Category: Potato

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

 

Baked Potatoes

By , November 2, 2016

Do you or your family love oven baked potatoes, but wish they didn’t take so long to make?

Learn this super easy hack to make Instant Pot Baked Potatoes in just 25 minutes!

Have fun cooking with your Instant Pot :)

Full Printable Recipe & Cooking Tips: Instant Pot Potatoes

 

Kale, Sausage & Potato Soup

By , July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
————————-
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

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.

Harvest Ham Dinner

By , November 16, 2013

Ham Sweet Potatoes and Perogies1 300x224 Harvest Ham DinnerBy Teresa G.

Ingredients:

  • Ham sliced ¾ inch thick or cubed
  • 1 TBsp cooking oil
  • ½ cup pineapple juice from can of sliced/cubed/or crushed pineapple – your preference
  •   If not enough juice then add water
  • 3 sweet potatoes – peeled and cubed or sliced (3/8 inch slices)
  • 1 can sliced/cubed/or crushed pineapple
  • ½ cup brown sugar firmly packed
  • 3 whole cloves – or a ½ tsp of ground cloves Frozen perogies- potatoe or potatoe and cheddar

Directions:

  • Heat the oil in the Instant Pot on the Sauté function.
  • Add the cubed or slices of ham (depends on what presentation you like).
  • Add the pineapple juice and use Manual mode to pressure cook for 5 minutes.
  • Reduce pressure manually by turning the steam release to Venting.  Then add the slices or cubes of sweet potatoes , the pineapple with remaining juice.  Sprinkle with the brown sugar and add the cloves.  Arrange the frozen perogies on top.
  • Use Manual mode to pressure cook 7 minutes, release pressure, remove from cooker and garnish with dollop of sour cream…..ABSOLUTELY delicious!!!

Ham, scalloped potatoes and mashed sweet potatoes

By , August 15, 2013

Ham scalloped potatoes and mashed sweet potatoes 300x224 Ham, scalloped potatoes and mashed sweet potatoesBy Teresa B. G.

Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc.  But a pressure cooker is also a very great aid to daily cooking.  It shortens cooking time for any meal.  People like to pressure cook ribs and then put them on the BBQ.  Well, I often use my pressure cooker to speed up the process in some of my dishes.  Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.

 

Ham, Scalloped Potatoes and Mashed Sweet Potatoes

 

This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time.  Everyone always loves it.  My friend just visited from BC and I made this for supper.  She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!

 

Ingredients:

  • Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
  • Onions, diced. As many as you like in the amount of  scalloped potatoes  you are preparing– we like lots
  • Mushrooms: ½ to 1 cup cleaned and sliced
  • Garlic: 2 cloves mashed and diced
  • Coconut Oil: 1 – 2 tablespoons. Or use what you like.  The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
  • Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
  • Sweet Potatoes. As many as you like
  • Butter
  • Milk/Cream

Preparation:

The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic

Heat up the pressure cooker on sauté.  I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through.  Add a little salt to taste,  some butter, melt and then add some flour to thicken.  Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot.  It should be liquidy. Place all of this into a bowl.  Shut off pressure cooker.  It will thicken in the oven later.

Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!).  Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes.  When done, release pressure.

Mix the potatoes with the onions/mushrooms/garlic/milk sauce .  The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid.   I just go by eye and it works every time, doesn’t much matter.  I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly.  You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned.  What you have done is just shortened the time for cooking scalloped potatoes.  The steaming is just a way to shorten the process.

The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water.  I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour.  You can let pressure naturally release or if you are ready, release it manually.  Ready to slice and serve.

I always like a sweet potatoe mash with my ham.   Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes.  Release pressure or let it release itself, then I just mash them with a potatoe masher, add  butter, cream, and if you like salt.  Ready to serve and delicious.  You can do this ahead of time as well and just reheat it.   Serve with buns or sliced bread and a nice salad.

 

 

“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.

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.

 

 

Red Lentils with Sweet Potato

By , 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.

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.

 

Comforting Potato Soup in under 30 minutes

By , January 25, 2013

Potato soup Comforting Potato Soup in under 30 minutesSubmitted 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.

 

 

 

Braised duck with potato

By , March 30, 2012

Submitted by Angel C.

Braised duck with potato 300x225 Braised duck with potatoThis 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.

Baked Potatoes in 25 Minutes with Instant Pot

By , 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. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  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).placed in InstantPot
  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).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  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. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot

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!”.cheddar-cheese-topping potatosour-cream-topping potato

Potato Bacon Chowder

By , 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.

Potato bacon chowder Potato Bacon Chowder

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.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  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.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  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?lidlocked Potato Bacon Chowder
  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.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.Potato bacon chowder1 Potato Bacon Chowder

Beer Potato Fish

By , June 14, 2009

potato fish picture 300x270 Beer Potato Fish

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.