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46
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Recipes Recipes
Directions:
1. Press “sear”, set to 4 minutes, then press “start/stop”.
2. Add 1 tablespoon olive oil, onion and garlic to pressure cooker and cook
for 3-4 minutes.
3. Cut rack of ribs in half and coat in 1 tablespoon olive oil.
4. Combine paprika, chili powder, brown sugar, salt and pepper in bowl.
Rub onto ribs.
5. Add remaining ingredients.
6. Place ribs in and shingle the meat when layering on the bottom.
7. Close lid and lock.
8. Press “meat/stew”, press “texture” twice for 20 minutes, then press
“start/stop”.
9. Once nished, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
10. Carefully remove lid and remove ribs. Serve immediately.
Baby Back Ribs Serves: 4-6
Ingredients:
2 tablespoons olive oil, divided
1 yellow onion, medium dice
4 cloves garlic, minced
1 rack baby back ribs (about 3-4 lbs)
1 teaspoon smoked paprika
1 teaspoon dark chili powder
1 teaspoon light brown sugar
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon apple cider vinegar
2 cups ketchup
2 tablespoons tomato paste
½ cup water
Directions:
1. Press “sear”, set to 18 minutes, then press “start/stop”.
2. Add bacon and cook until crispy.
3. Transfer bacon to paper towels to remove grease; set aside.
4. Season pork with salt and pepper. Place into Cooker and then brown in
bacon fat for about 6 minutes per side.
5. Remove pork; set aside.
6. Add onions and garlic to cooker and sauté for about 5 minutes.
7. Add spices to cooker and cook for 1 minute.
8. Add all remaining ingredients to cooker and stir to combine.
9. Return pork and bacon to cooker.
10. Close lid and lock.
11. Press “meat/stew” set timer to 45 minutes, then press “start/stop” button.
12. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
13. Open and remove pork and let it rest for 10-15 minutes.
14. Shred pork and return to cooker. Toss with the sauce until
thoroughly coated.
BBQ Pulled Pork Serves: 8-10
Ingredients:
6 slices bacon, chopped
1 (4-5-pound) pork shoulder roast
1 red onion, nely chopped
4 garlic cloves, minced
½ teaspoon dry mustard powder
½ teaspoon smoked paprika
½ teaspoon Ancho chili powder
¼ teaspoon cayenne pepper
1 cup ketchup
1 tablespoon tomato paste
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 teaspoon salt
½ cup low sodium chicken or beef stock
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