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MyFitnessPal Community

Instant Pot Recipes

pitbullmamaliz

I got an Instant Pot (electric pressure cooker) for my birthday and it's effing MAGICAL. That thing is like voodoo. Anyway, anybody else have one and have some awesome, easy recipes with basic ingredients? I'd prefer meal-type recipes vs desserts. I have several pinned on Pinterest but would like some tried and true ones.

I'm making my own cottage cheese in it soon and I'm pretty psyched about that. Is there any reason I should keep the residual whey liquid that gets drained off? I don't know the macros on it or what the heck I'd do with it. But I'm open!

Replies

KnitOrMiss

NomNomPaleo (website) has a bunch, and there's a lot of overlap between the way she does paleo and keto...

There's a free book on Amazon right now, keto and instant pot...I don't remember the exact title...

I don't have an instant pot yet, but it sounds awesome...

pitbullmamaliz

Thanks for those recommendations!

MimiOfTheLusciousLawn

Ooooh I love LOVE LOOOOVE my IP! I make greek yogurt, pot roast, pork chops, all kinds of stuff in it. I do prefer my hard boiled eggs on the stovetop tho. I even made a meatloaf that was awesome in it. The best part is experimenting and playing with it! Pot roast- saute mode, some evoo, when hot sear your seasoned roast on all sides, add 1-2C beef or bone broth (I've made that a few times too), seal it and let it go 45mins on HP, natural release for 10-15 mins. Super tender, moist and delicious. Take meat out, saute mode, add some arrowroot/xanthum gum/preferred thickener to thicken your juices into a nice gravy. I've done this several times after work on a weeknight. Dinner in just over an hour and hands off so I can get other things accomplished at the same time.

MimiOfTheLusciousLawn

I need to try cottage cheese...

MimiOfTheLusciousLawn

I also have a jar of whey in the fridge but no clue what to use it for.

pitbullmamaliz

OMG I will NEVER make hard boiled eggs on the stovetop again! They all came out perfectly in the IP, and you can practically peel them in just two pieces! I was so excited I even stopped a co-worker to show them, LOL.

Thanks for the roast recipe!

anglyn1

https://ieatcakeforbreakfast.com/2015/01/06/crockpot-or-pressure-cooked-mississippi-roast/

I use a gluten free gravy pack and I don't use nearly all of the gravy pack or the ranch mix so it cuts down on the carbs there and it's just as tasty.

I also skip the onions and carrots...

anglyn1

https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/ I use a dry rub in the pot and then a thin layer of Stubb's bbq sauce before they hit the oven. These are amazing.

https://www.adventuresofanurse.com/2016/10/04/instant-pot-crack-chicken/

https://www.ibreatheimhungry.com/jamaican-jerk-pork-roast-whole-30-keto/

pitbullmamaliz

Awesome, thank you for those!

kirkor

I keep hoping my crock pot bites the dust so I have an excuse to get in Instapot

canadjineh

Lol, @kirkor my crockpot is 36 years old and will probably outlive me, but then again, it has only ever 'ingested' low carb foods so what can I expect?

kirkor

"Oh no, it slipped off the counter!"

pitbullmamaliz

anniekaypants

kirkor wrote: »

I keep hoping my crock pot bites the dust so I have an excuse to get in Instapot

Just get an Instant Pot already. I DID and I kept my slow cooker too. Treat yo self! Look at it as an investment in yourself and your health. You deserve it.

lindatcross1949

How did you make the eggs

DreamPhedre

I made https://twosleevers.com/now-later-butter-chicken-pressure-cooker/ recently which was tasty. I doubled the chicken because lunch leftovers, and would recommend upping the spices. Do take half the sauce out!

carlsoda

I did a roast last night and it came out beautiful...3.5 lb roast beef, 2 cups chicken broth, salt, pepper, onion and garlic powder. 70 minutes on high and natural release. It turned out SOOO good! I have a packet of Swiss Chalet Dipping sauce (Canadian Chicken chain) and I'm going to try it later this week as the sauce to cook chicken in my IP. I think it will be delish and carbs aren't too high. I've been having fun just experimenting with my IP!

kbhmmom

@lindatcross1949 I sit my eggs on the trivet that came with the IP which will hold 6 eggs, add a cup of water in the bottom of the IP and cook on manual at high pressure for 7 minutes. I do a quick pressure release, and peel under cold running water. Perfect.every.time. I'm sure you can just pile the eggs in there if you want to cook more, but I usually just do 6 at a time because I'm the only hard boiled egg eater in the house, and tend to want hot food this time of year.

And let me join those that are raving about their IP - I got mine for Christmas in 2016 from my husband, and absolutely love it. Santa brought me some accessories this year - a clear glass lid and silicone mitts to use when pulling the pot out. I've been eyeing the smaller IP's that came out recently, too, but am having a hard time justifying the expense.

sense_and_sarcasm

MimiOfTheLusciousLawn wrote: »

I also have a jar of whey in the fridge but no clue what to use it for.

Make some ricotta.

WVWalkerFriend

I'm keeping my slow cooker but considering an instant pot so I appreciate this thread. Will be following.

kpk54

The "mini" mentioned above caught my attention. No way I need another kitchen appliances but I might need the mini.

fitbit3000

Hi there, this is my first post to the group.

I make ricotta with left over whey from Greek yogurt making.

I then dilute the left over whey from the ricotta making using 1 part whey to 9 parts water and add it to my compost pile and use it in my flower beds and vegetable patch - never had any issue with odours from this.

Here is a link to a great site....http://www.cheesemaking.com/store/pg/217-Ricotta.html

It's really easy to make although you will need to have everything super sterile and have a few bits of kit like a thermometer and citric acid.

I make mine in a fine mesh sieve but the soft cheese forms are quite cheap to buy and you can bulk it out with regular milk if you don't have enough whey to make a batch.
I make yogurt regularly in my Pressure Pro King...similar to an instant pot here in the UK but it still takes me a while to get enough whey together for a batch of cheese.

I save the whey in a large jar until I have a few pints and then make up the rest with whole milk.

I make soy yogurt as well but you can't make ricotta or anything else with the left over whey from that process as far as I know. I check regularly online to see if anyone has come up with a use for soy whey but at the moment just dilute this and add to my compost pile.

The method on the website looks complicated but believe me...if I can do it...anyone can do it

Hope that helps

fitbit3000

LowCarb4Me2016 wrote: »

I'm keeping my slow cooker but considering an instant pot so I appreciate this thread. Will be following.

Hi there,

My Pressure Pro King which is like the instant pot doubles as a slow cooker and you can even make jam and bake cakes in it.

I got rid of the rest of my appliances [Rice cooker, Tefal Jam maker, yogurt maker etc] and now just use the PPK for everything.

It's a bit big but it is used every day so sits on the counter top and the kitchen actually looks clearer as a lot of the smaller gadgets like my yogurt maker etc have now gone.
[I make the yogurt overnight so the PPK is ready for use during the day]

I don't know anyone that has bought one that hasn't fallen in love with it.

My fave slow cooked meal in it is pork in cider....I pop frozen trimmed pork chops into the PPK and add a few sliced apples, onions, carrots, celery, thyme and salt and pepper. Add a can of dry cider and an equal amount of water then pressure cook for 20 mins..[.If I'm cooking for the other half as well I add some potatoes and cook for 30 mins].

When it's ready I reheat and add a little cornflour to thicken the sauce and check the seasoning again - I never do this before it's cooked.

I used to make huge big batches of slow cooked chilli and spaghetti meat sauce and curries and pop these in the freezer but since I've had the PPK I tend to cook smaller batches as it's so quick to do....frees up [freeze up?

] space in the icebox.
It's as quick for me to pressure cook a chicken jalfrezi as it is to dig one out of my freezer, defrost and reheat it.

Hope that helps