Bariatric Surgery - My Story · Instant Pot · Pork · Uncategorized · WLS

Instant Pot Pulled Pork

I Googled Instant Pot Pull Pork (Pork Shoulder), and got a ton of different recipes.  All of them said to pressure cook the pork for 90 minutes.  All of them had some sort of spice rub and searing of the pork.  All of them had a sauce.  So I got flavors that David and I enjoy, and made the following:I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper.  About 4 Tablespoons of the BBQ seasoning as well.Trim away as much fat as possible.  Sprinkle with the dry seasoning. Coat completely.Sear on all sides in your Instant Pot, with a bit of oil.In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire.  Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom.  Add the pork back to the pan, and cook on Pressure Cook for 90 minutes.  Manually release the pressure, and rest for 10 minutes.Take the pork out, and reserve the sauce.  Shred – this was incredibly easy – I used my slotted spoon.  I added some of the juices back in.  David loves pulled pork sandwiches.  So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.David’s plate:He added some additional BBQ sauce to his pork, and it was amazing.  My plate:

Kim-chi cucumbers, homemade cheese crisps and pulled pork.

Blessings.

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Bariatric Surgery - My Story · Chicken · Instant Pot · Recipes · Uncategorized · WLS

Chicken & Mushrooms

Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.

Ingredients:
  • 4 tbsp butter, divided
  • Season Salt and Pepper
  • 4 chicken thighs, bones removed (skinless or with skin OK)
  • 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
  • 8 oz cremini mushrooms, stems removed and wiped clean
  • 1 cup chicken stock
  • 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
  • ½ cup diced Parsley (optional)
  • 2 tbsp lemon juice
  • ¼ cup grated Parmesan cheese

Instructions:
Sauté in Instant Pot. Add butter, swirl around pan, and let melt. When butter is foamy and melted, add seasoned chicken thighs. Cook until golden but not completely cooked.

Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.  Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.

Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan.  Stop saute cycle.

Add chicken thighs back to pan, pressure cook for 13-15 minutes.  Manually release.  Check thickness of sauce, if to your liking, serve.

David’s plate served over rice.

My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.

Blessings.

Bariatric Surgery - My Story · Carrots · Chicken · Instant Pot · Uncategorized · WLS

BBQ Shredded Chicken-Instant Pot

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.

Bariatric Surgery - My Story · Beef · Instant Pot · Uncategorized · WLS

Beef Ribs

Beef ribs in the Instant Pot are the only way to go.  (Original recipe in link)

Ingredients:

  • 2 pounds Beef short ribs
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 1/2  teaspoons olive oil
  • 1 1/4 diced onion
  • 1 teaspoon mince garlic cloves
  • 1/2 cups Red wine
  • 1/3 cups Ketchup
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 3 carrots-chopped
  • 1 individual Thyme, fresh

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.img_3518img_3520Place 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.img_3521Lock 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.

More Instant Pot recipes to come!

Blessings!

Bariatric Surgery - My Story · Goals · Instant Pot · Uncategorized · WLS

Un-Stuffed Cabbage Bowls-Instant Pot

Again, another Instant Pot recipe, but this time from Skinnytaste.  What is great about their site is that they share Weight Watcher points, and nutrition values.  I have included it in my post today.

8 Smart Points, 338 calories

Quick and easy stuffed cabbage – without all the work!

INGREDIENTS:

  • cooking spray
  • 1 lb 93% lean ground beef
  • 1 1/4 teaspoon kosher salt
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon dried marjoram (used Oregano)
  • black pepper, to taste
  • 8 ounce can tomato sauce
  • 1/2 teaspoon Hungarian paprika
  • 1 cup less sodium beef broth
  • 2 tablespoons raisins (used currants)
  • 1 cup cooked brown rice (didn’t use this in the recipe as I can’t eat it, so served rice for David and Stephen)
  • 1 medium head cabbage, cored and chopped (9 cups)

DIRECTIONS:

INSTANT POT:  Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes.

Add the onion, garlic, marjoram and black pepper and stir.Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.Quick release, add the rice (we didn’t add the rice to the cooker as I can’t eat it), and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.

STOVE TOP DIRECTIONS:

  1. Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
  2. Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

Makes about 6 cups.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 8
  • Calories: 338
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 71mg
  • Sodium: 808mg
  • Carbohydrates: 36g
  • Fiber: 8g
  • Sugar: 5g
  • Protein: 30.5g

David’s plate with it served over rice.

I forgot to take a before with my dish.  This is a cup measurement, and I had eaten about half of it.  The flavor is spot on, and it didn’t take long at all.
We keep looking for other recipes for the Instant Pot.  I understand now what all of the talk is about.  It was super scary at first (I am afraid of it exploding!), but after this recipe and just following the directions —I love it!
Blessings!
Instant Pot · Uncategorized

Hearty Coq au Vin-Instant Pot

We got an Instant Pot at Christmas (Kohl’s Sale), and finally tried to cook something in it.  I was scared at first with the pressure cooker, but now I can’t wait to find recipes to cook in it.  I found this yummy recipe at the Instant Pot site.

Ingredients:

6 chicken thighs
salt and pepper
Pancetta – cubed
2 cups leeks, cleaned and diced (rinse or soak the cut leeks to remove the sand/dust)
1 1/2 cups carrots chopped
2 cups mushrooms sliced or quartered
1 tablespoon tomato paste
1 tablespoon garlic (minced)
1/4 brandy (we didn’t have any but the recipe called for it)
2 cups dry white wine
2 cups chicken broth
1 cup chopped onion (called for pearl onions)
4 sprigs fresh thyme
3 tablespoons butter softened
5 teaspoons all purpose flour

Instructions:

Pat the chicken dry, and sprinkle both sides with salt and pepper.

Press ‘Sauté’ and cook pancetta until crisp. Press ‘Cancel’ and remove; set aside.

Press ‘Sauté’ and brown the chicken in batches. Remove and set aside.

Sauté mushrooms and set aside.

Cook leeks and carrots until leeks are soft, about 1 minute.

Stir in tomato paste and garlic and cook till tomato paste begins to change color and/or begins to stick to the bottom of the pan, about 1 to 2 minutes.

Turn off Instant Pot and deglaze with brandy (included in instructions if you use it, we didn’t), until almost evaporated, stirring often.

Stir in chicken, wine, broth, onions and thyme and close the Instant Pot. Cook on ‘Manual’ for 15 minutes.

While Chicken is cooking, mix together the softened butter and flour.

Do a Quick Release of pressure when cooking time is up and open the Instant Pot. Stir in the sauteed mushrooms.

Press ‘Sauté’ and drop the butter and flour mixture into the Instant Pot using a teaspoon.

Stir the coq au vin and simmer until thickened.

Top each serving with pancetta. Serve with Instant Pot Mashed Potatoes and Parsnips. We served ours over cooked rice.

Note: If the Instant Pot gets too hot while sauteing the first set of ingredients, turn it off to cool it down every so often.

My dish without rice. This was hearty, and good depth of flavor. I am not so scared of my Instant Pot now…prepare yourselves for more posts with the Instant Pot.

Blessings.