11
METHOD
1. Select SAUTÉ function and heat oil in inner pot.
2. Dust shanks in flour, salt and pepper then sear
in batches for approximately 5 minutes, or until
browned all over.
Set aside.
3. Add all remaining ingredients to pot including
browned shanks and lock lid into place.
4. Select the SLOW COOK function and adjust time to
8 hours.
5. When cooking time has completed, remove lid and
skim surface of fat.
6. Remove shanks and set aside. Strain cooking liquid
through a colander. Return liquid to the pot and
using the SAUTÉ setting, reduce to a thick sauce.
Once thicken, return shanks and vegetables to pot.
Stir to coat and serve with mashed potatoes or
crusty bread.
Pulled Chicken
Serves 6–8
INGREDIENTS
• 2 tbsp. olive oil
• 4 kg chicken thigh
• 3 cups BBQ sauce
• 1 cup water
METHOD
1. Select SAUTÉ function and add oil to the inner pot.
2. Brown chicken in batches for approximately 3
minutes on each side. Remove and set aside.
3. Combine BBQ sauce, water and chicken in pot. Stir
to combine then lock lid into place.
4. Select MEAT function and set timer for 60 minutes.
5. When cooking time has completed, release pressure
slowly using pressure valve.
6. Remove chicken from pot and set aside to cool.
7. Using the SAUTÉ setting, reduce cooking liquid to a
thick sauce. Once thickened, return chicken to pot
and stir to coat. Season to taste and serve chicken
on toasted rolls.
Tip: Use as a quesadilla or enchilada filling, in a
toasted sandwich or on nachos/baked potatoes.
BBQ Pork Ribs
Serves 8
INGREDIENTS
• 4kg baby pork ribs,
sinew removed
• 2 tsp. salt
• 2 tsp. pepper
• 2 tsp. garlic powder
• 2 tbsp. brown sugar
• 1L chicken stock
• 500mL tomato puree
• ½ cup molasses
• ½ cup apple cider
vinegar
METHOD
1. Combine salt, pepper, garlic powder and brown
sugar in a small bowl. Mix to combine. Rub dry
mixture into ribs then portion into three bone
sections.
2. Add chicken stock, tomato puree, molasses and
apple cider vinegar to inner pot. Stir to combine.
3. Add ribs. Attach lid and select MEAT function,
adjusting cooking time to LONG.
4. When cooking time has completed, allow unit to
release pressure slowly using pressure valve.
5. Remove ribs and place in a flat layer on a lined
baking tray.
6. Skim the surface of the cooking liquid of impurities.
Select SAUTÉ function and bring to the boil,
reducing sauce until thickened (approx. 20 minutes).
7. Baste the cooking sauce over ribs and place under a
hot grill for 10 minutes. Turn ribs over, baste again
with sauce and return to grill for 5 minutes.
8. Allow ribs to rest for 5 minutes then cut into single
bone portions. Serve ribs with coleslaw and baked
potatoes.
