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purple_summer

Instant Pot/Pressure cooking

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Tired
purple_summer

I treated myself to an instant pot on Black Friday. Anyone else buy one recently and have any tips/recipes? I'm new to pressure cooking and I don't want to blow my face off.

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Cartmann99

Do you have a steaming rack a couple of inches tall that will fit in your pot? If not, I recommended buying one so you can make more than one thing at a time. Like chicken breasts in the bottom of the pot, and some rice or quinoa in a oven-proof container on top of the steaming rack. I would also get another sealing ring, so if yours becomes damaged, you have a backup to use.

What size did you get? I have the 8 quart Instant Pot, because I like having the option of cooking larger quantities so I can freeze some for later.

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Aggravated
LeftCoastLurker

Absolutely love my instant pot. I use it multiple times per week. Strangely enough, one of my favorite things to use it for is hard boiled eggs. For the life of me, I can never get them right when I do them on the stove. But the instant pot makes it a quick process (so I don't get distracted doing other things) and the peel like a dream. 

One cup of water in the inner pot. Place the trivet that came with it, or a collapsible veggie steamer in the pot. Pile on as many eggs as you want. Cook on high pressure for five minutes, let pressure come down for five more and then release the pressure and put the eggs in an ice bath....perfectly cooked eggs that peel super easy.

Don't get me wrong. I use it for a ton of other things, but this is the one things I do multiple times per week.

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Cartmann99

I came up with an easy weeknight chicken recipe for my instant pot:

1 lb of frozen chicken breasts- boneless, skinless

32oz of plain crushed tomatoes ( if you have a can of spaghetti sauce close to this size in a flavor that works with chicken, you can use that and just wait till it's done to taste and see if it needs any extra seasonings.)

1 cup of red wine (I had some Cabernet Sauvignon, so that's what I used)

1tsp of dried basil, dried oregano, garlic powder, salt, ground black pepper, and a dash of ground cayenne pepper. ( I just eyeball my seasonings for this, so 1 tsp is an approximation of how much to use.)

Cooked pasta of choice

Chopped or sliced black olives

Grated Parmesan cheese

Put the chicken, wine, crushed tomatoes, basil, oregano, garlic powder, salt, ground pepper, and dash of cayenne in the insert and use the poultry setting or 30 minutes on high pressure on the manual setting. Do a quick release when done, and break up the chicken breasts in the pot with the back of a ladle, or fish them out and shred them. Stir the chicken back into the sauce and taste to see if the seasonings need adjustment. Serve over your favorite cooked pasta, (I do spaghetti) and top with some grated Parmesan and black olives

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