Instapot Lovers Unite!

[Bonkerelli]

Instapot has been a huge hit ever since it came out. Feel free to share your favorite recipes here or tell us why you love the Instapot!

Don't forget to tag others who love this product!

@Weeg @Sally PB

 

[Weeg]

LOVE my Instant pot! Paleo White chicken chili, my go to recipe- https://whatgreatgrandmaate.com/paleo-white-chicken-chili/
Awesome thread!

 

[Bonkerelli]

Here is one of my favorite recipes! Creamy chicken marsala. Certainly great to make for a family. https://pressureluckcooking.com/instant-pot-chicken-marsala-pasta/

 

[Sally PB]

I had to check "other." I probably use my IP 2-3 times a week, on average, but some weeks more, some less. I have both a 6 quart and an 8 quart model.

I got the air fryer lid accessory, and I use that quite often. We have a potato side dish we love, but it's about an hour in a 400 degree oven to make it. Not what you want to do in the summer, for sure. It takes about a half hour in the IP air fryer, and we like it better.

I cook rice in my IP every week, and use home made bone broth as the cooking liquid. I bought the 8 quart IP when I found out that the 6 was a little small for making bone broth.

Here is a GREAT soup recipe.

Cream of Potato Soup with Ham and Cheese

5 lbs of potatoes, peeled and cut into 1/2" cubes
5-6 cups of chicken broth or bone broth
1 large clove of garlic, minced
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese (I like sharp cheddar for this)
1 lb chopped ham
1/2 cup milk
1/2 cup sour cream
2 Tablespoons cornstarch
2 Tablespoons water
extra cheese and chopped green onions for garnish, if desired

Put cubed potatoes in the bottom of the IP pot.
Add the ham, garlic, onion, salt, and pepper.
Pour broth over. 8 minutes high pressure, and do a quick release.
Stir milk and sour cream together, and add to the IP, stir well.
Mix the cornstarch and water together, add to the IP.
Use the Sauté function and stir until thickened.
Add the cheese, and stir until melted.
Ladle into bowls and garnish with additional cheese and chopped green onions, if desired.

This is a good "winter" soup. It reheats well too. It'll thicken in the fridge, so thin it out a bit with some water or milk or broth.

 

[Kiki]

I don't have the Instapot brand but I do have a Crock Pot pressure cooker that I use a couple of times a month.

 

[Sally PB]

The Instant Pot (just going to call it IP from now on) is fantastic for making bone broth. DH gets perturbed at the "bags of junk" in the freezer, but they are free bone broth ingredients!

Save the bones from anything you cook that has bones. Chicken and turkey carcasses, ham bones, steak, pork, whatever. I haven't used fish, but I've read they can be included.

Save the ends from onions, garlic, celery, carrots. Check out this list of other stuff too.
https://jenniferskitchen.com/cookin...lude-or-exclude-from-vegetable-stock-or-broth

This site taught me just about everything I know about making bone broth, and explains it way better than I can.
https://www.pressurecookrecipes.com/instant-pot-bone-broth/

When the broth is done, I dump it into a big colander over my big stock pot. It will be very hot, so be careful! I pick out the bones with tongs. If the tongs smash them, I put them in a bowl. If the bones don't break, they go back into a bag, into the freezer, and get used in the next batch of broth. Yup, use them again.

I mush up the mushy bones and the mushy vegetables, and give it to the chickens. Not all at once, but about a cup at a time with their afternoon mash snack.

I put the broth into pint-and-a-half canning/freezing jars and let cool a bit on the counter. Then it goes into the fridge. Anything I don't use in a few days gets stored in the freezer. Leave the fat layer on the top, as it helps keep it fresh. Pick it off if you don't want the extra fat in whatever you use the broth for.

 

[Sally PB]

Crock Pot pressure cooker

All brands welcome, of course!

 

[PasoRoblesEgger]

This is a slow cooker recipe but I make it in my IP. I use the meat/stew cook setting, for 75 minutes. It tastes like the Barbacoa at Chipotle, only better! I don't use beef cheeks as the recipe calls for, mostly used boneless chuck roast.

https://www.recipetineats.com/beef-barbacoa/