Difficulty Level: Prep Chef
The last few days Ryan, Valentina and I went to Las Vegas to visit some family, and let me tell you how much fun we had. We cooked a lot of food, drank some wine, and the kids had so much fun seeing each other and playing in the sprinklers in 102 degree heat.
My Aunt Suzanne is an Instant Pot professional, she’s literally the reason I got one myself. I can cook a whole chicken in my IP in 35 minutes. It’s a miracle pot.
When I told her we were coming, she asked, “so, what are we cooking?” We decided to do an Instant Pot night, IP Potato Salad, IP Ribs, and Baked Beans, not in the Instant Pot.
Here’s what you’ll need:
For The Potato Salad:
- 8 russet potatoes, peeled and chopped into 1-inch cubes
- 5 eggs
- 1 tablespoon vegetable bullion (we used better than bullion)
- 1 cup sliced black olives, plus some whole for garnish
- 1/2 yellow or white onion, diced
- 3 green onions, sliced, keeping white parts for inside the salad and green parts for garnish
- 1 1/2 cups mayonnaise
- 1/2 cup miracle whip
- 1 cup water for the Instant Pot
For The Ribs:
- 2 racks of ribs
- Cajun seasoning (we used this Kajun Suga Lips, a guy out of Louisiana makes it, and it is so good. Email him at firstname.lastname@example.org if you want to place an order!)
- I cup water or broth for Instant Pot
- I tablespoon vegetable bullion
- 1 bottle of your favorite BBQ sauce
For The Baked Beans:
- 1/2 pound bacon, chopped
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 4 cans (15 ounces) pork and beans
- 2 cans kidney beans
Put one cup of water and bullion in the bottom of the IP.
Add potatoes and top with eggs. Bring IP up to High Pressure (HP) for 5 minutes.
After 5 minutes is up, do a Natural Pressure Release (NPR) for another 5 minutes. Just unplug the IP and set a kitchen timer to remind you.
After the NPR, take out eggs and put in an ice bath for 5 minutes. After 5 minutes, they will be cool enough to peel, then slice them up.
Take out potatoes and put in a big bowl, allow to cool for a few minutes.
Whisk together mayonnaise and miracle whip.
Add mayo mixture, sliced black olives, the white parts of the green onions, salt and pepper. Fold together until well incorporated.
Garnish with whole black olives and green onions. Cover with plastic wrap and refrigerate until ready to serve.
For The Beans:
Preheat oven to 375F.
Cook chopped bacon over medium heat until cooked. Transfer to a plate on a paper towel. Keep bacon grease in pan.
Add onions into bacon grease. Cook for a few minutes until they are soft and translucent. Add garlic and cook one more minute.
Add brown sugar, molasses and apple cider vinegar. Cook for 5 minutes until it’s bubbling.
Add ketchup and beans, stir until well combined.
Transfer beans to an oven safe dish. Put beans in preheated oven for one hour.
For The Ribs:
Rub ribs with Cajun seasoning, if you want you can do this the day before and let it sit overnight in the refrigerator until you’re ready to use them.
Preheat oven to broil.
Add 1 cup of water or broth to IP and 1 tablespoon vegetable bullion.
Put ribs in IP sideways, like a spiral on top of the trivet and both will fit in it.
Cook the ribs in the IP for 25 minutes HP.
After 25 minutes, let it do a full NPR (about 10 minutes). Then take out the ribs and put on a baking sheet.
Spread half of the bottle of BBQ sauce over both ribs.
Put ribs in oven and broil for 5 minutes.
Take out the ribs and spread the rest of the BBQ sauce over the ribs and put back in the broiler for another 5 minutes.
Take the ribs out and let rest for 5 minutes before you cut them.