Mix spices and brown sugar and rub into both sides of pork chops.

Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.

Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.

Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release the rest, remove lid and pork chops.

Let pork chops rest for about 5 minutes before serving.

Preheat oven to 375 degrees F (190 degrees C).

Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.

Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.

Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Season pork with salt and pepper. Turn Instant Pot on “Sauté”, and add butter and melt. Add the pork loin and sear the sides of the pork loin to a nice golden brown. Add the onions and garlic and cook until soft, about 2 minutes.

Stir in the carrots, celery, broth or apple juice, Worcestershire sauce, brown sugar, mustard, and herbs.

Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for about 30 minutes *depending on size & preferred doneness. (These are the steps we did for our Instant Pot: Press “Cancel” to stop the “Sauté” setting. Press the “Manual” button. Set the time to 30 minutes.)

After the cooking time is complete, press “Cancel” and carefully release the pressure. If possible, check the internal temperature of the pork loin (it should be about 145°F).

Remove the pork loin from the Instant Pot (keep the juices the Instant Pot), cover and allow the pork loin to rest for about 10 minutes, depending on how large your loin roast is and how well done you like it.

Mix together the cornstarch and water. Add to the Instant Pot with the juices. Turn Instant Pot on “Sauté” and simmer until thickened. Taste seasoning and add additional salt and pepper if desired.

Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.

Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the Instant Pot or pressure cooker.

In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle half over tenderloin in Instant Pot. Flip and sprinkle remaining seasoning over top.

Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen).

When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.

TO MAKE THE GLAZE:

Turn the Instant Pot to saute and add the honey and ketchup. Stir together the water and corn starch and whisk into the Instant Pot. Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.

Slice tenderloin and serve with glaze as desired

Remove the membrane from the bottom side of the ribs by running

a knife under the skin and then use a paper towel to grip and pull back

to remove.

Season ribs with salt, black pepper and red pepper akes

on the

meat side of the ribs. Then brush the ribs with 1/4 cup of BBQ sauce.

3. Pour beef broth in the basin of the instant pot then place the rack

on top (that comes with the instant pot) and place the baby back ribs

inside the pot, standing on their side, wrapping around the inside of

the pot.

4. Secure the lid, close off the pressure valve, turn on and press

manual to high pressure and press the up button until the time hits 30

minutes then let the valve naturally release (for more tender ribs) or

quick release. I let mine naturally release for 10 minutes.

5. While the instant pot naturally release, preheat oven to broil. Line a

baking sheet with foil. When the valve has released, remove ribs and

brush with another 1/4 cup of BBQ sauce then place in the oven to

broil and brown for 5 minutes.

6. Serve with BBQ sauce on the side and garnish with cilantro