CLASSIC Instant Pot Pork ShreddableTenderloin Roast

This is my go-to Pork Tenderloin Recipe.  I like the shreddable version rather than "sliced."  My boys in particular love this recipe!

image from Here

INGREDIENTS:

2 Coscto Tenderloin Roasts (set of two--1 package has 2 roasts)
1 tsp pepper
1 tsp salt

6 cloves fresh garlic, minced
1/8 c. Balsamic Vinegar
1/4 c. dried onion
1 TBS Rosemary (or 4 springs fresh)
1/4 cup water

DIRECTIONS:
1. Season each roast with the salt/pepper/garlic/dried onion.  Saute and sear (about 3 minutes on each side) each roast on two sides in instant pot with 1 TBS oil.  
2. Add 1/4 cup water and rosemary, seal with instant pot lid, then Pressure Cook 25-30 minutes depending on size of roasts. Turn instant pot off and allow for natural pressure release (adds to tenderness). 
3. Serve with your favorite side potato and vegetable side dishes!

Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:

1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.

3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).

Massaman Curry using Trader Joe Thai Sauce

This recipe is AMAZINGLY close to the dish I love getting at Thai restaurants.  Using the bottled Trader Joe sauce makes this a super fast and easy dinner!  You can easily make this vegetarian by omitting the chicken or add extra vegetables by adding cauliflower.  I've noted the optional add-ins below.  This also makes great take-to-school lunch leftovers for the next day!

Picture from here.

Carmelize with 3 TBS olive oil for 5 minutes:
1 medium sweet vidalia onion, diced

Add and simmer 15 minutes:
1/2 head Cauliflower, cut into small florets (optional)
1-2 c. cooked chicken (optional)
2 large Russett Potatoes, peeled, cut in cubes
4 large carrots, sliced

2 stalks celery, sliced

1 red bell pepper, sliced
2 cans coconut milk

Add and stir in:
1 11 oz bottle Trader Joes Red Thai Curry sauce
3 TBS peanut butter
2 TBS honey
1 can water chestnuts (optional)
1/2 c. chopped peanuts (optional)

-Serve in a bowl over jasmine or short grain brown rice.  Garnish with fresh cilantro/limes/chopped peanuts/cashews if desired.


Instant Pot Version:  Carmelize onions on saute setting 5 minutes.  Add all other ingredients and pressure cook for 3-4 minutes.
Ketogenic Version (serve without rice and no honey)

Israeli Chicken (Instant Pot Option)

(Image and original Recipe from Here)

I made this recipe for a child's school class Israeli Celebration.  It was DELICIOUS!  Rather than bake in the oven, I used an Instant Pot and just layered the ingredients and baked using the chicken setting (add more cooking time if using frozen chicken breasts).  Enjoy!

Ingredients

* 8 boneless, skinless chicken breasts (can use chicken thighs as pictured and as suggested in original recipe source--go there for some extra instructions)

* 2 Tbsp. paprika (yes that is not a typo--2 tablespoons!)

* 1 Tbsp. kosher salt

* 2 tsp. freshly ground black pepper

* 4 Tbsp. olive oil, divided

* 5 sprigs Rosemary

* 1 head garlic, broken into cloves but left unpeeled

* 1 red onion, sliced

-Lemons for serving

Original Instructions (using chicken thighs)

1. Preheat your oven to 350 degrees.

2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

4. Arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.

5. Layer chicken pieces on top of the bed of rosemary, garlic, and onion in the baking dish.

6. Bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

***INSTANT POT VERSION: Pour oil in base of instant pot. Layer all ingredients/seasonings in your instant pot (and FULLY PEEL GARLIC CLOVES), then pressure cook for 35 minutes. There is no need to brown chicken with oil in the pan---SUPER easy!!!

Instant Pot Shredded Chicken-Taco Salad

This is a great recipe for a variation on your typical taco salad meat mixture.  This was a Food Network recipe (picture from there as well) that they served on Hamburger Buns.  I think it is WAY better as a Taco Salad meat base.

Ingredients

1 8-ounce can tomato sauce

1 4-ounce can fire-roasted diced green chiles

1 corn tortilla, torn

1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon sugar

Kosher salt and freshly ground pepper

1 teaspoon vegetable oil

3 skinless, boneless chicken breasts (about 8 ounces each)

-Serve over Lettuce, beans & rice and top with favorite Taco Salad toppings (tomatoes, sour cream, limes, guacamole, etc.)