Carne Guisada in the Instant Pot, Fr. Pat’s Version…
When I first started cooking venison, the basic recipe for this was given to me by Mary M. If you know me at St. PIus X. Thank her! Some of the meat that can be tougher, this is a great solution and using the IP is really fast, You can also boil the meat till it shreds if you don’t have an IP an the results are pretty comparable.
I can’t remember if I spiced this up, but 3 to 5 serrano peppers can make this a nice meal with a kick!
Any ham or roast will work and Bolner’s seasoning is the true secret! Enjoy!
I probably doesn’t surprise my parents that I have doing video’s on cooking, but that the last video was Carnitas a this on is Carne Guisada, that I am sure is a surprise.