pressure cooking

Ingredients 1 package of bone-in ribs Seasoning 1 c. BBQ Sauce ½ c. water Optional: Salt (depending on how salty your seasoning is) Instructions Set the ribs in the instant pot. Add the ½ cup of water. Cover the ribs with seasoning. I did half with one of these and half with the other. Add ½ cup of the BBQ sauce on top. The other half is for a sauce later.

Ingredients 4 boneless skinless chicken breasts 1 cup chicken broth 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon black pepper 1/3 cup heavy cream 1/3 cup roasted red ( and/or yellow ) peppers 1 ½ tablespoons corn starch 1 tablespoon basil pesto Instructions Place chicken breasts in the Instant Pot. Add broth and sprinkle the chicken with garlic, Italian seasoning, salt and pepper.

Ingredients 1 spaghetti squash 1 cup of water Instructions Cut the spaghetti squash in half and scoop out the seeds. Put on the lid and set to high pressure for 8 minutes. Quick release when the timer goes off. Scrap out any strands and missed seeds. It should shred easily with a fork. Notes The first time I did this I used 7 minutes, but it wasn’t completely done so I had to put it back in for a minute.

Ingredients 1-3 lbs chicken, frozen 1 cup of chicken stock Instructions Add the stock and chicken to the pot. Set the Instant Pot timer to 20 minutes on high. When the timer goes off do a quick release. Notes All chicken was over 200 degrees and very easy to shred. I normally buy the 10 lb bags of Foster Farms frozen chicken at Costco and do three at a time.

Ingredients 1 lb lean ground beef ½ onion finely chopped 1 tbsp garlic, minced 1 lb dry spaghetti noodles 14 oz can diced tomatoes, undrained 1 tbsp dried oregano 1 tbsp dried parsley 24 oz jar your favorite pasta sauce* 24 oz water Parmesan cheese for topping Instructions Press saute on Instant Pot. Once pot has become hot add the ground beef.

Ingredients 2-3 lbs beef roast (I grab whatever is discounted; in this case the label said ‘beef sirloin tip roast boneless’) 1 tablespoons olive oil (or vegtable) 1 cup of salsa (I used Safeway’s private brand in this case) Taco seasoning, to taste Instructions Start by cubing the beef into roughly 1 inch cubes. Turn the Instant Pot to saute and add the olive oil. Add the cubed beef.

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.