A fast and simple dinner with an Asian flair and a bit of heat.

The Instant Pot really shines for things that typically require a slow cooker, such as ribs, pork butt (shoulder), brisket, and lamb shanks. Here is a super simple go-to recipe to get things done with the least amount of fuss.

Key points:

• You can skip braising the meat up front. Once you have barbecue sauce over everything I’m not sure I can really taste the difference. That saves a lot of time and cleanup.

• Keep the liquid to a minimum, because everything cooked in the Instant Pot will release more liquid (and fat), and your sauce will always get diluted. I use 1 cup of liquid for my 8-quart Instant Pot. NOTE: don’t pre-heat the liquid, or you may get a “burn” message which will require you to restart the Instant Pot.

TOTAL TIME: 70 min

• Prep: 5 min

• Pressurize: 15 min

• Cook: 40 min

• Pressure release: 10 min

YIELD:   4 servings

LEVEL:  Easy

DIRECTIONS

Mix the hoisin, ketchup, and sambal together in the instant pot.

Add the ribs.

Pressure cook for 40" if thick ribs, 35" if thinner. You will have about 15” of pressurizing time up front, and another 10” to 15” of pressure release at the end, for a total cook time from 60” to 70”.

NPR (natural pressure release) for 10 minutes, then QR (Quick Release). If you have a food thermometer, check your interal temperature when done. It should be between 200 and 210F.

Use a fat separator, if you have one, to separate any fat from the sauce.

Serving suggestion: serve on white rice. Add sauce as desired..

INGREDIENTS

• 2 lbs country pork ribs (Western style or country style "from shoulder") - not from loin

• 1/3 cup hoisin sauce

• 1/3 cup ketchup

• 1/3 cup sambal (Thai chili garlic) sauce (substitue Siracha if need be)