Ribs in a pressure cooker, instant pot or the Oven?
That Shit ain't right.

Amen Brother

Yep, you are right.

But I know for a fact you fckers would eat Chinese ribs cracked rice from the Instant pot. Or five spice chicken like my wife made just now. Oh baby was it tasty.

One of today's recipes on Serious Eats uses the pressure cooker. It's to make the broth for ramen,

Or pho. Same concept.

Yes and no. To the point that a pressure cooker is excellent at making stock in general, yes. But there's some nuance to this one - you don't want any browning, and too hot or too long with the kombu and you get bad flavours, so the technique s mostly to avoid those parts.

Yeah. Seems like under pressure kombu would be a goner. Zero time.

I did some simple chicken breasts last night. Made a simple spicy BBQ marinade with chili oil, three kinds of commercial sauce in the fridge (NO HFCS), some oregano, a little EVOO, and a splash of apple juice. Marinade for 60 minutes while I did some other stuff. Come back, start the farro cooking (boil on stove for 20 minutes or so). When farro is done, start the chicken on top of stand off above marinade. 12 minutes on High. Chicken comes out perfect, not boiled looking. Wife cooks broccoli. Shred the chicken a bit, add some of the sauce back on. VERY tasty.

Dudes....(and fine ladies). You can make this in the Instant Pot: https://cooking.nytimes.com/recipes/655 ... ved-lemons

If you never made this dish, or a variant - try it. Preserve your own lemons (find the recipe, do a couple weeks ahead) and such. It is well worth the effort. That written, didn't have time for that.

Do the following in quick mode. I've been cooking for 40+ years, so hammer time simple for me. You get the idea, INSTANT POT.

NICELY Brown 6-8 chicken pieces, I used bone in organic thighs. Use grape or avocado oil.

Add to the pot: More EVOO AND a hunk of butter.

Generous salt, a bunch of Kalamata olives, and a splash of the olive brine, two chopped up lemons, rind, juice and all, juice of two more lemons. A couple spicy red peppers. All the spices in the recipe above, but increase the dosage rate - you know how Instant pot food is, needs heavy spice. If you have other north Africa spices, those are fine. DON'T ADD ANY MORE LIQUID.

I did 10 minutes. TOO LONG. 8 minutes, better. Then natural release.

It was very tasty. Not quite the original, but GOOD.

Serve with couscous or brown rice, yams, sauteed spiced chick peas and carrots.

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Making beef tips tonight (minus the potatoes).
https://www.geniuskitchen.com/recipe/in ... ipe-535345
Great web site.

Sorry man.

Try these, pick and choose:

https://toriavey.com/toris-kitchen/moro ... th-olives/
https://www.epicurious.com/recipes/food ... mon-352532
https://www.bonappetit.com/recipe/moroc ... -and-lemon
https://www.simplyrecipes.com/recipes/m ... nd_olives/
https://www.geniuskitchen.com/recipe/mo ... ves-324785
https://www.acommunaltable.com/one-pan- ... e-chicken/
https://www.thespruceeats.com/moroccan- ... es-2394669
https://food52.com/recipes/9398-morocca ... ith-olives

I don't use the green olives, just black kalamata

Thanks, I get foodnetwork, and genius kitchen email every day. I spend my morning on what I'm going to cook. I need to get a life.

IP Chicken Tikka Marsala, whew came out pretty spicy.

Recipe please wildman!!!