Category: European

Easy Mac and Cheese

By , December 27, 2016

Short Recipe Video Tutorial on How to make dreamy & creamy Instant Pot Mac and Cheese.

Imagine a spoonful of tender macaroni immersed in a smooth, gooey, & rich cheddar cheese sauce.

Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Mac and Cheese

 

 

New York Cheesecake #17

By , December 26, 2016

After 16 17 Instant Pot Cheesecake experiments, we’re finally satisfied enough to share our Cheesecake Recipe with you!

Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense cheesecake with a crisp crust.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Cheesecake

 

Black Chocolate Cake in the Instant Pot

By , September 23, 2015

12003400 10153530538321166 1869829519156042575 n Black Chocolate Cake in the Instant Pot choc fudge cake

Submitted by Frederique F.
originally posted in the Instant Pot® Community Facebook group

Ingredients:
200g black chocolate (74% cacao , often called “chocolat pâtissier “)
100g butter
100g sugar
25g flour
3 eggs.

Method:
Melt chocolate and butter together.
Add sugar, flour and eggs. Beat.
Put in ramequin on the trivet (250ml water in the pot),
Cook 6 minutes on “manual”, then quick release (QR).

 

for a larger cake, add a little more cookiing time

Smoked Salmon Cheesecake

By , September 22, 2015

Submitted by Andrew L.

Smoked salmon cheesecake 450x600 Smoked Salmon Cheesecake

I made the base using 6 oz crushed gluten free oatcakes and about 2 oz melted butter, pressed into a parchment lined loose bottomed cake tin.

Ingredients: 
2 x 8 oz cream cheese
2 x small Boursin cheeses
1 tablespoon sour cream
4 eggs
1 tablespoon each of chopped parsley and fresh dill
about half a tablespoon of chives chopped
8 oz smoked salmon
80 gram tub of grated (shaved) parmesan cheese
juice of one lemon.

Method:
Placed all of the cheeses, cream, eggs and herbs into food processor and whizzed briefly until mixed. Added the lemon juice and chopped smoked salmon and whizzed briefly – I wanted the salmon still to have some texture.
Poured into the cake tin (it was very liquid) and wrapped the outside of the tin in foil (not covering the top) and made a sling of folded foil to lift the cheesecake in and out.
One cup of water in the pot, trivet and cheesecake on top of trivet.
Locked the lid and set to seal, “Manual”, 25 minutes, quick release pressure when cooking time has finished.

When I removed the lid it was still more wiggly than I wanted so I cooked it for another 5 minutes and then took out the cheesecake, blotted water off the top and left to cool then placed in the fridge overnight.

Arrange artistically, serve proudly!

Oma’s Bavarian Red Cabbage

By , September 22, 2015

12004975 917866161594599 5196969715717992649 n Omas Bavarian Red Cabbage
Submitted by Nikki G.

Ingredients:
1 large red cabbage, about 2-2 1/2 pounds
2 tablespoons unsalted butter (or duck fat or chicken fat or bacon grease)
1 large onion, small dice
2 large tart apples, peeled, cored and finely diced (I use Granny Smith)
1/4 red wine vinegar
1 cup dry red wine
3 bay leaves
1 cup beef broth
1-2 teaspoons salt
1/2 teaspoon ground cloves
1 cinnamon stick
3 tablespoons brown sugar, light or dark
2 tablespoons all-purpose flour

To thicken red cabbage:
1 tablespoon corn starch dissolved in 2 tablespoons dry red wine + 1 tablespoon red wine vinegar
*2 tablespoons red currant jam (can also use black currant jam, plum jam, lingonberry jam, or tart cherry jam), optional

Method:
Remove the coarse outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into 1/2-inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.

Set Instant Pot to Sauté and adjust to Less. Add butter and let melt. Add the onion and apple and saute until very soft, about 10 minutes. Hit Cancel button. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you don’t see any lumps. Select Manual and adjust time to 8 minutes (10 minutes if living at high altitude). Do a quick release 10 minutes after end of cooking cycle. Hit Cancel. Press Sauté and adjust to More. Bring to a boil and add cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in *optional red currant jam and taste for seasoning. Discard the bay leaves and cinnamon stick before serving.

Easy Instant Pot Ricotta

By , August 14, 2015

ricotta 300x225 Easy Instant Pot Ricotta

Submitted by Sharon R.
————————-
The first thing I made was yogurt, which I then drain to make Greek yogurt. Searching for ways to use the whey (and my Instant Pot!)I thought of making homemade ricotta.

I combined the whey (about 3 cups, use whatever you have, 2 to 4 cups) with about the same amount of whole milk. Using the Instant Pot, hit the yogurt setting, and bring the whey and milk to a boil. (“yogt” will show up on the display.) Add some acid (I used the juice from one lemon, but you could use about 1/4 cup white vinegar) and 1 tsp salt. Let set until clumps start to form. I poured the whole thing into my yogurt drainer, but you can use cheesecloth to line a strainer and place over a bowl. Makes beautiful ricotta cheese!

The photo is of the resulting ricotta next to my Greek yogurt.

One-Pot Sausage & Pasta Meal

By , July 25, 2015

Submitted by Flo Lum
~while on holiday in the south of France

Flo one pot pasta

Ingredients
1T olive oil
100g lardon (or bacon)
500g sausage meat
1 onion chopped
2 cloves garlic minced
2 cups tomato piccata (or tomato purée)
Salt to taste
500g pasta (i.e. penne, rigatoni, I used cellentani)
Water to cover the pasta
Freshly chopped basil (about a handful)
Freshly grated Parmesan (about 1/4 cup)

Instructions
1. Set the instant pot on Sauté. Once it says Hot, add the olive oil. Render the lardon about 3-4 minutes. Remove the lardon onto a plate. Lardon is a must because we just have to in France. smile emoticon
2. Brown sausage meat until cooked through.
3. Add the onion and garlic and sauté them for a few minutes, scraping the up the brown bits from the bottom of the pot as you go.
4. Cancel the sauté mode. Pour in the tomato piccata and salt to taste (I used about 1t).
5. Add dry pasta and stir to coat, then flatten until level. Add water to just cover the pasta.
6. Close and lock the lid, making sure the sealing knob is on sealing. Choose manual, low pressure for 5 mins (or half the time it says on the box for normal cooking, e.g. If it says 8 mins cook for 4, if it says 10 mins cook for 5, etc).
7. Once the cooking is done, release the pressure by the quick pressure release.
8. Stir in chopped basil and Parmesan cheese.

Bon appétit!

Instant Pot Minestrone Soup

By , July 9, 2015

Submitted by busyzgirl

Ingredients:

1 cup cooked bean of your choice – if you use canned please make sure to drain and rinse thoroughly. I cooked my beans (1-cup dry with enough water to reach 2 inches above the beans. Follow the instructions for beans if not using the instant pot) in the instant pot before adding other ingredients for 40-minutes (great northern) and let depressurize for 20-minutes before releasing pressure.
1 pound ground beef (here I deviated from the typical minestrone, oh well my family likes it this way and I like to take care of my family) browned on the stove
1 potato diced
2 carrots diced
2 stalks celery diced
1 onion
1 to 2 cloves garlic (to your taste)
32 ounces chicken broth
28 ounce can crushed tomatoes
2 tsp tomato paste
Italian seasoning I used 2 tbsp of the tube type sold in the produce section if I used dry I would decrease amount to 1 ½ tsp
1 tsp salt

Instructions: Add all ingredients to Instant Pot and stir. Close Instant Pot lid, and on manual high pressure set timer for 20 minutes. Let depressurize for 10-minutes.

 

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!

 

 

Creamy Rice Pudding

By , March 11, 2014

Submitted by Tina C.
slightly adapted from Creamy Pressure Cooker Rice Pudding found at PressureCookingToday.com

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.

 

 

 

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.

 

 

Instant Pot Slow Cooker Meatloaf (Gluten Free)

By , April 19, 2013

Submitted by Brandilyn T.

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

“Baked” Sweet Potatoes

By , 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 15 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.

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted 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

Hearty Potato Soup, loaded with nutrition

By , February 27, 2013

Submitted by Kay A.

soup Hearty Potato Soup, loaded with nutritionThis 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.

 

 

Juicy Sweet Glaze Meatloaf

By , February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted 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,  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.

 

Mashed Potatoes with Garlic and Greek Yogurt

By , February 8, 2013

MashedPotatoes 300x226 Mashed Potatoes with Garlic and Greek YogurtSubmitted 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,  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.

 

Spicy Vegteble Soup in the Instant Pot

By , 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.

Cheese Flan

By , February 2, 2013

cheese flan 300x228 Cheese FlanSubmitted 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.

 

Sweet Pineapple and Ginger Risotto

By , 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.