JDLT Eats

Ingredients: 2 Tbsp olive oil 1 lb. beef stew meat 1 small onion, diced 2 cloves of garlic, minced 1/2 serrano pepper, sliced (optional) 1 tsp ground cumin 1 tsp chili powder 1 tsp paprika 1 tsp salt 1/2 tsp black pepper 1/2 tsp chipotle powder 1/2 tsp Mexican oregano 1 cup beef or chicken broth 1 bay leaf 1/2 cup tomato sauce Instructions: Press the SAUTE button on the Instant Pot. Add the oil to the pot until hot. Add beef cubes and sear on all sides. Add the onion, garlic, pepper and spices to the pot and stir-fry for 2-3 minutes. Add the broth, bay leaf and tomato sauce to the pot and stir to combine. Close the lid on SEAL and PRESSURE COOK on MEAT for 35 minutes. Naturally release pressure. * To thicken the sauce, either press sauté to reduce the liquid or ladle out some liquid into a bowl and combine it with thickener of choice. Mix well and then add the thick slurry back into the pot, and stir-well. Source: https://myheartbeets.com/instant-pot-carne-guisada/

Ingredients: 2 tomatoes 1/4 onion 1/3 serrano pepper 2 small garlic cloves 4-5 sprigs of cilantro 1 Knorr Tomate cube 1 Tbsp olive oil 1/2 cup of rice 3 large bell peppers 1/2 pound of cooked smoked turkey 1 can of black beans, drained 2 cups of Mexican cheese blend Sour cream Instructions: Preheat oven to 350°F. Make salsa base: Roughly chop and add tomatoes, onion, serrano peppers, garlic, cilantro and Knorr Tomate to food processor. Pulse until no chunks remain.  Make rice filling: Set Instant Pot to SAUTE. Add oil and rice to pot and stir occasionally until lightly toasted, about 5-8 minutes. Add half of the salsa plus one cup of water to the rice and stir. Transfer mixture to rice cooker and cook as normal. Steam bell peppers: While the rice is cooking, slice bell peppers in half lengthwise and remove seeds. Carefully arrange bell peppers inside the steamer basket. Add one cup of water to the Instant Pot then insert the steamer basket. Cover on SEAL and STEAM for 2 minute...