Instant Pot Louisianna Style Spare Ribs

Spare ribs was the second thing that I learned to make in the Instant Pot. 

The first thing that I made was a 4 pound pork shoulder and it was absolutely delicious and I repeated that a few times. I had watched several videos showing people making spare ribs and I finally decided to make them.

Since then I have made them countless times and we (as in my husband and I) are now adjusting the pressure cooker time to get them cooked to the point that they are done and tender but stay on the bone enough to transfer them to the grill without them just falling off the bone. 

Just a quick point about adjusting time when using the Instant Pot. I first was adjusting the time in 10 minute or more increments. That does not work very well and I've had a few times where the ribs were not done. Since then our adjustments have been in one to 2 minute increments. We are getting it just about right with 2 racks of ribs. this time can change if you are getting baby back ribs or Louisiana style ribs or just standard trimmed spare ribs. Time will also be different if you are cutting the ribs apart individually or cooking them in slabs.

 

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Louisianna Ribs
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 20 minutes
Servings
Servings
Ingredients
  • 3/4 cup Beef or chicken broth
  • 2 Tablespoons Sage
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 2 cloves Crushed garlic
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Dry mustard
  • 2 Racks Louisianna Style Spare Ribs
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 20 minutes
Servings
Servings
Ingredients
  • 3/4 cup Beef or chicken broth
  • 2 Tablespoons Sage
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 2 cloves Crushed garlic
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Dry mustard
  • 2 Racks Louisianna Style Spare Ribs
Instructions
  1. Rinse ribs and cut them apart between the rib bones and separate.
  2. Keep the rack that comes with the unit in the bottom of the pot. Stack the ribs standing on end. Place the larger meatier side of the rib toward the bottom of the pot.
  3. I filled the pot completely then I add broth, sage, salt, pepper, garlic, cinnamon, dry mustard.
  4. I had two racks of ribs and so I really filled up the pot. This is too full so I have to take a few out but I did not get a picture of that. Make sure the food is not higher then the rim of the pot.
  5. Plug in the unit, place the lid on the unit and rotate the lid to the closed and locked position.
  6. Then close the steam vent by rotating it clockwise to the pressure lock.
  7. Press the Meat/Stew button and then adjust the time to 60 minutes for two racks. I suggest 35 minutes if you are cooking 1 rack. (Note: depending on your altitude you may have to adjust the time in the future but start with the above for your first time) Once the time is set if you do not touch the controls for 10 seconds the display will change to "On".
  8. 7. As the liquid heats and steams the pressure will build up in the pot and eventually the silver plug will engage and plug the pot. This is when the cooking starts and the timer will change from on and begin counting down from your setting.
  9. Wait for the timer to count down completely and DO NOT ATTEMPT to remove the lid of open the steam vent during the cooking process.
  10. Once the timer sounds, the internal temperature of the pot will automatically go to low. You can release the steam or you can leave the ribs in the pot and the steam will slowly release as the temperature cools inside the pot. I chose to release the steam by moving the steam vent to the Venting position. If you are a little afraid to do this use a utensil or put on a hot mitt to release the steam vent.
  11. Once the silver plug drops you can then remove the lid by rotating counter clockwise and then remove the lid from the pot. Take care to not lean over the pot and to keep you hands clear because the food inside is hot and there is still a lot of steam.
  12. This is what the ribs look like in the pot once they are cooked. They are a little pale and need to have some barbeque sauce brushed on them.
  13. You can place them on the grill, like I did, or you can place them on a cookie sheet and put them under the broiler in the oven for about 5 minutes. Just long enough to firm up the sauce and get a little carmelizing on them.
Recipe Notes

That's it! Takes about 1 Hour to cook two racks to perfection and because they are under pressure a lot of the flavor is contained. I used to par-boil ribs and then put them on the grill. Now with the Instant Pot I have perfect ribs and most of the cooking is done while I am watching some TV or on the internet.

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Sunday Afternoon Instant Pot BBQ Chicken Thighs and Wild Rice

OMG, its late Sunday afternoon. About 4pm to be exact. I'm trying to think of something for dinner and I don't want to run to the grocery store.

When I was very poor I had the talent of looking in the fridge and the cupboard and figuring something out. I always managed to just come up with something that would pass as a good meal. It seems like nowadays I'm not as poor and so I don't have to work as hard at being so frugal because I don't have money. Now that I'm thinking about it I really need to return to my use of figuring out great meals with what I have on hand and I'm going to do it today.

First I need to check the deep freezer which I always keep stocked with "something". <gone to check the freezer>....

OK, I'm back and I found a 2.3 pound package of frozen skinless chicken thighs and now I need something to go with it. Checking the pantry I have some wild rice, I have a can of artichokes, I have a can of pumpkin, cans of diced tomatoes. Hmm.

I'll check the refrigerator freezer...I have some frozen vegetables, frozen potatoes. On the counter I have some fresh potatoes.

Jeez, I have plenty to make a good dinner I just have to decide what to make. It is now about 4:16 so whatever I make it needs to take about 30 minutes or less.

I would like to make it in the Instant Pot and I've been wanting to try making rice in the Instant Pot so that's what it will be BBQ chicken thighs and wild rice in the Instant Pot all at the same time.

I don't know if this will be successful but at least I can figure this out. I want to make the wild rice in a separate dish in the Instant Pot. I recently got these racks that I can use to stack something in the cookpot. My idea is to put the chicken thighs in the BBQ sauce in the bottom then a small rack and then a dish containing the water and dried rice. The goal is to cook it all at the same time.

It's not over the top amazing but its good and something that I would make again. Here is my recipe. Oh and here is a link to the racks that I had purchased.

Print Recipe
Instant Pot BBQ Chicken Thighs and Wild Rice
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
  • 1 Tablespoons olive oil
  • 2 pounds Skinless Chicken thighs
  • 1/2cup Cup BBQ sauce
  • 1/4 cup Catsup
  • 2 Tablespoons Honey
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon cumin
Instructions
  1. Place the olive oil in the Instant Pot and select saute.
  2. Place the chicken thighs in the pot and brown then on both sides.
  3. While the chicken is browning combine BBQ sauce, catsup, salt, pepper, garlic powder, onion powder, cumin, and honey in a small mixing bowl.
  4. Once chicken is browned on both sides use about 1/4 cup of water to just deglaze the bottom of the cooking pot. I could have used cooking sherry that would have been really good.
  5. Place chicken back in the pot and pour the BBQ sauce concoction over it.
  6. Prepare your favorite uncooked wild rice in a separate bowl. Add the rice, water, salt and optional butter.
  7. Place the lift rack in the pot that will be used to hold up the bowl of rice.
  8. Place the bowl of uncooked rice on the rack.
  9. Be sure to take a paper towel and wipe the rim of the cooking pot so that the seal seal if good when you place the lid on the Instant Pot.
  10. I first selected the Rice setting on the Instant Pot. That setting was 12 minute on Low Pressure. I figured the worst would be about 20 minutes I would lose and I could find out if that setting would work. However, after the Rice setting was done the rice was not done. I think with the combination of having the chicken and the rice together in the same pot was just not enough to cook the rice. I started the Instant Pot again and this time I used the Meat setting and I had it cook for 12 minutes. This time it worked.
  11. I removed the rice and the rack.
  12. At this point I moved the chicken to a oven safe pan which was my cast iron pan and placed it in the oven under the broiler for about 5 to 10 minutes to firm up the BBQ sauce.
  13. We had a nice side salad to go with the chicken and rice. It was just a good meal.
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Creamy and Rich Butternut Squash Soup

So, many of my recipes that I post I am thinking about my Grandmother. I think about what she would think about the dish, about the taste, would she be proud to serve it in her restaurant?

I have never made squash soup or pumpkin soup,

Print Recipe
Creamy and Rich Butternut Squash Soup
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Instructions
  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks, carrots and garlic, sweat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, salt and pepper, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up and bring to a boil. Then reduce the heat to simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add heavy cream and sour cream blend until smooth, either using an immersion blender or by carefully transferring to a blender.
  6. Transfer back to sauce pan and return to heat, add bacon and parmesan cheese reserving some for garnish. Add more chicken broth if necessary to reach desired consistence. Heat to desired temperature.
  7. Ladle into bowls and drizzle with sherry, cream and sprinkle with parmesan cheese.
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so this was a first. I studied a few recipes I found online and then I combined what I thought were the best parts of each recipe.

I liked the idea of using heavy cream and sour cream. The recipes I found used more than what I used but I figured if I’m using both I need to cut back a bit on both.

This soup came out surprisingly great! I could hardly believe it. Usually when experimenting with a recipe, I would make the dish and then decide if I liked it enough to make it again. If I am going to make it again I decide how I’m going to tweek the recipe to get it as delicious as possible.

This one, there was no doubt, I will make it again and as far as tweeking. Its done. Yum.

Oh, and one last thing. I made it in my crockpot. I’m sure it can be made in the Instant Pot and if anybody wants to try feel free to share.

 


Gluten Free Dressing/Stuffing

My daughter has found that she is gluten sensitive and I have a brother that also has removed gluten from his diet. They both claim to feel much better as a result.
I have also cut back on gluten and I am now trying to avoid it where I can do it easily. I figure sooner or later I'll probably figure our how to completely eliminate gluten.
As far as turkey goes I have stopped stuffing my turkey. I think if you "stuff" your turkey it is called "stuffing" and if you cook your "stuffing" separate it is called "dressing". Feel free to correct me on this.
Over the past four years I have been experimenting with a gluten free dressing that is as delicious as the regular version that contains wheat.
It took 4 years and this year I finally got it right. Here it is for you to try.

Print Recipe
Gluten Free Stuffing/Dressing
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Instructions
  1. Directions: Preheat oven 325 degrees. Have a very large bowl set aside for combining all ingredients. In a large skillet brown sausage, drain and add to large mixing bowl. Cut bacon into pieces and brown in skillet until crispy. Drain and add to large mixing bowl. Pour drippings from skillet leaving any bits add butter, onion and celery to skillet over medium heat. Cook until the onion is semi-transparent then add poultry seasoning, salt and pepper. Combine well, remove from heat and set aside. In large mixing bowl add cubed bread and butter, onion and celery from skillet. Stir together to combine ingredients. In a separate mixing bowl conbine wet ingredients of beaten eggs and broth. Pour egg and broth mixture over the entire contents in the large mixing bowl and mix them thoroughly. The bread should be slightly wet but not soggy. Place everything in a greased oven safe shallow 9x13 inch baking dish. Bake for 45 minutes covered. Optional ingredients: 1/2 c. Pecans chopped 1/4 c. raisins and 1/4 c. apple cut up 1/4 c. craisins and 1/4 c. pecans
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Instant Pot Turkey Drumsticks and Stuffing

I have a recipe that I have made countless times in a crockpot. This recipe is in fact perfect for a crockpot. I decided to try it in the Instant Pot to see how it would come out. Basically, this is turkey and dressing for 2 to 4 people without cooking the whole turkey.

I first saw this idea years ago in the early years of Stovetop Stuffing. Obviously, you can make this with Stovetop Stuffing which calls for 1 1/2 cups of water per envelope. When using Stovetop Stuffing for this recipe you reduce the water to 3/4 cup.

Over the years I stopped using Stovetop Stuffing and decided to just make my own stuffing for the dish, which is below. If you decide to make this in your crockpot or in your Instant Pot they both come out great and is a favorite when the cooler temperatures come in the fall.

When I make this dish I use my pot in a pot method so that the stuffing is not real soggy.

Print Recipe
Instant Pot Turkey Drumsticks and Stuffing
This is a great comfort food meal that is great when cooler temperatures and fall starts.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3 Tablespoons Butter
  • 1 medium Onion fine chopped
  • 2 stalks Celery fine chopped
  • 3 Tablespoons Poultry Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 3 cups Bread cubed fresh or frozon
  • 2/3 cup Turkey or Chicken Broth
  • 4 Fresh Turkey Drumsticks
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3 Tablespoons Butter
  • 1 medium Onion fine chopped
  • 2 stalks Celery fine chopped
  • 3 Tablespoons Poultry Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 3 cups Bread cubed fresh or frozon
  • 2/3 cup Turkey or Chicken Broth
  • 4 Fresh Turkey Drumsticks
Instructions
  1. In a large 10 inch or more frying pan melt butter.
  2. Add onion, celery, poultry seasoning, salt, and pepper and saute until onion is translucent.
  3. Add cubed bread and half the broth. Incorporate the ingredients.
  4. Transfer the prepared stuffing to a bowl that will fit inside the instant pot liner on top of the trivet.
  5. In the Instant Pot liner with the trivet in the bottom add 2 cups of water.
  6. Place the bowl of prepared stuffing on the trivet and make sure there is plenty of space around the bowl to allow steam to rise.
  7. Next place the 4 turkey legs on top making sure that they are inside the Instant Pot liner. Season the drumsticks with some salt, pepper and poultry seasoning.
  8. Place the Instant pot liner with the drumsticks and stuffing in the Instant Pot pressure cooker. Plug in the unit. (Off will show in the display)
  9. Place the lid on the Instant Pot pressure cooker and rotate the lid to the closed postion.
  10. Move the pressure valve to the Sealing postion.
  11. Select Poultry on the Instant Pot control panel and adjust the time to 60 minutes cook time. As long as you don't touch another setting the Instant Pot will begin the cooking process after 10 seconds.
  12. You will know when the Instant Pot cooking has completed when it beeps and goes to a warm cycle. The display will show and L with the time it has been in a warming state.
  13. Once the cooking cycle is complete you can release the steam by moving the Steam Release to the Venting postion or you can let the Instant Pot release the steam naturally. (Important: do not attempt to remove the lid until the float valve has dropped indicating that the pressure has dropped to a safe level)
  14. Once the steam has escaped you can remove the lid and you will have turkey drumsticks and stuffing hot and ready for dinner.
Recipe Notes

[recipe]This same recipe can be used in a crockpot but since you are not needing to build to pressure you don't need an inner bowl for the stuffing.

My only suggestion would be to spray the crockpot liner with a cooking spray to make cleanup easier and then put the drumsticks in the crockpot with the stuffing on top.

Put the lid on the crockpot and cook for at least 6 hours on low.

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