JDLT Eats

  Ingredients: 1 tbsp of oil 1 lb ground beef 1/2 cup chopped onion 1/2 cup chopped red pepper 2 cups peeled and chopped potatoes 1 1/2 tsp salt 2 tbsp chili powder 2 tsp ground cumin 1 tsp oregano 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 2 cups of chicken broth 10 oz can of Rotel Instructions: Set IP to SAUTE and add oil. When the oil is hot, add the onion and red pepper to the pot. Sauté, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add ground beef to the onions and peppers and break apart with a wooden spoon. Brown ground beef until mostly cooked and only some pink remains, about 4 minutes. Add all the dried spices to the beef and pepper and sauté for 1 minute while stirring to combine. Add the broth, Rotel and potatoes to the pot. Cover with lid set to SEAL. Set PRESSURE on HIGH for 4 minutes. When time is done, release pressure immediately.   Sources: https://sweetrusticbakes.com/beef-potatoes-mexican/

Ingredients: 2 Tbsp olive oil 1 lb. beef stew meat 1 small onion, diced 2 cloves of garlic, minced 1/2 serrano pepper, sliced (optional) 1 tsp ground cumin 1 tsp chili powder 1 tsp paprika 1 tsp salt 1/2 tsp black pepper 1/2 tsp chipotle powder 1/2 tsp Mexican oregano 1 cup beef or chicken broth 1 bay leaf 1/2 cup tomato sauce Instructions: Press the SAUTE button on the Instant Pot. Add the oil to the pot until hot. Add beef cubes and sear on all sides. Add the onion, garlic, pepper and spices to the pot and stir-fry for 2-3 minutes. Add the broth, bay leaf and tomato sauce to the pot and stir to combine. Close the lid on SEAL and PRESSURE COOK on MEAT for 35 minutes. Naturally release pressure. * To thicken the sauce, either press sauté to reduce the liquid or ladle out some liquid into a bowl and combine it with thickener of choice. Mix well and then add the thick slurry back into the pot, and stir-well. Source: https://myheartbeets.com/instant-pot-carne-guisada/

Ingredients 1 tablespoon canola oil 1 pound beef stew meat, bite size pieces 1 celery stalk, sliced ½ onion, diced 6 oz mushrooms, halved and sliced 1 can (10-3/4 ounces) condensed cream of chicken & mushroom soup, undiluted ½ envelope onion soup mix ½ cup sour cream 8 oz hot cooked egg noodles Minced fresh parsley, optional Directions Set Instant Pot (IP) to SAUTÉ, heat oil to a shimmer, 5-8 mins. Add beef and cook stirring occasionally until meat is no longer pink. And vegetables and cook until they release some liquid. Cover with lid on SEAL. Set IP to MEAT and cook for 30 minutes. Quick release pressure then remove lid. Add condensed soup and onion soup mix, stir well to combine. Cover with lid on VENT. Set IP to SLOW COOK and cook on HIGH for 30 minutes. Turn off IP and remove lid. Add sour cream and mix to combine. Serve with hot cooked egg noodles; sprinkle with parsley if desired. Sources https://www.t...

Ingredients 1 Tbsp olive oil 1 lb. ground beef, turkey or pork sausage 1 cup chopped onions (medium sized onion) 1 cup julienned carrots 1 cup chopped celery (about 3-4 stalks) 2 15 oz cans diced tomatoes, undrained 2 15 oz cans of beans, undrained 4 cups of beef stock* 2 tsp oregano 1 tsp ground black pepper ½ tsp of hot sauce, optional 1 25 oz jar of favorite pasta sauce 1 cup ditali pasta, cooked as directed Instructions Heat oil in a large deep pot on med-high heat until it shimmers. Brown the meat then remove excess oil from pan. Stir in vegetables and cook for 10-15 mins stirring occasionally until onions become translucent. Stir in the remaining ingredients, except for pasta. Cover and reduce heat to a simmer for 45 min, stirring occasionally.  Stir in cooked pasta 5 mins before serving.  Makes about 4.5 quarts.