Ropa Vieja in instant pot

This was a combination of several different recipes.

2.7 lb beef flank steak
salt and pepper
1 cup frozen chopped onion
4-5 cloves garlic
1 cup beef broth
1 can diced tomatoes
2 cups frozen bell peppers (the ones Keith got were all green peppers)
1/2 tsp oregano
1 tsp cumin
1 bay leaf
1/4 cup parsley flakes
2 tbsp white vinegar

Season meat with salt and pepper
Preheat instant pot on saute mode, then sear steak on all sides and set aside.
add onions and garlic, cook until soft.
Add broth to deglaze
Add tomatoes, peppers, oregano, cumin, bay, then put meat back in
pressure cook on high for 40 minutes
10 minutes natural release
remove meat to plate, shred with forks.
blend sauce with immersion blender
mix in parsley and vinegar.

Result:  Flavor was nice.  I would've preferred to have the mix of red, yellow, and green bell peppers instead of just green.  there was way too much liquid in the pot.  Next time, I think I can skip the beef broth and just go with the liquid from the can of tomatoes and that released from the onion, peppers, and meat.

Cuban style black beans with brown rice

1 lb dry black beans
3 cups water
1/2 cup chopped onion
2 cloves garlic
1/2 tsp cumin
1 tsp salt
2 bay leaves
2 tsp Worcestershire

Add all ingredients to pot and pressure cook 22 minutes
natural release at least 10 minutes
blend or mash a bit to thicken juice

Results:  Nice.  A bit bland.  Consider cooking in broth instead of water.  Or adding a bit more seasoning - oregano, maybe?  There wasn't a ton of liquid, I prefer a bit more to soak down and flavor the rice.  Maybe would add an additional 1/4 to 1/2 cup water next time.


Brown rice - 2 cups rice to 2.5 cups water, add a spoonful of bacon fat for flavor, pressure 23 minutes on high.

Tuscan chicken pasta

based on this recipe.

4 boneless skinless chicken breasts (mine came out to 2.07 lbs)
splash cooking oil
dash salt and pepper
2 tsp paprika
1 cup chopped frozen onion
1 tsp basil
Garlic powder
1/2 tsp oregano
1/2 tsp thyme
dash red pepper flakes
4 1/2 cups chicken broth (used BtB)
1 cup milk
14 oz penne pasta
8 oz cream cheese
1 1/2 cup grated parmesan (used the dry kind, not fresh-grated)
4 oz dried sun-dried tomatoes
several large handfuls (about 4 cups?) fresh spinach and baby kale

Rub the chicken breasts with salt, pepper, paprika
Preheat pot on saute, then add dash of oil and sauce chicken (in batches) until browned on all sides; set aside.
add onion, saute until soft
add broth, seasonings, milk, pasta, and lay chicken on top.
Pressure cook for 5 minutes.
Quick release pressure
Remove chicken and set aside.
Stir in cream cheese until softened and fully distributed
Stir in parmesan, tomatoes, and spinach.
Chop chicken into bite-sized chunks and stir back in.

Result:  Tasty.  Made a lot - I divided into 8 portions which were a generous one-dish meal.  I froze some portions and they thawed and reheated just fine.  Keith seemed to like quite a bit.  If I made it again, I might try mixing in some additional veggies?  Some diced red/orange peppers, maybe.

Lemony Lentil Soup

This came from https://www.gimmesomeoven.com/lemony-lentil-soup/ with some variation.

Splash of cooking oil (recipe recommends olive oil)
1 cup diced carrot
1 cup diced onion (I used frozen chopped)
5 cloves minced garlic
6 cups veggie stock (I used Better than Bouillon)
2 cups red lentils (14 oz bag)
2/3 cup corn (I used frozen)
2 tsp cumin
2 tsp curry powder (recipe said 1.5, I screwed up and read wrong line and put in 2)
pinch saffron
pinch cayenne
2 tbsp lemon juice
(recipe recommended lemon zest but I didn't have on hand)

Heat pot in sauce mode; when hot, add a splash of oil and cook onions and carrots in them for 5 min or until onion is soft.  Add garlic and sauce for another minute or so.  Add all other ingredients except lemon; pressure cook for 8 minutes.  Allow natural release for at least 10 minutes then open.  blend a bit with immersion blender to create a creamy texture.  Stir in lemon juice.

Results:  Not bad.  A bit too intense, flavor-wise.  Maybe make a weaker broth base next time, and cut back a touch on the curry powder.  Also maybe up the lemon or add in lemon zest next time.  The texture was quite thick, especially on reheating.  I think it might be good to add a bit more liquid to have more of a soup-like texture.

For next time:
Acquire lemon zest
Add 2 cups additional water
use a bit less curry powder