Pork Carnitas1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas, about 2 1/2 pounds1 1/2 cups orange juice2 tablespoons brown sugar1 lime1/2 teaspoon salt2 tablespoons chopped cilantro1. Cut the pork shoulder into 2 inch cubes and place in the pot of an electric pressure cooker.2. Cover with the orange juice and brown sugar. Close lid and set vent to sealing.3. Cook on high pressure for 27 minutes. Let pressure release naturally, about 15 minutes.4. Remove the pork from the liquid and shred with two forks.5. Place meat on a metal cookie sheet and squeeze lime juice over the top of the meat. Sprinkle with salt.6. Place under the broiler until meat is crisp on the edges, about 5 minutes, stirring occasionally.7. Sprinkle meat with cilantro and serve as a filling for tacos, in a burrito, or over rice.
Chili Mac1 tablespoon vegetable or canola oil 1 medium onion, diced 1 red bell pepper, seeded and diced 3 garlic cloves, minced (I press mine through a garlic press) 1 jalapeño, finely diced 2 tablespoons chili powder 1/4 teaspoon cayenne pepper (optional) 1 pound ground beef, 85 percent lean Or Ground Turkey 2 cups water 14.5 ounce can diced tomatoes 8 ounces (2 cups) elbow macaroni 1 cup frozen corn 2 tablespoon chopped cilantro salt and pepper, to taste 4 ounces cheddar or Monterey jack cheese, or a blend sour cream and avocado, for garnish (optional) 1. Preheat the pressure cooker over medium heat (or use the sauté setting on the Instant Pot). Heat the oil until shimmering. Sauté the onion and red pepper until softened, then add the garlic and jalapeño and sauté until fragrant.2. Add the meat and cook until browned, breaking it up with a wooden spoon while cooking. Add the water, tomatoes, and pasta.3. In a regular pressure cooker: bring to high pressure over medium-high heat then reduce heat to medium-low and cook for five minutes. Quick release the pressure. In an Instant Pot, set to bean/chili and set time for five minutes. 4. At the end of the cook time, turn the Instant Pot off and quick release the pressure.5. Stir in the corn and the cilantro. The residual heat from the pot should thaw the corn. Salt and pepper to taste then stir in the cheese. Serve immediately, topped with sour cream and avocado if desired.
Butter Ranch Boneless Pork Chops
1 tablespoon of olive oil 4-6 boneless pork chops 1 stick of butter (or margarine) 1 package ranch mix 1 cup of water1. Place the pork chops in the Instant pot with a tablespoon of olive oil. Turn on the saute setting and brown on both sides. Make sure all pork chops are browned. You can skip this step but they look prettier when you brown them first. 2. Place the butter on top and sprinkle the ranch mix packet on top. 3. Pour water over the pork. 4. Place the lid on and set to sealing. 5. Push the manual button and set to 5 minutes. 6. Allow it to naturally release pressure for 5 minutes and then do a quick release to remove the rest of the pressure. Spoon sauce over chops and serve.
Homestyle Chicken Noodle Soup
1 10.5oz can Cream of Chicken Soup
2 Fresh or Frozen Chicken Breasts
1 Cup Water
2 Cups Chicken Broth
1 Tbs Minced Garlic
1 Tbs Butter
1 Cup Chopped Carrots
1 Cup Celery
1/2 Tsp Dried Basil
1 Tsp Onion Powder
1/2 Tsp Oregano
S&P to Taste
8oz Egg Noodles
1. Turn pressure cooker to "brown" or "saute". Toss in the butter and minced garlic. Once butter is melted, add your carrots and celery. Saute for 5 minutes or until carrots or soft.
2. Now add all the ingredients except the noodles to the pressure cooker. Lock lid into place, making sure pressure valve is closed, and cook for 15 minutes and boil noodles while waiting on cooker.
3. Let stand for 5-10 minutes before releasing pressure. Pull out chicken breast, shred and add to back to pot.