Tag: one pot meal

Recipes and Cooking

Beef Stroganoff Instant Pot

Brandi C

Beef Stroganoff Instant Pot

Beef Stroganoff Instant Pot is not something I make often.  I don’t make it often because I do not think about it.  Pasta is my favorite thing, but it is not Big Daddy’s.  Sad, I know.  However, I have found something that involves pasta that he LOVED.

The roast was done in the crockpot.  When I do a roast, I make 2 and put potatoes in both.  I do this because A) we are a large family, B) my children believe they are starving 98% of the time C) I use the leftover roast to make soups or some Chinese food.  This day was no different.

Roast

1 roast

Seasoning Recipe Mix

Worcestershire Sauce

Onion

2 c. water

Put in the crockpot with potatoes and cook on high for 10-12 hrs.  I say this because I always put my roast in the crockpot frozen.  Always.  I reckon if it is thawed, it would need to be in there for 5-6 hrs.

Once I realized that we were not going to eat it (they ate the other one), I just dumped it all in a bowl with a lid and waited until I could figure out what I wanted to cook.  My ah-ha moment was pretty epic, only because Big Daddy loved it!

Beef Stroganoff

I separated all the potatoes from the roast/juice.  The roast was cut up into bite-sized pieces.  That and all the liquid were poured into my instant pot.  Also added was minced garlic and one whole onion, chopped.

Beef bouillon granules were added (I’d say about 4 teaspoons), more seasoning, Thyme, 2 T flour, mushrooms (canned or fresh), 2 T butter, and about 2 c water.  I sauteed this down and then added another cup of water.  The Instant Pot lid was placed and sealed.  I set it on manual for 10 minutes (the meat was already done).

While that was doing its thing, I put my egg noodles in a pot of boiling, seasoned water.  I do not do egg noodles in the IP because they turn into mush after one minute of being in there.  Once they were done, I drained them.

In the meantime, I’m quickly releasing the IP and adding 2 heaping tablespoons of sour cream and some parsley.  Once that was all mixed in and melted, I added my noodles.

It is ready to serve!

You can use the recipe’s ground beef, steak tips, beef stew, or deer meat.

Recipes and Cooking

Chicken and Rice Soup (Instant Pot)

Brandi C

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy clean-up! This is an all-in-one soup that I cook all year round.

Chicken and Rice Soup (Instant Pot)

1 carton of gluten-free chicken broth

Minced onions

2 cans of chicken, drained

Seasoning

Oregano

Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

Instructions

Place all ingredients except the sour cream, milk, and cheddar cheese in an instant pot. Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it before, it can lead to explosions (experience) and curdling (experience).

Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese. Add all dairy ingredients, including cream, 1/2 and 1/2, sour cream, cream cheese, cheese, etc.

Turn on soup mode and let run until done. My rice was not entirely done enough, so I stirred it up well and put it on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar. Stir until it is all melded well.

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Recipes and Cooking

Pork Chop Hashbrown Casserole

Brandi C

Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole. We do not buy chops often unless they are on sale. So, luckily these were, so I shuffled through what I had on hand. From there, I add what I have and see what I come up with for this recipe. I’ve come up with the Pork Chop Hashbrown Casserole for this recipe. Add that to the fact that I love one-pot meals, and this was the outcome.

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom

Seasoning

8 oz. sour cream

Cheddar

1 bag hashbrown (I shredded up 8 potatoes because that is what I had).

You can add sauteed peppers, onions, mushrooms, and zucchini.

How You Go About Making It

Preheat the oven to 350. Grease a 13×9 pan.

In a large bowl, place hashbrowns, sour cream, cream of mushroom soup, and seasoning. This is also where you could stir in your sauteed vegetables if you choose to add them in. Stir this all together. Remember, start seasoning small. If you do too much, you can’t take it back out. If you add too little, you can always throw a dash back into the dish if you need to! Stir this all together well and place it in the greased 13×9 dish.

Once it is in the dish, spread the cheddar cheese on top. Next, work on your 8 chops. What I do for them is use a meat tenderizer on them to help loosen up the meat. Season it on both sides. When that is done, lay the chops over the hashbrown/veggie/cheese mixture.

Cover and bake for 45 minutes. Once that time is up, get the foil off and then bake again until the cheese is nice and gooey. Please be sure to check the temp of the meat. No one wants to eat undercooked pork!

Tidbits

Enjoy :). You can use bone-in chops or boneless chops. You might notice in my recipes that I do not have exact measurements, as you will see above, “seasoning” with no XXX teaspoons. I don’t do this to irritate people. Honestly, I don’t measure things.

As a rule of thumb, the season is on the lighter side. You can always add more, but you can’t take the salt/pepper/garlic out of something. I have cooked for so long that I only use exact measurements when I bake. That is a “have to” type thing.