Instant Pot® Ribs
"Instant Pot® ribs are so tender they fall of the bone. The best part is that you can cook them start to finish in just a little over an hour."
Prep Time10 minutes mins
Cook Time25 minutes mins
Natural pressure release15 minutes mins
Total Time50 minutes mins
Servings: 8
Calories: 336kcal
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 cups apple juice
- 1/4 cup apple cider vinegar
- 2 tbsp liquid smoke
- 2 bay leaves
- 2 racks baby back pork ribs
Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot(R)). Add bay leaves.
Combine black pepper, garlic powder and chili powder. Rub this spice mixture into ribs.
Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
Cook on manual for 15 minutes on high pressure if you want ribs to still have a slight pull when biting and be able to brown them on the grill or broil the rack without meat falling off the bone. You can do 25 minutes for extra-tender, almost fall-off-the-bone ribs.
Calories: 336kcal | Carbohydrates: 7.3g | Protein: 18.1g | Fat: 25.4g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 77mg | Potassium: 314mg | Fiber: 0.1g | Calcium: 39mg | Iron: 1mg
Moroccan Roast Chicken
Paprika, fresh mint, and lemon are a great tasting rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. Baby carrots and cut potatoes makes it a full meal!
Prep Time20 minutes mins
Cook Time2 hours hrs 10 minutes mins
Total Time2 hours hrs 30 minutes mins
Servings: 4
Calories: 789kcal
- 1/8 tsp cloves
- 1/2 tsp ground black pepper
- 1/2 tsp ground fennel seed,
- 1/8 tsp ground coriander
- 1/8 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp ground ginger
- 1/8 tsp ground cardamom
Spice Paste:
- 2 tbsp Hungarian paprika
- 1/4 cup fresh lemon juice
- 1/2 tbsp salt
- 1 tsp ground black pepper
- 3 cloves garlic, peeled and crushed
- 3 tbsp Bertolli extra virgin olive oil
- 1 lb small red potatoes, quartered
- 2 cups baby carrots
- 2 small lemons
- 1 (4 pound) roasting chicken, rinsed and patted dry
Preheat oven to 350 degrees F (175 degrees C).
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving. If desired, remove the tent after 90 minutes for a little crispier skin.
Calories: 789kcal | Carbohydrates: 32.7g | Protein: 64.9g | Fat: 45.2g | Saturated Fat: 11.1g | Cholesterol: 194mg | Sodium: 996mg | Potassium: 1348mg | Fiber: 7.2g | Calcium: 120mg | Iron: 6mg
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