Instant Pot Beef with Mexican Spices
A fresh and delicious dish that your Instant Pot can prepare while you've got your feet up
Equipment
- Instant Pot
Ingredients
- 400 g diced braising beef
- 2 tablespoons Skinnymixers Mexican Spice Mix approx, it is quite hot so you could either reduce the mix if you want it milder or just add more beef of course. Feel free to use a different Mexican mix (and don’t forget the leftovers of the Skinnymixers mix are great in Julie’s Thermomix Mexican Bean Soup)
- 1 teaspoon of extra virgin olive oil or oil of your choice
- 2 medium red onions sliced
- 2 medium tomatoes chopped coarsely, reserve some for serving
- 200 ml water cold
- 1 teaspoon of my homemade vegetable stock paste well worth making, it’s great for using up vegetables and you can make all these recipes with it… and more
- Lime wedges to serve
Instructions
- Add the meat and the 2 tablespoon of Mexican Spice Mix to the pot and mix well. Add the 1 teaspoon of extra virgin olive oil and mix well again.
- Then add the red onion, chopped tomatoes, water and vegetable stock. Stir well again.
- Lock the lid in. Steam Release handle pointing to Sealing. Press Manual, 30 minutes, natural release. (In a conventional pressure cooker: bring to high pressure and cook for about 25 minutes, let the pressure reduce naturally).
- Once all the steam has released. Open the lid. Press Keep Warm/Cancel, then press Sauté followed by the Adjust button to set the pot to More. Lid off. Let it bubble until the sauce has reduced to the desired consistency (approx 5-7 minutes). (In a conventional pressure cooker: just turn up the heat and let he sauce bubble, lid off).
- Serve with sliced fresh red onions and lime wedges to drizzle fresh lime juice.
Notes
Note: Have some of the Mexican Spice Mix left? Make Julie’s Mexican Bean Soup with it. It’s delicious!
Tried this recipe?Mention @feistytapas or tag #feistytapas!
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