Pressure Cooking

Moist and Fall off the Bone BBQ Ribs – Instant Pot Recipes

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BBQ Ribs in less than an hour w/out slaving over the grill!  You heard right!  And no you won’t have to make a trip to your fav BBQ joint either.   I’m talking about delicious-and-moist-fall-off-the-bone-ribs right in your home for a fraction of the cost.  Just dump the ingredients right in your fabulous instant pot, set it and forget it until the timer beeps ;).  Or you can start prepping a salad or fries to go along for a complete meal. Then pop it in the oven for a few minutes.  Grab your beer and enjoy!  Now go and grab your ingredients and get started!

INGREDIENTS:
1-2 racks of ribs
favorite seasoning or salt/pepper
1 cup water
3-6 cups BBQ sauce

DIRECTIONS:
– Rub seasoning over both sides of rib racks.
– Place ribs upright into the inner pot.
– Pour in 1 cup of water
– Close the lid and turn the valve to “SEALING”
– Choose “Meat/Stew” setting and change time to 20-25 minutes (depending on the thickness of your ribs).
– Let it naturally release and once the pin drops indicating the pressure is fully released, safely open the lid.
– Place the rib racks into an oven safe pan.
– Spread on your favorite BBQ sauce on both sides.
– Broil on HI for 6-10 minutes (watch for burns after 6 min.)
– Flip the ribs and broil another 6-10 min. (watch for burns.)
– Spread more BBQ sauce if desired.
– Enjoy!

Accompanying video for this recipe:


TIPS:
Don’t discard the water!  That is some good broth potential right there!  I like to use it in various soup recipes or just a side broth.  Don’t feel like soup just yet?  Go ahead and refrigerate it and skim off the fat layer the when chilled then throw it in the freezer for when you need it.

Freezer Teriyaki Chicken Wings – Instant Pot Recipe

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Ain’t got no time to defrost the chicken?  Don’t fret!  Sweet and savory with a hint of tart – this classic teriyaki chicken – wings is one of the favorites with the kiddos.  From freezer to a fresh entree, just throw everything into the Instant Pot and set the time and go.  As soon as it beeps, these little wingdings are ready to go into the oven for a quick broil of a whole 4 minutes or so on each side.  Isn’t this the simplest way to put a semi char on meat?!

Thanks again to the Instant Pot!

Now if you’ll excuse me, I’ll go ahead and enjoy my plate of wings and a cheers to happy pressure cooking without the pressure ;).
INGREDIENTS

2-3 lbs chicken wings (straight from the freezer)
1 cup brown sugar
1 Tbsp dry mustard
1 tsp ground ginger
3 cloves garlic minced
1 cup soy sauce
2 Tbsp vinegar

DIRECTIONS

Place chicken wings into the pot
Add in all the dry ingredients (sugar, mustard, ginger)
Add in the minced garlic.
Pour in the soy sauce and vinegar
Mix everything up
Close the lid and seal the valve
Select Manual High Pressure and set time to 15 minutes

– Using a towel, very carefully turn the valve towards “Venting” to release the pressure/steam.
– When the pin next to the valve drops, carefully open the lid.
– Give it a taste and adjust.  Add some water if it’s too salty, a little salt if its on the bland side.
Note: if sauce is too runny, select “Saute” to thicken or add a mixture of (1 tsp cornstarch to 1 Tbsp water) into the sauce.
– Arrange the wings onto an oven safe pan and ladle some sauce over the wings.
– Broil on High in the oven for about 4 minutes per side.
– Remove from oven and drizzle more of the teriyaki sauce from the pot.
Note: Reserve the remaining teriyaki sauce as seasoning for another dish like tofu or eggs.
– Enjoy!

Video for reference:

 

Instant Pot Spaghetti Bolognese

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Here’s the recipe to make these scrumptious poppers:

Ingredients:
4 cloves garlic minced
1/2 cup onions chopped
8oz ground meat
1 t salt
dash pepper
1 T Italian spice mix
1 cup water
1 cup milk
2 cups spaghetti sauce
Extra cup of water/milk

Directions:
-Soak pasta noodles in water for 30-60 min to soften then drain.
-Heat up the instant pot by selecting “Saute” function, then wait for the display to go from “on” to “hot”.
-Pour in the oil.
-Add the garlic and onions and saute for about 2 minutes.
-Add in the ground meat and stir about a minute.
-Add the Italian spices, salt, and pepper and continue cooking the meat until it turns brown.
-Pour in the water, milk, drained noodles and spaghetti sauce.
-If existing liquid isn’t enough to cover the pasta, add in more water or milk to cover.
-Loosen up the noodles to avoid sticking together.
-Cover and lock the lid, and turn vent to “Sealing”.
-Select the manual setting and change time to 5 or 6 minutes.
-Once done cooking, slowly release the pressure valve and open the lid.
-Note: If you want softer pasta, put the lid back on and lock.  Then let it cook about 15-60 minute more.
-Serve immediately.

Here’s the visual to this recipe:

Enjoy and would love to hear how you liked it in the comments!