Why use an Instant Pot?
Carne guisada is typically a slow-simmered stew that can take hours to make, but I’ve been able to recreate the dish using my new pressure cooker, Instant Pot. Those of you who have been following my blog for a while know that I had been coveting this pressure cooker for nearly a year before I bought it. It went on sale over the holidays (I bought it for about $115 – it’s only $134 right now!), and I’ve been using it several times a week ever since. It’s one of the best kitchen investments I’ve made – it can do so many things. You can definitely make this dish in a stovetop pressure cooker or a slow cooker, but you’ll have to adjust the cooking method. For the slow cooker, cook until the meat is tender (estimate: ~6 hours).
How to Thicken the Stew:
Once the Instant Pot has finished cooking your meal, you’ll see that the stew is a bit thin. You’ll want to ladle out the liquid into a bowl and whisk a tablespoon of potato starch into the stew. I’m sure potato flour will work too. Different thickeners require different steps, so make sure to use them correctly. For example, if you use arrowroot or tapioca flour, you’ll want to mix it well with cold water and then pour that into the stew. Regardless, once it’s well mixed, pour the thick slurry back into the Instant Pot and mix well to thicken the whole stew. We enjoy eating carne guisada with these Paleo Tortillas or corn tortillas, served with avocado slices and fresh salsa. I think the carne guisada tacos are my favorite… way better than the carne asada fajita-type meat you’re probably used to eating at Mexican restaurants. If you like spicy food, serve the carne guisada with thin slices of Serrano pepper on top! Instant Pot Shredded ChickenInstant Pot Taco MeatInstant Pot SaagInstant Pot Habanero ChiliInstant Pot Dal MakhaniGoat Curry in a HurryInstant Pot Texas Beef ChiliInstant Pot Ground Lamb CurryInstant Pot Butter Chicken Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
