Creamy Sundried Tomato Chicken Thighs (Instant pot)

 4 boneless chicken thighs, cut in bite sized pieces

1/3 cup sundried tomatoes, chopped

1/2 tsp each dried basil and oregano, or equivalent fresh

3 cloves garlic, minced

* Brown the chicken on saute mode

* add remaining ingredients and saute for about 5 more minutes

*add 1 cup chicken stock

Seal in Instant pot and cook on high for 15 minutes.

Quick release.

Remove chicken and set aside. Set pot on saute, uncovered, for about 10 minutes until liquid is reduced by half.

Add 1 cup heavy cream and return chicken to the pot; stir to reheat

Serve with pasta or rice, sprinkled with parmesan cheese.

Optional:

* stir in a can of artichoke hearts (drained) during the final saute.

*stir in a handful of fresh spinach just before serving

Hawaiian Style Country Pork Ribs

I found the idea for this recipe on the internet, but it was for chicken and the only thing in my recipe that's the same is the can of pineapple! We had pork country ribs in the freezer and I was looking for something different that our usual way of cooking them.

I cooked the peppers separately because not everyone in our household likes them. I think the roasted peppers were way better than they would have been cooked in the pot. If you want to add them to the pot, I'd add after the pressure cook when it's set to sauté, so they don't turn into mush. Different colored peppers would add a pretty touch! I took this picture before I mixed mine in.

We absolutely loved this and will definitely make it again - maybe even with chicken!

Ingredients

2 lbs. boneless country pork ribs, cut in bite size chunks

1 can pineapple tidbits with juice

1/3 c soy sauce

3 cloves garlic, minced

2 t ginger, minced

1 small onion, diced (1/2 large)

1 T rice vinegar

1/2 cup barbeque sauce

1 T cornstarch

1 large bell pepper, cut in large chunks

Instructions:

Sauté onions and garlic in the Instant Pot with 1 T olive oil for 5 minutes; add meat and saute for 5 more minutes.

Add all remaining ingredients EXCEPT cornstarch and peppers. Mix well so meat is thoroughly coated.

Pressure cook for 20 minutes - quick release, then set on sauté with lid off.

Meanwhile, toss the pepper chunks with 1 T olive oil. Roast in oven for 10-15 minutes, turning halfway through. 

In a small bowl,  whisk the cornstarch with about 3 T of the hot liquid from the pot. Add to the pot and stir constantly for one minute until thickened. Turn pot off.

We served with riced cauliflower. Delicious!