By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough |


Rating: 0
Course | Dinner, Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat |
Duration | 30-60 min |
Cooking Technique | Max Pressure Cook, Pressure Cook, Sauté |
Main Ingredient | Ground Beef, Vegetables |
Prep Time | 5 minutes |
Cook Time | 50 minutes |
Servings |
4 people
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- 2 cups broth of any sort
- 1 tbsp Worcestershire sauce
- 1 lb frozen ground meat Choose from beef, buffalo, venison, pork, turkey, chicken, or even sausage meat—or a combo of any two you prefer.
- 2 tsp dried seasoning blend Choose either a prepared seasoning such as Italian or Tex-Mex or a blend you create (rosemary, oregano, thyme, parsley, and basil are the norms, but enhance them with a little ground allspice or grated nutmeg).
- 1/2 tsp table salt optional (check to see if the seasoning blend includes salt)
- 1/2 tsp ground black pepper
- 1 lb frozen unseasoned mixed vegetables (
4-5 cups ) Choose from any unseasoned blend, so long as you omit any flavoring packets. Or use a combination of frozen corn kernels, bell pepper strips, chopped onion, and/or sliced carrots. - 1/2 cup heavy or light cream but not “fat-free” cream
- 2 1/2 tbsp all-purpose flour
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp table salt
- 6 tbsp whole or low-fat milk
- 1 tbsp butter melted and cooled; or
1 tbsp oil of any sort you prefer - 1 large egg
- 4 oz shredded semi-firm cheese (
1 cup ) such as Cheddar, Swiss, or even a prepared blend, optional. - 1/2 tsp mild paprika
Ingredients
For the Stew
For the Biscuit Topping
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Rating: 0
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- To make the stew, pour the broth and Worcestershire sauce into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the ground meat on the rack or in the steamer. Sprinkle the seasoning blend, salt (if using), and pepper over the meat. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max Pressure for 18 minutes with the Keep Warm setting off and the valve closed.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off and the valve closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use silicone cooking mitts or thick hot pads to remove the rack or steamer, letting the meat fall down into the liquid below. Use the edge of a large, metal spoon and a meat fork to break the meat up into little chunks, about the size of very small meatballs. Stir in the frozen vegetables.
- Press the SAUTÉ button. Set it for HIGH, MORE or CUSTOM
400°F . Set the time for 5 Minutes and if necessary press START - Whisk the cream and flour in a small bowl until smooth. Once the liquid is simmering in the pot, add this cream mixture and whisk until bubbling. Turn off the SAUTÉ function.
- To make the biscuit topping, stir the flour, baking powder, and salt in a medium bowl until uniform. Add the milk, melted butter or oil, and the egg. Continue stirring until the mixture has no dry ingredients in the bottom of the bowl.
- Drop the mixture by eight blobs on top of the hot stew. Sprinkle the cheese (if using) over each of the blobs, then sprinkle each with a little paprika. Latch the lid onto the pot but do not engage the pressure valve.
- Set the Instant Pot for SLOW COOK, set the level for HIGH and the valve must be OPEN. Set the timer for 30 minutes with the KEEP WARM setting off, and if necessary press the START button.
- When the machine has finished cooking, turn it off and open the lid. Cool for a few minutes, then use a large cooking spoon to scoop the biscuits and stew into serving bowls.
Beyond
• For a simpler recipe, there’s no need to make your own drop biscuits. Instead, set
• If you want to make your own dried seasoning blend, try

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
All recipes by : From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
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