Pressure Cooker Chinese Ribs (dadcooksdinner)

1 slab St. Louis Cut spareribs, membrane peeled off

Spice Rub

1 t fine sea salt (or 1 1/2 t kosher salt)
1 t Chinese five spice powder
1/2 c soy sauce
1/2 c water (or more to reach the minimum liquid amount for your pressure cooker)

Cut the rack of ribs between every bone. (To try to keep them about the same size,) Stir salt and five spice powder together, then sprinkle over the ribs. Add soy sauce and water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack. Lock the lid and pressure cook on high pressure for 30 min (45 for super tender) then let the pressure come down naturally, about 15 more min. Gently lift the ribs out of the pressure cooker, put them in a large bowl and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step… Optional Step: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 min depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl and serve. Note: Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Chinese Glaze

2 T honey
1/4 c Hoisin Sauce
1/4 c liquid from the PC pot

In a small bowl, whisk the hoisin sauce, honey and 1/4 c pot liquid.

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Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Pressure Cooker Chinese Pork with Dried Plum Sauce (dadcooksdinner)

3 – 4 lb pork shoulder roast, cut into 1 1/2″ – 2″ cubes, trimmed of as much fat as possible
4 T soy sauce, divided
1 t vegetable oil
1 onion, chopped
4 cloves garlic, peeled and smashed
1″ fresh ginger, grated
2 scallions, trimmed and cut into 1″ lengths
2 c chicken stock (preferably homemade chicken stock) or water
2 c pitted dried plums (also known as prunes)
1 T seasoned rice vinegar or dry sherry

Season and sear pork in 3 batches: In a large bowl, toss the cubes of pork with 2 T soy sauce. Heat vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the pork, and sear for 2 min per side, or until well browned. Remove browned pork to a bowl. Add the second half of the pork to the pot, and sear for 2 min per side. Move the second batch into to the bowl with the rest of the browned pork. Pour off all but 2 T oil and fat in the cooker. Add onion, garlic, ginger and scallions to the pot, and saute for 5 min or until the onions are softened. Add chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add seared pork, plums, 2 T soy sauce and vinegar to the pot and stir until well mixed. Lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, then lower the heat to maintain that pressure and cook for 15 min. Remove from the heat, allow the pressure to come down naturally for 10 – 15 min then quick release any remaining pressure. Remove pork to a serving platter with a slotted spoon. Let the sauce rest in the pot for 10 min then skim off as much fat as you can from the surface. Using a stick blender, puree the liquid in the pressure cooker to make a thick sauce.  Taste the sauce and add more soy sauce or vinegar if you think it needs it.  Pour the sauce over the pork on the platter and serve.

Pressure Cooker Beef Shank (Osso Bucco) (dadcooksdinner)

Beef

1 t vegetable oil
6 thick beef shank slices (1 1/2 – 2″ thick), about 3 lbs
3 t kosher salt
1 1/2 t fresh ground black pepper
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
1 T tomato paste
2 sprigs thyme (or 1 t dried thyme)
1/2 t kosher salt
1 c chicken stock (preferably homemade)
1/2 c dry white wine
15 oz can diced tomatoes’

Season and sear the shanks in 2 batches. Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 t salt and pepper. Heat 1 t vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 min per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot and sear for 3 min per side. Move the second batch into to the bowl. Pour off all but 1 T oil and fat in the cooker. Saute onion, celery, carrot, garlic, tomato paste and thyme in the pot. Sprinkle with 1/2 t salt. Saute for 5 min or until the onions are softened. Add chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 36 min. Remove from heat, allow the pressure to come down naturally for 15 min then quick release any pressure left in the pot. Remove the shanks to a serving platter. Pour sauce into a fat separator, let it rest for 10 min for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

Gremolata

1 clove garlic, minced
zest of 1 lemon
1 c parsley leaves

Mince garlic, lemon zest and parsley leaves together, then toss in a small bowl to combine.

Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Loaded Mashed Potatoes (powerpressurecooker)

4 lbs red potatoes, quartered
1 1/2 c chicken stock
1 t salt
1/2 t pepper
1 c heavy cream
8 oz cheddar cheese shredded
6 slice  bacon, cooked and diced
2 oz  butter
1 T parsley chopped
2 T scallions

 

Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Add the potatoes, stock, salt and pepper to the Inner Pot. Secure lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove lid. Mash potatoes add the cream and butter. Then fold in the rest of the ingredients. Serves 4.

Cranberry Sauce (powerpressurecooker)

12 oz cranberries
1 c sugar
1 c orange juice
1 T lemon juice
1 pinch  salt

Place the Inner Pot into the Pressure Cooker. Combine all ingredients in the Inner Pot. Secure lid on Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Press the RICE/RISOTTO button to set for 6 min. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Let the pressure release naturally.  Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid. Let cool before serving. Serves 4.

Thanksgiving Stuffing (powerpressurecooker)

2 baguette, cut into cubes
8 oz ground sausage
3 stalks celery, diced
1/2 medium onion, diced
8 oz mushroom, quartered
1 large carrot, diced
1/2 c chicken stock
4 oz butter
1 1/2 t poultry seasoning
1 t thyme, chopped
1 T parsley, chopped
1/2 t salt
1/2 t freshly ground black pepper

Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min.  Melt butter. Add ground sausage and saute until brown. Add vegetables and saute for 4 min. Add seasonings. Add stock and fold in cubed baguette. Secure lid on the cooker. Lock the lid and switch the Pressure Release Valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove lid until steam is released completely. Serves  4.

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.

The BEST Instant Pot Refried Beans with Onion, Garlic and Chiles (kalynskitchen)

2 c dried pinto beans
1 T & 2 T olive oil (can sub lard, bacon grease or any other fat you prefer)
1 c chopped onion
2 T minced garlic (garlic from a jar is fine for this)
1 4 oz can diced green chiles
1 t salt
grated cheese, for serving (like Four Cheese Mexican blend)
thinly sliced green onions, for serving

Put beans in pressure cooker with enough water to cover by about 2″. (No need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5 – 10 min cooking time.) Add 1 T olive oil to cooker, then lock lid, choose MANUAL SETTING and HIGH PRESSURE, and set time for 30 min. (Remember to add a few min if your beans are old.) After 30 min, use QUICK RELEASE to release the pressure. While beans cook, chop the onion and prepare minced garlic and green chiles, and measure the salt. Add those ingredients to the pressure cooker with the cooked beans. Lock lid again and set to MANUAL, HIGH PRESSURE and 10 min. Let pressure release naturally when the time is up. When pressure has released, remove lid and without draining, use an immersion blender or food processor to puree the beans, being careful not to over-blend. At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried. Heat 2 T oil of your choice in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency, about 10 min. Serve hot, topped with grated cheese and thinly sliced green onions if desired.

Hard Boiled Eggs (powerpressurecooker)

12 eggs
1 1/2 c  water

Place the inner pot into the Instant Pot. Put in the wire rack and add eggs. Add water. Place lid on the cooker, lock and switch the Pressure Valve to Closed. Push the Rice/Risotto button, 6 min. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove lid. Carefully remove eggs and place in an ice bath, Let eggs cool for a few min and peel.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
2 T olive oil
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Turn Instant Pot to Saute and add olive oil. Once hot add onion, bell pepper, celery, salt, black pepper and thyme. Saute for 5 min. Add garlic and saute for one more min. Add all other ingredients to the Instant Pot and close lid. Pressure cook for 70 min. Let the Instant Pot depressurize for 10 min then release the rest of the pressure. Open and serve.

 

Cast Iron Apple Pie (americastestkitchen)

2 T unsalted butter, divided
2 lbs Golden Delicious apples, peeled, cored, halved and sliced 1/2″ thick
2 lbs Granny Smith apples, peeled, cored, halved and sliced 1/2″ thick
1 double-crust pie rolled out into 12″ rounds
1/4 c apple cider
1/4 c maple syrup
1 Tcornstarch
1/2 t salt
1/2 t grated lemon zest & 1 T juice
1/8 t ground cinnamon
1 large egg, lightly beaten with 2 T water
2 t sugar

Heat 10″ cast-iron skillet over medium heat for 3 minutes Melt 1 T butter in skillet. Add half of apples, cover and cook until apples begin to release their juice, about 4 min. Uncover and continue to cook, stirring occasionally, until apples are tender and golden brown, about 5 min. Transfer apples and their juice to rimmed baking sheet. Repeat with remaining 1 T butter and remaining apples; transfer to sheet. Spread apples into even layer and let cool to room temp about 30 min. Adjust oven rack to lowest position and heat oven to 400 F. Grease clean, dry, cooled skillet. Loosely roll 1 crust around rolling pin and gently unroll it onto prepared skillet. Ease crust into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Leave any overhanging dough in place. Whisk cider, maple syrup, cornstarch, salt, lemon zest and juice and cinnamon together in large bowl until smooth. Add cooled apples and any accumulated juices and toss to combine. Transfer apple mix to dough-lined skillet, mounding apples slightly in middle. Loosely roll remaining crust around rolling pin and gently unroll it onto filling. Trim any overhanging dough to 1/2″ beyond lip of skillet, then ease edge of top crust into skillet until flush with bottom crust. Gently press top and bottom crusts together to seal. Roll in edge of crust, then press rolled edge against sides of skillet using index finger to create attractive fluted rim. Using paring knife, cut 8 2″ vents in top crust in circular pattern. Brush crust liberally with egg wash and sprinkle with sugar. Transfer skillet to oven and bake until crust is deep golden brown and filling is bubbling, 40 – 50 min, rotating skillet halfway through baking. Transfer skillet to wire rack and let pie cool until filling is set, about 2 hours. Serve slightly warm or at room temp. Note: Can also use a mix of tart and sweet apples; like Empires or Cortlands (tart) and Fuji, Jonagolds or Braeburns (sweet). Place a baking sheet underneath skillet while baking to catch any juices that might bubble over.

Easy Instant Pot Blueberry Jam (traditionalcookingschool)

2 lbs blueberries, fresh or frozen
1 lb honey, preferably local

Add blueberries to inner pot of pressure cooker. Pour in honey. Put pressure cooker on low heat (Keep Warm function if using Instant Pot or other electric cooker) until honey melts. If using frozen berries, this part may take a while, but don’t worry. It’s worth it!
Stir occasionally. When melted, turn pressure cooker to high heat (Saute function on Instant Pot) until honey boils. There will be white-pink bubbles all around the strawberries. When it boils, quickly put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position. If using an electric cooker, hit the Cancel button, then set to high for 2 min. When cooking time is over, hit the Cancel button to turn off the heat and unplug. Let depressurize naturally.
When depressurized, remove lid and turn pressure cooker back on to Saute function. Let boil until some of the water has evaporated off, and the jam is nice and gelled when dripped off a spoon. Make sure to scrape the bottom frequently to ensure even gelling. Pour jam into clean half-pint jars. Store in the refrigerator. Note: If adapting this recipe to another fruit, keep in mind whether it will need to be cut into smaller pieces, de-stemmed, or peeled. If freezing fruit to use for jam later on, make sure to freeze it ready-for-use, or else it’ll be a hassle later on! If fruit has been frozen into bigger chunks (such as peaches), simply pressure cook for 3 min instead of 2, and then mash with a potato masher to get a smoother consistency. Also, feel free to play with the timing of the final boiling step. If your fruit is more watery (such as peaches), let the liquid reduce for longer.*The beauty of this recipe is its versatility! Tweak the type of fruit, the size of your fruit chunks/slices, or how long you boil the jam at the end. Combine fruits for a unique jam combo. The possibilities are endless. The honey thickens up nicely when boiled, there’s no pectin involved!Makes 3 – 5 half-pint jars (depending on how long it takes to gel).

Instant Pot Chicken Adobo Filipino (simplyhappyfoodie)

Marinade

1/3 c low sodium soy sauce (or Coconut Aminos)
2 T white vinegar
3 T apple cider vinegar
2 T sugar or honey
5 cloves garlic, pressed
2 T ginger, grated
4 Bay leaves dried
1 t black peppercorns

Mix all ingredients together.

Chicken

2 T vegetable oil
3 lbs chicken legs or thighs (or comb0)
1 onion, chopped

Add chicken to a large resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the fridge for at least 1 hour, preferable 4 – 6 hours. Don’t throw away the marinade! Press the Sauté (Normal heat) button on the Instant Pot. When the display reads ‘Hot’, add the vegetable oil. Using tongs, take chicken pieces from the plastic bag to the pot one at a time until the bottom of the pot is covered. Don’t crowd the chicken. Cook the chicken just 2 min per side (it won’t brown much at this phase and that’s fine. You will probably have to do this in 2 batches). Don’t cook it until it is done, it should still be uncooked in the middle. Remove to a plate. After removing the chicken to a plate, add the onion to the pot and sauté until translucent. Stir occasionally. When onion is ready, dump the plate of chicken and all of the juices into the pot. Pour the reserved marinade over the chicken. Turn off the Sauté mode and put the lid on the pot. Turn the steam release knob to the Sealing position. Press the Manual (or Pressure Cook) button, then the + or – button to choose 8 min. When the cooking cycle has ended, let the pot sit and naturally release the steam for 10 min. Then turn the knob and manually release the remaining steam. When the pin in the lid drops, open the lid. Remove chicken to a clean plate. Press the Sauté (More heat) button and cook down the remaining liquid in the pot until it becomes a thickened sauce, stirring occasionally. Serve over rice and pour the thickened sauce over it.

Garnish Options (any or all of these)

1/3 c green onions, chopped
3 T chives, chopped
1/3 red bell pepper, sliced thinly
1/3 c fresh parsley, chopped

Instant Pot Short Ribs (girlandthekitchen)

4 – 5 lbs short ribs
1 large onion, diced
2 shallots, diced
2 large carrots, diced
5 cloves of garlic
1 sprig of rosemary
4 – 5 sprigs of parsley
3 c good red wine
1 c chicken or beef stock
3 T balsamic vinegar
Kosher salt and pepper to taste

Preheat the Instant pot to the “Saute” option. Season your short ribs really, really well with salt and pepper. Place them in one layer in your pot and let them sear. Don’t touch for abut 7 – 8 min. After 7 – 8 min are up, flip meat to the other side and let it go for another 5 min. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crowd the pot. Check your pot, if you have more oil than about 1 T (accumulated from the meat) then pour it out. Add onions, shallots, garlic cloves and carrots to the pot and sweat for about 5 – 7 min until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom. Nestle short ribs back in and add in about 1 c chicken or beef stock. You want the meat about 3/4 of the way. Add in one sprig of rosemary and the parsley sprigs. Seal the Instant pot insuring that the venting switch is set on to the “Sealing” position.  Press the “Stew” option and set the manual time to 35 min on high pressure. Once the timer beeps, allow the Instant pot to go into the “Keep Warm” function for 15 min. Carefully switch the venting tab to the “Venting”  position and only once all the steam has been released go ahead and carefully remove the lid of the pot. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Add balsamic vinegar and turn back onto the “Saute” option.  Allow to boil until it has reached a glossy and glaze consistency.

Instant Pot Maple Smoked Brisket (barerootgirl)

1 1/2 lb beef brisket
2 T maple sugar, date sugar, or coconut sugar
2 t smoked sea salt
1 t black pepper
1 t mustard powder
1 t onion powder
1/2 t smoked paprika
2 c bone broth or stock of choice
1 T liquid smoke (opt, but you’ll get a more subtle smoke flavor without)
3 fresh thyme sprigs

Remove brisket from the refrigerator about 30 min before cooking. Pat it dry with paper towels and set it aside. Mix spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar. Set your Instant Pot to “Sauté” and allow it to heat up for 2 – 3 min. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid. Switch the setting to “Manual” and increase the cook time to 50 min. Once finished, allow the Instant Pot to release steam on it’s own (using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (opt) with the lid off for about 10 min. Slice the brisket on a bias and serve with mashed potatoes and drizzle with the reduced sauce. Note: Increasing or decreasing your meat size by 1/2 lb (when the meat is kept whole and not chopped up) requires about a 10 min change in cooking time. For example, 1 lb needs about 40 min where 2 lb needs about 60 min. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 min as needed.

Slow Cooker Method: Brown the brisket in a saute pan before adding it to your slow cooker. Add broth to the saute pan to deglaze and grab all the flavor from the browned bits. Pour broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6 – 8 hours or until the meat is tender and slices easily.

Instant Pot Teriyaki Rice with Chicken and Vegetables (lifemadesweeter)

Teriyaki Sauce

1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce

Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

Rice and Chicken

2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish

Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.

For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.

Instant Pot Honey Ham (adventuresofanurse)

20 oz can pineapple chunks
1 c honey
1 c brown sugar, divided
7.5 pounds bone-in spiral ham

Put 1/2 c brown sugar in the bottom of the Instant pot. Cut a little ham off the edges if it won’t fit. Place Ham in the Instant pot. Add can of pineapple with juice. Pour honey over the top and 1/2 c brown sugar. Place on manual high pressure for 30 min. Do a quick release. Remove and serve.