Instant Pot Cuban Sandwiches

Pork:
1 tablespoon coarse, kosher salt
1 teaspoon coarsely ground black pepper, use less for finely ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Pinch of red pepper flakes
4 cloves garlic, finely minced
Juice of 2 limes, about 3 tablespoons
Juice of 1 large or 2 medium oranges, about 1/2 cup
½ cup chicken broth, only needed if using a pressure cooker
3 to 5 pounds boneless pork sirloin roast or pork shoulder roast, excess skin/fat removed, cut into 3- or 4-inch cubes

Sandwiches:
4- inch or so soft sub rolls or hoagie buns (see note)
Yellow mustard
Deli ham slices
Swiss cheese slices
Dill pickles, thinly sliced
Red onions, thinly sliced

For the pork, in a small bowl, mix together the salt, pepper, cumin, oregano, red pepper flakes, garlic, lime juice, and orange juice.

Place the pork in the bottom of the pressure cooker and pour the spice mixture and chicken broth over the top, tossing to evenly coat the pork. Seal the lid of the pressure cooker and cook on high pressure for 55 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.

Shred the pork into pieces and return to the slow cooker or pressure cooker (with any remaining juices) to keep warm while assembling the sandwiches.

For the sandwiches, slice each roll/bun in half lengthwise and spread mustard on both cut halves. On the bottom half, layer ham, Swiss cheese, shredded pork, pickles and onions. If desired, the sandwich can be grilled or pressed in a panini griddle for a hot, melty version (if doing so, slap cheese on both halves of the bread before assembling). Serve immediately.

Recipe and image from Mel's Kitchen Cafe

Instant Pot Beef Stew

 1 tablespoon oil

½ cup chopped yellow or white onions
1 (6-ounce) can tomato paste
3 cups low-sodium beef broth
3 tablespoons soy sauce (*or half soy sauce, half worcestershire)
2 tablespoons instant/minute tapioca
2 bay leaves
¼ teaspoon black pepper, I use coarsely ground
2-3 pounds stew meat, or a chuck or arm roast, trimmed and cut into 1-inch cubes
2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
2 to 2 ½ cups chopped potatoes,about 1/2-inch pieces
2 cups frozen peas

Select the Saute function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.

Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

Recipe and image from Mel's Kitchen Cafe

Instant Pot Beef and Noodles

Beef:

2-3 pounds chuck roast

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon Montreal steak seasoning

1/3 cup medium yellow onion chopped

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

4 cups beef broth

chopped fresh parsley for garnish 

Noodles:

2 large eggs room temperature

2 Tablespoons milk

2 teaspoons olive oil

1 teaspoon salt

2 cups all-purpose flour, plus more for dusting

Cut meat into thirds and season on all sides with salt, pepper, and steak seasoning. 

Place roast in a 6 or 8 quart instant pot and add onion, garlic, Worcestershire sauce and beef broth. Set the IP to high pressure for 60 minutes. Allow to naturally release for 10 minutes, then manually release the pressure.

While the meat is cooking, make the noodles: In a medium bowl, whisk together the eggs, milk, oil, and salt. Stir in one cup of flour until smooth. Add additional flour, a few tablespoons at a time, until the dough comes together in a ball, but is still slightly sticky. Dump dough out onto a floured surface. Use well floured hands to knead the dough until it’s no longer sticky, about 3-5 minutes. Cover and let dough rest for about 8 to 10 minutes. Roll out onto a lightly floured counter until very thin (less than 1/4” thick if you can). Use a sharp knife or pizza cutter to cut the noodles into long strips, however narrow or wide you like. Gather cut noodles onto a plate and toss with a little flour to separate (the flour will help thicken the meat mixture).

Remove the meat and shred using two forks, discarding any fat. Return the meat to the IP, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together. Set the IP to saute and heat until noodles are cooked through (they cook quickly).

Ladle into bowl and eat on is own or serve over mashed potatoes.

Recipe adapted and image from 5boysbaker.com

French Dip Sandwiches

2-3 lb beef chuck roast

1/2 cup soy sauce

1 - 15 oz can beef broth (1 3/4 cups)

1 bay leaf

1/2 teaspoon black pepper

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

hoagie buns

swiss cheese slices

Remove and discard the fat from the roast. Place the trimmed roast in an instant pot. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast.

Place lid on Instant Pot with steam valve closed. Set to "manual" for 70 minutes on "high" pressure. Once finished cooking, do a quick release.

Take the meat out and shred it, then return the meat to the pot on "warm" setting for 10-15 min. Remove meat from broth, reserving the broth.

Distribute the meat on hoagies and top with swiss cheese. Place under a broiler until the cheese is melted and the bread is toasted. 

Pour reserved broth through a fine mesh strainer, into a fat separator. Let the fat settle at the top for 5 minutes. Transfer the broth, without the fat, into bowls for dipping.

recipe and image adapted from ohsweetbasil.com

Instant Pot Mashed Potatoes

4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes) 

2 teaspoons coarse, kosher salt
1 cup milk, preferably not skim
4 tablespoons butter, cut into tablespoon-size pieces
1/2 teaspoon garlic powder
1/2 cup sour cream OR 4 oz. cream cheese, softened

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent." Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases. Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all). Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours. When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

NOTES

Potatoes: Mel's favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. 

Instant Pot: 4 or 5 lbs of potatoes will fit in a 6 qt. I.P. 8 lbs. will fit in an 8 quart I.P.

Recipe and Photo from Mel's Kitchen Cafe

Instant Pot BBQ Spare Ribs

1 tablespoon brown sugar
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons ground mustard
1 1/2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2-3 lbs pork spare ribs (boneless or bone-in)
2 cups chicken stock
1/2 cup apple cider vinegar
2 cups good barbecue sauce

In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper. Season spare ribs with brown sugar mixture, rubbing in thoroughly.

Add chicken stock and apple cider vinegar to a 6-qt Instant Pot. Layer spare ribs into the pot. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Preheat oven to broil. Line a baking sheet with foil or silicone liner. Place meat, in a single layer onto the prepared baking sheet; brush with barbecue sauce. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes. Serve immediately with remaining barbecue sauce.

Recipe and photo: damndelicious.net

Favorite Potato Salad (Briana's)

8 cups cold water
5 teaspoons salt
2 tablespoons apple cider vinegar
5 pounds red or yukon potatoes, peeled and diced
10-20 eggs (depending on preference)

To an 8 qt. Instant Pot, add the water, salt, and vinegar. Then add the diced potatoes. Layer the eggs on top of the potatoes. Cook on LOW pressure for 0 minutes, then quick release. Place the hard boiled eggs in ice water to cool, then peel and chop. Drain the potatoes and cool for 30 min.

Dressing:
2 cups mayonnaise
2/3 cup buttermilk
1 1/2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons yellow mustard
1/2 to 1 cup chopped dill pickles

Combine all of the dressing ingredients. In a large bowl, add the potatoes and eggs, then the dressing. Stir gently to combine. Refrigerate for several hours, or even better, overnight.

This recipe serves a crowd. It is easily halved to make about 12 servings. 

recipe adapted from Mel's Kitchen Cafe and Amy + Jacky

Instant Pot Shredded Chicken

1 cup chicken broth
4-5 chicken breasts, fresh or frozen*
salt and pepper to taste
additional seasonings if desired (seasoning salt, garlic powder, etc.)

Place broth in instant pot. Season chicken breasts as desired. Cut breasts in half or thirds to ensure even cooking. Arrange in instant pot. Close lid, set to seal. Cook on high pressure for 10 minutes. (*Cook for 12 minutes if using frozen chicken.) Allow pressure to release naturally for 10 more minutes, then manually release. Remove chicken to a plate and shred with 2 forks. Place back in pot to absorb a little of the liquid.

Ready to use or freeze as desired.

Instant Pot All-In-One Alfredo

https://cookingwithkarli.com/dump-and-start-instant-pot-alfredo/

3 cups low-sodium chicken broth*
3 cups heavy cream*
2 tsp dry minced garlic
1 tsp salt
fresh ground pepper, to taste
1 lb. linguine pasta, broken in half
1 1/2 - 2 cups freshly shredded parmesan cheese

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. Do not stir, but make sure all noodles are covered. If you need to move some noodles around, that's okay.

Set your Instant Pot to Manual for 6 minutes, and then let it naturally release its pressure for an additional 6 minutes, then quick release.

Remove lid. Let the noodles and sauce sit for a minute or so until it stops bubbling - this is very important! Your cheese will not melt into the sauce if it doesn't cool for a minute or two.
Gradually stir in the parmesan cheese.

This recipe can be easily halved. Leftovers are best when you add a splash of milk to reheat.

*For a lighter version, substitute 5 cups broth & 2 cups evaporated milk.

adapted from cookingwithkarli.com

Instant Pot Refried Beans

1 tablespoon olive oil

1 jalapeño, cored, seeded and finely chopped

1 small onion, chopped (about 1/2 cup)

3-4 cloves garlic, finely minced

1 1/2 pounds dry pinto beans, rinsed

8 cups water

4 cups low-sodium chicken or vegetable broth

2 teaspoons salt

2 tablespoons white vinegar

INSTRUCTIONS

In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.

Add the rinsed and drained beans, water, broth, salt and vinegar.

Secure the lid on the instant pot and cook on high pressure for 35 minutes.

Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.

Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency. Refrigerate for up to a week or freeze for several months.

Angie's Notes:

I can fit 2 lbs of dry pinto beans in my 6 quart instant pot - the beans are a bit older. Start with 1 1/2 lbs, but if the beans don't come close to the max line on the IP when cooked, you can probably increase the amount next time. In an 8 quart IP you can cook 2 1/2 to 3 lbs of beans.

Recipe and photo from Mel's Kitchen Cafe

Mel's Beef Stroganoff - Instant Pot (or Beef over Rice or Mashed Potatoes)

2-3 pounds stew meat (or a 3-pound beef roast, cubed)

 1 teaspoon salt

 1/4 teaspoon black pepper

 1 medium yellow onion, diced (see note)

 1/4 teaspoon garlic powder or 1-2 cloves garlic, finely minced

 1 tablespoon Worcestershire sauce

 1 1/2 cups beef broth or stock (I use low-sodium)

 1 tablespoon ketchup

 1/3 cup flour

 1/2 cup beef broth, water or apple juice

 4 to 8 ounces sliced mushrooms (optional)

 1/2 cup light or regular sour cream

INSTRUCTIONS

Place the stew meat, salt, pepper and onion in the insert of the Instant Pot. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.

Secure the lid and valve and cook on high pressure for 35 minutes (press "pressure cook" or "manual" and dial up or down to 35 minutes; the pressure cooker will start on its own). Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat mixture with a wooden spoon to break up any large clumps of meat.

Combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed.

Select the saute function on the Instant Pot. Pour the roux mixture into the Instant Pot, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine. Continue cooking on the saute setting, stirring often to prevent sticking, until the stroganoff is thickened. Set the Instant Pot to warm and stir in the sour cream. Serve over pasta, rice or baked potatoes.

My Note: This is excellent served as beef and gravy over rice or mashed potatoes. In which case I prefer to omit the sour cream.

Recipe and photo from Mel's Kitchen Cafe

Mel's Beef Enchiladas

1 (2-3 pound) chuck or sirloin beef roast

2 cups low-sodium beef broth

2 tablespoons apple cider vinegar

1 cup (8 ounces) salsa

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cornstarch

10 6- or 7-inch flour or corn tortillas

2 cups shredded cheddar jack cheese

Fresh cilantro (optional)

Cut the beef roast into thirds and add to an instant pot. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast. Cook on high pressure for 55 minutes. Natural release pressure for 10 min, then quick release.

Remove the roast and place in a large bowl or shallow pan (like a 9X13). Shred with 2 forks. Pour the mixture from the instant pot into a saucepan and bring to a simmer. (This can also be done in the instant pot on the saute setting.) In a small bowl, whisk together the cornstarch with about 2-3 tablespoons water. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.). Top with more cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, if desired, and serve.

Recipe and photo from Mel's Kitchen Cafe 
(adapted slightly for instant pot - see original recipe for slow cooker directions)

Kalua Pork

3-12 lbs. boneless pork shoulder/butt roast

1-2 tablespoons* coarse, pink sea salt (or Hawaiian sea salt)

1-2 tablespoons* liquid smoke

*amount of salt depends on size of roast. For 3-6 lbs use ~1 Tbs, for 6-12 lbs use ~2 or more Tbs.

Slow Cooker Directions:

Prick the roast all over with a fork. Pour liquid smoke over the roast generously and rub in. Sprinkle salt all over and rub in. Place in slow cooker and cook on low 8-12 hours, checking for doneness at hrs, then every hour until roast is tender and easily shreds.

Instant Pot Directions:

Cut roast up into 3-4" pieces. Sprinkle with liquid smoke and salt and combine thoroughly, rubbing salt into meat. Pour 1 cup cold water into Instant Pot. Place meat in Instant Pot. Set Instant Pot to manual, high pressure, for 45-55 minutes (45 for smaller roast, 55 for larger roast). Natural release for 15 minutes.

Crock Pot Santa Fe Chicken

24 oz (1 1/2 lbs) chicken breasts
14 oz can of diced tomatoes
4 oz can diced green chilies
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 c. chopped fresh cilantro
1 1/2 cups chicken broth
3 green onions (or regular onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
1/2 to 1 tsp salt, to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings in a crock pot. Season chicken breasts with salt and lay on top. Cook on low for 10 hours or high for 6 hours. A half hour before serving, remove chicken and shred, then return to crock pot and stir in. Taste and adjust salt. Keep warm 20-30 minutes to let chicken absorb flavors. Serve: In burritos or tacos, over salad, or over rice (my favorite). Top with your favorite toppings (though it's good even without): Cheese, sour cream, salsa, green onions, tortilla chips, etc.

Instant Pot: Reduce broth to 1 cup. Cook high pressure for 25 minutes, quick or natural release.

recipe via Skinnytaste.com