This Instant Pot BBQ Pulled Pork Recipe comes together in a matter of minutes and cooks in only 90 minutes! A quick, easy, pretty darn healthy weeknight dinner that’s packed with tender pork and a tangy homemade BBQ sauce!
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Using the Instant Pot electric pressure cooker, we are able to create tender, fall apart BBQ Spareribs in only 30 minutes of pressurized cooking time. Follow it up by spreading BBQ sauce all over, crisping up in the oven, and we have a delightful tasty dinner, made quick in the Instant Pot.
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Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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RECIPE:
2.5 – 3 Pound Boneless Pork Roast, Cut into fourths
1.5 – 2 Tbs favorite rub
2 Tbs Oil
1/3 Cup Apple Cider Vinegar
2 Cup Favorite BBQ, Divided
1 1/4 Cup Chicken or Beef Broth
Season the cubed pork with the spice mixture and set aside. Turn your instant pot to the saute setting. Add the oil and allow it to get hot. Add pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate.
Turn the instant pot off. Use about 1/4 cup of broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot. Add all of the meat along with the barbecue sauce and remaining broth d vinegar. To make this easier you can pre mix the bbq sauce and 1 cup of broth.
Close the lid and set to sealing.
Cook on manual (Instant Pot) or MEAT/STEW (Crock pot express) high pressure for 40 minutes. Once the cooking time is up, natural pressure release for 10 minutes, then do a quick release.
Remove the meat from the instant pot and shred. Stir in the remaining cup of BBQ sauce and serve.
Today I am going to show you how you can make jackfruit taste like the best pulled pork ever, two ways! Using this awesome instant pot vegan hack we are going to make bbq jackfruit as a pulled pork sandwich and also as a pulled jackfruit tacos or “carnita”. These easy vegan hacks will make your life experimenting withy vegan meat so much easier. There are so many jackfruit recipes out there, but I am finding more and more that I’d like an option that isn’t just covered in BBQ sauce. So, strap on in and grab your instant pot cuz it’s time for another episode of HACKED!
The links shared are affiliate links. I make a teeny tiny commission off of your purchases. This small amount of goes back into running the channel and creating free videos for you.
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Alright. This Instant Pot Mongolian Beef is AMAZING and one of the easiest recipes. If you are new to the Instant Pot, this will look like you are professional at it! ha ha.
Usually when I think of Mongolian Beef, I think that the recipe would be hard, when in reality, it is so simple!
Ingredients:
2 pounds flank steak, cut into 1/4″ strips
1 tablespoon Olive Oil
2 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces
Directions:
Put oil in the cooking pot and saute. When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef.
Push the Manual or Pressure Cook Button.
Set timer for 11 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly.
Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over Rice.
Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
This is the Instant Pot I have (yes it is the cheaper one and I love it!): http://amzn.to/2F3Lznx
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
Just bought an InstantPot, but intimidated by all the buttons, gadgets, and gizmos? Never fear! There is a way to get over that…um…fear!
The best way to learn something is to start small. So, for me, I got over my fear of the InstantPot by using it to cook something quick, simple, and tasty.
I guarantee you will enjoy this when you make it. Of course, you may tweak it a bit, but I bet you will get over your fear of the InstantPot! Pretty soon, you will become an InstantPot guru!
In this video, I will show you how fast and easy it is to use your InstantPot to cook BBQ chicken drumsticks.
Ingredient list includes:
Cleaned and seasoned chicken drumsticks (Lawry’s Seasoning Salt and Adobo seasonings with Pepper added)
1/2 to 1 cup Chicken broth
1/2 inch wide ring of raw onion
Sweet Baby Ray’s BBQ Sauce (or sauce of your choosing)
A little time and a whole lot of love!
Directions:
Place trivet or egg trivet (what I used) inside of cooking pot
Pour in chicken broth
Add onion
Place chicken pieces on top of trivet
Pour on BBQ sauce and spread well
Set InstantPot to either 10 minutes on High Pressure (or use the Poultry setting)
Once chicken is done, let it do a natural release (if you can’t wait, you can do a manual release)
Take chicken out of pot
Place chicken on cookie sheet
Pour on more BBQ sauce
Let broil on 475 for 5 minutes or to desired caramel browness
#harrysoo #slapyodaddybbq #moosebbq
Harry barbecues and Instapot the moose ribs and roast sent by his student Larry Snipes of Anchorage, Alaska. It tastes like a cross between beef and venison. Click “SHOW MORE” for links and info
Hi! I’m Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I’m an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I’m the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You’ve seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I’ve used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I’ve won over 27 Grand Championships. I’ve personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I’ve answered thousands via email so I decided to post my answers via video to reach a wider audience. I’ll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories.
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Korean style BBQ beef Bulgogi is a delicious and easy dish to make. If you’re looking for a instant pot recipe that uses beef stew meat look no farther. Give this pressure cooker recipe a try and tag me in a picture.
Instant Pot Accessories 7 piece Kit: https://www.amazon.com/gp/product/B07H2YKZQL/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07H2YKZQL&linkCode=as2&tag=cook082-20&linkId=dafc2e7c10f7347193334ff1559cbb7d
Instant Pot: https://amzn.to/2AZoMJW
Rice Cooker: https://amzn.to/2VWQtfc
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