The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

Looks great! Recipe please.

 

Wife made it. Kinda bland but a little hot sauce makes it perfect.

https://www.budgetbytes.com/slow-cooker-chicken-tortilla-soup/

 

Anyone here have a good instant pot recipe or 2? My lady swapped our crock pot for one so gotta figure this thing out now.

 

Our insta does saute, pressure or slow. I made tortilla soup just the other day.
On saute:
Tablespoon maybe of olive oil, drumsticks in to brown the skin with a bunch of onions, carrots, garlic.
Gave that maybe 10 minutes.
Add chicken base and water, some worcestershire, garlic & onion granules, pepper & some chipotle powder.
Pressure cook for 20 minutes.
Pull chicken out, pull meat off bones, save skin.
I pulled the chunks out of the broth, ran it through a sieve, put it back in the pressure pot, added chicken and put it on slow.
Fried up the chicken skins, fried up some corn tortilla strips.
Served with fresh tomatoes from the garden, avocado then topped with cheese so it gets all melty. Crispy chicken skin & tortilla strips on top of that

Sounds more involved that it really is

 

Pot roast is another favorite:
Saute roast, onions & garlic in olive oil til roast is browned on both sides.
Add beef base, water, red wine, onion & garlic granules, pepper, herbs you like.
Pressure for 20 minutes.
Open, add spuds and switch to crock, add carrots 1/2 hour before you're ready to eat so they're still a little crunchy.
Can put it back under pressure with spuds & carrots but it doesn't take but maybe 5 minutes til they're done.

 

We have done this one 3-4 times so far: Chicken Burrito Bowl

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.

 

Have also made this once so far: Beef Stew (we will make again once it's Beef Stew season)

Ingredients:

• 2 pounds stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 pound baby Dutch yellow potatoes, cut into 1-inch chunks
• 4 carrots, cut diagonally into 1/2-inch-thick slices
• 3 stalks celery, cut into 1/2-inch-thick slices
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds, optional
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 1 cup frozen petite peas
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Season beef with salt and pepper, to taste.
2. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
3. Stir in potatoes, carrots, celery, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. In a small bowl, whisk together flour and 1/2 cup stew broth.
5. Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
6. Stir in peas until heated through, about 30 seconds.
7. Serve immediately, garnished with parsley, if desired.

 

Spicy Italian Beef. Can't find the recipe atm.

 

Beef
Italian dressing seasoning
Pepperoncinis
The G word vegetables that I can never remember
Beef bullion cube

 

Garlic?

 

Damn, yall are fast. Much thanks, copying these down now.

 

Giardiniera

 

Nah. Its the jar of pickled carrots, cauliflower, Gibson onions, etc.

 

That one

 

I think you're mistaken. It's Garbanzo beans.

 

There’s a reason the OP has direct links to recipes on post 1

 

Yeah, I agree. Garbanzo beans would make that recipe be damn nasty.

 

I looked! I'm too slow to find it.
And lose the Italian dressing seasoning, overpowering to me. 2nd time I made it, I didn't use Italian dressing seasoning. Just a little SPOG. Much more better.

 

This one? https://www.tacomaworld.com/threads...crock-pot-thread.500700/page-36#post-16462217
Dunno why I didn't see it before. I did look.