Submitted by Donna B.
Ingredients:
- 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
Instructions:
Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat 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.
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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.
Ingredients:
- 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
Instructions:
- 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!
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| Bay Leaf, Beef Bourguinon, Beef Chuck, Black Pepper, Chuck Roast, Chunks, Chunks Of Meat, Cup Beef Stock, Cup Water, Energy Use, Garlic Cloves, Julia Child, Medium Carrots, Mix Water, Pearl Onions, pressure cooker, Red Wine, Rich Dish, Rich Stock, Salt 2, Teaspoon Salt, Tomato Paste, Weekday Dinner, Whole Wheat Flour
Submitted by Marilyn D.
Ingredients:
- 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
Instructions:
- 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.
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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 http://MaomaoMom.com.
Sous vide duck breast
by MaomaoMom
Google “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
Ingredients
- 2 large boneless duck breast halves 480g, skin-on;
- 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
- 1 tablespoon vegetable oil;
Apricot sauce (optional):
- 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
- 2 teaspoons sugar.
Directions
- 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.
- 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.
- 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.
- Slice the cooked duck breasts and serve with apricot sauce.
- Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.
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Salt baked Chicken (No water added) with Instant Pot Electric Pressure Cooker is perfect for parties or family to celebrate holidays together. The smell and tasty of this 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 meat/chicken button to cook in fully automated cooking process, and switch to keep-warm after cooking.
Prepare Time: 15 minutes
Cooking Time: Around 60 minutes with Instant Pot Electric Pressure Cooker
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
Cooking:
- Mix one teaspoon salt and 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 Meat/Stew button and wait till it is done
- Turn the chicken over then press the meat/chicken button again
Then the delicious chicken, retaining flavor and nutrition, is ready to be served.
Serving:
- Cut the chicken into pieces
- mix ginger and green onion with chicken oil to make a dipping sauce
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