1 tbs Canola or Olive oil
1 (4-lb) boneless pork shoulder, cut into 3" chunks
1 (12 oz) pilsner or lager
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
6 cloves minced garlic
2 tsp oregano
1 1/2 tsp ground cumin
1 tsp cayenne pepper
zest of 1/2 lime
1 1/2 tsp kosher salt
1/2 tsp corse ground black pepper
Set Instant Pot to saute setting.
Heat oil; working in two batches brown pork (about 4 minutes).
Stir in beer, juices, and all spices.
Set instant pot to high and cook for 30 minutes. When finished, quick release.
Remove pork and shred using two forks. Return to Pot and serve.
OPTIONAL: Broil on sheet to crisp, 2-3 minutes.
5 pounds of cubed potatoes
1 pound cubed ham (or other protein)
Handful of bacon bits
tsp garlic
1 medium finely cubed onion
6-5 cups chicken broth
1/2 cup sour cream (optional)
3 Tbs butter and flour based roux
2 cups shredded cheese
Salt and pepper to taste
Put potatoes, ham, garlic, onion, spices and broth into pot.
Seal and set on pressure cook for 8 minutes.
When the timer goes off, release pressure. Open and stir in roux and sour cream stirring until thickened. You can use a cornstarch mixture to thicken as well. Turn off pot and stir in cheese.
Serve with extra cheese and green onions if desired.
1 or 2 Pork butt roast(s) cut in half
1 tbs liquid smoke
1/2 cup water
2 tsp kosher salt
Sear pork on the stove or on saute mode in Instant Pot.
Add all ingredients to Pot and set on a 30-minute pressure cook.
When done, release pressure and remove pork. Shred with 2 forks and return to sauce in Pot.
Serve on rolls or whatever. Add BBQ sauce for a smoked meat treat.
2 Tbs olive oil
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped yellow pepper
1 jalapeno pepper, seeded and chopped
2 cloves minced garlic
1/2 Tsp salt
1 1/4 cups broth
1 cup uncooked rinsed quinoa
1 15 oz can black beans - rinsed
1 cup chopped tomato
1 tsp chili powder
1 tsp chopped cilantro
1/2 cup queso fresco
lime wedges
Select saute on the instant pot and heat oil. Add onion, pepper, jalapeno, garlic, and salt and cook until softened (3-5 minutes).
Cancel saute mode and add broth, quinoa, beans, tomato, and chili powder.
Close lid and cook for 2 minutes on high. Quick release when done and serve with queso, queso, and limes.
5 Cups chicken stock
1 can (14.5 oz) diced tomatoes undrained
1 medium onion diced
4 cloves minced garlic
2 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp taco seasoning
salt and pepper
1.5 lbs chicken breast (frozen OK)
1 can (14.5 oz) black beans drained and rinsed
2 cups corn kernels
1 tsp lime juice
1/4 cup chopped cilantro (optional)
Place stock, onion, and garlic in the pot. Cover with breasts then sprinkle with spices.
Dump beans, tomatoes, and corn on top and do not stir.
Cook under high pressure for chicken breast (11 mins poultry setting for me). Let it rest 10 minutes before releasing pressure.
Carefully remove chicken and shred with forks or claws. Return shredded chicken to the pot and add lime juice for additional flavor (I actually added the taco seasoning here based on the flavor of the stock).
Serve with whatever: tortilla chips, avocado, cheese, sour cream...