Posts tagged: Garlic Powder

13 Bean Soup

By , August 31, 2013

Submitted by Julie S.


  • 1 1/2 c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone
  • 1 onion chopped
  • 1 15oz can diced tomatoes
  • 2-3 carrots diced
  • 2 ribs of celery diced
  • 1-2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper


  1. Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak).    Drain and rinse the beans.
  2. Put the ham bone and beans in the Instant Pot with just enough water to cover.  Seal pot and cook on Bean/Chili setting.
  3. Press the Keep Warm/Cancel button, release pressure naturally, then remove lid.
  4. Remove the ham bone, add remaining ingredients and stir.
  5. Seal pot and cook on soup setting, adjusted down to 20 minutes.
  6. Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release.
  7. Open pot and enjoy!


Balsamic Chicken Thighs

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.


  • 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!

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:


  • 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


  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.

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed


Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

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


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

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

This is mild but savory.