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By Instant Pot Staff, February 5, 2013

Submitted by Ezzie B.

Baby its cold outside!  I really crave soups this time of year!  I made a good amount of this to take to work during the week, and to share with my neighbors.  I prepared the soup and set it to cook, then took off to the gym.  It was so great to come home to such a heart warming soup on a day that didn’t break 30 degrees!    That’s the beauty of my Instant Pot 6-in-1 pressure cooker.

I use two kinds of jalapenos, fresh and pickled, because I like to adjust the heat as I am making the soup.  Two jalapenos would have been too much, but with just one the soup needed to have a bit more heat added to it. You can add as many jalapenos as you like.

I also use two kinds of broth, a low sodium broth by Pacific and 1 quart of broth made from Watkins chicken broth.  The Watkins adds a bit more depth than the Pacific does.  Feel free to use whichever brand you like.

My neighbors, Wayne and Waneta, to whom I delivered a nice serving of the soup, sent me the following email “What a treat to have our supper delivered to us. The soup was really good & also the bread. It really hit the spot. Thanks again.” I had taken them a loaf of my homemade Semolina bread which went perfect with the soup.

Ingredients:

Chop the following vegetables:

• 1 cup celery (with about an inch of green top part)
• 1/2 c carrots
• 1 medium onion
• 1 three inch long fresh jalapeno with membrane and seeds removed

Rest of the ingredients:

• 2 tbsp. olive oil
• 1 tsp. coriander seeds
• 1/2 tsp. cumin seed
• 3 big russet potatoes cubed but leave the peels on
• 2 1/2 to 3 quarts Pacific low sodium chicken broth
• 2 tbsp. Watkins chicken broth
• 4 cups of water
• 1/4 tsp. ground turmeric
• 1 tsp. ground cumin
• 2 tbsp. chopped pickled jalapenos
• Chopped cilantro to taste (I used half a bunch in this recipe)

Instructions:

1. Set Instant Pot on Sauté.
2. Add 2 tbsp. olive oil to pot and let warm up for a minute or so.  Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno.  Sauté until the onions become translucent, about 5 minutes.
3.  Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth.
4.  Change setting to soup and set for 30 minutes.  Let pressure return to normal.
5.  Right before serving add in the chopped cilantro.
6.  Serve with good bread.

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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, November 17, 2012

Submitted by Teresa G.

Instructions:

Place butter, a tablespoon or two into your instant pot…..melt it somewhat, Peel and cut up your carrots, add a 1/4 tsp baking soda, stir Pressure cook for about 4 minutes

You end up with delicious caramelized carrots.

You can prepare beets the same way…..pressure cook them slightly (water in pressure cooker), run under cold water,  the peel then just slides off,   slice them and then proceed as with the carrots.

So nutritious and delicious.

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By Instant Pot Staff, October 22, 2012

Submitted by Ezzie B.

I developed this recipe to help on those nights when I need comfort food with flavor.  It’s very quick and easy and tastes delicious!  You can make it vegetarian or add chicken.  My husband prefers it vegetarian style as a side dish.

I buy the Khichdi mix at a local Indian/Asian grocery store.  The mix is 40% Moong split, 35% Sona Masoori and 20% Moong Dal.

Ingredients:

• 1 c Khichdi mix
• 1 Tbsp ghee (butter or oil)
• 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount
• 2 pinches of kosher salt
• 2 c water

Instructions:

• Rinse the Khichdi mix several times and drain.
• Put the ghee in the Instant Pot and set saute.  Let it heat up and then put in the  Balti seasoning and stir.  Let the spices heat for about a minute.
• Add the Khichdi mix, salt and water.  Heat up to boiling then close the Instant Pot.  Put on rice setting for 10 minutes.  Once done, let the Instant Pot  return the normal pressure.
• Fluff up the Khichdi mix with the paddle and serve.

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By Instant Pot Staff, June 21, 2012

Recipe by Natural Chef Dana Miller

Ingredients

• 4 large artichokes
• 2 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced fine
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper

Directions

1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes

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By Instant Pot Staff, March 19, 2012

Submitted by Marilyn D.

Ingredients:

• Soak 2 cups white wheat berries over night in lots of water
• Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
• 1 tablespoon oil or butter
• 1 tablespoon regular salt
• 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
• 2 cups sliced carrots (I don’t peel)
• Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
• 2 medium onions sliced
• 5 stalks celery sliced
• 2-4 cloves smashed garlic if desired
• 1 teaspoon poultry seasoning
• 1/8 tsp thyme

Instructions:

• Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
• When wheat is cooked add sauteed vegetables.
• Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
• I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.

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By Instant Pot Staff, February 27, 2012

Submitted by Teresa G.

This is an Indian vegetarian dish so full of flavour.  A meal on its own.  We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.

The pressure cooker is a wonderful cooking tool which I try to use DAILY.  I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!

Chholey

Ingredients:

• 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
• (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
• 1 large diced onion
• 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
• 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
• 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
• 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
• 4 – 6 tablespoons of cooking oil
• 1 tsp Turmeric
• Salt to taste – I only add a little as I am trying to eliminate it from my diet
• 2-4 tablespoons lemon juice.  Adjust it according to taste.
• Coriander leaves – washed and minced  or again just use coriander powder – a tsp or so.

Method:

• After soaking the chickpeas overnight put your pressure cooker to heat (sauté function)  boil the chick peas in about 2 cups of water for about 10 minutes.  Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
• Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
• Heat the garam masala in the oil to bring out the flavour.
• Add diced onion and when it is transparent add the turmeric.  Cook it a bit.
• Add the ginger and garlic, stir it a bit to cook.
• Add the tomatoes and cook a bit.
• Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.

Enjoy as a dish on its own over rice or noodles or as a side dish.

I eat it on its own for lunch.

I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).

I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey.  25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick.  Perfect for the chholey.  If you like fluffy rice then cook separately or pressure cook for much shorter time.  I use brown rice mixed with white.

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By Instant Pot Staff, February 19, 2012

Submitted by Deborah P.

Ingredients:

• 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/3 cup molasses
• 1/3 cup maple syrup
• 1 tablespoon mustard powder
• 1/8 cup balsamic vinegar
• ground pepper
• 4 cups of water or more as needed to cover beans
• 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well.

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By Instant Pot Staff, February 18, 2012

Submitted by Sue B.

Great with BBQ menu.

Ingredients:

• 1 bag dry small red beans (10 oz)
• 1 small yellow onion (chopped fine)
• 4 cloves garlic (smash first, then grind in coffee grinder or mince)
• 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
• ¼ cup dark brown sugar
• 10 tablespoons ketchup (w/o high fructose corn syrup)
• 1 rounded tablespoon sea salt
• 1 generous dash of celery salt
• 3 tablespoons dry oregano
• 4 generous dashes of cayenne pepper
• 12 twists fresh black pepper
• 2 dashes cumin powder

Instructions:

Soak beans overnight.  (15 min prep time)

Place soaked beans in fresh water in pressure cooker with 2 inches over top of beans. Cook 45 minutes until very tender. Enjoy!