INSTANT POT PIONEER WOMAN RECIPES

Steps:

• Set the Instant to “Saute” and allow to warm.  Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. Remove to a clean plate.  Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits. Add in the beef stock, rosemary, thyme and the beef.  Lock the lid into place, place vent to sealing, push "Manual," and set time to 1 hour 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically.  When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid.  Skim a much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and with two forks shred roast. Serve alongside carrots and onions, topped with the pan juices. Serve with mashed potatoes.

Steps:

• Mix the cayenne, cumin, salt and a few grinds of pepper in a large bowl. Add the pork and toss to coat well. Place the pork in a 6- or 8-quart Instant Pot. Add the broth, lime zest and juice and orange zest and juice. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 15 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Be careful of any remaining steam and remove the lid. Turn off the pot. Use 2 forks to shred the meat in the pot. Add the jalapeños, poblanos and onion, then set the pot to sauté on high and cook for 30 minutes. Meanwhile, for the cornbread: Preheat the oven to 400°. Prepare the cornbread mix as the label directs, folding the corn into the batter at the end. Coat an 8-inch square pan with cooking spray, then pour in the batter. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool. Preheat the broiler. Transfer the contents of the Instant Pot to a baking sheet. Broil until the pork crisps up, 2 to 3 minutes. Cut the cornbread into squares. Top with the pork, radishes, cilantro, pico de gallo and Cotija. Serve with lime wedges.