JEWISH MOROCCAN RECIPES RECIPES

Steps:

• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes. Press START if needed.
• As the pot heats, crumble the sausage into the insert set in a 5- or 6-quart Instant Pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Use a large cooking spoon or a flatware tablespoon to scoop out and discard most of the rendered fat in the insert. (Just don’t put the fat down the drain!)
• Stir in the Rotel tomatoes until well combined. Turn off the SAUTÉ function and lock the lid onto the pot.
• Set pot for PRESSURE COOK or MANUAL on LOW pressure. Set the time for 3 minutes with the KEEP WARM setting off. The valve must be closed.
• When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes. Press START if needed.
• Stir the mixture as it comes to a bubble. Stir in the Velveeta until melted, about 1 minute. The moment the Velveeta starts to bubble, turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for a few minutes.
• To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.

Steps:

• In a large bowl, combine oil, Italian seasoning, hot sauce, garlic salt, and black pepper. Add bell peppers, onion, and roast and toss. Refrigerate covered at least 30 minutes or up to overnight.
• Press the Sauté button on the Instant Pot® and add meat, vegetables, and marinade. Sear meat 5 minutes, making sure to brown each side. Add broth. Press the Cancel button. Lock lid.
• Press the Manual or Pressure Cook button and adjust time to 60 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Strain all but 1/4 cup liquid from pot. Set strained liquid aside for dipping.
• Transfer meat to a cutting board. Let meat rest 5 minutes, then thinly slice roast and add back to pot with vegetables and remaining pot liquid to moisten meat.
• Using a slotted spoon, transfer meat to rolls, garnish with giardiniera, and serve with dipping liquid.