I can’t tell you how much I love my Instant Pot. Like seriously, I have two! I toss things in and they come out tasty and beautiful in a fraction of the time. My absolute favorite feature is the sauté button. I don’t need a separate pot to brown my meat or soften my onions. And I’m finally figuring out that whole build up of flavors starting with the meat and then cooking the vegetables with those tasty little brown bits leftover in the pot. Umami… the new savory buzzword all the foodies are using.
So far these are my tried and true Instant Pot recipes:
No, I am not kidding, I make spaghetti in the Instant pot. I love adding the diced tomatoes in for some chunky texture and it even works perfectly with brown rice and whole wheat noodles (just use a tiny bit less water for brown rice, and more for whole wheat). It’s so good, I go back for seconds and thirds.
This is a creamy cheesy dream with whole wheat noodles and ready in about 30 minutes. Hui.1 prefers my stove top version, but when I’m pressed for time, he’ll eat this one anyway.
Thighs are the best part of the chicken, IMO. This is a great guide for every kind of chicken thigh under the sun… fresh, frozen, bone, or no bone. Sometimes I like to dump a jar of marinara sauce in with it and it’s the perfect meal.
This might be my favorite dish ever. Like seriously, it’s so easy and so good. Serve with mashed potatoes and you’ll be floating on Cloud 9. Causally chop the extra carrots into medium sized chunks and just let it cook with the meat. It’s okay to be lazy. This balsamic vinegar is a bit on the pricey side, but with this roast, it’s worth every penny.
This is my go-to recipe because it’s just so good. You don’t need to add bacon and you can cut down on the salt by half because the pressure just makes it saltier. I add a ton of Costco minced garlic because garlic makes everything taste better. Make a scramble, add it to tacos, add some BBQ sauce and sweet Hawaiian rolls for a sandwich, or even put it on pizza. The possibilities are endless. Or just eat it straight out of the pot.
I finally made it after months of staring at the recipe, and dude, it was so worth it. Serve with cornbread on the side or warm tortilla chips. Spread leftovers over nachos with beans, pico de gallo, sour cream, and cheese.
Making this reminds me of being a picky little kid again because this was one of the few things I ever ate. Sometimes I throw in some Costco rotisserie chicken because my family isn’t sure about the Chinese sausage, but I have to have it for nostalgia.
Another Chinese dish that makes me feel at home again. Just don’t throw in a whole chicken or else you’ll be picking out tiny little chicken bones instead of enjoying your jook. This is the only reason I have white rice in my pantry.
Quite frankly, I prefer making this in the slow cooker. But, I did make it in the Instant Pot and it worked with a little tweaking. My beef started out frozen, even when I was desperately trying to brown it. So I cooked it as instructed, then added the barley and cooked it for another 10 minutes. I did not add potatoes, so I don’t know if that extra 10 minutes will soften the potato shreds or not. Someday I’ll try it with fresh beef and potatoes. But it’s a yummy, comforting soup that needs a thick slice of crusty bread to sop up all that beefy goodness.
Normally, I make broth in the slow cooker, but this is so quick and dirty, it’s totally worth it when you feel the need to have fresh stock.
I like Version 4 with 1 cup rice:1.25 cup water. The family has been excited I’ve been making fried rice again because it’s so easy and takes about 20 minutes instead of an hour.
Who doesn’t love a good, silky, creamy mashed potato? This does the trick for perfect mashies every time.
Perfect Hard Boiled Eggs
You can make as many or as little eggs as you want, but this is by far the easiest way to make perfect hard boiled eggs. You can use the trivet that came with your Instant Pot and lay the eggs on top of that.
1 cup water
3 minutes high pressure
3 minutes let it sit in the pot, then do a quick release
Soak in ice bath until cool to touch
Hui.1 was flipping through my Nom Nom Paleo cookbook and decided he wanted me to “make boiled eggs in the Instant Pot” and now both boys peel and eat the eggs. Yes, they’re so easy to peel, a 3 year old can do it. It’s pretty awesome because we’re all tired of scrambled eggs and quiche.