CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES
Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
- In a large bowl, combine all remaining ingredients except marinara sauce.
- Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
- Pour one cup of water in the Instant Pot and insert the steam rack.
- Place peppers onto rack and divide marinara sauce in the top center of each pepper.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
- When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
- (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
- Carefully remove the peppers, garnish with additional chopped parsley and serve warm.
BBQ PORK CHOPS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl combine the Spice Mixture ingredients and use to season both sides of the pork chops.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil gets hot, brown the meat on both sides, 3-4 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 broth 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.
- 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 7 minutes and adjust to LOW PRESSURE.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.
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BBQ PORK CHOPS – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
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- Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.
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When I discovered Puerto Rican food, I was hooked. I’ve made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. —Joanne Morgan, Kansas City, Missouri
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Reviews 4.9
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Category Dinner
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From tasteofhome.com
Reviews 4.9
Total Time 02 hours 45 minutes
Category Dinner
Calories 340 calories per serving
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From tasteofhome.com
Reviews 5
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Category Dinner
Calories per serving
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Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
- In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a thermometer reads 160°, turning and basting occasionally. Serve with the remaining sauce.
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From foodnetwork.com
Reviews 4.9
Total Time 3 hours 5 minutes
Category main-dish
Cuisine european
Reviews 4.9
Total Time 3 hours 5 minutes
Category main-dish
Cuisine european
- Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
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