instant pot corned beef and veggies

makes 6-8 servings
prep time: 20 minutes
cook time: 1 hour 55 minutes
total time: about 2.5 hours

ingredients
3-4 lbs corned beef (1.5 inches in thickness)
4 c cold water
1 medium onion, quartered
4 garlic cloves, crushed

pickling spices:
1 t yellow mustard seeds
1 t whole black peppercorns
1 t coriander seeds
1/2 t whole allspice
3 whole cloves
3 bay leaves

vegetables:
6 carrots, peeled and cut in big chunks
6 red potatoes, cut in big chunks
1 cabbage, cut into 8 wedges

directions

1. rinse corned beef under cold water, be sure to rinse well.
2. add rinsed corned beef, onion, garlic cloves, pickling spices seasoning, and 4 cups of water into pot. close the lid, then turn venting knob to sealing position. pressure cook at high pressure for 75 minutes + natural release (~15 minutes). release the remaining pressure if the floating valve doesn’t drop after 15 minutes.
3. take meat out and scoop out broth until there’s about 1.5-2 cups of liquid left in instant pot. add red potatoes, carrots, and cabbage wedges in instant pot.
4. close the lid and then turn venting knob to sealing position. pressure cook at high pressure for 1-2 minutes + quick release.
5. on a chopping board, cut corned beef against the grain and serve with cabbage, red potatoes, and carrots.

*note: if your corned beef is thicker than 1.5 inches or more than 3-4 lbs., adjust the pressure cooking time by adding 5-6 minutes high pressure cooking time for every additional 1/2 inch and for each additional pound. i had 2 pieces of corned beef totaling 6.5 lbs and cooked it for 75-80 min and it was so tender and juicy and moist.

source

instant pot vegetable beef soup

prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes
~8-10 servings

ingredients
1 or 2 lbs ground beef (depending on how meaty you want your soup)
1 onion, chopped
4 cloves of garlic, minced
3 carrots, chopped
6 small potatoes, chopped
8 oz. cabbage, chopped
2 (8 oz.) packages of sliced mushrooms
2 (16 oz.) cans of stewed tomatoes
1 (8 oz.) can of tomato sauce
basil, oregano, parsley (and any other spices you want to add)
salt & pepper, to taste
5 c broth

directions

1. set instant pot to saute and add beef. brown beef for several minutes.
2. add onion and garlic. add some broth to deglaze, if needed.
3. add the carrots, potatoes, cabbage, mushrooms, tomatoes, spices, salt, pepper, and broth.
4. put lid on and remember to close steam vent.
5. pressure cook on high for 8 minutes and allow for quick pressure release.
6. stir and serve.

sources – one & two

classic chicken pot pie

prep time: 5 minutes
cook time: 1 hour 15 minutes
total time: 1 hour 20 minutes
serves 6

ingredients
CRUST
1 box pillsbury refrigerated pie crusts, softened as directed on box

FILLING
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 c broth
1/2 c milk
2 1/2 c shredded cooked chicken (could just buy a rotisserie chicken and cut out prep time)
2 c frozen mixed vegetables, thawed

directions

1. heat oven to 425 degrees. prepare pie crusts as directed on box using a 9-inch pie pan.
2. in saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender.
3. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust.
5. bake 30-40 minutes or until crust is golden brown. during last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving.

source

turkey meatball and rice soup

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
serves 4

ingredients
1 T olive oil
3 carrots, diagonal coins
3 stalks of celery, sliced
1 onion, diced
6 c chicken stock
2 cups rice, pre-cooked
2 (12 oz.) pkgs fully cooked refrigerated turkey meatballs (thaw if using frozen)
4 c (loosely packed) baby spinach
salt and pepper
dried parsley and dried basil
finely grated parmesan cheese (optional)

directions

1. warm oil in large pot over medium-high heat. when oil shimmers, add carrots, celery and onion. cook stirring frequently, until slightly softened, 5 minutes.
2. add stock. bring to a boil, reduce heat and simmer 10 minutes.
3. add rice, meatballs, and spinach. simmer 5 minutes or until meatballs reach a safe internal temperature of 165 degrees.
4. season, to taste, with salt, pepper, parsley, and basil. serve with parmesan, if desired. refrigerate any leftovers.

source – kroger mymagazine, october 2020, page 21

summer smoked-salmon chowder

prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

1. season salmon with salt and pepper and set aside.
2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

source – martha stewart living, july/august 2019