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Breakfast Peppers & Sausages - (Makes 4 to 6 servings)

 

Ingredients:

10 Italian sausages

2 tablespoons olive oil

1 1/2 cups tomato sauce

28 oz. canned tomatoes, diced

4 green bell peppers, seeded & cut into thin strips

4 cloves garlic, minced

1 tablespoon basil, dried

1 cup water

1 tablespoon Italian seasoning

 

 

1.  Select the SAUTE setting on the Instant Pot and heat the oil.

 

2.  Add the sausages and brown for 3 to 4 minutes.

 

3.  Add the tomato sauce, tomatoes, bell peppers, garlic, basil, water, and Italian seasoning, stir.

 

4.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 20 minutes.

 

5.  Once cooking is complete, use a Natural Release for 5 minutes, then release any remaining pressure manually.  Open the lid and serve.

 


 

Pulled Pork - (Makes 8 servings)

 

Ingredients:

2 lbs, pork shoulder, trimmed of excess fat

3 tablespoons olive oil

1 onion, chopped

1/2 cup chicken stock

1/2 cup cream

1/2 cup tomato paste

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon garlic powder

 

 

1.  To preheat the Instant Pot, select the SAUTE.  Once hot, add the oil.

 

2.  Add the pork shoulder and roast for 9 minutes on both sides.

 

3.  Add the onion and cook for another 1 to 2 minutes.

 

4.  Press the CANCEL button to stop the SAUTE function.

 

5.  Add the chicken stock, cream, tomato paste, lemon juice, salt, pepper, cayenne, and garlic powder.  Stir well.

 

6.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 50 minutes.

 

7.  Once cooking is complete, use a Natural Release for 10 minutes, then release any remaining pressure manually.  Open the lid.

 

8.  Transfer the pork to a plate and shred the meat.

 

9.  Return shredded pork to the pot.  Select SAUTE and cook for 6 to 8 minutes more.  Serve.

 


 

Easy BBQ Pulled Pork - (Makes 4 to 6 servings)

 

Ingredients:

3 lbs. pork roast, cut into 4 chunks

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2/3 cup chicken broth

1/2 cup BBQ sauce

 

 

1.  Rub all sides of the pork roast with salt and pepper.

 

2.  Put the meat in the Instant Pot.

 

3.  Pour in the broth and BBQ sauce, stir.

 

4.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 60 minutes.

 

5.  Once cooking is complete, use a Natural Release for 10 minutes, then release any remaining pressure manually.  Open the lid.

 

6.  Shred the meat with 2 forks and serve with the gravy.

 


 

BBQ Baby Back Ribs - (Makes 4 to 6 servings)

 

Ingredients:

1 rack baby back ribs ( 1 1/2 to 2 lbs.)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup water

1/2 cup Knob Creek Bourbon (optional)

Barbecue sauce

 

 

1.  Remove the membrane from the back of the ribs.

 

2.  In a large bowl, combine salt, pepper, garlic powder, and onion powder.

 

3.  Add the ribs and rub all sides with the spice mix.

 

4.  Prepare the Instant Pot by adding the water and bourbon to the pot and placing the steam rack in it.

 

5.  Place the ribs on the steam rack and secure the lid.

 

6.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 20 minutes.

 

7.  When the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually.  Open the lid.

 

8.  Preheat the oven to broil.

 

9.  Place the ribs onto a baking tray and brush on all sides with the BBQ sauce.

 

10. Place under broiler for 5 to 10 minutes and then serve.

 


 

Asian Pork Ribs - (Makes 6 servings)

 

Ingredients:

4 lbs. pork spare ribs

3 cloves garlic, minced

2 green onions, chopped

3 ginger slices

1 teaspoon vegetable oil

1/4 cup rice wine

1/2 cup water

1/2 cup soy sauce

1/4 cup pear juice

2 teaspoon sesame oil

 

 

1.  To preheat the Instant Pot, select the SAUTE.  Once hot, add the oil.

 

2.  Add the garlic, onions, and ginger.  Stir and sauté for 1 minute.

 

3.  Put the ribs into the pot and pour in the wine, water, soy sauce, pear juice, and sesame oil.

 

4.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 40 minutes.

 

5.  When the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually.  Open the lid.

 

6.  Transfer the ribs to a serving plate.

 

7.  Strain sauce from the pot and serve the ribs with this sauce.

 


 

Cherry-Rosemary Pork Tenderloin - (Makes 4 to 6 servings)

Ingredients:

3 lbs. pork tenderloin, cut in half

2 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup water or vegetable broth

1/2 cup balsamic vinegar

2 tablespoons avocado oil, optional

1/4 cup cherry preserves

4 cloves garlic, minced

1/4 cup fresh rosemary, chopped

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and heat the olive oil.

 

2.  Season the pork with salt and pepper.  Add to the pot and cook for 2 to 3 minutes on each side, until browned.

 

3.  In a bowl, combine the water, balsamic vinegar, avocado oil, cherry, garlic, and rosemary then mix well.

 

4.  Pour the mixture into the pot.  Close and lock the lid.

 

5.  Press CANCEL to stop the SAUTE function.

 

6.  Close and secure the lid.  Select the Manual setting and cook at HIGH pressure for 22 minutes.

 

7.  When the timer beeps, use a Natural Release for 15 minutes, then release any remaining pressure manually.  Open the lid.

 

8.  Remove the pork from the Instant Pot.

 

9. Slice the meat and serve.

 


 

Pork Chops with Mushroom Gravy - (Makes 4 servings)

Ingredients:

4 boneless pork loin chops (6 to 7 oz. each)

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 tablespoon paprika

1/4 teaspoon cayenne pepper

2 tablespoon coconut oil

1/2 medium onion, sliced

6 oz. baby bella mushrooms, sliced

1 tablespoon butter

1/2 cup heavy whipping cream

1/4 to 1/4 teaspoon cornstarch

1 tablespoon fresh parsley, chopped

 

 

1.  Rinse the pork chops and pat dry with paper towels.

 

2.  In a bowl, combine the onion powder, salt, black pepper, garlic powder, paprika, and cayenne pepper.

 

3.  Season the pork chops with 1 tablespoon of the spice mix and rub all sides of the pork chops with the spice mix.

 

4.  To preheat the Instant Pot, select the SAUTE.  Add and heat the oil.

 

5.  Put the pork chops in the pot and cook for about 3 minutes on each side, until browned.

 

6.  Transfer the meat to a plate and select CANCEL.

 

7.  Add the onions and mushrooms to the pot.  Place the pork chops on the top.  Close and lock the lid.

 

8.  Select the Manual setting and cook at HIGH pressure for 25 minutes.

 

9.  Once cooking is complete, select CANCEL and  use a Natural Release for 10 minutes.  Open the lid.

 

10. Transfer the pork to a serving plate.

 

11. Select SAUTE and add the heavy cream, butter, and remaining spice mix to the pot.  Stir well.

 

12. Add the cornstarch and mix well.  Let the sauce simmer for 5 minutes until it starts to thicken.

 

13. Press the CANCEL button to stop the SAUTE function.

 

14. Pour the gravy over the pork chops.  Season with parsley and serve.

 


 

Turnip Greens with Bacon - (Makes 2 to 4 servings)

 

Ingredients:

1/2 tablespoon extra-virgin olive oil

5 slices bacon, cut into small pieces

3/4 cup smoked ham hocks or neck bones

1/2 cup onion diced

2 cups chicken broth

Salt, to taste

1/4 teaspoon ground black pepper

1 lb turnip greens, rinsed

 

 

1.  To preheat the Instant Pot, select the SAUTE.  Add and heat the oil.

 

2.  Add the bacon and smoked ham.  Saute until the bacon begins to brown and some of the fat has rendered.

 

3.  Add the onion, stir and cook until softened.

 

4.  Pour in the broth, season with salt and pepper then stir.

 

5.  Add the turnip greens.

 

6.  Press the CANCEL button to stop the SAUTE function, then select the Manual setting and cook at HIGH pressure for 20 minutes.

 

7.  When the timer beeps, use a Quick Release.  Carefully unlock the lid and serve warm.


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