Posts tagged: Rice Casserole

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


Squash and Rice Casserole (Vegetarian or not)

By , November 22, 2012

Submitted by Teresa G.

Squash and Rice Casserole 300x225 Squash and Rice Casserole (Vegetarian or not)I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot


  • 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
  • 2 sticks of celery finely chopped (food processor)
  • 2 carrots, washed and finely chopped (food processor)
  • 1 red pepper, deseeded and finely chopped (food processor)
  • 2 cloves of garlic crushed
  • 1 tsp dried or fresh thyme (this also was from my garden)
  • 6-8 white mushrooms quartered or leave out if you do not like mushrooms
  • 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
  • 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper


  • In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
  • I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
  • Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
  • It is done, colourful and delicious.