Instant Pot Mexican Pot Roast Recipes

Temporarily remove roast and add beef stock to the pot. Deglaze the pot using beef stock, scraping until all brown pieces are loosened (not …

Rating: 5/5(1)
Category: Dinner
Cuisine: Mexican
Estimated Reading Time: 6 mins
1. Rub roast with 1 tablespoon taco seasoning on each side. Set electric pressure cooker to sauté function. When hot, add 2 tablespoons olive oil. Place the roast in the pressure cooker to brown on both sides.
2. p id=”instruction-step-2″>2. Temporarily remove roast and add beef stock to the pot. Deglaze the pot using beef stock, scraping until all brown pieces are loosened (not deglazing will cause the pot not to pressurize). Place the roast back into the pot.
3. p id=”instruction-step-3″>3. In a small bowl, combine tomatoes, remaining taco seasoning, chipotle peppers, and vinegar. Pour over roast.
4. id=”instruction-step-4″>4. Secure lid onto pressure cooker. Set pressure cooker to seal and to pressure cook on high for 50 minutes. Natural release for 10 minutes before quick release.

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Instant Pot Mexican Pot Roast is a very simple recipe to create a very flavorful dinner, that can be done in about 10 minutes. This Instant Pot Mexican Pot Roast is an easy to make recipe, and is usually eaten with rice and a side salad.

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Home » Mexican Recipes » Mexican Pot Roast- Instant Pot or Slow Cooker. Mexican Pot Roast- Instant Pot or Slow Cooker. Published Dec 3, 2020 · Modified Mar 9, …

Rating: 5/5(4)
Category: Main Course
Cuisine: Mexican
Total Time: 1 hr 25 mins
1. Add tomato sauce to instant pot. Season Chuck Roast on both sides with Salt and Pepper and add to Instant Pot. If the Chuck Roast is too big, cut into pieces to fill bottom of pot but in an even layer.
2. Add all ingredients, except for vinegar, in order shown. Cook on low for 8 hours. Once done, shred meat in pot. Add vinegar and stir, or add olives and brine instead of vinegar.

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This Mexican Barbacoa Instant Pot Rump Roast is an easy shredded beef Instant Pot recipe that also happens to be paleo and gluten …

Servings: 6
Total Time: 1 hr 15 mins
1. Thaw your roast out until almost thawed. You can thaw it completely, but I like to have it still a little frozen because it's easier to cut. Then use a big knife to cut into four large chunks (you may also have to remove some twine, depending on the roast).
2. Combine all the seasonings (salt thru chili flakes) in a small bowl, then rub thoroughly over your four roast chunks.
3. Add the olive oil to the bottom of your instant pot or to a cast iron skillet on medium-high heat. Saute the four seasoned chunks of roast until medium brown on all sides. I fried mine two at a time rather than all four at once because the instant pot is too small for all four.
4. Once the meat is browned, remove from the pan. Add a bit more olive oil if needed, then add the onions. Saute for a minute until they start to caramelize, then add the pepper and jalapeno. Saute for another 1-2 minutes until lightly brown.

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Instructions. Salt and pepper both sides of the chuck roast. Select the Saute button on your Instant Pot, and add the oil when the display reads …

Rating: 5/5(2)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 354 per serving
1. Salt and pepper both sides of the chuck roast.
2. Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
3. Brown the chuck roast on both sides, about 4 minutes per side.
4. Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.

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Pour oil into your Instant Pot and set to saute. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot. Pour beef broth …

Rating: 5/5(41)
Category: Instant Pot
Cuisine: Mexican
Total Time: 1 hr 50 mins
1. Pour beef broth in a small bowl. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper flakes. Whisk to combine and set aside.
2. Pour oil into your Instant Pot and set to saute. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot.
3. Pour beef broth mixture and salsa over roast.
4. Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally.

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3: Add Ingredients: Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.Toss in the seasoned beef, and pour in the salsa, stock, and fish sauce. 4: Pressure Cook: Cover and lock the lid, and press the …

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Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a …

Rating: 5/5(67)
Total Time: 8 hrs 25 mins
Category: Mexican Recipes
Calories: 213 per serving
1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.

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Classic pot roast—in your Instant Pot®? Yes, you read that right. This Instant Pot® roast recipe lets you feast on perfectly seasoned, fall-apart …

Rating: 4.5/5(12)
Category: Entree
Servings: 8
Total Time: 1 hr 35 mins
1. Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
2. Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
3. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4. Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

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Instructions. Blend the spices (chili powder, cayenne, salt, pepper) and set aside. Cut the roast into 1 to 2 inch cubes, then sprinkle with the spices and gently toss to coat. Set the Instant Pot to sauté, pour in the oil, then sauté onions 3-4 minutes or until translucent. Add garlic and sauté another minute or two.

Servings: 12-20
Total Time: 1 hr 20 mins

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So with all of that out of the way, wanna see how I’ve modified my Mexican Beef recipe to work in an Instant Pot/pressure cooker? Time to make Instant Pot Mexican Beef! …

Rating: 5/5(10)
Calories: 381 per serving
Category: Dinner
1. The process is pretty much the same regardless of whether you use a stove-top pressure cooker or an electric one. The only difference is that your cooking time under high pressure will be slightly shorter with the stove top cooker than with an electric cooker (e.g. 30 minutes vs. 35 minutes).
2. In a large bowl, combine cubed beef, chili powder, and salt.
3. Press the “Sauté” button on your Instant Pot and add the ghee to the cooking insert. Once the fat’s melted, add the onions and sauté until translucent. (If you’re using a stove top pressure cooker, melt the fat over medium heat and sauté the onions.)
4. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.

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Instant Pot Mexican Pot Roast. Pat the beef shoulder dry and then season with salt and pepper. Turn on Instant Pot to Sauté setting and add olive oil. Brown meat on both …

Reviews: 9
Category: Main Course
Cuisine: Mexican
Total Time: 3 hrs 40 mins
1. Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
2. Cook on both sides until seared well, 6-8 minutes on each side.
3. Remove the beef from the pot and add in the onions.
4. Sauté until translucent and lightly browned, about 3 to 4 minutes.

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Instructions. In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine. Press the sauté button on …

Rating: 4.5/5(78)
Total Time: 1 hr 25 mins
Category: Main
Calories: 290 per serving
1. In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.
2. Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.
3. Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.
4. Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.

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Click HERE for Perfect Instant Pot Results EVERYTIME! It don’t get any easier to make a pot roast than this. Just throw everything in and walk away. Give the instant pot about 10 – 15 … For professional & delicious Instant Pot BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

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Which Instant Pot Is Best For Mexican Shredded Beef. This recipe is made with the Instant Pot Duo Plus 6QT but it also works really well in the Crock-Pot Express. The main difference between the two is that the Crock-Pot Express comes with a …

Estimated Reading Time: 5 mins

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