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Instant Pot recipes

In a dutch oven or heavy bottomed pan, heat olive oil over medium high heat. Add beef, salt, pepper, and flour to the pot, stirring to coat. Cook until beef is browned on all sides, about 10 minutes. Add tomato paste, stirring to coat. Cook until tomato paste is somewhat browned, about 2 minutes.

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On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside. Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot.

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Transfer the chicken to a bowl using a slotted spoon. In a small bowl whisk the cornstarch and water together then pour over the sauce and stir. Cook for about 2 minutes until the sauce thickens. Add the chicken back to the Instant Pot and turn off your Instant Pot by pressing the cancel button.

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Cut the dried peppers into small pieces. Add the peppers to a bowl and pour hot water on top to allow the peppers to rehydrate. Set aside while you brown the meat. mexican chili: Hit the saute button and let the instant pot get hot. Add a small drizzle of oil to the pot and the ground beef. Brown the meat for 5-7 minutes.

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Let it simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes. With your spices, make a dry rub and cover the chicken with it. Cook your chicken in a cast iron pan until cooked through. After your rice is cooked, stir in the beans, corn, and the chicken. Serve with your favorite toppings.

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Season chicken thighs with salt and paprika. Melt butter in the bottom of the Instant Pot with the Saute feature. Add the chicken thighs and brown for 1-2 minutes per side. Turn off the Saute feature and add the onions to the pot. Whisk together the sriracha, soy sauce, vinegar, honey, garlic and ginger in a medium bowl.

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Select Sauté - Normal/Medium for 15 Minutes on your Instant Pot. All the pot to come to temperature. Add the water and let it sit for 1-2 minutes, until small bubbles start forming on the surface in a small simmer. Unfold the instant noodles and lay in the middle of the inner pot. Add the seasoning packet, oyster sauce, and chili crisp and stir.

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Close the lid and steam valve and set Instant Pot to manual, pressure, high, 4 minutes. Do a quick release and carefully lift lid. Put some of the hot sauce in a small bowl with the cornstarch and whisk together, then add back into the pot and stir. Set Instant Pot to saute, normal and let bubble for a few minutes.

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Place the butter, onions, garlic, ginger, and all the spices in the Instant Pot. Set on the SAUTÉ function for 5 minutes. Stir to make sure that the ingredients don't burn. Once the onions are soft, turn off. Pour 1 cup of water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot.

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Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side. Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder. Pour 1/2 of the beef broth into the pot.

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To the hot oil add Chicken, red chilli flakes, smoked paprika, Italian seasoning and salt. Saute for 5-6 minutes. When it no longer looks pink, there are brown patches, remove it from the pot and keep it covered (to prevent it from drying). To the instant pot add rest of the oil, chopped onion and minced garlic.

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THAI RED CURRY LENTIL SOUP. This warm and spicy Thai-inspired Instant Pot red lentil soup is the perfect weeknight meal. It is packed with veggies, plant-based protein, creamy coconut milk and a ton of flavor! This soup is gluten-free, dairy-free and vegan-friendly. Recipe from Instant Pot Eats.

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Add the tomato, masoor daal, moong daal, and salt; pour in the water; and stir. To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.

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Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute. Add remaining ingredients, except beans and corn. Lock lid in place, select High Pressure and 8 minutes cook time.

Instant Pot recipes

Add 1 tablespoon of oil in the pot and brown the meat on both sides. About 3 minutes each side. Take out the meat and add the other tablespoon of oil and saute the onions for 2 minutes. Add the rest of the ingredients, stir well and then place the meat on top. Place the lid on and seal. Push the vent knob to the back.