Cooking weeknight meals can sometimes be challenging. I try to plan ahead as much as possible, but there are days when I just don’t have my act together. Luckily there are amazing inventions like this Mealthy Multipot pressure cooker that make cooking last minute weeknight meals a little easier. I’m able to cut my cooking time down and get dinner on the table in about an hour.
Now I know you’re probably asking - what’s the difference between the Mealthy Multipot and the Instant Pot? They essentially do the same thing, but I have slowly phased out my Instant Pot and use the Mealthy Multipot exclusively now. I love that there’s a progress indicator but I also think it comes to pressure faster than my Instant Pot! Or maybe I think that because I’m able to see the progress? Regardless, I like that it is easy to use and it comes with an illustrative cheat sheet to take out all the guesswork. I’ve been able to make perfectly cooked brown nice in this machine, something that I haven’t quite been able to master in my Instant Pot. It also comes with an insane amount of accessories - like a steamer basket, a trivet, pot holders - which are the perfect size and small enough to help me grip and remove the hot inner pot when I need to! Trust me, I’ve tried to remove the inner pot with a regular potholder and let’s just say, I appreciate that someone came up with these guys.
Today I’m sharing one of our favorite dishes - a beef barbacoa burrito bowl! Nate and I used to frequent Chipotle to get this dish, but realized that it is not only adds up, it’s a lot of calories!! Making this at home is so much better because I can use healthier ingredients and control the portion size. Best of all - this recipe lasts more than one meal and it tastes just like (if not better) than the real thing. :)
Here is the recipe tutorial:
2 lbs beef chuck (short ribs will also work)
1 tsp kosher salt
1 cup water
Half an onion, chopped
4 cloves garlic, minced
1 tbsp cumin
2-3 chipotle pepper with adobo sauce
1 bay leaf
¼ tsp ground cloves
1 tsp dry oregano
½ tsp ground cinnamon
1 juice of a lime
1 cup rice
1 cup water
½ juice of a lime
2 tbsps cilantro
Season meat with 1 tsp kosher salt
In the Mealthy multipot, hit the saute button and let it get hot. Add cooking oil and brown meat on each side for about 3-4 minutes. Work in batches to avoid steaming.
Add meat back in pot along with 1 cup water, onion, garlic, cumin, chipotle pepper, bay leaf, ground cloves, dry oregano, ground cinnamon, and lime juice.
In a small bowl, add cleaned rice with water and lime juice. Place bowl directly on top of meat.
Close lid on Mealthy multipot, slide the sealing vent handle to “sealing” and hit pressure cook button. Make sure the pressure level is on high and set timer for 30 minutes.
Once Mealthy multipot is finished, slide the sealing vent handle to “venting” and let it quick release. Once the float knob drops, remove rice bowl and add cilantro. Mix well.
In a bowl, add rice, your favorite burrito bowl toppings, barbacoa meat, and enjoy!
This post is sponsored by Mealthy Multipot but all opinions are mine.