Lock the lid and go!

Quick, hearty meals made easy in the multicooker

Instant Pot® Best Beef Stew Ingredients

• 1 tablespoon butter

• 1 pound beef chuck, cut into 1-inch cubes

• 4 Yukon Gold potatoes, cubed

• 1 ½ cups mushrooms, halved

• 1 onion, cut into 6 wedges

• 2 carrots, cut into 1/2-inch thick slices

• 2 cloves garlic, minced

• 3 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato paste

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon dried rosemary

Directions

1. Gather all ingredients.

2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

3. Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.

4. Close and lock the lid. Select Meat/Stew function, according to the manufacturer’s instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure using the natural-release method, according to the manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.

Instant Pot® Pork Chops and Gravy Ingredients

• 1 tablespoon avocado oil, or more as needed

• 5 bone-in pork chops, trimmed of fat

• ¼ teaspoon ground black pepper

• 1 large clove garlic, finely chopped

• ¼ cup dry white wine

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 ¼ cups water

• ¼ cup water

• 2 tablespoons all-purpose flour

• 1 teaspoon low-sodium soy sauce

Directions

1. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.

2. Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.

3. Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.

4. Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Remove chops from the pot.

6. Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.

Cook’s Notes:

Substitute thick boneless pork chops for the bone-in chops, if desired.

The gravy will not be thick; use more slurry if that’s the consistency that you’re looking for.

Best Instant Pot® Chicken Tortilla Soup Ingredients

• 2 zucchini, chopped, or to taste

• 4 shallots, chopped

• 2 poblano peppers, seeded and chopped, or more to taste

• 2 carrots, peeled and diced

• 2 teaspoons ground cumin

• 1 teaspoon kosher salt

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• ¼ teaspoon cayenne pepper

• 1 tablespoon grapeseed oil

• 1 (14.5 ounce) can fire-roasted diced tomatoes

• 4 large bone-in, skin-on chicken thighs

• 6 cups chicken stock

• 2 bay leaves, or more to taste

• 1 (15 ounce) can black beans, drained and rinsed

• 1 lime, juiced

Directions

1. Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.

2. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bitesized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

Tips

You can use an onion in place of the shallots.

You can use olive or avocado oil in place of the grapeseed oil. If using frozen chicken thighs, set cook time to 20 minutes.