BUTTERFINGER DESSERT RECIPE ANGEL FOOD CAKE RECIPES

Steps:

• In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
• Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
• Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
• Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Layer the steaks back into to the pot on top of the vegetables.
• 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, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
• In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
• Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

Steps:

• Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
• Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add the chicken and the yogurt marinade to the pot and stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a cutting board and coarsely chop.
• Stir in the cream, add back the chicken and adjust the seasonings.
• Garnish with cilantro and serve warm over rice or with naan or roti.