BRAISED CABBAGE INSTANT POT RECIPES

Name: Instant Pot Braised Spiced Beef
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Latin
Ingredients: 1 3-pound chuck roast (cut into 4 pieces); 1 1/2 teaspoon kosher salt; 1 teaspoon freshly ground pepper; Olive oil cooking spray; 1 cup finely chopped onion; 5 garlic cloves (finely chopped); 2 teaspoons dried oregano; 1 teaspoons ground cumin; 2 bay leaves; 14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use)); 3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce); 1 cup beef broth; 1 cinnamon stick

INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE

Instant Pot Braised Beef (Pressure Cooker) - Skinnytaste image

Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.

Provided by Gina

Categories Dinner Lunch

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 3-pound chuck roast (cut into 4 pieces)
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Olive oil cooking spray
1 cup finely chopped onion
5 garlic cloves (finely chopped)
2 teaspoons dried oregano
1 teaspoons ground cumin
2 bay leaves
14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use))
3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce)
1 cup beef broth
1 cinnamon stick

Steps:

Season the beef pieces with the salt and pepper.
Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
Turn off heat and add the remaining ingredients.
Return the beef and any accumulated juices back to the pot.
Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
Open the lid and remove the meat to a large shallow dish. Set aside.
Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
Return the strained liquid to the pot. (Discard the solids.)
Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
Serve moistened with sauce.

Nutrition Facts : ServingSize 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories 255 kcal, CarbohydrateContent 5.5 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 126 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 2 g

BEST INSTANT POT BRAISED PORK RECIPE — HOW TO MAKE BRAISE…

Best Instant Pot Braised Pork Recipe — How To Make Braise… image

For best results in this Instant Pot Braised Pork recipe, use skin-on pork, please! Pork shoulder is what I had on hand, but pork belly would be even richer!

Provided by June Xie

Categories dairy-free nut-free weeknight meals winter dinner meat

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tbsp. neutral oil, such as avocado oil
1 yellow onion, diced
4 cloves garlic, chopped
1" piece ginger, minced
1 tbsp. soy paste or 1/4 c. reduced-sodium soy sauce
1 tbsp. fermented black beans (optional)
1/4 c. packed dark brown sugar
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
3 star anise
1 tbsp. Szechuan peppercorns
1 cinnamon stick
1 1/2 c. water or mushroom broth
1 1/2 lb. skin-on pork shoulder, cut into 1 ½" pieces
2 tbsp. goji berries (optional)
3 tbsp. lotus seed (optional)
6 shiitake mushrooms, quartered
4 oz. smoked five-spice tofu, cut into 1" pieces
1/2 c. chopped Chinese chives or green onions
3 large napa cabbage leaves
Cooked rice, for serving
Fresh cilantro, for garnish

Steps:

Preheat Instant Pot by setting to “Sauté.” Add oil and cook onion, garlic, and ginger until softened, 3 to 4 minutes. Add soy paste or sauce, beans, sugar, white pepper, black pepper and stir until combined.
Tie star anise, Szechuan peppercorns, and cinnamon stick in cheesecloth and add to pot along with water, pork, goji, lotus, mushroom, tofu, and chives. Stir to combine, then place cabbage on top in an even layer.
Close lid, change setting to manual "Pressure Cook" and set for 25 minutes on High. When 25 minutes are up, let pot naturally release for 30 minutes before manually releasing any remaining pressure.
Serve with rice and garnish with cilantro before serving, if desired.

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