Instant Pot Korean Sauna Eggs

https://www.melaniecooks.com/instant-pot-korean-sauna-eggs/14754/

These are so strange, but SO good.  They are brown, have a toasted flavor, and are awesome in Ramen!

Ingredients

• 8 eggs
• 2 cups water
• 2 tsp salt

Instructions

1. Put eggs, water and salt in the Instant Pot.
2. Close the lid and turn the valve to a Sealing position.
3. Press the "Pressure Cook" or "Manual" button, and set the cooking time to 2 hours on High pressure.
4. When the Korean sauna eggs are done cooking, quick release (QR) the steam and transfer the eggs to a bowl filled with cold water and ice.
5. After 3 minutes in the ice water, peel the eggs.

Instant Pot Eggroll in a Bowl

https://thegirlonbloor.com/low-carb-instant-pot-egg-roll-in-a-bowl/

Ours isn't quite so low carb, but tasty and kid approved.

Ingredients

• 2 tbsp sesame oil
• 1/3 cup low-sodium soy sauce or tamari
• 1 lb ground chicken, turkey, or sausage (could also use leftover rotisserie chicken or BBQ pork or shrimp)
• 4 cloves garlic minced
• 1 1/2 cups chicken broth
• 1 cup matchstick cut carrots
• 2 bags coleslaw mix
• 1 bunch green onions, sliced
• 2 tbsp sesame seeds
• Sriracha, for topping
• Crispy Wonton salad toppers, for topping
• Cashews or peanuts, for topping

Instructions

• Add sesame oil, soy sauce, ground chicken, garlic, and chicken broth to Instant Pot in that order. Cook on high pressure 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Stir in matchstick carrots and coleslaw mix, stirring well to combine. Saute 5 minutes. Stir in green onions and sesame seeds then serve and enjoy!
• Note: We let the kids add toppings as desired (crispy wontons, nuts, a squeeze of lime, etc). Leftovers will keep up to 3-5 days in the fridge.

Slow Cooker (or Instant Pot) Beef Bourguignon

https://therecipecritic.com/slow-cooker-beef-bourguignon/

I modified this a bit so I could use my Instant Pot (which has that fabulous saute function)  It also comes together very quickly in the Instant Pot.

Ingredients

• 5 slices bacon finely chopped
• 3 lbs. boneless beef chuck cut to 1 inch cubes
• 1/2 cup flour, seasoned with salt & pepper to taste
• 1 cup red cooking wine
• 2 cups beef broth
• 3 Tbs tomato paste
• 1/8 cup soy sauce
• 1/8 cup worcestershire sauce
• 1/4 cup corn starch
• 3 garlic cloves finely chopped
• 2 Tablespoons thyme finely chopped
• 1 onion, sliced
• 5 Medium Carrots sliced
• 1 pound baby potatoes I used tri color
• 8 ounce fresh mushrooms sliced
• fresh chopped parsley for garnish

Instructions

1. In a large skillet (or Instant Pot on saute function) cook bacon over medium high heat until crisp. Put bacon in slow cooker or remove from instant pot to plate. Toss beef in Salt and pepper flour and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker or leave in Instant Pot.
2. Add the red wine to the skillet/Instant Pot, scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add broth, and tomato paste, soy & worcestershire sauce. Add the sauce to the slow cooker if using.
3. Add garlic, thyme, carrots, onions, potatoes, and mushrooms to the pot. Give it a good stir.
4. If using slow cooker, cook on low until beef is tender for 8-10 hours or high for 6-8.
5. If using Instant Pot, seal and cook on high pressure for 30 minutes (can then quick release if in a hurry or allow to slow release and simmer on warm setting until ready for dinner.  The longer it cooks the more tender it is.
6. Before serving, turn slow cooker on high heat (or Instant Pot onto saute)  Make a slurry of some of the broth from the pot and the cornstarch.  Whisk well and stir into pot.  Simmer and stir 5 minutes until sauce is thickened.
7. Garnish with fresh parley and serve over mashed potatoes or rice if desired.  Also good as stew, served with crusty bread and salad on the side.