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Instructions. Season the beef generously with salt and pepper. Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed.

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Pour batter into Grease a 7-3/8 x 3-5/8 x 2-1/4 inch loaf pan. Cover pan securely with greased aluminum foil making sure edges of foil will not contact water in pressure cooker. Make an aluminum foil lifter*. Place cooking rack or trivet and 4 cups water in Presto® pressure cooker. Place loaf pan on rack or trivet.

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Instructions. Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid. Add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes.

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Select High Pressure and 50 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the roast to a cutting board and cover with aluminum foil.

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Sauté the aromatics: Add the onion and garlic to the pressure cooker pot, sprinkle with the thyme and coriander, and sauté, stirring and scraping the browned pork bits from the bottom of the pan. Sauté until the onion softens, about 5 minutes. Pour in the hard cider, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.

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If any noodles do not fully cook after pressure, just flip to saute and boil with lid off until they become tender. Or, you can wait to add the dry noodles after you release the pressure and remove the lid. Just switch to saute and add noodles. Boil until tender.

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Use the "pot in pot" method: Cook the oatmeal in a separate (pressure cooker approved) glass bowl within the Instant Pot. To do this, place the trivet in the pot and add 1 cup of cold water to the center of the pot. In a 7-cup heat-safe bowl, combine the oats, water and milk, butter (if using), and salt. Place the bowl on top of the trivet.

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Add in your potatoes, thyme, nutmeg, broth, salt and pepper. Clothes and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve. Press cancel on your instant pot, then sauté mode.

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Step 1 Cook the onions until softened and beginning to colour transfer to the pressure cooker along with the carrots. Step 2 Toss the meat in seasoned flour then brown the meat in batches before adding to the pressure cooker. Step 3 Deglaze the pan with red wine vinegar pour over the meat. Step 4 Add the water.

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Pressure Cooker Savory Mustard Pork Roast. The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. —Ezra Elkon, Charles Town, West Virginia. Go to Recipe. 16/97.

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In a bowl whisk together the stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley. Pour this over the meat. Place the pressure cooker lid on the pot and seal. For a gas pressure cooker, turn the heat to high, set the dial to meat/poultry and the timer to 60 minutes.

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Select Instant Pot "manual" setting and set for 60-80 minutes on "high" pressure, 60 minutes for a 3 to 4-pound roast. 80 minutes for greater than 5 pounds. Do a natural release for at least 10 minutes, then quick release, and remove the roast. Peel and chop about 1 1/2 pounds of potatoes, and place into the Instant Pot.

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Stir in broth and simmer until slightly reduced, about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering. Put the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat. Lock lid in place. Select High Pressure and set the timer for 90 minutes.

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First, preheat the pressure cooker by selecting Saute on HIGH and add the vegetable oil. While the oil is heating, season the beef chuck roast with salt and pepper. Add to the Instant Pot and brown the meat for 3-4 minutes on each side. Transfer the meat to a plate and cover with foil (or parchment paper) to keep warm.

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Revere Vintage Dial Weight Gauge Pressure Cooker Manual with Recipes. 28 Feb 2009 hip bot. Pressure Cooker Parts. Broccoli & Steamer Baskets. Secret 4: Opening Method. RECIPE: Spiced Beef Stew. RECIPE: Easy Chicken Cacciatore. Containers: Materials & Shapes. RECIPE: Mascarpone Cheesecake.

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Stir in the cider and tomato paste to deglaze the pot. Add in the potatoes, beef, beef broth, and all of the dried herbs. Stir again, and put the lid on the Instant Pot with the valve closed. Pressure cook beef vegetable soup for 20 minutes using the "meat/stew" setting under high pressure.