Insta Pot

Instant Pot Puerto Rican Beef Barbacoa

Ingredients

• 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
• 1.5 cups beef broth
• 2 T Sofrito (Optional)
• 1 T apple cider vinegar
• 1 T brown sugar
• 8 cloves garlic, minced
• 2 T olive oil
• 1 chopped chipotle pepper in adobo

Spices:

• 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely
• 2 t cumin
• 1 packet of Sazon (optional)
• 2 t dried oregano
• 1/4 t cloves
• 1/2 t cinnamon
• 1 t ground black pepper
• 1 t salt

Instructions

1. Set Instant Pot to sauté, high, add oil.
2. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
3. Add the dry spices and continue stirring for a minute, until they become fragrant.
4. Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
5. Add the beef broth, vinegar, and brown sugar, then stir well to mix.
6. Set Instant Pot to pressure cook, high, 1:20 and seal the lid.
7. Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.

How To Cook Spaghetti Squash in an Instant Pot

MAKES

1 (2-pound) squash

INGREDIENTS

• 1 (2-pound) spaghetti squash
• 1 cup water
• INSTRUCTIONS
• Pierce the squash all over with a paring knife. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash's skin.
• Insert the steamer insert and add the water. Add the water to an electric pressure cooker insert and then set its steamer basket or a metal trivet inside as well.
• Cook on high pressure for 15 minutes. Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
• Use instant release to release the cooker's pressure and remove the squash. When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
• Cool slightly, then shred the squash with a fork. Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.
• 

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  Instant Pot Lemon Garlic Chicken

  Instant Pot Lemon Garlic Chicken - a one pot recipe made in the pressure cooker is the perfect easy meal for busy weeknights. Best of all, the chicken cooks up tender and juicy in a buttery lemon garlic sauce.
   Course Main Course

   Keyword chicken, dinner, garlic, instant pot, lemon
   Prep Time 8 minutes

   Cook Time 20 minutes

   Total Time 28 minutes
   Servings 6 servings

   Calories 346 kcal

   Author Kelly

  Ingredients

  • 6-8 boneless chicken thighs skinless or with skin*
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup chopped onion
  • 4 garlic cloves , sliced or minced
  • 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking)
  • zest of half a lemon
  • Juice of one lemon
  • 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
  • Chopped fresh parsley and lemon slices for garnish if desired
  • 2 tablespoons heavy cream

  Instant Pot Chicken Fried Rice

  Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!

  Course Main Course

  Cuisine Chinese

  Prep Time 5 minutes

  Cook Time 18 minutes

  Total Time 23 minutes

  Servings 4

  Author Maria Doss

  Ingredients

  • 3-4 tablepsoons vegetable oil
  • 2 large eggs, whisked to combine
  • 1 cup frozen peas
  • 2 boneless skinless chicken thighs, cut into bite size chunks
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup white basmati rice, rinsed and drained well
  • 1 cup (33% less sodium) chicken stock, refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste 

  Instructions

  1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

     Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
  2. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. 
  3. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you). 
  4. Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  5. Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  6. Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is. 
  7. Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. 

     Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week. 

  Recipe Notes

  Which cooking method is right for you? 
  Cooking method-1
  

  • If you have tried this recipe already and you have had great success. Just stick to this. 
  • If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you. 

  Cooking method-2
  

  • If you have tried this recipe before and had a mushy outcome, then go for this. 
  • If you are not sure about your rice or cooking method. 

  Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water.
  Chicken stock - I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce.
  
  

  Instant Pot Garlic Parmesan Chicken and Rice

  

  Instant Pot Garlic Parmesan Chicken and Rice is an easy chicken dinner recipe perfect for busy weeknights. This chicken dish is rich and creamy and loaded with Parmesan cheese.

  
  

  Ingredients

  • 1.5 lbs chicken breast, boneless, skinless
  • 1 tbsp margarine
  • 2 1/2 cups water
  • 2 cups heavy cream
  • 10.5 oz cream of chicken condensed soup
  • 2 cups long grain white rice
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups Parmesan cheese, shredded
  • 2 tsp parsley flakes

  Instructions

  1. Slice chicken breast into strips.
  2. Turn Instant Pot on to Saute Normal.
  3. Add margarine to the pot while it's heating up.
  4. Add the chicken breast slices to the pot and cook until almost no pink remains.
  5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
  6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
  7. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
  8. Pressure Cook on High for 5 minutes.
  9. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
  10. Once the float valve is all the way down remove the lid.
  11. Add the shredded Parmesan and parsley flakes to the pot.
  12. Stir well until the cheese is all melted.
  13. Serve immediately.
  14. Enjoy!

  

  Instant Pot Perfect Mashed Potato

  Prep Time

  4 mins

  Cook Time

  10 mins

  Total Time

  14 mins

  Servings: 5

  Author: Recipe This

  Ingredients

  • Instant Pot Duo
  • 1.3 Kilos White Potatoes
  • 3 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • 100 ml Whole Milk
  • Vegetable OXO Cube
  • 1 Tbsp Parsley
  • 1 Tbsp Mustard Powder
  • Salt & Pepper

  Instructions

  1. Place 160ml of vegetable stock into the bottom of your Instant Pot and you can measure it out with the cup provided.
  2. Chop up your potatoes so that they cook quicker, you can either have them with or without the skins. Then place them in the bottom of your Instant Pot and make sure they are seasoned with salt and pepper.
  3. Place the lid on your Instant Pot and set the valve to sealing and press manual and take it down to 5 minutes.
  4. Once it has started it will beep and it will beep 6 times when done. Once it has finished allow it to remain on the keep warm function for 10 minutes before removing them.
  5. Remove the Instant Pot and add to it the butter and milk and mash with a potato masher. Finish seasoning it and serve.

  Recipe Notes

  If you prefer things sweet, you can swap white potatoes for sweet potatoes and it will need the same cooking times and seasonings.

  I use a vegetable OXO cube for making my stock with and then add to it the desired amount of water. But I find a great alternative is to save the steamer water from vegetables you have steamed as that gives an amazing flavour.