Instant Pot Recipes

INSTANT POT® WILD RICE WITH MUSHROOMS Ingredient:
  • 1 tablespoon olive oil
  • ½ (8 ounce) package baby portobello mushrooms
  • ⅓ cup diced onion
  • ⅓ cup diced celery
  • ⅓ cup diced carrot
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • 1 cup wild rice blend (such as Lundberg®)
  • ¼ cup dry white wine
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and ground black pepper to taste
  • ¼ cup chopped toasted pecans
  • 1 tablespoon balsamic vinegar

Instant Pot® Wild Rice With Mushrooms

Side Dish , Rice Side Dish Recipes

Author: Lutzflcat

Pressure Cooking Rice Enriches And Intensifies The Flavor Of The Stock And Herbs. Wild Rice Is Firm On The Outside, Soft In The Middle, And Its Texture Blends Nicely With Softer Brown Rice. This Is A Tasty Side Dish For Chicken, Turkey, Pork, And Fish.

Time: 1h20m

Yield: 4

Number Of Ingredients: 14

Steps:
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
  • Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in pecans and balsamic vinegar, and serve.
Nutrition Facts:

Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g


INSTANT POT® SPLIT PEA SOUP Ingredient:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 carrots, chopped
  • 6 slices bacon, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 cups chicken broth
  • 1 pound green split peas, rinsed and sorted

Instant Pot® Split Pea Soup

Soups , Stews and Chili Recipes , Soup Recipes , Beans and Peas , Split Pea Soup Recipes

Author: Vicky

Delicious Instant Pot® Split Pea Soup That Delivers Rich, Deep Flavor In Just Over An Hour.

Time: 1h15m

Yield: 6

Number Of Ingredients: 13

Steps:
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
  • Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
  • Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.
Nutrition Facts:

Calories 408.4 calories, Carbohydrate 53.6 g, Cholesterol 26.3 mg, Fat 11.6 g, Fiber 21 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 1649.9 mg, Sugar 10.1 g


INSTANT POT® SPLIT PEA AND HAM SOUP Ingredient:
  • 1 ½ tablespoons salted butter
  • 1 ½ tablespoons olive oil
  • 2 medium carrots, sliced
  • 1 large stalk celery, diced
  • ½ large onion, diced
  • ½ pound diced cooked ham
  • 1 potato, peeled and diced
  • salt and ground black pepper to taste
  • 4 cups chicken broth, divided
  • ½ pound dried split peas
  • 2 bay leaves
  • ¼ cup shredded Cheddar cheese, or to taste

Instant Pot® Split Pea And Ham Soup

Soups , Stews and Chili Recipes , Soup Recipes , Pork Soup Recipes , Ham Soup

Author: Diana71

Cooking Split Peas Under Pressure Makes Them Nearly Instantly Creamy. This Recipe Is Very Close To A Classic Split Pea Soup, But I Have The Option Of Cooking With Or Without A Meaty Ham Bone. If You Just Have Ham, It Will Be Just As Great With The Combination Of Celery, Carrots, Onions, Potatoes, And Split Peas. Get Ready For A Thick And Flavorful Broth!

Time: 1h15m

Yield: 4

Number Of Ingredients: 12

Steps:
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
  • Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
  • Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
  • Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.
Nutrition Facts:

Calories 526.3 calories, Carbohydrate 50.1 g, Cholesterol 56.7 mg, Fat 23.7 g, Fiber 17 g, Protein 29.1 g, SaturatedFat 8.8 g, Sodium 2052 mg, Sugar 8.7 g


INSTANT POT CUBAN MOJO PORK Ingredient:
  • 3/4 cup fresh orange juice (from 4 to 5 oranges)
  • 1/4 cup fresh lime juice (from 3 limes)
  • 1/2 yellow onion, cut in large chunks
  • 8 cloves garlic
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
  • 2 tablespoons canola oil

Instant Pot Cuban Mojo Pork

main-dish

Author: Gabriela Rodiles

This Instant Pot Take On The Classic Cuban Lechon Asado Means You Get All The Flavors Of Tender Shredded Pork Shoulder In A Fraction Of The Time. The Mojo Marinade, Loaded With Garlic And Onion, Is Typically Made With Sour Oranges, But A Combination Of Oranges And Limes Delivers That Same Tang. I Promise You: The Mojo Is So Good You Could Drink It! If You Love It As Much As I Do, You Can Even Make Extra To Serve On The Side.

Time: 4h25m

Yield: 4 servings

Number Of Ingredients: 10

Steps:
  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
Nutrition Facts:


INSTANT POT® SHORT RIBS Ingredient:
  • 1 (750 milliliter) bottle full-bodied red wine
  • 4 pounds beef short ribs
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • 3 tablespoons unsalted butter
  • 1 ½ cups chopped white onion
  • 1 cup peeled and minced carrots
  • 2 cloves garlic, sliced
  • 2 sprigs fresh rosemary
  • 1 quart chicken stock, or as needed
  • ¼ cup water
  • 2 tablespoons cornstarch

Instant Pot® Short Ribs

Main Dish Recipes , Rib Recipes

Author: Shauna James Ahern

It's Easy To Love Fall-off-the-bone Short Ribs. The Only Problem With A Traditional Braising Recipe Is That It Will Be Hours Before Eating Happens. Make Short Ribs In An Electric Pressure Cooker And Eat These In Half The Time. The Pressure Inside The Cooker Transforms Any Liquid Into Hot Steam, Which Goes Deep Into The Meat And Produce Far More Tender Ribs Than Any Other Method Would Make. Less Time And Better? You Bet.

Time: 10h4m

Yield: 12

Number Of Ingredients: 13

Steps:
  • Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
  • Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
  • Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
  • Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
  • Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
  • Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
  • Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
  • Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts:

Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g


INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS Ingredient:
  • 2 tablespoons vegetable oil
  • 1 pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup orange juice
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 5 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup uncooked regular long-grain white rice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Old El Paso™ Thick 'n Chunky salsa, as desired

Instant Pot® Cuban Pork Tenderloin With Rice And Beans

Entree

Author: Betty Crocker Kitchens

This One-pot Cuban Pork And Rice Meal Is A Quick And Easy Dinner, Making It Perfect For The Weeknight Rush. The Flavors Of Mojo-a Garlic-citrus Sauce Popular In Cuba-are What Bring This Dish Together.

Time: 40m

Yield: 4

Number Of Ingredients: 12

Steps:
  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
  • Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Stir in lime juice. Top with cilantro. Serve with salsa.
Nutrition Facts:

Calories 530, Carbohydrate 62 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g


INSTANT POT® CAJUN JAMBALAYA Ingredient:
  • 1 cup uncooked white rice
  • 1 cup chicken broth
  • 1 tablespoon grapeseed oil
  • 2 chicken breasts, chopped in small pieces
  • 2 andouille sausages, sliced
  • 2 ribs celery, chopped
  • 1 small green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 2 teaspoons Creole seasoning
  • 1 teaspoon Cajun seasoning
  • 12 large shrimp, peeled and deveined

Instant Pot® Cajun Jambalaya

Soups , Stews and Chili Recipes , Stews , Jambalaya Recipes

Author: Thedailygourmet

Jambalaya Doesn't Get Any Easier Than This Instant Pot® Version, Full Of Andouille Sausage, Shrimp, Chicken, And Plenty Of Vegetables.

Time: 1h

Yield: 4

Number Of Ingredients: 12

Steps:
  • Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
  • Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts:

Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g


INSTANT POT® SALISBURY STEAK WITH ONION AND MUSHROOM GRAVY Ingredient:
  • ¼ cup fresh bread crumbs
  • ¼ cup finely diced onion
  • 1 egg
  • 1 teaspoon dried parsley
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced, or more to taste
  • 1 pound ground beef
  • ½ pound lean ground pork
  • 2 tablespoons avocado oil
  • 1 large onion, thinly sliced
  • 1 (8 ounce) package sliced cremini mushrooms
  • ¼ cup dry red wine
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons beef broth
  • 2 tablespoons cornstarch

Instant Pot® Salisbury Steak With Onion And Mushroom Gravy

Meat and Poultry Recipes , Pork , Ground Pork Recipes

Author: Bren

Just Like Mom Used To Make, But Much Faster.

Time: 2h35m

Yield: 4

Number Of Ingredients: 18

Steps:
  • Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
  • Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  • Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.
Nutrition Facts:

Calories 523.8 calories, Carbohydrate 13.4 g, Cholesterol 152.8 mg, Fat 34.5 g, Fiber 2.4 g, Protein 35.4 g, SaturatedFat 11.3 g, Sodium 1227.1 mg, Sugar 3 g


CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES Ingredient:
  • 2/3 cup instant potato flakes
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon garlic salt
  • 3 1/2 lbs frying chickens, cut up
  • 1/3 cup butter, melted

Crispy Baked Chicken Made With Instant Potatoes

Chicken

Author: 2bleu

Make And Share This Crispy Baked Chicken Made With Instant Potatoes Recipe From Food.com.

Time: 1h

Yield: 4 serving(s)

Number Of Ingredients: 5

Steps:
  • Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
  • In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
  • Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
Nutrition Facts:


INSTANT POT® TURKEY BONE BROTH Ingredient:
  • cooking spray
  • 1 leftover turkey carcass
  • 2 stalks celery, cut into chunks
  • 1 medium carrot, cut into chunks
  • 1 medium onion, cut into wedges
  • ¼ cup apple cider vinegar

Instant Pot® Turkey Bone Broth

Soups , Stews and Chili Recipes , Broth and Stock Recipes

Author: Bren

Turkey Stock Is Made With Very Little Seasonings And Just A Few Ingredients. The Finished Product Is Like Jelly And Is Perfect For Deglazing Skillets, Making Soup, Steaming Veggies, Gravy, Or Cook Your Rice In It To Add A Burst Of Flavor.

Time: 1h55m

Yield: 12

Number Of Ingredients: 6

Steps:
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
  • Roast in the preheated oven for 20 minutes.
  • Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
  • Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.
Nutrition Facts:

Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g


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