Pressure Cooker Recipes

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.

Singaporean Hainan Chicken and Rice Recipe

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Singaporean Hainan Chicken and Rice
Singaporean Hainan Chicken and Rice

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 ;).

Ingredients:

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.

Directions:
-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:


NOTE:
Use the chicken bones to make the side chicken soup broth and garnish with some dried shallots and scallion!

 

Side Soup for Singaporean Hainan Chicken and Rice
Side Soup for Singaporean Hainan Chicken and Rice

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!