DUCK RAGU INSTANT POT RECIPES

Steps:

• Select SAUTÉ, set to HIGH. Select START.
• While the inner pot warms up, season both sides of the meat with salt, pepper and smoked paprika.
• Add the oil to the inner pot. Once hot, lay meat into the inner pot and sear the beef until browned, about 3 to 5 minutes each side.
• Remove beef from the pot, set aside on a plate. Add minced garlic to inner pot and cook until fragrant. Deglaze the inner pot with red wine and beef broth. Select CANCEL.
• Add beef back to the pot. Place onion, carrots, and potatoes on top and around the meat. Place rosemary on top.
• Secure lid for pressure cooking.
• Select PRESSURE COOK, set to HIGH for 40 minutes (00:40). Select START.
• Once the cooking program has ended, allow 10 minutes for Natural Release. Quick Release remaining pressure. Select CANCEL. Serve and enjoy.

Steps:

• Trim fat from pork shoulder and cut into 4 large pieces, roughly the same size.
• In a bowl combine the brown sugar, pepper, salt, onion powder, garlic powder and cayenne pepper. Rub the mixture over the pork shoulder and coat evenly.
• Add 2 tbsp olive oil to the inner pot and select SAUTE – 30 minutes and press START. Once the pot is hot, add 2 pieces of the pork and sear each side of the pork for 2 minutes each side. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
• Once pork is seared and removed from pot, press CANCEL and add 2 cups chicken broth. Use a wooden spoon and deglaze the bottom of the pot, scrapping up all the bits from the bottom of the pot.
• Add the remaining ingredients to the pot; BBQ sauce, soy sauce, onion, carrot, celery and garlic.
• Place pork pieces in the pot and push them down into the liquid. Secure lid and set to VENT. Select SLOW COOK - HIGH for 8 hours and press START.
• When the cooking time is complete, remove pork and shred in a large bowl. Add BBQ sauce as desired or use the juice from the inner pot to dress the meat.