Instant Pot
Sushi Rice
In Instant Pot
- 2 CUPS sushi rice
- 2 CUPS water
- Cook on "Rice" setting
Combine In Bowl
- ¼ CUP rice vinegar
- 1 TBSP sugar
- Some salt
Mix in with rice after cooking
Beef Barbacoa
Ingredients
- 1 medium onion (see notes)
- 3 TBSP apple cider vinegar
- 1/4 cup lime juice
- 6 cloves garlic
- 2-4 chipotle peppers (to preference)
- 1 cup beef broth
- 4 TSP ground cumin
- 1 TBSP dried oregano
- 1/2 TSP ground cloves
- 1 TBSP tomato paste
- 2.5 pounds chuck or round bottom roast (trimmed of excess fat)
- salt and pepper
- 1 TBSP oil
- 2 bay leaves
Directions
- Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.
- Cut the chuck or round bottom roast into 3-4 large pieces.
- Season the meat with a good pinch of salt and pepper on all sides.
- Add all the beef into the pressure cooker along with the blended sauce and bay leaves.
- On the instant pot, hit the ‘beef/stew’ button and let cook for 60-70 minutes depending on the thickness of the meat (mine took exactly 65 minutes).
- Allow the pressure to release naturally or turn to the ‘vent’ setting if you’re impatient like me. Allow it to vent completely before attempting to remove the lid.
Using Slow-Cooker Meals
- 8 hours on low, or 4 hours on high, convert to about 25-30 minutes in the pressure cooker for red meats (the beef button)
- At least 1 CUP of liquid needs to be added
Pulled Chicken
- 1-2 CUPS broth or other liquid
- Any seasonings
- Cook on HIGH pressure for 10 minutes
- Release pressure naturally