Posts tagged: Salt 2

Sweet Carrots

By , March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.


  • 1/2 Tablespoon butter
  • 1 Tablespoon brown sugar
  • 1/2 cup water
  • pinch of salt
  • 2 cups baby carrots


Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, close the pressure release value (set to sealing), press steam button and set time to 15 minutes.

When beeps finished,  do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.



Black Sticky Rice Pudding

By , January 23, 2013

Submitted by Kay G.


  • 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
  • 2 cups or 1 can, coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.


  1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
  2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
  3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
  4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
  5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

Khichdi Dal

By , October 22, 2012

Submitted by Ezzie B.

I developed this recipe to help on those nights when I need comfort food with flavor.  It’s very quick and easy and tastes delicious!  You can make it vegetarian or add chicken.  My husband prefers it vegetarian style as a side dish.

I buy the Khichdi mix at a local Indian/Asian grocery store.  The mix is 40% Moong split, 35% Sona Masoori and 20% Moong Dal.


  • 1 c Khichdi mix
  • 1 Tbsp ghee (butter or oil)
  • 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount
  • 2 pinches of kosher salt
  • 2 c water


  • Rinse the Khichdi mix several times and drain.
  • Put the ghee in the Instant Pot and set saute.  Let it heat up and then put in the  Balti seasoning and stir.  Let the spices heat for about a minute.
  • Add the Khichdi mix, salt and water.  Heat up to boiling then close the Instant Pot.  Put on rice setting for 10 minutes.  Once done, let the Instant Pot  return the normal pressure.
  • Fluff up the Khichdi mix with the paddle and serve.

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.

NOT Julia Child’s Beef Bourguignon

By , March 21, 2012

Submitted by Kellie F.

This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!

The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.

beef bourguinonIngredients:

  • 1 1/2 lbs lean boneless beef chuck roast cut into chunks
  • 5 medium carrots cut into chunks
  • 8 oz mushrooms quarters
  • 12 pearl onions peeled
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 2 TBS fresh thyme
  • 1/4 teaspoon black pepper
  • 2/3 cup beef stock
  • 2/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons whole wheat flour
  • 1/4 cup water


  • Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
  • Brown pearl onions
  • Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
  • Serve!

Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

Submitted by Marilyn D.


  • Soak 2 cups white wheat berries over night in lots of water
  • Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
  • 1 tablespoon oil or butter
  • 1 tablespoon regular salt
  • 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
  • 2 cups sliced carrots (I don’t peel)
  • Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
  • 2 medium onions sliced
  • 5 stalks celery sliced
  • 2-4 cloves smashed garlic if desired
  • 1 teaspoon poultry seasoning
  • 1/8 tsp thyme


  • Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
  • When wheat is cooked add sauteed vegetables.
  • Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
  • I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.

Sous Vide Duck Breast

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog

Sous vide duck breast

by MaomaoMom

Sous vide duck 2 213x300 Sous Vide Duck BreastGoogle “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings


  1. 2 large boneless duck breast halves 480g, skin-on;
  2. 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
  3. 1 tablespoon vegetable oil;
    Apricot sauce (optional):
  4. 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
  5. 2 teaspoons sugar.

Sous vide duck 1 Sous Vide Duck Breast


  1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
  3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
  4. Slice the cooked duck breasts and serve with apricot sauce.
  5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Sous vide duck 21 Sous Vide Duck Breast

Salt baked Chicken (No water added)

By , June 14, 2009

chicken picture 299x263 Salt baked Chicken (No water added)

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press the “Poultry” button to cook in fully automated cooking process.


Ingredients: 8 servings

  • 1 medium size chicken
  • 1 green onion minced
  • 1 small piece of ginger minced
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons soy sauce
  • 1 tablespoon cooking wine or 2 tablespoons wine


  • Mix the 2 teaspoon salt,  2 tablespoons sugar and seasoned the outside/inside chicken with them evenly
  • Cover the bottom of inner pot with one teaspoon salt
  • Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
  • Press the “Poultry” button and wait till it is done
  • Turn the chicken over then press the “Poultry” button again

Then the delicious chicken, retaining flavor and nutrition, is ready to be served.


  • Cut the chicken into pieces
  • mix ginger and green onion with chicken oil to make a dipping sauce

NOTE: This recipe is specifically for chicken, which typically contains sufficient moisture to create pressure, hence no need to add additional water.