Category Archives: instapot

spanish-style chicken and couscous

ingredients

  • 4 (12-ounce) bone-in split chicken breasts, trimmed
  • salt and pepper
  • 1 TBSP extra virgin olive oil
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 4 ounces Spanish style chorizo, cut into 1/4 inch pieces
  • 4 garlic cloves, minced
  • 1/8 teaspoon saffron threads, crumbled
  • 1/2 cup chicken broth
  • 1 1/2 cups couscous
  • 1 cup frozen peas, thawed
  • 2 tsp lemon juice
  • 3 TBSP minced fresh parsley

NOTE: We use boneless skinless thighs because that’s what we stock up on. We also didn’t have chorizo on hand, so we made do with bacon and smoked paprika (close enough for Covid)

preparation

  1. Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Place half of chicken, skin side down, in multicooker and cook until browned, 5 to 7 minutes; transfer to a plate. Repeat with remaining chicken; transfer to plate.
  2. Add bell pepper, chorizo and ¼ teaspoon salt to fat left in multicooker and cook until bell pepper is softened, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken, skin side up, into multicooker, adding any accumulated juices.
  3. To pressure cook*: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 17 minutes. (If using Instant Pot, decrease cooking time to 9 minutes.) Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  4. Transfer chicken to serving dish and discard skin, if desired. Tent with aluminum foil and let rest while preparing couscous.
  5. Stir couscous, peas and lemon juice into multicooker, cover and let sit until couscous is tender, about 5 minutes. Add parsley and fluff couscous gently with a fork to combine. Season with salt and pepper to taste. Serve with chicken

* To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken registers 160 degrees, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information

n/a
yield: 4-6 servings
time: 2 hours 40 minutes
source: America’s Test Kitchen, Multicooker Perfection, p.60

instapot chicken ‘carnitas’

  • 1 TBSP olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 TBSP cumin
  • 1 TBSP oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup | 60 ml orange juice (or pineapple juice)
  • 1/4 cup | 60 ml lime juice
  • 1/4 cup low-sodium chicken stock
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 TBSP corn starch

INSTRUCTIONS

  1. Add the olive oil to the Instant Pot. Press the “Sauté” button. Once the oil is warm add the onion. Cook, stirring occasionally, until the onion is fragrant and soft, about 5 minutes. Add the garlic and stir for another minute.
  2. Mix the cumin, oregano, salt, pepper and chili powder together.
  3. Stir in the orange juice, lime juice, chicken stock and spice blend. Mix to combine. Add the chicken to the pot and stir to coat.
  4. Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid and make sure the steam valve is closed. Press ‘Manual’ and set the timer to 8 minutes.
  5. After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
  6. Remove the lid of the instant pot. Transfer the chicken to another container and shred with forks.
  7. Turn the Instant Pot to saute and bring the juices to a boil. Reduce by half.
  8. Stir cornstarch with cold water to make a slurry. Once combined, pour into sauce reduction and stir quickly to combine. Remove promptly and pour over shredded chicken.

Adapted from A Saucy Kitchen

shredded pork soft tacos

carnitas

Photo by Lisa Aragon Duque

ingredients

  • 1 (3-4 lb) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 2 inch pieces
  • 6 (3 inch) strips orange zest plus 1/2 cup of juice (we have also made this with tangerines and it has been even more delicious)
  • 2 onions (chopped fine)
  • 1 TBSP minced canned chipotle chili in adobo sauce
  • 1 TBSP minced fresh oregano (or 1 tsp dried)
  • 1 TBSP sugar
  • 1 tsp ground cumin
  • salt and pepper
  • 1 bay leaf
  • 2 TBSP lime juice, plus lime wedges for serving
  • 1 1/2 TBSP cornstarch
  • 18 (6 inch) corn tortillas, warmed or 8 large flour tortillas
  • Optional: Thinly sliced radishes, tomatoes, lettuce, cilantro, guacamole for garnish

preparation

  1. Combine pork, orange zest and juice, 1.5 onions, chipotle, oregano, sugar, cumin, 1 tsp salt, 1/2 tsp pepper, and bay leaf in multicooker.
  2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, and then carefully remove lid, allowing steam to escape away from you.
  3. Remove pork from instapot. Discard orange zest and bay leaf. Shred any remaining large chunks with two large forks.
  4. Let braising liquid settle, then skim excess fat form surface using large spoon. Combine cornstarch with 1 TBSP water to make a slurry. Add slurry to juices and using highest saute or browning function, cook until sauce thickens (usually within a minute of when liquid boils). Stir lime juice into pork and season with salt and pepper to taste. Add sauce to taste. Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

This recipe also works great spooned over rice, if you find yourself without tortillas handy because supermarkets have been cleaned to the bone because of an ongoing pandemic.

SLOW COOK RECIPE: REPLACE STEP 2 WITH THE FOLLOWING:

Lock lid in place and open pressure release valve. Select low slow cook function and cook until pork is tender, 2 to 3 hours (if using Instant Pot, select high slow cook function and increase cooking range to 7 to 8 hours). Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information: Not available
yield: 6-8 servings (serving size: 1 bowl)
time: 1 hour 45 minutes pressure cooker
(4 hours slow cooker)
source: Multicooker Perfection from America’s Test Kitchen (page 114)

instapot beef stew

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 384kcal
Author: Nichole

Ingredients

  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut Into Slices
  • 1 Pound Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10 Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

  • Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
  • Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  • Close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Nutrition

Calories: 384kcal | Carbohydrates: 23g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 1333mg | Potassium: 1246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 16.7mg | Calcium: 103mg | Iron: 8.2mg

Instant Pot Chicken and Rice

Total: 52 minutes
Servings: 4 -6
Calories: 514
Author: Amy + Jacky

Ingredients
4-5 (511g) chicken thighs
2 cups (440g) Jasmine rice
2 (320g) tomatoes , quartered
1 (235g) onion , sliced
6 (16g) garlic cloves , minced
2 (190g) carrots , chopped
1 teaspoon (5.8g) tomato paste
1.5 tablespoons (22.5ml) regular soy sauce
2 cups (500ml) unsalted chicken stock
1/4 tsp dried basil
1/2 tsp dried oregano

Garnish
2 stalks green onion , thinly sliced

Instructions

  1. Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until it says “HOT” (~8 mins).
    Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom).
    Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
  2. Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  4. Pressure Cook Chicken and Rice: To prevent the “BURN” error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.
  5. Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt).
    *Pro Tip: For this recipe, you’ll want to season with more salt as the flavor boost will be quite dramatic.
    Turn off the heat, then fluff the chicken and rice before serving.
  6. Serve: Garnish with thinly sliced green onion.

lentil soup with sausage, chard, and garlic

lentil soupServings: 6  Source: GINA DEPALMA VIA SECRETS OF THE BEST CHEFS

This hearty meal-in-a-bowl soup is perfect on a cold fall or winter day.

  • 1/4 cup olive oil, divided
  • 2 large links (or 8 ounces) of sweet/ mild Italian sausage
  • 1 medium onion, diced
  • 2 celery stalks, sliced or diced
  • 2 medium carrots, peeled and sliced into half-moons or diced
  • 4 cloves garlic, sliced (reserve half for later in recipe)
  • 1 tsp Kosher salt
  • A pinch of crushed red pepper flakes (optional)
  • 1 cup brown lentils, sorted and rinsed
  • 2 bay leaves
  • 1 28-ounce can crushed tomatoes
  • 5 or 6 cups chicken broth
  • Freshly ground black pepper
  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale (or baby spinach)*
  • Grated Pecorino Romano cheese to finish

* Add greens after serving, into the portion you will eat to avoid overcooked greens. There is no need to cook the spinach as it will wilt instantly.


On the stove:
 Heat 1/8 cup olive oil in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, chicken broth, and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

In an InstantPot or electric multicooker: Proceed as written above, using the sauté function on high (I find this to be like medium-high on a stove) to cook the sausage and then vegetables. Once you’ve added the remaining ingredients, including dried lentils, lock the lid and set to high pressure for 15 minutes. Let it naturally release for at least 10 minutes (or longer, if you have time), to help keep the vegetables intact. You can manually release the rest. Use the sauté function on high again to bring it back to a simmer (this should be take no time at all) and add the greens; cook until wilted.

Both methods: To finish, divide soup among bowls, then add the remaining 1/8 cup olive oil and 2 garlic cloves to a small skillet (on the stove) and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

Adapted from: Smitten Kitchen

instant pot honey garlic chicken

ingredients

  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish

preparation

  1. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
  2. Heat the Instant Pot in sauté mode.
  3. Add sesame oil to the pot.
  4. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
  5. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
  6. Cook in poultry mode for 20 minutes.
  7. Turn off the pot and allow it to release the pressure, about 5 minutes.
  8. Transfer chicken to a serving plate and spoon the sauce over the chicken.
  9. Garnish with toasted sesame seeds and green onions.
nutritional information
Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)
yield: 4 servings (serving size: 2 thighs)
time: about 25 minutes
source: Diethood

pressure-cooker hawaiian kalua pig

ingredients

preparation

Whether you use an Instant Pot, a stovetop pressure cooker, or an electric one, the process is pretty much the same. The only difference is that the cooking time will be slightly shorter with a stovetop cooker than with an electric cooker (75 minutes vs. 90 minutes).

Drape the bacon in a single layer on the bottom of a pressure cooker. Press the “Sauté” button (if your cooker has one) and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with 3 pieces of bacon, crank the burner to medium, and start frying your bacon.)

Cut the pork shoulder into 3 equal pieces. I normally cut out the piece with the bone first, and then cut the 2 other pieces to match the first.

If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.

Sprinkle the salt evenly over the pork. As you’re seasoning the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.

Place the salted pork on top of the bacon, keeping the meat in a single layer. Pour in the water.

Do not forget this step: With a pressure cooker, you have to add some liquid for it to work properly. Check your manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly. (After some digging and experimenting, I discovered that 1 cup of water is perfect for this recipe in my Instant Pot.)

Next, cover and lock the lid. If you’re using an Instant Pot, select the “Manual” button and press the “+” button until you hit 90 minutes. For an electric pressure cooker, set it for 90 minutes a high pressure. If you’re using a stovetop pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.

When the pork is finished cooking, the Instant Pot or electric pressure cooker will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker. If you’re using a stovetop pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).

Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under high pressure for another 5 to 10 minutes to get the right texture.

Transfer the cooked pork to a large bowl and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.

Add the cabbage wedges to the cooking liquid. Replace the lid and cook the cabbage under high pressure for 3 to 5 minutes. When the cabbage is done cooking, activate the quick-release valve to release the pressure.

While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on your shredded pork.

nutritional information: Not available 
yield: 8 servings (serving size: 1 bowl)
time: about 90 minutes
source: The Kitchn