I love to cook. I especially love to cook using my Instant Pot.
I’ve never had anything that proved to be so useful in the kitchen as my Instant Pot. It makes cooking so easy and effortless, and cleanup is a breeze.
Yesterday, I was rummaging through the freezer, seeing what was there that could be cooked or thrown out. I found four small frozen sirloin steaks. I decided to experiment using the Instant Pot.
I thawed the steaks during the day, and then I tenderized them. I put them in the Instant Pot and then added four cans of cream of mushroom soup, four soup cans of water, and a package of egg noodles. I put the lid on, sealed the Instant Pot, and set it to cook for 20 minutes. It does take several minutes for the Instant Pot to build up the pressure, but that’s no big deal. When the 20 minutes finished, I let the pressure bleed off gradually, then release the valve all at once.
The steaks came out tender enough to slice with a spoon. The soup mix and noodles added a perfect accompanying taste. A complete meal, actually four complete meals, all prepared and only the Instant Pot liner to clean up.
I’m filing that recipe away for future use. My next adventure will be one of my personal favorites, and that is spaghetti.
I know that this recipe will turn out to be delicious because it always has. It will take very little time to prepare. The only variation I have is that I cook with avocado oil instead of olive oil, just a personal thing. I bought rolls and ingredients to make a salad to go with the spaghetti, so all Hal and I will have to do is serve the salad and wine to go with the spaghetti and rolls for dinner.
I love cooking with my Instant Pot.