My original plan for this recipe was to just throw it all in my Crock Pot and let it do its thing while I went to work, but time got away from me that morning and then I thought – “I bet I can do this in the Instant Pot”!
So I started Googling. I found lots of great recipes online, but some featured different cuts of pork, some had a lot of extra ingredients (that I didn’t have on hand), so I settled on creating my own mashup of the parts of a few recipes that I liked and it turned out great! What I like most about the Instant Pot version is the crusty bits that you can only get from searing the meat prior to cooking. I find that when I slow-cook this (even if I sear ahead of time), it ends up being a bit waterlogged and bland. This recipe has a great texture, gets nice and stringy and is full of great barbeque flavor.
Ingredients: Serves 4-6 on slider buns
• 3lb Pork shoulder roast • 2 Cups of your favorite BBQ sauce • 1-1/2 Cups water • 2 TBS extra virgin olive oil
Seasoning Rub – you can use this, or a packaged version: • 2 TBS dark brown sugar • 1tsp red pepper flakes • 1tsp garlic powder • 2tsp onion powder
Browse through the slide show to see before, during and after!
How To: Total time, about an hour.
Turn on Instant Pot to Sauté Mode and allow to get ‘HOT’; add olive oil.
Combine seasoning rub ingredients in a small bowl. Trim excess fat off pork shoulder and cut into 3 large/even chunks. Coat each piece with seasoning rub and place into Instant Pot.
While pork is browning, combine 1 cup of your barbeque sauce with the water. Remove pork from Instant Pot and set aside on a plate when browned on all sides.
Deglaze pot- pour BBQ sauce/water mixture into pot and scrape browned bits from the bottom. Add pork back to pot and cover with lid with vent on ‘sealing’.
Set time to 40 minutes on high pressure (with keep warm off) and when done allow for a 10 minute natural release. Flip vent to remove any additional pressure before opening.
Shred pork with 2 forks and add in remaining barbeque sauce. Serve on buns with pickles and coleslaw. Enjoy!
Once your Instant Pot comes to pressure, you are only 3 minutes away from delicious Mac & Cheese!
What I love most about this quick and easy recipe is that you’re only dirtying one pot, and there’s plenty of flexibility to upgrade this Mac & Cheese with things like fancier cheeses (think gruyere), and add-ins at the end like chopped cooked bacon, or veggies (I topped this batch with Tyson’s Buffalo Chicken Strips)!
Ingredients Serves 4 as a meal; 8 as a side dish • 1lb uncooked elbow pasta (I used Barilla Pipette) • 4 cups cold water • 3 Tbs unsalted butter • Pinch salt • Pinch black pepper • 3 Cups shredded cheese (I used half sharp cheddar and half cheddar monterey jack blend) • 1/2 cup milk (whole or 1%)
How To: 1. Place water, salt and pasta into Instant Pot (mine is a 6qt). Stir. Close lid and set to high pressure for 3 minutes. Be sure valve is on “sealing”. 2. Once done, do a quick release and remove lid. Add butter and stir until melted. Add cheese, pepper and milk and stir until creamy. 3. Top with your favorite toppings, or nothing at all!
Ah, the Instant Pot. Love it or hate it, it seems it’s here to stay and I honestly love cooking with mine all the time. But… there are those frustrating BURN moments that I just can’t get past!
Imagine this: You read through all of the recipe steps in advance – it’s got great reviews and you get all excited for your meal at the end of the day. You follow your recipe precisely. And then this happens:
Thankfully, a BURN error isn’t a regular occurrence for me, but when it happens, I feel as if I’ve failed, because I know that my meal is just never going to be right after that. It’s actually become a joke in our house that if the Instant Pot burns, we order take out! In fact, one night, my daughter wasn’t happy about what was for dinner, so she printed out the BURN warning and stuck it to my pot!
Don’t be afraid of the burn. The Instant Pot is just protecting itself!
According to Instant Pot, “The temperature sensor will trigger the Overheat Protection if the inner pot reaches too high a temperature, shut off the heat, and the cooker will display the warning message. Once things cool down enough, the heating element will turn back on and the Instant Pot will try to complete its cooking program. If the temperature gets too hot again, it will trigger the Overheat Protection again.”
I tried making a Pot Roast the other night and the burn came on about 10 minutes into the warm-up. I think my issue was that I added the liquid last instead of first (I still can’t get Instant Pot and Slow Cooker rules straight!). I opened my pot, gave everything a good stir and it functioned normally after that, however my post roast turned out more like overcooked roast beef. The meat was tough and waiting more than an hour just got me out of the mood, but we ate it and it was ok. Not great, but ok. See some tips from Instant Pot below to avoid the burn.
Ways to avoid the burn:
Ensure there is enough liquid. The single best way to prevent overheating is to have enough water-based liquid. Without water, the cooker cannot pressurize properly and may overheat.
Ensure the steam release is sealed. Your Instant Pot cannot reach pressure if the steam release is not sealed, but it will continue to heat as the steam escapes. This could lead to overheating.
Ensure the sealing ring is working properly. If the sealing ring is damaged or placed incorrectly steam will escape and prevent pressurization, potentially leading to overheating.
Ensure the float valve is clean and moves freely. Food residue can cause the float valve to stick, which can also allow steam to escape.
Layer ingredients. (THIS WAS MY MISTAKE!) Put liquids into the inner pot first, then add the other ingredients. Do not stir or mix. This helps keep things that might scorch from touching the bottom.