Instant pot recipe recs

[raeoflyte]

We got an 8qt instant pot for Christmas. Seems up our ally as we continue to be amazed that the children expect food every single night. But the billion recipes are a little overwhelming. What recipes do you repeatedly make in yours?

I plan on trying carnitas and tortilla soup first. I'm curious to try cooking ground beef from frozen and really want to try the yogurt recipes.

[dannylion]

There are several Instant Pot communities on Facebook.  They range from groups for beginners to what can only be described as cults.  I got an Instant Pot a year or so ago, but I kind of lost interest in the Instant Pot culture as I'm only cooking for myself and stopped checking in on the group I was following.  The people in the non-cult groups were very helpful and friendly and happy to answer questions and offer recommendations and suggestions.  (Sorry, I don't remember the names of any of the groups.)  

[saveinla]

There are a few recipe links in this thread - ymam.proboards.com/thread/61645/slow-cooker-instant-pot?page=1

[Deleted]

pressureluckcooking.com/  This guy's website is really good and his recipes actually work as compared to some of the stuff out there.  

We do gumbo and beef stew in ours, plus pot roast, risotto, corned beef brisket, etc.  

[bobosensei]

This was the first pasta recipe I made in my 6qt.  Ground beef, lots of cheese, and bow tie pasta.The kids will love it. www.onehappyhousewife.com/easy-cheesy-beef-and-bowtie-pasta/  Cheesy, beef pasta

I also like to do collard greens.  But I've put together and modified about 5 different recipes.  In my 8 qt I cook a few strips of bacon and 1/2 cup onion, and then you'll need to reduce the greens down by sauteeing them too.  I add a couple cups beef stock, red pepper flakes, and some liquid smoke and apple cider vinegar.  Cook the greens 30 minutes on high pressure and do a natural pressure release.

I like to do pork butt too.  I just chop and add bbq sauce.  I do that with chicken too.  

I got an instant pot cook book for Christmas and am eager to try it out.  The one thing I didn't like was a snow crab leg recipe.  It said 3 mintues and I did 2, but felt it was still over cooked.  I may try to find a facebook group.

[thyme4change]

My son wants to male Chili tonight. It will be our first crock pot meal.

[buystoys]

This recipe came in my booklet with my pot:

1 dark beer

1 cup water

2 cloves garlic, minced

2 T. sugar

salt and pepper to taste

It was recommended for a corned beef.  I will never make corned beef any other way now!  I've also used it for chicken and pork loin.

[Apple]

I mostly use mine in the summer when it is just way too hot to turn on the oven (we get days of well over 100 degree weather that "cools" to mid-90s at night).


Here is my converted-to-IP recipe for refried beans (they freeze well).  It makes about "3 cans" worth. I know it was more than a quart even after I ate some with tortilla chips.

1 lb. dry pinto beans 
1 medium onion 
1 medium jalapeno 
2 cloves garlic 
1 tsp cumin 
½ Tbs chili powder 
10-15 cranks cracked black pepper 
3 cups water* 
2-3 tsp salt, add after cooking
A dash of ground cayenne pepper 


Soak beans overnight.* Rinse and drain.
Put beans and water in pot, add spices, stir, push saute button.
Chop onions, jalapeno, and garlic, add to pot.
Turn pot off, cover with lid, seal, then turn on and pressure cook on manual 40 minutes.
Allow to naturally release pressure about 20 minutes (NPR).
Remove and reserve some water if needed. Mash with potato masher or mixer. Add back water if needed, salt to taste.  Put on saute and stir for a bit if it has too much moisture still.

* You don't have to soak the beans if you don't want to, I just prefer the texture when I do.  If you don't soak them, up the water to 6 cups and increase cook time to 1 hour (give or take, may have to experiment a little).

[Apple]

IP salsa verde chicken

Original recipe (my changes at bottom):
Ingredients

2 – 2 1/2 lbs boneless chicken breasts
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
16 ounces salsa verde
Instructions

Place all the ingredients in your Instant Pot or pressure cooker.
Set cooker to high pressure for 25 minutes.
When the timer goes off, quick release the pressure and shred the chicken with 2 forks.
Notes

Slow Cooker option:
Prepare as instructed and cook on low heat for 6-7 hours or on high heat for 4 hours.

My changes: I pressure cooked for 20 minutes and did a natural release for 15 minutes (I don't like to quick release meat).
When finished, I added a block of cream cheese, then put it on saute for a minute or two to help it melt.

I was able to use up some individually frozen chicken this way, that was too "woody" to cook how I normally would.  It came out fine in the pressure cooker (which was good, because otherwise I was going to toss the chicken).

[thyme4change]

So, my son made that Chili and it was frickin' awesome. Easily the best chili I have ever had (I am no conossiour, and I know there is a great divide between bean and meat-only people). It had black beans, ground beef and tomato puree, but also has a pasilla chili, cocoa powder and beer. It was delicious!

My big fear now is that he did not save the link to the recipe.

[Lizard Queen]

You must find and share that recipe! I always look for black beans and ground beef in my chili recipes, because I love that combination.

[thyme4change]

Dec 30, 2019 20:23:53 GMT -5 Lizard Queen said:

You must find and share that recipe! I always look for black beans and ground beef in my chili recipes, because I love that combination.

damndelicious.net/2018/05/12/the-best-instant-pot-chili/

[bobosensei]

thyme4change I love damn delicious!

[Gardening Grandma]

My go-to website for instant pot (as well as crockpot) recipes is skinnytaste.com.

A favorite in our house is Beef Barbacoa
2 pound chuck roast
1 tablespoon vegetable oil
1 yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup beef broth
2-4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground cloves
3 bay leaves

Cut the roast into 4-6 large chunks, removing any large pieces of fat.

Press saute on the Instant Pot and add half of the roast chunks.Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.

With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes.Add the garlic, cumin and oregano and cook an additional minute.Pour in the broth, chipotle chiles, lime juice, cider vinegar, salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.

Place the lid on the Instant Pot and lock. Select high pressure and 60 minutes.

When the pot beeps, allow the pressure to manually release.Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef.Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.

Serve in tacos, burritos, bowls, or whatever your heart desires!

Note: The meat will be very wet once you stir it back into the cooking liquid. If you don’t want this, you can skip the last step and just serve it after you have shredded it. I like to use tongs to remove the beef in the liquid to let any extra drip off, but I love the extra flavor and moisture the liquid brings.

[Lizard Queen]

Dec 31, 2019 17:35:38 GMT -5 thyme4change said:

Dec 30, 2019 20:23:53 GMT -5 Lizard Queen said:

You must find and share that recipe! I always look for black beans and ground beef in my chili recipes, because I love that combination.

damndelicious.net/2018/05/12/the-best-instant-pot-chili/

TYVM--it looks awesome!