Hey y’all! I put the wheels down, radioed the tower, and landed here yesterday, just in time to put on some supper for my beloved farmer. (Ok, so I wasn’t really in a plane, but you get the point.)

Only– I had nothing.

No main meat unthawed.

Nothing.

HELLO INSTANT POT!

If you don’t have one of these animals appliances, consider getting thyself one. I was skeered of mine for the longest and I do believe I can trace that back to the days when my Mama had a pressure cooker that we girls were trained to avoid under threat of blowing ourselves up along with everyone in the house. Three guesses where I get my drama gene and the first two don’t count. (Hello, Mama.)

But, squirrel.

I took my frozen tenderloin, rubbed it down with garlic, Tony Chachere’s all purpose Cajun seasoning,  a little onion powder and some parsley. Then I put the rock solid piece of meat in my Instant Pot and poured about a cup and a half of chicken broth over it. I sealed that baby and put it on 13 minutes. Afterwards, I let the pressure release by itself, (which continues the cooking process), and once it was done. I transferred the meat to a serving dish while I made a balsamic reduction. That’s easy, too!

I simple stirred about a cup of balsamic vinegar into a tablespoon of corn starch — (Don’t do that backwards or your corn starch will clump!). Then I added the drippings from the bottom of the Instant Pot and a bit of honey into the vinegar and let it all reduce into this super delicious drizzle, perfect for topping my now tender tenderloin, (see what I did there.)

Simple salad, rice, and my Instant Pot Success story and my man was super pleased. Do you have an instant and how what do you cook with it? I would love to hear from you!