INSTANT POT MEATBALLS AND SAUCE RECIPES

Name: Easy Meatballs
Prep time: 10 min
Cook time: 8 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 egg (beaten); 3 tbsp Italian seasoned dry bread crumbs; 1 clove garlic (minced); 1 tsp dried oregano; 3/4 tsp salt; 1/4 tsp black pepper; 1/8 tsp ground red pepper; 3 cups marinara (or tomato-basil pasta sauce); Hot cooked spaghetti; Chopped fresh ((optional)); grated parmesan cheese ((optional))

EASY MEATBALLS – INSTANT POT RECIPES

Easy Meatballs – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 egg (beaten)
3 tbsp Italian seasoned dry bread crumbs
1 clove garlic (minced)
1 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
3 cups marinara (or tomato-basil pasta sauce)
Hot cooked spaghetti
Chopped fresh ((optional))
grated parmesan cheese ((optional))

Steps:

Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

Instant Pot Recipes – The official curated Instant Pot recipes image

Our IP Version of SONNY’S BBQ’S Pulled Chicken with Tomatoes, Vinegar, and Brown Sugar. Texas and Kansas City barbecue mavens are going to have to sit down. We love the sweet and tangy pulled chicken from this Florida chain. To make it in the pot, we must use LOW pressure to keep the liquid as minimal as possible; otherwise, the chicken becomes soupy with sauce before it’s ready to be served. Don’t go too far when shredding the chicken: Leave it in somewhat bigger chunks, the way the restaurant does. We actually find cooling the meat and hand-tearing it (with clean hands, of course) yields the best texture. Sonny’s BBQ also offers a side with each sandwich: potato salad, corn, green beans, or coleslaw, among others. You should consider doing the same, although none are included as part of this main recipe — which produces really flavorful but fairly straightforward pulled chicken. At home, we deviate from the original and add pickle relish as well as pickled jalapeño rings to the sandwiches.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

1/2 cup chicken broth
1 1/2 tbsp apple cider vinegar
4 small roma or plum tomatoes (quartered)
6 medium scallions (trimmed and thinly sliced (1½ cups))
2 tbsp mild paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tsp table salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp ground dried cayenne
Five 5- to 6-ounce boneless skinless chicken breasts
1/2 cup ketchup
2 tbsp light brown sugar
2 tbsp honey
4 to 6 hamburger buns

Steps:

Stir the broth, vinegar, tomatoes, and scallions in the insert set in a 5- or 6-quart Instant Pot. Set a pressure-and-food-safe rack or trivet in the insert, moving the tomatoes out of the way.
Mix the paprika, onion powder, garlic powder, thyme, salt, allspice, black pepper, and cayenne in a small bowl until uniform. Use clean hands to rub this spice mixture all over the chicken breasts. Set them on the rack in as close to one even layer as you can. If they must overlap, make sure thin ends go over thin ends. (And wash your hands carefully with lots of soap because they now have cayenne on them!)
Whisk the ketchup, brown sugar, and honey in a small bowl (maybe even the same bowl the spices were in) until the brown sugar dissolves. Pour and scrape this mixture over the chicken breasts, keeping it on the meat without letting it fall into the liquid below. Lock the lid onto the cooker.
Set the Instant Pot for PRESSURE COOK or MANUAL on LOW pressure. Make sure the valve is closed. Set the time for 25 minutes with the KEEP WARM setting off.
When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Transfer the chicken breasts to a nearby cutting board. Remove the rack or trivet from the pot. (Kitchen tongs work best for all of this.)
Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes.
Stir the sauce as it comes to a simmer. Cook, stirring quite often, until the sauce has reduced to about a third of its volume from when you opened the pot, about 4 minutes. Turn off the SAUTÉ function.
Use two forks to shred the chicken breasts. Stir this shredded chicken into the sauce in the pot until well combined. Serve warm in hamburger buns.

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BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
From recipes.instantpot.com
Reviews 5
Total Time 50 minutes
Cuisine Modern

Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

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