Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes
I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.
This was my first attempt at spaghetti sauce in my Instant Pot. It might change later, but this was really good. The kids came back for seconds and thirds!
Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.
Remove sausages from the pot, but leave cooking water in the pot for additional flavor.
Add all remaining ingredients to pot. Pressure cook for 5 minutes. Let pressure naturally release for 10 minutes or so.
Meanwhile, slice the sausage. You can either add it to the sauce or serve it on the side. I chose to serve it with some pasta and Parmesan.
Stir and taste; add additional seasoning, if desired.
I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot. It would take at least 6 hours of cooking time, so I seldom made it, except for parties. Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!
Instant Pot Carnitas
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Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese. You can make Swedish Meatballs https://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc. You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking. You will want to make a larger meatball for making them this way, though. Meatballs always make a good dish for a potluck or a party!
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake for 15 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
Stir in flour until blended.
Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
Add meatballs and warm thoroughly.
Serve with rice or pasta.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast.
Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it.
Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer.
Place meat back into juices and refrigerate until the next day (for best results).
Reheat the following day in the juices and use as desired.
