Pot Roast #3. IP. Mexican flavor, to Shred for Enchiladas or Mexican foods. Enchilada recipe included

Sorry, no finished pics at this time. I will update when I get some good pics.

Pot Roast for shredded beef for enchiladas (recipe included)
As I do with most meats, I bring it to room temperature before cooking. It can take an hour ish. You can pre cut it if you want.
I do pot roast allllll the time. So here is one that I do for the shredded beef type fillings

If you like to make Shredded Beef for Enchiladas instead of using hamburgers or them, let’s do it ! Here is a change up from the traditional Shredded Beef that you might do for BBQ sandwiches, so use this for the Shredded Beef for Enchiladas, Burritos or Tacos. You just change up the seasonings from what you would do for other Shredded Beefs.
I make my own season for tacos using:
Cumin, Paprika, Garlic, Oregano, Onion, Salt, Chili Powder and Cayanne

If you want to make your own, Here is one recipe for Taco seasoning
Taco Seasoning

You can use store bought season if you want…you can also find one online for DIY Taco Seasoning, but then you will add more cumin.

Here’s what you do for the Shredded Beef:

1 large Chuck pot Roast about 3 lb cut into 3 lengthwise chunks, (season well, with the seasoning).
3 Tbsp Taco seasoning. You may want to add more later.
Saute in 2-3 Tbsp vegetable oil until nice and brown on all sides.
Recipe Continues below pic.

Brown it nice, like this. Critical for good meat.

3/4 c Red Wine to deglaze, and 1/4 c water.
To the Wine and Water, add.
1 1/2 tbsp of Low Sodium Better than Bullion Chicken flavor
1/4 c Enchilada sauce( don’t stir in. Just pour or smear it on the top of the cooked roast when you load the Pot.).
Use these Sacrificial veggies in stead of broth:
1 whole chopped onion.
1 aneheim, pepper chopped.
6 cloves garlic.
Put chopped veggies and liquids in the bottom of the pot, no trivet, then meat on top, giving room between pieces.
Put the Lid on, vent to Sealing.
Set manual for 24 min, then NPR for 30 min.
When it’s done, drain off and reserve the liquid. Shred the meat and add more Cumin to taste.
Use this on Tacos or in Burritos, Enchiladas, or Taco salad. (Tip…..you may be able to shred it with a mixer) Taste and add more seasoning. Use a little bit of the broth/juice in the meat filling, .
Recipe for Enchiladas.. Enchiladas or Enchilada Pie with Red Sauce IP or Oven

For Enchilada Filling and Enchiladas, you will need :

Shredded meat from above recipe.
1/2 c juice or broth from the roast
1 large can of enchilada sauce DIVIDED
2 c cheese or more (I like more). DIVIDED 1 pkg of regular flour or combo tortillas 1-2 small cans of Green Chili’s …to taste

For the Filling:

To the Shredded Meat Add:

1/2 c broth or juice.
1/2-3/4 c Enchilada sauce
1-1 1/2 c Grated Cheese. ( yes, in the filling).
1 can green Chili’s.
Stir together and taste to see if you need more Cheese or Chili’s.

For Enchiladas:

Using a Casserole Dish or pan, Pour some of the Enchilada sauce in your pan just to coat the bottom.
Set aside.
Heat a frying pan with oil and very lightly fry the tortillas. One at a time
After they are lightly fried with just a little brown on them Dip tortilla in enchilada sauce, both sides,
Fill with filling and roll up, Line them up in a your casserole dish/pan. Pour remaining sauce over enchiladas .
Cover with foil or a cookie sheet… and bake for 20 min. At 350° take out, uncover, and sprinkle cheese on top.
Bake another 10 min.

Pot Roast #2 …IP

As with any pot roast meal you sear the meat first so I included that in to the start to finish time. Also as I do with most of my meats, I bring it to room temperature before cooking. It helps to keep juices in and it can take an hour…you can cut it into pieces first if you want.

So with that in mind this Pot Roast Start to finish time can be around 1 hour and 20 min to 1 1/2 hrs, even though the “set time” on manual is 23min.( this is normally a 2 1/2- 3 hour process when done stove top or oven).
This pot roast is super fork tender and flavorful. The celery and onions will pretty much disappear and carrots and Aneheim that are put in at the beginning will be super soft. We like it like this. So if you want to add veggies, on top in a lotus steamer during the process do that, or if you want to cook more in the broth at the end, do it after roast is done, and take the meat out while you cook the other veggies in the broth: (this will add about 1/2 hour to the finish time, extra veggies are not mentioned here).


2-3 lb roast regular size from the store(Doesn’t really matter that much). Cut into 3 wide strips…

1 -2 carrot

1 1/2 ribs celery

2 large cloves Garlic

1 shallot

1/2 onion


5 sprigs of fresh Thyme (or 2tsp dry)

1/2 tsp italian season

1 c red wine

1 1/2 c chick broth

Salt n pepper
Johnnies seasoning salt.

Evoo (Extra Virgin Olive Oil)

1 Anaheim pepper *optional (or other pepper/s will do)


2-3 Tbsp Corn starch and water stirred well, to make a thickening paste for gravy)

You can use Flour and water or flour and milk to change the gravy if you want a different gravy.

Stock phototherapy sacrificial veggies that make the broth. Can be served with the roast or saved for later to put in soup or stew or blended in with a Vitamix or immersion blender for the gravy.


Season cut up meat on all sides with johnnies, brown all sides of the meat in Evoo. (I mean nice and golden/dark brown, not burned..this is super flavor) . The meat should release when it’s ready to turn without sticking.(I did mine in a separate larger pan, and in one batch) Sauté mode in the IP normal does the job though. (If the pot gets too hot and pops. Toggle between off and adjust the Sauté.)

While meat is searing…Chop carrot and celery and onion in larger chunks. Slice the garlic and shallot thinner. Rough chop Aneheim.

Crucial process to bring the flavor on.


Take browned meat out and put on a plate.
Add the onion, shallots, and garlic, sauté till translucent. Add the wine to deglaze the pot and make sure all the brown is off the bottom. Add broth, and herbs and spices. Add meat back in and top with all the veggies.
Important…Do not add cornstarch or thickener at this point. (You can if you want just sprinkle it on top of the roast without clumping it…then just stir it in without making the slurry…)


Lid on, vent to sealing.. set manual for 23min, with full NPR at the end. At least 15-20 min. Remove meat, …
If you want to add veggies do so now…. and cook for 5 min. Qr, check for doneness…if veggies are close they will keep cooking as you make the gravy around them.
Turn pot off and then to sauté, (if you have not sprinkler the flour and starch on top of the meat at the beginning you will do it now) and add the thickening paste slowly while whisking…whichever you have chosen for your gravy…. the paste should be like pancake batter. Stir till gravy thickens. add meat back in to gravy to warm.
Serve with cauliflower mash or potatoes and greens on the side.

Burrito Pie IP and Oven Version

I recently found Almond Flour Tortillas that work well in this for the lower Carb crowd. Use what ever Tortillas suit Your tastes you can use Corn or other Gluten free Tortillas to change it up as well.
You can change this Recipe up in so many ways, use pulled Pork, Shredded Beef, Shredded or chopped Chicken. It all has to be precooked though. I recently made it from Leftover Pork Tenderloin Taco meat and added a can of Black Beans and a cup of cooked Rice. (Last Pics). Just make sure your filling isn’t too dry.

The Original Recipe was given to me many many years ago from my Sister, I have made many versions of it over close to 40 yrs now.

Use this same process for Enchilada Pie and switch up with Chicken or Pork or both. See the pulled Pork in the last 3 photos.

For Enchilada Pie, dip your fried tortillas in enchalada sauce and serve with the sauce instead of Salsa.
For Burrito Pie made in a Spring form Pan either for the IP or Oven see Below.

Preheat oven to 350°

INGREDIENTS FOR THE FILLING:
6-8 …8” Flour Tortillas Or Burrito Size if you cut want to cut them down.
1 lb Hamburger.
1 Finley chopped Onion about 1 1/2 cups.
3 cloves Garlic minced.
1 tsp Cumin.
1 tsp Oregano or Italian seasoning.
1 1/2 tsp Chili powder.
1 reg can Refried beans OR 1 can Black Beans
1 c Salsa
Salt and pepper to taste
Flour Tortillas lightly fried in oil, but you can use corn or the blended ones.
2 c Mexican cheese blend. Divided into 3
1-4 oz can chopped green chili peppers.

GARNISH:
Lettuce, Tomato, Olives, Guacamole, Sour Cream, Cheese, Salsa. Your choice.

DIRECTIONS:
Lightly fry the Tortillas …but not too crisp. Unless you cut them to your pans size. Set aside and keep warm.
Brown and Drain Hamburger, add Onion and Garlic and sauté til translucent. Add Spices Salsa and Beans. Keep filling Hot.
For Oven …..Grease a 9x 13 Pan, I like butter for more flavor.
Add layer of Tortillas to the greased Pan.
Spread 1/2 of the cooked meat mixture, then Sprinkle 1/3 of the Cheese and then lay down more Tortillas. Repeat with Meat and Cheese, then top with more Tortillas and then the last of the Cheese.
Bake in 350° oven for about 15-20 min. Until Hot and Bubbly and Cheese is Melted.
This is one of the best ways I think .

Stock photo
This is what the Filling looks like when all mixed up. Burger, Onion, salsa, garlic, refried Beans etc.
Start the Pie with a fried Tortilla on the Bottom and add about 1/2 INCH of the meat filling, then Cheese,….repeat until you finish with a Tortilla on top and then more Cheese…cover securely with Foil.


FOR THE IP, line the bottom of a spring form pan that will fit the IP.
Line the Bottom with Parchment Paper unless you have a leak proof Pan like I do.
Spray the Sides of the Pan.
Put 1 fried Tortilla down into the bottom.
Spoon 1/2 inch thick layer of Meat Filling, sprinkle with Cheese….
Repeat with another Tortilla, Filling, Cheese, etc…. and top with Tortillas and Cheese. I used 5 tortillas.
Spray Foil and cover tightly.
Pour 1 c water in the inner Pot, use a long handled Trivet and lower the Pie down into the Pot on the Trivet. Set manual for 20 min, and when it beeps, leave it to do 10 min NPR (natural pressure release) . It will be 150° Cheese will be melted.(. if you want it hotter I suggest 25 min cook time with 10 min npr) Lift out and serve quickly. hint….a serrated knife works best. Gentle quick sawing motion rather than pushing down.
While it’s cooking prep your Garnishes

This is what it comes out like
Ta da!??
This one was a Pulled Pork and Homemade Beans Version and Baked in the Breville . I only used 4 tortillas this time.
For this filling, I just added my thawed pulled pork and thawed leftover beans and 1/2 c Salsa! Then 4 cooked tortillas and cheese. Put it together, popped it in the preheated oven. How ez can that be. It only took a little over about 1/2 hr…start to finish.
Soooooo Good!
This one was also Pulled pork …just before I doctored it up and added my lettuce and condiments.
Another pulled pork filling
This one was made in the Griswold chicken fry pan and baked in the Breville toaster Oven.

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This was about 3 c leftover Pork Tenderloin Taco Meat, from Taco Salad, Link here .. Taco Salad. a can of Black Beans..juice included , about 1 c Rice. Cheese. Etc.

Chili IP..includes 2 recipes….2nd one includes Oven Roasted Pork

Meat Sauce Recipe is a seperate step.
Also See my Instant Pot Recipes. Chili with PIP Corn Dog Bread IP.
Chili: made with Braised Short Ribs and Chuck. No Beans.. Oven or Stove top

Chili. The pic above is of the chili but COLD. I didn’t get a hot Fresh one. It has more liquid than appears when heated.
I have used Poblano, Anaheim, Jalapeño Peppers and Cayenne, for flavor and spice.
Assuming your using Dry Beans 1/2 lb each.
For the Beans…recommend soaking overnight, otherwise some will float to the surface and will not get done. Or you can invert a lotus steamer to hold them down while cooking.
Rinse and pick rocks out. In a bowl, put Beans in the pot and cover with water by 3″. Soak overnight. Drain and rinse beans and add enough water to cover by 2″ water. Add enough salt to make the water taste like seawater.
OR, You can use the fast soak method as well. Simply bring the water and beans To a boil (nothing else added at this time) And then turn off and let them set 10 min, until they start to swell and wrinkle, pour water off and add fresh clean water and cover by 2” of water add the following:

FOR THE BEANS:

1/2 lb Pintos
1/2 lb Kidneys.
1 chopped onion.
6 cloves chopped garlic.
1 Tbsp chili powder.
1 tsp cumin.
1 tsp cayenne.
1 Tbsp oregano.
1 bay leaf.
Pepper.
1 Tbsp evoo.

Lid on, vent to Sealing, and hit beans… and then 15 min. Allow for full 30 min NPR. QR the rest. Drain Beans and Reserve liquid.
While the beans cook…About the peppers… I always chop up the maximum amount and add about 2/3 of what I think I need for sautéing and then add the rest if not spicy enough.
I also taste the sauce and add more spices if I want.

MEAT SAUCE :

( You can hold this aside….. And then cook it in the Instant Pot Along with the beans, or you can do it in a separate pot, then add to drained beans).
Chop up a 2-3 lb beef roast. You can add some pork shoulder or sausage if you want as well.

3/4 c red wine.
1 c beef broth (or 1/2 beef broth and 1/2 bean broth)
1 1/2 chopped large walla walla onions.
6 cloves garlic.
2-3 chopped jalapeños (depending on how hot you want it).
1-2 chopped Serrano.
1 chopped poblano.
3 chopped Aneheims.
1 Tbsp chili powder,
1 Tbsp oregano.
2 tsp cumin.
1 can stewed tomatoes.
1/2 can tomato paste.
1 can tomato sauce.
1 /4 cup catsup. Or a couple Tbsp vinegar and 1 Tbsp sugar.

In the Instant Pot, add the meat and sauté in a couple Tbsp EVOO until nice and brown. Add Onion Garlic and saute for a minute, add peppers, then add everything else In layers, ending with the Tomatoes, Beans, Tomato Sauce and Paste, and catsup on top, do not stir. turn pot off.
Put the Lid on, vent to Sealing, set time….on Manual, Pressure cook, or Beans and 15 min, with 10 min NPR. Open the lid, and at this point, You may want to turn the pot off and back on to reduce excess liquid. Don’t stir yet.

**** if you are doing the sauce in a stove top pot, brown Meat and add Onion and Garlic. Add the rest of the ingredients, add 4 cups broth in stead of 1, and bring to a boil and simmer for 30-45 min.

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CHILI… 2 day or IP (You can use the IP to make the beans).
I made this for a Chili cook off so it makes over a gallon.
I dry rubbed Pork Butt, and refrigerated it overnight while the beans soaked.
Soak beans overnight before starting. See recipe below:

This recipe has you preparing several things at one time so prepare to be in the kitchen for quite awhile.
1 5 lb Pork shoulder…rub and refrigerate over night to blend flavors in then put in roasting pan and cover and cook in oven @ 350*for 2 1/2 hrs. Then 200* for 1 hr.
When roast is done set meat aside to rest till handleable. It should be finger tearable. Save juice for sauce.
When cool enough to handle, Tear pork into about 1″ chunks. Set it aside.
While roast is cooking:

Chili Sauce:

FLAME ROAST AND sweat and DESKIN peppers: see directions below

4- Anaheim’s- large-chopped.
2- Poblano’s – large-chopped.
3- Jalapeño’s- 3″ -diced.
6- Serrano’s- 3″ sliced.
6- tomatillos, chopped.
2-Onions, chopped.
8-garlic cloves, chopped.
1 Tbsp Cumin.
1 Tbsp Chili powder.
2 tsp Oregano.
2 tsp italian seasoning.
2 tsp Ground coriander.
About 20 pepermill turns of Pepper.
1 Tbsp Paprika.
1 lg can- crushed Tomatoes
See directions below.

Beans:

These beans are made with all pintos and the recipe below

2 lbs or mixed pintos and small kidney beans.
1 cooked Ham hock.
3 Bay leaves
1 tsp Italian season.
1 Tbsp oregano.
Salt (enough to make water taste like sea water).
Pepper about 20 pepermill turns.
1-2 tbsp olive oil.
1-onion rough chopped (1″pieces unseperated).
5-Garlic cloves ( rough chopped).
1 Tbsp Chili pwdr.
1/2 tsp Red cayenne pepper.
1 Tbsp Paprika

You can make pintos, black and mycobas if you want more than one kind. These have shredded pork shoulder in them.

See directions below.

For Chili SAUCE:

Make sure you fire roasted the peppers if you don’t have a gas stove do them in the oven under the broiler. On the gas stovetop you will need the fan on To blister them and then sweat them ( put in plastic bag or sealed container when hot to loosen skin) and peel all peppers first.

Sauté onion and garlic in olive oil.
Add spices and canned tomatoes. Add some of the bean juice. Cook till bubbly and simmer for about 1/2 hr. Add peppers and simmer until peppers are done. When bean liquid is a little thick add it to the sauce.
Drain the juice from the Roast into a pot. Add all of the juice to sauce and reduce for about 1/2 hr till a lil thick.
In the morning, after Roast is in oven…..

Drain the pre soaked beans, rinse in cold water. use a number 8 size dutch oven or pot, and add beans then enough cold water to cover them by about 2 inches. Add bean recipe ingredients and heat on high till boiling, then simmer and cook till beans are tender but not squishy. about 1 1/2- 2 hrs. Remove beans and set aside. Reduce bean liquid.
***NOTE (If you want to skip the longer stove top Bean process, they can be done in the IP.. just add all of the ingredients for the Beans to the pot and hit Beans and adjust to 35 min).
When Chili Sauce is done, add Beans and torn Pork and heat just till bubbly and simmer for about 10 minutes, and turn off and let set to combine flavors.
Enjoy or refrigerate over night for blending of flavors.
Take out enough to eat and keep the rest in frig.

Chicken Noodle Soup. IP. from leftover Chicken, Alfredo Noodles and Butter Beans…Use what you have.

Fast and fun dinner! IP Chicken noodle soup. Well maybe not so fast. But kinda. We got some miles from that costco chicken?. I picked the bones and made bone broth this morning, and this afternoon I cut it up.
here is the links to the Alfredo with Pappardelle Noodles, Butter Beans, and Black Beans or Pintos.
Alfredo Blue Cheese with Pappardelle Pasta IP.
Lima Beans/Butter Beans IP includes Stove Top instructions.
Beans Pintos and others cooked In the IP Also here is another Chicken Noodle Soup recipe from fresh Chicken.Chicken Noodle Soup. IP Simple

6 cups Bone Broth. (Important because this is a richer Broth with more flavor).
2 tbsp lower sodium Better than Bullion Chicken, Costco s.
2 tsp better than bullion mushroom.
1/2 sweet Vidallia type Onion.
2 Carrots . About 2 1/2 c
2 large Celery stalks.
1 clove Garlic minced.
1 c cut Green Beans.
1/2 tsp Italian Seasoning.
1 Roma Tomato

Hold next ingredients out till the soup is cooked (like your gonna have it right.???‍♀️ But if you dont have the alfredo Pappardelle you can substitute leftover rice or just cooked noodles).
1 cup Leftover Butter Beans and juice ( or use what you have…Black Beans or Pintos would work too).
1/2 chicken.
1 cup chopped leftover Pappardelle Noodles with alfredo sauce.

Put everything except the last 3 things in the pot and push soup. 10 min. QR and then add the leftovers. Turn the pot off and back on to saute and heat the Chicken and Noodles and Butter Beans. Bon Apatite ?.

Split Pea Soup IP

After stirring

1 ham bone ( or 2 Ham Hocks smoked)

2 Tbsp Evoo

2 1/2 c Chopped sweet Onion

3-4 cloves minced garlic

2 c Chopped Carrots

2 c chopped Celery

1 chopped potato if desired

1 bag Split Green Peas sorted, washed and rinsed (about 2 cups or 1 lb).

5 cups chicken broth (Or 2 Tbsp Costco’s Better than Bullion Chicken and water)

1 bay leaf

Cayanne or Red Pepper flakes to taste.

If your using Frozen Hocks, you may want to use 1 c water from the recipe and pre cook them in the IP For 10 min with QR before adding the rest of the ingredients.

Toss Onion, Garlic in the pot, add Ham Bone or Hocks, then the Peas and All the rest of the ingredients. Don’t Stir.
Lid on, Set time for 10 Min, then 10 min NPR due to chance of foaming.
remove Ham Bone or Hocks. Fish out any bones that fell in. Chop the ham up and remove meat from the Bones. Return meat to the Pot and stir in.
Serve up? and enjoy.

This is what it looks like as soon as the lid is opened
After stirring

Pasta Salad with Spiral Noodles and Veggies (IP for Pasta)

This can be made ahead and assembled right before serving or an hour before. Serves 8 with leftovers.

1/2 Cucumber, chopped into bite sized pieces
1/2 Red Pepper, chopped into 1/2” chunks
1/2 Yellow Pepper, chopped into 1/2” chunks.
1/2 Orange Pepper, chopped Into 1/2” chunks
1/2 head Broccoli tops. Chopped into bite size pieces
2 scallions, chopped
1 can Olives cut in half.
1/2 Purple Onion, chopped
1/2 Summer Squash, sliced
2 cups Roma or beefstake Tomatoes.
2 stalks Celery, sliced
1 large Carrot sliced thin.
1/4-1/2 c grated Parmesean Cheese.
Paul Newman’s “Cesar Salad dressing”.
8-12 oz pkg spiral and colored Pasta Noodles …cooked in 2 c water for 4 min in the IP .( Drain and rinse in cold water.)

*Crimini mushrooms sliced if desired, also chopped up Salami, pepperoni or Ham can be added for variation.

Note * Keep in mind that the rule of thumb with pasta cooked in the IP, is 4 oz noodles to 1 cup of water or liquid so if you want less pasta, then do less water in accordance to how much pasta you do. for more pasta in it use the whole pkg .

Pour 2 cups water in the IP, add the noodles, add 1 tbsp oil or Butter.

Lid on, vent to sealing, set manual to 4 min.

Do a QR or CR (Controlled release) if it starts to spit on release.

When the noodles are done pull the pot and run cold water in it from the sink faucet to cool the noodles faster, drain them really well and set aside?

Meanwhile, use more or less of the veggies, your preference. The list of ingredients is suggestions. Cut all the veggies including tomatoes and cucumbers into 1/2” chunks, no need to peel cucumbers unless the skin is tough then I rough peel it (leaving some peel on.) save the other veggie halves for veggie n pork, (I’ll make that recipe, and put it in the files)

Assemble salad, sprinkle with Parmesan, stir and pour 3/4 of the bottle of the dressing on an hour before serving. Stir gently. Stir before serving.

Mac n Cheese IP

It’s easy to double this recipe, and you can substitute 1/2 of the cheese for 1/2 pkg of cream cheese as well.

1 cup Macaroni, I used large.
About 3 c Water in the pot.
1/8 tsp Salt.
1/2 stick Butter.
1/2 c Half n Half.
1/2 c Whipping Cream.
Salt and Pepper to taste…..add some garlic if you like.
8 oz grated Cheese…CoJack, or Mexican blend,
(or actually any blend or kind you like best. I prefer the mild ones but you can use sharp too, the texture will change a bit though.)

Add the Water, Noodles and Salt in the pot,
Put the lid on, vent to Sealing. Set manual and adjust + – to 4 min. when it’s done, do a QR, and turn the pot off, and drain excess water off noodles. (If your using Deli noodles, check for doneness, and if they aren’t quite done, turn the pot to sauté and let them cook a minute longer until done, then drain excess water off) after the noodles are drained, turn the pot to sauté, and make sure it’s on normal or medium, then toss in the butter to melt, once it’s melted, pour in the cream and half and half, and heat til nice and bubbly, then add cheese about a half cup at a time and stir in to heat. Add more cream if you like as well.

After it’s all added, then taste it and add salt and pepper to taste.

[Note on Noodles: if you don’t want to drain water off of the pasta at all, the basic proper ratio of pasta to water or broth is 4 oz of Pasta =1 cup water… 8 oz pasta =2 c water ….16 oz pasta = 4 c water ]

Cheesy Burger Sausage and Mac IP

If your not a fan of cheesy creamy, mellow, warm comfort food, scroll on by☺️
Ever buy a pkg of Hamburger helper for emergencies, and leave it set on the shelf for too long because ya just can’t bring yourself to add that processed package, and then it expires….? Well, like how about jun 11/2011!?. NO, I didn’t use the packet! I just used the Noodles. Substitute Penne or even Bow tie Pastas for the mac if you like.

Change it up. Use Bratwurst or andouille sausage in the place of the hamburger and sausage meat.

1/2 lb hamburger, not 80/20 because you don’t drain it.
1/2 lb mild sweet Italian sausage.
1/2 onion chopped finely.
1/2 c Cream.
1/2 c half n half.
8 oz grated cheese….Colby in this case
10 Crimini mushrooms, sliced.
1 cup macaroni plus a little……(I used the 1 pkg hamburger helper meal macaroni).
About 2 c water with 1/8 tsp salt and 1 Tbsp Costco’s better than bullion (less sodium) chicken or use chicken broth And the salt.
Olive oil 2 Tbsp
salt and pepper to taste.
Parmesan Cheese to sprinkle on top
Tapatio sauce or Tobasco

Optional. Condiment.. Add fresh tomatoes and scallions on top for garnish.

Turn the IP (instant pot) onto Sauté and adjust to More. Let heat a bit and add olive oil and put the burger and sausage in and shop it up and sauté till done, (if you like it brown, do that in a skillet, it works faster and better).
Add the onion and Mushroom slices and sauté for a minute.
Move the Burger and Onions to one side and dump the noodles in and cover them and spread them out with the hamburger, don’t stir in too much.
Add the broth or water, butter, salt ,cream and Chicken broth.
Turn the pot off and back onto manual, set it for 3 min. . If you use penne or other artisan pasta increase time to 4 min.
Lid on quickly and vent to sealing. And let it go.
When it beeps, do a Quick Release and then turn off. When the pin drops, take the lid off. Turn pot back on to Sauté. Stir in the half and half. Let it come up to bubbling. Add the cheese and stir in. Let it bubble for an minute and turn off the pot while you make your veggie. About 5 min. It will soak up more of the cream.
*(If you use all heavy cream, you can add it before cooking.) it will continue to thicken after you stir everything in.

Serve with hot sauce and parmesean.

Zuppa Toscano IP

This delicious Soup is one of our favorites, and probably one of the fastest and easiest that I have made.
Here is the link to my Greek Bread that is what we drove with it. I guess the one hour fast roll recipe would work well for the sticks if ya have time.
Greek Bread Breville or oven.

1- 1/2 lbs Sweet Spicy Italian sausage (mild can be used as well)
Optional….3 pieces of Bacon chopped.
1 onion chopped 1/3“ to 1/4” pieces.
3 cloves Garlic minced.
4 white Potatoes finely sliced in food processor or mandolin..they should be almost see through and ply-able ), you could even run the onion through the same blade if you want.
5 big leaves of Kale chopped into about 1-2” pieces. (Or 1 1/2 5 Oz bags)
6 cups Chicken broth. Bone broth works just as well.
1 1/2 cup Heavy Cream
2 Tbsp low sodium Better than Bullion Chicken flavor .
Salt and Pepper to taste….(go easy on the salt because bacon and sausage and broth have salt).
Pinch of Nutmeg (only a small pinch because nutmeg takes over really fast and flavor comes out when it’s heated)

Garnish: Parmesan cheese or grated Parmigiano/Reggiano Cheese (Deli or fresh grated is best )

Serve with hot Sauce or Red Pepper Flakes.

While you can use the IP to sauté your Meat, I use a good frying pan, just because it’s faster and more efficient.
Break up Sausage and Bacon together and sauté til almost done and a little brown to give the soup more flavor. If you have used Bacon ….spoon off all but a couple of Tbsp fat, and reserve it in case you want to add some back in later. No When the sausage is done, deglaze the pan with a few Tbsp water. Add it to the Pot with the meat. Add all other ingredients as well as the Cream.

Put the Lid on. Set the time for 2 min. When it’s done allow for 5 min NPR. (natural pressure release) .
Serve with Parmesan and hot sauce or flakes.

This is from a batch where I added the Bacon. I always sauté the meat before adding it to the Pot.
Deglazing the pan is an important step?
Always add the Meat on the Bottom first then layer the rest.
Add sliced Potatoes onions and Garlic.

This pic is from another batch. If you want, you can quickly sauté the onions and garlic, but it doesn’t make a lot of difference in the taste.
Add the broth then the Cream on top.

Serve with my Greek Bread! Greek Bread Breville or oven.