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Happy New Year, and welcome to new beginnings. For my culinary new year, I am finally experimenting with an Instant Pot. My friends started their Instant Pot journey a few years ago, and I purchased a sous vie (which I love). They shared recipes and tales of epicurean success, all the while I was convinced I did not need another bulky appliance. Last year, my oldest daughter received one as a gift, and we started experimenting with it together. I didn’t realize what a one-pot wonder this electric contraption can be due to its old-fashioned pressure cooking technique. I have enjoyed conversations with my mother about her adventures with the pressure cooker (did your parents or grandparents use a pressure cooker?). This year for Christmas I received an Instant Pot and have enjoyed researching recipes and exchanging ideas with friends. Please share your favorite Instant Pot recipe on our Facebook page.
~Bon Apetit, Lanette
Instant Pot Beef Burrito Bowls
INGREDIENTS
For beef
- 1 tbsp olive oil
- 2 lbs beef such as sirloin
- 4 cloves garlic minced
- 1 chipotle pepper, minced
- 2 tbsp adobo sauce (from the can of chipotles)
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp paprika
- ¾ cup beef broth
- ½ tsp each salt & pepper
For bowls
- Store-bought fresh salsa or pico de gallo
- Guacamole
- Corn
- Lettuce
- Cheese
- Sour cream
- Cilantro
Rice
- 2 cups water
- 1 cup dry rice
- 1 tsp butter
Directions
- Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 10 minutes.
- Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes).
- Meanwhile, make rice in a rice cooker and assemble ingredients for bowls.
- When pressure has released, shred beef and then serve with rice and other desired toppings. Enjoy!
Instant Pot Blackberry Iced Tea
This Instant Pot Blackberry Iced Tea uses fresh fruit to infuse black tea with incredible summer flavor.
*This recipe from champagneandcoconuts.com
INGREDIENTS
- 8 cups water divided
- 5 black tea bags paper tags removed
- 1½ cups fresh blackberries
- 2 tablespoons fresh basil chopped
- ½ cup honey
- 2 tbsp fresh lemon juice
- Extra blackberries and basil sprigs for garnish
Directions
- Add half the water, tea bags, and blackberries to Instant Pot and stir to combine. Lock the lid and set the vent to sealing. Select the pressure cook button and set the time to 5 minutes.
- When cook time is complete, allow pressure to release naturally for 5 minutes, then do a quick release. Remove the lid and discard the tea bags..
- Add the basil, honey, and lemon juice and let stand for 10 minutes.
- Strain the tea over a fine mesh strainer into a heat-resistant pitcher. Add remaining 4 cups of cold water. Cool completely.
- Serve over ice with fresh blackberries and a sprig of fresh basil for garnish.
