Comments (7)

By Robert, April 2, 2012

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/

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Comments (0)

By Instant Pot Staff, March 30, 2012

Submitted by Angel C.

This recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.

Ingredients

• 1 Whole duck chopped into chunks
• 1 Potato chopped into cubes
• 4 cloves of garlic
• 1 (1 inch) piece fresh ginger root, sliced
• 2 green onions cut into 2 inches length
• 4 table spoons of soy sauce
• 4 table spoons of sugar
• 4 table spoons of rice/sherry wine
• 1/2 tea spoons of salt
• 1/4 cup of water

Directions
1. Heat up the instant pot by pressing “Saute” for 1 minute.
2. Sear the chopped duck in the instant pot with skin side down till golden brown.
3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

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Comments (0)

By Instant Pot Staff, March 28, 2012

Submitted by Pamie F.

Here is my web link if you would like to see more photos and my how-to video:

http://www.techconsult4u.com/OH-THE-FOODS/Steam-Breads/Instant_Pot_Steam_Breads-03-27-2012.html or you may use this smaller URL: http://tinyurl.com/7ll3rrw

THE SUPPLIES

• Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
• 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
• Oil, Butter or spray Oil for inside the Can
• A couple of Tbls – Flour
• Foil wrap
• A Trivet  (I used one that was about 1/2 high)
• Your Instant Pot

THE DIRECTIONS

1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.

3. Completely Flour the inside of the Can after you Oil it.

4.  Roll up your Bread into a soft ball and insert it inside the Can.

5. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least 1/3 to 1/2 up the side of the can.

8. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.

9. Let the Bread cool down for 10 minutes then let out the rest of the steam.

10. Use a knife and slide around your loaf of Bread and gently slide it out to cool.

BUON APPETITO!

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Comments (0)

By Instant Pot Staff, March 27, 2012

Submitted by Pamie F.

PULLED BBQ BEEF

Ingredients:

• 2 pounds – Beef of choice
• 2 cps – Water
• 4 cps – Finely shredded Cabbage (the secret ingredient and you’ll never know it’s in there.)
• 1/2 cp – Of your favorite BBQ Sauce
• 1 cp – Ketchup
• 1/3 cp – Worecestershire Sauce
• 1 tbls – Horse Radish
• 1 tbls – mustard

Instructions:

1. Add and stir in ingredients to your Instant Pot and set it on the “Meat” setting. (35 minutes)
2. Once done, let set until steam subsides and then take off the lid.
3. Pull out the Beef and fork shred it. Return it to the sauce and simmer until it cooks down. Do this on the “Saute” setting.

I make a steamed Bread in my Instant Pot in coffee cans. I mount the Pulled BBQ Beef atop the bread along with Swiss or Cheddar Cheeses and grilled caramelized Sweet Vidalia Onions or fried Onion Ring.

Enjoy!

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Comments (0)

By Instant Pot Staff, March 10, 2012

Submitted by Ruth A.W.

Ingredients:

• 2 1/2 to 3 pounds 1/2″ thick round steak, cut in serving size pieces
• 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
• 1 6 oz can V-8
• 1 T Worchestire Sauce
• 1 tsp Beau Monde Seasioning
• 1 tsp granulated garlic
• 1/4 tsp Lawrys seasoned salt
• 1/4 tsp pepper
• 2 Bay leaves
• 1 medium onion cut in chunks
• 4 stalks celery, cut in 1 inch pieces
• 1 cup small carrots

Instructions:

• Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
• Add celery, carrots and onion
• Mix remaining ingredients and pour over meat and vegetables.
• Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.

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