COUNTRY PORK RIBS INSTANT POT RECIPES
BABY BACK PORK RIBS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the Rub ingredients in a small dish. Rub on the front and back of the ribs.
- Pour Rib Pot ingredients in the bottom of the pot and then place the trivet in the pot.
- Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with BBQ sauce and set under the broiler until sauce begins to caramelize, about 5 minutes.
- While the ribs are under the broiler, clean the Instant Pot and refill with 1 cup of water, the trivet and the corn. Do not overfill the pot.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 100 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the sort ribs with salt and pepper.
- Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
- Turn the pot off by selecting CANCEL, then 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 45 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
- Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
- Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
- Serve beef drizzled with sauce.
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