NOTE: If you only want to cook the beef and skip the beans, drop the liquid down to only 1 cup of water.
#beefandbeans #mexicanbeef #pintobeans #instantpot #madewithfilmora
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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
Today’s Ingredients:
2-3 lbs top sirloin roast (substitute rump roast, top/bottom round, chuck, etc.)
2-3 tsp salt, to season
3 TB vegetable oil
1 large onion, chopped
2 tsp dried oregano
2 tsp garlic powder
2 tsp ground cumin
½ cup pickled jalapeños
4 cups water
2 cups dry pinto beans, picked over and rinsed, but no soaking required
10 oz can diced tomatoes with chilies
Optionals for serving: cooked rice, tortillas, bread, potatoes, fresh cilantro, scallions, sour cream hot sauce, etc.
Instructions:
1. Preheat the Instant Pot on the highest sauté setting while you prepare the beef. Cut the beef into 3 or 4 pieces so that they are all roughly the same shape and size. Pat dry and sprinkle/rub with salt. When the display reads “HOT,” add the vegetable oil to the pot. Add the beef and sear well on all sides, about 4-5 minutes per side. Work in batches if needed to avoid overcrowding the pot. Move the seared meat to a holding dish.
2. Add the chopped onion to the pot and cook for about 6-8 minutes, stirring once or twice, until softened. Then add the oregano, garlic powder, cumin, and pickled jalapeños and stir for just another minute.
3. Add ½ cup of water to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits to avoid getting a “BURN” warning later.
4. Stir in the remaining water, pinto beans, and tomatoes. Nestle the seared meat back into the pot along with any collected juices.
5. Lock and seal the lid and cook on high for 60 minutes followed by a natural pressure release (15-20 minutes is good).
6. Move the meat to a plate and use two forks to shred it, then return it back into the pot with the beans.
7. Serve and ENJOY!