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By :Williams Sonoma Book 2 |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Meat |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Baby Back Ribs, Orange Juice |
Prep Time | 10 minutes |
Cook Time | 53 minutes |
Servings |
6 servings
|
Ingredients
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From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
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Will add a little more red chile paste next time to get more spice!
I found this recipe lacked flavour and too salty. Won’t make it again. KNI
I agree that they’re a bit too salty as is, but this is a good starter recipe for IP rib making. I was really happy with how tender they were and how they tasted when they came out of the pot and before reducing the sauce and basting ribs. I think this is where the salt overload is. We really liked them sauce-less, and liked them well enough sauced. All-in-all, the recipe is a good one for getting the hang of making ribs in your IP.