crack-chicken/

recipes/instant_pot/dr-pepper-pulled-pork.md

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+Dr. Pepper Pulled Pork
+
+# INGREDIENTS
+- 2 cups Dr. Pepper
+- 1 cup BBQ sauce
+
+- 4 Pounds Pork Roast
+- 1 onion
+- 1 tbs onion powder
+- 1 tbs garlic powder
+- 1 tbs salt
+
+# Directions:  
+1. Cut your pork roast into 4-5 large chunks. 
+2. Coat with salt, onion powder, and garlic powder. 
+3. Chop onion and place in pot. 
+4. Place pork in the pot and pour in Dr. Pepper soda. 
+5. Add BBQ sauce. 
+6. Place pot on Manual High pressure for 50 minutes.
+7.  Natural release of pressure for 10 minutes. 
+8.  Remove pork and drain juices. 
+9.  Shred with a fork and top with more BBQ sauce. Enjoy

recipes/instant_pot/french-onion-soup.md

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+French onion soup
+
+- **Prep Time:**5 minutes
+- **Cook Time:**20 minutes
+- **Total Time:** 25 minutes
+- **Yield:** 4 servings
+- **Category:** Soup
+- **Method:** Pressure Cooker
+
+# Ingredients
+
+- 4 Tbsp unsalted butter (if using salted, omit additional salt)
+- 1 large yellow onion, thinly sliced
+- 3 garlic cloves, minced
+- 1 tsp kosher salt
+- 1/2 tsp freshly ground pepper
+- 1 1/2 C [chicken broth](https://www.thispilgrimlife.com/top-15-must-have-instant-pot-recipes/)
+- 1 1/2 C beef broth
+- 2 Tbsp worcestershire sauce
+- [French bread](https://www.thispilgrimlife.com/one-hour-french-bread/)
+- mozzarella cheese*
+
+# Instructions
+
+1. Turn the Instant Pot on to “saute” and melt the butter in the bottom of the pot. When the butter is melted, add the onions and stir to coat with the butter. Let the onions cook for 6 minutes without stirring. After 6 minutes, stir the onions, then let them cook for another 6 minutes without stirring.
+
+2. Push the onions to the side and add the minced garlic. Saute for about 30 seconds. Add the salt, pepper, broths, and worcestershire sauce to the Instant Pot. Cover and cook for 5 minutes on high pressure.
+
+3. While the soup is cooking, toast thick slices of French bread on both sides until crispy.
+
+4. Quick release the pressure from the Instant Pot. Portion out the soup into bowls and top with slices of toasted French bread. Sprinkle the bread with a generous amount of mozzarella cheese, and then place the soup bowls under the broil. Broil for 3-4 minutes, until the cheese is melted and beginning to brown.
+
+5. Serve immediately (but be careful because it is HOT!).
+
+# Notes
+
+* You can substitute another cheese of your choice, or use a mix of two or three.
+
+If you wish to double this soup, add another 6 minutes of cooking time to give the extra onions additional time to brown.

recipes/instant_pot/instant-pot-barbacoa.md

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+Instant Pot Barbacoa
+
+# Ingredients
+
+- 2-3 lbs beef chuck roast
+- 1 cup beef broth (I use [homemade bone broth](http://nobunplease.com/how-to-make-bone-broth/))
+- 1/2 small lime, juiced
+- 1/3 cup of apple cider vinegar
+- 3 bay leaves
+- 3 [chipotle peppers, canned in adobo](http://amzn.to/1UG6rTH) (+1 tablespoon of adobo juice from can)
+- 2 tbsp cooking fat (I used bacon fat)
+- 1 1/2 tbsp ground cumin
+- 1 tbsp black pepper
+- 1 1/2 tbsp salt (if using store-bought broth, use only 1 tablespoon)
+- 1 tbsp tomato paste
+- 2 tsp oregano
+- 1 tsp cinnamon
+- 1 tsp onion powder
+- 1/4 tsp ground cloves
+
+# Instructions
+
+1. Turn on your Instant Pot to 'saute' and wait for it to come up to temperature (make sure the lid isn't on).
+
+2. Prepare the roast chuck by removing any large pieces of fat (optional, I don't like eating fat that is chewy) and then pat dry with paper towel or kitchen towel.
+
+3. Season all sides of the meat with 1/2 tbsp salt and 1/2 tbsp pepper.
+
+4. When the Instant Pot has come to temperature, add the bacon fat directly to the pot. Once melted, add the beef.
+
+5. Sear the beef on all sides.
+
+6. In a blender (or with an immersion blender), blend together: lime juice, apple cider vinegar, chipotle peppers, adobo, cumin, black pepper, salt, tomato paste, oregano, cinnamon, onion powder and ground cloves. Puree until smooth.
+
+7. Once beef is browned all over, cover with puree.
+8. Add bay leaves and broth.
+
+9. Close the lid and set on on Manual > 50 minutes. Make sure that high pressure is selected.
+
+10. After the time is finished, turn off the Instant Pot. I highly recommend doing a natural pressure release (NPR) by letting it come down in pressure itself. This usually takes around 20 minutes, but it always comes out so juicy and tender!
+
+11. Shred, return meat back to liquid and serve.

recipes/instant_pot/instant-pot-buffalo-chicken-dip.md

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+Instant Pot Buffalo Chicken Dip
+
+# Ingredients
+
+- 8oz Cream Cheese (Philadelphia Cream Cheese)
+- 16oz Blue Cheese Dressing (Kens Blue Cheese)
+- 1/4 cup Hot Sauce (Franks Hot Sauce) – (1/4 cup for Mild Buffalo Dip – add more as you wish for more HEAT)
+- 2-3 cups chicken breast (approx 1.5lbs)
+- 4 cups chicken broth
+- 1/4 cup scallions (chives work nice too) & 3 stalks of scallion for garnish
+- Guacamole Chips and Corn Chips or Tortillas
+
+**What I used**
+
+- 1/2 cup blue cheese
+- 16oz creamed Cheese
+- 3/4 cup Buffalo Sauce
+
+# Directions
+
+- Add chicken and broth to the pressure cooker. Manually set the time between 10-12 min. After the 10-12 min, quick release and remove the chicken to a side plate. Let the chicken relax for 5-10 minutes and shred with 2 forks.
+
+**Alternate Method:** Grill, Bake, or Boil chicken breast is cooked throughout.
+
+- Wash the Pot. Set the pressure cooker for slow cook. In the clean pressure cooker pot add cream cheese, blue cheese and hot sauce. After 5-10 min give the dip a nice big stir to mix up all of the dip ingredients.
+
+**Alternative Method:** On the stove top use a low/low medium flame for 5-10 minutes to heat up and melt all of the cheeses and hot sauce together.
+
+- Add the shredded chicken and continue to stir until the shredded chicken is completely coated in buffalo dip.
+- Transfer the buffalo dip to a serving bowl. Add scallions to the top. Add chips along the perimeter of the bowl and add 3 stalks of scallions for garnish.
+
+**BUFFALO PIZZA**

recipes/instant_pot/instant-pot-carnitas.md

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+Instant Pot Carnitas
+
+# Ingredients
+
+- 1 (6 pound) pork butt roast
+- 1 1/2 tablespoons salt
+- 1 tablespoon dried oregano
+- 2 teaspoons ground cumin
+- 1 teaspoon ground black pepper
+- 1/2 teaspoon chile powder
+- 1/2 teaspoon paprika
+- 2 tablespoons olive oil, or more to taste
+- 1 cup orange juice
+- 1 onion, coarsely chopped
+- 4 cloves garlic, diced, or more to taste
+
+# Directions
+Prep20 m
+Cook1 h
+Ready In1 h 35 m
+
+1. Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
+
+2. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
+
+3. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
+
+4. Remove pork from pressure cooker and shred meat.
+
+I just dumped taco seasoning into the ip

recipes/instant_pot/instant-pot-chili-with-beans.md

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+Instant Pot Chili with Beans
+
+- **Author:** Mike Vrobel
+- **Prep Time:** 15 minutes
+- **Cook Time:** 1 hour
+- **Total Time:** 1 hour 15 minutes
+- **Yield:** 8-12
+- **Category:** Pressure Cooker
+- **Cuisine:** American
+
+# Ingredients
+
+- 5 pound boneless pork shoulder roast, cut into 1 1/2 inch cubes
+- 2 teaspoons kosher salt
+- 1 teaspoon vegetable oil
+- 1 large onion, diced
+- 1/2 teaspoon Diamond Crystal kosher salt
+- 4 cloves garlic, minced
+- 2 minced chipotle en adobo peppers or 2 diced jalapeno peppers
+- 1/4 cup chili powder
+- 2 tablespoons ground cumin
+- 1 tablespoon ground coriander
+- 1 tablespoon dried oregano
+- 2 tablespoons brown sugar
+- 1 cup chicken stock (preferably homemade) or water
+- 28-ounce can crushed tomatoes
+- 3 to 4 cups cooked kidney beans (homemade or canned)
+- 2 teaspoons apple cider vinegar
+- Salt and pepper to taste
+
+# Instructions
+
+1. **Brown the pork:** Sprinkle the pork evenly with 2 tsp kosher salt. Heat the oil in the pressure cooker over medium-high heat until shimmering. Brown the pork in two to three batches, depending on the size of your pressure cooker. Brown each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Remove the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
+
+2. **Sauté the aromatics and toast the spices:** Reduce the heat to medium and add the onions and 1/2 teaspoon kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics, and add the chili powder, cumin, coriander, oregano and brown sugar. Cook for one minute, or until fragrant, then stir until combined with the onions.
+
+3. **Cook the chili:** Put the pork (and any juices in the bowl) into the pressure cooker, then the chicken stock, and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to high pressure. (Check your pressure cooker manual for how to do this – use Manual mode in an Instant Pot electric PC). Cook at high pressure for 30 minutes in an electric PC, or 25 minutes in a stovetop PC. Remove the pressure cooker from the heat, and let the pressure come down naturally, about 15 minutes. Quick release any remaining pressure at that point. Remove the lid, add the kidney beans, and simmer for ten minutes to heat the beans through. Add the apple cider vinegar, stir, then taste the chili and add more salt and pepper as necessary.
+
+4. **Serve:** Serve the chili straight up, or with diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.

recipes/instant_pot/instant-pot-mashed-potatoes.md

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+Instant Pot Mashed Potatoes
+
+# Ingredients
+
+- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
+- 2 teaspoons coarse, kosher salt
+- 1 cup milk, preferably not skim
+- 4 tablespoons butter, cut into tablespoon-size pieces
+- 1/2 teaspoon garlic powder
+- 1/2 cup sour cream
+
+# Instructions
+
+1. Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don't exceed the max fill line.
+
+2. Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
+
+3. Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
+
+4. While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
+
+5. When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
+
+6. Drain the potatoes in a colander over the sink, discarding the cooking liquid.
+
+7. Return the potatoes to the insert of the Instant Pot and coarsely mash.
+
+8. Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
+
+9. Add salt and pepper to taste.
+
+10. Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
+
+11. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

recipes/instant_pot/instant-pot-pepper-steak.md

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+Instant Pot Pepper Steak
+
+- **Author:** Mike Vrobel
+- **Prep Time:** 10 minutes
+- **Cook Time:** 40 minutes
+- **Total Time:** 50 minutes
+- **Yield:** 6-8 servings
+- **Category:** Weeknight Dinner
+- **Method:** Pressure Cooker
+- **Cuisine:** Chinese
+
+# Ingredients
+
+- 1 tablespoon peanut oil (or vegetable oil)
+- 2 cloves garlic, smashed
+- 1 inch piece of fresh ginger, peeled and minced
+- 2 green onions (aka scallions), trimmed and sliced thin
+- 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2 inch by 1/2 inch thick strips
+- 1/2 teaspoon kosher salt
+- 1 large onion, cut into 1 inch squares
+- 1 green bell pepper, cut into 2 inch squares
+- 1 red bell pepper, cut into 2 inch squares
+- 1 yellow bell pepper, cut into 2 inch squares
+- 1/2 cup chicken stock or water
+- 1/2 cup soy sauce
+- 1/4 cup Hoisin sauce (or substitute 2 tablespoons brown sugar)
+- 1 teaspoon toasted sesame oil
+- 2 tablespoons cold water
+- 2 tablespoon cornstarch
+
+#### Garnish and Sides
+
+- Minced green onions (scallions) for garnish
+- Rice
+
+# Instructions
+
+1. **Fry the garlic, ginger, and green onion:** Heat the peanut oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the garlic, ginger, and green onion, and fry until you smell garlic, about 30 seconds.
+
+2. **Pressure cook the beef:** Sprinkle the beef with the kosher salt. Add the beef, onions, and peppers to the pot, and stir to coat with the garlic/ginger/scallion oil. Pour in the water and soy sauce, then stir in the hoisin sauce to coat the beef. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
+
+3. **Finish the beef:** Remove the lid from the pressure cooker, and stir in the toasted sesame oil. Whisk the cold water and cornstarch in a small bowl, then stir into the pot to thicken the sauce. Serve over white rice or noodles, sprinkling with minced green onions for garnish.

recipes/instant_pot/instant-pot-salsa.md

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+Instant Pot Salsa
+
+# Ingredients
+
+- 12 Cups - Diced, Peeled & Seeded Fresh Tomatoes
+- 2 Medium Green Peppers Chopped & Diced
+- 3 Large Yellow Onions Chopped & Diced
+- 1 Cup Seeded & Chopped Jalapeno Peppers (You can roast first for a milder flavor)
+- 3 6 oz. Cans of Tomato Paste
+- ½ Cup Vinegar
+- 3 Tbsp. Sugar
+- 1 Tbsp. Salt
+- 2 Tbsp. Garlic Powder
+- 3 Tbsp. Cayenne Pepper (Use less for Milder Heat)
+- 4 Tbsp. Cilantro (Optional)
+
+# Instructions
+1. Combine all ingredients in the Instant Pot.
+2. Press Manual, Cook 30 Minutes on High Pressure
+3. Use the Natural Pressure Release Method
+4. Allow to cool and can or freeze in airtight containers.
+
+From http://www.passionforsavings.com/instant-pot-salsa-recipe/

recipes/instant_pot/instant-pot-slow-cooker-breakfast-casserole.md

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+Instant pot slow cooker breakfast casserole
+
+Serves: 5-6 meal sized servings, 8-10 side size servings. All yields are approximate.
+
+# Ingredients
+
+- 32 ounce bag frozen cubed hash browns
+- 1 large onion, diced
+- 1-2 cups chopped ham
+- 2 cups shredded cheddar cheese
+- 10-12 large eggs
+- 1 cup whole milk
+- 1 teaspoon salt
+- 1 teaspoon pepper
+
+# Instructions
+
+1. Spray the insert of a slow cooker, instant pot, or 5 quart dutch oven with nonstick cooking spray. Place ⅓ of hash browns in bottom. Top with ⅓ onions, ⅓ ham, and ⅓ cheese. Repeat two more times.
+
+2. In large mixing bowl, beat together eggs, milk, salt, and pepper until well blended. Pour over ham and potato layers.
+
+3.
+
+To make in an oven: Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
+
+4.
+
+To make in a slow cooker: Place crock in slow cooker, cover with lid, and bake on low 7-8 hours or high, 3-4 hours.
+
+5.
+
+To make in an[Instant Pot:](http://amzn.to/2cjBRBN) Place insert in Instant Pot. Press "Slow Cooker", then "Adjust" until the light comes on under "less", adjust time using plus and minus sign to get it to 7 hours. If you'd like to cook it faster, press "Slow Cooker", don't adjust to less, then adjust time to 3-4 hours.
+
+http://www.southernplate.com/2016/09/ham-egg-and-cheese-casserole-instant-pot-or-oven.html

recipes/instant_pot/instant-pot-wendys-chili.md

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+Instant Pot Wendys Chili
+
+# Ingredients
+
+- 2 pounds fresh ground beef
+- 1-quart tomato juice
+- 1 (29-ounce) can tomato purée
+- 1 (15-ounce) can red kidney beans, drained
+- 1 (15-ounce) can pinto beans, drained
+- 1 medium-large onion, chopped (about 1 1/2 cups)
+- 1/2 cup diced celery
+- 1/4 cup diced green bell pepper
+- 1/4 cup chili powder (use less for milder chili)
+- 1 teaspoon ground cumin (use more for real flavor)
+- 1 1/2 teaspoons garlic powder
+- 1 teaspoon salt
+- 1/2 teaspoon ground black pepper
+- 1/2 teaspoon dried oregano
+- 1/2 teaspoon sugar
+- 1/8 teaspoon cayenne pepper
+
+# Directions
+
+Using either a 6 or 8 quart Instant Pot, use the saute feature to brown the ground beef. Cook the beef until it is 90% or more done. Drain if desired. To the pressure cooker add all remaining ingredients.
+
+Cook on the manual high setting for 6 minutes. When the chili is done perform a quick release. Serve immedately.
+
+[(L)](https://copykat.com/2018/01/17/instant-pot-wendys-chili/?print=1)

recipes/instant_pot/italian-sausage-and-peppers.md

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+Italian sausage and peppers
+
+# Ingredients
+
+- 10 Italian Style Sausages
+- 4 green peppers, cut into strips and seeded
+- 4 diced tomatoes
+- 2 tablespoons of crushed and peeled garlic
+- 4 cups of tomato sauce
+- 1 cup beef stock
+- 1 tablespoon of Italian Spice Blend
+
+# Instructions
+
+1. In the Instant Pot place the tomatoes, garlic, tomato sauce, beef stock and spices, then layer the sausages over them. Then place the green peppers over them.
+
+2. Lock the lid into place and do a manual setting for 30 minutes on high pressure.
+
+3. Once the time is done, let it release pressure naturally.
+4. Serve inside a roll or on a bed of rice.
+5. Enjoy!

recipes/instant_pot/mississippi-pot-roast.md

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+Mississippi Pot Roast
+
+- 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
+- ¾ cup (188ml) [unsalted chicken stock](https://www.pressurecookrecipes.com/make-pressure-cooker-chicken-stock/)
+- 1 teaspoon (2.4g) [onion powder](https://www.amazon.com/Simply-Organic-Certified-3-Ounce-Container/dp/B000WR8TYK?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TYK)
+- 1 teaspoon (2.8g) [garlic powder](https://www.amazon.com/Simply-Organic-Certified-3-64-Ounce-Container/dp/B000WR8TT0?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000WR8TT0)
+- 1 teaspoon [dried dill weed](https://www.amazon.com/McCormick-Gourmet-Organic-Dill-Weed/dp/B0006128LW?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0006128LW)
+- 1 teaspoon [dried parsley flakes](https://www.amazon.com/McCormick-Parsley-Flakes-0-25-oz/dp/B00I9VB966?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00I9VB966)
+- 1 teaspoon [dried chives](https://www.amazon.com/McCormick-Freeze-Dried-Chives-0-16/dp/B0004MTVCC?psc=1&SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0004MTVCC) or fresh chives
+- 1 tablespoon (15ml) [olive oil](https://www.amazon.com/Kirkland-Signature-Pure-Olive-Count/dp/B00ANYA6JI?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00ANYA6JI)
+- ¼ cup (63g) unsalted butter
+- 3 – 5 (45g – 70g) [pepperoncini peppers](https://www.amazon.com/Mezzetta-Peppers-Golden-Peperoncini-16-Ounce/dp/B001SAZ13W?SubscriptionId=AKIAI52RDQYTP3DSJKFQ&tag=nomrec-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B001SAZ13W)(adjust to your desired level of spiciness)
+- Kosher salt & fresh ground black pepper, to taste
+- Thickener: ¼ cup (63g) buttermilk + 2 tablespoons (18g) cornstarch
+
+Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
+
+Carefully place the seasoned side of chuck steak in pressure cooker.
+
+Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping.
+
+Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.
+
+Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.
+
+Partially submerge chuck roast steak and 3 – 5 (45g – 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice.
+
+Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak.
+Close lid and pressure cook at
+
+- **Pressure Cooking Method:** High Pressure for 45 minutes, then
+- **Pressure Release Method:** Full Natural Release (~roughly 20 minutes)
+
+Press Cancel Button, then Sauté Button to heat up the sauce in the pot.
+
+In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness

recipes/instant_pot/stuffed-green-pepper-casserole.md

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+Stuffed Green Pepper Casserole
+
+# INGREDIENTS:
+
+- 1 lb. lean ground beef
+- 1/2 cup chopped onion
+- 2 cloves garlic, minced
+- 2 large green peppers, chopped
+- handful of spinach leaves, coarsely chopped
+- 1 (14.5 oz) can diced tomatoes with juices
+- 1 (8 oz) can tomato sauce
+- 1/2 cup beef broth
+- 1/2 cup long grain rice (uncooked)
+- 1 tablespoon Worcestershire sauce
+- 1/2 teaspoon salt
+- 1/4 teaspoon pepper
+- 1 cup shredded mozzarella cheese
+
+# DIRECTIONS:
+
+1. Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.
+
+2. Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.
+
+3. Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.