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!
1-2 racks of ribs
favorite seasoning or salt/pepper
1 cup water
3-6 cups BBQ sauce
– 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.
Accompanying video for this recipe:
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.
I’ve lately grown to like the flavor of plain yogurt with its rich and tarty taste, smooth and creamy in texture. But its hard to pass up a sweetened version of this friendly bacteria filled thick milky concoction. That doesn’t sound too good does it? But trust me, I don’t think even a non-yogurt enthusiast would say no to this after a bite! I think we could have finished the whole batch if we didn’t have an ounce of self control – ha!
I had ordered this during a trip to Vietnam where it came in a tiny jar of about 4oz. It was delicious and probably costed about $3USD. So for the level of labor that goes into producing this yummy treat, I’d gladly make it at home.
Needless to say, kid and hubby approved. Even my anti-sour kiddo asked for more! Are you convinced yet? Here’s the recipe, give it a go and try not to finish it all in a day :).
(Use the condensed milk can to measure out the rest of the ingredients)
1 can of sweetened condensed milk
1 can of hot water or milk
2 cans of whole milk
1 can of plain yogurt
– Pour out the can of condensed milk into a large mixing bowl/container.
– Use the now empty can to measure the rest of the ingredients.
– Measure 1 can milk or water and pour it into a heat proof container to warm up (either microwave or stovetop).
– Pour the warm milk or water into the condensed milk and mix it until dissolved.
– Add 2 cans of the whole milk.
– Check the temperature of the mixture and be sure it’s not too hot (should be under 115 degrees F). We don’t want to kill off the cultures.
– Add 1 can of plain yogurt.
– Mix it all up.
– (Note: add your fruits to the empty jars at this time)
– Pour into jars/containers and cover with lid.
– Pour a cup of water into the inner pot and put on the trivet.
– Place or stack the yogurt jars/containers onto the trivet.
– Press the “Yogurt” button which defaults to 8 hours. (I adjusted to 11 hours for a thicker texture).
– Wait patiently because it’ll be worth it! Enjoy!
NOTE: I noticed that some brands of yogurt, particularly Greek, are smoother than others. So choosing to use creamier yogurt will probably yield a smoother texture in your batch.
Video for this recipe:
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 ;).
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
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.
Video for reference:
So flavorful. So easy. Simple ingredients. Possibly one of the healthiest of one pot chicken & rice you can feed the family :)! If you have time to spare, de-bone the chicken pieces yourself and save a couple of dollars. A bonus to doing this is fresh homemade chicken stock as a lovely side to your meal! The traditional Chinese meal is often times accompanied by a bowl of soup which is said to help the food go down smoother. But this would just be my excuse to have a comforting side of soup ;).
FOR THE CHICKEN
4-5 chicken thighs de-boned
1 tbsp. salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp sugar
FOR THE RICE
3 tbsp. oil
4 cloves garlic minced
1 shallot minced
4 cups rice
1 t salt
4 cups water
2 cloves garlic smashed
2 scallion stalks
1″ ginger sliced
FOR THE SAUCE
1 TBSP Sriracha chilli sauce
1 tsp sugar
1 TBSP chicken broth or water
-Mix everything together and adjust to taste.
-Marinate the chicken with salt, sesame oil, pepper and sugar and set aside.
-Wash and drain the rice.
-Mince the garlic, shallot, slice the ginger, knot the scallion stalks.
-Select “SAUTE” on the instant pot and wait until it displays “HOT”.
-Add the oil and saute the garlic and ginger until lightly browned and fragrant.
-Add the rice and stir until mixed.
-Add salt and water
-Place the garlic, scallion knots, chicken and ginger over the rice.
-Close the lid and turn the valve to “SEAL”.
-Select “CANCEL”, then “MANUAL” and adjust the time to 6 minutes.
-Prepare your chilli dipping sauce by mixing everything together.
-After letting the Instant Pot come to a nautral release of pressure (NPL), the pin on the lid will come down. Carefully open the lid and set the chicken aside and fluff the rice.
-Plate everything and bone enjoy!
Visual reference for this recipe:
Use the chicken bones to make the side chicken soup broth and garnish with some dried shallots and scallion!
Here’s the recipe to make these scrumptious poppers:
4 cloves garlic minced
1/2 cup onions chopped
8oz ground meat
1 t salt
1 T Italian spice mix
1 cup water
1 cup milk
2 cups spaghetti sauce
Extra cup of water/milk
-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.
Here’s the visual to this recipe:
Enjoy and would love to hear how you liked it in the comments!
While looking up the nutritional information for what I knew by the name of Yard Long Bean or Snake bean, I was amazed to learn of numerous other names these long snaky stems go by, namely bora, bodi, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean. Now mind you, it is not nearly as long as a yard as the name implies. Rather, it would stand half a yard long if it could stand. Also surprising was that it is in fact a legume and not a vegetable as I had automatically assumed due to its physical similarity to green beans. Though acting as a legume, it is widely cooked like some vegetables. I enjoy cutting them up and stir frying with eggs or with fish paste/cake as seen below. They are also great cooking up with kabocha squash stew and even in soups and salads.
But wait, it doesn’t seize to impress there. The nutrition benefits are greater than it’s usage and even more than the number of names! These long vegetable looking beans are packed with protein, vitamin A, thiamin, riboflavin, iron, phosphorus, potassium, vitamin C, folate, magnesium, and manganese. I’m even more excited and convinced after typing all that out. So much that I think I’ll be attempting to grow these lovelies this soon! And it’s said that pods will form just 60 days after sowing! If you decide to grow these, be sure and pick them before they reach full maturity for more crispy texture. A tip I’ll keep in mind is not to pick off the buds as more beans will sprout from that the same stem! Once producing, we can expect to harvest daily until winter hits. That’s a lot of yard long beans to enjoy :).
Some interesting findings that may be of interest is:
– Ants and yellow jackets are attracted to this legume.
– It’s subtropical/tropical and most widely grown in the warmer parts of South and Southeast Asia as well as southern China. (Lucky us, we have it available here in the states).