More Instant Pot love

dooo etttttt.

I hate hard boiled eggs, but I made deviled eggs for super bowl.

Did the 6-6-6 method (using the steam setting) and they were perfect. and honestly, after a couple of taps on the counter, the shell slipped off. No more boiling 24 eggs, hoping to get 12 after peeling that look presentable.

I LOVE the pulled pork! Normally mine would turn out greasy in a crockpot, so this version I just tried was awesome and easy. If you have not tried ribs yet- give that a try too. Fall of the bone, finish in the oven to carmelize. No more tough ribs for this non-cook! Also just made black beans today as a side for the ribs, and those were literally the best I have ever had. Ever. I did have my first fails though- tapioca pudding. The hubby really wants it, but I can't stand stirring the pot on the normal recipe. Fail, fail, fail. He ended up making it. Been eating the custard for two days now and really loving that with blackberries!

Made ribs last weekend and LOVED Them!!  I did finish them in the oven and they were some of the best I've ever done :)

We have a lot of ribs in our future here. We bought the 3 slab St.Louis style from Costco, put a rub on all, separated into 2 bone pieces, and then used the food saver to freeze most. Now we can pull out 1 meal worth, and I am reading on the FB group page that they cook great from frozen. Yea! We never make ribs here except a bit in the summer, and always kind of tough. Very glad I tried this!

Ohhhhhh what a wonderful packaging idea!!  Kroger had a BOGO free so I have a few slabs in the freezer but never thought to break them up like that!

I made Black Beans this week too. I presoaked and did 25 minutes. What did you do?

I no longer presoak- turns out that whole thing is a myth! 

2 cups dried beans, simply sorted and quickly rinsed

6 cups chicken broth

10 cloves garlic, peeled whole

1 large (costco size) onion, chopped

Cumin- didn't measure, but 1-2 tsp or so

olive oil

Sautee the onion and garli****il the onion was soft. Everything else in, used the bean program. 15 minute natural release. I did end up draining a bit of the liquid off. You may need to season a bit with salt and pepper at the end. 

That is pretty much what I put in, except you used a lot more garlic, and I sauteed some chopped peppers in with the onions and garlic. Do you know what using the bean program does differently than just using manual?

I believe it is just a default time of 30 minutes high pressure, and the plus and minus button adjusts from that point. I really wish they had a button for just 5 minutes, as it seems most of what I do takes under 10 minutes. 

Last week I took advantage of store sales combo'd with discounts I had accumulated on my store discount card and purchased 2 whole chickens and a pork shoulder for $3.

Chickens are in the freezer, but I put the pork shoulder (rubbed w salt, pepper, thyme, rosemary and browned) in the IP with some bone broth, half a bottle of hard cider, onion, carrot, fingerling potatoes (for the Fiance). High pressure, 55 min, NPR.

After cooking, used my fat separator, and then made a gravy out of the remaining juice. It was a little bit of work, but omg, so good.