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By Instant Pot Staff, May 24, 2013

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.

Ingredients:

• 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
• 2 tablespoons of fresh cillantro, chopped
• 1-1/2 teaspoons of minced garlic
• 1 teaspoon of dried basil
• 1/2 teaspoon of salt
• 1/2 teaspoon of Pepper
• 2 tablespoons of minced green onion
• 1 teaspoon of garlic powder
• 2 tablespoons of EVOO light olive oil
• 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
• 1 teaspoon of Worcestershire sauce
• 1/3 cup of Cream Sherry wine.

How to Make it:

1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

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By Instant Pot Staff, April 18, 2013

Submitted by Valerie M.

This is a great one pot recipe for a family or even a college student!

Ingredients

• 1/2 small to med onion
• 1/2 tsp cumin
• 1 cup basamati rice,
• 3 cup water
• 3/4 tsp salt
• 1/2 garam masala
• 1 TBSP oil
• ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**

Directions

Turn Instant Pot on SAUTE

Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.

Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.

OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.

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By Instant Pot Staff, March 26, 2013

Submitted by Robin R.

Ingredients

• 3 cups TOTAL of the following types of rice:
• Brown rice OR multi-grain rice
• 3 cups of water
• 1 cup of diced ham, chicken, or pork
• 1/4 cup of sliced scallions
• 1 cup grated or matchstick carrots
• 2 Tablespoons of Olive oil or butter
• 1-2 Tablespoons of Soy Sauce

Directions

1. Add all ingredients to Instant Pot
2. Set pot to Multi-Grain setting
3. When cooking cycle is complete, fluff rice and serve

Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy

NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.

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By Instant Pot Staff, January 23, 2013

Submitted by Kay G.

Ingredients

• 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
• 2 cups or 1 can, coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.

Instructions

1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

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By Instant Pot Staff, November 22, 2012

Submitted by Teresa G.

I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot

Ingredients:

• 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
• 2 sticks of celery finely chopped (food processor)
• 2 carrots, washed and finely chopped (food processor)
• 1 red pepper, deseeded and finely chopped (food processor)
• 2 cloves of garlic crushed
• 1 tsp dried or fresh thyme (this also was from my garden)
• 6-8 white mushrooms quartered or leave out if you do not like mushrooms
• 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
• 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper

 Instructions:

• In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
• I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
• Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
• It is done, colourful and delicious.

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By Instant Pot Staff, September 7, 2012

Submitted by Teresa B.G.

Due to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

• 1 cup rice, I used white
• 1 tbsp. butter
• 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

• 4 cups of diced carrots
• 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

• 2 tbsp. butter
• 1 tbsp. oil
• 3 tbsp. flour
• 1 ¼ cups milk
• ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
• 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

• The cooked carrots from step 2
• 3 tbsp. butter, melted
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3 cloves garlic sliced thinly
• Pinch of cayenne
• 1 ½ tbsp. white or cider vinegar
• Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

• Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
• Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
• Place 1 cup water in pressure cooker
• Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
• Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
• Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
• Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!

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By Instant Pot Staff, August 31, 2012

Submitted by Ezraella B.

Ingredients:

• 4 small bay leaves
• 2 c rice
• 2 3/4 C water
• 1 1/2 Tbsp canola oil (or olive oil)
• Juice of 1 lime
• 1/2 C fresh cilantro chopped
• 1 Tsp salt (or to taste)

 Instructions:

1. Rinse rice well, then put in Instant Pot.  Add bay leaves and hot water.  Set Instant Pot to rice setting.  Since you are adding hot water it takes less time to heat up.  The 10 minute setting is perfect for it.
2. Immediately after rice is done let off the steam until you can safely remove the lid.
3. Pour in oil, lime juice and sprinkle cilantro and salt over the rice.  Mix all together well.
4. Serve.  This rice goes extremely well with the Instant Pot Mango Dal.

Note:  I freeze chopped cilantro to keep it handy anytime as this is one of our favorite rices.  If you can get it experiment with coconut oil, or grape seed oil.

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By Instant Pot Staff, August 24, 2012

Another Recipe to share with Instn Pot uses (not for te recipe contest)

By Natural Chef Dana Miller

I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!

Ingredients: Serves: 6 – 8

• 2 Tablespoons coconut oil
• 1 medium yellow onion, small diced
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 2 Tablespoons tomato paste
• 2 cups of long grain brown rice
• 3 cups organic chicken stock (preferably homemade)
• 1 teaspoon sea salt

Directions

1.    Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.

2.     Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.

3.     Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.

4.    Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..

5.     Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

6.     Serve.

Comments (1)

By Instant Pot Staff, July 31, 2012

Recipe by: Natural Chef Dana Miller

Serves 4-8

Ingredients

Chicken

• 1 cup Balsamic vinegar
• ½ c evaporated palm sugar
• 1 tablespoon molasses
• ¼ cup melted butter
• 1 orange peeled and quartered
• 1 onion, julienned
• 12 chicken thighs
• ¼ teaspoon sea salt
• 4 sprigs of rosemary
• 1 1/2 cups pitted and halved fresh Bing Cherries

Wild Rice

• 4 cups low sodium vegetable stock
• 1 1/3 cups wild rice, rinsed
•  ¼ cup butter
• 1 onion, minced
• 2 plum tomatoes, diced
• 1/2 cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste

Directions

1.     In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.

2.     Add the chicken, salt and rosemary. Stir to coat.

3.      Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.

4.     When done and pressure has naturally released, remove the lid

For the rice while the chicken is cooking

5.     Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.

6.     In a large sauté pan, heat butter. Sauté onion until caramelized.

7.     Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.

8.     Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.

9.     Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.

10.    To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.

I served with sautéed kale.

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By Instant Pot Staff, June 28, 2012

Submitted by Dana.

Ingredients: Serves: 6 – 8

12 boneless, skinless chicken thighs

Marinade

• ¼ cup olive oil
• 3 cloves garlic, roughly chopped
• 1 Tablespoon sea salt
• ½ teaspoon fresh ground black pepper
• 3 Tablespoons fresh minced oregano or 1 tablespoon dried
• 2 teaspoons ground cumin
• 2 Tablespoons fresh lime juice

Sofrito

• 3 – 4 cloves garlic
• ½ medium yellow onion, coarsely chopped
• ½ medium green bell pepper, seeded and coarsely chopped
• 1 large handful cilantro
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper

Rice

• 2 Tablespoons coconut oil
• 1 medium yellow onion, small diced
• 1 medium red bell pepper, seeded and small diced
• 1 teaspoon ground cumin
• 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 28 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes, with liquid
• 5 cups organic chicken stock (preferably homemade)
• ¼ teaspoon sea salt
• 3 cups long grain brown rice
• 1 ½ cups Spanish Olives
• 2 Tablespoons Olive brine

Directions

Marinade

1.     Combine olive oil, garlic, sea salt, pepper, oregano, cumin and lime in a large non-reactive bowl or zip top bag. Add the chicken and coat evenly with the marinade. Let marinade for at least one hour up to overnight. Stir occasionally.

Sofrito

2.     Combine garlic, onion, green bell pepper, cilantro, sea salt and pepper in a food processor and process until smooth.

Rice

3.     Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Remove chicken from the marinade, save any leftovers, brown the chicken in batches for about 5 minutes on each side, until golden brown. Transfer chicken to a plate and set aside.

4.    Add onion, red bell pepper, cumin and oregano. Sauté until just tender, about 5 minutes.

5.     Stir in the sofrito and sauté another 3 minutes. Add any leftover marinade, diced tomatoes, stock, and sea salt; simmer for 2 minutes.

6.     Stir in the rice, olives and brine. Add the browned chicken pieces to the pot.

7.     Place the lid on the pressure cooker and lock into place. Press the Meat/Stew Button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

8.     Serve.

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By Instant Pot Staff, March 27, 2012

Submitted by Lindsey.

Ingredients:

• 3/4 cup Arborio Rice
• 1 1/2 cups water
• 1 can light coconut milk
• 1 tsp salt
• 1/3 cup brown sugar
• 1/2 cup half and half
• 1 tsp vanilla
• 1 mango, peeled and cubed

For garnish

• 1/4 cup shredded coconut, pulsed in food processor
• 1/4 cup almonds, pulsed in food processor

Instructions:

Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Bring pressure to high, you will want the heat to stay pretty high for about 7 minutes. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.

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By Instant Pot Staff, February 28, 2012

Submitted by Crystal J Zh.

Ingredients:

• rice, raisin, butter, salt and (optional) fresh parsley.
• 3 or more cups of  long grained or wild rice •¼  salted butter •one teaspoon of salt
• 1/2 cup of raisin
• parsley (optional) for garnishing

Instructions:

• Washed the rice, and mix all the ingredients in instant pot, excepted for the parsley. Add water, the water needs to be 1cm-2cm above the rice line.  The texture of the rice depends on the amount of water.
• Set up Instant Pot as ‘rice cooking.’  After, the rice has been cooked, release the pressure, open the cover and stir the cooked rice to mix the ingredients.  Add chopped parsley for garnishing.
• Sweet buttery creamy rice, mixtures of texture and flavours, a taste of oriental and middle east culture,  sure to be a hit for the whole family, especially loved by children.

For savoury options add meat, vegetables or nuts.

Comments (1)

By Instant Pot Staff, October 29, 2009

Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has  been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.

Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.

Prepare Time:  2 minutes

Cooking Time: about 70 minutes

Ingredients: 6~8 servings

• 3 cups  brown rice, wild rice or other whole grains, rinsed
• 2 tablespoon of oil (olive oil preferred)
• 9 cups of water
• 1 ½  teaspoon salt (optional)

Cooking:

• Combine the grains, water, oil and salt (if used) in the inner pot.
• Press the Multigrain key.
• After the cooking is completed, let it steam in the residual heat for 5 more minutes.
• Open the lid, stir to fluff up the grains before serving.

Comments (2)

By Instant Pot Staff, June 14, 2009

The eight-treasure congee is a well known traditional Chinese rice soup, cooked with sticky rice and 8 different beans and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice congee with Instant Pot Electric Pressure Cooker is so simple to make.

What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press congee button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time : Around 45 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

• 1/4 cup sticky rice
• 1/4 cup brown rice
• 1/8 cup peanut
• 1/8 cup red bean
• 1/8 cup walnut minced
• 1/8 cup sesame
• 1/8 cup chestnut minced
• 1/8 cup red date
• 1/2 cup rock candy
• 8 cups of water

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

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By Instant Pot Staff, June 14, 2009

Kids would love the Pineapple and Vegetable mixed Rice with Instant Pot Electric Pressure Cooker. Even the most picky kids will love to enjoy this healthy, delicious rice with good smell of pineapple and cauliflower. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press rice button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 5 minutes

Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

• 2 cups of rice
• 1/2 pineapple or ½ can pineapple minced
• 1 cauliflower minced
• 2 teaspoons oil
• 1 teaspoon salt
• fill water to the level 2 mark on the inner pot. Note: amount of water required varies significantly depending on the type of rice. You may need to experiment with your rice type to achieve the desirable rice softness.

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