Hearty & Healthy Dinner Winners!

Quick-prep pressure cooker meals that are flavorful and freezer-friendly

Barbacoa Beef Tacoshjh

ACTIVE TIME: 10 min.

2 ½ lbs. boneless chuck roast, cut into chunks
2 Tbs. vegetable oil
¼ cup apple cider vinegar
3 cloves garlic, minced
1 chipote chile in adobo, minced
2 tsp. ground cumin
2 tsp. dried oregano
2 limes, juiced
½ cup chicken stock
6 (6”) corn tortillas

Sweet, tangy and smoky all at once, this zesty meat is also wonderful served in lettuce leaves or as filling for enchiladas.
1. With electric pressure cooker on saute setting, brown beef in vegetable oil 8 min., turning several times. In bowl, whisk next 5 ingredients and 2 tbs. lime juice. Add to pot with stock; season. Lock lid; cook on high pressure 30 min.
2. Let pressure release naturally. Shred beef. Serve in corn tortillas with tomato lettuce and cheese, if desired.

Best way to fix & freeze
Because electric pressure cookers like the Instant Pot cook each piece of food equally, you can double (or even triple!) a recipe without increasing the cook time. That’s why we always make an extra batch of this shredded beef to freeze for future meals. TO DO: Double the ingredients and cook directed. Let cool, then portion 2 cup servings into freezer-safe containers. Freeze for up to three months. Defrosted meat is great on nachos, in quesadillas or added to chill or stews.

Sweet ‘n’ Sour Chicken Meatballsfgf

ACTIVE TIME: 15 min.

1 lb. ground chicken
¾ cup bread crumbs
4 cloves garlic, minced
1 onion, chopped
1 egg, whisked
1 Tbs. canola oil
½ cup apple cider vinegar
½ cup ketchup
1 cup brown sugar
2 Tbs. soy sauce

Ideal for busy weeknights or crowd-pleasing party starter, these easy bites can be on the table in 30 minutes or less.
1. In bowl, mix together first 5 ingredients; roll into 18 balls. With electric pressure cooker on saute setting, brown meatballs in oil. Add remaining ingredients; stir gently. Season with salt and pepper. Lock lid; cook on high pressure 10 min.
2. Let pressure release naturally. Serve over rice, garnished with black sesame seeds and cilantro, is desired.

Best way to fix & freeze
Making twice the meatballs in this recipe will help you get a speedy dinner on the table and have a batch of meatball to freeze for an easy-to-reheat appetizer. TO DO: Double the first 5 ingredients and form 36 meatball, but keep the sauce amounts the same. Cook as directed, then transfer half the meatballs and sauce to a 1 quart freezer bag; seat and freeze for up to three months. To reheat, pour 4 pan and simmer over medium-heat until warmed through.

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