My very brief guide to the Instant Pot (electric pressure cooker)
I know a lot of people got some Instant Pots for Christmas and the craze has really caught on. In fact, 2017 was dubbed the "Year of the Instant Pot." I see calls for recipes and questions about these things on social media quite frequently, and since Blair and I have a lot of experience using ours, I thought I'd share a few basic principles just to get new folks cooking faster, plus some recipes we love. Disclaimer: I have an InstaPot Duo 6 qt. There are TONS of brands now as the technology has been around for decades. I can't speak for the quality or specifics of other brands, but the general principles are all the same.
First, some Frequently Asked Questions:
I know a lot of people got some Instant Pots for Christmas and the craze has really caught on. In fact, 2017 was dubbed the "Year of the Instant Pot." I see calls for recipes and questions about these things on social media quite frequently, and since Blair and I have a lot of experience using ours, I thought I'd share a few basic principles just to get new folks cooking faster, plus some recipes we love. Disclaimer: I have an InstaPot Duo 6 qt. There are TONS of brands now as the technology has been around for decades. I can't speak for the quality or specifics of other brands, but the general principles are all the same.
First, some Frequently Asked Questions:
- How does it cook so fast?-- Pressure. On the high setting, pressure reaches 12-15 PSI, on the low setting 4-7. Raising the pressure to 15 PSI increase the boiling point of water to 250F from 212F, thus cooking food faster. On average cooking times are reduced by 30-50% compared to boiling or braising. An instant pot builds pressure by generating steam, thus NO MATTER WHAT YOU COOK THERE MUST BE LIQUID IN THE POT. I emphasize this because it's not really intuitive for some foods, but necessary. Always ensure you have a cup of liquid in the cooker, always make sure you place the valve to "seal" and always make sure the inner silicone ring around the lid is in place. If you don't do these things, you will not pressurize.
- Is it safe? -- Yes. Today's electric pressure cookers have several built in safety features to keep them from "exploding" as so many blogs and anecdotes will claim. You'd really have to screw up royally to blow one up. They are, however, still very hot cooking instruments that generate a lot of steam, so always use caution.
- What can you cook in it?-- Tons of stuff. If you can boil it, slow cook it, braise it, or steam it, it can be cooked in an instant pot. Grains, soups, stews, meats, veggies, eggs, potatoes, etc.
- How's clean-up? -- Fantastic. The stainless steel pot is dishwasher safe and will rarely have "stuck on" food. You can saute and sear in the same pot you "slow" cook in so it's truly one-pot cooking. That mean's it's only one pot clean-up.
- Are there any good recipes?-- Well I'm glad you asked:
Recipes
So here follows many recipes Blair and I enjoy and make frequently. I've linked out to the "master" recipes or the guides in some instances, but listed here our versions. Happy eating!
Southern Greens (Gluten Free)
1 bag (or bunch, trimmed) collared greens
1 bag (or bunch, trimmed) kale
1 lb bacon (I prefer hickory smoked), chopped
2 tsp Red Pepper Flakes
2 tblsps Pickle Juice (or Vinegar)
2 cloves garlic, chopped
1 tblsp salt
Olive Oil
Set your Instapot to saute. Pour in a tblsp or so olive oil. Add bacon and saute until brown and crispy. Add in handfuls of greens, stirring and folding to coat in fat and wilting them until all are added (pot will be modestly full). Add in pepper flakes, pickle juice, garlic and salt. Toss again, then place lid on and set to Manual (high pressure) for 35 minutes. Can quick release or natural release steam.
2 racks baby back ribs
Dry seasoning desired (I enjoy a good bbq rub or Asian rub)
Liquid Sauce desired (I enjoy a good bbq sauce or teriyaki glaze)
1 cup water or beef stock
Preheat oven to 400F. Remove the membrane on the underside of the ribs. Cut rib racks into 3-4 bone segments. Place the steamer rack (or a tightly rolled-up and coiled piece of aluminum foil, just to keep the ribs slightly elevated off the bottom) in the pot and pour in 1 c water or beef stock. Rub the ribs with desired seasoning. Stand segments on end (bones running vertically) around the perimeter of the pot, then place another ring inside that until all segments are in. Put lid on and set to manual (high pressure) for 25 minutes. Quick release steam, remove segments and place on sheet pan (covered with aluminium foil). Baste with desired sauce on both sides and place in oven for 10-15 minutes or until glaze or sauce is sticky.
1 ¼ cups dice Onion
5-6 seeded and diced Jalapeño (don't be afraid! this is a mild chili)
3 teaspoons minced Garlic, Cloves
3 chicken breasts, chopped
2 teaspoons Chili Powder
1 teaspoon Cumin
⅛ teaspoons Salt
¼ teaspoons Black Pepper
1 teaspoon Oregano, Dried
1-2 cups Chicken Broth/Stock (depending on how soupy you like it, I prefer 1 c.)
1 can--10 ounces Diced Tomatoes with Green Chiles
1 can-- 14 ounces Whole Kernel Corn, Canned
8 ounces Cream Cheese
Toppings
Cooked and diced Bacon (optional)
Pepper Jack Cheese, Shredded (optional)
Corn Chips, Fritos or tortilla (optional)
Place all ingredients except cream cheese and optional toppings in pot. Place lid, set to manual (high pressure) at 10 minutes. Quick release steam, set to warm. You can leave at warm for hours and it will slowly reduce and become even more flavorful. You can also freeze in tubs and reheat later.
Pork and Cabbage (Gluten Free)
5 lb bone in or bone out pork shoulder
3-4 strips of smoked bacon, whole or chopped (I prefer chopped)
1 head of cabbage, cut into 4-6 wedges and core removed.
1-2 tsp kosher salt
1 tsp red pepper flakes
3-4 cloves of garlic, peeled and smashed
1 c water or stock
Place bacon in instant pot and set to "Saute." While bacon is rendering, cut pork shoulder into 2-3 big chunks and season with salt. Place all ingredients except cabbage into pressure cooker and switch to manual for 60 minutes (may need a few minutes longer if using a little bigger pork shoulder). Once done, quick release pressure, remove pork from liquid and shred with some forks in a large bowl. Add all ingredients including cabbage back to pot and cook an additional 5-10 minutes.
3-4 strips of smoked bacon, whole or chopped (I prefer chopped)
1 head of cabbage, cut into 4-6 wedges and core removed.
1-2 tsp kosher salt
1 tsp red pepper flakes
3-4 cloves of garlic, peeled and smashed
1 c water or stock
Place bacon in instant pot and set to "Saute." While bacon is rendering, cut pork shoulder into 2-3 big chunks and season with salt. Place all ingredients except cabbage into pressure cooker and switch to manual for 60 minutes (may need a few minutes longer if using a little bigger pork shoulder). Once done, quick release pressure, remove pork from liquid and shred with some forks in a large bowl. Add all ingredients including cabbage back to pot and cook an additional 5-10 minutes.
Mexican Chicken (for everything)
Add 1-2 lbs of frozen chicken breasts (one small bag) to pressure cooker and cover with 2 jars of hatch green chile sauce, 1 large jar of salsa, or 1-2 cups of your favorite Mexican sauce. Add 1/2 cup of water or chicken stock, salt and pepper to taste (usually 1-2 tsp) and cover, placing pot on poultry setting for 10 minutes or manual (high) for 10 minutes. Shred and use for tacos, salads, sandwiches, etc.
Beef Roast for Sandwiches
5-7 lb beef roast (English, chuck, etc.)
1 packet french onion soup mix
1 tsp salt
1 cup beef or chicken stock
1 cup of pepperoncini peppers (jar)
Monterrey Jack or White Cheddar Cheese
Italian rolls
Place all ingredients in instant pot and pressure cook 60 minutes on high (manual). While cooking, preheat oven to 400F toast Italian rolls in oven or toaster until a nice golden brown. Quick release pressure, add time if needed to fall apart tender beef. Shred beef with forks, and fork good helping of beef onto each half of roll, reserve cooking liquid for dipping sandwiches. Place a good helping of cheese on top of beef, and return to oven for 4-5 minutes or until cheese is nice and melty.
Shrimp Paella (c/o Carla Brown)
1-2 lb frozen wild caught shrimp, 16-20 count shell & tail on
1 c Jasmine Rice (I prefer the Vigo yellow rice actually)
1/4 c butter
1/4 c chopped fresh Parsley
1 tsp sea salt
1/4 tsp black pepper
1 pinch crushed red pepper or to taste
1 medium lemon, juiced
1 pinch saffron
1 1/2 c water or chicken broth
4 cloves garlic, minced or pressed
Combine all ingredients in your pressure cooker, layering the frozen-shell-on-shrimp on the top. Secure lid and cook under high pressure manual for 5 minutes. Quick release (so you don't overcook shrimp). The paella can be served with the shells on the shrimp or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice and serve. Serve each serving with a garnish of fresh parsley, butter, grated cheese and squeeze of lemon juice.
5-7 lb beef roast (English, chuck, etc.)
1 packet french onion soup mix
1 tsp salt
1 cup beef or chicken stock
1 cup of pepperoncini peppers (jar)
Monterrey Jack or White Cheddar Cheese
Italian rolls
Place all ingredients in instant pot and pressure cook 60 minutes on high (manual). While cooking, preheat oven to 400F toast Italian rolls in oven or toaster until a nice golden brown. Quick release pressure, add time if needed to fall apart tender beef. Shred beef with forks, and fork good helping of beef onto each half of roll, reserve cooking liquid for dipping sandwiches. Place a good helping of cheese on top of beef, and return to oven for 4-5 minutes or until cheese is nice and melty.
Shrimp Paella (c/o Carla Brown)
1-2 lb frozen wild caught shrimp, 16-20 count shell & tail on
1 c Jasmine Rice (I prefer the Vigo yellow rice actually)
1/4 c butter
1/4 c chopped fresh Parsley
1 tsp sea salt
1/4 tsp black pepper
1 pinch crushed red pepper or to taste
1 medium lemon, juiced
1 pinch saffron
1 1/2 c water or chicken broth
4 cloves garlic, minced or pressed
Combine all ingredients in your pressure cooker, layering the frozen-shell-on-shrimp on the top. Secure lid and cook under high pressure manual for 5 minutes. Quick release (so you don't overcook shrimp). The paella can be served with the shells on the shrimp or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice and serve. Serve each serving with a garnish of fresh parsley, butter, grated cheese and squeeze of lemon juice.