I got an Instant Pot for Christmas; to be honest I didn’t even know it was a thing much less a full movement in cooking. I had been talking about getting out the pressure cooker I store in the basement (I’m fairly certain it’s older than me) to figure out how it works so my husband suggested to my MIL that it would make a good gift.
The first week I just looked at it in the box, uncertain, it simply wasn’t a tool I knew how to incorporate in my cooking. I’m still not fully sure, but I’ve done a bit of reading, joined a couple of facebook groups, and eventually started trying.
I began with Detroit Free Press’ Susan Selasky’s recommendation for Beef Barbacoa. I followed it exactly and was very pleased that it came out well.
I neglected to mark it as a tested recipe and thought that this would be a week to try it. It was so good, that today I came directly here to my blog to write it up and post it and found this half completed post.
If you are looking at your instant pot and debating what to do, this is the reason to use it. The meat used is a chuck roast, not an expensive meat, it takes a lot of work to get it tender. It is one of the meats that I like to use for crock pot recipes since they cook long enough to make it tender. The instant pot reaches this accomplishment with much less work and time and an equally amazing result.
Today I served it with a homemade salsa using tomatoes from my mini-garden, even my husband and eldest who are anti-fresh tomatoes enjoyed it thoroughly. Both recipes are originally from Epicurious.com, one of my favorite sources.
Grilled and Fresh Tomato Salsa
Appetizers, Sauces and Marinades, Tested and Approved!
Prep Time: 20 minutes Cook Time: 20 minutes Servings: About 3 cups Source: epicurious.com
4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4″ rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt
Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
Remove seeds from remaining 2 tomatoes and cut into 1/4″ cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
Beef Barbacoa Tacos
Beef and Lamb, Entrées, Instant Pot, Mexican, Tested and Approved!
Prep Time: 10 minutes Cook Time: 1 hour Servings: Yield 6 servings Source: epicurious.com
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving
Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature. Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth, and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes.
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.
Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350°F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 1/4 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.