Recipes for "instant pot recipes"

In a fine wire mesh colander, rinse the rice under cold running water for about 30 seconds, until the water is less cloudy (it won't be quite clear).

Drain off the excess water for a minute or so, until water is no longer dripping from the colander. (Note: If you’re using brown rice, you can skip this rinsing step.)

Simply Recipes / Coco Morante

Add the rice to the pressure cooker, along with the 2 cups of water and salt. Swivel the inner pot in the housing a little bit so that the rice settles into an even layer in the pot. Secure the lid with the release valve in its “Sealing” position.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

If cooking white rice: Select the “Rice” cooking program on its low pressure setting. (If your pressure cooker doesn’t have high and low pressure settings, just use the default “rice” setting.) The pressure cooker will adjust the cooking time automatically. For manual instructions, set the cooking time for 15 minutes on low pressure.

If cooking brown rice: Select the “Multigrain,” “Pressure Cook,” or “Manual” setting and set the cooking time for 20 minutes at high pressure for chewy, separate grains of rice. For slightly softer rice, increase the cooking time to 22 minutes.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its “Venting” position to release the remaining steam.

Open the pot, fluff the rice with a fork, and serve.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.

Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.

Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes.

Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about 5 minutes.

Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain.

Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker.

Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure.

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes.

When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release.

Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.

Meat: Turn the sauté function on in the Instant Pot. Add oil, ground meat, garlic powder, onion powder, Italian seasoning, garlic, and salt to the Instant Pot. It should sizzle. Sauté until the meat is browned and cooked through.

Sauce: Add the jar of sauce, the water, Better than Bouillon, and the noodles. Make sure the noodles are tucked underneath the liquid.

Cook: Cover, seal, and cook on high pressure for 8 minutes.

Release Steam: Lay a towel over the vent to avoid splatters; release the steam right away to avoid overcooking the noodles.

Rest: When you open the cover, the noodles will be cooked and it will look very saucy / wet. Use tongs to stir it up and distribute the sauce; let everything rest for 10 minutes. This is important because the noodles will absorb the sauce and everything will cling together just right!

Done! Stir the butter in until melted and a little creamy. Top with Parmesan, serve with house favorite garlic bread to dunk in the sauce, and get a simple green salad on the side. Oooh so good.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.

Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.

Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.

Add potatoes, carrots, and onion to the pot.

Pour in broth and Worcestershire sauce.

Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Transfer roast, potatoes, carrots, and onions to a platter for serving.

Place chicken thighs and water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Leave chicken in the pot; drain and discard all liquid.

Switch to the Sauté function. Add bell peppers, onion, soy sauce, brown sugar, honey, garlic, and black pepper.

Cook until most of the liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

Place chicken breasts in a multi-functional cooker (such as Instant Pot). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.

Close and lock the lid. Select Poultry setting; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

Shred chicken and serve as desired.

Place a steamer basket in the bottom of your electric pressure cooker and add 1 cup of water. Add the sliced potatoes and peeled garlic cloves (if using) on top of the steamer basket.

Secure the lid on your pressure cooker and make sure the pressure release valve is set to its “sealing” position. Select the “Steam” or “Manual” setting and set the cooking time to 4 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure and then the actual cooking will begin).

When the cooking program ends, perform a quick release by moving the pressure release valve to its “venting” position.

Use heatproof mitts to remove the steamer basket from the pot. Lift out the inner pot and pour out the water, then return the potatoes to the inner pot of the pressure cooker (don’t put it back in the pressure cooker housing).

Add the milk, butter, salt, and pepper. Use a potato masher to work the ingredients into the potatoes, mashing until the potatoes are mashed as much as you like them. Add more milk or butter if you like. Taste the potatoes for seasoning, and add more salt and/or pepper if needed.

Spoon the potatoes into a serving bowl and sprinkle the chopped chives on top. Serve hot.

Program the pressure cooker on the saute setting.

Add the olive oil to the pressure cooker. Once the oil shimmers, add the onion and garlic. Cook until they become soft, about 2 minutes.

Simply Recipes / Sharee Hill

Simply Recipes / Sharee Hill

Next, add the stock to the pressure cooker and use a wooden spoon to scrape the brown bits from the bottom of the pot.

Now add the vinegar, garlic powder, onion powder, salt, and black and cayenne pepper.

Simply Recipes / Sharee Hill

Add half of the greens to the pressure cooker. Then lay the turkey wings on top of the greens.

Add the other layer of greens.

If all the greens cannot fit in the Instant Pot, let them cook for about 5 minutes to allow them to wilt.

Simply Recipes / Sharee Hill

Lock the lid on the Instant Pot and make sure the steam valve is sealed.

Program to cook on the “pressure cook” or “manual” setting for 25 minutes at high pressure. It should take about 5 to 15 minutes for it to come to pressure.

Once the cooking time has ended and the pressure cook beeps, quick-release the pressure by opening the steam valve using the handle of a wooden spoon.

After all of the steam has released, open the lid and remove the wings from the pot using tongs.

Let the wings sit until they are cool enough to handle. Remove the skin; discard. Shred the meat from the bones using a fork. Place the shredded meat back into the pressure cooker and stir until combined.

Simply Recipes / Sharee Hill

Simply Recipes / Sharee Hill

Taste the greens and adjust the seasonings, if needed. Serve warm in bowls.

Did you love this recipe? Give us some stars below!

Simply Recipes / Sharee Hill

Put the chicken bones and vegetables (if using) in your pressure cooker. Add water to almost come level with the bones, making sure not to fill the cooker more than 2/3 full. Remember, your cooker can’t come to pressure if it is too full.

Place the lid on the pressure cooker. Make sure the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” program, then set the time to 30 minutes to an hour at high pressure. (30 minutes gives you a cleaner-tasting stock; 1 hour gives you a darker stock with a stronger flavor. When in doubt, go 45 minutes.)

The pot will take about 20 minutes to come up to pressure and then the cook time will begin. (Frozen bones will take longer to come to pressure.)

This can take up to 30 minutes.

Strain the stock through a fine-mesh strainer into a stockpot or large bowl. Either skim off the fat and use the stock immediately, or let cool to room temperature before refrigerating.

Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.

Did you love the recipe? Give us some stars and leave a comment below!

Place the cranberries, sugar, orange juice, cinnamon stick, orange zest, and ginger in a 6-quart Instant Pot.

Simply Recipes / Micah Siva

Select the manual or pressure cook setting and program to cook at high pressure  for 4 minutes. Check that the pressure release valve is  sealed.

You can make this with frozen, unthawed cranberries and add 1 minute to the cooking time. The Instant Pot will take 5-7 minutes to come up to temperature.

When the cooker beeps, turn it off and let the pressure release naturally (this will take about 18-25 minutes). Remove the lid and let the sauce cool to room temperature. The sauce will thicken as it cools.

Simply Recipes / Micah Siva

Remove the cinnamon stick before enjoying. Mash it to break up the cranberries more, if you like.

Refrigerate the cranberry sauce in an airtight container for 5-7 days.

Did you love the recipe? Leave us stars below!

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Select the sauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.

Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.

Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.

Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir.

Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.

At this point, you can also leave the chili on your pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.

When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds.

Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine. Taste for seasoning and add more salt if needed.

Ladle the chili into bowls. Serve hot, with tortillas or cornbread on the side.

Did you love this recipe? Let us know with a rating and review!

Gather the ingredients.

Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.

Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.