Instant Pot Recipes
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: