Here are a few base recipes to get you started on your Instant Pot journey.

 

Base Beef Stew

Course Main Course

Equipment

  • Duo Crisp + Air Fryer
  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1 tbsp oil or butter
  • 500 g stewing steak chopped lamb neck/shoulder/leg
  • 1 onion chopped
  • 2 carrots chopped
  • 4 potatoes chopped
  • 200 g mushrooms chopped
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube/pot plus 650ml water
  • Salt and pepper

Instructions
 

  • Set pan to SAUTE with oil in inner pot.
  • Add the meat to seal in the oil stirring occasionally, for about 5 minutes.
  • Add all other ingredients. Set to STEW for 35 mins. NPR at the end of cooking.
Keyword stew

 

 

Base Curry

Course Main Course

Equipment

  • Duo Crisp + Air Fryer
  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp curry paste
  • Meat/fish/ veg/ pulses
  • 1 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 veg stock cube
  • 200 ml water
  • 160 ml tin coconut cream
  • Salt

Instructions
 

  • Set pot to SAUTE with oil in inner pot.
  • Add onion. Sauté for 5 minutes.
  • Add all other ingredients except coconut cream and salt.
  • Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
  • Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
  • Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
  • Stir in coconut cream and check seasoning. Add salt if required.
Keyword curry

 

 

Base Soup

Course Main Course, Side Dish, Soup

Ingredients
  

  • 1 tbsp oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stick celery chopped
  • 2 garlic cloves crushed
  • 600 ml stock or water and stock cube
  • ADD MAIN INGREDIENTS e.g. vegetables pulses, meat

Instructions
 

  • Set pot to SAUTE with oil in inner pot.
  • Add onion, carrots, celery and garlic. Sauté for 5 minutes.
  • Add MAIN INGREDIENTS and stock.
  • Timings vary according to size and density of ingredients.
  • However, if you use the SOUP setting (30 mins high pressure) the worst that can happen is slightly overcooked vegetables.
  • I would suggest veggie soups need only minutes. Meat-based will need longer.

Notes

Can use soup or pressure cook