Monday, April 24, 2017

Instant Pot: Cincinnati Skyline Chili

Print
If you're looking for a unique chili recipe, the Cincinnati Chili version is definitely different and unlike other chili recipes. What makes it so interesting is the combination of spices which remind me of those used in Middle Eastern cuisines. It's not even served like your average American chili. Instead it's best over spaghetti and topped with garnishes like kidney beans, shredded cheese and diced onions. This Cincinnati Skyline Chili is excellent when prepared in the Instant Pot and one I highly recommend, even if you've never been to Cincinnati to have the authentic version!


I have some friends who swear the secret to their chili recipe is in the spices. Well, that certainly applies when making Cincinnati Chili because the blend of spices used is important and will definitely affect the end result. The ground beef is browned then cooked with the spices (chili powder, oregano, cocoa powder, cinnamon, cayenne, allspice...) along with garlic until fragrant, which sets the flavor base of the chili. It's then left to pressure cook with tomato sauce, broth, water, vinegar and sugar to absorb all the flavors. I will admit I added the beans to the chili to simmer, but the authentic version uses the beans as a garnish or accompaniment. Feel free to hold off on the beans and add them as a garnish instead if you desire. This chili is truly delicious and is a favorite at our house. It makes a nice batch enough for 6-8 people so if you have a small household like ours, leftovers freeze beautifully and are even more delicious the next day.

Cincinnati Skyline Chili
recipe adapted from Cook's Illustrated

Chili:
2 tablespoons vegetable oil
1 1/2 pounds ground beef (80% lean)
1 large onion, minced
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced



In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP and add 2 tablespoons olive oil and onions; cooking until softened. 

Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher. 

Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt. Stir to combine and cook until fragrant, about 30 seconds.

Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L15:00 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Press SAUTE on IP and season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.


Thursday, April 20, 2017

Instant Pot: Chicken Canzanese

Print
There is never a shortage of chicken recipes and sometimes a few recipes leave chicken dry and unflavorful. When I came across this recipe for Chicken Canzanese in my Cooks Illustrated magazine, I knew this chicken recipe would be nothing short of flavorful and moist. This recipe for Chicken Canzanese calls for chicken thighs braised in white wine flavored with prosciutto (bacon), rosemary, garlic, sage, red pepper flakes and whole cloves. That said, doesn't that already make your mouth water?...

Apparently Chicken Canzanese is a long time recipe that is said to originate from the Abruzzo region of Italy. Being that this dish has been around for awhile, you can only imagine how many versions this recipe has. The recipe I prepared was pretty straightforward. It starts with sauteing prosciutto (in which case I used bacon instead) and garlic together which will be used to flavor the dish. Next, chicken thighs are browned. A sauce is created by making a roux using the rendered fat from the pan, white wine and chicken broth. Aromatics are then introduced using cloves, fresh rosemary and sage leaves, red pepper flakes. The prosciutto/bacon and garlic is added back to the Instant Pot along with the browned chicken. Everything is then pressure cooked resulting in chicken that comes out so moist, tender and flavorful! I served this with Parmesan garlic orzo tossed with baby spinach.

Chicken Canzanese
Adapted from Cook's Illustrated, June 2010

1 tablespoon olive oil
2 ounces of diced prosciutto or bacon 
2 garlic cloves sliced lengthwise
2 garlic cloves, minced
8 bone-in, skin-on chicken thighs & drumsticks, trimmed of excess fat and skin)
2 teaspoons flour
2 cups dry white wine
1 cup chicken stock or broth
4 clove buds
1 sprig of fresh rosemary, minced
1-2 whole fresh sage leaves
2 bay leaves
pinch of red pepper flakes
1 tablespoon juice from 1 lemon
2 tablespoons unsalted butter
kosher salt



In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP and add 1/2 tablespoon olive oil; Saute the prosciutto/bacon until fragrant, and add the garlic slices and minced garlic, cooking for just a minute or so until lightly golden. Remove and place in a small bowl and set aside

In the now empty IP, add the rest of the olive oil. When oil is hot, add the chicken pieces, skin side down, and cook without disturbing for about 8 minutes or until golden brown. Flip pieces over and cook another 5 minutes. You may need to do this in batches. Remove the chicken to a plate and set aside.

Remove some of the rendered fat from the IP, leaving about 2 tablespoons. Make a blond roux by adding the flour to the IP, and stirring and scraping with a wooden spoon or spatula until fragrant, about one minute. Add the wine and broth, slowly, stirring to make a smooth, slightly thin sauce, continuing to scrape the bottom until all the browned bits have been scraped up off the bottom of the IP. If the sauce begins to lump, whisk vigorously until it smoothes out. 

Add in the chicken, whole cloves, red pepper flakes, sage leaves, bay leaves, and reserved prosciutto/bacon and garlic.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Using tongs, remove chicken from the IP to a serving platter and tent loosely with foil, leaving the sauce in the IP.

Remove the sage leaves, rosemary stem, cloves and bay leaves and discard.

Press SAUTE on IP and bring the sauce to a boil. Cook the sauce until it has reduced and thickened. Turn off the heat and add the lemon juice, butter, and minced rosemary.

To serve, plate chicken and pour sauce around chicken. Enjoy with your favorite side dish!

Wednesday, April 19, 2017

Instant Pot: Crunchy Potato Wedges

Print

What's a burger dinner without french fries?! I'm always in search of french fry recipes and there are so many ways to prepare them. This time around, I made these Crunchy Potato Wedges in my Instant Pot to serve alongside the All in One Burgers I made. I enjoyed this dish even though I prefer thin, skinny fries instead. I will say that these are hearty fries so a few is more than enough for a serving. What piqued my interest about this recipe is the use of a simple batter and spice blend to season the fries...

French fries typically require cooking twice. The first time is to cook the potato and soften it up a bit and the second time is to get a nice crisp texture and golden color. For these Crunchy Potato Wedges, potatoes are sliced, tossed with oil and spices, and then cooked in the microwave. (Yes - the microwave!) The potatoes were cooled a bit and then dredged in a mixture of flour and cornstarch. Then the potatoes get a quick dip in a mixture of buttermilk and baking soda. Another dredge in flour and cornstarch finished the potatoes before they were deep fried. After frying, the fries got another toss in seasonings to give them an extra boost of flavor. The result is a super crispy, coated french fry that has a nice spice flavor from the seasonings used. It was a nice change of pace from the usual french fry recipe and it gave me some ideas to use the flour/batter technique with other things! If you don't have an Instant Pot, you can make it the traditional way using this recipe here!

Crunchy Potato Wedges

IP water mixture:
1 cup water
1 teaspoon Kosher salt
1/4 teaspoon baking soda

4 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 3/4 pounds russet potatoes (about 3 large), cut into 1/4 inch wedges
1/4 cup vegetable oil, plus more for frying (about 3 quarts)
1 1/2 cups unbleached all purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda


In your Instant Pot:

Plug in the IP with insert set in place.


Place trivet inside of IP insert.

Prepare the IP water mixture by combining 1 cup cold water, 1 teaspoon kosher salt and 1/4 teaspoon baking soda to a large measuring cup; stir and pour into IP.

Combine the salt, pepper, onion and garlic powder, cayenne and oregano in a bowl. Reserve 1 tablespoon of spice mixture to season potatoes later.

Add potato wedges to spices in the bowl and toss to coat. Transfer seasoned potato wedges onto trivet in IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 2 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 2 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 2 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Meanwhile, heat the remaining 3 quarts of oil in a Dutch oven over high heat to 350 degrees.

Prepare the potato wedges batter. Combine the flour and cornstarch in a medium bowl. In another bowl, combine the buttermilk and baking soda.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Working in 2 batches, dredge the potato wedges in the flour mixture, dip in the buttermilk mixture and dredge again in the flour mixture. Shake off the excess flour and place on a wire rack or cookie sheet.

When the oil is ready, add half the coated wedges and fry until deep golden brown (about 4-6 minutes.) 

Transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. Drain the wedges on a baking sheet lined with paper towels. 

Return the oil to 350 degrees and repeat with the second batch of wedges. 

Serve with extra spice mixture on the side. 

Tuesday, April 18, 2017

Instant Pot: Chicken Parmesan Meatloaf

Print

Meatloaf is a traditional American comfort food, often times made with a mixture of ground beef, pork and veal. But for a different twist, I decided to make a meatloaf with ground chicken instead. My inspiration was the ever popular Chicken Parmesan. Using ground chicken, I made this Chicken Parmesan Meatloaf in the Instant Pot and it has now become the favorite meatloaf recipe at our house!

My husband isn't much of a meatloaf fan. His previous experience with meatloaf growing up weren't very good and he tries to eat beef sparingly anyway. So when I had some ground chicken to work with, I figured I'd try making a chicken meatloaf in hopes I could open his mind to meatloaf again. It's a good thing I did! I was inspired by Chicken Parmesan - chicken, Italian spices, Parmesan cheese... how could this combination go wrong? I seasoned the ground chicken with a few dry spices, added some shredded cheese and formed it into a loaf. Before baking, I topped it with a homemade tomato sauce. Just before serving, I topped the meatloaf with a blend of shredded Italian cheeses and baked it again until the cheese melted. It was delicious and probably a lot easier to make than chicken Parmesan itself! This dish went especially well with Scalloped TomatoesIf you're looking for a new meatloaf recipe to try, this may be one to consider! If you don't have an Instant Pot, you can check out my traditional cooking version here along with freezer meal directions!

Chicken Parmesan Meatloaf
original Joelen recipe

3-4 mini loaf pans
1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish


In your Instant Pot:

Plug in the IP with insert set in place.

Lightly grease a loaf pans with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not to over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pans and form into mini loaves. Top the meatloaves with pasta sauce.

Press MANUAL on the IP and insert the trivet; add 1 cup of water.

Place the loaf pans onto the trivet.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 15 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove the meatloaf pans from the IP and sprinkle the top with the remaining shredded cheese. 

Place the meatloaves in the preheated oven and broil until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.


Monday, April 17, 2017

Instant Pot: Chicken Makhani (Indian Butter Chicken)

Print

When it comes to the Instant Pot, many assume it's only a pressure cooker. The great thing about the Instant Pot is that it can also be used as an electric skillet or electric pot as well. To demonstrate this, here's an Indian recipe for Chicken Makhani, also known as Indian Butter Chicken that I made in the Instant Pot without having to cook under pressure. I occasionally order this dish when we're dining at local Indian restaurants so I finally had a chance to try it home. The verdict? I think this was even better than the restaurant versions I've tried!...

When you see 'Butter Chicken' on an Indian restaurant menu, you might envision a greasy chicken dish if you're not familiar with it. However, this dish is far from greasy. In fact, it's extremely flavorful and one I find especially comforting when served with steamed basmati rice. Tender chunks of juicy chicken thighs are seasoned with garam masala and a pinch of cayenne pepper before being sauteed. Meanwhile, a rich tomato sauce simmers with hints of lemon juice, garlic, ginger and a myriad of spices (such as garam masala, cumin, chili powder and bay leaf). The browned chicken is added to this sauce along with half & half, a bit of yogurt and chopped fresh cilantro. Just before serving, ground cashews are mixed in to thicken the sauce which also adds a subtle nutty flavor. It's an aromatic dish with a bright color that sure to please! If you like your Indian dishes to be on the spicier side, increase the amount of cayenne pepper. Lastly, if you happen to come across ground fenugreek, add a 1/4 teaspoon to the sauce for a special, more authentic touch!

Chicken Makhani (Indian Butter Chicken)
recipe adapted from AllRecipes

Chicken:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper (or more if you like it spicy/hot)


Sauce:
1 tablespoon vegetable oil
1 white onion, chopped
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup heavy cream or half & half
2 cups tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1/4 cup chopped fresh cilantro
1/4 cup finely ground cashews



In your Instant Pot:

Plug in the IP with insert set in place.


Press SAUTE on the IP and add 1 tablespoon vegetable oil. Add chicken and season with 1 teaspoon garam masala and cayenne. Cook until lightly browned, about 10 minutes. Remove from IP and set aside.

While on SAUTE mode, add remaining 1 tablespoon vegetable oil. Add onion and saute until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. 

Add tomato puree and cook for 2 minutes, stirring frequently. Stir in cream or half-and-half, yogurt and cilantro. 

Add the browned chicken and simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. 

Just before serving, add the ground cashews and stir. Serve over steamed basmati rice.

Friday, March 31, 2017

March Instant Pot Round Up!

Print
We made it through the month of March! It's been quite a month and my Instant Pot definitely got a workout with the many recipes I've made in it. If you missed any of the dishes, here's a recap of all the delicious dishes made... and I hope you find a recipe or two that you can try!


Instant Pot: Guinness Beef Stew
Beef is slow cooked with Guinness Draught beer to lend a complex,
rich flavor with baby carrots and potatoes...



Instant Pot: Pork Barbacoa
The recipe involves pressure cooking a pork roast with water, cumin, brown sugar, salsa and a bottle of cola. It seems like an odd combination but it definitely does bring out a nice sweet and spicy flavor!


It's an extremely flavorful and tender chicken dish,
that's best served with couscous or even rice. 

Instant Pot: Maple & Brown Sugar Pork Tenderloin

The pork tenderloin has a great flavor with sweetness from the maple syrup and brown sugar.


Instant Pot: Sticky Wings
These are coated and pressure cooked with a sweet & savory sauce
before getting broiled for a nice texture.

Instant Pot: Coffee & Chile Short Ribs

Who knew coffee and chile would work so well together?


Instant Pot: Balsamic Beef Stew
A slight twist on the classic beef stew in which a touch of 
balsamic vinegar is added just before serving for a nice and complex flavor...


Instant Pot: Smothered Chicken & Mushrooms

Creole seasoned chicken is lightly fried and blanketed in a savory 
mushroom & tomato sauce with bacon, mushrooms and garlic before pressure cooking.

I let my Instant Pot do all the work of gently pressure cooking pork 
with the flavors of tangy fresh lime and smoky chipotle peppers. 


Instant Pot: Chicken Enchilada Soup

It's everything I love about chicken enchiladas all in a bowl! Boneless, skinless chicken breast slowly simmers in a soup of enchilada sauce, chicken broth and milk.


This recipe for Roman Style Chicken was delicious in the Instant Pot! Bone-in chicken is browned and then braised with bell peppers, bacon, garlic, tomatoes and wine.


Pressure cooked beef is cooked in a flavorful broth, cooled and sliced thin, 
then stuffed into soft slider rolls and topped with cheese.


Instant Pot: Red Wine Braised Short Ribs

nglish style short ribs are slow braised in red wine and classic aromatics,
fresh herbs and chicken broth which taste as if they were cooked for hours.

Wednesday, March 29, 2017

Instant Pot: Red Wine Braised Short Ribs

Print
Short ribs are one of my favorite cuts of beef for so many reasons. The succulent flavor, the ability to cook them in a slow cooker, the way they just fall off the bone from hours of braising all make me love them even more. This time, I made these Short Ribs Braised in Red Wine. They came out delicious and flavorful and even the leftovers are great the next day. English style short ribs are slow braised in red wine and classic aromatics, fresh herbs and chicken broth which taste as if they were cooked for hours. But the truth is, pressure cooking allows this to be cooked at a fraction of the time 



In the past,I've used my slow cooker/crockpot and oven to prepare this dish. This time around, I used my Instant Pot and loved the time I saved. It's truly a comforting, filling and hearty dish. We loved this over mashed potaoes but it works well with polenta or rice too! If you don't have an Instant Pot, you can get the traditional oven recipe version and slow cooker/crockpot recipe version here!

Short Ribs Braised in Red Wine
recipe adapted from The New Best Recipe


2 pounds bone-in English-style short ribs, trimmed of excess fat and silver skin
2 tablespoons olive oil
1 cup dry red wine
1 large onions, chopped
1 medium carrots, chopped
1/2 large celery rib, chopped
3 medium garlic cloves, pressed
1/4 cup all-purpose flour
1 1/3 cups low-sodium chicken broth
1/2 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon minced fresh thyme leaves
1 bay leaf
1/2 teaspoon tomato paste



In your Instant Pot:

Plug in the IP with insert set in place.


Season the ribs with salt and pepper to your tastes. 


Press SAUTE on the IP and add the olive oil. Once hot, add the seasoned ribs, brown and set aside on a plate.

After all ribs have been browned, to the empty IP, add the onion, celery and carrots and saute until softened. 

Add the garlic and flour; scraping the bottom bits for flavor.

Stir in the wine from the pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste and salt and pepper to taste. 

Return the short ribs to the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 45 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 45 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 45 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 15 (which is 15 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Serve ribs with your favorite side dishes - we love it with mashed potatoes and carrots!


Subscribe to Feeds
Follow Me on Twitter
Add in Facebook