Maybe you got a brand new Instant Pot over the holidays. Perhaps you're just looking for some new recipes. Either way, here are some cozy winter Instant Pot recipes to inspire your next home-cooked dinner.
Pasta night just got a whole lot more interesting, thanks to this tender, umami Bolognese sauce. It comes together in about an hour and tastes delicious on top of your favorite pasta. Get the recipe.
These fall-off-the-bone short ribs are so simple. All you need are boneless short ribs, red wine, carrots, onion, and a handful of herbs. Serve them over mashed potatoes, egg noodles, or with roasted root veggies. Get the recipe.
Toss everything — raw chicken cut into bite-sized pieces, uncooked rice noodles, and all — into your Instant Pot and let it cook for three minutes. Yup. It's that easy. Get the recipe.
When it comes to comfort food, it doesn't get much better than rich French onion soup, covered in a layer of bubbly, melted cheese and bread drenched in delicious broth. Get the recipe.
A better-for-you take on pad Thai, these delicious shredded chicken and lettuce wraps won't disappoint. Just wait until you try the quick homemade peanut sauce. Get the recipe.
If you're sick of chicken, feel free to swap in your favorite protein like shrimp, flank steak, or tofu. Or if you're trying to go meatless, keep things entirely vegetarian. Get the recipe.
Most things cook (at least) 60–70% faster in a pressure cooker than when using any other type of cooking. That doesn't count the prep time of course, or any time the oven, pot, or pressure cooker takes to come to temperature for the food to start real “cooking” though, or “resting” time in the pot for some foods.
Instant Pots are terrific for some dishes. Others are a big no-no. If you own an Instant Pot, you know how convenient it is when it comes to cutting down the time it takes to cook food, all through the magic of heat and steam. But while your Instant Pot has kitchen prowess, it can't cook everything safely.
When it comes to breaking your Instant Pot in, it's a good idea to start with some basic foods and simple meals you're already familiar with, then slowly expand your Instant Pot repertoire from there. Try making staples like eggs, sweet potatoes, rice, or lentils using just the pressure cooker function.
In general, the liquid in the original slow cooker recipe should be reduced to 1 to 2 cups when converting to an electric pressure cooker. Exceptions to this would be: Grains and Beans– Use the exact amount needed to fluff up, with a small amount more for the other ingredients in the recipe.
Yes, cooking in a pressure cooker is healthy as it uses steam to cook food, the insulated and sealed body does not allow the water to evaporate thus preserving the nutrients in the food. Pressure cookers do not require oil to cook making them even healthier.
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.
If a recipe calls for cooking on the HIGH setting for three hours, you can cook it for seven hours on the LOW setting instead. Or if a recipe calls for eight hours on HIGH, it can be cooked for up to 12 hours on LOW.
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