Ingredients

• 1/3 cup honey
• 4 cloves garlic, minced
• 1/2 cup low sodium soy sauce
• 1/2 cup no-salt ketchup
• 1/2 tsp dried oregano
• 2 Tbsp chopped fresh parsley
• 1 Tbsp olive oil
• 4 to 6 bone-in, skinless chicken thighs
• salt and fresh-ground pepper, to taste

Instructions

1. In a small mixing bowl, combine honey, garlic, soy sauce, ketchup, oregano, and parsley. Mix well until combined and set aside.
2. Heat the Instant Pot in saute mode.
3. Add olive oil to the pot.
4. Season chicken thighs with salt and pepper. Arrange in the Instant Pot and cook for 2-3 minutes per side.
5. Add the prepared honey garlic sauce to the pot. Cover and lock the lid.
6. Cook in Poultry Mode for 20 minutes.
7. Turn off the Instant Pot and allow it to release the pressure, about 5 minutes.
8. Transfer chicken to a serving plate and spoon the sauce over the chicken.

Ingredients

• 1 rack of baby back pork ribs
  • Buy a rack of ribs from Costco with spices on it and you can skip the rest of the ingredient list as you’ll just need a cup of water to put in the bottom of the Instant Pot 🙂
• 1/4 cup brown sugar
• 2 Tbsp chili powder
• 2 tsp dried parsley
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne powder
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/4 tsp liquid smoke (optional)
• 1/2 cup barbecue sauce

Instructions

1. Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
2. Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small dish and rub all over the ribs.
3. Place the rack in the Instant Pot and stand the ribs on their side, wrapping around the inside of the Instant Pot.
4. Pour in the water, apple cider, and liquid smoke, being careful to not wash off any of the seasonings.
5. Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
6. Carefully remove the ribs from the pressure cooker and set on a foil-lined baking sheet.
7. Brush down with your favorite BBQ sauce and put under the broiler for 5 minutes, keeping an eye on it so that it does not burn.

Notes

• Recipe can be doubled by wrapping a second rack of ribs around the first. Double the spices to have enough to coat both racks of ribs, but keep the amount of liquids the same.

Ingredients

• 1 can tuna, drained
• 16 oz egg noodles
• 1 cup frozen peas
• 28 oz can Cream of Mushroom soup
• 4 oz cheddar cheese (we usually use mild cheddar)
• 1/4 cup bread crumbs, optional
• 3 cups water

Instructions

1. Place pasta in the Instant Pot. Cover with water.
2. Put tuna, frozen peas, and soup on top of the pasta.
3. Close lid and place on Manual High Pressure for 4 minutes.
4. Do a quick release.
5. Stir in cheese.
6. Optional: Place in a baking dish and cover with breadcrumbs, then place under the broiler for 2-3 minutes.