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By Instant Pot Staff, February 13, 2013

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

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By Instant Pot Staff, November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

• 1 Tb oil
• 1 medium onion sliced
• 1/4 cup ketchup
• 1/4 soy sauce
• 1/3 cup brown sugar
• 1/3 cup rice wine (or cider) vinegar
• 1 20 oz can of pineapple
• 2 cloves garlic chopped
• 1 tsp. finely chopped ginger
• 1 tsp. fish sauce (optional)
• 1 tsp. chili powder
• 1 tsp. ground coriander
• Pinch of smoked paprika
• Salt and pepper to taste
• 4 lbs of ribs, trimmed and cut for serving.
• Corn starch slurry

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

• Add oil, sauté onions until just translucent.
• Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
• Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
• When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
• Serve with rice and veggies of your choice.
• Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

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By Instant Pot Staff, September 27, 2012

Submitted by Diane H.

Ingredients: 12 Sliders

Pickled Vegetables:

• 1/2 Pound peeled baby carrots
• 1/2 Pound radishes (I prefer white Icicle [baby daikon] radishes, but any kind will work)
• 1 large chunk of peeled ginger
• 1/2 Cup water
• 1 Cup cider vinegar
• 3 Tablespoons sugar
• 1 Tablespoon salt

Pork:

• 1,  1.5 – 2 lb. pork tenderloin
• 1 Cup Water
• 3 Tablespoon  fish sauce (found in the asian foods aisle)
• 2 Tablespoons  soy sauce
• 2 Tablespoons maple syrup
• 1 Tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 walnut-sized piece of ginger, minced
• 1 scallion, finely chopped
• 1/2 teaspoon freshly ground black pepper

Other Ingredients

• 1 dozen Hawaiin Dinner rolls
• 1 Cup mayonnaise
• 12 lettuce leaves
• Sriracha hot sauce to taste

Instructions:

For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces.  Cut the ginger into very thin slices.  In a medium saucepan combine water, vinegar, sugar and salt.  Bring just to a boil and remove from heat.  Add carrots, radishes and ginger to hot vinegar.  Cover and allow to cool for 30 minutes before  transferring to refrigerator to chill.  Drain immediately before serving.

For the Pork: Cut the pork into two large chunks and pat dry.  Place pork in the INSTANT POT pressure cooker with remaining pork ingredients.  Lock the lid into place and cook on high pressure for 50 minutes.  Let the steam release naturally.  When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.  Test the meat for doness by prodding it with a fork , it should be easy to pull apart.

Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.  Pour any liquid from the pot over the meat.

To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise.    Top with a portion of pulled pork and pickled vegetables and a lettuce leaf..  Season the top bun with Sriracha if desired.   Repeat for remaining  sliders. Serve immediately.

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By Instant Pot Staff, May 22, 2012

Submitted by Dana M.

Instant Pot Cassoulet with lots of Veggies Adapted from Thomas Keller (http://www.williams-sonoma.com/recipe/thomas-kellers-slow-cooker-cassoulet.html)

Ingredients

• 2 slices nitrate free bacon, cut crosswise into ½-inch strips
• 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 1 bunch kale or chard, chiffonad
• 2 cup white wine, such as Sauvignon Blanc
• 2 tablespoons tomato paste
• 1 15-ounce can diced tomatoes
• 4 cups chicken broth
• 2 fully cooked chicken garlic sausage links, sliced on the diagonal
• 2 cups dry great northern beans, soaked overnight and drained if possible
• 1 tablespoons fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons fresh parsley, minced
• 1 bay leaf
• 1 inch piece of kombu (optional: makes beans more digestible)
• 4 cloves garlic, minced
• 2 cups herbed croutons

Directions

• Season the pork ribs generously with salt and pepper; set aside.
• Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
• Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
• Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
• Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
• Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve.

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By Instant Pot Staff, May 16, 2012

Submitted by Dana.

Serves: 6 – 8

Ingredients

• 1 tablespoon ground ancho chili powder
• 2 teaspoons ground chipotle chili powder
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• ½ teaspoon oregano
• 1 tablespoons salt
• 3 – 4 pound pork shoulder roast
• 2 tablespoons coconut oil
• 1 bottle of beer, lager is best
• Juice of 2 oranges
• 1 onion, quartered
• 3 cloves garlic
• 2 bay leaves

Directions

1. Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
2. Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
3. When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
4. Place lid on the InstantPot, lock into place and press the Meat/Stew button.
5. When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
6. Heat your Broiler Oven to High
7. While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
8. Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

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By Instant Pot Staff, March 29, 2012

Submitted by Jenny W.

This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!

Ingredients:

• 2 lbs pork belly, cut into 5in slices
• 1/2 cup GF soy sauce (I usually use San-J)
• 1-2 teaspoons cane sugar
• 3 tablespoons Chinese cooking wine
• 4 star anise
• 1-2 teaspoons white pepper powder
• 2 cups water (or more if needed)
• 4-5 slices fresh ginger
• 6 cloves garlic, sliced

Directions:
1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.

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By Instant Pot Staff, March 28, 2012

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.

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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 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!

Comments (1)

By Instant Pot Staff, October 29, 2009

This finger licking food is everybody favor but it takes time to cook. It usually takes hours in the oven to have nice soft and juice ribs. With Instant Pot Programmable Pressure cooker, it is matter of minutes.

Prepare Time: 30 minutes

Cooking Time: Around 35 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

• 2 racks of pork ribs
• 2 cup of your favor BBQ sauce
• 1 cup of water
• 2 red onions peeled and cut in half
• 4 carrots peeled and cut in desired size

Cooking:  There are two parts – Pre-Meal and Ready for Meal.

• Pre-Meal

Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press  Meat button and set  +  to Longer.  Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours.

• Ready for Meal

Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce.

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By Instant Pot Staff, June 14, 2009

The Pork side Rib and Lotus Root Soup will provide you a feeling of harmony family. It’s delicious and full of nutrition to help make a family’s life perfect. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press soup button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

• 1 pound pork side rib
• 8 ounces fresh lotus root, peeled and sliced in 1/8-inch rounds
• 1 small ginger cut into 3 slices
• 2 teaspoons salt
• 6 cups of water

Cooking: Put all ingredients into Instant Pot Electric Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

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By Instant Pot Staff, June 3, 2009

Pork Feet and Soy Bean Soup is a traditional delicious Chinese soup. Only ginger, green onion, two pork feet and a cup of soaked soy beans will be needed for the soup. Normal process to cook the soup needs to simmer it for more than 3 hours. but it is very fast and energy saving by using Instant Pot Electric Pressure Cooker. And Instant Pot Programmable Pressure Cooker can also trap flavor in food, retaining vitamins and minerals, cook tender & tasty meal and it has consistent results all the time!

Prepare Time: 10 minutes to wash and clean the pork feet and prepare the ingredients.
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

• white part of 2 green onion,
• minced green leaves of 2 green onion
• 2 pounds pork feet
• a cup of soaked soy beans
• 3 thin slices of ginger
• 2 teaspoons salt
• 6 cups water

Cooking:
Put all ingredients except minced green leaves of 2 green onion into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, delicious, retaining flavor and nutrition, consistent results all the time!

Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.
Sprinkle with green shallots on the top of soup.