Instant Pot Lazy Ribs Dinner


Well folks, it finally happened, I’m writing again! It has been a long road these past few years but I think I am finally finding balance in my life and can now do something with all these food photos on my phone.

Let’s talk about the Instant Pot. I bought mine a few years ago before this whole craze started, used it a few times and then threw it in the basement. It seemed fussy with all the specific instructions and buttons and I revered to my regular slow cooker, even though I bought the Instant Pot because I wanted something to sauté and then slow cook in the same machine. Then in the last 6 months as many folks around me started buying their own and going on about how much they love theirs I decided my rejection might have been premature; let’s give this baby another chance.

I’m so glad I did! It really is an amazing little machine, but much like a new phone you have to spend a few minutes learning about all it’s magic little tricks. If you, like me, hate reading manuals and are new to your insta-pot, here are a few quick tips:

  1. COOK FREE- Don’t be tied to your manual or online recipes, just try things out! This isn’t like a traditional pressure cooker where if you screw up your face might get burned off, so have a little fun. Getting an idea of cooking times is nice, but then branch out and try different things.
  2. PREHEAT- Everyone is amazed when you talk about hard boiling eggs in 3 or 4 minutes or cooking chicken breast from frozen 10. But these times don’t include the approximately 10 minutes it takes to heat up before the pressure cooking can begin. If you have any prep to do, turn on the “sauté” function while you do this and this will cut down on the preheat time.
  3. SLOWCOOK DIFFERENTLY- This isn’t a slow cooker, and although it has a slow cook function it will not act the same as a traditional slow cooker. This is fine but take it into account when using it as a slow cooker. I find it does not cook as low and slow as a slow cooker, even on low, but is great if you use it like you would a regular slow cooker for 4 hour meals cooked on high.

Now, for the first of many insta-pot recipes to come. This one is super easy, don’t laugh! It was so good though and the veggies were nicely seasoned- try it, you’ll be glad you did! You could jazz things up by replacing the water with broth or beer, or using your own bbq sauce (I usually make one of sautéed onions, ketchup, worcestershire sauce, apple cider vinegar, mustard powder, and brown sugar). I cook with a lot of riblets as the 10lb boxes are often on 2 for 1 at the local butcher, but regular ribs would work (I would add 2 hours of cooking time).


EASY ONE POT RIB DINNER – Instant-Pot style

6-8 riblets

2 cups of bbq sauce (I used a bottle of Diana’s rib and chicken)

1 onion, sliced into rings

1.5 cups of water

4 carrots, peeled

4 potatoes, sliced in half (peeled/unpeeled fine)

salt and pepper to taste


Add the water to the insta pot

Salt and pepper the ribs and add them and cover with about 3/4 of the bbq sauce (1.5 cups)

Lay onions on top of ribs

Cook for 3 hours on the regular slow cook temperature. You could also try just pressure cooking them for 20 minutes if you are in a hurry!

Remove ribs and put on cookie sheet – brush with rest of sauce and cook at 450 for 10-15 minutes or until crispy while you cook the veggies.

Add veggies to the liquid left in pot – turn on pressure cook (manual) for 5 minutes.



Baked Breaded Pork Chops

Alright, this seems easy but for some reason breaded pork chops have always been a bit of trouble for me and are either not crispy enough, too greasy, or the meat is overcooked.

Usually I do either flour, egg and milk, and seasoned breadcrumbs and either fry or bake, but today I tried an easier recipe as I was tired and short on time and had no milk.

The result was amazing! Very moist and crispy, even though I have yet to invest in a rack to bake them on, which a lot of recipes seem to recommend.

I baked these on convection with baked potatoes for the same amount of time, and it worked out great. An addition of peas and a very effortless but satisfying meal was created.

3-4 pork chops, no bone (3/4″ thick)
3/4 cup ranch salad dressing ( I used Kraft but I prefer Rene’s)
salt and pepper
italian breadcrumbs
1/2 cup shredded mozzarella or parmesan or other cheese

Preheat oven.
Spread out salad dressing on plate and use tongs to coat pork evenly
Mix together cheese, salt and pepper, and breadcrumbs on plate and coat pork evenly.
Place on foil lined cookie sheet and bake for 40-50 minutes