Tag Archives: InstantPot

InstantPot BBQ Pulled Pork

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This is the best pulled pork recipe I’ve made. It is so easy and quick. It was done, including the prep work, in a little more than an hour. It takes about 15 minutes to get the pressure to build. InstantPots are faster than stovetop braising, but still the process takes some time and planning. You probably have most of the ingredients in your house. I bought a 3 lb cryovac package of boneless pork shoulder from Shaw’s. There is even a picture of a slow cooker on the label. I guess I am a visual person.

I used Jack Daniels bbq sauce and Dr. Pepper for the soda. I didn’t want to use a sweet sauce, because there’s soda and brown sugar already. There is no browning, which makes it quick to throw together. A pinch of this, a splash of that and you are ready to cook.

My least favorite and favorite thing about this recipe is that you don’t keep the cooking liquid when the pork is done. You pull the pork and then add 1/2 cup of new bbq sauce. I think next time I might hold off on the bbq sauce if I use it for something other than in a bun. The meat is amazingly tender. I let the cooking liquid cool, then I put it in a container. Once it is cooled more, I put it in the freezer until trash day. A lot of fat cooks off the pork. You do not want to pour that down your drain. It’s a little work but so worth it.

3 pound boneless pork shoulder, cut into 4 large chunks

1 can Coke or Dr. Pepper

2 1/2 cups bbq sauce,  divided

1/3 cup brown sugar

4 tablespoons apple cider vinegar

2 tsp. garlic powder

1 tsp. onion powder

Rolls for serving if you’d like.

Add pork to a lightly greased InstantPot. Pour soda over the pork.

Add 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder to the pot. With a spoon, just lightly mix the ingredients over the pork. Swirly, swirly.

Place lid on InstantPot turning the valve to a locked/closed position. Set the pot, using the manual setting on high, for 45 minutes. It will take about 10-15 minutes for the pressure to build. I cannot rest peacefully until the cooking countdown starts. Do a natural release for 10 minutes after the cooking time. Open the float valve to slow release the rest of the steam. Once the float valve drops, remove the lid.

Using two forks to shred pork into small chunks. Use a slotted spoon to transfer the pork to a bowl, stirring in the remaining 1/2 cup of bbq sauce. If you think you want to serve the pork, not in a bun, it accompanies mashed potatoes and green beans sans sauce. The meat is so tender, you don’t always need the bbq sauce.

Serve the bbq pulled pork on hamburger rolls if you’d like.

Enjoy!

Here is the original recipe. It has some recipe notes and directions for a slow cooker.

InstantPot Chili-Lime Chicken

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I bought myself an InstantPot after Christmas. I held out as long as I could. I started a new job and I needed to cook more efficiently on the weekends. As appealing as a slow cooker can be, I cannot leave the house with something running. Nor can I go to sleep with anything running, like the dryer. Or anything!  So, I took the plunge. Game.Changer.

I read the included brochures with trepidation. I was having pangs of buyers remorse, and was looking for a reason to return it. As my daughter said, “Idiots use it every day. Of course you can too.” Such affirmation!

I started small. Boiling water. I actually had some trouble with this. Then on to hardboiled eggs. Those eggs turned out to be the best I have ever boiled. They peeled perfectly. Easy to peel hard-boiled eggs is something I have struggled with, if we are confessing our troubles. I felt my confidence building. Onward to more complex recipes.

So, Mr. Google directed me to some great recipes. This chili-lime chicken dish is absolutely easy and delicious. Perfect for the next step. You can even cook the chicken frozen! The only trick is to fillet the breasts so they are not more than an inch thick. You can them freeze them and use them when you need them. I did it! You can too. The trick to pressure cooking/InstantPot cooking is making sure there is enough liquid. I recommend sticking to a recipe from a reliable source. Ease you way into this method of cooking.

Tonight I made jasmine rice in the InstantPot to serve with the chicken. The recipe was in the book from the manufacturer. It was so simple. The rice was perfectly sticky. Three cups of rice, three cups of water and 4 minutes of cooking time and 10 minutes of natural release. Done! I covered the rice in a glass bowl and started cooking the chicken in a cleaned InstantPot insert. I also served roasted brussels sprouts. It wasn’t the most colorful meal but it tasted great.

You can make this chicken and use it in tacos, salads or anything else you think of, for another night You can prepare this while you’re cleaning the dinner dishes. It’s that simple and quick.

Ingredients

2 lbs boneless, skinless chicken breasts

2 medium (or large) sized limes*

1 1/2 tsp chili powder

1 tsp cumin

1 tsp onion powder

1 tsp kosher salt

1/4 tsp black pepper

6 cloves garlic, minced or pressed

1/2 tsp liquid smoke

If the chicken breasts are more than one inch thick, fillet them, You can do this ahead of time and then freeze them. Make sure when you freeze them, you stack them two-by- two, so they will fit in the InstantPot if you plan on using them frozen.

In a small bowl I mix all the dry seasonings. I like to use about 1/2 cup of water, or broth in the pot. Liquid is important. When it heats up, the steam locks the InstantPot and the pressure builds, cooking everything.

Pour in the water/broth and the liquid smoke into the InstantPot. Place chicken in pot. Space them evenly. Them can overlap with no problems. Sprinkle the garlic over the chicken, and then the bowl of spices. Give it a slight stir if you can.

Secure the lid on pot and cook at high pressure for 6 minutes. I always use the MANUAL button. When finished let it rest for 5 minutes while the pressure naturally releases. Then you move the value to release the steam. Shut off the InstantPot and unplug it. I use a kitchen towel to do this. If you’re not sure if the chicken is done, an instant read thermometer should read the internal temperature at least 165 degrees.

Take the chicken out and shred it on a plate or in a bowl. Return the chicken to the pan and toss it around in the juices. Season with additional salt and pepper to taste.

Notes:

If you are using chicken breasts that are about an inch thick, and frozen, you can cook them for 12 minutes. Really! What a time saver!

*I found that limes sometimes don’t make my grocery list. I bought a box of packets of True Lime. I just added the lime powder to the other dry seasonings. It was fantastic!

If you are uncertain about buying one, see if you can borrow a friend’s or cook with a friend. I’ve made braised lamb shanks, short ribs, ribs and several soups in the InstantPot. It helps with weekend cooking and weeknight meal planning.

Happy Eating!

Here’s the original recipe. I often find it helpful to read the comments section for ideas.