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Instant Pot Recipes

In my last freezer cooking post, I mentioned using my instant pot instead of my crockpot for a recipe. This sparked a conversation on Facebook, and a friend (hi, Kelly!) asked if I'd done a post on instant pot recipes. I hadn't, since I haven't blogged much since I got my IP! So here it is.

WHY I LOVE MY IP
1. While recipes do take longer than you'd expect (because you have to wait for the pot to come to pressure and release pressure), I can start it in the morning with a timer, or I can start it at 3pm when we typically finish our school day, or I can start it at 4:30 just in time for dinner (depending on the recipe). So flexible.

2. Flavors are bolder, without being diluted by crockpot-lid condensation.

3. I haven't had water spill over a pot of rice in three years. (I'll never go back to making rice on the stove!)

4. I don't have to thaw meat! [Cue happy dance.]


MY FAVORITE RECIPES (an ongoing list, as I find things I love)

BEEF
1. Chili. I barely even use a recipe anymore. Toss in whatever your family likes: a pound or two of ground beef (frozen!), some form of tomato products (diced, crushed, picante sauce, etc.), some chili seasoning (a tablespoon per pound of meat, or more if you like; Pinterest is full of DIY seasoning recipes), a can of green chilies, some beans if that's your thing. If your beef is frozen, cook for 25 minutes, NPR for about ten minutes so the beef doesn't get chewy, then release pressure. Use a spatula or something to break up the beef, which will still be in a chunk, but will be cooked. (If your beef isn't frozen, 10-12 minutes should do.) Note that you can change up the ingredients a bit and end up with a good taco meat this way, too. Just let it simmer for a while after it's cooked, uncovered, to reduce some of the liquid.

2. Porcupine meatballs.

3. Mexican beef.

4. Roasts. I don't really use a recipe anymore. Season your roast with whatever spices you like (homemade Ranch or Italian seasonings are especially good). If the roast is thawed, sear the sides first, right in the pot. Then cook the beef with some beef broth if you have it, water if you don't. Let it cook for a good hour, even 90 minutes if it's large and frozen solid, and don't be afraid to put it back in for another 10-15 minutes if it's not fork tender. Just leave yourself a lot of extra time for roasts, so the pot can depressurize naturally.


CHICKEN
1. Chicken risotto. (THIS IS THE ABSOLUTE BEST.)

2. Chicken parmesan casserole. I haven't loved spaghetti recipes, but shorter pastas like this work well.

3. Pineapple bacon BBQ chicken. Up your shredded chicken sandwich game.

4. Tuscan garlic chicken. Very similar to the Olive Garden dish I love.

5. Tandoori pulled chicken. I make this about once a month, from frozen chicken. I fry up some flatbread to serve it on. My oldest son asks for it regularly!

6. If I'm not doing the tandoori chicken above, I'll pull from one of these shredded chicken options.


Any other recipe categories you'd like to hear about?
Happy pressure cooking!


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