Stovetop:

1. Combine all of the ingredients in a food processor and process until well combined and smooth.
2. Split the meat mixture into two equal parts
3. Place each half in a round 2-cup glass container (like a Pyrex dish).
4. Spread the mixture in the dish and smooth the top.
5. Place each glass dish in a large pot. Fill with water half way up the glass. Cover with a lid.
6. Bring the water to a low simmer and cook for 45 minutes.
7. Remove the glass container from the pan and drain any excess liquid.
8. Allow the glass to cool at room temperature for 15 minutes.
9. Chill the glass dishes in the refrigerator, about 2 hours.
10. Remove the meat from the glass dishes and slice to desired thickness.
11. Store in a sealed container in the refrigerator or freezer.

Instant Pot:

1. Combine all of the ingredients in a food processor and process until well combined and smooth.
2. Place the mixture in a round 4-cup glass container (like a Pyrex dish).
3. Spread the mixture in the dish and smooth the top.
4. Place 1 cup of water in the bottom of the Instant Pot. Set the trivet in the Instant Pot.
5. Place the glass dish on top of the trivet.
6. Close the Instant Pot and cook on the meat setting for 20 minutes.
7. Use the natural release method to open the Instant Pot.
8. Remove the glass container from the pot and drain any excess liquid.
9. Allow the glass to cool at room temperature for 15 minutes.
10. Chill the glass dish, covered, in the refrigerator, about 2 hours.
11. Remove the meat from the glass dish and slice to desired thickness.
12. Store in a sealed container in the refrigerator or freezer.