Lemon Cheesecake2014-04-23T04:58:34+01:00

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!


Steamed Coffee Can Bread!2017-03-05T17:03:46+00:00
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.

Fudgy, Chocolate Chip Cheesecake2014-04-23T04:52:55+01:00

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!


Steamed Bread Pudding in the Instant Pot2014-04-23T04:50:26+01:00

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.


Cabernet Short Ribs on Rosemary Fettucine Alfredo2017-03-05T17:03:46+00:00
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.

Easy Osso Bucco2017-03-05T17:03:46+00:00
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.

Savory Swiss Steak2017-03-05T17:03:46+00:00
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.

Cabbage Rolls2017-03-05T17:03:46+00:00
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!

Honey and Thyme-Infused Red Wine Pot Roast2017-03-05T17:03:46+00:00
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.

Old Fashioned Calico Beans2017-03-05T17:03:46+00:00
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!

Spicy Roast Beef2017-03-05T17:03:46+00:00
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:

Jan’s Slop Soup2014-04-23T03:55:58+01:00

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.


Cooking Bone-in Turkey2014-04-23T03:48:40+01:00

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


Pork & Greens Hearty-Soup2014-04-23T03:43:14+01:00

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!


Tim’s Pressure Cooker Pasta2014-04-23T03:04:06+01:00

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!


Sous Vide Duck Breast2017-03-05T17:03:46+00:00
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.

BBQ Ribs with Programmable Pressure Cooker2017-03-05T17:03:46+00:00
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.

BBQ Ribs2014-04-22T16:22:26+01:00

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.


BBQ Hawaiian Turkey Meatloaf2014-04-22T16:20:29+01:00

BBQ Hawaiian Turkey Meatloaf