3.7lb chuck pot roast 4 large carrots cut into thick chunks 1.5lbs baby golden potatoes 1 medium onion 4 cups beef broth 1/4 cup water and 2 tbsp corn starch ( I had to double that for mine) Salt and pepper to taste Coat roast in salt, pepper, garlic powder and paprika. Set IP to saute and add olive oil to pot. Sear roast on both sides (about 3 to 4 min per side) Add carrots, onion and broth. Cook on pressure cook for 65 minutes. Natural release for 15 minutes then I hit quick release button. Then I added potatoes and pressure cooked again for 10 minutes. Once done I removed meat and veggies and switch IP to saute Once boiling I added water/cornstarch mixture and salt and pepper and stirred until it began to thicken.  Then I put meat and veggies back into IP and mixed them into the gravy.

Brownie Mix Never buy brownie mix again! This taste much better, and is much cheaper to make. Ingredients: 1 C Sugar 1/2 C All Purpose Flour 1/3 C Cocoa 1/4 tsp Salt 1/4 tsp Baking Powder Optional: 1/2-1 C chocolate chips 1/2-1 tsp instant coffee In large bowl, whisk ingredients together. *Put dry mix in mason jars to store in your pantry, or for gift giving with a copy of this page for instructions* Instructions for baking time: 2 Eggs (slightly beaten) 1/2 C Vegetable Oil, or melted stick of butter. 2 tsp Vanilla Mix together, then add to dry ingredients. Bake at 350° for 20-25 minutes in a 8x8 or 9x9 pan. Check after 12-15 minutes of baking and remove when done. IP directions: Spoon batter into silicone egg bite molds. Put your metal trivet in your IP, and add 1 C water. Stack molds on top of trivet, and off set them. Pressure cook for 13 min, NPR for 10, then flip the valve to qr. Let sit in molds for 10 min, then pop out onto a plate. This

Ingredients: CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/4 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/2 cup butter, melted (1/2 cup) Directions: 1.  Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. 2.  Preheat oven to 350 degrees. 3.  Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. 4.  Pour mixture into buttered baking dish. 5.  Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. 6.  Bake for 30 minutes. Allow to set at least 30 minutes before serving.

1 - deep dish frozen pie crust 1 - small can pure pumpkin (1 3/4C) 2 eggs 1 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp salt 3/4 C sugar ** mix all ingredients above until blended then add milk, mix well 1 - can milnot (evaporated milk) 1 2/3 C Pour mix into pie shell Bake 15 mins @ 425 Then reduce to 350 for additional 45 mins

Ingredients 1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3/4 teaspoon crushed chicken bouillon cube 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin Directions Mix all the ingredients together in a small bowl and store in an airtight container until ready to use.

This Sweet Potato Casserole is my absolute FAVORITE side dish at Thanksgiving or anytime really! It is perfectly sweet with a delicious crumb topping! It is always the first thing to disappear wherever I bring it! Ingredients * 3 cups cooked and mashed sweet potatoes * ⅔ cup sugar * ½ cup butter, softened * 2 eggs, lightly beaten * 1 teaspoon vanilla * ⅓ cup milk TOPPING * ⅓ cup butter, melted * 1 cup brown sugar * ½ cup flour * 1 cup chopped pecans Instructions 1. Boil and mash sweet potatoes. 2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 3. Put in 9x13 greased pan. 4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes. 5. Bake at 350 for 30 minutes

Makes 12-14 Cups 12 beef bouillon cubes (or 4 tablespoons granules) 4 teaspoons onion powder 2 teaspoons parsley 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 4 tablespoons cornstarch Directions: Blend all ingredients in a blender 30 seconds until completely ground and combined. Store in an airtight container or ziploc bag. To make au jus, measure out 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium-high heat 15 minutes until bubbly and thickened. To use as seasoning, measure out 4 1/2 teaspoons at a time to equal one package of au jus seasoning mix.