Mississippi mud

Chuck roast Stick of butter Ranch packet Onion mix packet

On high for 4 hours....so yummy.

Beef, carrots, beef or chicken stock, three cups of water, spices (Chile peppers or hot sauce, pepper, rosemary).

You can also add additional ingredients like potatoes or celery if you have them.

Heat on low for 8 hours, or high for four. The texture will be better on 8. If you have the time, sear the beef ahead of time so that it has a nice seared look.

The meat should fall off the bone 8+ hours in a slow cooker.

We should have a "what should i cook tonight?" community! Deciding what to make is the hardest part!

Chicken and rice. Season chicken legs and sear it in the pressure cooker then throw some water in and veggies of your choosing. Pressure cook for like 10 - 15 min. Take the chicken out then throw some rice in and cook for another 10 min.

Boom tender juicy chicken with flavorful rice.

Pulled pork:

• 1 red onion, thinly sliced, on the bottom layer
• A piece of pork (shoulder is probably best but I've also done tenderloin), trimmed
• 1/2 cup BBQ sauce poured over the meat

Cook about 3-4h on high or 6-8ish on low. Remove pork, shred with a fork, return to slow cooker & stir everything up together before serving.

Chicken fried rice. It's a few more than 5 ingredients, but it's all easy prep.

https://therecipewell.com/instant-pot-chicken-fried-rice/

The texture isn't quite right since its not actually fried, but the flavor is solid. I make double and freeze in portioned baggies.

Lentil soup is my favourite

1. Lentils (any colour)
2. Diced carrot
3. Diced celery
4. Diced onion
5. Half a diced sweet potato

Chili mac is also really good

1. Macaroni
2. Can of crushed or diced tomatoes (or marinara sauce if you prefer)
3. Ground beef or your vegan alternative of choice
4. Taco seasoning
5. Chili powder to taste

Carnitas

• Pork shoulder
• Oranges
• Limes
• Salt
• Oregano

Dump it all in a pot, come back in 4 hours. Optionally, crisp it up in a pan or under broiler.

Mississippi Pot Roast.

Salsa chicken. It's chicken, a bit of taco seasoning, then salsa. Cooked for 4 hours on high.

Any kind of meat with a can of Campbell’s cream of whatever flavour of soup, 1 pack dry onion soup mix and potatoes always turns out good.

In my country we are used to eat every part of the animals so I have many recipes, but non you would like lol. Once I said my favorite dish ever was oxtail and people freaked out. Btw, Oxtail and potatoes in the pressure cooker is enough. Omg so goooooooood

Under 5 ingredients? Farikal.

3 kg lamb meat 3 kg cabbage 8 tsp whole, black peppercorns 4 tsp salt 600 ml water

That's 5 ingredients. Including salt, pepper and water. As an asian, I was dubious about this, but it packs and amazing amount of flavour from so few ingredients. Serve with baked/boiled/mashed potatoes, or bread, and a cold beer.

Chicken soup.

Chicken stock, chicken, carrots, onion, celery. Add noodles if you like.

lentils, featuring onion and garlic

Do you eat meat? Big hunk o' pork is one of the favorite meals of my kids. Salt the meat then broil or sear it in a pan. Put it in the slow cooker. Use broth, water, or wine to deglaze the pan and pour that over the meat.

Cut a couple of garlic heads in half horizontally, you don't have to peel them. Toss them in.

Pour in the rest of the bottle of wine or box of broth, some orange juice is good too, lime if you didn't have wine. Or some vinegar works if you don't have lime. If you have cilantro put the stems in, if you don't, don't worry about it.

Close and cook on low all day. We usually have it with rice and black beans the first day, it's good in tortillas with salsa, good on nachos, good in enchiladas, it's just good

brazilian beans.

• a cup or two of beans soaked overnight (discard the soaking water). you can make with black beans, but i prefer pinto (whoa)
• 1 or 2 clovers of garlic
• 1 or 2 large onions
• salt
• water or a stock of your choice (works better with meat or vegetable stock)

sautée the diced garlic and onions in cooking oil or lard until golden. add the strained beans, about a teaspoon of salt, cover with water or stock up to 1.5, 2 cm above the beans. cook for about 30 min in a pressure cooker over low fire. after done, mash some beans to free some starch to the broth and adjust the salt to your liking. serve with some white rice, lettuce and tomato salad, and a protein of your choice (steak with onions, roasted chicken, fish fillet, sausages, pork steak, schnitzel, fried egg and veggie patties are popular choices).

if enough broth is left over, it can be served on its own as soup on small cups, often with some drops of the hot sauce of your choice (tabasco, jalapeño, sriracha). this is called "caldinho", or little broth, and goes well accompanying beer, caipirinha, mojito or daiquiri.

you can also add some other things to boost your beans. popular choices are diced tomatoes or tomato paste, diced bell peppers, winter squash cubes, green onions, cilantro, parsley, powdered cumin, bacon or jerky cubes, diced sausages, or roasted meat/pork leftovers.

I got to go to up to 7 ingredients and I'm counting the four mandatory veg as one ingredient (1 cup each of carrot, onion, celery and 1 tablespoon of diced garlic) that I call mirepoix.

African ground nut stew:

• 10 chicken thighs
• 4 cups of mirepoix
• Large can of diced tomatoes
• Can of tomato paste
• Cup of chicken stock
• 2 cups of mushrooms

-High pressure for 28 mins

Stir in 3 tablespoons of unsweetened peanut butter to thicken.

If you want to make it 8 ingredients then add hot sauce to taste.

sausage & peppers & onions

just chop them up or don't.. and throw them all in. Sometimes I add sweet potato and or lentils

Corn and beans, 3 ingredients. 1 cup dried beans (around 50 cents), 1 can of TJ cut corn (89 cents), 1.5 cups water. Pressure cook the beans and water for 30 minutes. Release pressure or wait for it to drop by itself depending on how impatient you are. Stir in the corn.

Before you stirred in the corn, the just-cooked beans were boiling hot, but since the corn was at room temperature, the whole mix now is nice and warm but not scalding, so you can eat it right away. Nourishing (natural protein combination), low sodium, vegan, tasty, cheap, hard to beat.

Stew or Roast

Pkt of either stew or roast seasoning (or brown gravy pkt if you're out of the other stuff)

Meat, cut up for stew or whole for roast

Potatoes, cut however you prefer

Baby carrots on top

That's it.

Slow cook on low all day or high for 4 hrs.

Use the juice to make gravy (add a little cornstarch or flour and bring to a boil)

Enjoy!

Cilantro pulled chicken.

Chicken breasts, Pace Salsa (hot natch, cilantro.

• chickpeas (canned bc im lazy)
• garam masala
• tomato sauce
• coconut milk
• water/broth if needed

you can serve with rice or bread, or eat them on their own

Do spices count as ingredients? My mother always pressed into me so much to have a stocked spice...drawer? Rack? Thing? that I don't think of them as a number for the recipe. "Of course I have black pepper, salt, oregano, bay leaves, etcetc" but I realize maybe I should count them before giving recipes!

Tip: get frozen veggies mixes, it'll make your life easier

Dutch Pea Soup

• A fuck ton of split peas (soak overnight)
• Broth
• Smoked sausage
• Bacon
• Veggies
• Season to taste

Day Chili

• Can of beans
• Can of chickpeas
• Can of tomatoes
• Veggies (I like squash, corn, parsnips)
• I guess you can add meat if you really want
• Season to taste (use a shit ton of chili powder and cumin)

Really you can make just about any soup with a base of broth or tomatoes, veggies, and whatever else you want to toss in. Most of the flavor is gonna be in the seasoning. The slow cooker will draw out the water in the veggies so you need less broth than you may think.

Pot Roast

• beef/pork roast preferred
• potatoes
• carrots
• celery
• onion
• radish
• seasoning packet/stock & seasonings

I rarely have all of the ingredients, and proportions depend on what's on hand.

I could probably just say assorted root vegetables as one ingredient honestly.

Corned beef and cabbage. Corned beef, one onion, 2 cups of water, can of guiness. Pressure cook on high for 90 minutes. Slow release.

Remove beef, cover with a mix of brown sugar and honey. Broil/grill/torch to carmelize/burn the sugar a bit.

While you’re doing that, you throw the cabbage, potatoes, and carrots into the broth and pressure cook on high for 5 minutes-quick release.

Veggies will be done same time as beef is seared.

Enjoy.

https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/

Gulasch

Sous vide French dip. I'm actually making this now.

Ground beef and gravy over mashed potatoes. Simple and delicious. Open a cam of beans and you got a meal. Alternatively, ground beef and teriyaki sauce over rice.

Country style ribs with baby carrots.

Pack of boneless country style ribs Season to taste Cook on high pressure for 30min Release pressure and add a few bags of baby carrots and reseal and cook for 15min more.