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Instant Pot Pork Puttanesca Is Almost TOO Easy And Delicious

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It’s pretty obvious that we love our Instant Pot for just about anything, but one area it really excels in is braised meat sauces like ragùs. Tougher cuts of meat (like the pork shoulder here) that would take 2 1/2 hours on the stovetop or in the oven only take 30 minutes (!!!) in the Instant Pot and still come out super-tender. 

For this dish, we were inspired by classic Italian puttanesca, a tomato-based dish with anchovies, capers, and olives that’s traditionally served over pasta. Pork makes it extra hearty, so we served it over creamy polenta, but feel free to sub in pasta, rice, or whatever else you can dream up.

Did you make this recipe? Let us know how it went in the comments!

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Yields:

6


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

55

mins

3 1/2
lb.

skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2″ pieces

Freshly ground black pepper

1
tbsp.

extra-virgin olive oil

2


oil-packed anchovy fillets

1


(28-oz.) can whole peeled tomatoes

1/3
c.

pitted Castelvetrano and/or kalamata olives, halved

1/4
c.

packed fresh basil leaves, roughly chopped, plus more for serving

1/2
tsp.

crushed red pepper flakes

1/2
tsp.

granulated sugar

Cooked polenta and shaved Parmesan, for serving

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  1. Season pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. In an Instant Pot, heat oil on Sauté 2 minutes. Add garlic and cook, stirring frequently, until light golden, about 2 minutes. Stir in anchovies and tomato paste and cook, stirring, until tomato paste slightly darkens and anchovies are broken up into small bits, about 2 minutes more.
  3. Add tomatoes and any juices, breaking up tomatoes with a wooden spoon. Add olives, basil, vinegar, capers, red pepper flakes, and sugar.
  4. Close and lock lid. Cook on high pressure 30 minutes, or until pork is very tender.
  5. Manually release pressure. Using tongs, transfer pork to a large bowl. Using 2 forks, shred pork. Return pork to pot with sauce and set to Sauté. Bring to a simmer and cook, stirring occasionally, until sauce thickens, 8 to 10 minutes more.
  6. Serve pork over polenta. Top with Parmesan and basil. 

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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON

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Food

Monster Cookies

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No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:
40 mins

Ingredients

  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

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Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

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If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:
12

Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min

Ingredients

  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.

    mayonnaise

  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.

    bourbon

  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves

Directions

    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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