Garlicky Cuban Pork in the IP

Ingredients:
8 garlic cloves
juice of 1 grapefruit (about 2/3 c)
zest and juice of 1 lime
3 Tbs olive oil
2 Tbs brown sugar
1 Tbs fresh oregano leaves
2 tsp cumin
1.5 Tbs kosher salt
4-5# boneless pork shoulder, but into 4 pieces
1 bay leaf

In a blender, combine garlic, grapefruit juice, lime zest and juice, 2 Tbs oil, brown sugar, oregano, cumin and salt. Process until blended. Transfer to large bowl and add the port and bay leaf; toss to combine. Marinate at room temp for 1 hr or refrigerate up to 6 hrs.

Using the saute function, heat 1 Tbs oil. Remove pork from marinade, shaking off excess and brown it on all sides. You'll need to do this in batches, transferring browned pork to a plate as you go.

When all the pork is browned, return piees to a pot along with juices from the plate. Add reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let pressure release naturally.

Remove pork from liquid. Taste jus and if too bland, cook boil it down a little, 7-15 min. Remove bay leaf and use a fat separator, if desired. Shred the meat and toss with jus (1.5-2 c) to taste.

From Dinner in an Instant, by Melissa Clark

Pork Tamale Pie

For a 10 in cast iron skillet

Ingredients:
1/4 c vegetable oil
1# ground pork
6 scallions, white and green parts separated and sliced thin
2 Tbs chili powder
1 tsp dried oregano
salt and pepper
1-15oz can black beans, rinsed
1-14.5oz can diced tomatoes
1 c frozen corn
1/2 c chicken broth
4 oz pepper jack cheese, shredded (1c)
3/4 c all purpose flour
3/4 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk
1 large egg

Adjust oven rack to middle position and heat oven to 400*
Heat cast iron skillet over medium heat for 5 minutes.
Add 1 Tbs oil and heat until just smoking. Add pork and cook, breaking up meat, until just beginning to brown, about 5 min.

Stir in scallion whites, chili powder, oregano and 1/4 tsp salt and cook until fragrant, about 1 min. Stir in beans, tomatoes in their juice, corn and broth. Bring to simmer and cook until mixture has thickened, about 5-7 min. Off heat stir in cheese until well combined. Season with s&p to taste.

Whisk flour, cornmeal, soda and powder, scallion greens and 3/4 tsp salt in large bowl. In separate bowl, whisk buttermilk, egg and 3 Tbs oil until smooth. Stir in buttermilk mixture into flour mixture until just combined. Pour batter over meat mixture and smooth into even layer. Transfer skillet to oven and bake until topping is golden brown, 15-20 min. Let cool 10 min before serving.

Arroz con Pollo in the IP

Start by making a batch of sofrito. One batch will get you 6-8 servings of what you need for a single recipe.

Sofrito Ingredients:
1 large yellow onion, cut into pieces
1 red bell pepper, seeded and cut into pieces
8 cloves of garlic
1 large bunch of cilantro
1/4 pimento stuffed green olives
1 Tbs capers, drained
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1/2 c olive oil

To make the sofrito, put everything in a food processor and blend until a thick paste is formed. Measure 1/2c servings into individual plastic bags and freeze for future use.

Arroz con Pollo Ingredients:
1/2 c sofrito, previously prepared
1 Tbs olive oil
1/4c pimento stuffed green olives, sliced
1 Tbs capers, drained
1.5# chicken (thighs or breast) cut into 1-in pieces
1.5 c white rice
1 c chicken broth
1 c tomato sauce
1/4 c chopped fresh cilantro for serving

Set the IP to saute and heat the olive oil, Add the sofrito and saute for 5 minutes, until it loses its raw onion bite. Add the olives, capters, and chicken pieces. Stir to combine, coating chicken evenly. Add the rice, pouring it in an even layer over the chicken.

Stir together the broth and tomato sauce. Pour this mixture over the rice, making sure all the grains are coated with the liquid.

Set IP to sealing, turn off saute function, select poultry setting and cook for 10 min at high pressure.
Let pressure release naturally for 10 min, then vent remaining pressure.
Serve, scooping from bottom of pot to get chicken. Top with cilantro.

From The Essential Instant Pot Cookbook, by Coco Morante

Velvet Pork Chops

Serve with broccoli or anything else that soaks up that great sauce. Rumor has it, this works with chicken breasts too.

Ingredients:
4 boneless pork chops
Salt & Pepper to taste
3 tablespoons butter
1 cup chicken broth
½ cup cream

Season pork chops while melting butter in a large skillet. Cook pork until browned on both sides. With chops still in skillet, pour in broth and reduce heat to medium. Cook for 10 minutes, until broth has reduced significantly.

Remove chops at a slightly undercooked stage and tent with foil on a plate. While pork rests, turn off heat but leave pan on the burner. Add cream and cook, scraping skillet for any brown bits. Cook until thickened, 2-4 minutes. 

Serve pork with sauce drizzled over.

Recipe from Southern Plate

Zuppa Toscana

I've never had the Olive Garden original that this is a copycat of, but it is tasty. The original recipe billed this as a crock pot recipe, but it works just fine on the stove.

Ingredients:
1 lb ground Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese for garnish

In a large skillet, cook the sausage over medium high heat for 5-8 minutes. Add onion and garlic cooking 2-3 minutes more. Drain extra fat. Transfer sausage and onion mixture to a crock pot or stock pot. Add diced potatoes, cover with chicken broth and season with salt and pepper. If potatoes aren't entirely submerged, add more water to ensure they're covered.

Cook on stovetop until potatoes are tender, in crock pot 3hr on high or 6hr low (this seems really long to me).

Add kale and heavy cream and cook 15-30 minutes more.

Adapted from Homemade Hooplah's recipe

Basil Coconut Curry in the Instant Pot

Ingredients:
1.5-2# chicken breast, cut into 1in pieces
4 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp curry powder, generous
1/4 tsp black pepper
1/2 tsp chili powder
1/2 red onion, chopped
1 Tbsp dry basil
1/2 tsp cardamom
1 tsp grated ginger or ginger paste
1 can full fat coconut milk
1 Tbsp corn starch

Set instant pot to saute and lightly brown chicken pieces and garlic in oil. Add in all spices and stir to coat chicken, then add red onion. Turn off saute and pour in coconut milk. Set IP to sealing and set timer for 5min high pressure. Rapid release pressure when done. Scoop out about 1/4c of cooking liquid and stir with corn starch. When lumps are stirred out, add corn starch mixture back to pot, stir and let thicken for 2-3 minutes. Serve over rice garnishing with fresh basil and fresh cilantro, as desired.

Recipe from Rebooted Mom