1 BBQ Wings
Prep Time: 0 minutes; Cook Time: 50 minutes Recommended Serving Size: 6 to 8 wings; Serves: 2
1 cup cold tap water
½ cup barbecue sauce
2 pounds chicken wings
1- Add the water to the instant pot. Add in the rack insert, and arrange the chicken on top of the rack and close the lid. Set on high for five minutes. Once done, let the pressure release naturally.
2- While waiting, set the oven to 450°F. When the wings are finished cooking, pat them dry. Place the chicken in a big mixing bowl, and then toss with some barbecue sauce. Lay them on a baking tray with a wire rack.
3- Bake about 8 to 15 minutes, or until the sauce is glossy and caramelized.
2 Barbecue Beef Sandwiches
Prep Time: 5 minutes; Cook Time: 40 minutes Recommended Serving Size: ½ cup; Serves: 6
2-pound beef roast
1 cup barbecue sauce
1- Clean the roast of any excess fat that you can see. Place the meat and sauce in the instant pot.
2- Close the lid and seal.
3- Set on meat for 40 minutes.
4- Use the pressure quick release once they are done.
5- Take the meat out and shred.
6- Place the meat on buns and enjoy.
Pie Prep Time: 0 minutes; Cook Time: 30 minutes Recommended Serving Size: ¼ section; Serves: 4
Italian sausage, ground
Dry lasagna noodles
Jar pasta sauce
1- Spray a springform pan with nonstick spray. Place a layer of noodles in the bottom.
2- Add the ricotta and sauce, and spread evenly.
3- Add the sausage and shredded cheese.
4- Place another layer of noodles and repeat the process until no ingredients remain.
5- Cover the pan with foil.
6- Put the trivet in the instant pot, and add 1 ½ cups of water to the pot.
7- Place the lasagna on the trivet.
8- Set to high for 20 minutes.
9- When finished, release pressure naturally for about 20 minutes.
10 – Carefully remove the pan from the pot and ease the lasagna out of the pan. Slice and serve.
4 Barbacoa de Cordero
Prep Time: 30 minutes; Cook Time: 36 minutes Recommended Serving Size: 1 cup; Serves: 4
2 tbsp. oil
2 pounds lamb shoulder
16 ounce can enchilada sauce
2 small onions, chopped
2 cloves minced garlic
1- Marinate the lamb in the enchilada sauce for at least 30 minutes.
2- Set the instant pot to sauté, and pour in the oil.
3- After the oil has heated, place in the onions and sauté them until they are softened. Add the garlic.
4- Put the lamb and enchilada sauce in the pot, and let the mixture come to a boil.
5- Set pot to the stew setting for 36 minutes.
6- Once done, remove the lamb and shred.
7- Serve as you would like.
5 Chicken Soup
Prep Time: 10 minutes; Cook Time: 1 hour Recommended Serving Size: 1 cup; Serves: 6
2 boneless chicken breasts
large, chopped carrot
2 small diced onion 4
4 diced potatoes
1- Place everything into your pot. Add some pepper and salt and cook on manual for 35 minutes.
2- Once finished, release the pressure naturally. Normally about 15 minutes. Then do a quick release for the remaining pressure.
6 Duck a l’Orange
Prep Time: 5 minutes; Cook Time: 10 hours Recommended Serving Size: 1 breasts; Serves: 2
2 duck breasts, sliced in half
1 onion, cut into eighths
2 oranges, peeled and sliced
1 can orange juice concentrate
1 apple, sliced
1- Season the duck with pepper and salt.
2- Put the duck in the instant pot followed by the oranges, apples and the onion.
3- Pour the orange juice over everything.
4- Set to slow cook on low for 10 hours.
5- Once done, use the quick release function to get rid of the pressure.
6- Take the duck out and get rid of all the excess liquid.