Instant Pot "Un" Stuffed Cabbage

Photo and recipe from Skinnytaste

Yummy.  Everett had two bowls then said he wanted more after football practice. ;)

1 lb. ground turkey
1-1/4 tsp salt
1 small/medium chopped onion
2 cloves garlic, minced
1 tbsp dried marjoram
8 oz can tomato sauce
1/2 tsp paprika
1 cup beef broth (I used 1 cup vegetable broth mixed with 1.5 c water)
1 cup cooked rice
1 head cabbage, chopped (I used almost 2 full 10 oz bags of TJs shredded cabbage)

Press saute button on the instant pot.  Spray with cooking spray then add beef and salt, cook until browned, about 5 minutes.  Add the onion, garlic, marjoram and pepper and stir.  Add the tomato sauce, paprika, and broth.  Cover and cook on manual for 15 minutes.

Quick release, then add the cabbage and cook on manual for 3 minutes.  Quick release then stir in the rice.
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Instant Pot Beef Stew

Photo and recipe adapted from here

I bought an instant pot and couldn't find any recipes I really liked (I think chicken from the instant pot comes out rubbery)...until this stew!  Both kids asked me to make it again tomorrow night so I think it's a keeper.

For Stew:

2 lbs beef chuck roast, fat trimmed, cut in 1-2" pieces (I used 1.5lbs cubed stew meat)
1 medium onion, thinly sliced
2 stalks celery, sliced diagonally
6 carrots, sliced diagonally (I would maybe do even more next time- my fav part)
1 - 14.5oz can petite diced tomatoes
1/2 cup water (I used slightly less than 1/2 cup)
2 tsp salt
1 tbsp sugar

For Thickening:
2 tbsp corn starch
1/4 cup water

*Preheat oven to 400 degrees.

Put all the stew ingredients in the instant pot and stir.  Select the stew/meat setting (35 mins).  Mix the corn starch and water for thickening and set aside.

After it's done, let it sit for 10 minutes before quick releasing the steam.  After quick release is complete, stir in the corn starch mixture.  Transfer the stew to a round casserole dish and place in oven for 15 minutes, uncovered.  This thickens the gravy and caramelizes some of the meat.