Instant Pot - 5 Things

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