It’s hot, hot, hot!
We’ve had no rain, and our temperatures are soaring with low humidity. I don’t want to cook anything inside and heat up the house, but we have severe fire restrictions. No open flames are allowed, so outdoor BBQ isn’t an option, either.
Luckily, I’ve just discovered the Instant Pot. I know I’m a little late to the party. It’s an electric pressure cooker. I had borrowed one from a friend to test out, and figured it’d be great for winter stews, soups, and other things I normally slow cook in a dutch oven. This heat has had me looking for other ways to get dinner on the table, and I figured I’d give it another try.
This is a recipe we’ve tried several times now. You start by making a large batch of meat. You can also change up the spices and additions to make several different meals.
Pulled Mutton Shoulder
This is the base recipe. The ingredients you need are:
- 3-6 pounds of boneless shoulder roast (ideally thawed, but frozen also works)
- 1 cup chicken stock, water, wine, or a mix. Up to 2 cups for a larger roast.
- 1 large onion, diced
If the roast is thawed, try to remove any large lumps of fat. It may be easier to remove them after cooking if you start from frozen.
Brown the roast in the Instant Pot using the Sauté function with the lid off. Then, add the onions and brown them slightly. You may need to add some oil if the meat is frozen, but you probably won’t need any if it’s thawed.
Deglaze the Instant Pot with the liquid. Put on the lid and set to High Pressure for 45-50 minutes if thawed, or 1.5 hours if frozen.
Once the pressure releases, transfer the meat to a cutting board and pull out any meat you want to eat immediately. Save the rest, including the juices, in the fridge. If any fat rises to the surface, you can remove it after it hardens. These leftovers are your base for several additional meals. It will keep in the refrigerator for several days.
Variation 1: Pulled Mutton Sandwiches
For this, pile leftover meat onto warmed rolls. You can eat these au jus style with the leftover liquid as well. Have a favorite cheese? Toss a slice or two on. Want some greens? Add a salad or some fresh fruit on the side. Cherries are in season here, and we live in a valley that grows a ton of fruit, so we’ve been eating lots of fresh cherries. Most any fruit is good, though, especially if it’s fast and tasty.
Variation 2: Mutton Curry
In a skillet, cook down some of the meat and liquid, plus vegetables of your choice. Right now, snow peas are in season here, and so are carrots, so that’s what I’ve been using. Any vegetables you like will work. Add a few tablespoons of curry powder. Cook until the vegetables are done to your preference and serve over rice. We have a rice cooker, so that doesn’t heat up the house, either. You can also make rice in the Instant Pot.
Variation 3: BBQ Mutton Sloppy Joes
Toast some hamburger buns. Mix some of the mutton meat, some liquid, and your favorite barbecue sauce in a nonstick skillet. Cook just long enough to warm through. Serve with your favorite sides, such as salad, coleslaw, beans, or potato chips. This meal goes great with a good beer!
So, there you have it! Three quick meals, and none of them heat up the house excessively or involve outdoor flames.