Instant Pot Baked Potatoes

Here is where I should confess: I don't do any part of the process of getting potatoes baked in our house. They are scrubbed, washed, and cooked by the 16yo. But the Instant Pot is used, even if not by me, so I'll share.

This would be another good "starter project," like boiled eggs, because it's just.so.simple.

Follow the method here and enjoy.

We like ours with ground beef heated with BBQ sauce, "yogurt sour cream" (thick Greek yogurt made in the Instant Pot, of course), more BBQ sauce to pour on top, butter, and grated cheddar cheese. It's one of my favorite meals to serve to company, because everyone can customize it to his/her liking.

Instant Pot Boiled Eggs

Do you need convincing that you should keep your Instant Pot that you bought for yourself/got as a gift and haven't used, because it's a whole new learning curve, or you're not convinced it's any better than what you're already doing, and/or you're afraid it's going to explode (on that note, the post that you've seen about the little girl? it has morphed over time in a fishy way; don't believe everything you read on the internet; except here, of course)?

Try boiled (actually steamed, but we're going with the colloquial) eggs. Yes, boiled eggs. Simplest thing ever. I recommend people doing boiled eggs instead of the water test, because it's basically a water test that you get something out of.

Now, I tried the 5/5/5 method that everyone pumps. (Google it yourself. It's not worth my trouble. The method, that is. Googling, I can handle.) I much prefer the 2-and-walk-away method found here.

What's so great about boiled eggs from the Instant Pot? They practically slip out of the shells. Sometimes, they actually do. You know, how you're supposed to use older eggs to boil, so they come out of the shell more easily? No need. Farm fresh (according to what I read . . . on the internet), even, fall right out of the shell.

And if you want to get egg-stra fancy (sorry, couldn't resist), buy these and shape the eggs while they're still warm. After they fall out of the shells (have I mentioned that they fall out of the shells?)

Instant Pot Spinach Tortellini

The simplest Instant Pot meal (unless you're going to eat plain boiled eggs or baked  potatoes) is one box of pasta (~13 oz), one jar of pasta sauce, and one jar's worth of water, cooked at 1/2 the time listed on the pasta box and quick-released. I will sometimes include browned ground beef and/or mushrooms and/or pepperonis. The recipe below is just fancified. 

Simple, quick, throw-in-the-pot-and-set meal. i didn't even stir it before it cooked. :-P

Spinach Tortellini Pasta

INGREDIENTS

1 box pasta (13.25 oz, wheat)

2 lb frozen tortellini (1/2 large bag)

2 jars pasta sauce (24 oz)

2 pasta sauce jars of water

1 bag frozen chopped spinach (16 oz)

DIRECTIONS

Combine ingredients in Instant Pot. (Not necessary to stir.)

Cook on manual high for 5 mins. 

NPR 10 mins. 

QR

Stir and serve.

Instant Pot Virus Killing Soup

My emaginary friend, Chloe, invented a virus-killing soup. She's a nurse, so it's like medicine. Okay, while she is a nurse, I don't recommend you use this exclusively for protection from viruses, but there's lots of anecdotal evidence that it tastes good, if nothing else, and quite a few of the ingredients are high in elements that will help your system.

Previously, I made this in a large stock pot (recipe here). A. That pot didn't make the cut when we shipped our things back to the US. And B. Instant Pot. So, here's the IP version I devised.

It's more concentrated than the stovetop version, but it's just as, if not more, delicious. And presumably just as healthy.

Chloe's Virus-Killing Chicken Soup in the InstantPot

INGREDIENTS
1 whole chicken
1 bulb garlic crushed (yes, bulb)
3-4 fresh thyme sprigs
or 1/2 t dried thyme
fresh rosemary
or oregano
or 1/2 t dried of either
1/4-1/2 t cayenne pepper
1/4-1/2 t curry powder
1/4-1/2 t crushed red peppers
1/2 t ground black pepper
1/2 large onion, chopped
1 fennel bulb, sliced thin
3 stalks celery, sliced thin
2-3 bell peppers (preferably red/yellow/orange), chopped
3-4 carrots, sliced
any other stout veggies prefered by your family
2 boxes chicken broth
or 8 C bone broth
or 8 C water + 8 bullion cubes/t

several handfuls of spinach and/or kale

optional:
sour cream
tortillas
avocados
grated cheese

DIRECTIONS

Place first group of ingredients in IP, being careful not to fill above Max line. 

Cook on Manual High for 25 minutes. 

NPR

Remove chicken. 

Add spinach and/or kale and close pot, but do not start. 

Debone chicken and return meat to pot. Stirring to incorporate chicken and wilted greens. 

Serve with optional ingredients, like tortilla soup, if desired.

Instant Pot Split Pea with Ham Soup

I keep digging up forgotten favorite recipes in the process of finding things to post here. Tonight, we had Chicken & Dumplings, and soon (before it's balmy temperatures again), we'll be having this again.

Instant Pot Split Pea with Ham Soup

INGREDIENTS
2-3 T butter
1/2 onion, chopped
Or 1 t onion powder
2 carrots, peeled and chopped

2 C dried peas
5 C water or chicken stock or bone broth
1/2-1 C diced ham
1 - 1 1/2 t salt

DIRECTIONS

Melt butter on medium saute and then add onion and carrot until onion is transluscent. 

Add remaining ingredients. 

Cook for 17 minutes on “Manual”.

Instant Pot Lemon Curd

Combined with my Instant Pot yogurt, lemon curd made with this method is even better than the beloved Yoplait lemon yogurt of my childhood. Trust me, you need to make some.

Instant Pot Honey Bourbon Chicken

There were several Honey Bourbon Chicken recipes floating around the official Instant Pot Facebook group. I ended up using an amalgamation of them all.

I use legs, but it would make good wings, if you're patient enough to eat tiny amounts of chicken. 

Instant Pot Honey Bourbon Chicken

INGREDIENTS
1/2-3/4 C ketchup
1/4 C bourbon
1/4 C soy sauce
1/4 C brown sugar
2 T honey
1 T onion flakes (or 1/2 onion, chopped)
1 T apple cider vinegar
2 t liquid smoke
1/2 t pepper flakes
1/2 t season salt
1/4 t paprika
1/8-1/4 t cayenne
2-3 lbs chicken legs or wings

DIRECTIONS

Mix sauce ingredients in a bowl or large measuring cup. 

Place chicken in IP. 

Pour sauce over chicken. 

Cook on manual for 18 mins. 

Allow at least 15 mins of NPR.

Quick Instant Pot Mac & Cheese

My kids love mac & cheese. Ok, I confess, I also like the occasional serving of mac & cheese. When I buy the boxed stuff, I get whole grain, at least, but I was hoping to find an Instant Pot version, because the boxed stuff is parboiled and turns into mush in the IP. And in the IP, it saves a step of draining the pasta, and the powder I buy is supposedly healthier.

Quick Instant Pot Mac & Cheese

INGREDIENTS
4 C wheat macaroni (1 lb)
4 C water/stock/bone broth
2-3 T butter

link sausage, sliced, optional

1/3 C cheese powder
3/4 C milk

1-2 C broccoli florets, fresh or frozen

DIRECTIONS

Stir pasta and liquid in he the IP. 

Dot with butter (less, if using sausage).

Cook on manual high for 2 mins. 

NPR 10 mins, then QR

If using broccoli, add and re-close for 10 mins.

Add powder and milk and stir to mix.

Instant Pot Quick Browned Ground Beef

Is anyone keeping track of how often I say, "One of my favorite things about the Instant Pot is . . . "?

Well, here I go again.

I buy ground beef in 5lb chubs (don't judge, large family). Previously, I would have browned it all up in my cast iron skillet, drained it (cheap budget-conscious beef in American is fat), and frozen it in 2 C portions for use in recipes, a process which takes a couple of hours.

Now, I put the rack in my Instant Pot, add a cup of water, cut the chub into a few pieces, and follow this method. The fat mostly drains into the water (which I pour on our dry dog food or use in cooking their homemade food), and the meat turns out very tender. It keeps its shape, and I let those cool and freeze them, a process which takes 15ish hands-on minutes. #score

Instant Pot Butter Chicken

I first had Butter Chicken when my now-8yo was a baby and nursing. It was delicious. And he cried off and on for 36 hours afterwards. Too spicy.

Desperate to replicate the good without the bad, I scoured the internet for a recipe, preferably a crockpot recipe, because that was my kitchen cooking appliance of choice at that point. I ended up combining a few that I found to create a recipe I considered doable and delicious (and I will also post the crockpot version soon).

When I converted to Instant Pot (cause, let's face it; this has the connotations of religious devotion), I endeavored to convert the recipe, too. And viola!

Instant Pot Butter Chicken

INGREDIENTS
4-8 T butter (1/2-1 stick)
1 med onion, sliced
3 cloves garlic, minced
4 C broth (1 box)
1-2 t curry powder
1-2 t garam masala*
1 sm can tomato paste
3 t ground cardamom (or 12-14 cardamom pods sewn together or tied in cheesecloth)
1 t ground ginger (or 1 T fresh ginger, grated)
2 t salt
1 (14 oz) can coconut milk
4 C rice
1 med chicken
or 2 1/2 lbs boneless skinless chicken breasts or thighs

DIRECTIONS
- Melt butter in IP on saute on normal.
- Add onion and garlic and cook until soft.
- Add broth and adjust saute to high.
- Bring to a boil, stirring to deglaze.
- Mix spices, tomato paste, and coconut milk in a medium bowl.
- Add rice and sauce to the IP and stir.
- Top with chicken.
- Close and cook for 22 minutes on manual high.
- NPR at least 15 mins.
- Serve with peas, if desired.

NOTES
You can customize this to your preferred richness (butter) and spiciness (curry and garam masala). At 1 t each, the dish is not spicy at all, and completely palatable for children (and okay for nursing moms).

* You can easily mix up your own garam masala with the recipe found here. 

Instant Pot Greek Yogurt

One of the most "impressive" things I make in my Instant Pot is yogurt. We lived most of the past 17 years in the Middle East where fresh plain yogurt was readily available in large quantities. We went through a little bit of withdrawal, having only small containers available at the stores here. Now, I can make it by the gallon of milk. And have whey to use, as well.

I use the updated tips from the top of this post. I add the powdered milk earlier, and I used a thermometer to make sure the temp is high enough on sauté after the first boil. 

I use a pasta/steamer pot set up similar to this one with a coffee filter in the steamer insert to strain out the whey. I had this already, though (and I never use it for pasta or steaming, because, duh, Instant Pot), and there are plenty of other set ups to strain yogurt.

The yogurt in the picture is super-thick, which is how we prefer it. You can strain for a shorter amount of time, if you want thinner yogurt.

We mix it with jam/jelly or lemon curd or just sugar/honey.

Instant Pot Vanilla (and Cinnamon) Extract

I have made homemade vanilla extract for several years, putting lots of good beans in vodka and leaving them to sit for 3+ months. I much prefer the couple of hours it takes from beginning to end in an Instant Pot with this method.

Since vanilla beans have quadrupled in price over the past few years, I have also started making cinnamon extract using 5-6 cinnamon sticks (and gave that as teacher gifts this Christmas). Cinnamon extract can be use in any food/drink where you want the taste of cinnamon without the grit, like Mexican Hot Chocolate, added to maple syrup, etc.

The picture is before and after. The cinnamon is already a little dark, because I put it in the jar with the vodka a couple of weeks ago and left it to sit until I was ready to do vanilla (I had extra cinnamon from a package and didn't want to bother with a ziplock, since I wanted to try this, anyway; I’m cheap, I mean budget conscious that way). 

Left is vodka vanilla and right is rum vanilla. Our favorite is bourbon vanilla, but we don't have any right now, so I saved beans for that.

Instant Pot Dulce de Leche

One of my first and favorite things to make in the Instant Pot is Dulce de Leche. I gave it as teacher gifts last Christmas, and this method is spot on. I haven't really altered it.

Instant Pot Chicken and Dumplings

http://amzn.to/2qcw6ir

I have not fulfilled my duty as a good Southern wife in terms of chicken and dumplings. I could never find a recipe that seemed to live up to what we were looking for (these were not your mother's chicken and dumplings; or maybe they were, but they were not mine or his). Until this one. And I now know what we're having for dinner at least one night his week. Especially since we've hit an unseasonably cold stretch for Texas.

I looked at several recipes, but ended up kind of winging it.

Instant Pot Chicken & Dumplings

2 T butter

4 carrots, sliced 

2 stalks celery, sliced

1 onion, sliced

3 (huge) chicken breasts (so, more, if smaller)

6 C chicken broth (I used turkey.)

2 bay leaves

Water to fill to max line (or lower, depending on whether you're adding more veggies)

1-2 C frozen mixed veggies, optional

1/4 C flour 

Salt & pepper

1 can of cheap biscuits (my mom's secret recipe involves the cheapest canned biscuits available, and while she is cheap, I mean budget-conscious, that's actually what she's discovered has the best taste & texture)

I sautéed the veggies in the butter on . . . sauté.

Turn off, add chicken, bay leaves, broth & water.

Cook on high for 15 minutes.

NPR.

Remove chicken and shred.

Turn on Sauté, medium.

Add frozen veggies, if using.

Mix flour, salt & pepper.

Cut biscuits into strips, dredge in flour mixture and drop into IP once it has come to a boil.

Dump in remaining flour mixture when all biscuit strips have been added.

Cook until dumplings are desired texture (5-10 minutes).

Add salt & pepper as desired.

Lorri's Instant Pot Lemon Chicken

I finally made this after hearing friends rave about it in the crockpot for years. It may be our favorite Instant Pot meal.

Lorri's Instant Pot Lemon Chicken

INGREDIENTS

2 C brown rice

2 C chicken broth

3 lbs boneless, skinless chicken breasts or thighs

1 stick of butter

1 packet Italian dressing mix

1/2 C lemon juice

1/2 C white wine (or more broth)

DIRECTIONS

Put ingredients into the Instant Pot in order listed.

Cook on manual, high pressure for 22 minutes.

Allow pressure to release naturally.

And here's the original recipe. 

Instant Pot Dog Food

One of our dogs seems to be allergic to grains or at least gluten. We feed half dry, grain-free food and half homemade.

After reading a bunch of recipes, this is what we have landed on:

Instant Pot Dog Food

1 C lentils

1 C brown rice, optional

4 boneless chicken breasts or thighs (or 2 large)

4-6 sweet potatoes sliced into 2" pieces

6 carrots sliced into 2" pieces

1 can chickpeas, drained

   or 1/2 lb chickpeas (1 C), cooked or dried

1 C frozen spinach (or 4 C fresh)

1 t ground eggshell, if not mixing with dry food

4 C bone broth (or plain broth or water)

1/4 C coconut oil

1-2 C whey (start with less, if dog is not already accustomed)

Add all ingredients to IP except coconut oil (lentils need to be one of the first to be submerged in liquid, not like in the picture :-P).

Cook on manual high for 23 minutes (40 if chickpeas are dried).

NPR.

Add coconut oil.

Mix with hand mixer until desired consistency.

Adjust serving size according to size of dog (i.e. 1 C/day for small dogs, like dachshunds).

Freeze in portion sizes and thaw as needed. 

Instant Pot Steel Cut Oats

I was excited to have access to steel cut oats after we moved back to the US, because I had heard them referred to as healthier. That's since been questioned, but I bought them, so doggonit, I was going to use them. These are our favorite resulting recipes:

Instant Pot Vanilla Latte Steel Cut Oats

We skipped the whipped cream and shaved chocolate and added chocolate chips, instead. I put the leftovers in 1/2 pint, wide-mouth jars and froze them. They reheat in about 3 mins in the microwave (but use a potholder when you remove it!). I used this espresso powder, but it hardened into a couple of blocks, and my husband pounded it back into powder for me with a foil-covered mallet. :-P This one is on my list to try next time, especially because I've liked other products by this company.

Instant Pot Strawberries and Cream Steel Cut Oats

I adjusted the second recipe to make it simpler:

What I ended up doing:

1 C steel cut oats

2 C water

2 C milk

2 - 2 1/2 C frozen strawberries

1-2 T butter

1/4-1/2 C brown sugar/coconut sugar mix

Mix first group of ingredients.

Cook 10 mins on manual high.

NPR and stir in sugar.

It looked like the milk had curdled/separated when I opened it, but it stirred in fine.

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Similarly, I froze these in jars, and they reheated well.

Oh, Instant Pot, How do I love thee? Let me count the ways!

I have joked for a year now that I've sold so many people on getting an Instant Pot that I needed to get an affiliate link to monetize the process. So, I did. :-)

We are wanting to pay down travel debt from living overseas, provide extra-curriculars for our younger kiddos (sports and theater), and save for some family mission trips, so this is almost literally the least I can do. I love, love, love my Instant Pots, and people hear me rave about them constantly, so I decided to blog my passion to see if I can turn that into some $$$ for the family (probably more like $).

Why I love my Instant Pots,
by Cara Key

(I'll be back with links to other posts. Once I write them.)

1. I don't have to thaw meat/poultry. Okay, with chicken (we like boneless thighs), I microwave them enough to be able to break them apart to fit in the IP, but that's it. It adds time to come to pressure, but it saves time in putting them in the fridge to thaw (and then having plans change and having to scramble to cook them, even when we don't need them; not that that ever happens) or thawing them in the microwave and have portions become rubbery or leave them out on the counter to catch/develop some lovely, disease-bearing bacteria.
2. I don't have to babysit the food while it's cooking. I throw it in, set it, and walk away until it's depressurized, or it's time for me to do a quick-release of the pressure.
3. Make extracts in a fraction of the time. Homemade vanilla in three months or three hours? I don't know, which would you pick?
4. Yummy desserts that can be perfected and duplicated. 'Nough said.
5. My 12yo & 16yo, who both have autism spectrum diagnoses are learning simple recipes that they can duplicate easily, contributing to their growing independence, including being responsible for certain kitchen tasks that help the family.
6. My 18yo is learning recipes and shortcuts that he take with him when he moves into his own place eventually (with the 6qt I have put back for him; yeah, that's why I needed an 8qt #mmhm).
7. My husband can get Sunday lunch started at his leisure before he leaves for church, and we have a hot meal ready for us when we get home (because ain't no way I'm doing it before I leave at 0'dark-thirty; don't want to wake him and the kids I'm not taking with me #mmhm).
8. Get home from work or co-op at 4:00 or later, start dinner, and have it ready to eat in time to get everyone back out the door for evening activities.
9. Cook up dried beans with about 5mins of hands-on time (for basic beans) and achieve my goal of using from-dried beans, rather than canned exclusively.
10. Easily make and freeze perfect rice to pull out for later meals. (Or, more likely, make twice as much as we need at a time and freeze half for later.)
11. Cook large amounts of ground beef with minutes of hands-on time, divide and freeze for later.
12. Large amounts of fresh plain yogurt, like we were used to buying in the Middle East.
13. Boiled eggs that fall out of the shells. (Which is my 16yo's job)
14. Perfecting a recipe and having it turn out pretty much the same every time.