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By Instant Pot Staff, March 29, 2012

Submitted by Pamie F.

I have more photos and a how-to video at my Website at: http://tinyurl.com/c6cznw3

Ingredients

• 2 – tbls. – Olive Oil – Divided
• 1 – med Onion, (minced)
• 3 – cloves of Garlic (minced)
• 1- Red Pepper (finely chopped or you may use Green Pepper)
• 1 – 15oz canned diced Tomatoes
• 1 tsp. – Sea Salt (or Himalayan)
• 1/2 tsp. – freshly ground Black Pepper
• 1 tsp. – Parsley (fresh or dried)
• 1 tsp. – Paprika
• Pinch of Cayenne Pepper
• (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
• 1 1/2 cp – whole grain Bread (Cubed)
• 2 lbs – ground Turkey
• 1/2 cp – dry Red Wine
• 2 – Eggs
• 3 1/2 tbls. – Sour Cream or Creme Fraiche
• 1 1/2 tbls. – Worcestershire sauce
• 1 tbls. – Soy Sauce
• 3 tbls. – Ketchup
• 3 tbls. – favorite BBQ Sauce
• 1 cp – crushed Pineapple (drained)

Directions:

• In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
• Sauté until Onions are almost transparent.
• Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
  Set aside to cool.
• Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
• In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
• Add your cooled Seasoned mixture to the Turkey mixture.
• Add your loaf into your ceramic or glass dish.
  You may use a loaf pan that will fits inside your Instant Pot.
• Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
• Foil the top of your Turkey Meatloaf to seal it and keep it moist.
• Add 2 cups of water to the inside pan in your Instant Pot.
• Set in your Trivet.
• Add in your Turkey Meatloaf atop the Trivet.
• Set your Instant Pot to the “Meat” setting.
• Once done, let the the Instant Pot cool down on it’s own.
  This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.

• Slice the Meatloaf and ENJOY!

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By Instant Pot Staff, March 27, 2012

Submitted by Pamela F.

The Hungarian Soup:

Ingredients:

• 1 ½ pounds – Round Beef Steak (if you prefer, you may use Chicken) Veggies are 1 cup each of fresh: Cauliflower, Broccoli, (you may add others if you wish. Cabbage will take over this broth though.)
• 3 – large Carrots
• 1 – Red Pepper (sliced in half)
• 4 – Celery stalks
• 1 – Medium Onion
• 4 – Potatoes
• ¼ cup – Soy Sauce (our secret ingrediant)
• 3 tbs – Hungarian Paprika (or any Paprika)
• 1 – Quart of regular Tomato Juice (not V8)
• 2 – cups of water (Note: You may add more if the Dumplings makes it to rich.) Salt and Pepper to taste

Instructions:

1. Do not cut up the vegetables. Just throw them all into the Instant pot with the seasonings and Beef Steak.
2. Put on the lid and set the Instant Pot cook for 35 minutes on the “Meat” setting.
3. Release steam and carefully take out all vegetables and Beef Steak. You want a smooth soup. You may blend them up if you wish and re-add them. In this soup though, I typically save them for some another soup and freeze them.
4. Cut up the Beef Steak and add it back in the broth.
5. Sent the Instant Pot to Sauté and let the broth heat up and simmer.
6. Add the dumplings. (Directions below)

The Hungarian Dumplings:

While the soup is cooking – you will want to make the dumplings. (You may cut this recipe in half if you wish)

Ingredients:

• 1 – stick of Butter softened
• 12 – Eggs
• 1 – softened large Potato (you may use ½ cup of Instant potato too)
• 3-5 – cps Flour
• ½ tsp – each – Paprika, Garlic and Onion powder
• 1 1/2 – tsp – Salt
• ¼ tsp – Pepper

Instructions:

1. Whip up the butter until lightly fluffy
2. Add the rest of the ingredients one at a time and mix them until a soft dough-ball starts to form. You want your dough to be slightly sticky to the touch so only add enough flour to form a very soft dough. Mix (or knead) until the dough is smooth.
3. When the finished soup broth is simmering on the Sauté setting, drop the Dumplings into the hot Broth with a teaspoon. I use two of them. One to grab dough, the other to push it off the spoon. Make sure the Soup remains simmering. In other words, don’t drop them to fast or they will stick together and cause the soup to cool.
4. Once fully cooked, the Dumplings will float. Continue cooking for another 15 minutes to let the soup flavorings absorb into the wonderful Dumplings!

Note: I top my soup with a sprinkle of Parsley and a dollop Sour Cream! You may add cheese too.

Enjoy!

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By Instant Pot Staff, February 11, 2012

Recipe submitted by Eliot.

I love my Instant pot, and have talked about it to all my friends. Amazing cooking tool for busy students!

This recipe has served me well and is always a hit with guests. It’s flexible delicious and quick to make Thai tasting curry. All you need is the instant pot.

Take your curry to another dimension!

Hyper Curry:

You will need:

• 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild)
• 1 cup chicken broth (match the meat option)
• 3 tbsb of fish sauce
• 2 cloves of garlic
• 2 lime leaves (whole)
• 1 lemon grass stalk
• 1 piece of ginger (thumb sized)
• 1 carrot
• 1 large onion
• 1 large potato
• 1 red pepper
• 1 can Coconut Milk

Meat Options: Chicken or pork or beef, or tofu)

Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp)

Directions:

Add:

• 1 cup chicken broth
• Selected Meat
• 1 tbs curry paste.
• fish sauce (or liht soy sauce)
• garlic (rough chop)
• lime leaves
• lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add:
• 1 can Coconut Milk
• Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste.

Serving Suggestions:

• Serve with rice or noodles.
• Add a squeeze of lime juice + drizzle some coconut milk over the finished plate.

Good luck!

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By Instant Pot Staff, June 14, 2009

The Beer Potato Fish would be a challenge for a non-professional cooker. But it is now a different story with Instant Pot Programmable Pressure Cooker. Even people without too much cooking experience can follow the recipe to get this delicious dish done easily. What you need to do is to prepare ingredients, put them into Instant Pot Programmable Pressure Cooker then press fish button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Prepare Time: 15 minutes

Cooking Time: Around 40 minutes with Instant Pot Programmable Pressure Cooker

Ingredients: 6 servings

• 1 pound fish fillet
• 4 medium size potatoes, peeled and diced
• 1 cup beer
• 1 red pepper sliced
• 1 tablespoon oil
• 1 tablespoon oyster flavored sauce
• 1 tablespoon rock candy
• 1 teaspoon salt

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Bean/Chili button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

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