Here is a quick meal we love to serve in our family. Buddha bowls are such a great way to throw together a complete meal. This pressure cooker beef buddha bowl is really good, and perfect for my meat loving family.
Start with your beef. I had a top sirloin steak in the freezer I wanted to use up, so I had pulled it out earlier in the day to thaw. We have found a local source with Cunningham Meats, and are loving their product. With all the angst about meat and how bad it is, wouldn't good, sustainable beef be the answer? Anyway, I will leave it at that. We all have out own thought and opinions, right?
So, trim and cube that beef!
Here is the lineup for the quick meal. I love to add salsa to my Mexican flavored meats along with plenty of spices. I am actually not very picky about what kind of salsa it is either. Shocking, I know. I figure no matter what it tastes like I can adjust seasoning to my liking anyway. So, as you can see here, Pace is what I was working with.
I have a Cuisinart pressure cooker, but there are a lot of really options out there. Choose one that suites your family and budget!
Sorry, not many process shots here. It was dinner time and the family was starving. As much as I like to blog, it is not more important than the 3 hungry males in my home :).
You can create your bowls however you want. Here is what we used- farro for the base ( I always try and bulk cook grains so I have them on hand, as was the case with the farro), green chili and cumin corn, black beans, fresh tomatoes, red onions, and cilantro. Recipe for the corn is below as well.
Another nice thing about Buddha bowls is everyone gets to choose their own toppings and create their own bowl. It is a people pleaser when you have different food preferences.
Here is one finished bowl. It was full of flavor and this bowl had all the good stuff.
Beef for Buddha Bowl, pressure cooker
- 1-2 pounds beef, but in ½-3/4 inch cubes I used a top sirloin steak I had in the freezer for our's. Just trim the fat off it, and cube.
- 1 tablespoon oil
- 1 teaspoons salt
- ½ teaspoon ground pepper
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½-2 teaspoons cayenne pepper this is a variable, depending on how spicy you like it.
- 1 teaspoon oregano
- ½ cup salsa We grabbed Pace as it was on sale. Use whatever salsa you prefer.
- 1 cup water
- Heat pressure on saute. Add oil to pressure cooker and heat. Add beef and spices. Cook, stirring occasionally until beef is browned. Last ingredients are the salsa and water. Secure lid and turn pressure on high. Cook for 7 minutes. Do the quick release. Next, turn it to saute again and let the sauce reduce. How quickly this goes will depend on how your hot your saute is. Mine took about 7 minutes. You will want it to cook down and thicken. Do not adjust salt until the sauce has reduced. The salt and flavors will intensify as it cooks down. Once it is cooked down, it's done! Serve how you choose. This is also a great meal prep idea. Cook in bulk and refrigerate what you don't use the day of. Now, sit back and enjoy. You deserve it.
Green Chili and Cumin Corn
- 2 cups frozen corn
- 2 tablespoons diced green chilis
- 2 tablespoons water
- 1 teaspoon salt This is a variable, if you like more, add it.
- 1 teaspoons cumin
- ½ teaspoon chili powder
- 2 tablespoons milk
- Heat saute pan over medium heat. Add corn, water, green chilies and spices to pan. Cover and cook for about 5 minutes until corn is thawed and it has boiled for several minutes. Remove cover and continue to cook, stirring occasionally. Add milk in the last minute or 2. Cook for a minute or 2 with the milk in it. Serve immediately. If you don't use it all up, it holds well in the fridge for 3-4 days. Now, sit back and enjoy. You deserve it.
- 3 cups vegetable stock You can also use water if you prefer. I like the flavor stock gives it though. If you would rather use a chicken, fish or beef stock, those are great too.
- 1 cup pearled farro
- 1 teaspoon salt this is a variable. You can add more or less, depending on preference.
- Bring stock to a boil over medium heat. Add salt and farro. Cover and simmer on low for 25-30 minutes. Remove from heat and let it rest for 5-10 minutes, fluff with fork.Serve as desired!Leftovers can be stored in the fridge for a week to a week and half. I like to reheat with a little liquid. So, if you are microwaving, place chilled farro in a microwaveable bowl. Add 2 tablespoons of water, cover and microwave on high for for about a minute. If you don't like using microwaves or prefer the cooktop, you can use the same method there. Place farro in pan, add water, cover and simmer until heated. Now, sit back and enjoy. Look at how healthy you are!!
- 2 ½ cups water
- 1 cup freekeh
- ¾ teaspoon salt
- Bring water to a boil in medium sized pan. Add salt and freekeh. Cover and reduce heat to low. Cook 15-20 minutes until water is absorbed. Remove from heat and allow to sit for about 5 minutes. Fluff with a fork. Use as desired.