Recipe for pulled meat/hutspot

A delicious recipe by @instantpotrecepten on Instagram. Do you have a tasty recipe and beautiful photos? Send them to us and we’ll feature them on our blog!

Shredded Beef: 

Time: Total 45 minutes including prep.

Ingredients for 4 servings:

• 1 kg stewing beef (rib and chuck roast)
• 500 ml beef broth
• Small can of tomato paste
• 3 large onions
• 6 cloves of garlic
• 2 cloves, crushed
• 4 bay leaves
• 1/2 tsp ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp mustard
• Knob of butter
• Pinch of salt

Preparation:

1. Cut the meat into cubes and pat dry with paper towels. Season with salt.
2. Finely chop the onions and garlic. Crush the spices (clove/pepper) if needed.
3. Set the Instant Pot to Sauté on high and brown the meat on all sides. Then remove the meat from the pot.
4. Add the knob of butter and sauté the onions, garlic, and tomato paste until soft and translucent. Add the broth and remaining ingredients/spices. Finally, return the meat to the pot and stir well.
5. Set the Instant Pot to Pressure Cook on high for 25 minutes. Let it naturally release pressure for 10 minutes, then release the rest manually using the valve.
6. Set the Instant Pot to Sauté and let the sauce reduce for 10 minutes until thickened. If it’s too thin, mix cold water with a teaspoon of cornstarch and add to the sauce while stirring.
7. Delicious served with mashed carrot and potato (hutspot) from the Instant Pot. Quick and tasty!

Hutspot:

Time: 12 minutes

Ingredients for 4–6 servings:

• 800 grams potatoes
• 1,000 gram bag of hutspot mix (or 750 grams carrots and 250 grams onions)
• Salt to taste
• Knob of butter

Preparation:

1. Place the potatoes at the bottom of the pot, then layer the carrots and onions on top. Add water until the potatoes are just submerged and sprinkle with salt.
2. Set the Instant Pot to High Pressure for 7 minutes and perform a quick release afterward. Drain and mash everything together with a knob of butter.