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….

Tim’s Pressure Cooker Pasta

By , January 13, 2014

Tims Pressure Cooker Pasta 225x300 Tim’s Pressure Cooker PastaSubmitted by Tim A.

Editor’s note:  For pasta, it’s important to add just the right amount of liquid. Otherwise, the pasta could become too so soggy.

Ingredients:

  • 2 lbs of ground meat
  • 1 large sweet onion (chopped fine)
  • 2 cloves minced garlic
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp Italian Seasoning
  • 1/4 tsp. red pepper flakes
  • 2 cans of canned sliced mushrooms (small cans)
  • 1 jar 45 oz. spaghetti sause (I used chunky style)
  • 1 box (1 pound) Penne pasta, uncooked (I used Barilla)
  • 3 cups of chicken broth (more or less)
  • 1 cup red wine

Directions:

  1. Sauté the onion with the garlic in the olive oil (pressure cooker on the browning setting)
  2. Add the ground meat, and brown.
  3. Add both cans of mushrooms (with liquid)
  4. Add the box of pasta
  5. Add enough chicken broth to cover the dry noodles
  6. Add wine (drink a large glass during this step)
  7. Add all seasoning (Italian seasoning, salt, pepper and red pepper flakes)
  8. Add the jar of Ragu sauces and stir.
  9. Seal pressure cooker and cook for 20 minutes ( I set it to “meat” and lowered the time.
  10. Release pressure manually
  11. Stir and add 2 cups of shredded mozzarella cheese
  12. Let sit for 10 minutes and enjoy!

 

Instant Pot Launches the World’s First Bluetooth® Smart Connected Smartcooker at CES 2014

By , January 6, 2014

InstantPot iPot 282x300 Instant Pot Launches the Worlds First Bluetooth® Smart Connected Smartcooker at CES 2014Instant Pot® adds to its product line a cooker equipped with a microprocessor and an array of sensors, and being wirelessly connected to cook meals intelligently. This marks the beginning of a smartcooker era.

Ottawa and Las Vegas, January 6, 2013. Ace Sensor Inc., the leader in Bluetooth® Smart connected sensors, and Double Insight Inc., the creator of the bestselling Instant Pot® electric pressure cooker, jointly announced at CES 2014 Las Vegas their patent-pending wireless smartcooker. The Bluetooth® Smart enabled cooker, code name “iPot”, is a programmable electric pressure cooker.

InstantPot Smartcooker app 159x300 Instant Pot Launches the Worlds First Bluetooth® Smart Connected Smartcooker at CES 2014After the “iPot” is paired up with a companion iOS/Android app, users can control the cooker securely from their mobile device and can also view the entire cooking process in graphs.  The “iPot” has a thermal sensor, dual pressure sensors and an electro-magnetic sensor for lid position detection.  With the sensors, the “iPot” can be much more than an electric pressure cooker. The programs in the “iPot” app can make yogurt, GABA rice (germinated brown rice), Onsen Tamago (hot spring egg), sous vide and many more complex multi-step cooking processes.  The most intriguing fact is that any user can program the “iPot” with an intuitive graphic interface, without worrying about the cooker blowing up. After the program is tuned to achieve the intended result, it is saved in a recipe script and can be shared on the internet. Then anybody can reproduce the same dish in their own Instant Pot®iPot”.

“Cookers have been evolving along a similar path of the mobile phones: basic phone, feature phone and now smartphone.” said Dr. Robert Wang, CEO of Double Insight Inc.  “We started with stove-top pots, pans and pressure cookers. Then slow cookers, rice cookers and electric pressure cookers.  We are now in the era of smartcookers which are equipped with microprocessors and an array of sensors, and are wirelessly connected to cook meals and dishes intelligently.”

IP Smart control panel 235x300 Instant Pot Launches the Worlds First Bluetooth® Smart Connected Smartcooker at CES 2014“The Instant Pot®iPot” is not being connected for the novelty of being connected.  We run out of buttons on the control panel to support the requested functions by our users. Users also want to upgrade the functions after purchase. Moving the control center to a smartphone or tablet is the only way to go. “

Once the limiting factor of a control panel is removed, the “iPot” app can implement complex cooking functions, expand and upgrade those functions at will.  This offers unparalleled simplicity, a huge variety of functions and most importantly a consistent result.

“Being connected to a smartphone/tablet gives the cooker access to more sensors, such as a kitchen scale, and can have a profound impact to consistent cooking result.” said Mr. Randy Zadra, Co-Founder and VP of Business Development of Ace Sensor Inc. “The smartphone/tablet knows your location and can adjust the recipes depending whether you use it in Miami or in the mile-high city Denver. The altitude could make a difference of up to 12 minutes of cooking time.”

The “iPot” is the result of a fruitful collaboration with Midea Group, one of the largest home appliances manufacturers in China. The “iPot” will also be manufactured by Midea. Unlike other connected appliances, the “iPot” is not a concept device.  It will be available for sale in US, Canada and UK in Q2 2014 as part of the Instant Pot® (www.InstantPot.com) line of product. Two models, namely Instant Pot Smart-60 and Instant Pot Smart-50 with 6 and 5 quart capacity respectively, will be available.

Instant Pot iPot Smartcooker news release.

About Ace Sensor Inc. (www.AceSensor.com)

Ace Sensor Inc. designs and manufactures smart sensor based products in the rapidly growing Mobile Health and Home Automation markets. We focus on providing useful benefits to the user and making technology transparent and easy to use. Our products target the smartphones, tablets and mobile devices, especially with Bluetooth® Smart connectivity.

About Double Insight Inc. (www.DoubleInsight.com)

Double Insight Inc. specializes in designing and marketing smart cooking appliances.  Our bestselling Instant Pot® electric pressure cooker has been designed for the fast-paced, health-oriented and green-conscious life style of the North Americans.

Press Contact:

Randy Zadra,
info@acesensor.com, http://acesensor.com
Tel: +1 (617) 407-5472

Robert Wang,
info@doubleinsight.com, http://doubleinsight.com
Tel: +1 (613) 366-7799

Instant Pot® is a trademark of Double Insight Inc.

###

Chicken & Dumplings

By , December 22, 2013

Chicken n Dumplings Crock Pot 300x169 Chicken & DumplingsSubmitted by Jill P.

Ingredients:

  • 4 Boneless-Skinless Chicken Breasts(whole)
  • 1 Can Condensed Cream of Celery Soup
  • 1 Can Condensed Cream of Chicken Soup
  • 1 Onion Chopped
  • Celery Chopped
  • Carrots & Parsnips (Large Chunks)
  • 4 T Butter
  • Chicken Broth
  • Marjoram & Thyme
  • Ground Pepper
  • Frozen Peas
  • 2 Cans Refrigerated Buttermilk Biscuits (or a package of Mary B’s Dumplings)

Directions:

Place Butter, Chicken Breast, Condensed Soups, Onion, Celery, Carrots, Parsnips, herbs & seasoning into Instant Pot and then Cover with Chicken Broth (a minimum of 14 oz up to 30 oz).

Cook on Poultry Setting (for default time). Turn off, let pressure reduce & open carefully. Use 2 Forks to shred Chicken meat. I have also used a combination of Chicken Breast & Thigh Meat in this recipe.

Add Biscuits that have been quartered or cut into sixes (or add dumplings that have been cut into preferred sizes). I actually used a half a package of Mary B’s dumplings & 1 Can of Biscuits. If you like light fluffy dumplings use the biscuits if you like doughy dumplings use Mary B’s. Add frozen peas. Replace lid & set on Meat/Stew (for default time). Turn off & let pressure reduce. Scoop out & enjoy!

 

Harvest Ham Dinner

By , November 16, 2013

Ham Sweet Potatoes and Perogies1 300x224 Harvest Ham DinnerBy Teresa G.

Ingredients:

  • Ham sliced ¾ inch thick or cubed
  • 1 TBsp cooking oil
  • ½ cup pineapple juice from can of sliced/cubed/or crushed pineapple – your preference
  •   If not enough juice then add water
  • 3 sweet potatoes – peeled and cubed or sliced (3/8 inch slices)
  • 1 can sliced/cubed/or crushed pineapple
  • ½ cup brown sugar firmly packed
  • 3 whole cloves – or a ½ tsp of ground cloves Frozen perogies- potatoe or potatoe and cheddar

Directions:

  • Heat the oil in the Instant Pot on the Sauté function.
  • Add the cubed or slices of ham (depends on what presentation you like).
  • Add the pineapple juice and use Manual mode to pressure cook for 5 minutes.
  • Reduce pressure manually by turning the steam release to Venting.  Then add the slices or cubes of sweet potatoes , the pineapple with remaining juice.  Sprinkle with the brown sugar and add the cloves.  Arrange the frozen perogies on top.
  • Use Manual mode to pressure cook 7 minutes, release pressure, remove from cooker and garnish with dollop of sour cream…..ABSOLUTELY delicious!!!

Hawaiian Teriyaki Beef Short Ribs

By , November 2, 2013

Submitted by Aaron.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

  • 4 large beef short ribs
  • 1 cup of water
  • 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns)
  • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions)
  • 1 large orange, halved (use a blood orange for a slightly different taste)
  • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch)
  • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch)
  • 1 bunch of green onions, chopped
  • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

  • 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

  1. Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved. * NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.
  2. Squeeze the juice from the halved orange in to the mix and stir\mix.
  3. Slice the orange in to pieces and put in the mixture.
  4.  Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.
  5.  Put in the ribs and stir\mix together.
  6.  Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

• 4 large beef short ribs

• 1 cup of water

• 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns) • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions) • 1 large orange, halved (use a blood orange for a slightly different taste) • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch) • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch) • 1 bunch of green onions, chopped • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

• 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

1.Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved.

* NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.

 

2.Squeeze the juice from the halved orange in to the mix and stir\mix.

3.Slice the orange in to pieces and put in the mixture.

4.Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.

5.Put in the ribs and stir\mix together.

6.Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

Mama’s Polish Red Borscht Soup

By , September 9, 2013

mamas borscht 300x224 Mama’s Polish Red Borscht SoupSubmitted by Teresa B.G.

Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon.  After Mama came to Canada she started to cook it meatless.  So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.

INGREDIENTS:

  • 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
  • 3-4 red potatoes, cleaned and cubed.  I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
  • 1 tablespoon of vegetable oil
  • 1 medium onion chopped
  • Fresh dill to taste
  • Water with beef bouillon powder dissolved in it
  • 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut.  Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces.  No need to peel them, the pressure cooking dissolves the skin
  • 3 cloves of garlic, minced
  • Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon or more sugar to taste
  • Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish

DIRECTIONS:

  • Place your beets on steaming rack into pressure cooker.  Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
  • Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
  • When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
  • Add water/bouillon  to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables.    I add bouillon about 2/3rds …..not so vegetables are completely under water.
  • Put in the wine vinegar, sugar, and ketchup and stir.  Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
  • Let pressure release naturally.
  • Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.

This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd.  Just delicious.

 

 

13 Bean Soup

By , August 31, 2013

Submitted by Julie S.

Ingredients:

  • 1 1/2 c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone
  • 1 onion chopped
  • 1 15oz can diced tomatoes
  • 2-3 carrots diced
  • 2 ribs of celery diced
  • 1-2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak).    Drain and rinse the beans.
  2. Put the ham bone and beans in the Instant Pot with just enough water to cover.  Seal pot and cook on Bean/Chili setting.
  3. Press the Keep Warm/Cancel button, release pressure naturally, then remove lid.
  4. Remove the ham bone, add remaining ingredients and stir.
  5. Seal pot and cook on soup setting, adjusted down to 20 minutes.
  6. Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release.
  7. Open pot and enjoy!

 

Ham, scalloped potatoes and mashed sweet potatoes

By , August 15, 2013

Ham scalloped potatoes and mashed sweet potatoes 300x224 Ham, scalloped potatoes and mashed sweet potatoesBy Teresa B. G.

Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc.  But a pressure cooker is also a very great aid to daily cooking.  It shortens cooking time for any meal.  People like to pressure cook ribs and then put them on the BBQ.  Well, I often use my pressure cooker to speed up the process in some of my dishes.  Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.

 

Ham, Scalloped Potatoes and Mashed Sweet Potatoes

 

This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time.  Everyone always loves it.  My friend just visited from BC and I made this for supper.  She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!

 

Ingredients:

  • Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
  • Onions, diced. As many as you like in the amount of  scalloped potatoes  you are preparing– we like lots
  • Mushrooms: ½ to 1 cup cleaned and sliced
  • Garlic: 2 cloves mashed and diced
  • Coconut Oil: 1 – 2 tablespoons. Or use what you like.  The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
  • Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
  • Sweet Potatoes. As many as you like
  • Butter
  • Milk/Cream

Preparation:

The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic

Heat up the pressure cooker on sauté.  I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through.  Add a little salt to taste,  some butter, melt and then add some flour to thicken.  Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot.  It should be liquidy. Place all of this into a bowl.  Shut off pressure cooker.  It will thicken in the oven later.

Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!).  Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes.  When done, release pressure.

Mix the potatoes with the onions/mushrooms/garlic/milk sauce .  The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid.   I just go by eye and it works every time, doesn’t much matter.  I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly.  You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned.  What you have done is just shortened the time for cooking scalloped potatoes.  The steaming is just a way to shorten the process.

The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water.  I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour.  You can let pressure naturally release or if you are ready, release it manually.  Ready to slice and serve.

I always like a sweet potatoe mash with my ham.   Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes.  Release pressure or let it release itself, then I just mash them with a potatoe masher, add  butter, cream, and if you like salt.  Ready to serve and delicious.  You can do this ahead of time as well and just reheat it.   Serve with buns or sliced bread and a nice salad.

 

 

Wheat Berry Salad

By , August 14, 2013

Wheat berry salad 224x300 Wheat Berry Salad

By Teresa B. G.

I recently was invited to a luncheon at a friend’s house.  While having lunch, someone started a discussion on ‘wheat berries’.  I had never heard the term before and had no idea what that was.  I was thinking it was some sort of a fruit berry I had not heard of.  Well, much to my surprise it is the bran, the germ and the endosperm left intact when the husk of whole wheat grains is removed…..Wheat berries are a whole grain full of vitamins and fiber.  They are nutty and chewy and very good for you and can be used in a variety of ways. Believe it or not, I use it in a salad.  I make this salad frequently and love the flavours in it as do my family and guests.  Pressure cooking makes it quicker and gives it a better flavour and texture. Try it.  It is certain to become one of your favourites!

 

Wheat Berry Salad

 

Ingredients:

  • 2  cups   water
  • 1 cup wheat berries – found in natural food stores
  • ¼ cup raspberry vinegar   ( I do not purchase this, I soak raspberries in vinegar)
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp oil
  • ¾ cup thinly sliced green onions
  • ¾ cup dried blueberries
  • ½ cup slivered dried apricots
  • ½ cup  chopped toasted almonds
  • 2 tbsp chopped fresh parsley

Directions

The night before:

Rinse your wheat berries well with cold water and place them in a bowl filled with cold water.  Soak over night. Rinse them thoroughly and drain them.

Pressure Cooking:

Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain.

Dressing and Assembling:

Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl.  Gradually whisk in the oil until blended.  Stir in the onions, blueberries, apricots, almonds and parsley.  Let it stand for 30 minutes.  Stir in the wheat berries.  Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld.  Garnish with fresh parsley and fresh basil.  It is so delicious and a great addition to summer pot lucks.  The salad keeps well in the refrigerator.

Enjoy!

 

 

 

 

Free Electric Pressure Cooker Recipe Booklet

By , July 17, 2013

InstantPot electric pressure cooker recipe English 200x300 Free Electric Pressure Cooker Recipe BookletSince electric pressure cookers are a relatively recent invention, recipes for this miracle appliance can be rather scarce. Chefs and authors are just beginning to develop and publish recipes that are tailor made for the awesome advantages of cooking with an electric pressure cooker.

To help with that matter, we have invited five pioneer chefs and authors who have created a wide variety of delicious recipes in various cuisines specifically designed for your Instant Pot.

In this booklet, we will introduce you to:

  • Laura Pazzaglia is an undisputed expert on pressure cookers and pressure cooking.  You’ll enjoy her fresh perspective on European and American cuisines at www.HipPressureCooking.com.
  • Maomao Mom is a scientist at National Research Council Canada and a food lover. She has turned traditional Chinese recipes into step-by-step guides that may be reproduced by everyone. You can find a huge collection of recipes on her bilingual site at www.MaomaoMom.com.
  • Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian whole food meals.  She recently published a popular book “The New Fast Food”  which can be found at www.TheVeggieQueen.com.
  • Barbara Schieving loves both pressure cooking and baking. Her site www.PressureCookingToday.com has recipes for every meal of the day.
  • Chef AJ, the author of a wonderful book “Unprocessed”, is a great educator of plant-based whole food. You can find more of her videos and recipes at www.EatUnprocessed.com.

We hope you enjoy the recipes they have been kind enough to provide for this booklet and we encourage you to visit their websites to explore a growing number of new recipes.

Click the book icon to download your free “Instant Pot Electric Pressure Cooker Recipes” booklet.

InstantPot electric pressure cooker recipe English 120x180 Free Electric Pressure Cooker Recipe Booklet

 

If you read Chinese, we have also prepared a Chinese recipe booklet including additional contributions from  Maomao Mom. You can click the book icon below to download the Chinese recipe booklet.

InstantPot electric pressure cooker recipe Chinese 125x180 Free Electric Pressure Cooker Recipe Booklet

Happy Pressure Cooking!

 

Easy Chile Verde

By , June 24, 2013

Submitted by Pam

Ingredients:

  • 1 pound of pork, cut chunks the size of stew meat
  • about 1 cup green salsa

Directions:

  • Cook the pork on the Sauté/Browning setting until nicely brown.
  • Pour the salsa over the top of the meat.
  • Cook on the Meat & Stew setting for 20-30 minutes.

Balsamic Chicken Thighs

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!

Spring Electric Pressure Cooker Recipe Contest

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.

Instant Pot accessoriesMeanwhile, 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