You are here: Home / Archives for instant pot mini

Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)

January 28, 2019 · by · Leave a Comment

Save Print
Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)
The Instant Pot makes this Crispy Pork Carnitas recipe super quick & easy while cooking in the most delicious Cuban mojo sauce!
Source:
Serves: serves 2-3
Ingredients
  • PORK
  • 1 (2-2 ½ pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
  • salt and pepper
  • ½ tablespoon avocado oil or olive oil
  • 1 batch mojo sauce (see below)
  • for serving: chopped fresh cilantro leaves and fresh salsa
  • MOJO SAUCE INGREDIENTS:
  • ½ cup beer (or chicken stock)
  • ½ head of garlic, cloves separated, peeled and minced
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoons salt
  • ¼ teaspoon freshly-cracked black pepper
  • FRESH PINEAPPLE SALSA
  • 1 cup finely diced fresh pineapple
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely diced red onion
  • 1 tablespoon lime juice
  • ½ teaspoon ground cumin
  • ½ jalapeño, seeded and finely diced
  • salt and pepper
Directions
  1. In a medium mixing bowl, prepare the mojo sauce (see below).
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is brown on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce* and toss briefly to combine. Close lid securely and set the vent to “Sealing.”
  5. Press “Meat,” then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.
  6. Cook. Then let the pressure release naturally, about 15 minutes.
  7. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
  8. Turn on the oven broiler to High.
  9. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork and toss to combine. Serve with the Pineapple salsa**
  10. *MOJO SAUCE:
  11. Whisk all ingredients together in a medium mixing bowl until combined.
  12. **PINEAPPLE SALSA:
  13. Toss all ingredients together in a medium mixing bowl until blended. Season with salt and pepper to taste, also adding in extra lime juice if desired.

 

Filed Under: Instant Pot, Main Dish, Pork · Tagged: , , , , , ,

Bavarian Red Cabbage (instant pot mini)

December 20, 2018 · by · Leave a Comment

Save Print
Bavarian Red Cabbage (instant pot mini)
A quick, delicious and easy side dish made so much faster by using the Instant Pot
Source:
Serves: 4-5
Ingredients
  • ½ large red cabbage, about 1- ½ pounds shredded to ½ inch thick
  • 5 slices of bacon chopped into pieces
  • 1 tablespoon r bacon grease
  • ½ large onion, small dice
  • 1 large tart apple, peeled, cored and sliced
  • 2 tablespoons red wine vinegar
  • ½ cup red wine
  • 1-2 bay leaves
  • ½ cup beef broth
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cinnamon stick
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • To thicken red cabbage:
  • ½ tablespoon cornstarch dissolved in 1 tablespoon red wine + ½ tablespoon red wine vinegar
  • *1 tablespoon red currant jam (optional)
Directions
  1. In a frying pan place the chopped bacon and cook until crisp (set aside) reserve 1 tablespoon of the bacon grease.
  2. Remove the outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into ½ -inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.
  3. Core the Apple and cut in half then quarters and slice or use the food processor fitted with a slicing disk. Set Aside
  4. Set Instant Pot to Sauté. Wait until it says hot then add the bacon grease. Add the onion and apple and sauté until soft, about 10 minutes. Hit Cancel button.
  5. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves, and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you do not see any lumps.
  6. Select Manual and adjust the time to 8 minutes. Do a quick release 10 minutes after the end of cooking cycle. Hit Cancel.
  7. Press Sauté. Bring to a boil and add the cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in bacon pieces and if using red currant jam and taste for seasoning.
  8. Discard the bay leaves and cinnamon stick before serving.

 

Filed Under: Instant Pot, Side Dish, vegetables · Tagged: , , ,

Baked Ziti Instant Pot Mini

November 29, 2018 · by · Leave a Comment

Save Print
Baked Ziti Instant Pot Mini
Get the cheesy, slow-cooked flavor found in a traditional Baked Ziti right out of your pressure cooker! In only 25 minutes,
Source:
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 280 gm (10 oz) 2 links Hot or Sweet Italian Sausage)
  • ½ green bell pepper chopped
  • 1 tablespoons olive oil
  • ½ cup onion diced (½ medium onion)
  • 3 cloves garlic minced
  • 1 680 ml(~23-oz) jar tomato sauce
  • 1 ¼ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • salt & pepper to taste
  • 230 gm (½ lb). dried Ziti pasta
  • 112gm (4oz.) shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Handful fresh basil chopped
Directions
  1. Brown Italian Sausage in pressure cooker using the Brown/Sauté function, breaking apart as it cooks until sausage is no longer pink, about 5 minutes. Drain if needed.
  2. Add in olive oil, onion and garlic, bell pepper and sauté until mostly tender, about 3 minutes.
  3. Stir in tomato sauce, water, dried basil, dried oregano, bay leaf salt & pepper. Add Ziti. Ensure the sauce covers the Ziti.
  4. : Lock pressure-cooker lid in place pressure cook 5 minutes.
  5. Once the timer chimes, Quick release pressure at once, stir and taste to ensure seasonings are good. Adjust as needed. Stir in cheeses Mix well. Garnish with fresh basil.
Notes
If you are using sausages with casing remove the casing

If you are using Costco brand Italian sausages (2 links is the right amount).

You can substitute penne Noodles for the Zita noodles

 

Filed Under: Instant Pot, Main Dish, Pasta · Tagged: , , , , ,

Chinese Barbecued Ribs Mini Instant Pot

November 5, 2018 · by · Leave a Comment

Save Print
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: , , , ,

Meatloaf potatoes carrots Mini Instant pot

July 31, 2018 · by · Leave a Comment

Save Print
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: , , , , , ,

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

April 17, 2018 · by · Leave a Comment

Save Print
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
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: , , , ,
Social Network Integration by Acurax Social Media Branding Company
Social Media Auto Publish Powered By : XYZScripts.com
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this:
Visit Us On TwitterVisit Us On FacebookVisit Us On Pinterest