BRAISED BEEF AND TORTELLINI RECIPES
CORNED BEEF – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 120 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
BEEF TIPS & GRAVY – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
- Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
- Place potato cubes into a steamer basket and place basket on the steam rack or riser.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
- Remove steam rack or riser and stir in worcestershire.
- In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
- Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)
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