17 Sep MORE ON MY BELOVED INSTANT POT
GFFC’s resident foodie here again to continue my Instant Pot rant! I have been using it all summer – it never disappoints and doesn’t heat up your kitchen!
Among my favorite things to do with the Instant Pot:
- Make Greek yogurt. I begin with a half gallon of milk and 4 oz. of store bought plain Greek yogurt as a starter. This makes enough for the week!
- Deviled eggs for a crowd in 20 min. My recipe for perfect, no fail, easy-to-peel, no-green-ring hard boiled eggs is below.
- Perfect brown rice in 22 min. with no stirring! Just follow the instructions in the manual.
- Save money! The Instant Pot is great for turning less expensive cuts of meat into terrific meals. Chuck roast and chicken thighs are my favorites!
- Soup or chili for a crowd or the freezer. Again I recommend the 8 quart model.
- Ribs! Yes, ribs! See recipe below.
- Try out new recipes! There are lots out on the internet. Google Instant Pot recipes sometime.
Recipes follow. Enjoy!
INSTANT POT HARD BOILED EGGS
16 large eggs
1 cup water
Place the wire rack in the bottom of the Instant Pot. Pour in 1 cup of water.
Place the raw eggs on the rack and fit them in tightly. I can usually fit 16, but that will depend on the size of your eggs.
Close the Instant Pot, make sure the valve is closed and hit the manual button. Reduce the time to 4 minutes and let them cook. (high pressure)
As soon as the timer goes off, hit cancel and release the pressure. Leaving them in there will result in them overcooking.
Transfer them to a large bowl (I use a serving spoon) and cover with cold water. Let cool for 5 minutes.
Peel while still warm and rinse any shell pieces off.
Use immediately or store in the fridge.
INSTANT POT CHICKEN ADOBO
4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving
Season the chicken legs generously with salt and pepper. Turn the Instant Pot® to the high saute setting. Add the oil and once it’s shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
INSTANT POT RIBS
1 tablespoon packed brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked salt, such as this one from Spice House
1 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
2 racks baby back ribs (about 4 pounds total)
1 cup barbecue sauce
Make ahead: The ribs can be coated with the dry rub and refrigerated overnight. The cooked ribs can also be cooled and refrigerated for up to 2 days before reheating in a warm oven or grill on medium-high heat and finishing with the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they’re meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling) off completely. Repeat for the remaining rack.
Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
Cook the ribs on manual pressure for 20 minutes. Cover the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.
Karen Neuman is most recently a retired caterer. Over the years she has also worked with Trader Joe’s in employee training and recipe development and wrote restaurant reviews and feature articles for various publications while living in Pittsburgh. She is a wife and mother, travels extensively, and has been a GFFC member for 5 years.