For a long time, I waffled between the desire to have a pressure cooker, and the terror of having one explode in my house. If you you think that is silly, recently a friend of mine was badly burnt by opening his pressure cooker while it was still pressurised. He’s made a full recovery, but not before a week of significant pain and some quite heartless jokes from his ever sympathetic friends.
As luck would have it, a Canadian company has devised an enhanced pressure-cooker-slow-cooker. It’s my new favorite toy (although not by much, my new oven that doubles as a proving drawer and my purple KitchenAid stand mixer are still high in my affections).
Still, we’ve never eaten so many braised, stewed, steamed foods as we have since the Instant Pot arrived. The best part? I can now whip up chili using cheap cuts of meat (beef shin comes to mind!) in less than half an hour. Here’s the recipe if you’re feeling peckish.
- 500 grams of a cheap cut of beef (shin works fine for this!) – diced
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tbsp flour
- splash of sunflower or similar oil.
- Chili flakes to taste
- 1 tin chopped tomatoes
- 1 tin of beans (I like Heinz Fajita beans but use whatever is to hand!)
- 2 chopped onions
- 3 cloves of garlic, coarsely chopped.
- [Optional] chopped celery
- Fresh coriander and sour cream to garnish
- Set the Instant Pot to Saute and add the oil.
- In a bowl, combine cumin, cinnamon, and flour. Toss the meat in mixture to coat.
- Tip coated meat into the hot oil to sear and brown. (It’ll tend to stick a bit, don’t worry about it.)
- Add the chili, tomatoes, onions, and celery if you are using.
- Add a little bit of water.
- Change to Meat/Stew setting. Change time to 25 – 35 minutes (depending on how small you’ve cut up the meat). Close lid.
- Once the time is up, use the quick release method to release the steam.
- Remove lid and add the beans, stir through.
- Spoon into a bowl with a generous topping of sour cream and coriander.
Serve with boiled rice or flour tortillas.