Rachel Schardt

I took this my Iphone 6S Plus.

So again it's just me cooking for myself since hubby is out of the country, doing wtf ever for god and country (army saying). So here I am state side (again another military reference) having to cut all these super yummy recipes in half. Why? It's just me! What about leftover? Even cutting the recipe in half I still get 2-4 servings total so there's the leftovers!

Anyways, I love Asian food. I don't care if it's Ramen (traditional style), Bimibap, Japanese, Korean, Chinese, Thai, Indian what have you; if it smells and looks good I'm gonna try it. I have always had a love and admiration for those who make awesome authentic Asian foods here in the US.

So here is my take on Mongolian Beef. This recipe can be found here. I did however cut it in half and changed somethings added others like I super notorious for doing. So here you go enjoy!

Ok I was also smart this time and took step by step pictures to kinda show what I did. :)

I added like 3-4 mushrooms, minced garlic I used 3 cloves of garlic and my favorite Sesame oil. Just enough to lightly cover the bottom of my mini duo instant pot. I then used the saute feature to first brown the meat. 

 Browning the beef should look something similar to the picture below. Remember this recipe is cut in half and these pictures will reflect that.

Once the beef is browned, remove and place on a plate. Add the mushrooms, garlic, ginger. Saute till the garlic is slightly translucent and the ginger is infused. I did use minced ginger in a tube. I was tired of losing my ginger for not using it fast enough. The tube is mince and a little goes a long way. Once everything has been sauted, Add water, soy sauce and brown sugar (mine came out pretty sweet, play the sugar based on what your comfortable with. Start out with less then add as you need too.). Stir to mix or the brown sugar is dissolved.  Should look like this.

Add the beef back into the instant pot including any juices from the beef. Place lid on machine, lock into place and place valve on seal. With the mini seriously make sure that valve is sealed. Set the machine to manual/pressure cook for the mini. Set timmer to 12 min. Note for this anytime you cut a 6 quart instant pot recipe the time will stay the same for the mini duo. When the machine beeps, turn the pressure cook off (cancel button) and use QPR (Quick Pressure Release). When the valve drops carefully (on the mini) remove the lid. 

I put my mini back on saute and added tapicoa starch. The recipe calls for cornstarch, but personally I don't like the taste it leaves behind. Arrowroot and or tapicoa starch is awesome because both are gluten free and low carb. Plus you can't tell it's there. :) I didn't make a slurry due to there being enough liquid to thicken. Stir until desired thickness is reached. 


                                      Before thickener                       After thickener

Serve over rice and enjoy!

Now for the recipe in full and half sized

 Instant Pot Mongolian Beef 

Full Serving
2lbs. top sirloin or flank steak, trimmed of fat and thinly sliced against the grain
2 Tbsp vegetable oil
1 tsp. minced ginger
2-3 cloves of garlic
1/2 C. water
1 C. low sodium soy sauce (if this too much cut it to 1/2 or even 1/3 cup)
1 1/2 C. brown sugar (if this too much and it can be cut it back)
2 Tbsp. Cornstarch ( I used tapioca starch)
3 Tbsp. water
White rice, cooked (or what ever rice you like)

Half Serving
1 lb. top sirloin or flank steak (I used beef boneless country ribs)
2 1/2 tsp vegetable oil ( used sesame oil)
1/2 tsp. minced ginger (get the tubed kind from the produce section)
Garlic I kept the same cos I love that stuff
1/4 C. water
1/3 C. soy sauce
2/3 C. brown sugar (still a little too sweet for me so maybe 1/3 C.)
2 1/2 tsp. cornstarch ( I used tapioca)
1 1/2 Tbsp. water ( I didn't use)
White rice, cooked (I used jasmine rice since I do like a good sticky rice)

Directions: These directions work for both full and half servings.

Turn the instant pot to saute. Once the pot is hot add oil and brown meat in 2-3 batches. Do not crowd. transfer to a plate when browned.

Add garlic and ginger and saute (I added mushrooms and matchstick carrots), while stirring for about 1-2 min. Add water, soy sauce and brown sugar. Stir to mix well. 

Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual (pressure cook for the mini duo). Set timer for 12 min.

When beep sounds turn pressure cooker off (cancel on the mini duo) and use QPR (Quick Pressure Release). When the valve drops carefully remove the lid.

In small bowl, combine starch of choice to 3 or 1 1/2 Tbsp. water, whisking until smooth. Add starch mixture to the sauce in the instant pot stirring constantly. Turn the instant pot to saute and stir until desire thickness. Serve over rice.

Rachel Schardt

Sooo been it's been awhile cos to be honest it's been crazy as heck around here. Hubby took a new job and will out of country and its just me so I had to change somethings, get out of my funk and comfort zones.

Today thanks to Facebook marketplace I am the new momma to a baby instant pot duo mini...again just me my 6 quart is gonna to much food. I had to cut all my recipes in half for just me so no food is wasted. So the Duo Mini 3 quart 7 in 1 is perfect for me. Heck might even help me lose weight. 

Well it's gray and cold overcast day, the kind day to curl up on the couch and Hulu/ Netflix binge watch with warm drinks in hand and do nothing else. So the first recipe I tried in my new baby instant pot (soon I will get around to naming them) was this. Its a twice baked potato casserole. OMG let me tell ya'll it's creamy, cheesy and bacony all in one with cheese and sour cream oh my! I still have left overs for say for lunch tomorrow.

The currently recipe cooking in my baby instant pot on slow cook is yup....Apple Cider, and then I use the apples to make apple butter. No to waste perfectly cooked apples. Can't wait! Fall/winter flavors.

so here is the Twice Baked potato Casserole recipe I got from Instant Pot Twice Baked Potato

Ingredients you will need:
  • 5 pounds of potatoes.......I did 1 pound
  • 1 1/2 stick of butter.....I used 3 Tbsp butter
  • salt and pepper to taste
  • 1 cup of milk (may need more to make it creamer)...I used 1/2 a cup
  • 1 cup of sour cream....3 Tbsp
  • ranch seasoning mix....2 tsp of the powder mix
  • 2 cups of shredded cheese (save some for toppings)...I did 1C. cheddar and 1C. montray jack
  • 1 bundle of green onions chopped....I skipped this
  • 4 slices of bacon cooked and crumbled (or use bacon crumbles) ....used bacon bits

How to make Twice Baked Potatoes in the Pressure Cooker:

  1. Cut your potatoes into chunks. Leave the skin on. I didn't do this
  2. Place in the pressure cooker or Instant pot. Add 1 cup of water ( I should of used 1/2 cup), Stick butter, and salt and pepper.
  3. Place the lid on top and make sure your nob is set to sealing.
  4. Then click the manual button and turn it to 6 minutes. For the duo Mini use pressure cook on normal but keep the 6 minutes.
  5. Walk away and wait until it beeps.
  6. Do the quick release to relieve the pressure.
  7. Add the other butter, milk. Here I just added the milk
  8. Mix well with an electric hand mixer (there is one on sale right now) right in the instant pot or mash with a hand masher.
  9. Add in sour cream, ranch mix, and mix well.
  10. Fold in Shredded cheese and green onions.
  11. Place in a baking dish. Top with remaining cheese, chives, bacon.
  12. Baked in 350 degree oven for 20 minutes. I baked mine in my toaster oven at 300 degrees 30 min.
  13. Serve and enjoy!
It's addictive and creamy and oh so yummy. So give thanks to eating on a dime for this awesome recipe and check out her other recipes too.