Category: Instant Pot

Hawaiian Chicken (Instant Pot/Slow Cooker)

Aloha tasty, chicken that is surfing the tortilla with sweet pineapple slaw. This beach bum street taco is so delicious you will need to have plenty of tortillas on hand to keep up with the demand. The presentation of this dish is only matched by the sweet aromas of well cooked shredded poultry that features your favorite local honey. Change up that boring dinner rotation by bringing the luau to the table tonight.

Watch the video and follow the instructions below to be on your way to a eatfoodlicious experience complete with gorgeous presentation suggestions. Serve with black beans or your favorite rice to help fill those nutty tummies and get more milage out of this dish.

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Ingredients

Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker.

Mix well.

Pressure Cook: Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.  Slow Cook: Place the lid on. Cook on low for 4-5 hours or high for 2 hours.

Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes.

Then return the shredded chicken to the instant pot or non-stick pan.

Instant Pot: set the sauté to high. Pan: heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Pineapple Coleslaw ingredients

In a large bowl: combine all the slaw ingredients together and mix well.

Cover and refrigerate until ready to serve. Season with salt to taste.

Corn tortillas

Add chicken

Add pineapple coleslaw. Serve & enjoy!

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Hawaiian Chicken (Instant Pot / Slow Cooker)

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Hawaiian
Servings 6
Calories

Equipment

  • Instant Pot (Pressure Cook) or Slow Cooker

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or chicken breasts
  • 1 cup pineapple tidbits 20 oz can (divided)
  • ½ cup soy sauce
  • ½ cup honey
  • ½ cup pineapple juice from the can
  • 3 tbsp ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 4 garlic cloves minced
  • 1 jalapeño deseeded & minced

Pineapple Coleslaw

  • 1 lb shredded coleslaw mix
  • 1 cup pineapple tidbits without juice
  • ½ cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 ½ tbsp sriracha adjust to your liking
  • 1 jalapeño deseeded & minced
  • ½ cilantro bunch & chopped
  • salt to taste

Toppings

  • corn tortillas
  • rice
  • black beans
  • cilantro
  • lime

Instructions
 

  • Separate the pineapple juice and tidbits. Reserve the pineapple juice and divide tidbits into 2 separate cups.
  • Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker. Mix well.

Pressure Cook

  • Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Then return the shredded chicken to the instant pot. Set the sauté to high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Slow Cook

  • Place the lid on. Cook on low for 4-5 hours or high for 2 hours.
  • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Place shredded chicken to a non-stick pan. Heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Pineapple Coleslaw

  • In a large bowl: combine all the slaw ingredients together and mix well. Cover and refrigerate until ready to serve. Season with salt to taste.

Feel free to enjoy as a taco, burrito bowl, salad, noodles or stand alone with rice. Serve & Enjoy!

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    Instant Pot Fettuccine Alfredo

    Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch.  This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.

    Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.

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    Ingredients

    Pour broth & heavy whipping cream in the IP.

    Add garlic.

    Break the fettuccine noodles in half.

    Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.

    Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

    Add parmesan cheese and mix until the cheese is nearly melted.

    Add Parmigiano-Reggiano and mix until the cheese is nearly melted.

    Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

    Serve with more cheese, salt & pepper.

    Enjoy!

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    Instant Pot Fettuccine Alfredo

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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Italian
    Servings 3
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 8 oz Fettuccine noodles
    • 2 cups unsalted or low-sodium vegetable broth
    • 1 cup heavy whippping cream
    • ½ cup Parmesan cheese shredded
    • ½ cup Parmigiano-Reggiano shredded
    • 4 tbsp unsalted butter or salted butter
    • ½ tsp garlic powder
    • salt & pepper to taste

    Instructions
     

    • Pour broth, heavy whipping cream & garlic into the instant pot.
    • Break the fettuccine noodles in half and submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
    • Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
    • Mix the noodles. Add parmesan cheese and mix until the cheese is nearly melted. Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
    • Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

    Serve with more cheese, salt & pepper. Enjoy!

      Video

      Notes

      You can double the recipe but keep the same cook time.
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      Kalua Pork (Instant Pot & Slow Cooker)

      Kalua Pork is a shredded delicious meat that features hints of smoke and is best served with fresh pineapple. The slow cooker method is a dump and go way to make the meat so tender and succulent. The Instant Pot method is perfect for when you need a large hunk of meat on the table in a short notice and this recipe has the flavors down to a science. No need to over power the natural flavors of this well marbled cut, just follow the cook times and preparation techniques to feed the hunger at your families next sit down grub on. I love mine with rice and delicious cuts of market fresh pineapple, but feel free to try this on buns or with any other vegetables such as corn or mashed potatoes.

      Simply watch this video for suggested presentations and an effortless cooking methodology. The instructions below are short and just as sweet as this mouthwatering family favorite. Share this or any of my recipes you find interesting from my growing catalogue of meal suggestions that feature eye pleasing presentations that are repeatable at a table near you. Leave a comment if you have any questions or want to talk about food.

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      Only 3 Ingredients

      Rub salt all over the pork.

      Pour the liquid smoke over the pork and massage/rub it into the meat.

      Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.

      Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 

      Remove the pork and place on a serving tray or in a bowl.

      Using tongs or 2 forks shred the meat.

      Optional: season with salt.

      Serve with fresh pineapple and rice.

      Enjoy!

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      Kalua Pork (Instant Pot & Slow Cooker)

      No ratings yet
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      Prep Time 10 minutes
      Cook Time 2 hours
      Total Time 2 hours 10 minutes
      Course Main Course
      Cuisine Hawaiian
      Servings 8
      Calories

      Equipment

      • Instant Pot or Slow Cooker

      Ingredients
        

      • 3½ – 4 lbs bone-in boston butt pork
      • 1 tbsp himalayan or hawaiian salt
      • 1 tbsp liquid smoke

      Instructions
       

      • Clean and pat the boston butt dry with paper towel.
      • Rub salt all over the pork.
      • Pour the liquid smoke over the pork and massage/rub it into the meat.
      • Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
        Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.
      • Remove the pork and place on a serving tray or in a bowl. Using tongs or 2 forks shred the meat. Optional: season with salt.

      Serve with fresh pineapple and rice. Enjoy!

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        Instant Pot Loaded Baked Potato Bites

        Soft warm creamy fully loaded baked potato bites are a simple and delicious side that is extremely filling and rewarding to eat. I crafted this dish the way we prefer our sides with our BBQ Ribs. This recipe is one of our preferred sides for our BBQ ribs. My husband loves his covered in extra bacon but you can tailor this recipe to settle your hunger and your cravings this cooking season. Potatoes like this are great covered in a nice chili (bean-less) or as a side for your next eatfoodlicious meal.

        Watch the short video and follow the instructions below to see how simple these delicious little spuds are to rustle up. Feel free to browse my catalogue of growing recipes and share any you find interesting. Don’t forget to hit the like button and leave a comment to let me know what you think or if you try any of my meal suggestions, your input is greatly appreciated.

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        Baby potatoes

        Bacon & cheese

        Cut the bacon into 1″ pieces (the thicker the bacon the better).

        Clean, scrub & rinse the baby potatoes.

        Slice the potatoes in half.

        Set to sauté high. Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (to remove excess oil). Set aside until ready to cook. Drain the bacon grease from the IP.

        Add baby potatoes, salt, pepper, paprika, onion & garlic to the cooker. Mix everything together. Place the lid on. Pressure cook on high for 8 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Add 1 cup of shredded cheese and gently fold/mix until the cheese has melted (recommend using a wooden spoon).

        Repeat with the remaining cup of cheese.

        Mix

        Add sour cream & cooked bacon.

        Gently fold/mix until everything is well coated (until sauce has become uniform and consistent).

        Transfer to a plate/bowl. Top with chopped green onions.

        Serve & Enjoy!

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        Instant Pot Loaded Baked Potato Bites

        4.70 from 10 votes
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        Prep Time 5 minutes
        Cook Time 20 minutes
        Total Time 25 minutes
        Course Appetizer, Side Dish, Snack
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 3 lbs baby potatoes
        • 1 ½ cups shredded cheddar cheese
        • ½ cup water
        • ½ cup sour cream
        • ½ tsp paprika
        • ¼ tsp salt
        • ¼ tsp black pepper
        • ¼ tsp onion powder
        • ¼ tsp garlic powder
        • 7 bacon cut into 1" pieces
        • 2 green onions chopped

        Instructions
         

        • Cut the bacon into 1" pieces (the thicker the bacon the better).
        • Clean, scrub & rinse the baby potatoes. Slice the potatoes in half.
        • Set to sauté high. Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (to remove excess oil). Set aside until ready to cook. Drain the bacon grease from the IP.
        • Add baby potatoes, salt, pepper, paprika, onion & garlic to the cooker. Mix everything together.
        • Add water.
        • Place the lid on. Pressure cook on high for 8 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Add 1 cup of shredded cheese and gently fold/mix until the cheese has melted (recommend using a wooden spoon). Repeat with the remaining ½ cup of cheese.
        • Add sour cream, cooked bacon and gently fold/mix until everything is well coated (until sauce has become uniform and consistent).
        • Top with chopped green onions.

        Serve immediately and enjoy!

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          Instant Pot Bratwursts

          Crispy skin that is bursting with flavorful juices gushing with each bite filling your mouth with delicious indulgence is my favorite way to meditate on the ritual of a well made Brat. Beat the summer heat and cook one of Americas favorite tailgating items from the comfort of your kitchen. Brats are so awesome, you can make extra wrap them in aluminum foil and take camping for a reheat at the campfire on the go quality family pleaser. You can also sautee up some sauerkraut to top these bad boys for optimal food appreciation. We cook these and take then to the lake for a low smoke low heat fire and have them on the warm whenever our hinger arouses as we just make a day of family food and water.

          Enjoy Brats that are more predictable than an open flame and ready to the table in less than 20 minutes just by watching the video and following the easy instructions below. Share this or any of my recipes from my growing catalogue and spread the word of the eatfoodlicious meals suggestions. Hit the like button and leave a comment to let me know what you think about my site or suggest something you would like a good recipe for and I will get back to you because the only thing I like more than eating, cooking or planning meals is talking about them.

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          Juicy & flavorful bratwursts

          Only 3 ingredients – bratwursts, butter & water

          Set to sauté high. Add butter and wait until it melts.

          Place brats in the cooker.

          Brown all side of the brats (about 2-3 minutes per side). Remove the brats.

          Press cancel.

          Place the trivet in the cooker. Slowly pour the water in the cooker (exercise caution as the cooker may be hot). 

          Return the brats to the cooker. Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Perfect bratwursts

          Serve immediately & Enjoy!

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          Instant Pot Bratwurst

          No ratings yet
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          Cook Time 10 minutes
          Natural Release 10 minutes
          Total Time 20 minutes
          Course Main Course
          Cuisine American
          Servings 5
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 5 bratwursts
          • 1 cup water substitute beer, apple juice or chicken broth
          • 2 tbsp unsalted butter

          Instructions
           

          • Set to sauté high. Add butter and wait until it melts.
          • Place brats in the cooker. Brown all side of the brats (about 2-3 minutes per side). Remove the brats. Press cancel.
          • Place the trivet in the cooker.
          • Slowly pour the water in the cooker (exercise caution as the cooker may be hot). 
          • Return the brats to the cooker.
          • Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Serve immediately & Enjoy!

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            Instant Pot BBQ Baby Back Ribs

            Thick juicy sizzling Baby Back Ribs are a thing of real beauty. The Instant Pot pressure feature locks in the rub and the natural juices of the thick well marbled ribs. All that is left for you to do is coat your preferred thickness of your favorite BBQ sauce over the Baby Back Ribs and broil to smoldering perfection. Then slice and serve.

            The caramelized BBQ sauce makes for a messy but delicious meal. My favorite cut of Pork Ribs are the Baby Back ribs. This recipe will have the bones extruding just right and the meat will be fork tender faster than any other method of cooking them I have tried. 

            Thick, tender fall off the bone ribs are simple and very tasty. Follow the video and the instructions below to add Baby Back Ribs to your summer experience minus to out door smoke and heat. Share this video or any of my recipes from my growing catalogue of equally delicious eatfoodlicious meal suggestions.

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            Juicy, Tender & Flavorful Ribs

            In a small bowl: combine brown sugar, paprika, salt, pepper and mix.

            Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.

            Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you’ll have to form the ribs into a circle).

            Pour apple cider and liquid smoke in the cooker. Put the trivet in.

            Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.

            Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).

            Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.

            Remove the ribs from the oven and baste with sauce again (optional).

            Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

            Serve & Enjoy!

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            Instant Pot BBQ Baby Back Ribs

            4.25 from 8 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Natural Release 10 minutes
            Total Time 40 minutes
            Course Main Course
            Cuisine American
            Servings 4
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 3 lbs baby back ribs St.Louis or Spare Ribs
            • 1 cup apple cider vinegar
            • 1 tsp liquid smoke
            • ½ cup BBQ sauce your favorite sauce

            Rub

            • 2 tbsp brown sugar
            • 1 tbsp paprika
            • 2 tsp salt
            • 1 tsp black pepper

            Instructions
             

            • In a small bowl: combine brown sugar, paprika, salt, pepper and mix.
            • Pour apple cider and liquid smoke in the cooker. Put the trivet in.
            • Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.
            • Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you'll have to form the ribs into a circle).
            • Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
              Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.
            • Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).
            • Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.
            • Remove the ribs from the oven and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

            Serve & Enjoy!

              Video

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