Instant Pot

This list does change, so make sure to bookmark the ones that look good! #chefinb8a #instantpot https://t.co/EdjuGbuKAe — Tim Brown (@inb8a) May 14, 2020 #chefinb8a #instantpot https://t.co/uy046F5SAK — Tim Brown (@inb8a) May 14, 2020 #chefinb8a #instantpot Instant Pot Fried Rice https://t.co/fhVEafpfuT — Tim Brown (@inb8a) May 14, 2020 #chefinb8a #instantpot Instant Pot Scalloped Potatoes https://t.co/ydaJRAKKuN — Tim Brown (@inb8a) May 14, 2020

Ingredients 1 tablespoon olive oil 1 medium yellow or sweet onion, diced 1 pound ground meat or sausage 1 tablespoon Italian seasoning 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper 1 box medium pasta shells (16-ounces), types such as: shells, rotini, etc. 1 jar pasta sauce (around 24-ounces) 3 cups water 1 cup Parmesan cheese or Italian cheese blend

Ingredients Raw beets 1 cup water Instructions Place steaming rack inside Instant Pot (pressure cooker) and fill with 1 cup water. Scrub beets to remove as much dirt as you can; cut off stems about one inch from base. Place beets on steaming rack in one layer; not piling on top of each other. Using Instant Pot manual mode and vent in the sealing position, cook beats for 15 minutes.

Ingredients 1 lb brussel sprouts, trimmed and washed* 1 C water 2 tbsp butter Salt and pepper, to taste Instructions Place the one cup water in the bottom of the Instant Pot. Insert the metal steamer basket and place the brussel sprouts on top. Put the Instant Pot lid on and set the Manual timer for 2 minutes. Heat a pan (or in my case a second Instant Pot) with the 2 tbsps of butter on medium heat.

Ingredients Chicken 1 cup of water A packet of Trade Joes chicken stock Instructions 4 minutes on high with a natural release for 8 minutes. Alternatives Around 12 minutes seems to be a key. You could try 12 minutes on high with an immediate quick release. You could also try 8 minutes on high with a natural release for 4 minutes. I’ve seen it instructed all three ways in various recipes.

Ingredients Head of green cabbage. 1 cup of water. Instructions Cut the cabbage into at least eighths (I tend to do ½ inch thick slices). Cook it for 7 minutes on high with a quick release. Notes Came out tender, but not mushy. For me anything over 7 minutes starts to get too mushy for my tastes. I’ve seen other recipes that say 10 minutes, but…you can always cook it longer if desired if 7 isn’t enough.

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: