Instant-Pot

Ingredients 1 tbsp olive oil 4 lb pork shoulder (boneless) chopped into a 2 inch chunks 1 pineapple (ripe!, can sub cans drained well as well), chopped into small chunks. Use only HALF for instant pot. Save other half for toppings on tacos or whatever. 3 tsp dried oregano 1.5 tsp cumin 1 tsp garlic powder 1 tsp garlic salt 1 tsp chipotle powder 1.5 cups chicken stock 1/4 cup apple cider vinegar 1 7-oz can chipotles in adobo sauce 1 small white onion 3 garlic cloves Instructions In food processor mince the can of chipotles/sauce, onion, half the pineapple and garlic. Add minced ingredients and rest in first section to instant pot. Cook high pressure and heat for minimum of 1 hour (preferably 1.5 hours). Release pressure. Remove meat shred, then return to pot. Ready to serve with whatever (tacos, enchiladas, quesadillas, etc.) If making tacos, also grab for toppings: ...

example using the carnitas to make tacos! Ingredients 1 tbsp olive oil 4 lb pork shoulder (doesn’t matter if has bone or not, preferably not though for more meat) 3 tsp salt or more to taste 2 tsp black pepper or more to taste 1 large onion diced 1 jalapeno diced (do NOT remove the seeds, toss it all in) 5 cloves garlic minced 3/4 cup juice from squeezed oranges (just buy a couple oranges and squeeze them well) 1.5 tbsp dried oregano 2 tsp ground cumin 2 tbsp olive oil 1 cup water Instructions Put all the ingredients in an instant pot (oil and water then meat then rest of ingredients) High heat and pressure for minimum 1 hour. 1.5 hours total though is better and makes it a bit easier to shred Serve with whatever meal (tacos, enchiladas, quesadillas, etc.). This recipe is only how to make the carnitas themselves; please reference one of the other taco recipes in this book for more ideas how to use the carnitas

Ingredients 3 lbs bone in chicken thighs 5 cups unsalted chicken stock 1 tbsp butter 1 huge russet potato, diced 3 medium carrots, diced 3 celery ribs, diced 1 humongous onion, diced 3 cloves garlic, minced 2 bay leaves Pinch dried thyme 1/2 cup all purpose flour (less not more) 1 cup frozen green peas Salt and pepper to taste Dough: 2 cups all purpose flour 1 tbsp baking powder (not soda) 1 tsp salt 3/4 cup milk 2 tbsp butter 1 tbsp olive oil Optional: salt and fish sauce for table side seasoning ...

Ingredients 2 lbs chicken thighs with bone 2 tsp salt 2 tsp pepper 1 tbsp olive oil 1 huge onion, diced 4 garlic cloves, minced 3 huge carrots, thinly sliced 3 celery stalks, chopped 1/4 cup fresh parsley 1 tbsp minced thyme, or half tbsp dried/ground 1 bay leaf 7-8 cups chicken stock, use kitchen basics 6 oz egg noodles Salt and pepper to taste Garnish with grated parmesan and sriracha to taste Instructions In saute mode, saute oil, onions, garlic for few minutes. Stir in carrots, celery, herbs and spices Add chicken stock, chicken. Cover and pressure cook for 15 minutes Turn off and open pressure release nozzle Remove chicken and debone Put back on saute mode and when simmering add noodles. Cook for 6 minutes and then turn pot off Add in the parsley Serve with parmesan and sriracha at the table

Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...

Ingredients Chicken: 1/2 can chipotle peppers in adobo (or more for more spice) 1 large tomato, diced 6 cloves garlic, minced 2 tbsp oil 1 huge yellow onion, sliced 2 med tomatoes, diced 2 pounds chicken thighs 1/2 cup chicken broth 3 tsp salt 1-2 tsp cayenne If making this a taco recipe and not just the chicken, also do: Corn tortillas 1/2 cup cilantro chopped 4 radishes thinly sliced 1 cup purple cabbage shredded 1 avocado diced or smashed 1 cup cheese (like cojita or whatever) Lime juice Instructions Puree first three ingredients and set aside In instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure Scoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste To serve, top tortillas with chicken and rest of taco ingredients

Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn’t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)

Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.

Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles

Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.