Archives for May 2019

InstantPot Mexican Pulled Pork

I’ve been using my InstantPot a lot lately.

One 3-4 pound pork butt

1 cup beef broth

1 tbsp. cumin

1 tbsp. onion powder

1 tbsp. salt

3 cloves of garlic, minced

Place trivet into InstantPot. Place meat on trivet and pour broth over top. Spread minced garlic over top of meat. Sprinkle seasonings on meat. Close lid, make sure vent is sealed. Set on high setting, for 90 minutes.

After 90 minutes, allow 15 minute natural release and then quick release. Shred meat using two forks.

Stir in the following:

2 cans pinto beans, drained

1 can Rotel Diced Tomatoes with Green Chiles

Again, cover and close vent. Set for 20 minutes on high. Quick release.

Serve with warmed corn or flour tortillas.

Detail Work

I need to polish-up my new posts. I’m still figuring out what needs to be done in order to make my blog 100% the way it needs to be.

So, please be patient with me if something doesn’t work 100%


InstantPot Baby Back Ribs

Yum! We love ribs and it’s been a long time since I’ve made any. I looked at tons of recipes and finally decided to put together a rub, using ideas from a few cooks.


For the ribs:

1 rack of baby back ribs, membrane removed

1 cup hot water

1 tbsp. Better Than Bouillon Roasted Beef Base

1 bottle of your favorite barbecue sauce

For the spice rub:

1/4 cup brown sugar

1 tbsp. paprika

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chili powder

1 tsp. ground cumin

1 or 2 shakes of red pepper flakes

1 tsp. fresh ground black pepper

2 tsp. salt


Mix spice ingredients together.

After removing membrane from rack of ribs, season the ribs generously with the spice rub; make sure you rub it into both sides of the ribs.

You can set the ribs in the fridge to let the rub set or you can cook them right now.

Melt the bouillon in the hot water and pour into the InstantPot. Add your trivet and set the rack of ribs onto the trivet, meat side out. Mine fit perfectly on the trivet, with plenty of room to spare.

Close and seal lid, making sure your valve is closed.

Use the “Meat/Stew” setting on 30 minutes. Allow the Pot to natural release for 5 minutes then open valve to release the remaining steam.

Remove ribs to foil-covered cookie sheet; slather on your favorite barbecue sauce. Place ribs in hot (350 degrees) oven for 15 minutes, or until sauce gets bubbly hot.

Serve with extra sauce. Grab a lot of napkins and dig in.

This is what’s left of an entire rack of ribs:

Chicken Noodle Soup

I’ve had an upper respiratory infection since Good Friday, and decided that chicken soup would be a really good idea. I used my InstantPot on the crock pot setting and was very happy with how it turned out.


Six boneless, skinless chicken thighs

One-half teaspoon of each:

Celery salt; oregano; thyme; onion powder; paprika; rosemary; black pepper

One teaspoon of salt (might need more, taste before you start cooking the noodles)

Two garlic cloves

One teaspoon of Better than Bouillon Roasted Beef Base, dissolved into one cup really hot water

Five cups of cold water

Frozen vegetables


Place chicken thighs into InstantPot; sprinkle with herbs, mince and add garlic; add dissolved beef base and cold water.

Set crock pot on low for eight hours, place lid on and kick back for a while. After three hours, take chicken out, shred and return to pot for remaining time.

Just before time is up, add frozen veggies. My son picked up a 10-ounce package of mixed veggies: corn, green beans, carrots and peas. Please check broth for salt. You may need more, depending upon your taste.

This is also when to start your noodles. I boiled salty water and prepared half pound of extra wide egg noodles. I prepare my pasta separately or else it gets mushy and I detest mushy noodles.

Grab a bowl, spoon some noodles in and top with soup. Yum!