Posts tagged: Garlic Cloves

Barbacoa de Cordero (Lamb BBQ Mexican style)

By , November 6, 2012

Lamb BarbacoaSubmitted by Ezzie B.

Imagine sitting on a gently rocking boat under a warm sun in southern Mexico.  Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas.  Shots of tequila are passed around.  Everyone gives a  rousing cheer of “Salud!”  Then all dig in!  This was our introduction to one of our favorite Mexican dishes.

Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce!  You can buy it in mild to hot versions.  The Instant Pot on meat setting saves hours of slow cooking the lamb.


Barbacoa de Cordero (Lamb BBQ Mexican style)


  • 3 # lamb shoulder
  • 1 Spanish onion
  • 3 garlic cloves, minced
  • 1 19 oz can Old El Paso Enchilada sauce
  • 2 Tbsp. oil
  • Salt to taste

For serving:

  • Cilantro, chopped without the stems
  • Corn tortillas (3-4 per person)
  • Limes cut into 8ths
  • Black beans or refried beans
  • Chipotle style rice (see my recipe for it on the Instant Pot recipe site)


  • Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
  • Set Instant Pot to sauté setting and put in oil.  Let the oil heat up for a minute or two.  Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
  • Add the lamb and marinade.  Let the marinade heat up and reach a boil.
  • Put Instant Pot on stew and pressure cook for 35- 45 min.  I did mine for 45 minutes because I like to pull it into shreads for the tacos.  Note: If you cube the lamb it will cook in about 20 minutes.  Let the Instant Pot return to normal by itself.
  • Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
  • Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl.  Ladle generous amount of sauce over it.  Heat up 3-4 corn tortillas per person.  I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
  • To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice.  Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.  Delicioso!

My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe!

French Lentil Cassoulet with Pancetta and Chicken

By , June 23, 2012

Submitted by Lily J.

French Cassoulet French Lentil Cassoulet with Pancetta and Chicken Ingredients: Makes 8 servings

  • 5 tablespoons extra-virgin olive oil
  • Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 pound French green lentils
  • 4 fresh thyme sprigs
  • 2 quarts water
  • 1 quart chicken broth
  • 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste
  • 1 lemon-pepper  rotisserie chicken, skin discarded, cut into 8 pieces
  • 3/4 pound garlic salami, sliced crosswise 1/2 inch thick
  • 4 ounces lean slab bacon, cut into 1-inch cubes
  • 4 tablespoons chopped parsley


In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon.

Put cover on cooker. Use Manual mode to cook for 15 minutes.  Wait 10 minutes. Ensure that pressure is fully released and remove the lid.

Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve.

* Peel garlic cloves quickly by immersing them in boiling water for a few seconds.

NOT Julia Child’s Beef Bourguignon

By , March 21, 2012

Submitted by Kellie F.

This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!

The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.

beef bourguinonIngredients:

  • 1 1/2 lbs lean boneless beef chuck roast cut into chunks
  • 5 medium carrots cut into chunks
  • 8 oz mushrooms quarters
  • 12 pearl onions peeled
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 2 TBS fresh thyme
  • 1/4 teaspoon black pepper
  • 2/3 cup beef stock
  • 2/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons whole wheat flour
  • 1/4 cup water


  • Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
  • Brown pearl onions
  • Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
  • Serve!