InstantPot Recipe Archives – Mama Loves Shopping

Categories: InstantPot, InstantPot Recipe, Meal Inspo, Uncategorized

Easy Instant Pot Rotisserie Chicken!

You can’t beat this super easy recipe. I have to say I prefer cooking my chicken in the oven but most days I don’t have time for the 3 hour ordeal of roasting a whole chicken. I think the oven gives it crispier skin but this one tastes just like a rotisserie chicken from the store! And an added bonus is that you get tons of juice in the instant pot.

INSTANT POT ROTISSERIE CHICKEN

(adapted from www.damndelicious.net)

INGREDIENTS

2 tsp. kosher salt

1 tsp. black pepper

2 tsp. thyme

1 1/2 tsp. paprika

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 (5-6 pound) roasting chicken

2 tbs. canola oil

1 cup chicken stock

DIRECTIONS

First, in a small bowl, combine the salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Prepare the chicken by removing the giblets and excess fat. Dry chicken thoroughly with paper towels. Then, spread the seasoning all over chicken and under the skin. (You can also stuff the cavity with a halved lemon- I didn’t and it still turned out fine. Next, set your Instant Pot to the high saute setting. Add the canola oil and brown the chicken on both sides for about 5 minutes each. Take the chicken out and set it on a plate.

Add the metal trivet to your instant pot and then add the chicken stock. Gently place the chicken on top of the trivet and select high pressure cooking for 28 minutes. When the chicken is finished cooking, naturally release the pressure which takes about 20-30 minutes. Let the chicken rest for 10-15 minutes before slicing and serving. You can add the juice from the Instant Pot on top.

I served it with riced cauliflower from Trader Joe’s and a salad! I fed a family of 5 and we have enough left over for another meal. Total dinner win!

Enjoy!

-Stacey

Categories: InstantPot, InstantPot Recipe

Instant Pot Crab Legs! 🦀

Such an easy (and delicious!) recipe!! Crab legs were on sale so crab legs for dinner it is!

We have an 8 qt. Instant pot so I was able to fit all 2 1/2 pounds of crab legs into the pot. If you have a smaller pot or more crab you may have to do two batches.

Put the trivet in the pot. Add 2 cups of water (1 1/2 cups for the 6 qt.). Add the crab legs to the pot.
press pressure cook and set the time for 3 minutes. (Mine took about 10-15 minutes to come to pressure)
Quick release the pressure for about 5 minutes. Open the lid carefully and voila! You have crab legs!

I served mine with melted butter, caeser salad and bread. 😘

Categories: InstantPot, InstantPot Recipe

InstantPot Pulled Pork

I got this recipe from the recipe book that came with the InstantPot. I chose this recipe because it had 4 ingredients and seemed relatively simple to start with. It turned out amazing! Everyone (except my daughter who eats nothing) LOVED this pork. Super easy and it made enough to freeze half for another meal. Double win!

Instant Pot Pulled Pork!!

Kalua Pork

(Adapted from Barbara Schieving- www.pressurecookingtoday.com)

4 lb. pork shoulder (pork butt); cut into 2 pieces

1/2 cup of water

1 tbsp. Hickory Liquid Smoke

2 tsps. Kosher coarse salt

Directions:

Press the Saute button to pre-heat cooker. When the words hot appear on the display add oil to the bottom of the pot. Brown each side of the roast separately and remove to a platter when browned.
Turn pressure cooker off and add the water and liquid smoke to the bottom of the pot. Add the browned roast back in and sprinkle salt over the top.
Press the Pressure Cook button and use the + button to set it for 90 minutes of pressure cooking time. When the pot beeps after 90 minutes use a natural release to release the pressure (about 20 minutes). When the valve drops, carefully remove the lid.
Remove the meat and shred pork with two forks, discarding al the excess fat. You can add one of the juices back to the pork to moisten the meat. (I didn’t have to)
Add barbecue sauce on top when serving or eat it plain! That’s it!