10 Best Recipes To Try In An Instant Pot

What exactly is an Instant Pot?

An Instant Pot is a cooking device that can be programmed to cook different kinds of food. It is a crossover between the slow cooker and the pressure cooker. In today’s fast-paced society, these tools are made to work faster than any cooking predecessor. Also, they come in a variety of sizes and colors to please cooks of every generation.

Main Difference between and Instant Pot and a pressure cooker

The difference between an Instant Pot and a typical pressure cooker is that Instant Pots have been designed to do a multitude of chores which often pressure cookers are limited for. In fact, you could say that an Instant Pot is a pressure cooker “on steroids.” Let’s call the Instant Pot, the “Pressure Cooker 2.0.”

If you are new to your Instant Pot, these recipes may get you started in the right direction. Pretty soon, you may become the King or Queen of the kitchen!

*Warning: As with all pressure cookers, be sure to release the valve prior to opening the lid. Let all the steam vent out by flipping your valve to “venting” position first. The locking is done BEFORE cooking under the “sealing” position.

1. Baby Back Ribs (universal recipe)

Ingredients:

• 3 pounds, baby back ribs, cut into sections
• Water, broth or water with adobo in it.
• Adobo, or substitute it for “soul seasoning”, paprika, onion and garlic powders, chili powder, salt and pepper.
• Olive oil, preferably truffle laced olive oil

Procedure:

1. Slather ribs with olive oil, making sure it penetrates through the meat.
2. Add spices and rub them in the meat.
3. Set up your Instant Pot by placing the metal rack into the bottom with the water in it.
4. Line up ribs in columns, like a pyramid, so that air can get through them. Do not pile.
5. Once you close the lead, hit the valve on “sealing” position.
6. Set your Instant Pot to “manual” and cook for 30 minutes.
7. After cooked, remember to release the valve, flip it to “venting” and let all the heat out.
8. Open the pot, transfer ribs, season or use your favorite sauces, and broil in oven or grill.

2. Vegan (and non-vegan) Mac and Cheese

Ingredients (Individual serving):

• 2 cups elbow noodles
• Vegan or regular butter
• Water
• Pre-made cheese sauce or substitute with:
• 1 cup cream cheese, 1 cup sour cream, 1 cup shredded cheese, 1 cup parmesan, 1 cup blue cheese crumbles
• 1 cup heavy cream
• Salt and pepper to taste

Procedure:

1. Add all the ingredients to the Instant Pot.
2. Important to seal the lid. Set the pot to “manual” and cook in high pressure for 3-4 minutes depending on the type of elbows you get. The box may indicate a different time frame.
3. DO NOT OPEN LID UNTIL you use quick release and let all the hot air out.
4. Once all air is out, open the lid, check the noodles, and leave on “heat” or “sautee” until it comes to your liking.
5. Troubleshooting: Add butter and heavy cream if the noodles look “dry”. Mix around, heat another minute.

3. Boiled Eggs

Ingredients (6 servings):

• 6 eggs
• 1 Cup Water
• Drop of olive oil

Procedure:

1. Put the steaming rack in the Instant Pot. Pour water in the bowl
2. Lock the lid and flop the valve to “sealing.”
3. Set on manual for 5 minutes until cooked.
4. DO NOT OPEN LID UNTIL you use quick release and let all the hot air out.
5. Once all air is out, open the lid, remove the eggs, and run under cool water. Do not peel until they cool down.

4. Mock Mash Potatoes

Ingredients (4 servings):

• 1 cup of stock of choice
• Head of cauliflower
• Olive oil, preferably truffle laced oil
• ½ cup each: parmesan, plain yogurt (full fat)
• Salt and pepper to taste.

Procedure:

1. In 6-quart Instant Pot, add stock and oil in the bottom of the pot. Cover with trivet.
2. Place head of cauliflower on trivet to cook on top of the stock.
3. Set Instant Pot to “steam” for 15 minutes. Wait until beep.
4. DO NOT OPEN LID UNTIL you use quick release and let all the hot air out. Let the cauliflower rest and cool off with the lid off.
5. Drain all liquid from the head when transferring out to another pot to mash.
6. Once 100% of all water is gone (squeeze with a napkin), mash and add all ingredients.

5. Ricotta

Ingredients (1 serving):
• 4 cups of milk
• 1 tsp sea salt
• 2 tbs white vinegar

Procedure:

1. Pour milk into Instant Pot. Close and seal the lid. Set to “Sealing.”
2. Set your yogurt button. Press “adjust” and wait until “boil” shows up.
3. Complete the cycle until it beeps.
4. DO NOT OPEN LID UNTIL you use quick release and let all the hot air out.
5. Transfer contents to another bowl so you can add vinegar to cut the milk. Start to stir.
6. When your ricotta looks the way you want it to, remove all liquid by straining it with muslin or a cheese cloth if needed. Add salt.
7. Select the container where the choose will be stored airtight. Cool before refrigerating.

6. Spinach Artichoke Dip

Ingredients (1 chicken):

• 1 package frozen chopped spinach already thawed and dry
• 1 can artichoke hearts, also patted dry and thawed.
• 1 cup mayonnaise, ½ cup sour cream
• 1 cup shredded cheese of choice (usually mozzarella)
• 1 cup Parmesan (grated)
• Salt and pepper to taste

Procedure:

1. Mix everything. Put in a greased container that first your Instant Pot. Cover with foil.
2. Pour water into the Instant Pot and replace the rack. Place baking dish on the rack.
3. Lock the lid. Set pot to 10 minutes on High until it beeps.
4. DO NOT OPEN the lid until you have relieved the valve to release hot air pressure. Only after that, can you open and check if the cheese is melted. Serve warm.

7. Brisket

Ingredients:

• 4 lbs fatty brisket
• Olive oil.
• Adobo
• Worcestershire sauce
• Liquid smoke
• 2 cups water

Procedure:

1. Slather olive oil onto the brisket. Cover it with seasonings.
2. Sear your brisket a bit either on the browning option of the pot, or on the stove
3. Add water and sauce to the bottom part of pressure cooker pot.
4. Add brisket (fatty side up). Season more if needed.
4. Lock the lid. Set pot to 1 hour 20 minutes on High until it beeps.
5. DO NOT OPEN the lid until you have relieved the valve to release hot air pressure. Only after that, can you open and let it cool before serving.

8. Corn Chowder with Bacon

Ingredients (4 bowls):

• 4 slices chopped bacon
• 2 tsp minced garlic
• 2 cups vegetable stock
• 1 large can of white corn -drained and dried
• 4 red potatoes in chunk
• 2 cups heavy cream
• 1 tbs cornstarch
• 1 cup chopped onions

Procedure:

1. Push the sautee button on the Insta pot and cook the bacon there until crispy. Cook garlic there and corn, too. All needs to come together, garlic, corn, onions. Shut down the button after cooking.

TIP: If you own an air fryer, go ahead and cook your bacon there to crispy perfection. Set it to 400 on high and cook for about 10 minutes. Remember that the canister of the air fryer should be clean before starting to cool. Bacon will drip all its fat, making it easy to crumble it into bacon bits.

2. Turn on Instant Pot again, this time to add potatoes, bacon and stock. Add seasonings.
3. Prepare to cook by sealing the lid and setting to MANUAL for 15 minutes until it beeps.
4. DO NOT OPEN the lid until you have relieved the valve to release hot air pressure.
5. While it cools, mix the heavy cream and cornstarch. Mix it with the rest of the ingredients.
6. Mix together, add any leftover bacon and seasonings. Serve.

9. Queso

Ingredients:
• 1 cup ground Italian sausage or chorizo
• 1 small can diced tomato (optional jalapenos)
• 2 blocks of Mexican queso blanco

Procedure:

1. Sautee water and any frozen items (like Italian sausage or chorizo) into the pot.
2. Add everything into the pot. Lock the lid and mind the steam nozzle.
3. Set your pot to high, for 5 minutes until beeping.
4. DO NOT OPEN THE LID until all the steam has come out of your pot.
5. Let the queso rest before serving.

10. Grits

Ingredients:
• 1 cup stone ground grits
• 1 ½ cups heavy cream or milk.
• 2 tbs olive oil
• 2 tbs butter
• ½ cup shredded cheese
• 1 cup Parmesan (grated)
• Salt and pepper to taste

Procedure:

1. Sautee bacon on Instant Pot
2. Cook grits in the bacon
3. Add creams, butter, water, then seal the lid.
4. Lock the lid. Set pot to 10 minutes on High until it beeps.
5. DO NOT OPEN the lid until you have relieved the valve to release hot air pressure.
6. After lifting the lid, let the steam out, and add the cheese. Wait until they thicken.

Instant Pots make anything, from soups, to stews, pastas, breakfasts and snacks. It is a must-have for all families, because it makes the most food for the money. A whole family can be easily fed from just one Instant Pot meal. It is a delicious way to bring the family to the table again.