This Instant Pot Spicy Asian Pulled Pork Shoulder is my new favorite Instant Pot dish. I have to give all the credit to the fabulous Melissa Clark for this great recipe. I don’t think this is technically a Korean dish, but I’ve labeled it as such because it uses gochujang, the inexpensive Korean chili paste that adds an incredible depth of flavors, on top of the tasty heat it adds to any dish. If you like things spicy, gochujang is like sriracha…it’s pretty much good on just about anything and is now available just about anywhere. The recipe also calls for gochugaru, Korean chili pepper flakes, which might be a little harder to find, but crushed red pepper flakes work almost as well.
This is one of those recipes that’s fun and easy to make, really hard to mess up and seems to come out great every time. You can serve like I have it pictured here, on rice topped with the pickled cucumbers, but it is also incredible on a Hawaiian-type slider roll (or any soft slider roll) with the the pickled cucumbers on top. You can also freeze any leftovers for when you need a quick fix of spicy barbecued pork. What I do is take 4-5 oz. portions and wrap them separately in plastic wrap and place them in a freezer bag and freeze. When I want some spicy pulled pork, I just pull one out of the freezer, pop it in the microwave for about a minute or two, and it’s ready to eat on some leftover rice or as a quick sandwich when you’re on-the-go. I’ve even wrapped it in a tortilla (talk about multi-cultural dining) and it was fantastic!
Instant Pot Spicy Honey Sesame Chicken…I’m becoming obsessed all over again with the Instant Pot and this recipe is as good as it gets. It’s a miracle because I can’t believe how easy it is to prep, how fast it cooks and how delicious it is. I’m still amazed how efficient this pressure cooker can be and how it can turn out great tasting dishes in a matter of minutes (not including the time it takes to get to pressure) with minimal prep…and clean-up is so easy.
The prep time on the Spicy Honey Sesame Chicken was about ten minutes and the actual cooking time was only 3-5 minutes. All-in-all, from start to finish, this was on the table in 30 minutes. It was as good as any take-out chicken I’ve ever had…just click the Read More below for the printable recipe.
Made this delicious Chicken Adobo again and it was even better the second time. The Instant Pot makes it quick and easy…the whole thing comes together in less than an hour from prep to plate. And as an added bonus, with the Instant Pot, cleanup is a breeze!
This is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriracha to everything), which is then browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.
If you crave New Orleans food, you love Red Beans and Rice. It was traditionally served on Mondays in Louisiana, which was Wash Day, because a pot of beans could sit on the stove and simmer all day long while the women were busy scrubbing clothes. Now, with the invention of the Instant Pot, Red Beans and Rice can be prepared and served in about an hour or two from start to finish (and most of that time is just waiting for the Instant Pot to do its magic). This authentic, yet simple, New Orleans recipe is great for parties and large gatherings and it actually tastes better the next day.
Soaking beans overnight before cooking is recommended to remove some of the indigestible sugars responsible for beans’ infamous flatulence issues, and it’s also said to reduce cooking times. I found that a quick-soak of the dry red beans in the Instant Pot (see directions below) is just as good as an overnight soaking and allows you whip up a delicious pot of red beans on the spot, without having to remember to start soaking them the night before.
Instant Pot Chicken Adobo…easy, quick and delicious…three things that make me want to make a recipe again and again (especially the delicious part!). This recipe is a very slight variation on one found on thekitchn.com (thank you!). The chicken thighs are fall-off-the-bone tender and taste like they’ve been marinated for hours and cooked low and slow, but through the magic of one of my absolutely favorite new kitchen tools, the Instant Pot, they’re ready in about 30 minutes.
This Instant Pot Chicken Adobo is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriracha to everything), which is then browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.
Like most popular ethnic dishes, there are many differing opinions as the right way to make adobo. In my opinion, as long as the results taste great, any recipe is a great recipe. This is my version, it’s incredibly delicious, and I’m sticking to it.