My Food

1 medium onion diced (or about 1 c of frozen onion) 1 bell pepper diced (frozen works) 3 celery stalks diced 3 cloves garlic minced (or garlic powder) 1 pound dry red kidney beans (not soaked) 1 tsp salt or more to taste 1/2 tsp black pepper 1/4 tsp white pepper (optional) Garlic powder Creole seasoning (Tony's) 7 cups water (I use 4 cups of chicken broth and 3 cups of water or get as close to that with the cans of broth and finish with water.) 1 pound sausage cut into thin slices Serve with cooked rice.  Instructions- Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release (manual release) method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal. Add the sausage, place the lid on and lock it. Use ...

1 head of cabbage 1/4 c of onion if use frozen or one small fresh Onion powder Garlic powder  Salt Pepper 1 or 2 packages of sausage 1 cup or a small can of chicken broth I cut up cabbage and sausage before I start everything.  Turn your Instant Pot on saute.   Place oil on the bottom of your pot. Cut up your onions if needed into small strips.  Place the cabbage in the Instant Pot. place sausage in the Instant Pot. Add broth.  Mix up well then place the lid on the Instant Pot. Turn the saute off and place on manual for 5-6 minutes. (Depending on amount of cabbage.) Once the pressure cooker beeps you will let the pressure cooker naturally release for at least 10 minutes. Lastly, manually release the rest of the pressure and open the lid and enjoy your dinner.

1.5 - 2 lbs Sirloin steak Olive or veg oil 1/4 c Flour Onion powder Garlic powder Salt Pepper Beef broth -14 ounce can Beefy onion soup mix - 1 pk 1- Onion  1 - Bell pepper The seasonings I do not put a measurement with because I just guess. These are my go to seasonings.  If you need a measurement, start with an 1/8 teaspoon or so. I just usually shake a little over the meat.  Put oil in the instant pot, I just put enough to cover the bottom and lightly coat the meat. Set to Sauté.   Sauté the steak, onion, bell pepper, seasonings, and coat with flour as it sautés. Sauté until brown. Add broth and soup mix. Set to Manual for 35 minutes. I allow to naturally release.  Serve over rice. For thicker gravy add a can of cream of mushroom soup during cooking or stir in some cornstarch. 

1lb or so of beef stew meat  1 can of tomato sauce 14 or 16 ounce 1 can of chicken broth (can use beef) 1 pack of McCormick Beef Stew  Carrots Potatoes  Seasoning Garlic powder  Onion powder Salt  Pepper Oil (olive or vegetable) Put enough oil to cover the bottom of the instant pot.  Brown the meat on the sauté setting. While browning season with onion powder, garlic powder, salt, and pepper. (I just shake a little over the meat for extra flavor. These are my go to shakers.)  After meat is browned, add tomato sauce, broth, and half the pack of beef stew seasoning. Then set on manual for 30 minutes. You can do a manual release, but I like a natural release. At very least I would naturally release for 10 minutes or so then manually release.  After that, add potatoes and carrots.  Set on manual for 5-6 minutes. I used 6 minutes bc I do not cut my veggies really small. 5 just didn't get them like we like them. Natural release about 10 minutes, t...