Pressure Cooker Carne Guisada
Total TimePrep: 25 min. Cook: 50 min. + releasing
Makes12 servings (about 2 quarts)
- 1 bottle (12 ounces) beer
- 2 tablespoons tomato paste
- 1 jalapeno pepper, seeded and chopped
- 4 teaspoons Worcestershire sauce
- 1 bay leaf
- 2 to 3 teaspoons crushed red pepper flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1/2 teaspoon red wine vinegar
- Dash liquid smoke, optional
- 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
- 1 medium onion, chopped
- 2 large red potatoes, unpeeled and chopped
- 1/4 cup all-purpose flour
- 1/4 cup water
- Whole wheat tortillas, cooked brown rice, lime wedges and minced fresh cilantro, optional
- In a 6-qt. electric pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. Quick release the pressure; add potatoes. Lock lid in place and cook an additional 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
- Discard bay leaf; skim fat from cooking juices. Select saute setting and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes Shred pork slightly with two forks; toss with sauce. Serve with remaining ingredients as desired.
Test Kitchen Tips
Nutrition Facts1 serving: 261 calories, 12g fat (4g saturated fat), 67mg cholesterol, 200mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein.
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Jan 29, 2019
My family loves it. I didn't have a pressure cooker. So I cooked it in slow cooker. It was great. Served it with cilantro, sour cream and salsa and cheese. There was enough for 2 meals.