Ingredients Russet potatoes 1 cup of water Half a stick of butter (4 tbsp) Garlic powder 1⁄2 cup of sour cream 1⁄2 cup of warm milk (I use 2%, because that’s what I have) Instructions Cut the potatoes into pieces. I normally cut lengthwise and then into quarter inch pieces down the width of the potato. I also am too lazy to peel them, so I leave the skin on.
Ingredients 1 rack of baby back ribs 1 c. BBQ Sauce 1 c. beef broth 1⁄2 tsp. liquid smoke BBQ / rib seasoning mix (I used Killer Hogs in this case) Instructions Remove the membrane from the back of the ribs if present and apply the dry rub seasoning to both sides. Cut the ribs into chunks of 4-6 ribs, so that they fit in the instant pot.
Ingredients 2.5 lb beef tip roast 3 c. beef broth 3-4 Russet potatoes Seasoning rub Instructions Rub the roast with the seasoning. I used The Dead Cow’s Rub Some Burger mix. Set the instant pot to sauté with some oil in it. Sear roast on all sides. Add the beef broth. Cut the Russet potatoes in half and add them. Put on the lid and set to high pressure for 70 minutes.
Ingredients 1 lb ground beef 3 c. beef broth 1⁄2 c. minced onion 3 c. egg noodles, uncooked 10.5 oz can cream of mushroom soup 1 garlic clove, minced 1⁄4 tsp pepper 1 Tbsp Flour 1 c. sour cream Optional: 1 tsp salt Instructions Set the instant pot to sauté with some oil in it. Sauté the hamburger, garlic, and onion until the meat is browned. Add the flour.
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