Instant Pot (Lux Mini) – Beef Curry

The Instant Pot (aka Insta-pot) has been a great addition to my kitchen!

I recently made a pot of  curry and was very impressed with this little, but powerful tool!

Serves: 4 – 6
Total Time Estimate: 30 Minutes


1 lb. cubed beef
3 oz. curry cubes (S&B Golden Curry)
1 lg. red onion, cubed
1/2 small bag carrot, matchsticks
3 C. water or broth, your choice
1 T. oil, of choice
2 med. white potatoes, cubed


Read entire set of instructions before beginning …

Turn on Instant Pot and press ‘Saute’ button.

Heat oil in pot, add onion and carrot – saute’ until onions are translucent.

Add beef and slightly brown on one side.

Add potato and water/broth, heat till liquid is warm.

Add curry cubes and let dissolve. Once dissolved, stir until all is blended well.

Place the lid on top and twist into the ‘locked’ position with vent closed.

Press ‘Pressure Cook’ and set for 20 minutes.

Sit back and let the Instant Pot work its magic!  Once it is done cooking and pressure has been released, gently stir and serve…

This curry is best when served hot! I like it without rice but a lot of folks like this over rice. It is delish in any way you serve it – Enjoy!  

Caution – Caution : Contents Will Be Under Pressure – Be safe and read the manual enclosed with the cooker before starting and/or making any recipe!





An Egg-cel-lent Year Awaits !

Happy New Year ! 

To kick things off, my recipe for Deviled Eggs and  ‘cheers’ to an egg-cel-lent, 2018!

Deviled Eggs

Total Time Estimate: 30 Minutes 


6 eggs
¼ cup mayo
1 t red wine vinegar
1 t yellow mustard
add  salt to taste
add black pepper to taste
add paprika (for garnish)


Read entire set of instructions before beginning …

Place uncooked eggs in medium size sauce pan and cover with water. 

Heat water/eggs to boiling (on medium heat) and time for 5 minutes, once water begins to boil.

Place ice in a medium size glass or metal bowl and fill 1/2 with water, set aside.

Gently, drain hot water from the pan. Begin to crack each egg-shell with a firm smack on the top of the egg with the bottom of a metal spoon. Note: crack the egg while still in the pan to avoid burning your hands. 

Once cracked, place each egg in the bowl of iced water. The eggs will cool quickly, once cooled enough to handle comfortably, peel off the shell and set aside.

Slice each egg length-wise and spoon the yolk from the egg-white into a mixing bowl while placing the empty halves on a serving tray. 

Gather all items from the ingredients list and mix together until very smooth. You may need to use a fork during this part in order to crumble the yolk finely. 

Evenly spoon the mixture into the egg white halves and sprinkle with the paprika, serve and enjoy!

These are a great ‘make-ahead’ type of appetizer and can be stored in a container, in the fridge for the following day.