Instant Pot Pot Roast

Ingredients:

• TJs cabernet chuck pot roast (about 2.5 lbs)
• 1.5 cups chicken broth
• 1/4-1/2 cup red wine
• apple cider vinegar
• olive oil
• 2 lbs baby carrots
• 3 lbs baby red potatoes, quartered 
• flour 
• water
• butter or butter substitute 

Directions:

1. heat IP on high saute, add olive oil to coat bottom of pan, brown roast on all sides
2. deglaze pan with a splash of chicken broth, add remaining chicken broth, red wine (or more chicken broth) and a splash of apple cider vinegar 
3. set IP to manual high pressure for 70 minutes, NPR for 10 minutes, QR
4. add veggies on top of roast, set IP to manual high pressure for 2 minutes, QR
5. remove veggies and roast from IP
6. make a slurry of water and flour, set IP to high saute and whisk in slurry to thicken gravy, finish with a pat of butter or butter sub

Instant Pot: Beef & Barley Soup

Ingredients:

• Beef bone broth ***
• Beef from bones from bone broth (about 2-3 cups shredded/chopped up)
• 1 small celery heart, chopped
• 2 large carrots, chopped
• 1 medium red onion, chopped 
• 1 cup pearl barley
• olive oil
• dried thyme
• salt & pepper
• chicken broth paste as needed

Directions:

1. IP on saute high - coat bottom with olive oil, cook onion, celery, carrot, sea salt, fresh ground pepper, and a shake of dried thyme - cook, stirring occasionally until onion begins to go translucent
2. remove veggies, deglaze pot with a spoonful of broth, add barley and broth (about 10 cups) to pot, set IP to soup for 15 minutes, QR
3. add veggies and beef to pot, set IP to soup for 10 minutes, QR
4. taste and add chicken (or beef) broth paste to taste (we added about 3-4 tablespoons) 
5. Enjoy yum!

***Made beef bone broth with leftover Christmas roast - two ribs of prime rib with some meat still on the bone. 10 cups of water, bones and IP set to manual high pressure for 120 minutes with QR

Instant Pot One Pot Pasta & Meatballs

1 1/2 packages TJ's fusilli
water
2 jars TJ's marinara
1 bag TJ's party size mini meatballs

1. put pasta at bottom of the Instant Pot, cover with hot water (just to cover)
2. add frozen meatballs
3. top with sauce
4. DO NOT STIR
5. high pressure, 5 minutes (did 6 minutes and was just a smidge over cooked), natural pressure release for 5 minutes, finish with quick pressure release, open pot, stir, serve  

SO EASY

Instant Pot Potato & Vegetable Soup

Ingredients:

• olive oil
• 1/2 a very large red onion, diced
• 2/3 pkg of TJ's bacon ends & pieces, rough chopped
• 4 long thin carrots, chopped
• garlic powder
• red potatoes - about 3 pounds, quartered
• bag of fresh broccoli
• 2 medium-large zucchini
• salt & pepper
• chicken broth paste
• water

Directions:

1. Turn IP on to saute, add a couple of swirls of olive oil
2. add onion and cook until it is fragrent
3. add bacon and cook together with onion until bacon begins to brown
4. add all other ingredients
5. seal lid, turn to high pressure for 15 minutes with QR 
6. mash with potato masher
7. top with chopped tomatoes, sour cream, cheese, or more bacon - or eat as it.  It isn't pretty but it is good stuff.

Pina Colada Pineapple Upside Down Cake

• can of pineapple rings in juice (save juice)
• small jar of maraschino cherries
• butter or butter substitute 
• brown sugar
• coconut oil
• white cake mix
• egg 

in a large cast iron skillet:
coat with coconut oil
pour butter (or sub) in to pan
sprinkle with a hefty amount of brown sugar
stir together
arrange pineapple rings and cherries on top of brown sugar slurry

prepare cake mix replacing the water with the reserved pineapple juice and the oil with melted coconut oil and eggs as noted in cake mix directions

cook at 325 for about 35 minutes

Hot Crab & Artichoke Dip

4 cans TJ's crab meat, drained
small jar marinated artichoke hearts, chopped fine
can artichoke hearts, chopped
~1/4 cup mayo
~1/4 cup sour cream (tofutti)
1.5 containers TJ's not-cream-cheese
1/3 cup finely chopped parsley
1/4 cup very finely chopped red onion
1 tablespoon each very finely chopped red, orange, yellow peppers
dash of Tabasco

mix all together in a oven-safe dish
bake at 375 until hot & bubbly (or eat at room temp)

serve with club crackers, veggie strips, bread, etc.

Ham & Bean Soup

Ingredients:

• ham bone with lots of ham left on it
• 2-3 chopped onions
• 2 cups chopped carrot
• 2 bags of Hamm's bean soup bean mix (seasoning packet removed and trashed)
• chicken broth paste 
• water

 Directions:

1. soak beans overnight. drain and rinse.
2. throw first 4 ingredients in to crockpot(s) - I used a 6 quart and a 3 quart (just not enough space in the 1 crockpot!)
3. add a big glob of chicken broth paste and water to cover
4. cook on low for 10+ hours