For those who want to jump on instantpot craze, watch out for the deal on instantpot during amazon prime day (starting from today). If last year's prime day is any indication, there will definetly be a deal on their best seller. I will post the link as soon as I come across the deal.

It is totally worth it.

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NICE FIND! Anyone wanting InstantPot get NOW!
Look what I just got! Woot woot! Doing a whole chicken tonight.


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So I made that whole chicken last night and it came out pretty good. Almost overcooked but fall off the bone and pretty juicy. You'll still end up with the same downsides just like you would with a pressure cooker though. Not being able to season as you go and kinda just having to "guess" how long to cook it. I would pull it a little sooner next time and put it in the broiler to brown the skin. Still just scratching the surface on what it can do though. I see us using this a lot for rice to replace our antiquated rice cooker. We got the 6 quart size and the whole chicken fit perfectly inside but if you have a large family to cook for, the 8 quart size might be a better option for you.
A few years back, my husband and I went to one of those "storage wars" type auctions and won a unit that had a brand spanking new, top-of-the-line Fissler pressure cooker in it.  A word of warning-----Don't leave the room if you decide you want to make stock with anything that has fat on it.
I ended up with great beef stock, but also a layer of aerosolized fat on every surface within 10 feet of the stove. I nearly landed on my a** with the first step I took in the kitchen.    :tear:
Barbacoa in the instant pot:

3lbs beef chuck roast, seasoned with my taco tuesday blend
1 large onion, chopped 
1 entire head of garlic, sliced (about 6 cloves)
4 anaheims, roasted, seeded & diced
2 fresnos, roasted, seeded & diced
2 fish peppers, roasted, seeded & diced
2 cups chicken stock

Roast the peppers on your stove till the skins are blackened and just peeling.  Wrap them in a paper towel and set aside to cool  Season the beef.  Set the instant pot on saute and add 1 tbsp of olive oil when it gets hot.  Sear the beef for 4-5 mins on each side.  Skin and seed the peppers while the beef is searing.  Remove the beef to a plate and add the chopped onion & garlic along with the diced peppers to the instant pot.  Saute for another 4-5 mins and then deglaze with the chicken stock.
Add the beef back to the instant pot and set to pressure cook for 55 minutes.  When the time is up release pressure.  Remove the beef to a plate and allow to cool before shredding.  Set the instant pot back to saute and bring the stock & veggies back to a boil, then use an immersion blender to blend everything smooth.  Reduce to desired consistency - I cooked everything down another ten minutes.  Shred the beef while the sauce is cooking down, then add as much of the sauce to the beef as you'd like.  I was left with about 1 cup of sauce and used it all.  Then fill whatever you'd like with the beef, top as you see fit and enjoy.  :)

I garnished my tacos with some onion & jalapenos pickled in lime juice & salt and a bit of cheese.  All the ingredients for the sauce came from our garden and I am really loving the heat our fresnos are bringing this year - the perfect warmth for this dish!  I've made this in the past and it took like 4-5 hours in the oven, so the instant pot really cut the cooking time down.  
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