Instant Pot Master Recipe Thread!!!

Italian Sausage and Tortellini

5 Italian sausages, casings removed
1 cup water
19 oz frozen tortellini
24 oz jar (or larger, depending on how saucy you want it) spaghetti sauce
Grated Parmesan cheese, optional

Break up the sausages and brown using the saute feature, then turn off. Drain as much grease as you can (I just use paper towels to soak it up). Pour in the water. Add the tortellini. Pour the sauce over all but don't stir.

Lock the lid in place and cook on high pressure for 1 minute. Quick release, then stir together. Sprinkle some Parmesan cheese over top if desired.

marianne's version of American Goulash w/notes:



Notes:  It was good as is but next time I think I'll add some worcestershire and maybe some cheese at the end.

marianne's recommendation for Honey Bourbon Chicken w/Notes:

onceamonthmeals.com/recipes/instant-pot-honey-bourbon-chicken-traditional-version/

Notes: I should add that my chicken was partially frozen but no way did I cook it as long as the recipe said - I would have ended up with charcoal if I did! I cooked it on manual for 18 mins, NPR for 5 mins, and then QR. Even then, it was getting jusssst a skosh too done. Next time I'll just do the 15 mins, period. Anyway, it is very tasty!

elaine's version of Awesome and Easy Creamy Corn Casserole
Holiday, Salad, Side Salads, Vegetable
Prep 5 m ∙ Cook 45 m ∙ Makes 8 ∙ Source Allrecipes.com
INGREDIENTS

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

DIRECTIONS

1. Mix all ingredients and pour into a heat proof bowl/casserole. Cover loosely with foil. Put on a trivet in the pressure cooker pot using a foil sling. Add 1 cup of water.

2. Set the pressure cooker for 30 minutes at high pressure.

3. Use Quick Release for the pressure and remove casserole. Uncover. If additional browning is desired, put into the oven at 350 for 5-10 minutes.

NUTRITIONAL INFO

Calories: 376 kcal 19%
Fat: 22.4 g 34%
Carbs: 40.4g 13%
Protein: 7.3 g 15%
Cholesterol: 90 mg 30%
Sodium: 897 mg 36%

Fall-Off-The-Bone Pressure Cooker (Whole) Chicken 

Prep time
10 mins
Cook time
35 mins
Total time
45 mins

Serves: 10
Ingredients

1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups chicken stock
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled

Instructions

In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.

- See more at: healinggourmet.com/healthy-recipes/pressure-cooker-chicken/#sthash.hg9J5cKv.dpuf

Elaine's Yogurt Instructions


Weekly Pressure Cooker/Ninja 4-1 Thread - 4/18 - 4/24

Yogurt is so simple to make that you'll be embarrassed that you ever bought it once you get the hang of it.

All you need to make it is milk - I think 2% works best - a starter and a food thermometer (I think digital is easiest).

To begin with, starter is store bought plain yogurt that has live cultures. I've tried them all - including the snooty expensive brands - and my favorite is Walmart's plain great value yogurt. It always turns my milk into smooth yogurt.

On the Instant Pot, pour your milk directly into the pot. Depending on how hungry my guys have been, I'll either pour in 1/2 gallon or a full gallon of milk.

Put the lid on and leave the vent to open - you don't need pressure.

Press the yogurt button on your Instant Pot. Then press "adjust" and the display will read "boil. "

Go read 2Peas for 20 minutes or so until you hear it beep that it is done.

Take the pot with the hot milk out and leave on the counter to cool.

After 30 minutes to an hour, the milk will cool to 110-115. Keep checking with a digital probe thermometer.

At 110-115 degrees, ladle about a cup of milk into a Pyrex measuring cup and add 3 tablespoons of starter yogurt and stir until it is well dissolved.
Pour the milk+starter back in the pot and stir well so that it is well incorporated.

Put the pot back in the cooker. Put the lid back on and leave the vent open.

Press the "yogurt" button. It will first read 8:00 (8 hours), and then when the cycle starts it will zero out and count up to 8 hours.

At 8 hours, it will beep and shut off and you will have yogurt!

I then strain mine in a rice washing strainer lined with a coffee filter to make mine Greek yogurt, but we like our yogurt thick and tart. But this step is optional, it is perfectly edible without straining.

I always make it plain and add fruit and seasoning just before eating. We also use it as a substitute for sour cream.

eta: for subsequent pots of yogurt, you can use your own yogurt as the starter. It is important not to use too much starter - it seems counter-intuitive, but if you use too much starter, not as much lactose is eaten as the bacteria multiply and your yogurt will be more soupy, rather than less.

from jenjie ( Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 5/23-6/5)


Pressure Cooker New York Cheesecake

Print
Prep time
5 mins
Cook time
35 mins
Total time
40 mins

A rich, dense, New York Style Cheesecake with a graham cracker crust.
Author: Jill
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
Crust

¾ cup of Plain or Cinnamon Graham Crackers (about 14 squares) or any Crispy Cookie Crumbs, Graham Crackers, Biscoff, Lorna Dune, Nilla Wafers, Etc
2 teaspoons Sugar
2 Tablespoons Butter, melted

Filling

16 oz Cream Cheese, room temperature
½ cup Sugar
1 teaspoon Flour (optional)
½ teaspoon Vanilla Extract
½ teaspoon Orange Peel, grated
½ teaspoon Lemon Peel, grated
2 Eggs, room temperature
1 Egg Yolk, room temperature
¼ cup Whipping/Heavy Cream

Topping

½ cup Sour Cream
2 teaspoons Sugar

Instructions
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Crust

Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
Place pan with crust into freezer for 15 minutes.

Filling

Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
Hand blend in cream thoroughly.
Pour filling into the pan, on top of the graham cracker crust.

Cook

Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 35 minutes. Allow a 15 minute natural release.
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping

Mix together the sour cream and sugar and then spread on the hot cheesecake.
Let cool on wire rack for one hour.
Lightly cover and place in refrigerator overnight.

Notes
Use flour if you want a denser filling.
If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.

For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

from monklady123 (Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20)

Honey Sesame Chicken

Ingredients

4 large boneless skinless chicken breasts, diced

Salt and pepper

1 tablespoon vegetable oil

½ cup diced onion

2 cloves garlic, minced

½ cup soy sauce

¼ cup ketchup

2 teaspoons sesame oil

1 cup honey

¼ teaspoon red pepper flakes

2 tablespoons cornstarch

3 tablespoons water

2 green onions, chopped

Sesame seeds, toasted

Directions

Salt and pepper chicken. Preheat pressure cooking pot. Add oil, onion, garlic, and chicken to the pot and cook stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.
Serve over rice sprinkled with sesame seeds.

link

from elaine (Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20)


Dark Beer and Balsamic Vinegar Pork Stew
Pork, Pressure cooker
INGREDIENTS

3-4 pounds boneless pork shoulder, cut into1½-inch cubes, patted dry
4 tablespoons vegetable or olive oil, divided
1 large onion, chopped medium dice
4 large garlic cloves, minced
1 teaspoon dried oregano
1 tsp dried thyme
2 cups chicken broth
1 cup dark beer
¼ cup balsamic vinegar
1 tbsp brown sugar
2 pounds red potatoes cut into 1 ½ inch chunks
5 carrots cut into 1 ½ inch chunks
4 stalks celery cut into 1 ½ inch chunks
1/4 cup flour
1 tsp pepper
1 tsp salt
2 tsp lemon juice

DIRECTIONS


Meanwhile, place pork in a medium bowl. Pour 2 tablespoons of oil into the pressure cooker heat on saute.

When the oil starts to shimmer, working in 2 batches to prevent overcrowding, add pork. Sear for a brown crust - 3-4 minutes per side. Add more oil, as needed, for the second batch. Place browned pork back in bowl and set aside.

Heat another tablespoon of oil in empty pan; add onion and sauté until softened, about 5 minutes. Add garlic, thyme, and oregano; cook until fragrant, about a minute.

Add the pork back to the pot and add 1 cup of the chicken broth, the beer, vinegar and brown sugar.

Set on high pressure for 8 minutes. Use quick release for the pressure.

Add cubed potatoes and cook at high pressure for 4 minutes.

Add carrots, celery, and the ¼ cup flour whisked in the remaining cup of broth. Cook at high pressure for 2-3 minutes, depending on how you like your veggies. Use quick release for pressure.

Stir in salt, pepper and lemon juice.

Serve in bowls with crusty bread.

The Best Ever Pressure Cooker Mac and Cheese Recipe  
(from Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 8/17-8/30)

Recipe Link

Ingredients

2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted)
2 cups chicken stock
1 cup heavy cream
1 tsp. salt
1 tsp pepper
1 tablespoon butter
1/2 cup milk
1 1/2 cup shredded cheddar cheese
1 1/2 cup shredded mozzerella cheese

Instructions

Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. Set your pressure cooker to high and set timer to 7 minutes. (I think this time is perfect but you may want to adjust it depending on how "done" you like your macaroni). Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, milk and cheeses to the pot and stir. Voila . . . best macaroni and cheese ever!!
Substitutions: If you only have milk handy, you can substitute the following: melt 1/3 cup butter in the microwave and add 2/3 cup milk in place of the cream. For 2% milk, just add a tablespoon of flour plus the above ingredients. Comes out perfect!

Coq au Vin recipe. I've made changes and here's a link to the original.


Ingredients

6 large cloves garlic, smashed (chopped would be fine, too)
1/4 to 1/2 tsp. (adjust amount to taste) pepper
1/4 to 1/2 tsp. (adjust amount to taste) ground thyme
1 bay leaf
7 fresh sprigs flat-leaf parsley, stems and leaves separated
2 whole boneless and skinless chicken breasts, cut into 1-inch strips
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces white button mushrooms, halved or quartered
8 ounces pearl onions, peeled
3 tablespoons cognac
1 cup dry red wine
3 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon tomato paste
1 tablespoon cornstarch
1 tablespoon cold water

Directions

Season chicken with salt and pepper.

In pressure cooker, heat 1 tablespoon olive oil and the butter over medium heat. Brown chicken in batches without crowding, until golden brown, about 3 to 4 minutes. Remove from pan, and set aside.

Pour in the remaining tablespoon olive oil, and place over medium-high heat. Add mushrooms, onions, and 3 cloves garlic, and season with salt and pepper. Cook until golden, about 6 minutes. Remove from pot, and set aside. Return pot to heat.

Add cognac and wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add chicken stock, tomato paste, remaining garlic, pepper, thyme, bay leaf, and the reserved chicken, and bring to a boil. Cook at high pressure for 10 minutes, then do a quick release.

Add the reserved mushrooms and onions. Cook for 2 minutes at high pressure, then do a quick release. Transfer the chicken and vegetables to a bowl using a slotted spoon. In a small bowl, combine cornstarch and water, stirring until cornstarch is dissolved; set aside

Over medium-high heat, cook remaining liquid until reduced by half, approximately 16 to 18 minutes. Whisk in cornstarch mixture, and cook until thickened, about 2 minutes. Return chicken and vegetables to the pot, and stir in parsley. Cook for 2 minutes, and serve over rice, barley, quinoa, or mashed potatoes.

Tips:

* Follow elaine's advice about prepping as much as you can before you start the actual cooking. Next time I do this dish, I will do all the prep and assemble all ingredients that morning or early in the afternoon.

* I just used whatever red wine we had on hand, but did go a buy a tiny bottle of cognac to make this. It would probably taste fine without it, but I caved to my OCD tendency to faithfully stick to the recipe the first time I try a new dish. The sauce really did taste special, so I'd go to the trouble of getting the cognac again. My local Kroger has a liquor store right next door, so I lucked out on that one

* I was tempted to skip the step of browning the chicken, but I think that scraping up the browned bits with the wine makes a difference in the taste of the sauce. The browning went really quickly, because the chicken is already cut into strips.

* I'm pretty sure the recipe calls for smashed garlic b/c the original has you making a 'bouquet garni' with whole peppercorns, half the garlic, fresh thyme leaves, etc. I don't 'do' bouquet garnishes, mainly b/c I don't even own cheesecloth, and I'm just not that level of cook. Ground spices from the jar are fine for me 99% of the time. I'm not going to spend the $ on fresh herbs at Publix, and I don't grow that many of my own-I suck at gardening.

* I got lazy and impatient on cooking for 16-18 minutes to reduce the sauce by half, and lasted about 5 to 10. I just used a bit of extra cornstarch and the sauce turned out great.