Super easy to do and great for any occasion! Recently made this for our SuperBowl gathering!
BBQ Pulled Pork in the Instant Pot
- Cut up the roast into 1.5″-2″ cubes and put all the pork, water, and marinade packet in the liner of the Instant Pot. I think the pulled pork tastes better if you allow it to marinate overnight.
- Close and lock the lid, making sure the sealing knob is on sealing. I set the Instant Pot to manual for 40 minutes.
- Once the cooking is done, you can release the pressure by the quick or natural pressure release.
- Once the pressure is released, remove the pork chunks and shred. Once shredded, place into a large bowl and add BBQ sauce and mix. Add as much or as little as you want. To help keep the pulled pork moist, I also ladled a little bit of the marinade into the mixing bowl. As I liked my pulled pork with a little sweeter sauce, I added a little brown sugar to the mixture. Feel free to add sriracha if you are looking for a little heat!
- Serve with buns and coleslaw or enjoy however you like!
Prep: 60 minutes (most of this time is waiting)
Cooking Time: Most of the time is the eggs soaking.
- 3 tea bags of black tea
- 3 star anise
- 2 cinnamon sticks (~3 inches each)
- 1 tablespoon of whole peppercorns
- 1-2 tablespoon of brown sugar
- 2 cups of soy sauce
- 5 cups of water
- eggs (easily can do a dozen, if not more)
- Soft boil eggs.Prior to cooking, leave the eggs out at room temperature for 15 minutes.
Place the trivet in the Instant Pot and place the eggs on it. Fill water to just under the trivet. Set the Instant Pot to Manual for 4 minutes on High Pressure. Once done, quick release and immediately put the eggs into an ice bath. The ice bath immediately stops them from cooking.
- To prepare the eggs, take a spoon and gently evenly crack the shells of the eggs. Emphasis on gently. The Instant Pot has a way of preparing the eggs in such a way that eggs are easily de-shelled. I actually had a whole egg de-shell itself while it was being boiled in the marinade.
- Dump out the old water, and lightly clean the Instant Pot liner.
- Add 5 cups of water and bring to boil (Saute on High). Cover with a lid to boil water quicker. Add the tea bags and brew for 5 minutes.
- Next. add the peppercorn, brown sugar, star anise, and cinnamon and brew for another 5 minutes.
- Add soy sauce and bring to boil.
- Once at a boil, add the cracked eggs back in and continue to boil for 5 minutes.
- Lower the Instant Pot to a simmer. To do this, press the Keep Warm/Cancel button, and then set for Saute on Low (Saute, Pressure [Set to Low by hitting the minus (-) button], wait 10 seconds). Cover 2/3 of the Instant Pot with a lid to keep the marinade at a nice simmer. Simmer for 20 or 30 minutes.
- Once done, turn-off and set aside. For best results, leave the eggs in the marinade for 36 hours. This time measurement isn’t exact. Please play with it to get the desired flavor. At a minimum, let it soak over night (9 hours). This provides a more mild taste. A soak of 2-3 days will provide a more prominent flavor.I ended up placing the eggs in Tupperware and covering them with marinade, then storing them in my refrigerator. The remaining marinade, I stored in separate Tupperware and froze it.
- Save the marinade for future 1 or 2 tea egg batches!
Serves 4-6 | Prep: 15 minutes | Cook: 30 minutes
This Pilgrim’s Life – Shepherd’s Pie – http://www.thispilgrimlife.com/instant-pot-shepherds-pie/
Notes: This is the recipe from This Pilgrim’s Life. My notes are are in bold.
- 4 russet baking potatoes, peeled and cut into 1″ cubes KB: I used 4 medium sized potatoes. Ended up with a lot of mash potatoes.
- salt, divided
- 1 egg
- 1 tsp garlic powder
- 2 Tbsp butter
- 1 lb ground beef
- 1 onion, diced KB: Small onion would be perfect.
- 3 carrots, peeled & cut into 1/2″ pieces
- 1 C chopped mushrooms
- 1 C frozen peas KB: I used canned sweet peas (15oz)
- 1 C beef broth
- 3 Tbsp flour KB: Tablespoons and not teaspoons!
- 1 C cheddar cheese
- Combine potatoes, 1 cup water, and 1 teaspoon salt in the Instant Pot. Cook on high pressure for 8 minutes. KB: I think next time, use the trivet. When I cooked the potatoes, I found that the potatoes ended up sticking to the bottom of the Instant Pot liner making it a pain in the butt to clean. Drain the potatoes and transfer to a mixing bowl. Add 1 egg, 1 teaspoon salt, 1 teaspoon garlic powder, and 2 tablespoons butter to the potatoes. Mash the potato mixture with a masher, or whip with a hand mixer.
- In the now-empty Instant Pot, sauté the ground beef for 5 minutes until it begins to brown*. Add the carrots, onions, peas, mushrooms, and 1 tsp each salt and pepper. Stir to combine. KB: I tried to let the veggies, especially onions, reduce a little bit before adding the beef broth. Mix together beef broth and flour in a small measuring cup, then pour the broth mixture into the Instant Pot and stir to combine again.
- Top the beef mixture with the mashed potatoes and smooth the top of the potatoes with a spatula. Cook on high pressure for 10 minutes.KB: I felt like I had a ton of beef filling mixture and mash potatoes. Nothing wrong with cooking the Cottage Pie in that quantity, but might be worthwhile to split the quantity between the Instant Pot and a small casserole dish.
- Quick release the pressure. Immediately** top with shredded cheese and serve.
As my friends have pointed out… Shepherd’s Pie is made with lamb. Cottage Pie is made with beef. Enjoy!
Flo Lum has her own twist to Cottage Pie using scalloped potatoes instead of mashed potatoes. Check out her recipe here: https://www.youtube.com/watch?v=pvfZrhCY8N8
Mashed Potatoes: If you enjoy homemade mash potatoes, I would recommend the first half of this recipe. 4 russet potatoes, cubed into 1″ pieces, plus 1 cup of water and some salt. Cook on manual for 8 minutes. Add 1 egg, 2 Tablespoons of butter, salt, pepper, and garlic powder; and mash, mash, mash.
No. 2 Pencil – http://www.number-2-pencil.com/2016/09/04/instant-pot-pressure-cooker-french-dip-sandwiches/
Notes: Recipe by No. 2 Pencil. All my notes will be in bold.
- 2.5 pound chuck roast KB: Enough for 4 or 5 people
- 1 tablespoon of vegetable oil
- 2 teaspoons of kosher salt
- freshly ground pepper to taste
- 1/2 teaspoon of garlic powder
- 1 onion, sliced KB: I used one medium white onion
- 1/2 cup of red wine KB: Don’t need anything fancy. Use the cheapest red wine you can find. I ended up using a $3 bottle of Merlot.
- 1 14 oz can of low-sodium beef broth
- 1 dried bay leaf
- 6 soft rolls
- 3 tablespoons of butter, melted
- 1/4 teaspoon of garlic powder
- pinch of kosher salt
- 6 slices of provolone cheese
- KB: Consider adding some soy sauce and/or Worcester sauce. The Au Jus was missing something.
- For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
- Add vegetable oil to the Instant Pot and hit the sauté button.
- Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side. KB: See item 3 in the notes at the bottom of the page.
- Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
- Remove seared roast from Instant Pot and set aside.
- Add onions to pot and sauté just until they start to soften.
- Add red wine to pot and let simmer until reduced by half.
- Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
- Once wine has reduced, add low-sodium beef broth and bay leaf.
- Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
- Hit Meat/Stew function and increase time to 100 minutes.
- Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
- Remove lid and transfer roast to a serving plate and shred.
- Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches. KB: Definitely do this. The cooking process made the onions super mushy and you don’t want to use them in your sandwich.
- Set oven to broil and place sandwich rolls on a baking sheet.
- Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
- Brush over rolls and toast 2-3 minutes, just until gold brown.
- Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
- Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
I thought this recipe was really good. Like I mentioned above, the Au Jus sauce wasn’t quite right. It seemed to be missing something. I’ll be adding some Worcester and Soy Sauce (or maybe fish sauce) next time to get the dipping sauce to where I would like it.
Might be worthwhile to splurge the $1.60 (at Safeway) for the McCormick’s Au Jus spice packet.
Instead of cooking a whole beef chuck, next time, I’ll try cutting the chuck into smaller pieces and cooking for 60-65 minutes instead of the 100 minutes that this recipe calls for. I don’t see any real benefit to cooking the beef as a whole. The smaller pieces would be easier to handle and will cook quicker.
Super easy chicken noodle soup recipe! Just follow the recipe. Fair warning that you’ll have a lot of chicken meat. Either save the meat and use it for a different recipe, or consider getting a smaller chicken and supplementing with chicken bones or chicken broth.
Instant Pot Chicken Noodle Soup
- 1 tablespoon of olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 5 carrots, peeled and sliced into 1/2 inch pieces KB: Too much carrots. The broth tastes more like veggie soup than it does chicken. Will try 3 carrots next time.
- 2 celery sticks, sliced into 1/2 inch pieces KB: I like celery. I will do 3 celery sticks next time.
- 1 whole 5 pound chicken, giblets removed and discarded
- 2 tablespoon of soy sauce
- 8 cups of water
- Kosher salt and freshly ground pepper
- 4 ounces of extra wide egg noodles
- 1/4 cup of minced fresh flat leaf parsley
KB: Notes: Here’s the original recipe from No. 2 Pencil I’ve added my notes in bold. I’ve been spoiled with Pho Ga growing up, so I tend to like my chicken noodle soup with prominent Chicken flavors. Easily serves 5-6 people.
- Set Instant Pot to Saute function.
- Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
- Add garlic, carrots and celery and saute for another minute.
- Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
- Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode. KB: As the broth didn’t really bring out the chicken flavor, I would recommend running the Instant Pot for a little longer. I ran mine for 25 minutes.
- Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
- After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
- Turn pressure release valve to Quick Release pressure.
- Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
- Remove whole chicken and set aside to shred.
- Turn Instant Pot back to Saute function and let chicken broth come to a boil.
- Stir in egg noddles and let cook for about 5 minutes.
- While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
- Once noodles are cooked, stir in chicken meat and fresh parsley.
- Adjust salt and pepper to taste.
Didn’t really use any one specific source, but rather a mash-up of several. I try to keep my recipes simple and straightforward with minimal ingredients!
I Save A to Z – Pressure Cooker Meatloaf – https://www.isavea2z.com/pressure-cooker-meatloaf-recipe/
- 2 lbs of ground beef
- 1/2 chopped onions (yields ~1 cup; doesn’t need to be precise)
- 1 cup of bread crumbs
- 1/2 cup of Parmesan Cheese
- 2 eggs
- ketchup (About half a cup, maybe more. Eyeball it!)
- mustard (A few squeezes.)
- spices (salt and pepper is fine, or consider using Monterrey Steak seasoning)
- Optional: I cooked the meatloaf with 1.5 lbs of mini-red potatoes. One pot. One more item cooked. One less pot to clean!
Notes: Two notes. Meatloaf is really easy. Don’t worry about getting exact measurements of the ingredients. There’s a lot of variations of meatloaf with various additional ingredients. For the most part, if you have ground beef, onions, bread crumbs, and ketchup, you are in really good shape.
Second note: For the Instant Pot, consider using these mini bread loaf pans. Each mini pan feeds about 1.5 people. This recipe makes enough for about 4 of these mini pans. I ended up cooking two in the Instant Pot and freezing the others for later use.
- Preparation: Chop your onions and place it in a large bowl. Then add the other ingredients: ground beef, Parmesan Cheese, bread crumbs, eggs, salt and pepper (or Monterrey Steak Seasoning), ketchup (about 1/2 cup), and mustard (a few good squeezes, maybe 1/8 of a cup). Pretty much all your ingredients.
- Prior to mixing the ingredients, I would recommend lightly greasing your mini bread loaf pans and setting them to the side of your mixing bowl.
- Once you have the pans ready, go ahead and start mixing the meatloaf mixture. I prefer to use my hands. Mix it with your hands until the mixture is uniform. If you feel like your mixture is a little dry, add some ketchup.
- Once mixed, add the mixture to the mini loaf pans. Press the mixture into the pan and leave about 3/4″ space at the top.
- Once all your pans are filled, grab your ketchup and apply a thin layer of ketchup on top of the mixture.
- Wrap the tops of each pan with foil.
- In the Instant Pot, place the trivet into the stainless steel pan. Add water so it fills up to just about below of the trivet.
- This is where your Tetris skills come in. Tetris 2 of the meatloaf pans and your mini red potatoes into your Instant Pot. I ended up stacking the two on top of each other so they make a plus (+) sign and placing the potatoes around them.
- Cook on Manual for 30 minutes.
- Quick Release the Instant Pot valve when done.
- Remove the meatloaf pans, remove the foil, and place the meatloaf under the broiler for a few minutes!
- Optional: The mini red potatoes were cooked perfectly. Consider dressing them with your favorite spices/flavors.
My Cousin’s Meatloaf
Amy Nguyen’s Meatloaf with a twist on the sauce
Amy’s Meatloaf Sauce
- BBQ sauce
- Worcester sauce
- brown sugar
Macaroni and Cheese
Cuong Can Cook – https://www.youtube.com/watch?v=xzQ8gWq_b38
Stephanie Manley – https://www.youtube.com/watch?v=0UG38–QZY8
- 1 lb of pasta – I used elbow macaroni. Note: The boxes of pasta at the store are usually 380grams (3/4 of lb). I think there’s a pasta/water ratio you need to adhere to so that you don’t have excess liquid after cooking the pasta.
- 4 cups of water
- 2 cups of shredded Cheddar cheese
- 1 cup of shredded Monterrey Jack cheese (The Cheddar/Monterrey Jack combo offers a creamier and smoother Mac n’ Cheese flavor)
- 1 cup of half and half milk
- 2 Tbsp of Butter
- Dried oregano
- Dried mustard
- 4 cups of water, 1 lb of pasta, some salt (1 or 2 tsp), and some dried mustard (1 tsp) goes into the Instant Pot. Cook on Manual for 4 minutes with the valve set to Sealing. Quick Release (QR) the valve when cooking is finished.
- Mix in half-and-half, butter, and shredded cheese into pasta. Folding in ingredients a little at a time makes things easier
- Add salt, pepper, oregano, or other to taste.
- Try adding hot sauce for a kick in flavor
- Try different cheese combinations to find a combo that works for you
- Adhere to the 4 cups of water to 1 lb of pasta ratio to avoid excess water.
- Cheddar/Monterrey Jack cheese offers a smoother and creamy flavor