Instant Pot

Cornish hens Yup, I make them in the IP: (Cooked from frozen solid) Put in the bottom of the pot: 2 cups chicken broth or water 1/2 cup diced celery 1/2 cup diced onion 2 bay leaves 1 tsp poultry seasoning 1 tsp garlic powder 1/2 tsp pepper Put in the trivet. Rub frozen birds with melted butter. Sprinkle lightly with: Salt Pepper Garlic powder Poultry seasoning Put birds on trivet (3 hens had to be placed standing, tail down) Close lid, seal vent Cook on manual for 25 minutes. NPR for 15 minutes. Optional: Broil cooked birds for a few minutes to brown the skin a bit. (I won't bother next time.) Garlic Chicken Thighs: One pack bone in skin on chicken thighs Soy sauce 1/2cup Honey 1/2 cup Hoisin sauce 2tbsp Sesame oil 1tbsp 2tbsp garlic powder 1/2tsp red pepper flakes Garlic salt, lemon pepper to season chicken with Press saute on the Ip and add oil once it’s hot. Pat chicken dry with a paper towel. Season with lemon pepper and garlic salt. Brown the skin side first in the IP for about 3mins then turn it over and brown the other side. Mix together the ingredients for the sauce. After you turn the chicken over and it has been browning for a few minutes, pour the sauce on the chicken. Close lid and seal vent. Press cancel, then manual (high pressure) 12mins for smaller thighs I used 15min because the thighs I had were quite large. (For boneless skinless thighs use 7min) Npr 5mins then qr. Meatloaf: EASY Instant Pot Meatloaf Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: Julee Morrison Recipe type: Instant Pot Ingredients 2 lbs hamburger 1½ cups of Panko crumbs (you can use any bread crumbs) 1 cup Parmesan Cheese 4 large eggs 1 clove garlic, minced 1 tsp of McCormick's Montreal Steak Seasoning 1 tsp salt 1 tsp pepper 1 cup beef broth Instant Pot Meatloaf Recipe Red Meatloaf Sauce Ingredients: 5 tsp brown sugar ⅔ cup of ketchup 1 tbs dry mustard 2 tsp Worcestershire sauce 10 small potatoes, washed and quartered a small bag of peeled carrots 2 onions peeled and quartered Directions Add all of your meatloaf ingredients in a bowl and mix it together with your hands. Combine the Red Meatloaf Sauce ingredients in a separate bowl. You'll want to mix until the brown sugar incorporates into the rest of the ingredients. Using the Saute button on the Instant Pot, heat Instant Pot for one minute. Add 2 Tablespoons of olive oil to the Instant Pot. Add potatoes, onions and carrots. Sprinkle with salt and pepper to taste. Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil. Add 1 cup of beef broth and turn the pressure cooker off. You will need to create a platform for the meatloaf. You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the grill rack that came with my instant pot. You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done. Once you have your platform on top of the potatoes and carrots, shape your meatloaf. It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot. I use the rack that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit! Spread half of the Red Meatloaf Sauce on top of the meatloaf. You'll use the other half when the meatloaf finishes cooking. Sometimes my family asks for "lots of sticky sauce"--don't be afraid to double the recipe. When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler. It's up to you and your taste preference. We love the sauce! Put the lid on the Instant Pot, with the vent sealed. Turn the manual button on and add 25-minutes. When the timer dings, do a quick release with the steam button. Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer). Depending on the size and shape, you may need to seal it back and cook another 2 minutes. Remove meatloaf and place on a cookie sheet. We're about to make that meatloaf topping ooey-gooey. Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes. Don't leave the room because it will burn quickly. Just enough time to caramelize the topping. While your meatloaf is under the broiler, remove the potatoes and carrots. Go ahead, taste one, all the juices from the meatloaf make these taste amazing. My mouth is watering from this picture. The potatoes and carrots are soooo only-ins replaceWithoutSep" id="231" data-gr-id="231">good have a ton of flavor from beef broth and juices from the meatloaf. Oh, my goodness they are delicious! It is moist and holds the slices well; making it perfect for leftover meatloaf sandwiches! This Instant Pot Meatloaf is seriously so good that my family asks for it a few times a week. It's easy enough that I make it happen--after all, it's one of my favorite meals too! Keep a few things in mind...use as close to 2 pounds of meat as you can. The more narrow and tall your pressure cooker meatloaf is the longer it will need to cook. I make mine wide--as wide as the instant pot with an allowance of about ½-inch all the way around.