Heat oil in instant pot on Saute mode, normal level.
Sear beef shanks in instant pot. Do one or two at a time to avoid crowding. Remove from pot after searing.
Add veggies to pot and cook for 3-5 minutes.
Use 1/2 cup of broth to deglaze pot.
Add tomatoes, herbs and spices, and remaining broth. Stir well.
Add beef shanks back to pot. They will not be completely covered by liquid, that’s ok. I stood them on their sides so they were not stacked on each other.
Set instant pot to Manual pressure cook on high for 45 minutes.
At end of pressure cook time, allow for at least 15-20 minutes of natural release.
Copied and slightly modified from Iowa Girl Eats, who has since changed her recipe.
2 tsp olive oil
1/2 small yellow onion (diced)
2 garlic cloves (minced)
salt and pepper
1 16 oz bag frozen spinach
2 eggs
2 Tbsp parmesan cheese, grated
64 oz chicken broth
1/2 c small pasta (orzo, ancini di pepe, or similar)
1/2 lb frozen mini meatballs, thawed (64 mini meatballs)
Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and saute for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
Whisk eggs and parmesan cheese together in a small bowl. Set aside.
Add spinach and chicken broth to pot and bring to a boil.
Add pasta and cook until al dente (check package for al dente time and subtract one minute). Add mini meatballs and cook for an additional minute, or until heated through.
Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.
I had a great time making this during an online cook-along! Wrote down the recipe so I can make it again 🙂
* 1 9-inch *deep-dish* frozen pie crust in aluminum pan, *thawed *(follow manufacturer’s instructions); gluten-free, if desired * 1 sheet of *ready-to-bake* puff pastry, *thawed* (follow manufacturer’s instructions); gluten-free, if desired * 3 tablespoons extra-virgin olive oil * 1 tablespoon unsalted butter * 1 large onion, diced * 2 cloves garlic, minced * 12 baby cut ready-to-eat carrots, diced * 3 stalks celery, washed and diced * 1 teaspoon dried thyme * 1 teaspoon rubbed sage * 1 teaspoon Kosher salt * 1 teaspoon freshly cracked pepper * ½ cup flour (or cornstarch for a gluten-free option) * 1 ½ cups chicken broth or stock or bone broth, reduced or sodium free * 1 cup half-n-half, plus 1 tablespoon, divided * 4 cups boneless, skinless *cooked* chicken (dark or white), cut into 1-inch pieces; (pre-you’re your own chicken, purchase a rotisserie chicken from your grocer or used leftover chicken) * 1 14-oz. can diced new potatoes * 1 cup frozen peas * 1 tablespoon lemon juice * 1 whole egg
Put butter and oil in large skillet on stove and heat on medium until butter melts.
Add chopped onions, celery, carrots and cook until onions are translucent.
Add garlic and cook for approx. 30 seconds. Add dry spices and stir. (Can substitute pretty much any spices you like – we did rosemary and parsley.)
Drop heat to medium-low. Sprinkle flour over veggies and stir. Add a little flour at a time until all flour is incorporated.
Add broth, again a little at a time, stirring constantly, until incorporated.
Add 1c half and half, again a little at a time, stirring constantly, until incorporated.
Raise heat to medium-high, bring to boil, stir until mixture thickens.
Add chicken, potatoes and peas. Stir well, taste, and add salt, pepper and lemon juice to taste. (Can substitute other veggies or proteins. Match your broth to your protein. If use beef, use beef broth; fish, use fish broth; for a veggie pot pie, use vegetable broth. We also omitted the fresh carrots from the earlier step and substituted two cups of frozen peas and carrots at this step.)
Spoon filling into pie shell.
Roll out puff pastry on floured surface until it is large enough to cover pie, and place on top of filled shell. Gently crimp edges together and trim off excess. (Save excess for mini pot pies with leftover filling, or other uses.)
Crimp edges together more solidly.
Make egg wash with egg and 1 tbsp half and half. Brush surface of pie. Cut 3-4 slits in pie crust to allow it to vent.
Note – can stop at this step and freeze pie for later use. Frozen pie will require longer baking time.
Bake at 375 for 30-50 minutes on middle rack of oven, with cookie sheet on rack below to catch any drips. Check starting at 30 minutes for doneness; top of pie should be golden brown and puffed up and interior of pie should be 165 degrees.
Sunday: Calzones, broccoli
Monday: Chicago-style hot dogs
Tuesday: BBQ chicken in crock pot
Wednesday: crock pot ravioli
Thursday: skillet lasagna
Friday: sandwiches
Saturday: Boys night
Sunday: Pasta with Italian sausage
Week 2:
Sunday: mac and cheese, sausage
Monday: Rotisserie chicken
Tuesday: Chicken with salsa in crock pot
Wednesday: Egg salad sandwiches
Thursday: BBQ pork tenderloin
Friday: Italian tilapia
Saturday: Brown sugar and cracked pepper grilled salmon
Week 1:
Sunday: meatloaf
Monday: fish sticks
Tuesday: bagel sandwiches
Wednesday: breakfast for dinner
Thursday: blts
Friday: taco salad
Saturday: mac and cheese, sausage
Full cycle list:
Chicken:
Rotisserie chicken
Chicken with salsa in crock pot
Curry chicken
BBQ chicken in crock pot
Smorgasbord (1 or 2 a week):
Calzones
Breakfast for dinner
Mac and cheese
Crock pot ravioli
Crock pot or skillet lasagna
Naan pizzas
Bagel sandwiches
Hummus and pita Spinach and salmon salad
BLT sandwiches
Hot dogs
Egg salad sandwiches
Grilled cheese sandwiches Pepperoni pizza pasta
Smorgasbord (1 or 2 a week):
Calzones
Breakfast for dinner
Mac and cheese
Crock pot ravioli
Crock pot or skillet lasagna
Naan pizzas
Bagel sandwiches
Hummus and pita Spinach and salmon salad
BLT sandwiches
Hot dogs
Egg salad sandwiches
Grilled cheese sandwiches Pepperoni pizza pasta
Sunday: dad’s day dinner out
Monday: leftovers, salad
Tuesday:
Wednesday: hamburgers, fries, salad
Thursday: last day of school dinner out
Friday: Italian sausage, pasta, broccoli
Saturday: boys night
Sunday: lemon fish, quinoa, salad
Monday: Grilled fish tacos, cole slaw
Tuesday: Italian sausage, pasta, broccoli
Wednesday: naan pizzas, salad
Thursday: crock pot mac and cheese, sausage, salad
Friday: grilled chicken, potato salad, green salad
Saturday: hamburgers, fries, salad
Our Food Adventures 