Another Instant Pot recipe. 🙂
Ingredients:
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
pepper
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco
Directions:
Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
Blessings.
It stings, but doesn’t hurt. I hate doing this, but I know it helps me.
Due to the nature of pressure cooking there is always room for inconsistency. The times given here are base on 4 servings fresh. If you are using more servings you may need to increase your cooking time. Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.
Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.
Place ribs back into pot, cover with sauce. In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar. Place sprigs of thyme on top.
Lock cover into place and seal steam nozzle. Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10). Naturally release pressure for 5 minutes then quick release. Remove thyme.
David’s plate. The rib meat was incredibly tender, and had so much flavor.
David said that it was restaurant quality. I was super impressed that I cooked this! ha. I will be cooking this again.
I had leftover roasted broccoli that I used.
Whisk eggs, ricotta, milk, seasoning in a large bowl until well blended and light colored. Stir in broccoli and cheese. Pour into baking dish, and bake 35-40 minutes or until knife testing the custard near center comes out clean. 
Center should still have a bit a of wiggle and top slightly puffed and golden. Cool slightly, serve warm rather than hot. 
Yummy. I didn’t miss having a crust at all. Moist, and the broccoli being roasted added more of a nutty flavor to it.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.
I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season. 
And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
mommajerryanns.com 