Blogs

Ingredients Fresh Chicken (not frozen) 1 cup of chicken stock Instructions Add everything into the pot. Cook it for 15 minutes on high with a quick release. Notes All chicken should be around 200 degrees and very easy to shred. The first time seeing 200 degrees got me worried that it would be dry, but it wasn’t. I guess that is a benefit of pressure cooking.

Ingredients Head of green cabbage. 1 cup of water. Instructions Put a head of cabbage through a spiralizer. Cook for 3 minutes on high with a quick release. Notes Should come out tender, but not mushy.

Ingredients Bag of frozen broccoli 1 cup of water Instructions 1 minutes on low pressure with a quick release. OR Zero minutes on high with a quick release. Notes Using low pressure gives you more control and you can dial in the doneness of vegetables much better. I’ve turned a lot of vegetables to mush on the high pressure setting.

Ingredients Bag of frozen broccoli, cauliflower, and carrots 1 cup of water Instructions Add the veggies to the pot (put as much as desired). Cook it for 1 minute on low pressure with a quick release. Notes Anything more than 1 minute makes them mushy (and unappealing in my opinion). I use this bag from Costco most of the time:

Ingredients 2-3 fillets cod, skinned and deboned 4 tbsp olive oil ¼ tsp seasoned salt ¼ tsp parsley, or other herb of choice (basil, dill, etc.) 3 medium – lemon 1 cup – water Optional: 1 tbsp of butter Instructions Place the 1 cup water and the 2 tbsps of lemon juice in the bottom of the Instant Pot. Insert the metal steamer basket and place the frozen cod fillets on top.

Ingredients Frozen ground beef 1 cup of water Instructions 25 minutes on high with a quick release. Notes Frozon turkey also works great at 25 minutes. I want to alter this to ½ cup of water, because the ground beef released a lot of liquid that took a while to cook down. Unless if ½ cup of water isn’t enough to build up pressure. I’ll try it and report back later.

Ingredients 1 lb asparagus, trimmed and washed 1 cup water 2 tbsp butter 1 tbsp lemon juice 1 tbsp of garlic pre-minced, or 3 minced cloves Salt and pepper Instructions Place the one cup water in the bottom of the Instant Pot. Insert the metal steamer basket and place the asparagus on top. Put the Instant Pot lid on and set the Manual timer for 1 minute.

Ingredients 2 artichokes 1 cup of water 1 lemon Instructions Cut off the stem and top of the artichoke(s). Rub a slice of lemon on the outside of the artichoke; supposedly it prevents browning. Add everything into the Instant Pot. Put on the lid and set to high pressure for 10 minutes. Do a quick release when the timer goes off. Notes The leaves were perfect, but the heart was a little firm.

Ingredients Eggs 1 cup of water Instructions 5 minutes on high. When the timer goes off let it cook for another 5 minutes then do a quick release. Notes Came out just about perfect.

Ingredients 2.5 lb beef tip roast 3 c. beef broth 3-4 Russet potatoes Seasoning rub Instructions Rub the roast with the seasoning. I used a pre-made mix called Rub Some Burger Set the instant pot to sauté with some oil in it. Sear roast on all sides. Add the beef broth. Cut the Russet potatoes in half and add them.