No Cook Bbq Sauce For Pressure Cooker Recipes

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NO COOK BBQ SAUCE



No Cook BBQ Sauce image

A tangy BBQ sauce that can be used for just about anything from sandwiches to french fries. Kids especially seem to enjoy.

Provided by cynjne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 9

1 ½ cups ketchup
1 cup vinegar
1 cup prepared yellow mustard
½ cup white sugar
1 teaspoon garlic powder
1 teaspoon salt
¾ teaspoon chili powder
¾ teaspoon cayenne pepper
½ teaspoon ground black pepper

Steps:

  • Mix ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl until smooth.

Nutrition Facts : Calories 29.1 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.6 g, Sodium 287.3 mg, Sugar 5.8 g

PRESSURE COOKER BARBEQUE CHICKEN



Pressure Cooker Barbeque Chicken image

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Provided by CatherineSolo

Categories     Meat and Poultry Recipes     Chicken

Time 24m

Yield 8

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1 onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Steps:

  • Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
  • Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
  • Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g

PRESSURE COOKER BARBEQUE PORK



Pressure Cooker Barbeque Pork image

Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!

Provided by Angie Evans

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h5m

Yield 16

Number Of Ingredients 4

8 pounds pork butt roast
1 teaspoon garlic powder
salt and pepper to taste
2 (12 ounce) bottles barbeque sauce

Steps:

  • Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g

BEST PRESSURE COOKER STICKY BBQ RIBS EVER



Best Pressure Cooker Sticky BBQ Ribs Ever image

It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.

Provided by Tony Thor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

2 quarts apple cider
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground black pepper
2 racks baby back ribs, cut into individual ribs
2 (12 ounce) bottles BBQ sauce
6 cloves garlic, coarsely chopped
2 tablespoons brown sugar
1 tablespoon chili garlic sauce

Steps:

  • Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
  • Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
  • Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
  • Bake in the preheated oven until sauce is set, 15 to 20 minutes.

Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g

NO COOK BBQ SAUCE FOR PRESSURE COOKER



No Cook BBQ Sauce for Pressure Cooker image

I haven't used this recipe yet, just prepared it for use in the pressure cooker 'pulled pork' recipe I'm making for Super Bowl Sunday. It needs to refridgerate overnight to marry the flavors. This sauce will be very thick to hold up to the additional liquid used in the pressure cooker and is meant to be added to and cooked along with the meat. It makes enough for a 4-5 lb pork shoulder/butt or beef roast.I wanted to post it here for safe-keeping and will update as indicated.

Provided by arroz241_11561377

Categories     Sauces

Time 10m

Yield 2 cups, 6-10 serving(s)

Number Of Ingredients 13

2 (6 ounce) cans tomato paste
1/3 cup white vinegar
1/4 cup water
3 tablespoons brown sugar
1 tablespoon molasses
1 tablespoon yellow mustard or 1 tablespoon Dijon mustard
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1 pinch cinnamon (optional)

Steps:

  • Thoroughly mix all ingredients together in a jar or bowl.
  • Cover and refridgerate overnight, to meld flavors.

Nutrition Facts : Calories 91.1, Fat 0.4, SaturatedFat 0.1, Sodium 484.7, Carbohydrate 21.2, Fiber 2.6, Sugar 15.6, Protein 2.8

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