So how many people out there just wash your instant pot with just soap and water and it just isn’t working? Cooked something and it stuck to the bottom of the pot and can’t get it off? Well I got the solution for you, and it is only two things, vinegar and water, seriously! It can also help to get that “smell” out of the ring on your instant pot.
Now onto the super easy way to clean your instant pot!
Instant Pot Cleaning
2 Cups of water
1/2 White Vinegar
Put the water and vinegar into your instant pot and set it for high pressure for 5 minutes. Quick release and let cool for a couple minutes, dumping the solution and cleaning as normal. All the funk should come right up!
Just a reminder that this will not replace routine cleaning. If you do not clean your instant pot thoroughly regularly then it will have a “smell” to it. I recommend doing this cleaning every 3rd dish or so you make in addition to regular cleaning.
So I have quite a bit of deer in my freezer, one of which is a shoulder roast. This is a simple easy to follow recipe, also if you don’t have an Instant Pot you should definitely invest in one, it is my most used kitchen appliances by a long shot.
So all you really need is some vegetables, stock, and of course, the deer roast. Sear the meat, toss everything in, and press start. It really is that easy.
Also it is pretty healthy too, large dose of veggies and a lean protein, so absolutely no guilt here. Also my husband LOVED it, all thumbs up from him.
Instant Pot Deer Roast
A delicious and healthy deer roast recipe. The deer can also be replaced with beef if you don't have access to wild game!
3 Pounds Deer Shoulder/Roast
1 Large Onion
5-6 Medium Carrots
3 Pieces of Celery
1 Green Bell Pepper
2 C. Red Cabbage
1 TBSP Olive Oil (or oil of choosing)
2 tsp Paprika
1 tsp Salt
2 tsp Pepper
1 1/2 tsp Miso Paste (optional but adds great flavor)
Put the instant pot on saute mode, high heat. Wait until it reads “Hot” then add oil. Season the meat with salt and pepper and sear both sides until a golden crust forms on each side. Remove from pot.
2. Add in chopped all vegetables, except for the cabbage, and cook for a couple minutes, add broth and deglaze the pot. (Scrape the brown bits at the bottom.) Add in cabbage.
3. Add in the paprika and miso then stir well.
4. Set meat on top of the veggies and put the lid on, press meat/stew mode and set it for 45 minutes, or until meat falls apart. Add additional seasonings to taste.
So I was never was a chili person growing up, I think my fault was that I didn’t used to like beans, and also, I never had good chili. I never liked chili until I made it, and now it is a staple in my house hold. It is hearty, filling, and not expensive to make. This recipe can also be made on the stove top, instructions will be below.
So the key to a good chili are the spices, without good spices chili is just no good. (Looking at you chili powder.) Good chili contains NO chili powder, but a mix of cumin, peppers and paprika. It also is either cooked in the instant pot, or long and slow. If you are cooking on the stove top give yourself no less than 3 hours once you start cooking.
Now this specific chili I am using deer, it is what we had on hand, but you can use just about any protein, beef, chicken, turkey, alligator, be creative! You can even make it vegan by supplementing the meat with beans or a “meaty” veggie like mushrooms and using vegetable stock! Also vegetables are also interchangeable, the only one I would keep to a must are onions, bell peppers, and carrots, other than that, you have creative freedom.
Now onto the recipe.
Instant Pot Deer Chili
A delicious and hearty chili that sure sure to fill your belly with warmth.
3-4 tsp Salt (To taste, I used everglades seasoning)
2-3 tsp Pepper
3-4 tsp Paprika
2 tsp Ground Sage (Optional, best with red meats)
1/2 cup Stock or Water
Put all ingredients into Instant Pot or Large pot on the stove, stir well.
Cook on High Pressure for 45 minutes with 10 minute natural release, or on stove top for 3-4 hours until thick.
Now to thicken you have two options, you can either let the liquids cook off until desire thickness, or you can mix 1/2 cup flour and a little water to make a slurry, stir in, and cook for 15-20 minutes. Or you can use corn starch in place of flour. Add more seasonings to taste.
So I got on the bone broth train probably about a year ago. I went out, bought that expensive premade broth in the freezer section, (you know the one) and it hurt my wallet. There must be a better way to get all the benefits of bone broth without breaking the bank. Insert the instant pot (thanks mother in-law!) and all your bone broth dreams can come true.
Bone broth has helped me immensely. There is a ton of collagen and gelatin in bone broth, with is amazing for your hair skin and nails. The gelatin also helps with gut health, so you feel lighter, less sluggish, and also after having a healthy serving of bone broth, you’re less like to reach for that sugary treat. (I think it makes me an instant health nut.) But it also helps you not waste anything, because as we will get into, you can almost throw anything into this broth.
I make bone broth every week, if not twice a week. I use it in cooking, to drink, I could probably bathe in this stuff. (Lets not do that though) anyways, enough chatter, onto the recipe!
Fool Proof Bone Broth
A super easy and healthy bone broth in your Instant Pot!
2-3 Pounds of bones (I used Pork Necks here but you can really use any bones, I even used gator bones once and it turned out great)
Pigs Feet/Tail (Optional, I use these as they have more connective tissues, gets the broth to ‘gel” better)
2-3 Carrots, washed, chopped roughly
2 stalks of celery, washed, chopped roughly
1 onion, large dice
2 cloves of garlic
2-3 small pieces of ginger
1-2 tsp turmeric (to preference)
1 tsp paprika
1 tsp cumin
1 tsp salt (Or seasoned salt, I used Everglades seasoning)
1 tsp black pepper
2 TBSP apple cider vinegar
Water (fill to just cover bones)
Optional add in- literally any veggies/trimmings of fat/parts of veggies you usually throw away. It’s endless.
It’s simple, put all of your ingredients into the pot and cover with water. Set your instant pot to high pressure for 160 minutes and viola! you can either let it release naturally or quick release. For beef bones or ham bones (Smoked ham bones make the BEST broth in my opinion) I would recommend 180 minutes to extract the most you can.
After the time is up, strain it through a metal strainer, and you can also optionally strain it through cheese cloth to get a clearer broth.
Let cool and enjoy!
Tip* If you have a dog, the bone and meat scraps from the broth make an excellent treat! *Also I always cool it and skim the fat off the next day. Keeps in the fridge for up to 1 1/2 weeks, in the freezer for 4-6 months.