MONKEY BREAD RECIPIE RECIPES

Name: Zuppa Toscana
Prep time: 5 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 4 slices bacon (chopped); 1 pound hot Italian sausage (casings removed, or mild); 1 onion (finely diced); 4 cloves garlic (minced); 6 cups chicken broth (heated (heating is optional, but speeds the cooking process)); 3 large russet potatoes (unpeeled, sliced 1/4 inch thick and quartered); 2 cups kale (cut into thin strips); 1 cup heavy cream

ZUPPA TOSCANA – INSTANT POT RECIPES

Zuppa Toscana – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 slices bacon (chopped)
1 pound hot Italian sausage (casings removed, or mild)
1 onion (finely diced)
4 cloves garlic (minced)
6 cups chicken broth (heated (heating is optional, but speeds the cooking process))
3 large russet potatoes (unpeeled, sliced 1/4 inch thick and quartered)
2 cups kale (cut into thin strips)
1 cup heavy cream

Steps:

Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes 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 or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
Serve warm topped with crumbled bacon.

BEEF TIPS & GRAVY – INSTANT POT RECIPES

Beef Tips & Gravy – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 - 6 servings

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion (finely diced)
1 lb well-marbled sirloin steak (cut into 1 inch pieces)
1 cup red wine
2 cups beef broth (warmed)
16 oz baby bella or crimini mushrooms (sliced)
1 1/2 lbs potatoes (cut into 1 inch cubes)
2 tbsp butter
2 tbsp sour cream
1 tsp salt
3 tbsp cornstarch
1 tbsp Worcestershire sauce (or Kitchen Bouquet/Gravymaster)
Chopped italian parsley for garnish (optional)

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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