12 votes

What are your favorite Instant Pot/pressure cooker recipes?

My husband and I are looking to do more with our Instant Pot in the coming year. The last thread we had on this topic was from 2018, so I figure we could use an update.

  • What are your favorite Instant Pot/pressure cooker recipes?

Please link to the full recipe if possible!

9 comments

  1. spit-evil-olive-tips
    Link
    Not really a "recipe", but: Every time you chop vegetables, take the bits you would normally compost or throw away, like the stem of onions, etc, and throw them in a gallon ziploc bag in your...

    Not really a "recipe", but:

    Every time you chop vegetables, take the bits you would normally compost or throw away, like the stem of onions, etc, and throw them in a gallon ziploc bag in your freezer.

    To make vegetable stock, empty that bag into the pot, add water, and cook at high pressure for several hours.

    You know how every head of garlic has a few teensy tiny little cloves, that are barely worth the effort it takes to peel them, but you feel bad wasting them? Just chuck 'em into the pot, skin on. Nothing gets wasted. Mushroom stems, carrot skins, etc...just throw them all in.

    To make chicken stock, buy a grocery store rotisserie chicken. Rip it apart, set aside the breast meat and easy-to-pick-off chunks of dark meat. Optionally, roast the bones, then throw them into the pot along with the veggie trimmings. Same deal, high pressure for several hours.

    To make chicken noodle soup, after you've strained the chicken stock, saute a mirepoix (diced onions, celery and carrots) in the pot, then add back the chicken stock, the chicken you pulled off the rotisserie chicken, and some noodles. Cook at low pressure for a few minutes, just long enough to get the noodles to be tender.

    11 votes
  2. [6]
    minimaltyp0s
    Link
    Our favourite slow-cooker recipe is a variation on this: https://tasty.co/recipe?0=%2Fslow-cooker-butter-chicken&slug=slow-cooker-butter-chicken&canonicalUrl=https%3A%2F%2Ftasty.co We tend to...

    Our favourite slow-cooker recipe is a variation on this: https://tasty.co/recipe?0=%2Fslow-cooker-butter-chicken&slug=slow-cooker-butter-chicken&canonicalUrl=https%3A%2F%2Ftasty.co

    We tend to leave the chicken breast whole and cook it for much longer so that they fall apart when taken out - we then shred it a little and serve.

    6 votes
    1. [2]
      kfwyre
      Link Parent
      That link is broken for me. Is this the one?

      That link is broken for me. Is this the one?

      5 votes
    2. [3]
      kfwyre
      Link Parent
      I made this for dinner tonight, swapping out the chicken for chickpeas to make it vegetarian (I'm not vegetarian but the husband and I are trying to do easy swaps when possible). It was delicious!...

      I made this for dinner tonight, swapping out the chicken for chickpeas to make it vegetarian (I'm not vegetarian but the husband and I are trying to do easy swaps when possible). It was delicious! And we have leftovers, which will only get better the longer they sit. I'm trying to decide whether to finish off my portion tomorrow or let it sit for a few days to really get good.

      Thanks for the recipe!

      3 votes
      1. [2]
        spctrvl
        Link Parent
        Did you use precooked or dry chickpeas, and how many did you add? Sounds like something I'd love to try.

        Did you use precooked or dry chickpeas, and how many did you add? Sounds like something I'd love to try.

        1 vote
        1. kfwyre
          Link Parent
          I used a big can (30 oz) of precooked chickpeas.

          I used a big can (30 oz) of precooked chickpeas.

          1 vote
  3. Staross
    Link
    I definitively underuse mine, I mostly use it to make Sauerkraut, I just throw potatoes, Sauerkraut and some kind of meat in it and cook it for like 15 minutes.

    I definitively underuse mine, I mostly use it to make Sauerkraut, I just throw potatoes, Sauerkraut and some kind of meat in it and cook it for like 15 minutes.

    2 votes
  4. Akir
    Link
    I don't have a particular recipe for it, but pressure cooker ribs are great. Sure they won't have that smoked flavor, but for something you can complete in roughly an hour, it's excellent. It may...

    I don't have a particular recipe for it, but pressure cooker ribs are great. Sure they won't have that smoked flavor, but for something you can complete in roughly an hour, it's excellent. It may be cheating a bit, though, since you should actually be finishing them on the grill.

    The thing I actually have ended up using it for is 'baked' potatoes. Since the pressure cooking process doesn't toughen the skin, it actually becomes delicate and I find myself actually enjoying that part more than with any other method. It's also great for making mashed potatos; just cut them into pieces and throw in the ricer, no need to peel.

    Pressure cookers also make good shortcuts for basically anything that needs braising or stewing. I've been told they're great for Indian cuisine because of it. Some time soon I want to try my hand at making a Chinese-style braised pork belly dish.

    2 votes