5 INGREDIENT INSTANT POT RECIPES RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

This recipe features all the awesomeness of pizza, stuffed into a bell pepper, for a weeknight meal that’s ready in no time. The raw ground beef is cooked directly in the pepper without being browned first, so use very lean ground beef (5% fat or less) or the peppers will be too greasy.

Provided by Weldon Owen

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

1 cup canned tomato sauce (240 ml)
1/2 cup chicken stock (120 ml, page 270 or store-bought)
1 1/2 tsp dried Italian seasoning
1 tsp garlic powder
kosher salt and black pepper
1 lb 95% lean ground beef (450 g)
1 cup shredded mozzarella cheese (120 g)
1/2 cup Italian-style dried bread crumbs (1¾ oz/50 g)
1 can sliced black olives (drained, 2.25 oz/64 g)
1 tsp fennel seeds
4 bell peppers of different colors
2 oz sliced pepperoni (60 g)

Steps:

  • n a large bowl, stir together the tomato sauce, stock, Italian seasoning, and garlic powder, and season with salt and pepper. Pour 1 cup (240 ml) plus 2 tablespoons of this mixture into the pot. Place a steam rack/trivet with handles in the pot.
  • Add the ground beef, ½ cup (60 g) of the cheese, the bread crumbs, olives, fennel seeds, and ½ teaspoon each salt and pepper to the remaining tomato sauce in the large bowl.
  • Cut ½ inch (12 mm) off the top of each bell pepper; reserve the tops. Scoop out the seeds and inner membranes. Finely chop the tops, discarding the stems, and add to the meat and sauce mixture in the large bowl. Add the pepperoni slices and stir until everything is thoroughly combined. Spoon the mixture into the peppers and place them upright on the trivet. Gently press the remaining ½ cup (60 g) cheese onto the filling.
  • Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure.
  • When the cooking time is up, turn the valve to Venting to quick-release the steam. Carefully remove the lid. Using tongs and a large spoon, gently remove the peppers from the pot; they will be very tender. Remove the trivet and stir the sauce in the pot. Spoon the sauce over the peppers and serve right away.

5-INGREDIENT INSTANT POT® BARBECUE PORK RIBS RECIPE ...



5-Ingredient Instant Pot® Barbecue Pork Ribs Recipe ... image

These easy, succulent and meltingly tender Instant Pot® barbecue ribs are as quick as they are delicious! After cooking in the electric pressure cooker, just bake them for a few minutes for that irresistible BBQ rib bite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 5

1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon barbecue seasoning
1 tablespoon Worcestershire sauce
3 lb baby back pork ribs, cleaned and cut in 4 (3- to 4-rib) sections
1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce

Steps:

  • Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, seasoning and Worcestershire sauce in insert. Add ribs; turn to coat. Stand ribs up against sides of insert.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Transfer ribs to cutting board; cool slightly. Discard cooking liquid. When cool enough to handle, cut sections into individual ribs.
  • Position oven rack 4 inches from broiler element. Set oven control to broil. Line rimmed sheet pan with foil. Spray with cooking spray. Place ribs on foil; brush all over with BBQ sauce.
  • Broil ribs 2 to 4 minutes or until sticky, crispy and blackened in spots.

Nutrition Facts : Calories 460 , CarbohydrateContent 11 g, CholesterolContent 135 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 37 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 9 g, TransFatContent 0 g

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