I have had my Instant Pot for almost a year now--I got it last year for Mother’s Day--and I am finally feeling like I have the hang of it. I’ll admit that it has taken a little more guesswork than I thought it would--but this is probably just me. Therefore, it kind of intimidates me and I don’t do it nearly as often as I should!

I have really enjoyed making soups in it, but I didn’t do so well with cooking meats in it. I was always too fearful they’d be undercooked, or rubbery and overcooked so I didn’t go there.

However, I recently came across a health “Instagram account from a gal named @lillielovesmacros and she has amazing recipes for meats to cook in an instant pot or slow cooker and some great ones for the grill too.

She has two recipes that I am going to share today because I feel they are both Isharing! One is her salsa verde crispy carnitas recipe and the other is her grilled apple cider dijon grilled chicken.

SALSA VERDE CARNITAS

I absolutely adore carnitas tacos from my favorite Mexican restaurants, but ever since the “Great Crockpot Mouse Porkchop Incident of 2009”, I haven’t dared cook pork of any kind in any sort of slow cooker. I just couldn’t pull myself to do it. (Just based on the title you can probably guess what this means. I was soaking my crockpot after delicious pork chops……….friendly curious mouse comes along……….decides to go for a swim………..mouse goes to heaven and I’m out a crockpot bowl and I’ve never had pork chops again! May that little mouse rest in peace!)

But I decided that since we’re coming up on 10 years since this incident, it was time to face another of my biggest fears and make some pork. Hey, I just faced the potential of seeing a giant grey whale in person by choice (my BIGGEST fear ever!), so I knew I could do this simple task.

And boy am I glad I did. It is very easy to make delicious carnitas meat in the Instant Pot or slow cooker and you will meat for days, for all kinds of meals. Be creative--the options are endless. A few of my favorite ways to use this pork is for tacos, gyros, mini pizzas, cubans, quesadillas, and salads.

BULK APPLE CIDER DIJON GRILLED CHICKEN

This chicken is another one of my favorite new recipes because it makes really flavorful, juicy chicken that is ready to go in the fridge for all sorts of recipes again.

Lillie buys the huge bag of tenderloins from Costco and marinades her chicken right in that bag and then quickly grills them up. They are so easy!

You can eat this chicken straight out of the fridge as a snack if you are needing a protein fix, or you can use it in salads, sandwiches, pizzas, crunch wraps, and more.

You’ll have to try these two recipes out and see what you think. I think you’ll love the flavors and the way it makes your meal planning for the week so much easier!

SALSA VERDE CRISPY CARNITAS

Serving size: 8
Calories per serving: 3

Ingredients:

2 3 2-3 lbs pork tenderloin
seasoned salt
16 . 16-oz. jar herdez or other salsa verde
8 cloves of garlic, minced
1 medium white onion, diced (250 g)


Directions:

Trim fat off meat and pat dry. Cut into chunks, 3-4 inches long. (This helps the pieces be shorter later like carnitas.) Season liberally all over with season salt and sear on all sides (in a couple of batches, if needed) with the saute setting in your instant pot.

Cover with salsa, garlic, and onion. Seal lid and vent, press manual, and set for 45 minutes on high.

When it’s done, let it naturally release for 10-15 minutes, then open the vent, and then the lid, when it lets you easily.

When done, shred it and toss it around in the juices. I like to pull out my chunks and shred them in a new dish, then pour a little more than half the liquid over it and toss it around in those juices.

For slow cooker, sear in a hot pan on the sove, then move to a crock pot and cover with the salsa, garlic, and onion and cook on high for 4-6 hours (or until tender.)

*Notes: To make it EXTRA delicious, and to get some extra crispy pieces that are more like authentic carnitas, crisp up as much as as you need in a hot fry pan or broil on a sheet pan. This is a MUST! It reduces some moisture and brings out SO much flavor and texture. I store the bulk of it straight out of the instant pot, but crisp up what we need for that meal.

WEEKLY BULK APPLE CIDER DIJON GRILLED CHICKEN

Serving size: 16
Calories per serving: 0

Ingredients:
1 bag of costco frozen chicken tenderloins (6 lbs)
1/3 cup apple cider vinegar (you can use white balsamic if you are out)
3 4 3-4 tbsp (i use 4) grainy dijon mustard
1 tsp honey (7 g)
12 16 12-16 cloves garlic (i use frozen dorot cubes--so much easier and no flavor loss)
1 1/2 - 2 tbsp kosher salt
1/2 tbsp pepper
*you can add herbs you have on hand, or extra honey or fresh citrus if you feel like it. this recipe is very adaptable


Directions:

Thaw tenderloins and trim fat (and the weird strings and tendony stuff). Pat dry and place in large ziploc.

Whisk all marinade ingredients together and pour over chicken. Close bag and work the marinade so it spreads around. Let marinate anywhere from an hour to overnight. Longer marinade = more flavor!

Preheat grill to medium high.

Spray grill with cooking spray (Be careful--this will make the flame go wild for a second.)

Sprinkle a little more Kosher salt over chicken and grill for just 2-3 minutes per side. I make sure and get nice dark marks on the first side and can always pull off early on the flip side if needed. At least that way you know you’ll guarantee some nice color.