Easy BBQ Instant Pot Ribs

From time to time, I get a craving for meat. More specifically, Texas BBQ. As much as I’d love to learn the secrets of a pitmaster or master griller/smoker, life and job get in the way of tackling it all.

However, I did find a delicious recipe to curtail that craving that’s tender, juicy, flavorful and brings me back to my Texas roots!

EASY BBQ INSTANT POT RIBSOriginal Recipe: please visit their website to send the love!

Make this no fuss 4 ingredients Easy BBQ Instant Pot Ribs in 40 mins! Tender baby back ribs are finger lickin’ good. Perfect weeknight dinners! Perfect weeknight meal, last minute dinners, or cook them for your next BBQ. 😀

Author: Pressure Cook Recipes

Recipe type: Dinner, Lunch, Main Course, Meat, Quick Meals, Super Easy

Cuisine: American

PREP: 1 MIN | COOK: 40 MINS | TOTAL: 41 MINS

SERVING: 2 – 3

RATED 5.0/5 FROM 26 REVIEWS

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INGREDIENTS

• 1 rack baby back ribs

• 4 tablespoons your favorite BBQ sauce (We used Sweet Baby Ray’s Barbecue Sauce)

• Kosher salt

• Ground black pepper

INSTRUCTIONS

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1. Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel.

   Season the Baby Back Ribs: Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper.

• Pressure Cook the Baby Back Ribs: Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the baby back ribs on top of the trivet. Close lid and pressure cook at High Pressure for 16 – 25 minutes. Adjust the timing according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.

• Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450F.

• Apply Sauce and Finish in the Oven: Brush your favorite BBQ sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.

• Serve: Remove the ribs from the oven and serve!

In all honesty, instead of doing steps 4 and 5, my husband fired up the grill and got some great grill flavoring on the ribs while also rebasting them with BBQ sauce. That’s how we served up the ribs! And it was a crowd pleaser!!! This would be perfect for your next summer picnic or Super Bowl party!

From PressureCookRecipes.com

Whole30 Instant Pot Chicken Tortilla-Less Soup

Continuing on my cold weather craze of some comforting hot soup, I came across this recipe.  I was looking for something quick and easy to store if I didn’t get a chance to make it during the week.  This is what I stumbled upon and after making it… it doesn’t disappoint!!  The hubs and 10 month old baby loved it!

Here’s the original recipe: 40 Aprons –  Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

Whole30 Instant Pot Chicken Tortilla-Less Soup

This Whole30 Instant Pot chicken tortilla less soup is full of flavor and so easy to make! Super quick and filling, this Mexican soup is creamy, spicy, healthy, and low carb.

 Course: Soup

 Cuisine: American, Mexican

 Keyword: instant pot, soup, whole30

 Prep Time: 5 minutes

 Cook Time: 20 minutes

 Time to Pressure: 20 minutes

 Total Time: 45 minutes

 Servings: 4  servings

 Calories: 324 kcal

Ingredients

Soup:

• 2 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 1/2 teaspoon salt
• 2 10-ounce cans cans tomatoes with green chiles
• 1 14.5-ounce can Whole30-compliant chicken broth
• 1 medium onion chopped
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. I used 1 tsp.
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 zucchinis chopped or cut into 1/2″ half moons
• 1 red bell pepper cubed (my addition)
• 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
• 1 small can diced green chiles (my addition)

Garnishes:

• fresh avocado slices
• red onions , sliced thin
• fresh cilantro , chopped
• coconut cream or greek yogurt or sour cream
• lime juice
• shredded cheese , if not paleo or on Whole30
• tortilla strips or chips, if not paleo or on Whole30

Equipment Needed

• Instant Pot

Instructions

1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Sear both sides.  Add the remaining ingredients in order, through zucchini.
2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk and diced green chiles. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return to soup. Serve hot, topped with garnishes of choice.

Recipe Notes

If you don’t have an Instant Pot, you can make this Whole30 chicken tortilla-less soup in the slow cooker. Add all ingredients, except coconut milk, in order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Remove chicken breasts and dice. Stir in coconut milk, then return chicken to slow cooker. Serve with garnishes.

If you’re not on a Whole30, use 2 chipotle peppers in adobo sauce and 2 teaspoons adobo sauce in place of the chipotle pepper powder. It’s better than the powder – trust me!

Instant Pot Miso Ramen

My husband absolutely loves ramen. I love ramen. When we went to Japan back in November 2015, we indulged in all different types of ramen. The variety, purity, and umami flavor of the ramen was incredible. I wanted to try and make it at home…. why? Sure it may take me hours, but there’s a gratification and “get it anytime I want” mentality when I am either too lazy or too busy to leave the house.

After an appropriate internet search on a legit ramen recipe, I stumbled across the website IceOrRice and was blown away by their love for cultural food and flavors and their willingness to share it with people.

So… see below for their fabulous recipe to make instant pot miso ramen!

Keep in mind…. I am not a chef. I’ve used my instant pot maybe 3 times in my life. But this recipe delivers without fail!! Give it a try, you’ll be so glad you did!

Side note:  I didn’t have a whole chicken on hand, so I used 64 oz organic chicken stock and 32 oz water for my broth/liquid.

I also didn’t have red miso on hand… note to self: get it from the Asian market as it does matter for the umami flavor!

I used these gluten-free and organic millet and brown rice ramen noodles that I got at Costco and they were a nice consistency and were a great and almost unnoticeable gluten-free replacement.

I didn’t plan ahead so I wasn’t able to do the IceOrRice Shoyu Ramen Egg, but I did follow the directions for cooking time of the egg.  I used the shiitake mushrooms from the broth in the dish itself.  And I love kimchi — that’s a staple for me in almost any asian side dish.  Scallions sprinkled on top are always lovely!  We had some left over mirin-marinated ground beef, so we threw that on top for a little texture.

I also had some leftover tofu that we threw in our ramen.

My husband took this photo prior to devouring the ramen.  He was sooooo stoked!  Looks like this recipe is a keeper — it makes enough to use throughout the week (4-6 adult servings).  Perfect comfort food for cold nights!

Yeah, we really enjoyed this ramen recipe!!! Terrific job iceorrice!!