The Benefits of Electric Pressure Cooking

By , November 16, 2014

 

Laura Pazzaglia, founder of HipPressureCooking.com and author of “Hip Pressure Cooking” book, talks about the benefits of electric pressure cooking:

  • Faster
  • Locking flavour
  • Saving energy: “If you change your light bulbs, you should change your cooker too”
  • Safer, quiet and automated with a digital brain
  • Multifunctional.
  • Give you more time for other stuff.

Instant Pot IP-DUO Launched in UK and EU

By , November 10, 2014

Amazon.co  298x300 Instant Pot IP DUO Launched in UK and EU

 

Today our besting 7-in-1 Instant Pot IP-DUO60 is launched on Amazon.co.uk. It quickly becomes the No.1 best seller in the Pressure Cooker category. If you live in UK or other countries in EU, you can order Instant Pot IP-DUO60 here http://bit.ly/AmazonUKDuo

White Beans with Greens and Lemon

By , September 6, 2014

A vegetarian recipe by Jill Nussinow, MS, RD, The Veggie Queen.  Jill is a vegetarian, vegan and pressure cooking expert.  This recipe is a simple and easy one-pot vegan meal. You can find more recipes on Jill’s website: http://theveggiequeen.com

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup white beans, soaked overnight or quick soak
  • 1 medium onion, chopped
  • 2 bay leaves
  • ½ to ¾ cup homemade vegetable stock or water
  • 3 cloves minced garlic
  • 1 large bunch greens such as kale, chard or spinach, chopped to equal 3~4 cups
  • 1 organic Meyer or other lemon, zested, then juiced to equal 1-2 tablespoons juice
  • Drizzle of extra virgin olive oil, Meyer lemon or plain
  • Salt and pepper to taste.

Moms Garden Pasta Recipes: Gummers Dinner Delight

By , September 2, 2014

Submitted by Medicinewoman

For older people who have no teethe

Directions:

In Instant Pot Pressure cooker combine & cook Ingredients for Egg Noodle Spaghetti with Garden Sauce

  • 1-2 lbs Garden fresh Tomatoes blanch on steam feature then Peel, core and seed then puree the Tomatos into a nice thick sauce then take out setting it into a bowl until ready.

Next Saute vegetables of the next three ingredients

  • 1 onion
  • 1 garlic clove
  • 1 pack fresh Organic Mushrooms chopped then scrape out into bowl of sauce and set a side.

Next Brown 1lb 99% lean ground beef in Instant Pot using the Saute function

Combine all tomato sauce with the sauted vegetables and add a little liquid.

Add your last ingredients Dried Egg-Noodles. Pressure cook for 7 minutes

Wait for the pressure to be released and open when safe

Before serving add your herbs for flavor and top with Romano Parmesan cheese

Serve and enjoy with a nice Garden Salad and a Red wine or Grape juice or beer for men or who ever prefer it to wine.

 

How to Clean the Bluish Marks at the Bottom of the Instant Pot Inner Pot

By , August 14, 2014

Cleaning rainbow marks on InstantPot inner pot 300x195 How to Clean the Bluish Marks at the Bottom of the Instant Pot Inner Pot The inner pot (cooking pot) of Instant Pot are made of food grade 304 (18/8) stainless steel. It is durable and can retain its appearance for years under proper maintenance.

Bluish or “rainbow” discoloration is common on stainless steel cookware including Instant Pot inner pot. This is caused by minerals or salts in the food and water. This discoloration is easily removed by using a non-abrasive stainless steel cleaner, which will help to retain the original brightness and assist with the removal of stubborn marks.

However, the easiest, quickest, and cheapest way to remove the rainbow stain from the inner pot is to cover the bottom of the pot with white vinegar. Let it sit 5 min, pour out, and rinse the pot. The discoloration marks can normally be removed completely. White hard water stains can be removed with a sponge dampened in vinegar or lemon.

The following pictures show our experiment with an Instant Pot inner pot under regular use for about 8 months.  We used Heinz’s Pure White Vinegar.

Rainbow marks at the bottom of inner pot 600x398 How to Clean the Bluish Marks at the Bottom of the Instant Pot Inner Pot

Bluish and rainbow marks at the bottom of inner pot.

Rainbow marks at the bottom of inner pot. 2jpg 600x398 How to Clean the Bluish Marks at the Bottom of the Instant Pot Inner Pot

Another picture of the bluish and rainbow marks at the bottom of the inner pot.

Inner pot after viniger cleaning 600x405 How to Clean the Bluish Marks at the Bottom of the Instant Pot Inner Pot

Inner pot after vinegar cleaning

 

Please  avoid using steel wool in cleaning, which will scratch the surface.

There is also more information cleaning and maintaining stainless steel cookware on the Internet.  For example, on eHow and British Stainless Steel Association.

Pinto Beans

By , August 8, 2014

Submitted by Clarence M.

Ingredients:

  • 1 lb package of Pinto Beans
  • 3 Slices of bacon
  • 1 pkg of Lipton onion soup mix
  • 1 medium onion
  • 6 cloves of garlic (or more if desired)
  • a couple of tablespoons of Olive Oil
  • 2 Jalapeno Chile Peppers

 Directions:

  • cut bacon into pieces
  • dice onions
  • chop garlic
  • soak beans for a couple of hours (Optional) Dice Jalapenos 1 with seeds, one without
  • turn Instant Pot to saute
  • add Olive Oil
  • Saute Bacon until done
  • add onions and garlic and cook until transparent add pkg of Lipton Soup Mix add 1 cup of water mix everything while in Saute setting for 5 minutes until soup mix is dissolved.
  • add the beans and 4 cups of water.
  • set the Instant Pot on the Bean/Chili setting and close lid use the natural steam release when default time is done.
  • Enjoy!

 

 

Corn on the Cob

By , August 7, 2014

Submitted by Tina C.

Ingredients:

  • 6 ears of corn

Directions:

  • Lay inside the pot. I used the rack that came with it. You may have to break some ears in half. Stagger them to allow steam to pass through.
  •  Add 1 cup of water.
  • Point the steam release to SEALING
  • Press the manual button for 8 minutes
  • Use Quick release. That’s all you do. The corn never touches the water.

Maple Bacon Beans

By , July 16, 2014

Submitted by Shelley B.

Ingredients:

  • 3 cups Great Northern, or Navy Beans
  • 5 cups chicken broth
  • 1/2 onion, diced
  • 1/2 cup bacon bits, or 4 slices bacon, cooked and chopped up
  • 2 heaping tablespoons PC Maple Bacon BBQ sauce
  • 2 tablespoons ketchup
  • 1/2 tablespoon fancy molasses (or to taste – I like my beans lightly flavored – less is more :-) )

Directions:

Measure beans out, wash and rinse, and then cover with at least 4 cups of boiling water while you assemble the rest of the ingredients… the beans should swell to at least 4 cups by the time you do this.

Drain beans, and add everything to inner pot. The broth should cover beans by at least 1 inch… add more broth if necessary.

Taste broth, and add salt and pepper to taste.

Put on Bean cycle. Voila, great beans in under 1 hr, start to finish!

Fabulous Cheese Cake

By , June 23, 2014

Submitted by Mona W.

This is my perfected recipe after trying 5 other cheese cake recipes.  It’s adapted from Ina Garten’s recipe and scaled to fit 7 inch pan. You can add lemon rind, lime rind, lemon juice…but I found juice curdles the cheese slightly and changes texture.   I will try it with lots of rind and no juice one of these days.

For a 7×4  inch Fat Daddios cheesecake pan which I purchased on Amazon which has the removable bottom:

Crust:

In a food processor process

  • 1 cup or more butter cookie crumbs.  I like Leibniz European butter cookies that I find at Walmart.  You can add some sugar if you want depending on how sweet cookies are. I add about a tsp of sugar and a pinch of salt to the Leibniz cookies.  You can also use Ritz Crackers with sugar added to your liking.  (makes a great crust!)
  • 3-4 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Put a parchment round on buttered removable pan disc, butter sides of pan.  Press mixture evenly onto bottom of pan and slightly up sides of pan with a small round  or whatever works for you.  I have a 1/4 cup measuring cup that lost it’s handle which works great!

Filling:

 

  • 2 8oz softened cream cheese
  • scant 1/4 tsp salt or pinch
  • 2 tablespoons sour cream
  •  half cup sugar
  • 2 eggs,  1 egg yolk
  • 1 tsp vanilla
  • If you like add as much grated lemon rind as you wish.

Directions:

  1. In a food processor process the cheese for about 30 seconds.  Add sour cream and salt.  Process few seconds.  Add sugar.  Process few seconds.
  2. Add eggs,  one at a time,  processing after each.
  3. With last egg add 1 tsp vanilla. ( You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth.
  4. Pour into prepared pan lined with crust.
  5. Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
  6. Add two cups water to Instant Pot.
  7. Place trivet in pot along with foil sling,  then lower pan centered on sling,   making sure there is ample room around the sides of the pan for steam to rise.
  8. It took me a while to get the time right on this recipe because the middle kept coming out way too runny for what most recipes call for.  Finally I nailed it at 40 minutes on high pressure,  natural pressure release.  (Perhaps a cheesecake that isn’t covered will take less time) Lift cake out by sling handles and place on a rack to cool.
  9. If there is any water on cake use corner of paper towel to absorb it.  For me,  there is usually a tiny bit of water on the finished cake but not much.
  10. The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture.
  11. Mix about a cup of sour cream with sugar to your liking,  a little vanilla, and a pinch of salt.   Spread on hot cake.   (mix well to dissolve sugar)
  12. After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. When it’s cold,  secure the foil completely.   I like to make day before serving to make sure it’s super chilled.
  13. When ready to serve, place center of removable cheese cake bottom on a tall glass.  Remove the sides of the pan by gently pushing down towards the glass.    (Pull  the sides of pan down,  being careful not to knock the glass over)   It’s tricky at first and you have to coax the pan slowly until the sides release.
  14. Use a butcher knife to separate parchment from cake/ pan bottom and slide onto serving platter.  (you can leave parchment on  if you wish..)
  15. Run a hot knife under water to slice cold cheese cake,  rinsing and wiping the knife after each cut. This insures a smooth perfect cut!

 

 

Fred’s Instant Pot Brisket With Veggies

By , June 13, 2014

Submitted by Fred M.

Ingredients:

  • 2 lb. or larger regular brisket, rinsed and patted dry*
  • 2 tbs. olive oil
  • fresh ground black pepper
  • 1 lg. yellow onion
  • 5 or 6 red potatoes
  • 2 c. large chunks carrots
  • 2 ½ c. home made beef broth, or make from Knorr Beef Base
  • 3 tbs. heaping chopped garlic
  • 3 tbs. Worcestershire Sauce
  • 4 bay leaves
  • granulated garlic
  • Knorr Demi-Glace sauce
  • ½ c. dehydrated onion
  • 2 stalks celery in 1” chunks

Directions:

  1. Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.
  2. Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.
  3. Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.
  4. While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.
  5. When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

2 lb. or larger regular brisket, rinsed and patted dry*

2 tbs. olive oil                                                

fresh ground black pepper

1 lg. yellow onion                                           

5 or 6 red potatoes

2 c. large chunks carrots                                

2 ½ c. home made beef broth, or make from Knorr Beef Base

3 tbs. heaping chopped garlic

3 tbs. Worcestershire Sauce                           

4 bay leaves

granulated garlic                                            

Knorr Demi-Glace sauce

½ c. dehydrated onion                                   

2 stalks celery in 1” chunks

Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.

Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.

Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.

While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.

When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

Electric Pressure Cooker Benefits Infographic

By , June 11, 2014

Pressure cooking expert Laura Pazzaglia made a “Pressure Cooker Benefits” infographic for electric pressure cookers. It’s clear and informative.  Laura also created other infographics.

pressure cooker benefits electric Electric Pressure Cooker Benefits Infographic

Chicken and Pancetta Risotto with black pepper and lemon

A 10 minute meal in the Instant Pot. Risotto is a popular Italian style family meal.

 

 

Serves          4
Prep time:     10 mins
Cook time:    12 mins + 3 mins standing time

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 100g butter
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 50g pancetta, diced
  • 300g diced chicken
  • 300g Arborio rice
  • 4 tbsp grated parmesan
  • 100ml/. small glass white wine
  • 800ml chicken stock
  • 1 tbsp fresh thyme

To finish:

  • Grated parmesan
  • Freshly ground black pepper
  • Grated zest of 1 lemon
  • Basil leaves

Directions:

  1. Press ‘Saute’ to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 30g of the butter to the pan. Saute the onion, garlic, pancetta and chicken for about 2 minutes.
  2. Stir in the rice, season well, add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
  3. Press the ‘Rice’ cooking button, and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
  4.  At the end of the cooking time, stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
  5. Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves.

Instant Pot BBQ Ribs

Submitted by Fred M.

This is a simple recipe that provides a lot of flavor for minimal time in the kitchen. Enjoy!

Ingredients:

  • 2 racks of pork ribs
  • 3 c. Sweet Baby Ray’s original BBQ sauce
  • 1 c. of water
  • 2 yellow onions, diced
  • 2 tbs. heaping minced garlic
  • 1 tsp. liquid smoke (best is from LEM)
  • 1 tbs. chili powder

Directions:

Cut ribs into 3 rib portions and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add all ingredients in a bowl with the BBQ sauce and mix well, then add to the pot. Close the lid. Then press  Meat button and set  +  to 40mins. Once it is done, use the quick pressure release. Open the lid and ensure the ribs are soaked in the sauce, tender and the meat is still on the bone. If not done, use the manual setting and cook for 5 more mins.

Remove the meat, cut ribs into individual pieces and put into a large pan with an aluminum foil cover in the oven at 210 degrees. Use the manual setting but reduce the pressure/temp. to “normal”. You want to reduce the BBQ sauce by about a cup….i.e., thicken the sauce. Once thickened, serve the hot ribs with the sauce.

Instant Pot launched in UK

By , April 12, 2014

We are delighted to announce that Instant Pot is now available in the UK. The 220-240v version of IP-LUX with a UK 3 pin plug is now available on our UK website www.instantpot.co.uk. You can order at a discount with free shipping from www.instantpot.co.uk.

 

Salmon – Pressure Cooked and Delicious

By , April 3, 2014

Submitted by Teresa G.

Ingredients:

Salmon filets – room temperature and wiped dry Melted Butter Touch of oil Salt and Pepper Melt butter and touch of oil in your Instant Pot on sauté – watch you do not burn it – when hot, place salmon filets , brown on both sides slightly – one by one….remove and place on steaming rack.

Add 1 Instant Pot cup (about ¾ of regular cup) of water to pot Put salmon on rack into pot.  Seal lid, Steam for 5 minutes, release the steam.

Place on plate, pour sauce over it……or just melt some butter on it.   Delicious.

Sauce ingredients:

  • 3 tbsp Mayonnaise
  • 1 tbsp Lemon Juice
  • 1 tbsp brown sugar
  • 1-2 tbsp melted butter
  • Dash of soya sauce
  • Fresh dill and or parsley

You can adjust the taste with lemon or sugar – heat to boil, then add dill/parsley.  Serve over the salmon filets – declicious!!!!

Quaker Quick Oats or Steel Cut Oats

By , April 2, 2014

Submitted by Teresa G.

When we were little we would always visit my God father’s farm.   They would hive us ‘porridge in the morning, with cream from the cows they milked.   I still remember how delicious it was.   I find as I am aging I am realizing how simple things we paid no attention to were some of  the best experiences we had.

Anyway porridge is good and filling in the morning.  Great way to start the day….and especially easy in the Instant Pot.

Quaker Quick Oats or Steel Cut Oats

Ingredients:

  • 1 cup Oats (serves about 3-4 people)
  • 1 2/3 cups water if Quaker quick oats or
  • 2 cups water if Steel Cut Oats
  • Pinch of salt
  • Milk and or cream
  • Sugar if so desired…..I desire a little bit !

Instructions:

  1. Put one cup water into InstantPot inner pot Place trivet in pot
  2. Put oats with water and salt in a  heat proof bowl that fits into inner pot on trivet.   No need to cover.
  3. Lock in lid
  4. Manual cook 6-7 minutes (experiment) depending how you like them done.   Quick release steam.
  5. While oats are cooking heat the milk you will use.
  6. When oats are ready, remove bowl of oats  from inner pot and serve in individual bowls.   Pour milk on top, then a little cream and sugar if you like,

Quick, delicious and no mess in the pot.

 

 

Creamy Rice Pudding

By , March 11, 2014

Submitted by Tina C.

Ingredients:

  • 1-1/2 cups Arborio Rice
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 5 cups milk ( I used 2% you can use 1%)
  • 2 eggs
  • 1 cup half and half
  • 1-1/2 teaspoons vanilla extract
  • 1cup golden raisins
  • Cinnamon if desired

Instructions:

In the stainless steel inner pot combine: Rice, sugar, salt, and milk

Press the Sauté button.  Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil.

As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button.

While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract.

When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish.

Press the Sauté button. Cook uncovered till the mixture begins to boil.

Press Cancel to turn off the cooker.

Stir in the raisins. Serve immediately or chill.

The pudding will thicken as it cools.  You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top.

Enjoy.

 

 

 

Pork Chops – Simple and Quick

By , March 5, 2014

Submitted by Teresa G.

Ingredients:

  • 3-4 Pork Chops – ½ to ¾ inch thick
  • One egg – beaten
  • Flour
  • Salt and Pepper
  • Bread Crumbs
  • Onions – chopped – as much as you like – ½ cup maybe
  • 2 – 4 Garlic cloves – squashed and chopped
  • Butter- 1 tbsp
  • Oil 1-2 tbsp. or orange/ginger coconut oil (Loblaws/Superstore)

 Instructions:

Put pressure cooker on sauté.  Heat the oil and butter to very hot.  Should I want my pork chops slightly flavoured I use the orange/ginger coconut oil or just coconut oil to heat replacing the oil.

Make sure your pork chops are at room temperature.  Dredge them in flour, dip into beaten egg, dredge them in bread crumbs.  Brown them lots on both sides in the hot pressure cooker.  When well browned on both sides, remove and put on plate.

Throw in the onions, swish them around for a minute until softer looking, then throw in the garlic and swish around.

Switch to steam cycle.

Leave the onions, garlic and drippings in the pot.  Add about two to three tablespoons of water.  Put steamer in pot, place browned pork chops on steamer above the water and drippings.

Seal lid, steam for 5 minutes, release the steam,  remove from the pot…….Perfect, juicy pork chops You may use the ‘juice’ in the pot to pour over the pork chops or you can add a little polenta (or flour) and water, saute and make it like a gravy.

Filipino Chicken Adobo Recipe

By , February 20, 2014

Submitted by Jessica R.

I basically looked “Balsamic Chicken Thighs” http://instantpot.com/balsamic-chicken-thighs/ for just the COOKING TIMES and used the recipe found here http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html.

If you are too lazy to read the links above then you basically need the following ingredients:

Ingredients:

  • 4 -5 lbs. chicken thighs
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 tsp. black peppercorns
  • 3 bay leaves

Instructions:

1) Set your Instant Pot to the Poultry setting and add the chicken and all ingredients. You do not have to saute anything.

2) Close the lid, and cook for 15 minutes.

3) Serve with white Jasmine rice, Calrose white rice or at my house we serve with Nishiki white rice. (You can buy Calrose or Nishiki at Amazon or Asian market).

You can also use chicken breasts but my mom would use a mixture of drumstick, thighs, breasts with bone in it. Unfortunately I do not know the cooking times for this in the instant pot.

Almost Instant Rice Dinner

By , January 21, 2014

Submitted by Teresa G.

Busy all day, forgot to prepare supper and now dinner hour is upon me…..what to do?

I realized quickly I did not have to worry as I had my InstantPot to help me!

Ingredients:

  • Bacon- 3 slices cut up into pieces
  • Coconut oil- couple of tablespoons
  • Any leftover cooked meat – I had a pork chop left over from the night before, cut up into small pieces  (my mother cannot chew large pieces) Leftover vegetables cut up – I had carrots and cabbage  leftover from night before, but you can use any vegetable.
  • Cut up red pepper
  • One cup bruschetta- I purchase in jar from Costco and have it on hand One cup of rice- I used white rice One cup of water

Directions:

I heated my Instant Pot on sauté cycle and added the coconut oil to melt I added the bacon and stirred until it was cooked but NOT crisp I added the leftover meat and sautéed it so it is flavoured in the bacon and coconut oil Along with the above I sautéed the raw rice Then I added the vegetables, bruschetta, water I sealed the lid and manual cooked it for five minutes…..let sit for a couple of minutes and released the steam.

It was delicious served with a side salad…….we ate it all!

This would also make a wonderful stuffing for Green peppers….