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By Instant Pot Staff, April 19, 2013

Submitted by Valerie M.

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

Ingredients

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

Options

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

Topping

• 3/4 cup ketchup
• 4 TBSP brown sugar

Directions

Spray inner pot with non-stick spray.

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

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

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

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

Cooking Time:

• LOW 6-8 hours or on HIGH 4-6 hours

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By Instant Pot Staff, March 25, 2012

Submitted by Sandra K.

Instructions:

• 3 lbs. lean ground Pork
• 1 lb. fresh Kale
• 3 cups low-fat Chicken Broth
• 1 medium red onion***
• 1 level TBS. Poultry Seasoning powder
• 1&1/2 tsp. Garlic Salt

Instructions:

• Chop kale and onion in small pieces.
• Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
• Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
• Bring to High Pressure and cook for 6 min.
• Release pressure.
• Optional: *** Add raw onion to cooked soup if desired.
• Serve with home-made Corn Tortillas!

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By Instant Pot Staff, February 21, 2012

Submitted by Teresa G.

Meatballs- ( Gluten free if you like):

For One pound lean ground beef

• ¼ cup medium unsweetened coconut
• 1 large egg, beaten
• 2 tsp chopped fresh ginger or ginger powder to taste
• 1 garlic clove, finely chopped
• 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
• ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.

Curry:

• 2 – 4 tbsp curry powder or paste
• ½ onion thinly sliced
• 2 cloves of garlic crushed
• (Fresh basil – optional)
• 1 (14.5 ounce ) can stewed, diced tomatoes
• 1 (14 ounce) can coconut milk
• 1 (8 ounce) can tomato sauce
• (1 tbsp powdered chicken bouillon – optional)
• 3 tbsp sugar
• Pepper to taste
• (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!

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By Instant Pot Staff, February 16, 2012

This is a recipe submitted by Sina.

got my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing.

I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow.

i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.

(shared it on facebook as well)more to come on facebook for sure.

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By Instant Pot Staff, February 11, 2012

Recipe submitted by Eliot.

I love my Instant pot, and have talked about it to all my friends. Amazing cooking tool for busy students!

This recipe has served me well and is always a hit with guests. It’s flexible delicious and quick to make Thai tasting curry. All you need is the instant pot.

Take your curry to another dimension!

Hyper Curry:

You will need:

• 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild)
• 1 cup chicken broth (match the meat option)
• 3 tbsb of fish sauce
• 2 cloves of garlic
• 2 lime leaves (whole)
• 1 lemon grass stalk
• 1 piece of ginger (thumb sized)
• 1 carrot
• 1 large onion
• 1 large potato
• 1 red pepper
• 1 can Coconut Milk

Meat Options: Chicken or pork or beef, or tofu)

Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp)

Directions:

Add:

• 1 cup chicken broth
• Selected Meat
• 1 tbs curry paste.
• fish sauce (or liht soy sauce)
• garlic (rough chop)
• lime leaves
• lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add:
• 1 can Coconut Milk
• Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste.

Serving Suggestions:

• Serve with rice or noodles.
• Add a squeeze of lime juice + drizzle some coconut milk over the finished plate.

Good luck!

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By Instant Pot Staff, October 6, 2010

For 6-8 Servings:

1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand

Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.

All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.