Category: Instant Pot

Instant Pot Oxtail

Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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Clean and pat the oxtails dry.

Season both sides with salt and pepper.

Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

Add onion, garlic and cook for ~60 seconds or until fragrant.

Add tomato paste and stir for a few seconds.

Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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Instant Pot Oxtail

Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Asian, Jamaican
Servings 4
Calories

Equipment

  • Pressure Cooker

Ingredients
  

  • 3 ½ – 4 lbs oxtails
  • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
  • 1 cup unsalted or low-sodium beef broth/stock
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 garlic cloves minced
  • 4 large carrots peeled & cut into 1"
  • 1 sweet onion chopped
  • 4 fresh thyme sprig
  • 3 bay leaves

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
  • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
  • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
  • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
  • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

    Video

    Keyword best instant pot oxtail, best presssure cook oxtail, easy instant pot oxtail, instant pot oxtail, pressure cook oxtail, quick and easy oxtail
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    Instant Pot Recipes

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    Instant Pot Corned Beef Stew

    Instant Pot Corned Beef Stew is full of tender juicy meat, potatoes, celery, carrots and cabbage in a lovely beef broth that is enhanced by the ingredients during pressure cooking. Instant Pot Corned Beef Stew strikes the prefect balance of savory flavors and comforting filling textures that everyone will enjoy. This affordable and easy to make selection is perfect on any occasion, especially if a good Irish Guinness is served with it.  A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Enjoy a home cooked Corned Beef Stew today, in a fraction of the time, and feel the reward of a well-fed family. Quick and tasty to prep, this recipe will drive everyone in the house to the table at neck break speed as it stews to perfection in this easy dump and go recipe. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this Instant Pot Corned Beef Stew in a slow cooker today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm satisfying Corned Beef Stew that is simply delicious and perfectly easy to follow in this beginner friendly IP recipe. Thanks for visiting and see you again soon.

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    Clean, rinse and pat the corned beef dry with papper towel. Remove and discard fat. Cut beef into 1″ x 1″ cubes. Place cube corned beef in the instant pot. Add onions, garlic & corned beef spice.

    Add beef broth. Mix everything together. Place the lid on.

    Pressure cook on high for 30 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.

    Add salt, pepper, Worcestershire sauce and mix everything together. Add carrots & celery.

    Add potatoes & chopped cabbage on top (do not mix). Place the lid on.

    Pressure cook on high for 3 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.

    Remove lid and mix everything together. Season with salt and pepper if needed. Serve & Enjoy!

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    Instant Pot Corned Beef Stew

    Simple Instant Pot Corned Beef Stew that is full of tender, juicy and flavorful ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour 3 minutes
    Total Time 1 hour 8 minutes
    Course Main Course
    Cuisine Irish
    Servings 8
    Calories

    Equipment

    • Instant Pot

    Ingredients
      

    • 3 lbs corned beef
    • 2 lbs yukon gold potatoes cut into cubes
    • 1 lb carrots chopped
    • 4 cups unsalted or low-sodium beef broth/stock
    • 2 tbsp corned beef spice
    • 2 tsp Worcestershire sauce
    • 1 tsp salt
    • ½ tsp black pepper
    • 4 celery chopped
    • 1 onion chopped
    • 3 garlic cloves minced
    • ½ cabbage cut into cubes

    Instructions
     

    • Clean, rinse and pat the corned beef dry with paper towel. Remove and discard fat. Cut beef into 1" x 1" cubes.
    • Place cube corned beef in the instant pot. Add onions, garlic, corned beef spice & beef broth. Mix everything together. Place the lid on. Pressure cook on high for 30 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
    • Add salt, pepper, Worcestershire sauce and mix everything together. Add carrots, potatoes & celery. Add chopped cabbage on top (do not mix). Place the lid on. Pressure cook on high for 3 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
    • Remove lid and mix everything together. Season with salt and pepper if needed.

    Serve & Enjoy!

      Video

      Keyword best instant pot corned beef stew, best slow cooker corned beef stew, easy corned beef stew, easy instant pot corned beef stew, instant pot corned beef stew, pressure cook corned beef stew
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      Instant Pot Recipes

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      Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

      Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

      Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

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      In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

      Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

      Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

      Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

      Place roast in a bowl/plate.

      Shred the roast and discard any fat (optional). 

      Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

      Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

      Enjoy!

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      Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

      Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 10 hours
      Total Time 10 hours 5 minutes
      Course Main Course
      Cuisine Hispanic
      Servings 8
      Calories

      Ingredients
        

      • 3 ½ – 4 lbs chuck roast boneless
      • ½ cup unsalted low-sodium beef broth
      • ½ cup tomato puree
      • 3 tbsp lime juice
      • 2 tbsp chili powder
      • 2 tsp onion powder
      • 2 tsp garlic powder
      • 2 tsp ground cumin
      • 1 ½ tsp salt
      • 1 tsp black pepper
      • 1 tsp spanish paprika
      • ½ tsp ground cayenne pepper
      • 3 bay leaves

      Instructions
       

      • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
      • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
      • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
      • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

      Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

        Video

        Notes

        Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
        Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
        Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
        Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
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        Instant Pot Spaghetti

        Instant Pot spaghetti features a homemade meat sauce that is gently infused throughout the deliciously tender noodles to create a melody of flavors and aromas reminiscent of your favorite local Italian restaurant. The flavor profile is a blend of notes that come from onions, garlic and herbs that finish with a cleansing savoriness that leaves you ready for the next bite. This is a budget friendly meal that is wholesome and comforting and I love to clean the sauce off my plate with a nice piece of torn warm French bread and then wash it down softly with a nice cab. Serve this easy to prepare meal with your favorite garlic bread, rolls or my personal go to French bread, and you will have leftovers for a quick and easy reheat and go lunch the next day. This recipe is also perfect for the young cooks in our house that are on their way to learning how to make good food that is simple to prepare. My boys have added this to their personal menu. It is satisfying to know they can now eat a good home cooked meal wherever life travels take them.

        A plate of tangled up spaghetti noodles are fun to load on to your fork using the universal ‘twist’ technique to make a bite size that is perfect for your personal preference. Experience the personal satisfaction that comes from making your own sauce by watching the video and following the instructions below. Please like and share this or any of my recipes you enjoy from the growing catalogue of menu selections. Leave a comment and share your favorite way to enjoy a one pot spaghetti. Don’t forget to hit the subscribe button to stay up to date on the latest eatfoodlicious publications of lab tested affordable meals, complete with easy to follow tutorials, informative printable recipes and lovely presentation examples. For me, I always work to remember, each meal is an opportunity to awaken the senses and experience life at every bite. That slice of life in those moments are what I love to share with my family and is the foundation of the eatfoodlicious modo “life is too short not to eat delicious food at every opportunity.”

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        Set the sauté to high. Add ground meat and cook until no longer pink.

        Add onions, garlic and cook for 2-3 minutes or until fragrant. Deglaze the bottom of the pot with the grease. Drain meat and set a side.

        Add water, salt, Italian seasoning, black pepper and red pepper flakes to the pot. Mix well. Add pot sized spaghetti noodles or break the regular sized spaghetti noodles in half. Place the noodles in the pot in a ‘crisscross’ pattern (this will help prevent the noodles from sticking together). 

        Top with marinara sauce and the cooked meat in that order (do not stir). 

        Place the lid on. Pressure cook on high for 5 minutes, with a 5 minutes natural release (exercise caution when releasing pressure from the cooker).

        Use silicone tongs to stir and mix the noodles well (this will help to loosen the noodles). Season with salt & pepper to taste. Optional: wait for 5 minutes before serving.

        Serve with fresh Parmesan cheese and garnish with fresh parsley.

        Enjoy!

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        Instant Pot Spaghetti

        Quick and easy delicious homemade Spaghetti that any one can make and everyone will enjoy.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 10 minutes
        Total Time 15 minutes
        Course Main Course
        Cuisine Italian
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb pot size spaghetti noodles
        • 1 lb ground chuck or beef
        • 32 oz (jar) marinara sauce
        • 4 cups water
        • 1 tsp Italian seasoning
        • ½ tsp salt
        • ½ tsp black pepper
        • ¼ tsp red pepper flakes
        • 1 medium size onion chopped
        • 3 garlic cloves minced

        Instructions
         

        • Set the sauté to high. Add ground meat and cook until no longer pink. Add onions, garlic and cook for 2-3 minutes or until fragrant. Deglaze the bottom of the pot with the grease. Drain meat and set a side.
        • Add water, salt, Italian seasoning, black pepper and red pepper flakes to the pot. Mix well.
        • Add pot sized spaghetti noodles or break the regular sized spaghetti noodles in half. Place the noodles in the pot in a 'crisscross' pattern (this will help prevent the noodles from sticking together). Top with marinara sauce and the cooked meat in that order (do not stir). 
        • Place the lid on. Pressure cook on high for 5 minutes, with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
        • Use silicone tongs to stir and mix the noodles well (this will help to loosen the noodles). Season with salt & pepper to taste. Optional: wait for 5 minutes before serving.

        Serve with fresh Parmesan cheese and garnish with fresh parsley. Enjoy!

          Video

          Keyword 10 minutes instant pot spaghetti, best instant pot spaghetti, easy instant pot spaghetti, instant pot spaghetti, pressure cook spaghetti, quick and easy instant pot spaghetti
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          Instant Pot Spicy Beef Bell Pepper Pasta Soup

          Spicy Beef Bell Pepper Pasta Soup is a comforting and delicious dish that will burn just enough. The warm broth infused sauce is so smooth and elegant that it could go with a multitude of pastas and meats but it is perfect in this easy to follow Instant Pot recipe. The Bell Peppers add texture, flavor and natural juices to an already delicious sauce base. I love to dip fresh tears of French bread in the sauce as I enjoy the warm pleasing textures of the tender pasta. I highly recommend you consider adding this dish to your repertoire.

          Watch the video and follow the instructions below to have a warm bowl of homemade Spicy Beef Bell Pepper Pasta Soup. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spicy, quick and easy good food the entire family will enjoy. Thanks for visiting and see you again soon.

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          Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease. 

          Add salt, pepper, onion, garlic, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well. 

          Add bell peppers and mix.

          Add pasta.

          Mix everything together.

          Layer the top with the tomato sauce. DO NOT STIR.

          Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.

          Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.

          Garnish with cheese and sour cream.

          Enjoy!

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