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Instant Pot - 5 Things
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Instant Pot - 5 Things

Instant Pot - 5 Things

We love the instant pot for all kinds of reasons - and this will give you 5 things to make you very happy. So don't just sit there...get goin!

Ingredients

Rice Cooker Jambalaya

  • 1pound andouille sausage, (any fully cooked sausage would be great) kind - cut lengthwise and then into 1/4 inch half circles
  • 1 pound raw shrimp, peeled and de-veined (31/40's are perfect)
  • 2 cups cooked chicken, shredded into bite sized pieces
  • 1 1/2cups uncooked rice
  • 4 cups chicken broth
  • One -7oz can diced green chilies
  • 1-2tablespoons Creole seasoning
  • Parsley to stir in at the end

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10 Minute (Truffle) Mac & Cheese

  • 1 pound uncooked pasta, could literally be any pasta – I went old school with elbow  
  • 4 cups chicken broth or stock (no one really knows the difference anyway)
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • 1 cup grated smoked Gouda
  • 1 cup shredded white cheddar
  • 2 teaspoons truffle oil, optional
  • 1-2 teaspoons kosher salt
  • More stuff you can add: diced green chilies or jalapenos, cooked crispy bacon, chunks of blue cheese, etc

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Pork Ribs

  • 1 cup any kind of beer
  • 1 cup any kind of bbq sauce, divided
  • 1 tablespoon liquid smoke
  • 2-3 tablespoons yellow mustard
  • 1 rack pork ribs, baby backs, St. Louis, up to you
  • ¼ cup BBQ seasoning, recipe here

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Too Good Short Rib Ragu

  • 3pounds bone-in short ribs, look for ones with lots of meat – I know this seems obvious, but if you don’t really scope them out you might be disappointed
  • Kosher salt & pepper
  • 1tablespoon oil
  • ½ cup each diced carrot, celery and yellow onion
  • 3large cloves garlic, minced
  • ¼ cup tomato paste
  • ½ - ¾ cup red wine (and I don’t care what anyone says, even a less expensive one will be perfect)
  • One 28 oz can diced tomatoes
  • 1 tablespoon beef stock paste or a beef bouillon cube
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon dried oregano
  • Good pinch Kosher salt & pepper

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Orange Chicken

  • 2 tablespoons oil
  • 2 ½ pounds boneless/skinless chicken breasts or thighs, cut into bite sized pieces
  • 1 tablespoon each minced fresh ginger & garlic
  • ½ cup ketchup sauce
  • 2 tablespoons brown sugar
  • Zest of 1 large orange and,
  • Enough fresh orange juice to make about a cup (prob from 2 large oranges)
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 1-2 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Green onion and sesame seeds for garnish    

Directions

Rice Cooker Jambalaya

  1. Put everything into the pot, stir well, close and lock and turn to sealing position
  2. Select rice setting / high pressure) and set the timer to 8 minutes
  3. When the time is up, quick release, remove the cover, and the pot will switch to thekeep warm setting
  4. Stir in parsley and serve

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10 Minute (Truffle) Mac & Cheese

  1. Put the pasta, broth and garlic & onion powders into your Instant Pot
  2. Lock,turn to sealing position, select high pressure and cook 4 minutes, then quick release the steam (you might want to put a towel over the steam cuz pasta water vapor can be messy)
  3. Add the cream (start with ¾ and add more if you want it creamier), the cheeses,truffle oil if using and salt to taste
  4. Stir super well until beautifully mixed – and if you’re adding anything else, this is the time
  5. That’s all folks – time to eat

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Pork Ribs

  1. Put beer, bbq sauce and liquid smoke in the instant pot, then set in the metal trivet
  2. Brush mustard on both sides of ribs, then season with rub
  3. Bend ribs into a circle, and set on top of the trivet – bone side facing out
  4. Lock,turn to sealing position, select high pressure and cook 25 minutes
  5. Set broiler to high
  6. Release steam naturally 10 min
  7. Remove ribs, place on a baking sheet, and brush remaining sauce on top
  8. Put approximately 4-5 inches under broiler coils, and broil a few minutes, until they start getting browned and crispy – watch carefully though cuz it can happen fast
  9. Remove,eat, and fall in love

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Too Good Short Rib Ragu

  1. Turn instant pot on to the sauté setting
  2. Season the ribs with salt & pepper, add oil to the pot, and when hot sear the ribs in batches until brown on all sides – remove & set aside
  3. Add the carrot, onion, celery and garlic - sauté until softened 3-4 minutes
  4. Add tomato paste, mix well and let cook a few minutes, then stir in wine, scraping along the bottom as you go to release anything stuck on – 2 minutes
  5. Then in go the tomatoes, the beef stock or cube, the red pepper, the oregano and salt/pepper
  6. Stir well to combine then put back in the ribs
  7. Lock,turn to sealing position, select high pressure and cook 45 minutes
  8. When it’s done, let the steam release naturally
  9. Remove the short ribs, turn pot to saute, and let the liquid simmer to thicken
  10. Shred, the beef and return to the pot when it’s thickened, 5-7 minutes
  11. Check salt & pepper, adding if necessary and serve, on pasta, on polenta, on almost anything – maybe adding some Parmesan to garnish

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Orange Chicken

  1. Put oil in pot, set to sauté and when just smoking add the chicken in batches
  2. Cook,stirring often until lightly browned, then remove and repeat with the rest
  3. When it’s all done, put all the chicken back in add garlic and ginger – stir about a minute
  4. Then add ketchup, brown sugar, orange zest & juice, sesame oil, soy sauce, sriracha and rice vinegar
  5. Stir well to mix, the lock, turn to sealing position, select high pressure and cook 5 minutes - then quick release the steam
  6. Remove lid, set to sauté, mix cornstarch with water and add to pot – mix in
  7. Let it bubble away until thickened to where you want it
  8. Serve on rice or noodles with green onion and sesame seeds to garnish 
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