For me, it's beer brats.Start by sautéing butter and avo/evoo oil in a slow cooker or instant pot and then add some chopped garlic and onion rings (coarse chop, about 3/4" long per chop). Use this as a base. Cook the onions down a bit until they start to caramelize a bit.Immediately turn off the heat and place your brats (room temperature, please) on top of the onion layer. Turn on the slow cooker at regular/medium and pour in a tall-boy can of your favorite shitty beer (I used to use PBR, then upgraded to Coors Banquet, and now I use voodoo ranger IPA).Close the instant pot/slow cooker and let it go for 5-6 hours. Check occasionally to see if the onions are translucent and flaccid. The brats should also show a color change towards grey/brown and may even start getting some carmelization based on contact with the sides/bottom of the slow cooker or instant pot.Put the device into "keep warm" mode and let it sit for at least 20 min for the liquids to be reabsorbed as it cools slightly. Heat a pan on the stove at medium high with butter or fat of your choice. Pull out a brat and as many onions as you desire and let them set at room temperature while you toss a sausage style bun face down into the pan and toast until desired crunch level, set aside.Pan fry the brat and the onions at medium-medium high until sufficiently crispy on both sides. Wipe the pan with the brat. Trim the bun with sauerkraut and dijon mustard and immediately ad the brat and onions. Enjoy!
>>21685854Frozen pizza
>>21685854i don't know what instant pot you have but mine will probably do this recipe in an hour including browning. will give it a shot.my comfort food is onion soup.
>>21685995never pressure cook sausage or anything that is pressure sensitive.Always use the slow cooker.
>>21685854>let it go for 5-6 hours>then fry it anyways
