Instant Pot Beef Barbacoa

Beef Barbacoa makes the best tacos ever.  The meat has a tangy, salty and spicy flavor and is ever so tender.  This Instant Pot version is no exception.  I love the flavor and the easy preparation and quick cooking time.


Instant Pot Beef Barbacoa
From Epicurious


INGREDIENTS

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,  or flour  for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

PREPARATION

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 (“More”). 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 (be careful—steam may whoosh up!), 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. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
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 (flour) tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Serves 6

Instant Pot Beef Stroganoff

My Instant Pot is truly amazing.  I am discovering more and more recipes I can make and they turn out delicious.  Beef Stroganoff was my latest recipe.  All I can say was this was the best Beef Stroganoff  I have ever made.  The meat was fork tender and extremely flavorful.  The sauce was the best - not too powerful and not too bland.  This delicious meal took 50 minutes from start to serve.

Beef Stroganoff
From Easy Peazy Meal

Ingredients

2.5 pound chuck roast
1 tsp kosher salt
1/2 tsp fresh ground black pepper
½ tsp dried parsley
1 tsp garlic powder
½ tsp onion powder
1 Tbs olive oil
3 Tbs butter
8 ounces baby Bella mushrooms (white mushrooms work too)
1 large yellow onion, sliced
1 Tbs minced garlic
1 ½ cups beef broth/stock
2 Tbs flour
2 Tbs Worcestershire sauce
1/2 cup sour cream
12 ounces egg noodles, cooked according to package directions
Garnish
Fresh Parsley
Salt and pepper to taste

Instructions


1. In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.
Turn your Instant Pot to the Saute setting, and wait for it to get nice and hot. Then add olive oil to the bottom, spread it around to ensure the whole bottom is coated.
2. Sear your roast on all sides by using cooking tongs, and holding against the heat for 4-5 minutes per side.
3. Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.
4. Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.
Slice the chuck roast into thin slices, cutting against the grain. Toss beef in 2 Tbs of flour, coating the outsides of each piece.
5. Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.
6. Cook on high pressure using the manual setting to set to cook for 13 minutes.
Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.
7. Remove lid and turn the IP back on to Saute mode.
(Note: If there is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk 2 Tbs corn starch with the liquid to make a slurry. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times)
Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.
Serve over cooked egg noodles, and garnish with fresh parsley.