INSTANT POT HOTDISH RECIPES RECIPES

Steps:

• Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
• Return skillet to heat. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
• Transfer mixture to prepared baking dish and cover dish with foil. 

Steps:

• In skillet, on med-high heat, saute meat and onions until meat is in small bits and onion is transparent about 6 minutes.
• Add garlic and continue to saute until garlic is fragrant, a minute or two.
• Pour in the first half of the water, scrape the pan, and add the ketchup, Worcestershire sauce, brown sugar, salt, and pepper. Simmer for 3 min on med-high heat.
• Add the additional water, turn heat down to medium and simmer for 12-15 minutes, or until thickened. Stir often.
• Stir in the sriracha and vinegar.  Let stand a couple of minutes. Serve.