Pressure Cooked Cheesy Broccoli and Potato Chowder with Sharp Cheddar Cheese
Oh my goodness. It sure is hot outside. Too hot you’d think for a bowl of soup or chowder. But, since I like to cook with what I have on hand, sometimes the weather doesn’t matter. It’s fun to try to come up with something new to cook using just what’s already here. When I went on my little “hunt” I had all the ingredients for a wonderful new “go to” recipe that we will enjoy over and over again. Introducing Quick Pressure Cooked Cheesy Broccoli and Potato Chowder!
This is possibly one of the easiest recipes I’ve ever made. All but one of the ingredients are literally thrown into the pressure cooker and cooked for 5 minutes, then blended before adding a large quantity of cheese. I used Extra Sharp Cheddar but you can use the cheese of your choice. I think Monterrey Jack or Gruyere would be excellent choices too. It does take longer than 5 minutes to cook it. You will need to factor in the prep time for chopping. And don’t forget your pot will take a few minutes to get to pressure before the actual cooking starts. All in all, it’s still a pretty quick and delicious meal to put on the table for your family!
This chowder would be great for lunch paired with a hearty sandwich or with a small salad for a light and easy nighttime meal. The recipe made one meal for my husband, my mother and myself with enough left over to freeze for later. If you have a large family, double the recipe so you can freeze some for the next time you are crunched for time.
Instant Pot Tip:
Did you know that if you freeze leftovers in a ziplock bag or food saver bag, you can easily cut the bag away and add the frozen food to your Instant Pot for a really quick defrost and heat up? It’s so easy, I do it all the time!
I really think you will enjoy this chowder no matter what the temperature is outside. Quick, easy, one pot recipes are always the best in my opinion!
See you soon!
Quick Pressure Cooked Cheesy Broccoli and Potato Chowder
- 3 large potatoes peeled and cubed
- 2-3 cups frozen or fresh broccoli
- 4 cups chicken broth or stock
- 1/2 cup chopped onion
- 1/2 cup green or red bell pepper chopped
- 1/2 cup chopped celery
- 2 teaspoons salt
- 1 teaspoon pepper
- 8-12 oz. sharp or extra sharp cheddar cheese
- 1 cup milk or water (optional to add at the end if you want a thinner chowder)
- Set the cheese to the side.
- All all other ingredients to your pressure cooker.
- Lock lid and cook on manual high pressure for 5-8 minutes.
- When the pressure has released, carefully open and using an immersion blender or potato masher, gently mix leaving some small chunks of potato and broccoli. If you want a smoother finish, blend until all lumps are totally gone.
- Next, add the cheese and stir.
- You will now need to heat the soup a bit more to incorporate the cheese and thicken it up a bit. If you are using an electric pressure cooker, you can turn on the saute function and heat it up that way until it's bubbly hot.
- If you'd like it a bit creamier or thinner, add the optional water or milk at this point.
- Serve with crusty bread for dipping or croutons on top.
Copyright MelClaire.com 2017
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Easy Cajun Red Beans and Rice Recipe-It’s a taste of Louisiana in every bite!
There’s just something about a big bowl of hot, spicy red beans and rice any day of the year! If you’ve never tried them, you are missing out. I want to help you experience this delectable dish by providing you with an easy to follow recipe. Easy Cajun Red Beans and Rice is simple to make, inexpensive and extremely versatile. You can prepare it stove top, in your slow cooker or in your Instant Pot/Pressure Cooker. The spices can be adjusted to your own tastes so if you don’t care for spicy, just add less. You have so many options with this recipe.
If you live in a high altitude, the beans will take much longer to cook than they do down south. Living in Colorado for a while proved quite a challenge for me when cooking dried beans. The beans never got soft enough! They were too firm and hard, even after cooking all day after pre-soaking and following directions to a “t”.
So take it from me and my first hand experience, if you live at a high altitude, plan to add some cooking time (quite a bit) to your recipe so that the beans will get nice and soft. I found a great blog post on ‘Simply Being Well’ and you can find it right here for more information on this subject.
I’m happy to say that a few years ago, we moved back to sea level and my days of hard red beans were over. 🙂
Alternative Cooking Methods
This recipe can be cooked on the stove top cooking low and slow over several hours. Using the Slowcooker? Brown everything up on the stovetop then transfer it to a Crockpot or Slow Cooker for 6-8 hours. Another option is to use a Pressure Cooker. Come to think of it, if I had my Instant Pot back in Colorado, I bet that my beans would have cooked beautifully. I haven’t cooked red beans in my Instant Pot yet, but I would start by sauteing the vegetables, then adding the beans and broth. The I would set it on the Automatic Bean Function or manual pressure for 20-30 minutes.
Disclaimer- I don’t have the exact timing for the Pressure Cooker. I personally would start with 20-30 minutes on high pressure and go from there. Just remember the pressure cooking is an option if you’re in a hurry!
I love to shower my bowl of Cajun Red Beans in Hot Pepper Sauce which finishes it off just perfectly. Serve red beans and rice with a nice salad and some hot garlic bread for a full and filing meal. Your family will love it!
Whatever method you decide to use, I hope you find them just as delicious as I do! I’d love to hear what you think about my recipe! Please leave a comment below – I love comments!!
- 1 pound dried Red Beans
- 1 large onion chopped
- 1 large bell pepper chopped
- 2 cloves chopped garlic
- 3 stalks celery chopped
- 2 tbsp. vegetable oil
- 1 pound Cajun or smoked sausage sliced
- 2 quarts water or chicken broth
- Salt, pepper and Cajun seasoning to taste (be careful using both salt and Cajun seasoning as it may become too salty)
- About 5 cups cooked rice
- Tabasco or other Hot sauce but Tabasco is the best!
- 1. Soak the red beans prior to use according to package directions. (Do not skip this step, or the beans will not soften.) After soaking, drain, pick through for rocks or other nonbean things and set aside.
- 2. In a large pot, heat vegetable oil over medium heat until sizzling. 3. Sauté onion, bell pepper, garlic, and celery until slightly brown. 4. Add in the sliced sausage and brown for 2-3 minutes
- 5. Remove from heat and let cool slightly.
- 6. Add the chicken broth, beans, and seasoning and bring to a boil on high heat. 7. Turn heat to a low simmer for at least 2 hours and up to 6 hours or until beans are tender. 8. Enjoy! Note: This can also be made in your slow cooker or Instant pot.
Copyright MelClaire.com 2017
Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!
Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!
We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar. The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.
Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!
I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.
If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.
Do you prefer to use an electric pressure cooker?
Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!
I hope you enjoy this really easy, satisfying bowl of chili!
Slow Cooker Beef And Bean Chili
- Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
- Add the chili powder, cumin, salt and pepper to the meat and mix well.
- Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
- Stir well and turn the slow cooker on for 4-6 hours.
- If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
Using the Instant Pot or other Pressure Cooker?
- Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
- Serve plain or over rice, pasta or corn chips.
- Top with your favorite optional toppings
Copyright MelClaire.com 2017
Welcome to the Slow & Pressure Cooker Link Party!
With Electric Pressure Cookers all the rage nowadays and Slow Cookers still going strong, we knew that there needed to be a place where only those types of recipes are shared.
The place needed to be special because, let’s face it these little kitchen appliances save us hours of time that can be better used taking care of and spending time with our families.
So we decided to host a biweekly Link Party dedicated only to Pressure Cookers and Slow Cookers. Sounds fun, right? We all need new ideas and recipes and you’re sure to find some here!
You can share as many Slow & Pressure Cooker recipes with us as you would like. No limits! The more the better. We will be pinning and sharing them through out the week. Don’t forget to share the love as well about the party!Have fun and enjoy!
Please remember to only share Slow & Pressure Cooker recipes, ideas and tips!
The Party Goes Live Wednesdays at 10 Am MST every other week. The link up will be open until Sundays at 10 Am MST.
Follow Your Hosts
It’s Buttery Delicious!
This Buttery Delicious Pressure Cooked Chicken dish is so good, you won’t believe you made it so quickly and easily. First things first, in case you were wondering, this IS NOT Butter Chicken. I have never cooked actual Butter Chicken but it’s on my list of recipes to try. If you are looking for an Instant Pot Butter Chicken Recipe, I have heard rave reviews about this one at Twosleevers.com!
This simple recipe uses butter instead of oil to brown the vegetable and chicken. The butter combined with the wine, develops into a really delicious gravy to serve over potatoes or rice.
A Simple and Inexpensive Meal
Using BOGO chicken thighs and legs, this dish was really inexpensive. Four servings for about $2.50 total. Total people! That’s .63 cents per serving! Now I know I got this chicken buy one get one, but even if I’d paid full price it would have been $1.25 per serving. And to be fair, that’s just the chicken I’m talking about and not all the other ingredients.
But if you add the cost of some rice and vegetables, butter and spices, it might add up to $10 for the whole meal. That’s on the high side, because you probably already have all the spices, butter and some rice in the pantry. Anyway you look at it, it’s an economical, yet really easy and delicious entree.
I hope you enjoy this recipe as much as we do! As always, please let me know if you have any questions or comments!!
Buttery Delicious Instant Pot Chicken
- 6 pieces of bone in, skin on chicken (I used leg and thighs)
- 1/2 stick butter
- 1 large clove garlic chopped fine
- 2 small onions chopped (about 1 cup)
- 1 stalk celery chopped
- 3 tablespoons flour
- Salt and pepper
- 1/2 cup red wine, sherry or chicken broth
- 1/2 water or chicken broth
- Generously (to taste) salt and pepper the chicken pieces.
- Sprinkle the flour over the chicken and toss until all sides are coated
- Turn the Instant Pot on Saute and let it heat up.
- Melt 1/2 stick of butter in the IP
- Add the garlic, onion and celery and saute until clear (about 2-3 minutes or until fragrant and soft.) Push vegetables to the side and add the chicken pieces to the IP.
- Brown the chicken on all sides.
- Remove the chicken from the pot and set aside.
- Add the wine or broth to the IP and mix well, scraping the bottom of the pan to get up all the tasty bits.
- Put the chicken and any vegetables you set aside back in the IP.
- Add 1/2 cup of water or chicken broth to the IP.
- Put the top on in locked position, close the steam valve and set the Instant Pot on the Poultry setting or manually set the pressure on normal, high at 25 minutes.
- Let the pressure release naturally for 15 minutes.
- Serve over rice or with mashed potatoes.
Copyright MelClaire.com 2017
The Value Of A Well Stocked Kitchen
Did you know if you have a well stocked pantry and freezer, you can throw together all kinds of great meals in no time at all? All it takes is a little imagination and some key ingredients. This Slow Cooker Vegetable Beef Soup is one of those recipes. I cook like this a lot. I try to keep certain items on hand so that I can be spontaneous with our meals on those days when I want something different than what I’ve planned.
Number one is to make sure your pantry is stocked well. It doesn’t have to cost a lot to stock the pantry if you add to it a little each time you shop. There are just a few really important items you should always have on hand. When you have those and a freezer stocked up with meat, you end up with a limitless supply of meals you can come up with on the fly.
Pantry Essentials (a short list)
A few of the items you need for your pantry are:
- Canned tomatoes-stewed, sauce, paste, Rotel
- Broth and/or stock: Chicken, Beef and Vegetable and Beef Consomme (Campbells)
- Canned vegetables (or frozen)
- Canned Campbells soups: Cream of chicken, mushroom, cheddar cheese or you can make your own. See this post by Lauren at Tastes Better From Scratch for a great recipe to make your own creamed soups. For a dry version of condensed soups, you can try DIY Homemade Cream Of Anything Soup by Melanie at Fresh Start Nutrition.
- Canned meat: Tuna, Salmon, Chicken
- Dried beans
- Flour, Sugar
Back To The Soup
This Slow Cooker Vegetable Beef Soup started with a frozen piece of Rib Roast that was left over from Christmas. Just a little note on this. You can use any type of beef from soup bones (super inexpensive), to stew meat, to leftover roast or steak. I save all left overs in the freezer, so I can pull them out anytime to make a stew or soup.
I sauteed the roast with a chopped onion, garlic and celery and then added some water. Next you’ll want to add some beef stock and a can of tomato sauce (or you could use stewed or diced tomatoes). Also included is a can of green beans, large chunks of potatoes and a bag of fresh frozen corn we had from last summer. Slow Cooked it for 6 hours in your favorite kitchen appliance. My favorite is the Instant Pot.
I did season it a bit at the end, as it needed some salt and pepper, but I think that should always be done last, because everyone has different tastes when it comes to seasoning.
I hope you will enjoy this inexpensive, healthy family meal!
Instant Pot Slow Cooker Vegetable Soup
- 1 tablespoon vegetable oil
- 1/2-1 pound of beef (this could be left over roast, steak or even fresh stew meat or soup bones)
- 1 onion, chopped
- 2 cloves garlic chopped
- 3 stalks chopped celery
- 1 14 ounce can tomato sauce (you can also use stewed or diced tomatoes if that's what you have)
- 3-4 peeled potatoes cut into large chunks
- 8-16 ounces frozen or fresh vegetables of your choice (carrots, green beans, squash, corn, lima beans, peas, broccoli, cauliflower-really whatever you want)
- 32 ounces Beef broth, beef consommé or stock or vegetable broth
- 32 ounces Water
- salt and pepper to taste
- Sauté the beef with the chopped onion, garlic and celery until the vegetables are soft and the meat is browned on all sides.
- Add the water, broth and a can of tomato sauce (or stewed or diced tomatoes) and the vegetables.
- Turn the Instant Pot to the Slow Cooker function and let it cook for 6-8 hours on low.
Copyright MelClaire.com 2017
The Amazing Instant Pot Stuffed Artichoke
I’m going to start this by telling you how special stuffed artichokes are to my family. My father was Sicilian and absolutely loved to cook. He was meticulous in the kitchen, using every gadget and device he could to create the meals he wanted. It came naturally to him since he grew up in the Restaurant and Grocery Business. Stuffed Artichokes were one of his specialties. In his honor, today I decided to try my hand at Instant Pot Stuffed Artichoke!
I didn’t use all of his techniques for this recipe. No cheese cloth or twine was used. I can just see him shaking his head at my lack of experience with such things. But guess what? The dressing stayed inside the artichoke just fine, no cheese cloth or twine required!
Fresh Artichokes Take Some Prep
But it’s totally worth it to get to eat that delicate, tender heart after your done inhaling all the delicious dressing off the leaves. To prepare Instant Pot Stuffed Artichokes you start out by cutting the bottom off so that it will sit flat in the pan. Next you trim all the leaves with scissors because you must get those prickly ends off. No one wants to get one of those in a bite. Ouch!
Once it’s all trimmed up, you’re going to want to spread the leaves out and run it under some fresh clean water to make sure it’s good and clean.
Is so easy and quick. You mix up bread crumbs, Parmesan and/or Romano cheese, some seasoning and olive oil to make it all nice and moist. You will then pack all that dressing down into the leaves making sure to get some dressing in all the leaves and in the middle of the artichoke.
Time for the Instant Pot!
Add 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot. Next, carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top. I start with 1/8 cup, but make sure to get the oil evenly drizzled on the entire artichoke. (That might take up to 1/4 cup.) Cover the pot and lock in place. Close the pressure valve (I forget to do that most of the time, so it’s worth a reminder) and put the Instant Pot on Manuel Pressure, High for 20 minutes.
Once it’s finished, let the pressure release naturally as this extra time in there with the water will only help to make the dressing moist and delicious.
Don’t have an Instant Pot or Pressure Cooker? Do it on the stove top!
You can cook these babies right on top of the stove by steaming them in a deep pot. Add a rack to the bottom of the large pot and then put about 2 inches of water at the bottom of the pot. Add the stuffed artichoke, drizzle the olive oil over the top and cover them. Simmer/steam them until you can easily pull the leaves out. I haven’t done it this way in a long time, so don’t have the exact times, but I would start checking them at 30-40 minutes and then every 10 minutes. You need to keep a close watch to make sure the water does not evaporate or boil out. If the water gets too low, add some more.
Tips: My father had the right idea with his cheese cloth and twine. It does work well especially if you are doing more than one artichoke at the same time. It will hold it all together nicely while it’s cooking and make it a little prettier when it’s done. It’s totally up to you. I personally don’t like to take any unnecessary steps or spend any extra money. But that’s just me.
If you’ve never eaten an artichoke, just know it takes a little practice. The best part is the heart. The dressing is pretty awesome too, don’t get me wrong. To get to the heart, you will pull all the leaves off and then remove the “hairy” looking stuff. After you scrape this stuff off the heart, you will be left with a succulent, soft and tasty delicacy you won’t soon forget! For tips on cleaning and eating artichokes you can check out “How to Cook and Eat an Artichoke” on Simply Recipes.
I hope you enjoy!
Pressure Cooked Stuffed Artichoke
- 1 artichoke
- 1 1/2 cups Italian Bread Crumbs
- 1/2 cup Parmesan Cheese
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp dried parsley
- 1/2 cup extra virgin olive oil for the dressing
- 1/8 - 1/4 cup extra virgin olive oil to drizzle on top
- 1 1/2 cups water
- Clean and prepare the artichokes by cutting off the ends of all the leaves and the stem from the bottom.
- Mix the bread crumbs, cheese, and seasonings together in a bowl.
- Add 1/2 cup extra virgin olive oil to the bread crumb mixture.
- Put 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot.
- Carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top.
- Cover the pot and lock in place.
- Close the pressure valve and put the Instant Pot on Manuel Pressure, high for 20 minutes.
- Once it's finished, let the pressure release naturally.
Stove Top Instructions
- Prepare the artichoke as above.
- Add the rack to the bottom of a large pot and add about 2 inches of water the bottom of the pot.
- Put the Stuffed Artichoke on the rack and then cover the pot
- Bring the water to a quick boil, then turn on low heat.
- Check the artichoke at about 30 minutes to see if you can pull a leaf out easily. If it doesn't come out very easily, it needs to cook a bit longer. Leave it on the stove and check it again every 5-10 minutes until it's done.
- Be very careful not to let the water evaporate out. Add water as needed to keep the level at least 1 inch deep.
Copyright MelClaire.com 2017
Experience Lasagna Like No Other With This Easy Recipe!
Do you ever have the desire to make a lasagna after work but feel like you don’t have time? Yes? Then, The Best Lasagna With Instant Pot Veal Sauce might just be the recipe you’ve been waiting for!!
In this wonderful day and age we live in, there is this magical little pot called an Instant Pot that makes the easiest, most delicious, lighting quick meals you can ever imagine! This Veal Sauce is made in about 40 minutes start to finish with a few minutes extra to let the pressure release.
Truth be told it can be made stove top, just let the sauce simmer for at least an hour to achieve the same level of flavor. So, if you don’t have an instant pot, don’t despair, just plan on a little extra cooking time. The really great news is that if you use no boil lasagna noodles you’ll layer it up in no time flat after the sauce is cooked.
The Recipe-How’s It’s Made
This recipe starts out with the usual extra virgin olive oil, onions and garlic browned with the ground veal. Add the spices and sauce ingredients next. Turn off the Instant Pot Saute function and start the Pressure Cooker. Use the “bean/chili” button and “more” pressure and let it cook for 30 minutes. Next layer it all up! Throw it in the oven and let it cook for 30-45 minutes.
**Quick Tip for an even easier home cooked meal after a long day. Cook the meat the day before and then layer it all together when you get home from work!
Although loaded with meat and cheese the texture is light and delicate. The Best Lasagna With Instant Pot Veal Sauce is that good!
I hope you enjoy!
Easy Lasagna Recipe With Instant Pot Veal Sauce
- Heat 1 tablespoon extra virgin olive oil in the Instant Pot on Saute
- Add the onions and garlic and saute until clear about 2-3 minutes.
- Add the ground veal and brown with the onions and garlic.
- Stir in 2 tablespoons tomato paste.
- Next stir in 1/2 cup wine and stir up all the brown bites deglazing the pan.
- Add the tomato sauce, diced tomatoes, bay leaves, parsley, basil, red pepper flakes and salt.
- Turn off the saute function on the Instant Pot and push the Bean/Chili button. Adjust the pot to medium pressure with 30 minutes cooking time. Cover and let it cook.
For the Lasagna:
- Add a little meat sauce to the bottom of the casserole dish, then layer with lasagna noodles.
- Next layer meat sauce, ricotta cheese, provolone cheese. Continue to layer ending with a layer of noodles with meat sauce covered with the mozzarella and parmesan cheeses.
- Cover with foil and bake at 350 degrees until hot and bubbly. Take the foil off in the last 5 minutes and let them cheese brown a little.
Copyright MelClaire.com 2017
This Is The Best Meatloaf!
Y’all I’m having so much fun with the new Instant Pot I got for Christmas. This mystical, magical kitchen appliance has me thinking up all kinds of new recipes and I can’t wait to try them out. So far, Instant Pot Pressure Cooked Meatloaf with Mushroom and Onion Gravy is my favorite! It’s full of so much mouthwatering flavor that you will be happy to eat it again for lunch the next day!
For the meatloaf, you will add the eggs, bread crumbs and seasonings and mix it up really well. Then drain a can of stewed tomatoes and add them to the meat. Using your hands crush the tomatoes into the meat until they are well incorporated. You can still see some of the tomatoes in the meatloaf and that’s fine. Set it aside and turn the Instant Pot on Sauté.
Next sauté the heck out of some onions and mushrooms getting them all nice and brown, then add a can of beef consommé. That’s the gravy, simple and delicious. And all cooked in one pot! WooHoo! I’m so amazed at this Instant Pot. Can you tell?
Next put the Meatloaf into the pot of gravy and set it at High Pressure, normal for 30 minutes. Cover it and let the Amazing Instant Pot do it’s thing!
Once it’s done, remove the meatloaf from the Instant Pot, and whisk 1 tbsp. flour into the gravy, stirring well until all the lumps are gone. The gravy is perfect over some creamy mashed potatoes!
This was by far the best meatloaf I’ve ever made and in fact the best one I’ve ever had period. My family agreed. It was wonderful the next day for leftovers. What’s better than a cold meatloaf sandwich?
I hope you enjoy my new recipe “Instant Pot Pressure Cooked Meatloaf with Mushroom and Onion Gravy!”
Instant Pot Pressure Cooked Meatloaf with Mushroon and Onion Gravy
Instructions for cooking if you don't have an Instant Pot yet.
Prepare the meatloaf per instructions and place it into a baking pan.
In a skillet on the stove top, saute the onions and mushrooms and then stir in the beef Consomme. Pour the gravy over the meatloaf, cover with foil and bake at 350-375 for 45 minutes to an hour or until cooked thoroughly. Cooking time will vary depending on your oven so check at 30 minutes and then 15 minute increments to see if it has cooked all the way through.
- 1 1/2 to 2 pounds lean ground beef
- 1 tsp each: salt, pepper, garlic powder, dried onion
- 2 tsp dried parsley
- 1 cup plain bread crumbs
- 2 eggs beaten
- 1 14 oz can stewed tomatoes drained
- 1 cup of fresh mushrooms
- 1 cup chopped onion
- 2 tbsp. vegetable oil
- 1 can Campbell's Beef Consommé
- 1 tbsp. flour to thicken gravy after the meatloaf is done
- In a large bowl, add the beaten eggs, bread crumbs, salt, pepper, garlic powder, dried onion and parsley and mix well.
- Add the ground meat to this mixture, mixing until well incorporated
- Pour the drained tomatoes to the meat mixture and using your hands, mix well crushing the tomatoes into the meat mixture.
- Set meatloaf aside.
- Turn the Instant Pot on sauté.
- Add 2 tbsp. vegetable oil to the pot and let it heat.
- Next add the onions and mushrooms and cook them until they are golden brown.
- Turn the Instant Pot off and stir in the Beef Consomme to the onions and garlic
- Next, put the meatloaf in the Instant Pot in the mushroom/onion gravy.
- Cover the Instant Pot, turning the valve to the Pressure Cook setting.
- Set the Pressure Cooker on "high pressure-normal" for 30 minutes.
- After cooking and the pressure has released, remove the meatloaf from the pot and set aside.
- Add 1 tbsp. of flour to the gravy in the pot, mixing well and quickly with a whisk until all the lumps are gone.
Copyright MelClaire.com 2017
One Instant Pot French Onion Rump Roast = 2 Days of Meals for 3 People
I normally cook my Rump Roast in the oven and while that’s still my favorite, but this Instant Pot French Onion Rump Roast is now a close second. (You can see The Rump Roast recipe here.)
You can use any size Roast for this recipe, just adjust your ingredients based on the size. I used a 3-4 pound roast which is what I usually use for our family of 3. This roast was enough for two full meals for all of us with leftovers for my husbands lunch.
The first thing that needs to be done is to caramelize the onions and brown the roast. Look at that beautiful browned roast! Can your regular crockpot do that? I don’t think so. This Instant Pot does it all! My favorite part of the Instant Pot is that you can Saute in the same pot you slow cook your meal. And browning the meat to a nice golden brown, seals in the flavors for a better tasting finished product!
Bonus: You only have to wash one pot. WooHoo!!!!!
Next you will add the wine to the pan and scape up the bits from the bottom. Next add the dry onion soup mix and water and turn on the slowcooker!
If you want to thicken your gravy a little bit, you can add 1 tablespoon of flour to the pan after the roast is done and whisk it really well until the lumps are gone. Whisk it good and fast or you will have lumps. You don’t want lumps do you? That’s probably the hardest part of the whole recipe.
The first day we had Instant Pot French Onion Rump Roast with mashed potatoes smothered in delicious onion gravy and green beans to balance out the meal.
The next day we ate the leftover roast and gravy on Sourdough Po-Boy Rolls. They were great! I heated them in the oven with sliced swiss cheese with gravy on the side for dipping.
My new Instant Pot has changed the way I cook and has really been a game changer for me as far as meal prep. If you don’t have an Instant Pot, I highly recommend you invest in one as soon as you can. You will not be disappointed.
This pot does it all.
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If you’d like to read a little more about the features of the Instant Pot, head on over to my friend Char’s blog, Pursue Your Project. She has a great post with a lot of information about the Instant Pot and all the features it includes. You can link to her post here.
Instant Pot French Onion Pot Roast
Instant Pot French Onion Pot Roast
- 3-4 pound Roast. (I use Rump or Bottom Round)
- 1 chopped or sliced onion
- 2 large cloves garlic sliced
- 1-2 tablespoons vegetable oil
- 1/3 cup red or white wine
- 1 package of Beefy Onion dry soup mix
- 1- 1.5 cups water
- Salt and Pepper to taste
- 1 tablespoon flour to whisk into gravy if you want it thickened
- Po-Boy or Hoagie Rolls for sandwiches (3-4)
- Sliced Swiss Cheese
- Leftover roast and gravy
- Season the roast lightly with salt and pepper.
- Press the Saute button on your Instant Pot and heat 1-2 tablespoons of oil.
- Add the onions and stir for about 3-5 minutes or until the onions are golden brown.
- Add the garlic to the onions and saute for about 1 more minute.
- Push the onions/garlic over to the side and add the roast to the pot, browning well on all sides.
- Once the roast is browned, add the wine to the pot and stir up all the browned bits at the bottom of the pan.
- Turn the saute function off and start the slowcooker by pushing the appropriate button on your pot.
- If you don't have an Instant Pot yet, you can brown the onions, garlic and roast on the stove top and then transfer it to your slow cooker.
- Sprinkle the dry onion soup mix over the roast, add the water and cover.
- Let it cook for 6-8 hours in the normal slow cooker mode.
- Note: You will want to cook this for 6-8 hours, but keep in mind the longer it cooks the more tender it will become. If you like it really tender, cook it for at least 8 hours. Also the timing will depend on the size of your roast.
- If you want to thicken your gravy, remove the roast from the pan and add 1 tablespoon of flour to the gravy and whisk it quickly until all the lumps are gone.
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