PERUVIAN FLAN RECIPE RECIPES

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ALL-AMERICAN PULLED PORK – INSTANT POT RECIPES



All-American Pulled Pork – Instant Pot Recipes image

Here’s our standard recipe for pulled pork. We use smoked paprika to give the meat that characteristic “smoker” flavor, rather than a bottled barbecue sauce that can end up too sweet. Even without burnt ends, the flavor will be intense and sweet. Remove any big fatty blobs from the pork so that the sauce is not too greasy.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 10

1 1/2 cups unsweetened apple cider
2 tbsp mild smoked paprika
2 tbsp dark brown sugar
1 tbsp standard chile powder
1 tsp ground dried mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp table salt
1/2 tsp ground black pepper
3 lbs boneless pork shoulder (cut in half and any large chunks of fat removed )

Steps:

  • Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
  • Option 1 - Max Pressure Cooker  Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
  • Option 2 - All Pressure Cookers  Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
  • Option 3 - Slow Cook Option  Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
  • If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
  • Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
  • Press Saute and set the time for 10 minutes.
  • Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by The Ultimate Instant Pot Cookbook by Coco Morante

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 25

1 1/2 lbs boneless, skinless chicken breasts
4 cups chicken broth ((recipe below) )
28 ounces diced tomatoes and their liquid (1 can)
1 1/2 cups Cooked black beans (or 1 can 15-ounce black beans, rinsed and drained )
1 1/2 cups frozen corn kernels
1 medium yellow onion (diced )
3 garlic cloves (minced )
1 chipotle chile in adobo sauce (minced )
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 cup chopped fresh cilantro (plus more for serving )
tortilla chips (for serving )
1 avocado (halved, pitted, peeled, and diced )
Lime wedges (for serving )
1 tsp avocado oil or other neutral oil with high smoke point
2 1/2 lbs bony chicken parts ((such as drumsticks, wings, necks, and backs) )
3 celery stalks (cut into 3-inch lengths )
2 medium carrots (halved lengthwise, then cut crosswise into 3-inch lengths )
1 medium yellow onion (cut into wedges )
3 garlic cloves (smashed and peeled )
1 tsp kosher salt
1/2 tsp black peppercorns
1 bay leaf
8 cups Water

Steps:

  • Put the chicken breasts in the Instant Pot and pour in 1 cup of the chicken broth. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs or a slotted spoon, transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces.
  • Return the chicken to the pot and add the remaining 3 cups chicken broth, the tomatoes and their liquid, black beans, corn, onion, garlic, chipotle, chili powder, cumin, and oregano. Press the Cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the cilantro.
  • Ladle the soup into bowls and sprinkle with tortilla chips. Serve piping hot topped with the avocado and cilantro, with lime wedges alongside.
  • Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
  • When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
  • Place a wire-mesh strainer over a large heatproof bowl or pitcher.
  • Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
  • The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.

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