This Rib Recipe is one of the best I have ever made! I use my Instant Pot, that’s what makes them so tender! Then I throw them on the grill and add sauce. The grill gives the outside an amazing, lightly crisp texture but the inside is pull apart tender.
The best thing about this recipe is the time. They cook up so fast.
Insert Rack, roll ribs up and place on rack. Place lid on and seal. Set on manual for 18 minutes. After 18 minutes it will beep. Let it naturally release for at least 30 minutes. I usually let it sit in there for about an hour or more.
Remove the ribs and place on a preheated grill and add sauce to both sides.
Grill for a few minutes on each side.
This was our dinner tonight. I promise you won’t be disappointed with this recipe! Give it a try
Rainy days are perfect for soup! Soup is comforting and it also is an affordable way to feed the family. I make this lasagna soup in my Instant Pot. It is quick and easy. It can also be made on the stove. If you don’t have an Instant Pot don’t let that hold you back.
1 lb Italian Sausage (you can use any kind of ground meat, the Italian sausage gives it so much flavor.)
2 T Olive Oil
1/2 Large Onion Diced
2-3 Chopped Garlic Cloves
4-5 Lasagna Noodles Broken in Pieces
4 C Chicken Broth
2 Cans Diced Tomatoes
2 T Tomato Paste
2 Bay Leaves
1 t Oregano
1 t Basil
Crushed Red Pepper to taste
1/2 t Salt
1/2 t Pepper
Set Instant Pot to Sauté. Add olive oil, sausage, onions and garlic. Chop until meat is brown. Drain fat if any.
Add tomato paste and all seasonings.
Stir for about two minutes.
Turn off Sauté and add broth and tomatoes. Make sure you scrape any bits off the bottom. Add Bay Leaves.
Break four to five lasagna noodles into pieces right into the pot.
Give it a quick stir and place the lid on top.
Set to sealing
Set manual time for five minutes. It will take a few minutes for it to come to pressure. I let it naturally release for about ten minutes. Release the vent in case of any extra steam. Watch hands and face.
This soup is amazing served with ricotta cheese and Parmesan on top. Fresh basil is great too if you have it. It pairs great with garlic toast.
This is not my Chili Recipe but I wanted to share it. It is so good and it’s the only chili I have been making since I got my Instant Pot. You can also make it on the stove or on a crockpot but this way is so fast.
1 T Olive Oil 2 t Minced Garlic 1lb Ground Beef 1 Large Onion Diced 1 Large Green Bell Pepper Diced 3 Celery Sticks Chopped 1 Package McCormick Chili Seasoning 1 C Water 1 15 oz Can Bush’s Southwest Style Beans 1 15 oz Can Rotel Tomatoes Original 1 15 oz Can Diced Tomatoes 1 15 oz Can Tomato Sauce Salt and Pepper to taste
First, set Instant Pot on Sauté. Add oil, onions, celery, garlic and ground beef. Chop and brown ground beef. Add salt and pepper to taste. Once it is cooked through, add the rest of the ingredients to the pot.
Drain the kidney beans but don’t drain the Southwest beans! This is where a lot of the flavor is added.
Stir all together and set the Instant Pot to Manuel 10 minutes. Seal and let it cook. After it beeps, let it natural release for at least 20 minutes. I like to make it early and let it sit on Lo for a couple of hours.
If you like it spicy, you can add cayenne pepper or jalapeños. I like mine with a little cheddar cheese and Ritz Crackers. This chili is awesome!
Wondering what to do with your leftover Easter Ham? Try this Pinto Bean Soup! I make this every time we have ham. I usually always make it in the crockpot but I wanted to try it in my instant Pot this time and let me tell ya, this is the way to make this recipe!
This is a very economical meal to make.
I started by soaking one pound of dried Pinto Beans. You can soak them overnight but I prefer the fast method. I rinsed and covered one pound of dried pinto beans with water in a medium pot. I put them on the stove and brought them to a boil. Let them go for about 2-3 minutes then remove from heat and cover with a lid. Let them sit in the water for about an hour. Then rinse and drain.
Here’s my ingredients:
1 lb dried pinto beans soaked
5 C Water
2-3 cups of chopped up ham (if you have a ham bone, throw that in for extra flavor. I didn’t this time)
1 medium size onion chopped
3-5 garlic cloves chopped
2 T Chili Powder
1 t Oregano
1 T Cumin
1 t salt
1/2 t pepper
Add all ingredients to instant pot. Close lid and seal. Choose manuel for 26 minutes.
After 26 minutes, let instant pot naturally release for about 30 minutes. If you had a bone, remove it.
These are so good with additional chopped raw onions and cornbread.