Instant Pot Beef Stew

This! I consider this comfort food, and we all need comfort food. Filled with vegetables, this stew is not only easy to make but healthy to eat as well! One of the few dishes you can make where the leftovers are actually almost better, with all that seasoning and sauce saturating the meat and vegetables overnight! Looking forward to my second bowl tonight!

Ingredients:

- 1 1/2 pounds beef stew meat, cubed

- 1 Tbs olive oil

- 1 tsp. salt

- 1 tsp. pepper

- 1 tsp. Italian seasoning

- 3 cups beef broth

- 2 Tbs Worcestershire sauce

- 3 cloves garlic, minced

- 1 cup copped onion

- 1 1/2 cups chopped carrots

- 2 large potatoes, cubed

- 1 can diced tomatoes

- 3 Tbs cornstarch

- 3 Tbs water

- 2 Tbs chopped scallions (green parts only)

Add the olive oil to the Instant Pot. Turn the Instant Pot on saute mode. When the oil is hot, add the meat, salt, pepper, and Italian seasoning. Brown the meat on all sides. Add the beef broth. Stir for one minute, scraping the brown bits off the bottom of the pan. Add Worcestershire sauce, garlic, onion, carrots, potatoes, and diced tomatoes. Set the Instant Pot on Manual High mode for 10 minutes (making sure the steam valve is closed). After the 10 minutes is up, let the Instant Pot natural release for 10 more minutes before doing a quick release. Note: I always put a towel over the vent before doing a quick release so you do not get burned by the steam. Mix together cornstarch and water in a small bowl and add to stew. Stir until thickened. (If your stew doesn't seem to be thickening, you can remove the liquid to a small sauce pan and heat over high, stirring until thickened; and then add it back to the Instant Pot. Stir until all ingredients are combined. Spoon beef stew into bowls and garnish with fresh scallions. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"I am an optimist. It does not seem to be much use 

being anything else." - Winston Churchill

Instant Pot Butter Chicken

I was remiss in not staging this picture in a more appetizing way. With our rush to eat this magnificent Instant Pot Butter Chicken, I didn't even think about it. I quickly snapped a photo of my husband's plate before he devoured it. :)  Whenever you read a recipe and all of the ingredients sound so amazing and savory, it's definitely a recipe worth making. More than once. 

Ingredients:

- 1, 14 oz. can diced tomatoes

- 3 cloves of garlic, chopped small

- 1 tsp. ground ginger

- 1 tsp. turmeric

- pinch red pepper flakes (more if you really like heat)

- 1 tsp. paprika

- 1/2 tsp. salt

- 1 tsp. garam marsala

- 1/2 tsp. cumin

- 1 lb. boneless skinless chicken breast (feel free to use thighs as well)

- 3 oz. butter

- 4 oz. heavy cream

- 1/3 cup cilantro

In your Instant Pot, add all of the ingredients, except for butter, cream, and cilantro. Select manual, and cook at high pressure for 9 minutes (for thicker chicken breasts). After it's done, let the steam natural release for about 5 minutes, and place a towel over the release vent and do a quick release. Remove chicken and set aside (*you can make sure the chicken is done by inserting a food thermometer into the thickest part of the breast. It should read at least 165 degrees Fahrenheit.)

Transfer diced-tomato mixture to a food processor, or blender. Pulse until most of the mixture is smooth (a few lumps of diced tomatoes are yummy). Add butter, cream, and cilantro and stir until combined. Plate chicken over cauliflower rice, zucchini noodles, or rice; and spoon savory sauce on top. Eat up, enjoy, and go back for seconds! If you'd like a printer-friendly version of this recipe, Click Here. 

"The best part of any meal is seconds." - Anonymous