Instant Pot Sausage, Peppers, and Onions

Ingredients

• 1/2 Tbsp. grapeseed oil

• 6 brats or Italian sausages

• 1 large green bell pepper, sliced

• 1 large red bell pepper, sliced

• 1 large yellow bell pepper, sliced

• 1 large onion, sliced

• 2 cloves garlic, peeled and minced

• 1/2 cup bone broth

• 6 Buns

Directions

• Step 1: Poke each sausage a couple times with a fork.

• Step 2: Heat oil in the instant pot on the saute setting. Add 3 sausages to the pressure cooker and brown for about 5 minutes. Move to a plate and brown the remaining brats/sausages the same way. Discard all but one tablespoon of the remaining fat/grease in the instant pot.

• Step 3: Add the sliced peppers and onions and sauté for about 3 minutes or until they begin to soften. Add garlic and return the sausages to the pressure cooker, pushing them down into the peppers and onions. Pour in the bone broth.

• Step 4: Cancel the saute setting. Close and lock the lid. Set the instant pot to manual high pressure for 5 minutes.

• Step 5: When time is up, open the pressure cooker by carefully releasing the pressure (a quick release) Make sure to do it safely without harming yourself from the steam..

• Step 6: Serve in rolls or in a lettuce wrap to meet your dietary needs.

Instant Pot Pulled Pork Sandwiches

Ingredients

• 3 tablespoons brown sugar

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper (optional)

• 3 pounds boneless pork butt roast, cut into 2 pieces

• 1 tablespoon grapeseed oil

• 3/4-1 cup beef bone broth

• 1/2 tablespoon Worcestershire sauce (make sure it’s gluten free)

• Rolls

• 1/2 cup Sweet Barbecue Sauce, to serve

• Coleslaw

Directions

• Step 1: In a small bowl, combine the brown sugar, salt, pepper, onion powder, paprika, garlic powder and cayenne pepper to create a rub. Rub all over the pork.

• Step 2: In an instant pot, add olive oil and set to sauté. Once hot, add the pieces of pork. Sear on each side, about 2 minutes, then set aside.

• Step 3: Press cancel on the pot and add the bone broth. Scrape all the bits off the bottom of the pot. Add the Worcestershire sauce to the pot and then the pork.

• Step 4: Put on the lid and set vent to sealing position. Pressure cook on high for 60 minutes, then let the pressure release naturally for 20 minutes.

• Step 5: Remove pork and put into a bowl. Shred the pork. Serve pulled pork on rolls and top with barbecue sauce.

Serve with homemade coleslaw on top or on the side.