Posts tagged: Kay

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 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
  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
  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

“Baked” Sweet Potatoes

By , March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.


  • 2-3 large sweet potatoes
  • 1/2 cup water
  • Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)


Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 15 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

Sweet Carrots

By , March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.


  • 1/2 Tablespoon butter
  • 1 Tablespoon brown sugar
  • 1/2 cup water
  • pinch of salt
  • 2 cups baby carrots


Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, close the pressure release value (set to sealing), press steam button and set time to 15 minutes.

When beeps finished,  do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.



Easy Fresh Green Beans

By , January 31, 2013

Gbeans 300x240 Easy Fresh Green BeansSubmitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup


  • 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
  • 1 cup low sodium chicken broth
  • 1 slice nitrite free bacon
  • 4-5 sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash pepper


Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.


Super Easy Chunky Chicken and Veggie Soup

By , January 23, 2013

Submitted by Kay A.


  • 1 lb frozen chicken breasts (3-4)
  • 1 onion quartered
  • 1 carrot, chopped chunky
  • 1 stalk celery, chopped chunky
  • 2 t diced garlic
  • 2 squash or zucchini, chopped chunky
  • 2 medium potatos, skin-on, quartered
  • 1 can Progresso Parmesan Recipe Starters
  • 1 T Italian Seasoning
  • 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste


  1. Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes.
  2. When beeps that finished, allow to depressurize normally.
  3. Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.)
  4. Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken.
  5. Serve with freshly baked whole grain rolls. Yummy.

Turkey Breast Easiest Ever

By , January 23, 2013

Submitted by Kay A.


  • 1 frozen turkey breast with frozen gravy packet
  • 1 whole onion


  1. Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast.
  2. Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  3. Remove lid.  Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  4. Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish.

Turkey was tender and better tasting than brining and cooking in oven.