French Dip Sandwiches

 I found this recipe on Six Sisters Stuff and it can be found HERE

Ingredients

• 3 pounds beef roast (either beef or pork- we use whatever is on sale that week!)
• 29 ounces beef consomme 2 (14.5 oz cans) (I can always find this mixed in with the soups)
• 8 buns  (we love hoagie buns, but any kind will work)

Instructions

• Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
• Put the lid on and turn the knob to sealing.
• Push the manual or pressure cook button and set the timer for 60 minutes.
• When it is done cooking, let it do a natural release for about 15-20 minutes. This will make your meat tender. Then turn the valve to venting to let any remaining pressure release.
• Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
• Serve meat on buns and use extra juice to dip sandwiches in.

--OR--

SLOW COOKER: place 1st 2 ingredients in slow cooker.  Cook for 8-10 hours.

Notes

To make this a quick and easy freezer meal, place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Place contents of bag inside slow cooker. Cook on low for 7-9 hours or High for 4-5 hours. Remove roast from the Slow Cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.

Tuscan Soup

 I got this recipe from Six Sisters Stuff.  You can find the recipe HERE

Ingredients

• 1 medium onion, diced
• 1 large red bell pepper, diced
• 2-3 chicken boneless, skinless chicken breasts, diced
• 1 15-oz can cannellini beans (white beans), drained and rinsed
• 1 14-oz can chicken broth
• 1/4 cup tomato paste
• 2 teaspoons minced garlic
• salt, to taste
• pepper, to taste
• rosemary, to taste
• 2 cups fresh baby spinach leaves
• shredded Parmesan cheese, to taste

INSTANT POT: dump all ingredients in.  Pressure cook for 10-15 minutes.  Do an instant release and enjoy!

--OR--

SLOW COOKER: 

1. In your crockpot, combine the onion, pepper, chicken, beans, broth, paste, garlic, salt, and pepper.
2. Cook on low for 5 hours, stirring occasionally.
3. Add rosemary and spinach and let it simmer for an additional 10-15 minutes.
4. Serve topped with shredded Parmesan cheese

Instant Pot Hawaiin Pork Tacos

 I found this on the Six Sisters Stuff Instagram feed.  The recipe isn't on their website.

INGREDIENTS:

2 lb Pork Loin Roast

1 cup BBQ sauce

1 tsp garlic powder

1/2 cup pineapple juice

1 tsp liquid smoke

INSTANT POT: dump everything in Instant Pot.  Pressure cook 60-90 minutes.  Do an instant release.  Shred pork and eat in a taco with your favorite toppings.

--OR--

SLOW COOKER: cook for 7-8 hours on low

Swedish Meatballs

 I found this recipe on Six Sisters Stuff.  It is very delicious.  You can find the recipe HERE.

Ingredients

• 10.75 ounces cream of mushroom soup
• 2 cups beef broth
• 1 cup fresh mushrooms sliced
• ½ onion diced
• 1 teaspoon garlic powder
• 2 Tablespoons steak sauce A1
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 28 ounces frozen meatballs homestyle
• 1 cup sour cream

inSTANT POT

DUMP ALL INGREDIENTS IN INSTANT POT EXCEPT SOUR CREAM AND STIR.  PRESSURE COOK FOR 7 MINUTES.  DO AN INSTANT RELEASE.  ADD 1 CUP SOUR CREAM AND STIR

SLOW COOKER

• Whisk together cream of mushroom soup and beef broth in your slow cooker.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Cover and cook on high for 4-6 hours or low for 8-10 hours.
• Mix in sour cream the last 30 minutes of cooking.

White Chicken Chili (in the Instant pot)

 I got this from Six Sisters Stuff Instagram feed...they don't have this recipe on their website.

INGREDIENTS:

2 cups shredded chicken

2 cups chicken broth

2 can Great Northern beans rinsed and drained

1 jar salsa verde (about 2 cups)

2 tsp cumin

INSTANT POT: pressure cook for 5 minutes

--OR--

SLOW COOKER: cook 3-4 hours on low

Sweet BBQ Chicken (in Instant Pot)

 I got this from watching a Six Sisters Stuff Instagram post about Instantpot recipes.  They don't have the recipe on their website.

INGREDIENTS:
4-6 chicken breasts
1/2 cup brown sugar
1 bottle of your favorite BBQ sauce

1/4 cup apple cider vinegar

1 TB Worcestershire sauce

INSTANT POT COOKING: add 1/2 cup water, pressure cook for 25 minutes if frozen or 20 minutes if thaw.  Do an instant release.

--OR--

SLOW COOKER: 4-5 hours on low