This blog may start to sound like an infomercial, however the Instant Pot is a very useful tool in the kitchen. I purchased mine in the beginning of the year and have dabbled with a few recipes here and there. I am not one for odd gadgets in the kitchen, but the Instant Pot is basically an electric pressure cooker that speeds up cooking and tenderizes foods magically.
Most of us have heard about the Instant Pot either online or in an Amazon Prime ad, and weren’t sure about its use. I even seemed a little skeptical at first, but after using it a few times and discovering how easy it is to prepare meals, I’m a believer. I think it is a great cooking tool for people who aren’t great at planning ahead for meals, won’t spend the time preparing slow braised meats or long cooking grains, or feel the slow cooker isn’t giving them great results.
A nice place to start with the Instant Pot is my Glazed Pork Short Ribs. All the cooking in done inside one vessel and the pork comes out flaky and tender. The sauce for the ribs is a mixture of balsamic vinegar, chicken broth and tomato sauce – super simple pantry ingredients – all prepared in the Instant Pot.
I have no stake in Instant Pot, nor is this a sponsored post, but I wanted to share my experience and recipe with you, to motivate more fresh cooking in the kitchen. Also, the Instant Pot would make the perfect gift for young college students, new graduates, newly weds and new moms & dads who don’t have enough space or time in the kitchen. Stay tuned for more Instant Pot recipes!
2 1/2 pounds boneless pork ribs, more marbling the better
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons tomato sauce
1. Remove the ribs from any packaging and sprinkle with paprika, salt and pepper on both sides. Remove the lid of Instant Pot, plug in and press Saute. Drizzle in 2 teaspoons of oil, after 3 minutes add the ribs in batches to brown on both sides. Place ribs on a plate and continue to brown the remaining ribs.
2. Deglaze the bottom of the pot with balsamic vinegar and chicken broth. Stir to incorporate the bits from the bottom, that’s where the flavor is! Add in the tomato sauce and stir. Toss the ribs in the sauce and place along side each other in the bottom of the Instant Pot. Press Cancel and place the lid on top and make sure the pressure nozzle is in the Sealing direction. Press Manual and adjust the time to 26 minutes. Step back and let the cooking begin.
3. After the time is up, wait 5 minutes and using a towel, gently move the pressure nozzle in the direction of Venting. Do Not place your hand over the steam holes! Let the pressure release and then remove the lid. Spoon the ribs into a bowl and cover with foil. Press the Saute button and cook the sauce for 4-5 minutes or until reduced and nicely thickened. Ladle the sauce over the ribs and serve. Enjoy!
[…] and stock. I thought we would prepare this magnificent stew with our leftover pork from our Instant Pot Glazed Pork Short Ribs Recipe and create a brand new meal with loads of […]