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
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.
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
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.
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
cilantro for garnishing
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.
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.
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.