Instant Pot Baby Back Ribs
Instant Pot Picadillo
Instant Pot Spaghetti with Meat Sauce

Instant Pot Baby Back Ribs 

2 racks baby back ribs, membranes removed 

½ cup brown sugar 

¼ cup chili powder 

2 teas. onion powder 

1 teas. smoked  paprika 

1 Tbsp. dried parsley 

2 teas. salt 

2 teas. garlic powder 

2 teas. black pepper 

2 teas. ground cumin 

1 cup water 

½ cup apple cider vinegar 

1 12 oz. bottle barbeque sauce of your choice 

In a bowl mix together the brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder and paprika.  Use a fork to break up any large clumps.  Rub this spice mixture over the ribs on both sides.  Place a steam rack inside the Instant Pot and pour the water and cider vinegar into the bottom of the pot.  Lower the ribs into the pot by curving them around the edge.  Close and lock the lid.  Select high pressure according to manufacturer’s instructions.  Set timer for 25 minutes.   Allow 10-15 minutes for pressure to build.  Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.  Unlock and remove lid.  Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler.  Line a baking sheet with foil.   Place the ribs on the foil and top with barbeque sauce.  Broil ribs until sauce is bubbling, about 3 minutes. 

Recipe makes 8 servings 

Instant Pot Picadillo 

1 ½ lbs. extra lean ground beef 

1 tomato, chopped 

½ red bell pepper, chopped 

½ large onion, chopped 

 4 oz. tomato sauce (1/2 8 oz. can) 

3 Tbsp. water 

2 cloves garlic, minced 

2 Tbsp. cilantro 

1 teas. ground cumin 

1 bay leaf 

2 Tbsp. green olives 

1 ½ Tbsp. brine from the olives 

Salt and pepper to taste 

Press the sauté button on the Instant pot.  When the pot is hot brown the meat until it is no longer pink and season with salt and pepper.  Use a wooden spoon to break up the meat into small pieces.  Add the onion, garlic, tomato, salt, pepper and cilantro and stir for 1 minute.  Add the olives and the brine, cumin and bay leaf and stir.  Add the tomato sauce and  water and mix well.  Cover the pot and cook at high pressure for 15 minutes.  Use the natural or quick release according to manufacturer’s instructions.  Remove bay leaf before serving. 

Recipe makes 6 servings 

Instant Pot Spaghetti with Meat Sauce 

1 lb. lean ground beef 

¼ cup diced onion 

1 clove garlic, minced 

1 jar 25.25 oz. Delallo pomodoro sauce 

2 cups water 

8 oz. spaghetti 

Grated parmesan cheese for serving 

Press the sauté button on the Instant Pot.  When the pot is hot add the ground beef and salt and pepper and cook about 3 minutes or until beef is no longer pink.  Use a wooden spoon to break up the meat.  Add the onion and garlic and cook about 3-4 minutes or until softened. Break the spaghetti pasta in half.   Add the pomodoro sauce, water and spaghetti to the pot making sure the liquid covers everything without stirring. Cover the pot and cook on high pressure for 9 minutes.  Quick release according to manufacturer’s instructions.  Serve topped with grated parmesan cheese. 

Recipe makes 5 servings