Do you have an Instant Pot and can follow a recipe? Want the chance to win a £150 Amazon Voucher + our newest Instant Brands Product? Then this challenge is for you! 

How to take part:

STEP 1: Choose a recipe from the Technical Challenge Menu.

Step 2: Follow the instructions (below) to create your chosen recipe.

Step 3: Photograph your finished dish! Take a read of these tips for ‘How to take the perfect food photography’

Step 4: Post your photographed recipe to Instagram or Facebook using #InstantPotTechnicalChallenge and tagging @instantpotuk.  Alternatively, you can email your photo stating which recipe you have created with the subject line #InstantPotTechnicalChallenge to media.europe@instantbrands.com.

Step 5: That’s it – you’re in the competition! The Instant Pot Technical challenge is open now and closes on Sunday 9th May 2021.

Step 6: PRIZE TIME! Be awarded the winner for the best finished dish for your chosen recipe, and you will become a Technical Finalist -Your image will be featured on our website, you’ll receive a runner up prize, and go into the final vote for the chance to win the big prize!

If your finished dish is voted as the best food photo by the Instant Pot followers, you will be crowned the Instant Pot Technical Champion and win a £150 Amazon Voucher.

Happy ‘Instant Pot ’ting!

Technical Challenge Recipe Menu:

Ingredients

  • 2 tbsp oil
  • 1kg beef brisket joint
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 250ml beef stock
  • 250ml passata
  • 1 tsp lemon juice
  • 1 tsp brown sugar
  • Serve with… your choice!

Instructions

  1. Select Sauté on the Instant Pot and adjust the time to 4minutes. Once the pot starts to warm up, add 2 tbsp oil.
  2. Add the beef joint and brown on all sides then remove from the pot and set to one side.
  3. Add the onion, garlic, spices, beef stock and passata into the Inner pot, and use a wooden spoon to deglaze the base, then press Cancel.
  4. Place the metal trivet into the sauce in the inner pot and put the beef joint on top.
  5. Secure the lid, and select Pressure Cook on ‘High’ and program for 90 minutes. Once the program has finished, perform a quick pressure release and when the valve drops, remove the lid.
  6. Remove the joint and the trivet from the inner pot and place onto a chopping board. Using 2 forks, shred the beef.
  7. Once shredded, place the beef back into the inner pot to combine with the sauce, and keep warm until ready to serve.
  8. Serve with your choice – whether that’s rice, potatoes, naan bread – whatever you’d like to present this with!
  9. Photograph your finished dish and post online. #InstantPotTechnicalChallenge

Ingredients

  • 6 tsp olive oil, divided
  • 180g quinoa
  • 360ml water
  • Pinch of salt
  • 1 red onion, chopped into cubes
  • 4 garlic cloves, minced
  • 1 aubergine, chopped into cubes
  • 1/2 red pepper, chopped into cubes
  • 1/2 green pepper, chopped into cubes
  • 1courgette, chopped into cubes
  • 1tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • Salt to taste
  • Freshly ground black pepper
  • 3 tsp Italian seasoning or mixed herbs
  • 120ml vegetable stock
  • 400g can chopped tomatoes
  • 10 black olives, halved

Instructions

  1. Add 3 tsp of oil to the inner pot and use a piece of kitchen roll to rub the base of the inner pot.
  2. Add the quinoa to the pot with the water and salt and give it a stir.
  3. Lock the lid in place, and select Pressure Cook on ‘High’ and program the time for 1 minute, then press Start.
  4. Once the program has finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  5. Gently fluff the quinoa with a fork, then remove from the inner pot, and set to one side.
  6. Give the inner pot a quick clean to remove any quinoa stuck to the bottom, and then select the Sauté program and adjust the time to 8 minutes.
  7. Once the pot starts to warm up, add the remaining 3 tsp of oil with the chopped onions and garlic, and sauté for about 4 minutes until soft.
  8. Add the aubergine, peppers, and courgette and sauté for a further 2 minutes, stirring constantly.
  9. Next, add the balsamic vinegar, tomato puree and spices and give it one last stir before adding the stock. Press Cancel and use a wooden spoon to deglaze the base of the inner pot to make sure nothing is stuck.
  10. When the base has been deglazed, add the chopped tomatoes on top but do not stir, then secure the lid.
  11. Select Pressure Cook on ‘High’ and program for 3 minutes.
  12. Once the program has finished, perform a quick pressure release and when the valve drops, remove the lid and press Cancel.
  13. Give the vegetables a stir, then select Sauté again and reduce any excess liquid by about a quarter.
  14. Turn off the Instant Pot then, stir in the cooked quinoa and olives and leave to stand for a few minutes before serving garnished with basil leaves.
  15. Photograph your finished dish and post online. #InstantPotTechnicalChallenge

Ingredients

  • 2 tsp olive oil + extra 1 tsp
  • 225g chorizo sausage, sliced
  • 450g chicken breasts, cut in halves
  • 600ml water
  • 250g brown rice, uncooked
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 green bell pepper, chopped
  • 1 celery stick, sliced
  • 1 tsp thyme
  • 1 tsp chilli powder
  • 3 bay leaves
  • 2 tsp Cajun seasoning
  • 400g can chopped tomatoes
  • 3 spring onions, sliced

Instructions

  1. Select Sauté on the Instant Pot and adjust the time to 10minutes. Once the pot starts to warm up, add 2 tsp oil.
  2. When the display indicates hot, add the chorizo, and stir frequently, cooking for about 4 minutes.
  3. Once the chorizo has browned, keep the Instant Pot on but remove the chorizo from the pot and set to one side then immediately add the extra 1 tsp oil to the pot.
  4. Place the chicken in too, then cook for 2 minutes on each side, until lightly browned
  5. Add the Water, brown rice, onion, red and green pepper, celery stick, thyme, chilli powder and bay leaves, then use a wooden spoon to deglaze the pot.
  6. Press Cancel on the Instant Pot, then secure the lid in place.
  7. Select Pressure Cook on ‘High’ and program the time for 18 minutes. Select Start.
  8. Once the timer has finished, perform a quick pressure release, and when the valve has dropped open the lid.
  9. Stir in the cooked chorizo, Cajun seasoning, and tomatoes, then with the lid still off, select Cancel and then Sauté again and bring the mixture to the boil.
  10. Once boiling, Adjust the temperature from High to Low and leave to simmer for 5 minutes, stirring frequently.
  11. After 5 minutes, turn cooker off and leave to stand for 10 minutes before serving.
  12. Serve Jambalaya in bowls, and garnish with sliced spring onions.
  13. Photograph your finished dish and post online. #InstantPotTechnicalChallenge

Ingredients

  • 2 tsp olive oil
  • 1 onion, chopped
  • 450g macaroni
  • 950ml water
  • 3 tbsp butter
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 450g cheddar cheese, grated
  • 110g fresh mozzarella, grated
  • 110g Parmesan, grated
  • 125ml milk
  • 300g ready to eat crabmeat
  • Toasted panko breadcrumbs

Instructions

  1. Select Sauté on the Instant Pot and adjust the time to 3minutes. Once the pot starts to warm up, add 2 tbsp oil and the onion and cook until tender.
  2. Press Cancel then add the pasta, water, butter, salt, pepper, garlic powder, paprika and cumin to the inner pot, then use a wooden spoon to give everything a stir and deglaze the base of the pot.
  3. Secure the lid on the Instant Pot, and select Pressure Cook on ‘High’ and program for 5 minutes.
  4. Once the program has finished, perform a quick pressure release and when the valve drops, remove the lid.
  5. Add the milk to the pot and stir into the pasta, then slowly fold in the cheeses in batches, making sure the pasta mixture remains creamy between each addition.
  6. Add the crabmeat to the pot, then put the lid back on and leave to warm through for 5 minutes.
  7. Give everything a stir and top with panko breadcrumbs.
  8. Photograph your finished dish and post online. #InstantPotTechnicalChallenge

Ingredients

  • Butter, for greasing
  • 600g digestives, crushed
  • 60g butter, melted
  • 450g cream cheese, softened
  • 160g sugar
  • 2 medium eggs
  • 80g creamy almond butter
  • 120ml double cream
  • 120g chocolate, finely chopped
  • 120ml double cream
  • 50g almonds, chopped

Instructions

  1. Grease a 16cm wide cake pan with butter.
  2. Mix crushed biscuits with the melted butter in a bowl.
  3. Pour into the prepared cake pan and press firmly on the bottom and slightly up the sides, then place in the fridge to set.
  4. Make the cheesecake filling by beating the cream cheese with a hand mixer in a large bowl until smooth.
  5. Add the sugar and continue to beat until combined.
  6. Add the eggs, one at a time, beating after each one to incorporate completely.
  7. Divide the cream cheese mixture in half in 2 separate bowls. In one bowl, add the almond butter to the mixture and stir until combined.
  8. In the other bowl, fold in 40g of the chopped chocolate.
  9. Remove the crust from the fridge.  Pour the chocolate chunk cream cheese filling into the crust and spread carefully.
  10. Top with the almond butter cream cheese filling and spread this layer too.
  11. Add 500ml water into the inner pot and place the cheesecake inside on top of a trivet.
  12. Secure the lid, and select Pressure Cook in ‘High’ and program for 22 minutes.
  13. When the program has finished, allow the pressure to release naturally 15 minutes, then quick release any remaining pressure.
  14. When the valve drops, remove the lid, and carefully remove the cake pan from the inner pot.
  15. Use a paper towel to remove any water off the top of the cake, and then refrigerate the cheesecake at least 8 hours.
  16. To make the topping, heat the double cream in a saucepan and bring it to a slow boil whisking occasionally.
  17. Once boiling, remove from heat and add the remaining chopped chocolate.
  18. Leave for a few minutes until the chocolate begins to melt, then whisk until smooth and leave to cool for 10 minutes.
  19. Remove the cheesecake from the fridge and pour the chocolate topping into the centre and spread over the top and down the sides, then top with the chopped almonds.
  20. Photograph your finished dish and post online. #InstantPotTechnicalChallenge

Terms and conditions:

  • Entrants must create one of the dishes mentioned below using the ingredients listed. Ingredients may be subbed for an alternative if required for dietary requirements, but the dish name cannot be changed.
  • Entrants must use #InstantPotTechnicalChallenge and tag @instantpotuk on all entry posts on Instagram and Facebook.
  • Entrants can enter as many times as they like and attempt all 5 dishes should they wish.
  • Entry to the competition gives permission for Instant Brands UK to reuse any competition content, ensuring credit is given to the entrant who created the content.
  • The 5 Finalists will be chosen by Instant Brands, and announced on @instantpotuk Instagram page and Facebook page on Monday 10th May.
  • Voting for the Technical Champion will begin on Monday 10th May and the winner announced on Wednesday 12th May.
  • Prize for the Technical champion is £150 amazon voucher.
  • Runner up prizes for the 5 Finalists will be an Instant Brands product (to be announced soon!)
  • Competition is open to UK entrants only.