Lovin' From the Oven

Instant Pot: Sunday Pot Roast

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It’s been so long that I’m not even sure I know how to blog anymore. I have a couple of posts that have been sitting in my queue and I decided it’s time to publish them to get them out! We just moved into a new house as well so I’m starting back up in the kitchen again.

I’ve pulled out all of my appliances and have room to spread out now and make a mess in the kitchen. The only problem is we’re all sheltered in place and I can’t just go out willy nilly to get ingredients to cook with. My cooking and baking have to be well thought out in advance.

If you need something to do while you’re sheltering in place, check out Vurbl for some podcasts.This is an easy recipe since it doesn’t have that many ingredients and you probably already have most of it on hand. Recipe adapted from Fav Family Recipes

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Instant Pot: Sunday Pot Roast

Ingredients

  • 2.3 lbs beef chuck roast
  • salt
  • 4 Tbsp. olive oil divided
  • 2 cups beef broth
  • 1 pkg onion soup mix
  • 1 yellow onion, quartered
  • 1 lb. baby potatoes
  • 1 cup baby carrots

Directions

  1. Sprinkle salt on the pot roast.
  2. Add 2 Tbsp. olive oil to Instant Pot and set to "Saute".
  3. Once the oil is hot, add the pot roast and sear for 4-5 minutes on each side.
  4. Pour in the beef broth.
  5. Put the vegetables, remaining 2 Tbsp. olive oil, and onion soup mix in a gallon-sized Ziploc bag and shake until evenly coated.
  6. Pour the veggies into the Instant Pot around the meat.
  7. Seal lid on Instant pot and make sure the steam valve is closed.
  8. Change the setting to "manual" and set for 55 minutes on "high" pressure.
  9. Do a natural release for at least 10 minutes, then quick release.
https://lovintheoven.com/instant-pot-sunday-pot-roast/

Chicken Potsticker Salad

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I don’t have many salad recipes on here, mostly because I usually just throw them together without measuring specific ingredients. Most of my salads have an olive oil dressing, and this one is no different!

We LOVE potstickers in this household. Ellie eats them like crazy! These ones from Crazy Cuizine are the perfect addition to some protein on top of a salad. I used a mixture of cabbage and romaine lettuce to make the base and added corn, edamame, red bell peppers, and green onions.

It’s seriously the easiest thing to put together. Cooking the potstickers was also a cinch, since they are already fully cooked. All you have to do is fry them in a little bit of oil, add some water, put the lid back on and let it heat up thoroughly. 

Presentation wise, I can’t tell if it looks better with the dumplings whole or cut up. They both look great!

I found the potstickers at my local Ralph’s, but make sure to check the store locator for where to buy them. Crazy Cuizine also has a couple of other delicious products, so make sure to check them out!

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Chicken Potsticker Salad

Ingredients

  • 8 pieces Crazy Cuizine Chicken Potstickers, pan-fried according to the directions on the bag
  • 4 cups chopped romaine lettuce
  • 4 cups chopped cabbage
  • 2 green onions, chopped
  • 2 red bell peppers, chopped
  • 1 can of corn, drained (15 oz)
  • 1 cup edamame beans
    • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • fresh lime juice to taste (I used 2)
  • 1 tsp ground ginger
  • 1/2 cup olive oil

Directions

  1. To make the salad: Toss all of the ingredients, except for the potstickers, together in a bowl. Top with the potstickers.
  2. To make the dressing: Whisk all of the ingredients together, slowly pouring in the oil last. Pour over salad as desired.
https://lovintheoven.com/chicken-potsticker-salad/

This is a sponsored post, but the opinions expressed are my own.

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Instant Pot: Beef Gyros

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I still have so many instant pot recipes that I need to share with you guys. I went on a crazy instant pot kick when I first got it and made a million recipes. Now, I mostly use it for rice since I got a little lazy. It’s so hard grocery shopping with a newborn a toddler!

These beef gyros were delicious. I stuffed mine with a ton of veggies, but my DH left his plain with meat and sauce. 

The meat came out of the instant pot extremely moist and flavorful. I thought the cooking time seemed a little long at first, but it turned out fine. 

You can even eat the beef with rice if you want. It’d also be great in a regular sandwich if you don’t have any pita bread to go with it.

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Instant Pot: Beef Gyros

Ingredients

  • 1/2 onion, sliced thinly
  • 1 1/2 lbs beef chuck roast sliced into thin strips
  • 2 tablespoons olive oil
  • 2 tsp minced garlic
  • 1/2 tsp dried basil
  • pinch of salt and pepper
  • juice of 1 lemon
  • 1/3 cup water

Directions

  1. In your instant pot, place the onions on the bottom. Put the meat on top of the onions and add the rest of the ingredients.
  2. Close and seal your instant pot. Cook on manual high pressure for 30 minutes.
  3. Let it naturally release for 12 minutes before quick releasing the rest.
  4. Give it a stir and add more salt/pepper to taste.
  5. Serve inside pita bread with lettuce, tomatoes, hummus, or tzatziki.
https://lovintheoven.com/instant-pot-beef-gyros/

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