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Sunday, March 12, 2017

Italian Shredded Beef [Pressure Cooker]

Italian Shredded Beef

My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef everyday.

So naturally, as a GREAT wife, I am determined to find more ways to make beef.

This Italian Shredded Beef is a WINNER!

Not only is this Shredded Beef a winner, it is EASY and made pressure darn FAST using my Instant Pot Pressure Cooker in just over an hour (if slow roasted in the oven or slow cooker, this would take hours).

I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.

This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, tender & juicy. It would be delicious served in a variety of ways!

The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!


Italian Shredded Beef


Ingredients

2.5-3 pound Beef Chuck Roast, cut in half (recommended for even cooking - not pictured)
1 t dried oregano
1 t dried basil
1/2 t dried thyme
1/2 t dried rosemary
1 t garlic powder
1/2 t onion powder
1 t salt
1/2 t black pepper
1/4 t crushed red pepper, optional for spice
2 T olive oil
1 cup beef broth
1/2 cup pepperoncini brining liquid from jar
8-10 pepperoncini
1 small onion, quartered
2-3 garlic cloves, smashed

Essential Tools

Pressure Cooker, I have the Instant Pot
pair of Tongs

Directions

Mix seasoning blend. Set aside.

Cut roast in half 9recommended for more even cooking, but not pictured below). Rub roast with seasoning blend on all sides.

Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and roast. 

*Recommendation is to cut roast in half for more even cooking (not pictured below)



Sear well on all sides, about 3-5 minutes.


Remove roast from pressure cooker using tongs. Set aside.

IMPORTANT: You MUST DEGLAZE the bottom of your pressure cooker insert — if you do not, your cooker may not come to pressure and will continue to burn.


Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze using tongs.


Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic.


Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

Remove lid, and remove roast to plate or cutting board. 


Shred beef using shredder tool, then return to cooking liquid.


Serve in a variety of ways!

Tonight we had our beef over parmesan grits with a spoonful of jus (cooking liquid).

SO. FREAKING. GOOD!

You could also serve over polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!

Italian Shredded Beef



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Wednesday, March 8, 2017

Pressure Cooker Chicken Fried Rice

Pressure Cooker Chicken Fried Rice

I love Chinese Food. Salty, savory, satisfying, UMAMI-good. I especially love the classic Chicken Fried Rice - yum! What’s not to love about Chinese food?

What’s NOT to love is the calories and who knows what you’re bound to find in a take out box of Chinese food. 

I am all about convenience now a days. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13 year old step daughter, a hubby whom when he’s hungry wants to eat NOW, not a minute from now. The days of having plenty of time to prep and cook a meal are mostly over. And, please Lord whatever saves me from having to clean a bunch of pots and pans.. yes, please. It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.

This ONE POT wonder, Pressure Cooker Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s super FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious - all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.

OPTIONAL: If you dont want to use chicken, you can sub fresh, raw large shrimp or partially sautéed pork loin, diced.

This recipe calls for previously cooked chicken. HOWEVER, If you have raw chicken, dice and sauté in pressure cooker as your first step until chicken is partially cooked (3-4 minutes).

Once you have the right ingredients on hand, stocked in your pantry and/or fridge, you can be well on your way to making delicious Chinese style food at home, including this Pressure Cooker Chicken Fried Rice, my Umami Mongolian Beef & Broccoli or Honey Sesame Chicken.

A few of my favorite ingredients to stock for that distinct Umami-rich flavor are:

Fish Sauce

Sesame Oil

Sesame Seeds

Sambal Oelek

Rice Vinegar

Soy Sauce (of course) - I prefer the “Lite” version

Ginger, jarred


Pressure Cooker Chicken Fried Rice


Ingredients


1 T canola or vegetable oil
1/4 cup carrots, chopped
1/4 cup red pepper, chopped
1/4 cup scallions, chopped (white ends)
1 T garlic, minced
2 T ginger, minced (fresh or jarred - I use jarred ginger!)
2 eggs (not pictured)
1-2 T Sambal Oelek, optional for spice
1 t cilantro
1/2 t salt
1/2-1 t black pepper
1 lb cooked chicken (I used leftover Pressure Cooker Chicken!)
1 1/4 cup basmati rice, rinsed
1 1/4 cup water
1/4 cup soy sauce
2-3 T lime juice, freshly squeezed (not pictured)
1/4 cup scallions, chopped (green ends) - optional for garnish
toasted sesame seeds, optional for garnish
additional soy sauce, optional for individual portions
additional Sambal Oelek, optional for individual portions
lime slices, optional for individual portions

Essential Tools

Pressure Cooker, I have the Instant Pot Pressure Cooker
fine mesh strainer, I love this Bellemain mesh Strainer
citrus juicer, like this Bellemain Citrus Juicer

Directions

Prepare all ingredients and set aside - this is key to making this as simple as possible!


Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting (find out more about the Instant Pot Buttons here).

Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.



Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.


Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes. 

Once cook time is complete, quickly release pressure (QPR).

Open lid, fluff rice gently.


Serve immediately with optional garnishes.

Pressure Cooker Chicken Fried Rice


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