Submitted by Robin R.
- 3 cups TOTAL of the following types of rice:
- Brown rice OR multi-grain rice
- 3 cups of water
- 1 cup of diced ham, chicken, or pork
- 1/4 cup of sliced scallions
- 1 cup grated or matchstick carrots
- 2 Tablespoons of Olive oil or butter
- 1-2 Tablespoons of Soy Sauce
- Add all ingredients to Instant Pot
- Set pot to Multi-Grain setting
- When cooking cycle is complete, fluff rice and serve
Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy
NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.
Submitted by Ezraella B.
- 4 small bay leaves
- 2 c rice
- 2 3/4 C water
- 1 1/2 Tbsp canola oil (or olive oil)
- Juice of 1 lime
- 1/2 C fresh cilantro chopped
- 1 Tsp salt (or to taste)
- Rinse rice well, then put in Instant Pot. Add bay leaves and hot water. Set Instant Pot to rice setting. Since you are adding hot water it takes less time to heat up. The 10 minute setting is perfect for it.
- Immediately after rice is done let off the steam until you can safely remove the lid.
- Pour in oil, lime juice and sprinkle cilantro and salt over the rice. Mix all together well.
- Serve. This rice goes extremely well with the Instant Pot Mango Dal.
Note: I freeze chopped cilantro to keep it handy anytime as this is one of our favorite rices. If you can get it experiment with coconut oil, or grape seed oil.
Submitted by Mary M. L.
- 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
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.
Submitted by Donna B.
- 1 large butternut squash, peeled, seeded, cubed
- 1 small-medium onion diced very finely
- 1 inch ginger finely chopped
- 2 cloves garlic finely chopped
- 3 cups chicken broth
- 1 can coconut milk
- 1 tsp salt
- 2 tbsp lemon juice
- 1 ½ tsp curry powder
- ½ tsp turmeric
- 2 T olive oil
Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.
Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.
This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.
- Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
- Olive oil
- Kosher salt
- Shredded cheese, sour cream or your favorite topping.
- Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
- Put two cups of water in the inner pot
- Place the bowl on top of the steam rack (included in the Instant Pot package).
- Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
- When the “Steam” program finishes, release the steam. Take the potatoes out.
- Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
- Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode.
The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.
InstantPot IP-LUX control pannel
Our users told us that you want more capabilities from Instant Pot, especially the browning and slow cooking. You may ask how “slow cooking” is compatible with the brand name of “Instant Pot”.
When our design started over 3 years ago, the intent was to create a smart cooking appliance so that cooking process to a user is “instant”, i.e. the press of a button. Of course, being a pressure cooker Instant Pot also speeds up cooking substantially.
To enhance Instant Pot’s versatility in cooking capabilities, we added Sauté/browning with 3 different temperature settings, ranging 105~170° C (221-338°F). You can use “Adjust” button to choose “Less” for low temperature, “More” for high temperature (close to olive oil smoking point) and “Normal” in between. Sauté is done with the lid opened. This function can also be used to thicken the sauce after cooking.
Following the same line of reasoning, we added 3 temperature settings for “Slow Cook”, ranging 88-99°C (190-210°F), again adjustable with “Adjust” button. These correspond to low, normal and high temperature cooking in common slow cookers.
We also extended manual cooking time to 120 minutes to cook tough dry food, e.g. split corns, in one cooking cycle.
Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.
Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.
Prepare Time: 2 minutes
Cooking Time: about 70 minutes
Ingredients: 6~8 servings
- 3 cups brown rice, wild rice or other whole grains, rinsed
- 2 tablespoon of oil (olive oil preferred)
- 3.75 ~ 4.5 cups of water. Less water makes the cooked rice fluffy and more water makes the rice stickier.
- 1 ½ teaspoon salt (optional)
- Combine the grains, water, oil and salt (if used) in the inner pot.
- Press the Multigrain key.
- After the cooking is completed, let it steam in the residual heat for 5 more minutes.
- Open the lid, stir to fluff up the grains before serving.