Instant Pot Recipes Welcome
02-03-2019, 02:40 PM
#11
Super Member
Thread Starter
Join Date: Jun 2008
Location: British Columbia
Posts: 2,307
I hadn't thought of following any Facebook pages. Thanks for the suggestion, stitchnripper.
Just last night, I did think of things I used to make in my long-gone pressure cooker and made a delicious batch of cabbage rolls. I'll definitely check out more pressure cooker recipes online.
Just last night, I did think of things I used to make in my long-gone pressure cooker and made a delicious batch of cabbage rolls. I'll definitely check out more pressure cooker recipes online.
02-03-2019, 03:00 PM
#12
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,227
This is what I'm making tonight:
1 lb ground beef
1 lb box penne pasta
1 jar any kind of spaghetti sauce you like
Brown beef on the saute mode-first wait til it says Hot on your display before you add the beef, and then drain fat.
Put beef back in the pot.
Pour the penne pasta over the beef
Pour the sauce over the penne pasta - do not stir it up
Fill the jar with water and pour that around the sides and push the penne pasta into it as much as you can without mixing.
Put the lid on and cook on manual 5 minutes. It will take a while to come to pressure. Do quick release. When you open the pot it won't look right. Stir it around and let is sit a couple minutes and it will be perfect. I make this a lot. We love it. We put cheese on it after we dish it out because Mr. Stitchnripper can't eat cow dairy and I can.
You can add onions/garlic, etc. with the ground beef. You can add herbs/spices of your choice. Add what you like. Leave out what you don't like.
1 lb ground beef
1 lb box penne pasta
1 jar any kind of spaghetti sauce you like
Brown beef on the saute mode-first wait til it says Hot on your display before you add the beef, and then drain fat.
Put beef back in the pot.
Pour the penne pasta over the beef
Pour the sauce over the penne pasta - do not stir it up
Fill the jar with water and pour that around the sides and push the penne pasta into it as much as you can without mixing.
Put the lid on and cook on manual 5 minutes. It will take a while to come to pressure. Do quick release. When you open the pot it won't look right. Stir it around and let is sit a couple minutes and it will be perfect. I make this a lot. We love it. We put cheese on it after we dish it out because Mr. Stitchnripper can't eat cow dairy and I can.
You can add onions/garlic, etc. with the ground beef. You can add herbs/spices of your choice. Add what you like. Leave out what you don't like.
02-03-2019, 05:11 PM
#16
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,227
Gyes. You take the minutes of cooking from the package- divide in half and round up,if it is a half.
02-04-2019, 09:28 AM
#17
Super Member
Join Date: Dec 2010
Location: Manassas, VA
Posts: 1,989
Instant Pot Unstuffed Cabbage Rolls
1-1/2 pounds Ground Turkey (93% lean)
4 tablespoons Chopped Dried Onions
1 teaspoon Minced Garlic in Water
2 teaspoons Paprika
1-1/2 teaspoons Sea Salt (or 1 teaspoon table salt)
1 teaspoon Ground Pepper
1 teaspoon Oregano
1 tablespoon Balsamic Vinegar
1 tablespoon Worcestershire Sauce
1-1/2 cups hot Water
1-1/2 teaspoons Better Than Bouillon Roasted Chicken Base
Brown Rice (Make brown rice ahead of time. One cup rice, one cup water, high pressure for 20 minutes.)
1 small head Green Cabbage chopped
1 (14 oz.) can Diced Tomatoes, with juice
Saute’ ground turkey until no pink is left.
Add dried onions, garlic, paprika, salt, pepper, oregano, vinegar, Worcestershire sauce, water and broth base. Stir well and saute’ for a few minutes.
Add brown rice and cabbage, stir well
Pour the can of tomatoes over the mixture, BUT DON’T STIR!
Cancel the saute’ function. Put the lid on the pot with the steam release knob in the sealing position and lock in place. Select pressure cook/manual button and set for 3 minutes
Quick-release pressure, stir contents, add more salt if needed
1-1/2 pounds Ground Turkey (93% lean)
4 tablespoons Chopped Dried Onions
1 teaspoon Minced Garlic in Water
2 teaspoons Paprika
1-1/2 teaspoons Sea Salt (or 1 teaspoon table salt)
1 teaspoon Ground Pepper
1 teaspoon Oregano
1 tablespoon Balsamic Vinegar
1 tablespoon Worcestershire Sauce
1-1/2 cups hot Water
1-1/2 teaspoons Better Than Bouillon Roasted Chicken Base
Brown Rice (Make brown rice ahead of time. One cup rice, one cup water, high pressure for 20 minutes.)
1 small head Green Cabbage chopped
1 (14 oz.) can Diced Tomatoes, with juice
Saute’ ground turkey until no pink is left.
Add dried onions, garlic, paprika, salt, pepper, oregano, vinegar, Worcestershire sauce, water and broth base. Stir well and saute’ for a few minutes.
Add brown rice and cabbage, stir well
Pour the can of tomatoes over the mixture, BUT DON’T STIR!
Cancel the saute’ function. Put the lid on the pot with the steam release knob in the sealing position and lock in place. Select pressure cook/manual button and set for 3 minutes
Quick-release pressure, stir contents, add more salt if needed
02-04-2019, 09:30 AM
#18
Super Member
Join Date: Dec 2010
Location: Manassas, VA
Posts: 1,989
Instant Pot Chicken Noodle Soup
8 cups Water
3 tablespoons Dried Chopped Onion
3 tablespoons Better Than Bouillon Roasted Chicken Base
1 pound Frozen Mixed Vegetables
1-1/2 cups sliced Celery
2 teaspoons Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1-1/2 pounds uncooked Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
1-1/2 cups dry Barilla ProteinPlus Elbow Macaroni
Put the water into a 6-quart Instant Pot on the saute setting while you prepare the other ingredients. Turn off the Instant Pot and add all of the remaining ingredients except the macaroni into the pot.
Put the lid on the pot and secure it making sure that the valve is on the “sealing” setting. Select high pressure cook for five minutes.
When the cook time ends, let the pressure release naturally for ten minutes and finish by moving the valve to “venting.”
Remove the lid and turn the pot on the saute setting. Add the uncooked macaroni. Cook for ten minutes.
Makes 6 servings
8 cups Water
3 tablespoons Dried Chopped Onion
3 tablespoons Better Than Bouillon Roasted Chicken Base
1 pound Frozen Mixed Vegetables
1-1/2 cups sliced Celery
2 teaspoons Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1-1/2 pounds uncooked Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
1-1/2 cups dry Barilla ProteinPlus Elbow Macaroni
Put the water into a 6-quart Instant Pot on the saute setting while you prepare the other ingredients. Turn off the Instant Pot and add all of the remaining ingredients except the macaroni into the pot.
Put the lid on the pot and secure it making sure that the valve is on the “sealing” setting. Select high pressure cook for five minutes.
When the cook time ends, let the pressure release naturally for ten minutes and finish by moving the valve to “venting.”
Remove the lid and turn the pot on the saute setting. Add the uncooked macaroni. Cook for ten minutes.
Makes 6 servings
02-12-2019, 04:32 PM
#19
Super Member
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
Found a site with some great recipes plan to make the cake in jars tomorrow. Mine will be apple, raspberry and blueberry. A good use for my 8 oz jelly jars.
https://temeculablogs.com/instant-pot-recipes/
https://temeculablogs.com/instant-pot-recipes/
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