Jan 8, 20182620 views

So I just got an Instant Pot..

... and it's incredible. So far in the past week I've made cumin-rubbed pork tenderloin, mac & cheese, southern smothered oxtail, and last night I made bacon & black bean soup (and I didn't soak the beans first).
I've also learned that you need to allow time for your pressure cooker to pressurize, and the difference between quick pressure release and natural pressure release (the hard way, because I was too impatient to read the actual instructions before using). There is so much info out there and so far I have leaned something new from each person I talk to who already has one. This is my first time using a pressure cooker.
I want to know your favorite pressure cooker recipes, your IP tips & tricks, and perhaps even add-on accessories you have for it. Looking forward to seeing what the community has to recommend, as well as pics of any particularly awesome meals you've made!
RayF, AlexPk, and 45 others

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New favorite thing: Instant Pot artichokes!

1. take 2-4 artichokes
2. trim the tops and stuff with garlic
3. put a steamer tray/trivet in the instant pot 4. with a bay leaf and a cup of water
5. pressure cook on high for 20-25 min (depending on how well done you like them) and quick release for 10 min

Quick & easy dip:
Combine yogurt, lemon juice, dried dill, and some sort of ground chili pepper if you want some heat. Mix it all up! I kinda wing it and adjust to my tastes each time, but I usually end up using one of those single serving Fage yogurt cups, 3/4-1 whole lemon, and more dill than I care to admit. The last time I made this, I used the silk chili from Burlap and Barrel. Their spices are truly so flavorful and aromatic, it felt like some gourmet dip that I spent way longer than 2-3 minutes to make!
I don't exactly know the recipe, but I do know you have to wear special clothes...
it's a boss for making stock/broth. Roast a chicken, save all the bones (or freeze them for later use) and 2 hours in the IP with veg (carrots, celery, onion, garlic, parsley, peppercorn, bay leaves maybe a dried mushroom etc.) and you have fantastic stock. No leaving it on the stovetop with the gas on overnight (i am not like some of my chef friends who are cool with leaving the gas range on overnight). Plus, it keeps it at safe temp for you for another 10 hours, so you can leave the house. I've gotten a whole duck, removed the legs and breast for other uses, and roasted the carcass and made amazing duck stock. Love having it on hand especially in winter and so easy.
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yes, for sure, get it up to pressure and then two hours should do the job - DEFINITELY natural (slow) pressure release, or it could turn geyser spout on you. Not sure if you have a stove top or electric pressure cooker- I wouldn’t want to tend to a stove top pc for two hours, but truthfully I’ve never used a stove top pressure cooker so it might be straightforward. I just like the electric ones like the instant pot because you can “set it and forget it”. Maybe I just watched too many episodes of Tom and Jerry as a kid (lots of cartoon pressure cookers exploding) lol.
Thx! I'll try stock in my pressure cooker next time I make it. I do have a newish, electronic pressure cooker. And yes, I do know about letting the steam out slowly. I actually use tongs to move the external valve-- learned the hard way, by getting a little burn. YEOWWW!!!
I am going to have to get one of these bad boys.
It is great for potato salad. The diced potatoes come out perfect. They are not soggy, nor under cooked, plus you can throw in a couple of eggs to hard boil at the same time. Dried garbanzo beans come out nice and creamy, perfect for making hummus. Pork carnitas in 35 minutes of cook time - whoo hoo.
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Thx! Yes, I should've clarified: I have a newish, electronic pressure cooker. Yet it wasn't referred to as an Instant Pot when I bought it a few years ago. Thx also for the hints on the potatoes/eggs! I'll definitely try that!
I have a pressure cooker, but cubed potatoes for potato salad cook in just a few minutes in a saucepan on the stovetop. What with pressure up and down, I don't think you're saving any time using this gadget.
One of my favorite InstaPot websites has to be www.pressurecookingtoday.com There are a ton of easy to follow recipes, complete with step-by-step instructions and graphics...recipes ranging from cinnamon steel cut oats, beef and broccolli to cheesecake.
I just went to that site and the first thing I saw was a recipe for corned beef & cabbage. Perfect timing! Definitely going to try this one: https://www.pressurecookingtoday.com/pressure-cooker-corned-beef-and-cabbage/
Syracuse salt potatoes in the instant pot OMG so tender and creamy just search that recipe online its so simple and good ok here from thisoldgal.com
3 lbs New White Potatoes (bite-sized)
  • 1 cup Sea Salt
  • 6 cups Fresh Water (lukewarm)
  • 1/2 cup Ghee (or butter)
  • 1 Stainless Steel Colander
  1. Wash/Scrub Potatoes.  Add Salt and Water to Pressure Cooker cooking pot and Whisk until the Salt has completely dissolved.
  2. Add Potatoes.
  3. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  Wait 15 minutes and then release pressure.
  4. Strain Potatoes in a colander and let dry for a few minutes.  Serve with Melted Ghee or Butter.
I know this is a recipe for mashed potatoes, but it kinda looks like it'll be The Perfect Mashed Potatoes. I can't wait to try this!
Instant pot FTW!! I cook all my raw beans in them (kidney beans, chick peas, lentils, etc.) And they always come out perfect.
Lately I’ve been making soup out of whatever is around and I love that I can just throw dry beans in there without soaking. It’s seriously incredible
Really? Dried beans?!? I'll have to try that ;)
I put onions, 2 cups of chicken broth/bone broth, and 2lbs of Grass-fed organic chuck roast. and I manually set it for 50 minutes. Then I opened release valve and threw in carrots and potatoes. Put it back on for 15-20 minutes, and OMG. It's the most tender meat I've ever made. I live in Colorado at 9k feet, and it takes a lifetime to get food to cook like this. Instant Pot is a lifesaver. I also LOVE cutting sweet potatoes into 3/4" thick slices and throw them in on a steam basket with 12 oz of water. Put to 7-10 min, and you end up with literally the most tender sweet potatoes I've ever eaten. 10/10
I just got one of these and love it. Beef stew is awesome:

2 lbs stewing beef
6 peeled and sliced carrots
2 celery stalks sliced
1 onion diced
0.5 cup tomato juice
2 tbsp sugar
1 tsp salt
2 tbsp tapioca pearls

Pressure cook for 35 minutes and you're good. It's best to put the meat into the pot first and then veggies on top.
Tapioca pearls? does this just thicken it or are we talking about beef boba stew? 😅
Just to thicken... but boba stew sounds fabulous!