Prep Time: 0 minutes; Cook Time: 35 minutes Recommended Serving Size: 8 ounces; Serves: 4
2-pound flank steak
1 tbsp. Worcestershire sauce
½ cup oil
2 tbsp. onion soup mix
4 tbsp. apple cider vinegar
Set the instant pot to sauté.
When hot, brown the steak on both sides.
Mix the Worcestershire, oil, onion soup mix, and vinegar together. Pour over the steak.
Close the lid and seal.
Set to meat and cook for 35 minutes.
Use quick pressure release.
2 Salt Baked Chicken
Prep Time: 5 minutes; Cook Time: 40 minutes Recommended Serving Size: 2 legs; Serves: 4
8 chicken legs
¼ tsp. five spice powder
2 tsp. dried ginger
Coat the chicken with the ginger, salt, spice powder, and pepper.
Wrap the chicken in parchment paper.
Place the chicken in a shallow dish that will fit in the instant pot.
Put in the steamer rack, and add one cup of water.
Place the dish on the steamer rack.
Set on high, and cook for 20 minutes.
Release pressure naturally, about 20 minutes.
3 Filipino Chicken Adobo
Prep Time: 0 minutes; Cook Time: 15 minutes Recommended Serving Size: 2 thighs; Serves: 2
2 pounds chicken thighs
1 bay leaf
2 cloves crushed garlic
¼ cup soy sauce
¼ cup white vinegar
Set the instant pot to poultry.
Put all ingredients in the pot.
Seal the lid on. Set on high for 15 minutes.
Use the pressure quick release.
4 Salsa Verde Chicken
Prep Time: 0 minutes; Cook Time: 25 minutes Recommended Serving Size: ½ cup; Serves: 4
8 ounce salsa Verde
½ tsp. cumin
½ tsp. salt
1 pound boneless chicken breast
½ tsp. paprika
Place all of the ingredients in the instant pot.
Seal the lid into place.
Set to cook on high for 25 minutes.
When finished, use the quick pressure release.
Take the chicken out and shred it. Mix the chicken back in and enjoy.