InstaPot Mechado

My fiance, the Technomancer, has been introducing me to a bunch of Filipino recipes, that I'm slowly learning to make.

So far though, he's been the official Mechado-Maker.

Well...we just got an InstaPot.

Meet Crystal. We love her.

So, tonight he's trying out the beef stew setting, to see how it comes out. Recipe is being written pre-tasting. Will follow up with results!

The Yukon golds are supposed to stay fairly whole, but get really soft. The russet should disintegrate.


(He likes his mechado fairly low ingredient, but it does often have carrots in it too. I, personally, want to put an onion in it too, but so far he's said no.)









Ingredients:
- 2-3 lbs beef roast (don't use pre-cut stew meat, but it can be a super cheap cut)
- 12 oz tomato paste
- 44 oz tomato sauce
- 1 bouillon cube (the kind that makes 2 c broth) or equivalent
- 4-5 small yukon gold potatoes
- 1 med/large russet potato
 - 5 cloves garlic, crushed
- 1/4 cup soy sauce
-  ~1/4 cup lemon juice
- 3-8 dashes fish sauce (or more. To taste.)
- 1 bay leaf

How to:
- Cut the beef into 1/2 inch cubes

- Cut all the potatoes into 1 inch chunks, skin on.

- If you have time, sear the beef in batches, on very high heat. If you don't just throw it in.

- Add all the rest of ingredients to the Instapot.

- Cook (and release) as directed, using the "beef stew" setting.

- Serve over rice.