As I’m still in my “ultra compact kitchenette” right now, my instant pot adventure continues. At least once a week I’m trying to make something that I can put half of into the freezer for later, to minimize my actual time spent in there. The lack of prep space is the biggest pain now, as I’ve no counter so I use a chopping board on the hob – meaning I can prep or cook, but not both.

Mushrooms and celery need using up. The stir in pasta sauce was a petrol station decision when the Saturday morning queue to get into the supermarket was a hundred deep. Shallots are from the last big shop, and keep well.

Chop, chop, chop, and sauté the veggies before adding the beef. I’m out of fresh garlic, so used granules (not powder), and added salt, pepper and oregano.

Everything’s at a skewed angle based on where I’m balancing things, or trying to lean over pots. Once browned, in with the stir in, some stock and a tin of tomatoes.

Lid on and slow cooker function set for 2 hours.

Half in a tub in the freezer, half in the fridge for the following day.

With penne, our most used short pasta shape, and a sprinkle of cheese on top. Pure comfort food.