Instant Pot Cuban Pot Roast Stuffed with Chorizo (Boliche)
” in Instant Pot should stand for Pot Roast, because once you do it using the IP, you’ll never do it any other way. Pot Roast is the perfect family dish because you can prepare a full dinner in a pot, use a very economical cut of meat, it is not complicated to make, it feeds a million people, so you will surely have leftovers, and it is delicious! The only disadvantage of traditionally cooked pot roasting was that it had to be cooked for hours so that the meat was tender enough to eat. And even then, if you don’t cook long enough, you may end up with a piece of meat that has the texture and taste of dry shoe leather. The Instant Pot fixes that and allows you to make a Pot Roast in about an hour and make it come out tender and juicy.
Almost every culture has its pot roast shape. One of my favorites is the Cuban asado called Boliche. It is a round cut of meat stuffed with garlic and chorizo and cooked in a rich and tasty sauce. The best bowling I have ever had was made by my husband’s grandmother, Grandma Lidia. I wanted to take the traditional flavors and techniques I used and recreate them in the Instant Pot. I hope I made her proud!
Instant Pot Cuban Pot Roast Stuffed with
Lidia Pérez Recipe (recreated by Lana Horruitiner Pérez
) 3 lbs of beef
with round bottom (you can also use the Eye Round)
links of Spanish Chorizo
5 garlic cloves, crushed
teaspoon kosher salt
2 tablespoons vegetable oil
large yellow onion, chopped
red wine 1 1/4 cup
yellow or golden potatoes, cut into 1/8 pieces
/4 cup green olives with peppers and a little juice
2 bay leaves
-Crush the 5 cloves of garlic with 1 teaspoon
of salt in a paste. I like to use the traditional Cuban method of using a Pilón (mortar). Not only is it the best way to release the oils and flavor of garlic, but it’s a great workout for your arms. A good trick to help speed up the process is to add 1 teaspoon of kosher salt to garlic, which adds friction and helps you get that thick paste you’re looking for.
-Then remove the casing from the chorizo. The easiest way is to take a matching knife and make a slit along the side from top to bottom. Then use the knife to get under the casting and you can peel it off.
-To prepare the roast, cut a 2-inch wide slit directly through the roast. Some recipes don’t cut it completely, but my husband’s grandmother made it to help keep the chorizo in place while the meat is cooking. You just want a slit big enough to fit the sausage. Fill the hole in the roast first with the garlic puree and then with the 2 chorizo links as shown below. Then sprinkle some salt on the outside of the roast.
-Add 2 tablespoons of vegetable oil to your instant pot and press the “SAUTE” button. When the oil is heated add the roast and let brown for about 3-4 minutes. Turn and brown on all sides, including the side with the slit. Once it is golden all over, take the roast out of the IP and place it in a large bowl.
-If the instant pot is dry, add a little more oil and then add the chopped yellow onions, a pinch of salt and 2 tablespoons of water. Stir. Cook the onions until they are a little soft and golden brown. This should take about 3 to 5 minutes.
-Beat in 1 tablespoon of tomato paste and then deglaze the pot by slowly adding 1/4 cup of red wine and whisking to loosen all the brown pieces from the bottom of the pot.
-Add 1 1/4
cups Bef broth. 2 bay leaves and 1/4 cup olives. Stir.
-Place the roast in the pot and be sure to add the juices that accumulated in the bowl.
-Lock the lid in place and turn the vent to “Seal”. Press the Manual button and increase the time to 50 minutes of high pressure. Once you’re done cooking, let it release naturally for 25 minutes.
-Open the lid and remove the roast. Place in a bowl and cover with aluminum foil.
-Add the chopped potatoes (divide them in half lengthwise and then quarters each half. This should give 8 pieces) to the liquid in the Instant Pot.
-Replace and lock the lid and turn the vent once more to “Sea”. Press the Manual button this time decreasing the time to 4 minutes and cook the potatoes under high pressure. Once they are done, quickly release the pressure.
*Tip: If you want a thicker sauce, before removing liquid, in a small bowl add 1 tablespoon of cornstarch and 1 1/2 tablespoons of cold water. Beat together and add this suspension to the sauce in the Instant Pot. Press the “SAUTE” button and boil while beating for 1 minute.
-Cut the roast and serve with the sauce and potatoes. Enjoy!