Instant Pot Saucy Beef and Mushrooms

It’s another instant pot recipe to add to your arsenal. Honestly, this is one you can make in your batch cooking marathon or just for a great Sunday family supper night. This hearty bowl of comfort filled with savory mushrooms and tender beef is a hit for the whole family. You can serve over noodles, rice, or even mashed potatoes. It’s pretty dan tasty just as it is!

Ingredients:

• 3+ pound Chuck/Arm Roast

• 4 cups Bella Mushrooms, cleaned and quartered

• 2 tbsp Avocado Oil

• 1/4 cup Tamari (GF) or Soy

• 2 tbsp Worcestershire

• 1 large yellow Onion, halved and sliced

• 6 garlic cloves, minced

• 1 tbsp flour(I use rice)

• 1 cup Heavy Cream OR Coconut Cream

• 2 tsp Beef Boullin

• 1 1/2 cup water

• 1 tsp Salt & Pepper

Putting Together

STEP ONE: Cutting the roast into 2-3 inch chunks. This does not need to be perfect, just avoid bit size pieces. Pat the beef dry if moist. Heavily salt and pepper beef on both sides.

STEP TWO: Set Instant Pot on saute, add oil. It will heat quickly. Then you will begin to sear the meat on all sides. You will need to do it in batches.

STEP THREE: Once all meat is seared add the onions, garlic, soy, Worcestershire to the pot and stir. Be sure to get all the bits off the bottom of the pan. Add the 2 tsp beef boullion and 1 1/2 water. Mix, then add back in the beef. Set on high pressure for 60 minutes. Quick Release after 60 minutes

STEP FOUR: Remove lid and add the mushrooms. Replace the lid and set for an additional 20 minutes. Once Done quick release again.

STEP FIVE: Sprinkle the flour on the mixture and combine. Set the IP on the sautee till it thickens a bit.

LAST STEP: Add the cream and stir consistently to prevent burning. Keep a watch on the temperature to not curled the cream. This step should only take around 5 minutes. Serve on noodles, potatoes, or just myself its self.

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Coconut Curry Cauliflower Soup

Oh, the beauty of curried anything!! The yellow from the turmeric is so bright and vibrant! For many years I have stayed away from that scary thing Curry. Not something I grew up eating at all, so like many I shy away from things I am unfamiliar with. As I have gained more confidence in the kitchen I decided to give this cuisine a try, Usually, I follow a curry recipe to the tee, but this time I just went with it and here is what I got!  A big ole bowl of creamy goodness. One to the steps!

Time to build the soup with a few basic ingredients that you will likely have in your pantry! We will be combining these first ingredients to roast for the base of the soup. Roasting the cauliflower gives it a unique flavor and add that bacon and bam! I love the garlic and I highly recommend fresh as often as possible. The jars of chopped garlic will work, but the flavor is just not quite the same.

I put the bacon, onions, garlic, and cauliflower together and coat with avocado oil, salt, and pepper. Toss together and lay out flat on a baking sheet. I personally love my stoneware from Pampered Chef. You will know it is ready when you have the golden look and a coloring has a little char on the edges. Once this is done then you will be adding all of this to a dutch oven pot

Now my favorite part! The building of the broth!