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Beef Stew with a Twist - (Makes 6 servings)

Ingredients:

1 tablespoon tallow, room temperature

1 1/2 lbs. beef stew meat, cubed

2 slices bacon, chopped

1 parsnip, chopped

1 carrot, chopped

1 celery stalk with leaves, chopped

1/2 cup leeks, chopped

2 cloves garlic, chopped

1 sprig thyme, chopped

1 sprig rosemary, chopped

2 bay leaves

3 cups water

1 teaspoon cayenne pepper

1/2 teaspoon hot Hungarian paprika

Salt & ground black pepper, to taste

2 cups spinach, torn into pieces

1.  Press the "Saute" button to heat up the Instant Pot.  Melt the tallow until hot; cook the beef for 2 to 3 minutes, stirring frequently.

2.  Add the remaining ingredients, except for spinach, and stir to combine well.

Secure the lid.  Choose "Meat/Stew" setting and High pressure;  Cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

3.  Add spinach to the Instant Pot; cover it with the lid and let the spinach wilt.  Ladle hot stew into individual bowls and serve with a fresh salad of choice.

Mexican-Style Beef Brisket - (Makes 6 servings)

Ingredients:

1 tablespoon ghee (clarified butter), at room temperature

2 lbs. beef brisket

1 yellow onion, sliced

1/2 teaspoon black peppercorns

1/2 teaspoon salt

1/2 cup roasted tomato salsa

1 cup chicken bone broth

1 teaspoon dried sage, crushed

1 teaspoon dried rosemary

1 teaspoon chili powder

1/2 teaspoon dried Mexican oregano

1 teaspoon fish sauce

1/4 cup vodka

1.  Press the "Saute" button to heat up the Instant Pot.  Melt the ghee until hot.  Cook the beef brisket for minutes per side;  reserve

2.  Add yellow onion and cook until tender and aromatic.  Ad the remaining ingredients, except for vodka, to the Instant Pot.  Return the beef back to the Instant Pot.

3.  Secure the lid.  Choose "Manual" setting and High pressure;  Cook for 60 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

4.  Remove the brisket from the Instant Pot; allow it to sit for 10 minutes before slicing.  Skim the fat from the top of the cooking liquid.

5.  Press the "Saute" button.  Add the vodka and let it simmer until the cooking liquid is reduced.

6.  Lastly, slice the brisket across the grain.  Spoon the vodka sauce over beef brisket and serve.

Beer-Braised Shredded Beef - (Makes 6 servings)

Ingredients:

1 tablespoon olive oil

2 lbs. pot roast, boneless

1/2 cup ale beer

1/2 cup beef broth

1 tablespoon coconut aminos

1 tablespoon soy sauce

1 teaspoon dried marjoram

1 teaspoon mustard seeds

2 garlic cloves, pressed

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the olive oil.  Once hot, cook the beef pot roast for 3 minutes on each side.

2.  In a mixing bowl, thoroughly combine the other ingredients.  Add this mixture to the Instant Pot.

3.   Secure the lid.  Choose "Meat/Stew" setting and High pressure;  Cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.  Serve.

Hearty Swiss Meatball Casserole - (Makes 6 servings)

Ingredients:

1 tablespoon olive oil

Meatball Ingredients:

1/2 lb. ground beef

1/4 lb. beef sausage, chopped

1/4 lb. pork rinds, crushed

1/4 cup Romano cheese, grated

2 garlic cloves, minced

2 tablespoons scallions, chopped

1 egg

Sea salt & ground black pepper

Casserole Ingredients:

2 cups pasta sauce, sugar free

1/2 cup clotted cream

1/2 cup full-fat milk

A pinch of grated nutmeg

1 cup Swiss cheese, shredded

1.  Mix all ingredients for meatballs until everything is well incorporated.  Shape the mixture into meatballs.

2.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil and brown the meatballs for 3 to 4 minutes, turning them occasionally.

3.  To assemble the casserole, arrange the meatballs in a baking dish that is previously greased with a nonstick cooking spray.

4.  Pour 1/2 of pasta sauce over the meatballs.  Mix cream, milk, and nutmeg until well combined;  add this cream mixture to the baking dish.

5.  Add the second half of the pasta sauce to the top.  Top with shredded Swiss cheese.

6.  Prepare the Instant Pot by adding1 1/2 cups of water and a metal rack to the bottom of the inner pot.  Lower the casserole dish onto the metal rack.

7.  Secure the lid.  Choose "Manual" setting and High pressure;  Cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.  Serve.

Family Beef & Cabbage Stew - (Makes 4 servings)

Ingredients:

2 tablespoons butter, room temperature

1 onion, chopped

2 garlic cloves, minced

1 1/2 lbs. beef stew meat, cubed

2 1/2 cups beef stock

8 oz. tomato sauce, sugar-free

2 cups red cabbage, shredded

1 tablespoon coconut aminos

2 bay leaves

1 teaspoon dried parsley flakes

1/2 teaspoon red pepper flakes, crushed

Sea salt & ground black pepper, to taste

1.  Press the "Saute" button to heat up the Instant Pot.  Melt the butter.  Cook the onion and garlic until softened.

2.  Add beef stew meat and cook an additional 3 minutes or until browned.  Stir remaining ingredients into the instant Pot.

3.  Secure the lid.  Choose "Manual" setting and High pressure;  Cook for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Discard the bay leaves and ladle into individual bowls.

Sinfully Delicious Cheeseburger Soup - (Makes 4 servings)

Ingredients:

2 slices bacon, chopped

1 lb. ground chuck

1 teaspoon ghee (clarified butter), room temperature

Salt & ground black pepper, to taste

4 cups vegetable stock

2 garlic cloves, minced

1/2 cup scallions, chopped

1 teaspoon mustard seeds

1 teaspoon paprika

1 teaspoon chili powder

1/2 cup tomato puree

1 bay leaf

1 1/2 cups Monterey-Jack cheese, shredded

2 oz. sour cream

1 small handful fresh parsley, roughly chopped

1.  Press the "Saute" button to heat up the Instant Pot.  Once hot, cook the bacon and ground beef for 2 to 3 minutes, crumbling them with a fork.

2.  Add the ghee, salt, black pepper, vegetable stock, garlic, scallions, mustard seeds, paprika, chili powder, tomato puree, and bay leaf.

3.  Secure the lid.  Choose "Manual" setting and High pressure;  Cook for 8 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

4.  After that, add Monterey-Jack cheese and sour cream; seal the lid and let it stand for at least 5 minutes.

5.  Serve warm in individual bowls garnished with fresh parsley.

Beef Short Ribs with Cilantro Cream - (Makes 8 servings)

Ingredients:

1 tablespoon sesame oil

2 1/2 lbs. beef short ribs

1/2 teaspoon red pepper flakes, crushed

Sea salt & ground black pepper, to taste

Cilantro Cream Ingredients:

1 cup cream cheese, softened

1/3 cup sour cream

A pinch of celery salt

A pinch of paprika

1 teaspoon garlic powder

1 bunch fresh cilantro, chopped

1 tablespoon fresh lime juice

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the sesame oil.  Sear the ribs until nicely browned on all sides.

2.  Season the ribs with red pepper, salt, and black pepper.

3.   Secure the lid.  Choose "Manual" setting and High pressure;  Cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Meanwhile, mix all ingredients for the cilantro cream.  Place in the refrigerator until ready to serve.  Serve warm ribs with the chilled cilantro cream on the side.

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