Category: InstantPot

[VIDEO] Grass-fed Beef Barbacoa w/ Homemade Tortillas

Core & Advanced Plan

Serves 6-8 with likely leftovers.

[See video below]

I love a nice, authentic, ethnic meal. This is a simple, yet impressive Mexican dish.  It starts with grass-fed beef chuck roast at is base.  This is a great option where there are budget concerns.  Prioritizing the animal products you consume is of the utmost importance and this is a great way to get the taste and nutrients you desire without the large price tag.  Slow cooking or pressure cooking achieves tasty, tender meat in a fraction of the time.  Certainly, if you want to cook the meat in a dutch oven on the stove you can.  The flavors can be adjusted to your particular taste and level of heat.  

Cutting the meat into chunks and browning first helps intensify the flavor and texture.  

3 lbs grass-fed chuck roast, cut into chunks

5 cloves of garlic, peeled and minced or pressed

2 chipotle peppers in adobo sauce  (check ingredients for sugar and damaged oils or 1/2 dried chipotle pepper toasted in a skillet, reconstituted with water (https://amzn.to/3t1tLHN, https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers/), then chopped or 1/2 teaspoon chipotle pepper powder or to taste

4 oz can of green chilis

1/2 cup grass fed beef or free range chicken bone broth (https://amzn.to/45RFJlQ )

1 sweet onion, diced

2 bay leaves

2 tablespoons apple cider vinegar

1 tablespoon cumin

1 tablespoon dried oregano

1 tablespoon black pepper

2 teaspoons sea salt

1/4 teaspoon ground cloves

Juice of 2 limes

Topping ideas:

Cheese

Fresh jalepeno

Dices red onion

Cilantro

Hot Sauce

Lime Juice

Salt the chunks of chuck roast.  Heat the instantpot (https://amzn.to/3EFExGw) or skillet and sautee beef until browned on all sides.  Add the rest of the ingredients and stir to combine.  Set the pot to meat/stew for 45 minutes and do a quick release.  Shred the meat with two forks and leave in broth.  If using a crockpot, brown the meat first then add to the crockpot with the rest of the ingredients.  Cook on high for 4-6 hours or low for 6-8 hours.  If using a dutch oven, brown the meat first and add the rest of the ingredients.  Cook on medium for 8-10 hours or until tender.  

Eat in sprouted grain tortillas or make your own (see below). I show it here with homemade tortillas cooked then dipped in the broth and put back into the skillet for a birra style taco.  

Tortilla Recipe:

2 1/2 cups Organic Masa Harina (https://amzn.to/45RCJpM)

1 2/3 cup warm water

pinch salt

Stir together the masa and salt.  Add warm water and stir to make a dough.  Work with your hands to make firm – about 1 minute.  Divide the dough into 16 pieces and roll each into a ball.  Cover.  

Using a tortilla press (https://amzn.to/45QgrEZ), Cut 2 8inch squares from a zip top bag.  Place one plastic square in the center of the press, place a ball of dough then the other piece of plastic on top.  Use press to flatten dough.  Peel the plastic off of the tortila and heat in a preheated cast iron skillet on med-high heat for 30-45 seconds.  Flip and cook 60-90 seconds more. Flip one last time and cook for 15-20 seconds longer.  Wrap in clean dish towel to stay warm and soft.  

When ready, dip tortilla in warm broth and place back in the skillet and cook on both sids until warm and slightly crispy.  Fill with barbacoa meat and any desired toppings and serve.  

Kimberly RobertoLeave a comment

[VIDEO] Grass-Fed Beef Roast in the InstantPot

This is a super quick and easy go-to meal that is healthy and delicious. The addition of the banana peppers adds great flavor without too much spice. The InstantPot allows for slow-cooked, fork tender results in just 45 minutes.

Serves 4

Core & Advanced Plan

1 2-3 lb grass-fed beef roast (I used a rump roast)

1 jar sliced banana peppers (check ingredients for dyes)

1 container grass-fed beef broth (I used Kettle & Fire)

Salt/Pepper to taste

Avocado oil

Salt and pepper the roast. Put the InstantPot on Sautee and brown meat on all sides. Add banana peppers and broth and set the InstantPot to the meat/stew setting for 45 minutes. Quick release or natural release. Remove roast and slice or shred.

Kimberly RobertoLeave a comment

Instant Pot Grass Fed Beef Shanks (Osso Buco)

Advanced & Core Plan

Serves 4

This recipe is comfort food for sure and you get all of the benefits of cooking the meat on the bone.  It is incredibly flavorful and surprisingly easy.  If you can find fresh grass-fed beef shanks, great.  If not, you can order them here…

You can certainly do this in a stock pot but you will have to cook it for 2-3 hours.

Served here with mashed cauliflower

4 Grass fed beef shanks
sea salt
2 tablespoons coconut oil
3-4 carrots, sliced
1/2 large onion, chopped
1/2 head cabbage, chopped into large chunks
3 cloves garlic, minced
2 bay eaves
1 can organic diced tomatoes
1 1/2 cups beef or chicken broth (preferably homemade)
1/2 cup red wine (optional)

About 30 minutes before you are ready to prepare, generously salt the shanks on both sides.  Do not skip this step.

Set InstantPot to saute and add coconut oil.  When heated, brown shanks on both sides and set aside.

Add carrots and onions and saute until softened.  Add the garlic and cabbage and mix together.

Set InstantPot to Meat/Stew and add beef shanks back in to the pot along with the broth and wine, if using.  Top with the tomatoes.  Cook for 60 minutes then do a quick release.

Before Cooking

Kimberly RobertoLeave a comment

Asian Grass-fed Beef Short Ribs – InstantPot or Oven Roasted

This recipe has some more obscure ingredients than normally appear in my recipes but the additions make for an enhanced taste.  You can find these ingredients at most health food stores.  The InstantPot helps make the meat extra “fall off the bone” tender and does an amazing job with the flavors.  Oven roasting will take a lot longer and requires more attention while roasting.

These are terrific served with cauliflower rice or mashed cauliflower and quick pickles (see below)

Preparing meat on the bone gives you so much more nutritional benefit than boneless cuts.  The pressure cooking or slow oven roasting helps bring out the minerals, glucosamine,  hyaluronic acid, collagen (to name a few) from the bone.

3 lbs grass-fed beef short ribs
coconut oil
sea salt or Himalayan salt
black pepper
1/4 cup mirin
1/4 cup tamari or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon fresh grated ginger
4 cloves garlic, minced
1/4 onion, grated
1/4 teaspoon cayenne pepper (optional)
4 cups dashi broth (made from kombu- see below)
fresh parsley, optional

About 30 minutes before cooking, salt and pepper the ribs and let get to room temperature.

Make the dashi broth.  Put a 4 inch piece of kombu in 4 cups of water and soak for 15 minutes.  Boil the kombu for another 15 minutes then remove kombu. Once done, add the tamari, mirin, sesame oil, ginger, garlic, onion, and cayenne pepper.

Heat 1-2 tablespoons of coconut oil in the Instant Pot on the saute function.  Add the ribs, bone side up, and fry until browned.  Brown the other two meaty sides of the ribs until golden brown.

Turn the Instant Pot to the meat setting and place the ribs in the pot, bone side down. Cover with the dashi broth/tamari mixture.

Set the pot to 45 minutes and start.

Do a quick release when done and serve with broth ladled over the ribs.  This is great served with cauliflower rice/mashed cauliflower, and quick pickles (thinly sliced cucumbers with sea salt and red wine vinegar).

 

 

 

 

OVEN ROASTING METHOD:

Heat oven to 400 degrees.  Follow the instructions above but sauteed in a cast iron skillet instead of the instant pot.  Transfer the ribs to a dutch oven and pour the broth mixture over the ribs and cook at 400 degrees for 30 minutes.  Reduce oven temperature to 325 degrees and cook for another 3-4 hours, basting with the broth every hour or so (add more broth if necessary)

Kimberly RobertoLeave a comment

Mediterranean Chicken – Instant Pot or Oven Roasted

This is a simple, yet exotic recipe that highlights so many fabulous flavors and textures. You will feel like a gourmet cook when you serve it. This recipe is great served with any vegetable or with grilled halloumi (greek goats milk cheese).

4 free range chicken breasts, bone in, skin on
Natural Salt and pepper
1 tablespoon coconut oil
4 tbsp Za’atar spice (add 1/4 cup olive oil if dry spice) *see below for the kind I used)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes
1/2 onion, cut in chunks
1/2 cup kalamata olives, pitted
3 cloves garlic, minced
1/2 cup filtered water
1/2 cup chopped fresh parsley leaves
Olive oil for drizzling

Sprinkle chicken generously with salt and pepper. Heat oil on sautee function on the Instant Pot. Brown chicken, skin side down first until browned. Brown the other side. Remove chicken and set aside. Add onion and saute until translucent. Add garlic and saute for 1 more minute. Rub 1 tablespoon of za’atar over each breast being sure to get some underneath the skin. Add the chicken back into the pot and add the remaining ingredients except for parsley and olive oil. Set Instant Pot on Meat setting and cook for 12 minutes. Do a quick release when done and serve.

ROASTING METHOD:  Brown chicken in a cast iron dutch oven and add the rest of the ingredients and roast in a 425 degree oven until done.

This is the Za’atar I used for this recipe

Kimberly RobertoLeave a comment

InstantPot Chicken Pho Soup

This is a fantastic recipe that is simple but full of flavor.  The rich stock with the contrast of fresh veggies and egg is amazing.

Advanced & Core Plan

Servings 8-10

1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 small head bok choy, chopped
1 whole 3-4 pound organic, free range chicken, giblets removed
2 tablespoons of coconut aminos (or liquid aminos)
2  cups of grass-fed beef broth
6 cups filtered water
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 package mung bean noodles (bean threads)
1 large organic carrot peeled and grated
1 cup of thinly sliced organic baby spinach
Add ins:
Soft Boiled Egg
Sesame Seeds for garnish

For soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, lock lid and set on sealing.
Using Manual setting, set to High Pressure for 3 minutes.
When done, Quick Release pressure and remove eggs and place in ice water until cooled.
For the soup:
Set Instant Pot to Saute. Heat sesame oil, garlic and ginger and cook for 1-2 minutes.
Add sliced mushrooms and bok choy and sautee for another 2 minutes.  Add grass-fed beef broth, water, aminos, 2 teaspoons sea salt, freshly ground pepper and chicken to the pot.
Turn off Saute function, lock Instant Pot lid in place, Set to soup/broth and make sure pressure valve is set to sealing Cook at High Pressure for 20 minutes.
Instant Pot will take 15-20 minutes to come to pressure, then will start the 20 minutes of cooking.
Do a Quick Release and carefully open Instant Pot.
Remove whole chicken and set aside to shred and add back i to the soup.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in the mung bean noodles and let sit for about 5 minutes.
Shred chicken into pieces and add back into the soup.  Discarding bones and skin or save to make more stock.
Ladle into bowls and add carrots, spinach sesame seeds and halved eggs.

recipe modified from https://www.number-2-pencil.com

Kimberly RobertoLeave a comment