Instant Pot Sour Cream Pork Chops

Ingredients

• 1 tablespoon butter or coconut oil
• 2 medium onions cut into slim wedges
• 4 boneless pork chops a cut from the blade preferred as it is fattier
• salt + pepper to taste
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cornstarch
• 1/3 cup sour cream

• Served with mashed cauliflower and a veggie :)

  
  

Instructions

• Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
• Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. 
• Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
• Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, combine cornstarch with equal parts water and then whisk into sauce. 
• Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

Beef and Broccoli Instant Pot

• 
• 1.5 pound flank steak, thinly sliced against the grain or (1.5pds ribeye/sliced thin)
• 2–3 crowns broccoli broken into florets
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon cornstarch
• 1/2 tablespoon grated ginger
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon pepper
• Sesame seeds to garnish
• Chopped green onions to garnish
• Serve over rice

Instructions

1. Turn instant pot onto “sauté” mode and add avocado or olive oil.
2. Once oil is sizzling, sear sliced beef (about 30 seconds-1 minute on each side) in batches, ensuring not to overcrowd or over cook. Transfer to a plate once browned
3. Once all beef is browned and on the plate, add minced garlic to the instant pot and sauté until fragrant, about 1 minute
4. Add in the beef broth, ginger, coconut aminos, sesame oil, onion powder, red pepper flakes, salt, and pepper. Add beef and juices from plate to the instant pot, close the lid, and set to “sealing”
5. Select manual and set the time for 10 minutes
6. While beef and sauce is cooking, place broccoli florets in a microwave safe dish filled 3/4th’s with water. Microwave for 3 minutes until lightly steamed for al dente broccoli. Drain water and set aside. Mix in with the beef after cooking. *See notes for additional way to cook the broccoli
7. Once beef is done, do a quick release, and put the instant pot back into “sauté” mode
8. Slowly add in arrowroot flour, using a fork to whisk into the liquid as you add it. Add in broccoli and continue stirring as the sauce thickens
9. Remove beef and broccoli with a slotted spoon and arrange in a large serving dish or meal prep containers. Allow the remaining liquid to continue simmering and thickening
10. Once it’s thick and bubbling, pour sauce over beef and broccoli
11. Garnish with sesame seeds, green onions or additional red pepper flakes

Gnocchi with butternut squash, kale and sage butter sauce

SCALE 

INGREDIENTS

• 1 tablespoon olive oil
• 3 cups diced butternut squash
• sea salt and freshly-cracked black pepper
• 1 1-pound package of store-bought gnocchi, cooked according to package instructions)
• 1/2 cup unsalted butter, cut into 8 pieces
• 20 large fresh sage leaves
• 4 cloves garlic, minced or very thinly sliced
• 2 handfuls chopped fresh kale leaves, tough stems removed
• 1 cup walnut halves
• lots of freshly-grated Parmesan cheese, for garnish

---

INSTRUCTIONS

1. Roast the butternut squash.  Heat oven to 425°F.  Place the diced squash on a large baking sheet, drizzle evenly with oil, then toss until combined.  Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper.  Then roast for 30 minutes, or until the squash is completely tender inside.  (Cooking time will entirely depend on the size of your squash, so keep a close eye on it.)
2. Cook the gnocchi.   Drain and set aside.
3. Prepare the sage brown butter sauce.  Heat the butter in a large sauté pan over medium-high heat.  Once the butter has nearly melted, add in the sage leaves.  Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy.  (Keep a very close eye on the butter so that it does not burn!)  Add the garlic and cook for 30 more seconds.
4. Put everything together.  Then immediately add the cooked gnocchi to the brown butter sauce, and toss until it is evenly coated.  Let the gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side.  Then give it a flip, and cook for 1-2 minutes on the second side until golden.  Stir in the kale, walnuts, roasted butternut squash, and toss to combine.
5. Serve.  Remove from heat, taste, and season with extra salt and pepper if needed.  Then serve warm, garnished with lots and lots of freshly-grated Parmesan cheese.

Instant Pot Beef Stew

Ingredients

• 2 pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion finely chopped
• 2-3 cloves of garlic minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cups frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Instructions

• Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
• Seal Instant Pot at set valve to sealing.
• Select the Meat/Stew option. (35 min High pressure)
• Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.
• After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.