Instant Pot Beef Curry Stew

I can't believe that I never posted an Instant Pot recipe or video of me making Japanese Beef Curry Stew. I first started making this when I got my IP two and a half years ago and it's WAY better in the IP.  It only takes 25 minutes IP cooking time and the meat is so tender.  There's no need to let it simmer for hours to get the meat soft. A few years back I previously posted the stove top version of this recipe and I'm happy to say that I now have an IP version.  Ingredients are all the same, just with a few minor adjustments for the IP conversion.

INSTANT POT JAPANESE BEEF CURRY STEW

INGREDIENTS:

2-3 lbs. chuck roast, cut into cubes
2 tbsp. garlic, minced
2 cups baby carrots
1 cup celery, chopped
2 large russet potatoes, cut into large cubes
1/2 onion, diced

4 cups water
1 large or 2 small pkgs. S&B curry sauce 
oil

DIRECTIONS:

Turn IP on to saute and add about 2 tbsp. of oil.  Add stew meat and brown for about 5 minutes. Add onions and celery and stir. Add carrots, potatoes, and water.  Cover with lid. Hit meat/stew button and adjust timer to 25 minutes. Be sure pressure valve is at sealing.  When timer is over, let NPR for 10 minutes and then QR.  If liquid starts to leak out of valve, just slowly release the valve to let the pressure release slowly. Once pressure pin drops, open lid and gently stir the pot. Turn off IP and turn on to saute. Let come to boil and add curry blocks. Gently stir until curry blocks are dissolved. 

Serve over hot rice and enjoy!

Instant Pot: Roast Pork

I converted my oven baked roast pork a while ago but never took the time to post the recipe.  The original baked recipe can be found here: http://anchetaandco.blogspot.com/2010/11/september-2010-meal-15-roast-pork.html

As I'm sitting here drafting this post, I realize it's pretty much the same way as my IP kalua pig is made but with different seasonings. All you need to do is just add some pork gravy, rice, and corn (Mac salad  preferred 😉) and you've got your own local style plate lunch. My hubby even compared it to an Ige's plate lunch but I won't be tooting my horn just yet 😆. Here's the recipe for you to see if it's plate lunch worthy 😉.

INSTANT POT: ROAST PORK

4-5 lbs pork butt or shoulder (cut into 2-inch thickness)
Coconut oil or preference
2 tbsp minced garlic
1/2 medium chopped white onion
Garlic salt
Black pepper
1 cup chicken broth
4 packets pork gravy, prepare to directions
Cornstarch
Water

Directions:
Turn IP on to sauté and add oil. Add onions and cook until semi soft. Add pork and season with garlic  salt and pepper. Add minced garlic and chicken broth. Place cover on IP, cancel sauté, hit meat button, and set timer to 35 min. Be sure valve is on sealing. While pork is cooking, prepare gravy to package directions and set aside. When timer on IP is up, let NPR for 10 minutes then QR. Remove lid and remove pork to a separate clean bowl and shred into big chunks.  Hit cancel on IP and turn sauté on. Add prepared pork gravy to pot and let come to boil. Mix a slurry of cornstarch and water. Add to gravy mixture and let thicken. Once thickened, add pork back into pot. Serve with rice and preferred side dish. All I had was corn although mac salad would've been preferred 😉😝.

Instant Pot Beef Luau Stew

I've had success with slowly converting all the local Hawaii dishes that I cook via stovetop to the Instant Pot. A few weeks ago I conquered a beef luau stew. It's Hawaiian beef stew made with luau leaves (taro leaves) and coconut milk. Normally this takes me a few hours to cook on the stove in order to get the meat tender and to cook the fresh leaves properly. Not cooking down the leaves properly results with you experiencing an itchy throat when eating it. Here's my mock up recipe that I just typed up 😉👍🏼. 

INGREDIENTS:

Luau leaves (taro leaves) stems & fibrous veins removed

8 cups water

Hawaiian salt

3 lb chuck roast 

1/2 onion

2 tbsp minced garlic

4 cups chicken broth 

2 cans coconut milk

Salt & pepper to taste 

DIRECTIONS:

PART I:

Cleaned and cut off stems of luau leaves. Chop leaves and add to pot with 8 cups water. Sprinkle some Hawaiian salt and push leaves into water. Cook on manual for 15 min. Let NPR for 10, then quick release. Drain leaves.  I ended up doing two cooking batches of the leaves since I didn't want to overflow the pot. 

PART 2:

Cut chuck roast into big chunks. Sauté meat with coconut oil. Add sliced onions, garlic, 4 cups chicken broth, and cooked luau leaves. Stir to incorporate. Cancel sauté and cook on Meat/Stew for 25 min. Let NPR for 10 min, then quick release. Cancel keep warm and hit sauté. Add two cans of coconut milk and stir.  Season to taste. Enjoy!

Instant Pot Pork & Tabungao (Opo Squash)

I make this Filipino dish all the time over the stove. It's such comfort food for us and we like it soup like. When a make the Filipino Port Guisantes (Pork & Peas) a few weeks back in the Instant Pot, I knew I could do the same with this dish too. This too took only seven minutes cooking time (after pressurizing) in the IP when it normally takes about an hour total over the stovetop. 

Here's the recipe!

Instant Pot Pork & Tabungao (Opo Squash)

3 lbs chopped pork butt or shoulder

1/2 onion sliced

2 tbsp minced garlic

2 ripe tomatoes, chopped

2 medium sized tabungao (Opo squash), peeled and sliced

1/4 cup patis (fish sauce), 

1 cup chicken broth

2 cups chichiron (fried pork rinds), optional

1 cup dried shrimp, optional 

Black pepper to season 

Oil

Directions:

Sauté pork, onion, garlic, and oil in the Instant Pot for about 5 minutes. Cancel sauté. Add chicken broth, patis, and squash. Mix well. Seal lid and be sure valve is on sealing. Hit meat button and adjust time to 7 minutes. When done let it NPR (normal pressure release) for 10 minutes, then do a QR (quick release) of the valve. Remove lid, turn off IP, and hit sauté. Add tomatoes, dried shrimp, chichiron, and black pepper. Mix well and let cook till last remaining ingredients are soft. Taste broth and add more patis if needed to your preference. 

MANGAN TAYON!