I did a cursory look to see if a thread like this was already created, and I couldn’t find one…
So I got Mrs. Cups an Instant Pot for Valentine’s Day and we’re looking for recipes! We’ve done some Pinterest-ing and Googling, but the problem with a lot of the websites we’re seeing is they’re so damn clickbait-y that we can’t find the actual damn recipe. So I’m turning to my internet friends.
Does anyone here have a fave recipe to send? What about a good website that has a bunch of recipes?
Obviously quick and easy are best, but give me all you got
Super quick:
Brown a pound of ground beef (right in the pot), add a jar of pasta sauce, half a jar of water, 8oz (half a bag) of raw noodles, set it for 5 minutes. Perfect pasta w/meat sauce.
Beef stew and beef stroganoff are pretty quick and easy as well.
As for finding recipes, what I’ve found to be the easiest is to either ‘instant pot recipes’ either alone or adding terms for what you want to cook, then click over to images. It’s a lot easier to look at pictures of everything than to just see pages of results that are little more than ‘150 easy IP recipes’ and ‘25 healthy recipes for tonight’.
Regarding finding the actual recipe, and this goes for all those websites, instant pot related or otherwise, hit control-f and search for the word ‘print’, many of those blog style sites have a ‘print recipe’ link and if you can find it, you should be in the neighborhood of the actual recipe.
Another one, not really a recipe though.
You can cook broccoli just about perfectly by cutting it into the pot, adding some water (not much, maybe a quarter or half a cup) and set the timer for 0 minutes. As soon as it gets up to pressure, do a quick release.
For me, because I like my broccoli slightly overcooked, I make sure to cut it a bit smaller and wait about 30-60 seconds after it beeps to release it.
I would recommend Skinnytaste- it’s a very user friendly recipe site. It is geared towards “healthy” food but the flavors of most of her recipes are outstanding, healthy or not. Skinnytaste Pressure Cooker Recipes. I especially recommend the Turkey Pumpkin White Bean Chili , Barbacoa Beef, Carnitas & Mexican Pinto Beans with Queso.
Hmm, I made black mean soup tonight by using my MIL’s recipe, but using a little bit less water. The recipe starts by sauteing a ham bone (which I skipped, because my husband doesn’t eat pork) and onions et al, then throw in the beans and cook another minute, then I added some spices and 6 sups of water (for a pound of beans) and set it to “beans” for 90 minutes. It came out well.
I’ve done split peas with any-old split pea recipe, too. All you really need to adjust the recipe is to know how much water to add (usually less than the traditional recipe, because less boils off) and how long to cook.
I also do chicken soup. Two carcasses left over from roast chicken dinners, with an onion, a carrot, some parsley and/or celery bits, salt, and water to the fill line, cooked for 60-90 minutes, works very well. Sometimes I substitute a duck carcass for one or both of the chicken carcasses.
We’ve made a lot of yogurt, but I can’t write out that recipe from memory, as it’s a little fussy.
Random stew works well. Brown the meat, remove, saute the veggies a bit. Toss the meat back in, add the broth/tomato juice/water/wine, and cook. I usually do a quick google for whatever cut of meat I’m making ,and just check to see how much moisture and how long to cook. I generally ignore the rest of the recipe, so it’s not too hard to scan past all the clickbait.
Recipes from this site are very reliable in terms of timing and amounts. I sometimes change the seasonings around to fit what I have on hand, but follow their method.
We’d had colds recently here in the Magill household, so our Instant Pot was pressed into chicken soup duty, which it excels at.
Instant pot chicken soup.
2 chicken breasts
1 onion
2-3 stalks celery
2-3 carrots
1/2 t salt
1/2 cup white rice
6 cups chicken stock (I usually use Better than Bullion if I don’t have any homemade)
Set the IP on saute. Season the chicken with salt and pepper. When the IP is hot, add a splash of vegetable oil to coat the bottom. Cook the chicken in the IP for 9 minutes per side.
Dice up the veggies while the chicken is cooking. Remove the chicken to a cutting board when it is done. Add the veggies and salt to the IP and saute until translucent. (about five minutes). Deglaze the pot with a splash of the stock.
Add the rest of the stock and stir in the rice.
Cut the cooked chicken into bite sized pieces and add to the pot.
Seal the pot and set it to Manual/High pressure for 5 minutes. Natural release for 5 minutes and then quick release.
Here is one I adapted. If you prefer spicier, add more chipotle peppers and adobo sauce. As written, there is noticeable heat, but I would call it mild. Do not add the tomatoes until the beans are cooked, because the acid in the tomatoes will prevent the beans from softening. Deglaze with whatever liquid you feel like, as long as it isn’t acidic. I usually just use a bit of water.
If you prefer vegetarian then substitute oil for the bacon fat, but you can taste the difference. If you’re not doing vegetarian, then why not just throw in a few slices of bacon while you’re at it?
The time is correct for a 5000 foot elevation. If you live at higher elevations adjust appropriately. Lower, too, I suppose.
1 lb dry Pinto beans
2 tbls bacon fat
1 white onion
4 cloves garlic
1 tbls cummin
1 tbls salt
1 Chipotle pepper
5.5 cups water
2 bay leaves
1 can chopped tomatoes
Using the saute setting, sweat onion with bacon fat and salt. Add garlic and cummin. Deglaze. Add chopped Chipotle. Add beans, water, bay leaves. Pressure cook manual 52 minutes, natural release. Add tomatoes after beans cook.
If desired, saute and combine all ingredients, then set the timer to start pressure cooking 1.5 hours before time to eat
I made IP galbijjim and it was absolutely amazing, four stars!
I recently made carnitas in the IP and they came out fantastic–of course I have access to fresh manteca (rendered pork lard, they get it when they make the huge piles of chicharrones they sell every day) from my local tienda to cook the pork shoulder in, makes a big difference. I’m sure it would rock even without the manteca, but that does add a level of unctuousness to the meat that’s unparalleled.