Instant Pot recipe and owners' thread

[perditax]

So, these guys are on sale ($68) on Amazon right now and I grabbed one:

https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/

Now, below is a lesser model that was on sale for $49 yesterday, but it seems to be back up to $90 today. Still, it may be worth keeping an eye--maybe Amazon will drop the price again.

https://www.amazon.com/Instant-Pot-IP-LUX50-Programmable-Stainless/dp/B006E7I7MG/

These are electric slow-cooker/pressure cooker/rice cookers. I don't have mine yet, but I get the sense that where they really shine is in pressure cooking. (In other words, it MAY not be worth buying just to replace your slow cooker, but for me it's going to replace a slow cooker, a pressure cooker AND a rice cooker). With a pressure cooker you can make stuff that normally takes a long time to cook in much less time. (Think soups, stock/broth, chili, whole chickens, beans/lentils, etc.) And yes they are safe.

@kidshop and I were discussing recipes and kidshop mentioned it would be cool if we had a recipe thread, so I figured I'd start one. Note: We discovered we both had no luck trying to find recipes through the Facebook groups, but we're aware of their existence. (I really don't like trying to wade through comments to find recipes there.)

I'll try to post easy-to-read recipes as I find them.

 

[perditax]

So the main thing I took away from this 'recipe' is the proper method for making hardboiled eggs in the Instant Pot. Apparently they'll always be peelable even if fresh. (I can't remember the last time I was able to actually peel my HB eggs--I gave up and started buying precooked ones, but they're so dried out.)

http://nomnompaleo.com/post/150316334318/instant-pot-hard-boiled-eggs-lazy-devils

 

[perditax]

This site has a lot of pressure cooker/instant pot recipes and articles, without being too overwhelming with ads and popups. Mac and cheese seems to be an Instant Pot favorite (you can cook the pasta in four minutes).

http://dadcooksdinner.com/2013/04/pressure-cooker-macaroni-and-cheese.html/

And here's an informative article he did on the Instant Pot and other pressure cookers.

http://dadcooksdinner.com/2014/03/what-pressure-cooker-should-i-buy.html/

 

[Flutter-butter]

Thank you for starting this thread. I also got one on Black Friday and I tried to make rice in it last night. It turned out OK but I think I will put more water in it next time. I did 1-to-1 as in the directions and it came out dry.

 

[perditax]

Thank you for starting this thread. I also got one on Black Friday and I tried to make rice in it last night. It turned out OK but I think I will put more water in it next time. I did 1-to-1 as in the directions and it came out dry.

From poking around a bit on forums, particularly the Instant Pot subreddit on reddit, I got the impression that the recipes in the manual can definitely be 'off'.

...quick google, found this:

http://dadcooksdinner.com/2015/10/pressure-cooker-white-rice.html/

Does that one look significantly different from whatever came with the cooker?

(Edit: Oh yeah, he seems to be doing 1 x 1.5 (water) instead of 1x1)

(Keep in mind I don't even have mine yet so I have no idea yet. )

 

[heather913]

I bought one in the Amazon sale too! Mine came yesterday and I can't wait to try it out today!

 

[kidshop]

Thank you for starting this thread. I also got one on Black Friday and I tried to make rice in it last night. It turned out OK but I think I will put more water in it next time. I did 1-to-1 as in the directions and it came out dry.

When I make rice I usually use just under 1:1.5 ratio. So I do 2 cups rice to 2 3/4 cups water. I use the rice button, it will automatically adjust to how much rice you are making.

 

[perditax]

One of many recipes for doing a whole chicken quickly:

http://www.pressurecookerdiaries.co...in-roast-chicken-recipe-in-a-pressure-cooker/

I think I remember reading on reddit that the rule of thumb a lot of people use for whole chickens is "6 minutes per pound, plus 2 minutes".

 

[kidshop]

I no longer make pasta on the stove unless it spaghetti or small shapes. What you need is pasta that shows at least 9 minutes to cook on the box. I use bowties and penne most often. Just barely cover the pasta with water, add a splash of oil (to reduce foaming). Use the manual setting at LOW pressure for 4 minutes. Quick release, and watch the foam! You can check at this point but usually it is just perfect al dente. Just put the lid back on for a minute if you want it softer. Drain and and use as you like.

 

[aprilchem]

I'm a long-time Instant Pot user. The DadCooksDinner link above has some good recipes - otherwise, I just google whatever recipe I want to cook (for example, "Beef Stew Pressure Cooker Recipe") and find a recipe that looks good to me. I use my Instant Pot a TON to poach boneless skinless chicken breasts, because my kids love them cooked that way. I just put the chicken breasts (usually frozen, but sometimes thawed) into the pot, cover with water, add seasonings (usually salt, pepper, chicken bouillon, garlic, and some other spices) and cook on the "poultry" setting on the Instant Pot (which I think cooks on high pressure for 15 minutes). It goes faster if you start with hot water rather than cold water. Check the chicken when you are done with a meat thermometer to make sure it's cooked through. The water you cooked in turns to chicken broth that is awesome, so I'll often use that on the second day to make chicken noodle soup with the leftovers!

Other things I use it for are to cook beans (chickpeas especially, to make hummus), for soup, to cook a whole chicken (30 minutes from raw!), and for beef stew. I love it!

One thing that I did not realize the first time that I used my Instant Pot is that the cooking time does NOT include the time that it takes the pot to come up to pressure. If I start with frozen chicken breasts, for example, it'll take at least 20 minutes for the pot to come to pressure, plus the 15 minutes cooking time, so give yourself extra time when you are cooking.

 

[perditax]

I no longer make pasta on the stove unless it spaghetti or small shapes. What you need is pasta that shows at least 9 minutes to cook on the box. I use bowties and penne most often. Just barely cover the pasta with water, add a splash of oil (to reduce foaming). Use the manual setting at LOW pressure for 4 minutes. Quick release, and watch the foam! You can check at this point but usually it is just perfect al dente. Just put the lid back on for a minute if you want it softer. Drain and and use as you like.

My MiL asked me to bring mac and cheese for Christmas (I do a version they like a lot) and I worried about it getting gloopy/mushy in transit. What I'm hoping to be able to do instead is bring the instant pot, uncooked pasta, and a tub of the cheese sauce (which I can make ahead of time, it's the modernist cuisine version). Then impress everyone by cooking the pasta in four minutes (without taking up valuable oven or stove space) and dumping in the cheese sauce.

 

[phorsenuf]

This is one of our favorite recipes. We probably eat it once a week. The only modification I make is instead of doing the broccoli separate, after the beef is done cooking, I throw the broccoli in and cook for 0 minutes. Yes, 0 minutes. Then quick release and continue with the recipe by thickening it. It is so good! What's great with this recipe (and other beef recipes) is you can use a lesser cut of meat because the IP makes it so tender.

http://www.adventuresofanurse.com/2016/02/01/better-than-take-out-beef-broccoli/

 

[perditax]

This is one of our favorite recipes. We probably eat it once a week. The only modification I make is instead of doing the broccoli separate, after the beef is done cooking, I throw the broccoli in and cook for 0 minutes. Yes, 0 minutes. Then quick release and continue with the recipe by thickening it. It is so good! What's great with this recipe (and other beef recipes) is you can use a lesser cut of meat because the IP makes it so tender.

I don't see a recipe link in your post.

EDIT NEVERMIND.

 

[phorsenuf]

I don't see a recipe link in your post.

EDIT NEVERMIND.

I forgot it the first time around.

If you like cheesecake, this is a fantastic recipe. I was skeptical of making a cheesecake in a pressure cooker, but it is incredible! I make one a couple times a month now.

http://thisoldgal.com/pressure-cooker-new-york-cheesecake/

 

[Caropooh]

I got one on Black Friday on Amazon also! It's a Christmas present from Santa for the family though, so I have to wait a bit more until I can try it out. DD17 knows about it since she's the one that usually helps me with dinner and I knew she'd be excited also. DH and DD22 don't know though. I'm on the look out for GF recipes since DD17 has Celiac Disease.
4'S, that recipe looks great! We all love Beef with Broccoli! We have a Crock Pot recipe we make often, but now I want to try this one!

 

[Imzadi]

@kidshop and I were discussing recipes and kidshop mentioned it would be cool if we had a recipe thread, so I figured I'd start one. Note: We discovered we both had no luck trying to find recipes through the Facebook groups, but we're aware of their existence. (I really don't like trying to wade through comments to find recipes there.)

The DIS actually has a 32 page thread on crock pot recipes. You should be able to adapt them for the Instant Pot. It's on the Cooking Board. Yes, the DIS has a Cooking Board.

Here is the thread for the INDEX for the Crock Pot Recipes:
http://www.disboards.com/threads/index-for-crock-pot-crazy-crock-pot-just-got-a-crock-pot.1915122/

The actual 32 page thread for DIS Crock Pot Recipes:
http://www.disboards.com/threads/crock-pot-crazy.275509/


Here is an article on how to adapt crock pot recipes for an Instant Pot:
http://www.kitchenstewardship.com/2016/06/15/make-slow-cooker-recipes-for-instant-pot/

 

[Meriweather]

I should be getting one for Christmas

 

[DLmama]

I just ordered one for DH for Christmas. I can't wait to eat what he makes!

 

[Kitty 34]

Oh sorry. I've been quite sick and so been stuck on the couch for days. I've just gotten thru watching 5 years worth of Weeds so thought this thread was about other things.

 

[3 MEN AND A BOAT]

So the main thing I took away from this 'recipe' is the proper method for making hardboiled eggs in the Instant Pot. Apparently they'll always be peelable even if fresh. (I can't remember the last time I was able to actually peel my HB eggs--I gave up and started buying precooked ones, but they're so dried out.)

http://nomnompaleo.com/post/150316334318/instant-pot-hard-boiled-eggs-lazy-devils

Thought I'd chime in to the boiling eggs. I boil my yard eggs all the time and they peel easy. Just boil your water then add your eggs, not so many that cause the water to stop boiling, the trick is to keep it boiling. Then boil 7-10min depending how soft or hard you want your eggs, remove and place in ice water to cool, enjoy.

I have a lot of chickens and get 3-5dozen eggs a day so I figured out how to boil them. I use to simply cut them in half and spoon them out.