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Instant Pot facilitates a brand new way of cooking, allowing unlimited creativity. If you have a favourite recipe, please share your recipe with others. We shall post your recipe to the Instant Pot Recipe section and will choose a winner every month for a small gift.

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  • Recipe Name
  • Recipe Summary (optional)
  • Recipe Ingredients
  • Recipe Instructions
  • Preparation & Cooking Time
  • How many people it serves

By |March 29th, 2014|Share Your Recipe|

8 Comments

  1. Wendy 6th December 2015 at 7:45 am - Reply

    Can I cook fudge in the pressure cooker? If so, would I put the ingredients in a pyrex bowl, mix and turn on for 15 mins > quick release > repressure mixed with vanilla essence for 1 minute then cool?

  2. Somu 14th October 2015 at 4:41 pm - Reply

    Channa Dhal Sundal

    How to make south Indian Channa Dhal Sundal (kadalai paruppu sundal) with ingredients and step by step method.

    Servings 4
    Prep Time 3 hours
    Cook Time 50 minutes

    Ingredients
    125 ml channa dhal
    1 number Green Chillies Optional (Use another red chilli in season step)
    2 pinch Asafoetida Optional
    1 tsp oil
    0.25 tsp mustard seeds
    1 number Red Chillies
    5 number curry leaves
    2 tbsp Grated Coconut
    0.75 tsp Salt

    Instructions
    1. Soak channa dhal in water for 3 hours
    2. With 3 times of water, cook channa dhal with 1 green chilli, salt and pinch of Asafoetida in slow cooker for 30 minutes. Drain the excess water.
    3. Season with mustard seeds, red chilli, curry leaves and pinch of Asafoetida: In a kadai, add 1 tsp oil and heat it. Add mustard seeds. Once all are split, add red chilli and fry. Add curry leaves and Asafoetida.
    4. Add the season with the cooked dhal and grated coconut and mix well.

    Servings: 4

    Source: http://www.southindianvegrecipes.co.uk/recipe/channa-dhal-sundal/

  3. Somu 14th October 2015 at 4:31 pm - Reply

    Recipe Name
    Channa Dhal Sundal

    Recipe Summary (optional)
    How to make south Indian Channa Dhal Sundal (kadalai paruppu sundal) with ingredients and step by step method.

    Recipe Ingredients
    125 ml channa dhal
    1 number Green Chillies Optional (Use another red chilli in season step)
    2 pinch Asafoetida Optional
    1 tsp oil
    0.25 tsp mustard seeds
    1 number Red Chillies
    5 number curry leaves
    2 tbsp Grated Coconut
    0.75 tsp Salt

    Recipe Instructions
    Soak channa dhal in water for 3 hours
    With 3 times of water, cook channa dhal with 1 green chilli, salt and pinch of Asafoetida in slow cooker for 30 minutes. Drain the excess water.
    Season with mustard seeds, red chilli, curry leaves and pinch of Asafoetida: In a kadai, add 1 tsp oil and heat it. Add mustard seeds. Once all are split, add red chilli and fry. Add curry leaves and Asafoetida.
    Add the season with the cooked dhal and grated coconut and mix well.

    Preparation & Cooking Time
    3 hours Soaking and 40 minutes cooking

    How many people it serves
    4
    Source: http://www.southindianvegrecipes.co.uk/recipe/channa-dhal-sundal/

  4. Tiddlywinds 20th June 2015 at 12:10 pm - Reply

    Super-cheap and easy potato soup
    Fry an onion using the saute function until soft, press the warmer button. Add to this:
    – a few potatoes (say 4-5 depending on size), peeled cut into quarters
    – cumin and fennel seeds
    – salt and pepper to taste
    – home-made chicken stock (we make chicken stock every week so there’s often leftovers)
    Lock the lid into place, press Soup.
    Make cheese on toast if desired.

  5. nigel sayles 5th May 2015 at 5:31 pm - Reply

    All in stew: Soldiers of any nationality will instantly recognize this. When your ration pack has degraded to a motley collection of tins and you are still hungry…… This is a slight variation.
    Look through the fridge and find any veg that is starting to wilt. Visit your greengrocer and barter with him for any similar items. Chop off any bad bits, chop up the rest and throw it in the pan. Do the same with any meat, cooked or not that is not obviously beyond redemption. If you have none use a tin of Spam, corned beef, mince,ham or anything else that floats your boat. You could visit your butcher and get cheap cuts of anything to add protein. Add a tin of baked beans, a tin of tomato soup or passata, add herbs or spices, stock cubes to taste and plenty of ground black pepper. Add water to just below level of ingredients. Put lid on, open a beer switch on pot and wait. Cheap stew to feed an army, or half a dozen kids!

  6. Helen 14th January 2015 at 10:20 am - Reply

    4 minute Mushroom, pea & red wine risotto

    Serves 2

    1 diced onion (or to taste)
    460ml vegetable stock
    25g butter
    glug of rapeseed oil
    200g carnaroli risotto rice
    80ml red wine
    diced mushrooms (I used 3-4 chestnut mushrooms)
    peas (I used around 100g)
    1 tsp thyme
    1 & 1/2 tbsp Nutritional Yeast

    Set the Instant Pot to Saute ‘Less’

    1) Melt butter and oil and saute the onion until transparent

    2) Set the Instant Pot to sauce ‘Normal”

    3) Add the rice and stir to coat with the oil

    4) Add the red wine and stir until nearly absorbed

    5) Add the stock mushrooms and thyme- give it a quick stir to combine then set the Instant Pot to ‘Manual’ and the time to ‘4 minutes’

    6) Once the Instant Pot has finished pressure cooking quick release the pressure- stir the rice and add the peas and nutritional yeast- serve immediately!

  7. Mona Wachsler 18th December 2014 at 5:50 pm - Reply

    Aubrey’s Knock Your Socks Off Chicken soup

    This recipe was created by my daughter who attended culinary school and has been a chef in many restaurants. It is super fast to throw together. The broth is clear and delicious and the soup is fantastic. This will make many servings and would probably feed at least 6 people with some having two bowls each. I have copied below the recipe that she gave me.

    1 good 3 to 4 lb chicken. (I use Smart Chickens and they work well)
    6 carrots
    4 stalks celery
    2 bulbs garlic, (this is 2 entire whole bulbs..not 2 cloves)
    good one and a half thick or so chunk of ginger
    Italian parsley and or fresh herbs (to your liking- stem the herbs and rough chop)
    6 cups water (Guess ya could use stock but not necessary)
    2T kosher salt (Morton’s coarse Kosher)
    ***No onions in the chicken soup!

    INSTRUCTIONS:
    I slice the ginger and keep the vegetables in large-ish chunks.
    I do all the veggies on the bias. I leave the garlic cloves whole. Easy peasy
    You don’t have to do anything but throw all that stuff on the pot.
    The salt amount is perfect. Measure 2 tablespoons. (course Morton’s Kosher salt)
    The soup button will keep it on high pressure for fifteen. It’s automatic.
    Let the pressure come down naturally. (the chicken will continue to cook)
    Then take the chicken out and put it on a plate until it’s cool enough to tear into big shreds and add that back to the pot.
    Serve with crusty bread and butter! Keeps for several days in a cold fridge.

  8. Sharon 25th June 2014 at 10:14 pm - Reply

    Chicken broth (Paleo and AIP friendly)

    I make bone broth all the time and I hate it when I have to throw all the residue of the bones and meats by the end of the day. Not keen on mushy stuffs. And so I have found that by using chicken wings to make broth, I not only get gelatinous broth, I also get to eat crispy chicken wings.

    You will need :
    10 large organic Chicken wings (there is a difference in cooking time between organic and non organic. Non organic chicken wings maybe be more tender and cook faster than the organic ones IMO, I could be wrong so keep an eye on the decompression time if you are using non organic wings. You may have to cut short the decompression time by 10-15 minutes. It took 30minutes for my Instant Pot to fully decompress naturally on its own.

    6-7 large cloves of garlic, bash it a bit with the bottom of a saucepan; remove the skin.

    1 or two tablespoon of tumeric powder. (Anti oxidant and antihistamine properties)

    Generous seasoning of salt and black pepper.

    Place everything into the pot and pour enough water to cover by 2 inch above the wings. It is important to season with enough salt as you will be grilling the chicken wings afterwards. Bland grilled chicken wings is not as yummy as well seasoned chicken wings and the chickens wings will taste much better the next day.

    Lock lid and select Soup. And allow to decompress naturally about 20-30 minutes. If eating on the same day, winch the chicken wings outs and lay out under a hot grill and flip halfway thru to crips it up both sides.

    The clear broth will be gelatinous if kept in the fridge. Nothing to worry about, it just means all the chickeny goodness is in the stock. Bring the golden clear broth back to a boil, and it will become liquid again. Dilute it with water if you find it too salty.

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