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:
- Place all items in Instant Pot electric pressure cooker. Stir to combine. Cook on high pressure for 5 minutes.
- Release the pressure.
- Serving suggestion: spoon over hot broccoli into bowls.
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
Submitted by Peter H.
Ingredients: 8 servings
- 2 Tablespoons canola oil
- 1 large onion, peeled, chopped
- 1-1/2 pounds ground beef, turkey or chicken
- 2 Cups favorite Bloody Mary mix (spicy preferred)
- 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
- 2 Cans (14 ounces each) kidney beans, drained and rinsed well
- 4 Tablespoons (or more if you like) favorite chili powder, divided
- 1-1/2 Cups Water
For Serving (optional):
- Corn chips
- Shredded cheese
- Sliced green onions
- Sour cream
Instructions:
- In the INSTANT POT pressure cooker pot, heat the oil.
- Add the onion and saute about 8 minutes until it becomes lightly golden brown.
- Add the meat and cook until it browns, breaking it up as it cooks.
- Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
- Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil; add the water.
- Lock the lid in place and cook on high pressure for 5 minutes.
- Quick release the steam. When the pressure valve drops remove the lid tilting it away from your face.
- Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
- Ladle into bowls and garnish as desired. Serve and ENJOY!!
Submitted by Mary M. L.
Ingredients
- 1 pound raw peanuts in shell, shelled
- 1 bay leaf
- 2 medium tomatoes, chopped
- 1/2 cup diced green pepper
- 1/2 cup diced sweet onion
- 1/4 cup finely diced hot peppers
- 1/4 cup diced celery
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.
Submitted by Lily J.
Ingredients: Makes 8 servings
- 5 tablespoons extra-virgin olive oil
- Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
- 1 medium onion, cut into 1/2-inch dice
- 1 pound French green lentils
- 4 fresh thyme sprigs
- 2 quarts water
- 1 quart chicken broth
- 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste
- 1 lemon-pepper rotisserie chicken, skin discarded, cut into 8 pieces
- 3/4 pound garlic salami, sliced crosswise 1/2 inch thick
- 4 ounces lean slab bacon, cut into 1-inch cubes
- 4 tablespoons chopped parsley
Instructions:
In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon.
Put cover on cooker. Use Manual mode to cook for 15 minutes. Wait 10 minutes. Ensure that pressure is fully released and remove the lid.
Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve.
* Peel garlic cloves quickly by immersing them in boiling water for a few seconds.
Submitted by Pastor D.
Ingredients:
- 1 pound ground beef
- 1 large onion, chopped
- (more if you like)
- 1 pound bacon or bacon pieces
- Fried, crisp
- 1 large can of pork and beans
- 2: 15 ½ oz. Cans of butter beans, drained
- 2: 15 ½ cans of kidney beans, drained
- 3 cups stewed tomatoes
- 1 cup corn
- ½ cup sugar
- ¾ cup brown sugar
- ½ cup ketchup
- 3 tablespoons cider vinegar
- 1 teaspoon mustard
- 1 teaspoon garlic (chopped or ground)
- 1 tablespoon liquid smoke
Instructions:
Brown bacon in instant pot on saute setting and then crumble. Save drippings. Add hamburger & onion. Brown.
Drain off excess fat . Combine all ingredients (including drippings) in instant pot. Using manual setting cook for 25 minutes. Enjoy!
Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Instructions:
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.
Submitted by Ed A.
This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.
Ingredients:
- 2 cups dry pinto beans
- 1 tablespoon chili powder
- 1 tablespoon Cumin Seed
- 2 can diced green Chiles
- 2 14.5 ounce cans beef broth and one can water
- 1 can diced tomato
- 1 small onion diced
- 2 glove garlic
- 2 lb course ground chuck
- For extra spiciness add canned diced jalepenos to your liking.
Instructions:
- Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
- Add meat beans and all other ingredients in Instantpot and set for beans.
- After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
Submitted by Teresa G.
This is an Indian vegetarian dish so full of flavour. A meal on its own. We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.
The pressure cooker is a wonderful cooking tool which I try to use DAILY. I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!
Chholey
Ingredients:
- 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
- (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
- 1 large diced onion
- 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
- 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
- 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
- 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
- 4 – 6 tablespoons of cooking oil
- 1 tsp Turmeric
- Salt to taste – I only add a little as I am trying to eliminate it from my diet
- 2-4 tablespoons lemon juice. Adjust it according to taste.
- Coriander leaves – washed and minced or again just use coriander powder – a tsp or so.
Method:
- After soaking the chickpeas overnight put your pressure cooker to heat (sauté function) boil the chick peas in about 2 cups of water for about 10 minutes. Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
- Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
- Heat the garam masala in the oil to bring out the flavour.
- Add diced onion and when it is transparent add the turmeric. Cook it a bit.
- Add the ginger and garlic, stir it a bit to cook.
- Add the tomatoes and cook a bit.
- Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.
Enjoy as a dish on its own over rice or noodles or as a side dish.
I eat it on its own for lunch.
I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).
I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey. 25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick. Perfect for the chholey. If you like fluffy rice then cook separately or pressure cook for much shorter time. I use brown rice mixed with white.
Submitted by Deborah P.
Ingredients:
- 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1 tablespoon mustard powder
- 1/8 cup balsamic vinegar
- ground pepper
- 4 cups of water or more as needed to cover beans
- 2 tsp. salt (optional)
Instructions:
Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.
I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. 
Submitted by Sue B.
Great with BBQ menu.
Ingredients:
- 1 bag dry small red beans (10 oz)
- 1 small yellow onion (chopped fine)
- 4 cloves garlic (smash first, then grind in coffee grinder or mince)
- 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
- ¼ cup dark brown sugar
- 10 tablespoons ketchup (w/o high fructose corn syrup)
- 1 rounded tablespoon sea salt
- 1 generous dash of celery salt
- 3 tablespoons dry oregano
- 4 generous dashes of cayenne pepper
- 12 twists fresh black pepper
- 2 dashes cumin powder
Instructions:
Soak beans overnight. (15 min prep time)
Place soaked beans in fresh water in pressure cooker with 2 inches over top of beans. Cook 45 minutes until very tender. Enjoy!
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