InstantPot Beef Stew

I put the mighty InstantPot to use again.

Beef stew for the family.
It was easy to throw together. My Lil' Man ate it and asked for seconds, so that's a good sign.

Here's the recipe.

Ingredients:
1 lb stew beef (I buy it already cubed and ready to plop into the pot)
3 cups of beef broth (go to 4 cups if you like it soupy)
2 carrots, chopped, big chunks
1 onion, chopped, big chunks
3 stalks of celery, chopped big chunks
4 potatoes, peel skin off, chopped, big chunks
2 cloves of garlic
1 8oz can of tomato sauce (be sure it has no added sugar)
2 bay leaves
salt and pepper to taste
a few tablespoons of olive oil.

Directions
Turn your InstantPot to Saute. Add olive oil. I use just enough to cover the base. While it is heating up, salt and pepper your beef. You may also want to add some flour to lightly coat. I didn't because I don't want them. :)
Once pot is hot, brown beef cubes. Do it in 2 batches if you need.

Then, put all the beef and vegetables into the pot.
Do NOT go over the max fill line in your InstantPot.
Add broth, tomato sauce. bay leafs on top. Give it a little stir.

Secure the lid. Make sure your steam release valve is closed. Press STEW button. Adjust the stew time to 30 minutes.
Once done, use your wooden spatula and do a quick release.

If you need the liquid to thicken a little, dish out all the meat and vegetables. Leave the fluid in the pot. Ladle out some of the fluid, mix in some cornstarch really well, pour it back into the pot and whisk it well with the pot on the Saute setting. Do it until the fluid bubbles.

InstantPot: Big Flavor Mexican Pulled Pork

No time for a siesta.
It is time for a fiesta!!

I love Mexican food -- Mexican food that's big on flavor and easy to fix.
Regular beef tacos is a staple around here. My son knew to say "Taco Tuesday" when he was 2.
This pork dish takes Mexican dish to another whole new level.

When you make this, be prepared to have an army of family and friends because it makes A LOT.
Heck, get your whole neighborhood to your house for a party. Or plan to make tacos, quesadilla, salad, burrito.

Oh, and making it in an InstantPot --- seriously blows my mind.

Can you tell I am kinda in love with this kitchen gadget?

First, you make this flavorful rub. My advice is, get a gallon-sized Zip-Loc bag and throw these spices into the bag.

• 2 tbsp chili powder
• 2 tsp cumin 
• 1 tsp dried cilantro 
• 1 tsp dried oregano
• 1/2 tsp cloves 
• 1 tsp onion powder
• 1 tsp garlic powder 
• 1 tsp salt (I use sea salt) 

Mix everything together. Shake it.
Then, throw the following into the bag of spices.

• 3 lbs (give or take) of pork (pork loin or Boston butt). Boneless will make it easier to shred. 

Now, move that hunk of a chunk of meat around in that bag, making sure it is nicely coated with all that flavorful spices. You can set it in the fridge to marinate further (I have done this on meal prep days and let it sit in the fridge for a day or two before it is "cook day.")

To cook: 

• Throw meat into your InstantPot. 
• Throw 1 bay leaf (if you have in your pantry)
• Throw about 1.5 to 2 cups of water into it. 
• Set it on Manual, High Pressure, for 60 minutes. 
• Once done, shred it. Put shredded meat back into the pot to absorb more of the juice. 

Ok. So now, what do I do with this meat? 

Quesadillas

Put 1 tsp of coconut oil onto skillet. Place flour tortilla on a skillet (medium to medium high heat). Put shredded pork. Top with shredded cheese. Fold it into half. Cut into halves and halves again. 

Burrito 

Put 1 tsp of coconut oil onto skillet. Place flour tortilla on skillet (medium to medium high heat). Put shredded pork, cheese, Mexican rice, roll it up.

Tacos
Soft or hard tacos, meat, lettuce, tomatoes. 

Enchiladas
Roll this goodness in corn tortillas and follow your favorite enchilada recipe. 

Salad
Top this goodness over a medley of vegetables. The sauce + a little guacamole or sour cream actually make quite a good dressing. Don't forget cheese. 

See, the possibilities are endless.
This will be great for a party because it is easy to make, everyone can customized it to their liking, and you get to stay on track in the clean-eating realm.
Try it and let me know. 

InstantPot: Sausage and Cabbage

Ingredients:
1 tsp coconut oil
1 package of nitrate free beef sausage, sliced
1 small head cabbage, cored, chopped
1 cup water or broth (chicken, vegetable, or beef)
Salt and pepper to taste

Instructions:
1. Select Saute on InstantPot. Add 1 tsp of coconut oil.
2. Add sliced sausage into pot when pot is hot. Cook about 2 minutes, stir it around. Cook another 2 to 3 minutes. Remove with slotted spoon.
3. Add chopped cabbage. Stir it around after a minute or so. Add broth. Stir. Add sausage. Add pepper and salt (desired amount, but don't go too crazy). Secure the lid.
4. Select Manual, High Pressure, for 3 minutes.
5. When time is up, select Quick Release. Be careful. Use a wooden spatula for that (I am still nervous), and open the lid toward you so you shield your face and the steam will escape on the other side.

Serve over brown rice.

This yields 4 servings.
2 green, 1 red, 1/4tsp oil.