Pressure Cooker Recipes and Tips

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What have you made in your pressure cooker?

Golbat
Golbat Posts: 276 Member
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I've had mine for a while but I haven't been very adventurous. I have a book by Madhur Jaffrey called something like Quick and Easy Indian Cooking, and I've made some curries out of that. Yum! I've also made pot roast. I've hard boiled eggs.

I have primarily just made the curries and I'm feeling like I'm missing out on the potential of my pressure cooker. Especially as I'm eating much better, and I will still have very little time on week nights to prepare meals. I need to get myself and my family fed, and I need to do it fast *without takeout!* Takeout is a large part of what's gotten me to the point where I'm at My Fitness Pal. :blush:

What have you made and what kinds of things would you like to make?
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Replies

  • lucys1225
    lucys1225 Posts: 597 Member
    These are my favorites:

    http://www.skinnytaste.com/crock-pot-carne-guisada-latin-beef-stew/

    http://dadcooksdinner.com/2016/02/pressure-cooker-chili-verde-green-pork-chili.html/

    https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/

    http://nomnompaleo.com/post/76137606724/pressure-cooker-mexican-beef

    I have never tried these but they are my husband and son's favorites:

    https://thedomesticman.com/2015/01/20/instant-stew/

    http://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/

    And, of course, lots and lots of bone broth.
  • dklibert
    dklibert Posts: 1,196 Member
    I am a new pressure cooker owner. So far I have made Beef Tips with Mushrooms, Chicken breast from fresh and frozen, Chicken Tortilla Soup, Spaghetti with Red Clam Sauce and Chicken with Wine and Mushrooms.

    I want to try to make bone broth, pho and risotto. I may add a few other things to that list after reading this post. Thanks to all for their favorites.
  • dklibert
    dklibert Posts: 1,196 Member
    I made this Minestrone with a few modifications. I left out the spinach because I did not have it. I substituted 15oz diced tomatoes, 10 oz rotel tomatoes and 8 oz tomato sauce for the tomatoes in the recipe. I also use red kidney beans instead of white beans. I threw them in with everything else. I did not wait til the end. It was delicious! I will definitely make it again. I am finding that the rotel spice seems to be intensified in the pressure cooker. I may start using the mild version instead of the original.

    dontmesswithmama.com/instant-pot-minestrone-soup-gluten-free-real-food/
  • dklibert
    dklibert Posts: 1,196 Member
    Before I got the Instant Pot (IP) I use to poach chicken weekly. It would take almost two hour for bone in chicken breast. Lately I have been doing this in the IP.

    1/2 onion roughly chopped, 1 celery stalk roughly chopped, 1 carrot peeled and roughly chopped, a few black peppercorns, sea salt, 1-1/2 cups cool water and two large chicken breast. Cook high pressure 12 minutes, then Quick Release (QR). Let sit in liquid to cool about 20 minutes. Great chicken for salads and more. I refrigerate whole until ready to use.
  • Golbat
    Golbat Posts: 276 Member
    That does sound good for salads. And my younger daughter loves just plain chicken. That and hard boiled eggs. She is always hungry for those two things. I'll have to try poaching some chicken breasts.
  • dklibert
    dklibert Posts: 1,196 Member
    I did it! I made Pho!

    I used Cuong Can Cook's* method for the IP and his suggestion of chicken breast on the bone. I used my recipe for the Pho for seasonings. It turned out so good. I did not take any pictures unfortunately. But I will definitely be making again. I will get photos for my blog then.

    Here are the links if you are interested:
    https://youtube.com/watch?v=7w8zsYfnbpM&index=8&list=PLqYUdcwwirZq__ssT-ATheR1AOm3ILceY
    soupspiceeverythingnice.blogspot.com/2013/02/chicken-pho.html

    * Just a warning Cuong is a character. No bad language but he does enjoy an adult beverage when he cooks.
  • dklibert
    dklibert Posts: 1,196 Member
    I have been busy with the IP over the past 2 weeks. I made Ramen too! It was not instant at all! It took time but I don't think I could have got the flavor that fast on the stove. I did do a blog post on this adventure (I will post the link). It turned out so good! I think I will need a freezer just to store Pho and Ramen broth.

    soupspiceeverythingnice.blogspot.com/2016/08/instant-pot-sake-special-ramen.html

    Sake%2BSpecial%2BRamen%2BIP.jpg

  • dklibert
    dklibert Posts: 1,196 Member
    One more. Last night I did an old tried and true soup recipe in the instant pot. It was fast. Only 4 minutes under high pressure. I didn't have to stir and it did not heat up the kitchen. Turned out really good! Tasted like it have been cooking a while, all the flavors where blended. I am beginning to love the pressure cooker.

    soupspiceeverythingnice.blogspot.com/2016/08/instant-pot-spicy-beef-vegetable-soup.html

    Soup%2Bis%2BDone.jpg
  • dklibert
    dklibert Posts: 1,196 Member
    I made Shrimp Scampi Paella tonight. It is very good! I will definitely make it again. Will experiment with the amount of broth next time to see it I can get the rice a little fluffier.
    healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/
  • Francl27
    Francl27 Posts: 26,371 Member
    dklibert wrote: »
    I made Shrimp Scampi Paella tonight. It is very good! I will definitely make it again. Will experiment with the amount of broth next time to see it I can get the rice a little fluffier.
    healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/

    I want to make that one but use less butter.. not sure how that would turn out. The price of shrimp has been stopping me though.

    I made this yesterday

    http://www.healthstartsinthekitchen.com/recipe/pressure-cooker-chipotle-chicken-black-beans-and-rice/

    I like it, will probably make it again, great macros too (I used 1.5 lb of chicken). It did have too much liquid though so I'll have to skip the water.
  • dklibert
    dklibert Posts: 1,196 Member
    crazyravr wrote: »
    Last night I made a recipe for Instantpot eye of round beef in mushroom sauce. Daaaaaaaaaaaaaaaaaamn that was good. Cheap cut of meat never tasted this good :) without roasting for hours and hours.

    Ooh! That sounds good. I will look that one up. Thanks!
  • dklibert
    dklibert Posts: 1,196 Member
    Francl27 wrote: »
    dklibert wrote: »
    I made Shrimp Scampi Paella tonight. It is very good! I will definitely make it again. Will experiment with the amount of broth next time to see it I can get the rice a little fluffier.
    healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/

    I want to make that one but use less butter.. not sure how that would turn out. The price of shrimp has been stopping me though.

    I made this yesterday

    http://www.healthstartsinthekitchen.com/recipe/pressure-cooker-chipotle-chicken-black-beans-and-rice/

    I like it, will probably make it again, great macros too (I used 1.5 lb of chicken). It did have too much liquid though so I'll have to skip the water.

    I know it is a lot of butter. I am going to try with less next time. I have done rice without butter before so it should work with less. That Chipotle Chicken Beans and Rice looks great too!
  • lynnbaum
    lynnbaum Posts: 310 Member
    edited March 2017
    I got that double rack of ribs from Sams. It all fit and 35 min in my pot. It did take me an hour on warm to do a release. I had other things to do. Worked great. I stuck them in the oven to sauce them off. Worked great. I heated oven to 425 and then turned off when I put the ribs in. Make sure you only leave in oven for about 5 min. This was a really tight fit but I cut them into sizes to make it all fit.btw55ikmlmlp.jpg
  • dklibert
    dklibert Posts: 1,196 Member
    lynnbaum wrote: »
    I got that double rack of ribs from Sams. It all fit and 35 min in my pot. It did take me an hour on warm to do a release. I had other things to do. Worked great. I stuck them in the oven to sauce them off. Worked great. I heated oven to 425 and then turned off when I put the ribs in. Make sure you only leave in oven for about 5 min. This was a really tight fit but I cut them into sizes to make it all fit.btw55ikmlmlp.jpg

    I have been wanting to try ribs. Yours look delicious!
  • lynnbaum
    lynnbaum Posts: 310 Member
    I made bean soup. I did soak my beans. Turned out great. I used a powder bone broth.
  • dklibert
    dklibert Posts: 1,196 Member
    lynnbaum wrote: »
    I made bean soup. I did soak my beans. Turned out great. I used a powder bone broth.

    Sounds great! I have made black beans from dry and it turned out good too. Been craving red beans. Might have to try before it gets too warm.
  • dklibert
    dklibert Posts: 1,196 Member
    Made Rachael Ray's Chicken, Sausage and Escarole Soup in the Instant Pot this weekend. Used Chicken Bone Broth also made in the Instant Pot. Amazing! Followed the recipe steps using saute; then cooked on manual, high pressure for 5 minutes, then quick release. So good! rachaelrayshow.com/recipes/24289_chicken_sausage_and_escarole_stoup/
  • dklibert
    dklibert Posts: 1,196 Member
    I have Ina Garten's Beef Bourguignon going on in the pressure cooker right now. Not the healthiest dish but it was what a sick family member requested. I will let you know the results.
  • dklibert
    dklibert Posts: 1,196 Member
    It turned out delicious! I cooked basically the same way at least same steps. I pressure cooked 20 minutes on high, with a 8 minute natural pressure release then added the remaining ingredients and brought to a boil on saute to thicken the sauce. I did reduce the wine by half. I think I could even reduce the liquid a little more. There was a lot of sauce. I will definitely try again until I get it perfect. I will also see how I can make it a bit healthier too. Here is a link to the recipe. foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe
  • dklibert
    dklibert Posts: 1,196 Member
    I should say I also skipped the cognac. ;)
  • dklibert
    dklibert Posts: 1,196 Member
    Thanks so much @crazyravr ! I will give your recipe a try.
  • dklibert
    dklibert Posts: 1,196 Member
    I have two recipes for you to try in your pressure cooker. Both were so good. The first is a Chicken Biryani. https://twosleevers.com/2017/03/pressure-cooker-chicken-biryani/ It was so spicy good. It had some heat just using 1 jalapeno. But so much of the flavor comes from the whole spices. I will definitely make this again.

    The second recipe was Crispy Chicken for a Banh Mi Bowl. It was amazing! I even saved the leftover braising liquid. I had to substitute equal parts lemon zest and ginger for the lemongrass. I will try it with lemongrass when I find it but it was so good with the lemon and ginger. This dish would be great for meal prep. The chicken would be great on salad, wraps, sandwiches, just anything. Will keep making this one over and over. littlespicejar.com/chicken-banh-mi-bowls/
  • dklibert
    dklibert Posts: 1,196 Member
    I have kept the pickled veggies in a mason jar. I will warn you the daikon is pretty pungent smelling. But tasty! Honestly the chicken is the best part. So good! Even my sister who HATES leftover chicken loved it the next day. So much flavor.
  • Francl27
    Francl27 Posts: 26,371 Member
    crazyravr wrote: »
    nv7fen77852v.jpg
    dklibert wrote: »
    I have kept the pickled veggies in a mason jar. I will warn you the daikon is pretty pungent smelling. But tasty! Honestly the chicken is the best part. So good! Even my sister who HATES leftover chicken loved it the next day. So much flavor.

    This came out amazing. Used chicken breasts I had frozen straight into the instant pot. High on 15 minutes. Then a serving under broiler until crispy. Loved it!!!! I will post a pick shortly.

    That's too much work for me, man, lol.
  • dklibert
    dklibert Posts: 1,196 Member
    Oh wow what a great picture! Looks so good. I am so glad you enjoyed it. I wondered if it would work with frozen chicken. I am so glad it does. Thanks for trying it for us. ;)
  • dklibert
    dklibert Posts: 1,196 Member
    Used my pressure cooker to make quinoa for this week's lunches. Didn't save any time really but was set it and forget it. 1 part quinoa rinsed and drained, 1 part chicken broth, High pressure 1 minute, natural pressure release. Worked really well and was nice and fluffy.
    thecreativebite.com/easiest-fluffy-quinoa-recipe-pressure-cooker/

    I also cooked dry chickpeas to make hummus. 2 cups chickpea, 3 cups water, bean button for 40 minutes, natural pressure release. This I thought might be a fail because they did not look like canned chickpeas. But they made a beautiful hummus. I ended up with over 6 cups of hummus, enough to share with my mom and sister for all our snacks this week. thriftylittlemom.com/2017/02/20/easy-homemade-instant-pot-hummus-recipe/
  • dklibert
    dklibert Posts: 1,196 Member
    Indian food is so great in the instant pot. Lots of people out there developing Indian recipes for pressure cookers. Two Sleevers is releasing a cookbook sometime soon. https://twosleevers.com/
  • dklibert
    dklibert Posts: 1,196 Member
    Sounds delicious! I love it for eggs. I too have made soy sauce eggs they are addictive.
  • Lynzdee18
    Lynzdee18 Posts: 500 Member
    My first rib attempt. Rubbed them with Weber’s Coffee Rub and used one can of Miller 64 for the liquid.
    Meat setting for 27 minutes. Then natural release for 10 minutes. My husband grilled them basting with a Guy Fieri bbq sauce. So easy. So quick. Tender. My new way to prep ribs! I can do two racks in the 8qt Duo instant pot.
  • dklibert
    dklibert Posts: 1,196 Member
    Yum! That combo of spice, liquid and sauce sounds amazing.

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