Pork Carnitas

Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

• 2 tablespoons vegetable oil
• One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes 
• Kosher salt and freshly ground black pepper 
• 2 medium yellow onions, halved and sliced 
• 2 poblano peppers, seeded and ribs removed, sliced 
• 1 tablespoon dried oregano 
• 2 teaspoons ground cumin 
• 2 teaspoons ancho chile powder 
• 3 cloves garlic, minced 
• One 12-ounce can lemon-lime soda 
• 1 large orange, zested and juiced 

Serving Suggestions:
Warm corn or flour tortillas

Directions
Special equipment: a multi-cooker (Instapot)

1. Set a multi-cooker to the Saute setting and add the oil.
2. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
3. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
4. Preheat the broiler.
5. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
6. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.

Chile verde with chicken and white beans

Sauté onions and half of a poblano pepper; add 1 cup dry white beans and water to cover the beans a bit. Manual, high pressure, 15 minutes. Quick release. Add 1 pound chicken thighs, the other half of the poblano, any vegetable extras, and half of a jar of salsa if you want. Manual, high pressure, 20 minutes more. Quick release if you’re hungry, natural if you forget about it. —Tim Barribeau

Soy sauce chicken

Optional: Brown whole chicken in oil on Sauté. 

Add:

• 4 cloves garlic
• 2 star anise
• 1 cinnamon stick
• 2 inches of ginger sliced
• ½ cup soy sauce
• ½ cup brown sugar
• 4 cups water

Manual, high pressure, 25 minutes. Quick release pressure. 

—Ganda Suthivarakom

American-style chicken and vegetables

Sauté (or simply add to the pot if you’re short on time) about 4 cups’ worth of veggies cut to roughly equal-size chunks with a drizzle of oil and salt and pepper. Potatoes, carrots, celery, mushrooms, onions, and garlic are all good options. Layer about 4 pounds of chicken leg quarters on top (thighs and breasts also work well, with or without bones), along with more salt and pepper and an optional bay leaf or other herbs if you’d like. Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.

Variation 1, chicken and rice: Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).
Variation 2, Instant Pot coq au vin: Make the main recipe but add about 4 slices of bacon, chopped, to your sauté mix. Add a few glugs of red wine (up to half the bottle). Follow the same pressure instructions. —Jacqui Cheng

Tomato soup

Sauté about 6 cloves of smashed garlic with a roughly chopped onion. Add 2 cans of whole tomatoes and their liquid and seasonings (oregano, thyme, salt). Manual, high pressure, 10 minutes. Quick or natural release. Blend with an immersion blender until smooth. Add fresh herbs, salt, and pepper to taste. —Courtney Schley