Posts tagged: electric pressure cooker

Spicy Honey BBQ Wings

By , September 9, 2015

Submitted by Noel


Ingredients:

2 lb frozen wings

PRESSURE COOKER SAUCE:
2 lb wings
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup water
½ cup brown sugar

BASTING SAUCE:
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup brown sugar
½ tsp liquid smoke

Combine pressure cooker sauce and 2 lb frozen wings into pressure cooker. Cook on high pressure for 10 minutes. Natural pressure release or quick release. Put wings on baking sheet, baste with basting sauce, broil in oven for 7 minutes. Turn wings over to the other side with tongs, baste, broil for 7 minutes. Turn wings over, baste, broil for 1-2 minutes. Turn wings over, baste, broil for 1-2 minutes. That’s it!

I like to save the pressure cooker sauce in a container and reuse it the next time I make these wings.

Enjoy!

Thai Lime Chicken

By , September 9, 2015

Submitted by Christina P.
Inspired by Clean Eating magazine’s Thai Dipping Sauce recipe

Ingredients:

2 lbs. boneless skinless chicken thighs
1 c lime juice
1/2 c fish sauce
1/4 c olive oil
2 T coconut nectar
1 t grated fresh ginger
1 t chopped fresh mint
2 t chopped fresh cilantro

Instructions:

Rinse chicken breasts and trim excess fat. Place in bottom of instant pot. Combine all remaining ingredients in a mason jar and shake well. Pour over chicken. Select “poultry” Instant Pot setting and reduce time to 10 minutes. Use quick release lid setting when done. Drain excess liquid and enjoy!

Free Electric Pressure Cooker Recipe Booklet

By , July 17, 2013

InstantPot electric pressure cooker recipe English 200x300 Free Electric Pressure Cooker Recipe BookletSince electric pressure cookers are a relatively recent invention, recipes for this miracle appliance can be rather scarce. Chefs and authors are just beginning to develop and publish recipes that are tailor made for the awesome advantages of cooking with an electric pressure cooker.

To help with that matter, we have invited five pioneer chefs and authors who have created a wide variety of delicious recipes in various cuisines specifically designed for your Instant Pot.

In this booklet, we will introduce you to:

  • Laura Pazzaglia is an undisputed expert on pressure cookers and pressure cooking.  You’ll enjoy her fresh perspective on European and American cuisines at www.HipPressureCooking.com.
  • Maomao Mom is a scientist at National Research Council Canada and a food lover. She has turned traditional Chinese recipes into step-by-step guides that may be reproduced by everyone. You can find a huge collection of recipes on her bilingual site at www.MaomaoMom.com.
  • Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian whole food meals.  She recently published a popular book “The New Fast Food”  which can be found at www.TheVeggieQueen.com.
  • Barbara Schieving loves both pressure cooking and baking. Her site www.PressureCookingToday.com has recipes for every meal of the day.
  • Chef AJ, the author of a wonderful book “Unprocessed”, is a great educator of plant-based whole food. You can find more of her videos and recipes at www.EatUnprocessed.com.

We hope you enjoy the recipes they have been kind enough to provide for this booklet and we encourage you to visit their websites to explore a growing number of new recipes.

Click the book icon to download your free “Instant Pot Electric Pressure Cooker Recipes” booklet.

InstantPot electric pressure cooker recipe English 120x180 Free Electric Pressure Cooker Recipe Booklet

 

If you read Chinese, we have also prepared a Chinese recipe booklet including additional contributions from  Maomao Mom. You can click the book icon below to download the Chinese recipe booklet.

InstantPot electric pressure cooker recipe Chinese 125x180 Free Electric Pressure Cooker Recipe Booklet

Happy Pressure Cooking!

 

Which Electric Pressure Cooker Operates at 15psi?

By , May 29, 2013

InstantPot steam release 2 267x300 Which Electric Pressure Cooker Operates at 15psi?Because most pressure cooker recipes are designed for 15psi pressure cookers. Many users are looking for 15psi electric pressure cooker.  We are asked whether Instant Pot operates at 15psi.

To answer this question, we need to clarify a concept here.  The max working pressure of a pressure cooker is the pressure which pushes up the safety device (i.e. steam release, pressure valve or by some other names) and the cooker starts letting out steams to reduce pressure. The max working pressure of stove-top pressure cookers ranges from 12psi to 21.7psi. For the high-end stove-top models, it is typically in the 16~21.7psi range. This is specified in product document and also commonly marked at the bottom of the steam release.

Instant Pot has a max working pressure of 15.23psi (105kpa). This is marked on the steam release handle, see the image on the top.  One of the design objectives of Instant Pot is not to let out steam and make noise during its operation.  So normal working pressure has to be below 15.23psi.  Instant Pot’s working pressure is in the range of 10.15~11.6 psi. If you have small amount of food/liquid in the cooker, Instant Pot may touch 15.23psi momentarily due to the heat conduction delay.

When a stove-top pressure cooker reaches its max working pressure  and starts whistling out steams, you’d turn down the heating to stop the whistling.  In such a condition, your stove-top pressure cooker may be operating at a pressure level similar to Instant Pot. You only cook the food at the max working pressure when it’s whistling continuously.

So,

  • Does Instant Pot have the same 15 psi max working pressure as common stove-top pressure cookers? Yes! It’s 15.23psi.
  • Does Instant Pot cook your food constantly at 15psi? No, it’s in the range of 10.15~11.6 psi.
15psi1 150x150 Which Electric Pressure Cooker Operates at 15psi?

Illustration of Instant Pot working pressure curve

You can see the working pressure chart on the right. Most electric pressure cookers available on the market work like this, but may not have the same max and working pressure range.

If your recipe specifies cooking at 15psi, you can adapted to Instant Pot by increasing the cooking time by 7~15%.

Note: the max working pressure is not an indicator of the max safety pressure that the cooker can withstand. If a cooker is certified with UL or equivalent, it should withstand 5 times the working pressure without leaking.

Many electric pressure cooker has a max working pressure of 13.05psi (90kpa).  You can find this out by looking at the bottom of its steam release.  A properly certified and manufactured cooker always has such rating on the parts.

 

Spring Electric Pressure Cooker Recipe Contest

We noticed that nearly 1/3 of our readers use iPad or Android tablets to browse our website. So we set off to redesign our site with easier access for mobile devices. This caused a bit delay in announcing the recipe contest winners. As an apology to our contest participants, we’ll going to award 4 winners instead of the planned 3.

Here are the winners of our Winter Recipe contest.

  • Kay A. for a broad range of contributions of 11 recipes. Kay has broken the record to be our most prodigious contributor.
  • Julie S. for detailing a fail-proof technique to make soft-boil eggs.
  • Wendy P. for her simple and easy Miracle Soup, named by her 8 year old.
  • Angela W. for two recipes with easy to follow instructions.

Congratulations to the winners! We’ll contact you via email. We’d also like to thank all the participants for sharing their recipes. Please keep your recipe coming and you’ll win in a future round.

Instant Pot accessoriesMeanwhile, here’s the start of our Spring Recipe contest. Please share your home cooking creativity and spread the word about our contest!

The rules of the contest remain unchanged.

  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 complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) 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 contest closes on July 30th, 2013, The winners will be chosen by Instant Pot staff in early August 2013.
  5. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity

Red Lentils with Sweet Potato

By , February 20, 2013

Submitted by Angela W.

Here is a simple recipe I made with my Instant Pot electric pressure cooker that serves two:

Ingredients:

  • 1 small/medium onion, peeled and diced
  • 1 sweet potato, peeled and chopped
  • 1/2 cup red lentils, rinsed
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle chili pepper powder (mine is Kroger grocery store brand)
  • 1/4 tsp garlic powder
  • 2 tablespoons Sushi Rice Vinegar
  • 1 tablespoon nutritional yeast flakes
  • 1 1/2 cups water

 Instructions:

  1. Place all items in Instant Pot electric pressure cooker.  Stir to combine.  Cook on high pressure for 5 minutes.
  2. Release the pressure.
  3. Serving suggestion: spoon over hot broccoli into bowls.

Winter Electric Pressure Cooking Recipe Contest

By , January 23, 2013

Xmas and the New Year are busy time to families as well as businesses.  We’ve been bogged down by orders and shipping, causing the delay of announcing the winners of our 2012 Autumn recipe contest.  Without further ado, the winners are:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

Instant Pot accessoriesMeanwhile, let’s start the Winter recipe contest.  In the words of the British poet Edith Sitwell,

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

Please share your home cooking creativity and spread the word about our contest!

The rules of the contest remain unchanged.

  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 complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) 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 winners will be chosen by Instant Pot staff in early Apr. 2013.
  5. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity

 

Autumn Electric Pressure Cooking Recipe Contest.

By , October 9, 2012

Instant Pot accessoriesAgain, we start by announcing the winners of our Summer Electric Pressure Cooking Recipe Contest.

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

To quote Albert Camus,

“Autumn is a second spring when every leaf is a flower.

Autumn is also the seaon of harvest. Abundance of produce and ingredients call for new and creative recipes.  Let’s start the Autumn electric pressure cooking recipe contest. Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

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 complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) 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 winners will be chosen by Instant Pot staff in early Jan. 2013.
  5. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity

 

Quinoa Salad

By , September 7, 2012

Quinoa Salad Submitted by Teresa B.G.

I love cooking grains and beans in the Instant Pot electric pressure cooker as they come out so quick and so great.  Here is a very fresh salad that I make quite often and everyone just loves, especially with the fresh ingredients from the gardens.  It is so very good for you and so refreshing.

 

Ingredients and method:  serves 4 – 6 people

  • ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer)
  • 1 cup water

Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes.  When ready release pressure manually, remove from pot, fluff up and set aside.

If I want to make a larger salad I use 1 cup of quinoa with 1 1/4 cups of water

  • ½ cup black beans
  • 3 cups water

If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.

Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally.  Drain and set aside.

In the meantime, place in your salad bowl:

(The amounts of the following ingredients can be as much or little as you like.)

Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup

  • 4 of the mini cucumbers sliced or diced
  • 1 hot pepper seeded and diced
  • 1/2 green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up
  • 1 can of cooked corn

Add the cooked quinoa and the beans

Dressing:

I process all the ingredients for the dressing in a blender/food processor until it looks creamy.  Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad.

  • Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like.  Some like more oil and less of the juice.
  • Teaspoon of cumin
  • Parsley – I like lots – 4-5 sprigs
  • Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper

 

Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!

By , August 17, 2012

Submitted by Teresa B. Gcabbagesoup1 300x175 Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!.

My parents came to Canada in 1948 from a war torn, impoverished country where they only cooked with the vegetables they grew and ingredients they bartered from neighbours. They made a wonderful life for my brother and I in Canada and Cabbage Soup was our weekly staple food.  Much of anything can go in it but I will present it the way we had it. They wasted nothing.  It was always served with mashed potatoes (if potatoes not cooked in it) or with rye bread from the local bakery!  My mother is now 94 and unable to cook for herself.  I now provide her with meals and thanks to the electric Instant Pot, I manage to cook a wholesome cabbage soup and many other soups for her in a very short time.  It took Mom hours to make it.

I first of all make the broth:

Ingredients:

  •  Chicken Carcass and or chicken bouillon or chicken broth

Weekly I purchase a rotisserie chicken from Costco.  We use the meat for fresh sandwiches.  When the carcass looks like it has had it, I break up the carcass, still have the wings and place it into a pot I have that goes into the pressure cooker – looks like a sieve but in pot form. I use this pot so I do not have to strain it when done.  If you do not have this pot (used to come with the stove top pressure cookers) you can just put everything into the interior pot of the pressure cooker and cover with water.

Pressure cook the carcass for 60 minutes.  When done just strain through a sieve.   You now have your broth.  Throw out the cooked carcass and bits.

If you do not have a chicken carcass to make the broth, you can use broth from a can or powdered chicken bouillon mixed in water.  At any rate I have about 8 – 10 cups as I make a large amount for our family.   I use both the carcass, covered with water and also add powdered bouillon because it has salt in it….therefore I do not add any extra salt.  It is not an exact science.  Use as much or as little broth as you like.

If you are using premade broth or bouillon in water , of course you would not be pressure cooking it at this time….no need, only if you are actually using a chicken to home make the broth with.

Rest of Ingredients:

  •  ½ of large onion diced
  • 2 stalks of celery, diced
  • 4 cloves garlic smashed and diced
  • 2 large baking potatoes, peeled (some like to leave the peel on), quartered lengthwise and sliced into ¼ inch slices.  If you do not eat potatoes, just leave them out….still delicious
  • 1 clean tomato from the garden – cut up
  • 1 bay leaf
  • Around 3- 4 cups Fresh cabbage – shredded – depends on size of your cabbage
  • 2 – 3 cups of drained and rinsed sauerkraut.  I use my own that I make, but I know you can purchase it anywhere in jars.  If you want the soup more or less ‘sour’ you would adjust the sauerkraut accordingly.
  • Ham or garlic sausage, or a smokie, or leftover cooked pork/chicken cut in small pieces….or no meat if you are a vegetarian.  Still tastes good.  Sometimes mom diced bacon, fried it and put it in.  Like I said, they used what they had and wasted little.
  • Carrots diced – as many as you like.

Method:

  • Put a couple of tablespoons of oil into the pressure cooker pot.
  • Press sauté function
  • When heated up, put in the onion and celery and sauté until onion is translucent and soft – to bring out the flavour.  It takes just a few minutes.
  • Then add in the garlic and sauté, but careful not to burn as it will be bitter then.
  • Put broth back into pot with the onions/celery and garlic and add all the rest of the ingredients.
  • Choose the soup cycle on the pressure cooker and cook.  When done, serve with parsley garnished on top!

Absolutely delicious, full of fibre and flavour and very easy and economical to make.  Takes no time at all!

Enjoy!

 

Summer Electric Pressure Cooking Recipe Contest

By , July 4, 2012

two InstantPot IP LUX60 300x238 Summer Electric Pressure Cooking Recipe ContestLet’s start by announcing the winners of our Spring contest:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing.

When Spring departs, Summer creeps over.   Different season brings different fresh produce.  Hopefully these bring inspirations for new recipes. Here again, we start the Summer electric pressure cooking recipe contest.

Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

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, a picture helps tremendously.
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on Sept. 30, 2012.
  6. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/

Summer Garden Boiled Peanut Salad

By , June 28, 2012

Submitted by Mary M. L.Summer Garden Boiled Peanut Salad Summer Garden Boiled Peanut Salad

Ingredients

  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet onion
  • 1/4 cup finely diced hot peppers
  • 1/4 cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

Which is Faster: Electric vs Stove-top Pressure Cooker

By , May 24, 2012

Our customers ask whether electric pressure cooker is slower than stove-top pressure cooker.  Someone claimed that stove-top cooker can be 2~3 times faster in reaching working pressure.  This may be possible with a gas-stove.  However the majority of North American families use electric stoves. We decide to run a test on this typical scenario.

Test equipments:

  • Instant Pot IP LUX60 heating stage 174x180 Which is Faster: Electric vs Stove top Pressure Cooker

    Instant Pot IP LUX60 at the heating stage

    Instant Pot IP-LUX60: 1000W, 6L inner pot. Plugged-into an electronic power meter (Kill-A-Watt P4400).

  • T Fal Safe 2 on Maytag electric range 180x135 Which is Faster: Electric vs Stove top Pressure Cooker

    T-Fal Safe 2 on Maytag electric range

    T-Fal Safe 2 Model 3271 stove-top pressure cooker, 6L capacity, which likely has a pressure rating of 11psi.

  • Maytag SuperCapacity Plus electric range with glass ceramic cooktop, coil element power rating: 2100W
  • Thermoworks Splash-Proof Super-Fast Thermapen, accuracy +/-0.4°C (0.2°F).

Test conditions:

  • Fill both Instant Pot and T-Fal with 3 liter tap water at 13.6°C
  • Set to cook at full pressure for 10 minutes. The “Manual” mode of Instant Pot was used.

After running multiple tests, the following is the results:

  • Instant Pot IP-LUX60 took 23:30 ~ 24:15 (minutes:seconds) to reach working pressure 11.6psi.  Hold pressure for 10 minutes. Total power consumption 0.35~0.36 KWH.
  • T-Fal on Maytag electric range took 24:05~24:50 to reach pressure (steam release started leaking steam and rotating).  Afterwards, power was turned down to 30% to maintain the pressure. Total power consumption based on the power rating: 0.945~0.974 KWH.

In conclusion,

  • The stove-top T-Fal + Maytag electric range take about 20~30 seconds longer to reach working pressure than Instant Pot IP-LUX60.
  • Instant Pot IP-LUX60 uses around 63% less electricity than the T-Fal in this specific test.

There are two possible explanations regarding the electricity consumption:

  1. The glass ceramic cooktop reduces heating efficiency. The whole stove was warm and the T-Fal radiated heat along the way. That’s where the energy had gone.
  2. curved 3 ply bottom of InstantPot cooking pot 180x68 Which is Faster: Electric vs Stove top Pressure Cooker

    Curved 3-ply bottom of Instant Pot stainless steel cooking pot

    Instant Pot has two layers of air insulation, which minimize energy leakage. The bottom of its inner pot is curved inwards which fits tightly on the heating element curved outwards. Thermal conduction is excellent.

When we first designed Instant Pot, the intention is to make it fast in terms of convenience.  A press-a-button set-and-forget smart cooker is our objective.   Now heating efficiency makes Instant Pot faster than stove-tops on an electric range.

Untraditional Beef Rouladen

By , April 26, 2012

Submitted by Teresa B. G.

Untraditional Beef Rouladen 300x225 Untraditional Beef RouladenWhenever 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.

Fudgy, Chocolate Chip Cheesecake

By , 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.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe 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!

2012 Spring Electric Pressure Cooker Recipe Contest

By , April 2, 2012

two InstantPot IP LUX60 300x238 2012 Spring Electric Pressure Cooker Recipe Contest 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/

The winners of this contest is announced here and the new Summer recipe contest also starts.

2012 Winter Recipe Contest Winners

By , March 31, 2012

3 Instant Pot IP LUX60 300x185 2012 Winter Recipe Contest WinnersThere 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.

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.

Electric Pressure Cooker Recipe Contest

By , February 10, 2012

3 Instant Pot IP LUX60 320x198 Electric Pressure Cooker Recipe ContestOwning 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.

Sous Vide Duck Breast

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

Sous vide duck 2 213x300 Sous Vide Duck BreastGoogle “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.

Sous vide duck 1 Sous Vide Duck Breast

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.

Sous vide duck 21 Sous Vide Duck Breast

Beer Potato Fish

By , June 14, 2009

potato fish picture 300x270 Beer Potato Fish

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.