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Here is the Instant Pot Pot Roast recipe you have been waiting for! Instant Pot Mississippi Pot Roast is unbelievably packed with flavor. This classic beef roast is made with au jus, ranch and beef stock for a fall off the bone tender recipe that you are going to love. Ingredients 2 tablespoons oil 3-4 pound beef chuck roast 1 package 1.25 oz, ranch dressing seasoning packet 1 package 1 oz, au jus gravy seasoning packet 1 cup beef broth 3-4 pepperoncini peppers mashed potatoes for serving if desired Instructions Place oil into the Instant Pot and place roast in pot. Sautee on each side until browned. Add broth and sprinkle seasoning packets on top of roast and in the pot. Place peppers on top of roast. Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 45 minutes. When the cooking cycle is complete, let pressure naturally release for 20 minutes. Open the lid and use two forks to shred the beef and remove bo...

Today’s recipe for Instant Pot black-eyed peas draws inspiration from the Southern classic that’s been adapted for the pressure cooker. Make it for a nutritious weekly dinner or according to Southern traditions, serve this dish on New Year’s Day for luck and prosperity. Ingredients 1 tbsp butter or olive oil 1 medium onion, diced 3 rashers of thick bacon, chopped 5–6 oz good-quality pork sausage (chicken or turkey sausage can also be used) 1 stalk of celery, diced 1/2 large bell pepper, diced (any colour, or one carrot) 3 cloves garlic, minced or finely diced 2 cups dry black-eyed peas 2 tsp dried or fresh thyme leaves 1 bay leaf 2 tsp Cajun/Creole seasoning like this 2 cups or more collard greens or kale, roughly diced 5 cups chicken broth (you can do chicken stock cube and water) To finish: 2 tablespoons of lemon juice (lifts up the dish) Salt and pepper to taste (depends on how salty the bacon and the chicken broth) Instructions Turn the Instant Pot on and press the Sauté function k...

Tender chunks of beef with bites of zucchini in an easy stir fry sauce. INGREDIENTS 1 Tbsp canola oil 1 lb beef stew meat or chuck roast cut into bite size pieces ½ cup chicken broth or beef broth ¼ cup low sodium soy sauce 2 Tbsp rice vinegar ½ tsp sesame oil 1 Tbsp sugar 1 Tbsp minced garlic 1 Tbsp minced ginger 2 Tbsp cornstarch + 2 Tbsp cold water 2 small zucchinis (I used one green and one yellow), sliced 1 Tbsp sesame seeds INSTRUCTIONS Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the stew meat and brown it for about 5 minutes. Turn it over about halfway through. The pieces of meat should develop color but not necessarily on the entire piece of meat. In a bowl stir together the broth, soy sauce, vinegar, sesame oil, sugar, garlic and ginger. Pour the mixture over the meat. Deglaze the pot. Turn off the saute setting. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure ...

An incredible Instant Pot chocolate cake with salted caramel and pretzels that is an absolute crowd pleaser. Perfect for any occasion! Ingredients For the cake mix 7 oz (200 g) unsalted butter, plus extra for greasing 5 oz (150 g) plain flour (we love this organic brand) 1 teaspoon baking powder 2 oz (50 g) cacao powder 7 oz (200 2) soft light brown sugar 3 large eggs 2 tablespoons milk 1 teaspoon vanilla extract On top of the cake for cooking 3 tablespoons caramel sauce (such as Carnation) or dulce de leche 1/4 teaspoon sea salt flakes For the frosting 1 cup thickened cream/heavy cream for whipping 2 tablespoons icing sugar 1 teaspoon vanilla extract About 3 oz (90 g) full-fat cream cheese (we used Philadelphia), at room temperature Other 2–3 tablespoons caramel sauce Generous pinch of salt 2 cups of pretzels Instructions Dice the butter into cubes and allow it to soften out of the refrigerator. You can use a microwave for 15-20 seconds to warm it up. Add all of the cake mix ingredien...

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate.  Your family will love these easy tasty cookies! Ingredients 1 cup butter softened 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup mini chocolate chips 8 oz melting chocolate wafers Instructions In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined. Add in flour and mix just until flour disappears. Fold in mini chocolate chips. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet. Bake at 325 degrees for 18-20 minutes, until edges are ju...

Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast. Paleo, gluten-free and whole 30-approved, these patties will become a new favorite! INGREDIENTS 1 lb. lean ground chicken (I use 90% lean) 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out) 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional; see notes) 1 1/2 tablespoons canola oil or coconut oil INSTRUCTIONS Combine all ingredients (except oil) and stir until just combined. The mixture will be wet. Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty. Heat oil in a large skillet over medium-high heat. Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking...

Chicken poppers have been a game changer for me, and I’m constantly looking for more ways to spice them up. With Cinco De Mayo on the way, and Tex Mex food being a way of live where I live in Dallas, TX, I knew I had to try and give them a Mexican cuisines inspired flair! INGREDIENTS 1 lb ground chicken (sub turkey) 2 cups sweet potato, shredded (using a grater or food processor) 1/3 cup red onion, diced 2 tbsp fresh cilantro, chopped 2 tsp garlic powder 1 tsp oregano powder 2 tsp cumin (omit for AIP) optional – 1 tsp chili powder (omit for AIP) 1 tsp sea salt 1/2 tsp black pepper (omit for AIP) 2 tbsp avocado oil 2 tbsp coconut flour Juice of 1/2 lime INSTRUCTIONS Preheat oven to 400 F and line a baking sheet with parchment paper Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined. Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by push...