Pork Carnitas Lettuce Wrap

Instant Cooking: A Blessing for Our Busy Kitchen

By Adam & Kristin Kleinert

Pork Carnitas Lettuce Wrap

Pork Carnitas Lettuce Wrap

If you’ve read our column before in the now-tabled Extol Sports (Extol Magazine’s sister publication), you’ve probably heard about our enthusiasm for our Instant Cooker. It’s worked its way into our dynamic and is quickly becoming a dear family member. This month, we wanted to share a handful of our go- to recipes.

    While handy in a multitude of ways, the Instant Pot is a game-changer for our household due to the sheer amount of time it saves us. In the past, crockpot meals have been a staple, but the Instant Cooker allows for almost zero advanced planning. We can throw something in at 4 or 5 p.m. and enjoy a dish that would previously have needed to cook all day long. Even frozen foods can be ready (and delicious) in less than half an hour. Overall, this handy gadget is one more way to save precious amounts of time and, for our crew, that’s always a blessing.

 

PORK CARNITAS (SHREDDED PORK LOIN)

We do two of these loins at once and store the leftovers in the fridge for a day or two to eat in tons of ways: lettuce wraps, tacos, sandwiches, over salads. It’s lean, flavorful protein that our whole family loves…and it’s FAST.

RECIPE FOR ONE LOIN:

(again, we just double this and do two):

RUB:

    2 lbs boneless pork loin, cubed

    1 1/2 T Olive Oil

    1 t salt

    1 t ground chipotle chili pepper

    1/2 t black pepper

Cooking Juice:

    1 cup orange juice

    1/3 cup lime juice

    2 t dried oregano

    1 1/2 t cinnamon

    4 garlic cloves, minced

    1 onion, peeled and quartered

    Mix rub ingredients and rub cubed meat into

it. If you have time and want let this sit, it’s extra

yummy, but not a must. Turn Instant Pot to the

saute mode and drizzle a bit of olive oil into pot.

Add the rubbed meat, stirring occasionally, until

browned on all sides. Add the juice to the pot and

secure the lid. Cook on high pressure: 17 minutes

for one loin, 23 for two loins. Quick release the

pressure and shred the meat. (Use a whisk or a

potato masher for this). Enjoy!


Meatloaf & Mashed Potatoes

Meatloaf & Mashed Potatoes

Meatloaf & Mashed Potatoes

    So it’s more of a splurge than a healthy, family

recipe, but it’s a favorite comfort food at our

house and we’ve found it soothes the soul after

a busy week. Besides, who can resist trying it

out when it cooks together, in one pot, in just 25

minutes.

Recipe:

    1 lb ground beef

    1 lb ground sausage

    1 small onion, chopped small

    1 egg, beaten

    3/4 cup bread crumbs

    Splash of worcestershire sauce

    1/2 tsp salt

    1/2 tsp pepper

    1/4 tsp cajun spice, old bay, or italian seasoning

    (your preference!)

    *3 or 4 strips of microwavable bacon, if desired

For Topping

    1 cup ketchup

    1 1/2 tsp brown sugar

    1 tsp hot sauce

For Potatoes

    3 1/2 to 4 lbs of potatoes, washed, peeled and quartered

    1 1/4 cups of chicken broth (butter, milk, broth…

    whatever you like to add to mashed potatoes)

Layer the cut potatoes in the bottom of the

instant pot and pour the broth over top. Lay

the rack that came with the cooker on top of

the potatoes so that it lays pretty flat. Combine

meatloaf ingredients (minus topping ingredients)

and shape into a rounded loaf. Place on a piece

of tinfoil, large enough to shape the sides up as

if meatloaf is in a pocket. *If you are using bacon,

lay strips over top of loaf. Place on top of rack

and secure lid. With the steam release closed,

use manual mode on high pressure and set for

23 minutes. When finished, quick release steam.

    Lift meatloaf out of cooker and place on a

baking sheet. Mix topping ingredients, spread

over top and place under broiler for 3-4 minutes,

until topping is caramelized.

    Meanwhile, add your desired ingredients to

the potatoes (we use a heaping

spoonful of butter, a little chicken broth and

some salt and pepper) and mash until smooth.

    Serve sliced meatloaf together with potatoes.

Enjoy!


Chicken Enchiladas

Chicken Enchiladas

Weeknight Chicken

    Like the pork, this chicken is so

versatile that it’s an invaluable

staple in our meal cycle. Here’s the

kicker (and thus, the beauty of an

Instant Cooker): It’s a bag of frozen

chicken. And it’s ready to serve or

add to another recipe in less than

half an hour!

Recipe:

    1 bag of frozen chicken breasts

    (about 3 lbs)

    1 can of salsa verde, OR 1 jar of

    any Asian sauce or chicken broth

    and spices of your choice

    Mix rub ingredients and rub

cubed meat into it. If you have time

and want let this sit, it’s extra yummy,

but not a must. Turn Instant Pot to

the saute mode and drizzle a bit of

olive oil into pot. Add the rubbed

meat, stirring occasionally, until

browned on all sides. Add the juice

to the pot and secure the lid. Cook

on high pressure: 17 minutes for one

loin, 23 for two loins. Quick release

the pressure and shred the meat.

(Use a whisk or a potato masher for

this). Enjoy!


Hard Boiled Eggs

Hard Boiled Eggs

FAST Hard-Boiled Eggs

Quick, wholesome sources of

protein are key for our busy tribe

and the Instant Pot delivers

perfectly cooked hard-boiled eggs

with amazing efficiency. It’s so

easy our kids can do it themselves.

We cook a batch in record time

and have go-to snacks on hand for

several days. Bonus: this method

causes the shells to slide off so

easily!

5-5-5 Recipe:

    8 to 12 fresh eggs (a friend swears she

    does 18 at a time but we’ve never tried

    more than a dozen at once)

    1 cup water

    Using the rack that came with

the Instant Pot, sit the eggs gently

inside on the rack. Pour in one cup

water and slide lid into place. Set

to high pressure for just 5 minutes.

Natural pressure release (which just

means to leave them alone) for 5

minutes, then release rest of steam

and put eggs into an ice bath for 5

minutes. (Use a whisk or a

potato masher for this). Enjoy!

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