Instant Pot Recipes

Any good Instant Pot Recipes you care to share?



I've found the easiest way to cook white rice.
I put two cups of rice and two cups of water in, hit the normal start button, something like high pressure 40 mins, leave the vent open and when the burn word comes up it's ready


I pinched a recipe from the Bridgeway thread to get it started  

Morpheus wrote:

I finally broke in the Instant Pot yesterday. Spaghetti, hot Italian sausage,   ,  and homemade meatballs.  For me, it was easier to sautee everything in a frying pan, instead of doing it in the Instant Pot.


Here's what you will need...

8QT Instant Pot
Frying Pan
Spatula
Cutting board and sharp knife
Measuring cup and spoons
Huge bowl
Two large cookie sheets
Tongs and large spoon


Ingredients

2 cans of Hunt's tomatoes puree, 28 oz.
1 can of Hunt's diced tomatoes, 28 0z.
2 small jars of Pesto.
1 pound of spaghetti.
1 large onion
4 slices of bacon
2.25 lbs. of 85/15 ground beef.
1 lbs. of Jimmy Dean Hot sausage.
5 Jacksonville Hot Italian sausages.
Olive oil
Mustard
Garlic
4 Bay leaves
Black pepper
Cumin
Basil
Parsley
Oregano
Worcestershire sauce
1 Budweiser
2 cups of herbal stuffing mix.
1 cup of shredded Parmesan cheese, Romano is good too.
3 eggs

Steps

Frying pan. Medium-low heat. Sautee Jacksonville Hot Italian sausages {5}, with some olive oil. What we want to do here, is brown the sausage on four sides. To accomplish that, flatten the sausages down a little bit. This will help in creating four sides so that you can brown evenly.

While that is browning, take your large onion and finely dice it up. Take your 4 strips of bacon and dice that up. When the sausages are nearly done, take them out and place them on a dish. Using the same frying pan, add your onions and bacon, a few dashes of cumin, and sautee that up. In the last 3 minutes, add diced garlic of cloves, to your satisfaction. While that is sauteing, grab your large bowl and put your ground beef and Jimmy Dean sausage in it.

Add 3 eggs, 2 cups of herbal stuffing mix, 1 cup of shredded Parmesan, 1 jar of Pesto, few dashes of Worcestershire sauce, 1/2 can of Budweiser, and 1 tbls. of diced garlic, oregano, parsley, basil,
and 1tsp. of black pepper. You can vary the amounts. Add some mustard. When your diced onions, bacon, and garlic are done, place them in the bowl. Now grab your cookie sheets and place them nearby you. Take some olive oil and grease those sheets. Go back to the bowl and blend all those ingredients, washing your hands before you do. Let stand for 30 minutes. I use a 1/4 measuring cup. Fill the cup, lightly packing it, then take it out of the cup and roll your meatballs out onto the cookie sheet. 16 meatballs to a sheet. I make mine looking like an egg because when they are baked, they will flatten out somewhat. 350 oven for 25 minutes pending on elevation. When done, take them out and let cool.

In another bowl, take your puree and diced tomatoes, and add some spices to it. Also the other small jar of pesto, the other half of the Budweiser, and mix thoroughly. Add some diced garlic.

Instant Pot

Take some of your sauce and place enough to cover the bottom. Place your 5 sausages in the bottom, then add your meatballs {8}, then break your spaghetti in half, add that in a chaotic fashion, keep the spaghetti from sticking together, add the rest of your sauce on top of the spaghetti. Then add some water along the edge, up to level with sauce. You should be close to the limit line. Cover and program, manual/high/8 minutes. When done, depressurized, give it a good stir, check noodles for texture, if not done enough, just place the lid back on and check it again an hour or so. The noodles will continue to cook just with the lid on.

The rest of the meatballs go into storage bags for the freezer for the next time. You should get around 30 meatballs. Let me know how many you get. Depends on the roller.    You will also notice that the 5 sausages plumped back up are no longer flattened. I also noticed that there was a chemical change that occurred. I sampled the meatballs when they got done. The flavor had a more balanced flavor after it went through the Instant Pot. Try and see if that works over there.

I'm off to get the ingredients to cook Instant Pot Homestyle Chicken and Vegetables



https://www.365daysofcrockpot.com/instant-pot-homestyle-chicken-and-vegetables/

I'll let you know how it turned out

Love this thread Swanny. :biggrin3:


Begin with yellow onions sliced up long ways into wedges

Set aside 3 lb rump or chuck roast

Mix together salt, black pepper, dried parsley, thyme, dried rosemary, onion powder and garlic powder and cover roast with it on all sides

2 t black pepper
1 1/2 t Kosher salt
1 1/2 t Laurie’s Season salt
1/2 T Dried parsley
1 t Garlic powder
1 t Thyme
1 t Rosemary
1 t Onion powder

2T olive oil into instant pot 2-3 min
Push saute button (30 min)

Sear each side for about 1 minute

Take out and transfer to plate
Add 1 T salted butter and deglaze pot
Add onions let cook about 2 min coat onions with seasonings 2-3 minutes
Add
1 T sliced garlic
2T Worcestershire sauce
6 oz portobellos mushroom
2 c beef broth
1 cup merlot
8 oz baby carrots (foiled wrapped)
1 lb baby white potatoes (foiled wrapped)


Cancel old setting, then hit pressure cook for 1 hour, 15 min natural please then quick release.

Remove the 2 foiled veggies packages with tongs

Remove pot roast to cutting board.

Cancel on pot an go to Saute

Add 3T cornstarch 3T water slurs

Au Jus gravy mix

Then lay on plate to rub entire roast in it making sure all of the edges are coated with seasonings.

Add olive oil to Instant Pot and give some heat.

Place roast in heated oil and sear for 1 minute on one side then flip over and sear other side. Then transfer to plate and set aside.

Add a little butter to pot to deglaze the bottom of the pot.

Add onions in the pot cooking, deglazing, add in some sliced garlic
Then add Worcestershire sauce continue to deglaze and get food off the bottom of pot.

Place trivet on top of onions, place roast on top of trivet fatty side-up
Top with Portobello mushrooms pour beef froth over everything in pot. Add dry red wine. Add some baby potties wrapped in foil.
Add baby carrots wrapped in foil.

Secure lid cook at high pressure. When done remove foil pouches with tongs and set aside.

Remove trivet with roast on it then flip onto cutting board..

Start heat in instant pot so sauce bubbles and a little slurry of equal parts cornstarch and cold water. Mix together.

Open foiled potatoes and carrots and dump them in the pot, let simmer for a minute - then add cornstarch slurry, stir. Bring to bubble and turn off.

Cut roast into chunks / slices and add to the sauce in pot allowing meat to soak up gravy sauce - then transfer to serving bowl

This pot roast would go great with Artisan French bread.

Bread recipe - NO KNEADING

if you love those round crusty french bread types of artisian breads, hot out of the oven and you have no time. THIS is a recipe for you!

Here is the recipe from the nyt:
[link to www.nytimes.com]
http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1

above is a video on how to make it.

all you will need is a dutch oven (like a big 4 quart metal pot you make stew in) with lid

get a bowl. throw in 3 cups of flour
1 3/4th cup of warm water
1/4 tsp yeast
1 1/4th tsp salt

I use a spatula to mix it up or you can mix that all up with your hands. do it fast you don't need to be perfect about it.
cover the bowl with saran wrap!

that's it then.

Let it sit somewhere warmish for around 24 hours. it really doesn't matter too much if it's 18 hours or 23 hours. just somewhere in there. 24 is easy to remember.

The next day, preheat your oven to 450 F. with the pot IN the oven heating with it. This is an important step because when you pour your dough into the pot then it kind of seals it immediately and stops it from sticking.

You may need something else to stop the bread from sticking to the pan. So throw in at the bottom of the pan in a good covered layer some corn meal, or oatmeal, or muesli, or any course type grain you want on your bread. sesame seeds, poppy seeds whatever. Or cut a piece of parchment paper and put on bottom. Generally I haven’t needed anything but this last loaf stuck and I think because the pan’s surface was damaged. DO NOT USE OIL. Pan needs to stay dry until time to pour dough into it.

Take the HOT pot out of the oven and with a spatula just get the dough from the bowl (that's been sitting around for a day bubbling with yeasty tasty goodness) in there fast. don't make a big ordeal about it. don't worry if it's shaped funny, it will all even out when it cooks.

Bake it with the lid on for 35 - 40 minutes - turn oven off -
then take lid off and bake another 10 or 15.

That's it. it's should pop straight out of your pot onto the counter to cool!

+++

i have made variations of this recipe where i added cocoa powder and sugar (it's not like a chocolate muffin but more like a biscotti)

i have made a variation where i added raisins, cinnamon and molasses

i have made one where i have throw in in almonds and sesame seeds and dried fruit like figs or dates.
or sometimes just mixed nuts.

i have substituted flour with cream of wheat!
i have done it with a sourdough starter.

you can do 1/2 wheat and half corn flour
or 1/2 wheat and some rye.
anything goes!

Just mix it up, let it sit, and bake.
voila.

I'm really surprised

I cooked the Instant Pot Homestyle Chicken and Vegetables from above.
I didn't weigh my ingredients, cooked them for 6 minutes but when I opened the pot the chicken looked pink so I put it back on and gave it another 5 minutes

It was delicious

Swanny wrote:I'm really surprised

I cooked the Instant Pot Homestyle Chicken and Vegetables from above.
I didn't weigh my ingredients, cooked them for 6 minutes but when I opened the pot the chicken looked pink so I put it back on and gave it another 5 minutes

It was delicious

Dear Swanny now that you learn to be a Chef in the kitchen I've a feeling that  sweetheart of yours to be is on her way.
The smell you know of these meals ...
Keep on practicing

Love from me
mudra

Haha maybe she will smell my super chicken stew and come running I'll open the window next time I cook




My steel pot has a concave base, is anyone elses like that? Maybe it's a bit weird like its owner

Nope. Flat bottom Swanny. I tried the pot roast - outstanding.

The Mongolian beef tip.. make sure you have the light soy sauce or cut the ingredient by half and the other half water as it's very salty. I added broccoli, cooked separately where you have the broccoli in the water and turn it up to boil. As soon as the water comes to a boil take it off the heat. And then we had it over wide egg noodles. Delicious.

The Tuscan Chicken pasta will be the next experiment - although spouse probably would prefer the Orange Chicken.

I making the Instant Pot Homestyle Chicken and Vegetables again



Description

Well seasoned chicken, green beans, red potatoes and carrots are all cooked together quickly in your electric pressure cooker. A true one pot meal that is family friendly, tastes amazing and is so easy to put together.
Scale
Ingredients

1/2 cup water
1 3/4 lbs uncooked thawed boneless, skinless chicken breasts or boneless, skinless chicken thighs
1/2 pound baby carrots (the thicker kind) or whole peeled carrots
1 lb fresh green beans
1 1/2 lbs red potatoes
1 tsp kosher salt
1 tsp crushed rosemary
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp paprika
2 Tbsp olive oil

Instructions

Add water to the Instant Pot.
Prepare your chicken by cutting off excess fat and then cutting the chicken into bite size pieces. Add the chicken to the pot.
Prepare your vegetables. Peel your carrots. Wash your green beans and trim off the ends. Cut them in half. Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the pot.
Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings.
Cover the pot and secure the lid. Set valve to sealing. Set the manual/pressure cook time to 5 minutes. When the pot beeps indicating that the time is up let the pot sit there for 5-10 minutes and then perform a quick release by moving the valve to venting.
Open the pot and scoop the chicken and veggies onto serving plates. Eat and enjoy!

https://www.365daysofcrockpot.com/instant-pot-homestyle-chicken-and-vegetables/

Quiet in here. Have you all stopped cooking