Recipes

[Big Sis]

I love my new Instant Pot, but the included recipe pamphlet doesn't have much of interest.  It would be great if we could start a thread of recipes that you have made that your family loved.  I plan on trying the hamburger stroganoff if I can figure out how to reduce the sodium.

[BeccaLou]

@Big Sis You can use any pressure cooker recipe.

[jackthebear]

there are many sites online spend some time browsing and find something that appeals to you.

once you figure out how it works it's easy to do

Pinterest has many things as well 

[jackthebear]

https://www.pinterest.com/pressurecook2da/dinners-pressure-cooker/

[knittykitty]

Google anything. ex: instant pot mac and cheese and you will get zillions of options. IP cooking is fabulous!

[Graciea]

Go to pressureluckcooking.com. He has a video with each recipe so you can see exactly what to do. Haven’t had a bad one yet. Good luck. 

[RespectLife]

@Big Sis 

I highly recommend

bluejeanchef.com

Meredith Laurence who used to be with the Q....her recipes are fantastic and she has SO much IP info on there!

This one is my favorite!

https://bluejeanchef.com/recipes/salsa-chicken-thighs-with-rice/

You can't go wrong with any of her recipes.

[haddon9]

I'll have to check out some of the sites listed here.  I have an IP and haven't used it much.  I plan to when the weather gets cold soon enough.  Right now I prefer salads and grilled food.

[aroc3435]

@Big Sis   Here is a recipe to start you off, hope this helps. I'm waiting for my new Instant pot, too, so this is a recipe I've used in my 6 quart Cooks Essentials electronic pressure cooker that I've had for several years.  The time listed does not include the time to bring the cooker up to the required pressure to begin cooking.                                  

                                   Chicken Breast in Wine

                            Slow Food Fast by Bob Warden

                       Dynamic Housewares. 2009  Page 75

                                            Serves 4

Prep time 15 mins. Cook time 10 mins.   Temperature High

1 Tbsp butter or margarine (I use unsalted butter)

2 slices bacon cut into 1/4 inch pieces

1 Tbsp minced garlic

2 to 3 lbs boneless, skinless chicken breasts

1 cup of flour seasoned with a pinch of salt & pepper (I use white        pepper)

2 stalks of celery, chopped

2 cups good table quality Burgundy wine

1 tsp beef base mixed into one cup of water (or a cup of low salt beef stock or bouillon)

2 Tbsp tomato paste

1/2 lb mushrooms (I use 1 lb because we love them)

2 cups white pearl onions, peeled

1 tsp dried thyme or 1 sprig fresh

1 bay leaf

2 Tbsp corn starch

salt & pepper to taste

fresh parsley for garnish

Use the browning feature and saute the bacon and garlic in the butter.  (I use a saute pan on the stove)

Dredge chicken in seasoned flour until well covered and lightly brown on all sides.

Add all these sauteed ingredients to the pressure cooker and the rest of the ingredients EXCEPT THE CORN STARCH and lock on the lid.  Set to high and cooking timer for 10 minutes.

When done use the quick release and remove the lid.  Combine the cornstarch with 2 Tbsp water and stir into the simmering sauce until thick.  Salt and pepper to taste, garnish with parsley.  Serve with small steamed potatoes or buttered egg noodles.

I typically serve buttered carrots with this as well. 

[ChiliPepper]

@Big Sis 

@RespectLife 

I agree with RespectLife, here is another easy winner from the Blue Jean Chef:

Chicken Florentine Pasta

Prep Time: 15 minutes Cook Time: 16 minutes

Dinner in an Instant? You bet. No need to cook the pasta separately for this one-pot Chicken Florentine Pasta. Put everything into your pressure cooker and you'll have dinner in 6 minutes or so.

Servings: 4 to 6 
Author: The Blue Jean Chef, Meredith Laurence

Ingredients

olive oil
1½ pounds boneless skinless chicken breast, cut into bite-sized pieces
½ cup diced onion
1 clove garlic minced
1 teaspoon Italian seasoning
½ cup white wine
2 cups grape tomatoes halved
1¼ cups chicken stock
1 cup heavy cream
8 ounces dried ziti or penne pasta about 3 cups
½ teaspoon salt
1 cup grated mozzarella cheese
¾ cup grated Parmesan cheese
5 ounces fresh baby spinach
freshly ground black pepper

Instructions

Pre-heat the pressure cooker using the BROWN or SAUTE setting.

Season the chicken with salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on all sides. Do this in batches so you don’t overcrowd the pot and then remove the browned chicken to a side plate.

Add the onion, garlic and Italian seasoning to the pot and sauté until the onion starts to brown – about 3 minutes.

Add the white wine and deglaze the pot by scraping up any brown bits on the bottom.

Add the heavy cream, chicken stock, tomatoes and dried pasta.

Return browned chicken pieces to the pot, cover and lock the lid in place.

Pressure cook on HIGH for 6 minutes.

Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid. Let the pasta sit for 5 minutes to cool slightly.

Stir in the mozzarella and Parmesan cheeses. As the cheeses melt, stir in the spinach. Season to taste with freshly ground black pepper.

Let the pasta sit for another 5 minutes. It will cool to an edible temperature and the sauce will thicken slightly.

Serve with more Parmesan cheese to sprinkle on at the table.