Use just a little butter to grease 2 silicone cups. (You can make more than this if you would like. The time will remain the same.)
Put 1 cup of water in the bottom of your Instant Pot, then put a rack in the pot. Place the silicone cups on top of the rack.
Crack 1 egg in each of the silicone cups. Salt & pepper if desired.
Put on lid, seal and set valve to "sealing". Set time for 2 minutes high pressure by pressing the Manual button, the Pressure Cook button or the Egg button and adjusting the time using the + and - buttons.
When the 2 minutes is up, leave the lid on and let it naturally release pressure for 3 minutes.
Manually release remaining pressure and remove lid. Use tongs to remove silicone cups from pot and place carefully onto plate.
The eggs should slide right out of the silicone cup onto your plate. Some brands of silicone cups require you to loosen the egg a bit with a spoon.
This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer? Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it! This recipe is a wonderful way to use those bags of garlic. I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator. Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making. It is so easy and very convenient!!!
This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.