Submitted by Jenny W.
This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!
Ingredients:
- 2 lbs pork belly, cut into 5in slices
- 1/2 cup GF soy sauce (I usually use San-J)
- 1-2 teaspoons cane sugar
- 3 tablespoons Chinese cooking wine
- 4 star anise
- 1-2 teaspoons white pepper powder
- 2 cups water (or more if needed)
- 4-5 slices fresh ginger
- 6 cloves garlic, sliced
Directions:
1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.
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Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Instructions:
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.
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Submitted by Sandra K.
Instructions:
- 3 lbs. lean ground Pork
- 1 lb. fresh Kale
- 3 cups low-fat Chicken Broth
- 1 medium red onion***
- 1 level TBS. Poultry Seasoning powder
- 1&1/2 tsp. Garlic Salt
Instructions:
- Chop kale and onion in small pieces.
- Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
- Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
- Bring to High Pressure and cook for 6 min.
- Release pressure.
- Optional: *** Add raw onion to cooked soup if desired.
- Serve with home-made Corn Tortillas!
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This is a recipe submitted by Sina.
got my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing.
I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow.
i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.
(shared it on facebook as well)more to come on facebook for sure. 
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