It takes the "Instant" aspect out of the "Instant Pot," but who doesn't like a slow-cooked meal now and then?
What I changed:
Instead of slow cooking the meal on low for 8 hours, I did it on high for 4 hours.
I had an assortment of wild mushrooms on hand, so I use those and then reduced the amount of button mushrooms by 2 oz.
I didn't have fresh thyme on hand, so I added 1/2 tsp of dried thyme.
Source: Rabbit & Wolves | Serves: 4 | Time: 4-5 hr
2 20oz. cans green #jackfruit, drained
2 #carrots, chopped
8 oz button #mushrooms, sliced
Handful of wild mushrooms
3 cloves garlic, smashed
1 tbsp tomato paste
1 tbsp agave
1 1/2 cups red wine
2 cups vegetable broth
2 bay leaves
1/2 tsp thyme
S&P, to taste
In a slow cooker, add the jackfruit, chopped carrots, sliced mushrooms and smashed garlic.
Now add the tomato paste and agave, now pour the red wine and veggie broth over the veggies. Stir to combine and make sure the jackfruit is mostly covered by liquid.
Add the bay leaves, thyme and a few pinches of salt and pepper.
Set the slow cooker on high and cook for 4 hours.
Once you are ready to serve, smash and pull apart the jackfruit to resemble a pot roast. Taste and adjust seasoning.
Serve with whatever you want. R&W suggested potatoes, noodles, or polenta. I wanted to serve with polenta, but our cornmeal somehow got bugs in it. So we went with elbow macaroni last night. It was the quickest thing we had on hand. I think it worked fine. I'm having the jackfruit over a baked potato today, so I'll update this post with a photo soon.
What I ate and drank today (1/14)
8 glasses of water
2 cups of coffee
1 bowl avocado, banana, & tomato oats with fried egg
Peanut butter sandwich with sriracha and agave on whole wheat bread
Red wine (had to open a bottle for the recipe, so why not?)
~4 miles of walking