3-4 lb beef bottom round roast or chuck roast cut into 3 inch chunks 2 tbsp coconut oil (or canola, or grapeseed) 1 large onion quartered 5 garlic cloves 1 tbsp chipotle powder (I used 2 whole chipotles in adobo) 1 tbsp cumin 1 tbsp dried oregano 1 tsp chili powder 2 tsp sea salt 1/2 tsp ground black pepper 1 cup beef broth or bone broth 1/4 cup apple cider vinegar raw and unfiltered 1/4 cup lime juice Fresh cilantro for garnish Set Instant Pot to Sauté setting and heat 2 tbsp of coconut oil for a few minutes. Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed. Leave the beef in the Instant Pot and turn it off. Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth. Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure. Release the pressure and open the lid. Take out the meat, shred it with 2 forks, and return it back into the Instant Pot. Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, etc.
Its really fucking easy to make. Hardest part is butchering the meat and browning it without burning yourself.
Cut up two chicken breasts or a few thighs Dice up whatever veggies you want Dice an onion and some garlic Saute( on high)chicken until it's brown, add onion and cook for a bit. Add garlic and 2 cups rice and cook for a few minutes, until rice Browns or starts to stick. Add carrots or whatever else. Salt / pepper to taste. Cayenne is a good addition. Add 2.5c chicken broth and scrape bottom of the pot. Pressure cook for 8 minutes. Afterwards I add some frozen broccoli or peas and turn the pot back to low Saute until the frozen veg is heated up. Stir Occasionally so it doesn't burn.
This will be happening and soon. I have a big knife, and will brown in cast iron skillet first. Wife does not eat beef, so more for me.
I saw Celemo post about it yesterday and had most of the ingredients so I'm almost finished making it right now. Little different than Tex's but same thing with bacon and potatoes. About to add the kale now. Can't wait. We Zuppa'n up in here.
Couple of questions for everyone: I see the newer models have a sous vide option. I have an anova and use that regularly. Is it a good sous vide tool? Am i going to need to buy accessories to make things like eggs? Can you use plastic liners in the crock pot mode? Biggest pros/cons to pressure cooking? We use the Crock pot and sous vide pretty regularly, but I'm thinking this can basically act as both.
Personally I wouldn't replace the crock pot with this for slow cooking. At least in mine the Temps were weird and I think the heavy crock in a crock pot is a much better heat diffuser, and certainly will hold a more consistent heat
Going to try this sometime this week. https://www.delish.com/cooking/recipe-ideas/a19677130/instant-pot-chicken-and-rice-recipe/ Will likely add more vegetables.
agree that mine says it has a slow cooker option but it isn't anywhere near as good as a regular slow cooker. Maybe there are better versions than mine with a superior crock pot option
Made this last night. I didn’t have apple juice, so I substituted chicken stock. For herbs I did some fresh parsley and basil, dried oregano and dill. It was outstanding, my boys CRUSHED.
first crack at ramen chicken thighs Basic broth with onion, garlic, rice vinegar, soy ginger Strained broth bock choy Green onion Mushroom Egg Noodles really happy
https://www.simplyhappyfoodie.com/instant-pot-hamburgers/ Looking at trying those but with ground bison. Have done them with ground beef and turned out good but didn't look great because steamed. Now I get why restaurants hide steamed burgers under cheese and toppings.
My wife and I got one of these for our wedding and have yet to break it out. The recipe book that came with ours doesn't have much that is up our alley. What are some of the best places online to find good recipes?
Also, Instapot has an app showcased on pretty much all their stuff which shows user uploaded and rated recipes.
I googled simple ramen chicken broth. I wanted to keep the flavors really basic. used chicken thighs with onion, garlic, carrot, celery. read five or six basic ramen recipes to get an idea of flavor. they all included soy, ginger, garlic, onion, mirin so I just kind of went with that, pressure cooked the broth. Removed all the solids. then I added the bok choi, scallion, and mushrooms when the cook was finished and they steeped in the broth. cooked noodles separate and combined to serve with some hot oil.
Seriously, just google something like best instantpot recipes and you'll be overloaded with stuff. You've made a mistake waiting this long to use it. But there's still hope.
I have an easy quinoa one if that interests you. Most of the vegetarian recipes I make are non instapot based since you don’t need to pressure cook veggies