Instant Pot Articles

Article / Updated 10-10-2023

The best part about using the Instant Pot to cook your favorite meats is the endless possibilities those leftovers can provide. We’re big fans of saving time (and sanity) in the kitchen, and leftovers do just that. But we’re not about to tell you to eat the same meal five days out of the week. (Of course, if that’s your jam, no judgment!) Having a variety of quick and convenient ways you can repurpose that pulled pork or roasted chicken is crucial to not only keeping your love for the Instant Pot alive, but also satisfying your taste buds and encouraging creativity in the kitchen. Use this chapter as a guide to think outside the box when it comes to carrying over your favorite pulled meats. Bowls made with Instant Pot leftovers You can whip up a bowl on a whim by using the pulled meat from your latest Instant Pot meal prep day and highlight it in your bowl. Made pork instead of the chicken called for in the Mediterranean Bowl with Feta and Herb Yogurt Dressing? Don’t fret! Use pork instead, and rest easy knowing you’ll still be getting plenty of solid nutrition like protein, vitamin B12, and many other nutrients. Mediterranean Bowl with Feta and Herb Yogurt Dressing Instant Pot function: Sauté (High), Pressure (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free, Mediterranean Prep time: 20 minutes Cook time: 25 minutes Yield: 4 servings Ingredients 2 small chicken breasts, cubed 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1 cup dried garbanzo beans, soaked overnight and drained 1/4 cup farro 1/2 small onion, chopped 2 cups chicken stock 2 garlic cloves, chopped 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 avocado, peeled and sliced, for garnish 1/2 cup black or green olives, for garnish 1 medium bell pepper, thinly sliced or 1/2 cup chopped, canned red bell pepper, for garnish 1 medium tomato, chopped, for garnish 1/2 cup fresh grated carrot, for garnish 1/2 cup fresh basil, chiffonade (see following figure), for garnish 1/2 cup chopped walnuts, for garnish Feta and Herb Yogurt Dressing (see the following recipe) Directions Set the Instant Pot to Sauté (High) and place the cubed chicken breasts and olive oil into the pot. Sauté for 10 minutes, stirring occasionally until fully cooked. Remove the chicken from the pot, season with salt and pepper to taste, and set aside. Place the garbanzo beans, farro, onion, chicken stock, garlic, oregano, salt, and pepper in the inner pot of the Instant Pot. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and, using the +/– button, set the timer to 15 minutes and Keep Warm (On). When cooking has completed, allow do a Natural Release for 10 minutes. Press Cancel, using Quick Release to remove any additional pressure from the pot. Carefully remove the bean and farro mixture and set aside. Assemble the bowls by placing 1/4 of the bean and farro mixture on the bottom of each bowl. Add a single line of cooked chicken cubes down the center of each bowl. Decorate the bowls with avocado, olives, bell pepper, tomatoes, and grated carrot. Top each bowl with basil and walnuts. To serve, drizzle with Feta and Herb Yogurt Dressing or a quick squeeze of fresh lemon and olive oil. Feta and Herb Yogurt Dressing Fits diets: Gluten-Free, Mediterranean, Vegetarian Prep time: 3 minutes Cook time: None Yield: 8 servings Ingredients 1 cup plain yogurt 1/4 cup crumbled feta 2 tablespoons chopped dill 2 tablespoons chopped parsley 1/2 teaspoon salt 1/2 cup grated cucumber 1 garlic clove, chopped 1 green onion, chopped Directions Place all the ingredients in a bowl and whisk together. Serve immediately. If you prefer a smoother dressing, you can skip the chopping and just blend all the ingredients in a blender. Casseroles from Instant Pot leftovers Casseroles are not just reserved for ground meats. Pulled meats, like chicken, pork, and beef, make excellent additions to your favorite comfort classic casserole recipes. The meats are precooked, so you should be able to adjust the cooking time a bit to throw dinner together more quickly. Every recipe will vary so a general rule of thumb is to allow yourself the time to be able to keep an eye on the recipe while it’s cooking on your first run through, so you don’t end up with an overcooked casserole! Enchiladas with Instant Pot leftovers Enchiladas are a family favorite in our homes. Simply shred your leftover meat into even pieces. Using your Instant Pot and 7-inch springform pan, make a quick enchilada lasagna in just under 14 minutes! Just as you would with a traditional lasagna, layer your tortillas, cheese, sauce, and leftover meat. You can even kick it up a notch by adding in precooked vegetables you may have on hand. Make it gluten-free by using corn tortillas. Add leftover meats to omelets Power up your breakfast and make a protein-packed omelet. Omelets are a go-to food recommended on most keto and paleo diets. Plus, they’re easily customizable for the entire family. A nice way to kick off a weekend would be to use up any leftover meats you had from the week and create your own in-home, build-your-own-omelet bar! Not only will you save a ton of money (because you won’t be dining out), but you’ll also help clean out your fridge to get ready for Sunday meal prep. Some of our favorite combos include pairing your garden-fresh vegetables like tomatoes, bell peppers, and fresh cilantro with leftover carnitas. Salads featuring Instant Pot leftovers It’s pretty obvious you can throw whatever pulled meat you have on a delicious crisp salad any season of the year. But this tip uses those pulled meats in a way that you may not have thought of before: yogurt-based salads! Yes, you can amp up the nutrition of those traditional mayonnaise-based salads by using a blend of plain yogurt and mayonnaise (or if you’re a yogurt fan, just use it entirely in the recipe and hold the mayo). We recommend using fresh herbs to enhance the flavor of your salads, although the meats are seasoned when cooked. Serve them atop a bed of butter-leaf lettuce and whole-grain crackers for a simple yet satisfying meal. Sandwiches with hearty pulled meat leftovers Did your house suddenly become a landing spot? Don’t stress, you can feed your friends and family with a quick sandwich platter using that leftover pulled meat. Take out whatever bun or bread you have (even hot dog buns cut in half will work well for this) and assemble a variety of hot and cold sandwiches with whatever meat you have on hand. Plus, you can easily take your hot dog bun pulled pork sandwich to a new level by adding a drizzle of a homemade dressing. Your guests may even think you had them catered in with that gourmet touch! Add leftover meats to soups Boost the protein of those vegetarian classic soups like minestrone soup and other vegetable-based soups by tossing in leftover pulled meats! If you’re making them in the Instant Pot, simply wait until the cooking completes for your soup, and stir in the pulled meat pieces at the end. Carry-over cooking from the pressure of the pot will naturally reheat the meat (without toughening it) to the proper temperature that’s safe to consume! If you plan to use a leftover pulled meat in a soup that uses a bone-based cut of meat, it may not have the depth of flavor intended (bones naturally add flavor to the broth). So, you may need to add a little beef, chicken, or pork-based bouillon to amplify the flavor. Tacos featuring Instant Pot leftovers Tacos aren’t just for Tuesdays! We highly encourage you to keep tortillas on hand so you can enjoy those leftover pulled meats in taco form any day of the week. Craving barbecue? Take that tortilla, stuff it with your pulled meat, and top with cabbage slaw and barbecue sauce and you’ve got yourself a portable taco sandwich that most Texans would be proud of. A double bonus: Tacos can be made in just about anything that folds! Following a low-carb diet? Swap lettuce leaves for the tortilla. Tamales with meat cooked in your Instant Pot Whether you’re preparing tamales for the holiday season or just because it’s a Thursday, leftover pulled meats are a huge time-saving hack! Instead of spending the time and labor involved in making the meat from scratch on the day of your tamale assembly, batch cook the meat ahead of time and it’ll be ready to go when you’re ready to assemble. Also, just think of the fewer number of dishes you’ll have if you use leftover meat this way! A win-win! Toast with avocado and pulled meat Avocado toast is super trendy (and delicious) but it’s often lacking an important nutrient group that could really help leave you more satiated and satisfied hours after enjoying it: protein! Those leftover pulled meats all pair wonderfully shredded, heated, and topped on your avocado toast morning, noon, and night. We recommend taking this simple recipe up a notch by adding pickled vegetables and red pepper flakes on top.

Article / Updated 10-10-2023

If you’re only slightly sold on the Instant Pot, trust us, after you get through this article, you’ll wonder why it took you so long to become a part of the Instant Pot fan club! From tips to dealing with the BURN message, to creative tricks to using your Instant Pot accessories in multiple ways, to saving money, to gifting, we swear you won’t walk away without something new and useful to try with your pot! BURN, baby, BURN: Dealing with a burn error message Trust us: We’ve been there. You’re not alone in seeing a BURN error message. This section helps you avoid the message in the first place and resolve it if it does occur. To prevent the BURN error message from appearing, always ask yourself the following questions before you get started: Is there enough water-based liquid for the size pot you’re using? Water and/or water-based liquids (like animal and vegetable broths) are essential for pressurized cooking. If you don’t use enough, the pot can’t come to pressure and/or whatever ingredients are on the bottom of the pot may signal the pot to show This is a great advantage, because it reminds you to add more liquid! Is your steam release valve set to Sealing? If your valve is in the wrong position, like Pressure Release when it should be sealed for cooking, steam can release, causing pressure to become altered in the pot, resulting in a BURN Double-check your valve, as well as the sealing ring on the lid, to make sure both are in the correct position. Are you using tomato products? Tomato products are thick and require more liquid. If you’re using tomato paste, add 3/4 cup of liquid for every tablespoon of tomato paste. If you’re using canned tomatoes, add 2 cups of liquid for every 1 cup of tomatoes. No one is perfect and sometimes the BURN message happens. We’ve got you covered if it does! Just try the following: Press Cancel, perform a Quick Release, and remove the lid. The recipe isn’t ruined. You just need to get whatever is stuck to the bottom of the metal pot off so the cooker base stops signaling to the Instant Pot that something is burning. This method will help halt the cooking so you can figure out what’s going on. Use a spatula and remove food particles from the bottom of the metal pot. If BURN is reading because you may have forgotten to deglaze the pot before you started to pressure cook, don’t sweat it. You can use a spatula and a little elbow grease to remove whatever is sticking, and then stir, ensuring you have enough water or water-based liquid in the pot, and start the cooking process again. Add more water or broth. If you do this, do it in small portions, like 1/4 cup at a time, to prevent a watery soup. If you do happen to have a bit too much water in your final recipe, you can fix this by allowing the recipe to cook over the Sauté function to help absorb some of the excess water. Use the pot-in-pot (PIP) cooking method. If you can salvage whatever you have in the pot, take that and place it inside an Instant Pot–safe dish. Cover it with aluminum foil and resume cooking. Try some mind-blowing tricks with your Instant Pot We were late to the game on these tricks, and we’ve made it our mission to ensure you aren’t! The beauty of having others walk the path ahead of you is that you can relish in the bounty of tricks that’ll save you more time and frankly, are just really cool! Take a look at the following tricks and smile, knowing you’ve invested in a kitchen appliance that offers so many possibilities: The lid has two special holders — they’re on the top sides cooker base. Take a look at the top of your cooker base. See the symmetrical pot holders? Those aren’t just for carrying your pot. Set the lid right into one of them so you can keep it out of the way while sautéing, especially if you’re in a tight space! The rice spoon can rest on the side of the pot — there’s a space just for it. Keep your kitchen tidy and let the spoon rest right on the side of the pot. Not sure where it is? Just look on the cooker base — you’ll find it right there! You can make muffins in the egg bites mold. No need to buy premade muffins or order another piece of special equipment! If you have the silicone egg mold, it doubles as a mini muffin pan. Assemble muffins as the recipe states and portion by the spoonful into the mold. Repeat until all batter is used. If you don’t own an egg bite mold, use silicone muffin liners to make muffins. The silicone can withstand the high temperature achieved inside the Instant Pot and will result in a light and fluffy muffin under the Pressure Cook setting found on all pots. Mason jars can double as individual cheesecake pans or individual cake or muffin pans; they can also be used to make yogurt. These multifunctional glass jars are a must with your Instant Pot. Freeze meal prep in round molds. If you’re a planner, you’ll love this trick. Prep your meals in round bowls that can fit into your Instant Pot. Then, when it’s time to cook, all you need to do is dump in the mix and lock in the pressure. No need to worry about whether the frozen contents will fit! Save on your energy bill with the Instant Pot Did you know that pressure cooking can help save money on your electricity bill? The Instant Pot is one of the greenest kitchen appliances you can have in your arsenal. Compared to other kitchen appliances (like your oven or stove), the Instant Pot uses 70 percent less electricity. Plus, the Instant Pot cooks food much quicker than other appliances, meaning less energy is used during the entire recipe process. The Instant Pot cooks most food in 70 percent less time! The Instant Pot is designed specifically to focus on cooking the food under a specific pressure level programmed into the pot instead of heating the entire cooker base or using a higher pressure than is needed for the particular food. For instance, think about the last time you cooked soup in a large pot on the stove. Typically, the pot’s outer surface is very hot to touch. But thanks to the design of the Instant Pot, and the dual layer of air pockets between the inner pot and the cooker base, the energy is concentrated on cooking the food and not the appliance. Another important feature built into the Instant Pot is the sealing mechanism, which requires significantly less water for cooking (resulting in less steam produced as well). This is actually a double whammy because not only will you save from less energy being used for cooking, but it’ll also help keep your house cooler versus using an oven and hopefully preventing have to turn on the air-conditioning! Finally, peak energy usage hours are typically from 4 to 9 p.m., typically prime dinner hours. Enlisting the help of your Instant Pot, you can keep your costs down while still putting a homemade, delicious meal on the table in a matter of minutes. Make edible gifts for every occasion Nothing says “I appreciate you” more than a homemade gift, in our humble opinions. Plus, do it yourself (DIY) gifts are a budget-savvy way to spread a little cheer throughout the year. Whether you’re making something for Teacher Appreciation Day or spreading the holiday spirit to your coworkers, we’ve got just the gift idea for you. Vanilla extract: Unless you’re buying the imitation kind, pure vanilla extract can cost a pretty penny. Spread the holiday baking magic by whipping up a batch of your own in the Instant Pot. To make it, you need the following: Four 3-ounce Mason jars, sanitized Two vanilla bean pods, cut in half 1-1/2 cups of high-quality vodka Place the vanilla bean pods into the Mason jars and pour 3 ounces of vodka over each one. Secure the lids and place the jars on the metal trivet in the Instant Pot with 1 cup of water. Pressure cook for 1 hour. Carefully remove and store in a cool, dark place. Limoncello: Everyone wants to vacation in Italy, right? Bring the taste of Italia to your friends by surprising them with their own batch of limoncello! This is also perfect for a bridal party gift. To make it, you need the following: Four 8-ounce Mason jars, sanitized 32-ounces of vodka 2 cups of lemon rinds 4 tablespoons cane sugar (or sweetener of choice) Pour 8 ounces of vodka into each Mason jar. Then put 1/2 cup of lemon rinds in each jar. Place the jars on the metal trivet in your Instant Pot with 1 cup of water. Pressure cook for 30 minutes. Carefully remove the jars. Add 1 tablespoon of sweetener to each jar, and store in the fridge. Coffee liqueur: Share the spirit of a fun after-dinner drink with all your friends! This is the perfect holiday gift to spread joy. Serve over ice cream or with cream. To make it, you need the following: Six 8-ounce Mason jars, sanitized 4 cups of strong brewed coffee 2 cups of sugar 2 teaspoons of vanilla extract 2 cups of vodka In the Instant Pot, sauté together the brewed coffee and sugar until it simmers and the sugar is dissolved, stirring every couple minutes. Turn off the Sauté function and whisk in the vanilla extract and vodka. Divide the coffee liqueur evenly among the Mason jars, and store in a cool, dark cabinet for at least two weeks before serving. It gets better with age! Apple or pumpkin butter: Whip up a batch of pumpkin bread and put this beside it in the bag. Your friends will thank you later, we promise! To make it, you need the following: Two 8-ounce Mason jars, sanitized 1-1/2 to 2 pounds of apples or pumpkin 1 teaspoon of ground cinnamon 1/2 teaspoon of ground nutmeg 1/4 teaspoon of salt Place the apples or pumpkin on the metal trivet inside the Instant Pot with 1/2 cup of water and steam for 5 minutes. Remove the lid and carefully discard the skins. Drain the excess water and return the apples or pumpkin to the inner pot. Using a potato masher or wooden spoon, mash the cooked apples or pumpkin. Using the Sauté function, heat the puree and stir in the spices. (If you’re making pumpkin butter, you can stir in 2 teaspoons of pumpkin pie spice, too.) You can keep this free of added sugar or add a bit of brown sugar for a sweeter taste. Store the butter in Mason jars and refrigerate for up to 3 months. Make your own dry mixes: Make a few dry mixes and keep them on hand for when you need a last-minute hostess gift. Omit the butter, yogurt, milk, vanilla extract, water from the jar, or any wet ingredients. Attach a note that reads how to assemble the recipe with the remaining ingredients that need to be added. You can even include the DIY vanilla extract (earlier in this list) as part of the gift bundle!

Cheat Sheet / Updated 10-10-2023

You might have a slow cooker in your cupboard, gathering dust, and think to yourself, “Why do I need another slow cooker? I’ll pass on the Instant Pot.” But the Instant Pot is so much better than a slow cooker. When you own an Instant Pot, cooking is faster and easier than ever before. But it’s not just about speed. You can use your Instant Pot to reduce food waste and save money on the road, too.

Article / Updated 03-20-2020

Use this article to figure out which Instant Pot accessories may benefit you, as well as which other kinds of accessories and kitchen tools will make your life easier as you become the master of your Instant Pot. Accessories for Your Instant Pot Yes, your Instant Pot will make your life easier all on its own, but when you discover all the Instant Pot accessories, well, that’s a game changer. Here are some of our favorite accessories — the ones we think you’ll want as you expand your culinary experiments with the Instant Pot: Silicone accessories: Silicone is a great addition to your Instant Pot accessory collection. From protective slings (to keep your precious hands safe as you remove pot-in-pot-style recipes) to steamer baskets, egg racks, roasting racks, and tongs, there is an accessory out there for you! Springform pan (7- or 7-1/2-inch): If you love a good cheesecake or lasagna, investing in a quality springform pan is wise. You can use oven-safe bakeware you have on hand, too! Round pan (7-inch): Many of the casseroles and dips in this book are made using a simple round casserole dish. It helps when you want to bake or pressure cook without the fear of getting a BURN You can use oven-safe bakeware you have on hand, too! Tempered-glass lid: The clear lid comes in handy for steaming or slow cooking. The lid has a steam vent. It’s also dishwasher safe, which makes for easy cleanup! Egg steamer rack: If you’re like our European friends who eat boiled eggs almost daily, you’ll definitely want to invest in this contraption! You can cook 18 eggs in mere minutes, pressure cooked to perfection. You don’t need to run out and buy everything on this list. Find the items that speak to the style of cooking you like to do in your Instant Pot and start with those. You’ll soon see many of the recipes throughout the book can be made by investing in just a 7-inch pan! Buying the right tools for the job means you’ll get the job done right, every time! You can search your favorite retailer to find Instant Pot–compatible accessories for the price point and need you’re looking to fill! Play it safe, especially when dealing with such a powerful appliance, and use the tools that were made for it. While you’re stocking up on accessories, consider adding a couple extra basics to your list. For example, buy an extra sealing ring or an extra inner pot. These little extras aren’t necessary, but they can be time-saving or valuable, especially if you use your Instant Pot as often as we use ours! Stock Up on Other Kitchen Tools A well-stocked kitchen helps every home cook. If you’re new in the kitchen, or your idea of cooking in the past has meant popping a frozen dinner in the microwave, you may not have all the tools you need. The following list is a great place to start: Box grater: Grating cheeses, vegetables, or hard fruits is quick and simple with a box grater. Chef’s knife: This is, hands down, the most versatile and efficient knife to have on hand for all your basic cutting skills. Cutting board: A small wooden cutting board can help keep your counters looking great and keep your knives sharp. We prefer keeping several cutting boards on hand — one for meats, one for vegetables and breads, and one for seafood. Hand mixer or stand mixer: If you’re a baker at heart, a hand mixer or stand mixer is essential. Mason jars: You can make personalized cakes, breads, cheesecakes, or custards with ease using these famous tempered-glass jars. We like to meal prep with Mason jars, too! Measuring cups and spoons (both dry and liquid): Measuring cups and measuring spoons are essential! Be sure to pick up versions for both liquid and dry ingredients. Microplane or zester: The essence of citrus zest adds a pop to even the blandest of recipes. We use our microplanes for grating chocolate, garlic, Parmesan, and ginger, too! It’s one of our favorite tools. Potato masher: A potato masher can help mash up fruits and vegetables with ease — and you can do it directly in the pot! Silicone spatulas: Protect the surface of your pots by using silicone spatulas. If you scratch a nonstick pan, you should really throw it away, so prevent that from happening by using soft, gentle tools. Tongs: If you’re braising meat, it’s nice to be able to lift the meat out with ease. Tongs are useful if you want to grab something out of a hot pan, too. You can even use tongs to lift Mason jars out of your pot if you don’t have a set of wide-mouth tongs on hand. Whisk: We often use a whisk in our recipes. Whether it’s for whisking in cornstarch for a gravy or whisking eggs before you whip up a frittata, this tool is essential. Wide-mouth funnel: Pouring into a mason jar can be tricky without a wide-mouth funnel. If you’re totally new to cooking, consider picking up Cooking Basics For Dummies, 5th Edition, by Bryan Miller and Marie Rama.

Article / Updated 03-20-2020

What goes up, must come down, right? Well, that old adage applies to the Instant Pot as well! The temperature gradually rises inside the pot to build up pressure to cook the food, and you eventually have to release that pressure. The more liquid you have in the pot and the cooler the temperature, the longer the pot will take to come to pressure. The lid that comes with your Instant Pot has a built-in mechanism that allows you to control the way in which the pressure is released inside the pot. But before pressure can build up, you have to adjust the valve on the top part of the lid and make sure it’s placed in the Sealing position. The Sealing position locks the lid in place and prevents steam from escaping, which would hinder your pot from heating up to the appropriate temperature to heat your food. That same valve also has a Venting position, which allows the pressure to quickly release to avoid overcooking your food. To understand this a little bit better, you need to understand the pressure release options for the lid: Natural Release and Quick Release. If you release the pressure too quickly, steam and potentially some liquid may escape from the pot. Take note of our suggested pressure release method for each recipe. Here are the two methods for releasing pressure from the Instant Pot: Natural Release: Natural Release is a slower method of releasing the pressure from the pot. When you use Natural Release, the food continues to cook inside the Instant Pot as the pot gradually releases the pressure. Some recipes may call for only a Natural Release. In others, both a Natural Release and a Quick Release time are given to avoid overcooking the food. Natural Release can take anywhere from 10 minutes to an hour depending on the recipe. Here are the most common reasons we enlist the Natural Release function in this book: To complete cooking To keep food warm To prevent liquids from coming out the vent To allow foods to cool and thicken To keep foods tender Quick Release: You likely purchased (or maybe were gifted) an Instant Pot in the spirit of saving time. In that case, the Quick Release function may be your new best friend! The Quick Release functions just the way you’re imagining it does: You quickly release pressure from the pot by immediately pressing Cancel and then turning the valve to Venting when the cooking cycle completes. If you’re looking for a recipe that enlists this time-saving spirit, be sure to read the heading section of the recipe and make sure it says Quick Release. Here are the most common reasons we enlist the Quick Release function in this book: To avoid overcooking the food To save time To prevent delicate ingredients from becoming mushy To save time Don’t vary the release method for the recipes—follow the instructions we’ve provided. Trust us, there’s a method to our recipe writing madness!

Article / Updated 03-20-2020

Whether you’re a baker, you’re a slow cooker, or you’re just looking for a multifunctional piece of equipment, there’s an Instant Pot model (or similar multiuse pressure cooker) made just for you! Whether you’ve been a loyal Instant Pot user from the beginning or you’re just starting out, you’ll quickly realize the versatility you have in creating timeless classics in minutes. Various Instant Pot Models Did you know the very first Instant Pot made its debut back in 2010? It’s amazing to see in just a decade how the pot has evolved and continues to evolve! If you’re wondering why your pot may have different functions than your friend’s pot does, don’t worry: This section is just for you. Nearly all Instant Pot models have the following basic functions: Pressure Cook, Rice, Soup/Broth, Steam, Yogurt, Multigrain, Meat/Stew, and Poultry. You likely have one of the following Instant Pot models in your home right now: Max: Includes up to 8 hours of pressure cooking at max pressure (15 pounds per square inch, or psi) to low pressure (6.5 psi), with Sous Vide and Canning functions and three Keep Warm settings up to 99 hours and 50 minutes. Optional custom temperature control for the Sauté function as well. Ultra: Includes up to 6 hours of high and low pressure and three Keep Warm settings up to 99 hours and 50 minutes. Optional custom temperature control for the Sauté function as well. Duo Plus: Includes up to 4 hours of high and low pressure and three Keep Warm settings up to 99 hours and 50 minutes. Duo: Includes up to 4 hours of high and low pressure and three Keep Warm settings up to 99 hours and 50 minutes. Nova Plus: Includes up to 4 hours of high and low pressure and three Keep Warm settings up to 99 hours and 50 minutes. Viva: Includes up to 4 hours of high and low pressure and three Keep Warm settings up to 99 hours and 50 minutes. Lux: Includes up to 4 hours of high pressure and two Keep Warm settings up to 10 hours. This model does not contain the Yogurt DUO EVO Plus: Includes up to 8 hours of high pressure and two Keep Warm settings up to 10 hours. Sterilize function included under Pressure Cook and Steam. Includes Sous Vide and Bake settings, where custom temperatures can be adjusted up to 347 degrees. Finally, as if that wasn’t enough information, there are also various sizes for each pot—3 quart, 6 quart, and 8 quart. The recipes in this book were tested in a 6-quart Instant Pot. Each pot size can feed a large number of people, depending on what specific recipe you’re preparing, but rest easy knowing that you can also scale up (or down) a recipe to fit your family’s needs. If you’re looking to cook less or cook on the road, a 3-quart mini Instant Pot can work, too. You can cut recipes in half to accommodate. Just remember to keep the contents of the inner pot below the max fill line. The Newest Instant Pot: The DUO EVO Plus The star of the Instant Pot family recently made its debut. The DUO EVO Plus Instant Pot has a new function: Bake! The Bake function built in allows for a custom temperature range to be selected to proof and bake your favorite classics. Before you dive in, here’s a few tips we’ve learned about the new baking feature we thought you’d like to know: Pressure cook according to the baked item you’re preparing first. There are five presets under the Bake setting: Custom, Cake, Cheesecake, Pudding, and Select the function, then set the time, pressure level, and temperature (if you’re using the Custom Bake) Press the knob in to select and move to the next setting. When pressure cooking first, don’t forget to add water and use the metal trivet with the pot. The valve should also be set to sealing whenever pressure cooking is being used, even under the Bake Take note: The new Bake setting goes up to 347 degrees. To create the crisp, browned, baked texture, finish cakes, cookies, and breads with the Custom Bake Don’t use water when using the Custom Bake temperature setting. Always add the trivet when using the Custom Bake Keep the vent open when baking with a custom temperature. The DUO EVO Plus is just the second pot in the line to have the Sous Vide function. Essentially, this function allows that tender, melt-in-your-mouth restaurant-quality end result for those traditionally tough cuts of meat. The Sous Vide function offers users the ability to select the protein source (such as eggs, poultry, beef, pork, or seafood) and customize the temperature as needed. Vegetables are pure perfection when cooked with Sous Vide. They come out crisp yet tender, just like fancy restaurants serve. When working with the Sous Vide function, be sure to keep the lid secured but venting open!

Article / Updated 03-20-2020

This article discusses the basics of the Instant Pot. Take a look at its parts and various functions so you know exactly what your soon-to-be kitchen best friend can do for you. Parts of an Instant Pot The first step to using your Instant Pot is getting to know all its parts. Subtle differences exist between each make and model of the pot, but the general structural components of the pot are the same (see the following figure): Cooker base: Meet the “meat and potatoes” of the Instant Pot! The cooker base is the home to the heating unit. It houses the inner pot. Be sure to keep the cooker base dry — don’t submerge it in water. Power cord: The newest version of the Instant Pot has an attached cord, whereas the previous models have a power cord that needs to be inserted into the pot and the wall. Control panel: The control panel is where you’ll choose the function(s) and set the timer. Inner pot: When you open the lid, you see a shiny stainless-steel pot. This pot is removable and dishwasher safe. The inner pot has size markings on the inside and a max fill line. When using your Instant Pot, make sure to never exceed the max fill line. Lid (top and bottom): The Instant Pot lid has many parts working to lock the pressure inside and keep your food cooking to perfection. The lid has robust functions — from an intricate steam-release valve that functions in both Quick Release and Natural Release modes, to the simple close and open lid position marker. Silicone sealing ring: If your silicone ring is missing or not fitted correctly in the pot, your pot will be unable to come to pressure. These rings are essential! You may want to keep a couple extra rings on hand. For example, we use red ones for savory foods and translucent ones with milder foods, like yogurt, cheesecake, and rice. The rings can carry a flavor or odor after cooking multiple items. Anti-block shield: The anti-block shield is on the inside of the lid next to where the float valve sits. The anti-block shield protects the exhaust valve. Both are important and need to be noted when cleaning and properly placed when the Instant Pot is in use. Float valve: On the top of your lid, you’ll see a metal piece near the venting mechanism — that’s the float valve. When your pot is under pressure, the float valve rises up; as it depressurizes, it toggles down. The Instant Pot’s Features The Instant Pot has a variety of features unique to its special design. Although the slow cooker of the past definitely had its time to shine, the Instant Pot has taken the elements we love about that appliance and done so much more. To understand how the Instant Pot can function the way it does, you need to understand a bit more about the pot. Regardless of the model you have, every Instant Pot is a pressure-cooking unit that helps to cook food quickly under pressure, resulting in quality, time-efficient meals. Over the years, the Instant Pot has evolved to include more robust functions and settings (or Smart Programs, as you may see them referred to within the user manual). This figure shows the Instant Pot Smart Programs panel. If you notice that your pot doesn’t have some (or many) of these functions and settings, don’t worry. This book is designed to allow you to enjoy a majority of the recipes regardless of the model of pot you have. Here’s a guide to the Instant Pot’s functions: Manual/Pressure Cook: Pressure builds up in the pot depending on whether you set it to low or high. The higher the pressure, the higher the temperature in the pot, so be mindful of this as you set the pressure for leaner cuts of meat. Soup/Broth: This function allows pressure to build in the pot to cook soups and broths. The Instant Pot team has specifically programed this function to take into account the nature of soups to prevent overcooking vegetables. However, be mindful of the time you set this for because it still reaches high temperatures. Meat/Stew: Ready to have your mind blown as you take that tougher cut of meat and watch it transform into a moist, tender delight? This function can do that for you. Bean/Chili: Beans are a staple we constantly make in the Instant Pot. Whether you’re cooking dried beans from scratch or making a quick chili using canned beans, this function helps ensure that you don’t end up with a mushy mess. Cake: If you’re craving a light and fluffy cake, this function can help you achieve that with a little manipulation of your standard cake recipe. You won’t get the browning you’d typically see in an oven, but it’ll produce a picture-perfect quality nonetheless. Egg: Save your money and hard-boil your own eggs. This function can aid in helping you do so. Sauté: Just as you would sauté on a stovetop, the Instant Pot has its own built-in Sauté This is a great way to embrace the all-in-one cooking method the Instant Pot can provide. You can sauté your recipe base (like onions and garlic) and then add the remaining ingredients right on top and get that much closer to enjoying your meal in no time. Rice: Yes, you can get rid of your rice cooker and use the Rice setting on your Instant Pot for the perfect texture of rice every time. Multigrain/Porridge: From baking breads to making hearty oats, these functions are available on select models. Steam: This pot can really do it all, as you’ll quickly find out when we enlist the help of the Steam function for the vegetables throughout the recipes. Tight on time and just need a few potatoes for dinner? This does the trick in under 10 minutes. Yogurt: This function may seem less “instant” than others because it does take quite a bit of time, but we promise, the end result is well worth it. Save your hard-earned money and safely whip up a batch of your own homemade yogurt. Sterilize: The high temperature of the Instant Pot allows you to perform a deep clean on glass jars to ensure a safe end result. Bake: This function — brand-new on the latest Instant Pot — is sure to please the bakers in your house! It has a custom pressure control that allows it to be toggled on and off so you can let the heating unit of the cooker base work its magic to get the perfect baked texture. Sous Vide: Low and slow is the motto of this function, which uses a bag and hot water to cook the food. It’s typically used on proteins, but you can toss in vegetables to get a tender, melt-in-your-mouth end product within a few hours. You need to use resealable plastic bags or specific sous vide bags to insert the food in before placing it in the hot water bath. After you press one of these functions, you then need to move on to adjusting some settings. Each function may have a few options, depending on the model of the pot you have, but here are the basic settings all pots have: High/Low: Most functions allow you to adjust the temperature from High to Low (some models have a Normal temperature as well). This setting involves the pressure inside the pot and the temperature the pot will reach to cook your recipe. Keep Warm (On/Off): This setting is used throughout this book to help keep the food warm. The default setting has it set to On; however, some of our recipes specify that this function needs to be set to Off for optimal results. Don’t worry, we keep this clear in the recipes! +/–: When you press this button, you get up to 4 hours of high and low pressure, and three Keep Warm settings up to 99 hours and 50 minutes.

Article / Updated 03-20-2020

This article empowers and encourages you to be the boss of your Instant Pot. Sure, you may have been intimidated when you first unboxed it and heard its gentle roar, but rest assured, after you get to know the ins and outs of your Instant Pot, it’ll start feeling like you own it (and not the other way around!). When we say “Instant Pot,” we’re referring to whatever multiuse pressure cooker you have. Some of the tips in this article (like those having to do with error messages) are Instant Pot‑specific, but many of the troubleshooting tips can be used with whatever make and model of appliance you own. Overcoming Your Instant Pot Fears We’ve heard all kinds of stories about people who have purchased or been given an Instant Pot, but have kept it in their closets, waiting for the day when they had the courage to pull it out and dive in. If this sounds familiar, today is the day to unpack your pot and join us in the kitchen! To help set you up for success (and give you a little encouragement to bite the bullet), here are a few tips we found helpful as we got comfortable with our own pots: Unbox your pot. Seriously, just take it out of its box. Wash the metal pot, trivet, and lid. You don’t need anything special—just your standard dish soap. Give it a trial run. Scared about ruining a recipe and creating food waste? Then just run a test trial using water for 1 minute under the Pressure Cook Get comfortable with the valve and setting it to Sealing. Use both a Natural Release and a Quick Release to remove the steam so you can see what both functions are like. Keep your Instant Pot on the counter. Don’t move your Instant Pot after you’ve done your trial run! If you put it back in the box or in a hidden cabinet, you probably won’t use it. Keep it visible and have your grocery list ready so you can whip up your first Instant Pot recipe this week! Start with a simple recipe. There’s no reason you have to make a lasagna right from the start. Start with something simple, like a soup or bowl recipe. Starting with something simple will help you see the versatility of the Instant Pot. We hope one or all of these tips will inspire you to take charge of your pot! Trust us, when you jump on the Instant Pot train, you’ll never turn back. Staying Safe When Using Your Instant Pot We get it: The Instant Pot can seem like a hazard if you’re new to pressurized cooking. So, here, we share a few important safety tips you’ll want to follow. When you know how to use your pot safely, you’ll be eager to use it every day! Read your Instant Pot manual. Yes, we know how tedious that sounds, but seriously, read it. The manual has specific notes right at the start that pertain to your specific pot model to ensure you’re using it correctly. Avoid placing your Instant Pot near any external heat source (such as a stove or oven) and don’t touch the hot surfaces of the pot. Use your Instant Pot away from your cabinets and other kitchen appliances that are in use. We recommend using oven-safe mitts or the silicon mitts you can purchase with the pot. Only use your pot for its intended purpose. Don’t try to start a fire and make s’mores in the pot! And don’t use the pot outside. The Instant Pot is intended for household use only. Make sure that your Instant Pot is securely closed before using it. Don’t move your Instant Pot when it’s under pressure. Before you use it to cook something, check out your Instant Pot’s functions. Make sure the steam-release valve/handle, steam-release pipe, anti-block shield, and float valve are clear of clogging. (Don’t know what those are? Read your manual!) If any of these things are clogged, refer to the Instant Pot manual for a quick fix. Don’t touch the steam! You can get a serious burn from the steam. Avoid placing your hands anywhere near or around the steam release valve/handle or float valve while the pot is depressurizing. Don’t allow children or anyone who has reduced capability to perform common kitchen skills to use your Instant Pot. We usually encourage getting kids involved in the kitchen, but kids have no business operating an Instant Pot. Allow kids to get involved in your Instant Pot meal by chopping, adding, or mixing the ingredients that go into the pot before pressure cooking. When it’s time to release the pressure, have the kids step away and allow able-bodied adults to work with the pot. Do not submerge the cooker base in water. Avoid getting the electrical cord wet and only use your pot with North American–compatible outlets. The Instant Pot is not designed for converters or adapters. To unplug your Instant Pot from the power outlet, press Cancel first; then remove it from the power source. When cleaning your pot, also make sure it’s unplugged. Troubleshooting Your Instant Pot As much as we wish we could be in the kitchen with you as you experiment with your pot, we know that’s not possible. So, this section offers troubleshooting tips to refer back to when you encounter some of the most common problems that arise as you get to know your Instant Pot. If you have trouble closing the lid: Try repositioning the sealing ring to make sure it’s nice and snug. Or, if the float valve is popped up, try pressing it down with fork prongs or another long utensil. Finally, if you’re reheating something that perhaps didn’t cook all the way, press Quick Release until the valve is in the Vent position; then slowly lower the lid back onto the cooker base to close. If you have trouble opening the lid: Be patient! This problem is likely because there is still pressure built up inside the pot. Do not try to force open the pot — you may experience severe burns if you try to do so. Make sure that the valve is set to Venting, and let the pot release the pressure free of obstruction. If steam escapes from the lid while the pot is pressurizing: We’ve seen this when the sealing ring isn’t installed properly or needs to be cleaned or replaced. Make sure your vent is fully set to Try these solutions, and if they don’t work, contact Instant Pot customer support. If steam escapes from the valve while it’s in the locked position: This can happen for a few reasons, but typically it’s related to not having enough liquid in the inner pot or improperly setting the steam release valve. Try adding more of a thin liquid and make sure the valve is set to Sealing. If strange cracking sounds are coming from the pot: Some sounds are totally normal while the pot is coming to pressure, but other sounds are related to moisture on the outer surface of the inner pot. Wipe down the outer edges of the inner metal pot and always make sure it’s fully dry before inserting it in the cooker base. Here are some common error cods you may encounter and a guide to what they mean: C1, C2, C6, C6H, or C6L: There’s a faulty sensor in the pot. Contact Instant Pot customer support. C7, NoPr: If the Instant Pot heating element is no longer functioning, you need to contact Instant Pot customer support. However, you may also encounter his error code if there’s not enough liquid in the pot or the valve isn’t in the correct position. Try adding more water and/or checking to make sure the valve is in the sealing position before contacting customer support. C8: The wrong inner metal pot has been inserted. Use the pot that is made for your Instant Pot. Lid: Open and close the lid. Also, note that no lid should be used for the Sauté OvHt, Burn, Food burn: When food particles (especially starchy foods like tomato sauce) build up on the bottom of your inner pot, you’ll see this error code. Press Cancel, turn your Instant Pot off, release the pressure, and make sure the bottom of the metal pot is free of any food residue that is adhering to it. PrSE: Change the valve to the Vent If you encounter any other error code during your Instant Pot journey, don’t fret! Just contact the customer support team for your pressure cooker — they can assist you in navigating any uncharted waters you encounter. Getting Answers to Common Instant Pot Questions Here are a few of the most common Instant Pot questions we’ve come across: What’s pot-in-pot (PIP) cooking? PIP cooking is when you prepare your recipe in a pot that is specifically designed for the Instant Pot and then is placed inside the metal inner pot within the Instant Pot base to do its cooking. Often, recipes like cheesecakes, lasagnas, dips, and baked goods are prepared with the PIP style of cooking. We highly recommend investing in a few basic Instant Pot accessories so you, too, can enjoy a delicious slice of the Cinnamon Walnut Monkey Bread. What adjustments are necessary for high altitudes? Many Instant Pot models have built in technology that adjusts for altitude changes automatically. So, rest easy if you’re cooking up in the Rockies or traveling through Yosemite — your Instant Pot will provide you with the same high-quality, dependable results you’d get at sea level. Is it safe to leave the Instant Pot on when I’m not home? Unless you have the models that allow a delayed start or Bluetooth capabilities to turn on and off your pot, we recommend that you plan your recipes around the times you’ll be home. However, we highly encourage multitasking, and if you’re waiting for a roast to cook, by all means, jump on a call, run on your treadmill, or head out into the garden. Just keep an eye on the clock so you know when to go back to perform the designated pressure release. You can put frozen foods, even meat, into the Instant Pot to help shave time! Consider prepping meals ahead of time, so you can easily dump in the contents, set the pressure, and move on to other pressing tasks. Can I wash the Instant Pot in the dishwasher? Yes, you can! Or at least you can wash many of the pieces of the Instant Pot.

Article / Updated 03-20-2020

One of the main benefits of the Instant Pot is its ability to use just one pot to feed your family in a matter of minutes. That’s why we’ve taken timeless classics and put them in this article. These recipes are our way of gifting you time! Although the recipes vary in preparation and cook time, we’re certain you’ll find a few that fit nicely into your schedule. All these recipes pair beautifully with a simple salad using your refrigerator staples. Plus, a good salad will help balance out some of the cheesy goodness from the more decadent dishes you’ll enjoy from this article. Enjoy! Shepherd’s Pie Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (On), Quick Release, Natural Release Special tools: Pot-in-pot 3-inch-deep Instant Pot–friendly baking dish Prep time: 10 minutes Cook time: 26 minutes Yield: 6 servings Ingredients 2-1/2 cups water, divided 1/2 pound new potatoes or baby Yukon Gold potatoes 4 ounces cream cheese 1-1/2 teaspoons salt, divided 1/4 teaspoon pepper 1 pound lean ground beef or lamb 1/2 medium onion, finely chopped 1 medium carrot, finely diced 1 teaspoon thyme 1 teaspoon Worcestershire sauce 1 tablespoon tomato paste 1 cup beef stock or chicken stock 2 tablespoons cornstarch 1/2 cup frozen peas 1/2 cup chopped parsley Directions Place 1 cup of the water in the bottom of the pot. Place the trivet in the bottom of the pot. Add the potatoes to the pot. Set the Instant Pot to Pressure Cook (High) and set the timer to 7 minutes using the +/– button, with Keep Warm (On). Do a Quick Release, and remove the potatoes from the pot and place them in a mixing bowl. Using a potato masher, mash the potatoes with the cream cheese, 1/2 teaspoon of the salt, and the pepper. Dump the water out of the Instant Pot, and place the trivet to the side. Select Sauté (High) and add the ground beef, onion, and carrot. Brown the mixture, about 8 minutes. Stir in the thyme, Worcestershire sauce, and tomato paste; stir for 1 minute. In a small bowl, mix together the stock and cornstarch; then stir this mixture into the meat mixture and cook for 1 minute. Season with the remaining 1 teaspoon of salt, and add the frozen peas. Press Cancel. Pour the beef mixture into the bottom of an Instant Pot–friendly casserole baking dish. Spread the mashed potatoes over the top, and cover the pan loosely with foil. Add the remaining 1-1/2 cups of water to the pot and insert the trivet. Lower the casserole dish onto the trivet (see following figure) and secure the lid. Set the valve to Sealing. Press Pressure Cook (High) and use the +/– button to set the timer to 10 minutes with Keep Warm (On). Do a Natural Release of the pressure for 10 minutes; then do a Quick Release. Sprinkle with chopped parsley and serve. If you prefer a crunchy top, sprinkle with grated cheddar cheese and broil for 3–5 minutes. Nancy’s Stuffed Bell Peppers Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (On/Off), Natural Release, Quick Release Special tools: Pot-in-pot 3-inch-deep Instant Pot baking dish Fits diets: Mediterranean Prep time: 15 minutes Cook time: 16 minutes Yield: 6 servings Ingredients 2 cups water, divided 3 medium red bell peppers, sliced in half across the equator 1/2 pound lean ground beef 1 cup jasmine rice 1 egg 2 cloves garlic, chopped 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrots 2 cups spaghetti sauce, divided 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper Directions Place 1 cup of the water in the bottom of the Instant Pot. Place the trivet in the bottom of the pot. Place the bell peppers in the pot and set to Pressure Cook (High) and Keep Warm (Off) and set the timer to 0 minutes using the +/ button. Do a Quick Release when finished and place the peppers in a large bowl full of ice water to halt the cooking process. In a large mixing bowl, thoroughly mix together the ground beef, rice, egg, garlic, onion, celery, carrots, 1 cup of the spaghetti sauce, Worcestershire sauce, salt, and pepper. Divide and stuff the filling into the 6 pepper halves. Add the remaining 1 cup of water into the pot. Position the stuffed peppers into an Instant Pot–friendly casserole dish, standing upright. Pour the remaining 1 cup of spaghetti sauce over the tops of the stuffed peppers. Lower the casserole dish onto the trivet. Secure the lid and set to Sealing. Press Pressure Cook (High) and use the +/– button to set the time to 15 minutes, with Keep Warm (On). When it’s finished, do a Natural Release of the pressure for 10 minutes; then do a Quick Release. Leftover cooked rice can be used in place of uncooked rice, but don’t adjust the time. For a low-carb version of this recipe, opt for cauliflower rice in place of jasmine rice. Sloppy Joes Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release Fits diets: Keto Prep time: None Cook time: 15 minutes Yield: 8 servings Ingredients 2 teaspoons extra-virgin olive oil 1/2 small onion, finely chopped 1 tablespoon minced garlic 1 pound lean ground beef 2 cups frozen riced cauliflower 1 jalapeño, seeded and diced 2 teaspoons oregano 1/2 teaspoon black pepper One 28-ounce can tomato puree 1/4 cup tomato paste 2 tablespoons low-sodium soy sauce 3 tablespoons red wine vinegar 1 tablespoon packed brown sugar 1 tablespoon yellow mustard 1/4 teaspoon salt 1/2 cup beef broth 8 buns, for serving 2 cups shredded cabbage, for garnish Directions Press Sauté (High) on the Instant Pot. Add the olive oil, onion, and garlic, and sauté 3 to 4 minutes. Add the ground beef and begin to brown for 6 minutes. Add the remaining ingredients and stir. Scrape the bottom of the inner pot to ensure no ingredients stick to it (this will help prevent a BURN error message). Press Cancel. Secure the lid, set the valve to Sealing, and press Pressure Cook (Normal) and Keep Warm (Off). Use the +/– button to set the timer for 5 minutes. When cooking completes, use Quick Release, and remove the lid. Stir and serve on a bun. Garnish with shredded cabbage if desired. For a gluten-free version, substitute tamari sauce for the soy sauce. Not a fan of cauliflower? Substitute diced mushrooms to increase the fiber! Georgia’s Chicken and Dumplings Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release, Sauté (High) Fits diets: Mediterranean Prep time: 10 minutes Cook time: 30 minutes Yield: 6 servings Ingredients 1 tablespoon extra-virgin olive oil 1 medium onion, diced 2 large carrots, diced 1 green bell pepper, diced 2 cups diced boneless, skinless chicken breasts 2 quarts chicken broth, divided 3 teaspoons black pepper, divided 1 tablespoon allspice 3 large eggs 1 teaspoon poultry seasoning 2 teaspoons paprika 1 teaspoon ground garlic powder 1-1/2 cups all-purpose flour Shredded cabbage slaw, for garnish Directions Press Sauté (High) on the Instant Pot and add the olive oil. Sauté the onions, carrots, and bell peppers for 5 minutes. Add in the chicken and 1/2 cup of the chicken broth; cook for another 5 minutes. Stir in 2-1/2 cups of the chicken broth, 2 teaspoons of the black pepper, and the allspice. Secure the lid, set the valve to Sealing, select Pressure Cook (High) and Keep Warm (Off), and set the timer to 10 minutes using the +/– button. While the chicken and vegetables are cooking, make the dough. In a large bowl, whisk the eggs. In a small bowl, combine the remaining 1 teaspoon of black pepper, the poultry seasoning, the paprika, the garlic powder, and the flour. Slowly add the flour mixture into the eggs, creating a dough. Divide in half and roughly roll out the dough until it’s about 1/4-inch thick, adding flour as needed to prevent sticking. Cut the rolled dough with a pizza roller into squares (about 1 to 1-1/2 inches); set the dumplings aside. When cooking completes, press Cancel and use Quick Release to remove the pressure from the pot. Remove the lid and press Sauté (High); set the timer for 10 minutes using the +/– button. Add the remaining chicken broth to the pot and begin to slowly mix in the dumplings, stirring frequently so they don’t end up in one large chunk. If needed, add in an extra 1/4 cup of chicken broth to make sure the entire recipe is covered and still below the maximum fill line labeled on the inner pot. Dumplings should take no longer than 10 minutes to cook in the broth. When the sauté timer completes, the recipe has completed cooking. Portion into 6 bowls and garnish with a vinegar-based cabbage slaw, if desired. Tight on time? You don’t have to roll out the dough and drop by the teaspoon into the broth. Sara’s Lightened-Up Macaroni and Cheese Instant Pot function: Pressure Cook (High), Keep Warm (Off), Quick Release Fits diets: Vegetarian Prep time: None Cook time: 5 minutes Yield: 4 servings Ingredients 8 ounces dry macaroni pasta 2 cups vegetable broth 1 tablespoon butter 1/2 cup milk 1-1/2 cups shredded cheddar cheese 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper Salt, to taste Parmesan cheese, for garnish Fresh chopped parsley, for garnish Directions Place the macaroni, broth, and butter inside the inner pot of the Instant Pot. Secure the lid, set the valve to Sealing, and press Pressure Cook (High) and Keep Warm (Off). Set the timer to 5 minutes using the +/– button. When cooking completes, press Cancel and use Quick Release. Remove the lid. Sir in the milk, cheddar cheese, cayenne pepper, black pepper, and salt until the cheese has melted and the macaroni is coated with cheese sauce. Portion into 4 bowls and garnish with Parmesan cheese and chopped parsley. Increase the fiber by using whole-wheat macaroni noodles. Have a picky group? Start with a 50/50 white and wheat blend. For a southwestern twist, add in bell peppers, green chilies, and black beans.

Article / Updated 03-20-2020

The simplicity of a beautiful bowl never disappoints, and neither will the Instant Pot recipes you’ll find in this article. The bowl concept has been around for some time, but here we’ve taken it up a notch to provide you with delicious, nutritious, and culturally inspired bowls. Bowls are a beautiful canvas that not only allow you to customize it to your preferences (they’re the easiest and best way to satisfy a crowd with multiple dietary preferences), but they also can be an excellent way to add in more vegetables to your daily diet. Plus, by building your own bowl from the comfort of your own home, you can be in charge of what you add (or don’t add) to the mix, creating a low-sodium, low-carb, or, heck, keto friendly bowl depending on your particular preference. But we didn’t stop just with the bowls! We wanted to show you how you can dress up your beautiful bowls with homemade dressings. You’ll see some dressings combined with bowl recipes (for example, the Mexican Beans and Rice Bowl with Ranch Dressing). Frijoles Negros Plantain Bowl Instant Pot function: Pressure Cook (High), Sauté (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free, Mediterranean, Vegan, Vegetarian Prep time: None Cook time: 20 minutes Yield: 4 servings Ingredients 1 cup dried black beans, soaked and rinsed 1 cup quinoa, uncooked 1 cup frozen mixed bell peppers 1 jalapeño, diced and seeds removed 2 cups vegetable broth 1 teaspoon minced garlic 1 teaspoon cumin 1 teaspoon chili powder 1 bay leaf 1 tablespoon coconut oil 1 ripe plantain, sliced on the bias into 1/4-inch pieces (see the following figure) 1/4 cup fresh chopped cilantro, for garnish 1/3 medium avocado, sliced, for garnish 1/4 cup fresh salsa, for garnish Salt and pepper, to taste 4 tortillas, for serving Directions Place the black beans, quinoa, bell peppers, jalapeño, and vegetable broth in the inner pot of the Instant Pot. Stir in the garlic, cumin, and chili powder, and add the bay leaf. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and Keep Warm (Off), and set the timer for 10 minutes using the +/– button. When cooking completes, press Cancel, using Quick Release to remove the pressure from the pot. Remove the bay leaf and stir. Carefully remove the bean and quinoa mixture and set aside. Rinse the pot and dry the outside. Insert the pot back inside the Instant Pot and add the coconut oil. Press Sauté (High), add the plantain slices. Sauté on both sides until a fork can easily be inserted into the plantain, about 10 minutes. Press Cancel. Assemble the bowls by placing 1/4 of the black bean and quinoa mixture into the bottom of each bowl. Top with the sautéed plantains, and garnish with fresh cilantro, avocado, and salsa. Serve with tortillas and garnish with salt and pepper, if desired. Plantains are cousins of the banana, but they aren’t nearly as sweet and must be cooked before eaten. They’re rich in fiber and comparable nutritionally to a potato. Mexican Beans and Rice Bowl with Ranch Dressing Instant Pot function: Sauté (High), Pressure (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free, Mediterranean, Vegetarian Prep time: 20 minutes Cook time: 35 minutes Yield: 4 servings Ingredients 1 pound chicken thighs, cubed 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided Salt and pepper, to taste 1 cup dried black beans 1 cup white rice 1/2 small onion, chopped 3 cups chicken stock 2 garlic cloves, chopped 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon salt 1/4 teaspoon black pepper 1 avocado, peeled and sliced, for garnish 1/2 cup chopped cilantro, for garnish 1 medium tomato, chopped, for garnish 1 large carrot, grated, for garnish 1/2 cup chopped red onion, for garnish 1/4 cup crumbled cotija cheese, for garnish Ranch Dressing (see the following recipe) Directions Set the Instant Pot to Sauté (High) and place the cubed chicken and 1/4 cup of the olive oil into the pot. Sauté for 10 minutes, stirring occasionally. Make sure the chicken is fully cooked by cutting into a few pieces. Remove from the pot, season with salt and pepper to taste, and set aside. Place the beans, rice, onions, chicken stock, garlic, cumin, coriander, and the remaining 1 tablespoon of olive oil inside the Instant Pot and stir. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and Keep Warm (Off), and set the timer to 25 minutes using the +/– button. When cooking completes, press Cancel, using Quick Release to remove the pressure from the pot. Carefully remove the bean and rice mixture and set aside. Assemble the bowls by placing 1/4 of the bean and rice mixture on the bottom of each bowl. Add a single line of cooked chicken cubes down the center of each bowl. Decorate the bowls with the avocado, cilantro, tomatoes, carrots, onion, and cheese. To serve, drizzle with the Ranch Dressing. Add in or exchange any of the bowl toppings with hummus, grated or sliced cucumbers, or shredded cabbage. For a simple dressing, use fresh squeezed lemon and extra-virgin olive oil. Ranch Dressing Fits diets: Gluten-Free, Mediterranean, Vegetarian Prep time: 3 minutes Cook time: None Yield: 8 servings Ingredients 1 garlic clove, minced 1 shallot, minced 2 tablespoons fresh parsley 1 tablespoon fresh dill 1 tablespoon fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1-1/2 cups plain yogurt 1 tablespoon red or white wine vinegar Directions Place all the ingredients in a bowl and whisk together. Serve immediately. Southern-Inspired Sautéed Kale Bowl with Spicy Peanut Dressing Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free Prep time: 10 minutes Cook time: 25 minutes Yield: 4 servings Ingredients 1 teaspoon extra-virgin olive oil 4 slices thick-cut uncooked bacon, chopped 2 ounces Canadian bacon, chopped 1/2 small onion, chopped 1 teaspoon minced garlic 2-3/4 cups vegetable broth, divided 2 tablespoons apple cider vinegar 4 teaspoons brown sugar 3/4 teaspoon red pepper flakes 1 pound collard greens, stems removed, roughly chopped 1/2 cup polenta 1/2 teaspoon black pepper 1/4 teaspoon salt 2 teaspoons butter Crispy onion strips, for garnish Spicy Peanut Dressing (see the following recipe) Directions Press Sauté (High) on the Instant Pot. Add the oil to the inner pot and stir in both bacons, the onion, and the garlic. Sauté for 5 minutes or until the bacon is crispy and the onions are translucent. Press Cancel. Stir in 3/4 cup of the vegetable broth, the apple cider vinegar, the brown sugar, and the red pepper. Add the collard greens and secure the lid. Set the valve to Sealing and press Pressure Cook (High) and Keep Warm (Off). Set the timer for 5 minutes using the +/– button. When cooking completes, press Cancel and use Quick Release to release the pressure. Move the greens and bacon into a dish and cover with foil to keep warm. Meanwhile, prepare the grits. Rinse the inner pot and wipe down any water on the outside of the pot. Return to the Instant Pot and liberally spray the bottom and sides with cooking spray. Pour the polenta, the remaining 2 cups of vegetable broth, and the pepper and salt into the pot. Stir, secure the lid, and set to Sealing. Press Pressure Cook (High) and Keep Warm (Off) and set the timer for 10 minutes using the +/– button. When cooking completes, press Cancel. Use Quick Release to allow pressure to be removed and take off the lid. Fluff the polenta with a fork and stir in the butter. Portion into 4 bowls and top with collard greens and the crispy onion strips. Top with the Spicy Peanut Dressing and serve immediately. If you can find collard greens, use them in place of the kale to maintain more of the flavor of the South. Tight on time? Purchase bagged collard greens that are precut and washed. Spicy Peanut Dressing Fits diets: Gluten-Free, Mediterranean, Vegan, Vegetarian Prep time: 5 minutes Cook time: None Yield: 10 servings Ingredients 1/2 cup creamy peanut butter 1/2 lime, juiced 2 tablespoons rice vinegar 1 tablespoon cane sugar 2 tablespoons low-sodium soy sauce or tamari 1/4 teaspoon ground ginger 1/4 cup water 1 teaspoon Sriracha 1 tablespoon canola oil 1 garlic clove, minced Directions Place all the ingredients in a bowl. Using a fork, whisk. Add more water if you prefer your dressing to be thinner. Serve immediately. If you prefer coconut sugar, substitute that for the cane sugar. Parmesan Pancetta Polenta Bowl Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free Prep time: None Cook time: 16 minutes Yield: 4 servings Ingredients 4 ounces pancetta, chopped 1/2 teaspoon minced garlic 1/4 cup chopped onion 1 cup polenta 2 cups vegetable broth 2 cups filtered water 2 tablespoons butter 1/3 cup Parmesan cheese Salt and pepper, to taste 1 cup marinara sauce, for garnish 1/2 fresh chopped basil, for garnish Directions Press Sauté (High) on the Instant Pot. Add the pancetta, garlic, and onion to the inner pot. Sauté until the pancetta is crisp and the onions are translucent, about 6 minutes. Press Cancel. Remove and keep warm in a covered dish. Do not rinse the pot. Spray the bottom and sides of the pot with cooking spray and add the polenta to the pot. Add in the vegetable broth and water. Secure the lid, set the valve to Sealing, and press Pressure Cook (High) and Keep Warm (Off). Set the timer for 10 minutes using the +/– button. When cooking completes, press Cancel. Use Quick Release to allow the pressure to be removed, and take off the lid. Whisk the polenta and stir in the butter and cheese. Divide into 4 bowls, top with the pancetta mixture, and season with salt and pepper to taste. Garnish with the marinara sauce and chopped basil. If pancetta is hard to locate, you can substitute with bacon. For a vegetarian version, omit the pancetta.