Comments (44)

By Robert, February 10, 2012

Owning to its convenience, dependability and kitchen friendliness, programmable electric pressure cookers are catching on the life style of North Americans in recent years. However, relevant published recipes are hard to find.  Thanks to the suggestion from Charles T, we are going to hold a recipe contest. Winners will receive a free Instant Pot IP-LUX60. If all the users can share their recipe creations, this will be beneficial to everybody.

The rules of the contest.

1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
2. Three prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
4. The winning entries must be original and will be judged by
   • the details of description,
   • the practicality, and
   • the creativity
5. The winners will be chosen by Instant Pot staff on March 30, 2012.
6. Entries are accepted as comment to this post, or submission to http://instantpot.com/recipes/share-your-recipe/

The winners of this Winter Recipe Contest are announced.

The new Spring Recipe Contest is now open.

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Comments (2)

By Robert, March 31, 2012

There were 43 submissions with 50+ recipes for the contest.  Wow!  The user base of electric pressure cooker is surprising strong and enthusiastic!

Thank you all for participating.  It’s joyful interacting with you.

Meanwhile, it’s very difficult to choose the winners. We had debats and come up with the list based on our criteria set out on the contest terms, i.e. details of description, practicality and creativity.   A little confession to make. Our staff are apparently leaning toward recipes with pictures attached. Pictures are one key part of the description and they make the recipe enticing.

• Kellie F.: “NOT Julia Child’s Beef Bourguignon“. The recipe reflects the value and advantages of electric pressure cookers. A complicated dish with complex tastes can be made within 45 minutes.

• Pamela F.: “Lemon Cheesecake” and “Hungarian Lazy Woman Soup and Dumplings“. Excellent detailed description.  Can be followed by every “layman”.

• Maomao Mom: “Sous Vide Duck Breast“. This is the most creative use of Instant Pot. It brings us to a modernist’s kitchen. Besides this one, her other recipes are very creative and full of imaginations. Have a look at her other recipes http://maomaomom.com/recipes-in-english/

Congratulations to the winners of the 2012 Winter contest.  We’ll contact you in email for shipping detail. To all participants, by continuing sharing, we will all end up as winners.

At Instant Pot Company, we also learned something beyond recipes.

Teresa G. said: “This is like a great cookbook!”

Indeed, we’d love to make InstantPot.com a great cookbook useful to all users. We shall continue encouraging sharing of recipes.  The contest must go on.  Every season, we’ll award 2 free Instant Pot to two authors of recipes submitted during the period.  Please keep your recipes coming.

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Comments (7)

By Robert, April 2, 2012

In our popular Winter Electric Pressure Cooker Recipe Contest, we realized how much fun it was to interact with our users.  Most importantly, the submitted recipes substantially enhance everybody’s cooking experience.  In the spirit of sharing, we start this Spring Recipe Contest and will award two Instant Pot IP-LUX60 to the winners.

To help everybody visualizing the cooking result of the recipe, please attach pictures of the dish.

The rules of the contest.

1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
2. Two prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
4. The winning entries must be original and will be judged by
   • the details of description,
   • the practicality, and
   • the creativity
5. The winners will be chosen by Instant Pot staff on June 30, 2012.
6. Entries are accepted as comment to this post, or submission to http://instantpot.com/recipes/share-your-recipe/

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Comments (0)

By Instant Pot Staff, May 16, 2012

Submitted by Dana.

Serves: 6 – 8

Ingredients

• 1 tablespoon ground ancho chili powder
• 2 teaspoons ground chipotle chili powder
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• ½ teaspoon oregano
• 1 tablespoons salt
• 3 – 4 pound pork shoulder roast
• 2 tablespoons coconut oil
• 1 bottle of beer, lager is best
• Juice of 2 oranges
• 1 onion, quartered
• 3 cloves garlic
• 2 bay leaves

Directions

1. Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
2. Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
3. When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
4. Place lid on the InstantPot, lock into place and press the Meat/Stew button.
5. When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
6. Heat your Broiler Oven to High
7. While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
8. Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

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Comments (1)

By Instant Pot Staff, May 9, 2012

Submitted by Erin OC.

Ingredients

• 1 bottom round roast, about 4 lbs.
• Salt and freshly ground black pepper
• 5 tablespoons vegetable oil
• 3 small onions, medium diced
• 1 head garlic (about 10 to 12 cloves), lightly smashed
• 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
• 2 cups low-sodium chicken, beef, or vegetable broth
• 2 cups medium-bodied red wine
• 2 1/2 tablespoons honey
• 5 to 6 sprigs fresh thyme
• 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

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Comments (0)

By Instant Pot Staff, April 26, 2012

Submitted by Teresa B. G.

Whenever we had friends for dinner my father would attempt beef rouladen…a traditional European Recipe.  He would do it the regular way with ham, dill pickles, celery etc.  Often it was hit and miss for him…sometimes the meat would turn out too tough, he slow cooked it in the oven for a long time.  We loved it any which way. When I started to experiment with a pressure cooker I would also make the Rouladen the traditional way.  Then I started to improvise and combine and came up with a Beef Rouladen Recipe that my family just loves.  I make it in an electric pressure cooker and have not had a failed result yet!  We love it.  Quick and easy.  It takes no time at all and company thinks I slaved all day!  Here it is:

Teresa’s Untraditional Beef Rouladen – Pressure Cooked

Ingredients:

• Standing boneless rib roast – about 2 pounds boneless.  I buy it on sale and have it frozen on hand.  I am sure other cuts of  beef can be used as well, especially in a pressure cooker
• 1 cup chopped onion
• ½ cup chopped celery
• ½ cup raisins, preferably golden but the others work as well.  Or experiment and used  dried fruit cut up….apricots or prunes
• 2 cloves of garlic crushed and minced
• 1 cup seasoned stove top stuffing
• 2 tbsp water
• ¼ cup butter
• Salt and pepper to taste (1/4 tsp of each)
• 2 tsps. Powdered beef bouillon (optional).  If you use the bouillon, do not use the salt.
• 1 tbsp tomato puree
• 2 – 4  carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots
• 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it
• 2 bay leaves
• 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional)

Method:

Cut the roast into six equal slices (about ¾ to 1 inch thickness each).  I pound these slices to ¼ or ½ inch thickness.  Truly, I do not even measure – I just pound them flatter.

Heat up your electric pressure cooker on the sauté function.

Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit.

Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper.  When I use the powdered bouillon, I do not use the salt.  Mix together.

Divide this above ‘stuffing’ amongst the pounded slices of beef.  Mound the stuffing at one end of each steakette and roll it up .  You may tie it with a string or skewer it with small metal skewers to keep it rolled up.

I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls.

On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste.

I secure the lid and on an electric pressure cooker I use the meat setting.  If you would rather use the timed setting then it is 15 minutes.  I let the pressure naturally release.  When done I put the rolls on a plate, place the carrots on top and remove the bay leaves.  I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir.  I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use.  Sprinkle everything with fresh parsley (optional).

Absolutely delicious.

I will NEVER cook it any other way…..so tender, so full of flavour.  My family begs for  my rouladen.

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Comments (0)

By Instant Pot Staff, April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it…..it still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

We did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

• ½ cup butter
• ¼ cup Fry’s Cocoa Powder
• ½ cup sugar
• ¾ cup white flour
• ¾ tsp baking powder
• ¼ tsp salt
• 1 Tbsp Honey
• 2 eggs
• 2 cups water

Method:

Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

• 3 (8 ounce) packages of cream cheese softened and at room temperature
• 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
• 3 large eggs
• 2 tsp. vanilla extract
• ½ cup chocolate chips

Method:

In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

• 1 cup cream heated to boiling
• 9 ounces chocolate chips
• Whipping cream and strawberries optional

Method:

While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

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Comments (0)

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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