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Chinese Barbecued Ribs Mini Instant Pot

November 5, 2018 By Leave a Comment

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Chinese Barbecued Ribs Mini Instant Pot
Here are moist, flavorful ribs made with a sweet and sour barbecue sauce that is ready in less than an hour. This rich dark delicious glaze is especially good when made with hoisin sauce which gives it an oriental flavor
Source:
Serves: serves 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lb spareribs
  • 1 cup apple juice
  • Salt & Pepper
  • For the Sauce
  • ½ cup ketchup
  • ¼ cup soy sauce
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 cloves garlic, finely minced
  • 1 tsp cornstarch
  • ¼ cup honey
Directions
  1. Make the Sauce: Mix Ketchup, soy sauce, lemon juice, vinegar, hoisin sauce, garlic, cornstarch. DO NOT ADD THE HONEY
  2. Liberally salt and pepper both sides of a slab of ribs. Cut the slab into pieces that will fit in your Instant Pot.
  3. Pour apple juice into Instant Pot. Place ribs into the pot, drizzle with ¼ cup of BBQ sauce and secure lid. Make sure it is set to "sealing."
  4. Set it to the Manual timer for 25 minutes. It will take a few minutes to heat up and seal the vent. Once timer counts down, let sit another 5 minutes then release steam by turning the valve to "venting." Turn on oven to broil (or heat your grill) while you are waiting for the 5-minute resting time.
  5. Remove ribs from Instant Pot and place on a baking sheet. Slather on both sides with sauce
  6. Add Honey to the remaining sauce set aside
  7. Place under broiler (or on the grill) for 5-10 minutes, watching, so it does not burn. Remove and brush with sauce honey mixture place under broil and back on the grill for another 2 to 4 minutes.
Notes
No rice vinegar you can substitute ½ water ½ regular vinegar.
Want a barbeque smoke flavor add a teaspoon of liquid smoke to the sauce
The Ribs can be made earlier in the day or day before and placed in the Sauce to marinade until ready to use.

 

Filed Under: Asian, Barbecue, Instant Pot, Main Dish, Pork Tagged With: , , , ,

Meatloaf potatoes carrots Mini Instant pot

July 31, 2018 By Leave a Comment

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Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Source:
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
Directions
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Notes
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.

 

Filed Under: beef, Instant Pot, Main Dish Tagged With: , , , , , ,

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

April 17, 2018 By Leave a Comment

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Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Source:
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
Ingredients
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
Directions
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Notes
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.


As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.

 

Filed Under: beef, Instant Pot, Main Dish Tagged With: , , , ,
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