Easy Weeknight Salmon & Asparagus Sheet Pan Dinner #EatCleanwithBarleans #Giveaway

It’s 5:00 pm on a school night and you have no idea what to cook for dinner. Enter this easy weeknight salmon and asparagus sheet pan dinner recipe! With practically zero prep and a quick cook time, you can have a delicious and nutritious, Whole 30 approved meal on the table in about 20 minutes!

salmon asparagus sheet pan dinner on the table in 20 minutes. Whole 30 Approved

This post contains affiliate links which earn me a few pennies at no cost to you. Thanks for supporting my site! 

Family selfie at the Eiffel Tower

Family selfie at the Eiffel Tower. European Springbreak 2017.

We just returned from our family springbreak vacation in Europe and I realized a couple things while we were gone. First, my body feels better than it has in a long time. I drank very little red wine while we were gone (something I did almost every night without fail before we left). I had been having quite a few headaches before we went to Germany and suspected it may be the wine.

While we were gone, I only drank wine on three separate evenings, and each morning afterwords, the headaches were back. Hmmm. Second, my joint pain (my hips and shoulders have hurt me for years!) was a lot better while we were gone which I attribute to an overall cleaner European food system. They don’t allow a lot of the additives we find in our American food. Hmmm.

That information has been swirling in my head and I’ve also been watching friends participate in lots of clean eating challenges, like the Whole 30 program. Now I’m not quite ready to jump on board with the Whole 30 thing just yet (I REALLY love yogurt and cheese), but I have been cleaning up our food which seems to have deteriorated recently.

salmon asparagus sheet pan dinner featured

When I feel better, life is just better! Is is the same for you? And that’s why I recommend that you try this recipe. With heart-healthy salmon, fresh spring vegetables, and heart-healthy flax, you will enjoy eating healthy and your body will thank you. Maybe, just maybe, it can be the push you need to start eating cleaner every day!

forti flax barlean's blogger challenge

I’m excited to partner with Barlean’s to bring you a Clean Eating Challenge and Forti-Flax & Flax Oil Giveaway. All opinions are my own.

As a Barlean’s Blogger, I was sent the following products to help with this post:

I’ve been baking with flax seeds for a long time. It’s an ingredient in my 12-grain bread, my favorite bread recipe of all times! Flax seeds are full of omega-3s, plant lignans, and fibers. They are a source of essential fats that we need to stay healthy and anti-oxidants as well. According to healthyflax.org “The Institute for Medicine recommends that men consume 1.6 grams, women 1.1 grams  and children depending on age consumer between 0.5 and 1.2 grams per day.  Two Tbsp (30 mL) of ground flaxseed provides 3.5 g of omega 3, more then twice the daily recommendation.”

Flax seed oil is delicious in homemade salad dressings, and ground flax seed is also a great addition to smoothies and yogurt bowls as well. Read to the end of the post for a giveaway and you can enter to win Forti-Flax and Flax Oil from Barlean’s! Now let’s get busy cooking this delicious meal. It won’t take long, promise!

salmon asparagus sheet pan dinner

Salmon & Asparagus Sheet Pan Dinner

To make this quick and easy meal, simply preheat your oven to 450 degrees. Blanch a pound of asparagus for four minutes, then arrange all ingredients on a sheet pan. Bake for 12-15 minutes and enjoy!

salmon asparagus sheet pan dinner

Serves 4-6 servings

Easy Weeknight Salmon & Asparagus Sheet Pan Dinner #EatCleanwithBarleans #Giveaway

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 4, 6-8 ounce salmon fillets, preferably wild-caught Alaskan Sockeye Salmon
  • 1 lb fresh asparagus, washed and trimmed
  • a handful of cherry tomatoes, washed and halved
  • 1 lemon, half juiced, half sliced
  • 3 TBS avocado oil
  • 1 TBS Barlean's Forti-Flax ground flaxseed
  • REAL salt & pepper to taste

Instructions

  1. Preheat oven to 450. Blanch asparagus for 4 minutes in boiling water.
  2. Arrange salmon and veggies on a sheet pan (lined with unbleached parchment paper if you want super easy clean-up. Skip this step if you're cheap like me.)
  3. Drizzle avocado oil and lemon juice over fish and veggies.
  4. Top with ground flaxseed, salt, pepper, and lemon slices.
  5. Bake for 12-15 minutes, or until salmon is cooked to your heart's desire.
  6. Enjoy!

Notes

This recipe feeds my family of 6, but two of my kids aren't huge salmon fans.

7.5
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http://www.simplifylivelove.com/salmon-asparagus-sheet-pan-dinner/

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Easy Weeknight Salmon & Asparagus Sheet Pan Dinner on your table in 20 minutes! Plus, an #EatCleanwithBarleans #Giveaway!

Make Ahead Appetizer Recipe – Baked Taco Empanadas

A delicious appetizer perfect to make ahead and serve at parties or for a main dinner course as well, these Baked Taco Empanadas are very tasty {and freezer friendly too}!

Make Ahead Appetizer Recipe - Baked Taco Empanadas

*This post contains affiliate links. Thank you for supporting my site.*

You guys know that my family is crazy about tacos. So crazy, that I made an entire weekly menu that featured nothing but tacos or taco derivatives. It’s genius actually. Make a huge pot of taco meat using my favorite recipe and homemade taco seasoning, and feed it to the family ALL. WEEK. LONG. lol!

Well, this recipe is another creative way to turn leftover taco meat into something just a little bit different. And wouldn’t you know, it makes a great appetizer too! They take a while to make, but you can do most of the work ahead of time so you can stay out of the kitchen and socialize during the Big Game!

Baked Taco Empanadas

To make this recipe, the first thing to do is make the empanada dough. It’s pretty easy to do if you use your food processor, but if you don’t have one, you can totally mix by hand as well.

Make sure to give yourself enough time for 50 minutes of cooling – 30 minutes of cooling after you make the dough and another 20 minutes of cooling after you’ve put the empanadas together.

roll out the empanada dough

After the dough has cooled for 30 minutes, roll it out and cut it into circles. You can use a circle dough cutter or a mug if you want. I don’t have a biscuit cutter (but I used to!) so I used one of my Starbucks mugs.

taco empanadas - add toppings

Now add 1-2 TBS cooked taco meat, this is my favorite recipe here, a bit of cheese and fold the empanadas. Seal with a fork, brush with egg white wash, and chill for 20 more minutes in the fridge.

taco empanadas

Bake at 400 degrees for 12-15 minutes on a sheet pan {these are my favorite sheet pans, by the way}, serve with dippers like sour cream, guacamole, and salsa. Enjoy!

Freezer Friendly Baked Taco Empanadas from scratch

Yields 24 empanadas

Make Ahead Appetizer Recipe – Baked Taco Empanadas

1 hrPrep Time

12 minCook Time

1 hr, 12 Total Time

Save Recipe

Ingredients

    For the Empanada Dough
  • 2 cups unbleached all purpose flour
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup cold butter, cut into pieces
  • 1/4 cup ice cold water
  • 1 egg white for an egg wash.
  • For the Filling
  • 1/2 lb of your favorite taco meat
  • 8 ounces shredded cheese
  • assorted toppings: sour cream, guacamole, salsa

Instructions

    For the Dough
  1. Make the dough in a food processor by first mixing flour and salt.
  2. Add the butter and pulse until the mixture resembles peas.
  3. Add in egg and water and pulse until a nice, soft dough forms.
  4. If it's too wet, add a bit more flour. If it's too dry, add a bit more water, 1 tbs at a time.
  5. Make a dough ball and chill in plastic wrap in the fridge for 30 minutes - 1 hour.
  6. For the Empanadas
  7. Preheat oven to 400 degrees.
  8. Roll out dough and cut into circles using a biscuit cutter or a cup if you don't have one.
  9. Add 1-2 TBS taco meat and cheese.
  10. Fold over the top and seal the sides with your fork.
  11. Brush the top of the empanadas with egg white wash.
  12. Chill the empanadas for 20 minutes.
  13. Bake at 400 degrees for 12-15 minutes.
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http://www.simplifylivelove.com/baked-taco-empanadas/

The nice thing about these baked taco empanadas is the recipe is also freezer friendly! You can make them up ahead of time and freeze the unbaked empanadas. Then on game day, pull out the frozen beauties in the morning and let them thaw out, then pop them in the oven and bake according to the directions above! How awesome is that? Homemade appetizers with little effort on game day.

60+ More Appetizer Ideas! 

With the football season coming to a close, it’s time to start thinking about Big Game parties and inevitably, the recipes you will make and bring to yours! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below!

Big-Game-recipes-graphic
Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Baked Southwestern Egg Rolls by Family Food on the Table

Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers

Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once

Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food

Buffalo Chicken Eggrolls by Simple and Savory
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps

Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

Please note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Will you watch the big game? What are you eating and who are you rooting for?

Baked Taco Empanandas - Freezer friendly from scratch appetizer recipe

Effortless French Onion Soup from Scratch

 Have you thought about making French Onion Soup from scratch but have been scared away by chopping and cooking all those onions? What if I told you that you don’t actually have to do any of that to get a fabulous soup? YUP! I have the solution and a giveaway to make it happen. You’re welcome. 🙂

French Onion Soup from scratch. Made in the Bellini by Cedar Lane, this soup literally takes about 10 minutes of prep time to make.

*The post contains affiliate links. Thank you for supporting my site.*

French Onion Soup from Scratch

A while back, I recieved a Bellini Kitchen Master to try out. Honestly, it’s been sitting in my kitchen for weeks collecting dust because #1, I was intimidated by it, and #2, I didn’t think I would like it, and #3, I’ve just been dang busy, you guys. Busy travel schedule, fourth quarter blogging craziness, and kid activities on steroids – it’s just been a bit much. I admit it.

But I knew I had to try that thing out because the company wants me to give one to a lucky reader!, and honestly, all of the excuses I just listed mean I REALLY need to use the Bellini that much more. Because it is seriously easy and does a great job as a kitchen helper, especially for the lazy cook like me. After perusing through the cookbooks that came with the machine, I finally decided to make French Onion Soup.

Effortless French Onion Soup from Scratch

French Onion Soup is something my husband has been begging me to make for quite some time, but I never made it for him before. Honestly, the thought of chopping and cooking all of those onions just makes me cringe. But the Bellini promised minimal effort on my part, so it’s the recipe I chose. And boy was it easy! And Delicious!!!

To make this soup:

bellini makes french onion soup from scratch super easy by chopping the onions for you.

Peel and quarter onions and throw them with some butter into the Bellini. Chop them in the Bellini. (it takes 25 seconds). No crying. No running mascara. No hurting hands. Onion chopping bliss. 😀

Cook the French Onion Soup from scratchin the Bellini by Cedar Lane

Cook the chopped onion and the butter for an hour (not once do you have to stir them because the machine does it for you), add the liquids and herbs and cook again for 45 minutes.

Top French Onion Soup with bread and cheese and melt in the oven.

Top with bread and cheese and melt in the oven. DONE! Restaurant quality French Onion Soup from scratch for seriously ridiculous lack of effort. WIN!

Now if you don’t have a Bellini, you can still make this recipe. Just chop those onions by hand, throw them in a pot and stir and stir and stir. Add the liquids, and stir and stir some more. Then top with bread and cheese, melt, and enjoy. Not a big deal to make this recipe even by hand, honestly. But the Bellini makes this recipe oh so easy.

French Onion Soup from scratch. Made in the Bellini by Cedar Lane, this soup literally takes about 10 minutes of prep time to make.

By the way, you can cook this soup ahead of time and store it in your fridge for three days. You can also freeze it for up to six months. It’s my new favorite lunch recipe.

How about a printable recipe?

Yields 4 servings

Effortless French Onion Soup Recipe {And giveaway…}

A rich, homemade, and EFFORTLESS French Onion Soup!

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

Save Recipe

Ingredients

  • 1/4 cup butter
  • 3 pounds Vidalia onions (about 4 medium), quarted
  • 1 teaspoon REAL Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 TBS unbleached white flour
  • 1 cup dry white wine
  • 4 cups homemade beef broth or good quality store-bought beef broth
  • For the bread
  • 1/2 loaf French bread
  • garlic clove
  • 1 cup (or more) shredded Gruyere Cheese

Instructions

  1. Add butter and quartered onions to the Bellini and chop on speed 1 for 15 seconds. Make sure the lid is secured on your machine or it won't turn on.
  2. Turn the heat on to 100 C and cook for one hour on speed 1. Remove the measuring cap from the lid.
  3. Next add the wine, beef broth, spices, and flour, and cook 45 more minutes at 100 C on speed 1.
  4. While it's cooking, slice up a nice French bread, two pieces per bowl. Place in 400 degree oven and cook for 1 minute per side, until the bread is dry but not brown. Rub a garlic clove over one side of the bread and set aside.
  5. Once the Bellini has finished cooking, ladle soup into oven-safe bowls and place on a rimmed baking sheet.
  6. Top the soup with bread and shredded Gruyere cheese.
  7. Transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes.
  8. If you don't have oven safe bowls, you can put the bread on parchment paper lined baking sheet and bake in the oven, then top the soup with the bread.
  9. Enjoy!
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http://www.simplifylivelove.com/french-onion-soup-from-scratch/

Curious about the Bellini by Cedarlane?

This incredible machine mixes, blends, weighs, steams, stirs, whips, emulsifies, grinds, heats, cooks, chops AND kneads your freshest ingredients.It can even brew fresh coffee – although I haven’t tried that.

Following is a short video you can watch if you’d like to see it in action.

The Bellini Kitchen Master retails for between $500-$600 at Best Buy, Kohls, Walmart, and more, but you can buy one for $379.05 on Amazon right now! I’m also giving one away…

Want to win a Bellini? Just enter the rafflecopter form below! Good luck!

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French Onion Soup from scratch. Made in the Bellini by Cedar Lane, this soup literally takes about 10 minutes of prep time to make.

Beef with Rigatoni – Hearty & Delicious Instant Pot Meal

Looking for hearty Instant Pot recipes to add to your dinner line-up? This Beef with Rigatoni is sure to be a keeper! Easy to make and impressive, it’s a crowd pleaser for all ages. And an active prep time of only 20 minutes gets you in and out of the kitchen in a jiffy!

beef-with-rigatoni. Delicious Instant Pot Meal - sure to be a family favorite

*This post contains affiliate links. Thank you for supporting my site.*

Beef with Rigatoni – Hearty & Delicious Instant Pot Meal

I just jumped on the Instant Pot bandwagon and I’m hooked! I have to admit, this is the first meal I made in my Instant Pot and I was a little worried. But let me tell you, if you can make Beef with Rigatoni and it turns out like this, anything’s possible in the Instant Pot. I am so excited to keep playing with this machine!
beef-with-rigatoni-instant-pot-meal
Winter is on the way! In my rural area, the corn has fired and the beans are changing colors. The weather is getting a little cooler, and the gardening is slowing down. I’m looking forward to hearty, filling, and warm dishes: meals that look like they took forever to prepare, but didn’t really. This recipe is one such meal. And even better, when you make it in an Instant Pot, you can do everything in this one machine. From sauteing, to searing, to pressure cooking the whole shebang! Since you dirty fewer pots and pans, that means quick clean up for you!

Let’s get started!

The inspiration for this recipe came from Ragu’s recipe collection. They have a very similar version made in the slow cooker. Since I just got my Instant Pot, I wanted to see if I could use that! Turns out, I did! And you will love it.

To make this recipe, first prep all the veggies and slice your pot roast into four chucks. Saute the onions and garlic right in the Instant Pot – using the Saute feature. You may want to punch up the heat a little to get the temperature up to a high enough heat. Saute the onions and garlic in avocado oil just until their juices release and they are nice and flavorful, then remove to a bowl.

sear-the-beef-in-the-instant-pot

Now, add a little more avocado oil  (it has a high smoke point and is perfect for searing and sauting – DON’T use olive oil which has a low smoke point) to the Instant Pot. Season the meat with salt, pepper, and dried oregano, and then sear quickly on all sides. You may need to do this in batches as you don’t want to crowd the meat. Remove the meat to a bowl and turn off the Instant Pot.

add-sauce-wine-and-water

Now you’re ready to put everything back in the Instant Pot and turn on the pressure cooker! Add the carrots and celery, onions and garlic, and top with meat. Pour on the wine, water, and Ragu. Add a 1/2 – 1 tsp salt, depending on your tastes.

seal-the-instant-pot-and-turn-it-on-manual-for-40-minutes

Put the lid on the Instant Pot, make sure the steam release handle on the top of the lid points to SEALING and the lid is locked in place. You could probably use the MEAT/STEW function to cook this recipe, but I chose to use MANUAL and cook for 40 minutes. It was the perfect time! The meat shredded very easily and everything was beautifully cooked.

If you’ve never used an Instant Pot before, you should know that the machine does take some time to come to pressure. During that time you’ll hear little pops and an occasional whistle. Also, the machine will say ON. When it reaches the appropriate pressure, which can take at least TEN MINUTES, the countdown will start and you will know how much time the dish has left to cook. When the time is up, the Instant Pot will switch to warm mode. I let mine site for a few  minutes and then released the pressure by turning the steam release handle to VENTING. Once all of the steam is released, you can unlock the lid and behold your beautiful meal!

remove-the-beef-and-shred-it-using-two-forks

The last thing you need to do is remove the meat from the pot and shred it with two forks. Then return the meat to the sauce, give it a good stir, and serve it on rigatoni that you cooked separately.

beef-with-rigatoni-with-ragu-homestyle-sauce

Don’t have an Instant Pot?

You can find a very similar recipe adapted for the slow cooker on the Ragu website! Head over here and grab it. By the way, Ragu’s website is really nice and full of simple yet delicious recipes that will be on your table in a jiffy! I really recommend heading over there to check out all of the deliciousness and quick meal ideas!

Delicious Beef with Rigatoni, on your plate in a jiffy if you use an Instant Pot!

beef-with-rigatoni-hearty-delicious-instant-pot-meal

One thing I really love about this recipe, besides the fact that it’s delicious and quick to prep, is that my kids love it! It’s always nice to find recipes that the whole family likes. I get really tired of hearing my kids moan and groan about my cooking.  If I hear “When are you going to make something we actually like?” one more time, I might go off the deep end. Well, probably not, but I do like serving healthy meals that are please the minions. I hope you enjoy this recipe as much as we do!

Beef with Rigatoni

Yields 8

Beef with Rigatoni - Hearty & Delicious Instant Pot Meal

Hearty and filling meal with a quick prep time.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1-2 tbs avocado oil (or other oil with a high smoke point)
  • 2 pound boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
  • Salt & pepper to taste
  • 1 tsp dried oregano
  • 1 jar RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce
  • 1/2 cup water
  • 1 cup dry red wine (or beef broth if desired)
  • 2 Tbsp flour
  • 1 pound rigatoni pasta, cooked
  • 2 Tbsp chopped fresh Italian parsley

Instructions

  1. Using your Instant Pot, or other electronic pressure cooker, heat 1 tbs avocado oil and saute the onions and garlic for 1-2 minutes (using the saute function on the Instant Pot), until they release juices and turn fragrant.
  2. Remove onions and garlic from Instant Pot, and add 1 more tbs avocado oil.
  3. Season beef chunks with salt, pepper, and oregano and sear it in batches. Remove beef from Instant Pot.
  4. Now put all veggies in the Instant Pot and top with beef. Pour the water, wine (or beef broth if you prefer), and the Ragu Sauce over the meat. Add more salt to taste (1/2 -1 tsp).
  5. Seal the Instant Pot. Make sure the steam release handle is pointed to sealing, select the Manual function key, and punch in 40 minutes.
  6. Note: it can take 10 or more minutes for the Instant Pot to come up to correct pressure, so be patient. When it's at the right pressure, the display will start counting down and you can track how long the food has to cook.
  7. When the pressure cooking time is finished, let the machine sit for a few minutes, then release the pressure by turning the steam release handle on the lid to venting and wait for all steam to release.
  8. Once the steam is finished, open the lid, and remove the meat.
  9. Shred meat with two forks and return to pot. Give the sauce a good stir.
  10. Serve over cooked noodles and enjoy!
Recipe Type: Main Dish
7.5
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http://www.simplifylivelove.com/beef-with-rigatoni/

How about a Giveaway!

Enter via the Rafflecopter below for your chance to win a $10 Amazon giftcard! You can use this money to buy your favorite RAGÚ Homestyle Pasta Sauce or toward an Instant Pot if you don’t already have one! Good luck!
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beef-with-rigatoni. Delicious Instant Pot Meal - sure to be a family favorite

What’s your favorite thing to make in your Instant Pot? I’d love to hear!