Ingredients

• 1/2 pound ground beef
• 6 strips bacon, cut into 1 inch pieces
• 1 small onion, diced
• 1 clove garlic, chopped
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, shredded
• 1/2 cup cheddar cheese, shredded
• 1 tablespoon Worcestershire sauce
• 2 tablespoon ketchup

Directions

1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.
6. Bake in a preheated 350F/180C oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Source: Closet Cooking

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• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
• OPTIONAL: corn starch to thicken juices

Ingredients

•  1 tbsp olive oil
•  2 cups sirloin steak — cut into small cubes
•  1 tsp garlic clove — minced
•  1 cup red onions — chopped
•  1 cup celery — diced
•  4 cups butternut squash — diced
•  2 cups diced tomatoes
•  4 cups beef broth 
•  2 bay leaves
•  1 tsp Italian seasoning
•  Salt and fresh ground black pepper to taste
•  Fresh thyme to garnish

Instructions

1. Set Instant Pot to sauté and pour olive oil into the pot and allow to heat.
2. Add the beef cubes and sauté until they get brown.
3. Add garlic and cook for about 30 seconds. Then, add onions and celery and cook for about 3-4 minutes.
4. Turn off the pot, and add all the rest of the ingredients.
5. Put on the lid, lock it and set to manual high pressure for 7 minutes. It’ll take about 10-15 minutes to reach pressure, then it will start counting down from After the 7 minutes is up, do a Natural Release (it may take 20-30 minutes depending on your Instant Pot).
6. Open the Instant Pot and remove bay leaf. Top with thyme leaves before serving.

Source: Primavera Kitchen

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