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.
Bacon Beer Cheese Soup in the Instant Pot
Ingredients
- 8 slices of bacon
- 3 Tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 12 ounce bottle beer, Guinness
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper
- 4 cups grated, white cheddar cheese (use good cheese)
- 1 cup whole milk
Directions
- Set Instant Pot to Sauté normal let it come to temperature.
- Cut bacon into 1/2 inch squares then cook until crispy.
- Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
- Add butter and when melted, add the onions, celery and carrots. Stir and cook until the vegetables are softened, about 2 minutes.
- Add the flour and stir constantly until the vegetables are coated.
- Add the chicken stock, scraping the bottom of the pot to make sure to remove any bits that stuck to the bottom of the pot.
- Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
- Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
- When cooking cycle is complete perform a quick release.
- Gradually add the cheese 1/4 cup at a time and allow to melt before adding more.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk, and add additional seasonings per taste.
- To each bowl add bacon bits for a topping.
Instant Pot Baby Back Ribs
Ingredients Ribs
- 1 Rack of Baby back ribs (membrane removed)
- 1 Onion Cut in half
- 3 cloves of garlic skin removed
- 1 Cup Coca-Cola
- 1/2 Cup Water
- BBQ Sauce
Ingredients Dry Rub
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
Directions
- Pat ribs dry, then remove the membrane. Check out this video on removing the membrane if you need help.
- Take all the ingredients for the dry rub and mix them together in a bowl.
- Cover the ribs in the dry rub, wrap in saran wrap or tinfoil and refrigerate overnight.
- Place trivet into Instant Pot then add coca-cola and water. Take ribs and put them upright with meat side facing out and curl around the pot. Place onion and garlic in center of trivet.
- Place lid on Instant Pot and set valve to seal.
- Pressure Cook on High for 22 minutes, then perform a 3 minute natural resale.
- Carefully remove ribs and rest them for 5 minutes.
- Brush ribs with BBQ sauce.
- **Optional** Place ribs on grill for 10 minutes or under broiler in oven (3 minutes) and let the BBQ sauce caramelize.
- Slice ribs and serve.