Ingredients
- 3 pounds pork shoulder, either butt or picnic
- 7 strips orange zest
- 5 garlic cloves, minced
- 1 large onion, chopped, plus finely chopped onion for garnish
- 1 ¼ tsp crushed red pepper flakes
- 1 cinnamon stick
- 2 bay leaves
- 1 ½ tsp crushed dried oregano leaves
- 1 ½ tsp kosher salt, more to taste
- ¼ tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- Juice from 1 fresh orange
- 2 Cups Chicken Stock
Directions
- Place pork, garlic, salt, orange zest, onion, red pepper flakes, oregano, coriander, orange juice, cinnamon stick and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes then perform a quick release.
- Release pressure manually. Using a slotted spoon, transfer pork to a large bowl. Shred meat with two forks or your hands. Pour 1 cup cooking liquid over meat and toss to combine.
- Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.
Easy Mexican Rice in the Instant Pot
Ingredients
- 1 tablespoon avocado oil
- ½ medium yellow onion, finely chopped
- 1 Tbs Garlic minced
- 2 cup long-grain rice
- 3 cups low-sodium chicken stock
- 2 TBSP tomato paste
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
Directions
- Turn on the Sauté and set for “Normal” and add the avocado oil. When “Hot”, add the onions and cook for 4-5 minutes, until onions become translucent. Add the garlic and cook for 30 seconds.
- Add rice and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato paste, salt, cumin, and cayenne pepper.
- Put the lid on and seal the vent and Pressure Cook on “High” for 7 minutes. May take 10 to 15 minutes to pressurize. When cooking cycle completes perform a quick release.
- Stir rice and serve.
Instant Pot Mexican Style Pinto Beans
Ingredients
- 1 pound dry pinto beans
- 1 TBS olive oil
- 1 Small yellow onion, chopped
- 2 Tsp Garlic Minced
- 1 Tsp chili powder
- 1 Tsp ground cumin
- 1 Tsp coarse kosher salt
- 1 Tsp dried oregano
- 1/2 Tsp black pepper
- 6 cups water
- 1 teaspoon salt, plus more to taste
- chopped cilantro, for garnish (optional)
Directions
- Rinse and drain pinto beans. Remove any beans that are cracked or split in half, as well as any rocks or debris.
- Turn on the Sauté and set for “Normal” and add the olive oil. When “Hot”, add the onions and cook for 5 minutes, until onions become translucent.
- Add the garlic, chili powder, cumin, salt, oregano and black pepper. Cook for 30 seconds, stirring continuously.
- Add the water and pinto beans and stir to combine.
- Place the lid on and pressure cook on high for 45 minutes then perform a 20 minute natural release.
This post was posted in Sides
Instant Pot Irish Leek and Potato Soup
Ingredients
- 5 TBSP butter
- 1 onion diced
- 3 large leeks trimmed then sliced
- 2 russet potatoes peeled and quartered
- 3 1/2 cups chicken stock
- 1/2 cup frozen peas
- ½ Tsp Salt
- ¼ Tsp Fresh Cracked Black Pepper
- 3 TBSP Milk (Garnish)
- 2 TBSP Sour Cream (Garnish)
Directions
- Turn on Sauté function, set heat to normal and melt the butter.
- Add the onion and leeks then cook for 3 minutes.
- Add the potatoes and stock.
- Place lid on the pot and Pressure Cook on high for 8 minutes, then perform a quick release.
- Remove the lid then add the peas, leave them in there for 2 minutes so they can defrost.
- Blend the soup until smooth. Use an immersion blender or process in batches with a blender or food processor.
- For garnish mix sour cream and milk then drizzle on soup and sprinkle with chopped chives.
Chocolate Guinness Glaze In Your Instant Pot
Ingredients
- 1 Cup Dark chocolate chips
- 2 Tablespoons butter
- 1/2 Cup Guinness stout (Reduced)
Directions
- Bring Guinness stout to a boil in a small saucepan, whisking to get rid of the foam and reduce the heat once boiling.
- Add 1.5 cups of water to the Instant Pot liner. Place a glass bowl or metal bowl on top of the Instant Pot – make sure the bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
- Set Instant Pot to Sauté low.
- Add butter and chocolate to bowl.
- Stir chocolate, the mixture should be smooth.
- Add reduced Guinness
- Stir mixture again until smooth then dip in your favorite treats like doughnut holes, pretzels, apples, shortbread, etc.
This post was posted in Dessert
Instant Pot Irish Stew with Guinness
Ingredients
- 2 Tablespoon olive oil
- 2 pounds stew meat
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 bottle Guinness beer
- 2 cups beef stock
- 2 Tablespoons tomato paste
- 1.5 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 ribs celery sliced
- 1 Tsp Thyme (dried) or 3 sprigs fresh
- 2 bay leaves
- 1 pound baby carrots cut in half
- 2 russet potatoes cut into 1 inch pieces
- 1 Tablespoons cornstarch
- 1 Tablespoon water
Directions
- Turn the Instant Pot to sauté and set it to “More” then add olive oil.
- Season the beef with salt and pepper and add to the Instant Pot. Brown beef on all sides and remove to a plate.
- Add the diced onion to the Instant Pot and cook until for 2 minutes until translucent. Next add the garlic and cook for 30 seconds.
- Add the beer to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Cook for 2-3 minutes.
- Add the browned beef, beef stock, tomato paste, Worcestershire, salt, pepper, celery, thyme, and bay leaves to the Instant Pot.
- Set the pot to the Stew setting and cook for 30 minutes then perform a quick release.
- Remove the bay leaves and thyme. Add the carrots and potatoes and cook on high pressure for 4 minutes. Do a quick release when the time is up.
- If you want a thicker stew add a cornstarch slurry (water and cornstarch 1:1)
- Serve warm with a hearty bread and garnished with fresh thyme
Instant Pot Sheppard’s Pie
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 Tsp salt
- 1/2 Tsp ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ Tsp thyme
- 1 cup beef broth
- 2 cups frozen peas and carrots
- 3-4 medium potatoes, peeled
- ½ cup half-and-half
- 2 tablespoons butter
- 1 Tsp garlic powder
- 1 Tsp onion powder
Directions
- Turn on a Sauté function set to Normal. Heat oil and add ground beef, onion, garlic, salt, and pepper. Then cook until beef has browned and onions are soft and translucent
- Add tomato paste, Worcestershire sauce, and thyme.
- Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended.
- Place trivet in the pot so that it rests a little bit above the meat mixture.
- Place the peeled potatoes on top of the trivet.
- Pressure cook on high for 10 minutes, then natural release 10 minutes.
- Carefully remove the potatoes and put them into a bowl.
- In the bowl with the potatoes add half-and-half, butter, onion powder and garlic powder to bowl with the potatoes. Mash until well blended. Salt and pepper to taste.
Irish Colcannon in the Instant Pot
Ingredients
- 4 cups Russet Potatoes, peeled and quartered
- 1.5 cups Water
- 3 cups thickly chopped cabbage
- 1/3 cup Heavy Cream
- 4 tablespoons Unsalted Butter
- 2.5 teaspoons Kosher Salt, divided
- 1/2 teaspoon pepper
- 1 cup Chopped Green Scallions, chopped
- Additional Butter For Serving
- 6 slices of bacon chopped (Optional)
Directions
- Place the potatoes, water and 1 Tsp salt into the Instant Pot.
- Place a steamer rack on top of the potatoes
- then get a container that is oven safe and put cabbage into container. Place the container on top of the steamer rack.
- Pressure Cook on HIGH for 5 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- while the potatoes and cabbage are cooking, cook the bacon (optional)
- Remove the pan with the cabbage, chop and set aside.
- Drain the potatoes.
- Place potatoes, butter, 1.5 teaspoon salt, pepper, and cream into the bowl and mash or use hand mixer.
- Stir in cabbage and the green onions.
- When ready to serve, make a well in the center of each bowl. Fill each well with additional melted butter, then sprinkle bacon on top.
Instant Pot French Onion Soup
Ingredients
- 1/4 Cup butter (1/2 stick)
- 4 medium yellow onions (about 3 pounds), sliced
- 2 Cloves Garlic
- 2 Bay Leaves
- ½ tsp Thyme (dried)
- 1 tbsp sugar
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sherry
- 8 cups beef broth
- 8 slices French bread
- 1 ½ cup shredded Gruyère or Swiss cheese
Directions
- Turn on Saute function and melt the butter
- Add the Onions and cook for 15 – 20 minutes stirring occasionally.
- Add sugar, salt and pepper continue to cook and stir for 6 minutes until onions are golden brown.
- Add wine and stir for 1 minute or until evaporated.
- Add the broth, thyme and bay leaves then mix well to combine.
- Pressure cook on high and set the timer for 5 minutes then when cycle completes perform a quick release.
- Take your bread slices and toast in the oven. Set oven for 350 degrees, arrange bread on a baking sheet then toast for 4-6 minutes on each side.
- Once bread is toasted add 1-2 TBSP of cheese to each piece of bread and place under broiler for 1-2 minutes
- Add soup to a bowl and top with bread slice, cheese side up.
Instant Pot Thai Red Curry Soup
Ingredients
- 1 TBS sesame oil
- 1 medium white onion sliced thin
- 1 medium red bell pepper seeds removed and sliced
- 8 ounces shitake mushrooms
- 1 TBS brown sugar
- 1 TBS fresh ginger, about an inch diced
- 2 TBS Thai red curry paste
- 1 1/2 TBS fish sauce
- 1 TBS reduced sodium soy sauce
- 1 lb Chicken sliced thin
- 3 cups vegetable broth
- 3 TBS lime juice
- 1 cup unsweetened coconut milk
- 1 Tsp Siracha
- 6 lime wedges for garnish
- 1/3 cup chopped cilantro for garnish
Directions
- Turn on Sauté Function
- Add Sesame Oil and allow it to heat up
- Add Onions and cook 2 minutes
- Add mushrooms, peppers and chicken. Then cook for 2 minutes.
- Add brown sugar, ginger, curry paste, fish sauce and soy sauce then stir
- Add vegetable broth.
- Use “Pressure Cook” (manual) high for 1 minutes, then perform a 7 minute natural release.
- Remove lid then add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.
- Garnish with lime wedges and cilantro.