MINI INSTANT POT COOKBOOK RECIPES

Steps:

• Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
• When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
• Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
• Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
• Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
• Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
• Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
• Slice roast against grain.

Steps:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.