Posts tagged: Mexican Style

Winter Electric Pressure Cooking Recipe Contest

By , January 23, 2013

Xmas and the New Year are busy time to families as well as businesses.  We’ve been bogged down by orders and shipping, causing the delay of announcing the winners of our 2012 Autumn recipe contest.  Without further ado, the winners are:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

Instant Pot accessoriesMeanwhile, let’s start the Winter recipe contest.  In the words of the British poet Edith Sitwell,

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

Please share your home cooking creativity and spread the word about our contest!

The rules of the contest remain unchanged.

  1.  The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on recipe section.
  2. Three prizes of complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on
  4. The winners will be chosen by Instant Pot staff in early Apr. 2013.
  5. Entries are accepted as comment to this post or submission to
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity


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!