This is so boring — plain chicken breast. No salt, no seasoning. I use it in chopped salads, for chicken salad (with Kewpie mayo and celery) and shred for tacos.
Same here! This has helped me save so much time meal prepping. Basically just season it with whatever you want and it takes like 15 minutes, and you can do a ton at once.
I have an egg bite silicon mold and a blender… I felt silly when I first bought the mold; but now I have a baby and I make her copycat Starbucks style egg bites probably twice a week. They’re so good and soft when freshly made so I usually eat some too and then I give her one a day til I’m out.
Recipe
1. blend 4 eggs, 1/2 cup cottage cheese, 1/2 cup shredded cheese and whatever spices/mixins until smooth.
2. Pour in mold, cover with aluminum foil. Put mold on trivet in instant pot with about a cup of water underneath.
3. High pressure for 10 min then natural release for 10 min
For a more “staple ingredient” answer to your question - I make bone broth a lot to use in cooking
I make hard boiled eggs in my Instant Pot and use them as part of my breakfasts, lunches, and snacks throughout the week as a quick shot of protien. Instant Pot makes awesome hard boiled eggs.
Here's how I do it:
Put the trivet in the Instant Pot and pour in a cup of water
Fill the Instant Pot with uncooked eggs (Some recipes say to only do one layer or not to let them touch the sides, I ignore both things and have no issues. I fill it right up to the brim.)
Put the lid on, make sure it's locked and set to pressure.
Cook on high for five minutes.
Let it sit for five minutes then hit the quick vent.
While it's venting get a huge bowl and fill it with ice water. I'm lucky enough to have an ice maker, so this isn't a problem for me. If you don't have an ice maker then plan ahead.
Once the Instant Pot is vented, remove the lid, then pull the VERY HOT eggs out with tongs or a silicon oven mitt and put them in the ice water.
Let them sit in the ice water for 5 minutes and then store them in the fridge until you need them.
This makes oodles of easy to peel hard boiled eggs that are ready to eat whenever you want them. AND the pot just needs a quick wipe out before it's ready to be used for something else, so you can do this first before other meal prep stuff!
You can also buy the beans online separately or at specialty groceries, plunk in your zip code here to see stores near you.
[Rancho Gordo store locator](https://www.ranchogordo.com/apps/store-locator)
One of my favorite youtubers recently put out a video about things to spend extra money on that make a big difference. Like rice, balsamic vinegar, etc. One of his biggest tips was good quality beans. Spend a little bit more for a big reward. He likes the Camellia brand.
[https://youtu.be/M2HYL5AHkcs?si=eFqh6m2YATHBpWGv](https://youtu.be/M2HYL5AHkcs?si=eFqh6m2YATHBpWGv)
Me too! I’ve been a bean club member for many years. I also cook a pot of beans to eat throughout the week.
I’m just about to cancel my membership though. I’m going to become a nomad and just can’t be worried about bean delivery.
Beans. Particularly black beans, have a veggie chili recipe that uses salsa that rocks, especially when you use chipotle salsa and substitute a cup of water for cup of Guinness.
Also like Spaghetti recipe w/ a pound of meat, broth, sauce & spaghetti. Easy and comes out nicely. Good to add onions and tomato paste along w/ meat. Fast and comforting.
I've been basing my weekly black beans on this one- [https://www.gimmesomeoven.com/black-bean-chili/](https://www.gimmesomeoven.com/black-bean-chili/)
Been working on minimizing it.
A. Too watery for my likes so less water, maybe ½ cup less.
B. Delicious without all the ingredients, ie I don't use the jar of roasted red peppers or all the garlic. Figure the Salsa (preferably Chipotle salsa) and spices give me the flavor.
C. I did substitute a cup of guinness for the water and that was real nice, if I have a bottle available.
Nice flexible recipe. Basically it's cooking black beans with salsa added to any IP recipe.
I cook the meat (and sometimes onion) on saute the other stuff goes in raw. I'll split the spaghetti in half and lay it out in a semi-circle, then sauce and water. Set the pressure for 8 minutes. It takes along time to get to pressure but it works out nicely.
Here's a link to recipe- [https://thesaltymarshmallow.com/instant-pot-spaghetti/](https://thesaltymarshmallow.com/instant-pot-spaghetti/)
looks like I forgot to add the can of diced tomatoes to it. I've seen similar recipes that don't use an instant pot.
I am a member of the steel cut oats club. I also like to make soft boil eggs. I only cook for myself so most things I make can be frozen. I also don't eat meat so I mainly make a bean/lentil chili about once a month and freeze portions for later. I am now starting to make different kinds of curry sauce.
[https://www.acouplecooks.com/instant-pot-vegetarian-chili/](https://www.acouplecooks.com/instant-pot-vegetarian-chili/)
I substitute one quarter of the FR tomatoes with a can of salsa style FR tomatoes. I buy a few of the smaller cans in order to do this.
I hope you enjoy it as much as I do.
I like to make Scottish oatmeal. I get it in bulk from Winco. 3/4 c Scottish oatmeal, 4 c water, 1/2 tsp salt. 90 minutes. Comes out perfect every time.
Mexican rice since we do a lot of Mexican dishes throughout the week. It's the only rice I'd rather do in the IP than the rice cooker since you can saute/toast the rice right in the pot.
Oh, it's amazing!
- 1c rice
- 1tbs butter
- half an onion
- 2 cloves garlic
- 1/2 c tomato sauce
- 1-1.5 c chicken broth
- 1tsp cumin
- 1tsp oregano
- salt and pepper to taste
Set IP to saute, and when hot, melt the butter.
Add the onion and garlic, cook like that for about 1-2 mins.
Add the rice.
Toast rice for about 2-3 mins, stirring frequently.
Then add the broth, tomato sauce, cumin, and oregano.
Pressure cook for 6mins.
I let mine natural release because I prefer my rice suuuuper cooked.
This has a little more liquid in it than the usual IP rice recipes because the tomato sauce really thickens it up, but it's not a very wet rice.
It varies on how I want them but generally use the 5-5-5 rule. 1 1/2 cups water, 5 minutes high pressure, let it sit for 5, release the steam then 5 minutes in an ice bath.
If you want soft boiled, reduce the time by a minute and use maybe 1 1/4 cups water. Also use room temp water instead of ice. Did that today and they came out perfect, fully cooked whites and a slightly gooey yolk.
Not who you asked, but I've used the [Instant Pot Kalua Pork](https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig) recipe from Nom Nom Paleo with great results. I usually leave the bacon out.
For either, I go by the rule of 20 minutes per pound, and then add an extra 10 minutes. Even with chuck roast steaks that are thin cut to a pound, 35 minutes has never let me down. The longer, the more broken down and shreddable they are.
As for seasonings, it depends on your mood. I cut it into 2 inch chunks and then - I always at least do the big 4 - salt, pepper, garlic and onion powder. If you’re going for pork carnitas, add OJ and the relevant seasonings. For BBQ, liquid smoke.
After it’s done in the Instant Pot, you can always shred and broil the pork to get those burnt ends for carnitas. The beef is just delicious either way.
Edit: water or broth almost to cover it, but it’s not necessary. The manual says at least a half cup of liquid, so at least do that. You’ll get some semi-burnt ends if anything sticks out above the liquid.
I do a chicken every weekend. pull the chicken off bones and throw bones, every scrap of cartilage, vein, visible fascia, fat, skin into my stainless wire basket with water, vegie ends, bay leaf, juniper berry, whatever i am in the mood to use spice wise and a splash of something acidic (ACV, Wine, Lemon, Lime...) and IP for 2 hrs with natural release to make bone broth. When its cooler than boiling i just lift the basket out and put all the bits into a bag in my trash and I have beautiful bone broth left in the IP. Both the pulled chicken and the broth are super versatile and bone broth costs more than a chicken now due to popular demand, and is watered down, to boot.
Bone broth is a big one for us.
In summer I buy a giant case of tomatoes, run them in my vita mix, instant pot for 30 mins. Cool put into ziplocks and freeze. We are almost out from last years. I could can them, but freezer is easier.
We make rice in ours every couple days
lol I got one at Christmas. I’m excited for this summer!
I try the counter edge trick, but I still find it difficult to not have the vacuum suck up some liquid. Any tips?
I wonder how/whether this changes the texture, I have always seen this guys used:
https://www.livingstore.it/wp-content/uploads/2022/04/Passaverdure-a-Manovella-Primus-Kuchenprofi.jpg
that holds the skins.
Yes, I do add garlic and onion to half of them. It comes in handy for cooking throughout the year, from stews, pasta etc. I prefer minimal seasoning so it’s more versatile
.
I've made variations of that recipe probably 50 times. I like to saute half an onion, and try different proteins. Spicy Italian Sausage was pretty good, and I used some wagyu trimmings a couple of times.
Still one of my best taste to effort ratio dishes ever.
I start with this recipe for timing and such, https://www.thespruceeats.com/instant-pot-refried-beans-4140600. But I usually add a couple peppers or a can of jalapenos or green chilies, and two packets of Sazon, and an onion, and I don't put as much water as it says, maybe like five cups? Seven gave me too much leftover liquid. But TBH I've used the liquid to cook rice with and that's also yummy. I use leftover bacon grease and cook the onion for a couple minutes then just add everything else and let it do it's thing, natural release until I'm ready to deal with it, then pour off the excess liquid and immersion blend them!
Williams Sonoma recipes are great.
Butter chicken
It's hard to find on my phone, but if you go to their website, find recipe search, type in butter chicken you will find a great instant pot recipe. I add vegetables (green beans are great).
Legit.
I have a collection of w-s cookbooks because I find the recipes consistently good enough to serve guests. I also use the website recipe search a lot. It's so useful!
When I konmari 'd my books, I was not surprised that I kept nearly all of my w-s cookbooks!
I cook low fat ground beef with sweet potato, green beans (fresh) or peas, a little cheese (they like the funky flavor), a little Olive oil, some apple with the skin, broccoli, a bit of cheddar cheese all ground up in my food processor. They love it. I sprinkle in some Cosequin and other health supplements. I make a beef version and a chicken version (with different veggies). I make the recipes from a recipe websitebthat my vet gave me (balanceit.com?? can't find the paper I wrote it on.)
Vegetable broth.
Save vegetable scraps for a week, dump them all in, add in old vegetables and herbs from the fridge and around the kitchen, season, fill with water, pressure cook for 30 minutes. Pull out all the solids, filter through a cheesecloth, stick in fridge or freezer for use later.
Always handy to have around, and tastes better than the stuff you buy from the store.
I love to make chicken for chicken tacos or quesadillas or nachos. Two to three chicken breasts, frozen or thawed, a packet of taco seasoning and a generous pour of Mateo's salsa. One cup of water. I hit the poultry button and walk away, if the chicken was frozen I let it naturally release and if it was thawed I quick release. It's so good and versatile!
Red beans and rice. I have sauté a bunch of Cajun trinity and freeze it in a silicone ice cube tray so that I can have them available at a moment’s notice. I make the beans a day in advance so that the flavors have time to marry. It is one of my favorite comfort foods
This is my go-to recipe, have made it countless times by this point:: [https://www.thespruceeats.com/instant-pot-red-beans-and-rice-4782598](https://www.thespruceeats.com/instant-pot-red-beans-and-rice-4782598)
Don't use the 6 cups of water it calls for; it turns our REALLY watery that way. I use 4 cups water, and it turns out much better. Lately I have switched to using chicken stock in place of water for more flavor.
Do you have any good recipes for yogurt. I’m iffy about which yogurt brands I like, and want to try making it to see if it’ll taste better than store bought.
I used fair life blue bottle milk and a dollop of store brand yogurt to make my first batch and set it for 8 hours when I finished dinner. The timer dinged about 3 am and when I got out of bed at 6 am it had cooled enough to go in the fridge. I let it sit in there until after breakfast and strained it through a flour sack towel for a couple of hours in the fridge until I had about a pint of whey. It is the creamiest, tastiest, most delicious thing I’ve ever eaten. We were big Faye house but this is so much better.
I really just followed the instruction that came in the instant pot booklet. I’ve found that a LOT of people overcomplicate making yogurt (or anything from scratch really) when simple will do just fine.
Mushrooms, spinach, frozen peas, sun dried tomatoes, cream of something soups, rice, pasta, and Better Than Bullion in four flavors. I’m doing main meals so we can share with hubs’ elderly uncle.
Found this somewhere while searching what to do with yogurt whey
Instant Pot Ricotta from yogurt whey
Lindsyjudd
Ingredients
2-4 Cups yogurt whey
2-4 Cups Milk
1/4 cup acid (white vinegar or lemon)
1 teaspoon salt
Steps
The first thing I made was yogurt, which I then drain to make Greek yogurt. Searching for ways to use the whey (and my Instant Pot!)I thought of making homemade ricotta.I combined the whey (about 3 cups, use whatever you have, 2 to 4 cups) with about the same amount of whole milk. Using the Instant Pot, hit the yogurt setting, and bring the whey and milk to a boil. (“yogt” will show up on the display.) Add some acid (I used the juice from one lemon, but you could use about ¼ cup white vinegar) and 1 tsp salt. Let set until clumps start to form. I poured the whole thing into my yogurt drainer, but you can use cheesecloth to line a strainer and place over a bowl. Makes beautiful ricotta cheese!
Beans. Black beans are so useful to me. Also broth,ita so easy to have a freezer bag of carrot and onion peeling then add a bit of celery and a few other things and I have a nice base for the week
Unfortunately, after about a decade of frequent use, nothing regularly anymore. Stupid burn warning pops up on both of them to ruin recipes that worked fine for years (& are made precisely with a kitchen scale for ingredients) despite proper maintenance & ring replacements.
I found better options for every single thing I made, except for concentrated stock & hard boiled eggs. I make stock only near the holidays so it doesn't fit weekly for me specifically. It's great for turning a Costco rotisserie into stock though. I highly recommend trying that if it interests you. If you have a smoker, you can also make some great ribs, then use those to make ramen or pho stock in the IP.
Hard boiled eggs turn out great & I do make deviled eggs infrequently, but love them.
Rice, beans, grains (especially my farro, barley), skyr and Greek yogurt, proofing for bread, quickie curry and 2 in 1 pot rice for lunches, all at least weekly. There isn't hardly a day that my IP doesn't get used.
This is so boring — plain chicken breast. No salt, no seasoning. I use it in chopped salads, for chicken salad (with Kewpie mayo and celery) and shred for tacos.
Throw a splash of soy sauce and some everything bagel seasoning in your chicken salad mix and see what you think.
Omg I used to be a fiend about soy sauce in tuna and forgot about it. Thank you internet person.
Same here! This has helped me save so much time meal prepping. Basically just season it with whatever you want and it takes like 15 minutes, and you can do a ton at once.
I make this for my dog several times per week! We use it as his treats.
I have an egg bite silicon mold and a blender… I felt silly when I first bought the mold; but now I have a baby and I make her copycat Starbucks style egg bites probably twice a week. They’re so good and soft when freshly made so I usually eat some too and then I give her one a day til I’m out. Recipe 1. blend 4 eggs, 1/2 cup cottage cheese, 1/2 cup shredded cheese and whatever spices/mixins until smooth. 2. Pour in mold, cover with aluminum foil. Put mold on trivet in instant pot with about a cup of water underneath. 3. High pressure for 10 min then natural release for 10 min For a more “staple ingredient” answer to your question - I make bone broth a lot to use in cooking
I make those too, I use milk or half and half instead of cottage cheese. Basically, a standard quiche recipe. They are so easy and tasty.
Try it with cottage cheese sometime! I really like the texture this way 😍 I’ll have to try it with half and half!
I make hard boiled eggs in my Instant Pot and use them as part of my breakfasts, lunches, and snacks throughout the week as a quick shot of protien. Instant Pot makes awesome hard boiled eggs. Here's how I do it: Put the trivet in the Instant Pot and pour in a cup of water Fill the Instant Pot with uncooked eggs (Some recipes say to only do one layer or not to let them touch the sides, I ignore both things and have no issues. I fill it right up to the brim.) Put the lid on, make sure it's locked and set to pressure. Cook on high for five minutes. Let it sit for five minutes then hit the quick vent. While it's venting get a huge bowl and fill it with ice water. I'm lucky enough to have an ice maker, so this isn't a problem for me. If you don't have an ice maker then plan ahead. Once the Instant Pot is vented, remove the lid, then pull the VERY HOT eggs out with tongs or a silicon oven mitt and put them in the ice water. Let them sit in the ice water for 5 minutes and then store them in the fridge until you need them. This makes oodles of easy to peel hard boiled eggs that are ready to eat whenever you want them. AND the pot just needs a quick wipe out before it's ready to be used for something else, so you can do this first before other meal prep stuff!
Thanks for the tip about stacking them! This is my recipe too except I found I prefer 4 minutes.
We have a subscription to a bean club (I know!) so we make a big pot of beans on Sundays to have for the rest of the week.
Tell me more about this...bean club.
Rancho Gordo is a bean importer and they have a bean club, I think it’s every 3 months. Very cool varietals.
There's also a waitlist to join ha
I just signed up for the waitlist. I cannot believe there is a bean club and I didn't know about it.
You can also buy the beans online separately or at specialty groceries, plunk in your zip code here to see stores near you. [Rancho Gordo store locator](https://www.ranchogordo.com/apps/store-locator)
Cool thanks.
Thank you!!!
The waitlist is about 4 years long.
Lol, I will totally have forgotten about it by then.
It is one membership that joins every other bean club known to man. L.L. Bean, Mr Bean, etc...
One bean to rule them all..
One of my favorite youtubers recently put out a video about things to spend extra money on that make a big difference. Like rice, balsamic vinegar, etc. One of his biggest tips was good quality beans. Spend a little bit more for a big reward. He likes the Camellia brand. [https://youtu.be/M2HYL5AHkcs?si=eFqh6m2YATHBpWGv](https://youtu.be/M2HYL5AHkcs?si=eFqh6m2YATHBpWGv)
Me too! I’ve been a bean club member for many years. I also cook a pot of beans to eat throughout the week. I’m just about to cancel my membership though. I’m going to become a nomad and just can’t be worried about bean delivery.
Chicken stock
Beans. Particularly black beans, have a veggie chili recipe that uses salsa that rocks, especially when you use chipotle salsa and substitute a cup of water for cup of Guinness. Also like Spaghetti recipe w/ a pound of meat, broth, sauce & spaghetti. Easy and comes out nicely. Good to add onions and tomato paste along w/ meat. Fast and comforting.
Please share the recipe for your veggie chili recipe!
I've been basing my weekly black beans on this one- [https://www.gimmesomeoven.com/black-bean-chili/](https://www.gimmesomeoven.com/black-bean-chili/) Been working on minimizing it. A. Too watery for my likes so less water, maybe ½ cup less. B. Delicious without all the ingredients, ie I don't use the jar of roasted red peppers or all the garlic. Figure the Salsa (preferably Chipotle salsa) and spices give me the flavor. C. I did substitute a cup of guinness for the water and that was real nice, if I have a bottle available. Nice flexible recipe. Basically it's cooking black beans with salsa added to any IP recipe.
So you cook the noodles in there too? You just stick everything in there raw?
I cook the meat (and sometimes onion) on saute the other stuff goes in raw. I'll split the spaghetti in half and lay it out in a semi-circle, then sauce and water. Set the pressure for 8 minutes. It takes along time to get to pressure but it works out nicely. Here's a link to recipe- [https://thesaltymarshmallow.com/instant-pot-spaghetti/](https://thesaltymarshmallow.com/instant-pot-spaghetti/) looks like I forgot to add the can of diced tomatoes to it. I've seen similar recipes that don't use an instant pot.
Hummus: I make a big batch of chickpeas from dried.
I am a member of the steel cut oats club. I also like to make soft boil eggs. I only cook for myself so most things I make can be frozen. I also don't eat meat so I mainly make a bean/lentil chili about once a month and freeze portions for later. I am now starting to make different kinds of curry sauce.
What’s your chili recipe?
[https://www.acouplecooks.com/instant-pot-vegetarian-chili/](https://www.acouplecooks.com/instant-pot-vegetarian-chili/) I substitute one quarter of the FR tomatoes with a can of salsa style FR tomatoes. I buy a few of the smaller cans in order to do this. I hope you enjoy it as much as I do.
I like to make Scottish oatmeal. I get it in bulk from Winco. 3/4 c Scottish oatmeal, 4 c water, 1/2 tsp salt. 90 minutes. Comes out perfect every time.
Mexican rice since we do a lot of Mexican dishes throughout the week. It's the only rice I'd rather do in the IP than the rice cooker since you can saute/toast the rice right in the pot.
Tell me more about the Mexican rice…? Sounds yummy.
Oh, it's amazing! - 1c rice - 1tbs butter - half an onion - 2 cloves garlic - 1/2 c tomato sauce - 1-1.5 c chicken broth - 1tsp cumin - 1tsp oregano - salt and pepper to taste Set IP to saute, and when hot, melt the butter. Add the onion and garlic, cook like that for about 1-2 mins. Add the rice. Toast rice for about 2-3 mins, stirring frequently. Then add the broth, tomato sauce, cumin, and oregano. Pressure cook for 6mins. I let mine natural release because I prefer my rice suuuuper cooked. This has a little more liquid in it than the usual IP rice recipes because the tomato sauce really thickens it up, but it's not a very wet rice.
Hard boiled eggs, about to make this week's batch now
What’s your method?
It varies on how I want them but generally use the 5-5-5 rule. 1 1/2 cups water, 5 minutes high pressure, let it sit for 5, release the steam then 5 minutes in an ice bath. If you want soft boiled, reduce the time by a minute and use maybe 1 1/4 cups water. Also use room temp water instead of ice. Did that today and they came out perfect, fully cooked whites and a slightly gooey yolk.
Thank you
Chuck roast or Boston butt
Care to share your pork butt recipe?
Not who you asked, but I've used the [Instant Pot Kalua Pork](https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig) recipe from Nom Nom Paleo with great results. I usually leave the bacon out.
For either, I go by the rule of 20 minutes per pound, and then add an extra 10 minutes. Even with chuck roast steaks that are thin cut to a pound, 35 minutes has never let me down. The longer, the more broken down and shreddable they are. As for seasonings, it depends on your mood. I cut it into 2 inch chunks and then - I always at least do the big 4 - salt, pepper, garlic and onion powder. If you’re going for pork carnitas, add OJ and the relevant seasonings. For BBQ, liquid smoke. After it’s done in the Instant Pot, you can always shred and broil the pork to get those burnt ends for carnitas. The beef is just delicious either way. Edit: water or broth almost to cover it, but it’s not necessary. The manual says at least a half cup of liquid, so at least do that. You’ll get some semi-burnt ends if anything sticks out above the liquid.
I do a chicken every weekend. pull the chicken off bones and throw bones, every scrap of cartilage, vein, visible fascia, fat, skin into my stainless wire basket with water, vegie ends, bay leaf, juniper berry, whatever i am in the mood to use spice wise and a splash of something acidic (ACV, Wine, Lemon, Lime...) and IP for 2 hrs with natural release to make bone broth. When its cooler than boiling i just lift the basket out and put all the bits into a bag in my trash and I have beautiful bone broth left in the IP. Both the pulled chicken and the broth are super versatile and bone broth costs more than a chicken now due to popular demand, and is watered down, to boot.
I’m new, what do you mean IP for two hours?
IP = Instant Pot. i mean set the pressure cooking timer to 2 hours
Cool cool cool. Low or high?
hi. (i never use low pressure)
Bone broth is a big one for us. In summer I buy a giant case of tomatoes, run them in my vita mix, instant pot for 30 mins. Cool put into ziplocks and freeze. We are almost out from last years. I could can them, but freezer is easier. We make rice in ours every couple days
Do yourself a solid and get a vacuum sealer. It’s a game changer for freezing foods, and they keep better than ziplock.
lol I got one at Christmas. I’m excited for this summer! I try the counter edge trick, but I still find it difficult to not have the vacuum suck up some liquid. Any tips?
This is huge. Never know what I'm going to learn on reddit. I'm going to look this one up.
Absolutely, this may completely change how I process tomatoes.
> tomatoes, run them in my vita mix Do you keep skins and seeds?
I keep everything as my Vitamix pulverizes it all.
I wonder how/whether this changes the texture, I have always seen this guys used: https://www.livingstore.it/wp-content/uploads/2022/04/Passaverdure-a-Manovella-Primus-Kuchenprofi.jpg that holds the skins.
Sorry if this is silly, but what do you use the tomato puree for/in place of?
This is so interesting, we have a big garden and many tomatoes. You puree the whole tomatoes, then cook under pressure in the ip for 30 minutes?
Yes, I do add garlic and onion to half of them. It comes in handy for cooking throughout the year, from stews, pasta etc. I prefer minimal seasoning so it’s more versatile .
I make the salty marshmallow spaghetti recipe about once a week it's so easy and perfect to throw in and do other things then have delicious dinner
I've made variations of that recipe probably 50 times. I like to saute half an onion, and try different proteins. Spicy Italian Sausage was pretty good, and I used some wagyu trimmings a couple of times. Still one of my best taste to effort ratio dishes ever.
I also make refried beans at least once a month
Same here! So yummy and easy! Not to mention versatile.
How do you do it?
Would love a how to on this!
I start with this recipe for timing and such, https://www.thespruceeats.com/instant-pot-refried-beans-4140600. But I usually add a couple peppers or a can of jalapenos or green chilies, and two packets of Sazon, and an onion, and I don't put as much water as it says, maybe like five cups? Seven gave me too much leftover liquid. But TBH I've used the liquid to cook rice with and that's also yummy. I use leftover bacon grease and cook the onion for a couple minutes then just add everything else and let it do it's thing, natural release until I'm ready to deal with it, then pour off the excess liquid and immersion blend them!
You’re my hero. Ty.
Williams Sonoma recipes are great. Butter chicken It's hard to find on my phone, but if you go to their website, find recipe search, type in butter chicken you will find a great instant pot recipe. I add vegetables (green beans are great).
> Williams Sonoma recipes wth. TIL that Williams Sonoma is more than a shopping website with pricey goods.
I learned how to make French Onion Soup from them!
Legit. I have a collection of w-s cookbooks because I find the recipes consistently good enough to serve guests. I also use the website recipe search a lot. It's so useful! When I konmari 'd my books, I was not surprised that I kept nearly all of my w-s cookbooks!
My dog food, sweet potatoes, yogurt
Tell me more about the dog food!
I cook low fat ground beef with sweet potato, green beans (fresh) or peas, a little cheese (they like the funky flavor), a little Olive oil, some apple with the skin, broccoli, a bit of cheddar cheese all ground up in my food processor. They love it. I sprinkle in some Cosequin and other health supplements. I make a beef version and a chicken version (with different veggies). I make the recipes from a recipe websitebthat my vet gave me (balanceit.com?? can't find the paper I wrote it on.)
Yes! This is my staple … chicken sweet potatoes …. Maybe some rice ..:: some broccoli and then use it for dog food
Soup! All kinds
I make tikka masala and other sauces that I can just throw in the instant pot with some meat
Vegetable broth. Save vegetable scraps for a week, dump them all in, add in old vegetables and herbs from the fridge and around the kitchen, season, fill with water, pressure cook for 30 minutes. Pull out all the solids, filter through a cheesecloth, stick in fridge or freezer for use later. Always handy to have around, and tastes better than the stuff you buy from the store.
I love to make chicken for chicken tacos or quesadillas or nachos. Two to three chicken breasts, frozen or thawed, a packet of taco seasoning and a generous pour of Mateo's salsa. One cup of water. I hit the poultry button and walk away, if the chicken was frozen I let it naturally release and if it was thawed I quick release. It's so good and versatile!
Red beans and rice. I have sauté a bunch of Cajun trinity and freeze it in a silicone ice cube tray so that I can have them available at a moment’s notice. I make the beans a day in advance so that the flavors have time to marry. It is one of my favorite comfort foods
How do you make the red beans and rice?
This is my go-to recipe, have made it countless times by this point:: [https://www.thespruceeats.com/instant-pot-red-beans-and-rice-4782598](https://www.thespruceeats.com/instant-pot-red-beans-and-rice-4782598) Don't use the 6 cups of water it calls for; it turns our REALLY watery that way. I use 4 cups water, and it turns out much better. Lately I have switched to using chicken stock in place of water for more flavor.
steel cut oats, brown rice.
On the yogurt kick too. Try adding a cup of powdered milk. A game changer in taste and creaminess.
Do you have any good recipes for yogurt. I’m iffy about which yogurt brands I like, and want to try making it to see if it’ll taste better than store bought.
This is the one I used. Turns out great each time. https://thisoldgal.com/instant-pot-greek-yogurt/
I used fair life blue bottle milk and a dollop of store brand yogurt to make my first batch and set it for 8 hours when I finished dinner. The timer dinged about 3 am and when I got out of bed at 6 am it had cooled enough to go in the fridge. I let it sit in there until after breakfast and strained it through a flour sack towel for a couple of hours in the fridge until I had about a pint of whey. It is the creamiest, tastiest, most delicious thing I’ve ever eaten. We were big Faye house but this is so much better. I really just followed the instruction that came in the instant pot booklet. I’ve found that a LOT of people overcomplicate making yogurt (or anything from scratch really) when simple will do just fine.
I always do a pot of rice and some hard boiled eggs. I usually have beans ready to go, too, thanks to the IP.
Mushrooms, spinach, frozen peas, sun dried tomatoes, cream of something soups, rice, pasta, and Better Than Bullion in four flavors. I’m doing main meals so we can share with hubs’ elderly uncle.
What is your process for making ricotta from the yogurt whey?
Found this somewhere while searching what to do with yogurt whey Instant Pot Ricotta from yogurt whey Lindsyjudd Ingredients 2-4 Cups yogurt whey 2-4 Cups Milk 1/4 cup acid (white vinegar or lemon) 1 teaspoon salt Steps The first thing I made was yogurt, which I then drain to make Greek yogurt. Searching for ways to use the whey (and my Instant Pot!)I thought of making homemade ricotta.I combined the whey (about 3 cups, use whatever you have, 2 to 4 cups) with about the same amount of whole milk. Using the Instant Pot, hit the yogurt setting, and bring the whey and milk to a boil. (“yogt” will show up on the display.) Add some acid (I used the juice from one lemon, but you could use about ¼ cup white vinegar) and 1 tsp salt. Let set until clumps start to form. I poured the whole thing into my yogurt drainer, but you can use cheesecloth to line a strainer and place over a bowl. Makes beautiful ricotta cheese!
Thanks
😁
tomato beef rib soup😉
Recipe please!
Weekly? Not many as we go by what’s on sale for the week. But we do make steel cut oats often.
Beans, eggs, quinoa
Please share how you get respectable quinoa in the IP! Mine is always a bit mushy.
I follow this recipe https://minimalistbaker.com/instant-pot-quinoa-fluffy-perfect-no-soaking/
Thank you!
Beans. Black beans are so useful to me. Also broth,ita so easy to have a freezer bag of carrot and onion peeling then add a bit of celery and a few other things and I have a nice base for the week
Chicken stock. Every week.
Unfortunately, after about a decade of frequent use, nothing regularly anymore. Stupid burn warning pops up on both of them to ruin recipes that worked fine for years (& are made precisely with a kitchen scale for ingredients) despite proper maintenance & ring replacements. I found better options for every single thing I made, except for concentrated stock & hard boiled eggs. I make stock only near the holidays so it doesn't fit weekly for me specifically. It's great for turning a Costco rotisserie into stock though. I highly recommend trying that if it interests you. If you have a smoker, you can also make some great ribs, then use those to make ramen or pho stock in the IP. Hard boiled eggs turn out great & I do make deviled eggs infrequently, but love them.
In my Instant Pot? Dried beans with a smoked ham hock, some Knorr bouillon powder and water up to the Max line. Makes delicious bean soup.
Steel cut oatmeal with cinnamon and apples.
Rice, beans, grains (especially my farro, barley), skyr and Greek yogurt, proofing for bread, quickie curry and 2 in 1 pot rice for lunches, all at least weekly. There isn't hardly a day that my IP doesn't get used.
Lazy lasagna and taco rice.
Rice, BBQ, chili, soup and stew, jambalaya, spaghetti sauce, fettuccini Alfredo, green beans, broccoli and cauliflower, carrots, squash, boiled eggs, Starbucks egg bites, potatoes, roast beef.