SIMMS SUMMER SAUSAGE RECIPES

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.

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot and stir until smooth.
• Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
• Add cheddar and American cheese, stir well and remove from heat.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.