pressure cooking

Ingredients 3 russet potatoes 2 c. frozen sweet corn kernels ½ c. diced onion 3 c. vegetable broth 3 c. half and half 1 c. chedder cheese 2 Tbsps corn starch 3 Tbsps butter Optional: ¼ tsp salt Instructions Set the instant pot to sauté and melt the butter. Sauté the onions until they are soft. Add the broth. Add the potatoes. Add the corn. Then the salt if desired.

Ingredients 1.5 lb beef roast (top round roast in this case) 2 c. beef broth Seasoning rub 2 tbsp corn starch 2 tbsp of water 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. Put on the lid and set to high pressure for 60 minutes.

Ingredients Eggs 1 cup of water Instructions 5 minutes on high with a quick release. Notes Came out just about perfect.

Extra Pot Having an extra pot can greatly speed up the pressure cooking of multiple items for the same meal. I can even rationalize the need for having two Instant Pots! Just having the extra pot allows you to prep something else while the Instant Pot is cooking. Often meat is going to take a lot longer to cook, than vegetables. As a result, you end up cooking the meat first, then taking it out, etc.

Ingredients 2 pounds Russet potatoes 1 cup of water Half a stick of butter (4 tbsp) 1 tbsp garlic powder ½ cup of sour cream ½ cup of warm milk (I normally use 2%, because that’s what I have on hand) Instructions Cut the potatoes into pieces. I normally cut lengthwise and then into quarter inch pieces down the width of the potato.

Claws to shred meat easily These things are great! I used a blender a couple of times to make shredded chicken (you can Google it), but it makes a mess even in my largest mixing bowl. Little pieces always shoot all over the place. These claws are fast and easier to clean. I haven’t used my blender for shredding chicken in years now.

Ingredients Russet potatoes 1 cup of water Instructions Poke holes in the potatoes and add them to the pot. Set the timer to 20 minutes on high with a quick release. Notes It came out tender, but had split though. Will probably experiment with this some more in the future.

Ingredients 1 cup of oats 2.5 cups of water Instructions Add everything into the Instant Pot. Put on the lid and set to high pressure for 4 minutes. Natural release for 20 minutes when the timer goes off. Notes The oats came out pretty al dente, so I tried again with 10 minutes on high pressure with a 20 minute natural release. However, it still seemed al dente to me.

Ingredients Bag of frozen green beans 1 cup of water Instructions Put as much as desired into the pot. Cook it for 1 minutes on low pressure with a quick release. Notes Comes out tender. I often mix in other vegetables and cook them for 2 minutes; it just makes them softer obviously :)

Ingredients ½ lb of dried black beans 3 cups of water ½ tsp garlic, onion, chili powder Instructions Rinse the beans and remove any rocks, etc. Add everything into the Instant Pot. Put on the lid and set to high pressure for 25 minutes. Natural release for 20 minutes when the timer goes off. Notes I didn’t get much of the flavor when they were just cooked.