Submitted by Donna B.
Ingredients:
- 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
Instructions:
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.
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Butternut Squash Soup, Chicken Broth, Cloves Garlic, Coconut Milk, Curry Powder, Garlic, Ginger, Immersion Blender, Inch Ginger, Medium Heat, Medium Onion, Olive Oil, Onion Garlic, Pressure Cook, pressure cooker, Salt 2, Tbsp Lemon Juice, Tsp
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!
Ingredients:
- 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)
Instructions:
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.
Serves 4-6.
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| Carrot Celery, Cassoulet, Celery Stalk, Cloves Garlic, Cup Beef Broth, Dish, Garlic, Goat Cheese, High Heat, Inch Chunks, Northern Beans, Olive Oil, Onion, Optional Instructions, Pork Ribs, pressure cooker, Rosemary, Salt And Pepper, Skillet, Sprinkle
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.
Ingredients:
- 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.
Instructions:
- 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!”.
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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.
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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)
- 9 cups of water
- 1 ½ teaspoon salt (optional)
Cooking:
- 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.
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