BEEF HEART IN THE INSTANT POT
Beef Heart cooks up easily in the Instant Pot and is a tender, mild-flavored organ meat that is rich in CoQ10, protein, B12, folate, and more.
Provided by Cara
Categories Meat
Time 1h20m
Number Of Ingredients 4
Steps:
- Peel and quarter optional onion, and place in the bottom of the Instant Pot.
- If not cut in half, cut beef heart in half and remove any hard bits (it may already be trimmed and there is nothing to do). Place in the Instant Pot on top of the onion if using, and sprinkle with sea salt. Pour water around the salted beef heart.
- Place the lid on the Instant Pot, and set to 'seal'. Cook on high pressure for 75 minutes on high pressure. Allow pressure to release naturally for at least 15 minutes.
- Slice thinly against the grain, salt as desired, and enjoy. The sliced pieces can be served as you would serve steak, topped with sauce like chili-lime mayo, salted, or even diced and added to stir fry or soup, or slice thinly and use as lunchmeat in sandwiches.
Nutrition Facts : ServingSize 5 ounces, Calories 169 kcal, Protein 26 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 342 mg
INSTANT POT - PRESSURE COOKER BEEF TIPS RECIPE
To be used with your instant pot or pressure cooker - Test Kitchen tips The next day, stir a little heavy cream or sour cream into leftover sauce and serve over pasta. We use the saute feature to brown the beef for added flavor.
Provided by donna k.
Categories Meat
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
Nutrition Facts : Calories 100.9, Fat 3.9, SaturatedFat 0.6, Sodium 786.4, Carbohydrate 10.8, Fiber 1.1, Sugar 2.7, Protein 2.8
INSTANT POT® BEEF TIPS
These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.
Provided by WCFranck
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
- Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 11.7 g, Cholesterol 93.3 mg, Fat 20.7 g, Fiber 1.1 g, Protein 43.6 g, SaturatedFat 7.7 g, Sodium 1584.4 mg, Sugar 2.4 g
INSTANT POT BEEF TIPS
True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all..
Provided by Sageca
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed.
- Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits.
- Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
- Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
INSTANT POT® BEEF AND NOODLES
On those nippy nights, this brings all the warmth home. Plan ahead, the frozen noodles need to thaw in the fridge overnight. This recipe is exclusively for those individuals who may find their only method of cooking is with an Instant Pot®.
Provided by thedailygourmet
Categories Beef Stroganoff
Time 9h5m
Yield 5
Number Of Ingredients 14
Steps:
- Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
- While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
- When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
- Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
- Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 682.5 calories, Carbohydrate 76.2 g, Cholesterol 142.2 mg, Fat 27.5 g, Fiber 4.3 g, Protein 32.1 g, SaturatedFat 10.2 g, Sodium 1082.9 mg
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