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7 Instant Pot Pressure Cooker Staple Recipes

jar or blueberry on the bottom yogort

I’ve been thinking about what I consider staple recipes when it comes to the Instant Pot Pressure Cooker.

Why?

Because my cute daughter Teagan just bought her foodie boyfriend one. He is a college boy and moving out on his own in 2 days, so the gift is timely.

I’ve been thinking about the go-to foods that I make regularly in my Instant Pot so I can share them with him.

The 7 recipes below are my most used , staple recipes and the ones I would pass on to anyone who is new to pressure cooking or even not-so-new!

 

instant-pot-hard-boiled-eggs

 

Instant Pot Pressure Cooker Hard Boiled Eggs

 Hard Boiled Eggs are by far my favorite thing to make in the pressure cooker. It may not be much faster than making them on the stove, but the hands-off approach is what makes me so happy.

It is so nice to push a button and walk away. The consistency on the cook of the eggs is also a huge plus.

Another amazing thing about hard-boiled eggs in the pressure cooker is that the steam creates a bit of space between the egg and membrane, which makes the eggs so easy to peel!

Try doing it with one hand…I bet you will succeed!

 

Instant Pot Shredded Mexican Chicken

Shredded Mexican Chicken is a GREAT recipe. You can throw chicken breasts in the pressure cooker add a jar of salsa and have delicious, seasoned and shredded chicken in less than 30 minutes.

Perfect for chicken tacos, burritos, chicken nachos, and Mexican chicken taco salad! A great recipe to have on hand for those evenings you are just starting dinner at 5:00.

If you are a college student, to fill up for late night study sessions and to share with roommates!

 

Instant Pot Jasmine or Basmati Brown Rice

Jasmine or Basmati Brown Rice is another example of a food that gets consistent results in a pressure cooker and allows one to push a button and walk away.

I love how the Instant Pot pressure cooker is also a rice maker (and a slow cooker, and yogurt maker, and a saute’ pan, and a…) it really does make a great gift (especially for college students) because it is so many things in one!

Combine the rice with shredded chicken and enjoy a Mexican Chicken Bowl! Add black beans (also made in the instant pot, of course!) and who needs to spend money at Chipotle?!?

 

Instant Pot Pressure Cooker Black Beans

Instant Pot Black Beans could not be easier. Simply start by sorting the dried beans, which just means getting rid of any misshapen beans or stones.

Then rinse then throw sorted beans and ingredients in the pressure cooker and in a few minutes you will have perfectly cooked and seasoned black beans.

Pile in a bowl– rice, beans, salsa & cheese. Top with shredded lettuce. Mmmmm.

Or use them in my Super Simple Black Bean Soup recipe in place of canned beans.

Make a bunch and freeze them! So convenient.

 

jar of yogurt with blueberries on the bottom made in the instant pot

 

Instant Pot Pressure Cooker Yogurt

Instant Pot Pressure Cooker Yogurt is SO EASY to make, but it does take a quick learning curve the first time you make it.

I walk you through the process step-by-step here and include the video that I used to make it the first time. I love storing it in individual jars with Blueberry Compote in the bottom.

It is cost effective and so good for the gut health.

 

pan of blueberries

 

Instant Pot Pressure Cooker Quinoa

Instant Pot Pressure Cooker Quinoa is my personal favorite staple. It just is so GOOD for you and will fill the belly full of amazing plant protein and nutrients.

I eat it cold like cereal for breakfast, topped with a drizzle of maple syrup, a sprinkle of cinnamon and some berries. Mmm good and amazingly filling.

I wrote a post all about it called Quinoa for Breakfast 3 Ways.

You can use cooked quinoa instead of rice for any dinners that use rice as a base. You can use those black beans and make this Easy Quinoa Salad, or just top your lettuce salad with quinoa to make it more filling.

My new favorite with quinoa? Make a fruit salad using any fruit (strawberries, mango, and blueberries work well!) squeeze a lime over the top, drizzle with some pure maple syrup and mix in some cooked quinoa.

If you want to get fancy with the above quinoa fruit salad, add some chopped fresh mint. Plant protein + fruit = super high nutrient side dish!

 

steel cut oats

Instant Pot Pressure Cooker Steel Cut Oats

Instant Pot Pressure Cooker Steel Cut Oats makes it easy to find time for breakfast. Make a big pot, store in individual mason jars, and it can even be taken on the go!

Don’t forget to top with your favorite toppings.

 

jars of oatmeal toppings

Steel cut oats usually take forever on the stove. I find them much easier to make in the instant pot, again because of constant good, reliable results.

I love knowing breakfast is cooking while I get ready, but I don’t have to stand at the stove and stir or keep an eye on it!

I also love that the Instant Pot keeps the oats warm once they are done cooking.

You can set up the oats, water, and salt overnight and program the pot to start cooking at whatever time is best for you.

The soaking of the oats is said to make them much more digestible for those who might need that.

Instant Pot Pressure Cooker Steel Cut Oats
Prep Time
5 mins
Cook Time
24 mins
Total Time
29 mins
 

The easiest way to make steel cut oats! Hit the button & walk away, or better yet, program the cooker the night before for the perfect automatic morning start time, and receive the benefits of easy to digest soaked oats.

Recipe Type: Breakfast
Cuisine: American
Servings: 6
Ingredients
  • 2 cups steel cut oats certified gluten-free, if necessary
  • 4 to 5 cups water
Instructions
  1. Combine the steel cut oats and water in the bowl of your Instant Pot and give them a stir. Use 4 cups of water for thicker oats, or 5 cups of water for more of a porridge-like texture. Cover with the lid and make sure you turn the vent at the top to "sealing."

  2. Press the manual button and then lower the time to 4 minutes on high pressure. The cooker will automatically start.

  3. After the Instant Pot beeps, allow the pressure to naturally release for 20 minutes. (The timer on the Instant Pot will remain on after the cooking cycle to let you know how long it's been kept warm, unless you press the off button. I like to keep it on for the timer function.)

  4. Once the 20 minutes have passed, turn the vent to the "venting" position to release any remaining pressure. Carefully remove the lid and stir the oats to incorporate any water that has risen to the top. They should be nice and thick, with a porridge-like texture.

  5. Serve warm with maple syrup, cinnamon, and a splash of non-dairy milk, if desired. Leftover oats can be stored in individual containers in the fridge for up to a week, for a fast breakfast on the go. 

 

Instant Pot Pressure Cooker Cheesecake

Instant Pot Pressure Cooker Cheesecake is not a staple and I have never made it myself, but so many rave about making cheesecake in an Instant Pot, so I added it as a bonus recipe.

Everyone needs a bit of sweet dessert every once in a while, right?

I include it because it is something I always tell any newbie to the Instant Pot about….”Did you know you can EVEN make cheesecake in the Instant Pot?!”…

I must try it!

 


I hope this post was helpful for anyone who is just starting out with an electric pressure cooker like the Instant Pot.

I really cannot get over how this machine has changed the way I make certain foods. I just love it!

 


How about you? Do you own an electric pressure cooker?

What is your favorite thing to make in it?

 


 

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INSTANT POT CINNCINATI CHILI WITH DARK CHOCOLATE

INSTANT POT PRESSURE COOKER BUTTER CHICKEN

 

Meals/ Pressure Cooker/ RECIPES

Pressure Cooker Indian Butter Chicken

Pressure Cooker Indian Butter Chicken

I first tasted Indian Butter Chicken when visiting dear friends in California a couple of weeks ago. I could not believe the deliciousness I was tasting!

It was the first meal I made for my family once I got back home to the midwest and boy, it was a hit! The leftovers, which although hard to imagine, are even better than freshly made and my family fought over them the next day. This recipe will be going into our rotation for us to enjoy on a regular basis.

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