Instant Pot (with Recipe Links!)

There’s been a lot of buzz this past year about the Instant Pot. For those who don’t yet know, it’s an electric pressure cooker. It can’t do everything a stove top pressure cooker can, but you also don’t have to worry about it exploding on you. Pretty big bonus. While we were living overseas, buying one wasn’t an option. Then we finally settled back in the US and scored one during Black Friday. I’ve been using the LUX 6 qt Instant Pot (aka the one without the yogurt function which I don’t miss) for two months now and have a handful of recipes that have become new family favorites. Some recipes truly save a lot of time. Others don’t necessarily save time, but instead of standing over the stove I’m able to walk away and be productive with my time. I definitely don’t feel the need to make everything in an IP as some do (said in jest after some of the interesting ideas some people have had over at the Facebook group Instant Pot Community!), but I find enough that it’s been worth the cabinet space it takes up. I really do appreciate being able to sauté right in the IP too – less to wash in the end! I do recommend sticking to tried and true recipes for electric pressure cookers when starting out. It helps you learn how to use it while not wasting ingredients. While I won’t claim this will have me throwing out my rice cooker or my slow cooker, I have really enjoyed having another option for cooking safe meals for my family. 

The following recipes I’ve successfully made more than once and they’re all able to be made free from milk, soy, eggs, and wheat. 

Chicken Enchilada Soup –
Mexican Quinoa Dinner –
Apple and Cinnamon Oatmeal –
Chicken and Rice –
Pork Ribs –
Sweet Potatoes (or regular potatoes – if yours are fatter ones up that steam time by a few minutes!)
Elderberry Syrup –
Salsa Chicken (have also done this with canned diced tomatoes)-
Butternut Squash –
(Worked well for this recipe that uses butternut squash –

Meatloaf and Mashed Potatoes – better recipe coming soon, but I put potatoes in the inner pot with 1.5 cups of water and meatloaf on top in either a foil bowl or a small springform pan. Manual for 25 minutes. NPR while I get the oven going. Add meatloaf topping and broil it for a few minutes. Meanwhile I mash potatoes in the liquid right in the inner pot using my pasty blender (I don’t own a masher). Truly a family favorite!


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