Submitted by Crystal J Zh.
Ingredients:
- rice, raisin, butter, salt and (optional) fresh parsley.
- 3 or more cups of long grained or wild rice •¼ salted butter •one teaspoon of salt
- 1/2 cup of raisin
- parsley (optional) for garnishing
Instructions:
- Washed the rice, and mix all the ingredients in instant pot, excepted for the parsley. Add water, the water needs to be 1cm-2cm above the rice line. The texture of the rice depends on the amount of water.
- Set up Instant Pot as ‘rice cooking.’ After, the rice has been cooked, release the pressure, open the cover and stir the cooked rice to mix the ingredients. Add chopped parsley for garnishing.
- Sweet buttery creamy rice, mixtures of texture and flavours, a taste of oriental and middle east culture, sure to be a hit for the whole family, especially loved by children.
For savoury options add meat, vegetables or nuts.
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Submitted by Laura.
Ingredients:
- 3 pounds chicken parts (backs, necks wings, etc.)
- 1-1 quart zip bag full of vegetable trimmings.
- As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
- Onion skins
- Shallot skins
- Garlic skins
- Celery trimmings
- Carrot trimmings and peels
- Herb scraps like parsley stems
- Salt and pepper to taste
- 1 bay leaf
- Water
Directions:
Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!
Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.
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Submitted by Janice M.
Ingredients and Instructions:
- 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any.
- 1 can of hot chili beans
- Use the broth you cooked the chicken in.
- Whole garlic or powder put what you want in for your desire.
- 1 chopped up onion
- 3 med potatoes, chopped or whole
- Half a cup of rice or some kind of pasta of your choice.
- 1 can of peas
- 3 slices of turkey bacon,cut up
I never season with salt or pepper until after all is cooked, I have to watch my salt intake. So season to your taste.
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Submitted by Tracey J.
Ingredients:
- 2 aseptic containers Organic chicken broth, low sodium
- 5 organic carrots, sliced
- 1 large onion, chopped
- 1 cup organic whole wheat pasta
- 6 organic golden potatoes, cubed
- 28 oz can organic diced tomatoes in own juice
- 2 stalks organic celery, sliced
- 1/2 cabbage, sliced
- 1 crown broccoli, chopped
Instructions:
Add all to pot and stir. Pot will be pretty full but should be some space at top. Cook on soup setting. Use longer setting to ensure noodles are cooked.
Season with salt, fresh pepper, Italian seasonings, and a bit of hot sauce when it is done. Sprinkle with Parmesan cheese before serving.
We had this tonight with warm rolls. Delicious!
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Submitted by Deborah P.
Ingredients:
- 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1 tablespoon mustard powder
- 1/8 cup balsamic vinegar
- ground pepper
- 4 cups of water or more as needed to cover beans
- 2 tsp. salt (optional)
Instructions:
Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.
I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. 
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