Sunday Instant Pot Mexican Fiesta
I am new to this blogging thing but here goes. Since today is Sunday I tend to do a dinner that is a little more elaborate than a week night dinner, so this is actually going to be a 4 part meal, but trust me when I say it's not as hard as it sounds and it will all be worth it -I promise.
So my Sunday instant pot Fiesta will consist of instant pot refried beans, instant Pot Spanish rice, instant pot chili verde pork roast, and homemade flour tortillas. This is a recipe where having more than one pot really comes in handy but it isn't necessary because you can always wash your pot to go to the next step. The first thing I'm going to do is get my vegetables all cleaned and ready to go. I'll give the specific quantities later on but what you're going to want to do is get out of cookie sheet, line it with foil and spray the foil with cooking spray because you don't want anything to stick. You're going to clean your Chili's and your jalapenos (you might want to seed & de-vein your jalapenos before you broil them to help reduce some of the heat, unless of course you like to live on the edge) and put those on your baking sheet, you want to slice your onion into three or four slices and lay those on your cooking sheet, you want to peel and rinse your tomatillos and put those on your cooking sheet and finally you can take several cloves of garlic ( the more garlic the better I always say). Season everything with salt and pepper and place it under your broiler. You're going to want to give your vegetables a turn every 5 minutes or so, with the exception of the garlic, so that you can get a good char on the Anaheim peppers. While the vegetables are cooking I'm going to get started on making my refried beans.
For the refried beans you're going to need:
- 1 Cup of dry pinto beans
- one jalapeno seeded and deveined
- 1 chopped onion -or 2 teaspoons of onion flakes
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 3/4 cups of beef broth
- 3 tablespoons of oil
Rinse your pinto beans really well and add them to your instant pot. Next add in your chopped jalapeno, your chopped onion, your seasonings, the beef broth, and the oil. Set your instant pot with the valve in the sealed position, on Manual High for 45 minutes and let the magic begin. Once the instant pot beeps that it's done, place your towel over the sealing vent and do a manual release. Now use your immersion blender to puree the beans to get the creamy consistency that you're looking for. Now if you don't have another pot to use, take your beans and put them in a baking dish so you can clean your pot so you're ready for your next recipe.
Since you're going to have a little time while the beans are cooking, you can start doing some prep for the other recipes. You want to make sure you check your vegetables often and turn them so they get equally chard, especially the Anaheim chiles. Once they're done, just take those out and let them sit and cool for a bit because you don't want to try and peel those Chili's while they're still warm. Once your vegetables have cooled enough, peel the Chili's, place the veggies in your food processor or blender and puree until you have a nice smooth consistency . Set this aside until you're ready to use it with your pork roast. Now you're ready to move on to making the Mexican or Spanish rice. Whatever you call it, it's all delicious.
For the rice you will need:
- 2 tablespoons of oil
- 1/2 chopped onion or you can use on an onion powder -again whatever floats your boat
- 1 teaspoon of minced garlic
- 2 cups of white rice
- 1 7.75oz can of tomato sauce (I love to use el pato because it already has the perfect amount of heat and seasonings)
- 2 1/2 cups chicken broth
- 2 teaspoons of salt
- 1/2 teaspoon of cumin
- cayenne to taste
Get your instant pot ready by setting it to the sautee mode. Add your oil and let it heat up. If you're a fan of chunks of onions in your food, add your diced onion to the hot oil and let cook for a few minutes. If you're not a fan of chunks of onion in your food, like me, just go to the step where you add your garlic and your rice to the oil and sautee it until the rice has a nice brown color to it, about 2 minutes. At this point go ahead and add your chicken broth, your can of tomato sauce, and all of your seasonings. Set your instant pot to manual, with the pressure release valve in the sealed position, and cook for 8 minutes. When your timer goes off place a towel over your vent and manually release the pressure. Now if you're like me and don't have a second pot, again this is where you'll have to clean out your pot and get it ready for your next recipe. (I really need to get another pot!)
For the chili verde pork, I like to use a pork butt roast. I used a 4lb roast. You want to liberally season your roast with salt and pepper. Place your roast in your instant pot and pour your chili verde sauce over the top. Make sure that your vent is in the sealed mode and cook your roast on manual for 2 hours. Let your roast do a natural release for about 15 minutes. Shred your pork roast into the juice that's in the pot and let it soak and absorb all those wonderful flavors.
For the last recipe in this meal, you want to make some homemade flour tortillas all while your meat is cooking. It's the perfect time to get everything mixed together and set up so that when your meat is done you can get your rice and your beans reheated and you can get your flour tortillas cooked while your meat absorbs all those delicious juices.
To make your homemade tortillas all you will need is:
-3 cups of flour
-2 teaspoons of salt
-1 teaspoon of baking powder
-1/3 cup of oil
-1 cup of warm water
Mix all of your ingredients together until you get a nice ball of dough. Break that up into 10 or 12 smaller balls of dough. If you have a tortilla press this is the perfect time to pull it out and use it. Otherwise use a flat surface like your countertop or a cutting board. Flour your surface and roll your tortillas out to a nice flat consistency, trying to get them as round as possible. (Who am I kidding, they taste amazing no matter what shape they come out). I use my flat cast iron skillet to cook my tortillas. You'll know they're done when they're light and fluffy and have some golden brown cook spots on them.
Now you are ready to enjoy your Sunday Instant Pot Mexican Fiesta dinner. We like to garnish our food with shreadded cheese, maybe a little sour cream, some chopped cilantro and some fresh squeezed lime juice. Any way you make it, ENJOY!
So my Sunday instant pot Fiesta will consist of instant pot refried beans, instant Pot Spanish rice, instant pot chili verde pork roast, and homemade flour tortillas. This is a recipe where having more than one pot really comes in handy but it isn't necessary because you can always wash your pot to go to the next step. The first thing I'm going to do is get my vegetables all cleaned and ready to go. I'll give the specific quantities later on but what you're going to want to do is get out of cookie sheet, line it with foil and spray the foil with cooking spray because you don't want anything to stick. You're going to clean your Chili's and your jalapenos (you might want to seed & de-vein your jalapenos before you broil them to help reduce some of the heat, unless of course you like to live on the edge) and put those on your baking sheet, you want to slice your onion into three or four slices and lay those on your cooking sheet, you want to peel and rinse your tomatillos and put those on your cooking sheet and finally you can take several cloves of garlic ( the more garlic the better I always say). Season everything with salt and pepper and place it under your broiler. You're going to want to give your vegetables a turn every 5 minutes or so, with the exception of the garlic, so that you can get a good char on the Anaheim peppers. While the vegetables are cooking I'm going to get started on making my refried beans.
For the refried beans you're going to need:
- 1 Cup of dry pinto beans
- one jalapeno seeded and deveined
- 1 chopped onion -or 2 teaspoons of onion flakes
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 3/4 cups of beef broth
- 3 tablespoons of oil
Rinse your pinto beans really well and add them to your instant pot. Next add in your chopped jalapeno, your chopped onion, your seasonings, the beef broth, and the oil. Set your instant pot with the valve in the sealed position, on Manual High for 45 minutes and let the magic begin. Once the instant pot beeps that it's done, place your towel over the sealing vent and do a manual release. Now use your immersion blender to puree the beans to get the creamy consistency that you're looking for. Now if you don't have another pot to use, take your beans and put them in a baking dish so you can clean your pot so you're ready for your next recipe.
Since you're going to have a little time while the beans are cooking, you can start doing some prep for the other recipes. You want to make sure you check your vegetables often and turn them so they get equally chard, especially the Anaheim chiles. Once they're done, just take those out and let them sit and cool for a bit because you don't want to try and peel those Chili's while they're still warm. Once your vegetables have cooled enough, peel the Chili's, place the veggies in your food processor or blender and puree until you have a nice smooth consistency . Set this aside until you're ready to use it with your pork roast. Now you're ready to move on to making the Mexican or Spanish rice. Whatever you call it, it's all delicious.
For the rice you will need:
- 2 tablespoons of oil
- 1/2 chopped onion or you can use on an onion powder -again whatever floats your boat
- 1 teaspoon of minced garlic
- 2 cups of white rice
- 1 7.75oz can of tomato sauce (I love to use el pato because it already has the perfect amount of heat and seasonings)
- 2 1/2 cups chicken broth
- 2 teaspoons of salt
- 1/2 teaspoon of cumin
- cayenne to taste
Get your instant pot ready by setting it to the sautee mode. Add your oil and let it heat up. If you're a fan of chunks of onions in your food, add your diced onion to the hot oil and let cook for a few minutes. If you're not a fan of chunks of onion in your food, like me, just go to the step where you add your garlic and your rice to the oil and sautee it until the rice has a nice brown color to it, about 2 minutes. At this point go ahead and add your chicken broth, your can of tomato sauce, and all of your seasonings. Set your instant pot to manual, with the pressure release valve in the sealed position, and cook for 8 minutes. When your timer goes off place a towel over your vent and manually release the pressure. Now if you're like me and don't have a second pot, again this is where you'll have to clean out your pot and get it ready for your next recipe. (I really need to get another pot!)
For the chili verde pork, I like to use a pork butt roast. I used a 4lb roast. You want to liberally season your roast with salt and pepper. Place your roast in your instant pot and pour your chili verde sauce over the top. Make sure that your vent is in the sealed mode and cook your roast on manual for 2 hours. Let your roast do a natural release for about 15 minutes. Shred your pork roast into the juice that's in the pot and let it soak and absorb all those wonderful flavors.
For the last recipe in this meal, you want to make some homemade flour tortillas all while your meat is cooking. It's the perfect time to get everything mixed together and set up so that when your meat is done you can get your rice and your beans reheated and you can get your flour tortillas cooked while your meat absorbs all those delicious juices.
To make your homemade tortillas all you will need is:
-3 cups of flour
-2 teaspoons of salt
-1 teaspoon of baking powder
-1/3 cup of oil
-1 cup of warm water
Mix all of your ingredients together until you get a nice ball of dough. Break that up into 10 or 12 smaller balls of dough. If you have a tortilla press this is the perfect time to pull it out and use it. Otherwise use a flat surface like your countertop or a cutting board. Flour your surface and roll your tortillas out to a nice flat consistency, trying to get them as round as possible. (Who am I kidding, they taste amazing no matter what shape they come out). I use my flat cast iron skillet to cook my tortillas. You'll know they're done when they're light and fluffy and have some golden brown cook spots on them.
Now you are ready to enjoy your Sunday Instant Pot Mexican Fiesta dinner. We like to garnish our food with shreadded cheese, maybe a little sour cream, some chopped cilantro and some fresh squeezed lime juice. Any way you make it, ENJOY!
Just tried the instapot spanish rice, but cut it in half. Easy, delicious, and overall amazing! Definately making this in the future for just us or a whole bunch of lucky people! Thanks, Gina...Instapot Queen!
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