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10 Best Instant Pot Recipes Everyone Should Try!

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Instant Pot Recipes:

You’ll “instantly” love these!

When people think of the instant pot recipes, certain important recipes come to mind.

These include brown rice in a pot, yogurt in a pot, chicken legs, Bolognese, instant pot carrot, white rice, instant pot wild rice and many more.

instant pot

Moreover, today, with so much awareness, other instant pot recipes have also risen to prominent fame including instant pot Brussels sprouts, instant rice, chicken soup instant, instant pot butternut squash soup, corned beef and cabbage instant pot, instant pot popcorns, wings, and chicken chili. Don’t buy pressure cookers, trust me.

If you are an instant pot smart enthusiast, here are 3 instant pot recipes  you ought to try!

While you can find some best instant pot recipe books or pot cookbook, here is a guide to some of the most well-known instant pot recipes.

instant pot

Popcorn: Instant pot popcorn is a common recipe.

In order to make these, turn your pressure cooker one and then use the Saute button. Adjust your settings to ‘More’ settings. After you see the ‘hot’ indicator, add oil.

After you have heated the oil till hot, simmer and sizzle for 2-3 minutes. Add popcorn kernels and then toss to coat in oil.

For instant pop popcorn, cover the pressure cooker using a glass lid or a silicone splatter guard. Once 2/3rd of the kernels have started to pop, turn the electric pot and allow the additional kernel to pop with the lid on. After the kernels have started to pop, take off the lid and season, as you want.

Irrespective of the kind of pot models, making popcorn is common and easy.

1. The Instant Pot Wings:

instant pot

Ingredients:

  •    3-4 lbs. chicken wing pieces
  •    1 cup of water or chicken broth
  •    Add salt and pepper to taste

Ingredients for Sauce

  •    Use ¾ cup Franks hot sauce
  •    ½ stick of butter that is melted
  •    1 tsp. molasses
  •    1 tsp. brown sugar
  •    1 tsp. maple syrup
  •    1 tsp. honey
  •    1 tsp. ketchup
  •    1 tsp. BBQ sauce
  •    1 tsp. tobacco
  •    1 tsp. flour to thicken

Start by clicking the ‘Saute’ button and place the wings inside IP.

Add the salt and pepper as per taste and sear for 5 minutes every side. The next step is to remove the wings. Third, place these on a wire rack on the bottom of the pot.

Finally, place the wings on the top of the wire rack.

Once done, add 1 cup of water in the pot. Secure the lid and make sure that the valve is sealed.  Next, press the pressure cook button and cook for 7 minutes using high-pressure mode. The sauce of the wings can be made on the side. Start by melting the button, adding flour in it and then add the remaining ingredients.

The sauce should be cooked on low heat till it caramelizes and is fully blended. Do a quick release once the timer dings.

The next few steps include turning the oven on to the high broil mode and prepare a baking sheet to put your wings on. Use tin foil if required. Take out the wings from the pot and add them. Let them boil for 7-8 minutes on every side. If they are not steadily crispy, then broil them for 2-3 minutes. Dip your wings in hot sauce, arrange and eat!

Whether you are using an instant pot mini, an 8 quart , instant pot 8 quart or instant pop duo60, you can implore and explore every recipe on it, wings are one of them.

2. Instant Pot Chicken Chili:

instant pot

The chicken chili is another top choice.

You can use frozen chicken breasts to get started. Start using quality meat and add olive oil and chili powder for spice. The idea is to have your onion, garlic, olive oil and other essentials ready before you mix them with the chicken and let the pressure release for 5-10 minutes.

Then do a quick release. You can even shred the chicken using 2 forks. Turn the stand mixer- start it and at a 2 speed for 30 some seconds. Eye it and then see the chicken shred quickly.

Toppings for the instant pot chicken chili include cream cheese, sour cream, avocado, grated cheddar, crushed tortillas, you name it!

instant pot

Pressure cookers and these pots have risen to incredible fame because they are easy to use and they facilitate ease for the users.

One of the most ideal sizes of pots is the instant pot 8 quart that is great for a family of 6-7 people. These pots are now so popular because they are able to cook things very easily.

The process is always smooth. While the instant pot chicken chili has been the favorite recipe of many, other instant pot recipes including pot fried rice, instant pot kalua pork, jasmine rice, yogurt are also quite in demand.

3. Instant Pot Chicken Fajita:

image credits: iStock

Ingredients that you’ll be needing:

  • 1-1/2 pounds of beef top steak, sliced into thin slices
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 large sweet red pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8 flour tortillas (8 inches), warmed
  • Optional toppings: sliced avocado and jalapeno peppers, shredded cheddar cheese and chopped tomatoes.

How it’s done:

  • Add the cumin, salt, chili powder, red pepper flakes in a bowl with the steak. Use an instant pot and set the heat to high after that add oil and make sure the meat turns golden before you remove it all. After that add some lemon juice and garlic and stir it in the cooker to loosen the bits of chicken that let stuck at the end, after that put the chicken you’ve just browned back into the cooker.
  • Adjust the timing to about 20 minutes and close the vent. Make sure the heat is high.
  • When the cooking is all done with, release the pressure for about 10 minutes and then quick release all of the pressure according to the directions given with the instant pot. Finally, remove the steak and keep it warm.
  • Finally, cook the red peppers and onions in the cooker for about 5 minutes by steam cooking and locking the lid.
  • Serve it however you like, you can eat the fajita chicken like this or you can serve it with tortillas!

4. Instant Pot Black and Blue Cobbler:

image credits: iStock

Things you’ll be needing:

  • 1 cup all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 2 tablespoons canola oil
  • 2 cups fresh or frozen blackberries
  • 2 cups fresh or frozen blueberries
  • 3/4 cup water
  • 1 teaspoon grated orange zest
  • Whipped cream or vanilla ice cream, optional

How it’s done:

  • Add a cup of water in an instant pot.
  • In a large bowl, add the flour, 3/4 cups of sugar, the baking soda, salt, cinnamon, and nutmeg. Mix the dry ingredients with milk and oil until everything is homogenized and moist.
  • After that spread the batter evenly on the bottom of a baking dish (make sure its greased)
  • Use a large saucepan and combine berries, water, orange and the sugar that’s left and boil it. As soon as the heat is removed pour the batter into the batter.
  • After that place an aluminum foil on the top of the dish and then lower it into the instant pot
  • Uncover and let stand for 30 minutes.
  • You can serve it with whipped cream or even ice cream.

5. Instant Pot Flan in a Jar:

image credits: iStock

Things you’ll need:

 

  • 1/2 cup sugar
  • 1 tablespoon plus 1 cup hot water
  • 1 cup coconut milk or whole milk
  • 1/3 cup whole milk
  • 1/3 cup sweetened condensed milk
  • 2 large Eggs plus 1 large egg yolk, lightly beaten
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum, optional

How it’s done:

  • In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly pour into six hot 4-ounce jars.
  • In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight.
  • Add remaining hot water to 6-qt. electric pressure cooker and place trivet insert in the bottom. Place jars on trivet, offset-stacking as needed. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 6 minutes.
  • When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.

6. Instant Pot Chicken Cacciatore

image credits: iStock

Things you’ll be needing:

  • 2 medium onions, thinly sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 water
  • Hot cooked pasta

How its made:

  • Place onions in your instant pot and then add the next 11 ingredients. Finally lock the lit and make sure the vent is closed. Select manual setting and set the timer for 15 minutes.
  • Whenthe cooking is all done, allow the pressure to be releaed for around 10 minutes, after that discard the pay leaf and serve it with a sauce over pasta.

7. Instant Pot Oreo Cheesecake:

image: iStock

For the crust:

  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted

For the cake:

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped

For the topping:

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional

Direction:

  1. Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
  10. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”. Uncover the cheesecake and allow it to cool to room temperature.
  12. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  13. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

8. Instant Pot Chicken Tikka Masala:

image credits: iStock

ingredients:

  • 2 tablespoons olive oil
  • 1/2 large onion, finely chopped
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 tablespoon garam masala
  • 2-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 can (29 ounces) tomato puree
  • 1/3 cup water
  • 1 jalapeno pepper, halved and seeded
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 1-1/2 cups (12 ounces) plain yogurt
  • Hot cooked basmati rice
  • Chopped fresh cilantro, optional

How it’s made:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Add chicken, tomato puree, water, jalapeno and bay leaf.
  • Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release the pressure according to manufacturer’s directions. Discard bay leaf.
  • Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.

9. Healthy Turkey Chili:

Image result for Healthy Turkey Chili istock

image credits: iStock

Ingredients that you’ll be needing:

  • 1 lb ground turkey
  • 3 cups water + 1 bouillon cube (or stock)
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup corn, canned or frozen
  • 2 x 14 oz can any beans
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 3/4 tsp salt
  • 28 oz can diced tomatoes, low sodium
  • 6 oz can tomato paste, low sodium
  • Avocado oil
  • Green onion, cilantro, cheese, plain yogurt (for toppings)

How it’s done:

  • On Instant Pot, press Sauté and let appliance preheat on medium until display says Hot. Swirl a bit of oil to coat, add turkey and cook for 4 minutes, constantly breaking into small pieces with spatula. Meat won’t get browned and some pink pieces are OK – our goal is just to create small pieces of meat for every spoonful of chili.
  • Add water + bouillon cube (stock), onion, garlic, pepper, corn, beans, chili powder, cumin, salt, diced tomatoes and tomato paste. Do not stir but rather flatten with spatula.
  • Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off. Then press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
  • After 20 minutes, display will say OFF and Instant Pot needs to bring pressure down, which will be indicated by a dropped down float valve and takes about 20-30 minutes (Natural Release). I recommend you do it with chili as it will thicken and become more flavourful.
  • You can do Quick Release (if you are in a rush) by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house.
  • You can also increase cooking time to 30 minutes with Quick Release (if you have time). Open the lid, stir and serve hot with your favourite toppings.

 10. Instant Pot Potato Corn Chowder:

Image result for instant pot potato corn chowder istock

image credits: iStock

Ingredients that you’ll be needing:

  • 4 slices bacon, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 red potatoes, chopped
  • 1 (16-ounce) package frozen corn kernels
  • 4 cups vegetable stock
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives

    How it’s done:

    • Set 6-qt Instant Pot to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
    • Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    • Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    • In a small bowl, whisk together heavy cream and flour; set aside.
    • Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
    • Serve immediately, garnished with chives, if desired.

    Read This: Best Instant Pots 2018 – Reviews & Buyer’s Guide

    Article by Born Realist 

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