I was craving a good, but fast pasta dish earlier this week – Instant Pot Chicken Artichoke Pasta with Tomatoes is what came to be! Thankfully, it was so DELICIOUS!
Additional thanks goes to the fact that its a total ONE POT MEAL thanks to my Instant Pot Electric Pressure Cooker – who doesn’t love less dishes?!
Recently, I had to nix dairy from my diet (nursing a dairy intolerant infant problems…). One of my first thoughts: “Oh my Gosh, how will I live without pizza and pasta”, because naturally you put cheese on both of those, right?!
Well, of course you can make pasta without cheese (sigh), but pizza and I are still separated at the moment.
Anyhow, you can definitely create some tasty pasta dishes without cheese, including this Instant Pot Chicken Artichoke Pasta with Tomatoes.
This pasta dish is FAST & EASY – and my favorite part, it is a total ONE POT MEAL!
The less dishes, the better, right?
Instant Pot Chicken Artichoke Pasta with Tomatoes
Video by Food Under Pressure
Pasta made in your pressure cooker takes minimal effort & is done in minutes! This is an easy, one pot meal perfect for a busy weeknight or lazy Sunday!
Servings: 6servings
Author: Jessica Miller
Ingredients
2tbspolive oil
1.5lbschickendiced in 1-2 inch cubes
2-3freshgarlic clovesminced
1tspItalian seasoning
1tspsalt
1/2-1tspblack pepper
1/4tspcrushed red pepperoptional for spice
1candiced tomatoes14.5 ounce
2 1/2cupswater
2tbspolive oil
1boxpasta (I prefer rotini)
1/4cupsun-dried tomatoes
2-3tbspsun-dried tomatoes, dicedadditional as garnish, optional
parmesan cheeseoptional as garnish
1canquartered artichoke hearts14.5 ounce, drained
Instructions
Prepare all ingredients and turn on pressure cooker to sauté or browning mode.
Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.
Add water, tomatoes including their juice, sun-dried tomatoes, artichokes and olive oil. Stir well, scraping any bits off the bottom of the pot (deglaze).
Add pasta. Press into liquid and stir very lightly.
Close lid and close vent knob (turn to sealing setting).
Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.
When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).
Open lid and stir gently, but well.
Serve immediately. Garnish with additional sun-dried tomatoes and/or parmesan cheese, if desired. Sprinkle on some crushed red pepper if you like the spice — YUM!
This compound Citrus Herb Butter is good on so many things.
Compound butter is simply butter mixed with herbs and spices for more compound flavor.
It’s good on chicken, on pork, on turkey, on potatoes, on broccoli and green beans, on carrots, on toast… hell, it might be good on a shoe. It could be good on anything really.
It’s easy to put together, and it stores fine in the fridge for a couple weeks – it won’t last that long anyways.
FACT: I use this Citrus Herb Butter on my oven roasted Thanksgiving Turkey every year – yum. yum. YUM!
For new Breastfeeding Moms, these no-bake lactation cookies or energy bites also have proven natural ingredients that help with lactation.
My No-Bake Lactation Cookies recipe contains brewer’s yeast, organic rolled oats and organicflax seed — all 3 proven natural ways to increase milk supply in already lactating mothers!
All 3 are also super nutritious and super energy-boosters (my husband hates the word super for some reason so of course I get a special kick out of using it ?).
These No-Bakelactation cookieBites help boost my milk supply and provide a quick, energizing snack when I don’t have the time (or hands) to make myself something healthy.
If you didn’t know, I recently had a baby boy – in other words, I recently gave birth to the love of my life!
Theodore “Theo” Franco, born 2/18/17
Whether you are a Mom (or Dad), whether you are breastfeeding or not, these lactation cookies are essentially ENERGY bites and are FULL of GOOD FOR YOU foods.
These lactation cookie [energy] bites are PERFECT between nursing sessions (like at 3am when you’re suddenly famished — just me?
They are also great before a work out, sports, or at a job that keeps you from having time for a nutritious lunch or snack.
Add 2 cups rolled oats, brewers yeast, flax seed, cinnamon and pinch of salt to food processor. Process 45-60 seconds until mixture resembles texture of coarse flour.
In separate bowl, combine coffee (or water), maple syrup and vanilla extract, then add to processor along with chopped dates, chia seeds, nut butter.
Blend for about 20-30 seconds until mixture comes together. Scrap sides of processor with spatula.
Add remaining 1 cup rolled oats, and optional add-in ingredient – I used dairy, soy & nut free Enjoy Life chocolate chips – yummy!
Blend about 15 seconds, scrape sides of processor, then blend an additional 15-30 seconds to make sure it all comes together.
Transfer mixture to a piece of parchment paper. Use paper to bring mixture together and form a level, even square. No worries, it definitely doesn’t have to be perfect!
Use a knife to score then cut into 24 pieces.
HINT: Cut a + sign in the middle first, then go from there… it helps make them more even
You can leave them as is, or roll into balls – Rolling them helps them come together in individual bites.
TIP: Put a tiny amount of water on your palms to help with rolling & less sticking.
Store in airtight container & store for up to 10 days. Mine never last that long!
Lots of breastfeeding moms struggle with either a worry about or a true lack of milk supply. I’d highly recommend speaking to a Certified Lactation Consultant if you are struggling – ask your doctor or birth center to connect you with organizations in your area that can help.Healthy StartandLa Leche Leagueare great organizations I worked with when I began my journey.
If you’re struggling on your breastfeeding journey, know that you are NOT alone. Breastfeeding is HARD.
If you prefer to purchase Lactation cookies ready made, my friend and sorority sister over at The Mom Life raves about Milkmaker’s Lactation cookies!
By the way, by far my most used God-send of a baby item — The Auto Rock n’ Play by Fisher-Price — they have a few options (basic, auto, deluxe, premium)… do yourself (or the person you gift it to) a HUGE favor and at least get the deluxe!
I love rice recipes & rice dishes. Well, actually, I LOVE Instant Pot rice recipes! They are some of the easiest, fastest & most delicious pressure cooker recipes, including this Easy Jambalaya.
With Instant Pot rice recipes, I love to add a TON of flavor.
Don’t get intimidated… adding a ton of flavor doesn’t mean you have to have magical powers, just be creative with your ingredients and don’t be stingy with those seasonings! If a rice recipe is going to be my MEAL, I don’t want just a bowl of mostly plain rice. I want meat and veggies and FLAVOR in every bite.
Chinese Fried Rice from a local takeout place usually disappoints me. Why? Because the ratio of rice to other ingredients is far too big. I want meat, I want veggies, I want flavor, not just a mouthful of rice. My Instant Pot Chicken Fried Rice is a big hit in my house!
My husband loves smoked sausage and cajun spice. So, when I had these ingredients on hand recently and needed to get a good dinner on the table ASAP, I decided to go for an easy (and SUPER FAST) Instant Pot Jambalaya.
Good news, it was a HIT! Better news, it took just a few minutes of prep and I cooked everything in one pot – the Instant Pot! Hip Hip HOORAY for only one dirty pot! Gotta love a good Instant Pot one pot meal!
Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.
Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.
Add rice, sauté another 2 minutes.
Add tomatoes, shrimp and water. Stir gently.
Place lid on pressure cooker and close vent.
For Instant Pot, close lid and turn Vent knob to “Sealing”
Cook on High Pressure for 4 minutes.
For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.
When cook time is complete, allow pot to naturally release pressure (NPR) for 5 minutes. Then, quickly release remaining pressure (QPR) manually by carefully opening your vent knob.
For Instant Pot, turn vent knob to “Venting”.
Open lid, and enjoy the yummy view!
Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.
My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef every day.
So naturally, as a GREAT wife, I am determined to find more ways to make beef.
This Italian Shredded Beef is a WINNER!
Not only is this Instant Pot Italian Shredded Beef a winner, but it is also EASY and made FAST using my Instant Pot Pressure Cooker in just over an hour.
This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, and it is tender & juicy. It is delicious served in a variety of ways!
The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!
Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10mins
Cook Time
50mins
Total Time
1hr
Author: Jessica Miller
Ingredients
2.5-3lbBeef Chuck Roastcut in half
1tspdried oregano
1tspdried basil
1/2tspdried thyme
1/2tspdried rosemary
1tspgarlic powder
1/2tsponion powder
1tspsalt
1/2tspblack pepper
1/4-1/2tspcrushed red pepperoptional
2tbspolive oil
1cupbeef broth
1-2tbspWorcestershire sauce
1/2cuppepperoncini brining liquidfrom jar
8-10pepperonciniwhole
1mediumwhite onionquartered
3fresh garlic clovessmashed
Instructions
Mix seasoning blend. Set aside
Cut roast in half (recommended for even cooking). Rub roast with seasoning blend on all sides.
Turn on Pressure Cooker and set to sauté or browning mode and allow to heat. Add olive oil and sear roast on all sides.
Remove roast from pressure cooker using tongs. Set aside.
Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze pot by scraping up all seared on bits using tongs or spoon.
Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic.
Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).
Remove lid, and remove roast to plate or cutting board.
Shred beef using shredder tool, then return to cooking liquid.
Serve in a variety of ways - over grits or polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!
Step by Step Directions
Prepare your roast
Mix seasoning blend. Set aside.
Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.
Sear your roast
Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat.
Sear well on all sides, about 3-5 minutes.
Remove roast and set aside.
Deglaze your pot
Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don’t scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.
Deglaze your pot, continued
Add cooking liquid: beef broth, brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.
Pressure cook your roast
Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
Shred your roast
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).
Remove lid. YUM!
Shred beef using shredder tool or tongs.
Instant Pot Italian Shredded Beef
Serve in a variety of ways… over polenta, grits or rice. In a toasted roll or tortilla shell. Mixed with pasta, in a hash, on a salad. The possibilities are endless, and any way you serve it, this Italian Shredded Beef is DELICIOUS!
This ONE POT wonder, Instant Pot Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious – all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.
I am all for convenience nowadays. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13-year-old stepdaughter, a hubby whom when he’s hungry wants to eat NOW, not a few minutes from now.
It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.
1/2cupscallions (lighter & white ends only, reserve green ends)diced
1tbspgarlicminced
2tbspginger (fresh or jarred)minced
2eggs
1tbsprice vinegar
1tspfish sauce
1tbspsesame oil
1-2tbspsambal oelekoptional
1tspcilantro (dried, or 1 T fresh)
1/2tspsalt
1tspblack pepper
1lbchickencooked & shredded
1 1/4cupbasmati ricerinsed
1 1/4cupwater
1/4cupsoy sauce
2-3tbsplime juicefreshly squeezed
toasted sesame seedsoptional for serving
additional soy sauceoptional for serving
additional Sambal Oelekoptional for serving
scallions (green ends)optional for serving
lime slicesoptional for serving
Instructions
Prepare all ingredients and set aside - this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.
Add egg and sauté an additional 2 minutes.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
Serve immediately with optional garnishes.
Step by Step Directions
Prepare your ingredients
Prepare all ingredients and set aside – this is key to making this as simple as possible!
Sauté
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.
Sauté, continued
The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.
Cook under pressure
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Release Pressure & Fluff
Once cook time is complete, quickly release pressure (QPR). Do this by carefully opening the vent knob – on the Instant Pot, turn the vent knob to “venting”.
Open the lid, gently fluff the rice with a fork, combining all ingredients.
Garnish & Serve - Instant Pot Chicken Fried Rice
I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff – Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.
Ever have those times when you need to get something ready for dinner, but you have limited time – ya know… perhaps you got home from work late, your kids are screaming for dinner, there was an after school practice or event and the kids are home later than usual – and to boot, you forgot to take something out of the freezer that morning.
Never happens to you, right?
You’re staring at a package of frozen solid chicken breast & rock hard whole sweet potatoes.
A pizza delivery could get on the table faster than that, right? There goes the healthy, money saving weeknight dinner goal. Ugh…
Guess what? Think again!
With your Pressure Cooker, you CAN get that healthy meal to the table! And, you can get it there dirtying only one pot, without thawing anything, without turning on the oven, and you can do it in about 35 minutes TOTAL – including prep, cook time and pressure release time!
** have thawed Chicken breasts?Good for you for remembering to thaw them out… you can still make this! Cut sweet potatoes in half and cut cook time down to 10 minutes.
One Pot (Frozen) Chicken & Sweet Potatoes
Ingredients
about 1.5 lbs frozen, boneless chicken breast (about 3 large)
Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.
Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.
I used salt, pepper, onion powder, garlic powder, crushed red pepper and dried thyme, & plenty of it, on BOTH sides of my frozen chicken breast – season well!
Clean sweet potatoes well. Do not puncture skin.
Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.
Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 15 minutes. It will take about 10 minutes for your pressure cooker to come to pressure then cook time countdown will begin.
For Instant Pot, close lid, turn vent knob to Sealing, Press “Manual” button and use “+/-“ buttons to adjust cook time to 15 minutes. Display will show as “On” until pot comes to pressure, then cook time countdown will begin.
Using thawed Chicken breast? Cut cook time down to 10 minutes and cut sweet potatoes in half for even cooking.
When cook time is complete, allow natural pressure release for 5-10 minutes then quickly release remaining pressure (QPR).
Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!
Carefully remove sweet potatoes and chicken with tongs.
Do you SEE that browning on the chicken?! I did NOT sear them beforehand – that is all from the magic of the pressure cooker! And, the generous amount of seasoning!
Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.
If desired, top sweet potato with butter & a sprinkle of cinnamon – I like mine plain!
I’m Jessica – wife of a police sergeant, mom of a boy, step mom of a girl, dog mom of a mini-poodle, blogger and spinning (& wine) lover.
I’ve been cooking since I was a kid – my mom was busy, like most moms. When she got called in to work as a nurse, I took over kitchen duty. I didn’t mind – I have always loved to cook.
My grandmother, my Nonna Maria, has always been my biggest inspiration in the kitchen.
Every single day, she cooked for her family – without fail. Rarely did they venture out to eat. As a lovely old school Italian, she treated cooking as a sacred, honorable duty. She loved to feed her family, and you could taste her love in the food. She kept it simple – less is more. If you sat at her table, be ready to Mangia! (Eat!).
Nowadays, I cook for my family of 3, soon to be 4!
I am married to an amazing man, who happens to be my web developer & photographer in addition to Police Sergeant “by day”. He is also my biggest fan, and there isn’t a day that goes by that I am not thankful for being blessed with him. Plus he’s handsome and he laughs at my jokes. He’s a keeper.
We have his daughter and a little boy born February 2017. Almost all of our time is spent as a family, and I wouldn’t have it any other way. Our idea of a great date night is getting a babysitter (usually grandma) for the kid(s), getting in a good workout at the gym, and having dinner at the bar in our sweaty gym clothes at one of our favorite restaurants – yes, we are THAT Glam! We spend a lot of time at home and around our home near Sarasota, Florida.
Life gets busy, but I strive to follow the lead of my Nonna and make time to cook. My pressure cooker and other easy, traditional and staple recipes help me keep up, and for that I am incredibly thankful.
In my spare time, I like cuddling with my toy poodle, shopping alone, spinning and having brunch with girlfriends (with wine and/or champagne, duh).
Welcome to my world – I appreciate you coming, staying a while, and subscribing!
I don’t even care how lame that sounds – Barbacoa Shredded Beef is seriously is the bomb. And more importantly, my husband LOVED it.
My Instant Pot Pressure Cooker has become my bestie / BFF / best friend! This Barbacoa Shredded Beef is ready to eat in half the time it takes in an oven, and a fraction of the time it would take in a slow cooker. You do not sacrifice anything (flavor, quality, tenderness) with this “short cut” via Pressure Cooker, I promise!
There are many uses for this delicious, full flavor Barbacoa Shredded Beef – meat for tacos, burritos or enchiladas, on a salad, stuffed into a potato, over rice in a rice bowl, in a hash with eggs, between a few slices of bread for a yummy sandwich… the gift of beef that keeps on giving!
This would be GREAT for a party, especially if sports are involved. Set out some accompaniments and tongs to serve up the Barbacoa Shredded Beef right out of the pot!
Perhaps on that note, you may want to double this recipe for ample supply if you’re serving for a large party, or if you want lots of yummy leftovers!
Barbacoa Shredded Beef
Ingredients
2.5-3 lb chuck roast, thawed and cut in 2 equal pieces
Barbacoa Seasoning Blend:
2 T chili powder
1 T cumin
1/4 – 1/2 t ground chipotle pepper, based on heat preference
1/2 t paprika
1 t dried cilantro
1 t dried oregano
1/2 t onion powder
1 t garlic powder
2 t salt, based on salt preference
1 t pepper, based on heat preference
zest only, 1 lime
zest only, 1/2 orange
1/4 t cayenne pepper, optional for extra spice
Cooking Liquid:
1 1/2 cup beef broth
2-3 tbsp lime juice, (juice of your zested lime)
2-3 tbsp orange juice (juice of about 1/2 your zested orange)
2 garlic cloves, smashed and peeled
1-2 chipotle peppers in Adobo, chopped, optional (can be spicy for some people)
In small mixing bowl, mix Barbacoa Seasoning blend.
Cut chuck roast into two equal pieces. Trim any excess fat.
Evenly distribute and rub in Barbacoa Seasoning on all sides
If you have the time, cover with plastic wrap and allow meat to marinate for 1-12 hours in the fridge (if you’re really in a time crunch, you can skip).
If you had the time to do so, remove marinated chuck roast from fridge and allow to come closer to room temperature for about 20 minutes (again, you can skip this is you’re in a time crunch – allowing the meat to come closer to room temperature allows it to cook evenly).
Turn Pressure Cooker on Sauté or Browning mode.
For Instant Pot, press Sauté button then press Adjust button and turn on High.
Brown both pieces of chuck roast on all sides, about 5 minutes total.
Remove meat from pressure cooker, set aside.
Add cooking liquid (broth, lime & orange juice) and deglaze, aka scrape all bits off, bottom of pressure cooker insert.
Do NOT skip this step! Your pot may not come to pressure with burnt buts on the bottom.
Add garlic and chipotle in adobo, as well as any left over rub, stir. Return chuck roast to pressure cooker, directly into cooking liquid.
Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes. Once cooker comes to pressure, cook time countdown will begin.
If using a different cut of meat, cook time will vary.
For Instant Pot, place lid on pressure cooker, turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 60 minutes. Display will show as “On” until Pot comes to pressure, then cook time countdown will display.
Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.
Remove chuck roast to cutting board or plate.
Turn Pressure Cooker on Sauté or browning mode. Allow cooking liquid to reduce while you shred the beef.
Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.
Return Barbacoa Shredded Beef to cooking liquid.
Turn off pressure cooker or if you need to keep your beef warm for a while, turn pressure cooker on it’s warming setting.
For Instant Pot, press Keep Warm button and use “+/-“ buttons to adjust time you want pot to remain on Keep Warm.
Serve as desired – there are so many options!
I love making tacos, quesadillas, burritos, taco salad or enchiladas with this Barbacoa Shredded Beef.
Today, we made Barbacoa Beef Rice bowls – yellow rice, sautéed peppers and onion, corn and of course the Barbacoa Shredded Beef.
Barbacoa Shredded Beef
If desired, top with your choice of toppings – perhaps salsa, cilantro, sour cream, hot sauce, jalapeños, extra lime… whatever floats your Barbacoa boat!
Barbacoa Shredded Beef | Instant Pot Pressure Cooker
Ingredients
2.5-3lbsbeef brisketlightly trimmed of fat
Barbacoa Seasoning Blend
2tbspchili powder
1tbspcumin
1/4-1/2tspground chipotle pepperbased on heat preference
1/2tsppaprika
1tspdried cilantro
1tspdried oregano
1/2tonion powder
1tspgarlic powder
1 1/2-2tspsalt
1/2-1tspblack pepperbased on preference
2tsplime zest(zest of 1 lime)
2tsporange zest(zest of 1/2 orange)
1/4tspcayenne pepperoptional
Cooking Liquid
1 1/2cupbeef broth
2-3tbspfreshly squeezed lime juice(juice of zested lime)
2-3tbspfreshly squeezed orange juice(juice of 1/2 zested orange)
2garlic clovessmashed and peeled
1-2chipotle peppers in adobo sauceoptional, will add spice
Instructions
In small mixing bowl, mix Barbacoa Seasoning blend.
Cut chuck roast into two equal pieces. Evenly distribute and rub in Barbacoa Seasoning on all sides.
Marinate for 1-24 hours in the fridge (if you’re really in a time crunch, you can skip).
Turn Pressure Cooker on Sauté or Browning mode. Sear chuck roast on all sides then remove and set aside.
Add cooking liquid (broth, orange and lime juice) and thoroughly deglaze pressure cooker pot - don’t skip this step!
Add garlic and chipotle in adobe, stir, then return chuck roast to pressure cooker, directly into cooking liquid.
Place lid on pressure cooker. Close vent knob. Select High Pressure cooking setting and adjust cook time to 60 minutes.
Once cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15-20 minutes. Quickly release any remaining pressure (QPR) by opening vent knob, then remove lid.
Remove chuck roast to cutting board or plate and turn Pressure Cooker on Sauté or browning mode in order to allow cooking liquid to reduce while you shred the beef.
Shred Barbacoa Beef with meat shredding tool (or 2 large forks). Remove any chunks of fat, as desired.
Return Barbacoa Shredded Beef to cooking liquid. Serve as desired!
I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan – I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes.
This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken – but this time, I added potatoes to make a complete One Pot Meal and it worked PERFECTLY!
There are 2 secrets to my Whole Pressure Cooker Chicken:
1. A Bundt Pan
2. Compound Butter
The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.
The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor – compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound – compound will flavor!
Prepare potatoes – clean and cut in half lengthwise.
Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.
Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.
Sprinkle on a little salt and pepper (I use about 1/4 t of each)
Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.
Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.
From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.
Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken – I used a 4.5 lb chicken, so I set my cook time to 26 minutes.
For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.
When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes – quickly release any remaining pressure (QPR).
For Instant Pot, to QPR, turn vent knob to “Venting” position.
Open lid of pressure cooker.
Prepare a baking sheet with foil.
Use tongs to carefully remove potatoes, and place on foil skin side up.
Carefully remove chicken and place it on baking sheet breast side up.
Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty – Yum!
Carve that juicy, scrumptious chicken.
Serve with potatoes – they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.
Add some quick steamed green veggies or a salad on the side, if desired.
DO NOT FORGET about the amazing juice you captured in your bundt pan!
Carefully remove bundt pan from pressure cooker insert – this juice is MAGICAL.
Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!
When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.
Fine mesh strainer, 
