If you haven’t already unpacked and attempted to use your new pot, it is time to try it with these recipes and hopefully information to make it a go-to appliance on a regular basis.

INSTANT POT SPICY DR. PEPPER PULLED PORK

• 1 large yellow onion, quartered

• 2 tsp. salt

• 1 boneless pork shoulder (3 to 4 lbs.),

cut into chunks

• Black pepper to taste

• 4 garlic cloves, smashed

• 1 11-ounce can chipotle chiles in adobo sauce

• 1 12-ounce can Dr. Pepper (regular flavor)

• 2 Tbsp. packed dark brown sugar

Break apart the onion quarters and place in a 6-quart Instant Pot. Season the pork with the salt and pepper and place on top of the onions. Top with the chipotles, Dr. Pepper, garlic and brown sugar and stir to combine.

Lock the lid and set the vent to the sealing position. Set cooker to manual high pressure and set the timer for 35 minutes.

When the time is up, allow to naturally vent for 10 minutes, then carefully release the remaining pressure and remove the lid. Remove the pork to a cutting board using a slotted spoon and shred. Skim off as much fat as possible from the cooking liquid with a ladle or spoon. Return the pork to the pot and stir. Makes 8 to 10 servings.

BEEF SHORT RIBS WITH

TOMATO & FIG CHUTNEY

• 1 tsp. olive oil

• 3 bacon strips, chopped

• 1 lb. boneless beef short ribs

• Salt and pepper to taste

• 1 lb. grape tomatoes

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 cups water

• 1 cup beef broth

• 1/4 cup fig preserves

• 3 Tbsp. minced fresh rosemary

Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When the oil is hot, cook the bacon until crisp. Remove and drain on paper towels. Sprinkle ribs with seasonings.

Brown in drippings; remove and set aside. Add tomatoes, onion and garlic; cook and stir until crisp and tender, 5 minutes or so, mashing tomatoes slightly. Stir in water, Marsala, preserves and rosemary.

Return ribs and bacon to cooker; press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred. Serve with the cooking juices. Makes 4 servings.

PHILLY CHEESE STEAK SANDWICHES

• 1 beef top sirloin steak (3-lbs.) thinly sliced

• 2 onions, cut into 1/2-in. strips

• 2 cloves garlic, minced

• 1 can (10-1/2 oz.) condensed

French onion soup, undiluted

• 1 pkg. Italian salad dressing mix

• 1/2 tsp. pepper

• 2 tsp. beef base or 2 beef bouillon cubes

• 2 large red or green peppers,

cut into 1/2-inch strips

• 1/2 cup pickled pepper rings

• 8 hoagie buns

• 8 slices provolone cheese

Combine the first 7 ingredients in a 6-qt. electric pressure-cooker. Lock lid and close pressure-release valve. Adjust to pressure-cook high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve.

Adjust to pressure-cook on high for 7 more minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. Place buns on ungreased baking sheets, cut side up.

Place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 inches from heat until cheese is melted. Serve sandwiches with cooking juice. Makes 8 generous servings.

HINT OF THE WEEK: Stews, chowders and cream soups are perfect comfort foods. Make yours extra creamy and rich tasting, simply replace milk or water in the recipe with an equal amount of evaporated milk.

Patti Howerton is a retired accountant and caterer and can be reached at pphowerton@ gmail.com