Time 1h Number Of Ingredients 14 Steps:
Turn Instant Pot to sauté. Add butter and onions. Cook for 4 minutes then press cancel button. Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture. Place lid on pot and turn steam valve to closed. Press Manual and set Instant Pot to 20 minutes. Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch. After 10 minutes, flip the steam valve to steam and open lid. Stir. In a small bowl combine corn starch and water. Mix well and pour into beef mixture. Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens. Serve over mashed potatoes.
Time 1h15m Yield 8 Number Of Ingredients 15 Steps:
Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes. Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.
Time 1h50m Number Of Ingredients 16 Steps:
Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender. Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top. Place the lid on the Instant Pot and turn the valve to the SEALING position. Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time). Remove the lid and pull out the bay leaf. Pour the rice over the top of everything (don’t stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid. Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes. When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it’s own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot. Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together. Serve and enjoy!
Time 2h25m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes. Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain. Ladle beef mixture over noodles to serve.
More about “instant pot beef paprika recipes”
Time 50m Yield 4 servings Number Of Ingredients 17 Steps:
Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute. Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute. Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release. Serve the chili with shredded cheddar cheese, cilantro, and sour cream. Enjoy!
