Tag Archives: pork

Easy-Peasy, 3-Ingredient, BBQ Ribs in the Pressure Cooker


Ribs in Pressure Cooker

I *love* using my pressure cooker! Perfect for someone like me who thinks I’ve got everything going for me and I’m having a productive day, only to be brought up short in late afternoon with, “When’s dinner? I’m hungry.” Oh, right…dinner.  Forgot about that.  And you can’t pull out your crockpot at that late hour! So here’s another easy-peasy pressure cooker recipe, with only 3 ingredients, that produces tender, sticky ribs you thought you could only get from a low & slow professional!

I could’ve sworn the ribs were in the fridge, but I was wrong. No worries! I dropped the frozen ribs in my 2-gallon jug, full of hot water, and they were thawed in half an hour.  😀


Remove baby back ribs from their wrapper and cut into 4 sections. Place the elevated cooking rack inside the cooker, pour in 2 cups of ginger ale and then lay rib sections on top of rack.

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Set pressure cooker timer for 25 minutes and ensure vent is sealed.

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When timer is up, vent out the steam completely before opening up the cooker. The ribs might not look pretty without their dousing of BBQ sauce, but try the meat here. So tender and juicy! Now we’re going to add the sauce and make the ribs sticky. You can do this on your grill, if you prefer. We’ve done that, but it’s faster and stickier under the broiler. You chose!


Turn on your broiler, remembering that your oven door needs to be cracked when you are broiling. My oven rack is 7 inches below my broiler. This gives the sauce time to get sticky and really adhere to the ribs. If the rack was closer to the broiler, the sauce would blacken more. Pick your preference!

Remove meat to an oven-proof dish, underside of ribs facing up. Spread on your favorite BBQ sauce – ours is currently Sweet Baby Ray’s Sweet & Spicy!

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Keep an eye on your ribs under the broiler; they can go from zero to burnt pretty quickly when left alone, but take forever to caramelize when you stare at them. ;o) Ours were under the broiler approximately 7-9 minutes per side.  When you have achieved your desired level of color and stickiness on the underside of your ribs, remove from broiler, flip, sauce the other side and back into the broiler for another 7-9 minutes. Do you see how the sauce just fused to the underside of the ribs, below?! It was so hard to put them back under the broiler for the other side because I just wanted to dig in!

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And…voilà! RIBS. ARE. DONE! To be honest with you, we could have left the top side of the ribs under the broiler longer, to achieve the same, infusion of matte sauce the back got, but it smelled so good, we couldn’t wait any longer. ;o) And they were still deliciously sticky! 


Give these a try and let me know how they turned out! And check out my other Easy-Peasy Pressure Cooker recipes.

Easy-Peasy Pressure Cooker Asian Wraps

I made Asian wraps for dinner last night and they were so good!  A little sweet, a little tang, soft meat, crunchy cabbage…YUM!  I placed some raw pork chops in my electric pressure cooker on the meat rack, added 2 cups of water and sealed her up.  Set on high pressure for 20 minutes and let her go.  After the pork was done, I placed the chops on a cutting board and shredded them.  Poured most of the liquid out of the pressure cooker, then added the meat back in with some Wegmans Stir Fry Sauce.  Added lid to the pressure cooker and set on Warm. The hubs sautéed some sliced onions and once they were soft and golden, he added them to the pork and sauce mixture.  Then he shredded and quickly sautéed some cabbage with sesame oil.  I didn’t want the cabbage cooked or limp, just softened a little so you didn’t feel like you were fighting it in the wrap.  Homemade tortilla, shredded pork/onion/stir fry sauce mixture and the quick sauté of cabbage on top.  Dinner DONE.  I wanted to add some shredded, raw carrot, too, but the hubs “poo-pooed” that idea.  They were so good, we’re having the leftovers for dinner again tonight! If you don’t have a pressure cooker, no worries.  You can cook the meat up anyway you like, chop it up and add some sauce.  Great way to use leftover pork.  If you’re tired of BBQ sauce in your pulled pork sammies, give this Asian version a try.  And, please, let me know if you do!

**UPDATE 6/13/15: Made these for dinner again tonight, but instead of pork chops, I used a 4 pound pork loin roast and 3 cups of water in the pressure cooker.  Cooked for 50 minutes, quick release and continue with the above directions (shred, add sautéed onions and stir fry sauce, back in cooker to warm through, etc.)  Leftovers are going to be frozen for future meals!

Easy-Peasy Pork Tenderloin in a Pressure Cooker

Read how I made a juicy, tender dinner quickly, when I didn’t have the time to use a slow cooker.

I had a 2.5 lb pork roast to cook for dinner and I really want to utilize my Nesco pressure cooker more often so I brought it out.  This one is great because of all the cooking methods it can do: steam, brown, slow cook and pressure cook.  I love that I can brown my meat in the pressure cooker so I don’t have to dirty another pot.  I wish I had thought ahead and taken pix all throughout the preparation of this meal, but I didn’t.  I actually didn’t even think to take a nice picture of the final product until the hubs was about to take his 1st bite and snapped the top-left one, but it’s a little fuzzy.  The top-right one is my plate with seconds on it.  :o)  The tenderloin in the picture is a 2nd one I have (they were a BOGO deal).  Anywho, let me tell you how easy this was!

2.5 lb pork temderloin, quartered
1 onion, quartered
2 small apples, peeled and quartered
3 garlic cloves, peeled
2 C beef stock (if you don’t have, use wine, chicken or vegetable stock or even water)
Salt and pepper
If you want to make gravy
3 tbsp butter, melted
3 tbsp flour (you could use cornstarch and water, instead of butter and flour)

When I unwrapped the tenderloin, it was actually in two, long pieces.  I cut both pieces in half, giving me 4 even pieces that fit in the pressure cooker.  Add a tbsp of your choice of oil to the bottom of the pressure cooker and set it to “brown”.  Sprinkle the pork with salt and pepper and brown all sides of the pork, two pieces at a time, in the cooker.

Remove the browned pork, place the meat trivet inside the cooker, then set the 4 pork pieces on the trivet.  Drop the onion, apple and garlic cloves on top (don’t worry if some fall  through the trivet to the bottom).  Pour beef stock in and seal cooker.  Cook pork for 35 minutes.  If you have a manual pressure cooker, start your timer after it starts to jiggle.  In my electric pressure cooker, I can set the timer and then it won’t start counting down until it’s reached full pressure.

When timer is up, release pressure and remove pork and trivet; cover pork to keep it warm.  (I tasted the liquid in the pot and the onions and apple had flavored the stock nicely, so I removed them with a mesh strainer.  You could leave them in and use an immersion blender to puree them into your stock, thus thickening it into a gravy.)  Turn cooker back to “brown” and blend melted butter with flour (or water and cornstarch).  Once stock is boiling, whisk in butter/flour mixture and continue to cook until desired thickness.  Add salt and pepper, if necessary.

***UPDATE 6/12/15 – Instead of using melted butter and flour to thicken sauce, for the past 6 months I’ve taken a little of the liquid out of the cooker and added it to a mason jar.  Add a couple tablespoons of flour, screw lid on tightly and shake vigorously to combine.  Then whisk into cooker until desired thickness achieved.  I do this with all my pan sauces now!  After cooking chicken/pork/beef in a pan, I remove meat, add some flour and chicken or beef stock to a mason jar, shake and then whisk into the pan with the leftover oil and brown bits from the meat.  Salt & pepper to taste.  Great, fast sauce!

The pork fell apart nicely and was so tender!  I served it with green beans and potatoes – baked for the hubs and mashed for me and B.  If you try this recipe, let me know how you like it!

Simple Bites’ Roast Pork & Caramelized Balsamic Onions and Stir Fry with the Leftovers

I discovered a blog, Simple Bites, this week and found several recipes I want to try.  I made Simple Bites‘ Roast Pork & Caramelized Balsamic Onions for dinner on Wednesday with one of the roasts I cut from a Christmas gift.  The roast was deelish and I used the leftovers to make Pork Fried Rice.

I had to show the picture on the right of the roast before I put it in the oven.  The hubs came into the kitchen, saw it and said in a very reverent whisper,”WHAT are you MAKING?!?!”  I even spotted some drool at the corner of his mouth.  ;o)  Pork wrapped in bacon – what male omnivore wouldn’t be all over that?

I followed the timing directions however the roast was less than 90 degrees F inside, so I cooked it another 25 minutes to perfection.  I removed the roast to my cutting board and while it rested, I poured the juice and onions into a saucepan to reduce the sauce.  It was very tasty!

This morning, I made brown rice for Pork Fried Rice.  I poured some sesame oil in my wok over medium-high heat, added some minced garlic, ginger and onions from the roast and tossed them around to heat through.  Then I added a cup of mixed, frozen veggies and continue to toss until they were thoroughly heated.  I removed the veggies and tossed the diced pork until it was heated through, then removed.  Next I added the cooked, brown rice to the wok, pressed it into a thin layer around the wok and let it snap, crackle and pop to get the rice crunchy.  Cuz, seriously, if you’re going to make fried rice, ya gotta make it crunchy!  After a few minutes, I turned the rice over to get the other side crunchy and then added the veggies and meat back it.  The final, and best step, was to pour some of this teriyaki sauce in the wok and toss to coat.  YUM!  That teriyaki sauce is so easy to make and I keep some in the fridge most of the time.

I hope y’all give these recipes a try and I look forward to trying more recipes from Simple Bites!

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