USING INSTANT POT AS SLOW COOKER RECIPES

Steps:

• Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
• Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.
• Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Steps:

• Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
• In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
• In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth. 
• Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
• For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it’s own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
• For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
• For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.