Make sure you join our Facebook group for extra support and recipe inspiration. You’ll also find us sharing recipes across our social media. Click here to join.

If you’re after our rather delicious Chicken and Pancetta Risotto recipe, you’ll find it right here. It’s a fantastic recipe, adapt the ingredients and flavours to your own taste.

We recommend these UK blogs for delicious recipes:

Feisty Tapas:
Pinch of Nom: (Slimming World friendly)
Forking Foodie:
Vegan Fitness:
Every Nook and Cranny:
Pressure Eats:

These recipes have been submitted by members of the public in the US, Instant Pot contributors and staff. For a unit conversion table please refer to the cookbook download. If you would like to enter your recipes please click here.

Other recommended resources for recipes and tips are;

Hip Pressure Cooking
Pressure Cooking Today
Lover Of Creating Flavours

If you have another site you would like us to add please make contact.


Lemon Cheesecake
  • You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  • Your trivet that fits in the bottom of your Instant Pot
  • The Instant Pot itself.
  • You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.
  1. The Crust
  2. Ingredients:
  3. ½ cp – Graham Cracker crumbs
  4. tbls. – melted Butter
  5. tbls. – Sugar
  6. Directions:
  7. To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.
  8. The Filling
  9. Ingredients:
  10. – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  11. – large Eggs
  12. tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  13. tsp – grated Lemon Zest (optional)
  14. ½ tsp Vanilla Extract
  15. tbls – of Flour if you want a richer and denser Cheesecake. (optional)
  16. Directions:
  17. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  18. Pour batter into the prepared Crust.
  19. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  20. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  21. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  22. After 15 minutes, allow the pressure to come down naturally.
  23. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)
  24. Refrigerate covered with plastic wrap for at least 4 hours or overnight.
  25. To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.
  26. To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.
  27. Enjoy and Buon Appetito!


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Steamed Coffee Can Bread!
Here is my web link if you would like to see more photos and my how-to video: or you may use this smaller URL:
  • Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
  • 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
  • Oil, Butter or spray Oil for inside the Can
  • A couple of Tbls – Flour
  • Foil wrap
  • A Trivet (I used one that was about ½ high)
  • Your Instant Pot
  1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.
  2. Completely Flour the inside of the Can after you Oil it.
  3. Roll up your Bread into a soft ball and insert it inside the Can.
  4. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least ⅓ to ½ up the side of the can.
  5. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.
  6. Let the Bread cool down for 10 minutes then let out the rest of the steam.
  7. Use a knife and slide around your loaf of Bread and gently slide it out to cool.

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Fudgy, Chocolate Chip Cheesecake
I have made cheesecakes for years….some have turned out and some have not. Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method. This was very time consuming and I just did not want to do it… still dropped in the middle etc. When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect. A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes. Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right. So, we thought, let us try it in the pressure cooker as others have tried their recipes. Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection. Here it is:
  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water
  1. Melt the butter in the microwave or stove top, mix in the cocoa powder. Let cool.
  2. In a large bowl mix together the sugar, flour, baking powder and salt. Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture. Mix together well.
  3. Grease an 8 inch springform pan. Pour the brownie mix into the pan, cover with aluminum foil all round. Pour the water into the pressure cooker, place a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking. This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top. This method is shown on many pressure cooking web sites.
  4. Lock the lid in place and pressure cook for 35 minutes.
  5. While this is pressure cooking, make your filling.
  6. Cheesecake filling Ingredients:
  7. (8 ounce) packages of cream cheese softened and at room temperature
  8. (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  9. large eggs
  10. tsp. vanilla extract
  11. ½ cup chocolate chips
  12. Method:
  13. In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth. Gradually beat in sweetened condensed milk – again minimum beating. Add the eggs and vanilla and mix well. Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.
  14. Stir in the chocolate chips.
  15. When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom. The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter. It may even look like the bottom is not cooked but it does not matter.
  16. Lower the pan into the pressure cooker again….do not bother covering it with aluminum.
  17. Make sure nothing interferes with the lid.
  18. Lock the lid in place and time cook for 15 minutes.
  19. Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it. It will be just fine. This is what a water bath is.
  20. After six hours, remove it and let it cool. If there is a bit of water on top, just blot it off.
  21. Topping Ingredients:
  22. cup cream heated to boiling
  23. ounces chocolate chips
  24. Whipping cream and strawberries optional
  25. Method:
  26. While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted . Let stand in kitchen until ready to use.
  27. After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top. The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want . Or puddle it on each plate and place slice of cheesecake on top! Or only make half the amount of melted chocolate. Up to you.
  28. When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.
  29. It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!


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Steamed Bread Pudding in the Instant Pot
TSteamed Bread Puddinghis is already such a favorite. My husband is now convinced that he loves the Instant Pot! I made one batch of this tonight and then had to make a second because I had none left to share with neighbors!
  • 1 tsp coconut oil
  • 1 c Goya Coconut milk
  • 1 cup whole milk
  • 3 eggs, beaten
  • 4 c cubed stale bread
  • ½ c cranraisins
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla
  • Optional ingredients can be:
  • Coconut flakes
  • Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced
  1. Put 2 cups of water in the Instant Pot stainless steel inner pot. Add the steam rack.
  2. Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids. I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high.
  3. Cut bread in cubes. I like to use my homemade challah but any sweet or white bread will do.
  4. Mix the rest of the ingredients in a bowl to combine. Put in the cubed bread crumbs. Mix well.
  5. Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
  6. Set Instant Pot to steam and adjust time to 15 minutes. Let pressure drop of its own accord.
  7. I usually wait an additional 15 minutes before removing the lid. Remove the casserole dish carefully. Remove the wax paper and whatever secured it.
  8. At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.


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Cabernet Short Ribs on Rosemary Fettucine Alfredo
  • 8 beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • ½ bulb fennel, sliced
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 1 tablespoon stone ground mustard
  • 4 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 bunches watercress, trimmed
  • ½ cup butter
  • 1 pint heavy whipping cream
  • 2 cups asiago cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon rosemary, finely chopped
  • 1 package fettucine
  1. Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.
  2. While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.
  3. In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.
  4. When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
  5. Serves four.

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Easy Osso Bucco
  • 4 veal or lamb shanks cut to size for the pressure cooker
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 1 Tbsp butter
  • 2 medium carrots chopped in large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium to large onion chopped
  • 2 cloves crushed garlic
  • 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
  • 2 lbs red potatoes (washed)
  • 2 Tbsp butter
  1. Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.
  2. Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.
  3. Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.
  4. Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.

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Savory Swiss Steak
  • 2½ to 3 pounds ½″ thick round steak, cut in serving size pieces
  • 1 28 oz an Dei Fratelli crushed all natural tomatoes, no salt
  • 1 6 oz can V-8
  • 1 T Worchestire Sauce
  • 1 tsp Beau Monde Seasioning
  • 1 tsp granulated garlic
  • ¼ tsp Lawrys seasoned salt
  • ¼ tsp pepper
  • 2 Bay leaves
  • 1 medium onion cut in chunks
  • 4 stalks celery, cut in 1 inch pieces
  • 1 cup small carrots
  1. Brown round steak lightly on both sides Add 1 small 6 oz can V-8 to the Instant Pot cookpot, then add the steak.
  2. Add celery, carrots and onion
  3. Mix remaining ingredients and pour over meat and vegetables.
  4. Secure lid, set to seal and select Meat setting. Increase to 50 minutes and then when cycle is finished, let pressure drop automatically.

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Cabbage Rolls
  • 1 Large head of green cabbage.
  • 1½ pounds Hamburger. Good grade.
  • 2 tsp. salt
  • Dash pepper
  • 1 cup Minute Rice
  • 1 tsp. Cinnamon
  • 1 large can crushed tomatoes
  1. Dip cabbage in hot water to wilt. Separate into leaves for rolling.
  2. Combine ingredients, burger, salt, pepper, rice cinnemon. Mix well.
  3. Place about two tablespoons mixture onto leaf. Roll, tucking in the ends.
  4. Place into pressure cooker. When all are rolled, pour the canned tomato over all. Use the Instant Pot Manual function and set it 15 minutes. Natural release.
  5. Very good! Family looks forward to this dish any time of the year!

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Honey and Thyme-Infused Red Wine Pot Roast
  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1½-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2½ tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1½ to 2-inch cubes
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
  4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

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Old Fashioned Calico Beans
  • 1 pound ground beef
  • 1 large onion, chopped
  • (more if you like)
  • 1 pound bacon or bacon pieces
  • Fried, crisp
  • 1 large can of pork and beans
  • 2: 15 ½ oz. Cans of butter beans, drained
  • 2: 15 ½ cans of kidney beans, drained
  • 3 cups stewed tomatoes
  • 1 cup corn
  • ½ cup sugar
  • ¾ cup brown sugar
  • ½ cup ketchup
  • 3 tablespoons cider vinegar
  • 1 teaspoon mustard
  • 1 teaspoon garlic (chopped or ground)
  • 1 tablespoon liquid smoke
  1. Brown bacon in instant pot on saute setting and then crumble. Save drippings. Add hamburger & onion. Brown.
  2. Drain off excess fat . Combine all ingredients (including drippings) in instant pot. Using manual setting cook for 25 minutes. Enjoy!

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Spicy Roast Beef
This is one of our favorites and so easy in the Instant Pot on the slow cook setting!
  • 3 lbs roast (I use London Broil)
  • 1 to 2 tablespoons cracked black peppercorns
  • ½ tsp minced dehydrated garlic or two cloves fresh garlic
  • 3 tablespoons Balsamic vinegar
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard *
  1. Slow cook setting 4 hours
  2. Make several slits in the roast. I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits.
  3. Mix all the rest of the ingredients in a small bowl.
  4. Pour the mixture over the roast in the pot.
  5. Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours. I’ve found 4 hours works just fine.
  6. * I use my own homemade mustard that can be found here:

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Jan’s Slop Soup
  • 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any.
  • 1 can of hot chili beans
  • Use the broth you cooked the chicken in.
  • Whole garlic or powder put what you want in for your desire.
  • 1 chopped up onion
  • 3 med potatoes, chopped or whole
  • Half a cup of rice or some kind of pasta of your choice.
  • 1 can of peas
  • 3 slices of turkey bacon,cut up
  1. I never season with salt or pepper until after all is cooked, I have to watch my salt intake. So season to your taste.


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Cooking Bone-in Turkey
  1. Thawed turkey breast with bone that will fit in the pot on the trivet
  2. Wash the turkey and put it in the pot on the trivet with one cup of water
  3. Use manual set for 45 minuets
  4. Let the pressure release natural – takes about 20 minutes
  5. Check the temperature of the turkey just to make sure – 180 to 190F
  6. Consume the moistest turkey breast ever


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Pork & Greens Hearty-Soup
  • 3 lbs. lean ground Pork
  • 1 lb. fresh Kale
  • 3 cups low-fat Chicken Broth
  • 1 medium red onion***
  • 1 level TBS. Poultry Seasoning powder
  • 1&1/2 tsp. Garlic Salt
  1. Chop kale and onion in small pieces.
  2. Put Ch.Broth in EPC and add P.Seasoning and G.Salt. Mix well.
  3. Add pork, kale and onion (*** or onion may be added Raw at the the end of cooking.)
  4. Bring to High Pressure and cook for 6 min.
  5. Release pressure.
  6. Optional: *** Add raw onion to cooked soup if desired.
  7. Serve with home-made Corn Tortillas!


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Tim’s Pressure Cooker Pasta
For pasta, it’s important to add just the right amount of liquid. Otherwise, the pasta could become too so soggy.
  • 2 lbs of ground meat
  • 1 large sweet onion (chopped fine)
  • 2 cloves minced garlic
  • 2 Tbsp olive oil
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 Tbsp Italian Seasoning
  • ¼ tsp. red pepper flakes
  • 2 cans of canned sliced mushrooms (small cans)
  • 1 jar 45 oz. spaghetti sause (I used chunky style)
  • 1 box (1 pound) Penne pasta, uncooked (I used Barilla)
  • 3 cups of chicken broth (more or less)
  • 1 cup red wine
  1. Sauté the onion with the garlic in the olive oil (pressure cooker on the browning setting)
  2. Add the ground meat, and brown.
  3. Add both cans of mushrooms (with liquid)
  4. Add the box of pasta
  5. Add enough chicken broth to cover the dry noodles
  6. Add wine (drink a large glass during this step)
  7. Add all seasoning (Italian seasoning, salt, pepper and red pepper flakes)
  8. Add the jar of Ragu sauces and stir.
  9. Seal pressure cooker and cook for 20 minutes ( I set it to “meat” and lowered the time.
  10. Release pressure manually
  11. Stir and add 2 cups of shredded mozzarella cheese
  12. Let sit for 10 minutes and enjoy!


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Sous Vide Duck Breast
Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”. Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose. Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good. Prepare Time: 10 minutes Cook time: 38+4minutes Level: medium Serves: 2 servings
  • 2 large boneless duck breast halves 480g, skin-on;
  • 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, ⅓ teaspoon dry thyme, ⅓ teaspoon peppercorn;
  • 1 tablespoon vegetable oil;
  • Apricot sauce (optional):
  • 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
  • 2 teaspoons sugar.
  1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
  3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
  4. Slice the cooked duck breasts and serve with apricot sauce.
  5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

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BBQ Ribs with Programmable Pressure Cooker
Prep time:
Cook time:
Total time:
Serves: 4
This finger licking food is everybody favor but it takes time to cook. It usually takes hours in the oven to have nice soft and juice ribs. With Instant Pot Programmable Pressure cooker, it is matter of minutes.
  • 2 racks of pork ribs
  • 2 cup of your favor BBQ sauce
  • 1 cup of water
  • 2 red onions peeled and cut in half
  • 4 carrots peeled and cut in desired size
  1. Pre-Meal
  2. Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press Meat button and set + to Longer. Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours.
  3. Ready for Meal
  4. Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce.

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BBQ Ribs
got my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing. I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow. i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.


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BBQ Hawaiian Turkey Meatloaf
  • 2 – tbls. – Olive Oil – Divided
  • 1 – med Onion, (minced)
  • 3 – cloves of Garlic (minced)
  • 1- Red Pepper (finely chopped or you may use Green Pepper)
  • 1 – 15oz canned diced Tomatoes
  • 1 tsp. – Sea Salt (or Himalayan)
  • ½ tsp. – freshly ground Black Pepper
  • 1 tsp. – Parsley (fresh or dried)
  • 1 tsp. – Paprika
  • Pinch of Cayenne Pepper
  • (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
  • 1½ cp – whole grain Bread (Cubed)
  • 2 lbs – ground Turkey
  • ½ cp – dry Red Wine
  • 2 – Eggs
  • 3½ tbls. – Sour Cream or Creme Fraiche
  • 1½ tbls. – Worcestershire sauce
  • 1 tbls. – Soy Sauce
  • 3 tbls. – Ketchup
  • 3 tbls. – favorite BBQ Sauce
  • 1 cp – crushed Pineapple (drained)
  1. In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
  2. Sauté until Onions are almost transparent.
  3. Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
  4. Set aside to cool.
  5. Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
  6. In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
  7. Add your cooled Seasoned mixture to the Turkey mixture.
  8. Add your loaf into your ceramic or glass dish.
  9. You may use a loaf pan that will fits inside your Instant Pot.
  10. Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
  11. Foil the top of your Turkey Meatloaf to seal it and keep it moist.
  12. Add 2 cups of water to the inside pan in your Instant Pot.
  13. Set in your Trivet.
  14. Add in your Turkey Meatloaf atop the Trivet.
  15. Set your Instant Pot to the “Meat” setting.
  16. Once done, let the the Instant Pot cool down on it’s own.
  17. This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
  18. Slice the Meatloaf and ENJOY!


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Rack of Lamb Casserole
Serves: 6-8
  • 1 pound rack of lamb
  • 1 pound of baby potatoes
  • 2 carrots
  • 1 large onion
  • 2 stalks of celery
  • 2 medium size tomatoes
  • 2 cups of chicken stock
  • 3-4 large cloves of garlic
  • 1-2 teaspoons of salt depending on the salt content of the chicken stock
  • 2 teaspoon of cumin powder
  • 2 teaspoon of Paprika
  • A pinch of dried rosemary
  • A pinch of dried oregano leaves
  • 2 table spoons of ketchup
  • 3 table spoons of sherry or red wine
  • A splash of beer if you have one in hand
  1. Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.
  2. All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.

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Oxtails Stew
  • 5 lbs oxtails
  • Salt and pepper
  • 1 large onion, peeled and chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 small bunch parsley, chopped
  • 2 cups red wine
  • 1 cup chopped tomatoes
  • 1 cup water
  • Salt and pepper
  • Sugar to taste
  1. Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything.
  2. Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid.
  3. Season with salt, pepper to taste.


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Beef Barley Mushroom Stew With Sour Cream
  • ½ to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • ½ tsp salt
  • ⅛ tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T Worcestershire sauce
  • ½ cup uncooked pearl barley
  • Add after pressure cooking is complete:
  • 1 cup sour cream (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)
  1. Place all above ingredients into pressure cooker. Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.
  2. Bring pot to pressure and let cook for 25 minutes on meat setting. Let pressure drop of it’s own accord. Remove bay leaf and thyme spring. Taste and adjust salt and pepper accordingly. Add ¾ cup of sour cream and mix well.
  3. Use remaining sour cream to add a dollop on top before serving.


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Pulled BBQ Beef Sandwiches
  • 2 pounds – Beef of choice
  • 2 cps – Water
  • 4 cps – Finely shredded Cabbage (the secret ingredient and you’ll never know it’s in there.)
  • ½ cp – Of your favorite BBQ Sauce
  • 1 cp – Ketchup
  • ⅓ cp – Worecestershire Sauce
  • 1 tbls – Horse Radish
  • 1 tbls – mustard
  1. Add and stir in ingredients to your Instant Pot and set it on the “Meat” setting. (35 minutes)
  2. Once done, let set until steam subsides and then take off the lid.
  3. Pull out the Beef and fork shred it. Return it to the sauce and simmer until it cooks down. Do this on the “Saute” setting.
  4. I make a steamed Bread in my Instant Pot in coffee cans. I mount the Pulled BBQ Beef atop the bread along with Swiss or Cheddar Cheeses and grilled caramelized Sweet Vidalia Onions or fried Onion Ring.
  5. Enjoy!


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Bahn Mi Sliders
  • Ingredients: 12 Sliders
  • Pickled Vegetables:
  • ½ Pound peeled baby carrots
  • ½ Pound radishes (I prefer white Icicle
    [baby daikon] radishes, but any kind will work)
  • 1 large chunk of peeled ginger
  • ½ Cup water
  • 1 Cup cider vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon salt
  • Pork:
  • 1, 1.5 – 2 lb. pork tenderloin
  • 1 Cup Water
  • 3 Tablespoon fish sauce (found in the asian foods aisle)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 walnut-sized piece of ginger, minced
  • 1 scallion, finely chopped
  • ½ teaspoon freshly ground black pepper
  • Other Ingredients
  • 1 dozen Hawaiin Dinner rolls
  • 1 Cup mayonnaise
  • 12 lettuce leaves
  • Sriracha hot sauce to taste
  1. For the pickled veggies: Cut the carrots and radishes into matchstick sized pieces. Cut the ginger into very thin slices. In a medium saucepan combine water, vinegar, sugar and salt. Bring just to a boil and remove from heat. Add carrots, radishes and ginger to hot vinegar. Cover and allow to cool for 30 minutes before transferring to refrigerator to chill. Drain immediately before serving.
  2. For the Pork: Cut the pork into two large chunks and pat dry. Place pork in the INSTANT POT pressure cooker with remaining pork ingredients. Lock the lid into place and cook on high pressure for 50 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test the meat for doness by prodding it with a fork , it should be easy to pull apart.
  3. Transfer the cooked meat to a cutting board and let stand until cool enough to handle, then shred using two forks to pull apart. Pour any liquid from the pot over the meat.
  4. To assemble: Cut open a roll and spread both sides with a small amount of mayonnaise. Top with a portion of pulled pork and pickled vegetables and a lettuce leaf.. Season the top bun with Sriracha if desired. Repeat for remaining sliders. Serve immediately.
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Beer Potato Fish
Prep time:
Cook time:
Total time:
Serves: 6
The Beer Potato Fish would be a challenge for a non-professional cooker. But it is now a different story with Instant Pot Programmable Pressure Cooker. Even people without too much cooking experience can follow the recipe to get this delicious dish done easily. What you need to do is to prepare ingredients, put them into Instant Pot Programmable Pressure Cooker then press fish button to cook in fully automated cooking process, and switch to keep-warm after cooking.
  • 1 pound fish fillet
  • 4 medium size potatoes, peeled and diced
  • 1 cup beer
  • 1 red pepper sliced
  • 1 tablespoon oil
  • 1 tablespoon oyster flavored sauce
  • 1 tablespoon rock candy
  • 1 teaspoon salt
  1. Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Bean/Chili button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.

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Potato Bacon Chowder
Serves: 8
Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.
  • 5 lbs. russet potatoes, peeled and cubed
  • 3 stalks celery, sliced thin
  • 1 large onion, small diced
  • 1 clove garlic, minced
  • 1 Tablespoon seasoning salt (I used Country Bob’s)
  • 1 teaspoon ground black pepper
  • 4 cups chicken stock
  • 1 lb. bacon, fried crisp and rough chopped
  • 1 cup heavy cream
  • ½ cup whole milk
  • sour cream, shredded cheddar cheese and diced green onion for garnish
  1. Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  3. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  5. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder
  6. Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
  7. Quick-release the steam from the pressure cooker.
  8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
  9. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
  10. Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.

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Baked Potatoes in 25 Minutes with Instant Pot
If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size. This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.
  • Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
  • Olive oil
  • Kosher salt
  • Shredded cheese, sour cream or your favorite topping.
  1. Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl. brush cleaned potato 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  2. Put two cups of water in the inner pot
  3. Place the bowl on top of the steam rack (included in the Instant Pot package).placed in InstantPot
  4. Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
  5. When the “Steam” program finishes, release the steam. Take the potatoes out.
  6. Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).poked hole 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  7. Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode. put on a baking tray 420x280 Baked Potatoes in 25 Minutes with Instant Pot
  8. The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.


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Braised duck with potato
This recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.
  • 1 Whole duck chopped into chunks
  • 1 Potato chopped into cubes
  • 4 cloves of garlic
  • 1 (1 inch) piece fresh ginger root, sliced
  • 2 green onions cut into 2 inches length
  • 4 table spoons of soy sauce
  • 4 table spoons of sugar
  • 4 table spoons of rice/sherry wine
  • ½ tea spoons of salt
  • ¼ cup of water
  1. Heat up the instant pot by pressing “Saute” for 1 minute.
  2. Sear the chopped duck in the instant pot with skin side down till golden brown.
  3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
  4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

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Summer Garden Boiled Peanut Salad
  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • ½ cup diced green pepper
  • ½ cup diced sweet onion
  • ¼ cup finely diced hot peppers
  • ¼ cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

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Quinoa Salad
Serves: 4-6
I love cooking grains and beans in the Instant Pot electric pressure cooker as they come out so quick and so great. Here is a very fresh salad that I make quite often and everyone just loves, especially with the fresh ingredients from the gardens. It is so very good for you and so refreshing.
  • ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer)
  • 1 cup water
  • Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes. When ready release pressure manually, remove from pot, fluff up and set aside.
  • If I want to make a larger salad I use 1 cup of quinoa with 1¼ cups of water
  • ½ cup black beans
  • 3 cups water
  • If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.
  • Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally. Drain and set aside.
  • In the meantime, place in your salad bowl:
  • (The amounts of the following ingredients can be as much or little as you like.)
  • Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup
  • 4 of the mini cucumbers sliced or diced
  • 1 hot pepper seeded and diced
  • ½ green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up
  • 1 can of cooked corn
  • Add the cooked quinoa and the beans
  1. I process all the ingredients for the dressing in a blender/food processor until it looks creamy. Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad.
  2. Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like. Some like more oil and less of the juice.
  3. Teaspoon of cumin
  4. Parsley – I like lots – 4-5 sprigs
  5. Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper


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Quaker Quick Oats or Steel Cut Oats
When we were little we would always visit my God father’s farm. They would hive us ‘porridge in the morning, with cream from the cows they milked. I still remember how delicious it was. I find as I am aging I am realizing how simple things we paid no attention to were some of the best experiences we had. Anyway porridge is good and filling in the morning. Great way to start the day….and especially easy in the Instant Pot.
  • 1 cup Oats (serves about 3-4 people)
  • 1⅔ cups water if Quaker quick oats or
  • 2 cups water if Steel Cut Oats
  • Pinch of salt
  • Milk and or cream
  • Sugar if so desired…..I desire a little bit !
  1. Put one cup water into InstantPot inner pot Place trivet in pot
  2. Put oats with water and salt in a heat proof bowl that fits into inner pot on trivet. No need to cover.
  3. Lock in lid
  4. Manual cook 6-7 minutes (experiment) depending how you like them done. Quick release steam.
  5. While oats are cooking heat the milk you will use.
  6. When oats are ready, remove bowl of oats from inner pot and serve in individual bowls. Pour milk on top, then a little cream and sugar if you like,
  7. Quick, delicious and no mess in the pot.


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Home Made Raisin Butter Rice
  • rice, raisin, butter, salt and (optional) fresh parsley.
  • 3 or more cups of long grained or wild rice •¼ salted butter •one teaspoon of salt
  • ½ cup of raisin
  • parsley (optional) for garnishing
  1. Washed the rice, and mix all the ingredients in instant pot, excepted for the parsley. Add water, the water needs to be 1cm-2cm above the rice line. The texture of the rice depends on the amount of water.
  2. Set up Instant Pot as ‘rice cooking.’ After, the rice has been cooked, release the pressure, open the cover and stir the cooked rice to mix the ingredients. Add chopped parsley for garnishing.
  3. Sweet buttery creamy rice, mixtures of texture and flavours, a taste of oriental and middle east culture, sure to be a hit for the whole family, especially loved by children.
  4. For savoury options add meat, vegetables or nuts.

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Mango Coconut Rice Pudding
  • ¾ cup Arborio Rice
  • 1½ cups water
  • 1 can light coconut milk
  • 1 tsp salt
  • ⅓ cup brown sugar
  • ½ cup half and half
  • 1 tsp vanilla
  • 1 mango, peeled and cubed
  • For garnish
  • ¼ cup shredded coconut, pulsed in food processor
  • ¼ cup almonds, pulsed in food processor
  1. Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Bring pressure to high, you will want the heat to stay pretty high for about 7 minutes. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.


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Instant Pot Chicken with Cherries & Pumpkin Seed Wild Rice
Serves: 4-8
  • Chicken
  • 1 cup Balsamic vinegar
  • ½ c evaporated palm sugar
  • 1 tablespoon molasses
  • ¼ cup melted butter
  • 1 orange peeled and quartered
  • 1 onion, julienned
  • 12 chicken thighs
  • ¼ teaspoon sea salt
  • 4 sprigs of rosemary
  • 1½ cups pitted and halved fresh Bing Cherries
  • Wild Rice
  • 4 cups low sodium vegetable stock
  • 1⅓ cups wild rice, rinsed
  • ¼ cup butter
  • 1 onion, minced
  • 2 plum tomatoes, diced
  • ½ cup pitted and halved fresh Bing cherries ½ cup toasted pumpkin seeds Sea salt to taste
  1. In the liner of the instant pot add the balsamic vinegar, evaporated palm sugar, molasses, butter, orange and onion. Mix well.
  2. Add the chicken, salt and rosemary. Stir to coat.
  3. Add the cherries. Place the lid on the pressure cooker and lock into place. Press the Meat/Stew button; adjust time so that the pressure time is 25 minutes.
  4. When done and pressure has naturally released, remove the lid
  5. For the rice while the chicken is cooking
  6. Bring veggie stock to boil in a medium saucepan on the stove top. Add rinsed wild rice. Cover and simmer for 50 minutes.
  7. In a large sauté pan, heat butter. Sauté onion until caramelized.
  8. Add tomato and sauté for 3 to 4 minutes. Add onions and tomato to the rice.
  9. Add cherries to the sauté pan and sauté for 3 to 4 minutes until soft and juicey.
  10. Add cherries and toasted pumpkin seeds to the rice. Stir to incorporate. Add salt if needed.
  11. To serve: Place wild rice on a serving platter and top with chicken. Pour juices from the chicken over the entire platter and garnish with rosemary.
  12. I served with sautéed kale.

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Instant Pot Spanish Style Brown Rice
Serves: 6-8
Another Recipe to share with Instn Pot uses (not for te recipe contest) By Natural Chef Dana Miller I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!
  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons tomato paste
  • 2 cups of long grain brown rice
  • 3 cups organic chicken stock (preferably homemade)
  • 1 teaspoon sea salt
  1. Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.
  2. Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.
  3. Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.
  4. Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..
  5. Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.
  6. Serve.

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Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!
Submitted by Teresa B.G. Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’. I only cook my vegetables in a pressure cooker….so much more flavour and colour. This dish does take some time as it is done in steps and in ramekins. However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:
  • Prepare your rice:
  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1½ cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.
  • Cook manually for 8 minutes or on rice setting. Release pressure manually and place rice in a bowl, set aside.
  • 2. Preparing the carrots:
  • 4 cups of diced carrots
  • 1 ½ cups water
  • Pour water into pressure cooker
  • Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside
  • 3. Preparing the sauce:
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten
  • Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside. When cool, beat the sauce into the eggs.
  • You may do this in a saucepan, although I used the pressure cooker for all of the steps.
  • 4. Preparing cooked carrots:
  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper
  • Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic. Add the vinegar, salt and pepper, remove from heat.
  • Combine the carrot mixture with the prepared thick white sauce.
  1. To assemble and cook your gourmet Carrot Sunrise:
  2. Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  3. Place equal amounts of cooked rice into each ramekin – do not pat down. Spoon the carrot/sauce mixture onto the rice in each ramekin.
  4. Place 1 cup water in pressure cooker
  5. Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  6. Secure lid and pressure cook for 3 minutes. Release the pressure manually.
  7. Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  8. Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.
  9. I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups. I am positive it would work just as well, but I have not as yet tried it as I like the individual cups. If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.
  10. Anyway, they look great and are great tasting.
  11. For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.
  12. It would be great to have two pressure cookers to prepare this quickly. The length of time it takes to make this dish depends on how efficient you are in the kitchen!

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Black Sticky Rice Pudding
  • 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
  • 2 cups or 1 can, coconut milk
  • ½ cup sugar
  • ½ tsp salt
  • 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)
  • I usually use ½ the ingredients. More than enough for 4-6 individuals served in custard cups.
  1. Measure rice into a bowl and rinse the rice a few times until water clears. cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
  2. Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to cover the rice. Place the bowl on the trivet that comes with instant pot with 2-3 inches of water and steam for 30-40 minutes. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts. If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
  3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan. Stir to dissolve sugar and salt and blend the sauce until smooth. Keep warm.
  4. When the rice is cooked and still hot out of the steamer, add ½ of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Stand 15-20 min to allow the flavor to be absorbed. Reserve the remaining sauce for spooning over the rice before serving. Can be served warm or room temperature.
  5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, cocon