Comments (6)

By Instant Pot Staff, 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 75 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.

Comments (0)

By Instant Pot Staff, February 27, 2013

Submitted by Kay A.

This 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.

Comments (1)

By Instant Pot Staff, February 20, 2013

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:

1. Place all items in Instant Pot electric pressure cooker.  Stir to combine.  Cook on high pressure for 5 minutes.
2. Release the pressure.
3. Serving suggestion: spoon over hot broccoli into bowls.

Comments (0)

By Instant Pot Staff, February 8, 2013

Submitted 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, throw a kitchen towel over the top of the Instant Pot, 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.

Comments (0)

By Instant Pot Staff, January 25, 2013

Submitted by Kay A.

Ingredients:

• 1 onion, diced
• 2 slices nitrite free bacon
• 1 t minced garlic
• 1/2 teaspoon olive oil
• 1 cup low sodium chicken broth
• 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
• 2 carrots, diced
• 1 celery stalk, diced
• 1 Tablespoon dried parsley
• a dash of dried red pepper flakes
• 1 teaspoon dried Italian Seasoning
• 2 cups of low sodium chicken broth
• 12 ounce can of evaporated milk
• 1 1/2 teaspoons salt (or to taste)
• black pepper to taste

 Instructions:

1. Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
2. Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
3. When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate.
4. Makes 8 cups of creamy, comforting potato soup. 250 calories per cup.

Comments (0)

By Instant Pot Staff, March 30, 2012

Submitted by Angel C.

This recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.

Ingredients

• 1 Whole duck chopped into chunks
• 1 Potato chopped into cubes
• 4 cloves of garlic
• 1 (1 inch) piece fresh ginger root, sliced
• 2 green onions cut into 2 inches length
• 4 table spoons of soy sauce
• 4 table spoons of sugar
• 4 table spoons of rice/sherry wine
• 1/2 tea spoons of salt
• 1/4 cup of water

Directions
1. Heat up the instant pot by pressing “Saute” for 1 minute.
2. Sear the chopped duck in the instant pot with skin side down till golden brown.
3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

Comments (2)

By Instant Pot Staff, February 10, 2012

If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.

This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.

Ingredients:

• Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
• Olive oil
• Kosher salt
• Shredded cheese, sour cream or your favorite topping.

Instructions:

1. Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
2. Put two cups of water in the inner pot
3. Place the bowl on top of the steam rack (included in the Instant Pot package).
4. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
5. When the “Steam” program finishes, release the steam. Take the potatoes out.
6. Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
7. Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode.

The inside of the baked potato retains a sweet moisturized texture.  My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.

Comments (4)

By Instant Pot Staff, December 1, 2011

Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.

Ingredients: 8 servings

• 5 lbs. russet potatoes, peeled and cubed
• 3 stalks celery, sliced thin
• 1 large onion, small diced
• 1 clove garlic, minced
• 1 Tablespoon seasoning salt (I used Country Bob’s)
• 1 teaspoon ground black pepper
• 4 cups chicken stock
• 1 lb. bacon, fried crisp and rough chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• sour cream, shredded cheddar cheese and diced green onion for garnish

Instructions

1. Place potato chunks into inner pot of pressure cooker.
2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.
3. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)
4. Place the lid on the Instant Pot slow cooker and lock it into place.
5. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?
6. Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
7. Quick-release the steam from the pressure cooker.
8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
9. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
10. Add cream and whole milk, stirring to incorporate.
11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.

Comments (1)

By Instant Pot Staff, June 14, 2009

The Beer Potato Fish would be a challenge for a non-professional cooker. But it is now a different story with Instant Pot Programmable Pressure Cooker. Even people without too much cooking experience can follow the recipe to get this delicious dish done easily. What you need to do is to prepare ingredients, put them into Instant Pot Programmable Pressure Cooker then press fish 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 Programmable Pressure Cooker

Ingredients: 6 servings

• 1 pound fish fillet
• 4 medium size potatoes, peeled and diced
• 1 cup beer
• 1 red pepper sliced
• 1 tablespoon oil
• 1 tablespoon oyster flavored sauce
• 1 tablespoon rock candy
• 1 teaspoon salt

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