Instant Pot Recipes

[DrQ]

This is one of my favorite quick and easy meals:

Easy Ziti with Sausage and Peppers

Ingredients:

1 tbsp olive oil
1 lb hot or sweet Italian sausage, casings removed
1 each med onion, chopped fine
1 each green bell pepper, stemmed, seeded, and cut into ¾-inch pieces
1 each jar (25-ounce) tomato (pasta) sauce
3½ cups water
1 lb ziti
2 tbsp chopped fresh basil
salt and pepper​

Directions:

Heat oil in pressure-cooker pot over medium-high heat until shimmering. Stir in sausage,
onion, and bell pepper and cook, breaking up meat with wooden spoon, until sausage is no longer pink, about 5 minutes. Stir in tomato sauce, water, and ziti.

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes,
adjusting heat as needed to maintain high pressure.

Remove pot from heat. Quick release pressure, then carefully remove lid,
allowing steam to escape away from you.

Bring mixture to simmer over medium-high heat and cook, stirring often, until pasta is
tender, 2 to 5 minutes. Stir in basil and season with salt and pepper to taste.

Serve.​

Variation:

Replace ½ cup water with a bold red wine. Add it after the sausage/onion/pepper mixture is cooked to deglaze. Cook for 3-5 minutes to cook out the alcohol, then continue as directed.​

 

[plpgma]

That sounds really tasty -- it's got two of my favorite ingredients (sausage & pasta)! We will certainly give it a try!

 

[klpca]

Hey, if you change the title of your thread we could have an Instant Pot recipe thread.

Yay! Thanks OP. I can't wait to try everyone's Instant Pot recipes.

 

[DrQ]

Instant Pot German Potato Salad

Ingredients:

1 slice Bacon
2 lbs. Yukon Gold potatoes
2 Tbsp Rice wine vinegar (White wine vinegar)
1 Tbsp Sugar
1 cup Chicken stock
1 cup Water
Salt
1 Tbsp Dijon Mustard
1/4 cup Vegetable Oil
1/2 cup Red Onion, chopped fine
4 ea Petite Dill pickles, chopped fine
2 Tbsp Chives, chopped
Ground Black Pepper​

Prep:

Cut potatoes into 1 inch pieces. Dice Red Onion, Pickles and Chives and place in a bowl. Use kitchen scissors to cut the bacon into small pieces.​

Instructions:

1. Preheat the Instant Pot on Sauté or Brown (Depending on what kind you have). Put the bacon in the pot and render the fat until the bacon is slightly crisp. Remove and reserve fat.
2. Put in potatoes, water, chicken stock, 1 Tbsp vinegar, sugar and 1 tsp salt in the pot. Cook at HIGH pressure for 3 minutes. Quick release at the end of the cycle.
3. The potatoes should be tender so that the point of a knife will insert easily into the potatoes. Simmer for 2 minutes to reduce the sauce. Reserve 1/2 cup of the boiling liquid and drain the potatoes in a strainer.
4. In the empty pot, combine 1 Tbsp of the reserved bacon fat add vegetable oil to make 1/4 cup. Add mustard, 1 Tbsp vinegar and the reserved boiling liquid. Whisk.
5. Take 1/2 cup of the potatoes and mash them smoothly in the vinaigrette which was made in the previous step.
6. Stir the bacon, pickles, onions and chives into the mixture. Add salt and pepper to taste.
7. Gently stir the remaining potatoes into the sauce and make sure it is evenly mixed without breaking the potatoes too much.
8. Serve warm.

 

[DrQ]

Dad's Black-eyed Peas

This is my variation on my Mom's recipe. I use the leftovers from Christmas dinner to make New Years Days dinner. The leftover bone and meat of a HoneyBaked ham is wonderful and you can decrease or omit the brown sugar in that case.

Do not add salt to the cooking stock for the black eyed peas. Add salt to taste after the peas are cooked. If you don't have a good leftover ham bone with meat attached, you can substitute a couple of smoked ham hocks and make up for the meat with some ham pieces from a ham steak or boneless ham. Don't use thin sliced lunch ham slices though, you really want nice thick chunky pieces.

Ingredients:

16 oz dried black eyed peas (Do not soak)
8 oz thick sliced bacon, cut up into 1 inch pieces.
1 each large onion, large dice
1 cup celery, large dice
1 cup carrot, large dice
5 each cloves garlic, smashed
1 tsp dried oregano
2 each dried bay leaves
½ tsp dried thyme
1 tbsp Worcestershire sauce
½ tsp ground black pepper
1 tbsp brown sugar (see note above)
16 oz beer
1 each ham bone with some meat (or 2 smoked ham hocks and ham meat)
1 each can low sodium chicken broth (14 oz)
kosher salt​

Directions:

1. Fry bacon in pot on sauté until fat has rendered, do not crisp the bacon.
2. Cook onions celery and carrots with bacon for 5 minutes on sauté. Add garlic and pepper and cook until fragrant (about 30 – 45 seconds). Remove and reserve.
3. Deglaze the bottom of the pot with 1 cup of beer, loosen and stir up all the brown bits with a wooden spoon.
4. Place ham bone or ham hocks in the bottom of the pot. Layer rinsed black eyed peas, reserved bacon/vegetable mixture in two layers. Add brown sugar, oregano, thyme and Worcestershire sauce on top. Pour in remaining beer and chicken stock.
5. Secure the top and set for Pressure Cook/High for 30 minutes. Quick Release.
6. Remove bone and separate meat. Shred meat into bite-sized pieces. If using ham hocks, remove and add cut up pieces of ham at this time. Stir and warm thoroughly.
7. Remove the bay leaves. Add salt and pepper to taste.
8. Serve.

 

[DrQ]

Pressure Cooker Beef Stroganoff

If the mushrooms are larger than 1 inch, cut them into 6 even wedges. Serve the stroganoff over egg noodles.

Ingredients:

1½ lb any round cut of beef
2 tbsp olive oil
1 each large shallot chopped
½ lb wild mushrooms cut into quarters
¼ cup dry red wine such as port
1 cup beef stock
2½ tbsp tomato paste
1 cup heavy cream
salt & pepper to taste
1 lb cooked noodles
2 tbsp cornstarch dissolved in ¼ cup of cold water
sweet paprika for garnish​

Directions:

1. Heat 2 tbsp oil on sauté or brown.
2. Pat beef dry.
3. Brown beef in pot for 5 minutes per side.
4. Remove beef from pot; set aside.
5. Stir in shallots and cook for 1 minute or until it becomes fragrant.
6. Stir in mushrooms, cook for 4 minutes, stirring occasionally.
7. Pour in red wine and cook out alcohol for 1 minute.
8. Add stock, ½ cup heavy cream and tomato paste. Stir to mix well.
9. Return beef to pot with all juices.
10. Secure cover and set for pressure cooking.
11. Cook on high pressure for 20-25 minutes.
12. Release steam by moving pressure regulator to steam release position.
13. Remove lid.
14. Allow meat to sit for 10 minutes so it can absorb juices.
15. Add remaining ½ cup heavy cream and cornstarch water mixture. Stir to thicken.
16. With a knife, shave meat to desired thickness.
17. Garnish with paprika and serve with your favorite noodles.

Tip:

Save cooking liquid for reheating leftovers​

 

[klpca]

I made my Thanksgiving potatoes in the Instant Pot this year. What a game changer. I cut up the potatoes in the morning and put them in a bowl of cold water and left them in the fridge. A half hour before we would be sitting down to eat, I put them in the IP in water, set the pressure time to 10 min and let them cook. It took about 10 min to come up to pressure, and 10 min to cook. I drained the water, put them into my kitchen aid bowl and whipped them for a min or two with the kitchen aid mixer and put them on the table piping hot. Wonderful and easy. I used this recipe but subbed half & half for the buttermilk because that's what I had on hand. The sour cream added a delicious, subtle tang. I will never prepare them the old way again.

https://www.skinnytaste.com/instant-pot-mashed-potatoes/

 

[silentg]

We did Mashed potatoes with garlic butter, so good.
I don’t have an IP. DD does and she loves it!
Silentg

 

[Sandy VDH]

Egg Bites (a take on Starbuck Egg Bites)

You need a silicone form to make these (see link for sample of forms https://www.amazon.com/Silicone-Acc...keywords=egg+bites+mold+for+instant+pot&psc=1

This is for 1 form ( 7 egg bites).

Ingredients:

4 slices of Bacon (optional)
4 Eggs
1/2 Cup Grated Cheese (pick the cheese of your choice, I have used gruyere or cheddar)
1/2 Cut Cottage Cheese ( I use 2% or 4% )
1 Tbsp Onion Dip (I use https://heluvagood.com/products/french-onion-dip/) (Optional, if you want onion flavor without onion pieces)
Salt
Pepper

Directions:

1. Lightly butter or spray form (I prefer a bit of butter)
2. Cook 4 strips of bacon (I sometime use Costco Precooked Bacon) cut into small 1 inch pieces and distribute between each of the 7 egg bites.
3. In a blender mix the eggs, cheese, onion dip, salt and pepper.
4. Distribute Blender contents equally among the egg bite forms.
5. Cover the form with Tin Foil, ensure it is on tightly.
6. Add 1 Cup Water to Instant Pot (IP). Place form on Trivet in IP.
7. Set Cook time for 10 minutes.
8. Let IP depressurize on its own, after cooking time is completed, (about another 10 minutes).
9. Remove the form from IP, remove til foil, place a plate upside down on the form, flip the form, most of the egg bites will just fall out, but squeeze the form if sticks.

I will sometimes make 2 batches at a time, so just double the recipe. It is OK to stack the forms on top of each other in the instant pot.

Alternatives:
Add some veggies as desired, you may want to sweat them first if you do not want watery egg bites. But you could add red peppers, tomatoes, onions, etc. To sweat them cook them in frying pan first, make Blender mix, then stir in Veggies (do not blender unless you want your veggies pulverized) and pour into form.

 

[moonstone]

I also love doing potatoes in the pressure cooker (I have the PPXL). I have also started cooking beets in it. Depending on size they take 15-25 minutes. I put about 1- 1.5 cups of water in the pot then sit the beets on the rack. They cook way faster than boiling them on the stove and the skin just slides off. Hard boiled eggs are another thing that are amazing in my PPXL, I can do a dozen in less than 10 minutes and the shells slip right off.

I'm going to try the ziti, sausage and peppers! A PPXL recipe book is on my Christmas wish list.


~Diane