The instant pot: why I’m obsessed + fave recipe roundup

I’m so excited to share this post with you guys because it’s about something I am OBSESSED with…. my Instant Pot!! It’s the “gift that keeps on giving” hahaha. But seriously, I use mine about 3 times a week and it has been saving my life lately! If you don’t have one yet, you NEED one.

The Instant Pot is a seriously great gift for ANY age. From college to busy momma to retired. It basically is Mary Poppins in a pot. It comes with 14 different settings: Soup, Meat/Stew, Bean/Chili, Poultry, Sauté/Simmer, Rice, Multigrain, Porridge, Steam, Slow Cook, Keep Warm, Yogurt, Manual, and Pressure Cook, so you seriously can do alllllmost anything with this little guy.

So what is an Instant Pot? As the microwave is to the oven, the instant pot is to the crockpot. It’s a pressure cooker that can cook your food in a fraction of the time it would take in a crockpot or even the oven! If you leave for work or church or wherever and forget to put your food into your crockpot, you might as well plan on grilled cheese for dinner because there’s no way your food will be done if you didn’t get it in there that morning.  BUT with the instant pot, you can come home from your day and your crockpot meal would be done within the hour, sometimes as quick as like 30 minutes. SO awesome!!

*EDIT: A few people have mentioned that their Instant Pot intimidates them and YES I agree, it intimidated me at first too! The scariest part for me was the steam release at the end. It steams up while it’s cooking, and at the end when the timer goes off you either let it “naturally release” by just keeping it on seal and letting the steam come out slowly, or you do “quick release” by pushing the steam release over to “vent.” Steam will come shooting out of that valve and the first time you do the quick release you might fear for your life (ha!) but every time after it’s not scary. You’ll get used to it, just try it!!

Why use an Instant Pot instead of a crockpot Besides it being even quicker and more convenient than a crock pot, it also keeps moisture in meat so much better, so you can cook with lower fat meats and still have them taste extremely tender without drying out at all. It cooks not only at high pressure, but high heat too, which is why it cooks so efficiently.

Here are some of the recipes I’ve tried and LOVED in my Instant Pot!

A Bountiful Kitchen Instant Pot Beef Stroganoff: made this when we had the 18-19 year old missionaries over for dinner and they ate up every last bite! My kiddos loved it too. To die for delicious!

Our Best Bites Instant Pot Mashed Potatoes: we make these at LEAST once a week! So simple, and perfectly cooked every single time.

A Bountiful Kitchen Instant Pot Chile Verde: another huge win! It makes a ton of food and you can use it for tacos or enchiladas or burritos, or even just over rice, and the flavor is insanely good.

A Bountiful Kitchen Instant Pot Pork Tenderloin: I absolutely LOVE pork tenderloin and although I haven’t made the exact dish below from my mom’s blog, I used the cooking directions in this post to make this older recipe of hers that I love and have on our dinner rotation at least once a month. Everyone in my family scarfs this when I make it and it was so nice to have it done in about 45 minutes start to finish instead of 2 hours!

I also really LOVE cooking frozen chicken breasts in the instant pot! I do this maybe once or twice a week to use in any recipe that requires cooked chicken. I stick my frozen chicken breasts in the instant pot, put 1/2 cup chicken broth or water in the pot, and then set it to “poultry” 10 minutes. I make sure the valve is set to “sealing” and I allow it to naturally release, instead of pushing it to “venting” right when the timer goes off. This just allows the steam to slowly release.

If you google “instant pot frozen chicken” you’ll find lots of recipes! I’m also working on a personal request to A Bountiful Kitchen to put her exact method on her blog. I kind of have an in, so I’m pretty sure she’ll post that soon 😉

I bought this Instant Pot in the 8 quart size, and I absolutely love it! It’s big enough to do large cuts of meat for a big crowd, but not so big I can’t store it. My mom has the 6 quart and she loves hers too.

Do you have a favorite Instant Pot recipe? Tell me about it in the comments so I can try it too!!

Did You Like This Post?

Subscribe so that you never miss a deal!

You Might Like

Comments

Corrine:

Ahh thanks I’m totally going to try it!

Reply
Suzanne Sears:

Coconut Fish stew

Ingredients

1Tbsp butter
1 Tbsp flour
I cup of white wine
I can of chopped tomatoes
I medium leek, sliced*
1 can of coconut milk
I can of light coconut milk
2 Tsp red Thai curry paste
2 Tbsp ginger paste *
I Tbsp lemongrass paste *
3 Tbsp fish sauce
I Tbsp lime juice
I packet of Buitoni fresh linguini
1/2 bag of mixed seafood *
12 little neck clams
6 extra large peeled shrimp
Salmon filet 3/4 pounds cut into chunks

In a small pan add red curry paste, lemongrass, and ginger. Blend these 3 items and then slowly add the 2 cans of coconut milk. Add lime juice and fish sauce after the ingredients are blended. Keeping the liquid warm will reduce the time it takes for the pressure to build in the instant pot.
Using the sauté setting on the Instant Pot, melt butter and flour and blend. Then, slowly add one cup of white wine. You now have a basic roux which will thicken the rest of the broth beautifully. Add leeks, canned tomatoes and the liquid that the tomatoes were in.
Add pasta, seafood and the coconut milk mix. Gently stir everything so it is well blended.
Set pressure cooker time (low pressure) for 10 minutes. I used the vent to release the steam at the end of cooking, and then served the dinner with toasted French bread. This is a very versatile recipe and you can add onions or peppers to your liking.

Notes:
I defrosted and used half a bag of mixed seafood (shrimp, mussels, calamari and squid) I probably would omit this the next time as it wasn’t a great quality)

The ginger paste and lemongrass paste is something I have found to be a great timesaver. The brand name is Gourmet Garden. It’s an organic product, priced approximately $3.98 for 4 oz. They can be found in the produce section at most grocery stores (Walmart and Publix carry them here in Florida). Once opened, I pop them in a plastic bag and freeze them. It’s impossible to squeeze the contents out once it’s frozen, so if you cut off the top of the tube, you can use a spoon and measure out what you need.

I used leeks since my husband doesn’t care for onions.

This recipe was inspired from recipe I saw on peggyunderpressure.com and a Thai shrimp soup recipe that I had in Palma, Majorca.

Reply
Suzanne Sears:

Tons of great recipes on Pinterest current favorites in heavy rotation, Mongolian beef, Braised short ribs (to die for) Shrimp risotto, lasagna (yes!) Instant pot chicken fajita pasta, chicken. Piccata with lemon and capers. There are truly so many great recipes out there.

Reply
Ang:

Are you telling me this thing will cook frozen chicken to edible in just 10 mins?!

Reply
Corrine:

YES!! Amazing right?!

Reply

Leave A Comment

Your email address will not be published. Required fields are marked *