Instant Pot Main Meals from your RV

Fellow Potheads

 

More and more RV families are using the Instant Pot while traveling. It is great for the RV lifestyle and an active couple or family. Play all day and create a great meal in your trailer or motorhome. People are becoming addicted to the Instant Pot especially since it is easy to find recipes, ideas and tips are easy to find. With a little learning curve, it does take practice, but like a crock pot, it can be very rewarding for active RV families.

Below are a few simple but yummy main meals that can be whipped up from the comfort of your RV.  If your traveling in a Tiffin Motorhome, Grand Design RV, DRV Luxury Suite or even a Heartland RV then you may have enough cabinet space for all of your pots and pans. However, if you are in a Pleasure Way, Class B, Class C, or small trailer you might not have the extra space and the Instant Pot could be perfect for you. Whether you are traveling with 2 or a family of 5, it is a nice accessories for your kitchen. The nice thing about the Instant Pot while traveling in your RV, it cuts down on cook time, and sometimes it is a meal in one pot, such as spaghetti, roast with potatoes/carrots, beans or a big pot of soup. Just think, you could spend the day at the lake or playing in the snow, hiking or fishing and come back to your RV and whip up a meal in about 30 to 60 minutes.

Below are a few easy main recipes that are easy to make from the comforts of you RV. Click Here for easy soup recipes.

 

Korean Beef

chinese_beef_RV

Ingredients:

  • 1 lb. – 2 lb. beef tips or cubed beef stew
  • 1 tbsp sesame oil (can use olive oil)
  • 1 cup beef broth
  • 5 cloves of garlic
  • 1 teaspoon freshly grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/4 tsp crushed red pepper flakes (if you want it spicy add another 1/4)
  • 1 – 2 tbsp sesame seeds
  • 2 – 3 tbsp cornstarch
  • Green onions

Directions:

  1. Turn Instant Pot on Saute.
  2. When it is heated, add the oil and beef. Cook/sear until its brown on all sides, about 3-5 minutes.
  3. Turn Instant Pot off and deglaze bottom.
  4. Add beef broth, garlic, ginger, soy sauce, honey, and pepper flakes to the pot. Make sure nothing is stuck to the bottom of the pot from searing the meat, otherwise you will get a burn message.
  5. Put lid on and to locked position. Make sure the vent is set to the sealed position.
  6. Pressure cook on HP for 30 minutes. NR 15 minutes or until it is done. If you are in a hurry you can skip the NR.
  7. Turn off Instant Pot then select saute. Mean while mix 2 tbsp cornstarch with 3 tbsp water. Once liquid is at a boil add cornstach mixture to thicken.
  8. Remove to a bowl or individual serving dishes and sprinkle with sesame seeds and green onions.

Serve with sauteed veggies, broccoli, brown rice, white rice, fried rice, rice noodles, etc.

 

Spaghetti and Meatballs

spaghetti

Almost everyone loves spaghetti. This is a one-pot meal that is so easy to use and from the comforts of your RV. With frozen meatballs, pasta and pre-made sauce you can have a meal ready in about 30 minutes. Prep time is only about 5 minutes. Once you get your ingredients in the Instant Pot, you can make a side salad and a piece of French bread if desired.

The key to making Instant Pot Spaghetti and Meatballs, is to remember to layer the ingredients in the pot and don’t stir it until after pressure cooking. This helps keep things from sticking, and ensures that the noodles get cooked.

Ingredients:

  • 1 lb frozen meatballs
  • 8 oz to 12 oz spaghetti noodles
  • 1 14 oz can diced tomatoes (optional)
  • 1 24 oz jar spagetti Sauce or marinara sauce
  • 3 cups of water or broth, fill the 24 oz jar once) we prefer a beef broth

Directions:

  1. Add frozen meatballs at bottom of pot.
  2. Break spaghetti noodles in half so they fit, and layer then on top of meatballs, in a criss cross pattern.
  3. Pour in water/broth
  4. Cover the noodles with sauce
  5. Cook HP 7 minutes

Garnish with any of these:

  • Grated parmesan cheese,
  • Shredded mozerella cheese
  • Parsley or fresh basil

 

Charro Beans

beans

These make a great main dish, serve with cornbread, rustic bread or a tortilla. If you don’t have time to soak the beans or forgot, no worries, you can make these un-soaked right from your Instant Pot.

Ingredients:

 

  • 1 lb pinto beans, washed, soaked or not soaked
  • 1 Bay leaves
  • 4 cloves Garlic
  • 1 Onion
  • 1 tbsp Oregano, dried
  • 1 tbsp smoked paprika or paprika
  • 1 tsp Salt
  • 1 tbsp Cumin
  • 1 can diced tomatoes
  • 2 tbsp Tomato paste
  • 1 Pablano pepper
  • 5 cups Veggie broth, chicken broth, beef broth or water, low sodium

Directions:

  1. Set Instant Pot to sauté and add oil, minced garlic and Polano pepper. Saute for a few minutes.
  2. Add in the onion and cook until tender.
  3. Add in the rest of the ingredients and stir.
  4. Cook on high pressure for 45 minutes/ 50 minutes for well done. NR for 20 minutes. If you pre-soaked beans cook 10 minutes less.

Garnish with any of these:

  • Pico de Gallo,
  • Cilantro
  • Avocado
  • Tortilla chips
  • Cheese
  • Jalapeños

RV Storage Tip: You will need 2 tablespoons OF tomato paste for this recipe. Before you leave on your RV trip, measure 2 tbsp and throw in a Ziploc bag. You can add the reminder of the tomato paste to another Ziploc bag and throw in the freezer for another time.

 

 

Pot Roast with Potatoes and Carrots

roast

Ingredients:

  • 3-5 pound beef chuck roast, thawed out
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon oregano
  • 1 pound baby red potatoes
  • 4 large carrots, chopped into large chunks see note for using baby carrots
  • 1 large yellow onion, chopped
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 2 tablespoons corn starch

Directions:

  1. Cut Roast into 3 or 4 pieces (about 4 – 5 inches in length)
  2. Mix seasonings and rub all over roast.
  3. Add oil to Instant Pot and turn on to sauté. Sear for about 3-4 minutes on each side.
  4. Hit cancel on Instant Pot, to turn off.
  5. Add potatoes, onions and carrots. Arrange them around the roast. If you don’t want them cooked with the roast you can wrap in foil and put on top of roast.
  6. Pour beef broth and Worchester over roast and veggies.
  7. Put lid on and to locked position. Make sure the vent is set to the sealed position.
  8. Pressure cook on HP for 60-80 minutes. 60 for a 3lb roast and 80 for a 5 lb roast.
  9. Transfer the roast and veggies to a dish and shred the roast if desired.
  10. Put some of the broth back into the pot. Set the pot to sauté and whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens.

Add salt and pepper to taste.

 

Beef Stew

Ingredients:

  • 1 tablespoon butter or oil
  • 1 lb. – 2 lb. stew meat or chuck cut into 1 inch cubes
  • 1 lb. baby red potatoes whole
  • 1 onion cut into 6 wedges
  • 2 carrots cut into ½ inch slices (not baby carrots)
  • 2 celery cut into ½ to 1 inch slices
  • 2 garlic cloves minced
  • 2 cups beef broth
  • 1 can diced tomatoes
  • 1 table spoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning

Directions:

  1. Add butter or oil to Instant Pot and turn on to sauté. Sear meat for about 3-4 minutes on each side.
  2. Hit cancel on Instant Pot, to turn off.
  3. Add beef broth and deglaze pot, making sure there is no meat residue stuck to bottom of pot.
  4. Add the rest of the ingredients.
  5. Put lid on and to locked position. Make sure the vent is set to the sealed position.
  6. Pressure cook on HP for 30 minutes, and NR for 15 minutes.
  7. If you want a thicker sauce, transfer the meat and veggies to a pot.
  8. Set the pot to sauté and whisk together water and corn starch. Once broth is boiling, stir in corn starch mixture until the broth thickens.

 

Chicken Stew

RV TIP: Have your ingredients prepped and cut up prior to cooking. When you come in from playing outside, this can be a quick meal to throw together, plus it is hearty and delicious. Takes about 15 minutes to come to pressure, HP 10 minutes and 15 NR. Serve with rustic bread or french bread and sit in front of the fireplace with a glass of wine!

Ingredients:

  • 1 tablespoon butter or oil
  • 1 lb. – 2 lb. chicken thighs – boneless and skinless
  • 1 lb. baby red potatoes whole cut in half or thirds
  • 1 onion diced
  • 2 carrots cut into no bigger than ½ inch slices
  • 2 celery cut into ½ inch slices
  • 2 garlic cloves minced
  • 2 cups chicken broth
  • 3 teaspoons Worcester sauce
  • 1/4 cup white wine (optional)
  • 1 can diced tomatoes drain juice or cut 2 fresh tomatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 – 2 bay leaves
  • 1 – 2 fresh rosemary sprigs

Directions:

  1. Add chicken broth, Worcester sauce, garlic, and wine (optional) and give a quick stir.
  2. Add chicken then the rest of the ingredients on top.
  3. Put lid on and to locked position. Make sure the vent is set to the sealed position.
  4. Pressure cook on HP for 10 minutes, and NR for 15 minutes. Select cancel in Instant Pot.
  5. If you want a thicker sauce, set the pot to sauté and whisk together water and corn starch. Once broth is boiling, stir in corn starch mixture until the broth thickens.

 

 

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