INSTANT POT BEEF PAPRIKASH
This Instant Pot Beef Paprikash is a quick and easy recipe that is packed with flavor, is oh-so-filling, and is certain to be a hit with your entire family!
Provided by Janelle
Time 1h
Number Of Ingredients 14
Steps:
- Turn Instant Pot to sauté.
- Add butter and onions. Cook for 4 minutes then press cancel button.
- Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture.
- Place lid on pot and turn steam valve to closed.
- Press Manual and set Instant Pot to 20 minutes.
- Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch.
- After 10 minutes, flip the steam valve to steam and open lid. Stir.
- In a small bowl combine corn starch and water. Mix well and pour into beef mixture.
- Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens.
- Serve over mashed potatoes.
BEEF PAPRIKA
This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.
Provided by HODGEYMAMA
Categories Main Dish Recipes
Time 2h40m
Yield 7
Number Of Ingredients 13
Steps:
- Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
- Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 13.7 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.3 g, Sodium 1088.4 mg, Sugar 9.3 g
INSTANT POT® BEEF PAPRIKA
This beef paprika cooks in the Instant Pot® for a quick, delicious dinner. Serve over mashed potatoes or cooked egg noodles.
Provided by thedailygourmet
Categories Main Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
- Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 12.1 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 0.6 g, Protein 19.5 g, SaturatedFat 6.6 g, Sodium 941 mg, Sugar 8.1 g
CHUCK ROAST FOR INSTANT POT
Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner.
Provided by Bonnie G 2
Categories Roast Beef
Time 1h15m
Yield 1 Chuck Roast, 4 serving(s)
Number Of Ingredients 14
Steps:
- Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
- Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
- Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
- Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
- Recipe Notes.
- If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
- The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.
Nutrition Facts : Calories 1498.7, Fat 101, SaturatedFat 39.4, Cholesterol 391.2, Sodium 1940.4, Carbohydrate 36.9, Fiber 5.4, Sugar 6.8, Protein 104.8
INSTANT POT BEEF AND RICE PILAF WITH VEGETABLES RECIPE
This Instant Pot Beef and Rice Pilaf with Vegetables has been on repeat at our house this month! It's packed with flavor everyone will love!
Provided by Camille Beckstrand
Categories Main Course
Time 1h50m
Number Of Ingredients 16
Steps:
- Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
- Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
- Place the lid on the Instant Pot and turn the valve to the SEALING position.
- Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
- Remove the lid and pull out the bay leaf.
- Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
- Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
- When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
- Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
- Serve and enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 45 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
More about "instant pot beef paprika recipes"
INSTANT POT BEEF STEW WITH SPANISH SMOKED PAPRIKA ...
From dadcooksdinner.com
5/5 (3)Total Time 1 hr 10 minsCategory Sunday DinnerCalories 358 per serving
- Heat the vegetable oil in an Instant Pot set to Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon salt. Add ⅓ of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.
- Add the onion, bell peppers, and garlic to the pot. Sprinkle with the paprika, dried thyme and 1/2 teaspoon salt. Stir the tomato paste into the onions. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned onions or tomato paste.
- Stir in the beef and any juices left in the bowl. Stir in the beef broth (and ½ teaspoon salt if using homemade broth), carrots, diced tomatoes, and chickpeas.
- Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
EASY INSTANT POT BEEF BRISKET RECIPE - LARA CLEVENGER
From laraclevenger.com
4/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 323 per serving
- Combine all rub ingredients in a bowl and mix well. Rub down the brisket, rubbing more on the fat cap side. Store in a gallon sized bag in the fridge. Let Marinate at least 1 hour.
- Heat avocado oil in Instant Pot on high Saute. Sear the brisket on the non-fatty side, about 3 minutes, until it easily releases.
- Press Cancel. Add beef broth around the meat to avoid washing off the seasoning. Cook on Manual High Pressure for 50 minutes.
INSTANT POT GOULASH {30 MINUTE ONE POT ... - …
From ifoodreal.com
4.9/5 (7)Total Time 24 minsCategory DinnerCalories 359 per serving
- Add ground meat and cook until small pieces, breaking with spatula constantly. Instant Pot doesn't really brown the meat and it doesn't have to be cooked through. Press Cancel.
- Add onion, garlic, rosemary, garlic and onion powders, smoked and regular paprika, salt, pepper, bay leaves, soy sauce, stock, pasta, diced tomatoes and tomato sauce. Do not stir.
INSTANT POT CHICKEN PAPRIKASH RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (13)Total Time 20 minsCategory Main DishCalories 245 per serving
- In the bottom of the pressure cooker, add olive oil and butter. Turn instant pot on "SAUTE" and add chicken thighs. Cook for about 2 minutes per side, until lightly browned. Remove from pot and cut into bite sized pieces. Set aside.
- Pour chicken broth into the pressure cooker, and using a wooden spoon, deglaze the bottom of the pot. Scrape up ALL the bits stuck to the bottom of the pot.
INSTANT POT GOULASH (HUNGARIAN) - RECIPES FROM A PANTRY
From recipesfromapantry.com
Ratings 14Calories 384 per servingCategory Main
- Select sauté, heat half the oil in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
- Add remaining oil and sauté the onion and peppers until soft (about 5 minutes), switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
- Add in the rest of the ingredients, cover the pot, seal, select the stew setting and set the time to 25 minutes.
INSTANT POT BEEF GOULASH - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (7)Total Time 1 hr 30 minsCategory Sunday DinnerCalories 282 per serving
- Heat the vegetable oil and butter in the pot over medium heat (Sauté mode set to medium in an Instant Pot) until the butter stops foaming. While the pot heats, sprinkle the beef cubes with 1 ½ teaspoons salt. Add 1/3 of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.
- Sauté the onions: Add the onions to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 8 minutes, stirring and scraping the bottom of the pot occasionally to loosen any browned bits of beef.
- Stir everything into the pot: Stir in the beef and any juices in the bowl. Sprinkle the paprika and caraway into the pot and stir to coat the beef. Stir the beef broth and tomatoes into the pot.
- Pressure cook the stew for 15 minutes with a natural pressure release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
INSTANT POT BEEF STROGANOFF - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (111)Total Time 1 hr 15 minsCategory Dinner, Lunch, MainCalories 665 per serving
- Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
- Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
- Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine!
- Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
34 INSTANT POT BEEF RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
Author Rachel Seis
A COLLECTION OF LECTIN FREE INSTANT POT RECIPES - PLANT ...
From lectinfreefoodie.com
Estimated Reading Time 6 mins
INSTANT POT BEEF RECIPES - TESTED BY AMY + JACKY
From pressurecookrecipes.com
INSTANT POT CREAMY PAPRIKA PORK TENDERLOIN - 365 DAYS OF ...
From 365daysofcrockpot.com
4.9/5 (12)Calories 276 per servingCategory Pork
- Place your pork tenderloins on a cookie sheet and blot them with a paper towel to remove moisture. Pat the paprika mixture all over the pork tenderloins.
- When the Instant Pot says HOT add in the butter and swirl it around until it is melted. Coil the pork tenderloins inside the Instant Pot so that they don’t overlap. Let them sit and brown on one side for 3 minutes. Use tongs to turn them over and let them sit for another 3 minutes. Use the tongs to remove the pork and place it on the cookie sheet.
INSTANT POT CHICKEN PAPRIKA - 365 DAYS OF SLOW COOKING AND ...
From 365daysofcrockpot.com
4.8/5 (5)Calories 265 per servingCategory Chicken
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 4-5 minutes. Pour in the chicken broth and scrape the bottom of the pot. Turn off the Instant Pot.
- Add in the chicken. Sprinkle the chicken with paprika, marjoram, salt, pepper and red pepper flakes. Then dump the tomatoes on top of the chicken.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh thighs or 15 minutes for frozen thighs. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Turn the Instant Pot to saute. In a small bowl stir together 2 Tbsp of cornstarch with 3 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off the Instant Pot. Stir about 1/2 cup of the sauce from the pot into the sour cream to temper it. Then stir the sour cream into the Instant Pot. Taste test the sauce and add more salt and pepper to taste.
INSTANT POT BEEF TIPS WITH GRAVY - SMILEY'S POINTS
From smileyspoints.com
Reviews 2Estimated Reading Time 3 mins
- In the instant pot, add onions, garlic and stew beef. Pour in broth. Press manual or pressure cook button and set timer to 25 minutes. Make sure the valve is set to sealed.
- Hit cancel button on the instant pot then press the saute button. Mix milk with cornstarch. Pour into the instant pot. Allow it to come to a boil stirring often.
INSTANT POT BEEF BRISKET - LIFE FAMILY FUN
From lifefamilyfun.com
4.6/5 (189)Estimated Reading Time 9 mins
- Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 45 minutes.
EASY INSTANT POT BEEF STEW - COPYKAT RECIPES
From copykat.com
Ratings 32Calories 413 per servingCategory Main Course
- Cut beef into bite-sized pieces. Season meat with salt. Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil, you may need to do this in small batches.
- Once the meat has browned add tomato sauce and chicken stock. Cook the meat on the manual high setting for 30 minutes. Perform a quick release.
- Then add the garlic powder, smoked paprika, vegetables and cook on the manual setting for 4 minutes.
19 BEST RECIPES USING BEEF STEW MEAT - TOP RECIPES
PRESSURE COOKER HUNGARIAN BEEF GOULASH RECIPE ...
From mygourmetconnection.com
4.5/5 (29)Total Time 1 hr 15 minsCategory BeefCalories 466 per serving
- Place the flour, 2 teaspoons of the sweet paprika, salt and a few grinds of black pepper in a zip-top plastic bag. Add the beef and shake to coat.
- Press the sauté button on the Instant Pot and add 2 tablespoons of the olive oil. Let the oil heat for about 1-1-/2 minutes, then using tongs, add the beef, a few cubes at a time.
- Sauté the beef until lightly browned on all sides, about 3 minutes, then transfer to a plate and set aside.
- Add the onion to the Instant Pot along with the remaining tablespoon of oil and sauté until soft and translucent, 4 to 5 minutes. Sprinkle with the remaining 2 teaspoons of sweet paprika and the hot paprika. Combine well and cook for an additional minute.
INSTANT POT BRISKET RECIPE - EASY PRESSURE COOKER BEEF BRISKET
From runningtothekitchen.com
4.8/5 (25)Total Time 1 hr 55 minsCategory Main DishesCalories 482 per serving
- Once hot, add the onions and garlic. Cook for 2-3 minutes until slightly softened, stirring frequently to not allow garlic to burn.
INSTANT POT GOULASH (EASY & QUICK) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 9Total Time 25 minsCategory Main CourseCalories 235 per serving
- Set the Instant Pot to 'Saute' function. Add oil, and when oil is hot and the display reads 'Hot' add the stew meat to the pot. Turn beef every 15-20 seconds or so until all sides are browned, about 1 - 2 minutes. Season beef with salt and pepper while cooking.
- Add chopped carrots, onion, red bell pepper, and garlic to the pot. Season vegetables with salt, black pepper and paprika, and stir everything.
- Add tomato paste, beef stock, and Marsala wine to the Instant Pot. Mix well. Close the lid and turn the valve to 'Sealing'. Press the 'Manual' button, and adjust to 15 minutes.
- When the cooking is done, allow to naturally release pressure for 5 minutes. Quick release remaining pressure by turning the valve to 'Venting'. Allow Instant Pot to release pressure and carefully open lid.
INSTANT POT HUNGARIAN GOULASH - DELICIOUS STEW - COOKTHESTORY
From cookthestory.com
Cuisine HungarianTotal Time 55 minsCategory EntréeCalories 366 per serving
- Add half of the beef to the oil and cook untouched until browned underneath, 3-4 minutes. Stir and cook until browned underneath, 3-4 more minutes. Transfer beef to a plate. Repeat with remaining beef, adding more oil if needed.
INSTANT POT VEGETABLE + BEEF SOUP | CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 6Category Recipes
INSTANT POT SHREDDED BEEF (FOR TACOS AND MORE) - SPOONFUL ...
From spoonfulofflavor.com
5/5 (1)Total Time 1 hr 30 minsCategory Main DishCalories 336 per serving
INSTANT POT PAPRIKA STUFFED PEPPERS - FLYPEACHPIE
From flypeachpie.com
5/5 (1)Category Dinner, Instant Pot, Main CourseServings 6
BEST INSTANT POT BUTTER BEEF - THE TYPICAL MOM
From temeculablogs.com
Ratings 1Calories 546 per servingCategory Entree, Main Course
BEST INSTANT POT RECIPES I INQUIRER.NET USA
From usa.inquirer.net
Author Tony Agida
INSTANT POT: BEER & PAPRIKA BEEF STEW BREAD BOWLS - WHAT'S ...
From whatscookinchicago.com
Estimated Reading Time 3 mins
ULTIMATE INSTANT POT BEEF BARBACOA - THE CHUNKY CHEF
From thechunkychef.com
Ratings 50Calories 476 per servingCategory Main Course
INSTANT POT, SLOW COOKER, OVEN BEEF POT ROAST, CARROTS ...
From foodtalkdaily.com
Servings 4Total Time 1 hr 20 mins
INSTANT POT® EASY BEEF STROGANOFF - SWANSON
From campbells.com
4.8/5 (10)Total Time 40 minsServings 6Calories 298 per serving
INSTANT POT BEEF TIPS - SUSTAINABLE COOKS
From sustainablecooks.com
4.9/5 (16)Calories 189 per servingCategory Main Course
INSTANT POT® BEEF RECIPES: MORE THAN BEEF STEW - FOOD ...
From foodstoragemoms.com
Estimated Reading Time 4 mins
HOW TO MAKE AWARD-WINNING INSTANT POT CHILI (NO-BEAN ...
From misswish.com
Servings 4Total Time 30 minsEstimated Reading Time 4 mins
TEXAS BEEF BRISKET - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (4)Servings 8-10Cuisine ModernCategory Dinner
INSTANT POT DUMP RECIPES CHICKEN - SIMPLE CHEF RECIPE
From simplechefrecipe.com
INSTANT POT CHICKEN PAPRIKA STEW - ALL INFORMATION ABOUT ...
From therecipes.info
THE BEST INSTANT POT PAPRIKA BEEF TIPS RECIPE - FOOD NEWS
From foodnewsnews.com
INSTANT POT® BEEF PAPRIKA - FUBHA.ART
From fubha.art
INSTANT POT® BEEF PAPRIKA - MAIN DISH RECIPES
From worldrecipes.org
TRADITIONAL BEEF PAPRIKASH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BEER BEEF STEW - INSTANT POT
From onepotdishrecipe.com
INSTANT POT® BEEF PAPRIKA | RECIPE IN 2021 | BEEF PAPRIKA ...
From pinterest.com
22 EASY INSTANT POT BEEF RECIPES | MYRECIPES
From myrecipes.com
INSTANT POT® BEEF PAPRIKA RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love