My pantry space was being swallowed up by appliances, so I was eager to consolidate. Yet, when I first unboxed my new Insta-Pot, I was naturally intimidated. The remedy? Watch YouTube videos. I am a visual learner so, with a few videos in my arsenal, I was ready to fly.
I had not felt much like cooking since Barry passed away on February 8th, 2018. My 18-year-old son, Brock, is not always here, so I am usually cooking for just me. Still, after starting a new job and increasing my commute time, I require meals that are low-carb and quick.
One of my main adjustments right now is buying and making the right amount of food. With Barry gone, I do not need a fridge filled with leftovers. Nor do I want any waste.
My very first endeavor involved a pork belly recipe from Abel Jones's Ketogenic Instant Pot Cookbook: 600 Low Carb High-Fat Keto Recipes that Cook Themselves. I purchased the Kindle version for my iPhone. Needless to say, I will not be running short of inspiration anytime soon.
There were no curve balls. Both Brock and I were pleased with the meal. Cleanup was a delight.
NOTE: Many Instant Pot recipes instruct the cook to use the MANUAL button. There is no such button on my appliance. Instead, they have replaced it with the PRESSURE COOKER button.
INSTANT POT WHITE WINE PORK BELLY
Abel Jones
Ingredients:
- 1 pound Pork Belly
- 3 tbsp. Olive Oil
- ½ cup White Wine
- 1 Rosemary Sprig
- 1 Garlic Clove
- Salt and Pepper, to taste
Directions:
- Heat the olive oil in your Instant Pot on SAUTE.
- Add the pork belly and cook for about 3 minutes on each side.
- Pour the wine over.
- Place the rosemary sprig and garlic inside.
- Sprinkle with salt and pepper. Close the lid and cook on MANUAL for 40 minutes.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 610 | Total Fats 60g | Net Carbs 1g | Protein 40g | Fiber: 0g) Feta
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