INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE
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
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 13
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
GRILLED YELLOW SQUASH RECIPE | ALLRECIPES
This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Provided by Sarah Stephan
Categories Summer Squash Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the grill for medium heat.
- Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
- Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
- Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Nutrition Facts : Calories 145.7 calories, CarbohydrateContent 4.2 g, FatContent 14.2 g, FiberContent 1.9 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 2.1 mg
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