0 Instant Pot Sirloin Steak Tips with Caramelized Onions & Mushrooms

Instant Pot Sirloin Steak Tips with Caramelized Onions & Mushrooms

1.5 lbs thinly sliced sirloin steak tips (like for carne asada or carne piccata. I get it pre-sliced/packaged at Trader Joe's & Aldi.)
1 large thinly sliced yellow onion
8 oz sliced baby portobello mushrooms
1/2 cup water
1/8 cup Worcestershire sauce
1 tsp Better Than Bouillon Beef paste
Butter
Vegetable oil
Salt/pepper

Sautée onions in butter in the Instant Pot with some salt and pepper. Let them start getting brown and caramelized, then transfer to holding dish. Do the same with the mushrooms next and transfer to the holding dish with onions (get all the liquid in there.)

Brown steak next with oil, salt and pepper. When browned, add back the onions and peppers, and pour Worcestershire sauce, water, and beef bouillon paste on top. Make sure the bouillon is stirred and dissolved.

Set IP to Meat setting and cook for 7 minutes. Use quick release and stir. Serve up on baguettes with sliced cheese of your choice.

It should turn out with a nice quantity of flavorful jus for soaking/dipping bread in. I had mine with baby Swiss cheese.

You don't HAVE to make this in the IP, but it makes the onions melt in your mouth and the steak unbelievably tender.

0 Instant Pot Chicken Cordon Bleu Casserole

I had pre-cooked chicken (leftover from the other night's Chicken Marsala, actually) so I only cooked it for 7 minutes instead of 25. The pasta was PERFECTLY cooked. Also used 1/2 the amount of Swiss after reading some reviews. This would also be really good with the addition of frozen peas, and sauteed pancetta instead of ham. YUM!

I pre-sprayed the inner pot with cooking spray to help any pasta sticking issues. No problem.

http://www.adventuresofanurse.com/2016/09/30/instant-pot-chicken-cordon-blue-casserole/

Ingredients:

16 oz Rotini pasta (I used farfalle)
1 pound boneless skinless chicken breast
1 pound Cubed Ham
16 oz Swiss cheese
8 oz Gouda cheese
8 oz heavy cream
2 cups chicken broth
1 tbs spicy mustard
2 tbs butter
1 cup panko bread crumbs

Directions:

Pour uncooked pasta into your instant pot cover with 2 cups chicken broth. Place thin chicken strips and ham on top. Place on Manual High Pressure for 25 minutes. Or use your poultry button. Do a quick release Stir and pour heavy cream, mustard and both of the cheeses into the pan. Stir until creamy and smooth. In a small pan melt butter and add panko bread crumbs stir until all are toasty and golden brown about 2-3 minutes. Sprinkle on top of cordon blue. Enjoy!

0 Instant Pot Chicken Marsala

This recipe was delicious! I'm using my Instant Pot more and more these days, especially since I got the new 8qt size. Followed the recipe exactly, except next time I'll use more onion.

http://relish.com/recipes/chicken-pressure-cooker-recipe/

Ingredients:

4 8-ounce boneless, skinless chicken breasts
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1 cup sliced yellow onion (1 medium onion)
1 sprig fresh thyme, plus 2 teaspoons fresh thyme leaves
12 ounces mushrooms such as shiitake or button, wiped clean, stemmed and sliced
2 teaspoons minced garlic (2 to 3 cloves)
3 tablespoons all-purpose flour
3/4 cup Marsala
1 1/2 cups homemade chicken stock or packaged low-sodium chicken broth
Cooked penne pasta or other pasta for serving

Instructions:

Season the chicken all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
Set a 6-quart pressure cooker to the “browning” program and add 1 tablespoon of the butter. When the butter has melted, brown the chicken, in batches, on one side for 5 minutes. Remove the chicken and set aside.

 Add the remaining 3 tablespoons butter to the pressure cooker. When it has melted, add the onion and thyme sprig, and cook until the onion is soft, about 3 minutes. Then add the mushrooms and cook for 5 minutes, until browned. Stir in the garlic, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Stir in the flour and continue to cook, stirring as needed, for 2 minutes. Add the Marsala, simmer for 3 minutes, and then add the chicken stock. Return the chicken breasts to the pressure cooker, browned side up. Close and lock the lid, and set to “low pressure” for 2 minutes.
Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions.

Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Transfer the chicken to a serving platter. Discard the thyme sprig. Set the pressure cooker to the “simmer” program and reduce the sauce until the desired consistency is reached, about 3 minutes. Stir in the thyme leaves. Serve the Chicken Marsala over the pasta.