Comments (0)

By Instant Pot Staff, May 24, 2013

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.

Ingredients:

• 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
• 2 tablespoons of fresh cillantro, chopped
• 1-1/2 teaspoons of minced garlic
• 1 teaspoon of dried basil
• 1/2 teaspoon of salt
• 1/2 teaspoon of Pepper
• 2 tablespoons of minced green onion
• 1 teaspoon of garlic powder
• 2 tablespoons of EVOO light olive oil
• 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
• 1 teaspoon of Worcestershire sauce
• 1/3 cup of Cream Sherry wine.

How to Make it:

1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

Comments (2)

By Instant Pot Staff, May 13, 2013

We noticed that nearly 1/3 of our readers use iPad or Android tablets to browse our website. So we set off to redesign our site with easier access for mobile devices. This caused a bit delay in announcing the recipe contest winners. As an apology to our contest participants, we’ll going to award 4 winners instead of the planned 3.

Here are the winners of our Winter Recipe contest.

• Kay A. for a broad range of contributions of 11 recipes. Kay has broken the record to be our most prodigious contributor.
• Julie S. for detailing a fail-proof technique to make soft-boil eggs.
• Wendy P. for her simple and easy Miracle Soup, named by her 8 year old.
• Angela W. for two recipes with easy to follow instructions.

Congratulations to the winners! We’ll contact you via email. We’d also like to thank all the participants for sharing their recipes. Please keep your recipe coming and you’ll win in a future round.

Meanwhile, here’s the start of our Spring Recipe contest. Please share your home cooking creativity and spread the word about our contest!

The rules of the contest remain unchanged.

1. The recipes must be for electric pressure cooker, published on publicly accessible websites. If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
2. Three prizes of complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) will be awarded. Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
4. The contest closes on July 30th, 2013, The winners will be chosen by Instant Pot staff in early August 2013.
5. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/
6. The winning entries must be original and will be judged by

• the details of description, a picture helps tremendously.
• the practicality, and
• the creativity

Comments (2)

By Instant Pot Staff, April 19, 2013

Submitted by Valerie M.

YUMMY! Use ground beef or ground chicken for this recipe. You can also have the option to add potatoes for a full meal.

Ingredients

• 1 lb ground meat
• 1 chopped onion
• 1 egg
• 1 cup cooked rice
• 1 small can drained mushrooms (I like to chop these)
• 1 cup milk

Options

• Thick sliced potatoes (about 1/2 ” slices) Sea salt and dry garlic grinder

Topping

• 3/4 cup ketchup
• 4 TBSP brown sugar

Directions

Spray inner pot with non-stick spray.

Mix Meatloaf ingredients, shape into a round loaf and place inside pot, forming to fit.

I like to form meatloaf more to one side of the pot and add thick potato slices stacked up in the remaining area next to the loaf. (If you decide to add potatoes, season them now with sea salt/garlic.)

Make your meatloaf topping and add to the top of your loaf.

Close and lock Instant pot lid and make sure the Steam Release Handle is in “venting” position. Choose the Slow Cook key and adjust (using – or +) for time. Then adjust for Temperature (using the Less/Normal/More keys – Less=Low/Normal=Med/More=High)

Cooking Time:

• LOW 6-8 hours or on HIGH 4-6 hours

Comments (1)

By Instant Pot Staff, April 18, 2013

Submitted by Valerie M.

This is a great one pot recipe for a family or even a college student!

Ingredients

• 1/2 small to med onion
• 1/2 tsp cumin
• 1 cup basamati rice,
• 3 cup water
• 3/4 tsp salt
• 1/2 garam masala
• 1 TBSP oil
• ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**

Directions

Turn Instant Pot on SAUTE

Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.

Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.

OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.

Comments (13)

By Instant Pot Staff, March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.

Ingredients

• 2-3 large sweet potatoes
• 1/2 cup water
• Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)

Directions

Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 75 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

Comments (3)

By Instant Pot Staff, March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.

Ingredients

• 1/2 Tablespoon butter
• 1 Tablespoon brown sugar
• 1/2 cup water
• pinch of salt
• 2 cups baby carrots

Directions

Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, press steam button and set time to 15 minutes.

When beeps finished, throw a kitchen towel over the top and do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.

Comments (1)

By Instant Pot Staff, March 26, 2013

Submitted by Robin R.

Ingredients

• 3 cups TOTAL of the following types of rice:
• Brown rice OR multi-grain rice
• 3 cups of water
• 1 cup of diced ham, chicken, or pork
• 1/4 cup of sliced scallions
• 1 cup grated or matchstick carrots
• 2 Tablespoons of Olive oil or butter
• 1-2 Tablespoons of Soy Sauce

Directions

1. Add all ingredients to Instant Pot
2. Set pot to Multi-Grain setting
3. When cooking cycle is complete, fluff rice and serve

Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy

NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.

Comments (0)

By Instant Pot Staff, March 25, 2013

Submitted by Robin R.

Ingredients

Serves 4

•  2 turkey thighs (about 1 lb), excess fat removed
• 1 cup chicken broth plus 1 Tbsp red-wine vinegar
• 1 cup thinly sliced onions
• 1 cup sliced Portobello mushrooms
• 2 tsp minced garlic
• ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

• 3 Tbsp flour
• ¼ cup water

Directions

1. Set Instant-Pot to Saute and brown the turkey thighs
2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Comments (0)

By Instant Pot Staff, March 2, 2013

Submitted by Kay A.

I’m not much into beef, but ever so often my hubby needs his beef and fries. I make these sandwiches from whatever beef roast I got on sale months ago and threw in the freezer. Sometimes the meat is very fatty, which is why I trim it after cooking and discard the broth.

Ingredients:

• 1 1/3 pounds frozen Angus Beef Roast
• 1 cup water or leftover stock

BBQ sauce

• 1/2 cup low sugar ketchup
• 2 teaspoons honey
• 1/4 teasoon McCormicks GrillMates BBQ Seasoning
• 1/4 cup water

Makes about 2 1/3 cups. Approximately 150 calories per 1/3 cup serving.

Instructions:

Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside.

When beeps finished, throw a kitchen towel over the top and do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks.

Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks  as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away.

Here’s my version of a southern BBQ sandwich meal:

Put 1/3 cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries.

Comments (0)

By Instant Pot Staff, February 27, 2013

Submitted by Kay A.

This is a thick, chunky soup that has wonderful flavor, is nutritious and has a low calorie count. I love hunger satisfying soups that nourish our bodies and also allow us to keep our trim figures.

Makes 8 cups. 150 calories per cup (without cheese garnish)

Ingredients

• 2 pounds potatoes (about 6-8 medium) peeled and cut into 6 pieces each
• 3/4 cup baby carrots, sliced
• 18 ounce can Progresso Creamy Roasted Garlic Recipe Starters
• 1/2 cup celery, chopped
• 1/2 cup fresh baby spinach leaves, chopped
• 1 cup onion, chopped
• 1 cup broth (I use leftover broth from cooking green beans, carrots or chicken breasts in my Instant Pot) fresh basil leaves, finely chopped (about 1 Tablespoon after chopping)
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon paprika
• 1 Tablespoon ground flax or chia seeds (optional – for nutrition, not flavor)
• 1/2 teaspoon salt (or to taste)

Garnish

• Grated sharp cheddar cheese
• Fresh basil leaves

Directions

Place all ingredients (except the salt and grated cheese) into the Instant Pot and stir. Add lid, press the Soup button and leave the time set to 30 minutes. (It will take about 15 minutes to come to pressure and then will cook for 30 minutes.)

When the Instant Pot beeps that it is finished cooking, throw a kitchen towel over the lid and then do a quick pressure release. Insert an immersion blender, and apply short zaps until the soup is thick but still has some chunky potato and carrot pieces.

Taste the soup and then add salt, if desired. Ladle into bowls and garnish with cheese, if desired.

Serve with freshly baked whole grain wheat bread or cornbread.

Comments (1)

By Instant Pot Staff, February 20, 2013

Submitted by Angela W.

Here is a simple recipe I made with my Instant Pot electric pressure cooker that serves two:

Ingredients:

• 1 small/medium onion, peeled and diced
• 1 sweet potato, peeled and chopped
• 1/2 cup red lentils, rinsed
• 1/2 tsp cinnamon
• 1/4 tsp chipotle chili pepper powder (mine is Kroger grocery store brand)
• 1/4 tsp garlic powder
• 2 tablespoons Sushi Rice Vinegar
• 1 tablespoon nutritional yeast flakes
• 1 1/2 cups water

 Instructions:

1. Place all items in Instant Pot electric pressure cooker.  Stir to combine.  Cook on high pressure for 5 minutes.
2. Release the pressure.
3. Serving suggestion: spoon over hot broccoli into bowls.

Comments (0)

By Instant Pot Staff, February 13, 2013

Submitted by Kay A.

For the investment in planning time, you will get a savory, healthy pot of black beans that are versatile to serve. These beans are savory, not spicy. If you want spicy, you will need to add heat to the recipe.

Makes 8 cups. Each cup is approximately 225 calories

24 hours prior to cooking beans

• 8 ounce ham shank
• 4 cups water
• 1 pound dry black beans, rinsed and picked over
• 8 cups water
• 2 Tablespoons whey (vinegar will work, too)

Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator.

Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.)

Cooking the beans

Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog.

Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot:

• the tasty, lean ham shank meat
• the broth we skimmed
• the bones of the shank
• 1 red or green pepper (sliced, seeds removed)
• 1/2 cup onion, diced
• 1/2 stalk celery, diced
• 4 teaspoons minced garlic
• 1 Tablespoon lime juice
• 2 Tablespoons red wine vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 1 teaspoon cane sugar or brown sugar
• 1 teaspoon salt (we will likely add more after cooking)
• 1 Tablespoon ground flax or chia seeds (optional – for nutrition not flavor)

Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes.

When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little.

Serving Suggestions:

• Serve as soup with homemade cornbread
• With a slotted spoon, scoop some beans and serve over Brown Jasmine rice
• With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.)
• Use as the beans in a quick chili recipe
• Puree to serve as refried beans
• With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe

Comments (0)

By Instant Pot Staff, February 8, 2013

Submitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.

Ingredients

Makes 4 servings – 270 calories per serving

Meatloaf

• 1 pound 93% lean ground beef
• 2/3 cup crumbled leftover cornbread (or bread crumbs)
• 1 egg white
• 1 small onion diced (about 2/3 cup)
• 6 black olives, sliced
• 2 fresh basil leaves, chopped
• 1/2 teaspoon salt
• Couple dashes of black pepper
• 2 Tablespoons ketchup
• 1 teaspoon minced garlic
• 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)

Glaze

• 1 Tablespoon organic pure cane sugar or brown sugar
• 1 Tablespoon spicy brown mustard (or what you have/like)
• 1/4 cup ketchup

Directions

Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished, throw a kitchen towel over the top and do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.

Comments (0)

By Instant Pot Staff, February 8, 2013

Submitted by Kay A.

I make Greek yogurt at home every week for our family, so I always have it on hand to use in cooking to replace sour cream, cream cheese or butter. It is high in protein and the whey from making Greek yogurt can be used in pancakes and homemade bread.

Here is a healthy and tasty mashed potato recipe. If you like sour cream on your baked potato, you will like this recipe. Although the Instant Pot does not save a lot of time in this recipe, what I absolutely love about the Instant Pot is that you can throw the potatoes in without chopping them, and then walk away worry-free from the pot. There’s no boiling water or hot oven and very little cleanup. When you hear the very loud beeps, you know to head back to mash the potatoes.

Makes  3 1/2 cups of mashed potatoes. Each half cup serving is about 115 calories (without cheese garnish)

Ingredients

• 1 1/2 pounds peeled baking potatoes (about 3 medium-sized)
• 1/2 cup water
• 1/2 Tablespoon butter
• 1/2 cup skim milk
• 1/2 cup whole milk Greek yogurt
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt (or to taste)
• Dashes of pepper (to taste)
• grated cheddar cheese for garnish (optional)

Directions

Pour 1/2 cup water in the Instant Pot, add the trivet that came with the pot, set the potatoes on top of the trivet, and put on the lid. Press the steam button, and set the time to 35 minutes. (The Instant Pot will take 5 minutes to come to pressure, and then it will cook for 35 minutes.)

When it beeps that it is finished, throw a kitchen towel over the top of the Instant Pot, do a quick release of the pressure, and remove the lid. Insert a fork in the largest potato to confirm that it is soft in the middle.  (If not, steam a few more minutes.)

Turn the Instant Pot off. Carefully remove the hot trivet (with a fork or tongs). With the potatoes still piping hot and still in the pot, add the butter, half of the skim milk, yogurt and garlic. Insert a potato masher and mash the potatoes to the consistency that your family likes. Add a little more of the skim milk until you reach the consistency that your family likes.  Notice that as you mash, the Instant Pot stainless steel insert rotates in a circle and makes it really easy to mash right in the pot! Add salt and pepper to taste.

Transfer the mashed potatoes to a serving bowl and garnish with grated cheese (if desired).

This goes well with meatloaf and my Easy Fresh Green Beans recipe.

Enjoy.

Comments (0)

By Instant Pot Staff, February 5, 2013

Submitted by Kay A.

Fast (frozen to ready to serve in 35 minutes) Delicious Healthy

If you divide the chicken to make four servings, the chicken alone will be 215 calories a serving.

Ingredients

• 1 pound frozen chicken breasts

• 1/3 cup water

BBQ Sauce

• 1/2 cup ketchup
• 3/4 teaspoon McCormick’s Barbeque Seasoning (or any brand you like) • Dash red pepper flakes • 1/4 teaspoon dried Italian seasoning • 2 teaspoons honey

Salad fixings

• Lettuces, spinach, tomatoes, pine nuts, walnuts, flax seeds, shredded cheeses, etc.
• Salad dressing of your choice (yogurt based dressings are especially delicious)

Directions

Spray the bottom of the Instant Pot with nonstick spray. Place the frozen chicken breasts and 1/3 cup of water in the pot and put the lid on. Press  the steam button and set the time to eight minutes. (The pot will come to pressure in about eight minutes and then cook for eight minutes.)

While the breasts are thawing in the Instant Pot

1. Prepare your salad fixings and place them in into serving bowls.
2. Mix together in a separate bowl the BBQ sauce (ketchup, BBQ seasoning, red pepper flakes, Italian seasoning and honey.) 3. Taste the BBQ sauce and adjust it to make sure it is the way your family prefers. We are a fairly low sugar family, so you may want more honey.

When the Instant Pot beeps that it is finished, throw a dish towel over the top and do a quick pressure release. Remove the top. With the chicken still in the pot, use a large fork and long sharp knife to slice the chicken into 1/2 inch strips being careful to not touch the sides of the hot pot. The chicken will be raw in the middle but easily sliceable. Pour the BBQ sauce over the chicken and mix with a heat safe spoon. At this point, it looks like chicken in a watery tomato soup.

Press the sauté button and set the time for 18 minutes, which will likely be too much time. This will come to a good boil, but will not splatter on your kitchen because the Instant Pot insert is so deep. For the first 10 minutes you can work on other things in the kitchen and just visit the pot, stir a little, turn chicken over, etc., as you monitor the progress. However, as the sauce thickens, it is important that you stay with the pot and monitor the sauce. So, for the last five minutes, you move the chicken around in the pot a little while the sauce thickens and sticks to the chicken. When almost all of the sauce has stuck to the chicken, remove the chicken to a serving tray. Turn the pot off. IMMEDIATELY pour 2-3 cups of water into the Instant Pot to keep the remaining sauce reside from sticking and burning to the pot.

Lay the chicken on top of the salads and serve. It is so good.

Comments (0)

By Instant Pot Staff, February 5, 2013

Submitted by Ezzie B.

Ingredients:

• (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
• 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
• 1/2 tsp fresh ground pepper corns
• 1 medium sized Spanish onion
• 5 red potatoes (or any other potatoes you have)
• 1 cup baby carrots
• 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

1. Put the Instant Pot on the saute setting.
2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
5.  Sear brisket on both sides.
6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
7.  Switch Instant Pot to Slow Cook and set for 4 hours.
8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Comments (0)

By Instant Pot Staff, February 5, 2013

Submitted by Ezzie B.

Baby its cold outside!  I really crave soups this time of year!  I made a good amount of this to take to work during the week, and to share with my neighbors.  I prepared the soup and set it to cook, then took off to the gym.  It was so great to come home to such a heart warming soup on a day that didn’t break 30 degrees!    That’s the beauty of my Instant Pot 6-in-1 pressure cooker.

I use two kinds of jalapenos, fresh and pickled, because I like to adjust the heat as I am making the soup.  Two jalapenos would have been too much, but with just one the soup needed to have a bit more heat added to it. You can add as many jalapenos as you like.

I also use two kinds of broth, a low sodium broth by Pacific and 1 quart of broth made from Watkins chicken broth.  The Watkins adds a bit more depth than the Pacific does.  Feel free to use whichever brand you like.

My neighbors, Wayne and Waneta, to whom I delivered a nice serving of the soup, sent me the following email “What a treat to have our supper delivered to us. The soup was really good & also the bread. It really hit the spot. Thanks again.” I had taken them a loaf of my homemade Semolina bread which went perfect with the soup.

Ingredients:

Chop the following vegetables:

• 1 cup celery (with about an inch of green top part)
• 1/2 c carrots
• 1 medium onion
• 1 three inch long fresh jalapeno with membrane and seeds removed

Rest of the ingredients:

• 2 tbsp. olive oil
• 1 tsp. coriander seeds
• 1/2 tsp. cumin seed
• 3 big russet potatoes cubed but leave the peels on
• 2 1/2 to 3 quarts Pacific low sodium chicken broth
• 2 tbsp. Watkins chicken broth
• 4 cups of water
• 1/4 tsp. ground turmeric
• 1 tsp. ground cumin
• 2 tbsp. chopped pickled jalapenos
• Chopped cilantro to taste (I used half a bunch in this recipe)

Instructions:

1. Set Instant Pot on Sauté.
2. Add 2 tbsp. olive oil to pot and let warm up for a minute or so.  Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno.  Sauté until the onions become translucent, about 5 minutes.
3.  Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth.
4.  Change setting to soup and set for 30 minutes.  Let pressure return to normal.
5.  Right before serving add in the chopped cilantro.
6.  Serve with good bread.

Comments (1)

By Instant Pot Staff, February 2, 2013

Submitted by Lesa P.

Ingredients:

• 1  14-oz can of sweetened condensed milk
• 1  12-oz can of evaporated milk
• 1  8-oz cream cheese bar-softened
• 5 eggs
• 1  tsp Vanilla Extract
• A dash of Cinnamon
• A dash of Nutmeg
• Caramel
• 6 T sugar

Instructions:

1. Make the caramel: Use your flan pan* to melt the sugar.  Stir until it is melted and a medium brown color.  Don’t let it burn. Remove from heat and swirl the liquid sugar to coat the sides of the pan.  Make the custard while it cools.
2. Put the cream cheese in a medium sized bowl.  Add each egg one at a time until nicely blended.  Add remaining ingredients and put in your caramelized pan. Secure the lid.
3. Put a couple inches of water in the Instant Pot and place* the flan on a trivet, cook it on manual for 15 minutes.  Let the pressure drop naturally. Remove flan from Instant Pot and let cool to room temp, then refrigerate for 6 – 8 hours or longer if you want.
4. Run a knife around the edge of the pan, flip onto a plate that has a rim to catch the caramel .  Slice and enjoy!

*Notes: If you don’t have a flan pan, you can use a springform pan covered with foil, or any pan that has tall sides and will fit in the Instant Pot. Also, make a “lifter” out of a triple-folded piece of foil.  Put your pan on the strip and carefully lift it into the Instant Pot, leave the foil lifter in while it is cooking and use it to remove the flan when it is done depressurizing.

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By Instant Pot Staff, February 1, 2013

Submitted by Angela W.

Ingredients:

• 4 cups non-dairy milk
• 1 3/4 cups risotto rice
• 1/2 cup unsweetened coconut
• 1 20 ounce can of pineapple
• 1/4 cup candied ginger, diced or cut into small pieces dash of rum extract

Instructions:

• Place all of the above items into InstantPot.
• Press the “Manual” button and adjust time to 12 minutes.

This will make a very nice, but not too sweet, dessert-type of risotto.

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By Instant Pot Staff, January 31, 2013

Submitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup

Ingredients

• 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
• 1 cup low sodium chicken broth
• 1 slice nitrite free bacon
• 4-5 sliced mushrooms
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• Dash pepper

Directions

Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.