Instant Pot Neck Bone Recipe
Description
Neck bones are a delicious and economical cut of meat that can be prepared in a variety of ways. This Instant Pot Neck Bone Recipe is an easy and flavorful way to prepare neck bones that are tender and fall apart. This recipe uses simple ingredients and takes less than an hour to prepare. It’s perfect for a busy weeknight dinner or a hearty Sunday supper. The neck bones are cooked in a flavorful broth and served with potatoes, carrots, and celery. This is sure to be a family favorite.
Prep Time
The prep time for this Instant Pot Neck Bone Recipe is about 10 minutes. This time includes gathering and measuring the ingredients, prepping the vegetables, and assembling the ingredients in the Instant Pot. Once the ingredients are prepped, the rest of the recipe is hands-off and requires minimal attention.
Cook Time
The cook time for this Instant Pot Neck Bone Recipe is about 40 minutes. This includes the time it takes for the Instant Pot to come to pressure and for the pressure to release naturally. This hands-off time allows the neck bones to slowly cook in the flavorful broth, resulting in tender, fall-apart neck bones.
Ingredients
- 2lbs. neck bones
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 bay leaf
- 1 pound small potatoes, quartered
- 2 carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1/4 cup chopped parsley
Instructions
1. Start by seasoning the neck bones with garlic powder, smoked paprika, onion powder, oregano, cayenne pepper, and black pepper. Mix the spices together in a small bowl and rub the mixture into the neck bones. Set aside.
2. Place the olive oil in the Instant Pot and select the "saute" setting. When the oil is hot, add the neck bones and brown on all sides. This should take about 5 minutes. Remove the neck bones to a plate and set aside.
3. Add the diced onion to the Instant Pot and sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté for 1 minute. Add the chicken broth, bay leaf, and neck bones. Secure the lid, making sure the valve is in the "sealing" position. Select the "manual" setting and set the timer for 35 minutes.
4. When the timer goes off, allow the pressure to release naturally (this should take about 10 minutes). Open the lid and add the potatoes, carrots, and celery. Secure the lid and select the "manual" setting and set the timer for 5 minutes.
5. When the timer goes off, allow the pressure to release naturally (this should take about 10 minutes). Open the lid and stir in the chopped parsley. Serve the neck bones and vegetables with your favorite sides.
Equipment
- Instant Pot
- Small bowl
- Measuring spoons
- Knife
- Cutting board
Notes
This recipe is best served with your favorite sides, such as mashed potatoes, a green salad, or a vegetable side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition: Per Serving
Calories: 472 | Fat: 24g | Protein: 32g | Carbs: 30g | Fiber: 3g | Sodium: 553mg
Recipe Tips
- Be sure to season the neck bones well with the spices before browning. This will give the neck bones a lot of flavor.
- Be sure to brown the neck bones on all sides. This will help to develop flavor and prevent the neck bones from sticking to the bottom of the pot.
- Be sure to allow the pressure to release naturally. This will allow the neck bones to cook slowly and become tender.
- Be sure to stir in the parsley at the end. This will add a bright, fresh flavor to the dish.
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