Posts tagged: pressure cooker

Mama’s Polish Red Borscht Soup

By , September 9, 2013

mamas borscht 300x224 Mama’s Polish Red Borscht SoupSubmitted by Teresa B.G.

Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon.  After Mama came to Canada she started to cook it meatless.  So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.


  • 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
  • 3-4 red potatoes, cleaned and cubed.  I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
  • 1 tablespoon of vegetable oil
  • 1 medium onion chopped
  • Fresh dill to taste
  • Water with beef bouillon powder dissolved in it
  • 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut.  Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces.  No need to peel them, the pressure cooking dissolves the skin
  • 3 cloves of garlic, minced
  • Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon or more sugar to taste
  • Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish


  • Place your beets on steaming rack into pressure cooker.  Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
  • Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
  • When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
  • Add water/bouillon  to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables.    I add bouillon about 2/3rds …..not so vegetables are completely under water.
  • Put in the wine vinegar, sugar, and ketchup and stir.  Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
  • Let pressure release naturally.
  • Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.

This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd.  Just delicious.



Ham, scalloped potatoes and mashed sweet potatoes

By , August 15, 2013

Ham scalloped potatoes and mashed sweet potatoes 300x224 Ham, scalloped potatoes and mashed sweet potatoesBy Teresa B. G.

Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc.  But a pressure cooker is also a very great aid to daily cooking.  It shortens cooking time for any meal.  People like to pressure cook ribs and then put them on the BBQ.  Well, I often use my pressure cooker to speed up the process in some of my dishes.  Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.


Ham, Scalloped Potatoes and Mashed Sweet Potatoes


This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time.  Everyone always loves it.  My friend just visited from BC and I made this for supper.  She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!



  • Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
  • Onions, diced. As many as you like in the amount of  scalloped potatoes  you are preparing– we like lots
  • Mushrooms: ½ to 1 cup cleaned and sliced
  • Garlic: 2 cloves mashed and diced
  • Coconut Oil: 1 – 2 tablespoons. Or use what you like.  The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
  • Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
  • Sweet Potatoes. As many as you like
  • Butter
  • Milk/Cream


The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic

Heat up the pressure cooker on sauté.  I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through.  Add a little salt to taste,  some butter, melt and then add some flour to thicken.  Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot.  It should be liquidy. Place all of this into a bowl.  Shut off pressure cooker.  It will thicken in the oven later.

Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!).  Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes.  When done, release pressure.

Mix the potatoes with the onions/mushrooms/garlic/milk sauce .  The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid.   I just go by eye and it works every time, doesn’t much matter.  I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly.  You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned.  What you have done is just shortened the time for cooking scalloped potatoes.  The steaming is just a way to shorten the process.

The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water.  I pressure cook the ham for 30 minutes… is then heated right through and just wonderful flavour.  You can let pressure naturally release or if you are ready, release it manually.  Ready to slice and serve.

I always like a sweet potatoe mash with my ham.   Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes.  Release pressure or let it release itself, then I just mash them with a potatoe masher, add  butter, cream, and if you like salt.  Ready to serve and delicious.  You can do this ahead of time as well and just reheat it.   Serve with buns or sliced bread and a nice salad.



Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.


  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)


I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Spicy Vegteble Soup in the Instant Pot

By , February 5, 2013

Submitted by Ezzie B.

Baby its cold outside!  I really crave soups this time of year!  I made a good amount of this to take to work during the week, and to share with my neighbors.  I prepared the soup and set it to cook, then took off to the gym.  It was so great to come home to such a heart warming soup on a day that didn’t break 30 degrees!    That’s the beauty of my Instant Pot 6-in-1 pressure cooker.

I use two kinds of jalapenos, fresh and pickled, because I like to adjust the heat as I am making the soup.  Two jalapenos would have been too much, but with just one the soup needed to have a bit more heat added to it. You can add as many jalapenos as you like.

I also use two kinds of broth, a low sodium broth by Pacific and 1 quart of broth made from Watkins chicken broth.  The Watkins adds a bit more depth than the Pacific does.  Feel free to use whichever brand you like.

My neighbors, Wayne and Waneta, to whom I delivered a nice serving of the soup, sent me the following email “What a treat to have our supper delivered to us. The soup was really good & also the bread. It really hit the spot. Thanks again.” I had taken them a loaf of my homemade Semolina bread which went perfect with the soup.


Chop the following vegetables:

  • 1 cup celery (with about an inch of green top part)
  • 1/2 c carrots
  • 1 medium onion
  • 1 three inch long fresh jalapeno with membrane and seeds removed

Rest of the ingredients:

  • 2 tbsp. olive oil
  • 1 tsp. coriander seeds
  • 1/2 tsp. cumin seed
  • 3 big russet potatoes cubed but leave the peels on
  • 2 1/2 to 3 quarts Pacific low sodium chicken broth
  • 2 tbsp. Watkins chicken broth
  • 4 cups of water
  • 1/4 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 2 tbsp. chopped pickled jalapenos
  • Chopped cilantro to taste (I used half a bunch in this recipe)


  1. Set Instant Pot on Sauté.
  2. Add 2 tbsp. olive oil to pot and let warm up for a minute or so.  Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno.  Sauté until the onions become translucent, about 5 minutes.
  3.  Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth.
  4.  Change setting to soup and set for 30 minutes.  Let pressure return to normal.
  5.  Right before serving add in the chopped cilantro.
  6.  Serve with good bread.

Steamed “Soft-Boiled” Eggs

By , January 25, 2013

soft boil egg 300x225 Steamed Soft Boiled EggsSubmitted by Julie S.

Editor’s note:  Pressure cooker boiled/steamed eggs have easy peel-off shells.  Apart from time and energy saving, this is another advantage.  Hard boiled eggs are good for making sandwiches, salad and other dishes. Julie has figured out the timing to do Soft-boiled eggs. Please read on.

I came across a couple websites describing pressure cooker hard boiled eggs, which sounded so simple and delicious!

However, being brand new to our Instant Pot (and pressure cooking), I was unsure how to adapt the “low pressure” directions and timing to our Instant Pot.  Got it right on the first try!  LOVE how easy the Instant Pot is to use!  Here’s my method:


  • Eggs

egg positions1 225x300 Steamed Soft Boiled EggsEquipment:

  • Steam rack and/or steamer basket
  • Canning lids or metal cookie cutters


  1. Pour 1 cup water into the pot and position a steamer basket or trivet atop the steam rack.
  2. Place 3-5 eggs, using canning lids or metal cookie cutters to separate/hold the eggs.
  3. Close lid and steam valve.  Press Steam setting, and adjust time down to 4 minutes.  (5 minutes for hard boiled).
  4. At end of cycle, place a cool cloth on the lid and quick release the steam valve. Use tongs to transfer eggs to a cold water bath for 1-2 minutes.
  5. Peel and enjoy!

Broccoli Beef Soup with Kelp Noodles

By , January 23, 2013

Created by Dana Miller

Serves 8


  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 2 pounds grass fed beef stew meat, cut into 1 inch cubes
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 4 cups homemade beef bone broth
  • ½ cup dry sherry
  • ¼  cup coconut aminos or soy sauce
  • 2 heads broccoli, flowerets cut small and stemmed peeled and diced
  • ½ of a small savory cabbage, chiffonade
  • 2 packages Sea Tangle Kelp Noodles
  • Chopped cilantro for garnish
  • Sriracha to taste


  1. Heat liner of the Instant Pot using the Sauté button. Add Sesame oil.
  2. Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside.
  3. Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes.
  4. Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha.

Jamaican Pepper Pot Soup

By , December 30, 2012

Submitted by Kay G.


  • 1/4 bacon, diced
  • 1 pound chicken breast/or beef chuck 1″ cubes
  • 1/2 lb shrimp
  • 1 can beef broth
  • 2 cups water
  • 1 large onion
  • 1 pkg 16oz frozen spinach
  • 1/4- 1/2 tsp thyme
  • 1 red or green pepper diced
  • 1 can of sliced tomatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp hot sauce or to taste
  • 1 pkg frozen sliced okra (optional)
  • 3 TB butter
  • 1/2 cup heavy cream (optional)
  • paprika


  1. place bacon, chicken, onion, water and broth in pressure cooker.  Add spinach, thyme, green pepper, tomatoes, bay leaf, salt pepper and hot sauce.
  2. (optional) Saute the okra in the butter ovser the lowest heat for 5 minutes, then add to the soup.
  3. Pressure cook on manual for 9-10min
  4. Do a quick release – add shrimp to soup and let pink up about 3 minutes 4.(optional)I added some canned potatoes that I had canned (Russian banana fingerlings)that I just heated in the microwave to round it out for my taste.
  5. Serve with cornbread

Yield 6 servings – 16 grams of carbs and 5 grams of fiber, 33 grams of protein per serving.

Easy Breezy Carrots Or Beets

By , November 17, 2012

Submitted by Teresa G.


Place butter, a tablespoon or two into your instant pot…..melt it somewhat, Peel and cut up your carrots, add a 1/4 tsp baking soda, stir.

Pressure cook for about 4 minutes

You end up with delicious caramelized carrots.

You can prepare beets the same way…..pressure cook them slightly (water in pressure cooker), run under cold water,  the peel then just slides off,   slice them and then proceed as with the carrots.

So nutritious and delicious.

Evaporation Rate of Pressure Cookers

By , November 16, 2012

Water evaporation 200x300 Evaporation Rate of Pressure CookersLaura Pazzaglia is the creator of the popular, dedicated to make pressure cooking hip. She is more than a prodigious cook, writer and educator.  Laura has also devised a simple but ingenious benchmark to measure one key aspect of pressure cooker performance.  She calls it evaporation measure. In her own words, this is done as:

“Starting with a “cold cooker” (not heated from a previous test) pour exactly 1000g of water into the liner and pressure cook for 10 minutes, with natural release. Then remove the lid and shake vigorously into the base and pour the contents into a zeroed-out bowl on digital scale. Record the weight of remaining water. “

Dividing the missing water amount over the total gives you evaporation rate.  It’s a straight forward measure of leakage of a pressure cooker, which works for both electric and stove-top pressure cookers, probably for stock pots too.

Why is evaporation rate important?  set 4 hires 250x250 Evaporation Rate of Pressure Cookers In “Modernist Cuisine” (so far the most comprehensive and authentic  book on the art and science of cooking), Nathan Myhrvold states that sealed cooking pots trap most aromatic volatiles which make stocks more flavourful (Volume II, pages 292). We also blogged about the astonishing discovery by Dave Arnold at the International Culinary Center that leaking steam means leaking flavour. Dave Arnold’s experiments showed that not all pressure cookers are equal in preserving flavour in stocks.  Leaky ones do a bad job, sometimes worse than a stock pot.

Hence, the evaporation rate is not just a simple leakage measure but an indicator of the quality of food the pressure cooker prepares.

What did Laura find out?

“Instant Pot only had an average 2% evaporation during ten minutes of pressure cooking (compared to Cuisinart 4% and most stove top pressure cookers 3.5%).”

In comparison, an uncovered pressure cooker at a vigorous boil for the same amount of time and same weight of water and the evaporation rate is 30%. You can read Laura’s meticulous review of the Instant Pot IP-LUX60 here.

Laura has very high standards. Instant Pot didn’t earn a perfect score. She gave IP-LUX60 a “Very Good” rating. We really appreciate Laura straight to-the-point approach and constructive criticism.  These give us something to strive to improve upon in our next model.


One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives


Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.


  • 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • 1/2 tsp salt
  • 1/8 tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T  Worcestershire sauce
  • 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

  • 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)


Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

Speedy Texas Trail Chili

By , September 27, 2012


Ingredients: 8 servings

  • 2 Tablespoons canola oil
  • 1 large onion, peeled, chopped
  • 1-1/2 pounds ground beef, turkey or chicken
  • 2 Cups favorite Bloody Mary mix (spicy preferred)
  • 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
  • 2 Cans (14 ounces each) kidney beans, drained and rinsed well
  • 4 Tablespoons (or more if you like) favorite chili powder, divided
  • 1-1/2 Cups Water

For Serving (optional):

  • Corn chips
  • Shredded cheese
  • Sliced green onions
  • Sour cream


  • In the INSTANT POT pressure cooker pot, heat the oil.
  • Add the onion and saute about 8 minutes until it becomes lightly golden brown.
  • Add the meat and cook until it browns, breaking it up as it cooks.
  • Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
  • Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
  • Lock the lid in place and cook on high pressure for 5 minutes.
  • Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
  • Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
  • Ladle into bowls and garnish as desired.  Serve and ENJOY!!




Casablanca Chicken

By , September 15, 2012

Submitted by Darlene P.

moroccan chicken lemon olives 5 Casablanca Chicken

This recipe has wonderful flavors from Morocco.  Takes about 10-15 minutes to prepare and ten minutes in the pressure cooker.  My husband often requests this meal.


  • 1/4 cup chopped fresh Cilantro
  • 1 tablespoon Paprika
  • 2 teaspoons ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Tumeric
  • 1/2 teaspoon ground Ginger
  • 2 cloves Garlic, finely chopped
  • 2 pounds of “boneless” Chicken thighs or breasts
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 chicken bouillon cube or 1 tsp bouillon granules
  • 1 small can of sliced Calamata (black) Olives
  • (1 medium Lemon sliced for decoration)



  • Make the White Rice in your Instant-Pot Pressure Cooker or Rice maker according to directions.  If you have both, the recipe be ready quicker
  • While the Rice is cooking:
  • Mix Cilantro, paprika, cumin, salt, tumeric, ginger and garlic in food processor.
  • Rub the cilantro mixture on both sides of chicken pieces.
  • When the rice is done, Remove the rice  from the Instant-Pot Pressure Cooker, cover and set aside.
  • Put the chicken in the Pressure Cooker.
  • Mix the water, lemon juice and bouillon and pour it over the chicken.  Toss in some black olives.
  • Instead of the normal oven baking time of 60 minutes, Cook this in your Instant-Pot for 10 minutes!
  • Serve over white or yellow rice or couscous.   Top this with a lemon twist and a fresh sprig of Cilantro.

While this cooks, heat up your favorite vegetable side dish and dinner roll. Layer rice with chicken over top, and spoon on gravy. Enjoy, you will make this one again!

What are the Effects of Cooking Rice in a Pressure Cooker

By , September 1, 2012

It’s well known that cooking rice in a pressure cooker reduces cooking time by half.  What about the cooking result? Users told us that rice cooked in Instant Pot is softer, stickier and tasted better.  We want to find out what scientists say about this.  It turns out that there are quite a few scientific research projects on this subject.  The effects of pressure cooking rice, grains and legumes can be summarized on 3 aspects.

1. Texture Change

Cooking under pressure or at higher temperature starch in rice gelatinizes to the maximum degree. This is why pressure cooked rice has a softer and stickier grain texture in comparison to boiled and steamed rice at normal pressure. Under electronic microscope, a grain of rice appears to have more pores when cooked under pressure. Please see the images between magnified 500 and 5000 times. These pores make the rice looks a bit off-white (greyish). Furthermore, tough fibers in brown rice and bran are significantly softer which give the food a better tasting texture.

Rice grain cooked under pressure. Magnified 500 times

Rice grain cooked under pressure. Magnified 500 times

Rice grain cooked at normal pressure. Magnified 500 times

Rice grain cooked at normal pressure. Magnified 500 times

Rice grain cooked under pressure. Magnified 5000 times

Rice grain cooked under pressure. Magnified 5000 times

Rice grain cooked at normal temperature. Magnified 5000 times

Rice grain cooked at normal temperature. Magnified 5000 times

2. Improving Digestibility and Increasing Nutritional Value

Starch gelatinization, a change of structure into a form that resembles gelatin, improves digestibility. Pressure cooking rice, grains and beans produces positive nutritional gain, from the increased digestibility of the macronutrients (protein, fiber and starch) and the increased bioavailability of the essential minerals.

Aflatoxin-producing members of Aspergillus are common and widespread in nature.

Aflatoxin-producing members of Aspergillus are common and widespread in nature.

3. Eliminating Harmful Fungi and Bacteria

Rice, if not stored properly, may carry fungal poisons called aflatoxins, a potent trigger of liver cancer. A survey found that 6% of uncooked rice collected from markets in Seoul contained aflatoxins.  Conventional boiling and steaming rice at under 100°C (212°F) is not sufficient to kill all aflatoxins. Study had shown that pressure cooking at higher than 100°C (212°F) was capable of reducing aflatoxin concentrations to safe levels.


Use your pressure cooker for rice cooking.  This will make your rice taste better, more digestible and nutritious, and most importantly carcinogenic aflatoxin free.



  • Kataria A, Chauhan BM.: “Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking”. Plant Foods Human Nutrition . 1988;38(1):51-9.
  • Leelayuthsoontorn P, Thipayarat A.  “Textural and morphological changes of Jasmine rice under various elevated cooking conditions”.  Food Chemistry, 2006, 96(4): 606-613
  • Rashmi S, Urooj A. “Effect of processing on nutritionally important starch fractions in rice varieties”.  International Journal of Food Sciences and Nutrition. Jan. 2003, 54(1):27-36.
  • Sagum, R., Jayashree Arcot. “Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose.” Food Chemistry 2000 Vol. 70 No. 1 pp. 107-111
  • Eating Well: ”What is the Effect of Pressure Cooking on Nutrition?”
  • Science News: “Putting the Pressure on Poisons”


Instant Pot Spanish Style Brown Rice

By , August 24, 2012

Another Recipe to share with Instn Pot uses (not for te recipe contest)

By Natural Chef Dana Miller

I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!

Ingredients: Serves: 6 – 8

  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons tomato paste
  • 2 cups of long grain brown rice
  • 3 cups organic chicken stock (preferably homemade)
  • 1 teaspoon sea salt


1.    Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.

2.     Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.

3.     Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.

4.    Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..

5.     Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

6.     Serve.

Instant Pot Mango Dal

By , June 28, 2012

Mango Dal 300x225  Instant Pot Mango DalSubmitted by Dana.

Ingredients: Serves: 4-6

  • 1 tablespoon coconut oil
  • 1 teaspoon ground cumin (or ½ teaspoon cumin seeds)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup chana dal
  • 4 cups chicken broth (preferably homemade)
  • 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
  • 2 mangos peeled and diced
  • Juice of ½ a lime
  • ½ cup chopped fresh cilantro


1.     Place dal in a colander and rinse until water runs clear.

2.     Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more.

3.     Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top.

4.     Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes.

5.     When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro.

6.     Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire.

7. Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled

Leaking Steam Means Leaking Flavour

By , June 21, 2012

In his fascinating blog, Dave Arnold,  Director of Culinary Technology at The International Culinary Center, detailed an amazing discovery in making flavourful soup stocks.

Stove top vs Electric Pressure Cooker 300x121 Leaking Steam Means Leaking FlavourWhat’s the discovery?

“All pressure cookers aren’t created equal. The cooker you use affects flavor.”

Dave and his team of chefs and interns repeatedly tried cooking chicken stocks in two types of pressure cooker and conventional pot, did double blind testing with their eyes closed to factor out the hint of color as an indication to flavour.

To make the long story short, they concluded:

  • Stove-top pressure cookers with a jiggler type regulator  (which makes a continuous chu-chu-chu-chu sound as it operates) make the worst stocks for leaking out flavour in the steam. They are worse than the conventional stock pot.
  • Pressure cookers with spring valve regulator, which allows you to turn down heating to prevent steam leaking, make the most flavourful stocks.

Simply put, escaping steam affects taste.

I’m not sure whether the professional chefs are interested in testing home kitchen oriented Instant Pot.  But I’m rest assured that Instant Pot virtually leaks no steam during operation.  And you don’t need to stand by to turn down the heat.  For most of us, cooking is not a job or profession.

You can find Dave’s blog here:

Coconut Curry Butternut Squash Soup

By , March 29, 2012

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 “Saute” 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.

Traditional Chinese Pork Belly

By , March 29, 2012

Submitted by Jenny W.

This is something my Grandmother always made for me as a special treat. After she passed away, I didn’t eat this for years because I couldn’t find an acceptable version – until now!


  • 2 lbs pork belly, cut into 5in slices
  • 1/2 cup GF soy sauce (I usually use San-J)
  • 1-2 teaspoons cane sugar
  • 3 tablespoons Chinese cooking wine
  • 4 star anise
  • 1-2 teaspoons white pepper powder
  • 2 cups water (or more if needed)
  • 4-5 slices fresh ginger
  • 6 cloves garlic, sliced

1. Heat saute pan on high heat and sear both sides of each pork belly slice (roughly 2 minutes per side).
2. Reduce heat to medium. Add ginger and garlic and keep sauteing in the rendered fat for 5 minutes.
3. Transfer all ingredients to pressure cooker.
4. Bring up temperature of pressure cooker as directed. Cook for 30 min or so until lean meat is almost falling off with the touch of a fork.

Pressure Cooker Cassoulet

By , March 28, 2012

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.

Serves 4-6.