Instant Pot -- All the Cool Kids Have One!

[Rose Karuna]

A bunch o’ questions: Do you have recipes or general instructions for the fish? When you add water to the pot for pork chops, how much water do you add? What seasoning do you use and do you just sprinkle it on the pork chops (if so, doesn’t it all just come off)? Does a slow release make much of a difference?

Thanks!

I haven't tried fish yet, didn't even think of it but now .. it's on my mind.

I have tried pork chops; here is my recipe:

4 pork chops, I generally use boneless but it doesn't really matter. They should be at least 1/2 or more inches think though.
2 TBLS olive oil
1 teaspoon paprika
1 teaspoon seasoned salt (Lawrys)
2 teaspoon onion powder
1 teaspoon garlic powder
1 TBLS caraway seeds
2 TBLS corn starch with 1 cup water
2 cups ham flavored broth (see Goya section in your store, they have a great ham concentrate, 1 packet per cup)
Salt and Pepper to taste

INSTRUCTIONS

Mix spices (except caraway seeds) and rub them into both sides of pork chop.

Set Instant Pot on saute (high) and add olive oil. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside.

Add 2 cups ham broth and deglaze the bits from the bottom of the pot. Add browned pork chops directly back into the pot in the liquid.

Secure lid, make sure vent is set to “sealing” and use the manual setting for 7 minutes to pressure cook the chops. When done, allow pressure to naturally release for 15 minutes. After 15 minutes, quick release the rest, remove lid and pork chops. Put the instant pot on saute, when the broth is at a rolling boil, add the cup of water with corn starch. This will thicken it into a gravy. Put chops back into the pot and sprinkle them with the caraway seeds. Turn the pot off, or turn it on slow cooker. Cover it with the crock pot lid that comes with the instant pot and let sit until all your other sides are done. This is awesome to put over vegetables, rice or potatoes that you serve with the chops. If you're keto, the best veg I've used as a side were Brussels sprouts.

 

[eku zhong]

Tomorrow I join the hallowed ranks of Instapot owners.. I ordered a 6 quart duo and it arrives tomorrow between 2 and 4 in the afternoon.
woopwoop!

 

[eku zhong]

well I am in love.
Have done ribs.. Japanese curry rice (pork), a whole chikin, which I then put in the oven to crisp up.. (amazing!)
and now next on the to do is .. I have ordered a kit of Korean ginseng etc to make Samgye-tang

these are the things to add to the soup.. as well as a whole chikin, some garlic and mochi rice (stuffed into the chikin)

 

[Rose Karuna]

I made this split pea soup last night and everyone loved it. Super easy in the instant pot.

2 cups of split peas (1 small package)
2 ribs celery
2 carrots
1 large clove garlic
1/2 medium yellow onion
1 6 oz chunk of pork belly (with skin)
1 teaspoon onion powder
1 teaspoon pepper
6 cups of chicken bone broth or water
2 teaspoons salt (or to taste)
1 teaspoon smoky paprika
2 tablespoons bacon fat
1 package or tablespoon of ham bouillon (I use Goya Ham Flavored Concentrate but you could use ham flavored "Better Than Bouillon" too).

Finely dice the celery, carrots, garlic and onion (I just use the food processor and dice them up all together). Set the Instant Pot on saute, saute the diced vegetables in the bacon fat. Add 4 cups of the broth or water, add the bouillon, pepper, salt, onion powder and paprika. Rinse the split peas and add them to the broth, leave pot on saute. Add the rest of the broth and allow it to cook a bit (5 min) on saute setting. Check to see if the broth is salty enough for your taste.

Turn instant pot off and then put the pressure cooker lid on it. Turn the pot on, select manual and select 20 min. Allow it to naturally depressurize when it's done, about 20 min. Take off pressure cooker lid and stir. Remove the pork belly and pull the ham off of it when it cools. If the soup is too thin, turn the instant pot on saute and allow it to come to a boil without any lid. This will remove a lot of liquid. It's a trick I use with beans too. If you do this, remember to keep checking and stirring because it's easy for it to lose too much liquid and burn. When it's the perfect consistency, add the chopped ham back into the soup.

I like to serve it with home made sour dough bread.

 

[Jolene Benoir]

You reminded me. I got a 6qt InstaPot on Amazon Prime day for a very good deal. I'm going to have a good long look at the recipes folks have posted in this thread, so THANK YOU to all.

 

[Wildefire Walcott]

I got one last Christmas, and I've only managed to use it to hard-boil eggs. I do this frequently though, since for lunch I only eat 2 eggs.

When I first started doing this I ended up getting a number of cracked eggs (still edible, just weird looking sometimes). I've started poking the top of the eggs with an egg piercer, and the eggs come out perfectly now. I also got an egg steamer rack that lets me boil 18 eggs at once.

I use the "6-6-6" method because memes. Anyway, it's:

• 6 minutes of cooking. (My pot actually has an "Egg" button, so I press that then bump it up to 6 minutes.)
• 6 minutes of steam-release/cooldown. (If you let this stage go too long your eggs will turn brown inside, but still be edible AFAICT... it just looks weird when you're eating them.)
• 6 minutes in an ice bath.

 

[Katheryne Helendale]

I'm going to get an Instapot one of these times. That split pea soup recipe looks amazing, though it's too hot out right now for soup. Gazpacho, maybe. But I'll definitely try it this fall.

 

[Eunoli]

Guys, I've moved on from my Instapot after part of it got lost (don't ask). We got a Ninja Foodi once I got over my extreme skepticism at the name.

Holy shit. I am in love with the air fryer in it. I fry so much stuff now without flour breading or tons of oil - and the pressure cooker seems equivalent. Anything I want crisp on the outside goes in there for a few minutes. It is just amazing.

The only thing that sucks about it is that it takes a ton of counter space. Other than that, complete thumb's up.

 

[Sid]

I made this split pea soup last night and everyone loved it. Super easy in the instant pot.

I like to serve it with home made sour dough bread.

I like to combine pea soup with potato pancakes.
Makes a great winter dish.

 

[Rose Karuna]

So night before last I experimented with chicken in the Instant Pot. It rocked! Tender, juicy and just good overall. I was worried that it would overcook but it was perfect. So.. Recipe for Instant Pot Sesame Garlic Chicken

Ingredients

2 TBLS Sesame Oil
2 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup honey
3 -4 whole cloves of garlic
2 tsp Sriracha
1/2 cup chicken broth
1 Tbls corn starch
1 Tbls sesame seeds (I mix black and white)
Optional - scallions sliced on the bias
Salt & Pepper

Directions

Grate the garlic so it is very fine. Mix the garlic, honey, soy sauce and sriracha together in a bowl.

Put the Instant Pot on Saute function and add the sesame oil. Note I have a pot that has a non-stick coating. If you have a steel pot you may need more oil.
Sprinkle the chicken liberally with salt and pepper and brown on both sides in the pot.
Take the chicken out of the pot and de-glaze it with 1/2 of the broth.
Stir, turn the saute function off and put the chicken back into the pot.
Pour the soy, honey, garlic and chili glaze over the chicken.
Close the pot with the pressure lid, set the pressure release so that the pot builds pressure and select the "manual" setting for 8 minutes.
Let the pot release on it's own for another 8 to 10 min (depending on the size of the chicken breast)
Open the release valve and let the remaining pressure out. Remove the chicken breasts and let them rest for 10 min.
Mix the corn starch with the remaining broth. Add this to the liquid in the Instant pot creating a thickened sauce.
Slice the chicken breasts and pour the sauce over them.
Top with the sesame seeds and optionally the scallions.

This is really awesome when combined with Jasmine rice that is cooked with coconut milk instead of water.

 

[Essence Lumin]

For anyone who uses sesame seeds much, those little spice jars from the supermarket are very expensive. You can get a pound of them on Amazon for $8.50.

 

[Rose Karuna]

For anyone who uses their Instant Pot a lot, I've found that the most useful two accessories that I bought were:

https://www.amazon.com/Genuine-Instant-Pot-Non-Stick-Interior/dp/B00ICL8M1I/ref=sr_1_3?keywords=non+stick+port+for+instant+pot&qid=1565787747&s=gateway&sr=8-3

https://www.amazon.com/Genuine-Instant-Pot-Tempered-Glass/dp/B008FUJ2LK/ref=sr_1_3?keywords=crock+pot+lid+for+instant+pot&qid=1565787786&s=gateway&sr=8-3

Very Useful.

 

[eku zhong]

new and fantastic use for instapot..
cannabutter................. in 20 minutes. (well not counting the decarboxylation process in the oven.. which I later found out I could have done in the instapot too..phhht)

 

[Marita]

Now that Eku has her Insta Pot up and running here is a nutritious recipe ... "Strings of Ewww"

 

[Rose Karuna]

I'm going to bake a pumpkin spice cake in my Instant pot today, I'll let everyone know how it turns out and if it's any good I'll post the recipe.

 

[Rose Karuna]

OK - I made the spice cake: IP-spice-cake

Very easy and incredibly tasty. I bought a bundt cake pan that was for the Instant Pot but I'm not very impressed with it. Instead I'd recommend some of the smaller silicon molds that work just as well.

Super Easy Recipe: How to Make Pressure Cooker Pumpkin Spice Bundt Cake - Margin Making Mom

I add an extra 2 teaspoons of allspice
1 teaspoon of cinnamon and
1/2 teaspoon of nutmeg to the mix.

What is really crucial, if you don't have a steamer with handles and just have a platform steamer, make sure you create handles out of aluminum foil and sit the cake on that so that you can get it out of the Instant Pot.