At the risk of being excommunicated...

fishlessman

dont know about the ribs but pull isnt bad, not the same as egged but a quick fix. what would be really good though is that mexican braised pork with the street corn slaw you posted a while back, ive done it a few times and it would go well pressure cooked.  my dad makes alot of slaw and he has that one in his rotation now as well. if you dont go for traditional, you dont have to compare it

Simcan

Let us know how they turn out.  They will probably be delicious, but different.  Before the Egg my technique with ribs was to mix barbecue sauce and apple juice 50/50, and then seal it up tight in an aluminum tray and foil with the mixture covering the ribs.  I would then bake/braise it for a few hours at 250, remove the foil and jack the oven to 400, spooning the mixture over the ribs every ten minutes or so as it reduced, until it was all "gone" meaning set on the ribs, no liquid in the pan.  They were delicious and what everyone requested when they came over.

That said, haven't done them that way since I got the Egg.  I love ribs off the Egg; way better for me but again, it is just a different end product.

BigWader

Canugghead said:

perfect timing, I just bought this recently, having lots of fun with it, mashed potato under five minutes, no more canned beans, and now ribs, woohoo!
http://www.amazon.ca/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&qid=1440109753&sr=8-1&keywords=instant+pot

That is the same one I got for my birthday this year.  HIGHLY RECOMMEND!  It now lives on my counter and I use it at least once a week.  Pressure steamed sweet corn is the best, I do potatoes in a hurry - pressure cook and then fry for breakfast, pressure cook and roast for weeknight dinner, I've tried rice and it was easy, pulled pork - good and fast, soups are super easy and awesome.

The only variable that affects overall preparation is how long it takes to come to pressure.  It depends on how much and how hot the contents are before it generates enough steam to seal and start the timer.  I've had a few dinners where the meat was ready before the sides from the PC. 

@Canugghead - tell me about your bean cooks?  Do you presoak during the day, or go straight from dry.  I want to cook more beans in the fall.

Simcan

@BigWader I use my (stovetop) pressure cooker for beans all the time.  No pre-soaking needed.  My current favourite recipe is to sautee some onion and garlic, and then add half a cup of white wine, reduce until almost dry, add in 2.5 cups of dry beans, 5 cups of water, and a tablespoon of salt, and some bay leaves.  Pressure cook for 50 minutes, release, remove bay leaves, and add a big can of crushed tomatoes and simmer for half an hour or so.  Delicious at the time and great as leftovers.

Canugghead

@BigWader , I haven't tried anything exotic like you guys.  For beans I tried dry and soaked, like the soaked overnight version better ... cooks faster and more even texture.  Care to share how you do the corn? I'm thinking PC till almost done, then cool and roast over coal (my CookAir comes to temp in 3 minutes), followed by mayo, lime, chili powder.

@Simcan thanks for sharing your recipe, you used kidney beans?

Chef Charles is our Instant Pot guru, hope he chimes in 

Apology to OP for threadjacking.

Carolina Q

Canugghead said:

Apology to OP for threadjacking.

None necessary, my friend. I think it's GREAT! This PC stuff is all new to me... so pour it on!

If you post something with Instant Pot times, I'll just reduce it by 20% or so since my new cooker does 15 PSI. Or, I'll use the 4 qt, cheap, non-standard cooker I bought a few years ago, but have hardly ever used. It only does 12 PSI, about the same as the IP I think.

Simcan

Canugghead said:

@BigWader , I haven't tried anything exotic like you guys.  For beans I tried dry and soaked, like the soaked overnight version better ... cooks faster and more even texture.  Care to share how you do the corn? I'm thinking PC till almost done, then cool and roast over coal (my CookAir comes to temp in 3 minutes), followed by mayo, lime, chili powder.

@Simcan thanks for sharing your recipe, you used kidney beans?

Chef Charles is our Instant Pot guru, hope he chimes in 

Apology to OP for threadjacking.

I typically use navy beans or cannellini beans but you could absolutely use kidney beans too.  I forgot to mention I also put a pinch of hot pepper flakes in with the onions, and I like serving it with feta and fresh oregano.

Dredger

We really like a recipe that we threw together using stuff we needed to cook, but have adapted it several ways since then. We use navy beans or 15 bean soup (toss the seasoning packet). We season the beans with oregano, garlic, thyme,  fresh ground salt and pepper, and a tablespoon of good extra virgin olive like California Ranch. Cook the beans, release the pressure and add diced potatoes, diced beef Kielbasa and a few handfuls of spinach or kale. Bring pressure back up and cook for 5 minutes.  Of course, you have to have cornbread with this.