Several weeks ago I read a magazine that explained how this one appliance has taken over kitchens across the world – the Instant Pot has been a favorite in our home for 3 years and we use it now even more than we did when we first picked it up.
Not only can it make some of the best, family friendly meals in record time, it can be such a wonderful way for us to save money too! As a family of 7, eating out can take quite a toll on the pocketbook, and being able to make delicious meals at home in a fraction of the time is definitely a wonderful thing.
One of the best reasons to pick up an Instant Pot is to be able to make a roast in a fraction of the time as you would if you were using a slow cooker. Before the Instant Pot, I’d toss (literally!) a roast in the slow cooker in the morning and let that baby cook all day. The house smelled quite incredible as the day progressed, but everyone knew that they would have to wait hours before it was finished and ready to eat.
Then we picked up the Instant Pot ~ and this roast literally takes a fraction of the time! I think we threw this one in there mid-morning, and went about our Saturday cleaning session before we heard the ding of the pot just after 11:30 — the house filled with the deep, rich smell of this Cuban pot roast that cooked up in a mixture of spices, tomato paste and fire roasted tomatoes.
Everyone was practically salivating at the mouth and eager to lift the lid on the pot so we could shred the meat, top with cilantro and dump over rice for lunch. This Cuban specialty translates to “old clothes’ in English, because the shreds of meat, peppers, cilantro and onions give the appearance of colorful rags.
It’s definitely a keeper!
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