Split Pea Soup and Homemade Artisan Bread in a Dutch Oven

Today I glanced through the kitchen pantry, brainstorming ideas for dinner.  I spied a bag of split peas. Like most of the country and Canada right now, it's freezing cold, so split pea soup seemed like a delicious idea. I just had to make sure I could make it from our food storage items.

Store Items and Substitutions.....

Split Peas... check.
Water, ok.  Salt and pepper, yes.  Dried Marjoram, yes.
Onion... yes!  I still have a handful in the onion bin - one was starting to sprout, so he gets used for sure.
Ham hocks or meaty bone.  Sigh.  No.  But I do have ham deli meat in the freezer and I know I have Spam in the long term storage! 
Celery, potatoes and carrots?
I have that large #10 can of dehydrated celery (I previously posted about) bought in 2012. 
I don't want to use up my canned potatoes as they are going quickly and I really had no idea we'd be using them in 2024.  I do have mashed potato flakes and dehydrated potato hash browns in storage though!  Mashed flakes will do.
Carrots?  Yes.  Thanks to 10 lbs. fresh carrots that someone couldn't use and gave to one of my young adult daughters, who also couldn't/wouldn't use them, she had brought them to my house last month and I gladly accepted them.  I have fresh carrots! 

 

A basic recipe, repeated in similar versions in almost every church cookbook or organization cookbook you find.  Tiny differences in the water amount (2 quarts or 3 quarts) and the celery, potatoes and carrots could be anywhere from 3/4 cup to 1 1/4 cup.  Other than that, pretty much the same.  And then just add 1 cup of cooked ham or pieces at the end.  I also added 1 T chicken base (bouillon) since I didn't have ham base and I didn't have a ham bone to add a lot of flavor.

One thing I did DIFFERENT this time... made it in my Instant Pot!  I will gladly do this every time from here on out. After rinsing and going through the split peas I did NOT precook or boil them.  I put them in the instant pot with 2.5 qt. water.  Added the rest of the ingredients EXCEPT the ham and the mashed potato flakes.  Sealed it and set it to pressure cook for 30 minutes. Let it set for 5 minutes before releasing the seal.  Added the diced/chopped spam (ham) and stirred enough about 3/4 cup mashed potato flakes to make it thick and creamy, the way we prefer it.

While it cooked I used my 'daily bread' from the fridge to plop into a round on parchment and heated my Dutch Oven inside, while I preheated the oven to 400.  Popped the parchment paper and dough right into the pot, put the lid on and baked for 35 minutes.  Turned the oven off, took the lid off, and left the bread in for another 10 minutes, then removed.

The bread dunked in the soup for dinner tonight was so very comforting, warm and delicious.

 

  

Instant Pot Sugarfree and Low Carb Cinnamon Pumpkin Cake with Streusel Topping

A re-post from almost exactly one year ago!  

 

Instant Pot Cinnamon Pumpkin Cake with Streusel Topping

Crumb Topping:

1/2  c almond flour 
1 T good quality coconut flour
1/4 c Swerve Brown
1/4 c butter, soft
1/4 t cinnamon

Pumpkin Cake: 

 

1 c almond flour 

1/2 c natural sweetener(s) - I use Erythritol, monk fruit and some allulose mixed

1/4 c vanilla or unflavored whey protein powder (I use Isopure)

2 T coconut flour

2 t baking powder 

1/2 t cinnamon, ginger
dash of cloves and nutmeg

1/4 t salt 

2/3 cup pumpkin puree 

2 eggs

3 T butter, melted

1 t vanilla extract 

 

Glaze

1/4 - 1/3 cup powdered sweetener(s) - I use a mixture of 2-3 I keep in a container in the pantry
1 T cream cheese (optional)

2 tablespoon cream 

1/4 teaspoon vanilla extract 

Place the dry ingredients in a large bowl and whisk to combine. Put the eggs, pumpkin, butter and vanilla in another large bowl and mix until smooth. Stir the wet ingredients into the dry ingredients.

Grease a small cake, bundt or springform pan that fits inside your instant pot.  

 

Pour the batter into the pan.  To make it easier to pull your pan out of the instant pot, use a long piece of aluminum foil, folded over a few times and set the pan in the middle of it, pulling the sides up and over the pan so you can 'lift' it out easily when it's done. (Or if you are lucky enough to use a 'sling' now made for lifting pans out of your instant pot, use that! I don't have one though...)

 

Sprinkle the crumb topping over the batter.  Set a trivet in a 6-quart Instant Pot and pour in 1 cup of water. Place the pan on the trivet, seal the lid, press manual cook, and set the timer for 35 minutes. Let the pressure release naturally. 

 

Open lid and let cool in the instant pot for 10 minutes before removing.

Mix the glaze ingredients together in a small bowl or processor. Drizzle the glaze over the cooled cake.

 

 Making the crumb topping up

  

I might add about 1/4 c chopped pecans to this next time.... 

  

In the pan...

 

Sprinkled the crumb topping on - but also you can see the foil I use as a 'handle' to lower and raise the pan into the instant cooker.  I think some people cover the whole top with foil as well - I assume to keep the excess condensation from running back onto the cake?  If you are using a springform pan, you'll want to wrap the outside of the pan with foil for sure so no water seeps in through the seams of it.

In the instant pot (or in my case, the Cosori)

  Here is a photo of it 'done' and out of the instant pot, cooling on the stove.

 

 Ready for the glaze

  

You wouldn't have to put a glaze on it if you didn't want to.

 

It's just a basic glaze - sweeteners, a little cream cheese, a bit of cream and a dash of vanilla. 

Was great with coffee - and it freezes well.

Creamy Chicken with Spinach and Bacon - no cream cheese in this sauce

 

 

Typically I make this dish in various ways based on what I decide to throw in, but usually it includes cream cheese.  This time around I really did not want cream cheese in a sauce; I wasn't in the mood for it, as it's just so, so rich and I didn't want that rich of a sauce.   I left it out and we did not miss it a bit.  It was so, so very good.  Mr. Husband took all the leftovers to work with him the next day for lunch and told me three or four different times how much he really loved this dish.   I found that so funny because it's basically the same type dish I typically make; just sans cream cheese this time.

 

Creamy Chicken with Spinach and Bacon

Boneless, skinless chicken thighs (6-8)
olive oil
butter
6 t minced garlic
1 small onion
1/3 c crumbled, cooked bacon
1 1/2 c half and half or heavy cream
2 handfuls fresh spinach or a handful sized helping of frozen, chopped
1/2 - 3/4 c parmesan cheese
dried red chili pepper flakes
Italian seasoning

salt and pepper

In an instant pot cooker, heat to 'saute' setting, add the oil.  Salt and pepper the the chicken and sear it in the oil.  Add about 3/4 c water to the cooker, seal and cook about 8 minutes until done.  Release steam.  If you opt to cook them in a pan on the stove, heat the oil, season them and sear them in the pan.  Once they are seared, add about 1/2 cup water and continue to cook until done.  Remove them and the broth from the pan and set aside.

In the skillet place the butter, cook the onion for 2-3 minutes until starting to soften, then add the garlic and cook 1 minute more.  Pour in the broth from the instant pot or the pan you cooked the chicken in.  Let this simmer to reduce a bit while you crisp the bacon pieces.  I use 'real bacon pieces' from the store and microwave them to crisp them but you can also dice or cook bacon slices and crumble them.  Add the bacon to the broth/onion/garlic mixture.

Add the half and half or cream and the seasonings to taste.  Add the spinach leaves, stirring gently to wilt them and mix in.  Add the parmesan cheese and red pepper flakes; let it simmer to reduce and thicken.

Spoon as much of the sauce over the chicken in your serving dish as you would like.  You can serve the extra sauce with the meal, as a topping for a side dish like mashed cauliflower or potatoes, or refrigerate it in an air tight container to use as a quick meal in a few days simply by cooking up some boneless chicken again and topping it.  

I made this dish because we had been out of town and had just returned home; I hadn't gone to the grocery store for fresh groceries yet and needed to use what we had on hand.  Thus, I used a red onion and some green onion instead of a yellow onion.

 

Adding the cream or half and half, and the rest of the ingredients

The spinach and parmesan

 

Stirring and letting simmer to thicken a bit

By request - reposting a couple 'old' recipes: Slow Cooked Roast Beef in the Crock Pot, and a Homemade Creamy Chicken and Mushroom Soup

By request - I'm putting a link front and center for an "OLD" recipe - posted in 2016 that a reader wanted me to repost so she could find it easier.  :)

Slow Cooked Roast that Makes it's Own Gravy    - this is the one with the Lipton Soup Mix envelope (or as I do - making my own with beef bouillon, minced onions, celery seed....)

 

 

 

 

 

Fall: Pumpkin Time... this one is another pumpkin cake with streusel topping

  

 

 

Crumb Topping:

1/2  c almond flour 
1 T good quality coconut flour
1/4 c Swerve Brown
1/4 c butter, soft
1/4 t cinnamon

Pumpkin Cake: 

 

1 c almond flour 

1/2 c natural sweetener(s) - I use Erythritol, monk fruit and some allulose mixed

1/4 c vanilla or unflavored whey protein powder (I use Isopure)

2 T coconut flour

2 t baking powder 

1/2 t cinnamon, ginger
dash of cloves and nutmeg

1/4 t salt 

2/3 cup pumpkin puree 

2 eggs

3 T butter, melted

1 t vanilla extract 

 

Glaze

1/4 - 1/3 cup powdered sweetener(s) - I use a mixture of 2-3 I keep in a container in the pantry
1 T cream cheese (optional)

2 tablespoon cream 

1/4 teaspoon vanilla extract 

Place the dry ingredients in a large bowl and whisk to combine. Put the eggs, pumpkin, butter and vanilla in another large bowl and mix until smooth. Stir the wet ingredients into the dry ingredients.

Grease a small cake, bundt or springform pan that fits inside your instant pot.  

 

Pour the batter into the pan.  To make it easier to pull your pan out of the instant pot, use a long piece of aluminum foil, folded over a few times and set the pan in the middle of it, pulling the sides up and over the pan so you can 'lift' it out easily when it's done. (Or if you are lucky enough to use a 'sling' now made for lifting pans out of your instant pot, use that! I don't have one though...)

 

Sprinkle the crumb topping over the batter.  Set a trivet in a 6-quart Instant Pot and pour in 1 cup of water. Place the pan on the trivet, seal the lid, press manual cook, and set the timer for 35 minutes. Let the pressure release naturally. 

 

Open lid and let cool in the instant pot for 10 minutes before removing.

Mix the glaze ingredients together in a small bowl or processor. Drizzle the glaze over the cooled cake.

 

 Making the crumb topping up

  

I might add about 1/4 c chopped pecans to this next time.... 

  

In the pan...

 

Sprinkled the crumb topping on - but also you can see the foil I use as a 'handle' to lower and raise the pan into the instant cooker.  I think some people cover the whole top with foil as well - I assume to keep the excess condensation from running back onto the cake?  If you are using a springform pan, you'll want to wrap the outside of the pan with foil for sure so no water seeps in through the seams of it.

In the instant pot (or in my case, the Cosori)

  Here is a photo of it 'done' and out of the instant pot, cooling on the stove.

 

 Ready for the glaze

  

You wouldn't have to put a glaze on it if you didn't want to.

 

It's just a basic glaze - sweeteners, a little cream cheese, a bit of cream and a dash of vanilla. 

Was great with coffee - and it freezes well.

 

 

 

Easter is Coming! Perfect Hard Boiled Eggs - Easy Peeling - And Natural Easter Egg Dye

 

 

Plain and simple:   For easy peeling of hard boiled eggs simply use eggs that are not new.  

When you know you will want to make or use hard boiled eggs for deviled eggs, egg salad, chef's salad, etc. just plan to purchase your eggs at least one or two weeks ahead. 

When you make them, they will peel easily.  Period.  No matter how you make them.  The simple truth is just don't use super fresh eggs.  That's it.

But here is another great hard-boiled hint:  Use your pressure cooker!  (Your 'instant pot' for those who are confused). Once I started to use my instant-pot style cooker to make our hard boiled eggs, I've never gone back to boiling them in a pan on the stove. 

A cup of water (or whatever your brand calls for), and a raised inner pot to keep the eggs off the direct heat of the bottom; and manual set for 8 minutes.  Let it set there, naturally releasing pressure for a couple minutes while you get a bowl of cold/ice water ready (about 3-4 minutes) and then quick-release to get your eggs out, put them in the cold water and let them sit for 5 minutes or until they cool down.

That's it.

As a side-note:

I found this natural egg dye list on the internet years ago and saved it to my personal files.
I don't know if I saved it to my files/recipes here on HousewifeBarbie.com yet
so for my personal use and also my now-young-adult daughters who might
want a quick and easy color guide for their Littles - here it is!

Yellow onion skins = orange
Blueberry and beets = purplish
Red cabbage with baking soda = gorgeous teal
Turmeric = bright yellow
Yellow onion with no vinegar = orange
Red cabbage with no vinegar = light baby blue
Beets = pink
Red cabbage, no vinegar, left overnight = medium pool blue
Red cabbage, quickly dyed = barely there baby blue
Yellow onion left overnight = dark burnt red
Raspberries = light pale purple
Coffee = brownish orange

_____________________________________________

Greek Inspired Salad with Chicken from my Cosori Pressure Cooker (Instant Pot)

Earlier this week I made a quick late lunch/dinner of a Greek inspired salad topped with chicken I quickly made in my electric pressure cooker.  I own a Cosori but I know most people bought the Instant Pot brand.  Same thing... you can use either or even the Bella brand, etc.

I used chicken thighs straight from the freezer, which resulted in more liquid, which I simply poured some off.  If you use thawed chicken it gives it a nicer crust.


Lemon Garlic Chicken

2 T butter
4 chicken thighs
1 t sea salt
3/4 t pepper
2 cloves garlic, minced
1/4 c rice wine vinegar
2 T lemon juice
1 t mustard
1/2 t dried basil
1/2 t dried oregano

Set your instant pot to saute' and heat the butter in it.  Season your chicken with the salt and pepper, and add it to the pot - skin side down to crisp the skin if you are using 'with skin'.  Add the garlic and cook 4 minutes until golden brown.  Flip and add the rest of the ingredients.  Cancel the saute' process.  Seal the lid and cook on manual for 10 minutes.  14 if your thighs were frozen to start with.  When it's finished, do a quick release on the valve.

Remove the chicken and let it set while you mix up a salad;

Lettuce, kalamata Greek olives, tomato, onion, feta, cucumbers...   add about 1/4 cup of the liquid from the instant pot to your salad - drizzling over it.  Top with the sliced, cooked chicken.

I didn't take photos of the chicken or the finished meal - but I did snap the salad while the chicken was cooking!  :)

Cheesecake baked in my Instant Pot (Cosori - electric pressure cooker) Cinnamon Swirl Cheesecake - Sugarfree and Low Carb

When eating sugar free and low carb, it seems cheesecakes are a dessert that is a 'fall back' dessert.  Need a last second dessert?  Craving something sweet?  Need a dessert to serve guests?  Bored and want to bake something?  Cheesecake.

I guess the best thing is that they can be made into literally any flavor you like.  You can even make them 'savory' with garlic, spinach, etc. if you wish.  But most are made sweet; and vanilla is a great default because you can top it with anything from chocolate to fruit, to jam, sprinkles, crumbs... whatever.  But also, play with the crust flavors and ingredients and of course, add layers or swirls to the filling.

SO many ways to play with a basic cheesecake recipe!

Cinnamon Swirl Cheesecake 

- sugar free and low carb

Crust:

4 T real butter

1 1/2 oz. unsweetened baking chocolate

1/3 c granulated sweetener like Ideal, Swerve, Just Like Sugar, etc.

1 egg - beaten

2 t cinnamon

1 t vanilla

dash sea salt

Cinnamon Swirl:

6 T real butter

1/2 granulated sweeteners - mix 2-3 brands for best flavor

1 t vanilla

1 T cinnamon

dash sea salt

Filling:

32 oz. cream cheese (that's 4 pkg. of 8 oz.)

3/4 c granulated sweeteners - Just Like Sugar, Swerve, Ideal, etc.

1/2 c unsweetened, original almond milk

1 t vanilla

1/4 t almond extract

dash sea salt

3 eggs

Wrap heavy aluminum foil around the outside of your springform pan.  (A 7" pan will usually fit in a 6 qt. instant pot or cosori cooker.)  You are wrapping it to keep water from seeping in.  Wrap the bottom and up the sides, making sure it doesn't rip.

Make the crust by melting the butter in a saucepan on the stove over medium low heat, adding the chocolate and stirring it to melt - be careful not to burn it.  Then add the sweetener, egg, cinnamon, salt and vanilla.  Remove from heat and stir to combine and thicken.  Spread this in the bottom of a 6 or 7 inch springform pan - one that fits in your instant pot.

Make the filling by beating the cream cheese smooth and slowly adding the sweeteners, milk, extracts and salt.  Add the eggs one at a time, mixing on low after each to mix in.  As soon as the filling is smooth, pour half of the batter over the crust in your springform pan.

Make the cinnamon swirl by heating the butter in a pan on the stove over high until it starts to caramelize by getting little brown flecks in it and starting to turn golden.  Quickly add the sweetener, vanilla, cinnamon and salt, whisking in briskly.  Remove from heat.  Let it cool slightly and it starts to thicken up.  Spoon half of this over the batter in your pan and use your spatula or a butter knife to swirl it in; cutting through and dragging the cinnamon through the filling.  Now pour the rest of the butter over, and then top with the last of the cinnamon filling.  Swirl it again with a spatula or knife.

Set a trivet in your Instant Pot or Cosori and add 1 cup of water.  

Pans are hard to lift out of a pressure cooker so use a long piece of aluminum foil to make a 'sling' or lift for it.  Pull out about 2 1/2 feet of foil and start to fold it up the long way so you are making a 2 inch wide 'rope' of sorts.  You want a long piece of foil that is about 2 inches wide so you can lay it across the inside bottom of your instant pot and still have it long enough to go up the two sides and have enough to grab with your hands.  

You will lay the aluminum foil 'sling' in your cooker, then put the springform pan with the cake over it.  Use the ends of your sling to lift the springform cake pan in and out of the instant pot.  

Cover your cheesecake pan with 3 pieces of paper towel - this is going to absorb condensation so all that excess water doesn't run into your cheesecake.  Tuck the ends of the aluminum foil sling inside and put the top of your Cosori or Instant Pot on.

Seal and set the timer for a manual cook time of 26 minutes.  Let the pressure release naturally when it's done.  Use the foil sling to lift the pan out.  Allow it to cool and then refrigerate it for at least 4-6 hours before serving.  It's best if you can chill it for 8-10.  I freeze mine!  On a hot summer day, a slice of frozen cheesecake is heavenly.

Fast and Easy Chicken Taco Soup in the Instant Pot (or Cosori, etc. brand instant pressure cooker)

The other night it was time to figure out what was for dinner, I had a couple chicken breasts thawed and needed something quick, but obviously also low carb (keto actually) and sugarfree.  I was craving sour cream and avocado so chicken taco's came to mind... and made with extra broth, was the perfect soup.

If you want to use taco seasoning from a packet - go ahead!  I do sometimes, other times I just throw together a bunch of seasonings.  This time I did the seasonings but you get the same results (or similar, depending on the amount of spice you use) by using store bought.


Fast and Easy Chicken Taco Soup

Boneless, skinless chicken breasts (I used 4 small breasts)
2 cups chicken stock (I use 2 cups water with 2 1/2  teaspoons chicken boullion
If you have leftover salsa to use up - you can add up to a cup of salsa if you wish
1 t fresh, minced or chopped garlic
1 T chili powder
2 t paprika
2 t sea salt
1 t black pepper
1 1/2 t cumin
1/2 t onion powder
1/2 t oregano
1/4 - 1/2 t cayenne pepper, according to your own taste

Put everything in your instant pot, seal, and set it to manually cook for 10 minutes.  If your chicken breasts are still frozen when you put them in, do 20.  You can quick release when it's finished, and use two forks to pull the chicken apart and start to shred it into bite sized pieces.  Add a dash of lime juice if you wish.  Then ladle into bowls and serve with;

Shredded cheddar
Sour cream
Avocado slices
Cilantro

This can be made in your slow cooker or crock pot too!  Just cook on high for about 3 hours or low for about 6 - shred and serve.

Low Carb Spaghetti made in your Instant Pot - spiralized and homemade comes together for a delicious low carb meal

This recipe is really similar to one I've already posted in the past but adds just a couple different ingredients that give it a completely different taste and you make it in your Instant Pot (mine is actually Cosori brand) so it's a great "I NEED TO HAVE DINNER MADE IN 20 MINUTES! meal).

I posted the 'not Instant Pot' recipe waaaaay back in January 2011 - at that time I even lived in a completely different state, half way across the country.  Ah, how time flies.   I made that one to use some brat patties we had made out of half a hog we bought from my brother (the farmer).

You can find it here: Homemade Spaghetti Sauce using Brat Patties

This one is very similar but I used the chicken sausage I've posted a few times on my site...  you can use regular sausage! Most people do/will of course because they don't have chicken feta spinach sausage on hand!  I also used homemade spaghetti sauce (so I know exactly what goes into it - which means, no sugar).  You can absolutely use whatever spaghetti sauce you wish!  Store bought is fine.

First - let's just put the homemade Spaghetti Sauce here for those who want it....

Spaghetti Sauce

2 - 10 3/4 oz. tomato puree (I usually use diced tomatoes and puree it in the processor)
1 c water
1/2 t dried minced garlic or garlic powder (yep you can use fresh)
1 t dried, minced onion  (yep you can use fresh instead)
4-5 t sweetener of your choice
1/2 t salt
1 T lemon juice
1/4 c dried parsley flakes
1/8 t thyme
1/4 t basil
1/4 t oregano
dash pepper

Mix everything and simmer slowly for about 1 hour.  I either Food Seal mine for the freezer or if I want it fairly soon, store in Mason jars in your refrigerator.



Low Carb Spaghetti in your Instant Pot

4 bacon strips, cut up or diced
1 1/2 lbs. ground beef (I left it out of this batch and just used my chicken sausage)
1/2 lb. sausage - chicken or Italian style pork
1 small onion, chopped fine or about 1 1/2 T dried minced onion
8 garlic cloves, minced
1/4 c parsley flakes
3 T oregano
1 t dried thyme
2 bay leaves
salt and pepper to taste
16 oz. your favorite sugar free/low carb spaghetti sauce
2 - small cans (14 oz. ish) diced or crushed tomatoes
1 c beef broth or 1 beef bouillon cube in 1 cup water
2-4 t sweetener of your choice - to taste

For the 'pasta' - zucchini

Spiralize your zucchini.  The amount depends on how much you are making.  I usually plan about 1 medium zucchini per person.  Set aside.

In your Instant Pot, Cosori or whatever electric pressure you use, place the bacon and cook it on your saute' setting.  Add the onions, garlic, parsley, oregano, salt and pepper and stir while it briefly cooks.  Add the rest of your ingredients and hit 'cancel' to stop the saute' setting.  Now put the top on and set the timer for manual cooking for 10 minutes.  Let the instant pot release pressure naturally after the time is up.

While your sauce is cooking, boil a pot of water on the stovetop and when it comes to a boil, add your zucchini.  Turn off the heat, let it cook just briefly - barely 2-3 minutes - and then remove and drain.  

When the sauce is done, remove the top and pull out the bay leaves and toss those in the trash.  Serve the spaghetti sauce over the zucchini spiralized faux pasta.

My Favorite Beef Stew Recipe - Adapted for use in the Instant Pot Cooker

When I first started making this recipe I used the recipe that was made to simmer forever on the stove, into one I put in the crock pot/slow cooker.  Last night I adapted it for my Cosori Instant Pot Cooker as well.  This is because when I decided to make the beef and vegetable stew for dinner that evening, it was because I had diced meat pieces I wanted to use up but they were in the deep freezer.  Obviously frozen solid.  For tender bites of beef they need to cook slow and long... which wasn't an an option.

And then I thought "I'll just make it in the Instant Pot!"

So I did.

Play with this recipe on some of the ingredients - mainly the vegetables.  I actually bought a peas/carrots/corn veggie mixture specifically to make this recipe because we are *usually* lower carb so we don't keep potatoes, corn or peas on hand.  But... it's cold. And winter. And gray outside.  And darnit, a hearty beef stew on a cold winter day is just... comforting!

I didn't put mushrooms in this time.  No reason.  Just didn't feel like it.  Sometimes I dice up cabbage for this which I love!  But I didn't have cabbage in the house this week so... again, like I said; play with the recipe if you wish.




Beef and Vegetable Stew

3 c cubed, peeled potatoes
4 medium carrots, sliced
1 medium onion, cubed
2 lb. steak or other beef, cubed or cut to about 1" pieces
2 T oil
3 T flour
2 beef bouillon cubes
2 c water
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish (I don't buy this but I have mild horseradish cream by Kraft (?) in the squeeze bottle)
1 T prepared mustard
1 T sugar
1 c peas
1 c corn
1 c fresh sliced mushrooms


In the instant pot, place the oil and use the 'saute' menu option.  Add the beef and brown it. (I put mine in frozen, straight form the freezer and broke it apart as it browned and thawed.)


When the beef is mostly browned and has color, sprinkle on the flour and stir a bit.  Add the beef broth (or 2 beef bouillon cubes with 2 cups water) and seal the instant pot.  I set the pot to cook on the 'meat' button setting.  Then quick released the steam to open the lid; add the potatoes, carrots (if you are using fresh sliced, which are harder than packaged, frozen) and fresh chopped onions.

Either in a bowl OR just add it to the pot; stir in the vinegar, ketchup, horseradish cream (if you are using), mustard and sugar.  Cover, seal and cook on 'soup' or 'stew' setting.

Quick release, add the peas, corn, and mushrooms.  You can add another 1/2 cup water if you need/want to.  If you need to serve immediately, set it for a short cook time like 8 minutes.  If you don't need to serve right away, seal it and use the 'slow cook' button so it cooks like a crock pot/slow cooker until you need it.

I served with fresh baked homemade rolls.