#amyandjackyapproved

[biames]

A meatball recipe that is full of flavor and umami that Amy and Jacky have tried and approved. These meatballs made in an Instant Pot are great for a quick and easy dinner during the week.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped parsley. 1/4 cup finely chopped onions. 2 cloves garlic, minced. 1 large egg. Salt and pepper to taste. 1 cup beef broth. 1 cup tomato sauce. 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon sugar. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage. 1/2 teaspoon dried marjoram. 1/2 teaspoon dried basil.

Instructions: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, onions, garlic, egg, salt, and pepper. Mix well. Form the mixture into meatballs, about 1 inch in diameter. In the Instant Pot, combine beef broth, tomato sauce, soy sauce, Worcestershire sauce, sugar, oregano, thyme, rosemary, sage, marjoram, and basil. Gently place the meatballs into the sauce in the Instant Pot. Close the lid, set the Instant Pot to manual high pressure for 8 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then perform a quick pressure release. Open the lid and serve the umami meatballs over rice or pasta. Garnish with additional Parmesan cheese and chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

Routakorpi

[mimi-r8-here]

A quick and easy way to use the Instant Pot to cook sweet potatoes until they are soft. Amy and Jacky tested this time chart and it always gives the same results.

Ingredients: 4 medium-sized sweet potatoes. 1 cup water.

Instructions: The sweet potatoes should be washed and scrubbed well. Add one cup of water to the Instant Pot and the metal trivet. Use a fork or knife to make a few holes in each sweet potato. Place the sweet potatoes on the trivet, and if you need to, stack them. Close the lid on the Instant Pot and turn the valve so that it seals. Make sure the timer is set for 12 minutes at high pressure and choose "Pressure Cook" or "Manual." Do a quick pressure release after the cooking cycle is over. Open the lid slowly and use tongs to take the sweet potatoes out. Let them cool down for a while before you serve them. You can top them with your favorite things or eat them plain.

Prep Time: 10 minutes

Cook Time: 12 minutes

JT Wall

[arbitraryinclination]

A quick and delicious Instant Pot version of the classic Spaghetti Bolognese, tested and approved by Amy & Jacky.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, grated. 1 celery stalk, finely chopped. 1 can 28 oz crushed tomatoes. 1/2 cup tomato paste. 1 cup beef broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes optional. Salt and pepper to taste. 1 lb spaghetti. 1/2 cup grated Parmesan cheese. Fresh basil for garnish.

Instructions: Press 'Saute' on Instant Pot. Add ground beef and cook until browned. Add chopped onion, minced garlic, grated carrot, and chopped celery. Saute until vegetables are softened. Pour in crushed tomatoes, tomato paste, and beef broth. Stir in oregano, basil, red pepper flakes if using, salt, and pepper. Break spaghetti in half and place on top of the mixture, ensuring it's submerged in the liquid. Do not stir. Seal the Instant Pot, set to 'Manual' for 8 minutes at high pressure. Once done, quick release the pressure and open the lid. Stir the spaghetti into the sauce. Serve the Bolognese over cooked spaghetti, garnished with Parmesan cheese and fresh basil.

Prep Time: 15 minutes

Cook Time: 8 minutes

shaina glass