Type what you have

Ingredients

• ✓ all-purpose seasoning
• butter
• onion
• garlic base
• water
• shallot salt
• pork chop
• portobello mushroom
• whipping cream
• flour
• browning sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
2. 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
6. 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

By thedailygourmet

Ingredients

• ✓ all-purpose seasoning
• cooking spray
• long-grain white rice
• water
• cream of mushroom soup
• cream of chicken soup
• yellow onion
• red bell pepper
• onion soup mix
• oregano
• chicken thigh

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
3. 3 Pour rice mixture into the prepared dish.
4. 4 Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
5. 5 Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy.

By CookingWithShelia

Ingredients

• ✓ all-purpose seasoning
• water
• long-grain brown rice
• ground bison
• green bell pepper
• tomato sauce
• worcestershire sauce
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• tomato
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
3. 3 Heat a large skillet over medium-high heat; add bison. Cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Arrange bell peppers, cut-sides up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
5. 5 Combine rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper in a bowl; spoon into each bell pepper.
6. 6 Combine diced tomatoes and Italian seasoning in a bowl; pour over stuffed peppers.
7. 7 Bake in the preheated oven until peppers are tender, about 1 hour, basting with diced tomato mixture every 15 minutes.

By katanity