Instant Pot Pulled Pork

Ah, the pig. It is a great animal for all sorts of meals. Think about whole pigs cooked in a pit, Kahlua pig, ham steaks for breakfast, ham hocks for baked beans, and – of course – bacon! You can have pork products for breakfast, lunch, or dinner. Some parts are succulent like bacon or fat back. Others are really lean like loin. When done well, a meal featuring pork is a meal to write home about.

Pork seems to be very popular in the summer. However, you can have pork any time of year. You don’t have to wait for an end-of-summer barbecue to have a delicious pulled pork slider!

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

Pork shoulder is a tough cut of meat. Also known as pork butt, Boston shoulder, butt, or Boston butt (because it was transported in barrels known as “butts” back in the day), it has lots of fat that running through the fibers of meat. This cut benefits from low and slow cooking because the fat renders out through those fibers, adding flavor and making the end result tender.

The shoulder is my favorite cut of pork for my Cuban-Inspired Slow Cooker Mojo Pork. My husband has used the lower part of the shoulder, known as the picnic, for his own pork recipes in the cast iron dutch oven. When cooked for a long period of time at low temps, the shoulder becomes tender, succulent, and delicious.

So, expect to spend hours if you want to do anything with the shoulder. While the shoulder benefits from long cook times, the Instant Pot cuts down on that time and still produces that delicious, succulent, tender result you get from low and slow cooking. You read that right. Instant Pot to the rescue!

You will be making delicious pulled pork whenever the mood strikes. Read on for the recipe.

Equipment List:

  • 6-quart Instant Pot* (*See Note below)
  • Chef’s knife
  • Cutting board
  • Measuring cup
  • Measuring spoons

*Note: I used a 3-pound pork shoulder in this recipe. You may be able to go up to about 6 pounds in the 6-quart. Keep in mind that you will have to cut the meat so that it fits evenly in the inner liner of the pressure cooker. If you have a larger roast – Let me know, I’ll be right over – then consider sizing up to an 8-quart (plus an additional 1/2 cup of water) or freeze half the roast for another day.

Ingredient List:

  • 3-pound pork shoulder
  • Salt and pepper to taste
  • Garlic powder (optional)
  • 1 medium white onion
  • 4 tablespoons of cooking oil, divided
  • Two bottles barbecue sauce of choice (I used what I had on hand)
  • 1/2 cup of water
  • Cole slaw mix with pre-made dressing (or you can make your own)
Ingredients for my Instant Pot Pulled Pork recipe!
Cast of characters for tonight’s meal.

Recipe Instructions:

  • Slice up the onion and set aside.
  • Slice the pork shoulder into two or three even cuts. You want to be able to fit each piece independently into the bottom of the pot for searing.
  • Season the pork shoulder pieces with salt, pepper, and garlic (if using)
  • On your Instant Pot, select “Sauté” mode and adjust to high heat.
  • When the display reads “HOT” pour in two tablespoons of your cooking oil. Swirl it around to evenly coat the bottom of the inner pot. It’s natural for the oil to collect along the edges of the pot due to its design.
  • After about a minute, sear each side of the pork pieces for about two minutes per side. This may have to be done in batches, which is OK.*
Pork shoulder cooking in an Instant Pot
I was able to sear only one piece at a time. More than that, and the meat would have been sweating instead of searing.

*Note: Crowding the pieces causes them to sweat instead of sear. You want that maillard reaction to deepen the flavor profile of the meat and resulting sauce. Trust me on this. “Dump and go” cooking has its place in busy lives, but if you can spend the time searing your meat and incorporating those burned bits into your dish, the result will be that much better.

Seasoned and seared pork shoulder
This is the color you’re looking for when searing the pork.
  • Remove the shoulder pieces and reserve on a plate. Cover with foil in the meantime.
  • Add a little bit of the water to the pot. Begin deglazing the bottom by scraping with a wooden spoon.
Browned bits in the Instant Pot
That deliciousness will add depth of flavor to your dish.
  • When the pot is mostly cleaned, add the onions and sauté. The onions will release moisture and help deglaze any remaining bits.
  • Sauté until the onions turn translucent.
  • Pour in the rest of the water and nestle the pork pieces in one even layer on top of the onions.
  • Pour one container of barbecue sauce on top of the pork. Do not mix.*

*Note: Thick sauces have a tendency to cause a burn notice with the Instant Pot. Thick sauces on the bottom of the pot will scorch and not allow the pot to come to pressure. Not to mention that the burned flavor is something the dish can’t recover from no matter what you do.

Repeat after me: thick sauces on top, do not stir.
  • Turn off the “Sauté” mode by pressing “Keep Warm/Cancel.”
  • Place the lid on and lock it into place. Turn the steam valve to sealing.
  • Press manual or pressure cook (I use the meat button) and set the timer to 45 minutes under high pressure.
  • Meanwhile, make your cole slaw and marinate in the fridge until you’re ready to eat.
  • When the cook cycle is complete, let the pot rest for 15 minutes. Then, release any remaining pressure by turning the valve to venting.
  • Toast your buns, if using.
  • Remove the pork roast from the pot. It may fall apart here, and that’s fine.
  • Shred the pork with two forks.
  • Press the “Keep Warm/Cancel” button and then “Sauté.” Stir the sauce with your wooden spoon until it’s reduced to your liking.
  • Return the shredded pork to the sauce or keep it on the side and spoon a little sauce over to keep it moist.
  • Serve with a side of the remaining barbecue sauce. I like my pulled pork with a heaping spoonful of slaw in a lightly toasted bun.
Yassssssss

How do you like your pulled pork? What’s your favorite barbecue sauce? Let me know what sides you enjoy with your sandwiches! If you liked this recipe, please let me know by liking this post.

Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!

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Buen provecho! – Sami B.

Instant Pot Sweet Corn Spoon Bread Bites

Inspiration struck as I was looking at the pantry. I was thinking about a baby shower I was going to the next day. I wasn’t cooking anything for it but I was wondering what I would make. I saw a box of corn meal and it dawned on me that I love and miss sweet corn spoon bread.

I thought to myself, why not try and make some? So, I got to experimenting. This experiment resulted in way too many corn spoon bread bites and a recipe that I’m happy to share with you.

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

Spoon bread is ooey, gooey, and sweet. It’s cooked all the way through to a safe temperature, but very soft and delicious. I would add this to the comfort foods list. This would go well for end-of-summer barbecues or potlucks that focus on “small bite” fare. This can be easily consumed with your hands, or you can use a fork and knife instead.

I’ve had spoon bread at Thanksgiving, too. It replaced the sweet potato casserole as the sweet dessert-before-dessert. Sometimes I prefer spoon bread to sweet potato casserole because it isn’t too sweet.

Spoon bread is the kind of side that my kids enjoy and will ask for continually. Some Mexican restaurants serve a similar side dish called sweet corn cake. It’s got the consistency of a cake and is slightly sweet. Whenever we go to El Torito, we make sure to grab a larger bowl of it to share between me and the kids.

Equipment List:

  • 6-quart Instant Pot
  • Trivet with legs
  • Egg bite mold (I use this one)
  • Paper towel to cover the mold
  • Aluminum foil to cover the mold
  • Two medium-sized mixing bowls
  • Wire whisk
  • Measuring spoons and cup
  • Plate larger than the mold to pop out the bites

Ingredient List:

  • 1/3 cup all-purpose flour
  • 1/3 cup corn meal
  • 2 tablespoons plus 2 teaspoons white sugar
  • A pinch of salt
  • 1/2 teaspoon baking powder
  • 1/3 cup sweet corn (drained if from a can)
  • 1 large egg
  • 1 tablespoon sour cream
  • 2 teaspoons milk
  • 1/2 cup creamed corn (about 1/3 of a can)
  • 4 teaspoons unsalted butter, melted and at room temperature
  • Cooking spray or melted butter to grease the egg bite molds
  • 1 cup water for cooking
Cast of characters for this experiment. I definitely ended up making a lot that night! I was also making dinner in my other 6-quart and my 3-quart Instant Pots. Let’s talk about multitasking!

Recipe Instructions:

  • Mix all the dry ingredients together in one bowl.
  • Mix all the wet ingredients together in a separate bowl.
  • Mix the wet ingredients into the dry ingredients until just incorporated. Little lumps are OK, but you don’t want to activate the gluten in the flour.
  • Grease your egg bite mold. This will help the bites pop out when done cooking.
  • Pour the batter into the mold.
  • Cover the mold with a paper towel to collect any condensation that may occur.
  • Cover the mold and paper towel with aluminum foil.
  • Pour one cup of water into the inner liner of your Instant Pot.
  • Place the trivet inside.
  • Carefully place the mold on top of the trivet.
  • Seal and lock in the lid and set the sealing knob to the seal position.
  • Press manual (or pressure cook, depending on your model) and using the +/- buttons, set it for seven minutes’ cook time.
  • After the cooking cycle is complete, carefully turn the knob to the venting position for a quick release.
  • Carefully remove the lid and the mold. The mold will be hot!
  • Place a plate upside down over the mold and flip.
  • The bites should pop out easily. If not, run a knife around the edges of each bite.
The finished product.

If you enjoyed this, like this recipe. What occasion do you make these bites for?

Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!

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Buen provecho! – Sami B.

Instant Pot Bone-In Chicken

I love chicken. Chicken is relatively inexpensive in comparison to other proteins such as meat, fish, and pork. Our local Safeway sells cut up chicken parts for about $2.99 a pound and whole chickens for $1.99 a pound. I will regularly see sales for whole chickens as low as 79 cents in the summer and 99 cents for cut up parts. The organic chicken is certainly more expensive. If you really want to save on chicken, buy a whole bird and learn how to chop it up for parts. Save the backs for chicken stock and freeze what you don’t use immediately so you can stock up on what you want for whatever meal you’re making.

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

I used to only eat white meat, because it was lean and I knew when it was cooked once it was no longer pink. But, as I learned more about cooking and watching the temperature of foods to determine when they were done, I grew an appreciation for the other cuts of the bird like thighs and legs. Thighs and legs work wonderfully for such creations as my Filipino-inspired adobo chicken or for barbecue recipes. Chicken breast can be a blank slate for your seasonings while chicken thighs and legs have a wonderful flavor and are forgiving for the average cook like myself.

There are various chicken recipes that are weeknight friendly. Bone-in pieces take longer due to the fact that the meat closest to the bone takes longest to cook through. Before I made this, I didn’t find bone-in chicken to lend itself to quick weeknight cooking.

In making this recipe, I took into account the fact that the kids were starting school up again (SUMMER WAS SO SHORT!) and that I wanted to make a meal that would be ready in under an hour.

Husband and I have started talking after-school activities for the kids. If we go this route, our time at home will be extremely limited. So, Instant Pot to the rescue! Read on for the bone-in chicken recipe that will change your cooking game.

I have a 6 quart 7-in-one Duo Instant Pot that I bought it just after we first moved into our house in 2016. One of my best friends wanted to buy me one because she loved hers so much, but the sale on Amazon was too good to pass up. Several years later, I bought a 3-quart Duo at a super cheap price to do things like sides, beans, and rice. When I told her this, she let me know she couldn’t use hers anymore, so I adopted her 6-quart.

Yes, we are an Instant Pot family. It isn’t the only thing we use to cook – our stove, grill, and smoker get exercised every so often. I love that the Instant Pot is a multicooker with the sauté function built in. I use that function in this recipe to great success.

Equipment List:

  • Instant Pot – I used my 6 quart.
  • Trivet with short legs (I used the one that came with my Instant Pot).
  • Measuring spoons.
  • Measuring cup (you don’t really need it, but if you’re particular like me, you may want it).
  • Cutting board.
  • Carving knife.
  • Food-safe rubber gloves (I use these Kirkland ones).
  • Decontamination wipes. Can’t be too safe with that raw chicken!
  • Wooden spoon.
  • Tongs.

Ingredient List:

  • Bone-in chicken breast halves. I used three from Sprouts.
  • 3 teaspoons Paprika.
  • 2 tablespoons Kosher salt.
  • 1 tablespoon poultry seasoning.
  • 2 tablespoons garlic powder.
  • 3/4 cup chicken stock or water.
  • 2 tablespoons cooking oil of choice, divided.
Cast of characters for today’s recipe.

Recipe Instructions:

  • Clean the chicken. I like to remove the sliminess from the chicken if it’s been in packaging. If I bought the chicken previously and repackaged it, I skip this step.
  • Decon everything within a million feet of where you washed the chicken.
  • Pat the chicken dry with paper towels.
  • Season liberally with the spices.
  • Push the sauté button on the Instant Pot and with the adjust button (or sauté button, depending on your model) set the temp to the highest setting.
  • Once the display says “HOT,” pour one tablespoon of cooking oil into the inner pot.
  • In batches, place the chicken skin-side down and do not disturb for three minutes. You’ll want to brown the skin to get the Maillard reaction. This adds depth of flavor to the dish. I recommend you don’t skip this step, but you could certainly dump and go if you’re really short on time.
  • Flip the chicken and brown the other side for about three minutes. (If you notice the pot getting a little dry, pour in the rest of the cooking oil, wait for it to heat up, and continue browning your chicken.)
  • Remove the chicken and allow to rest on a clean plate.
This is the color you’re looking for in browning the meat.
  • Pour about a 1/4 cup of the chicken stock and scrape up the browned bits with your wooden spoon. This performs two functions: 1. it mixes those delicious browned bits into the stock and 2. deglazing the bottom of the pan will prevent the dreaded “BURN” notice.
  • Pour in the rest of the chicken stock.
  • Push the “Keep Warm/Cancel” button to stop the sauté mode.
  • Place the trivet into the pot.
  • Put in the browned chicken on top of the trivet. Make sure all the chicken is in an even layer. If they have to overlap, do so with the thinnest side of the breasts. I place the thinnest side toward the middle, which is the easiest for me.
Browned chicken breasts in the Instant Pot.
This is how I layered my chicken in my 6-quart Instant Pot. Notice that the thinnest parts are toward the middle, which made nestling these pieces in very easy.
  • Lock the lid into place and turn the sealing knob back to the sealing position.
  • Push the “Poultry” button and set for 10 minutes (or you can use the Manual button if you prefer).
  • After the cooking cycle is over, let the pot rest for 10 minutes, then release any remaining pressure.
  • Test the temperature to ensure that the thickest part of the chicken reads at 165 degrees for at least five seconds. If it’s not quite there, give it another minute or two in the pot, but for three large bone-in breasts, 10 minutes under pressure was plenty!
  • Slice, serve, and enjoy!

I had my chicken with my Jasmine rice and Dominican habichuelas guisadas, both made in the Instant Pot. Delish!

Instant Pot Bone-In Chicken with some Instant Pot Jasmine Rice and Instant Pot Habichuelas Guisadas.
Small plate… because I was feeling fancy that day.

I really hope you liked this recipe. Please let me know in the comments below how you like to use your bone-in chicken breast. If you used different seasonings, I’m interested to know! Give this recipe a go, hit the like button, and please don’t forget to subscribe so you can get more recipes.

Buen provecho! – Sami B.

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Instant Pot Dominican Beans

Rice and beans with meat and a green salad was almost always on the dinner menu growing up. As the daughter of Dominican-born parents, it’s hard to imagine a childhood without it. It’s part of La Bandera, which is arroz con habichelas y pollo guisado – rice with beans and stewed chicken. It’s also cheap eats. A heaping serving of rice and beans with a green salad probably only costs about $2-$3 a person to make. Not bad if you’re trying to save some money.

Latin rice and beans is similar to New Orleans red beans and rice but with some distinct differences. Both the New Orleans-style recipe (check out my “Inspired” recipe here) and Dominican version cook over a low heat for hours, melding the flavors of the seasoning into the dish itself. Both dishes are typically served over rice and may or may not include meat. Dominican habichelas themselves do not contain meat. They are also not spicy.

My recipe below produces a delicious steamy bean stew that goes well over rice and your choice of meat. Check it out!

Some of the cast of characters. Not pictured: chicken stock.
Pinto beans in water.
I always pre-soak my beans to soften them and remove any sugars that can cause digestive issues.

Equipment List:

  1. Instant Pot. I used my 3-quart for this recipe. You can easily double it but go for the 6 quart instead.* (See tips below.)
  2. Chef’s knife.
  3. Cutting board.
  4. Wooden spoon.
  5. Ladle for serving.
  6. Small bowl.
  7. Measuring spoons and cup.

Ingredients List:

  1. 1 pound of pre-soaked pinto beans (for this recipe, I pre-soaked 8 ounces’ worth of beans, which became about 1 pound after soaking).
  2. 1/4 teaspoon oregano
  3. 1 bunch cilantro.
  4. 1 green bell pepper.
  5. 4 cloves garlic.
  6. 1 white onion.
  7. 3 cups chicken stock or water.
  8. 2 tablespoons vegetable oil.
  9. 1 tablespoon tomato paste.
  10. Salt and pepper to taste.

Tip: You can double this recipe, but keep in mind that you should keep the combination of ingredients lower than the 1/2 way mark on the pot. Beans foam and could clog the sealing valve.

Recipe Instructions:

  1. Pre-soak your beans. (Cover the beans with about an inch of water in a bowl and allow to soak overnight or for 8-10 hours. No need to add salt. Drain, rinse, then set aside.)
  2. Measure out the oregano and tomato paste, set aside.
  3. Wash half the bunch of cilantro and pat dry.
  4. Dice the green bell pepper, garlic, and white onion to make about a half cup.
  5. Rinse and pat dry the cilantro bunch. Keep it tied together.
  6. Set the Instant Pot to saute and more to adjust the heat level.
  7. Once the display reads “HOT,” pour in the vegetable oil.
  8. After a minute, sweat the bell pepper, garlic, and white onion in the hot oil. Sauté for about three minutes, taking care to not let the aromatics burn, but become translucent and fragrant instead.
  9. Stir in oregano.
  10. Pour in the beans.
  11. Stir in the tomato paste and quickly add the stock or water until the beans are covered by about 1/2 inch to an inch of liquid. (Note, don’t go over the 1/2 line!)
  12. Season with salt and pepper. Taste and add more if needed.
  13. Add in your bunch of cilantro on top.
  14. Close and lock the lid. Make sure the knob is set to sealing.
  15. Push the Bean/Chili button and adjust to 40 minutes at high pressure.
  16. After the cooking cycle, allow the pot to rest for about 10-15 minutes then carefully release any remaining pressure in the pot.
  17. Remove the bunch of cilantro. Discard.
  18. Stir the beans. With the back of a spoon, mash some of the beans against the side of the pot. This will naturally thicken the broth to your liking. Keep in mind that a little mashing goes a long way. You can quickly go from soupy to gloopy with too much mashing! You’re looking for the consistency of a thick barbecue sauce – not too runny, but not like molasses either.
  19. Serve over rice and with your choice of meat!
Nicely thickened and ready for some rice.
White rice, stewed beans, and chicken breast.
All that’s missing is a nice green salad.

I had mine a couple of days later with rice and chicken breast, both of which I made in my Instant Pots! Stewed beans are always better the next day and keep in the fridge for up to a week. They also freeze well and will keep in the freezer for 6 months to a year.

I hope you enjoyed this recipe. If you did, let me know in the comments below. If you make stewed beans, let me know your recipe and what you like to have it with. Don’t forget to subscribe and if you have any suggestions for what I should learn to make next, let me know!

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Buen provecho! – Sami B.

New Orleans-Inspired Red Beans and Rice

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

New Orleans has a special place in my heart. I’ve been there twice with my husband: once around Saint Patrick’s Day (when he proposed) and then the following year during the summer. NOLA is a place full of soul, cobblestone-lined streets, parties, raucous visitors, and the sound of music spilling out of every bar.

NOLA is a place full of magic. There were so many wonderful shops to walk through. There was a store solely dedicated to Christmas decorations and several others that sold only masks.

Exhibit A: There is legitimately a store called “Santa’s Quarters” on Decatur Street that sells Christmas stuff. All. Year. Round.
Exhibit B: Mask Factory, one of many shops in town dedicated to masks.
Exhibit C: I became a snow leopard that day…

A favorite memory – aside from getting engaged after the Saint Patrick’s Day parade – is of us wandering Bourbon Street late into the evening after a nap and dinner. I don’t remember where we were going or why, but I recall the NOPD mounted police trotting along. Once we got to one end of Bourbon Street at the corner of Canal behind Walgreens and across from Krystal, a band took up their instruments and started to play. They were jamming out beautiful jazz music and a crowd formed to watch. NOPD mounted police took up a stance at the intersection of Bourbon and Canal to detour traffic. It was amazing. I remember dancing along and laughing, wishing that we never had to leave.

I also love NOLA for its food. The food has African, Latino, French, Spanish, and Haitian (among other) influences. You can see these influences in delicious dishes like etoufee, jambalaya, dirty rice, and gumbo.

One of my favorite New Orleans dishes is red beans and rice. Growing up, I ate my parents’ pinto beans and rice with meat, chicken, or fish, which was delicious. This is a New Orleans-inspired version which is spicier and includes meat cooked at the same time as the beans. I’ll post a Dominican beans recipe for those who still want savory beans but not the spicy. (Of course, you could always adjust the spice level in this recipe to suit your tastes.) For the New Orleans-inspired version, read below!

Today’s cast of characters photo only features the spices I used for this recipe. I find that these are the non-negotiables for my take on red beans.

Please note that my recipe ISN’T exactly dump and go. It can be if you put dried beans straight in to pressure cook with the rest of the ingredients, but I find the texture and overall flavor to be much better with pre-soaked beans. There are plenty of articles of you Google “should I soak my beans” that give you opinions either way. What’s more important is the receiving audience of your food creation. So, ultimately, you do you.

Soaking is easy. I pour a pound of dried beans into a medium bowl and add water until the beans are covered by at least a 1/2 inch. Then, I walk away for 8-10 hours. Afterwards, I drain the beans in a mesh sieve and set aside for the cooking process.

Equipment List

  1. Instant pot. I used my 6 quart Duo 7-in-1.
  2. Medium sized bowl.
  3. Wooden spoon.
  4. Chefs knife.
  5. Vegetable chopper.
  6. Cutting board.
  7. Slotted spoon.
  8. Measuring spoons and cups.
  9. Ladle for serving.

Ingredient List

  1. 1 pound of dried (or soaked and drained) kidney or small red beans.
  2. 1/2 to 1 pound of andouille sausage.* (See tips below)
  3. 2 tablespoons vegetable oil.
  4. 3 cups of chicken or vegetable stock.
  5. 2 cups of water.
  6. 3 stalks celery.
  7. 1 green bell pepper.
  8. 3 cloves (or more) of garlic.
  9. 1 medium white or yellow onion.
  10. Black pepper to taste.*
  11. Creole seasoning blend (I used Tony Chachere’s) to taste.*
  12. Cayenne pepper to taste.*
  13. 2 teaspoons dried oregano.
  14. 1 tablespoon smoked paprika.

Tip #1: You can use any sausage you like. Traditionally, this is made with the bone and bits of a ham hock from the previous evening’s meal. That imparts smokiness to the dish. You can also omit the meat entirely for a vegetarian-friendly version. If that’s what you are looking for, then swap the chicken stock for veggie stock.

Tip #2: The black pepper, Tony Chachere’s, and cayenne pepper amounts are all up to you. Want a mild heat? Go for 1/2 teaspoon each. Want to kick it up a notch Emeril-style, then “Bam!” your way to go spice heaven with a 1/2 a tablespoon or adjust as you go. Remember that you can always add more but not take away.

Tip #3: I did not add salt to this recipe because Tony Chachere’s contains salt.

Recipe Instructions

  1. Chop celery, onion, and garlic.
  2. Slice, remove the seeds, and chop the green bell pepper. (Note: I recommend you chop the veggies into uniform-sized pieces.)
  3. Cut your sausage into even sized medallions.
  4. Turn on your pot to sauté and “more” to increase the cooking temp quickly.
  5. When the displays “HOT” put in 2 tablespoons of oil.
  6. Sauté sausage for a few minutes until browned on both sides.
  7. Remove the sausage.
  8. Sweat the vegetables in the pot until they are translucent. Use the wooden spoon to scrape up the brown bits and deglaze the bottom of the pot. The veggies will release their liquid and make it easier to do this.
  9. Add back the cooked sausage and their juices.
  10. Add the beans.
  11. Add the chicken stock and water to cover the mixture by about 1/2 to 1 inch.
  12. Season the mixture with the spices and mix. Taste the broth and adjust the seasonings close to your preference.
  13. Close the lid and lock it in. Set the valve to sealing.
  14. Select the manual or pressure cook button and use the +/- buttons to set the cook time to 40 minutes.
  15. When the cooking cycle is complete, let the pot naturally release pressure for about 20 minutes. (The display will read “L 00:20.”)
  16. Quick release the remaining pressure and carefully open the pot.
  17. Stir the red beans, taste, and adjust seasoning (if needed).
  18. Remove about a 1/4 cup of beans and liquid and place into a bowl. Using the back of a spoon or the bottom of a ladle, mash the beans. Add the mashed beans back to the pot and mix to incorporate.
  19. If you want the red beans thicker, mash more beans and add them back in. Keep in mind that this will thicken up slightly anyway.
  20. Serve with hot rice and a scatter of green onion.
  21. You can dot it with hot sauce (Krystal) if you want some additional heat.
The result after mixing in some mashed red beans to naturally thicken this up.
Plated with some Instant Pot Jasmine rice and a scattering of green onion from my backyard garden. Yum!

If you enjoyed this recipe, please give it a like and let me know in the comments below how you like your oatmeal. Share this with your friends and subscribe to this blog!

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Buen provecho! – Sami B.

Instant Pot Swedish-Inspired Meatballs

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

There’s an Ikea just up the freeway from us. We don’t go often because it’s really an all-day thing. I once went on a lunch break to return an item and ended up staying there for almost 2 hours! On the days that we go, it’s just so hard look at some of the things. We have to look at all of the things!

There’s also the cafe. The wonderful delicious food at the cafe. If you’re an Ikea Family Member, you can get a mug of coffee for free and you can enjoy some lunch at the cafeteria which is conveniently placed on the second floor of the store where we live. I suppose they worked out that shoppers need energy to keep shopping, hence the cafeteria. Those sneaky Swedes!

One of my favorite things to eat as the Ikea cafeteria is Swedish meatballs with lingonberry sauce. So delicious! I can almost taste the flavorful sauce with the tender meatballs and the light sweetness of the lingonberry. You ever have that one thing that you just enjoy eating so much? That’s the Swedish meatballs at Ikea for me!

Also, I recently had some Swedish meatballs at a congregational meeting last month. I enjoy congregational meetings because we all get together to share some good food and talk church business. One of the ladies prepared Swedish meatballs and they were so delicious! The boys actually enjoyed a few pieces themselves, the picky eaters they are. Ever since that Sunday, I couldn’t get that meal out of my head. I needed to make some for myself!

This instant pot recipe for Swedish-Inspired meatballs is my take on the iconic dish. Lingonberry sauce is hard to find where I live, so I substitute cranberry sauce in its place. You’ll find that this recipe does meet the mark if you’re in the mood for some Swedish food, but not wanting to go to Ikea and not living in Sweden already. I hope you enjoy this recipe as much as I do.

Ingredients photo that includes: all purpose flour, garlic powder, salted butter, Dijon mustard, heavy whipping cream, frozen meatballs, chicken stock, and soy sauce.
Today’s cast of characters. Not pictured: salt and pepper and cranberry sauce.

The Dijon mustard was being a bit saucy for the group photo, LOL!

Equipment list:

  1. 6 quart Instant Pot
  2. Measuring cups
  3. Measuring spoons
  4. Wooden spoon
  5. Whisk
  6. Small bowl
  7. Soup ladle (the one that came with your Instant Pot works perfectly for serving)

Ingredients list:

  1. 2 cups chicken broth
  2. 1 package of your favorite meatballs* (check out the tip below)
  3. 2 teaspoons low sodium soy sauce (I only had the fully leaded version)
  4. 1/3 cup butter
  5. 1 teaspoon Dijon mustard
  6. Garlic powder, salt, and pepper to taste
  7. 1 cup heavy cream*
  8. 1/4 cup all-purpose flour*

*Tip: If you want or need to make this recipe gluten free, replace the all-purpose flour with arrowroot flour and read the packaging on your meatballs! We don’t have an issue with gluten, except for the fact that we love it so much (bread, cookies, pizza…), so I don’t mind that the Safeway Kitchens brand that I used has gluten. I also have no issue with using flour as the thickener.

*Tip #2: Always add major dairy products (milk, cheese, heavy cream, sour cream, etc.) in after the cooking cycle is done. Pressure cooking dairy makes it curdle and not as appealing at all. You’re better served mixing it in at the end.

Recipe instructions:

  1. Turn on the pot to saute and adjust to less by pressing “saute” and pressing the “adjust” button.
  2. Pour the chicken broth into the inner liner of your Instant Pot.
  3. Mix in Dijon, soy sauce, and garlic/salt/pepper to taste.
  4. Add desired amount of meatballs (I did about 20 ounces which was 20 meatballs).
  5. Close and lock the lid and set the valve to sealing.
  6. Select the “manual” or “pressure cook” button and using the +/- buttons, set the cook time to 5 minutes.
  7. Once the cooking cycle is over, let the pot naturally release pressure for 10 minutes, then release the remaining pressure but moving the sealing knob to venting.
  8. Press the “keep warm/cancel” button and go back to saute mode. It should stay on the “less” setting.
  9. Carefully pour in the heavy cream and stir with the wooden spoon.
  10. Scoop out about one cup of the broth into a snack bowl and quickly whisk in the flour.
  11. Add the flour slurry to the pot, quickly stirring with the wooden spoon. Saute until thickened to your preference.
  12. Serve!

I had mine over rice with some canned cranberry sauce. Pretty tasty.

Swedish meatballs on Jasmine rice with a little cranberry sauce.
Should’ve added some parsley, but I’m a home chef, so… 💁🏾‍♀️

Nutrition Information:

675 calories, 16 grams protein, 63 grams carbohydrates, 40 grams of fat. 1 serving is five meatballs with about a half cup of sauce. Tasty, but not for every dinner!

Let me know what you like to eat Swedish meatballs with or if you have any variations I should consider. If you have any suggestions for other meatball recipes you want me to try on the Instant Pot, let me know in the comments below. And if you like this recipe, hit the like and subscribe so you keep up to date with what I post. Share with your friends, too!

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Buen provecho! – Sami B.