The Instant Pot is still pretty new for me – I haven’t played with it as much as I want to – but I’ve been loving trying so many new things.
This was the first time I’ve used it to sauté, and it worked so well! I love that I can brown up the meat before pressure cooking (or slow cooking, for that matter), without having to dirty another pan. It’s ridiculously convenient.
This was a dish I knew I would love, but I was pleasantly surprised that the two-year-old also devoured it. This is definitely something I’ll be making again!
Instant Pot Picadillo
1 1/2 lbs. lean ground beef
1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1 tsp. kosher salt
1/2 red bell pepper, chopped
2 Tbsp. cilantro
4 oz. tomato sauce
1 tsp. cumin
1 bay leaf
2 Tbsp. sliced green olives
Press the Instant Pot’s sauté button. When heated, brown the ground beef and season with salt and pepper. Add onion, garlic, tomato, salt, pepper and cilantro. Cook for 1 minute, until fragrant. Stir in the olives, 2 Tbsp. of olive brine, cumin and bay leaf. Stir in tomato sauce and 3 tbsp. of water until well combined.
Cover and cook on high pressure for 15 minutes. Use the quick pressure release.
Raise your hand if you bought an Instant Pot on Black Friday! I’m guessing there are quite a few of you because the requests for IP recipes have pretty much tripled in the last week.
I grabbed an Instant Pot a few months ago and I’ve been loving it for quick side dishes but I’ve been slow to use it for meals. That’s changing, though, as I’m forever forgetting to throw things in the slow cooker as planned. Mom brain is real, you guys.
This chicken was one of my first main dishes in the IP and man, was it a winner. The chicken was juicy and flavorful. We paired it with Hibachi Style Noodles and roasted broccoli for a great dinner.
Instant Pot Brown Sugar & Garlic Chicken
(from Once a Month Meals)
1 lb. boneless, skinless chicken breasts
1/3 cup brown sugar
1/3 cup vinegar
1/4 cup lemon lime soda
2 tsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper
Place chicken in the Instant Pot. Mix remaining ingredients together in a small ball and pour over the chicken. Cook on manual for 15 minutes, then release the pressure and serve.
It’s officially November which means my Facebook feed is all “hey! let’s do Christmas!” Don’t get me wrong, I love Christmas and I totally have Christmas prep going here (like, the fill-it-yourself advent calendar I bought about a month ago and have been obsessing over what to put in it), but I also don’t want to brush other holidays under the rug. We did Halloween big (as it should be!) and now I’m thinking about Thanksgiving.
One of the hardest things about coordinating a Thanksgiving dinner is getting everything on the table at the same time. Either space in the oven/on the stove top is at a premium or there are just too many balls in the air to keep track of it all. Using other kitchen appliances other than the stove can help things go more smoothly. I’ve always been a big fan of the slow cooker, but this year I’m excited to throw the instant pot in the mix.
These mashed potatoes are basic, but they’re hands-off and perfect for your Thanksgiving meal. I used my stand mixer to make things go super fast but if you don’t have one (or it’s tied up with other Thanksgiving prep!) a hand mixer would work just fine too.
Instant Pot Mashed Potatoes
(adapted from The Baker Upstairs)
2 lbs. potatoes
1 cup chicken stock
2 Tbsp. butter
1/3 cup milk
1/4 cup sour cream
Salt and pepper, to taste
Wash the potatoes. Peel, if desired, and quarter.
Add the rack to the instant pot, then the potatoes. Pour the chicken stock over the potatoes.
Using the manual setting, set to cook for 8 minutes and then quick release the pressure.
Drain the liquid and add the hot potatoes to the bowl of a stand mixer. Add remaining ingredients and mix until you reach the desired consistency.
I jumped on the Instant Pot bandwagon when they were on sale on Prime Day, but honestly, aside from cooking chicken to shred, I haven’t used to much. What seemed so versatile and useful on my computer screen now seems overwhelming on my kitchen counter. I guess that means I’m getting old? This recipe seemed simple enough so it became my first real Instant Pot test – and I fell in love.
What I loved here was that it was simple and hands-off. When I roast potatoes, I feel like I’m checking them a million times, they have to be flipped, etc. – with this I just threw potatoes in the IP and went on to do the rest of dinner. They cooked and you could switch up the seasonings to make it fit whatever meal you’re making.
I’m really excited about playing with the Instant Pot more and seeing what else I can do – is anyone interested in seeing more IP recipes here?
Instant Pot Garlic Rosemary Potatoes
(slightly adapted from Pressure Cooking Today)
Serves 4 as a side
1 lb. potatoes
1 cup water
1 Tbsp. olive oil
2 cloves garlic, minced
2 sprigs rosemary
Salt and pepper, to taste
Wash and slice the potatoes and add them to the steamer basket of the Instant Pot. Pour 1 cup of water into the pot. Lock the lid in place, set to high pressure with a 4 minute cook time.
While the potatoes cook, whisk together the oil, garlic and rosemary in a microwave-safe bowl. Microwave in 30 second increments until the garlic is fragrant.
When the Instant Pot beeps, turn it off and do a quick pressure release. Transfer the potatoes to a bowl and pour the oil over. Toss gently. Season with salt and pepper and serve.