| Barbacoa | Sauté meat until brown. Blend remaining ingredients. Add to pot. | High, 1 hour | Natural release 10 minutes |
| Chicken yassa | Brown chicken in a cast iron skillet. Move to instant pot. Saute onions in cast iron. Move to instant pot. Add 1/2 cup water. | Sauté low, 20 minutes/Slow cook high, 30 minutes or 1 hour | – |
| Chicken wings | Add season chicken wings on top of trivet with 1 cup water. | Poultry, 20 minutes | Natural release 10 minutes |
| Black beans | Add 1 cup beans and 3 cups water/broth | High, 30 minutes | Natural release 20 minutes |
| Refried beans | Drain liquid and add back to the instant pot. Add refried bean ingredients. | Sauté high, 5 minutes | – |
| Mexican rice | – | Rice, 12 minutes | – |
| Shredded chicken | Brown in cast iron, add to instant pot with everything besides corn starch | High, 5 minutes | Natural release 5 minutes. Remove chicken, turn on sauté, add cornstarch slurry, add chicken back, sauté until thick |
| Short ribs | Cover in water and apple cider vinegar for 30 minutes. Rinse and pat dry. Season short ribs, add trivet to instant pot, put short ribs on top. Pour 1 cup of broth underneath. | High, 40 minutes | Natural release 10 minutes. |
| Mashed potatoes | Peel potatoes and cut into large pieces. Add to instant pot, cover with water, and add a pinch of salt. | Steam, 12 minutes | Natural release 15 minutes |
Leave a Reply