When I told Todd I was going to make an instant pot stew for dinner, he huffed and puffed saying how he didn’t want it🤦🏻♀️. I obviously ignored him and still made it😎.Let’s just say he was apologizing after having a bite 💁🏻♀️and I can now say this meal is Todd approved✔️.
My how to prep videos can be found under ‘whole30’ highlights.
Instant pot beef stew with mashed potatoes:
1.5 lbs @buyranchdirect grass fed beef rump roast chopped into bite size pieces
4 @pedersonsfarms bacon slices
3 Carrots chopped
1 Tbsp Tomato paste
4 Celery sticks
1/3 cup diced yellow Onions
2 Bay leaves
1 Tbsp fresh Thyme
3 Garlic cloves
1 package @bonafideprovisions beef bonebroth
3/4 cup diced Mushrooms
Brown the bacon in instant pot under sauté function and once cooked set aside. Add the beef with salt + pepper and brown for about 5 minutes, and set aside. Sauté onions, carrots, and celery, for a few minute. Add in tomato paste, garlic, bay leaves, thyme and cook a couple minutes. Add back in the bacon beef, and bone broth. Set to meat/stew setting and cook 35 minutes. Once finished let it sit 10-15 and then release steam.
Instant pot mashed potatoes
5 peeled gold Yukon potatoes
3 cups water
1 Tbsp @fourthandheart California garlic ghee
Salt + pepper to taste
Add potatoes and water to instant pot. Set on manual for 8 minutes. Once done release pressure, drain water, place back in instant pot, add salt + pepper, garlic ghee, and with an immersion blender or potato masher, mash potatoes.
IT'S SO CHILLY! Good thing I froze a batch of this Asian-Style Chicken Soup from my cookbook #MakeItEasy the last time I made it! What's for dinner in your house?
2 chicken breasts (you can substitute shredded rotisserie chicken)
1 (16-oz) package thin rice noodles
8 cups chicken broth
1/4 cup soy sauce
1/4 cup sliced fresh ginger, smashed with the backside of a small knife or spoon
1/2 to 1 teaspoon Sriracha or similar hot sauce, to taste
1 red bell pepper, seeded and cut into 1/4-inch strips
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh scallions
2 tablespoons freshly squeezed lime juice
Lime wedges, for serving
1️⃣👉🏼 Lay chicken breasts at the bottom of a pot and cover with cold water by 1-inch. Bring to a boil over medium-high heat before lowering the heat to medium, covering, and simmering for about 10 minutes. Check to make sure the meat is cooked through. Cool, shred, and set aside, discarding the cooking liquid.
2️⃣👉🏼 In the meantime, cook the rice noodles according to package directions. Set aside.
3️⃣👉🏼 Place broth, soy sauce, ginger, and Sriracha in a large pot set over medium-high heat. Bring to a boil, lower heat to medium, and allow to simmer hard for 5 minutes.
4️⃣👉🏼 Remove the soup from heat and, using a slotted spoon, remove the ginger. Add the shredded chicken, noodles, red pepper, cilantro, basil, scallions, and lime juice. Let the soup sit for 5 minutes to allow the flavors to mingle and peppers to soften. Serve with lime wedges on the side. 🙌🏼
📸for Make It Easy by the talented @nemnaomi, styling by the fab @cydmcdowell, and props by the fantastic @karinolsenstylist