Submitted by Ruth A.W.
Ingredients:
- 2 1/2 to 3 pounds 1/2″ thick round steak, cut in serving size pieces
- 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
- 1 6 oz can V-8
- 1 T Worchestire Sauce
- 1 tsp Beau Monde Seasioning
- 1 tsp granulated garlic
- 1/4 tsp Lawrys seasoned salt
- 1/4 tsp pepper
- 2 Bay leaves
- 1 medium onion cut in chunks
- 4 stalks celery, cut in 1 inch pieces
- 1 cup small carrots
Instructions:
- Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
- Add celery, carrots and onion
- Mix remaining ingredients and pour over meat and vegetables.
- Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.
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| 
Carrots, Chunks, Dei Fratelli, Garlic, Granulated Garlic, Inch Pieces, Medium Onion, Onion Mix, Oz, Pepper, pot, Seasoned Salt, Serving Size, Size Pieces, Stalks Celery, Swiss Steak, Tomatoes, Tsp, vegetables
Submitted by Crystal J Zh.
Ingredients:
- rice, raisin, butter, salt and (optional) fresh parsley.
- 3 or more cups of long grained or wild rice •¼ salted butter •one teaspoon of salt
- 1/2 cup of raisin
- parsley (optional) for garnishing
Instructions:
- Washed the rice, and mix all the ingredients in instant pot, excepted for the parsley. Add water, the water needs to be 1cm-2cm above the rice line. The texture of the rice depends on the amount of water.
- Set up Instant Pot as ‘rice cooking.’ After, the rice has been cooked, release the pressure, open the cover and stir the cooked rice to mix the ingredients. Add chopped parsley for garnishing.
- Sweet buttery creamy rice, mixtures of texture and flavours, a taste of oriental and middle east culture, sure to be a hit for the whole family, especially loved by children.
For savoury options add meat, vegetables or nuts.
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| 2cm, cooked rice, Cooking Rice, Creamy Rice, Middle East Culture, Mixtures, Nuts, Parsley, pot, Raisin, Rice Cooking, Teaspoon, Texture, vegetables, wild rice, Zh
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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| 1 Quart, 30 Minutes, Bay Leaf, Carrot, Celery, Chicken Broth Recipe, Colander, Freezer, Garlic, Leaf Water, Onion Skins, Parsley, Place Lid, pot, pressure cooker, Salt And Pepper, Scraps, steam, Vegetable Trimmings, vegetables
A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew 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 Electric Pressure Cooker
Ingredients: 8 servings
- 1 medium size duck
- 1 cucumber cut into pieces
- two carrots cut into pieces
- 1 tablespoon cooking wine or 2 tablespoons wine
- 2 cups water
- 1 small piece of ginger cut into pieces
- 2 teaspoons salt
Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.
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Both slow cookers and electric pressure cookers can produce very similar dishes but operate in entirely different ways.
Slow cookers cook in a relatively low temperature (at approximately 79°C–93°C or 175°F–200°F range) over a long period of time. Meanwhile, electric pressure cookers run at much higher temperature (over boiling point at 115°C~118°C or 239°F~244°F).
This difference in cooking mechanism results in drastically different cooking time. Typically an electric pressure cooker makes a dish under an hour, whereas the minimal cooking time for a slow cooker is 4 hours. An Electric pressure cooker saves about 75% electricity comparing to a slow cooker making a similar dish.
Apart from the difference in cooking temperature, there are two other physical differences
- Insulated housing
Slow cookers typically do not have insulated housing, whereas electric pressure cookers do. This contributes to energy efficiency advantage to electric pressure cookers.
- Sealed cooking
A electric pressure cooker is fully sealed under pressure, letting out no steams and no smells. This is not the case for slow cookers. This makes electric pressure cooker a winner in keeping the kitchen clean and the house smell free.
One disadvantage often cited against slow cookers is that vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking.
Another disadvantage of slow cookers is that they don’t heat the food at a temperature high enough to remove common toxins (for example in raw kidney beans, and some other beans). On the other hand, electric pressure cookers are very good at detoxifying food, owning to its over boiling point operating temperature.
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| an electric pressure cooker, boiling point, cooker, Cooking, cooking methods, crock-pot, crockpot, different ways, Dish, Dishes, Electric Cookers, electric pressure cooker, electric pressure cooker vs, electric pressure cookers, electricity, energy efficiency, Enzyme Action, enzymes, Kidney Beans, low temperature, period of time, Physical Differences, pressure cooker, pressure cookers, Raw Kidney, raw kidney bean, slow cooker, slow cookers, steams, Sunbeam Products, toxins, Trace Nutrients, vegetables
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