My passion for the Instant Pot was not instant.
At first, the new-school pressure cooker with countless uses made me feel ... pressure. Sure, its name promises simplicity, but its lingo and learning curve initially overwhelmed me. The much-hyped multitasking kitchen contraption -- the one I just had to have -- remained not just unused, but unopened in the box in my entryway for weeks.
But eventually, I got fearless -- more like famished -- and got cooking, thanks to the savvy of some specialty Instant Pot cookbooks, cooking blogs and the "Instant Pot® Community," a Facebook group of more than 470,000 Instant Potters.
Months later (and several more purchases later; to make full use of the IP, one needs accessories like extra sealer rings, lids, various small pans, steamer baskets, etc.), I can't imagine my kitchen without its quick-cooking capabilities.
After pressure is achieved, the IP makes a mean batch of meatballs (5 mere minutes). It produces impossibly easy-to-peel hard-cooked eggs (6 mere minutes). It delivers divine cheesecakes (a mere 30 minutes -- half the time of an oven). It even yields yogurt (17 whole hours ... OK, so not everything happens in an instant).
There's nothing the Instant Pot can't do. Proof: It even has a "porridge" setting. (Really? Who -- besides that blonde with the bears in the fairy tale -- actually eats porridge?)
Because the all-purpose Instant Pot is so adaptable, I've assembled an array of recipes (most of which can be made in any brand of electric pressure cooker) that can be enjoyed all day, from breakfast through dessert.
I've included everything from yogurt, chicken burrito bowls and lasagna to low-country boil and a Girl-Scout-Cookie-inspired Samoa Cheesecake.
Everything, that is, except porridge.
Craving yogurt? Prepare to wait a while. Boiling takes an hour. Cooling takes an hour. Cooking takes 8 hours. Straining takes an hour. Chilling takes 6 hours. Our best advice when it comes to making Instant Pot yogurt: Start two hours before bedtime. Strain while getting ready for work and chill while working. The yogurt can be your afternoon snack and then serve as breakfast for many mornings to come.
Homemade Yogurt
1 gallon milk (I used whole, but 1 and 2 percent work too)
¼ cup plain yogurt with active cultures
2 tablespoons vanilla extract, optional
Seeds from 1 vanilla bean, optional
½ cup sweetener such as sugar, honey or maple syrup, optional
Fruit, granola or other mix-ins, for serving, optional
Pour milk in Instant Pot liner. Lock lid, close pressure valve, plug in cooker and press "yogurt" button. Press "adjust" until display reads "boil" and let cook. When boil cycle is finished (about an hour), check temperature and, if needed, use the "saute" function to warm to 185 degrees. Unplug cooker, remove pot liner and place on cooling rack until milk temperature is 110 degrees. Mix in yogurt. Return pot liner to machine, lock lid in place, close valve and turn on cooker. Press "yogurt" and then "adjust" until the screen says "8:00." At the end of 8 hours when cooker beeps, strain liquid (whey) from yogurt using cheesecloth, coffee filters or a nut milk bag for 30 minutes to one hour for regular yogurt or overnight for a Greek yogurt consistency. Pour yogurt into a bowl, adding vanilla extract, vanilla bean seeds and sweetener if desired and whisking until smooth. Chill yogurt in refrigerator for 6 hours or overnight. Add your favorite mix-ins. Yogurt will keep refrigerated up to 2 weeks.
Makes 2 to 3 quarts, depending on how much whey is strained.
Notes: I found that a nut milk bag, from Amazon.com, offered simple straining. Hang from a cabinet knob and let it strain into a large bowl. Don't throw the whey away. Jar it and store in fridge. It can be used to make everything from homemade ricotta cheese to a hair treatment.
Recipe adapted from Tidbits (tidbits-cami.com
A full-fledged Mexican feast in minutes, these Chicken Burrito Bowls are perfect for a weeknight dinner (pssst, Cinco de Mayo is Friday!) or make-ahead lunches.
Pressure Cooker Chicken Burrito Bowls
2 to 4 tablespoons olive oil, as needed
1/2 cup diced onion
1 large red bell pepper, diced
3 cloves garlic, minced
21/2 cups chicken broth
21/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
16 ounces frozen corn kernels
1 (15-ounce) can black beans, drained
1 packet taco seasoning, any variety
1 large lime, juiced
1 teaspoon salt
1/4 cup chopped fresh cilantro
2 cups uncooked jasmine rice
1 (141/2-ounce) can diced tomatoes
1 (10-ounce) can Mexican diced tomatoes, such as Ro-Tel Mexican-style with lime juice and cilantro
Grated cheese, sour cream, fresh cilantro, lime wedges for garnish (optional)
Using the "saute" button, allow Instant Pot to fully heat. Add olive oil and onions and cook for 3 minutes. Add red bell pepper and cook 1 minute. Add more olive oil if needed. Add garlic and cook 30 seconds. Add chicken broth and stir well. Briefly turn off cooker. Add chicken, corn, black beans, taco seasoning, lime juice, salt, cilantro and rice (do not mix). Add tomatoes and Ro-Tel. Turn on cooker, lock lid and close pressure valve. Cook on high pressure for 3 minutes. Allow a 15 minute natural pressure release. Open pot and stir to combine. Ladle into bowls and garnish with grated cheese, sour cream, fresh cilantro and lime wedges if desired.
Makes 4 servings.
Recipe adapted from This Old Gal (thisoldgal.com)
The only thing better than a saucy, cheesy, meaty lasagna cooked in a fraction of the time is two of them. Because two small springform pans can be stacked inside an Instant Pot, I advise doubling this recipe. You can always reheat, freeze or give away what your family doesn't eat.
Instant Pot Lasagna
1 pound ground beef or ground Italian sausage
8 ounces ricotta cheese
1 cup mozzarella cheese, divided use
1 cup shredded parmesan cheese, divided use
1 egg, beaten
2 tablespoons chopped fresh parsley, optional
1 teaspoon dried Italian seasoning, optional
Salt and ground black pepper, to taste
Nonstick cooking spray
8 ounces no-boil lasagna noodles
28 ounces tomato pasta sauce (homemade or jarred), divided use
11/2 cups water
Using "saute" button on Instant Pot, cook ground beef until brown and remove from pot.
In a bowl, mix ricotta cheese, 1/2 cup mozzarella, 1/2 cup parmesan, 1 egg, the parsley (if using), Italian seasoning (if using) and salt and pepper.
Line bottom of a 7-inch springform pan with foil and coat bottom and sides with cooking spray. Line bottom with noodles, breaking into pieces to fit the pan. Add in layers: a third of the pasta sauce, half of ground beef, half of the cheese mixture. Repeat layers. Top with final layer of noodles, sauce and then remaining cheeses.
Put trivet in Instant Pot insert and add water. Loosely cover pan with foil to keep out water. Put lasagna pan on top of trivet. Lock lid and close valve. Use "manual" button to cook for 20 minutes on high pressure. Use natural pressure release about 10 minutes and then finish with a quick pressure release. Remove lasagna after pressure releases. Broil on high for couple minutes, if desired, to brown cheese.
Makes 4 servings.
Recipe adapted from Sisters Under Pressure (sistersunderpressure.com
Low Country Boil has never been so low-maintenance. Take advantage of fresh corn when in season. With an Instant Pot, easy indoor seafood boils are now always in season.
Low Country Boil
8 cups water
4 to 8 teaspoons Old Bay Seasoning or other seafood seasoning
1 tablespoon salt, plus more to taste
2 lemons, halved PLUS more for serving
11/2 pounds baby/new red potatoes
1 pound smoked sausage (such as kielbasa) cut into 2-inch pieces
8 frozen mini corn cobs, thawed (or fresh corn cut into 4-inch pieces)
2 pounds raw, shell-on shrimp (I used 16/20 size)
Melted butter, optional
Add water, Old Bay, salt and halved lemons to Instant Pot. Add potatoes and sausage, lock lid and close valve. Select "manual" and cook on high pressure for 7 minutes. Once cooking is complete, use a quick pressure release. Add the corn, lock lid and close valve. Select "manual" and cook on high pressure for 1 minute. When cooking is complete, use a quick release. Add the shrimp, lock lid and close valve. Select "manual" and cook on high pressure for 1 minute. Once cooking is complete, use a quick pressure release. Drain and season with salt as needed. If desired, serve with melted butter for dipping and lemon wedges.
Makes 4 to 5 servings.
Recipe adapted from The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals by Laurel Randolph
Creamy cheesecake (which also can be stacked and cooked two at a time in an Instant Pot) is merit-badge-worthy when topped with caramel, coconut and chocolate -- scout's honor.
Pressure Cooker Samoa Cheesecake
For the crust:
Nonstick cooking spray
1/2 cup crushed chocolate graham crackers
2 tablespoons butter, melted
For the filling:
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup heavy cream
1/4 cup sour cream
11/2 teaspoons vanilla extract
1 tablespoon all-purpose flour
2 eggs, at room temperature
1 egg yolk, at room temperature
For the topping:
11/2 cups sweetened shredded coconut
12 chewy caramels, unwrapped
3 tablespoons heavy cream
4 ounces semisweet chocolate, chopped
Line the bottom of a 7-inch springform pan with foil. Coat pan with nonstick spray.
In a small bowl, combine the graham cracker crumbs and butter. Spread evenly on the bottom of the pan. Place in the freezer for 10 minutes.
With an electric mixer, combine cream cheese and sugar at medium speed until smooth. Blend in heavy cream, sour cream, vanilla and flour. Mix in eggs and yolk, one at a time, just until blended. Pour batter into springform pan. Cover top of pan with aluminum foil. Pour 1 cup of water into the Instant Pot liner, and place the trivet in the bottom. Center the filled pan on trivet. Lock the lid and close valve. Press "manual" and cook for 35 minutes at high pressure. Use a natural pressure release for 10 minutes, and then finish with a quick pressure release. Carefully remove the springform pan to a wire rack, remove foil and let cool. When cheesecake is cool, cover with plastic wrap and refrigerate at least 4 hours or overnight.
When cheesecake is chilled, prepare topping by heating oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread coconut evenly on the parchment-lined baking sheet and toast 20 minutes, stirring frequently until golden. Cool on baking sheet. When the coconut is cool, place caramels and cream in a microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds. When smooth, stir in coconut and spread the topping evenly over cheesecake.
Melt chocolate in microwave-safe bowl for 30 seconds at a time, stirring often. When melted, put chocolate in a small zip-close bag, snip off a little bit of the corner of the bag. Drizzle chocolate over the top of the caramel topping and serve.
Makes 6 servings.
Recipe from Pressure Cooking Today (pressurecookingtoday.com)
Food on 05/03/2017