Instant Pot. Beyond eggs and yogurt.

I use mine a lot for cooking rice or dried beans. It's also great for curries.

I made this last night: https://www.veganricha.com/2018/03/instant-pot-tomato-soup-tofu-croutons.html

It was really tasty.

I use mine frequently to make rice and beans.

Recipe wise I make many recipes which requires moist cooking.

Baby Back Pork Ribs

Chicken with 40 garlic cloves. Takes 15 minutes in the IP or 1 hour + in the oven.

Jackfruit pulled pork. Takes about 15 minutes IP where traditional cooking is like 45 minutes.

Syracuse Salt Potatoes


There is a lot of recipes you can do. There is a Facebook group called Instant Pot community for inspiration if you are on FB.

I made Amy and Jacky's chili recipe last night ,super good. I do oats or shredded chicken . Bone broth and other soups .

I make a lot of soups in it. I also make pasta at least once a week. Gives me time to hang with the kids while the pot does its thing instead of me standing over a hot stove.
Pasta is super easy: 1/2 lb lean ground beef, 1/2 onion chopped, 2 cloves garlic minced set IP to sauté and cook until brown and crumbly (drain if you'd like) turn IP off, then put 8 oz of pasta (1/2 a 16 oz box), a 24 oz jar of pasta sauce and then 12 oz of water. Stir well. then set to manual for 5 minutes. Delicious pasta. Add cheese as desired and serve.

I use a lot of greek yogurt and I now make it in my instant pot. Cost savings and I know what goes into my yogurt.

http://youmakeitsimple.com/2016/12/greek-yogurt-in-the-instant-pot-thick-creamy/

I love making chicken and dumplings from a whole chicken, which I doubt I would have ever done if I didn't have an instant pot. I use the following recipe but substitute dumplings for the noodles, and add in more of all the vegetables.

https://www.number-2-pencil.com/instant-pot-chicken-noodle-soup/

I also like making Jambalaya from a super easy recipe I found online but can't find any more.

2 boxes Zatarans
6 cups water
1 kielbasa sliced
1lb cooked hot ground sausage
1lb frozen large de-tailed shrimp
brown hot sausage on sauté mode then add all the other ingredients.
20 minutes, then quick release

debrakgoogins wrote: »

@astronaught Your jambalya recipe sounds great. I will definitely give that one a try.

I make a chicken soup as well but dumplings would be devine. I had issues with the chicken falling apart so I did some research on how to fix that issue. Now, I use mesh produce bags I found on Amazon. I put the chicken into the bag then put that into the pot. I can just lift it out. https://www.amazon.com/gp/product/B005E2QRPG/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Good idea with the bags. I'll have to try that out. My chicken hasn't fallen apart, but a lot of the onions end up in the body cavity. Also sometimes there will be a couple of pieces of skin in the final product, which is pretty gross, but that could be me doing a poor job of separating the chicken before putting it back in.

I made corned beef and cabbage last night, that is an easy go to recipe. I also made Rice for the first time a few days ago, super easy, and turned out great.

25lbsorbust wrote: »

I use mine often for slow cooker refried beans (delish) and white rice (1c white rice, 1c water, 1 min on high pressure, natural release for 20 minutes).

It's basically a convenience machine because it's not saving me any time but I no longer wind up with burned rice or opaque rice water all over my stove, so I'm happy.

I tried making a pressure cooker chicken broth recipe I found in it and it tasted like dirty dish water, even after reducing it. Nothing compared to stove-simmered.

I should be more adventurous but most of the time I just eat pasta or rice, or I'm cooking out of a recipe book that isn't pressure cooker oriented so...

I’m right there with you. We got a pressure cooker as a gift back in August and I’ve only used it maybe 4 times most things that I like to eat are not slow cooker/pressure cooker type meals, idk... I just haven’t found much use of it. But I am going to start trying some things!

I make beans from dried without the pre-soak in mine all the time. They take about an hour to cook, and this generally works better with darker beans (pinto or black). White beans tend to get a little gummy and need rinsing (like canned) and chickpeas don’t have the best texture when cooked this way, so I only cook them from dry with no pre-soak if they are going into hummus. I can also get a full, thick, lots of broken down gelatin bone broth made in about 70-80 minutes, and I've never had any off flavors, but I pack it full of aromatics (garlic/onion/celery/bay leaves). I usually freeze my broth in 1/2 cup measurements to use in place of canned chicken broth in recipes.

astronaught wrote: »

I love making chicken and dumplings from a whole chicken, which I doubt I would have ever done if I didn't have an instant pot. I use the following recipe but substitute dumplings for the noodles, and add in more of all the vegetables.

https://www.number-2-pencil.com/instant-pot-chicken-noodle-soup/

I also like making Jambalaya from a super easy recipe I found online but can't find any more.

2 boxes Zatarans
6 cups water
1 kielbasa sliced
1lb cooked hot ground sausage
1lb frozen large de-tailed shrimp
brown hot sausage on sauté mode then add all the other ingredients.
20 minutes, then quick release

I made this chicken and dumplings recipe and it was good. I was a bit sceptical bc of the soy sauce but it’s good