While this recipe calls for fresh ingredients, you most likely have them at home. It is incredibly delicious, and to top it off, very easy to make.
• 1 pound pasta (note not all boxes are 1 pound, also you need to use regular pasta, gluten-free, and other pasta will not work)
• 1 teaspoon hot sauce
• 2 tablespoon butter
• 1 tablespoon dry mustard powder
• 4 cups water
• 1 cup of milk or half and half
• 1 pound cheddar cheese
• 1 cup Monterey Jack cheese
• Add all the following ingredients to the instant pot: the pasta, water, dry mustard, and hot sauce.
• Pressure cook on high for 4 minutes.
• If the pasta needs to be drained, drain it and place it back into the pot.
• Perform an instant release on the pasta.
• Stir in the butter, the cheese, and the milk and allow the cheese to melt then serve.
2. BBQ ribs
This delicious dish will be a great start to your Instant Pot cooking journey. Be sure to grab a good bottle of BBQ sauce and you're all set.
• Baby back ribs
• Your favorite BBQ sauce (Recommended: Sweet Baby Ray's Barbecue Sauce)
• Ground black pepper
• Optional: a few drops of liquid smoke
• When purchasing baby back ribs, search for ribs with even and uniform thickness in the rack. And if possible, look for ribs with even marbling.
• Allow the ribs to marinate for 20-30 minutes using the above ingredients.
• When cooking the ribs in the pressure cooker, some of the meat flavor will transfer to the liquid. If you're discarding the cooking liquid in the pressure cooker afterward, place the ribs on a rack in the pressure cooker to preserve the meat flavors.
Looking for something, quick, easy and kid-friendly? While chicken wings are often seen as a finger food for parties and gatherings, they are also great for an easy family dinner.
• 1 ½ pound chicken wings
• 4 cloves garlic, roughly minced
• ½ large shallot or 1 small shallot, roughly minced
• 1 – 2 Star anise
• 1 tablespoon ginger, sliced
• 1 tablespoon honey
• ½ cup warm water
• 1 tablespoon peanut oil
• 1 ½ tablespoon cornstarch
Chicken Wing Marinade
• 2 tablespoons light soy sauce (not low sodium soy sauce)
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Marinate the chicken wings using the Chicken Wing Marinade for 20 minutes.
• Heat up your pressure cooker, ensuring that it is as hot as it can be when you place the chicken wings into the pot. This will prevent the chicken wings from sticking to the pot.
• To brown the chicken wings, add 1 tablespoon of peanut oil into the pot, ensuring that you coat the oil over the bottom of the pot.
• Add the marinated chicken wings in the pot, without discarding the chicken wing marinade.
• Brown the chicken wings for about 30 seconds on each side, flipping a few times as you brown them so that the soy sauce and sugar won't burn easily.
• Remove and set aside.
• Then, sauté the shallot, star anise, ginger, garlic and reduce the heat to medium. Stir until fragrant.
• Deglaze the pot by mixing one tablespoon of honey with 1/2 cup of warm water and add it into the pot and deglaze the bottom using a wooden spoon.
• Place all the chicken wings with all the meat juice and the leftover marinade in the pot.
• Close the lid and pressure cook on high pressure for 5 minutes, then turn off the heat and fully Natural Release, for about 10 minutes. Open the lid carefully and taste the honey, soy chicken wings, season and add more salt or honey if desired.
• To thicken the honey soy sauce, remove all the chicken wings from the pot and set aside. Turn on the heat to medium and mix 1 1/2 tablespoon of cornstarch with 1 tablespoon of cold water. Keep mixing and add it into the honey soy sauce one third at a time, until the desired thickness is achieved.
• Turn off the heat and add the chicken wings back into the pot, coat well with the honey soy sauce and serve immediately.
Mashed potatoes are a great side dish. It's loved worldwide because of its buttery flavor, fluffy consistency and how easy it is to make.
• 3 pounds red potatoes, scrubbed clean
• 1 cup chicken broth
• 2 tablespoons butter
• 1/4 cup half and half
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Cut the potatoes into fourths and place the rack at the bottom of the Instant Pot, adding the potatoes and pouring the chicken broth over the top.
• Place the lid on and set to high pressure for 8 minutes, then quick release the pressure and drain the potatoes, preserving the liquid.
• Place the potatoes in a large bowl and mash with a potato masher.
• Add the butter, half and half, as well as the salt and pepper and stir to combine.
• Add the cooking liquid as needed to reach the desired consistency of the potatoes and serve hot.