Brunswick Stew- Instant Pot Style

This recipe was Garen’s request for me to make in the Instant Pot so it was the first recipe that required more than 3 ingredients. I was a little leery since I’d never had Brunswick Stew and didn’t even know what to expect. As I always do when cooking something I don’t have a go-to recipe for, I went to Pinterest. I didn’t find an Instant Pot version I liked but I did find this slow cooker version from Rosie at i heart Recipes. I used this for an “outline” and tweeked it to work for what I had and to cook in the Instant Pot.

This recipe is fantastic. Really. I can’t make it up. Garen thought it was the best recipe I’ve ever made. The littles even liked it, making it even better in my book!!!

I used the Easiest Pulled Pork Ever recipe and shredded chicken that I made earlier in the day for it. You could easily use another recipe or even store-bought pulled pork.

Here it is- Brunswick Stew, Instant Pot Style


  • 2 Cups Pulled Pork
  • 2 Cups shredded chicken
  • 1 Red onion, diced
  • 1 Can Roasted Diced Tomatoes
  • 6 Cups Chicken broth (I substituted 1 cup for juice from the pulled pork to use what I had)
  • Frozen okra, 12 oz
  • Frozen peas, 6 oz (half bag)
  • Frozen corn, 12 oz
  • Frozen lima beans, 12 oz
  • 3 Small sweet potatoes, pealed and cubed
  • 3 tbsp minced garlic
  • 1 Cup BBQ sauce (I used half Rudy’s and half Sweet Baby Ray’s since that all I had)
  • 2 tbsp Worcestershire sauce
  • 2-1/2 tsp Seasoning salt
  • 1/2 tsp Cumin
  • 1 tsp Black pepper


  • Add all of the ingredients into the 8 qt Instant Pot bowl (if your Instant Pot is smaller, you may have to adjust the recipe to not fill it past the max fill)
  • Mix all ingredients very well
  • Put the lid on, close it completely, and close the vent
  • Press Manual setting and set for 15 minutes. It will take a long time to get pressured because it will be almost to the max fill line. It will shift from On to the number of minutes remaining to cook
  • Once time is up, let it natural release for 10 minutes before opening the lid.  This ensures the meat is tender and juicy.
  • Open the lid. Check to make sure the potatoes are cooked completely. The meat was already cooked so the main thing is that you’re letting the veggies cook and that everything soaked up the wonderful flavors.
  • Enjoy.

Like I said, this stuff is wonderful. It’s not your typical soup/stew and I’m soooo glad Garen wanted me to try this recipe out!

Happy Instant Potting!


Getting Started with My New Toy, the Instant Pot

On Friday I turned 35 and one of the awesome gifts I got was an Instant Pot.  Garen got it for me.  He also got me a new diamond bracelet so he’s officially the best husband EVER.  He knew that I’d never buy one of these myself.  Plus, he also knew that I’d never get it out of the box and going on my own.  Technology and I have a love-hate relationship.  I love it but hate how intimidating it is to me.

We got it going yesterday afternoon with the water test and I cooked my first frozen chicken last night.  It worked like a charm.  And just like that, I was hooked…. just like everyone else that has one and has tried it.

Getting Started with my Instant PotToday I took advantage of the day at home and cooked up a round of food to get us started including:

Click on the links above to check out the recipes, all of which turned out great!  I’m just getting started so stay tuned to check out my experiments with my newest toy.

Happy Instant Potting!

Instant Pot- the Easiest Pulled Pork Ever!

After the boiled eggs, I was ready to get started on something a little more challenging and Garen had been talking about Brunswick Stew for months, so I had to have pulled pork for that to happen.  Back to Pinterest I went to find a recipe.

Skip back to yesterday though….While at Sam’s Club, we found this spice rub:  Weber Smoky Brown Sugar Rub.  For a little over $5, I figured it was worth a try, so we brought it home.  As I was looking at the recipes I found for Instant Pot pulled pork, I started to think that this rub might be just the right thing for us to try out rather than making my own from a ton of different spices.

Instant Pot- The Easiest Pulled Pork EverAnd, let me tell you….I was right!  (I love being right- especially about cooking.)  It made amazing pulled pork and it was super easy.  That’s a win-win in my books.  Without further introduction….here it is:  the recipe for the Easiest Pulled Pork Ever.


  • 8 lbs Pork Butt (we used two 4 lb cuts with bone):  Garen de-boned it and cut it into small pieces for me.  We saved the bones to cook with later.
  • 6 tbsp Weber Smoky Brown Sugar
  • 1- 1/4 Cup Water


  • De-bone and trim fat on the pork butt and cut it into smaller pieces.  They don’t have to be exactly the same size.
  • Put the meat into the Instant Pot bowl.
  • Sprinkle the Weber rub in the bowl over the meat and toss it around.  Using a pair of tongs works well to coat the meat.
  • Add the water.
  • Put the bowl into the Instant Pot and click the lid into place.  Set the vent to seal.
  • Select Manual and set time to 110 minutes.  It will start with saying “On” until it is pressurized and then it starts the count down from there.
  • When time is up, let it natural release for 40 minutes before opening the lid.  This ensures the meat is tender and juicy.
  • Open the lid.  Transfer the meat to another bowl to shred*.  You may choose to save the juices to serve with it or use for other purposes.**
  • This made a little over 8 cups of shredded pulled pork.  Using more or less meat will obviously yield a different amount.

Instant Pot- The Easiest Pulled Pork EverFantastic.  That’s what this recipe is.  I know it seems like I’m tooting my own horn but I can’t take all of the credit for it.  I attribute a lot of it to the Weber Smoky Brown Sugar (no, I’m not selling it or getting anything from this- not even free rub!)  The process of cooking and times I learned from Allergy Free Alaska.  If you can’t find the Weber rub, I’m quite sure that the rub in that recipe will work wonderfully as well.  Check their blog out because they’ve got lots of other great recipes.

Seriously, folks- don’t wait.  If you’ve not tried cooking pulled pork in your Instant Pot, DO IT.  You will NOT regret it!  Plus, pulled pork is so versatile that it can be used in a TON of recipes.  I’ll soon be posting the Instant Pot Brunswick Stew that was also sinfully good.

Shredding Meat the Easy Way

*I dare to say that I found the easiest way to shred meat today…..tender meat at least:  with my Kitchen Aid mixer.  Yes, I pulled the meat out of the Instant Pot and placed it directly into my mixer bowl.  Turned it on for a couple seconds and, wa-la:  perfectly pulled pork.  Better than I ever could’ve done myself and with WAY less time spent!  And cleaner, with less risk of being burned.

**1 Cup of the juice I used inside the Instant Pot Brunswick Stew.

Happy Instant Potting!  Stay tuned for more as I experiment….

Instant Pot Boiled Eggs- A Perfect way to Start

Boiled eggs in the Instant Pot are a perfect way to get started with your Instant Pot.  If you’re like I was in the beginning, you’re just a little bit nervous.  Starting with a simple recipe like this will make you feel confident when they turn out perfectly……or at least it did me!

Instant Pot Boiled Eggs

I didn’t come up with this on my own.  Thank you to Pinterest for helping me to find this recipe for Boiled Eggs in the Instant Pot from Heather at Passion for Savings.  Definitely go check out her blog.

A little bit about these eggs:

  • I think these are technically steamed rather than boiled but they turn out better than I ever made by boiling because they’re all consistently cooked with the pressure.
  • They peel sooooo much easier than the ones I’ve made boiling.
  • They save me a ton of money because I had been buying the boiled eggs from Sam’s Club- two dozen for $8.78.  Now I can buy a two 18-packs for $5.86 and cook one almost as fast and for a fraction of the cost.  When I’m on Weight Watchers, boiled eggs are a go-to snack and breakfast food because they’re so healthy, easy, and fast.
  • I cooked 18 at a time but could’ve easily done two dozen the same way.
  • Some of the eggs cracked- making them a little “uneven” looking but they taste the same.  I’m assuming that this happened because they had small cracks that I didn’t see before I cooked them.

At this point you’re probably ready for me to tell you the recipe.  Here it is, even though it’s really too simple to even be considered a recipe!


  • 1-2 dozen eggs
  • 1 Cup Cold Water


  • Put your trivet in the Instant Pot and gently put the eggs on it, stacking them as necessary.
  • Add 1 Cup of cold water to the bottom of the Instant Pot
  • Secure the lid and set the valve to seal
  • Cook on Manual for 8 minutes
  • Allow the eggs to Natural Release for 2 minutes and then Quick Release
  • Quickly remove the eggs to an ice bath to cool off
  • Peel and store in an airtight container in the refrigerator for up to one week.

Now you can enjoy your boiled eggs.  Happy Instant Potting!