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By Instant Pot Staff, January 23, 2013

Submitted by Kay A.

Ingredients:

• 1 frozen turkey breast with frozen gravy packet
• 1 whole onion

Instructions:

1. Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast.
2. Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
3. Remove lid.  Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
4. Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish.

Turkey was tender and better tasting than brining and cooking in oven.

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By Instant Pot Staff, October 13, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

• 1-2 T olive oil
• 1 large onion sliced
• 1 clove garlic crushed (or 1 tsp garlic powder)
• 1 Kg of boneless/skinless chicken thighs
• 1 can green chiles (127 ml)
• 1 handful fresh cilantro or 1 tsp ground coriander
• 400 gms of tomatillos or salsa verde
• Salt and Pepper
• 200 gms Garbanzo beans
• 400 gms leftover rice
• 400 gms cheddar cheese
• 200 ml chopped tomatoes
• 100 ml black olives

Instructions:

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

• Sauté onions until translucent in  oil.
• When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
• Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
• Release pressure. Remove chicken and break it up with forks.
• Add garbanzo beans and rice, sautéing for 1 minute.
• Return meat to reheat and stir in cheese.
• Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

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By Instant Pot Staff, September 27, 2012

Submitted by Peter H.

Ingredients: 8 servings

• 2 Tablespoons canola oil
• 1 large onion, peeled, chopped
• 1-1/2 pounds ground beef, turkey or chicken
• 2 Cups favorite Bloody Mary mix (spicy preferred)
• 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
• 2 Cans (14 ounces each) kidney beans, drained and rinsed well
• 4 Tablespoons (or more if you like) favorite chili powder, divided
• 1-1/2 Cups Water

For Serving (optional):

• Corn chips
• Shredded cheese
• Sliced green onions
• Sour cream

Instructions:

• In the INSTANT POT pressure cooker pot, heat the oil.
• Add the onion and saute about 8 minutes until it becomes lightly golden brown.
• Add the meat and cook until it browns, breaking it up as it cooks.
• Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
• Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
• Lock the lid in place and cook on high pressure for 5 minutes.
• Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
• Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
• Ladle into bowls and garnish as desired.  Serve and ENJOY!!

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By Instant Pot Staff, September 2, 2012

Submitted by Larry P. Northern Minnesota

Instructions:

• Thawed turkey breast with bone that will fit in the pot on the trivet
• Wash the turkey and put it in the pot on the trivet with one cup of water
• Use manual set for 45 minuets
• Let the pressure release natural – takes about 20 minutes
• Check the temperature of the turkey just to make sure – 180 to 190F
• Consume the moistest turkey breast ever

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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.

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By Instant Pot Staff, July 6, 2011

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog http://MaomaoMom.com.

Sous vide duck breast

by MaomaoMom

Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings

Ingredients

1. 2 large boneless duck breast halves 480g, skin-on;
2. 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
3. 1 tablespoon vegetable oil;
   Apricot sauce (optional):
4. 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
5. 2 teaspoons sugar.

Directions

1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
4. Slice the cooked duck breasts and serve with apricot sauce.
5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

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By Instant Pot Staff, June 14, 2009

Salt baked Chicken (No water added) with Instant Pot Electric Pressure Cooker is perfect for parties or family to celebrate holidays together. The smell and tasty of this dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press meat/chicken button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 60  minutes with Instant Pot Electric Pressure Cooker

Ingredients: 8 servings

• 1 medium size chicken
• 1 green onion minced
• 1 small piece of ginger minced
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 teaspoons soy sauce
• 1 tablespoon cooking wine or 2 tablespoons wine

Cooking:

• Mix one teaspoon salt and sugar and seasoned the outside/inside chicken with them evenly
• Cover the bottom of inner pot with one teaspoon salt
• Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
• Press the Meat/Stew button and wait till it is done
• Turn the chicken over then press the meat/chicken button again

Then the delicious chicken, retaining flavor and nutrition, is ready to be served.

Serving:

• Cut the chicken into pieces
• mix ginger and green onion with chicken oil to make a dipping sauce

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By Instant Pot Staff, June 14, 2009

A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew 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: 8 servings

• 1 medium size duck
• 1 cucumber cut into pieces
• two carrots cut into pieces
• 1 tablespoon cooking wine or 2 tablespoons wine
• 2  cups water
• 1 small piece of ginger cut into pieces
• 2 teaspoons salt

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