Tag Archives: instant pot

Instant Pot Spaghetti

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  • 1 Pound Lean Ground Beef
  • 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
  • 1 Pound Spaghetti Noodles
  • 1 (24 Ounce) Jar Spaghetti Sauce
  • 36 Ounces Water
  • 1 1/2 Jars
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • Set the Instant Pot to saute’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  • Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.  
  • Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately.

Notes

NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.NOTE:  Some people have had an issue with their noodles “clumping” together.  Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal, simply use a fork to pull any noodles apart that have stuck together. 

Instant Pot BBQ Ribs

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  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground mustard
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 (2-pound) racks baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
  • 2 cups chicken stock
  • 1/2 cup apple cider vinegar
  • 2 cups barbecue sauce
  1. In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
  2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
  3. Add chicken stock and apple cider vinegar in the instant pot. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
  4. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Preheat oven to broil. Line a baking sheet with foil.
  6. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce.
  7. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
  8. Serve immediately with remaining barbecue sauce.

Soy Sauce Instant Pot Pork Belly

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  1. Grab your Instant Pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, light soy sauce, dark soy sauce, sugar, salt, and water.
  2. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.
  3. Safely release pressure, open the lid when safe, and carefully lower the pork belly into the instant pot.
  4. Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the pork belly, and cut into smaller chunks as desired.
  5. Serve over rice with sauce spooned over the top, along with a stir-fried green veggie of your choice.
  6. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with an additional ½ cup Shaoxing wine, ½ cup of soy sauce, ¼ cup of dark soy sauce, 1 teaspoon salt, and 2 tablespoons of sugar to bring it back to the right flavor concentrations.


Instant Pot Baked Beans (good)

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  • 16 oz. dry navy or pinto beans
  • 8 cups water
  • 1 tsp. salt
  • 8 slices bacon
  • 1 onion
  • 1/2 red pepper
  • 2/3 cup barbecue sauce
  • 1/2 cup ketchup
  • 2 tbsp. spicy brown mustard
  • 1/4 cup cider vinegar
  • 1 tsp. liquid smoke (or smoked paprika)
  • 1/2 cup light brown sugar
  • 1/2 cup water

Cook beans on manual for 25 minutes; allow for natural release, then rinse and cool.

Saute bacon for a few minutes, then add onion and pepper and cook until soft. Add BBQ sauce, ketchup, mustard, vinegar and smoked paprika and stir.

Add brown sugar, water and beans and stir to continue.

Cook on manual for 15 minutes, then natural release.

Immune Boosting Tea

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  • 2 oranges (cut in half)
  • 2 lemons (cut in half)
  • 1 bunch parsley
  • 3 celery stalks, cut into thirds
  • ginger root (1/2″ cut in half)
  • water
  • 1/2 cup honey

Add all ingredients except honey to instant pot. Fill pot with water up to 1/2 way mark. Cook for 15 minutes and let naturally release. Add honey and stir until dissolved.

Instant Pot Rotisserie Chicken

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  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. dried thyme
  • 1.5 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 whole roasting chicken
  • 1 lemon, halved
  • 2 tbsp. canola oil
  • 1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Dry chicken thoroughly and season skin and cavity with spice mixture. Stuff lemon into cavity.

Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Flip and cook for an additional 4 minutes.

Place trivet in pot and add chicken stock. Place chicken on top of the trivet. Set time for 28 minutes. Natural pressure release.

Instant Pot Spaghetti Sauce

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  • 2 pounds fresh tomatoes, cut into quarters
  • 2 small yellow onions, cut into quarters
  • 2 large carrots, cut into large chunks
  • 2 cloves garlic
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1 tsp. sea salt
  • 6 ounces tomato paste

Add tomatoes, onion, carrot and garlic in the instant pot. Sprinkly oregano, basil and salt over the veggies, but don’t stir. Set on manual pressure cook for 20 minutes. Allow pressure to release naturally for 10 minutes. Use an immersion blender to blend cooked vegetables into a smooth sauce. Add in the tomato paste and blend again.

Instant Pot Chicken Pho

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  • 1 chicken
  • 2 medium onions
  • 13 grams ginger
  • 1 bunch fresh cilantro
  • 1 garlic clove, crushed
  • 1 tbsp. brown sugar
  • 4 cloves
  • 1/2 cinnamon stick
  • 1 tbsp. coriander seeds
  • 8 cups cold water
  • 2 tbsp. fish sauce
  • 1/2 tsp. salt
  • 2 tbsp. vegetable oil

Toast coriander seeds, cinnamon stick and cloves in instant pot and saute for 2 minutes (or until you can smell them). Set spices aside.

Pour in vegetable oil, and then place halved onions (flat side down) and ginger pieces in. Allow them to char for 5 minutes without moving them. At four minute mark, add crushed garlic clove.

Pour in 1/2 cup cold water and deglaze bottom of pot. Add the spices, brown sugar, cilantro, fish sauce and salt. Pour in 3.5 cups of water. Add the chicken. Pour in 4 cups of water. Make sure the chicken is 90% submerged. Close lid and pressure cook for 10 minutes and then 20 minutes natural release.

Transfer whole chicken into large bowl filled with cold water – this will firm up the meat and cool chicken so you can touch it. Strain broth through a fine mesh strainer.

Bring chicken broth back to a boil over medium heat.

Put noodles in bowl, and then cover with chicken broth. Garnish with green onions, fresh cilantro, hard boiled eggs (optional) and freshly ground pepper.