#juicymeat

Cooking frozen meat in the Instant Pot is quick and convenient. This recipe results in juicy and flavorful meat ready to be served in no time.

Ingredients: 1.5 lbs frozen meat e.g., chicken breasts, beef roast. 1 cup chicken or beef broth. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp salt. 1/2 tsp black pepper. 1 tbsp olive oil.

Instructions: Place frozen meat in Instant Pot. Add broth, garlic powder, onion powder, paprika, salt, and black pepper. Close and seal Instant Pot lid. Set Instant Pot to 'Manual' or 'Pressure Cook' for 20 minutes adjust based on meat type and thickness. Allow natural pressure release for 10 minutes, then perform quick release. Open the lid carefully, and use a meat thermometer to ensure the internal temperature reaches the safe level for your meat. Drizzle olive oil over the meat for extra flavor.

Prep Time: 5 minutes

Cook Time: 20 minutes

These Slow Cooker Drip Beef Sandwiches are incredibly tender and flavorful, perfect for a satisfying meal. The beef is cooked low and slow with onions, garlic, and a savory broth mixture, resulting in juicy, melt-in-your-mouth meat that's perfect for sandwiches.

Ingredients: 3 lbs beef chuck roast, trimmed of excess fat. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup Worcestershire sauce. 2 tablespoons soy sauce. 1 tablespoon Italian seasoning. 1 teaspoon red pepper flakes. Salt and pepper to taste. 6-8 sandwich rolls. Provolone cheese slices optional. Giardiniera or pepperoncini peppers optional, for topping.

Instructions: Put the beef roast in the crock pot. On top of the beef, put sliced onions and minced garlic. Put beef broth, Worcestershire sauce, soy sauce, Italian seasoning, red pepper flakes, salt, and pepper in a bowl and mix them together. Mix well. Add the mix to the slow cooker with the beef. Leave the lid on and set the heat to low. Cook for 8 to 10 hours, or until the beef is soft and can be easily shred with a fork. Take the beef out of the slow cooker when it's done cooking and shred it with two forks. Put the shredded beef back into the slow cooker and mix it with the juices. Place a piece of the shredded beef mixture in the middle of each one of the split rolls. You can add provolone cheese slices and giardiniera or pepperoncini peppers on top if you want to. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 480 minutes

These Must-Have Burgers are juicy, flavorful, and packed with a perfect blend of spices. The addition of barbecue sauce gives them a smoky twist, making them a delicious choice for any BBQ gathering.

Ingredients: 1.5 lbs ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 egg. 1/4 cup barbecue sauce. 1 tsp Worcestershire sauce. 1 tsp salt. 1/2 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. Lettuce, tomato, and red onion for garnish.

Instructions: Preheat the grill to medium-high heat. In a large bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, egg, barbecue sauce, Worcestershire sauce, salt, and black pepper. Mix the ingredients until well combined, then divide the mixture into 4 equal portions and shape them into burger patties. Place the burger patties on the preheated grill and cook for 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and close the grill lid to melt the cheese. Toast the burger buns on the grill for about 1-2 minutes, until they are lightly browned. Assemble the burgers by placing each patty on a toasted bun and topping with lettuce, tomato, and red onion. Serve the Must-Have Burgers with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These baked teriyaki drumsticks are crispy and full of flavor. They would make a great dinner during the week. Putting the chicken drumsticks in a homemade teriyaki sauce for a while gives them a lot of flavor, and baking them in the oven makes the skin crispy and the meat juicy. For a full meal, serve with steamed rice and vegetables.

Ingredients: 8 chicken drumsticks. 1 cup teriyaki sauce. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 1 tablespoon water. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix teriyaki sauce, soy sauce, honey, garlic, and ginger. In a small bowl, dissolve cornstarch in water to create a slurry. Add the cornstarch slurry to the teriyaki mixture and stir until well combined. Season drumsticks with salt and pepper. Place drumsticks in a large resealable bag and pour in teriyaki marinade. Seal the bag and marinate in the refrigerator for at least 30 minutes or overnight. Line a baking sheet with parchment paper and place a wire rack on top. Remove drumsticks from the marinade and place them on the wire rack. Reserve the marinade. Bake drumsticks for 35-40 minutes, or until crispy and cooked through, basting occasionally with reserved marinade. Once cooked, remove from oven and let rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 40 minutes

Cook Time: 40 minutes

Shaheen Peerbhai and Jennie Levitt's Cold-Oven Roast Chicken is a simple yet flavorful way to prepare a whole chicken. By starting with a cold oven, the chicken slowly roasts, resulting in juicy meat and crispy skin.

Ingredients: 1 whole chicken about 3-4 pounds. Salt and pepper to taste. Optional seasonings: herbs, spices, garlic powder, onion powder, paprika, etc..

Instructions: Warm the oven up to 450F 232C. Take out the giblets from inside the chicken and use paper towels to dry it off. Rub a lot of salt, pepper, and any other seasonings you want into the chicken, making sure to cover the whole thing. Put the chicken on a roasting rack in a roasting pan so that the breast side is facing up. In a cold oven, put the roasting pan in the middle rack and roast for 50 to 60 minutes, or until the thickest part of the thigh reaches 165F 74C. When the chicken is done, take it out of the oven and let it rest for 10 to 15 minutes before cutting it up. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 60 minutes