INSTANT POT TENDER NEW POTATOES

INSTANT POT TENDER NEW POTATOES

1. Put rack in instant pot.

2. Add one cup of water.

3. Wash potatoes and add to instant pot on top of rack.

4. Manual cook for 8 minutes.

5. Quick release.

6. Drain water, add butter and season to taste (salt, pepper and garlic

INSTANT POT EASY STREET CHICKEN TACOS

INSTANT POT EASY STREET CHICKEN TACOS

1. Trim 1-2 lbs chicken and add to pot.

2. Add 1 bottle green salsa (best kind is La Costena from Walmart)

3. 1-2 tsp cumin

4. Manual setting to 30 minutes.

5. Quick release when beeps.

6. Shred with a fork.

7. Serve on mini corn or flour tortillas, top with cheese and cilantro.

INSTANT POT HARD BOILED EGGS (EASY PEEL)

INSTANT POT HARD BOILED EGGS (EASY PEEL)

1. Place basket/rack in the instant pot.

2. Place as many eggs as you’d like to make a single layer of eggs on the rack.

3. Add one cup of water.

4. Set manual for 5 min. (takes about 5 min to come to pressure)

5. Let the pressure release naturally for 5 min, then quick release.

6. Add cold water and ice to stop eggs from cooking.

INSTANT POT FALL APART ROAST

INSTANT POT FALL APART ROAST

1. Coat 3 lb. roast in flour, salt, pepper, garlic powder and onion powder

2. Set Instant Pot on Sauté setting, and 2 TBSP oil to bottom of the pot

3. When hot, brown roast on all sides (3-4 min per side)

4. Lay fat side up. Add peeled, quartered potatoes and baby carrots.

5. Sprinkle 2 packets of dry onion soup mix on top. Pour 2 cups of water over everything.

6. Change setting to manual and set for 75 min. (Bring to pressure, cook for 75 min, natural release for 15 min, and then fast release the rest of the pressure)

7. Remove veggies, remove and slice roast, puree drippings in blender and use for gravy.

INSTANT POT CHICKEN ADOBO

INSTANT POT CHICKEN ADOBO

By Food Network

·         4 chicken legs, thighs and drumsticks separated (I use just chicken thighs)

·         Kosher salt and freshly ground black pepper

·         2 tablespoons vegetable oil

·         1/3 cup soy sauce

·         1/4 cup sugar

·         1/4 cup white distilled vinegar

·         5 cloves garlic, smashed

·         2 bay leaves

·         1 large yellow onion, sliced

·         2 scallions, sliced

·         Cooked rice, for serving

1.       Season the chicken legs generously with salt and pepper.

2.       Turn the Instant Pot® (see Cook's Note) to the high sauté setting.

3.       Add the oil and once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes.

4.       Remove with tongs to a plate and brown the remaining chicken pieces.

5.       Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.

6.       Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes.

7.       After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete.

8.       Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting.

9.       Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes.

10.    Remove the bay leaves. 

11.    Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

INSTANT POT MISSISSIPPI POT ROAST

INSTANT POT MISSISSIPPI POT ROAST
By Recipesthatcrock.com

·         5-6 lb Chuck or Arm Roast

·         1/2 Cup Beef Broth

·         1/2 Cup Pepperoncini Juice

·         1 envelope Ranch Dressing Mix

·         1 envelope Au Jus Gravy Mix or Brown Gravy Mix

·         1/4 cup butter

·         6-8 pepperoncinis

1.       Pour the broth and juice in the pressure cooker.

2.       Add roast.

3.       Sprinkle mixes over roast.

4.       Then top with butter and pepperoncinis.

5.       Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on.

6.       Then use natural release for 15 minutes and switch to quick release.

INSTANT POT BRAZILIAN STYLE BLACK BEANS

INSTANT POT BRAZILIAN STYLE BLACK BEANS

By Our Best Bites

·         1 pound dry black beans

·         4 slices bacon 

·         1 small-medium onion, diced

·         5-6 cloves garlic, pressed or minced

·         4 cups vegetable broth (can use chicken or beef, or even water instead)

·         1 cup water (more if desired, for "soupier" beans)

·         1 tablespoon kosher salt (I usually cut this amount in half. 1 Tbsp makes it way too salty) 

·         1/2 teaspoon black pepper

1.       Place beans in a fine mesh strainer and pick out any shriveled ones, along with any impurities.

2.       Heat pressure cooker to medium-high heat (sauté setting for electric pressure cooker, medium heat on stove top for regular pressure cooker). While pot is heating, cut bacon into about 1/2-inch pieces. Cook bacon until lightly browned and starting to crisp. Add diced onion and cook, stirring often for 3-4 minutes. Add garlic and stir for about 30 seconds.

3.       Add beans, broth and water, salt, and pepper. Stir to combine and secure lid. Cook on high pressure for 40 minutes, and then release steam from pot. If desired, lightly smash some beans on the side of the pot (this will thicken them), season with additional salt and pepper if desired, and let cool for a few minutes before serving. Serve over white rice.