Posted by Tastefully Simple on October 27, 2021
Raise your hands, friends. How many of you are completely obsessed with your Instant Pot® or Ninja®? Ok, next question … how many of you own a multi-cooker but are still just a little bit intimidated by it?
Confession: I’m one of the scaredy cats. We finally invested in an extra-large air-fryer/multi-cooker/wonder machine few months ago. Even though I still double-check the directions every time before nervously turning the quick-release valve, I have to admit: it’s really handy. In fact, I think I’ve used it to make Nashville Hot Shredded Chicken a dozen times already. (By the way, if you haven’t tried that recipe yet, please do! It’s my favorite shredded chicken of all time.)
But I still love slow cooker recipes, too, especially for chilly autumn days. There’s just something magical about tossing in ingredients and coming home to a delicious, fork-tender dish that’s been simmering low and slow all afternoon. It automatically keeps dinner warm until you’re ready, too, which can be a lifesaver if you have kids in sports and other activities like we do.
Whether you consider yourself on Team Multi-Cooker or Team Slow Cooker, you know what? You don’t have to choose! Tastefully Simple’s NEW Multi-Cooker 10-Meal Kit is actually made for both.
What’s Inside Your Kit
Inside, you’ll find all kinds of delicious products to make these 10 weeknight dinners, using your multi-cooker OR your slow cooker:
- Bayou Bourbon & Beer Brisket
- Creamy Sausage & Shells
- Chicken & Sun-Dried Tomato Rice
- Pork Carnitas
- Southwest Chicken Wild Rice Soup
- Bayou Bourbon Beef & Noodles
- Vidalia Pulled Pork Sandwiches
- Philly Cheese Steak Hoagies
- Triple Meat & Bean Wahoo! Chili
- Spinach & Herb Chicken Alfredo Fettuccini
Sneak peek: look inside the recipe booklet!
I couldn’t wait to make this beauty, featured on the cover:
How to Make It
See the full recipe here, ready with your multi-cooker in 45 minutes from start to finish: Bayou Bourbon Beef & Noodles
Remember, you can use a slow cooker if you’d like, too! Here’s how I made it with mine, complete with step-by-step photos:
Step 1: Sear Steak & Veggies
Thinly slice 1 lb. beef flank steak. (By the way, you can use flat iron in a pinch, too!)
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add steak and 1 tablespoon Onion Onion Seasoning. Cook, stirring occasionally, for 3-4 minutes. Add 1 small red pepper (cut into 2-inch chunks), 1 (3.5 ounce) package sliced shiitake mushrooms and ¼ to ½ teaspoon crushed red pepper flakes.
Sauté 2-3 minutes.
Step 2: Cook Low & Slow
Transfer the meat-and-veggie mixture to your slow cooker. Stir in 3 cups reduced-sodium beef broth.
Top with 12 ounces spaghetti (broken in half and criss-crossing so it doesn’t all stick together while cooking) and 3 cups fresh spinach; do NOT stir.
Cover and cook on HIGH 2-3 hours. (Tip: if you can’t keep a close eye on your slow cooker and still want to ensure your pasta is al dente, simply slow cook your steak and veggies in the beef broth for 2-3 hours; then mix in your broken noodles and spinach for 20-30 additional minutes at the end. It worked great for me!)
Step 3: Sauce & Serve
Remove the lid. Stir in ½ cup Bayou Bourbon Sauce, and heat through. Garnish with sesame seeds and sliced green onions. And voila!
Serve your family these restaurant-style noodle bowls, filled with meltingly tender beef and fresh veggies.
Multi-cooker or slow cooker … no matter which way you go, you’ll have dinner cooked to perfection!
Enjoy!
Jen