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Favorite Instant Pot Recipes
All recipes below are from well-known Instant Pot chefs.
They are in the order I entered them into this web page.
First, check out the Alphabetical and/or Topical Index.
Index
Ingredients:
Instructions:
Chicken Tortilla Soup - Make Your Meals
All the delicious flavors of a chicken tortilla in a thick and hearty soup. Serve with crispy tortilla strips, avocados, sour cream and/or cheese for a full and satisfying meal.
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 large stalks celery, chopped
2 large carrots, diced
1 small jalapeno pepper seeds/ribs removed, diced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon chili powder
1/2 teaspoon salt
1 quart chicken stock
14.5 oz canned crushed fire roasted tomatoes (I also added 1 can of Ro-tel diced
tomatoes and green chilis)
6 white corn tortillas, cut into thin strips, 6-inch
1 large chicken breast (I used 4 bone-in, skinless thighs)
Juice of 1 limeToppings:
Cilantro leaves
Avocado slices
Crispy tortilla strips
Sour cream
Cheese
Lime wedgesInstructions:
1. Press the sauté button on the instant pot until it reads HOT.
2. Add the olive oil, onion, celery, carrots and jalapeno. Sauté for 3-4 minutes until the
vegetables start to soften.
3. Stir in the garlic, spices and salt and sauté for an additional minute. Cancel sauté mode.
4. Add the chicken stock, tomatoes, tortilla strips and chicken. Close the instant pot, seal and
pressure cook/manual on high pressure for 7 minutes.
5. When the time is up allow natural pressure release for 10 minutes. Then quick release any
remaining pressure.
6. Remove the chicken breast and shred with a fork, and then add it back to the soup.
7. Stir in the cilantro and lime juice.
8. Serve with toppings of choice.
Coconut Red Curry Noodle Soup - Simply Happy Foodie
INGREDIENTS - STEP 1:
2 Tbsp Oil (neutral, like canola, sunflower)
1 small Sweet Onion, diced
1 cup Carrots, diced (about 2 carrots)
1/4 cup Red Curry Paste* (I use Thai Kitchen)
5 cloves Garlic, minced
1 1/2 Tbsp Fresh Ginger, grated
5 cups Chicken Broth (low sodium)
1 Tbsp Fish Sauce
2 Tbsp Thai Sweet Chili Sauce
2 tsp Soy Sauce (low sodium)
1/2 tsp Kosher Salt
1 Bay Leaf
1 Kaffir Lime Leaf (optional)
1 1/2 lbs Chicken, leave pieces whole, unless you have a very thick breast, then cut in half (I like to mix thighs and breasts, skinless/boneless).INGREDIENTS -STEP 2:
1 Red Bell Pepper, seeded & sliced in 2” strips
7 Thai Basil Leaves, chopped
1 Tbsp Brown Sugar
1 Tbsp Fresh Lime Juice
(1) 14oz can Coconut Milk (full fat)
1/3 cup Cilantro Leaves, chopped
(1) 6oz pkg Thin Rice Noodles (Vermicelli)
GARNISH:
Cilantro, Onion SlicesInstructions:
STEP 1:
1. Turn on the Sauté function. When display reads “Hot” add the oil.
2. Add the onion and carrots. Cook until vegetables are tender, stirring occasionally.
3. Add the red curry paste, garlic, and ginger. Cook, stirring constantly, for 1 minute.
4. Add broth, fish sauce, sweet chili sauce, soy sauce, salt, and bay leaf. Stir.
5. Let the broth mixture heat up, then add the chicken pieces.
6. Place the lid on the pot and set the Steam Release Knob to Sealing position.
7. Cancel the Sauté function.
8. Press the Pressure Cook/Manual button, or dial. Use the + or - button or dial to select 9
minutes (High pressure).
9. When cook cycle ends, let pot naturally release pressure for 10 minutes. Then do a
controlled Quick Release of the remaining pressure by turning the knob to Venting (or
push the button on the Ultra) in short bursts at first, to make sure no soup comes out with
the steam.
10. When the pin in the lid drops. Open and stir the soup.
11. Remove the chicken pieces to a plate, using tongs, and set aside.STEP 2:
1. Turn the pot off, and turn on the Sauté feature again.
2. Add the red bell pepper, basil leaves, brown sugar, lime juice, coconut milk, and cilantro
leaves. Stir.
3. Add the rice noodles and submerge them. Place a lid (the glass lid, or the IP lid, on
Venting) on the pot and let it come to a simmer.
4. Meanwhile, shred the chicken.
5. When the noodles have softened, about 3-5 minutes, remove lid and add the shredded
chicken back in. Stir well and serve.
6. Garnish as desired.Recipe Notes:
Pro Tip: First, prepare all of the produce and gather everything you will need to make this soup. It makes the process go smoothly, and you will have everything you need at your fingertips! I do this whenever I make a soup or recipe with several ingredients.
*How much curry paste you use depends on how spicy, and which brand you use. I like Thai
Kitchen for milder, Mae Ploy for SPICY (Mae Ploy is very spicy, so use half or less. You can add
more later)!
Barbecue Chicken Drumsticks/Legs - Make Your Meals
Full size chicken legs coated in a delicious dry rub and cooked in the Instant Pot and then coated in your favorite barbecue sauce and crisped under the broiler.
Ingredients:
8 Chicken Drumsticks/Legs full size
Dry Rub Ingredients:
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper optional
1 cup barbecue SauceInstructions:
1. Pat chicken drumsticks dry with a paper towel and set aside.
2. In a ziplock bag add the dry rub ingredients and shake to mix.
3. Add 2 chicken legs at a time to the bag and shake to coat and repeat until all drumsticks
have been coated in the dry rub.
4. Add 1 cup of water to the liner of the Instant Pot and insert trivet. Arrange chicken
standing up, meaty side down, on the trivet.
5. Lock lid and move valve to the sealing position. Pressure Cook/Manual on HIGH pressure
for 18 minutes.
6. When the cook time expires, allow for Natural Pressure Release for 5 minutes. Quick
release any remaining pressure.
7. Check the chicken using a meat thermometer to ensure the internal temperature is at
least 165°F.
8. Position the top oven rack approximately 4 inches below the broiler and turn on the
broiler on HIGH.
9. Prepare a baking sheet with foil and then spray the foil with non-stick cooking spray.
10. Remove chicken legs and place on the prepared baking sheet. Coat each leg with
barbecue sauce.
11. Broil the chicken 2-3 minutes on each side until crispy, watching it closely to prevent
burning.
12. Transfer chicken drumsticks to a serving plate and serve warm.
Chocolate Lava Cake - Adventures of a Nurse
Ingredients:
1 stick butter
3 eggs
1 egg yolk
1 cup semi-sweet chocolate chips
1 Tablespoon Vanilla
6 Tablespoons flour
1 cup powdered sugarFor topping:
Ice cream
Caramel drizzle
chocolate Magic shell ice cream topping
4 Pyrex 6 oz bowlsInstructions:
1. Place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.
2. Mix in powdered sugar until smooth.
3. Add 3 eggs and egg yolk until well combined.
4. Add Vanilla and flour and stir until well combined.
5. Spray each Pyrex Bowl with pam cooking spray.
6. Pour batter into each bowl filling to the top.
7. Place your trivet in your instant pot with one cup of water.
8. Place your bowls on the trivet.
9. I had to fit 3 on the bottom and one on the top.
10. Place your pot on MANUAL HIGH PRESSURE for 9 minutes.
11. Do a quick release.
12. Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.Notes:
For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter half way in each cup and place peanut butter
mixture in the center. Cover with more chocolate batter. Cook as directed above.You can Add Ice cream, Magic Shell toppings, or Caramel also
Carnitas - Bon Appetit
Ingredients:
3-4 pounds pork shoulder, bone in
2 Tablespoons cumin
2 Tablespoons oregano
½ teaspoon chipotle powder
1 Tablespoon Kosher salt
½ Tablespoon black pepper
1 Tablespoon soy sauce
1 yellow onion, diced
10 garlic cloves, minced
1 cup vegetable stock
2 bay leaves
For Serving:corn tortillas
pico de gallo
radishes, sliced
cilantro, chopped
lime wedgesDirections:
1. Combine spices to make a dry rub., and pat over the pork shoulder.
2. Set Instant Pot to "Saute" and sear all sides of the shoulder until browned.
3. Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid. Cook on
high pressure for 90 minutes.
4. Remove lid. Lift pork shoulder onto a plate, remove the bone, and shred the meat with
two forks.
5. Serve hot with your favorite fixings. We like radishes, pico de gallo, and freshly squeezed
lime juice.LINK
5-Ingredient Mac and Cheese - Food Network
Ingredients:
1 pound elbow macaroni
4 cups water
1 tablespoon Kosher salt
One 12-ounce can evaporated milk
3 tablespoons unsalted butter
3 cups shredded mild or medium CheddarDirections:
1. Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's
Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to
pressure cook on high for 4 minutes.
2. After the pressure cook cycle is complete follow the manufacturer's guide for quick
release and wait until the quick release cycle is complete. Careful of any remaining steam,
unlock and remove the lid and switch to low saute setting.
3. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at
time, while constantly stirring, until the cheese is completely melted. Serve hot.Cook’s Note:
Settings may vary on your Instant Pot® depending on the model. Please refer to the
manufacturer's guide.
Balsamic Pork Tenderloin - Make Your Meals
Pork Tenderloins soaked in a balsamic marinade and cooked to perfection in the Instant Pot and drizzled with a balsamic reduction.
Ingredients:
1-2 pork tenderloins
2 tablespoons olive oil
4 tablespoons soy sauce or coconut aminos
1 cup brown sugar
1/2 cup balsamic vinegar
1 cup water
2 tablespoons corn starch + 4 tablespoons cold waterMarinade Ingredients:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
4 cloves garlic coarsely choppedInstructions:
Place the marinade ingredients in a gallon size zip-lock bag and mix well. Place the pork tenderloin in the bag and massage the marinade over the tenderloin. Let marinade at least 1 hour, preferably 8 hours or overnight.Set pressure cooker to SAUTE. Once the display reads HOT, add the olive oil. Use the tongs pull the tenderloins out of the bag and place in the pot, turning every 1-2 minutes until browned on all sides. Push Cancel and discard the marinade.
In a medium bowl, whisk together soy sauce, brown sugar, balsamic vinegar, and water and pour it on top of the tenderloins. Be sure to scrap the bottom of the pan to loosen any bits that stuck to the bottom during the searing process.
Lock the lid in place and move the valve to the SEALING position. Pressure cook/Manual on HIGH pressure for 20 minutes.
When the cook time is up, allow for a Natural Pressure Release for 8 minutes. Move the valve to the venting position to release any remaining steam. Use tongs and a spatula to transfer pork to a serving board and set aside.
In a small bowl mix together the cornstarch and water to make a slurry. Once the mixture begins to boil, add the slurry and stir until it is thickened to the desired consistency.
Slice the pork and either drizzle the balsamic glaze on top or serve on the side.
Asian Short Ribs | Instant Pot - Flo Lum
Ingredients:
1-ounce piece ginger, peeled and cut into a couple of chunks
½ cup soy sauce
¼ cup water
1 medium onion
¼ cup brown sugar
3 cloves garlic
2 teasspoons sesame oil
½ teaspoons red pepper flakes
3 pounds Asian short ribs (with bone) cut into large chunks
Sallt and Pepper to taste
2 Tablespoons olive oil
1½ Tablespoons cornstarch
2 Tablespoons water
cilantro or green onions for garnishInstructions:
1. Place ginger, soy sauce, water, brown sugar, garlic and sesame seed oil in a blender and
blend until smooth
2. Add red pepper flakes and stir
3. Set the Instant Pot to saute/more and allow to heat until HOT appears.
4. Add 1 Tablespoon olive oil to Instant Pot
5. Salt and pepper the ribs and saute (in 2 batches) until lightly browned.
6. When browned, remove meat to a bowl.
7. Add about ¼ cup water to scrape up browned bits from bottom of Instant Pot.
8. Place meat back in Instant Pot
9. Pour sauce over the meat and press cancel.
10. Press pressure high and set timer to 35 minutes.
11. At the end of the cooking, make a quick release and remove the meat.
12. Press cancel and then saute/less.
13. When the sauce comes to a simmer, add the slurry and stir until the sauce thickens.
14. Pour sauce over the ribs and serve.
Shrimp Scampi - Instant Pot - Pressure Luck
Ingredients:
1 lb of peeled, deveined and frozen large shrimp (tail on or off is your choice. Just make
sure it’s frozen and try to use raw instead of cooked as I find raw frozen shrimp cooks best
in the Instant Pot since shrimp cooks so quickly and can get tough if cooked too long! I
know I used pre-cooked shrimp in the video because I already had it in my freezer but I
highly suggest using FROZEN RAW shrimp for best results)
2 tbsp (1/4 stick) of salted butter
2 shallots, diced
1 tbsp of crushed garlic
1/4 cup of white cooking wine
1/2 cup of chicken broth (I used 1/2 tsp of Chicken Better Than Bouillon + 1/2 cup of
water)
Juice of one lemon, freshly squeezed
1/2 tsp of kosher salt
1/2 tsp of ground black pepper
1 tbsp of dried parsley flakes
1 tbsp of Parmesan cheese
A loaf of crusty Italian or French bread, for dipping in the sauceInstructions:
1. Add the butter to your Instant Pot, and select “Sauté” and “Adjust” so it’s on the “More”
setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly
brown and then add the garlic and stir for another minute so it browns as well
2. Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns
off and sauce thickens
3. Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as
the salt, pepper and dried parsley flakes and give it a quick stir
4. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 1 minute (and only 1
minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done
and stir in the cheese to thicken (and add more to taste)
5. Enjoy!NOTES:
As hard as it may be, try not to drink the sauce because it’s like crack. Serve this over pasta or rice to put that incredible sauce to use. And make sure you have a loaf of delicious Italian or French bread for sopping it up afterwards!COOKING TIP!: Frozen Vs. Raw? 1lb vs. 2lbs?
The cook time is the same for raw frozen OR thawed/raw shrimp and here’s why: The pot won’t come to pressure until it’s a certain temperature meaning if the shrimp are frozen, they will just take longer to come to pressure in the pot because they need to thaw first. If raw, they will come to pressure quicker because they’re raw. And shrimp are so small and delicate that they will cook quickly so another pound doesn’t make much of a difference. And also because shrimp comes in all different sizes, cooking times may slightly vary! If it still looks undercooked when done, just “Sauté” and stir for a few minutes until cooked to your liking. MUCH better off doing that because once you overcook shrimp, it’s irreversible!
Thai Yellow Chicken Curry - Flo Lum
Ingredients:
2 Tablespoons canola oil
1 onion, chopped in large chunks
1 package (50 grams about 2 Tablespoons) of Mae Ploy Yellow Curry Paste
1 can (400 ml) coconut milk
8 boneless, skinless chicken thighs, cut up into 2" pieces (cut each thigh into 3 pieces.)
½ cup chicken stock
2 Tablespoons fish sauce
2 Tablespoons granulated sugar
1½ pounds small potatoes (Yukon gold or red), cut in half
Basil for garnishInstructions:
1. On saute/more, bring the Instant Pot to
2. HOT and add 2 Tablespoons canola oil, the onion and a package of yellow curry paste.
3. Break up and saute the onion and add about 2 T of coconut milk and saute for about a
minute.
4. Add the thighs and saute until chicken turns a little white on the outside.
5. Add chicken stock, fish sauce, sugar and the remainder of the coconut milk, potatoes.
6. Close lid, and pressure cook on high for 6 minutes.
7. Quick release and serve with basil garnish.
Adult Mac and Cheese (Cheesy, Pasta) - Bob Warden
Ingredients:
4 strips thick bacon
⅔ cup diced red onion
3 cups penne pasta
3¼ cups chicken stock or broth
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1¼ cups shredded white Cheddar cheese (we used yellow cheese)
¼ cup crumbled Gorgonzola cheese
4 ounces cream cheese
¼ cup finely diced red bell pepperInstructions:
1. With the Instant Pot's lid off, press Sauté set to MORE. Cook bacon until crisp. Remove
bacon, crumble, and reserve.
2. Add onion to the bacon grease in the cooker, and cook 2-3 minutes, just until translucent,
while scraping the browned bits from the bottom of the pan.
3. Add penne pasta, chicken stock (we used 3 teaspoons chicken Better
Than Bouillon dissolved in 3¼ cups of hot water), garlic powder, salt, and pepper to the
Instant Pot.
4. Securely lock the lid on the Instant Pot and set the steam release vent to Sealing. Press
KEEP WARM/CANCEL then press MANUEL set on HIGH and set the time for 6 minutes.
5. At the end of 6 minutes, perform a quick release to release the cooker's pressure.
6. Add reserved bacon crumbles and remaining ingredients (Cheddar cheese, Gorgonzola
cheese, cream cheese and red bell pepper) to the cooker, stirring until cheese is melted
and creamy. Let sit 5 minutes to thicken before serving.This recipe is from page 125 of Great Food Fast by Bob Warden
15 Bean Soup - Instant Pot - Food.com
INGREDIENTS:
1 (20 ounce) bag of 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
DIRECTIONS:
1. Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up
to pressure faster).
2. Chop onions and carrot, mince garlic.
3. Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and
carrots and cook until the onions start to turn translucent, then add garlic and cook a
minute longer.
4. Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet),
and 10 cups of the hot water, or enough to fill the pot only to the max line.
5. Set the Instant Pot on Beans/Soup setting for 30 minutes.
6. After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the
pressure and take the lid off.
7. Remove the hambone and discard, or pick some of the meat off and add to the soup if
you'd like.
8. Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and
cook for about 30 minutes to let the flavors meld.
9. Serve with corn bread.
Hainanese Chicken Legs and Rice - Flo Lum
Ingredients:
Basic Asian Chicken
3 rice cups Jasmine rice
3 cloves garlic, minced
3 rice cups reserved chicken broth
3 green onions, chopped
2 oz ginger (2 inch knob), grated
¼ teaspoon kosher salt
2 tablespoons vegetable oil
1 English cucumber, sliced
ground white pepper
2 tablespoons soy sauce
2 tablespoons sesame oil
8 sprigs cilantroInstructions:
1. Make Basic Asian Chicken recipe.
2. Rinse the rice until the water runs clear and place in the same inner cooking pot after
making the chicken.
3. Add garlic and reserved chicken broth. If there is not enough chicken broth, add more
water.
4. Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook
on high for 4 minutes.
5. Once the pressure cooking is done, natural pressure release for 10 minutes and then quick
release the remaining pressure.
6. Meanwhile, place the green onion, ginger and salt into a small bowl.
7. In a frying pan, heat up the oil until you see a whisp of white smoke. Pour it over the
green onion and ginger mixture and mix well.
8. Lay the cucumber slices down on a serving plate.
9. Once the chicken is cool enough to handle, separate the meat from the bones, slice or
shred the chicken and place on top of the cucumber.
10. Sprinkle with a few pinches of ground white pepper. In a small bowl, stir the soy sauce
and sesame oil until well mixed. Drizzle the mixture evenly over the chicken.
11. Garnish with cilantro leaves.
12. Serve with rice and green onion mixture on the side.
Best Mississippi Pot Roast - Instant Pot - Pressure Luck
The Roast (NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5- 8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
Ingredients: (the amounts in parenthesis are for 3 pound roast)
1/4 cup of vegetable or canola oil
3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each (Costco has excellent cuts
of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best
experience! Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about
8-10 people)
1 very large (or 2 medium/small) yellow or Spanish onion, diced
2 (1) tbsp of crushed garlic
16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if
you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice
magically transforms into a rich flavor for the gravy – so make sure you add this!)
1.5 (3/4) cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
2 (1) tbsp of light or dark brown sugar
2 (1) packets of Ranch Dip mix (1 oz each)
2 (1) packets of Au Jus or Beef Gravy mix (1 oz each)
4 (2) tbsp (1/2 stick) of salted butterThe Gravy Potion
6 (3) tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for
10-15 seconds if you wish)
1/3 (2½ tablespoons) cup of all-purpose flour
*Optional: 1/4 tsp of Zatarain’s concentrated Crab & Shrimp Boil (only add if you want it a
bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and
then add a drop more)The Bed
Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separatelyInstructions:
1. Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High”
setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3
minutes on each side in batches. (NOTE: Make sure you move the roast around for a few
moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This
will prevent that from happening.) Once done searing, remove the roast to a plate
keeping the oil in the pot
2. Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes.
As you constantly and aggressively stir the onion around, it will release water while
cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck
on it. We want the bottom of the pot to be pretty much clear so that we have no issues
when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute
increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)
3. Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the
garlic and cook for another minute
4. Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few
for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown
sugar. Mix well
5. Add back in all the seared roast and pile on top of each other. Top with the butter, secure
the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes
(regardless of how much roast you have in there). When done, allow a
6.
7. natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a
quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when
you do the quick release, it may gush some of the sauce out. If that happens, either toss a
dish rag over it OR allow a full natural release to avoid any mess.)
8. When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!). Hit hit
“Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High”
setting
9. As the sauce is coming to a bubble, mix together the Gravy Potion which is the
softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit
spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a
minute before turning the pot off. The sauce will have thickened into the perfect gravy
consistency.
10. Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked
peperoncini for garnish and for some spice as these will still have a kick unlike the cooked
ones.
11. Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!
Notes:
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way),
when you do the quick release, it may gush some of the sauce out. If that happens, either toss a
dish rag over it OR allow a full natural release to avoid any mess.
As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs
(will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of
roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any
leftover gravy over egg noodles or rice. It freezes well too!
Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands!
Definitely make this with my creamy Garlic Mashed Potatoes!
Split Pea Soup with Ham - Bowl of Delicious
Ingredients:
3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 ham bone, a smoked ham hock, or 6 oz. diced ham can also be used
1 lb. dry split peas sorted through and rinsed
6 cups chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepperInstructions:
1. Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion,
celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until
softened.
2. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham),
and the 2 bay leaves.
3. Cover pressure cooker and set to manual, high pressure for 15 minutes.
4. Allow the pressure to naturally release for 10-15 minutes.
5. If you used a ham bone or hock: remove the it from the soup and remove the ham meat
that's still attached to it. Add the ham meat back into the soup.
6. Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator
for up to 1 week or freezer in an airtight container for up to 6 months.Notes:
If you want to use a frozen ham bone, you shouldn't need to adjust the cooking time,
since ham bones are technically already cooked, you're just reheating it! Keep in mind
though, the colder your ingredients are, the longer it will take to come to pressure.
For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use
vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of
butter.
If you don't eat pork, you can substitute the ham bone for a smoked turkey leg.
To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker
and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired
tenderness.
To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the
remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or
until split peas are cooked to desired tenderness).
This soup will likely thicken once it cools and is refrigerated, especially if you use a ham
bone to make it because of the gelatin. Thin out with water and adjust seasonings as
necessary.
I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may
need to cut the ingredients in half for a 3 qt. mini.
Butter Chicken Bow Ties - Instant Pot - Pressure Luck
Ingredients:
1 stick (8 tablespoons) salted butter
2 pounds chicken boneless, skinless thighs (or breasts), diced into bite-sized chunks
1 medium yellow onion, diced
1 tablespoon crushed garlic
2 tablespoons garam masala powder, divided in half (NOTE: this spice is necessary to
achieve that specific Butter Chicken flavor – you can get it at most markets that have a
broad spice section, an international aisle or easily online)
2 teaspoons curry powder (you’ll find this in the basic spice section)
1 teaspoon ground cumin
1 teaspoon ground ginger
2 cups chicken or garlic broth (I used 2 tsp Chicken Better Than Bouillon + 2 cups of
water)
13-14 ounce can unsweetened coconut milk (shake the can to make sure it sounds liquidy
instead of thick)
1 lb (box) Farfalle (Bowtie) pasta
6 ounce can tomato paste
1/4 cup heavy cream or half & half
1 teaspoon seasoned saltInstructions:
1. On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Add
the butter and, once melted, add the onions and sauté for 2-3 minutes until lightly
translucent in color. Then, add the garlic and sauté for 1 minute longer.
2. Next, add in the chicken and sear while stirring constantly for 2 minutes until the sides
become pinkish-white in color (it shouldn’t be fully cooked by now).
3. Add 1 tablespoon of the garam masala, curry powder, ginger powder and cumin and stir
for 1 minute more.
4. Then, pour in the chicken broth and the coconut milk and stir until combined. Then, add
in the Farfalle but DO NOT STIR! Simply smooth it out so it’s lightly submerged in the
liquid. It is perfectly fine for the pasta to be a little above the liquid.
5. Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit
“Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done.
6. Stir in the tomato paste, cream, the remaining tablespoon of garam masala and the
seasoned salt
7. Enjoy!Notes:
Want to add in more veggies? That’s fine! Feel free to add in a 10 oz box of frozen veggies of
your choice while stirring in the final ingredients in Step 5!
Want to use another pasta? No problem! Any short pasta such as rigatoni, penne or cavatappi
will do just fine. Same cook time!
Want it creamier? Add up to 1/2 cup of heavy cream!
This dish is only very mildly spicy, if at all. If you want it spicier, feel free to add in a little Cayenne pepper (I would start with 1/8 teaspoon and adjust from there as a little goes a long way)
Country Style Pork Ribs - Spicy Southern Kitchen
Ingredients:
Rub
1 1/2 tablespoons brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon cayenne pepperRibs
3 to 4 pounds country stlye ribs
3/4 cup beef broth
1 teaspoon liquid smoke
2/3 cup bbq sauce, plus more for servingInstructions:
1. Combine all rub ingredients in a small bowl.
2. Sprinkle the rub over all sides of the ribs and rub it in. If possible refrigerate for 30
minutes to 8 hours.
3. Place beef broth and liquid smoke in a 6-quart or larger Instant Pot.
4. Add ribs. Pour bbq sauce over ribs. Place lid on. Set to Pressure Cook on high for 40
minutes. Make sure the valve is in sealing position.
5. Do a natural pressure release for 15 minutes and then manually release the remaining
pressure. Remove lid.
6. Carefully remove ribs from the Instant Pot and place them on a rimmed baking sheet lined
with foil. Drizzle them with more bbq sauce and broil them until they start to get bubbly
and a little charred.What are Country-Style Ribs?
They technically aren’t ribs at all. They are cut from the end of the loin near the pork shoulder and contain small pieces of shoulder blade. Compared to ribs, they are almost all meat. I find they have just the right amount of fat and cook up wonderfully.
General Tso Chicken - Instant Pot - Flo Lum
INGREDIENTS:
2-3 pounds boneless, skinless chicken thighs
¼ cup light soy sauce
¼ cup honey
3 Tablespoons rice vinegar
1 clove of garlic, minced
1 Tablespoon ginger, grated
pinch chilli flakes *to taste
1 Tablespoon tomato paste
2-3 cups Panko
¼ cup butter, melted
pinch salt
1 Tablespoon salt
1 Tablespoon cornstarch
1 Tablespoon waterDIRECTIONS:
1. Mix together soy sauce, honey, vinegar, garlic, ginger, chilli flakes, and tomato paste, and
pour into Instant Pot.
2. Add chicken thighs and stir to wet chicken. Lay tomato paste on top (if frozen.)
3. On high pressure, cook for 5 minutes. Allow natural release.
4. Remove chicken pieces and cut into smaller portions.
5. Mix the Panko, salt, and butter. Drop chicken pieces in the Panko and stir to coat.
6. Place coated chicken pieces on a cookie sheet and place in oven set to broil. Watch
carefully and do not let the chicken burn (approximately 3-5 minutes on each side.
7. Mix together the water and corn starch and with the Instant Pot on Sauté, bring the sauce
to a boil and add the cornstarch and water. Stir and allow sauce to thicken.
8. Pour over chicken and serve.
Beef Spare Ribs with Rub - Instant Pot - Flo Lum
Rub Ingredients:
¼ cup brown sugar
1 Tablespoon salt (to taste)
1½ teaspoons paprika
¼ teaspoon thyme
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaapoon ground pepper
beef ribsInstructions:
1. Mix rub ingredients together well.
2. Place ribs in Zip-lock bag and pour rub over the ribs. Mix and place in refrigerator for 30
minutes minimum.
3. Place trivet in Instant Pot with 1 cup water.
4. Place rub-covered ribs on trivet in Instant Pot and pressure cook on high for 30 minutes.
5. Quick release and place ribs on foil-covered pan. Add other barbecue sauce, if desired,
(Flo prefers Guy Fieri Sweet Mesquite barbecue sauce)
6. Place under broiler for 3-5 minutes (or on the grill.) Watch carefully so that the ribs and
sauce do not burn.
7. Remove and enjoy.
One Pot Pasta - Instant Pot - Flo Lum
Ingredients:
1 pound bacon, cut in 1-inch chunks
1 medium diced onion (it looks large to me)
*(I would also add a couple cloves of garlic!!!)
1 pound medium Italian sausage (Flo used Johnsonville mild Italian sausage)
1 heaping tablespoon beef flavored Better Than Boullion)
1 1/2 pounds spiral pasta (Flo used Garofalo rotini brand)
4 cups (approximately) water to nearly cover pasta
1 large jar (2 pounds) Marinara sauce (Flo used Kirkland)Directions:
1. Cut bacon into i-inch chunks and with Instant Pot set to saute and more, saute bacon until
crisp.
2. Remove bacon from Instant pot leaving about 2 tablespoons of fat in the pot.
3. Add chopped onions. De-glaze by stirring to loosen browned bits at bottom of Instant
Pot. Cook until translucent.
4. Add sausage and stir breaking up sausage until browned, continuing to loosen browned
bits.
5. If necessary, add a small amount of water until all all bits are loosened and pot is deglazed.
6. Turn off Instant Pot.
7. Flatten the meat/onion mixture and add the pasta on top of onion/sausage mixture. Do
not stir.
8. Add water to almost cover pasta.
9. Pour sauce over top. Do not stir.
10. Add some of cooked bacon. (Flo added about half of the cooked bacon.)
11. Bring to pressure set at 1/2 the time recommended for the pasta (about 5 minutes.)
12. Quick release and stir.
13. Serve immediately adding reserved bacon bits, freshly ground black pepper, and
Parmesan cheese to top.
Chicken Fettuccine Alfredo - Make Your Meals
A quick and easy meal using pre-made ingredients to help you get a delicious dinner on the
table in less than 30 minutes.
Servings: 4Ingredients:
2 Tbs butter
1 lb chicken breast boneless, skinless, cut into bite sized pieces
1 14.5 oz jar of Alfredo sauce
3 cups chicken broth
2 garlic cloves minced
1/4 tsp red pepper flakes more or less to taste
8 oz dried fettuccine noodles cut in half
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheeseInstructions:
1. Set Instant pot to Sauté function. When the display reads HOT add the butter. Once
melted add the chicken pieces.
2. Cook just until the chicken is no longer pink on the outside, but still pink on the inside.
3. Add alfredo sauce, chicken broth, garlic cloves, red pepper flakes and pasta to instant pot.
Stir well to combine. Make sure to place the noodles in a criss-cross pattern so they are
not clumped together and that the noodles are submerged in the liquid.
4. Secure the lid and set the valve to the Sealing position. Pressure Cook/Manual and for 8
minutes on HIGH pressure.
5. When the cooking time expires, allow pressure to naturally release for 10 minutes. Quick
release any remaining pressure.
6. Carefully remove the lid and stir in the cheese.
7. Serve immediately.
Notes
The sauce will thicken as it stands.
Honey Dijon Chicken - Instant Pot - Bob Warden p. 83
Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
¼ cup Dijon mustard
¼ cup coarse (whole-grain) mustard
3 tablespoons honey
2 tablespoons light brown sugar
½ teaspoon salt
¼ teaspoon onion powder
1 cup chicken stock or brothInstructions:
1. Place chicken at the bottom of the Instant Pot.
2. Whisk together Dijon mustard, coarse mustard, honey, brown sugar, salt, and onion
powder to create a Honey Dijon Glaze.
3. Spread half of the Honey Dijon Glaze over the chiicken in the Instant Pot.Reserve the
remaining glaze.
4. Pour chicken broth into cooker, securely lock the pressure cooker's lid, and set to 8
minutes on HIGH.
5. Let the cooker's pressure release naturally 10 minutes before quick releasing any
remaining pressure.
6. Use tongs to remove chicken from liquid in the cooker. Spread with remaining Honey
Dijon Glaze before serving.Make it better
For even more flavor, place the re-glazed chicken under a pre-heated broiler set to HIGH for 2-3 minutes, to brown before serving.
Olive Garden Pasta e Fagioli Soup Copycat Recipe - Free Tastes Good
The recipe for this one makes a lot. There is very little prepping to this, just browning your burger on saute, and chopping your veggies. I found the carrots are best shredded in the food processor. If you don’t have one you can buy them already shredded or run carrot sticks across your cheese grater. My feeling is a little extra TLC goes a long way when preparing a delicious soup. The biggest thing to remember for this meal is to do the QR (quick release) as soon as it beeps so the pasta does not overcook and become mushy.
Ingredients:
1 pound ground beef (90/10 works best)
2 Tablespoons Olive oil
1 cup carrots, chopped
2 celery stalks, sliced
1 small onion, diced
1 14.5 oz. cans diced tomatoes
1 can kidney beans, drained and rinsed (we used canned pinto beans)
1 can white cannellini beans, drained and rinsed
2 cans (14 oz.) beef broth
2 teaspoons parsley
2 teaspoons oregano
2 Tablespoon Tabasco Sauce (optional)
Salt and Pepper
1.5 cups dry Ditalini pasta (uncooked)
1 24 oz Pasta Sauce (or you can use homemade sauce)Directions:
1. Add olive oil to pot and press sauté. When hot, add ground beef and sauté until brown.
2. If necessary, drain the fat and add onion, celery, carrots deglazing (scraping bottom of
pan)
3. Add beef broth.
4. Add all spices, diced tomatoes, and beans, stir.
5. Add Ditalini pasta (uncooked) and cover with pasta sauce. Do not stir
6. Put on lid and cook on manual pressure for 5 minutes
7. When IP beeps (done cooking) use the QR (quick release so pasta stops cooking) until all
pressure is released.
8. Open lid when all pressure is released (Silver button will drop) and stir.
9. Serve immediatelyServe with a nice salad and garlic bread sticks.
I made this and it is wonderful. I used Pinto beans instead of kidney beans (Mom
doesn’t like kidney beans.) Also, I let it set on warm for about an hour after I made it
and there was not enough liquid, so I added a couple of cups of beef broth – even after
it was made and ready to eat. Mom liked it a bit better because it was more like soup. I
think this is very near to the Olive Garden recipe. Also, I didn’t grate the carrots as the
comments in the link below suggested. I just cut them in small pieces (2 carrots) and
we like it with a little more texture. We used Better Than Bouillon rather than canned
stuff or cubes.
Teriyaki Chicken and Rice - Instant Pot Recipes
INGREDIENTS:
6 chicken thighs bone-in with skin
4 garlic cloves crushed
1 slice Ginger very thin
1½ tablespoons cornstarch mixed with two tablespoons of water
teriyaki sauce
4 tablespoons Japanese soy sauce
4 tablespoons mirin (Japanese Sweet Cooking Rice Wine)
4 tablespoons Japanese cooking sake
¼ teaspoon sesame oil
2 tablespoons white sugar
1 cup Water
1 cup Calrose rice medium grainINSTRUCTIONS:
1. Mix 4 tablespoons of Japanese soy sauce, 4 tablespoons of mirin, 4 tablespoons of sake,
¼ teaspoon of sesame oil, and 2 tablespoons of sugar together to create the teriyaki
sauce mixture. Taste the mixture to make sure it is balanced. Marinade the chicken thighs
with the teriyaki sauce for 20 minutes.
2. Pour the marinade (without the chicken thighs) into the Instant Pot. Press Sauté and click
the adjust button to go to Sauté More function.
3. Add 4 crushed garlic cloves and 1 very thin slice of ginger into the pressure cooker. Let
the teriyaki sauce mixture come to a boil and let it boil for 30 seconds to allow the alcohol
in sake to evaporate.
4. Pressure Cook the Teriyaki Chicken and Rice by adding the chicken thighs into the Instant
Pot with the skin side up. Place a steamer rack into the pressure cooker and carefully place
a bowl with 1 cup of Calrose rice onto the rack. Pour 1 cup of water into the bowl of rice.
Make sure all the rice are soaked with water.
5. Immediately close the lid and cook at High Pressure for 6 minutes. Turn off the heat and
full Natural Release (roughly 10 minutes). Open the lid carefully.
6. Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and
garlic cloves from the sauce.
7. Press sauté button to heat the pot. Taste the seasoning one more time. Add more
Japanese soy sauce or sugar if desired. Mix the cornstarch with water and mix it into the
teriyaki sauce one third at a time until desired thickness.
8. Optional Flavor Enhancing Step: While the teriyaki chicken and rice are cooking in the
pressure cooker, preheat the oven to 450°F. Brush the teriyaki sauce all over the chicken
thighs on both sides once finished cooking. Place the chicken thighs on a rack with the
baking tray in the oven for 5 – 8 minutes.
9. Serve immediately with rice and other side dishes. Enjoy!
New York Cheesecake - This Old Gal
Ingredients:
Crust
¾ cup Honey Maid Graham Crackers (crushed)
2 teaspoons Sugar
2 Tablespoons Butter meltedFilling
16 oz Cream Cheese room temperature
½ cup Sugar
2 teaspoons All Purpose Flour (optional)
1 teaspoon Vanilla Extract
½ teaspoon Orange Peel grated
½ teaspoon Lemon Peel grated
2 Eggs room temperature
1 Egg Yolk room temperature
¼ cup Whipping/Heavy Cream
1 pinch Sea Salt
Sweet Cream Completer Layer
½ cup Sour Cream
2 teaspoons SugarInstructions:
Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
1. Add cookies and sugar to the bowl of food processor and pulse a couple of times, until
small crumbs form. Melt butter in microwave or on stove top and add to graham cracker
mixture. Pulse until just combined.
2. Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture
firmly into the bottom of the pan and no more than one inch up along the sides.
3. Place pan with crust into freezer for 20 minutes while you mix up the filling.Filling
1. Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla
extract until smooth.
2. Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the
eggs.
3. Pour filling into the pan, on top of the crust.Cook
1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet
inside the pot.
2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and
loosely secure the foil.
3. Place cheesecake into pressure cooker using a sling.
4. Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow an 18
minute natural release.
5. After all pressure has been released, open pressure cooker and gently remove the pan.
Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may
have accumulated.
6. The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry.
The heat that is trapped inside will continue to cook the center while the cheesecake
cools.Sweet Cream Completer Layer
1. Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let
cool on wire rack for at least one hour.
2. Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan
after an hour in the refrigerator.Recipe Notes
Cheesecake needs a full 24 hours to set properly, develop flavor and become
dense. Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.
If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more
minutes with a 10 minute Natural Pressure Release.
Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps,
Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Yogurt can be substituted for Sour Cream. Add additional sugar, if needed.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time. Omit flour
for a creamier cheesecake.
If using a 7 inch Cheesecake Pan for this recipe as is, reduce cook time by 5 minutes.
For a taller 7 inch Cheesecake, increase recipe by one half the amount and cook for 37 minutes.
For an 8 inch Cheesecake, double the recipe and cook for 40 minutes.
If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18
minute Natural Pressure Release.
If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
Kielbasa and Sauerkraut - Simply Happy Foodie
If you like kielbasa and sauerkraut, you will like this version! I revised it many times and this is the winning dish! You make it in the Instant Pot electric pressure cooker, and it is fantastic!
Ingredients:
1½ lbs Kielbasa cut in 1½-inch chunks
2-3 TBSP Vegetable Oil
1 32 oz jar Sauerkraut, drain ½ of the liquid
1 med Onion, diced
2 cloves Garlic, pressed or minced
1 Tbsp Caraway Seeds
½ tsp Kosher Salt
½ tsp Black Pepper
⅓ cup Dry White Wine
3 Small Gold Potatoes, cubed
3 Medium Carrots, cut into 1½-inch pieces
1 Apple, cored, peeled and diced
2 cups Chicken BrothInstructions:
1. Set the Instant Pot to Sauté and when it says hot, add the vegetable oil, wait a few
seconds, then add the kielbasa. Brown it and remove to a bowl.
2. Add onion to the pot and stir.
3. Add carrots and stir.
4. Let that cook for a minute or two.
5. Add the salt, pepper, and caraway seeds, stir.
6. Add the wine and let cook for a couple of minutes, stirring and scraping the bottom of the
pot occasionally to make sure the pot is deglazed (all brown bits removed).
7. Add the garlic, stir it in.
8. Add the potatoes and apple, stir.
9. Add the kielbasa back in, juices and all. Also add sauerkraut, and broth. Stir well to
combine.
10. Put the lid on the Instant Pot, and set the knob to sealing.
11. Press the Cancel/Keep Warm button to cancel the sauté mode.
12. Press Manual, make sure it is set to high pressure, and use the + or - button to adjust the
time to 10 minutes. NPR (Natural Pressure Release)
13. After the cooking cycle ends, press the Cancel button to turn off the pot, and wait 10
minutes (NPR - Natural Pressure Release).
14. Release the rest of the pressure manually (use a spoon handle or tongs to be safe), and
wait for the pin to drop, and carefully open the lid, facing it away from your face as there
will be a lot of steam.
15. Give it a good stir
16. The contents will be very hot, so when you dish it up you might want to wait a
few minutes before eating it. Garnish with a little fresh parsley, and ENJOY!Recipe Notes
Serve with a slice of buttered crusty bread, or a biscuit. This is one of those meals that is better the next day! It reheats very well.
Baby Back Ribs - Great Chow TV
INGREDIENTS:
3-4 Lbs. Rack Baby Back Ribs (2-3 lbs time drops to 20-25min)
4 cups apple juice
½ to 1 cup apple cider vinegar
Note: If you do not like vinegar or unsure about vinegar taste; no problem! just use less or
an extra cup of apple juice, apple cider is delicious too!
BBQ Sauce – Your Favorite – Enough of your favorite to coat the ribs. (I love Sweet Baby
Rays)DIRECTIONS:
1. In the pressure cooker make the braising liquid “The Bath” with 4 cups apple juice and 1
cup apple cider vinegar. Start to apply heat until the liquid is beginning to steam or boil.
(Remember, you do not need to use 1 full cup of vinegar, just substitute with a little more
apple juice, even apple cider is delicious!!!)
2. While the braising liquid is heating up, pull the membrane off of the bottom of the ribs
and cut the rack in half so it fits into the pressure cooker.
3. The Greatest Ribs Ever !
4. Once the liquid is streaming / boiling; add the ribs (thickest side down) and set the
Pressure cooker to High Pressure (meat/stew setting) for 32 minutes. Please Note: 2-
3 lb rack drop the time to between 20-25 min)
5. After 32 minutes are up; begin to preheat the oven at 400 degrees, leave the ribs in the
cooker for an additional 5 minutes to allow for a little extra steaming and then use the
release valve to release the steam.
6. (Remember to use an oven glove for hand safety when releasing hot steam)
7. Carefully remove the ribs with tongs and a spatula to a roasting pan and then slather the
ribs with BBQ sauce. Coat the bottom of the ribs first, flip them over and coat the
top. Place them in the oven for 5-10 min to allow the BBQ sauce to properly caramelize
(YUM). Please note: An alternate method for finishing can also be done on a hot grill, 5-
10min.)
8. Remove from oven and carefully plate as these ribs are fall off the bone.
9. My method for removing is to use Just the bottom of the tong to slightly raise the ribs in
the air and slip a spatula under them, carefully lift them to the plate. Also shown in the
video.
10. Serve with your favorite BBQ sides such as coleslaw, macaroni or potato salad, a fresh side salad, corn bread, collard greens, creamed spinach, corn on the cob and or corn bread.
Chicken Biryani - Two Sleevers
Ingredients:
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
2 tablespoons ghee or butter
1/2 teaspoon cumin seeds
1 stick cinnamon
3-4 whole cloves
4-5 peppercorns
4-5 green cardamom pods
Veggies:
1 onion, thinly sliced
1 piece minced ginger thinly sliced
4 cloves garlic, crushed
2 jalapeno peppers, diced
1/2 cup cilantro, chopped
6-8 sprigs mint, finely chopped
Chicken and Rice
1 pound boneless skinless chicken thighs, cut into bite size pieces
1 cup basmati rice, rinsed and drained
1 cup water
salt, to tasteInstructions:
1. Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they
start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at
the edges.
2. If you plan to use garam masala instead of the spices, heat ghee in your Instant Pot and
when it's hot, put in the thinly sliced onion and cook until it's well-browned and crisp at
the edges.
3. Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
4. Put in the bite size chicken pieces and sear gently on both sid es. You need the chicken
and the rice to cook together in the same time so don't leave these pieces too big and
don't skip this searing step, which precooks the chicken a little bit.
5. Add salt to taste and mix well. Remember you need enough salt to flavor the rice you'll
shortly be adding as well.
6. If you're using ready-mad e garam masala instead of whole spices, add it now and mix
well.
7. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
8. Sprinkle the chopped cilantro and mint on top it.
9. Spread the rinsed, drained rice across everything. Do not stir.
10. Pour in the water, and gently push the rice down so it is most ly covered by the water.
11. Cook on high pressure for 5 minutes, and let the pressure release naturally.
12. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix
it gently from the bottom, or serve by scooping up a layer from top to bottom so you've
served chicken, herbs, and rice in every serving.
Best Ever Pot Roast - Instant Pot - Pressure Luck
Ingredients:
3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-
5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick
fat strands for the best experience! Another excellent cut of meat to use are the boneless
short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is
labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED
– meaning there are plenty of strands of fat visible within the meat. This makes for the
most tender roast)
1.5 tsp of kosher salt
.5 tsp of seasoned salt
2 tsp of black pepper
1/2 tbsp of dried parsley
1 tsp of dried thyme
1 tsp of of dried rosemary
1 tsp of onion powder
1 tsp of garlic powder
2 tbsp of extra virgin olive oil
1 tbsp of salted butter
2 yellow onions, sliced longways into thick wedges
1 tbsp of sliced garlic
2 tbsp of Worcestershire sauce
6-8 oz of Portobello mushrooms, sliced
2 cups of beef broth
1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot
Noir is great)
3 tbsp of cornstarch + 3 tbsp of water to form a slurry
1 oz packet of any beef gravy flavor (I used Au Jus but any will do)
Veggies to be wrapped in foil:
8-14 oz bag of baby carrots
1 lb of baby white potatoes (the best kind for this dish)Instructions:
1. Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley,
dried thyme, dried rosemary, onion powder and garlic powder
2. Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the
“More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the
seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done
searing and set aside on a plate
3. The bottom of the pot will likely have some spice remnants stuck on it from searing the
meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot
with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add
the onions and they will release water as they cook making it easier to deglaze the
bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce
and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice
and smooth by now with most spices no longer stuck to it
4. Place the trivet over the onions with the handles facing upwards and place the roast on
top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it
cooks), along with the mushrooms. Pour the wine and beef broth over everything
5. Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the
pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This
will help the potatoes and carrots retain character and texture since they won’t be directly
exposed to the pressure and will be a HUGE benefit to the final results
6. Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins* (see
“Jeffrey Sez” section of the recipe for varying cooking times for larger roasts). When done,
allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then
follow up with a quick release
7. Once the lid comes off, first remove the foil-covered veggies and set aside and then
carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow
to the roast and veggies to cool a few moments
8. Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the
“More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and
carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch
slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for
one minute and then turn the pot off and the sauce will become something so incredible,
you may forget your name
9. Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick
(or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and
immediately add them into the sauce and let sit in there for a few moments to soak it in.
Make sure you toss in any remaining little strands of meat into the sauce too and give
everything a final stir
10. Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the
sauce) and/or rice and my Garlic Mashed Potatoes
11. Enjoy!
BBQ Pulled Pork Sandwich - Flo Lum
Ingredients:
Pork Barbecue:
Pork shoulder, cut in 2-inch pieces (bone-in is OK)
Salt and pepper to taste
2 Tablespoon olive oil
½ cup chicken broth (divided)
3 garlic cloves, smashed
2 Tablespoons bourbon
barbecue sauceSlaw:
cabbage
¼ cup mayonnaise
¼ cup sour cream
1 green onion, chopped
1 clove garlic, smashed
½ jalapeno pepper, cut in two and with seeds removed
juice from 1 lime
cilantro, chopped
salt and pepper to tasteInstructions:
1. Cut pork into 2-inch pieces and set Instant Pot to saute. When hot pour in 2 Tablespoons
olive oil. Salt and pepper pork and then place in Instant Pot, seasoned side down.
2. Season second side of pork and brown.
3. When browned, remove pork and set aside. Add 3 smashed garlic cloves and scrape
bottom of Pot to incorporate browned bits.
4. Add 2 tablespoons bourbon to de-glaze bottom of the pot.
5. Add ¼ cup chicken broth and continue to de-glaze for a minute or so.
6. Add an additional ¼ cup chicken broth and return pork pieces to the Instant Pot.
7. Add about ½ bottle of your favorite barbecue sauce over the top of the pork.
8. Close lid, close sealing knob to sealing and set Instant Pot to High for 45 minutes.
9. While the pork is cooking, cut up cabbage. To a bowl add ¼ cup mayonnaise, ¼ cup sour
cream, green onion, garlic, jalapeno, lime juice, cilantro and salt and pepper.
10. Using a hand blender, blend until smooth.
11. Pour over cabbage and mix well.
12. Place in fridge while pork continues to cook
13. When 45 minutes are up, quick release the pork. Remove the pork and discard the garlic
and set the Instant Pot to saute to reduce by half and thicken the sauce. Shred pork with 2
forks. (If you had a bone-in pork shoulder, remove and discard the bone.)
14. When sauce has thickened a bit, add some sauce to pork to moisten. How moist depends
upon your own preference.
15. Place moistened pork on a bun, add slaw and sweet pickles (if preferred) and enjoy.
Garlic Parmesan Chicken - 365 Days of Slow + Pressure
A fast and easy chicken dinner with a creamy garlic Parmesan sauce with chopped spinach. We
like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes.INGREDIENTS:
2 Tbsp butter (I also added a couple of Tbsp of olive oil.)
1 small yellow onion, diced (My onion was medium sized)
4 large garlic cloves, minced (I used about 7 garlic cloves, but some were small)
½ cup chicken broth
½ tsp garlic powder
¼ tsp pepper
½ tsp salt
8 oz sliced mushrooms (optional) (I omitted the mushrooms, but will use them when I
have them.)
1½ lbs boneless skinless breasts sliced into ½ inch fillets (I used whole boneless skinless
legs and thighs NOT cut into fillets)
1 cup half and half
2 Tbsp flour
½ cup Parmesan cheese (I grated my own Parmesan cheese. Much better than the
canned, grated stuff you can buy. I also probably used about a full cup of
Parmesan.)
3 oz coarsely chopped spinach (I omitted because we didn’t have it.)
Salt and freshly ground pepperINSTRUCTIONS:
1. Turn your Instant Pot to the sauté setting (more). When the display reads HOT add in the
butter (and olive oil.) Once the butter is melted add (chicken and sauté for about 5
minutes on each side. Then remove and add) in the onions and sauté for about 3-4
minutes. Add in the garlic and sauté for 30 seconds. Add in the chicken broth, garlic
powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the
manual/pressure cook button to 6 minutes (this is the cooking time for the ½ inch pieces
of chicken breast, if they are thicker than that you may need more time). (I cooked for 8
minutes.) Let the pressure release naturally for 10 minutes and then move the valve to
“venting.”
3. Remove the lid. Use tongs to remove the chicken on a platter. Loosely cover with foil. Turn
the Instant Pot to the sauté setting. Warm the half and half up in a Pyrex measuring cup
for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth.
Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes.
Add in the Parmesan cheese. Add in the spinach. Salt and pepper to taste.
4. Serve chicken and sauce with noodles, potatoes, rice or quinoa. We like to stir our al dente
fettuccine noodles into the pot and coat them with the delicious sauce. This is very similar
to Alfredo.NOTES:
Chicken: I used chicken breasts but you can also use chicken thighs or bone-in chicken. If using bone-in chicken, remove the skin first or you can crisp it up under the broiler in your oven (after it has cooked in the Instant Pot). Cook bone-in chicken for 15 minutes. If you use boneless, skinless chicken thighs cook for 10 minutes.
Half and half: if you don’t have any half and half you can use half milk and half cream or you
can use evaporated milk.
Flour: I used flour to thicken my sauce but if you want to make this recipe gluten free you can
also use a cornstarch slurry.
Parmesan cheese: I use Parmesan cheese that I buy in a big bag from Costco, it’s pre-grated. It worked well for this garlic Parmesan chicken. You can use Parmesan cheese off the block and if you’re in a pinch you can even use the stuff from the green can.
I did not follow the recipe exactly and here are the things I did differently.
1. I put a couple of tablespoons of olive oil in addition to the butter.
2. Then, I browned the seasoned chicken (seasoned with salt and pepper) for about 5
minutes on each side.
3. I then removed the chicken and sautéed the onion and garlic as in the recipe.
4. I did not use either mushrooms or spinach because we didn’t have them.
5. I also added a healthy pinch of red pepper flakes to the seasoning.
6. I also used only skinless, boneless chicken thighs and legs.
7. I cooked the chicken mixture for 8 minutes and a 10 minutes slow release.
8. While the chicken was cooking, In a separate pot I boiled water and added salt and the
fettuccine.
9. When the fettuccine. was almost done (al dente) I removed the chicken from the
Instant Pot and added other ingredients (half and half mixed with flour) and Parmesan
and stirred well.
10. I then added the fettuccine and stirred and finally, added the chicken back in and
served.
Chicken Posole - Williams Sonoma
Ingredients:
2 lb. (1 kg) boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 Tbs. extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, thinly sliced
1 jalapeño chile, seeded and finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 can (25 oz./780 g) hominy, drained and rinsed
4 cups (32 fl. oz./1 l) chicken broth
6 tomatillos, husks removed, rinsed and coarsely chopped
Juice of 1 lime
Fresh cilantro leaves for garnish
Avocado slices for garnish
Lime wedges for garnishDirections:
1. Season the chicken breasts generously on both sides with salt and pepper. In an Instant
Pot set to “sauté,” warm the olive oil. In batches, sear the chicken, turning once, until
golden brown, about 4 minutes per side. Transfer the chicken to a plate.
2. Add the onion to the pot and cook, stirring occasionally, until tender and translucent,
about 3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. salt and 1/2 tsp. pepper and
cook, stirring, until fragrant, about 1 minute. Add the hominy, broth and tomatillos to the
pot and stir to combine. Return the chicken to the pot.
3. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the
Instant Pot to cook at high pressure for 20 minutes.
4. When the pressure cooking is complete, turn the valve to “venting” to manually release
the steam. When the steam stops, carefully remove the lid and transfer the chicken to a
large bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to
the pot, add the lime juice and stir to mix. Season with salt and pepper.
5. To serve, ladle the soup into individual bowls. Garnish with the cilantro, avocado and lime
wedges, and serve immediately. Serves 6.
Loaded Potato Soup - Belle of the Kitchen
Ingredients:
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5
pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheeseInstructions:
1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in
the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one
additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and
stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over
manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid
and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until
thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with
chopped bacon, green onions, and more cheese. Enjoy!
Chicken Enchilada Casserole - Wondermom Wannabe
Ingredients:
3 chicken breasts
2 cups red enchilada sauce
3 cups cheddar cheese grated
1 1/2 cups black olives sliced
10 corn tortillas cut into strips
Sour cream optional garnish
Cilantro optional garnishInstructions:
Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
Use two forks to shred the chicken.
Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to
incorporate.
Top with remaining cheese and olives.
Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
Serve with a dollop of sour cream and a sprinkle of chopped cilantro.
Old Bay Shrimp Boil - Instant Pot - Flo Lum
Ingredients:
1 lemon (half cut into wedges and half left in one piece)
1/2 onion, sliced
1/2 cup water
1 bay leaf
1-1/2 pound small potatoes, cut in quarters
3 ears corn, cut in thirds
1 pound sausage, cut in pieces (farmers sausage, kielbasa or andouille sausage)
2 Tablespoons Old Bay seasoning
salt, to taste
1 pound peeled and deveined shrimpInstructions:
1. In the bottom of the instant pot add 1/2 onion, sliced, 1/2 cup water, and bay leaf.
2. Place potatoes, corn and sausage in a bowl and add 2 tablespoons Old Bay seasoning.
Mix thoroughly with your hands
3. Place trivet in Instant Pot (on top of the onion, water, and bay leaf) and add potatoes,
corn, and sausage. Squeeze juice from the 1/2 lemon on to and add the squeezed lemon
as well.
4. Place lid on pot, close sealing and set on high pressure for 5 minutes.
5. Mix 1 teaspoon Old Bay with shrimp.
6. Quick release and add shrimp with seasoning, stir and place the lid back on the Instant
Pot and allow to cook for about 3 minutes until shrimp turns pink and is cooked through.
7. Melt some butter and add grated garlic for dipping.NOTE: Other seafood could be added or substituted.
Old Bay Seasoning (Home-made)
Ingredients:
1 Tablespoon celery salt
2 teaspoons thyme
2 teaspoons smoked paprika
1 teaspoon dried mustard
1 teaspoon ground balck pepper
1/4 teaspoon red chili flakes
1/4 teaspoon allspice
pinch ground nutmeg
pinch ground cinnamon
pinch of ground ginger
pinch of ground cardamom
Chinese Ribs - Flo Lum
Ingredients:
2 pounds side ribs
1/4 cup dark soy sauce
1/4 cup white vinegar
1 1/2 Tablespoons rice wine vinegar
1/4 cup sugar
1 1/2 teaspoons salt
4 garlic cloves, minced
1/4 cup waterInstructions:
1. Remove white membrane and cut ribs apart. Place in Instant Pot.
2. Mix all other ingredients together and stir until salt and sugar are dissolved.
3. Pour over ribs and set Instant Pot to High and let cook for 15 minutes with quick release.
4. Serve with rice.
Pork Posole Rojo -Instant Pot Miracle
Ingredients:
2 tablespoons olive oil
2 pounds country-style pork ribs
1 small yellow onion, peeled and quartered
6 garlic cloves, peeled
2 tablespoons ancho chile powder
2 cups water
1 teaspoon salt
4 cups chicken broth
1 teaspoon oregano
2 15-ounce cans white hominy, drainedPrep:
1. Select SAUTÉ on the Instant Pot and adjust to MORE. Add oil to pot. When oil is hot,
brown ribs in batches until browned on all sides for about 5 minutes per batch Add all ribs
back to pot. Press CANCEL.
2. In a blender container combine onion, garlic, chile powder, the water and salt. Blend until
smooth. Add onion-chile mixture to pot. Add chicken broth, oregano, hominy, and pork
ribs to pot. Secure the lid on the pot. Close the pressure-release valve.Cook:
Select MEAT/STEW. When cooking time is complete, use a natural release to depressurize.SERVE:
Remove ribs from the pot and coarsly shred meat. Return shredded meat to pot. Divide posole
among serving bowls and top with desired toppings.OPTIONAL TOPPINGS:
Thinly sliced radishes
Shredded cabbage
Coarsely chopped fresh cilantro
Thinly sliced red onion
Cubed ripe avocado
Lime wedges for squeezingFROM: Instant Pot Miracle - page 208
Chicken Fricassee - Bob Warden
Ingredients:
4 boneless, skinless chicken beasts (we used thighs)
2 tablespoons all-purpose flour
Salt and pepper
2 tablespoons butter or margarine
1 yellow onion, thinly sliced
8 ounces button mushrooms, halved
½ cup celery, chopped
1 tablespoon garlic, minced
1½ cups chicken stock or broth
¼ cup dry white wine
1 teaspoon lemon zest
½ teaspoon poultry seasoning
1 tablespoon cornstarch, mixed into 1 tablespoon water
1 cup sour cream
3 tablespoons fresh parsley, choppedInstructions:
1. Toss chicken in flour that has been generously seasoned with salt and pepper, until each
breast is lightly coated.
2. With the cooker's lid off, heat butter on HIGH on Sauté, until melted and sizzling. Place
chicken breasts in cooker, and sauté until lightly browned, about 5 minutes.
3. Add onion, mushrooms, celery, garlic, chicken stock, wine, lemon zest, and poultry
seasoning. Securely lock the pressure cooker's lid and set for 8 minutes on HIGH.
4. Perform a quick release to release the cooker's pressure.
5. With the cooker's lid off, set to HIGH on Sauté, stir in cornstarch mixture, and simmer for
2 minutes, or until sauce is thickened.
6. Turn off heat, and stir in sour cream. top with fresh parsley, and season with salt and
pepper to taste before serving over rice.From: Great Food Fast by Bob Warden, p. 77
Bolognese - Smile Amazon
Ingredients:
4 Tablespoons olive oil
1½ cups yellow onion, finely chopped
¾ cup carrots, finely chopped
¾ cup celery, finely chopped
2 Tablespoons garlic, minced
½ pound spicy Italian pork sausage
½ pound ground chuck
1½ teaspoons Kosher salt
¾ teaspoon black pepper
2 teaspoons ground fennel
1 teaspoon Italian seasoning
½ cup red wine
1 can (28 oz.) crushed tomatoes
1 Tablespoon sugar
For Serving:
1 pound of cooked pasta
Parmesan cheesePreparation:
1. Set Instant Pot to "Saute", and add oil. Saute onions, celery, carrots, and garlic until the
onions are translucent. Add ground meat and seasonings, and cook until meat browns.
2. Deglaze Instant Pot with red wine, and cook for 15 minutes, until wine is reduced. Stir in
tomatoes and sugar, then close the lid. Press "Cancel" then "Manual", and cook on high
pressure for 15 minutes.
3. Serve over spaghetti, or your favorite pasta, with a dusting of Parmesan cheese.
French Onion Pasta (French Onion Mac & Cheese) Pressure Luck
Ingredients:
2 tbsp of extra virgin olive oil, divided
1 large Vidalia/sweet onion, sliced into strands
1 tbsp of crushed garlic
4 tbsp (1/2 stick) of salted butter
3 cups of beef broth (I used 1 tbsp of Beef Better Than Bouillon + 3 cups of water)
1 cup of red wine (any dry one, such as a Pinot Noir, will do and you can use red cooking
wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)
2 tsp of light brown sugar
1 tsp dried thyme
1 tsp of garlic powder
1 tbsp of onion powder
1 tsp of kosher salt
1/2 tsp of pepper
1 tsp Worcestershire sauce
1 lb (1 box) of Campanelle pasta
5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese),
cut into small crumbles (SECRET INGREDIENT! This is usually always found in the
deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you
cannot find it, 5 oz from a brick of cream cheese will do)
1/3 cup of grated Parmesan cheese
1/2 cup of heavy cream or half & half
2 cups (8 oz bag) of shredded Swiss or Gruyere cheese
3/4 cup of shredded Mozzarella cheese
French’s Fried Onions, for toppingInstructions:
1. Add the 1 tbsp of the olive oil to the Instant Pot (I used a 6qt), hit “Sauté” and “Adjust” so
it’s on the “More” or “High” setting. Once the oil’s heated, add in the onions and stir & set
for 15 minutes until they are nicely browned, softened and caramelized. Add the
remaining 1 tbsp of olive oil to the pot 7 minutes into the sautéing of the onions (NOTE:
DO NOT skimp out on this step because the worst thing ever is to have crunchy,
undercooked onions in a pasta)
2. Add in the butter and garlic and sauté with the onions until the butter’s melted while
deglazing (scraping) the bottom of the pot to get any remnants from the onions up
3. Next, add in the wine and let simmer for a minute. Follow with the broth, brown sugar,
thyme, garlic powder, onion powder, kosher salt, pepper and Worcestershire sauce. Stir
well.
Corned Beef and Cabbage - Pressure Luck
INGREDIENTS:
2-3 pound Corned Beef Brisket with spice/seasoning pack included in the packaging
1 medium onion (I used Spanish), peeled and cut into wedges
1 tablespoon crushed garlic
1½ cups (12 fluid ounces) of Guinness beer
2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes
4 large carrots, peeled and cut into 1½-inch lengths
1 head of cabbage, cut into 6 wedgesINSTRUCTIONS:
1. Insert the trivet into the Instant Pot. Add the onion and garlic to the Instant Pot
distributing it evenly on the bottom
2. Remove the Corned Beef Brisket from the package, reserve the spice packet and rinse the
meat thoroughly. Place it in the Instant Pot on the lift-out rack (if there is a fattier side put
that facing down) and sprinkle the seasonings evenly on top of the brisket and around it
in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the
brisket in place)
3. Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it
even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice
firm, perfect texture).
4. When done, do a Natural Release of the pressure for 15 minutes, then finish with a Quick
Release
5. Remove the brisket and place in a casserole dish and reserve 2 cups of the broth
separately while leaving the rest of the broth in the pot. Brush the seasoning from the top
of the brisket immediately (it will be more difficult to remove when it has cooled) and
allow the brisket to rest.
6. Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage
wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine!
7. Secure lid and select “Manual” or “Pressure Cook” High Pressure for 3 minutes (it will take
a good 10 mins or so to come to pressure)
8. While the veggies are in the pot, slice the corned beef brisket against the grain (make sure
you use a good knife – the better the knife, the thinner the slice!) Take the 2 cups of the
reserved broth (“au jus”) and pour it over the brisket in the casserole dish. Cover with tin
foil to keep heat in and for the brisket to get really moist
9. When the veggies are done, do a Quick Release and remove vegetables with a slotted
spoon (and I suggest using tongs for the cabbage wedges)
10. Add the cabbage and veggies to the casserole dish and serve. The additional broth in the
pot may be spooned over the meat to keep it moist***AMAZING LEFTOVERS TIP!:
The next day, if you want to make this a totally different dish, get some rye bread, reheat some corned beef and add some decent Russian Dressing (I love Ken’s Steakhouse brand) and make an old school Jewish Deli-style corned beef on rye! To add even MORE bang, butter one side of each slice of the rye bread, add some sauerkraut and Swiss and grill in a frying pan to make it a KILLER Reuben!
Meatloaf Mashed Potatoes - I Wash, You Dry
Ingredients:
For the Meatloaf:
2 lb. ground beef (I used a lean ground beef)
1 cup breadcrumbs
2 eggs
½ cup onion, diced
2 tsp garlic powder
2 tsp dried parsley
1 tsp salt and pepper
½ cup honey bbq sauceFor the Meatloaf Topping:
2 tbsp brown sugar
2 tbsp mustard
⅓ cup ketchupFor the potatoes:
3 lbs. yellow potatoes, washed and quartered
1 cup chicken broth
1 cup half and half
4 tbsp butter
¾ cup sour cream
1 tsp garlic powder
salt and pepper to tasteInstructions
1. Start by laying the quartered potatoes in the bottom of your pressure cooker in an even
layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure
cooker over the top so it lays flat.
2. Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully
combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the
tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the
meatloaf on top of the rack in the pressure cooker and secure lid.
3. Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20
to 25 minutes*. Once finished cooking, use the quick release method to let the steam
escape. Check meatloaf for internal temperature of 155 degrees.
4. Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the
ingredients for the topping and brush all over the meatloaf. Place meatloaf under the
broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
5. Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder,
salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.
6. Serve the meatloaf in slices with the mashed potatoes. Enjoy!UPDATE: Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it's still not cooked in the center, you can finish it in the oven at 350 degrees. Once it's cooked through finish with the topping and broil.
Chicken Pot Pie - Pillsbury - Instant Pot
Ingredients:
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 teaspoon salt
3/4 teaspoon poultry seasoning
2 tablespoons butter Save $
1 1/2 cups Progresso® chicken broth (from 32-oz carton)
2 cups diced peeled russet potatoes
1 package (12 oz) frozen mixed vegetables
3 tablespoons cornstarch
3 tablespoons water
1 Pillsbury® refrigerated pie crust, softened as directed on boxInstructions:
1. Heat oven to 450°F. Line large cookie sheet with cooking parchment paper. Spray 6-quart Instant Pot® insert with cooking spray. In medium bowl, toss chicken pieces with salt and poultry seasoning. Select SAUTE; adjust to normal. Melt butter in insert. Add chicken; cook 3 to 4 minutes without moving, until browned on first side, then turn and cook 2 to 4 minutes or until chicken is browned on second side. Select CANCEL.
2. Stir in broth, potatoes and frozen mixed vegetables. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL.
4. Meanwhile, unroll crust on work surface. With 2 1/2-inch round cutter, cut 16 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on cookie sheet. Bake 7 to 9 minutes or until golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
5. Spoon chicken mixture into bowls. Top with pie crust rounds.
Fast Roast Chicken - Instant Pot - Flo Lum
Ingredients:
1 tablespoon vegetable or canola oil
1 tablespoon butter
3 pound chicken
Salt and pepper
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 bulb garlic, cut in half
1 lemon, cut in half
¼ cup waterInstructions
1. Press Sauté and adjust it to high heat. Once the pot is hot, add the oil and butter.
2. Season the breast side of the chicken with salt and pepper.
3. Brown the chicken breast side down. Salt and pepper the back side of the
chicken. Brown on all 4 sides for about 2 minutes per side, browning the back
side last.
4. Place the thyme and garlic inside the cavity of the chicken.
5. Squeeze the lemon juice over the chicken and put the lemon halves into the
cavity as well.
6. Cancel Sauté mode. Add water. Close and lock the lid, making sure the steam
knob is on Sealing/Locked.
7. Pressure cook on high for 17 minutes (or 5.5 minutes per pound of chicken).
8. Once the cooking is done, quick release the pressure
9. To crisp the skin, you can put the chicken under the broiler for a few minutes or
put it in a preheated 425ºF oven for 10 minutes.
Fast Roast Chicken Thighs - Flo Lum
Ingredients:
3 pounds skin on, bone in chicken thighs
salt and pepper
1 teaspoon oil
1 Tablespoon unsalted butter
1 large onion cut into about 8 pieces
4 carrots, cut into 1½-inch pieces
3 large potatoes, cut into bite-sized pieces.
1 teaspoon thyme
2 teaspoons dried parsley
¼ cup waterInstructions:
1. Turn Instant Pot on to Saute/High
2. Lightly salt and pepper chicken on skin side.
3. When Instant Pot reads HOT, add oil and butter. Allow butter to melt.
4. Add chicken thighs (in 2 batches) skin side down to brown chicken. After pieces are
browned, remove to a bowl.
5. Cut up 1 large onion into about 8 pieces.
6. Place onions in Instant Pot and saute for a minute or so then add carrots and potatoes.
Stir and scrape up any browned bits from the bottom of the pot.
7. Add half a teaspoon of salt and some pepper, a teaspoon of thyme, and 2 teaspoons
dried parsley.
8. Add ¼ cup water to the bottom of the pot.
9. Turn off saute mode and add the browned chicken to the pot.
10. Put lid on Instant Pot and close the venting valve. Set pressure on high for 8 minutes.
11. When cooking time has expired, do a quick release.
12. Serve.NOTE: If you want the chicken to be crispy, place on a foil lined baking sheet and broil for about 3 minutes. Watch carefully that the chicken does not burn.
Creamy Chicken and Rice Soup - Flo Lum
Ingredients:
2 chicken legs and 2 chicken thighs
2 Tablespoons olive oil
1 onion, diced
3 carrots, cut in small pieces (a bit smaller than the celery)
2 stalks of celery, cut in small pieces (All veggies should be cut about the same size.)
32 ounces chicken stock
1/2 cup rice, rinsed
1/4 cup flour
1 teaspoon thyme
2 Tablespoons butter
1 cup heavy cream (or milk)
salt and pepper to tasteInstructions:
1. Place Instant Pot on saute mode and allow to heat up. Add 2 Tablespoons olive oil.
2. Salt and pepper both sides of chicken and place, skin side down, in pot. After first side
browns, flip and brown second side. When browned (about 5 minutes), remove and set
aside.
3. Add butter and vegetables to Instant Pot and saute until onions become translucent,
stirring often. (about 2 minutes)
4. Add 1/4 cup flour and stir, scraping bottom of pot to remove any flour or browned bits.
5. Add about 1 cup of the chicken stock and stir well continuing to scrape bottom of pot.
6. Add remainder of chicken broth and thyme to Pot and stir. Adjust seasonings (salt and
pepper.)
7. Add chicken and juices to instant pot.Add rinsed rice to pot making certain it is covered
by the broth, but do not stir.
8. Cancel the Saute mode and press manual and set to high pressure for 10 minutes.
9. Quick release and remove chicken. Shred chicken, removing bones (and skin if preferred.)
10. Return shredded chicken to Pot and stir, adding salt, pepper (if needed) and cream.
11. Set to saute once more to heat the cream.NOTE: Flo prefers bone-in and skin-on for fuller flavor. When shredding, the bones are removed and the skin can also be discarded. The browning of the chicken also adds a good bit of flavor. If you prefer, another spice can be substituted for the thyme. Flo salts and peppers one side of the chicken before placing in pot then does the same for the other side once in the pot.
Instant Pot Creamy Ranch Chicken - Natasha's Kitchen
Creamy Ranch Chicken & Potatoes that will be on the table in about 30 minutes with very little hands on prep time! The perfect weeknight meal.
Ingredients:
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
1½ lb baby potatoes, whole (cut larger potatoes into halves or quarters, about 2")
2 Tbsp olive oil
2 Tbsp dry ranch dressing mix (1/2 package)
2 tsp dried Italian seasoning
1 cup chicken broth, reduced sodium
2 oz cream cheese, softened and cubedInstructions:
1. Scrub the potatoes and leave them whole or cut them in half or quarter so they pieces are approximately 2 inches in size.
2. Place the potatoes in a medium bowl and drizzle 1 Tbsp of olive oil on top and toss to coat. Then add 1 Tbsp dry ranch dressing and toss again until well coated. Place the seasoned potatoes in the Instant Pot/Pressure Cooker.
3. Add the chicken breasts to the same bowl and drizzle 1 Tbsp of olive oil on top. Sprinkle both sides of the chicken breasts with the remaining dry ranch seasoning and the dried Italian seasoning. Then place the chicken on top of the potatoes.
4. Pour the chicken broth down the side of the Instant Pot. Lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on HIGH for 10 minutes.
5. Once pressure cooking is complete, allow pot to naturally release pressure (Natural Pressure Release) for 8 minutes, then carefully release the remaining pressure by moving the valve to the venting position.
6. Once the pin drops, carefully remove the lid. Then remove chicken and potatoes to a platter.
7. Press cancel and then press the Sauté button. Add the cream cheese to the liquid mixture and stir until melted. Let it come to a simmer and continue to sauté for 5 minutes or until the sauce has thickened.
8. Pour the cream cheese sauce over the chicken and potatoes when serving.
Notes:
As with all pressure cooker recipes, additional time is required for the pot to come to pressure before the cook time begins. Allow all pressure cookers vary, allow for an additional 8-10 minutes for this process to happen.
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