If you follow along with any of my meal planning or recipe posts, you know that I looooooove my Instant Pot. It’s the electric pressure cooker that I got Christmas 2016 and used it so much over the last year that I leave it out on the countertop all the time. We use it almost daily for one thing or another and is easily my favorite appliance in the kitchen. I know it was a very popular Christmas gift again this year, and if you’re among the lucky folks that received one, then get excited! It’s so versatile there are so many different ways to use it for a million different kinds of recipes.
I thought I’d offer up a couple of tips I’ve learned over the last year and some of my favorite recipes that I’ve tried and recommend for trying out in the Instant Pot. If you’re scared of it, DON’T BE!! Just start out with a few easy recipes and you’ll be using it all the time like we do!
- First- join this Instant Pot Facebook Group and this one too! They are both packed full of folks that have lots of experience and lots of great recipes and ideas for the instant pots.
- In pretty much every instance that you use your pot in the manual pressure mode (the basic default mode of the pressure cooker), you’ll be adding liquid to the pot. You can add water, broth, or a non-dairy milk, but dairy milk at such a high temperature and pressure will curdle. So if you need to add dairy milk to your recipe (creamy soup, mashed potatoes, etc), add it at the END of cooking rather than while cooking to prevent curdling.
- DON’T BE AFRAID TO USE IT! Yes, it’s a pressure cooker and they can be intimidating, but the Instant Pot is so user-friendly. Here are some easy recipes to start with that will build up your confidence.
Instant Pot Rice
2 cups long grain rice
3 cups water
1 teaspoon salt
Add all ingredients to the pot and close. Set pot on manual pressure, for 5 minutes. Once pot has come to pressure and time is up, do a quick pressure release (QPR- which means to turn the pressure release valve from “seal” to “venting” as soon as time is up to manually release the steam). Open the pot, fluff, and serve.
Instant Pot Quinoa
2 cups quinoa
3 cups water or broth
1 teaspoon salt
Add all ingredients to pot and close. Set pot on manual pressure, for 1 minute. Once pot has come to pressure and time is up, let the quinoa naturally release pressure for 10 minutes (called a NPR, and you just leave the lid on for that time), and then turn the pressure release valve to “venting” to release the rest of the pressure. Open the pot, fluff, and serve!
2-4 pounds of boneless, skinless chicken breasts (frozen are fine!)
1/2 cup water or broth
1/2 teaspoon salt
1/2 teaspoon pepper
Place all ingredients in the pot and close. Press “poultry” setting and add 5 more minutes (with the + button), for a total of 20 minutes (add 5 additional minutes if frozen). Once time is up, switch the pressure release valve to venting for a QPR. Remove chicken from pot, allow to cool, and shred on cutting board. PS- add a jar of salsa over the chicken before you shut the lid on the pot, and you’ll have salsa chicken for tacos when you open the lid!
After you try these, you’re definitely ready to graduate! Try some of my other favorites below!
What are your favorite Instant Pot recipes? I would LOVE to try some new ideas!
Speaking of food (and, I mean, when am I not, ha!), we’re getting another Blue Apron box this week. Mainly because I forgot to cancel the delivery though. I’m going to be trying Hello Fresh next, since I’ve had ingredients left out of a few boxes and in my most recent box, had different ingredients subbed in. I have really loved everything I’ve made so far, though, so the recipes and quality are there, it just seems to be errors assembling the boxes! Hoping Hello Fresh is good too. So here’s what we’ll be eating this week:
Sunday- Chili and Cornbread Waffles
Monday- Chickpea and Cauliflower Tagine with Couscous from Blue Apron
Tuesday- Kung Pao Brussels Sprouts with Rice
Wednesday- French Bread Pizzas with Hot Honey Roasted Cauliflower from Blue Apron
Thursday- Chipotle Roasted Vegetable Salad from Blue Apron
Friday- Katsu-Style Wild Alaskan Pollack with Cabbage Slaw and Rice from Blue Apron
I hope you have a wonderful week!