2020. 2. 10. 17:47ㆍ카테고리 없음
Here are several sources for yummy pressure cooker recipes: Please let us know about your favorites and if you have any recipes of your own and want to share them with others, just email them to us and we will post on the website Happy Pressure Cooking!! These recipes have been submitted by members of the public in the US, Instant Pot contributors and staff. For a unit conversion table please refer to the cookbook download. If you would like to enter your recipes please. Other recommended resources for recipes and tips are; If you have another site you would like us to add please make contact. Ingredients.
You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),. Your trivet that fits in the bottom of your Instant Pot.
The Instant Pot itself. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot.
The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.
Instructions. 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. Completely Flour the inside of the Can after you Oil it. Roll up your Bread into a soft ball and insert it inside the Can.
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 ⅓ to ½ up the side of the can.
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. Let the Bread cool down for 10 minutes then let out the rest of the steam.
Use a knife and slide around your loaf of Bread and gently slide it out to cool. BUON APPETITO! I have made cheesecakes for years.some have turned out and some have not.
Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method. This was very time consuming and I just did not want to do it.it still dropped in the middle etc. When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath.perfect. A recipe my daughter and I always used was one that we kind of threw together, having made so many cheesecakes. Traditionally in the oven, this recipe would work, then nottoo undercooked, too overcookedit was good tasting but never came out right.
So, we thought, let us try it in the pressure cooker as others have tried their recipes. Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection. Instructions. Melt the butter in the microwave or stove top, mix in the cocoa powder. In a large bowl mix together the sugar, flour, baking powder and salt. Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.
Mix together well. Grease an 8 inch springform pan. Pour the brownie mix into the pan, cover with aluminum foil all round. Pour the water into the pressure cooker, place a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking. This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top. This method is shown on many pressure cooking web sites.
Lock the lid in place and pressure cook for 35 minutes. While this is pressure cooking, make your filling. Cheesecake filling Ingredients:. (8 ounce) packages of cream cheese softened and at room temperature. (14 oz.) can of Eagle Brand Sweetened Condensed Milk. large eggs.
tsp. Vanilla extract. ½ cup chocolate chips. Method:. In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT.just enough to make it smooth. Gradually beat in sweetened condensed milk – again minimum beating. Add the eggs and vanilla and mix well.
Remember to mix as little as possible.you do not want a bunch of air in the cheesecake. Stir in the chocolate chips. When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.
The filling will push the brownie bottom around but that is what it is supposed to do.does not matter. It may even look like the bottom is not cooked but it does not matter. Lower the pan into the pressure cooker again.do not bother covering it with aluminum. Make sure nothing interferes with the lid. Lock the lid in place and time cook for 15 minutes.
Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it. It will be just fine. This is what a water bath is. After six hours, remove it and let it cool. If there is a bit of water on top, just blot it off. Topping Ingredients:.
cup cream heated to boiling. ounces chocolate chips.
Whipping cream and strawberries optional. Method:.
While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted. Let stand in kitchen until ready to use. After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top. The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slicesif you want. Or puddle it on each plate and place slice of cheesecake on top! Or only make half the amount of melted chocolate.
When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish. It really is very easy to do and is absolutely stunning.at least 2 inches tall, does not drop in the middle, textured beautifully and to die for! Instructions. Put 2 cups of water in the Instant Pot stainless steel inner pot. Add the steam rack. Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids.
I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high. Cut bread in cubes. I like to use my homemade challah but any sweet or white bread will do. Mix the rest of the ingredients in a bowl to combine. Put in the cubed bread crumbs. Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees). Set Instant Pot to steam and adjust time to 15 minutes.
Let pressure drop of its own accord. I usually wait an additional 15 minutes before removing the lid. Remove the casserole dish carefully. Remove the wax paper and whatever secured it. At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.
Instructions. Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes. While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl.
Toss with the watercress and set aside. In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.
When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress.
Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serves four. Instructions. Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together.
Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking.
Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.
Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes. Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter.
Salt and pepper to taste. Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes. Instructions. Slow cook setting 4 hours.
Make several slits in the roast. I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits. Mix all the rest of the ingredients in a small bowl. Pour the mixture over the roast in the pot. Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours. I’ve found 4 hours works just fine.
I use my own homemade mustard that can be found here: http://brewmaven.blogspot.com/2009/11/nut-brown-mustard.html. Ingredients. 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any. 1 can of hot chili beans. Use the broth you cooked the chicken in.
Whole garlic or powder put what you want in for your desire. 1 chopped up onion. 3 med potatoes, chopped or whole. Half a cup of rice or some kind of pasta of your choice. 1 can of peas. 3 slices of turkey bacon,cut up. 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 (54C80C) 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 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 (5070C) 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. Instructions. 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 3540 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.
Instructions. Pre-Meal. Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost.
Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press Meat button and set + to Longer. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours. Ready for Meal.
Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce. 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.
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). Awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot!
Thanks for an amazing product. Ingredients. 2 – tbls. – Olive Oil – Divided. 1 – med Onion, (minced). 3 – cloves of Garlic (minced).
1- Red Pepper (finely chopped or you may use Green Pepper). 1 – 15oz canned diced Tomatoes. 1 tsp. – Sea Salt (or Himalayan). ½ tsp. – freshly ground Black Pepper. 1 tsp.
– Parsley (fresh or dried). 1 tsp. – Paprika.
Pinch of Cayenne Pepper. (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.). 1½ cp – whole grain Bread (Cubed). 2 lbs – ground Turkey.
½ cp – dry Red Wine. 2 – Eggs. 3½ tbls. – Sour Cream or Creme Fraiche. 1½ tbls. – Worcestershire sauce.
1 tbls. – Soy Sauce. 3 tbls.
– Ketchup. 3 tbls. – favorite BBQ Sauce. 1 cp – crushed Pineapple (drained). Instructions. Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic.
Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well.
Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started. All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position.
You may open the lid once there is no pressure inside. Serve over rice or multigrain rice. Ingredients.
½ to 1 lb stew beef cut into chunks (decide how much or how little meat you want). 1 small yellow onion chopped. 1 garlic clove minced. 3 cups beef broth(unsalted or low salt preferred). 1 cup sliced fresh mushrooms. ½ tsp salt.
⅛ tsp black pepper, coarse ground. 1 bay leaf. 1 fresh thyme sprig (replace with dried if necessary). 1 T tomato paste. 1 T Worcestershire sauce.
½ cup uncooked pearl barley. Add after pressure cooking is complete:. 1 cup sour cream (allow to stand at room temperature 15 minutes before adding.). 1 T chopped parsley, chopped (optional).
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.
baby daikon radishes, but any kind will work). 1 large chunk of peeled ginger. ½ Cup water. 1 Cup cider vinegar. 3 Tablespoons sugar.
1 Tablespoon salt. Pork:.
1, 1.5 – 2 lb. Pork tenderloin. 1 Cup Water. 3 Tablespoon fish sauce (found in the asian foods aisle). 2 Tablespoons soy sauce. 2 Tablespoons maple syrup.
1 Tablespoons brown sugar. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 walnut-sized piece of ginger, minced. 1 scallion, finely chopped.
½ teaspoon freshly ground black pepper. Other Ingredients. 1 dozen Hawaiin Dinner rolls. 1 Cup mayonnaise. 12 lettuce leaves. Sriracha hot sauce to taste.
Instructions. For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces. Cut the ginger into very thin slices. In a medium saucepan combine water, vinegar, sugar and salt. Bring just to a boil and remove from heat. Add carrots, radishes and ginger to hot vinegar.
Cover and allow to cool for 30 minutes before transferring to refrigerator to chill. Drain immediately before serving. For the Pork: Cut the pork into two large chunks and pat dry.
Black Angus Rotisserie Manual
Place pork in the INSTANT POT pressure cooker with remaining pork ingredients. Lock the lid into place and cook on high pressure for 50 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test the meat for doness by prodding it with a fork, it should be easy to pull apart. Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart.
Pour any liquid from the pot over the meat. To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise. Top with a portion of pulled pork and pickled vegetables and a lettuce leaf. Season the top bun with Sriracha if desired. Repeat for remaining sliders. Serve immediately. Instructions.
Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup.
Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder. Push the Manual mode button and set the timer for 5 minutes.
(I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect.
Amazing!). Quick-release the steam from the pressure cooker. When steam is fully gone, remove the lid of the slow cooker.
There should still be liquid in the pot with your veggies. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.). Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.
Instructions. Brush-clean the potato thoroughly.
Some people like the potato skin. Put the potato in a ceramic or steel bowl. Brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot. Put two cups of water in the inner pot.
Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each. When the “Steam” program finishes, release the steam. Take the potatoes out. Poke holes on the potatoes with a fork or chopstick.
Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot. Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect.
I use a small toast oven at toast mode. Put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot. The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”. Ingredients. ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer).
1 cup water. Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes. When ready release pressure manually, remove from pot, fluff up and set aside. If I want to make a larger salad I use 1 cup of quinoa with 1¼ cups of water. ½ cup black beans. 3 cups water. If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.
Place beans and water into pressure cooker pot and pressure cook for 20 minutes.let pressure release naturally. Drain and set aside. In the meantime, place in your salad bowl:. (The amounts of the following ingredients can be as much or little as you like.). Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup.
4 of the mini cucumbers sliced or diced. 1 hot pepper seeded and diced. ½ green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up. 1 can of cooked corn.
Add the cooked quinoa and the beans. Instructions.
I process all the ingredients for the dressing in a blender/food processor until it looks creamy. Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad. Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like. Some like more oil and less of the juice. Teaspoon of cumin.
Parsley – I like lots – 4-5 sprigs. Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper. Instructions. Put one cup water into InstantPot inner pot Place trivet in pot.
Put oats with water and salt in a heat proof bowl that fits into inner pot on trivet. No need to cover. Lock in lid. Manual cook 6-7 minutes (experiment) depending how you like them done. Quick release steam. While oats are cooking heat the milk you will use. When oats are ready, remove bowl of oats from inner pot and serve in individual bowls.
Pour milk on top, then a little cream and sugar if you like,. Quick, delicious and no mess in the pot. 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. Ingredients. Chicken.
1 cup Balsamic vinegar. ½ c evaporated palm sugar. 1 tablespoon molasses. ¼ cup melted butter. 1 orange peeled and quartered. 1 onion, julienned.
12 chicken thighs. ¼ teaspoon sea salt. 4 sprigs of rosemary.
1½ cups pitted and halved fresh Bing Cherries. Wild Rice. 4 cups low sodium vegetable stock. 1⅓ cups wild rice, rinsed. ¼ cup butter. 1 onion, minced.
2 plum tomatoes, diced. ½ cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste. Instructions. To assemble and cook your gourmet Carrot Sunrise:. Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam. Place equal amounts of cooked rice into each ramekin – do not pat down.
Spoon the carrot/sauce mixture onto the rice in each ramekin. Place 1 cup water in pressure cooker. Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time. Secure lid and pressure cook for 3 minutes. Release the pressure manually.
Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins. Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.
I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups. I am positive it would work just as well, but I have not as yet tried it as I like the individual cups. If I have any left over, I do not unmold them.I heat them for lunch and eat them out of the custard cups. Anyway, they look great and are great tasting. For those who do not like the spices, you can leave them out.other than salt and pepperstill good. It would be great to have two pressure cookers to prepare this quickly. The length of time it takes to make this dish depends on how efficient you are in the kitchen!
Instructions. 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. 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.). 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.
When the rice is cooked and still hot out of the steamer, add ½ 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. 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. Ingredients. We live in an area surrounded by 40+ orchards/farms. During a recent trip to the local farmers market I bought a peck of Fuji apples.
On a whim I decided to try apple butter in my Instant Pot. Couldn’t have asked for an easier way to make it! I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort!. I used one of those hand utensils that core and section the apple, very easy to use.
I then cut each section in half. NO need to even peel the apples! Instructions. Fill your inner pot to the line with apples. Add 1 cup water.
Put the inner pot into the Instant Pot. Put on the lid, plug in and set Instant Pot to steam setting.
Adjust time to 4 minutes using the + and – buttons. When you hear the beeps indicating it’s done, just leave it. Let the pressure return to normal on its own. Open lid and using an immersion blender, blend until it reaches apple butter consistency.
Put in cinnamon, sugar (I use Splenda) to taste. You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste. Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes. This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles. Instructions.
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, press steam button and set time to 15 minutes. When beeps finished, throw a kitchen towel over the top and 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. Ingredients. 1 bag dry small red beans (10 oz). 1 small yellow onion (chopped fine).
4 cloves garlic (smash first, then grind in coffee grinder or mince). 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good). ¼ cup dark brown sugar. 10 tablespoons ketchup (w/o high fructose corn syrup).
1 rounded tablespoon sea salt. 1 generous dash of celery salt. 3 tablespoons dry oregano. 4 generous dashes of cayenne pepper. 12 twists fresh black pepper. 2 dashes cumin powder.
Instructions. Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes.
The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes. I like the way the Instant Pot does the Baked Beans better than any other method.
I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. 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.
⅛ 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. Instructions. Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base.
Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears. Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water. Choose the “Steam” setting and reduce cooking time to 8 minutes. While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients.
When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes. Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart.
Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.
Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight. When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes. Instructions. Rinse rice well, then put in Instant Pot.
Add bay leaves and hot water. Set Instant Pot to rice setting.
Since you are adding hot water it takes less time to heat up. The 10 minute setting is perfect for it. Immediately after rice is done let off the steam until you can safely remove the lid. Pour in oil, lime juice and sprinkle cilantro and salt over the rice. Mix all together well. This rice goes extremely well with the Instant Pot Mango Dal. Note: I freeze chopped cilantro to keep it handy anytime as this is one of our favorite rices.
If you can get it experiment with coconut oil, or grape seed oil. Ingredients. 2 Tablespoons canola oil. 1 large onion, peeled, chopped. 1-1/2 pounds ground beef, turkey or chicken.
2 Cups favorite Bloody Mary mix (spicy preferred). 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice).
2 Cans (14 ounces each) kidney beans, drained and rinsed well. 4 Tablespoons (or more if you like) favorite chili powder, divided. 1-1/2 Cups Water. For Serving (optional):. Corn chips. Shredded cheese. Sliced green onions.
Sour cream. Instructions. In the INSTANT POT pressure cooker pot, heat the oil.
Add the onion and saute about 8 minutes until it becomes lightly golden brown. Add the meat and cook until it browns, breaking it up as it cooks. Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan. Add the tomatoes, beans and 2 Tablespoons of the chili powder. Bring to just a boil; add the water. Lock the lid in place and cook on high pressure for 5 minutes.
Quick release the steam. When the pressure valve drops remove the lid tilting it away from your face. Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes. Ladle into bowls and garnish as desired. Serve and ENJOY!!
Imagine sitting on a gently rocking boat under a warm sun in southern Mexico. Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas. Shots of tequila are passed around. Everyone gives a rousing cheer of “Salud!” Then all dig in!
This was our introduction to one of our favorite Mexican dishes. Making the chili sauce is a long process but I’ve found a great quick substituteOld El Paso enchilada sauce! You can buy it in mild to hot versions.
The Instant Pot on meat setting saves hours of slow cooking the lamb. Ingredients. Makes 12 enchiladas that are 250 calories each. 1 pound frozen chicken breasts.
2 cups water. 1 10 ounce can Green Chili Enchilada Sauce. 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese. ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional. 1 cup chopped spinach (optional but highly recommended for nutrition).
12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each). 3 ounces of grated cheddar cheese (or as much as you prefer). Ingredients. Hyper Curry:. You will need:. 1 tbsb Yellow curry paste: (Green = Hot. Red = medium, Yellow = mild).
1 cup chicken broth (match the meat option). 3 tbsb of fish sauce. 2 cloves of garlic. 2 lime leaves (whole).
1 lemon grass stalk. 1 piece of ginger (thumb sized). 1 carrot. 1 large onion.
1 large potato. 1 red pepper. 1 can Coconut Milk. Meat Options: Chicken or pork or beef, or tofu).
Extra options: (bamboo shoots, root veggies, squash, zucchini, eggplant, mushrooms, peanuts, galangal, cilantro, green onions, tofu, shrimp). Instructions. Add:.
cup chicken broth. Selected Meat. tbs curry paste. fish sauce (or liht soy sauce).
garlic (rough chop). lime leaves. lemon grass stalk (cut in half lengthwise) ginger (whole) carrot (pieces) large onion (pieces) large potato (Pieces) (Dried mushrooms, if you like) Close and lock Cook at pressure for 15-20 Release pressure While liquid is still hot, Add:. can Coconut Milk. Personalized options (I like bamboo shoots, green onions, cilantro, shrimp) Add curry paste + fish sauce to taste. Serving Suggestions:. Serve with rice or noodles.
Add a squeeze of lime juice + drizzle some coconut milk over the finished plate. Ingredients. Meatballs- ( Gluten free if you like):. For One pound lean ground beef. ¼ cup medium unsweetened coconut. 1 large egg, beaten. 2 tsp chopped fresh ginger or ginger powder to taste.
1 garlic clove, finely chopped. 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free). ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger. Store covered in refrigerator until needed. Curry:. 2 – 4 tbsp curry powder or paste. ½ onion thinly sliced.
2 cloves of garlic crushed. (Fresh basil – optional).
1 (14.5 ounce ) can stewed, diced tomatoes. 1 (14 ounce) can coconut milk.
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1 (8 ounce) can tomato sauce. (1 tbsp powdered chicken bouillon – optional). 3 tbsp sugar.
Pepper to taste. (1 cup Whipping Cream – optional). This is an Indian vegetarian dish so full of flavour. A meal on its own. We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker. The pressure cooker is a wonderful cooking tool which I try to use DAILY.
I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyedand shopping in the various ethnic stores is a treat! Ingredients. 1 Chicken (cut up or you can use boneless chicken breasts and thighs). 1 tsp.
Coriander seeds. 1 Yellow onion (Spanish). 1 tsp. Fresh grated ginger. 1 tsp. Garlic powder (or fresh garlic).
2 tsp. Garam Masala powder. 1 tsp. Chili powder.
1 or 2 chopped Tomato. 2 tbsp. Oil. Salt to taste. Cilantro leaves for garnishing. Marinade:. 1 ¼ to 2 tsp.
Chili powder (depending how hot your chili powder is and how hot you want the dish). ½ tsp. Turmeric powder. 2 tsp. Ginger powder (or fresh grated ginger). 2 tsp.
Garlic powder. 2 tsp. Coriander powder. Juice of 1 whole lemon. Salt to taste.
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