Insta-Pot Recipe Thread

[BloodHound70]

I got one a short time ago and want to play around with it.
On the other Inst-pot thread someone was going to start a recipe thread but never did (not that I could find anyway).

So lets get it started as i'm hungry.............Post your favs and please supply the measurements of ingredients, not just the list of ingredients.

BH

[calgarygringo]

We use it a couple times a week by my wife can tell you what she put in but how much no chance. Great tool in the kitchen.

[HalfBreed]

Heat blast any proteins if you're colour sensitive.

[drhu22]

Ok how many people opened this thread looking for other kinds of pot recipes?

[HalfBreed]

Originally Posted by drhu22

Ok how many people opened this thread looking for other kinds of pot recipes?

Heh heh heh, now I'm curious about the 'other' insta pot.

[Spidey]

My wife found this recipe for Beef Stew and it truly accomplishes the same results in less than one hour as slow braising for 3 hours. We prefer to flour and brown the beef first (you can also do this in the IP using the saute setting) but you don't have to. I'm sure elk and/or moose stew meat would work just as well (or better).

https://lifemadesweeter.com/instant-...ade-beef-stew/


INGREDIENTS

1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks

1 -2 teaspoons sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

2 1/2 teaspoon Italian seasoning, divided

1/3 cup flour (use gluten free flour or arrowroot starch if needed)

cooking oil

1 medium onion, cut into large chunks

3-4 cloves garlic, minced

6 tablespoons tomato paste

2 tablespoons balsamic vinegar or red wine

4 medium Russet potatoes, peeled and chopped into 1 inch chunks

1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

3 medium carrots, peeled and cut into slices

2 ribs celery, chopped

1-2 teaspoons Worcestershire sauce

1 bay leaf

4-5 cups beef broth, homemade or low sodium

water as needed to cover the vegetables

1-2 tablespoons fresh chopped parsley, for garnish

1 star anise (optional but adds SO much depth and flavor)

salt and pepper to taste

Optional:

To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

INSTRUCTIONS

In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated..
Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
**Optional: To thicken stew: Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

[happy honker]

Originally Posted by HalfBreed

Heat blast any proteins if you're colour sensitive.

What do you mean? They come out off coulour , like grey for beef, unless you sear it?

[HalfBreed]

Originally Posted by happy honker

What do you mean? They come out off coulour , like grey for beef, unless you sear it?

Yep.

[omega50]

Has anyone tried using the Instant Pot as a Pressure Fryer with Oil?

Or even non pressure-Saute setting lid on vents open

Been rolling around the germ of an idea

And it is NOT a Naked Pheasant Chalupa with Bleu Cheese and Double Smoked Bacon

[Au revoir, Gopher]

Originally Posted by omega50

Has anyone tried using the Instant Pot as a Pressure Fryer with Oil?

Or even non pressure-Saute setting lid on vents open

Nope, these days my choice for deep frying is an induction hot plate and a large stainless steel pot. Set temperature on hot plate and you're off.

ARG

[traderal]

These days we use the Insta Pot a lot, even take it to the campground. Great stew, beef ribs, lamb, duck, and especially potatoes. Didn't like chicken pieces done this way seem to get a bad taste/odor from some aspect of their processing. Beef comes out so tender. We now have all 3 sizes.

[Au revoir, Gopher]

Originally Posted by omega50

Has anyone tried using the Instant Pot as a Pressure Fryer with Oil?

Or even non pressure-Saute setting lid on vents open

Just noticed this in the manual:

5) Never deep fry or pressure fry in the cooker with oil

ARG

[Gande]

Not really a recipe, but my instant pot favourites are 'boiled' eggs and mashed potatoes. Will never make those two stove top again. So easy and quick.
If you don't already know;

Eggs- use steamer rack, pile in as many as you want. 1 cup of water. 7 min high pressure then quick release.

Mashed potatoes- use steamer rack, cut into chunks(maybe medium potatoes quartered), one cup of water. About 8min high pressure then natural release.

Might need to play around with the times according to your own preferences.

[omega50]

I like to sterilize my surgical instruments in the Instant Pot

[^v^Tinda wolf^v^]

Originally Posted by drhu22

Ok how many people opened this thread looking for other kinds of pot recipes?

I did I did! And as a matter of fact I’ve got a nice one I’ve spent the week creating for tonight😁

One part sativa 21%=strong lemon
One part indica 26% =earthy pine
One part honey 100%= deadly
One part hash made from tangie = strong tangerine
I call it a jelly roll and good golly gosh late tonight I’m going to whip out behind the barn and light this bad boy then take a nice bubble bath.
Yes it is prescribed to me but I have to make my own concentrate
Way, way, way over priced but at least I know where it comes from
Medreleaf

[Bigbuckwsm]

Originally Posted by Spidey

My wife found this recipe for Beef Stew and it truly accomplishes the same results in less than one hour as slow braising for 3 hours. We prefer to flour and brown the beef first (you can also do this in the IP using the saute setting) but you don't have to. I'm sure elk and/or moose stew meat would work just as well (or better).

https://lifemadesweeter.com/instant-...ade-beef-stew/


INGREDIENTS

1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks

1 -2 teaspoons sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

2 1/2 teaspoon Italian seasoning, divided

1/3 cup flour (use gluten free flour or arrowroot starch if needed)

cooking oil

1 medium onion, cut into large chunks

3-4 cloves garlic, minced

6 tablespoons tomato paste

2 tablespoons balsamic vinegar or red wine

4 medium Russet potatoes, peeled and chopped into 1 inch chunks

1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

3 medium carrots, peeled and cut into slices

2 ribs celery, chopped

1-2 teaspoons Worcestershire sauce

1 bay leaf

4-5 cups beef broth, homemade or low sodium

water as needed to cover the vegetables

1-2 tablespoons fresh chopped parsley, for garnish

1 star anise (optional but adds SO much depth and flavor)

salt and pepper to taste

Optional:

To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

INSTRUCTIONS

In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated..
Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
**Optional: To thicken stew: Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

Just tried your recipe but with deer meat and no anise, a definite home run!! Best stew I’ve had! Veggies were still kinda crisp so did another 10 mine on pressure and perfect!

[Spidey]

Originally Posted by Bigbuckwsm

Just tried your recipe but with deer meat and no anise, a definite home run!! Best stew I’ve had! Veggies were still kinda crisp so did another 10 mine on pressure and perfect!

Glad you liked it! Yeah, I've always prided myself on my stews (cast iron dutch oven, slow braising, etc.) but when we tried this recipe our kids said it was the best stew they've ever had. Oh well, when you can't beat 'em... join 'em! We are now firmly part of the Instant Pot movement

[omega50]

Just processing some of last year's frozen crabapples for juice for Jelly Making.

Never juiced in the pot before.
Used the trivet and brought the water to just underneath the rack and then filled the pot to the top with frozen crabs-
Set on manual for 25 minutes-Will report back later today with the results-

Anyone else ever juice in their Instant Pot?

[Au revoir, Gopher]

Originally Posted by omega50

Used the trivet and brought the water to just underneath the rack and then filled the pot to the top with frozen crabs-
Set on manual for 25 minutes-Will report back later today with the results-

I will be quite curious to know how long it takes to get up to pressure filled with frozen crab apples.

ARG

[omega50]

Made a quick Butter Chicken the other day.
Small dice chicken approx. 1 lb
1 can drained Chick Peas
1/2 head of Cauliflower cut into small florets.
1/2 cup water
1 jar Butter Chicken Sauce.

Set to saute with a splash of oil
Sear Chicken add Cauliflower, Chick Peas and water.
Set for manual 3 minutes.
Natural Release-Open and Add Butter Chicken Sauce-Set Saute and cook down to proper Sauce Consistency

[omega50]

Originally Posted by Au revoir, Gopher

I will be quite curious to know how long it takes to get up to pressure filled with frozen crab apples.

ARG

Pressured at 30 minutes

[omega50]

Over processed resulted in some loss of colour so-next batch will process 5 minutes.
After straining added sugar and lemon juice and back open on Saute to 100C

[ssyd]

Just like the stew mentioned earlier this thing makes wicked chili. Done in an hour tastes like it simmered for 4.

1 lb ground beef (or deer or moose or whatever)
1 yellow onion, diced
2 stalks of celery, chopped
3 cloves garlic, minced
2-3 canned chipotle chilis in adobo sauce, minced (dont go nuts they're not overly spicy but super smoky and will take over the flavour)
1 15oz (443ml) can kidney beans, drained and rinsed
1 15oz (443ml) can black beans, drained and rinsed
1 30oz (887ml) can diced tomatoes, including liquid
1 tsp Worcestershire sauce
1 4oz (118ml) can diced green chilis, including liquid
Salt and pepper
Hot sauce (lots or a little, up to you)
3-4 tbsp chili powder
Cayenne powder (add for heat, leave it out if you don't want it spicy)
1 tsp smoked paprika (you can live without it at $7 a bottle)

You'll find the chipotle chilis and green chilis next to the taco stuff at the grocery store. You get way more of the chipotle chilis in the can than you need so line an ice cube tray with saran wrap, divvy it up and freeze it. Now you have ready to use cubes of them for next time.

Put a little oil in the pot, press saute and brown the meat, onion and celery.

When it's browned, dump everything else in, add a shot of beer or water and stir it up. If there isn't enough liquid it might give you the overheat message and not pressurize properly. If it does, open it up add a small amount of beer or water again, stir and try again.

Lock the lid, hit the Meat button for 35 minutes. You're supposed to do a natural release at the end but I always give up waiting after 15-20 mins.

It took some trial and error to figure out how much liquid you need to stop it from giving the overheat message without ending up soupy but when you get it right it makes a nice thick sauce. If it comes out too soupy you can hit saute afterward and simmer it on low or normal with the lid open to try and boil it down a bit.

[omega50]

[Okotok]

Still not quite convinced that the Instant Pot has any advantages over the other three pressure cookers my wife has, but it works fine. It does make pretty decent boiled eggs although I prefer the texture of the ones made in a sous vide bath, time permitting. One of my favourites in the instant pot is a beef dip. Link to recipe is here. https://www.onehappyhousewife.com/in...ch-dip-recipe/

[bat119]

I just tried out my new Instapot on sale at Canuck tire today it works like the pressure cookers of old except its so much easier dump the stuff in hit the buttons and done. Homemade chicken soup 1/2 hour using some leftover chicken and fresh vegetables.

Ingredients • 3 TB butter • 1 medium onion • 2 large carrots • 3 celery stalks • 5 garlic cloves • 1 tsp dried thyme • 1 tsp oregano • 1 tsp dried basil • 8 cups chicken broth
• 2 cups cooked chicken leftovers
• 8 oz spaghetti noodles broken in half • 2-3 cups chopped spinach • salt • black pepper Instructions

1. Plug your Instant Pot in and push the "Sauté" button. The reading on the front will just say "On," and the bottom of the pot will get hot to sauté.
2. Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. You can cook the veggies for about 5 minutes until they're soft and sweet.
3. Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
4. Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the "Soup" button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
5. The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure.
6. After the pressure releases, take the lid off, stir in your chopped spinach to wilt, and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach - no need to add more heat!
vegetable broth, Homemade broth is preferable for extra nourishment but use a quality store-bought broth if you need.

[omega50]

1 stalk chopped Celery
1/2 medium Onion chopped
2 lbs Turkey cut into 1" cubes
4 medium potatoes peeled and cut into 1" cubes
5 oz frozen vegetables-peas, carrots and corn
1 tblsp Olive Oil
1tsp each of Poultry Seasoning and Salt
1/2 tsp Pepper
1 cup Chicken Stock

Saute setting-saute onions and celery in oil for 2 minutes.
Add chopped chicken on top of onions, top with potatoes, seasoning and finish by topping with frozen veg. Pour chicken stock over top

Set on manual 25 minutes-natural release

After natural release In separate pot mix 1 cup milk with 1 tblsp constarch stirring to a boil

Pour sauce over cooked pot pie mixture and set saute 1-2 minutes till everything is hot and thickened.

Serve with buns

[covey ridge]

Originally Posted by bat119

I just tried out my new Instapot on sale at Canuck tire today it works like the pressure cookers of old except its so much easier dump the stuff in hit the buttons and done. Homemade chicken soup 1/2 hour using some leftover chicken and fresh vegetables.

Ingredients • 3 TB butter • 1 medium onion • 2 large carrots • 3 celery stalks • 5 garlic cloves • 1 tsp dried thyme • 1 tsp oregano • 1 tsp dried basil • 8 cups chicken broth
• 2 cups cooked chicken leftovers
• 8 oz spaghetti noodles broken in half • 2-3 cups chopped spinach • salt • black pepper Instructions

1. Plug your Instant Pot in and push the "Sauté" button. The reading on the front will just say "On," and the bottom of the pot will get hot to sauté.
2. Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. You can cook the veggies for about 5 minutes until they're soft and sweet.
3. Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
4. Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the "Soup" button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
5. The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure.
6. After the pressure releases, take the lid off, stir in your chopped spinach to wilt, and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach - no need to add more heat!
vegetable broth, Homemade broth is preferable for extra nourishment but use a quality store-bought broth if you need.

Do you have a recommendation for a quality store bought?

[omega50]

Making a batch of Poele Taber Corn wedges tonight. I cut 2 1/2" cross sections and stand them up on end on the cutting board. Then with a sharp knife I cut 6-8 wedges depending on the diameter of the corn. Then I trim the core to remove waste.
Will post times after I do a trial run.

Will also do a Mexican version with Butter, Cumin, Cayenne and Cilantro to drive the seasoned butter into the corn under pressure

[bat119]

Originally Posted by covey ridge

[/B]

Do you have a recommendation for a quality store bought?

I like rooster brand chicken stock it's in the foreign food section at superstore, if you have chicken soup in a Chinese restaurant its what they use.


A note on the instant pot
After sautéing make sure the bottom is deglazed completely (scrape the bits off the bottom) otherwise you will get the "BURN" message, its not really burning the bits cause a higher temperature on the bottom of the pot tripping the sensor.