instant pot Archives - The Midnight Baker

Instant Pot Make-Ahead Ribs

Judith Hannemann — Sat, 21 May 2022 23:00:07 +0000

With Instant Pot make-ahead ribs, you prep them now and finish them off later.

Instant Pot Make-Ahead Ribs

With Memorial Day and Independence Day holidays coming up, your Instant Pot will certainly be a boon. Since it will keep your kitchen relatively cool it will be a go-to appliance for the warmer months. It can also help with meal prep. Especially meats that need to be cooked then finished off on the grill.

This is one of those recipes. You prep, then cook these ribs. Then you keep them and the juices refrigerated until you’re ready to finish cooking them.

Exotic Flavors

The rub for these Instant Pot make-ahead ribs has an exotic and wonderful flavor. These flavors remind me of Moroccan cooking. Not sure if that’s entirely accurate but with the addition of cinnamon used for something savory, it’s reminiscent of those flavors. The taste of cinnamon is not strong; just a whisper but it’s ever so nice.

Another flavor comes from cumin. Straight up I’ll tell you it’s not one of my favorite flavors. However, how it blends with everything else it worked very well. I actually liked it very much. In this rub, you use crushed cumin seeds. I couldn’t find those in my local store but I was able to order it from Walmart and not at an inflated price either.

Most of the other ingredients I’m sure you already have like whole peppercorns, red pepper flakes and of course the cinnamon.

The Sauce

The basting sauce is what pulls this all together. The slightly tart essence from the vinegar is just the thing for this. So is the bit of garlic.

Because you make this ahead and refrigerate the juices, the congealed fat is easy to remove.

Now all you have to do is grill them and baste!

The Recipe

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Instant Pot Make-Ahead Ribs

Prep the ribs now to finish later

Prep Time20

Cook Time9

Course: Appetizer, Main, Main Course

Cuisine: American

Keyword: instant pot ribs, party food you can make ahead, ribs with moroccan seasoning

Servings: 6

Calories: 463kcal

Author: Judith Hannemann

Ingredients

4 lbs pork baby back ribs
1/4 cup dry white wine
Oil

Rub:

1 tbs black peppercorns
1 tbs cumin seeds
1 tsp red pepper flakes
2 tbs brown sugar
1 tbs kosher salt
1/2 tsp cinnamon

Sauce:

2 tbs red or white wine vinegar
2 cloves garlic crushed
1/4 cup chopped parsley

US Customary - Metric

Instructions

Crush peppercorns, cumin seeds and pepper flakes in a mortar & pestle. Place this in a small bowl then add the remaining rub ingredients.
Season the ribs on both sides with the rub.
Place the 1/4 cup of white wine into the Instant Pot and arrange the ribs around the side of the bowl--making a ring shape against the wall of the inner pot. Set the cooker to manual (high pressure) and set the timer for 9 minutes. Let the pressure release naturally for 10 minutes then manually release the pressure. Remove the ribs to a baking sheet to cool.
Now set the cooker to the saute function for 10 minutes to reduce the juices in the pot. Strain this through a fine mesh strainer. There should be about 3/4 cup of juices. Let it cool then chill (this will congeal any fat for easy removal).
Prepare a gas or charcoal grill for medium-high heat (you can use an indoor broiler too).
Remove the congealed fat from the chilled juices and place in a small saucepan. Add the sauce ingredients and heat over medium heat until this mixture is reduced by half.
Lightly oil the ribs then place on the grill meaty side down until lightly browned. Turn ribs and baste with the sauce. Repeat this turning and basting until the ribs are lightly charred on both sides; about 5-10 minutes total.
Remove to a cutting board and cut into individual ribs. Drizzle the ribs with any remaining sauce.

Nutrition

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Instant Pot Port Wine Short Ribs

Judith Hannemann — Sat, 16 Apr 2022 23:00:10 +0000

Instant Pot port wine short ribs may be a little fussy, but they are totally worth it.

Instant Pot Port Wine Short Ribs

Anyone who has read my site for a while knows that I am crazy for beef short ribs. I like them any way I can get them from slow roasted to gussied up.

Many also know of my recent dental journey–eventually, I will have implanted arches but in the meantime I have to put up with a temporary set of (what they call) “teeth.” To make a long story short, I have to eat food that’s relatively soft. What better way to tenderize any red meat but in the Instant Pot.

With these port wine short ribs, I don’t feel like I’m sacrificing anything. I will say that it’s not a dump-and-go recipes but it’s worth any extra steps because it’s awesome.

Which Port?

Your best bet here is either red or tawny port.

My advice is to buy a decent brand. The reason here is the taste for the recipe, of course, but it also makes a pleasant nip for dessert on it’s own. It also pairs well with a good bold cheese.

You could substitute a medium red wine if that’s what you have on hand but bear in mind that it won’t taste the same. It’ll be good, but just not the same.

Beurre Manie

This is a fancy name for soft butter mixed with an equal amount of flour.

It’s a great way to thicken any rich stew because it adds a lot of flavor and it really doesn’t have any starchy taste to it.

Beurre manie is an excellent way to thicken leftover gravies that have gone watery–especially ones made with corn starch. I always keep a bit in the fridge for handy use–1/4 cup soft butter blended with 1/4 cup all-purpose flour.

The Recipe

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Instant Pot Port Wine Short Ribs

Awesomely delicious beef short ribs

Prep Time25

Cook Time45

Course: Main, Main Course

Cuisine: American

Keyword: beurre manie, instant pot gourmet beef ribs, ribs braised in port wine

Servings: 4

Calories: 774kcal

Author: Judith Hannemann

Ingredients

3 lbs beef short ribs
5 tbs flour divided
2 tbs olive oil
1 large clove garlic minced
2 tbs tomato paste
1 1/2 tsp each marjoram and thyme
1 bay leaf
1 cup port wine divided
1/2 cup beef stock
1/4 cup steak sauce
2 tbs brown sugar
1 tbs Worcestershire sauce
1 lb carrots cut into 2-inch/5 cm pieces
1/4 cup chopped onions
2 tbs unsalted butter softened
1 tsp red wine vinegar

US Customary - Metric

Instructions

Dredge ribs in 3 tbs of the flour. Reserve leftover flour.
Preheat Instant Pot on Sauté high/more setting; add oil.
Brown ribs in 2 batches on all sides. Remove from the pot.
Add garlic to the pot and heat until fragrant, about 30 setons. Stir in tomato paste, marjoram, thyme and bay leaf. Sauté until tomato paste darkens in color, about 1 minute, then stir in reserved flour from dredging.
Deglaze the pot with 1/2 cup of the port, scraping up any browned bits then cook until port is reduced by 1/3 then stir in the stock, remaining 1/2 cup of port, steak sauce, brown sugar and Worcestershire sauce.
Return ribs to pot and add the carrots and onion. Close and seal the pot and set on Manual or Pressure Cook for 45 minutes.
Do a quick release on the pot and transfer the ribs to a plate. Cover with foil and let them rest for 10 minutes. Remove carrots to a serving bowl.
Mix the softened butter and the remaining 2 tbs of flour together to form a paste (this is called beurre manie) and whisk this into the liquid to thicken. Stir in the wine vinegar
Garnish with parsley if desired.

Notes

UK/EU--steak sauce is A-1 Steak Sauce. HP sauce or brown sauce is a good substitute.

Nutrition

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Instant Pot French Dip Sandwiches

Judith Hannemann — Sun, 20 Mar 2022 00:00:53 +0000

Who doesn’t love a great sandwich? These Instant Pot French dip sandwiches are sure to be a hit.

Instant Pot French Dip Sandwiches

This has got to be one of the most beloved sandwiches ever and there’s a good reason. Instant Pot French dip sandwiches are delicious; it’s that simple.

The most common way of making French dip is in the slow cooker. The long slow cooking is what gives the meat and the associated juices very flavorful. It takes at least 8 hours to achieve this so patience is definitely a virtue.

But did you know you can get the same flavor–and tastier at that–in a fraction of the time? Well you can and the Instant Pot is the way to do it! Pressure cooking extracts awesome flavor because of the method used. That’s a boon for recipes such as this.

Choose The Beef Roast

Without a doubt, one of the most flavorful cuts is chuck or shoulder. However, it may not be the ideal cut for this sandwich and the method of cooking–whether that be slow cooking or pressure cooking. Chuck is fatty which is why it is so flavorful. If you do want to use it, there’s quite a bit of prep work to remove most of the fat. Bear in mind that not only will the meat be fatty but so will the juice. This is the reason I shy away from it with French dip.

I prefer to use bottom round or sirloin. There’s much less fat and therefore much less prep and trimming. The juice will not be overly fatty; there’ll be just enough for good flavor. Also the piece of meat is pretty solid. Because of this, you can also slice it easily if you prefer slices on the sandwich rather than shredded meat.

FYI for my UK readers, bottom round is silverside for you.

Cheese

I like French dip with melted cheese, but if you don’t just omit it.

Provolone–especially the aged variety–has a nice piquant edge that adds a great flavor profile. That’s my general choice. But any cheese that melts can be substituted so if Provolone isn’t your bag, use a cheese that is.

The Recipe

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Instant Pot French Dip Sandwiches

The Instant Pot gives the sauce the best flavor

Prep Time10

Cook Time1 30

Course: Main, Main Course

Cuisine: American

Keyword: easy french dip sandwiches, french dip in instant pot

Servings: 6

Calories: 566kcal

Author: Judith Hannemann

Ingredients

3 lb bottom round beef roast
1 medium onion sliced
2 cups water
2 envelopes au jus gravy mix
1 clove garlic crushed
1 bay leaf
6 sub/hero rolls
6 slices aged provolone

US Customary - Metric

Instructions

rim any excess fat from beef roast. Place roast in the Instant Pot. Top with onions.
Mix water, au jus mix, garlic and bay leaf in a small bowl. Pour over roast.
Seal Instant Pot and set for high pressure for 90 minutes. When cooking is complete, allow the pressure to release naturally.
Remove roast and either slice or shred the meat. Split the rolls and divide meat evenly over each of the rolls. Place a slice of provolone on top of the meat on each and place under a hot broiler for about 2-3 minutes or until cheese begins to melt.
Serve with the pan juices.

Nutrition

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Instant Pot Mushroom And Wild Rice Soup

Judith Hannemann — Sun, 27 Feb 2022 00:00:12 +0000

The Instant Pot really helps all the flavors in this mushroom and wild rice soup meld.

Mushroom Wild Rice Soup–The Instant Pot Way

Have you discovered that your Instant Pot or electronic multi-cooker really makes flavors blend so well?

I’ve been pressure cooking for ages and discovered their trick long ago. I was doing this even before these new-fangled and automatic pots became the vogue. What I’m trying to say is you don’t need the fancy equipment to make this recipe or any other labeled “Instant Pot.” Your trusty old Mirro or Fagor stovetop model will do very nicely too.

I love these appliances/pots for soups and especially this one. Sure you can do it conventionally but you get better flavor from pressure cooking and more importantly here is that the wild rice will cook in a jiffy!

Wild Rice

If you’re in the midwest and Minnesota in particular, I’m sure you can tell me a thing or two about wild rice!

I do find wild rice a bit difficult to get here where I live. I know there’s places I could order it online, but the prices are, in a word, outrageous. I know it’s an expensive ingredient, but some of the prices I’ve seen made me keel over.

For that reason, I used a readily-available wild rice blend. It’s pretty easy to get and truthfully–I liked the little variety in the mix. I feel it made this mushroom wild rice soup a lot more interesting. So use what you can get that doesn’t wreak havoc on your purse.

Vegetarian?

If you’re a vegetarian–meaning you eat eggs and dairy products but no meat–use the also-suggested vegetable stock.

This is a tough one to make vegan since I don’t think substituting nut or grain milks would result in a good flavor. If you want to try it and let me know how it tasted, I’d appreciate it since I like to give a vegan option where it’s possible.

The Recipe

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Instant Pot Mushroom Wild Rice Soup

A wonderful and filling soup

Prep Time20

Cook Time30

Natural Pressure Release30

Course: Main, Main Course, Soup

Cuisine: American

Keyword: instant pot soups that are meals, vegetarian instant pot soups, wild rice soup with mushrooms

Servings: 6

Calories: 423kcal

Author: Judith Hannemann

Ingredients

1 lb mushrooms fresh, thickly sliced
1 cup rice wild rice or wild rice blend
1 cup carrots diced
1/2 cup onion finely chopped
2 celery ribs diced
4 cups chicken or vegetable stock
1 bay leaf
1/4 tsp thyme dried or 3-4 sprigs fresh thyme
2 tsp salt
1/2 tsp pepper
8 oz chopped spinach fresh or frozen
1/2 cup cream

Thickening:

1 1/2 cups milk
4 tbs flour
4 tbs butter

US Customary - Metric

Instructions

Place the mushrooms, wild rice, carrots, onion, celery, stock, bay leaf, thyme, salt and pepper in the Instant Pot.
Seal and set on "soup" setting, or 30 minutes at high pressure. When time is up, let the pressure reduce naturally--this will take approximately 30 minutes.
Remove lid when pressure has dropped and add the spinach and cream. Stir. The residual heat is enough to wilt the spinach.
For thickening, melt the butter in a small saucepan. Whisk in the flour and let it cook and bubble for 2 minutes. Slowly whisk in the milk and cook over medium heat until it begins to boil; cook for 2 minutes then whisk into the soup.

Video

Nutrition

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Instant Pot Creamy Mushroom Flanken

Judith Hannemann — Sat, 02 Oct 2021 23:00:18 +0000

Flanken done in the Instant Pot requires less cooking time.

Flanken-Style Short Ribs

Despite its unusual name, all flanken is merely a cut of short ribs.

They are pretty easy to find in New York City because it’s the preferred cut. Many of eastern European descent; especially Jewish people prefer them..

They have a lot of flavor because of all the exposed bone. Instead of one large bone like the more standard cut, flanken have at least 4 small bones with the marrow exposed. That produces the most excellent flavor.

While short ribs of any cut require a long and preferably slow cooking time, the Instant Pot comes to the rescue producing great results in about half the time.

No Instant Pot?

I can urge you to buy one and am pretty sure you won’t be sorry. However, if this appliance isn’t in your future, no problem.

Your slow cooker can do a bang-up job although it will take at least 8 hours and possibly 10 to get them to that “fall-off-the-bone” consistency that most folks love. Just dump everything in (I would leave out the 2 cups of water) except the thickening and you’re set to go. I always brown any meat before slow cooking since I think the flavor is better. However, it’s not necessary.

Another option is your oven. Just make sure you have a nice heavy–preferably cast iron–dutch oven and cook at 300 F/150 C for around 3 hours. As with the slow cooker, do any thickening at the end of cooking.

Don’t Do Mushrooms?

Then just leave them out and substitute another cream soup. Cream of celery would be good here, but it’s your choice.

If you make your own cream of soups, you could try my cream of onion soup in this since it will enhance the oniony flavor of the recipe quite nicely I believe.

The Recipe

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Instant Pot Creamy Mushroom Flanken-Style Ribs

Comforting and full of flavor

Prep Time20

Cook Time45

Course: Main, Main Course

Cuisine: American

Keyword: beef ribs in the instant pot, flanken short ribs, slow cooker flanken short ribs

Servings: 4

Calories: 599kcal

Author: Judith Hannemann

Ingredients

3 lb flanken-style short ribs
2 tbs oil
1/4 cup onions chopped
1/2 cup dry red wine
2 cups water
10.5 oz cream of mushroom soup (1 can)
1 pkg dry onion soup mix
8 oz mushrooms cut in quarters

Thickening:

3 tbs flour
1/4 cup water

US Customary - Metric

Instructions

Set Instant Pot to "saute" at high heat. Add the oil then brown the ribs on all sides--you may have to do this in batches. Since these ribs are long, I generally cut them in half so they're easy to handle. Remove to a plate and drain any accumulated fat, leaving about a teaspoon in the pot.
Fry the onion and mushrooms on the saute setting at medium heat until onions are soft and mushrooms begin to sear. Then deglaze the pot with the wine, scraping up any browned bits. Add the water and onion soup mix; stir well.
Add the ribs back to the pot and cook at high pressure for 40 minutes. Release the pressure as soon as the time is up.
Remove the ribs, set the pot to saute at medium heat and whisk in the mushroom soup. If you desire a thicker sauce, mix the flour with the 1/4 cup water and stir into sauce. Let the sauce cook for 5 minutes then place the ribs back in the pot to heat through.

Notes

Any short rib cut may be substituted.

Nutrition

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Raspberry Chipotle Ribs

Judith Hannemann — Sat, 24 Jul 2021 23:00:43 +0000

Make a big batch of these raspberry chipotle ribs because they’ll disappear quickly!

Raspberry And Smoky Chipotle

Those flavors are about as close as you can get to a marriage made in heaven and that’s a good way to describe these raspberry chipotle ribs. The sweet-tart taste of raspberry preserves and the smokey slight heat from the chipotles combine so well that even people who avoid anything “hot” seem to love the flavor. I actually got this idea from my neighbor. She’s one of those people that run away from any heat in food. Yet, she told me the one thing she’s sad that she can’t get when a local market closed was their own chipotle raspberry bbq sauce!

She said they used it on beef but I wanted to try this with pork. The sauce is so easy to make, so you just may find yourself making it often!

How Many Peppers

That would be up to you and your personal tastes.

The sauce uses the canned chipotles in adobo. If you want it really zippy, then use the entire can, sauce and all. I’m talking about the smaller can here. However I would really advise against using so many chipotles because the smoky heat would definitely overpower the raspberry flavor.

I used two peppers. This for me was the perfect amount because I got smoke, a slight amount of heat and the raspberry flavor really came through. Since there’s nothing in the sauce that would cause you to get sick eating it raw, start with my amount of peppers then taste it. You can always add more and process it further.

If you don’t use the entire can, they can be stored in the fridge for a future use like this smoky two potato salad.

Now About The Ribs

If you want to cook them on the outside grill low and slow over indirect heat, that works here.

If you’re a crockpot fan, that works too.

The Instant Pot was my choice because it’s quick. Any method will do because all you do on the grill is finish them off over direct high heat.

Remember to really pile on the sauce when you finish them off. Baste and turn often because the more of that great sauce flavor is totally awesome.

The Recipe

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Raspberry Chipotle Ribs

These will be devoured quickly!

Prep Time10

Cook Time15

Finishing On Grill10

Course: Appetizers, Main, Main Course

Cuisine: American

Keyword: grilled chipotle raspberry pork ribs, making ribs in the instant pot, raspberry chipotle sauce

Servings: 6

Calories: 1104kcal

Author: Judith Hannemann

Ingredients

8 lbs pork baby back ribs about 2 racks

BBQ Sauce:

1 cup thick BBQ sauce like Sweet Baby Ray's
1 cup raspberry preserves
1 small onion chopped
2 chipotle peppers packed in adobo

US Customary - Metric

Instructions

Place sauce ingredients in a blender or food processor and process until smooth; set aside.
Cook ribs your favorite way--leaving rack(s) whole. I used my Instant Pot and cooked at high pressure for 15 minutes, releasing the pressure immediately.
Heat your outside grill to high heat for direct cooking. When grill is heated, slather the ribs in the prepared sauce and grill each side until the sauce is bubbling and beginning to get brown. You can baste with the sauce several times while finishing them off for more flavor.
If a grill isn't an option, pop them under a broiler, basting frequently, until they are bubbly.

Nutrition

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Instant Pot Ribs & Sauerkraut

Judith Hannemann — Sat, 26 Jun 2021 23:00:40 +0000

Made in the Instant Pot makes these ribs and sauerkraut ultra quick. Psst…the sauerkraut is special in this one.

An Old Comfort Food Standby

Ribs and sauerkraut has got to be in the top 10 of comfort food meals.

Since its summer and long oven or stovetop cooking is not something most of us want to do, this is where your Instant Pot really comes into play. Not only do you get a meal where they flavors meld wonderfully due to how a pressure cooker cooks, but pressure cooking is relatively quick and doesn’t heat up the kitchen much.

This recipe is a bit different with a great rub for the ribs and a surprising flavor for the sauerkraut.

Sauerkraut Is Special

Usually this dish has apple accents to cut the tartness of the sauerkraut. In that case, this recipe isn’t different from the others.

However, there’s one ingredient that make this sauerkraut a big hit. And you’ll never guess that it’s BBQ sauce!

In fact, it reminds me a bit of the red coleslaw served at a famous BBQ joint in Nashville. Its one of the most-requested items on the menu because its so different. And that’s the same with the way the kraut is flavored in this.

Rub And Additional Ingredients

The rub is chock full of wonderful flavor. I think the chili powder and smoked paprika are responsible for that. If you want more smoky flavor and you don’t mind a bit of heat, use chipotle chili powder. I’d recommend using half chipotle and half regular chili powder.

In addition to all the great flavors this recipe has, an added accent of caraway seed is never out of order. Personally, I think it gives the kraut a little oomph.

As an aside, use potatoes that have a waxy texture because more mealy varieties are just going to get mushy. Anything you’d use for potato salads is perfect here.

The Recipe

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Instant Pot Ribs & Sauerkraut

The rub and fancy sauerkraut make this one a winner.

Prep Time25

Cook Time40

Course: Main, Main Course

Cuisine: American

Keyword: bbq ribs and sauerkraut, chili ribs and sauerkraut, ribs in the instant pot

Servings: 4

Calories: 940kcal

Author: Judith Hannemann

Ingredients

4 lbs pork baby back ribs

Rub:

1/2 tbs kosher salt
2 tbs pepper
2 tbs chili powder
2 tbs smoked paprika
2 tbs brown sugar
1 tbs onion powder
1 tbs garlic powder

Sauerkraut:

29 oz sauerkraut juice included, 2-14.5 oz cans
1/2 cup apple juice
1/2 cup BBQ sauce
2 tsp caraway seeds
1/4 cup brown sugar
2 large Yukon gold potatoes

US Customary - Metric

Instructions

Mix rub ingredients in a small bowl.
Remove membrane from the bone side of the ribs--this stops them from curling when cooked.
Sprinkle the rub on all sides of the ribs. Cut ribs into portions about 2-3 ribs long.
Slice potatoes (you don't have to bother peeling if you scrub them well) into 1/4-inch slices then place in the the bottom of the Instant pot.
Add the undrained sauerkraut, apple juice, BBQ sauce, caraway seeds and the brown sugar on top of the potatoes. Place ribs on top of the layered mixture.
Seal and cook on high pressure for 30-40 minutes--the longer time produces ribs where the meat will fall off the bone. Let pressure reduce naturally for 5 minutes, then release the pressure.
Remove ribs and stir the sauerkraut mixture.
Serve ribs on top of the sauerkraut

Nutrition

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Hong Kong Ribs

Judith Hannemann — Sat, 22 May 2021 23:00:58 +0000

Hong Kong ribs are great done outdoors but are just as good all year round.

Hong Kong Ribs: A Real Treat

These Hong Kong-style ribs are a real treat for anyone who eats them. These ribs are so good I guess you think they’re hard to make. Nope, they’re very easy. The hardest part is waiting for them to finish marinating.

I bet you have most of the ingredients on hand too. The only thing you may have to buy is five spice powder and hoisin sauce. And the hoisin sauce is a great investment because you can use it in so many things such as Hoisin Pot Roast.

Long Marinating Equals Great Taste

Most recipes call for marinating anything (with the exception of shellfish) from 4-12 hours.

Personally, I’ve never tasted anything marinated for the minimum time that tastes really good. It always seems to lack a full flavor. The only exception I’ve experienced is when I’ve used my vacuum sealer’s marinating pan. However, that device is so small that it’s not practical for ribs.

These ribs require a long marinating time to develop their great flavor. Overnight is the minimum time for them to develop the flavor. Marinating for 12 hours is even better.

Cooking Methods

The ribs finish off the same way regardless of the initial cooking method.

Leave the ribs in slabs. Don’t cut them into individual ribs until they’ve finished cooking. They are much easier to handle that way.

Now you can do the initial cooking in a slow cooker, Instant Pot, oven or by indirect heat over an outside grill.

When it comes to the slow cooker, I’m giving an approximate time because all slow cookers cook differently. The approximate time I give won’t produce “fall-off-the-bone” texture either.

For the Instant Pot, that time will result in fully cooked ribs but they will still have body–again not “fall-off-the-bone.”

Bear in mind that for the above methods, the times are approximate. You can, of course, cook them longer, but if they’re overcooked, they can’t be saved.

Individual tastes vary for this kind of stuff so cook them the way you want them. But keep in mind they will be difficult to finish off either on the grill or under the broiler if they’re falling apart.

The Recipe

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Hong Kong Ribs

Easy and succulent ribs Hong Kong Style

Prep Time15

Cook Time1 30

Marinate12

Total Time13 45

Course: Appetizer, Main, Main Course

Cuisine: Asian

Keyword: restaurant style pork ribs, ribs for cookouts, tailgating recipes for ribs

Servings: 4

Calories: 1101kcal

Author: Judith Hannemann

Ingredients

5 lbs pork baby back ribs about 2 racks

Marinade:

1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese wine or dry sherry
2 tbs hoisin sauce
1/2 tsp red food coloring Optional
pinch Chinese five-spice powder

Glaze:

1/4 cup honey
1/4 tsp garlic powder
1 tsp soy sauce
1 tsp hoisin sauce

US Customary - Metric

Instructions

Mix all marinade ingredients in a small bowl, combining well.
Place ribs (you may cut racks in half if you don't have huge bags, but don't cut into individual ribs--you do that after the final cooking) in a large zipper freezer bag and pour in marinade. Seal bag and turn a few times to coat the ribs. Place bag(s) in the refrigerator overnight.
Remove ribs from the bag and drain well. For slow cooker and Instant Pot cook methods, reserve the marinade.
Ribs may be cooked in several ways. Slow cooker--add a cup of marinade to the crock along with the ribs and cook on low for approximately 5-6 hours. For Instant Pot, place the ribs in the pot along with a cup of marinade then cook on high pressure for 12 minutes. Release pressure immediately. For the oven, place ribs on rack and bake at 350F/180C for 90 minutes. For indirect grilling, place ribs on the unlit side of the grill and roast for 2 hours.
To finish--mix glaze ingredients and brush over the rib racks. Grill over direct heat until glaze is bubbling. If doing indoors, place ribs under the broiler and broil until the glaze bubbles.

Notes

Cooking time calculated for oven cooking method

Nutrition

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Instant Pot Hawaiian Pulled Pork

Judith Hannemann — Wed, 27 Jan 2021 00:00:38 +0000

How about some of this Hawaiian pulled pork for Super Sunday?

Instant Pot Does Pulled Pork Quickly

Pulled pork is a really popular lately. Years ago, it was a long process either in the oven or slow cooker.

It was always quicker and easier to make in the pressure cooker, since it takes much less time. However, years ago, your only pressure cooker choice was a stovetop model. There’s lots of old wives tales about these pots. I’ve used stovetop models without any issues for years, but with the advent of electronic models, the process is a lot easier.

Pork butts usually take about 90 minutes in a pressure cooker so keeping a watch on a stovetop model is pretty tedious (you have to adjust the heat lots of times). The electronic models you can set and forget and that’s a great improvement.

Pulled Pork Goes Hawaiian

The regular way to flavor this is pretty good in itself, but how about changing things up a bit?

Pork goes with anything Asian or Polynesian like these pineapple glazed ribs so why not go Hawaiian with a nice pineapple-based sauce. If you’re into themed dinners for family fun, make it a luau night and serve this.

Something else that’s worth mentioning here is you can save yourself cleaning up extra pots because you can use your Instant Pot’s saute function to reduce the sauce. When the pork is done, remove it, drain off the water and wipe the pot dry. Then you’re ready to go with the sauce.

Shredding It

You’ll have to let the pork butt sit a while before you start shredding it because it will be super hot.

You can shred with two forks but I’ve found the most efficient way is to cut off sections and shred with my hands (clean of course!). When you do this by hand, you can pull out any fat or connective tissue that you might miss with the fork method.

Just a hint but you might want to double the sauce recipe so there’s extra for dipping or if the family likes the meat extra drippy.

The Recipe

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Hawaiian Pulled Pork

Add a Polynesian twist to your pulled pork

Prep Time5

Cook Time1 30

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: asian flavored pulled pork recipe, football party food, pulled pork in the instant pot

Servings: 6

Calories: 488kcal

Author: Judith Hannemann

Ingredients

4-5 lb pork butt
2 cups water
1/4 cup soy sauce
1 clove garlic crushed

Sauce:

12 oz pineapple juice
1 tbs soy sauce
2 large cloves garlic finely minced
2 tbs ketchup
1 tbs grated ginger
1 tbs hoisin sauce
2 tbs honey
2 tbs brown sugar

US Customary - Metric

Instructions

Place roast in Instant Pot. Add the water, soy sauce and garlic. Set pot for high pressure and cook for 90 minutes. Let pressure drop naturally. Pork should easily shred. If not, then cook an additional 10 minutes at high pressure. Discard liquid in the pot.
Shred pork and set aside.
Add the sauce ingredients to the Instant Pot and set on "Saute" at medium heat. Cook until
the sauce becomes slightly syrupy--about 5 minutes.
Add the shredded pork back to the pot to heat through.

Nutrition

The post Instant Pot Hawaiian Pulled Pork appeared first on The Midnight Baker.

Instant Pot Polynesian Pork Loin

Judith Hannemann — Sun, 13 Dec 2020 00:00:46 +0000

Yes, roasting in the Instant Pot! This easy Polynesian pork loin is the proof!

Polynesian Pork Loin

A pork loin with south seas flavor? You betcha and it’s great too since the flavors infuse thanks to your Instant Pot!

There’s no need for marination here because the short time this cooks under pressure makes the flavors go all throughout the meat.

The Polynesian flavors consist of soy sauce, pineapple and peppers as its base. Add a bit of garlic and ginger and there you have it. As always I advise using fresh everything rather than off-the-shelf seasoning. When it comes to ginger, fresh is best and ginger can be frozen for future use. But I’ve discovered the paste sold in a tube that’s in your produce section. In the fridge, that has a long shelf life and it’s worth every penny! There’s other herbs sold this way and it’s so convenient and as I say, it lasts.

Roasting In The Instant Pot?

Absolutely! There’s a method to doing this so your roast comes out perfect every time. You will use several functions of the Instant Pot and you’ll see how versatile it can be. One caveat is this is not a 15 minute meal. There’s a time investment of about an hour but it’s worth it. Another great factor is that you only have one pot to wash (that part is my favorite).

The first function you will use is the sauté function to brown the meat. I used the “high heat” setting for that. I could fit a 3 pound boneless loin in my pot, but I have an 8 quart model. Smaller capacity pots you may have to cut the roast in half so it fits.

Next you’ll use the “pressure cook” function, but only for a short time. After that time is up, you don’t release the pressure but you must make sure it goes into “keep warm” after the pressure cooking is done. This is the most important part of the cooking. Whilst on “keep warm,” the pressure will release gradually and naturally. The part of the cooking on “keep warm” is the longest part of the cooking process; approximately 45 minutes.

Roasting in the Instant Pot is possible!

Slow Cooker Too

Since the original recipe–made with beef–was a slow cooker recipe that I adapted to pork and the Instant Pot, it certainly may be cooked in the original fashion.

All you’d do is brown the roast on all sides, dump in the sauce (minus the peppers and pineapple rings) and let ‘er rip for 6-8 hours.

The Recipe

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Instant Pot Polynesian Pork Loin

Put that Instant Pot to work and make this yummy pork roast.

Prep Time10

Cook Time1

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: pork loin recipes for instant pot, roasting in the instant pot, slow cooker pork loin recipe

Servings: 6

Calories: 379kcal

Author: Judith Hannemann

Ingredients

2 1/2 lb boneless pork loin roast (see NOTES)
1 small onion sliced
1 medium red bell pepper cut in strips
1 medium green bell pepper cut in strips
8 oz can unsweetened pineapple rings reserve juice
1 tbs oil

Sauce:

Reserved pineapple juice
1/4 cup low-sodium soy sauce
1/2 cup chicken stock
1 clove garlic finely minced
1 tsp grated fresh ginger (see NOTES)
1/4 cup dark brown sugar
1/4 tsp pepper

Thickening:

4 tbs cornstarch
1/4 cup cold water

US Customary - Metric

Instructions

Pat pork loin dry with a paper towel. Set Instant Pot to the "saute" function at high heat. Add the oil and when oil is hot, brown pork loin on all sides. Add the onion and saute for about 2 minutes until they are translucent.
Mix the sauce ingredients (reserve the pineapple rings for later) and pour over the roast.
Set Instant Pot to pressure cook on high for 8 minutes. IMPORTANT--you must let the Instant Pot go into "keep warm" when the cook time is up--do not release the pressure valve. After the cook time on pressure is up, let the pot go into "keep warm" mode letting the pressure reduce naturally. Keep the pot in "keep warm" mode for 45 minutes.
After the 45 minutes are up, remove the lid and test the temp of the roast. It should be 145F/65C, if not, replace lid and set to "keep warm" for an additional 10 minutes.
Once the roast has reached the proper temperature, remove to a platter and tent with foil. Leave the juice in the pot and set the Instant Pot to "saute" at medium temperature.
Add the bell peppers and the reserved pineapple slices; bring to a boil.
Mix the cornstarch and water in a small bowl.
Stir cornstarch/water mixture into the sauce and cook for 1 minute. Using the entire amount of cornstarch will produce a sauce with body. If you prefer a thinner sauce, use half the amount.

Notes

For slow cooker--brown roast on all sides then place in the slow cooker. Pour sauce over the meat and cook for 6-8 hours on low (times approximate). Add the pineapple rings and the peppers and cook for an additional 30-45 minutes. Thicken juice if desired.

Nutrition

The post Instant Pot Polynesian Pork Loin appeared first on The Midnight Baker.