Pot Roast
- beef/pork roast preferred
- potatoes
- carrots
- celery
- onion
- radish
- seasoning packet/stock & seasonings
I rarely have all of the ingredients, and proportions depend on what’s on hand.
I could probably just say assorted root vegetables as one ingredient honestly.
Chicken and rice. Season chicken legs and sear it in the pressure cooker then throw some water in and veggies of your choosing. Pressure cook for like 10 - 15 min. Take the chicken out then throw some rice in and cook for another 10 min.
Boom tender juicy chicken with flavorful rice.
Pulled pork:
- 1 red onion, thinly sliced, on the bottom layer
- A piece of pork (shoulder is probably best but I’ve also done tenderloin), trimmed
- 1/2 cup BBQ sauce poured over the meat
Cook about 3-4h on high or 6-8ish on low. Remove pork, shred with a fork, return to slow cooker & stir everything up together before serving.
As an alternative to the bbq sauce: hot sauce (cayenne based usually), spicy brown mustard, and some (apple cider) vinegar
Carnitas
- Pork shoulder
- Oranges
- Limes
- Salt
- Oregano
Dump it all in a pot, come back in 4 hours. Optionally, crisp it up in a pan or under broiler.
That’s perfect for the multi device with airfryer. You can get nice crispy tips.
Few more ingredients but my carnitas have always been a crowd pleaser
- Pork shoulder
- Coke
- Orange juice
- Chicken stock
- Canned Chipotles in adobo
- Onions
- Garlic
- Spices - I mix it up a bit, but salt, pepper, cumin, cayenne, and oregano will usually get you there. Packet or two of taco seasoning would probably do the trick as well
I tend to eyeball everything, but usually about a 12oz can of coke, oj and stock until it looks right, one onion chopped up, however many cloves of garlic I feel like peeling and chopping
If the pork shoulder fits I do it in a pressure cooker on high about 2 hours, if it doesn’t I do it significantly longer in a slow cooker
When it’s falling apart, pull the bones out, shred (I like to use a mixer)
Then like you, crisp it up under the broiler, and maybe mix in some of the cooking liquid
Any kind of meat with a can of Campbell’s cream or whatever flavour of soup, 1 pack dry onion soup mix and potatoes always turns out good.
Chicken soup.
Chicken stock, chicken, carrots, onion, celery. Add noodles if you like.
Chicken fried rice. It’s a few more than 5 ingredients, but it’s all easy prep.
https://therecipewell.com/instant-pot-chicken-fried-rice/
The texture isn’t quite right since its not actually fried, but the flavor is solid. I make double and freeze in portioned baggies.
Thanks! Think you could pull some of of the freezer and fry it?
Probably. I’m just lazy and microwave it.
Salsa chicken. It’s chicken, a bit of taco seasoning, then salsa. Cooked for 4 hours on high.
I have a variant of this I love. 2-3 lbs Chicken breast coated in taco seasoning and enough chicken broth to cover most of it. Cook on high for 3 hours. Drain the liquid, add half a block of cream cheese and half a cup of salsa, shred the chicken and add it to the now melted goo in the pot. Stir and eat. You might need some time for it to heat back up.
My other favorite is a chuck roast and a big jar of pickled peppers. Cook it for 8 hours on low. Shred it, strain it onto toasted ciabatta rolls with a couple slices of provolone and Dijon mustard.
Country style ribs with baby carrots.
Pack of boneless country style ribs Season to taste Cook on high pressure for 30min Release pressure and add a few bags of baby carrots and reseal and cook for 15min more.
I got to go to up to 7 ingredients and I’m counting the four mandatory veg as one ingredient (1 cup each of carrot, onion, celery and 1 tablespoon of diced garlic) that I call mirepoix.
African ground nut stew:
10 chicken thighs 4 cups of mirepoix Large can of diced tomatoes Can of tomato paste Cup of chicken stock 2 cups of mushrooms
High pressure for 28 mins
Stir in 3 tablespoons of unsweetened peanut butter to thicken If you want to make it 8 ingredients then add hot sauce to taste.
Corned beef and cabbage. Corned beef, one onion, 2 cups of water, can of guiness. Pressure cook on high for 90 minutes. Slow release.
Remove beef, cover with a mix of brown sugar and honey. Broil/grill/torch to carmelize/burn the sugar a bit.
While you’re doing that, you throw the cabbage, potatoes, and carrots into the broth and pressure cook on high for 5 minutes-quick release.
Veggies will be done same time as beef is seared.
Enjoy.
Do you eat meat? Big hunk o’ pork is one of the favorite meals of my kids. Salt the meat then broil or sear it in a pan. Put it in the slow cooker. Use broth, water, or wine to deglaze the pan and pour that over the meat.
Cut a couple of garlic heads in half horizontally, you don’t have to peel them. Toss them in.
Pour in the rest of the bottle of wine or box of broth, some orange juice is good too, lime if you didn’t have wine. Or some vinegar works if you don’t have lime. If you have cilantro put the stems in, if you don’t, don’t worry about it.
Close and cook on low all day. We usually have it with rice and black beans the first day, it’s good in tortillas with salsa, good on nachos, good in enchiladas, it’s just good
Ground beef and gravy over mashed potatoes. Simple and delicious. Open a cam of beans and you got a meal. Alternatively, ground beef and teriyaki sauce over rice.
