Right, so, if anyone is in two minds about whether or not to add yet another kitchen appliance to their hoard, think no more. It’s a resounding YES. Aside from my airfryer, this is an absolute game changer, friends!
When the Instant Pot team challenged Rebecca (In these Stilettos) and I to come up with a Heritage Day meal for our families each, we both instinctively knew exactly what we wanted to make, knowing our family’s favourites. Celebrating our Heritage with our very best South African dishes was a no brainer, but this is our first Heritage Day using the Instant Pot. So, what’s on our menu this year?
First up, some delicious, buttery mashed potato to form the bed for the oxtail. Some prefer rice, but my family are potato kinda people. A rich and tasty oxtail, made with baby carrots, baby butternut, button mushrooms and baby onions – with a little twist. And to finish off, a completely indulgent malva pud. Sounds like a right South African feast to me! Let’s get cooking… I’ve uploaded an IGTV of the whole cook & bake so you can head on over to my profile on Instagram to view it here!
Instant Pot Mashed Potato
5 large potatoes
2 tbsp cream (you could use milk if you prefer, but if we’re going to cheat, we’re going to cheat!)
2 tbsp salted butter
I tbsp Ina Paarman Seasoned Sea Salt (I added a little garlic salt into it too)
Add 1 cup of water
Manual High Pressure for 10 minutes and then a Quick Release.
Drain potatoes (there won’t be much liquid) and return to inner pot, adding butter, cream and seasoning. Mash until smooth. Voila! The easiest, scummiest mashed potatoes! (10 minutes High Pressure, Quick Release)
So, now that our side dish is done, it’s time for delicious main. My husband’s ultimate meal – a tasty oxtail!
Instant Pot Oxtail
1 kg oxtail
2 tbsp olive oil
1 tsp butter
1 large onion, diced
500 grams baby onions
1 packet baby carrots
1 punnet white button mushrooms (left whole)
1 punnet baby butternut cut in half (or you could substitute for baby marrows/patty pans or baby gems)
3 cloves of garlic chopped
1 bay leaf
3 tbsp cake flour for coating the oxtail
2 ½ cups beef stock
2 tbsp Ina Paarman’s Sundried Tomato Pesto
1 tbsp Balsamic Vinegar
1 tbsp Worcestershire Sauce
Salt and Pepper or Seasoned Sea Salt to taste
Set your Instant Pot to Sauté, add the olive and butter oil. Coat your oxtail pieces in seasoned flour and then brown your pieces in small batches so they brown and don’t steam. Remove each batch as they are browned, then add in the onions, garlic, carrots and bay leaf – stirring for a few minutes. Add in the stock, tomato pesto, baby butternuts and mushrooms and stir, then add the oxtail back into the pot adding a sprig of fresh thyme on top. Set your Instant Pot to High Pressure for 60 minutes, and then do a Quick Release. Check your sauce, if you’d like it a little thicker, make a slurry out of some Maizena and add it into your sauce, changing the setting to simmer for a few minutes, but you may not need it at all, it all depends on the quantities you end up using. Remove the bay leaf (no one wants to eat that) and spring of thyme, and serve on top our bed of mashed potato, garnishing with some more fresh thyme. Delish, fall-off-the-bone, soul warming food! (60 minutes High Pressure, Quick Release)
Take a breather, then it’s time for pudding!
Instant Pot Malva Pudding
1 cup Castor Sugar
2 extra large eggs
1 tbsp smooth apricot jam
1 ½ cup Cake Flour
1 tbsp bicarbonate of soda
¼ tsp salt
2 tbsp butter (melted)
1 tsp white vinegar
½ cup milk
½ cup fresh cream
¼ cup butter
¼ cup sugar
¼ cup water
Whisk the eggs and castor sugar together until light and fluffy. Add the apricot jam, mixing well. Sift the bicarb, salt and cake flour together and mix with the eggs and castor sugar. Once combined, add the milk and vinegar with melted butter to the mixture and combine well. Pour the mixture into your greased cake tin, I used a round 13 cm x 17 cm springform tin that fits perfectly on top of the steaming rack/trivet in the Instant Pot. If you happen to use a different sized tin, don’t fill it more than 2/3 of the way. Add two cups of water into the inner pot, and place the steaming rack inside, with your cake tin tightly wrapped in foil. So, initially I followed a recipe that said 40 minutes, with a Quick Pressure release, but after checking the Malva, I added another 10 minutes of cook time and 10 minutes of the Natural Pressure Release before opening and it was perfectly cooked – no jiggly centre (keep the foil on). (50 minutes Manual High Pressure, 10 minutes Natural Pressure Release then, Quick Release)
Pour out the water from the Malva Pudding and remove the steaming rack. Set your Instant Pot to simmer by pressing the Sauté mode and set the time to 15 minutes. Pour in the cream, butter, sugar and water, stirring once the butter has melted. Once the sauce has thickened, open your pudding covered in foil – plate (if not plating, simply pour sauce over), and pour the silky sauce over your steamed malva. Heaven on a plate I tell you! Yum! Serve with some fresh vanilla custard, and a sneaky splash of cream (I did tell you this was an indulgent meal after all!).
So, what did everyone think? My husband (who has always been in charge of the oxtail making up until now) declared this the best he’s ever eaten! Sophie asked for a second helping of the oxtail and veg, and Oli said the malva was so good he’d like it every day, please. Thank you Instant Pot for making our Heritage Day meal an absolute feast – easy, tasty and QUICK! I’d never have thought to ‘bake’ in a pressure cooker, but this was super easy and I could do it all in the one Pot. Never again will we have oxtail bubbling away for hours on end with the Instant Pot in our kitchen – the meat was fall-off-the-bone tender, rich and tasty – unbeatable in my opinion. If this hasn’t convinced you the one appliance you need added to your kitchen is this, I don’t know what will! #obsessed.
Have I inspired your menu for your Heritage Day lunch, perhaps? Let me know what you’ll be cooking!
*Disclaimer – this is a collaboration between Instant Pot SA and myself