Category: Modern

Corned Beef and Cabbage

By , March 12, 2017

Celebrate St. Patrick’s Day with this Traditional Irish-American Corned Beef and Cabbage Recipe!

This beautifully pink, tender, juicy, and big-flavored cured beef brisket is a classic favorite.

Have fun cooking & Happy St. Patrick’s Day!

Full Printable Recipe & Cooking Tips: Instant Pot Corned Beef and Cabbage

 

 

Pressure Cooker Pot Roast

By , February 7, 2017

Make this hearty Umami Pressure Cooker Pot Roast Recipe in less than 2 hours.

Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy! 😀

We developed this Pressure Cooker Pot Roast Recipe based on the results of our little pot roast experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pot Roast

 

Meatloaf

By , February 4, 2017

Learn how to make this incredibly juicy Instant Pot Meatloaf soaked in homemade umami tomato sauce!

The satisfying texture and mouthful of meat bursting with umami flavors are truly irresistible!

Easy to make, fulfilling, and thrifty. Enjoy :)

Full Printable Recipe & Cooking Tips: Instant Pot Meatloaf

 

BBQ Pulled Pork

By , December 30, 2016

Making BBQ Pulled Pork has never been this quick & easy!

Make this super tender & juicy Instant Pot Pulled Pork, exploding with sweet & smoky flavors.

Learn how to make Instant Pot Pulled Pork with this short recipe video.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pulled Pork

 

Instant Pot Jambalaya

By , December 3, 2016

Video credit to @amazonkitchen.com

Serves 8-10

Ingredients

  • 2 Tbsp olive oil
  • 1 lb chicken breasts and thighs diced
  • 1 lb prawns
  • 2 cups yellow onions, finely diced
  • 2 cups tri-color bell peppers, dices
  • 2 Tbsp garlic, minced
  • 1 1/2 cups rice
  • 3 1/2 cups chicken stock
  • 1 cup crushed tomatoes
  • 1 Tbsp plus 1 tsp creole seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 lb Andouille sausage, pre-cooked and sliced

Preparation

  1. Set Instant Pot to “Saute”.  Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides.  Remove the chicken from heat and set aside.
  2. Add onions, peppers, and garlic, and sauce until the onions are translucent.  Add rice, and sauce for 2 minutes.  Add tomato puree, creole seasoning, Worcestershire, and chicken.  Close the lid and press “Rice”.
  3. When the rice is cooked, release steam, remove the lid, and add sausage and prawns.  Place lid back on the Instant Pot, press “Manual”, and cook an additional 2 minutes.

Instant Pot Chick Pea Stew

By , December 3, 2016

Video credit to @amazonkitchen.com

Serves 6-8

Ingredients

  • 1 Tbsp butter
  • 1 1/2 cups yellow onion, finely diced
  • 1/2 cup carrot, diced
  • 3/4 cup green bell pepper, finely diced
  • 3/4 cup red bell pepper, finely diced
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp garlic, minced
  • 2 cans (15oz) chickpeas, drained
  • 1 Tbsp coriander seeds, ground
  • 1 Tbsp cumin, ground
  • 1 Tbsp smoked paprika
  • 2 tsp tumeric
  • 2 tsp salt
  • 1 can (28oz) chopped, stewed tomatoes
  • 1 can (13.5oz) coconut milk

COUSCOUS

  • 2 cups water
  • 1 1/3 cups couscous
  • 1 Tbsp olive oil
  • 1/2 tsp salt

PREPARATION

  1. Set the instant Pot to Saute.  Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and saute until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, and close the lid.
  3. Press “soup”, then manually reduce time to 10 minutes.  Remove the lid, and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous.  Place all ingredients in the Instant Pot and close the lid.  Press “Manual” and set to cook for 10 minutes.

Mashed Potatoes

By , November 26, 2016

Imagine fluffy and creamy butter garlic mashed potatoes sprinkled with pepper and cheese.

Learn how to make Super Easy Instant Pot Mashed Potatoes with this short recipe video.

Don’t just save it for Thanksgiving! :)

Full Printable Recipe & Cooking Tips: Instant Pot Mashed Potatoes

 

Pork Chops in Applesauce

By , November 7, 2016

Make this quick and easy Instant Pot Pork Chops and Homemade Applesauce.

Moist and tender pork chops drizzled with warm cinnamon applesauce.

Perfect simple dinner for those hectic nights! Have fun cooking :)

*We developed this recipe with the results of our little pork chops experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Pork Chops

 

Chicken Stock

By , November 4, 2016

Making homemade chicken stock has never been this easy and quick!

Make this Easy Instant Pot Chicken Stock with 10 real, whole ingredients and 10 minutes preparation.

Have fun cooking with your Instant Pot! :)

Full Printable Recipe & Freezing Tips: Instant Pot Chicken Stock

 

Crispy Chicken with Homemade Gravy

By , November 2, 2016

Wondering whether we can make fried chicken in the Instant Pot?

As much as we love fried chicken, Instant Pot is not the same as a pressure fryer. Please do not attempt to make pressure-fried chicken in the Instant Pot.

However, we can satisfy some of our fried chicken cravings with this crispy Instant Pot Chicken Recipe that makes a rich & flavorful homemade chicken gravy.

Full Printable Recipe & Cooking Tips: Crispy Instant Pot Chicken

 

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!

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

Ingredients:
1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Instructions:
Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Simple Mushroom Gravy

By , July 26, 2015

Simple Mushroom Gravy
submitted by Larry S. in the Instant Pot Facebook Community Group

Ingredients:
2 tbs of extra virgin olive oil or vegetable oil
8 oz. Sno-White mushrooms (or YOUR favorite ones)
¼ cup chicken broth or beef broth (not necessary, just add equivalent of water
2 ¾ cup water
4 tbs all purpose flour
4 tbs butter
¼ cup milk

Instructions:
Add oil to pot line of IP and press “Sautee” function. Add sliced mushroom to pot liner and until you can hear the pot liner sizzling. Add chicken or beef broth. Continue to cook down until mushroom appear darker in color.

Add water and close lid. Slide lever to the “Pressurize” mode.
As soon as the IP is pressurized, switch to quick release.
Drain broth and mushroom in a colander and save broth. Place mushrooms back in pot liner.

Add 4 tbs of butter to saucepan and melt to a slight simmer.
Add the 4 tbs of all purpose flour slowly and whisking constantly until the mixture smells like pie crust. Or follow other simple gravy roux recipes.

Slowly add in mushroom broth until all clumps of roux are dissolved and there is creamy texture. Add milk and bring to a boil. Add mushrooms and bring to a simmer. Continue to whisk occasionally and simmer for about 8 min.

Remove from pan and ENJOY! Serve over noodles, rice, your favorite cut of meat, or as soup. It tastes like cream of mushroom soup SHOULD taste!!

Homemade Dog Food

By , May 28, 2015

Homemade DOG Food submitted by Anita W.

1 1/3 cup brown rice
1/4 cup green lentils
1 large potato, cubed
1 sweet potato, cubed
handful of kale or chard stems or several whole leaves, chopped several sprigs of parsley, chopped or 1 cube frozen
1/2 tsp salt, preferably sea salt
1/4 tsp turmeric powder
3 1/2 cups water
1 chicken leg quarter
optional: 1 chicken liver or other giblet

Combine all ingredients in the pressure cooker pot, laying the chicken on top.
Seal and cook on high pressure for 23 minutes. Allow pressure to release naturally.
Pull the chicken from the bone and mix it back into the cooked rice. Refrigerate.

Serving size depends on the nutrition requirements of your dog. I feed this as one of 2 meals daily to my black lab and it makes about 5 servings. At nearly 15 years old she is still extremely healthy and I credit that in part to this quality food.

I buy chicken quarters in a 10 pound bag and freeze the pieces individually. It can be added frozen to the pressure cooker.

When fresh parsley is abundant I chop it, pack it in ice cube trays and top them with a bit of water before freezing. I have frozen parsley cubes to add all winter.

Mediterranean Tuna Noodle Delight

By , April 25, 2015

Submitted by Linda

Ingredients:
1 Tablespoon of Oil
½ cup of chopped red onion

8 ounces of dry wide egg noodles (uncooked)
1 can (14 ounces) diced tomatoes with basil, garlic and oregano(undrained) or any kind you have on hand. Better with the spices.
1-1/4 cups of water
¼ teaspoon of salt
1/8 teaspoon of pepper

1 can of tuna fish in water,drained
1 jar (7.5 oz.) marinated artichoke hearts,drained with saving the liquid, then chop it up.

Crumpled feta cheese
Fresh chopped parsley or dried. Whatever you have on hand.

Directions:
Saute the red onion for about 2 minutes.
Add the dry noodles,tomatoes,water, salt and pepper then set your IP to soup for 10 minutes.
Release the pressure value
Turn off the warm setting
Add tuna, artichokes and your reserved liquid from the artichokes and sauté on normal while stirring for about 4 more minutes till hot.
Plate, then top with a little feta cheese and parsley to your liking.

Quick Soaking Dry Beans in Instant Pot

By , February 4, 2015


 

Quick soaking beans is a method to hydrate beans in pressure cooking for 8~9 minutes to remove the indigestible sugar which may upset some stomach. In this video, Laura Pazzaglia, founder of www.HipPressureCooking.com, shows you how do so. However, the faster re-hydration of the beans may cause the skins to crack or separate rendering them slightly less attractive than their overnight soaked beans.

Chicken soup in Instant Pot

By , January 17, 2015

Submitted by Busyzgirl

Ingredients

  • Two frozen boneless skinless chicken breasts –
  • Four washed medium size diced potatoes (I did not peel you can if you want)
  • Three peeled carrots chopped into similar size as potatoes for even cooking time
  • Half a large onion diced
  • Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
  • Salt and pepper to taste (flavors will intensify while under pressure)

Instructions:

  • Turn on Instant Pot to Manual and set timer for 35-minutes.
  • Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.

This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.

Black-eyed Peas for Two

By , January 2, 2015

Submitted by Marie

I adapted this simple recipe for two people and it was perfect.

Ingredients:

  • 1/2 lb bag black eyed dried peas(use only 1/2 bag of peas; from a 1 pound bag)
  • 3 1/2 cups water or broth of your choice
  • 1/2 bag diced frozen onions (1 1/2 cups)
  • 1 Tablespoon olive oil
  • 1 Tablespoon oregano or other spice
  • 1 1/2 teaspoons table salt

Directions:

  • press bean/chili button
  • use natural steam release method
  • makes very tender beans, my husband loved them!! and I did, too.

 

Hip Bone Broth

By , December 8, 2014

By Laura Pazzaglia, hippressurecooking.com

A good bone broth is cloudy with bits of collagen, gelatin, calcium and fat suspended in the soup.  Boiling motion is critical to make good bone broth. Electric pressure cookers normally don’t have boiling motion under pressure. This is perfect for making clear stock, but not cloudy bone broth.  With Instant Pot Smart, you can program the cooker to constantly be under and off pressure to create the boiling motion.

bone broth close1 300x201 Hip Bone BrothIngredients: Makes 7-8 cups of bone broth.

  • 6 cups (1.5L) water
  • 1 teaspoon apple cider vinegar
  • 1 medium yellow onion, peeled and halved
  • 1″ knob ginger, sliced into rounds
  • 1/2 cup dried mushrooms, such as shiitake, oyster or procini
  • 3-4 pounds (1.5-2 kilos) of mixed bones

Directions:

  • Start the “hip bone broth script” and a the water and vinegar to the pressure cooker.
  • When the water is boiling and the screen displays “food” add the onion, ginger, and mushrooms.
  • Next, add the bones delicately, so as not to don’t splash yourself with boiling water, by inserting half in the water before dropping it in.
  • Close the pressure cooker lid.
  • When the script is finished, strain the broth.
  • Let the broth cool and cover tightly.  Refrigerate for up to three days or freeze for up to three months.
  • Optionally, after the broth has been in the refrigerator a few hours, you can remove the layer of fat that will have separated from the broth and discard it.
  • Use as a base for soups or to replace stocks.

Hip Bone Broth recipe scriptDownload the Instant Pot Smart script for this recipe by click the recipe script icon on left.

 

Pinto Beans

By , August 8, 2014

Submitted by Clarence M.

Ingredients:

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

 Directions:

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