I am late jumping on the “Instant Pot” bandwagon. Mainly because pressure cookers have scared me to death! I have never cooked with one before. This is the main reason why….
Yea, that’s why I have a fear of pressure cooking. Last week, both of my boys called me telling me I HAVE to get an Instant Pot. I replied, “No I don’t. Those things are dangerous and I want to live!” After much coaxing, they assured me the “Instant Pot” was safe and foolproof. They also could not stop talking about how delicious and tender everything was that they cooked in the Instant Pot.
So, this arrived from Amazon. I sat looking at it for a long time and thought, “Now what?”
I paced back and forth in front of this just sitting on my counter for two days. I would talk to it. I told it, “You don’t scare me….much.” I asked the box if I brought it out to play would it play nice? I begged it not to hurt me! I bit the bullet, unpackaged everything and began to read. I decided that my first experience with pressure cooking was going to be one of the easiest recipes I could find. I found a very easy pork recipe in this cookbook.
I followed the recipe for “Pork Shoulder, Three Ways” verbatim. I mean, I wasn’t going to make one change with a pressure cooker. Let’s just say I was scared to death until I plated the tacos and it was over!
After I got familiar and friendly with this scary thing, I got started with my pork.
I seasoned the pork ribs with salt. I then preheated the Instant Pot to Sauté and adjusted to More for high heat. Heat oil until it shimmers. Then add the pork in a single layer and cook until browned, about 3 minutes.
Flip the pork and repeat on the other side.
Remove the pork to a plate. Add chicken stock into the pot and stir.
So far so good, I’m still alive. and these cuties are too.In a small bowl, combine the following ingredients for the sauce: 1 (14 oz.) can diced tomatoes, undrained, apple cider vinegar, Worcestershire sauce, hot pepper sauce, paprika, kosher salt, ground black pepper, cayenne pepper, dried basil, and dried thyme.
Add the sauce with the browned pork to the Instant Pot.
Lock the lid into place. Select Manual, adjust the pressure to High and the time to 25 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
At this point I just starting giving praise that I am still alive and not missing a limb or disfigured!!
Transfer the pork to a cutting board and shred with two forks, discarding any fat.
Pour the sauce into a fat separator and let it rest until the fat rises to the surface. Now, I don’t own a fat separator. I have never wanted to give something I might use twice a year any of my cabinet space since that is prime real estate in my kitchen. I have a highly technical way to separate my fat. This could save you years of research on the technique of separating fat. I pour my sauce into a ziplock bag, seal it, let it cool and the fat will rise to the top. I cut one of the corner tip off of the bottom and pour the sauce into the pot. I close the corner spout off when I get to the fat. I really should get a patent on this technique.
Select Sauté and adjust to More for high heat. Bring the sauce to a boil and cook until it has thickened, about 5 minutes. Taste and adjust the seasonings
Return the pork to the pot and simmer to heat throughout.
The only thing left to do is ‘plate ‘yo taco’!
Well hello you beautiful thing, you beautiful, tender taco, you are the new love of my life.
I think Eric ate three tacos. The meat was just so delicious. This will definitely make it into my meal rotation.
Now I have gained a little, just a bit, just a tiny bit, maybe a miniscule bit, of confidence with pressure cooking. Ain’t gonna lie people, I was so relieved when this meal was over and the Instant Pot was unplugged.
Still have hair, check.
Still have eyebrows, check.
Still have eyelashes, check.
I ordered the pot, I used the pot, I CONQUERED the pot!!
Ok, now I am going to go try to figure out how to clean this dang pot!
Jody and Edna
**Slow Cooker adaptations: cook on low for 6 hours, high on 4 hours.
- 2 ½ lbs. boneless country-style pork ribs
- 1 ½ teas. Kosher salt, plus more to taste
- 2 Tbs. vegetable oil
- ½ cup chicken broth
- 1 (14 oz.) can diced tomatoes, undrained
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1 tsp. hot pepper sauce
- 1 tsp. paprika
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- ½ tsp. cayenne pepper
- ½ tsp. dried basil
- ½ tsp. dried thyme
- Season the pork with the salt.
- Preheat the Instant Pot to Sauté and adjust to More for high heat.
- Heat the oil until it shimmers.
- Add the pork in a single layer and cook until browned, about 3 minutes.
- Flip the pork and repeat on the other side.
- Remove the pork to a plate.
- Add the chicken stock into the pot and stir.
- In a small bowl, stir together all the ingredients for the sauce.
- Add the sauce with the browned pork to the Instant Pot.
- Lock the lid into place.
- Select Manual, adjust the pressure to High and the time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid.
- Transfer the pork to a cutting board and shred with two forks, discarding any fat.
- Pour the sauce into a fat separator and let it rest until the fat rises to the surface.
- Pour the sauce back into the pot.
- Select Sauté and adjust to More for high heat.
- Bring the sauce to a boil and cook until it has thickened, about 5 minutes.
- Taste and adjust the seasonings.
- Return the pork to the pot and simmer to heat throughout.
- **Slow Cooker: cook on high for 6 hours or low for 4 hours