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Instant Pot Peruvian Lomo Saltado: A Quick and Delicious Take on a Classic Dish

Lomo Saltado is a beloved Peruvian dish that beautifully marries the flavours of Latin American and Asian cuisine. With its origins rooted in the Chinese immigrant influence in Peru, this stir-fried beef dish, usually served with rice and fries, has become a staple in many households. In this article, we’ll learn how to prepare a delightful version of Lomo Saltado using an Instant Pot, making it not only flavourful but also quick and convenient.

The Essence of Lomo Saltado

At its core, Lomo Saltado is a stir-fry that features marinated beef, usually sirloin, along with onions, tomatoes, and a variety of spices. Served atop a bed of fluffy rice, with crispy fries on the side, the dish strikes a perfect balance between tender meat and colourful vegetables, all coated in a rich, savoury sauce.

Ingredients

For this Instant Pot version, you’ll need:

• 500g (about 1 pound) of sirloin steak, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large red onion, sliced
• 2 medium tomatoes, sliced
• 1 fresh green chilli, sliced (optional)
• Fresh coriander, for garnish
• Cooked rice, for serving
• French fries, for serving

Method

1. Marinate the Beef: In a bowl, combine the sliced sirloin with soy sauce, red wine vinegar, cumin, garlic powder, salt, and pepper. Allow it to marinate for at least 30 minutes—this step is essential to infuse the meat with flavour.

2. Sauté the Ingredients: Set your Instant Pot to the sauté function and add olive oil. Once the oil is hot, add the marinated beef and sauté for about 3-4 minutes until browned. Remove the beef from the pot and set it aside.

3. Cook the Vegetables: In the same pot, add the sliced onions and sauté for another 2-3 minutes until they begin to soften. Add the tomatoes and green chilli, if using, and cook for an additional minute, allowing the flavours to meld.

4. Combine and Pressure Cook: Return the beef to the pot, stirring to combine it with the vegetables. Pour in a splash of water (or beef broth) to deglaze the pot, scraping up any browned bits stuck to the bottom. Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 5 minutes.

5. Release Pressure: Once the cooking time is up, carefully perform a quick release of the pressure. When the steam has fully escaped, open the lid and give everything a good stir.

6. Serve: To serve, mound cooked rice on plates, spoon the Lomo Saltado over the top, and add a generous serving of crispy fries on the side. Garnish with fresh coriander for a burst of colour and flavour.

Tips for Perfection

• Choosing the Beef: Opt for well-marbled sirloin or rib-eye steak, as these cuts remain tender and juicy when cooked quickly.
• Customise Your Dish: Feel free to add other vegetables such as bell peppers or even mushrooms according to your preference.
• Spicy Variation: For a spicier kick, you can add a dash of hot sauce or a sprinkle of crushed red pepper flakes.

Conclusion

Instant Pot Peruvian Lomo Saltado not only preserves the essence of this traditional dish but also enhances its accessibility for busy cooks. With just a few simple steps, you can bring the vibrant flavours of Peru right into your kitchen in no time. Perfect for family dinners or entertaining friends, this dish is sure to impress and satisfy. So gather your ingredients, fire up your Instant Pot, and enjoy a delightful dinner that celebrates the rich culinary heritage of Peru. Bon appétit!

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