BEEF 'N' CHEDDAR SANDWICH (ARBYS KOPYKAT)

2 pounds boneless beef round roast, (have butcher slice it into 1/8" slices)
1/2 cup reduced-sodium beef broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 onion hamburger buns, buttered and toasted

CHEESE SAUCE
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
3 cups grated cheddar cheese

In the pressure cooking pot, combine the beef, broth, garlic powder, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.

While the beef cooks, in a medium-size saucepan over medium heat, melt the butter. Sprinkle in the flour and cook until bubbling. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thick. Whisk in hot sauce and salt. Add the cheddar cheese a handful at a time. Stir until melted and smooth. Remove from heat.

To serve, top each bun with meat and ladle cheese sauce on top.

KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies

EGG BITES (STARBUCKS KOPY KAT)

Makes 8

4 cooked slices Bacon (optional)

4 eggs

½ cup cottage cheese or 4 oz cream cheese

1 cup grated cheese, divided (any kind)

Silicone egg molds or ice cube molds

1. Spray molds.

2. Blend: together the eggs, cottage/cream cheese and ¾ cup cheese until smooth.

3. Put ½ strip bacon in each egg mold if using.

4. Sprinkle a little of the remaining cheese into mold.

5. Pour: the egg mixture into the silicone mold about ¾ way up.

6. Cover: the egg mold tightly with aluminum foil.

7. Put 1 cup water in instant pot.

8. Put filled egg mold on trivet and lower into instant pot.

9. Steam on high (egg molds 10 minutes) (ice tray molds 14 minutes).

10. Quick release.

        Note: For a true Starbucks kopy kat, use gruyere cheese with bacon.

I haven’t tried the following variations -- 

#1

5 eggs

½ cup grated cheese

1/3 cup heavy cream

2 TBL water

7 slices cooked bacon cut in half

S&P to taste

1. Grease a silicone egg bite mold with butter or olive oil.

2. Put 2 pieces bacon into the bottom of the mold.

3. Blend the eggs, cheese, cream, 2 tablespoons S&P until smooth and a bit frothy.

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. Natural release for 5 minutes, then quick release remaining pressure.

#2

6 large eggs

1/4 cup of heavy whipping cream (you can also use just milk)

1/2 cup of shredded cheddar cheese

non-stick spray

1 egg bites mold

Aluminum Foil

Step 1: Spray egg bites mold well in non-stick cooking spray.

Step 2: Scramble eggs and heavy whipping cream together.

Step 3: Carefully pour scrambled egg mixture evenly into the egg bite mold cups.

Step 4: Sprinkle Shredded cheese on top of scramble eggs mixture.

Step 5: Put 1 cup water into instant pot.

Step 6: Cover egg bites mold with aluminum foil, place on trivet and lower into instant-pot.

Step 7: Pressure cook on high for 6 minutes.

Step 8: Natural release 6 minutes then quick release the rest of pressure.

Step 9: Let cool for 1 minute.

YOGURT (COLD START)

INGREDIENTS 

52oz ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (whole or chocolate), or Costco organic whole milk 

Half of a 5.3oz Chobani plain or vanilla yogurt (freeze the other half for your next batch) 

OPTIONAL INGREDIENTS 

7oz Sweetened Condensed milk (freeze the other half for your next batch) or 16 oz Natural Bliss Coffee Creamer 

1-2 cups heavy cream or half & half milk 

2 TBL Vanilla or other extract flavorings (optional) Add in after yogurt finishes chilling process. 

INSTRUCTIONS 

1) Pour milk, yogurt and optional ingredients (not vanilla) into Instant Pot liner. 

2) Whisk well. Mix will bubble and foam up 

3) Lock the lid on the Instant Pot and turn the valve to sealing, not venting. 

4) Press the Yogurt button to 8:00hrs/Normal. You can increase incubation time (up to 24 hours) by pushing the + button and it will result in a more tangy yogurt. 

5) The Instant Pot will beep. Display will read 0:00 and will count UP to the 8:00 hours. When finished, the Instant Pot will beep and display YOGT. 

6) DO NOT STIR until fully chilled and/or strained. 

7) Remove the Instant Pot liner, cover, and chill in the fridge for 12-15 hours. 

8) After chilling yogurt, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain. 

9) Add vanilla or other extract flavorings if using 

STORE 

Yogurt will keep in the fridge for to 2 weeks. 

TOPPING IDEAS 

Honey 

Fruit 

Granola 

1-2 tsp jello powder (diy Gogurt) 

Jam 

Dip apples or graham crackers in it. 

Freeze into popsicles for the kids. 

NOTES

Yogurt must contain live/active cultures (listed in the ingredients or on the label) 

Make sure it is FRESH, NOT OPENED YOGURT. Once opened, your yogurt begins to weaken and will not culture properly. You can freeze leftover yogurt to use as future starters. 

What is the difference between Fairlife milk and a regular ‘ol milk? Fair life has been ultra-pasteurized, which basically means it has been boiled already which is why the cold start method works. Fairlife milk also has 50% more protein, 50% less sugar, 30% more calcium than regular milk. Fair life milk also has added the Lactase enzyme which makes this milk LACTOSE FREE!

CORNED BEEF AND CABBAGE

3–4 lb. corned beef brisket with spice pack

4 cups of beef broth or Guinness

1 small onion

6 cloves of garlic

1 small head of cabbage cut into 6 pieces

3–4 large carrots, cut into large chunks

6 medium sized red potatoes cut into large chunks

1. Place steamer basket in Instant Pot.

2. Add broth/Guinness, onion, garlic & spice packet. (put spices into a tea ball if you don’t like crunching into them later)

3. Place the corned beef brisket on top, fat side up.

4. Set to cook high pressure for 90 minutes. (usually take about 20 minutes to come to pressure)

5. Natural release for 10 minutes, then manually release the rest of the steam.

6. Remove the corned beef, wrap in foil to keep warm.

7. Add in the cabbage, carrots and potatoes.

8. Set to cook high pressure for 7 minutes.

9. Quick release.

Slice the brisket and enjoy!

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

ZUPPA TOSCANA (OLIVE GARDEN KOPY KAT) 2 WAYS

STOVE TOOP VERSION
2 cups chicken stock

½ cup heavy cream

2 cups diced potatoes with skins still on

2 cups chopped kale

½ - ¾ lb spicy Italian sausage

¼ tsp salt

¼ crushed red pepper flakes (or to taste, gets spicier the longer it sits)

Sauté sausage.  Combine stock and cream in pan over medium heat.  Add kale, potatoes and spices.  Let simmer 1 hour stirring occasionally)

**to freeze kale, blanch 3 minutes then ice bath 3 minutes.  (½ cup packed blanched kale = 2 cups loosely packed raw kale.)

You can make up a big batch and freeze with everything but potatoes.


INSTANT POT VERSION
2 TBL Extra Virgin Olive Oil
1 Onion diced
1lb Italian sausage
4 minced garlic cloves
3 potatoes cut in to quarters then moon shapes (leave skin on)
4 cups chicken broth
2 cups kale (ribbon cut)
1 cup heavy cream


1.  Turn pot onto sauté.  Once it says hot, put in olive oil, onions and sausage.  Cook until sausage is browned and onions are translucent.


2.  Add the garlic, potatoes and broth.  Seal pot and cook under high pressure for 5 minutes.  Natural release for 10 minutes then quick release until pressure has dropped and you can open pot.


3.  Add kale, stir until wilted down.


4.  Stir in cream.  Serve and enjoy.