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.
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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:
- Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
- Put two cups of water in the inner pot
- Place the bowl on top of the steam rack (included in the Instant Pot package).
- Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
- When the “Steam” program finishes, release the steam. Take the potatoes out.
- Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
- 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!”.
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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
- Place potato chunks into inner pot of pressure cooker.
- Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.
- 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.)
- Place the lid on the Instant Pot slow cooker and lock it into place.
- 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?
- 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!)
- Quick-release the steam from the pressure cooker.
- When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
- 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.)
- Add cream and whole milk, stirring to incorporate.
- Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.
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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.
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Comments (0) 
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.
