Instant Pot users?

[olliesmom]

I bought an Instant Pot on Prime Day and would love to chat recipes, tips and tricks with others! It seems there is a very active Facebook group but it moves so quickly it's a little overwhelming!

So far I've done the water test to check the pressure, made hardboiled eggs last night and macaroni and cheese tonight for dinner! I think I'm already hooked, both were so easy and quick.

I grabbed a steamer basket while I was out shopping today but haven't gone too crazy with accessories until I figure out what I'll really end up using it for. So far it seems like this is one kitchen appliance that won't end up in sitting in the back of the cupboard.

Anyone else Instant Pot cooking? Would love to hear of any favourite recipes!

 

[eeyoreandtink]

I use mine a lot. There are a ton of recipes out there. Google instant pot __________. Put whatever you want to cook in the blank. I do roast, beef stew, shredded chicken for tacos or sandwiches, black eyed peas, 15 bean soup, to name a few. I love that you can cook from frozen in it. I use the slow cook function a lot with regular slow cooker recipes because the pot is easier to lift and clean than a slow cooker crock.

 

[Skippy918]

This one is one of my go to recipes. I like to marinate the chicken beforehand.

honey garlic chicken

4 cloves of garlic
1/3 cup honey
1/2 cup soy sauce
1/2 cup ketchup
2tbs fresh parsley or dried
1tsp oregano
Mix and pour over Chicken legs or thighs. I make about 8-10.

Poultry button(15mins), natural release for about 10 mins.

 

[bcla]

If you're in a hurry you might try placing a towel over the pressure relief (either the button or cap) and push down with a stick on the button or turn the cap. It can leave a mess and you certainly don't want to burn anything (like your hand).

Soups aren't too bad, but we've tried making oatmeal porridge using steel cut oats. It sort of worked, but then the whole mess got thick and goopy. It sort of gets foamy like putting regular dishwashing detergent in an automatic dishwasher. It was kind of coating everything including the top of the lid.

 

[powellrj]

I use it to make chicken broth that is really good.

 

[wenrob]

If you're in a hurry you might try placing a towel over the pressure relief (either the button or cap) and push down with a stick on the button or turn the cap. It can leave a mess and you certainly don't want to burn anything (like your hand).

Soups aren't too bad, but we've tried making oatmeal porridge using steel cut oats. It sort of worked, but then the whole mess got thick and goopy. It sort of gets foamy like putting regular dishwashing detergent in an automatic dishwasher. It was kind of coating everything including the top of the lid.

Did you use the pressure cooker setting or the hot cereal setting? I make Steel Cut Oats in mine all the time using the hot cereal/porridge setting and they come out perfect, nice and creamy.

One of my favorite functions of my Instant Pot is using the steam function for corn on the cob and artichokes. Takes all the guess work out of them.

 

[Christine]

I bought one on Prime last week also. So far I've done the test and made a cup of rice (and then threw out my rice cooker).

This week I've planned to make some teriyaki meatballs and BBQ pork chops.

Like you, OP, I've been scouring the internet, Facebook for recipes. I'm starting to get a little disappointed that there seems to be the same 10 recipes out on every site. I'm looking for something a bit more jazzy/sophisticated/with more ingredients kind of thing. I'm not a big "shredded meat" person. Also, a lot of the recipes seem to be more stew/comfort base so I might get more use out of it in the winter. The fact that I also eat fairly low cal dinners is limiting also.

 

[olliesmom]

I bought one on Prime last week also. So far I've done the test and made a cup of rice (and then threw out my rice cooker).

This week I've planned to make some teriyaki meatballs and BBQ pork chops.

Like you, OP, I've been scouring the internet, Facebook for recipes. I'm starting to get a little disappointed that there seems to be the same 10 recipes out on every site. I'm looking for something a bit more jazzy/sophisticated/with more ingredients kind of thing. I'm not a big "shredded meat" person. Also, a lot of the recipes seem to be more stew/comfort base so I might get more use out of it in the winter. The fact that I also eat fairly low cal dinners is limiting also.

The shredded meat thing is exactly why I bought the IP! DH doesn't like the shredded texture of shredded/pulled meat cooked in a slow cooker, so I was really excited about the idea of an appliance with simple meal prep that allows meat to keep its texture.

There does seem to be a lot of recipe repetition out there though, maybe because the IP is still relatively new? I'm hoping after I get the hang of it I can try converting some of our favourite stovetop recipes. It just makes me a little nervous that there is no way to monitor the recipe while cooking!

 

[Skippy918]

I have also done mashed potatoes and baked potatoes in the IP. I think it was 8 mins for the mashed and 15 for the baked. The baked potatoes then get finished off in the oven.

 

[nene0182]

We have two of them. I use them mostly for roasts, ribs, baked potatoes, quick chicken and bisquick dumplings, rice, one pot pastas and every weekend I make a batch of yogurt and steel cut oats in jars for the week to grab and go for breakfasts. Tonight we are having Kalua pork

 

[bcla]

Did you use the pressure cooker setting or the hot cereal setting? I make Steel Cut Oats in mine all the time using the hot cereal/porridge setting and they come out perfect, nice and creamy.

One of my favorite functions of my Instant Pot is using the steam function for corn on the cob and artichokes. Takes all the guess work out of them.

Yeah. Use the porridge button to start. It still gets all bubbly and kind of a mess to clean. It doesn't burn though.

 

[wenrob]

Yeah. Use the porridge button to start. It still gets all bubbly and kind of a mess to clean. It doesn't burn though.

Huh, I don't have that issue. I use half Almond Milk and half water.

 

[Christine]

The shredded meat thing is exactly why I bought the IP! DH doesn't like the shredded texture of shredded/pulled meat cooked in a slow cooker, so I was really excited about the idea of an appliance with simple meal prep that allows meat to keep its texture.

There does seem to be a lot of recipe repetition out there though, maybe because the IP is still relatively new? I'm hoping after I get the hang of it I can try converting some of our favourite stovetop recipes. It just makes me a little nervous that there is no way to monitor the recipe while cooking!

So, I'll have to try some shredded meat. I'm like your husband and don't enjoy the shredded meats out of the crock pot. They are just squishy to me. I don't mind shredded meat, though, when cooked normally (such as pulled pork).

I'm just about done with my teriyaki meatballs so can't wait to open it up. What I do notice is that even though the recipe might say "these meatballs only take 12 minutes" the reality is that there is more time needed. Several minutes to get the cooker to pressure (if the meal is large it can take quite a bit of time) and then the "natural" depressurization. My recipe calls to do the natural cool down so it's not really a 12 minute recipe. I'm fine with that but I can see how people could feel mislead a bit.

 

[olliesmom]

We have two of them. I use them mostly for roasts, ribs, baked potatoes, quick chicken and bisquick dumplings, rice, one pot pastas and every weekend I make a batch of yogurt and steel cut oats in jars for the week to grab and go for breakfasts. Tonight we are having Kalua pork

Is it the Nom Nom Paleo Kalua pork recipe? I've come across that one and have pork and cabbage on my shopping list for next week!

So, I'll have to try some shredded meat. I'm like your husband and don't enjoy the shredded meats out of the crock pot. They are just squishy to me. I don't mind shredded meat, though, when cooked normally (such as pulled pork).

I'm just about done with my teriyaki meatballs so can't wait to open it up. What I do notice is that even though the recipe might say "these meatballs only take 12 minutes" the reality is that there is more time needed. Several minutes to get the cooker to pressure (if the meal is large it can take quite a bit of time) and then the "natural" depressurization. My recipe calls to do the natural cool down so it's not really a 12 minute recipe. I'm fine with that but I can see how people could feel mislead a bit.

Would love to hear how the teriyaki meatballs go! If they are a success, please come back and share the recipe!

I tried oatmeal this morning and the IP cooked it perfectly - unfortunately the spice blend in the recipe I tried was way off with too much cinnamon and nutmeg, turned out bitter! But I will definitely try again with just some brown sugar and a bit of cinnamon. I did 1 cup of steel cut oatmeal, 2.5 cups of water and then 7 minutes manual cook with a 10 minute natural release, then quick release. I plan to make another pot tonight for quick breakfasts this week. I love not having to babysit the stove!

 

[nene0182]

Is it the Nom Nom Paleo Kalua pork recipe? I've come across that one and have pork and cabbage on my shopping list for next week

It is! Sometimes we make it without the cabbage, add a little BBQ sauce and serve on Hawaiin buns.

 

[Tinijocaro]

Pinterest has a plethora of recipes and helpful guides available. We make rice, hard boiled eggs, shredded meats, beef and broccoli, beef stew, cook chicken from frozen, rice pudding and best of all, cheesecakes. Ours has become a countertop appliance and gets used daily. Just remember that the time listed in the recipe doesn't account for the time it takes to build up pressure (10-15 minutes) and release time. So always add about 20-25 minutes to your recipe for planning purposes. You can speed things along by putting only hot liquids in. It will take less time to build pressure that way.

We've had ours for 3 years and will absolutely replace it if it ever dies. Iv'e given one to my son for college and two to nieces for wedding gifts.

 

[mnrose]

I have to say that I just LOL when people say it's "easy" to make hardboiled eggs in the instapot. Hardboiled eggs are ridiculously easy to make on a stove top. Put eggs in pan. Cover with cold water. Bring to a boil. Take pan off heat. Let pan sit for 10 minutes. Why would I need ANYTHING to help me make hardboiled eggs? Can someone educate me? Especially when I read the instructions.

 

[wenrob]

I have to say that I just LOL when people say it's "easy" to make hardboiled eggs in the instapot. Hardboiled eggs are ridiculously easy to make on a stove top. Put eggs in pan. Cover with cold water. Bring to a boil. Take pan off heat. Let pan sit for 10 minutes. Why would I need ANYTHING to help me make hardboiled eggs? Can someone educate me? Especially when I read the instructions.

The Instant Pot makes them super easy to peel. The shells literally slip right off.

 

[olliesmom]

I have to say that I just LOL when people say it's "easy" to make hardboiled eggs in the instapot. Hardboiled eggs are ridiculously easy to make on a stove top. Put eggs in pan. Cover with cold water. Bring to a boil. Take pan off heat. Let pan sit for 10 minutes. Why would I need ANYTHING to help me make hardboiled eggs? Can someone educate me? Especially when I read the instructions.

For me, it's the ability to set the lid and not have to watch the pot at all. I would never buy an Instant Pot solely to make hard boiled eggs, but since we do have one, I do like the convenience of being able to throw everything in and leave it. I also like being able to make a dozen at a time (we go through a lot of hardboiled eggs as snacks!). As wenrob mentioned, it also does make the eggs super easy to peel.

Tonight I made mashed potatoes and again, they're something that are pretty easy on the stovetop. But I loved being able to dump in the potatoes, butter and milk, set the IP for 10 minutes and then mash everything up with some salt, pepper and sour cream. No draining, no standing around waiting for the water to boil and watching to make sure everything doesn't boil over. Also nice to have only one pot to clean!

 

[bcla]

For me, it's the ability to set the lid and not have to watch the pot at all. I would never buy an Instant Pot solely to make hard boiled eggs, but since we do have one, I do like the convenience of being able to throw everything in and leave it. I also like being able to make a dozen at a time (we go through a lot of hardboiled eggs as snacks!). As wenrob mentioned, it also does make the eggs super easy to peel.

Tonight I made mashed potatoes and again, they're something that are pretty easy on the stovetop. But I loved being able to dump in the potatoes, butter and milk, set the IP for 10 minutes and then mash everything up with some salt, pepper and sour cream. No draining, no standing around waiting for the water to boil and watching to make sure everything doesn't boil over. Also nice to have only one pot to clean!

I have a hard time waiting for the pressure to go down before the lid can be removed. When I'm impatient I'll relieve the pressure manually.