I have never been one to care too much about sports.
Being from Buffalo, we tend to have teams that we all care a lot about, but continually disappoint. So the Super Bowl over the past few year has just turned into an excuse to eat a lot of snacks. I received my Instant Pot for Christmas and it was such a great tool to help prepare all of our snacks!
First, I made chicken wing dip that Cody is still raving about, days later. I followed Frank’s Red Hot chicken wing dip recipe, but tweaked it a little bit. I cooked two chicken breasts in my Instant Pot for about 20 minutes. I searched the best cooking time on Google for chicken breasts but mine were still to tough after the recommend 10 minute cooking time from one site that I found. I cooked for another ten and they were perfectly tender to be shredded with forks. I ended up with about three cups of chicken, compared to the recipe’s two. I also added a little less cream cheese (only because I misread the recipe) and I added 3/4 cup of Marie’s blue cheese dressing. I am adamantly against the use of ranch with chicken wings and being from Buffalo, I like to think of myself as somewhat of an expert on the topic. 🙂
I set that to cook in a small crock pot for a few hours on low. I wasn’t too worried about leaving it for too long while I got everything else together. Towards the beginning of the game, I added some chopped celery and scallions to the dip for some flavor and crunch. Using my Instant Pot and a crock pot, this dip couldn’t have been any easier.
I also made the New York Time’s Pressure Cooker Spicy Pork Shoulder and holy cow, it was GOOD. I discovered Gimme Some Oven’s pork and chicken crispy carnitas recipe at some point in 2016 that I made somewhat regularly. The basic idea is to cook the pork or chicken low and slow in a crock pot until you can shred them. Once they are cooked, the meat is broiled with some of the cooking liquids for flavor and they get crispy and perfectly wonderful.
The Spicy Pork Shoulder recipe follows a similar cooking method, except it’s pressure cooked! NYT recently published an article Why Do Cooks Love the Instant Pot? I Bought One to Find Out that I thought was interesting. The article includes a few recipes the use your Instant Pot or pressure cooker (I think I want to make the choclate pudding recipe too!) and that is where I found this recipe for spicy pulled pork. I joined a few Facebook groups to help with my initial learning curve of the IP since the manual isn’t the most well written. I’ve tended to notice that many people tend to view the IP as the be all, end all of cooking devices. Most of the posts to the groups include sharing something like a Tasty video and asking how they could convert the recipe. One video shared recently involved shrimp and one (snarky) member commented “Just because you can doesn’t mean you should.” The article sums up my feelings well on the Instant Pot:
It takes up a lot of space, it’s not at all intuitive, and I hate not being able to check on my food as it cooks. But even so, I don’t plan on giving mine up anytime soon.
The video at the top of the article shows the process of making the pork. I followed the recipe just about to a T (I didn’t have any mirin to include in the sauce.) Despite the fact that I only was cooking for three people, I made four pounds of pork and we have enjoyed the leftovers. I also like to serve any kind of pulled pork with a coleslaw. I used a preshredded bag of broccoli slaw and made a dressing out of plain Greek yogurt, apple cider vinegar and lime juice. I chopped about half a Granny Smith apple and added some cilantro, leftover from guacamole. We served the pork on sliders but I can imagine it would be good over rice too. I ate some leftovers for lunch yesterday on their own and in a wrap today.
I hope you enjoyed your Super Bowl parties too!