Guacamole with Sun-Dried Tomatoes and Wine

[nverland]

Guacamole with Sun-Dried Tomatoes and Wine

Ingredients

2 c. white wine
1 c. sun-dried tomatoes
3 Avocados, halved, pitted, & peeled
2 T. olive oil
1/2 ea. lime, juiced
2 T. parsley, finely chopped
Salt to taste
Pepper to taste

Instructions

In a small bowl, hydrate the sun-dried tomatoes in wine until they are soft. Drain and finely chop the tomatoes.
In a large bowl, mash the avocados to desired consistency.
Fold in sun-dried tomatoes, olive oil, lime juice, and parsley. Season with salt and pepper.

Instant Pot Mississippi Pot Roast

[nverland]

Instant Pot Mississippi Pot Roast
Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 35 mins Servings: 4 - 6 servings

Ingredients

3-6 lbs. Chuck Roast, cut into 1 pound chunks of even thickness
3 Tbsp Vegetable Oil
1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
9 Pepperoncini’s, whole or chopped
1/2 cup Pepperoncini Juice from the jar
3/4 cup Low Sodium Beef Broth, (or water)
1 (1 oz) packet Dry Ranch Dressing Mix
1 (1 oz) packet Au Jus (or packet of brown gravy mix)
1/2 - 1 Stick of Butter, unsalted

For Gravy

3 Tbsp Flour
3 Tbsp Softened Butter, unsalted

Instructions

Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.

When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).

Turn meat over and cook for another 5 full minutes.
Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.

Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.

Add the pepperoncini’s and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.

Turn off the sauté mode.

Add the meat back into the pot.

The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.

Close lid and set the steam release knob knob to the Sealing position.

Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.

When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).

After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.

When the pin in the lid drops back down, open the lid.

Make the Gravy

Remove the pot roast to a plate and cover.

Turn the Sauté function back on.

Mix the flour and butter together until well combined.

When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.

Enjoy with mashed or baked potatoes, or over rice.

Recipe Notes

Alternate "Dump and Start" Method:

Add the roast to the pot (still cut it into 1 lb chunks), then the rest of the ingredients in order (minus the flour and softened butter for gravy), and cook on High Pressure for 80 minutes. 15 minute natural release (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes).