unitedhands777 - Homemaker Geek

Sous Vide Rib Eye Steak IP

I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.

If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.

The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.

Notice my napkin holder holding the steak down under the water and the edge of the baggie up and out of the water.

2-1 1/2” well marbled Rib eye Steaks room temp.
Montreal Steak Seasoning.
Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button.
2 baggies.
1 large gallon sized baggie or Sous Vide bag

FOR SEARING:
1 clove crushed Garlic.
1 sprig Rosemary or 1/2 tsp dry pieces

FOR COMPOUND BUTTER…. (In the picture with the scallops)
2 Tbsp Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.

Here’s the link to the Onion, Mushroom sauce.
Onion and Mushrooms with Red Wine Reduction Sauce

Here is the link on how to do the Scallops.
Scallops…Flash Pan Seared.

Here is the link for the Ravioli
Ravioli…4 Cheese in Mushroom and Cream sauce

Weight. I used a chrome napkin holder. It works perfectly. See pics.
Season the steaks nicely on both sides.

Fill a large Pot or tub with hot tap water. ….No higher than 133°.
I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator.
Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.

Season each steak with Montreal Steak Seasoning
Put each Steak in a baggie and Squeeze the air out and seal it closed
Using the displacement method below unless you have a vacuum sealer or hand pump and bags.
If you have a vacuum sealer, you may want to use that instead.
You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,

If you have your own method then skip this step:
The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well.
Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes.
Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out .
When your water reaches 130° immerse the Steaks and napkin holder down into the pot.

Let your Steaks bathe for between 1-4 hrs.

When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day?
To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this.
Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare.
Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.

Too full to eat it all but look at the evenness of how Sous Vide cooks. I have not had a better Steak in the Best steak houses in Seattle, or even San Diego!

Onion and Mushrooms with Red Wine Reduction Sauce

To be served on Steak or Chicken

1/2 lg sweet onion sliced thin

1/2 pkg of sliced Crimini mushrooms

1/2 c red wine

1/2 c water

2 tsp corn starch

4 Tbsp Butter

1/8 tsp salt and pepper to taste

Heat up a 10-12 inch frying pan, put the butter in and sizzle until slightly brown, add the onions and sauté for a few minutes. Add the mushrooms and continue until the onions are well caramelized, sprinkle the cornstarch on top and stir in and immediately add the wine and water, stir well, add more water if necessary. Add the salt and pepper. Taste.
Serve on Steak .

Creamed Spinach IP

Creamed Spinach IP
1-8 oz pkg baby Spinach

2 Tbsp Butter

2 tsp Costco Better than Bullion Chicken

2 Tbsp flour

1 cup Whipping Cream split 1/2 for the bottom and 1/2 for the top.

1/8 tsp Pepper

Pinch of Red Pepper Flakes

I used the Mini
Pour 1/2 c cream in the bottom of the pot
Put all the Spinach in the pot
Sprinkle Pepper on the Spinach, and add the Butter and other 1/2 c Cream, the Better than Bullion and then sprinkle the flour on the top.

Lid on, Vent to Sealing, Set Manual for 3 min, and then QR. Stir well.
Turn pot off and then to Sauté, and reduce the liquid a bit until it coats the back of a spatula.

Salt to taste.

It looks like this when you open it. Stir well.

This is what it looks like stirred. Sauté to reduce.

Oatmeal, Steel Cut and Rolled..IP PIP Pot in pot

This method can be used for Grits, Cream of wheat, etc…any Porridge. My Grandson thinks that Gramma makes the best Oatmeal EVER, but I often cut up an Apple into it or other things before it cooks.
Also for my Cream of Wheat Recipe, click here. Cream of Wheat IP PIP.
And for my Grits Recipe, Click here. Grits Plain and simple IP PIP Fast.
It’s important to note that Oatmeal is famous for foaming up, so before opening the Pot if the Pin is not down, then CR ( Controlled Release…tap tap tap) the Pressure out.

FOR STEEL CUT OATS.. PIP
Serves 2-3
For this Oatmeal, using the Porridge button allows for presoak time before the actual cook begins.

1 cup water in the inner pot. Put the Trivet in the bottom.
Using a flatter bottom Stainless steel bowl 3”x 7”. The rounder the bottom of bowl, the more oats will gather and not cook evenly.

Add to it:

1/2 c Steel Cut Oats.
1 1/4 to 1 1/2 c Water.
1/4 tsp Salt
2 Tbsp Brown Sugar.
1 Tbsp Butter
1 tsp Vanilla

Stir it in.
Optional:
Apples, Blueberries, Cinnamon, Craisins, Nuts, coconut, dried Fruits of choice … Peaches and Cream (Apples or Peaches will thin it down some ).
You can cook other fresh Fruits in with the Oatmeal or add them fresh after as well.

Put the lid on. Set the Vent to Sealing
Press Porridge (20). Or manual/Pressure Cook(20)
When it beeps, let it NPR for 5 min. [Or you can full pressure cook for 10 min with 10 min NPR. Its all still cook time. 7-10 to come to pressure plus the cook time and add the NPR time. In either case it is about 25-30 min total cook time. A little more for porridge setting because porridge has a soak time before it starts to cook]
Stir well, the oats will be harder/chewier on the bottom of the bowl.
Serve with cream, more brown sugar and butter.

FOR ROLLED OATS: PIP. A little thicker. Serves 2
Use a stainless steel Bowl and add:
1 c Rolled Oats.
1 1/2- 1 3/4 c Water.
a few shakes of Salt.
1 Tbsp Butter.
2 Tbsp brown Sugar
1 tsp Vanilla.
A few shakes Cinnamon or 1/3 of a Stick (be sure to remove it before serving).

* For Creamy Oatmeal, substitute 1 c Half and Half and 1 c Water in stead of all Water. This may not be as thick, so if you want it thicker, then adjust the amount of liquids. As You can see in the pics at the bottom, it thickens the longer it sets.
Do not use Milk in the IP, it will curdle.

DIRECTIONS:
Use a Stainless Steel Mixing Bowl with a flatter bottom, a Loaf Pan would work as well.
Put the Trivet (long handled if you have one) down into the bottom of the Stainless Liner Pot.
Pour recommended water into the Pot.
Add Oats, Water, Salt, and all of your fixings into the mixing Bowl.
Lower the Bowl onto the Trivet.

Put the Lid on and set the vent to Sealing, push Manual/Pressure cook and set for 2 minutes. NPR for 10 min. CR (Controlled Release) remaining pressure.
* IMPORTANT… Be careful with Half and Half in the Oatmeal, it may spit.

Will thicken more as it sets. Add more water if necessary.

TO make Rolled Oats directly in the Pot:
Add the Oats and the rest of the Ingredients in the Pot, and put the Lid on, and turn the vent to Sealing. Set manual for 4 min. Then CR, (controlled release.. tap tap tap the vent open and closed) to be sure it won’t spit.

Serve with Cream, Butter and Brown Sugar.
Add Your favorite Fruit for variations.

This is my thinner and Creamy version. 1 c Half and half and 1 c Water with my 1 c Oats along with the Salt,Butter, B Sugar, Cinnamon and Vanilla.

The next 2 pics below is an even thinner and more creamy batch. Cook for 3-4 min Controlled releasee/Pulse release. Or ..Cook for 20 min with 4-5 min NPR, for it to be thicker upon opening.

This batch is after cooking 3 min 5 npr, and then setting for 1/2 hr after done and stirred . Some folks won’t like it. At first it is very thin. Using Bobs Red mill old fashion rolled oats…for these which are thicker and more absorbing Oats. Cook for 20 min, with 4-5 min NPR for a bit thicker. When I make small batches using 1/4 c oats….I can drink it! Love the warm, soothing creamy texture.

See next pic for what it looks like freshly done and opened after briefly stirring . Like I said. It is thin but very creamy. I use. ….. 1 1/2 c rolled oats 1/4-1/2 tsp salt, 2 c water, 1 c half & half, 2 Tbsp Brown Sugar, 2 Tbsp butter, 1/2 tsp Vanilla and after it was done, Controlled release…tap tap tap and then QR when you know it wont spit.

Tapioca Pudding….old fashion & fluffy. Includes an IP version

This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit.
You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.

Note : The hot Pudding pasteurizes the Egg Whites.

3 Egg Whites.
3 Egg Yolks
1/2 c granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend)
1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.)
4 cups Whole Milk (sometimes I put some evaporated milk in with it).
1/4 tsp Salt.
2 tsp Real Vanilla.

Separate Egg Yolks from Whites and reserve the Whites in medium Bowl.
Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.

Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.

Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.

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For the Instant Pot Version

This has been modified.
2 Eggs separated
1/4 c Sugar or Monkfruit/Erythritol Blend.
1/4 c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight ).
1 1/2 c Heavy Cream.
1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done)
1/8 tsp Salt.
1 tsp Real Vanilla

Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked.
Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling.
QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in.
The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites.
Serve into individual bowls or refrigerate in the Bowl.

I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream.

It happens this fast! 2-3 min. Use room temp egg whites.

Pour a little of the hot pudding over the Whites.

Finish folding the rest of the Pudding into the whites, leaving some tufts of whites.

Cube Steak or Swiss steak IP

For those of you that are Cream of Mushroom Soup Gravy lovers. (Except there is not one drop of Campbell’s in there it’s all homemade .) here is the Link to my Mushroom Cream Sauce if you want a different way to make it. it can replace a can of Cream of Mushroom soup in Recipes..Mushroom Cream Sauce

CUBE STEAK Instant Pot:

4 cube steaks

1 Tbsp rounded Johnnies Seasoning or /slap ya mama/tony Cachers, or combo of all

1/2 tsp Mrs dash

*1 Serrano sliced with seeds (if desired)

1 1/2 c thinly sliced Sweet Onion separated into 1/2 (half to mix with the Mushrooms and then into the Roux)

8 Oz pkg Sliced Crimini Mushrooms, split in half (add half of these to half of the onions, and then into the Roux)

1 Large Clove Garlic, minced

1 c water Divided. 3/4 c for the pot and 1/4 c to deglaze the fry pan.

1 c cream

1/2 c flour 1 tbsp corn starch (In a gallon baggie Mix well)

1/3 c vegetable oil (I like to include 1 Tbsp Pecan or Pistachio oil to this)

For the ROUX: Make Separately and add to 1/2 of the Onions and 1/2 of the Mushrooms.

1/4 c Flour

1/4 c Butter

1/4 c Sour Cream

1 Tbsp Costco’s Better than Bullion Chicken

ROUX:
Make the Roux from the 1/4 c each of flour and butter, melt butter and flour in a Frying Pan or Griddle until bubbly and light tan. Mix the sour cream and Better than Bullion with it, blending well, then add that with 1/2 of the onions and Mushrooms so that it won’t glop up. Set aside, and wipe out the pan. Use it for frying the cube steaks.

Season both sides of the Steaks with Johnnies Seasoning Salt or equivalent and Mrs Dash Onion and Herb.

Dredge all 4 in flour and corn starch mix. This helps the flour stick better to the meat. (TIP: you can use this same season and flour method for your pot roast and stews to make the gravy at the same time as the meat cooks in the pot. )

Back to the Frying Pan or Griddle, on Medium High, pour in the Oil and when the oil shimmers well, add the Steak and let them brown. ( they should sizzle, not splatter). Let them brown for about 5 minutes on med-med hi. Don’t try to move them before they are ready or the crust may fall off. Flip steaks, repeat…again…not smoking.

While the Steaks brown, Add the 3/4 c water to the IP bottom of the pot. Dump in 1/2 of the Onion, Pepper, Garlic, and top with 1/2 of the Mushrooms. Do not stir.
After the Meat browns on both sides, transfer it to the top of the Mushrooms in the IP. They should be at least golden brown and a tad darker. (This adds the flavor).

Pour all of the Cream top of the top layer of Steaks.

Add the remaining 1/4 c water to the hot griddle or fry pan to deglaze, pour that juice on top of the meat.
Lid on.
Vent to sealing
Manual 10 min
Full NPR for 25-30 min… even if pin falls. In this case it fell at 15. It is still cooking.

This is what it looks like when you open the lid. Remove steaks and some of the mushrooms and onion, and use an immersion blender to blend up the gravy. Leave some chunks . Return the mushrooms and onion. Return the steaks to the gravy.

Note On this batch, I added seasoned green beans in a lotus steamer on top of the meat, so they will be nice and soft like canned. Add potatoes as well if you like . This is similar to using a can of Cream of mushroom soup but you just made your own. (Mush Soup is just Cream, Shrooms, Onion, Chicken Broth, thickener and butter.)https://www.facebook.com/1006895577/posts/10217571798379267/

Grits Plain and simple IP PIP Fast

For using 5 min fast Grits. But for the regular Stone ground type, scroll to the Bottom☺️

Quick Grits are par boiled so they cook faster than regular.
Bobs Red Mill carries the regular kind. Found in local grocery stores if you want them. Palmetto farms also sells good stone ground white Grits.

This Recipe is for Quick Grits as seen in the pic above. For the Regular STONE GROUND GRITS, below, cook for 20 min plus 5 min NPR. Add more hot water after. Leave KEEP WARM ON.

Also for my Cream of Wheat recipe click here. Cream of Wheat IP PIP.
And for My Oatmeal Recipe, click here. Oatmeal, Steel Cut and Rolled..IP PIP Pot in pot.
I also have a recipe for Shrimp and Grits here. Shrimp and Grits IP and PIP.

Even though the directions on the pkg say done in 5 min they are not good. Cooking them in the IP brings that depth of long cooking without the wait.

Add your favorite toppings weather it’s savory or sweet. Add Cheese and Garlic for perfect Cheesy Grits, top with bacon scallions if you like.

FOR PLAIN “QUICK” GRITS. pictured Below
Use a Stainless mixing Bowl.
3/4 c Grits.
1/4 tsp Salt (if desired)
2 1/2 c Water. (You will probably need more after they are done but wait and see)
Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP.
Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR).
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This Recipe is for slightly Savory, but if you want PLAIN for breakfast Cereal..(As shown in pic).. just Salt the Water and don’t add the Savory Ingredients .Use a Stainless Steel mixing Bowl and Add:

3/4 c Grits.
2 1/2 c Water ( You will need more after they are done but wait to see)
1 tbsp Better than Bullion Chicken . you can add more after.
OR 2 1/2 c Chicken Broth.
1/2 tsp Johnnies Seasoning or to add some heat use Slap ya Mama.

Lower the bowl of Grits onto the Lotus Steamer or the Trivet in the IP.

Lid on, vent to Sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for a couple of min. Then QR)

For the regular Stone Ground Grits…ADD 3 c Water to 3/4 c Grits and do the same except set Porridge and let it go for the 20 min , then do 5 min NPR. And QR the rest out. Whisk and then add more HOT water to the Grits as needed. I usually add another Half a cup. Leave Keep Warm ON.

Sloppy Joes IP or Stove top

This was Served on toasted English muffins

This makes enough for at least 8 slices of bread.
Make it in the Instant Pot or Stove top. Add your own twist, or omit what you don’t want. This recipe is pretty basic so make it your own?.
Serve it up your way, Open faced or in a bun, on English muffins, or Toast, or change it up a bit and Serve over Roasted Eggplant Slices.

You will also notice that you don’t need a whole c water

1/2 lb Hamburger
1/2 lb Sausage

3 cloves garlic Garlic Minced

1 lg finely chopped Onion (About 1 – 1 1/2 cups)

1 Aneheim or green pepper chopped finely

1-2 Tbsp Chili powder (I start with 1 and after it’s cooked I add more)

1 1/2 tsp Italian season

1/4- 1/2 tsp Salt

1/4- 1/2 tsp Pepper

3/4 of a Small can Tomato paste

1/4 c Catsup

2 Tbsp Worchestireshire

1/2 c Beef Broth (Better than Bullion Beef works well for this)

1 can drained and sliced Black Olives

1 c grated Cheese For the tops. Slices will work too.

2 Bay leaf if desired

Brown (not gray) Meat, set aside. I did the meat browning this time in the frying pan but do it in the IP as well . When I brown it in the IP I use the liquid to deglaze the bottom and push the wet meat and liquid around to scrape the bottom clean.

Drain most of the fat but leave a couple of Tbsp. Add seasonings. Toss in onion and garlic and sauté for a minute just to take the bite off. (Not really necessary unless doing it all in the IP, but if your browning the beef in the IP then the onions will deglaze the pot a bit before adding the liquid)
Add green pepper, 1/2 c beef broth, Onion, Salt, Pepper, and Garlic on the bottom, then …Browned meat, Catsup, Tomato paste.

Set Manual 4 min, and then QR when it beeps. adjust spices to taste.
Add 1 can of drained and sliced Olives, and stir. Serve on open face on TOASTED and buttered buns..and then top with Cheese, Brown under the broiler. Works well for leftover Sauce too.

I brought the spaghetti sauce out and forgot that I don’t put it in so I X’d it out of the pic.

Layer this….Meat and Tomato paste. Do not stir.

This is Oven roasted Egg plant. Peel, slice Drizzle with EVOO bake at 425° for 10 min.

Stuffed Peppers IP 3 fillings

Do you like your peppers soft or a bit crunchy? 8, 10, or 12 min? 12 being super soft. My favorite is usually 8 with 2 min NPR. Cheese or no Cheese? Your choice. I have pics of all for you and have several recipes… scroll through to see which suits you and your family best.
I like PIP (Pot in Pot) best. Use the amount of water that is recommended for your size of IP. I make the fillings in a seperate frying pan before filling the Peppers. Your filling should be hot.

Several recipes below:

FILLING:
This will fill 4 Peppers.
4 slices Swiss Cheese divided (2 chopped in small pieces for the filling, 2 for the tops).
1 tsp Salt.
1 tsp Pepper.
3 cloves Garlic minced.
2 bratwurst (casings removed ) or 1/2 lb Italian Sausage.
1 c each of the following. Chop it all into small pieces
Rice
Green Pepper chopped
Red, Yellow, & Orange Pepper tops chopped
Onion
Tomatoes
Garbonzo Beans ( for homemade link here.. Hummus).

Have your Cake Pan that will fit your Peppers and your IP standing by.
pour the recommended amount of Water in the Stainless Liner and add a long handled Trivet.
Wash and dry Peppers. Using a Sharp knife, carefully cut the tops off and save them while you remove seeds and veins of the Peppers, then poke a small hole in each of the bumps on the bottom of the Peppers, to allow for the liquid to drain out during cooking. Set Peppers aside .
Take the tops of the Peppers and cut around the Stem end to remove the green part into smaller pieces to use in the filling. Do not skip this step, the Pepper tops add to the filling.
Use a Frying Pan on Medium Hi heat to cook the filling.
Add the Sausage to the Pan and sauté until just cooked it’s ok to have a little pink in the meat because it keeps cooking.
Add the Onion and Garlic, sauté for a minute. Add Peppers, sauté for just til hot. Add the Rice and heat, then the tomatoes and Garbonzo Beans, as well as the rest of the ingredients. Heat though. Turn off the Burner and remove Pan from the heat. Add the chopped Cheese and stir.
Quickly fill your Peppers and pack it tightly but not too tight, don’t split the Peppers. As you finish filling your Peppers fit them into the Cake Pan. The Fourth one will be tight.
When all Peppers are filled and in the Pan, you can either take the long handled Trivet out of the Pot and fit the cake pan and lower it all back into the IP or carefully lower the cake pan onto the Trivet in the Pot.
Put the lid on and set the Time to 8 min. When your Pot Beeps and time is done, at this point, if you like your Peppers hot and crunchy then QR (quick release) and take them out now, or in my case I like them with body and some crunch so I let them NPR for a couple of minutes before I QR. Use Tongs and a large Spoon to remove the Peppers from the Cake Pan to serve.

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Another Batch

FILLING #2.
3 or 4 Larger Bell Peppers. Different colors are fun.
1/2 lb each of Sausage and Hamburger, ( for non pork eaters skip the sausage, but season the Hamburger).
1 finely chopped Onion,
4-6 cloves Garlic minced
1/2 jar Spaghetti Sauce
Chopped Pepper tops (if you don’t want to use them to top the peppers)
1-2 tsp Italian Seasoning
Salt and Pepper to taste
1/2 cup Parmesean Cheese
2 cups cooked Rice.
1/2 c Mozzarella cheese for the tops.

DIRECTIONS:
Poke holes in bottom bumps of cleaned out Peppers.
Work with hot Filling.
Sauté Hamburger/Sausage until almost done and add the Onions, Sauté till translucent, mix the rest of the Ingredients together and heat until hot.
Fill Peppers.
Carefully fill Peppers tightly with filling…be careful not to split them.
Either way you choose to cook them, If you do them straight in the Pot, pour 1 cup Water in inner pot, add the trivet. Set all the Peppers directly on the trivet.
Pour a couple of Tbsp of Spaghetti Sauce on top of each filled Pepper. Sprinkle with Mozzarella.
I like to use a Cake Pan that fits in pot, so if you want to do that, set the filled Peppers in the Cake pan and set it onto the trivet.
Put the Lid on and Vent to Sealing. The time you set depends on how big your Peppers are and how done you like them, so keep that in mind when you set the time…. 4” Peppers will need 10 min for the filling to be hot.

Set Manual/Pressure Cook for
12 min for really soft and QR,
10 min for medium Or
8 min for a bit crunchy, ..(soft Peppers fall apart easy). QR. Lift out with a serving spoon and tongs.spoon goes under them and tongs steady them.

Other ways to load them in the pot. Use a serving spoon to get under these and tongs.. not easy.?

These are on the trivet and very soft. 12 min..must use a spoon to get under them and tongs to stabilize…

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Simple Simon… FILLING #3:

I have made these several times and even as “Unstuffed Peppers”. So im giving y’all this. While the others are from scratch, start to finish…
this one is just thrown together: What’s in the frig???‍♀️
This Filling was from Leftovers and fresh Ingredients.

FILLING:
3 fresh Peppers cored with holes poked in the bottom
Cut the top off and chop up the edges off of the top.
1/2 Onion chopped.
3 cloves Garlic minced.
1/2 lb Hamburger.
1/2 lb leftover Pork Roast cut up.
1 cup cooked Rice or Rice a Roni (See here. Rice a Roni IP with or without Chicken)
Salt & Pepper
Jarred Spaghetti sauce
Italian Seasoning.
1/2 c shredded Mozzerella Cheese
1/2 more Mozzarella for tops

DIRECTIONS:
Sauté Hamburger until almost done. Toss in the Onion, Garlic, and Peppers. Saute until Onions are slightly translucent.
Add the chopped Pork and Rice a Roni. (Or leftover Rice).
Pour in about 1/3 jar of Spaghetti sauce.
Add Mozzarella .
Pour 1 c Water in the Pot
Add long handled Trivet with the handles up. You can also use a sling for lifting. Put the filled Peppers in a container that fits in the ip. .
Pour about 3/4 cup of sauce in the bottom of the pan. I used a stainless bowl or Cake Pan.
Fit Peppers inside the pan or bowl.
Lower the bowl into the IP using a sling or the bands.
Put 1/2 c Mozzerella on top of Peppers.
For Pip:
Pour some Sauce (about 1/4 of the Jar) into the bottom of a stainless Bowl that fits the pot.
Put peppers In the sauce, top with Sauce and Cheese.
Put the Trivet in the bottom. Pour 1 c Water in the Pot.
Lid on, Vent to sealing.
Set Manual 8 min, QR. Serve. Using tongs and a big Spoon underneath Peppers to get them out. You need the Tongs and a Spoon to lift them out. Put the large Spoon underneath the Peppers to pick them up and steady them with the tongs .

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Another idea for filling and PIP … I Used a Cake pan on a long handled trivet with 1 1/2 c water in the bottom …

FILLING#4:
1 1/2 c chopped leftover Pulled Pork, (mixed in after cooking together the following in the IP…),
1 c precooked Brown Rice.
1 c Water.
1 c chopped Onion.
1/2 Tsp Garlic Powder.
1 Tbsp Cumin.
3 stems full of chopped Kale.
a few dashes of Salt.
1 Tbsp low Sodium Better than Bullion Chicken.
Set the Time for 8 min and 20 min NPR.

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And one more … just pics of this one, I think you can see it….Mixed with the Pulled Pork and stuffed into the 2 large Costco Peppers and topped with a couple Tbsp Catsup, mixed with 1 tsp Shriracha, and 2 Tbsp water, poured on top before PIP cooking for 9 min with 2-3 min NPR.

Bone Broth straight up, no Veggies. This is Turkey. IP

For Chicken Bone Broth click here. Chicken Bone Broth IP

1 Carcass of a well Seasoned and oven roasted Turkey including the skin and some meat scraps left on the bones. I had spatchcocked the bird so this included a nicely roasted back bone.

Put the Carcass in the pot. Add 8 cups of water only.

You may think about doing this outside or in the garage because it smells up the house!? Set manual and hit the – Button until the display reads 240. The – button goes to zero and right to 240, so it’s easier than scrolling up right☺️.
Fully NPR (about 40 min)

Using hot pads, pull the pot and allow to cool.

This Broth has no added salt, so you may want to taste it and add some salt. Sometimes I like to add a little sugar when I make my soups..it’s never written in my recipes though. It’s just a tip because it just depends….??‍♀️

When cool enough to handle, pour off the liquid from the bones and meat into an 8 c measuring bowl, or put a colander in a big bowl and pour it in and let strain.
allow to set out and cool, the fat will go to the top. Ladle fat off the top or leave it there and remove in the morning. Reserve the fat

Very Important….no matter how you remove the fat.. Save it for the fat that goes into those delicious Biscuits, Cornbread Or Dumplings that goes with your favorite soup.! See my recipe for Biscuits.

Discard the bones. I have also made dog food from the bones by grinding them up in my food processor because the bones crumble, but your choice.