BETTER THAN MILK POWDER RECIPES

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BETTER-THAN-TAKEOUT CHINESE BBQ ... - INSTANT POT RECIPES



Better-Than-Takeout Chinese BBQ ... - Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

3 tbsp grated fresh ginger (or ginger paste)
8 garlic cloves (minced)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Water
1/2 cup rice wine (or dry sherry)
2 tsp chinese 5-spice powder
1 tsp white pepper
1 tsp red food coloring ((optional but more authentic looking))
2 lbs racks St. Louis-style spareribs (cut into individual ribs, 2 ½ - 3 each)
2 tbsp toasted sesame oil

Steps:

  • Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
  • Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
  • Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
  • Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
  • Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
  • Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
  • Serve, passing remaining glaze as a dipping sauce.

BETTER-THAN-TAKEOUT BEEF AND BROCCOLI – INSTANT POT RECIPES



Better-Than-Takeout Beef and Broccoli – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 - 6 servings

Number Of Ingredients 10

1/3 cup soy sauce
2/3 cup beef broth
2 tbsp brown sugar
4 cloves garlic (minced)
1 1 inch piece of fresh ginger (grated)
2 lbs well-marbled beef chuck roast (cut into thin strips)
1 lb fresh bite-sized broccoli florets
2 tsp toasted sesame oil
3 tbsp cornstarch
Sesame seeds for garnish (optional)

Steps:

  • Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
  • Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
  • Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.

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