Thanks, @abasket! Will have to try that one!
The cabbage recipe shows it served over rice. I didn’t even bother with that - I enjoy the cabbage/tomato mixture just as is. But you could certainly serve it over rice, noodles or just a nice piece of really good bread to soak up the juicy broth!
S his SO and D are coming for dinner tomorrow night. I want to try ribs. I bought baby backs from Costco. They aren’t seasoned. Should I dry rub them? Looks like the consensus is 30 minutes on high pressure. I’ll finish on the grill.
Question- can I do the first part earlier in the day. I would like to go to Zumba which finishes at 6:30. I know it isn’t enough time to go, get home and cook the ribs. But if I pressure cook them earlier in the day I could finish them before serving. I know I sound clueless but I rarely cook pork. Probably cook ribs once a year if even that.
You absolutely can cook them earlier, pull them out of the pot, cut into 2-rib pieces, and let them sit in the fridge until you are ready to finish them. Just brush with bbq sauce, and you are good to go. I personally do not use any seasoning, the sauce provides just the right amount of salt and flavor, IMO. I line the grill with foil to minimize the mess.
I would salt and pepper them. Are you using the apple cider for your liquid? That gives a great flavor, too.
I agree you could do it ahead of time. I did use a combination of apple juice (grabbed a small bottle from work!) and a little apple cider vinegar. But some just do water.
Thanks. Ribs in the instant pot. I added a bit of apple cider vinegar. H who is a chicken eating converted vegetarian didn’t like the smell so I moved the IP outside.
Due to both my parents being diabetic I try to avoid foods high in sugar. What bottled BBQ sauce do people like?I bought a bottle of Stubbs. My S loves ribs so I’m making an attempt.
Used my “slow cooker” button for the first time tonight. With success a couple of times, I will then put my crockpot away!
Tonight I did a homemade blend spaghetti sauce and meatballs. I put fresh tomatoes, olive oil, garlic (whole cloves) and fresh basil and oregano in the Instapot. Added about a 1/2 jar of a favorite marinara. Put it on slow cook for 4 hours. At about 2 hours in, I mixed up some homemade meatballs, browned them and then dropped them into the sauce for the last two hours of cooking. The sauce was DELICIOUS! Now I could surely have done this on the stovetop, but I would need to babysit it more AND it would heat up the kitchen a bit more. With the Instapot I could just forget about it!
BTW, I read recently to NOT mince or chop the cloves in something like this - put them in whole and the flavor will infuse in the sauce in a more subtle way. Tonight I then removed the 3 cloves, opened them up. Stirred 2 creamy garlic clove insides into the sauce - and spread the third on a piece of fresh garlic/kalamata bread - OMG good!!
Mmm @abasket that sounds so good! Did you peel/seed the fresh tomatoes?
Wow abasket - that sounds so good!! I need to experiment more. I have been steadily using my pot for a few staple items every week, but have been lazy about trying new recipes. I’m inspired now.
@JustaMom5465 , I did not! I’m lazy that way! I had a couple of cups of smaller tomatoes (a little bigger than grape tomatoes) and a couple bigger ones - I just sliced the little ones in half and cut the bigger ones in small chunks and plopped them in! Using the 1/2 jar of marinara was a “cheater” move but helped to balance out the flavors - my H is not quite on the chunky veggie train that I enjoy so this was a good compromise. And the garlic - YUM!!!
Made stuffed red bell peppers in the Instapot. Easy-peasy, took 15 min and then NPR. Used organic ground turkey and pre-cooked 10 min TJ’s barley for stuffing.
Love stuffed peppers! Looking forward to trying more soups as the weather cools down. 
I think Instapot will turn Mr. into a gourmet cook! Because of my schedule, I can’t always come home in time for making dinner to be served at a reasonable hour, so I devised this plan. I will prep the ingredients the night before or in the morning and leave with instructions that basically will say “dump this into the pot, seal the lid, and press this button.” Mr. can have a freshly prepared meal in no time instead of reheated leftovers! Brilliant plan. B-)
On a whim I decided to stick last nights Costco rotisserie chicken carcass into the pot. Added carrot,celery and an onion. A few tbsp of apple cider vinegar and water. Cooked on soup for 120 minutes and naturally released the pressure. I’m shocked at what a deep golden colored broth it made. Strained and now have a good sized glass jar of chicken broth. Will refrigerate and use it in something later in the week.
I’m usually guilty of just tossing the leftover chicken.
^^^I will try that - I do usually do the Costco carcass on the stovetop, but I grow inpatient having it simmer!
My Instapot idea of the day: make beef or chicken dinners for my cats! Instead of spending oodles of $ on wet food with questionable content, I decided to make some unsalted, no spices added shredded meat in the pot. Much cheaper and so fast. There is no way I will feed my cats raw meat. Sorry.
Ewww to raw meat!
Sure, why not!!? You could probably make a week at a time? Depending how may cats you have. Or more if you freeze it!
I am using my IP more and more as the temps are finally dropping in FL. This week black bean soup and the best, easiest mac and cheese ever with only the IP to clean. @mom60, I did the same with a Costco chicken but only 30 minutes and some bones were splintering. Made soup with my stock that was very flavorful. I wonder how much better with the extra time…
I’ve been following this thread on and off for a while. Want to get the Instant Pot (unfortunately, missed the sale over the summer). What version do most folks have? The 6 in 1? Or the 7 in 1? The 7 in 1 version has the yogurt maker which has me really interested - we regularly make yogurt at home. Any feedback on how the yogurt maker works?
I do see lots of comments on cooking chicken/ribs faster but I am mainly interested in vegetarian recipes - how’s the IP for these?