Posts tagged: pressure cooking

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.



Wheat Berry Salad

By , August 14, 2013

Wheat berry salad 224x300 Wheat Berry Salad

By Teresa B. G.

I recently was invited to a luncheon at a friend’s house.  While having lunch, someone started a discussion on ‘wheat berries’.  I had never heard the term before and had no idea what that was.  I was thinking it was some sort of a fruit berry I had not heard of.  Well, much to my surprise it is the bran, the germ and the endosperm left intact when the husk of whole wheat grains is removed…..Wheat berries are a whole grain full of vitamins and fiber.  They are nutty and chewy and very good for you and can be used in a variety of ways. Believe it or not, I use it in a salad.  I make this salad frequently and love the flavours in it as do my family and guests.  Pressure cooking makes it quicker and gives it a better flavour and texture. Try it.  It is certain to become one of your favourites!


Wheat Berry Salad



  • 2  cups   water
  • 1 cup wheat berries – found in natural food stores
  • ¼ cup raspberry vinegar   ( I do not purchase this, I soak raspberries in vinegar)
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp oil
  • ¾ cup thinly sliced green onions
  • ¾ cup dried blueberries
  • ½ cup slivered dried apricots
  • ½ cup  chopped toasted almonds
  • 2 tbsp chopped fresh parsley


The night before:

Rinse your wheat berries well with cold water and place them in a bowl filled with cold water.  Soak over night. Rinse them thoroughly and drain them.

Pressure Cooking:

Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain.

Dressing and Assembling:

Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl.  Gradually whisk in the oil until blended.  Stir in the onions, blueberries, apricots, almonds and parsley.  Let it stand for 30 minutes.  Stir in the wheat berries.  Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld.  Garnish with fresh parsley and fresh basil.  It is so delicious and a great addition to summer pot lucks.  The salad keeps well in the refrigerator.






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!

Winter Electric Pressure Cooking Recipe Contest

By , January 23, 2013

Xmas and the New Year are busy time to families as well as businesses.  We’ve been bogged down by orders and shipping, causing the delay of announcing the winners of our 2012 Autumn recipe contest.  Without further ado, the winners are:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

Instant Pot accessoriesMeanwhile, let’s start the Winter recipe contest.  In the words of the British poet Edith Sitwell,

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

Please share your home cooking creativity and spread the word about our contest!

The rules of the contest remain unchanged.

  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 recipe section.
  2. Three prizes of complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) 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
  4. The winners will be chosen by Instant Pot staff in early Apr. 2013.
  5. Entries are accepted as comment to this post or submission to
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity


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 Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry


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

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed


Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

Autumn Electric Pressure Cooking Recipe Contest.

By , October 9, 2012

Instant Pot accessoriesAgain, we start by announcing the winners of our Summer Electric Pressure Cooking Recipe Contest.

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

To quote Albert Camus,

“Autumn is a second spring when every leaf is a flower.

Autumn is also the seaon of harvest. Abundance of produce and ingredients call for new and creative recipes.  Let’s start the Autumn electric pressure cooking recipe contest. Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

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 recipe section.
  2. Three prizes of complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) 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
  4. The winners will be chosen by Instant Pot staff in early Jan. 2013.
  5. Entries are accepted as comment to this post or submission to
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity


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.

Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!

By , September 7, 2012

Submitted by Teresa B.G.

Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

  • 4 cups of diced carrots
  • 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

  • Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  • Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
  • Place 1 cup water in pressure cooker
  • Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  • Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
  • Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  • Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!



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”


Summer Electric Pressure Cooking Recipe Contest

By , July 4, 2012

two InstantPot IP LUX60 300x238 Summer Electric Pressure Cooking Recipe ContestLet’s start by announcing the winners of our Spring contest:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing.

When Spring departs, Summer creeps over.   Different season brings different fresh produce.  Hopefully these bring inspirations for new recipes. Here again, we start the Summer electric pressure cooking recipe contest.

Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

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 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
  4. The winning entries must be original and will be judged by
    • the details of description, a picture helps tremendously.
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on Sept. 30, 2012.
  6. Entries are accepted as comment to this post or submission to

Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it… still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water


Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips


In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional


While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

Steamed Coffee Can Bread!

By , 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: or you may use this smaller URL:

THE SUPPLIESSteamed Coffee Can Bread 241x300 Steamed Coffee Can Bread!

  • 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


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.


Chholey – or Chickpea Curry – Vegetarian

By , February 27, 2012

Submitted by Teresa G.

This is an Indian vegetarian dish so full of flavour.  A meal on its own.  We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.

The pressure cooker is a wonderful cooking tool which I try to use DAILY.  I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!



  • 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
  • (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
  • 1 large diced onion
  • 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
  • 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
  • 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
  • 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
  • 4 – 6 tablespoons of cooking oil
  • 1 tsp Turmeric
  • Salt to taste – I only add a little as I am trying to eliminate it from my diet
  • 2-4 tablespoons lemon juice.  Adjust it according to taste.
  • Coriander leaves – washed and minced  or again just use coriander powder – a tsp or so.


  • After soaking the chickpeas overnight put your pressure cooker to heat (sauté function)  boil the chick peas in about 2 cups of water for about 10 minutes.  Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
  • Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
  • Heat the garam masala in the oil to bring out the flavour.
  • Add diced onion and when it is transparent add the turmeric.  Cook it a bit.
  • Add the ginger and garlic, stir it a bit to cook.
  • Add the tomatoes and cook a bit.
  • Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.

Enjoy as a dish on its own over rice or noodles or as a side dish.

I eat it on its own for lunch.

I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).

I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey.  25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick.  Perfect for the chholey.  If you like fluffy rice then cook separately or pressure cook for much shorter time.  I use brown rice mixed with white.

The Sautéing/Browning Function of IP-LUX60

By , February 25, 2012

Sautéing is a method of cooking food with a small amount of oil or fat at relatively high heat. Food that is sautéed is browned while preserving its texture, moisture and flavor.  A typical use of sautéing is to brown the meat before pressure cooking.

The new Instant Pot IP-LUX60 is equipped with an advanced sautéing/browning function key.  3 levels of temperature can be chosen with the “Adjust” key for best results.

  • “Normal”: ~160°C (320°F) for regular browning,
  • “More”: ~170°C (338°F) for darker browning,  and
  • “Less”: ~105°C (221°F) for light browning.

The “Sauté” function can also be used to thicken the sauce after pressure cooking, by adding starch or simply evaporating liquid. In fact, it can be used for anything related with a sauce pan, e.g warming a canned soup, reheating porridge, etc.

During sautéing, the lid needs to be opened at all time to avoid pressure building up.  If the lid is closed, the display will show a flashing “Lid”.

The procedure of using “Sauté”.

  • Press the “Sauté” function key.
  • Select a temperature with the “Adjust” key for “Normal”, “More” or “Less”.
  • Sauté Temperature ReachedWhen Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing/browning meat.
  • One full “Sauté” session will run for 30 minutes. You can cancel it at any time by pressing the “Cancel/Keep Warm” key and continue with a pressure cooking function.

A brief video demo of Instant Pot IP-LUX60 for browning (sautéing) in action.