Last year I got an Instant Pot for Christmas. The IP Lux model. I used it for our annual tamale party and it was great for getting the tamales done in record time. But it’s been sitting on the counter for the last 11 months, essentially unused. I did cook one thing it, but I remember not being impressed, and haven’t taken the time to figure it out, or experiment with it. Plus, I’ve been a little skeptical luddite-wise, as in how can something cooked quickly be as good as something that simmers all day long?
But today my question was answered. Now that my teaching schedule is over, I’ve been enjoying the lovely fall weather, and taking time for things I’ve been putting off.
1 lb of stew meat toss with 1/4 cup flour, 1/2 tsp salt, pepper 2 Tbl olive oil in Instant Pot on simmer add a few sprinkles of soy sauce Simmer the meat for a few minutes then remove 1/2 to 1 chopped onion w/another Tbl olive oil deglaze with 2 Tbl balsamic vinegar add some beef stock ti finish deglazing add back the meat add 2 diced potatoes 3 diced carrots 3 diced celery stalks a bunch of quartered mushrooms 1 Tbl tomato paste 1/2 tsp salt pepper the rest of the stock (total of 2 cans) 1-2 Tbl soy sauce whatever flour mix was left over form breading the meat. cover with lid and cook for 30 minutes took 15 minutes to get up to temperature then 30 minutes for natural steam release so total cook time was 1 hr 15 minutes after opening the lid, turn to saute and add cornstarch mix stir for 2 minutes add 1/2 cup of frozen peas
It was really good!
The meat was fall apart tender.