SODIUM FREE BEEF BOUILLON RECIPES

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)

Steps:

• Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
• In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
• Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes.
• When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
• Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
• Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.