Submitted by Pamie F.
Here is my web link if you would like to see more photos and my how-to video:
http://www.techconsult4u.com/OH-THE-FOODS/Steam-Breads/Instant_Pot_Steam_Breads-03-27-2012.html or you may use this smaller URL: http://tinyurl.com/7ll3rrw
THE SUPPLIES
- 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
THE DIRECTIONS
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.
BUON APPETITO!
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Submitted by Pamie F.
PULLED BBQ BEEF
Ingredients:
- 2 pounds – Beef of choice
- 2 cps – Water
- 4 cps – Finely shredded Cabbage (the secret ingredient and you’ll never know it’s in there.)
- 1/2 cp – Of your favorite BBQ Sauce
- 1 cp – Ketchup
- 1/3 cp – Worecestershire Sauce
- 1 tbls – Horse Radish
- 1 tbls – mustard
Instructions:
- Add and stir in ingredients to your Instant Pot and set it on the “Meat” setting. (35 minutes)
- Once done, let set until steam subsides and then take off the lid.
- Pull out the Beef and fork shred it. Return it to the sauce and simmer until it cooks down. Do this on the “Saute” setting.
I make a steamed Bread in my Instant Pot in coffee cans. I mount the Pulled BBQ Beef atop the bread along with Swiss or Cheddar Cheeses and grilled caramelized Sweet Vidalia Onions or fried Onion Ring.
Enjoy!
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Submitted by Laura.
Ingredients:
- 3 pounds chicken parts (backs, necks wings, etc.)
- 1-1 quart zip bag full of vegetable trimmings.
- As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
- Onion skins
- Shallot skins
- Garlic skins
- Celery trimmings
- Carrot trimmings and peels
- Herb scraps like parsley stems
- Salt and pepper to taste
- 1 bay leaf
- Water
Directions:
Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!
Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.
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This is a recipe submitted by Sina.
got my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing.
I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow.
i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.
(shared it on facebook as well)more to come on facebook for sure. 
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InstantPot old power connector design
The hardware design of Instant Pot has matured for many years. Millions of electric pressure cookers of the same design are in use worldwide. However, our design team have been working on improvement to safety and performance for the last 6 months. I’d like to mention two most notable hardware enhancements.
Safety First
InstantPot new power connector design
The original power cable connector has a flat surface, see image on right. Liquid could drip from the lid or water collector along the cooker housing wall into the connector, which could become a power short-circuit hazard. Although none of such incident happened, our design team added a shield to redirect water away from the connector. This shield protect the power connector from any spilling water. See the new design in the picture on right.
Better Steam Release
InstantPot new steam release with silicone rubber cone, see the red circle.
The original steam release has a metal cone inside to seal over the steam release pipe on the lid. Metal on metal doesn’t always create a tight seal. There were reports of steam constantly leaking from the steam release. Although the defect rate is very low, at about 0.6%, our design team believed that they can resolve the problem once for all. The solution is to use a silicone rubber cone in the steam release. The silicone rubber cone creates a tight seal over the steam release pipe. This design was shipped with the last container load of Instant Pot IP-CSG60 and we haven’t had any report of leaky steam release.
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