INSTANT POT

Southern Style Green Beans & Potatoes

Ingredients: 2 pounds fresh green beans 8 slices bacon 1 onion, diced 3-4 large red or gold potatoes, peeled 3-4 cups chicken broth 3 tablespoons butter 1 teaspoon salt + more to taste 1 teaspoon pepper Instructions: Wash and trim beans then cut into 2-inch pieces; set aside. Cut bacon into 1/2-inch pieces then sauté over medium heat in a large pot or Dutch oven until browned. Add onion and beans then continue to sauté for 2-3 minutes. Remove from heat. Cut potatoes into large cubes then add to pot. Add chicken broth (enough to cover potatoes), butter, salt and pepper to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low then cook for 30-45 minutes, stirring occasionally. Let rest 15 minutes before serving. Notes: You can make this with canned beans (probably 4-5 cans). Drain the beans and skip sautéing them. Just add the drained beans with the potatoes. Canned beans aren't as good but they're still pretty dang tasty. You can also make this in a crock pot. Once bacon, onion and beans are sauteed, add everything to a slow cooker then cook on low for 6-8 hours or high for 3-4 or until potatoes are tender. I use red potatoes or yukon gold. You won't want to use russet or baking potatoes as they won't hold up being boiled this long.

Pressure Cooker Tandoori Chicken

Ingredients 1/2 cup onion, coarsely chopped 1 Tbsp ginger, coarsely chopped 1 Tbsp garlic, coarsely chopped 1 jalapeno (or spicy green chili pepper), coarsely chopped 1 Tbsp ground coriander 1 tsp ground cumin 1 tsp turmeric 1 tsp garam masala 1/4 tsp black pepper 1 Tbsp paprika 1 Tbsp brown sugar 1 tsp salt (or to taste) 1/4 tsp cayenne pepper (optional) 2 Tbsp lemon juice 1 cup yogurt 1/4 cup chicken broth 6 chicken thighs (bone-in, skinless) vegetable oil to coat tray Instructions Combine onions, ginger, garlic, jalapeno, coriander, cumin, turmeric, garam masala, black pepper, paprika, brown sugar, salt, cayenne pepper, lemon juice, yogurt, and chicken broth in the container of a blender and blend to a smooth paste. Pour contents of blender into pressure cooker and add chicken pieces. Stir to coat chicken. Cover and lock the lid. Cook on high pressure for 15 minutes. Do a quick release of steam. Carefully remove the thighs from the pressure cooker and set aside. Select Saute or Browning and reduce remaining sauce until it thickens to the consistency of barbecue sauce; Stir occasionally. This may take up to 10 minutes. While sauce is reducing, preheat broiler. Line a rimmed baking tray with foil and lightly coat with oil. Brush both sides of chicken with sauce and broil until chicken has a grilled look, turning once. Serve tandoori chicken with rice or naan.

Instant Pot Chili Con Carne

Ingredients 2 pounds beef chuck cut into 1 inch pieces 1 teaspoon salt 1 teaspoon black pepper 2-4 tablespoons vegetable oil 1 cup diced onion 2 cloves garlic 1 14.5 ounce can beef broth 2 15 ounce cans red kidney beans, rinsed 1 14.5 ounce can crushed tomatoes 2 4.5 ounce cans green chilies 3 tablespoons chili powder 2 tablespoons tomato paste 1 teaspoon ground cumin 2/3 cup finely crushed tortilla chips Shredded cheese cilantro, sour cream for serving Instructions Season the beef with salt and pepper. Select "browning/saute" on your electric pressure cooker and add 2 tablespoons vegetable oil and brown the beef in small batches, about 5 minutes. Add more oil as needed until all the meat is browned. Transfer browned meat to a plate and set aside. Add 1 tablespoon more oil into the pressure cooker pot and onion. Saute 3 minutes until tender. Add the garlic and saute 1 minute more. Stir in the beef broth, tomatoes, beans, green chilies, chili powder, tomato paste, and cumin. Stir in beef. Lock the lid in place. Select high pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Stir in the tortilla chips and let rest for 10 minutes, uncovered, to thicken. Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.

Mushroom Eggs

Instant Pot Chocolate Lava Cake

Ingredients 1 c. dark chocolate chips 1/2 c. butter 3 eggs 1/2 c. sugar 1/4 c. flour 1 tsp. vanilla mint leaves raspberries Instructions 1. Place chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, remove from microwave and stir. 2. Place back in the microwave for another 30 seconds and stir until smooth. 3. In a separate bowl, whisk eggs, sugar, flour, and vanilla together until smooth. 4. Pour chocolate mixture into egg mixture and stir well to combine. 5. Spray four 6-7-ounce ramekins with cooking spray. 6. Fill each ramekin 2/3 of the way full with batter. 7. Put steam rack in the bottom of the Instant Pot and add 2 cups of water. 8. Place ramekins on the steam rack, placing 3 of the ramekins directly on the rack and one over the top and in the center of the 3 ramekins (as seen in photo above). 9. Place lid on Instant Pot and place tab to "sealing". Manually set the time to 8 minutes on "high" pressure. 10. Quick release the pressure and carefully remove ramekins from Instant Pot. 11. Serve with ice cream and add mint leaves and raspberries for garnish.

Instant Pot Turkey Breast and Gravy

Ingredients 6 lb. Turkey Breast, bone-in, thawed 1 tablespoon butter 2 teaspoons Herbes de Provence (or poultry herbs of choice) 14 oz. of chicken broth 1 onion, quartered 1 piece of celery, quartered 3 cloves of garlic 2 sprigs of fresh rosemary 3 tablespoons cornstarch 3 tablespoons water Directions Step 1: Rub turkey with butter and season with herbes de provence or seasoning of choice. Step 2: Stuff breast with onion, garlic, and celery. Step 3: Place turkey in Instant Pot (breast side down) Step 4: Pour in chicken broth. Secure lid. Set timer on Manual (High) for 30 minutes. Step 5: Let pressure naturally release after cook time is over for ten minutes. Use a meat thermometer to make sure internal temp has reached 165 degrees. If it's not, secure lid and cook for a few more minutes. Step 6: Open Instant Pot and put turkey in the oven on broil for a few minutes to crisp up skin. This is optional but yummy. Step 7: Meanwhile, strain drippings, and place back into instant pot on Saute mode. Mix cornstarch and water and whisk the mixture into drippings. Stir until gravy starts to thicken. This could take a few minutes (Sometimes I'll close lid to let it heat up a little). Salt & pepper to taste. Step 8: Transfer turkey to plate and slice.

Instant Pot Chicken Fettuccine Alfredo [MODIFIED] *****

Ingredients 3-4 small chicken breasts (about 2 pounds) 1 tablespoons olive oil salt & pepper (for chicken) 3 tablespoons butter 5 cloves garlic, minced 2 cups heavy whipping cream 2 cups chicken broth 1/4 tsp kosher salt 1 lb dry fettuccine noodles 3/4 cup shredded Parmesan cheese Directions Step 1: Turn Instant Pot to sauté function and brown chicken for a couple minutes on each side. Season with salt & pepper. Remove chicken and set aside. Step 2: Melt butter and sauté minced garlic, stirring the browned bits from chicken for a couple minutes. Step 3: Whisk in cream and bring to a simmer. Add salt. Step 4: Pour in chicken broth. Step 5: Break apart noodles and add to pot. [I COOK MY PASTA SEPARATELY AND ADD IT TO THE INSTANT POT ALONG WITH THE PARMESAN CHEESE] Step 6: Add chicken breasts back in. Step 7: Close lid, and set to manual (high) for 6 minutes. Step 8: Let pressure natural release for about 7 minutes. Step 9: Remove lid, stir in Parmesan cheese [AND DRAINED FETTUCCINE]. Step 10: Serve with chopped parsley or fresh basil, if desired.

Beef Stroganoff

Instant Pot Parmesan Risotto

INGREDIENTS 4 tablespoons butter 1 small onion, peeled and finely diced 2 cloves garlic, minced 1 1/2 cups Arborio rice 4 cups chicken broth, divided 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup chopped fresh parsley INSTRUCTIONS Press the Saute button on Instant Pot®. Add and melt the butter. Add the onion and stir fry for 3–5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice. Add remaining 3 cups broth, Parmesan cheese, salt, and pepper. Lock lid. Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid. Ladle into bowls and garnish each with 1/8 cup fresh parsley (I garnished mine with green onions).

Honey & Mustard Pork Chops

Potato Soup

INGREDIENTS • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups) • 1 large onion, chopped • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped • 1 small celery rib, chopped • 6 cups chicken broth • 1/2 teaspoon garlic powder • 1/2 teaspoon seasoned salt • 1/2 teaspoon pepper • 1/8 teaspoon rubbed sage • 1/3 cup all-purpose flour • 2 cups heavy whipping cream, divided • 1 cup grated Parmesan cheese, divided • 8 bacon strips, cooked and crumbled • 2 tablespoons minced fresh cilantro • • DIRECTIONS • Place first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. • Select saute setting, and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, about 6-8 minutes. Serve with remaining cheese.

Instant Pot Vegetable Soup

2 cans tomatoes and green chilis 1 can red kidney beans 3 small potatoes 1 onion, diced 1 stick butter 1 pint browned ground beef* 1 1 lb bag frozen mixed vegetables 1 quart chicken broth 3/4 cup elbow macaroni salt to taste * I browned ground beef in bulk, drained it,rinsed it, and froze it in pint jars. Place everything except macaroni into the pot, seal and pressure for 30 minutes. Rapidly release pressure, then add the macaroni. Reseal and pressure cook for another 5 minutes. Rapidly release pressure.

Tomato-Braised Lentils with Broccoli Rabe


4 tablespoons extra-virgin olive oil, divided 1 medium onion (or shallots), finely chopped 1 clove garlic, minced 1 1/2 cups green French lentils 1 tablespoon tomato paste 3 cups stock (chicken or vegetable), plus some extra if needed 1 large bunch (or 2 small bunches) broccoli rabe 1 clove garlic, sliced 1 large tomato, chopped 1/2 cup heavy cream 1 to 2 tablespoons butter Handful fresh basil leaves, roughly torn Salt and pepper to taste Heat two tablespoons of the olive oil in a heavy-bottomed saucepan. Sweat the onions over low heat for about 8 minutes until translucent, seasoning with salt and pepper. Add the minced garlic and cook another minute. Add the lentils, tomato paste and a splash of the stock. Increase heat to medium and stir occasionally until stock has been absorbed. Continue adding stock and stirring occasionally until the lentils are just tender, about 30 minutes. Meanwhile, bring a separate pot of water to boil and prepare a large ice bath. Drop the broccoli rabe in the boiling water and cook for 1 to 2 minutes. Remove with tongs and immediately place into ice bath until cool. Drain and pat dry. In a separate pan or skillet, heat the remaining 2 tablespoons of olive oil. Add the sliced garlic clove and the broccoli rabe. Season with salt and pepper and sauté for 2 to 3 minutes. Add the chopped tomato to the lentils and cook for 2 to 3 minutes. Add the cream and butter, and taste for seasoning when warm. Stir in the basil leaves, then serve immediately with the sauteed broccoli rabe on top.

How To Cook Potatoes in the Electric Pressure Cooker

What You Need Ingredients 2 cups water 12 to 16 ounces potatoes, cut 1 1/2-inch pieces Equipment Steamer rack Electric pressure cooker Instructions Prepare the pressure cooker: Place the water in the pot of an electric pressure cooker. Insert the steamer rack into the pressure cooker. (If your pressure cooker didn't come with a rack or the wires of the rack are too wide-set to hold the potatoes, use a steamer basket.) Place the potatoes evenly into the rack. Pressure-cook the potatoes: Lock down the lid. Pressure-cook on HIGH pressure for 8 minutes. Quick release the pressure: Once the cooking cycle has completed, release the pressure with a quick release. (Consult your pressure cooker's manual for directions on the quick release method.) If the potatoes are not tender, cook on HIGH pressure for an additional 2 minutes, then do a quick release again. Recipe Notes Using pressure-cooked potatoes: Serve the potatoes tossed with melted butter and fresh herbs, or use for mashed potatoes, home fries, or potato salad. Storage: Cooked potatoes can be stored in an airtight container in the refrigerator for up to 5 days.

Pork with Citrus and Mint

INGREDIENTS FOR THE PORK: • 5 garlic cloves • 2 tablespoons honey • Finely grated zest of 2 limes • 2 ½ teaspoons kosher salt, more to taste • 1 teaspoon freshly ground black pepper • 4 pounds boneless pork shoulder, cut into 2 or 3 pieces • 1 tablespoon peanut oil, more as needed • 1 bunch of cilantro, leaves and stems separated • 3 tablespoons Asian fish sauce • 1 tablespoon rice wine vinegar • 1 small red or green chile, sliced FOR THE SALAD: • 1 pomelo or 3 grapefruits • 1 ½ teaspoons fresh lime juice • ¼ teaspoon honey • 6 Persian cucumbers, thinly sliced (about 4 cups) • Leaves from 1 bunch of cilantro • Leaves from 1 bunch of mint • 1 to 2 jalapeños, thinly sliced, seeds removed or not, to taste • Fine sea salt, to taste • Cooked rice or rice noodles, for serving (optional) PREPARATION 1. Grate 1 garlic clove into a small bowl, then stir in honey, lime zest, salt and pepper. 2. Cut 1-inch deep slits all over pork. Rub marinade all over, and into slits, and let sit for at least 30 minutes at room temperature, or even better, cover and refrigerate for up to 24 hours. 3. Slice remaining 4 garlic cloves. Set electric pressure cooker to sauté (or use a large skillet), and add oil. Once it’s hot, add half the garlic and cook until golden brown, about 5 minutes. Transfer with slotted spoon to plate lined with a paper towel and sprinkle liberally with salt. Repeat with remaining garlic, adding more oil if needed. 4. Add pork to pot and sear until browned all over, about 2 minutes per side. 5. Add cilantro stems to pot with pork (reserve leaves for salad). Add 3/4 cup water, fish sauce, vinegar and chile to pot. Set to cook for 90 minutes on high pressure. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces while still warm. Pork can be made up until this point up to 3 days ahead (store it in the refrigerator). 6. While pork cools, strain liquid from bottom of pot. Pour off fat, or chill liquid and scoop off fat. 7. When ready to serve, heat the broiler. Transfer pork to a rimmed baking sheet, and toss with a tablespoon or two of the reserved cooking liquid (just enough to coat it without making it soggy). Broil until crisped on top, 2 to 3 minutes; it will char in some places, and that’s fine. 8. Cut top and bottom off pomelo or grapefruit. Stand fruit up on cutting board on a flat end, then slice off the peel and pith, letting your knife follow curve of fruit. Working over a large bowl to catch the juices, slice the segments away from the membranes, letting fruit fall into the bowl. 9. In a small bowl, whisk together 1/3 cup reserved pork cooking liquid, lime juice and honey. Add mixture to bowl with pomelo or grapefruit and toss in cucumbers, cilantro leaves from the two bunches, mint and sliced jalapeño. Season with salt to taste. 10. In a large bowl, toss shredded pork with more cooking liquid to taste. Serve pork with salad topped with garlic chips, with rice or rice noodles if you like.

Mexican Casserole

Portuguese Tomato Rice with Shrimp

Soaking Dry Beans

Instant Pot Mashed Potatoes Recipe

Ingredients • 6 medium (about 3 pounds) Russet or Yukon gold potatoes, scrubbed clean • 1 stick butter, softened + 2 tablespoons cut into pieces • about ¾ cup half and half • 1 teaspoon kosher salt • 1½ teaspoons freshly ground pepper Instructions 1. Place steamer basket in the Instant Pot and add 1 cup water. 2. Arrange scrubbed potatoes on their ends inside the steamer basket. Cover the Instant Pot and place vent on lid to "Sealed". Set the Instant Pot on "Steam" program and set time for 10 minutes. 3. When finished cooking, don't open the lid. Allow pressure to reduce naturally, about 25 minutes. 4. Remove lid and remove the steamed potatoes from the steamer basket, carefully wipe the peelings away with a paper towel and transfer to a large mixing bowl. Add the butter to the potatoes using a potato masher until the potatoes are well mashed. Slowly incorporate the half and half, mashing and stirring until just enough of the half and half has been incorporated and the potatoes are the consistency you prefer. Stir in the salt and pepper and serve.

Leek and Potato Soup

Ingredients 2 tbsp. olive oil 2 medium white onions, chopped 2 stalks celery, chopped 2 medium carrots, peeled and chopped 3 cloves garlic, minced 4 leeks (approx. 1 lb.), trimmed and chopped 3 medium (approx. 14 oz.) potatoes, peeled and diced 2 tbsp. parsley, chopped 2 vegetable bouillon cubes 7 ½ cups boiling water salt and freshly ground black pepper, to taste 2 tbsp. chives, chopped 2 tbsp. crème fraiche (optional) Preparation 1. Set Instant Pot to Sauté. Add the olive oil, onions, celery, carrots, garlic and leeks and sauté for 4 minutes, stirring constantly. 2. Dissolve the bouillon cubes in the water and add to the pot. Add the potatoes and parsley. Stir to combine. Set the Instant Pot to Soup for 30 minutes. When done do a quick release of the pressure and remove the lid. 3. Use a hand stick blender to puree the soup in the pot until smooth. Taste the soup and adjust the seasoning with salt and pepper to taste. 4. Set to Sauté and reheat the soup. 5. Serve with a sprinkling of chives and a dollop of crème fraiche (optional). Cooking Tips: Add a fresh flavor boost to this already delicious soup by adding two tablespoons of roughly chopped leaves of fresh herbs of choice such as basil, marjoram, tarragon, thyme or cilantro when re-heating the soup.

Instant Pot Peach Cobbler

Ingredients 2 cans (21 ounces each) Peach Pie Filling 1 box (15.25 oz) yellow cake mix 1 stick (1/2 cup) butter, melted 1 teaspoon ground cinnamon Vanilla ice cream (optional) Instructions Place pie filling into the bottom of the instant pot. Spread evenly. In a mixing bowl, add cake mix and cinnamon. Mix well. Pour in melted butter and stir to mix well. The mixture will be stiff and hard to mix. Continue to mix well. Sprinkle onto the peaches in the instant pot. Set the instant pot to manual high pressure for 10 minutes. Slow release for 10 minutes and remove the cover. Let set for 5 minutes to cool. Spoon onto plates and serve with a scoop of vanilla ice cream.

Instant Pot Hamburger Stroganoff

Ingredients 1/2 c. minced onion 1 clove garlic, minced 1 lb ground beef 1 tsp salt 1/4 tsp pepper 1 (10.5 oz) can cream of mushroom soup 1 Tbsp Flour 3 c. beef broth 3 c. egg noodles, uncooked 1 c. sour cream Instructions Spray Instant Pot interior with cooking spray. Set to saute. Brown ground beef, onion, and garlic. After beef is browned stir in flour. Add broth, soup, and salt and pepper. Mix. Add noodles. Place lid on Instant Pot. Set to high pressure for 8 minutes. After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone. Stir in sour cream until combined. by Julie Evink

Perfect Rice with the Instant Pot

INGREDIENTS 1 cup rice 1 cup water 1 tsp . cooking oil 1 pinch salt INSTRUCTIONS Rinse rice under cold running water until the water runs clear. Add oil to the Instant Pot along with the rinsed rice (still damp), water and salt. Lock the lid and set the steam valve to its “sealing” position. Select the “RICE” button or follow the cooking chart below. Allow the pressure to release naturally for 10 minutes and then release any remaining pressure. Fluff rice with a fork and serve. RECIPE NOTES White & Basmati Rice: 4-8 minutes Brown Rice: 22-24 minutes Wild Rice: 25-30 minutes

Instant Pot Mashed Potatoes

Ingredients 3 lbs russet potatoes , peeled, cut into 1" chunks 1 cup water 2 tablespoons butter 1/3 cup half and half or milk salt and pepper chopped dill , optional chopped chives , optional 1/4 cup sour cream , optional Instructions Place potatoes in Instant Pot. Add enough water to cover them by about 1". Close the lid. Set the valve to "sealing". Press MANUAL button. Press the +/- button to set to 7 minutes. The IP will start cooking. When the pressure cooker beeps, carefully turn the valve to vent ( this is called quick pressure release). Drain the potatoes and return to the IP insert or place in a mixing bowl. Add half and half, salt and pepper and if desired, dill or chives and sour cream. Mash with a potato mashed to desired texture. Recipe Notes I used russet potatoes as I like the texture the best. You can use Yukon gold or red potatoes too but the texture will be slightly different, thicker and not as fluffy. The cooking time includes the time the IP needs to come to pressure. For me that was about 5 minutes.

Instant Pot Herb Roasted Potatoes

Ingredients 2 pounds baby Yukon golds and red potatoes, about 1 to 1 1/2 inches 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil 1/2 cup water or chicken stock Instructions Wash the potatoes and pat dry. In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper. PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open. Add potatoes in batches and arrange in a single layer. Cook, rolling the potatoes on all sides, for about 5 to 6 minutes or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot. Toss in herb seasonings. Add water/stock. Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the floating valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 minutes. Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position. Open lid and transfer potatoes to serving platter. Serve hot.

Instant Pot Mac & Cheese

INGREDIENTS 1 lb Elbow Macaroni 4 tbsp butter 4 cups water 2 tsp dry ground mustard 2 tsp kosher or sea salt (+ more to taste) 1/2 tsp black pepper 1 cup evaporated milk 8 oz sharp cheddar cheese 8 oz Monterey jack cheese 1/2 cup Parmesan cheese DIRECTIONS Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes). Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked. Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste. Serve hot!!

Instant Pot Chicken and Rice

INGREDIENTS 2 5-6 oz chicken breasts (out of fridge long enough to come to room temperature!) 1 bunch cilantro 1 cup water (minus 1 Tbsp) 1/2 Tbs or bacon fat 1 small diced onion 2 cloves garlic 1 cup white Basmati rice 1 cup diced carrot 1 cup diced celery 1 cup diced red bell pepper Salt Pepper cilantro for garnishing INSTRUCTIONS Preheat Instant Pot by pressing the "sauté" button. Generously season chicken breasts with salt and pepper on both sides and set aside. Wash and spin dry cilantro and cut off the stems for the most part and blend with a cup -1 Tbsp water. Not an entire cup water because the chicken will release its juices into the rice as well. Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts browning. Stir occasionally. In the meantime peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper. (If you are a slow chopper, prepare these ahead of time or turn off the instant pot for a little while to avoid onion from burning.) Add rice, salt and pepper to Instant Pot and then pour cilantro water on top. Give it a quick stir. Add diced vegetables in one layer and then top with seasoned chicken breasts. Close lid, turn venting knob to "sealing", hit "cancel" and then "manual" and adjust to 5(-8) minutes high pressure. >>> READ THE NOTES SECTION FOR TIMING PLEASE! Once the Instant Pot beeps telling you the 5 minutes are over, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually. Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top. RECIPE NOTES Some people haven't had success with this recipe. I have tested it extensively and it's always come out the same way after every test with 5 minutes high pressure and 10 minutes natural pressure release, then quick release. Please make sure your chicken breasts are somewhat at room temperature. Take them out of the fridge at least 15 minutes (better 30 minutes) before adding to the instant pot. Make sure to preheat the Instant Pot and sauté garlic and onion, this brings the instant pot to the right temperature before the high pressure cooking process is started. Also, please make sure not to use chicken breasts much larger than 6.5 oz (180g).If your chicken breasts are bigger I recommend cutting into 1" cubes to ensure they cook through. Also, if you weren't able to take them out of the fridge in time, add about 2-3 minutes high pressure cooking time to ensure the chicken is cooked through. The sealing knob has to be in the sealing position and the IP has to come to high pressure without any air coming out of the knob. If there is air or any noise coming out it means the sealing ring isn't positioned properly and needs to be adjusted. After the 5 minutes high pressure and 10 minutes natural pressure release the chicken is JUST cooked. It won't be dry but it shouldn't be pink at all, just white. If your pin dropped before the 10 minutes the pot most likely didn't get to high pressure. After the 10 minutes natural pressure release there should still be quite a bit of pressure to be released.

Instant Pot Key Lime Pie

Ingredients For Crust 1 cup graham crackers or vanilla cookies 4 tablespoons unsalted butter melted For Key Lime Filling 3 egg yolks large 2/3 cup key lime juice (approx 8-9 key limes) 1 tablespoon key lime zest (approx) 2-3 key limes 1 (14 oz) can sweetened condensed milk 2 tablespoons sugar (omit if you like it super tangy) Topping (optional) 1/2 cup heavy cream 1/4 cup sugar 1 teaspoon key lime zest for garnish optional Instructions Spray a 7" springform pan with nonstick spray Grind the crackers in the food processor In a bowl, mix the graham cracker crumbs with the melted butter Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes) Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined Pour this mixture on top of the prepared crust Cover the springform pan with aluminum foil Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot more quickly) Pour 1 cup of water in the instant pot along with the trivet. Put the sling in and place the pie on top. Cover with lid and lock in place Cook on manual high pressure for 15 minutes (15 MHP) Let the pie cool for 10 minutes before releasing the pressure (10 NPR) Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly Refrigerate for 3-4 hours or until set For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest

Instant Pot Sweet Potatoes

Ingredients 1 cup water 4 medium sweet potatoes Instructions Place steamer basket in Instant Pot and add 1 cup water. Scrub sweet potatoes until skins are clean. Place on top of the steamer basket. Cover and place vent on lid to "Sealed". Set on "Steam" program and set time for 10 minutes. When finished cooking, don't open lid. Allow pressure to reduce naturally, about 25 minutes. Remove lid and serve.

Maple Smoked Brisket

Ingredients: 1.5 lb. beef brisket 2 tbsp. maple sugar, date sugar, or coconut sugar 2 tsp. smoked sea salt 1 tsp. black pepper 1 tsp. mustard powder 1 tsp. onion powder ½ tsp. smoked paprika 2 c. bone broth or stock of choice 1 tbsp. liquid smoke* 3 fresh thyme sprigs Directions: Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside. Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar. Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid. Switch the setting to “Manual” and increase the cook time to 50 minutes. Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes. Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce. *Notes: -Make sure you find a liquid smoke that has no additives or MSG. You can skip the liquid smoke but you’ll get a more subtle smoke flavor. -With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time. For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed. -If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker. Add the broth to the saute pan to de-glaze and grab all the flavor from the browned bits. Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.

Faux-Tisserie Chicken

Ingredients 2 1/2 to 3 pound whole chicken 2 Tablespoons olive oil {divided} sea salt & black pepper, to taste 1/2 medium onion, cut into quarters 5 large cloves fresh garlic, peeled and left whole Southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.} 1 cup chicken stock/broth, or water Southwest Seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon basil Instructions Rub chicken with one tablespoon of olive oil and sprinkle with salt and pepper. Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs. Turn on the pressure cooker and press the Saute button. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time} Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken. Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position. Set the pressure cooker to Manual and set timer for 25 minutes. When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken. Allow chicken to rest for 5 to 10 minutes before serving.

Pressure Cooker Chicken

Ingredients 1 whole - 4lb. chicken 1 Tbsp. oil 1 tsp. paprika 1½ cups chicken broth 1 tsp. dried thyme ¼ tsp. freshly ground black pepper 2 Tbsp. lemon juice ½ tsp. sea salt 6 cloves garlic, peeled Instructions In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird. Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes. Flip the chicken and add broth, lemon juice and garlic cloves. Lock pressure cooker lid and set for 25 minutes on high. Let the pressure cooker release naturally. Remove from pressure cooker and let stand for 5 minutes before carving.

Instant Pot Spaghetti

Instant Pot Spaghetti Ingredients 1 Pound Lean Ground Beef 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning 1 Pound Spaghetti Noodles 1 (24 Ounce) Jar Spaghetti Sauce 36 Ounces Water, 1 1/2 Jars 1 (14.5 Ounce) Can Diced Tomatoes Instructions Set the Instant Pot to saute' and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.

Instant Pot Mexican Chicken Rice

Ingredients 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces 2 (14 oz) cans diced, chili-ready tomatoes 1 small onion, diced 1 cup fresh (or canned) corn kernels 1 cup Jasmine rice 1 lime, juice of 1 1/2 tsp garlic salt 1 tsp cumin 2 tbsp butter 1/2 cup water 1 cup shredded marbled cheddar 1/3 cup chopped cilantro Taco toppings: Sour cream Diced tomato Diced avocado chopped cilantro Instructions Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes with the steam release valve in the closed position. Let the pressure cooker naturally release pressure (about 10 to 15 minutes). Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted. Serve in bowls, with optional taco toppings if desired. Enjoy!

Instant Pot Hard Boiled Eggs

Prep Time 5 minutes Cook Time 8 minutes Total Time 13 minutes Author Holly N. Ingredients 6 large eggs (as many as you like) 1 cup cold water ice Instructions Place the rack in your instant pot. Add eggs to the rack, pour in 1 cup cold water and seal the lid. Press manual button and decrease time to 7 minutes (it should show high pressure). Once done, quick release steam and place eggs in an ice water bath for at least 5 minutes. Peel and enjoy!