I'd never heard of these things before, but a discussion about them popped up on another forum I'm on, and I did some research and I bought one today at Walmart. If you haven't heard of it, it's an electric pressure cooker with all sorts of settings and ways to make different foods. For my inaugural meal I decided to make some RIBS. High Protein, zero carbs, not as low in fat as I'd like but not awful.

I bought some "country style ribs" at Aldi, basically thick-cut boneless ribs. Made them in the cooker for 25 minutes, put a little sauce on and finished in the oven for 15 minutes. Holy cow delicious! There were two larger ones and two smaller ones in the package, so I made the smaller ones for me and the larger ones for my wife. She doesn't like barbecue sauce so she put teriyaki sauce on and said it was good. She ate both of hers, I just had one that was about 3.5 oz and that filled me up, so I saved the other one for later in the week. I found a ton of recipes online and looking forward to mixing things up a bit in the kitchen.

If anyone has one of these and has recipes or tips to share, I'd love to hear them!

Next purchase - AIR FRYER.

(Before and after photos below, the teriyaki are on the left, the BBQ on the right)

Looks good

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Interesting....will check it out!

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I got one for Christmas and absolutely love it!! I use mine all the time.

@@kmorri Any good recipes you can share?

I found what I'm making tonight:

Honey Teriyaki chicken (Pressure Cooker or Crock Pot)

A sweet and savory flavor combo perfect for salads or served with rice.

Author: Danielle Green

Recipe type: Entree

Serves: 6-8 servings

Ingredients

• ⅔ c. La Choy Teriyaki sauce
• 1 Tbsp. honey
• ¼ c. chicken broth
• 2 lb chicken breasts
• Green onions, chopped

Instructions

1. Electric Pressure Cooker - Add the Teriyaki sauce and honey to the Instant Pot and whisk until well combined. Add the chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
3. Remove ½ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
4. Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top with the Teriyaki sauce, honey and chicken broth. Add an additional ½ c. chicken broth.
5. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
6. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)

Got it from this page: http://www.thecreativebite.com/10-healthy-chicken-recipes-in-a-pressure-cooker-or-crock-pot/

I don't use a lot of recipes....I'm more of a "throw it together" type cook. It does a great job with pork roast, and beef pot roast.........I made a really good pineapple chicken breast with bourbon sauce the other day too....I just made up the recipe myself but I did type it up for some folks who wanted it so here you go.

Pineapple Chicken Breasts....Easy quick and AMAZING!! Salt and pepper, pineapple rings, pineapple bourbon sauce (see pic)....I browned chicken on sauté setting for 10 minutes on each side...added one cup of chicken broth, brushed chicken with pineapple bourbon sauce and put pineapple on top....placed both breasts on trivet, manual high pressure 10 minutes.....quick release. I thickened the juices on sauté setting.....I did put the breasts under the broiler for a couple minutes because I like them browned.....it tastes wonderful!!! Yum!!!

PS if you can't find that Pineapple bourbon sauce teriyaki would be good too.

Wow those look amazing, I'll have to try them. So I made the honey teriyaki chicken for me and my wife and it was REALLY good, and I have about two pounds left to eat during the week. Super healthy too, one 4 oz serving is only 127 calories, 5.1 carbs, 1.6 fat, and 22.4 Protein.

Here's a before and after: