The winter season naturally draws us indoors. Within those walls, the sights (a crackling fire, holiday movies on repeat, twinkling lights gleaming from the tree), the sounds (jingle bells and Christmas carols) and even the familiar scents in the air seem to activate our taste buds and have us craving warm, savory comforts.
We’re here to give you three Instant Pot recipes you need for the busy holiday season. The best part is that even when we’re short on time and have a long list to make and check twice, we don’t have to do without a comfort meal.
Using the Instant Pot helps ensure you have more time to enjoy the entire season without the time stealing elements of standard cooking.
Accompanied by Curtis Stone assortment box of delicious cuts of beef, these recipes are quick and straightforward for everyone’s busy holiday schedule. Utilize each recipe for a small family or take it up a notch and prepare for your next gathering of friends! Tis’ the season!
3 Easy Instant Pot Recipes
1. Beef and Broccoli:
Ingredients:
2 Curtis Stone New York strip steaks
1/4 cup olive oil
1 head broccoli
1/4 cup soy sauce
2 cups beef broth
Salt and pepper to taste
1 bag cauliflower rice
Instructions:
1. Set Instant Pot to sear – medium heat
2. Cut steaks into small cubes or thin planks
3. Cut broccoli ends off discard stalks (set aside)
4. Place 1/4 cup olive oil in Instant Pot
5. Place all steak pieces into Instant Pot and stir to sear for 3-5 minutes
6. Once steak is browned, add beef broth and soy sauce
7. Place top on Instant Pot and seal
8. Set Instant Pot to ‘meat’ setting for 5 minutes.
9. While steak is cooking, place broccoli into a bowl with 1-4 cup water and microwave for 2 minutes
10. Prepare a bag of cauliflower rice per directions
11. Once meat is finished cooking place cauliflower rice in the bottom of the bowl and add broccoli and steak over the cauliflower rice
12. Serve while warm
2. Gorgonzola Ribeye and Asparagus
Ingredients:
2 Curtis Stone rib eye steaks
1 bunch asparagus
2 tablespoons butter
1/4 cup Gorgonzola cheese crumbles
2 Tbsp Chili powder
Salt and pepper to taste
1/4 cup olive oil
2 cups beef broth
Instructions:
1. Set Instant Pot to ‘sear’ setting for 6 minutes
2. Add olive oil
3. Place steaks into Instant Pot
4. Cook each side 3 minutes
5. Add broth and chili powder to Instant Pot, place lid on top and seal
6. Change the setting to ‘meat’ for 6 minutes
7. While steak is cooking, turn the oven on 350 degrees
8. Place asparagus on a sheet pan
9. Lightly spray or coat with olive oil and salt and place in oven for 10 minutes
10. Plate finished steaks on a bed of cooked asparagus
11. Place butter and 1/2 of Gorgonzola cheese in microwave safe bowl and microwave for 20 seconds
12. Pour melted butter/cheese on steaks
13. Add crumbles to taste and enjoy
3. Instant Pot Chili
Ingredients:
4 Curtis Stone Angus steak burger patties
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces) pinto beans, drained
1 Can (15 ounces) black beans, drained
1 Can (15 ounces) fire roasted diced tomatoes with juice
1 Can (6 ounces) tomato paste
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
2 Cups beef stock
1 Tbsp dried oregano
2 Tsp ground cumin
2 Tsp kosher salt
1 Tsp ground black pepper
1 Tsp smoked paprika
2 Tbsp chili powder
1 Tbsp Worcestershire sauce
1 Tbsp minced garlic
Garnish:
• Sour Cream
• Cilantro
• Cheese, shredded
Instructions:
1. Set Instant Pot to ‘sauce’ and give it a minute to heat
2. Add a tablespoon oil to the pot
3. Place Curtis Stone ground steak burger in the pot, break up the meat and stir until brown. Drain if needed.
4. Set Instant Pot to ‘chili’ setting.
5. Add all other ingredients to pot and seal for 20 minutes, or up to 30 minutes for more intense flavor.
6. Cancel and release steam until ready to remove the lid (see instruction manual)
7. Serve hot and garnish with sour cream, cheese, and cilantro to taste.