What are your "go to" Instant Pot recipes?

RustBeltCowgirl

I live with my parents, as my mother is chronically ill and wheelchair bound. Taking care of her schedule is a two person (Dad and I) job between dialysis, Dr. appts and various other things. I also work a full-time job. Help me out as I am the only person in the house doing the major cooking. Dad does the rest of the cooking.

My most used recipe is a 2-3 lb roast (frozen is fine). Put in cooker. For a roast, I don't use a trivet under it. Sprinkle with KC steak seasoning and dump in a cup of coffee. Add potatoes and carrots. Sprinkle some more steak seasoning on top of those; set pot to pressure cook for 1 hour on high. Let naturally pressure release.

What type of recipes do you have?

VickiP

We like roast as well. I use a rub or Mexican Oregano, Cumin, New Mexican Chili and onion powder. Brown it quickly, add a half cup of liquid (coffee sounds great!) usually add carrots and possibly cabbage and pressure cook for an hour and a half. Good stuff.

Melissa Swartz

Here's one that's quick and makes a lot of food:

Red Rocks Green Chili

2 lbs. Pork roast

1 medium onion, diced

1 clove garlic, minced

1 can, 14.5 oz diced tomatoes, undrained

1 can, 14.5 oz tomato sauce

1 can, 10 oz Rotel tomatoes, undrained

1 can, 14 oz diced green chilis, drained

¾ tsp. salt

½ tsp. black pepper

½ tsp. cumin

¼ tsp cayenne pepper

Add all ingredients together. Cook in Instant Pot for 45 minutes (soup setting). Shred pork and serve.

Ingredients can be mixed together and frozen, then cooked later.

RustBeltCowgirl

@VickiP and @Melissa Swartz Both recipes sound great. I'll try them both. The only change I would have to make is the green chilis, Dad doesn't do spicy due to his "touchy" stomach.

Linda Bittle

I like to throw in a pork roast, season with rosemary and sea salt, a little black pepper, and some sage, if I have some. I cut the roast into hunks that will cook nicely. Hit the meat button, then usually add time to 45 minutes to an hour.

I open it up when there's about 25 minutes left, add some big chunks of sweet potato (in a silicone colander, similar to this: https://www.amazon.com/dp/B081VP91HG/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B081VP91HG&pd_rd_w=HCauB&pf_rd_p=48d372c1-f7e1-4b8b-9d02-4bd86f5158c5&pd_rd_wg=CxaXw&pf_rd_r=833DA4V3JDYXFTYF57CD&pd_rd_r=3b0d2e1c-c6b8-446e-afcf-fb541823a8de&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzQkFMWTVONVZDSjc3JmVuY3J5cHRlZElkPUEwOTA2MDI1M1RFSUkzUE5aRUVHQiZlbmNyeXB0ZWRBZElkPUEwMTYwMzA1M01BNEFJNVVCQ05HRSZ3aWRnZXROYW1lPXNwX2RldGFpbCZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

When everything is done, I mash the sweet potatoes with lots of butter, and add honey, cinnamon, and cardamom to taste.

water2world

OK, I'm more than ready to purchase an instant pot. These recipes sound wonderful.

I have decided on the 6 quart, but am interested in one I saw online that has a dehydrating function. Has anyone used theirs for this? I was thinking about drying some fresh herbs.

Any info would be greatly appreciated!

Thanks

Linda Bittle

https://community.thegrownetwork.com/discussion/comment/889876#Comment_889876

I just like to hang my fresh herbs to dry. Personally, I think dehydrating them would be more work than it's worth for the amounts that I can grow at home. This is how I do it, and I kind of like the way they look and smell hanging in the corner of the kitchen.

https://www.tasteofhome.com/article/how-to-dry-herbs/

water2world

@Mary Linda Bittle, West Plains, Missouri Thanks! Your comment gave me something else to think about. I think I would enjoy the smell, as well as, the look of the herbs hanging in the kitchen!

Michelle D

https://detoxinista.com/instant-pot-vegan-quinoa-burrito-bowls/

This is my family's favorite that I make regularly. The great thing about it is that you can determine how spicy it is by what type of salsa you choose.

Marjory Wildcraft

@Ruth Ann Reyes THe Insty Pot QUeen! This is your thread here girlfriend... I KNOW you've got good recipes...

Personally (gulp) I still don't own an insty pot yet. Yeah, yeah, I know. old dogs, no new tricks...

happy-trails

RustBeltCowgirl

Oh interesting... using coffee! What is the purpose of the coffee? Is it for flavor or is there a component of coffee that interacts with the protein and changes the texture or tenderness or something? I may have to try this!

One of my favorite instant pot recipe is throwing in a few chicken breasts, tomatoes and mushrooms with a cup of bone broth, and my own (or Frontier co-op's) taco seasoning. I typically don't measure anything when I cook. Eight minutes on high pressure and then it shreds up easily, and so tender/juicy. Then I can use this mixture rolled up in sprouted tortillas, soups, or casseroles throughout the week. Very easy and time-saving! Mongolian beef with broccoli is another favorite and comes together quickly (using coconut aminos instead of soy sauce); I enjoy this with rice or sweet potatoes!

water2world

@Marjory Wildcraft Don't feel bad----I'm just now taking the plunge!!

This old dog's mouth is watering!!!

gardneto76

I have so many Instant Pot recipes saved. Some of my favorites are ribs, pork loin, of this chicken recipe. https://whatmollymade.com/instant-pot-honey-mustard-chicken/

kbmbillups1

I make my version of Wedding Soup in my instant pot once a week.

I brown 1 pound of ground beef instead of make meatballs (because I have a child who eats all the meatballs). The grass fed beef I use doesn't have a lot of fat but if yours does you'd want to drain it. I add about 1/2 cup diced onion, a couple cloves garlic pressed, either greens I've previously frozen or some I have left over, 4 cups of water (or more) salt, pepper, granulated onion and garlic, dried oregano & basil, and cook on soup. In the mean time I boil a cup of whole couscous but you could use something else or just leave it out. When my Instant Pot beeps I let the pressure out and add 1/2 cup tomato sauce and a couple tablespoons olive oil and more seasoning to taste. Give it a stir and eat!

RustBeltCowgirl

@happy-trails No special reason, it's a liquid and works well with steak seasonings.

Brindy

I like to make dishes that grow and morph. My favorite is taking a whole chicken (or other cut of meat with bones) and seasoning with whatever I am feeling and place on a short rack in the cooker to keep out of the liquid on the bottom. You can use whatever liquid, I prefer bone broth, at least 1cup. Cook however long enough for the size bird or cut you have, I usually push the poultry button. When that's done we have meat with rice or whatever we are feeling.

The next day I'll do a one pot dish with couscous or quinoa with leftover meat.

That evening I put the bones in the instant pot or other instant pressure cooker (I have multiple because we are a large family and I use them for everything), I add a little apple cider vinegar, scrap veggies that I store in a ziplock in the freezer (one of the habits I started that I really love. I put all my ends, skins, etc from veggies in a zip lock in the freezer for until I make bone broth) and then let slow cook all night and the next day, strain the broth and add more liquid to bones for another round of bone broth. Then I'll make soup or whatever that evening. I like to use bone broth in almost evening I make in the electric pressure cookers, rice, grains, soups and all.

Sorry about the novel, but I LOVE my electric pressure cookers. I have been using them for almost 17 years. Way before Instant Pot, but I do love the simplicty of the IP.

SherryA

This is the first thing I ever made in the instant pot, and still a go-to. Easy & yummy Honey Garlic Chicken.

https://diethood.com/instant-pot-honey-garlic-chicken-recipe/

RustBeltCowgirl

Just found this while I was browsing.

https://www.pressurecookrecipes.com/easy-instant-pot-recipes/