This made an enourmous amount, probably too much for a single person. Lots went into the freezer for later use.
This was a great recipe to start with, and I’ve added my own twists to it
Honey Garlic Chicken - moist, tender, fall-off-the-bone chicken thighs in savory and sweet honey garlic sauce and made in an Instant Pot, so delicious
Instant Pot Beef and Broccoli - This comforting and hearty dish brings bold asian flavors that are Whole30, Paleo, Keto, Gluten Free and Soy Free. It’s the perfect healthy 30 minute meal
These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
Make a big batch of this vegan Instant Pot Lentil Dal and enjoy it for meatless lunches and dinners the rest of the week.
Instant Pot Mississippi Pot Roast with butter, ranch, au jus, pepperoncinis, and a nice chuck roast, this is an absolute classic pot roast. You can make it so much faster in your pressure cooker!
Here’s an Instant Pot Tamales recipe that you can make on a weeknight without too much fuss. It has all of the taste of tamales, but done in under an hour. These tamales healthier and lower fat, since they don’t use pork lard.
Sure, you could labor over beef burgundy stew for hours like most recipes call for. Or you could make this hands-off Instant Pot™ version that’s ready with less time and less effort. Both techniques result in dinner that’s beyond delicious. We’ll leave it up to you on how to get there.
Now you don’t have to wait for the fair, the food truck or leave your house when you’re craving Greek food. This Instant Pot™ version of classic gyros is made quick and cheap using chuck roast that comes out just as tender as the traditional lamb meat. Top with sliced red onion, diced tomato and a dollop of homemade tzatziki sauce.
This Korean Beef is the perfect hearty meat dish with lots of fresh ginger and garlic for a healthy and comforting slightly sweet dish without any added sugar! I can’t get enough!
One of my all-time favorite German dishes is sauerbraten, but I don’t love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I’ve captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine
Beef Bourguignon (or “Beef Burgundy”) is my favorite thing to cook in my Instant Pot. It’s aromatic and filling and is a great meal to make for company or to serve on a cold autumn or winter night.
I whipped this up pretty fast without looking anything up. It came out great with tons of leftovers.
This was a quick toss-together recipe and so very tasty. Freezes well.
- 1 cup water
- 1 cup baby carrots
- 1 cup small yukon gold potatoes, large dice
- 1 large onion, large dice
- 1 pound frozen broccoli florets
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 2 Tbsp balsamic vinegar
- salt and pepper
- 1 ring keilbasa, sliced into 1/4 inch slices about 1/8 inch thick
- turn on the oven to 450°F to let it preheat
- prep a baking sheet by lining it with foil
- place water in bottom of instant pot liner
- place wire trivet into liner
- place steaming basket on trivet
- dump carrots and potatoes into steaming basket
- set for pressure cook, 10 minutes, high.
- after pressure time is done, use quick release (vent the steam)
- cool the veggies under cold water until you can handle them
- place all else except keilbasa in a large ziplock, and shake it up to mix it
- pour out the veggies onto the foiled baking sheet
- arrange the slices of keilbasa evenly over the top
- roast at 450°F for approximately 25 minutes
- eat them veggies, freezes really well