Fall Off the Bone Instant Pot Ribs

I love a good barbecued rib, but the Instant Pot makes fall-off-the-bone ribs in so much less time! My kids ask for these all of the time. Each rack of ribs serves 3-4 (depending how big each person is, 2 racks feeds my family of 6 with a few leftover).

Fall Off the Bone Instant Pot Ribs

*1-2 racks baby back ribs
1 c water
1 Tbsp liquid smoke
1/2 c apple juice, or 1/4 c apple cider vinegar
1-2 c barbecue sauce**
rib rub of your choice, OR

Rib Rub:
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp light brown sugar

1. Rub ribs with rub of your choice, or with rub included. Leave whole, or cut ever 4th rib.
2. Add water, liquid smoke, and apple juice or vinegar to bottom of Instant Pot. Place cooking rack on bottom.
3. Place ribs in pot, circling them around pot for one whole rack of ribs, or stacking them meat-side-up on the rack.
4. Secure lid. Press "Manual" or "Pressure Cook" and cook in high pressure for 25 minutes. Allow pressure to release naturally.
5. Meanwhile, line jelly roll sheet with foil. Carefully remove ribs and place meat-side-up on foil. Turn oven on to BROIL. Brush barbecue sauce on top of ribs. Place under broiler 3-4 minutes to caramelize sauce on top.
ENJOY!

* 2 racks fits perfectly in my 8 qt Instant Pot, but I don't know about smaller versions.
** Our favorite is Sweet Baby Ray's

Irish Shepherd's Pie

It is often really convenient to open a can of soup and have a fast, easy meal. But nothing is better than making your own sauce. Mmmmmmmm...this recipe is tasty and filling. I was short on mashed potatoes and didn't have the peas. You can adjust as necessary, but it is best to use all ingredients. My husband raved over it and my 5-year old loved it. Careful with the salt when seasoning the sauce, especially if you use salt in your mashed potatoes. Serves 6 to 8.

Irish Shepherd's Pie


1 Tbsp olive oil
1 tsp black pepper
1 lb ground beef or lamb
3-4 large carrots, diced
1 large onion, diced
3 sprigs fresh thyme, diced, or 1 1/2 tsp dried thyme, diced
1/2 tsp ground black pepper
1 c frozen peas
2 Tbsp flour
1 Tbsp butter
1 c red wine or beef broth
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 c chicken broth
salt and pepper, to taste

about 6 c mashed potatoes, fresh or leftovers
 
1 egg, beaten
1/4 c shredded cheddar cheese
1/2 c grated Parmesan cheese, optional

1. Preheat oven to 400 degrees. Lightly grease 9x13 baking dish; set aside.
2. Heat oil in large skillet over medium heat. Add carrots and saute until start to get tender. Add onions and cook for one minute then add meat. Season with black pepper and thyme and cook until meat is browned and no longer pink. Drain fat.
3. Add butter and peas. Sprinkle with flour and stir until flour is dissolved. Add tomato paste, wine or beef broth, and Worcestershire sauce. Cook three minutes and add chicken stock. Stir until a thick gravy forms. Season to taste, keeping salt content to a minimum, especially if your mashed potatoes have salt in them. Add to prepared baking dish. Sprinkle cheddar cheese evenly over top of meat mixture.
4. Spoon mashes potatoes in baking dish, smoothing evenly over cheese and meat mixture. Brush beaten egg evenly over top of potatoes and sprinkle with Parmesan cheese if using.
5. Bake for abut 20 minutes, uncovered, or until the potato is nice and browned on top.