<div style="text-align: justify;"> Here is the Instant Pot Pot Roast recipe you have been waiting for! Instant Pot Mississippi Pot Roast is unbelievably packed with flavor. This classic beef roast is made with au jus, ranch and beef stock for a fall off the bone tender recipe that you are going to love.</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dZkHXAhccQ7q_l2CdLPjSZySklFsZ9p4uTPS50BT3FsZm3xs9k7cpH0PKBHQJD4FIz4JwdE74XKieRyTblH7shr7dVCVSjpVJ7PilTyY_kFPR5rBvJR63rq5JamnidVXDvdFsmcu58vg/s1600/Instant+Pot+Mississippi+Pot+Roast+Recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dZkHXAhccQ7q_l2CdLPjSZySklFsZ9p4uTPS50BT3FsZm3xs9k7cpH0PKBHQJD4FIz4JwdE74XKieRyTblH7shr7dVCVSjpVJ7PilTyY_kFPR5rBvJR63rq5JamnidVXDvdFsmcu58vg/s640/Instant+Pot+Mississippi+Pot+Roast+Recipe+1.jpg" width="640" /></a></div> <div style="text-align: justify;"> <br /></div> <br /> <br /> <b>Ingredients</b><br /> <br /> <ul> <li>2 tablespoons oil</li> <li>3-4 pound beef chuck roast</li> <li>1 package 1.25 oz, ranch dressing seasoning packet</li> <li>1 package 1 oz, au jus gravy seasoning packet</li> <li>1 cup beef broth</li> <li>3-4 pepperoncini peppers</li> <li>mashed potatoes for serving if desired</li> </ul> <div> <br /></div> <br /> <br /> <b>Instructions</b><br /> <br /> <ol> <li>Place oil into the Instant Pot and place roast in pot. Sautee on each side until browned.</li> <li>Add broth and sprinkle seasoning packets on top of roast and in the pot. Place peppers on top of roast.</li> <li>Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 45 minutes.</li> <li>When the cooking cycle is complete, let pressure naturally release for 20 minutes. Open the lid and use two forks to shred the beef and remove bones, or remove roast from pot and slice and shred on a plate. Remove peppers from pan and cut with a knife, discarding seed bunch and stem, and mix in with the beef.</li> <li>Return beef to pan and mix with juice. Serve over a bed of mashed potatoes if desired.</li> </ol>
<div style="text-align: justify;"> Today’s recipe for Instant Pot black-eyed peas draws inspiration from the Southern classic that’s been adapted for the pressure cooker. Make it for a nutritious weekly dinner or according to Southern traditions, serve this dish on New Year’s Day for luck and prosperity.</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGU443EyFhnDmvOgNeCQ2MqRpEfSnIdiA1zwdvhvoh5FfAOOBoO_KUA9aTw4Pyuz5x-HS6LSv30Y-SGO9gjihYK7kojK9ZBUTGhX_18Rd63AVtvCfPlImFPmM4nxqu-dC6A7VPDdTeBTT/s1600/Instant+Pot+Black-Eyed+Peas+%2528Southern+Style%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGU443EyFhnDmvOgNeCQ2MqRpEfSnIdiA1zwdvhvoh5FfAOOBoO_KUA9aTw4Pyuz5x-HS6LSv30Y-SGO9gjihYK7kojK9ZBUTGhX_18Rd63AVtvCfPlImFPmM4nxqu-dC6A7VPDdTeBTT/s1600/Instant+Pot+Black-Eyed+Peas+%2528Southern+Style%2529.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Ingredients</b></div> <div style="text-align: justify;"> </div> <ul> <li>1 tbsp butter or olive oil</li> <li>1 medium onion, diced</li> <li>3 rashers of thick bacon, chopped</li> <li>5–6 oz good-quality pork sausage (chicken or turkey sausage can also be used)</li> <li>1 stalk of celery, diced</li> <li>1/2 large bell pepper, diced (any colour, or one carrot)</li> <li>3 cloves garlic, minced or finely diced</li> <li>2 cups dry black-eyed peas</li> <li>2 tsp dried or fresh thyme leaves</li> <li>1 bay leaf</li> <li>2 tsp Cajun/Creole seasoning like this</li> <li>2 cups or more collard greens or kale, roughly diced</li> <li>5 cups chicken broth (you can do chicken stock cube and water)</li> </ul> <br /> <div style="text-align: justify;"> <b>To finish:</b></div> <div style="text-align: justify;"> </div> <ul> <li>2 tablespoons of lemon juice (lifts up the dish)</li> <li>Salt and pepper to taste (depends on how salty the bacon and the chicken broth)</li> </ul> <br /> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Instructions</b></div> <div style="text-align: justify;"> </div> <ol> <li>Turn the Instant Pot on and press the Sauté function key. Add the butter, onions and bacon and sauté for 4-5 minutes. In the meantime, cut away some of the skin from the sausage and squeeze out the ground meat mixture in small chunks.</li> <li>Add the pork sausage, celery and bell pepper and stir through. Add the rest of the ingredients, stir through and press Cancel to stop the Sautéing.</li> <li>Pop and lock the lid and set the Instant Pot to Manual, HIGH pressure, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will begin. Once the cooking stops, allow 10 minutes for natural pressure release, then do the quick release and open the lid.</li> <li>Stir in the lemon juice and taste for salt and pepper. You can also add a little cayenne pepper if you like more heat.</li> </ol> <br /> <div style="text-align: justify;"> <br /></div>
Tender chunks of beef with bites of zucchini in an easy stir fry sauce.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl9KrdFmAoTz1qsrxYBjy_BI9RRCE5k7jo58CKAgHfKSbS8pWDhN4HJCsUHrh__-H3hZfV266p_tIHtlpE4jIkfrfV1n96CtX1az0WM8w46i5Gwkw99wnyHaY6xcsa4BIY_y_EQ1Uxh3x/s1600/Instant+Pot+Sesame+Beef+with+Zucchini+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="975" data-original-width="650" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAl9KrdFmAoTz1qsrxYBjy_BI9RRCE5k7jo58CKAgHfKSbS8pWDhN4HJCsUHrh__-H3hZfV266p_tIHtlpE4jIkfrfV1n96CtX1az0WM8w46i5Gwkw99wnyHaY6xcsa4BIY_y_EQ1Uxh3x/s640/Instant+Pot+Sesame+Beef+with+Zucchini+1.jpg" width="426" /></a></div> <br /> <br /> <br /> <br /> <b>INGREDIENTS</b><br /> <br /> <ul> <li>1 Tbsp canola oil</li> <li>1 lb beef stew meat or chuck roast cut into bite size pieces</li> <li>½ cup chicken broth or beef broth</li> <li>¼ cup low sodium soy sauce</li> <li>2 Tbsp rice vinegar</li> <li>½ tsp sesame oil</li> <li>1 Tbsp sugar</li> <li>1 Tbsp minced garlic</li> <li>1 Tbsp minced ginger</li> <li>2 Tbsp cornstarch + 2 Tbsp cold water</li> <li>2 small zucchinis (I used one green and one yellow), sliced</li> <li>1 Tbsp sesame seeds</li> </ul> <br /> <b>INSTRUCTIONS</b><br /> <br /> <ol> <li style="text-align: justify;">Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the stew meat and brown it for about 5 minutes. Turn it over about halfway through. The pieces of meat should develop color but not necessarily on the entire piece of meat.</li> <li style="text-align: justify;">In a bowl stir together the broth, soy sauce, vinegar, sesame oil, sugar, garlic and ginger. Pour the mixture over the meat. Deglaze the pot. Turn off the saute setting.</li> <li style="text-align: justify;">Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up let the pressure release naturally. Then remove the lid. </li> <li style="text-align: justify;">Turn the Instant Pot to the saute setting. In a small bowl stir together the water and cornstarch until smooth. Then stir it into the pot to thicken the sauce. Stir in the sliced zucchini. Once the sauce is thickened turn off the saute setting and set the pot to the keep warm function. Cover the pot and let it sit for a few minutes until zucchini is tender. </li> <li style="text-align: justify;">Serve the beef, sauce and zucchini with a sprinkling of sesame seeds over the top. You can eat this plain or you can serve it over rice or ramen noodles.</li> </ol>
<div style="text-align: justify;"> An incredible Instant Pot chocolate cake with salted caramel and pretzels that is an absolute crowd pleaser. Perfect for any occasion!</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLxWbhvIHzGQHP1ETAA7_L4gy7Xg6RoJ2FDRmsWG5aHo62-eP0TeRYQi60jcYKJ52Y4GZU1QK0C7T8beDfV8BCQLR00csnLDImAjF1X2MgSAqL7xa3pHr9znz6AXtw-atA5TOHN_xFRhr/s1600/Instant+Pot+Chocolate+Cake+With+Salted+Caramel+%2526+Pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLxWbhvIHzGQHP1ETAA7_L4gy7Xg6RoJ2FDRmsWG5aHo62-eP0TeRYQi60jcYKJ52Y4GZU1QK0C7T8beDfV8BCQLR00csnLDImAjF1X2MgSAqL7xa3pHr9znz6AXtw-atA5TOHN_xFRhr/s1600/Instant+Pot+Chocolate+Cake+With+Salted+Caramel+%2526+Pretzels.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Ingredients</b></div> <div style="text-align: justify;"> <b><br /></b></div> <div style="text-align: justify;"> <b>For the cake mix</b></div> <div style="text-align: justify;"> </div> <ul> <li>7 oz (200 g) unsalted butter, plus extra for greasing</li> <li>5 oz (150 g) plain flour (we love this organic brand)</li> <li>1 teaspoon baking powder</li> <li>2 oz (50 g) cacao powder</li> <li>7 oz (200 2) soft light brown sugar</li> <li>3 large eggs</li> <li>2 tablespoons milk</li> <li>1 teaspoon vanilla extract</li> </ul> <br /> <div style="text-align: justify;"> <b>On top of the cake for cooking</b></div> <div style="text-align: justify;"> </div> <ul> <li>3 tablespoons caramel sauce (such as Carnation) or dulce de leche</li> <li>1/4 teaspoon sea salt flakes</li> </ul> <br /> <div style="text-align: justify;"> <b>For the frosting</b></div> <div style="text-align: justify;"> </div> <ul> <li>1 cup thickened cream/heavy cream for whipping</li> <li>2 tablespoons icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>About 3 oz (90 g) full-fat cream cheese (we used Philadelphia), at room temperature</li> </ul> <br /> <div style="text-align: justify;"> <b>Other</b></div> <div style="text-align: justify;"> </div> <ul> <li>2–3 tablespoons caramel sauce</li> <li>Generous pinch of salt</li> <li>2 cups of pretzels</li> </ul> <br /> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Instructions</b></div> <div style="text-align: justify;"> </div> <ol> <li>Dice the butter into cubes and allow it to soften out of the refrigerator. You can use a microwave for 15-20 seconds to warm it up.</li> <li>Add all of the cake mix ingredients to a large mixing bowl. Using an electric mixer/whisk, beat the cake mix until well combined and fluffy.</li> <li>Making Instant Pot chocolate cake steps 1</li> <li>Prepare a springform cake tin (we used 7.5″ diameter one). Grease a large enough piece of parchment paper with some butter and line the tin. Press it down inside the tin and cut away excess edges (see image below).</li> <li>Transfer to the prepared cake tin and smooth the top with a spatula. Tap the tin against the bench to get rid of air bubbles. Spread 2-3 tablespoons of caramel sauce over the top and sprinkle with a little salt. Cover the tin tightly with foil.</li> <li>Making pressure cooker chocolate cake step 2</li> <li>Add a cup of water to the Instant Pot and place the trivet on top. Rip and fold another sheet of foil into a sling and place it under the tin. Lower the tin with the foil sling around it into the Instant Pot, making sure the sling edge stick out. We will use these to pull the tin out when the cake is ready. Check the foil is still wrapping the tin.</li> <li>Close and lock the lid and set to Manual, HIGH pressure and adjust the time to 25 minutes. After 3 beeps, the Instant Pot will begin to build up the pressure and the cooking will commence. The pressurizing stage might take about 10 minutes, after which the timer will start. Once the timer goes off, allow the pressure to release naturally (NPR) before opening the lid. This should also take about 10 minutes or so. Note that the cake cooks during all of these stages.</li> <li>Making the instant pot chocolate cake steps 3</li> <li>Open the lid and use the sling to lift the cake tin out on to a cutting board. Remove the foil and let the cake to cool for 5 minutes before releasing the springform. Turn the cake upside down onto a plate and cool down for another 15-20 minutes. In the meantime, prepare the whipped cream and more salted caramel.</li> <li>Using an electric whisk, whip the frosting ingredients together in another bowl into soft peaks, thick and fluffy. Mix the caramel sauce with salt in a small bowl.</li> <li>Once the cake has cooled down, pour the caramel sauce over the top. Spread the cream frosting mixture evenly. Decorate the sides and the top of the cake with pretzels and drizzle with a little more caramel sauce if you like. Crush a few pretzels over the top as well.</li> </ol>
<div style="text-align: justify;"> Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjOiroT9W4zcnBl0aKM3WyAT8QYd5X6dTUj9N5J7OMGW3Ij49ArVXH0iXgK7_pPpPtK4j8CuDRJJ1BNvQSuUfOwEQvRKzaZdYOxYBN6E0y7g6_AX8DXCqxkgbcth-dOAsF0hz2oeh_pVA/s1600/CHOCOLATE+CHIP+SHORTBREAD+COOKIES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjOiroT9W4zcnBl0aKM3WyAT8QYd5X6dTUj9N5J7OMGW3Ij49ArVXH0iXgK7_pPpPtK4j8CuDRJJ1BNvQSuUfOwEQvRKzaZdYOxYBN6E0y7g6_AX8DXCqxkgbcth-dOAsF0hz2oeh_pVA/s1600/CHOCOLATE+CHIP+SHORTBREAD+COOKIES.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Ingredients</b></div> <div style="text-align: justify;"> </div> <ul> <li>1 cup butter softened</li> <li>2/3 cup powdered sugar</li> <li>1/2 teaspoon vanilla extract</li> <li>2 cups all-purpose flour</li> <li>3/4 cup mini chocolate chips</li> <li>8 oz melting chocolate wafers</li> </ul> <br /> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Instructions</b></div> <div style="text-align: justify;"> </div> <ol> <li>In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.</li> <li>Add in flour and mix just until flour disappears. Fold in mini chocolate chips.</li> <li>Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.</li> <li>Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.</li> <li>Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.</li> <li>Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.</li> </ol>
<div style="text-align: justify;"> Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast. Paleo, gluten-free and whole 30-approved, these patties will become a new favorite!</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBw7gg6iNcDuEEossPXlAxcIP-iukwUDgW2vHnZH0j8UDvRB-kYOPdRPiJOsko1Wy8R2NhszQLgceaK91FqvYJw5FxYEi6De9fjIrr_62DQxm0B74icKmVCcXDp90h5D2fEAQFzSpSMLf/s1600/Spicy+chicken+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBw7gg6iNcDuEEossPXlAxcIP-iukwUDgW2vHnZH0j8UDvRB-kYOPdRPiJOsko1Wy8R2NhszQLgceaK91FqvYJw5FxYEi6De9fjIrr_62DQxm0B74icKmVCcXDp90h5D2fEAQFzSpSMLf/s1600/Spicy+chicken+patties.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b><br /></b></div> <div style="text-align: justify;"> <b>INGREDIENTS</b></div> <div style="text-align: justify;"> </div> <ul> <li>1 lb. lean ground chicken (I use 90% lean)</li> <li>1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out)</li> <li>1 clove garlic, minced</li> <li>3/4 teaspoon kosher salt</li> <li>1/2 teaspoon black pepper</li> <li>1/4 teaspoon onion powder</li> <li>1/4 teaspoon cayenne pepper (optional; see notes)</li> <li>1 1/2 tablespoons canola oil or coconut oil</li> </ul> <br /> <div style="text-align: justify;"> <b><br /></b></div> <div style="text-align: justify;"> <b>INSTRUCTIONS</b></div> <div style="text-align: justify;"> </div> <ol> <li>Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.</li> <li>Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.</li> <li>Heat oil in a large skillet over medium-high heat.</li> <li>Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.</li> <li>Serve and enjoy!</li> </ol>
<div style="text-align: justify;"> Chicken poppers have been a game changer for me, and I’m constantly looking for more ways to spice them up. With Cinco De Mayo on the way, and Tex Mex food being a way of live where I live in Dallas, TX, I knew I had to try and give them a Mexican cuisines inspired flair!</div> <div style="text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tDNSmo0sgk-w16LtDaGAapbCOwOAa_bLo8ZaYq4fpiSWAKHIGQLUxsznBehp2Clwq7-VoFbqKJJ471NmCrCW_bIQ-PtWAQyTriivn57KKIL6I30Vh3334NxlobQEXh4dpqWh2reQRH6n/s1600/Mexican+Sweet+Potato+Chicken+Poppers+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="942" data-original-width="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tDNSmo0sgk-w16LtDaGAapbCOwOAa_bLo8ZaYq4fpiSWAKHIGQLUxsznBehp2Clwq7-VoFbqKJJ471NmCrCW_bIQ-PtWAQyTriivn57KKIL6I30Vh3334NxlobQEXh4dpqWh2reQRH6n/s1600/Mexican+Sweet+Potato+Chicken+Poppers+1.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>INGREDIENTS</b></div> <div style="text-align: justify;"> </div> <ul> <li>1 lb ground chicken (sub turkey)</li> <li>2 cups sweet potato, shredded (using a grater or food processor)</li> <li>1/3 cup red onion, diced</li> <li>2 tbsp fresh cilantro, chopped</li> <li>2 tsp garlic powder</li> <li>1 tsp oregano powder</li> <li>2 tsp cumin (omit for AIP)</li> <li>optional – 1 tsp chili powder (omit for AIP)</li> <li>1 tsp sea salt</li> <li>1/2 tsp black pepper (omit for AIP)</li> <li>2 tbsp avocado oil</li> <li>2 tbsp coconut flour</li> <li>Juice of 1/2 lime</li> </ul> <div> <br /></div> <br /> <div style="text-align: justify;"> <b>INSTRUCTIONS</b></div> <div style="text-align: justify;"> </div> <ol> <li>Preheat oven to 400 F and line a baking sheet with parchment paper</li> <li>Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.</li> <li>Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by pushing them down with your hand.</li> <li>Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.</li> <li>Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.</li> </ol>
