Search: pulled pork

Pulled Pork">BBQ Pulled Pork

By , December 30, 2016

Making BBQ Pulled Pork has never been this quick & easy!

Make this super tender & juicy Instant Pot Pulled Pork, exploding with sweet & smoky flavors.

Learn how to make Instant Pot Pulled Pork with this short recipe video.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pulled Pork

 

Cola Chicken Wings

By , November 28, 2016

Make this Easy Instant Pot Cola Chicken Wings Recipe in 25 mins! Don’t even need to marinate.

Flavorful chicken wings are great for quick & easy dinners, parties, picnics, BBQ or snacks.

Grab them quick or they’ll be gone! Have fun cooking :)

Related Party Recipe: Instant Pot Pulled Pork

Full Printable Recipe & Cooking Tips: Instant Pot Cola Chicken Wings

 

Lima Bean Casserole

By , November 23, 2015

Submitted by Karen G
Lima Bean Casserole

1 lb. lima beans
3/4 C. butter
3/4 C. brown sugar
1 T. dry mustard
2 tsp. salt
1 T. dark Karo syrup
1 C. sour cream

Quick soak beans adding 10 cups water and 1 tsp. salt
Cook on “Manual” setting for 4 minutes at high pressure.
Once finished, leave on “Keep Warm” setting for 10 minutes, then quick release pressure (QR) to open lid.
Drain and rinse beans, then return to pot and add the remaining above ingredients and stir gently.
Using the “Manual” setting on high pressure, cook for 10 minutes, then use QR.

Great all by themselves, or I usually add some pulled pork to mine!

 

 

Recipes around the Internet

By , August 27, 2015

There are hundreds of recipes created specifically for Instant Pot on the Internet.  Here is a collection of some of the most popular ones:

Michelle Tam, author of the best selling book “Nom Nom Paleo: food for humans”. Michelle’s recipes for Paleo diet using Instant Pot:

Laura Pazzaglia, author of “Hip Pressure Cooking: Fast, Fresh, and Flavorful”.  Make sure you check out Laura’s most helpful Pressure Cooking School.

MaoMaoMom Kitchen: Instant Pot recipes for Chinese cuisines

Amy & Jacky at PressureCookRecipes.com

Other places to find Instant Pot recipes, by diet type:

General:

Paleo:

Plant-Based:

Cooking Videos:

Instant Pot Ready Cookbooks:

Please let us know about your favorites! And if you have any recipes of your own and want to share them with others, just email them to us at Instant Pot/share your recipe

And to join in the lively and informative conversation taking place around the world, around the clock, be sure to visit the Instant Pot® Community Facebook group!

Happy Pressure Cooking!!

Please note: We cannot guarantee that user suggestions, or links to blogger recipes will always meet all food safety guidelines, so please always use common sense, follow all safety recommendations in the User Manual, and consult the USDA or your local agency’s food safety guidelines when trying new techniques.

Barbacoa de Cordero (Lamb BBQ Mexican style)

By , November 6, 2012

Lamb BarbacoaSubmitted by Ezzie B.

Imagine sitting on a gently rocking boat under a warm sun in southern Mexico.  Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas.  Shots of tequila are passed around.  Everyone gives a  rousing cheer of “Salud!”  Then all dig in!  This was our introduction to one of our favorite Mexican dishes.

Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce!  You can buy it in mild to hot versions.  The Instant Pot on meat setting saves hours of slow cooking the lamb.

 

Barbacoa de Cordero (Lamb BBQ Mexican style)

Ingredients:

  • 3 # lamb shoulder
  • 1 Spanish onion
  • 3 garlic cloves, minced
  • 1 19 oz can Old El Paso Enchilada sauce
  • 2 Tbsp. oil
  • Salt to taste

For serving:

  • Cilantro, chopped without the stems
  • Corn tortillas (3-4 per person)
  • Limes cut into 8ths
  • Black beans or refried beans
  • Chipotle style rice (see my recipe for it on the Instant Pot recipe site)

Instructions:

  • Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
  • Set Instant Pot to sauté setting and put in oil.  Let the oil heat up for a minute or two.  Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
  • Add the lamb and marinade.  Let the marinade heat up and reach a boil.
  • Put Instant Pot on stew and pressure cook for 35- 45 min.  I did mine for 45 minutes because I like to pull it into shreads for the tacos.  Note: If you cube the lamb it will cook in about 20 minutes.  Let the Instant Pot return to normal by itself.
  • Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
  • Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl.  Ladle generous amount of sauce over it.  Heat up 3-4 corn tortillas per person.  I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
  • To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice.  Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.  Delicioso!

My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe!

Bahn Mi Sliders

By , September 27, 2012

SLIDERS PULLED PORK 2 Bahn Mi SlidersSubmitted by Diane H.

Ingredients: 12 Sliders

Pickled Vegetables:

  • 1/2 Pound peeled baby carrots
  • 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
  • 1 large chunk of peeled ginger
  • 1/2 Cup water
  • 1 Cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon salt

Pork:

  • 1,  1.5 – 2 lb. pork tenderloin
  • 1 Cup Water
  • 3 Tablespoon  fish sauce (found in the asian foods aisle)
  • 2 Tablespoons  soy sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 walnut-sized piece of ginger, minced
  • 1 scallion, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Other Ingredients

  • 1 dozen Hawaiin Dinner rolls
  • 1 Cup mayonnaise
  • 12 lettuce leaves
  • Sriracha hot sauce to taste

Instructions:

For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces.  Cut the ginger into very thin slices.  In a medium saucepan combine water, vinegar, sugar and salt.  Bring just to a boil and remove from heat.  Add carrots, radishes and ginger to hot vinegar.  Cover and allow to cool for 30 minutes before  transferring to refrigerator to chill.  Drain immediately before serving.

For the Pork: Cut the pork into two large chunks and pat dry.  Place pork in the INSTANT POT pressure cooker with remaining pork ingredients.  Lock the lid into place and cook on high pressure for 50 minutes.  Let the steam release naturally.  When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.  Test the meat for doness by prodding it with a fork , it should be easy to pull apart.

Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.  Pour any liquid from the pot over the meat.

To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise.    Top with a portion of pulled pork and pickled vegetables and a lettuce leaf..  Season the top bun with Sriracha if desired.   Repeat for remaining  sliders. Serve immediately.

Fresh fruit Yogurt in the Instant Pot

By , July 27, 2015

Submitted by Floyd W.
———————–
This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

Directions:
1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.

Ingredients

Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

  • 3 Tbsp flour
  • ¼ cup water

Directions

  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy