Instant Pot: Instant Good
One of the hottest topics on social media isn’t politics or religion. Discussion, ideas, and points of view abound when talking about the latest and greatest in kitchen appliances: the Instant Pot. A day isn’t complete unless one friend or another – or a member of the Naples Moms Facebook group – asks a question or seeks advice about the Instant Pot.
What, exactly, is the Instant Pot? It’s an all-in-one, high-quality, programmable pressure cooker that is all the rage with busy families everywhere. The Instant Pot can cut cooking time by up to 70%, can be used as a slow cooker, and can even sauté food prior to cooking (i.e., browning meat, sautéing onions and garlic, etc.). When I look at Instant Pot discussions, I notice that those who love the Instant Pot LOVE it; they are obsessed and cook just about everything in it. Others claim they don’t really use it, that it’s still in the box, and by their actions say the Instant Pot is “meh.”
So, which is it? Is the Instant Pot worth the approximately $100 price tag, or perhaps more importantly, the storage space in your kitchen cabinet? The answer to that question is completely dependent upon your family’s lifestyle and food preferences. The Instant Pot does take some getting used to. The apparatus cuts cooking times significantly and does – as promised – maintain flavors and prevent meat from drying out. Cooking dried beans is a cinch, as well as whole chickens, soups, hard boiled eggs, and even popcorn! However, using the Instant Pot does require planning and preparation. Parents cannot arrive at home at 5:30 p.m. and have a crowd pleasing dinner on the table in 15 minutes. (With my own limited skills and imagination, I’ve found the 15 minute dinner is only possible with frozen pizza.)
I didn’t understand the pressurized system until I began to use the Instant Pot. The recipes typically require dishes to cook for 30-60 minutes at high pressure. Cooking times increase by about 10-15 minutes because it takes some time for the Instant Pot to reach this level of pressure, and THEN the cooking times begin. When the cooking time ends, quick release of the pressure takes a bit of time (with a valve, maybe five minutes), while natural pressure release takes longer (which is recommended for tender, moist meat). When you’re attempting to feed little ones, the additional 15-30 minutes makes quite a difference. A bit of research, watching some YouTube videos, and asking your friends will help you make a wise decision as to whether to invest in an Instant Pot. It’s a commitment to a different cooking method, one that promises to be more efficient, delicious, and user-friendly.
Barbacoa Beef
(Recipe adapted from www.skinnytaste.com)
I love red meat, but cooking it properly intimidates me. Red meat costs more than chicken or turkey, and so I feel like I have to make it delicious – I place a lot of pressure on myself NOT to mess it up. My slow cooker dries out red meat, and I can’t seem to get it right on the stove top or in the oven. So, I started my Instant Pot journey with a recipe I adapted from the skinnytaste website that attempts to copy the Chipotle barbacoa beef. I served this dish on a bed of baby arugula with brown rice and sriracha ranch dressing.
5 cloves garlic
½ medium onion
Juice of 1 lime
2-4 tablespoons chipotles in adobo sauce (depending upon your family’s preference for spicy food)
1 tablespoon ground cumin
2 teaspoons ground oregano
¼ teaspoon ground cloves
1 cup water
3 pounds beef eye of round or bottom round roast, all fat trimmed
2 teaspoons kosher salt
Black pepper
1 teaspoon oil
3 bay leaves
Blend garlic, onion, lime juice, cumin, oregano, chipotles, cloves, and water until smooth. Trim all fat off the meat, and cut it into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Press the sauté button on the Instant Pot. Add the oil and brown the meat on all sides (about 5 minutes). Add the sauce from the blender and the bay leaves. Cover and cook on high pressure for 65 minutes. Use the quick release valve when done. Remove the meat and shred. Discard the bay leaves. Return the meat to the pot and serve.
White Bean Chili
My friend Ashley uses her Instant Pot almost daily. She has five children and she finds the Instant Pot an efficient way to prepare food for her crew. She created and perfected this recipe herself. She’s an Instant Pot guru!
2 tablespoons olive oil
1 medium onion, chopped
½ jalapeno pepper, deseeded and chopped
4 cloves of garlic, minced
2 tablespoons dried oregano
1 teaspoon cumin
½ teaspoon crushed red pepper flakes
3-4 cups chicken broth (can be prepared in the Instant Pot)
3 cups pre-cooked chicken (see instructions below on cooking it yourself in the Instant Pot)
2 cans or 4 cups cooked white beans (see instructions below on cooking the beans in the Instant Pot)
Black pepper, to taste
Sea salt, to taste
Press the sauté button. Sauté peppers and onions in the olive oil for 3 minutes. Add garlic and stir for 1 minute. Turn the sauté setting off. Add all other ingredients to the pot. Set to the Instant Pot’s chili setting for 30 minutes. Let the pressure release naturally when it is done. Top with avocado, Greek yogurt, and/or tortilla chips.
To cook a whole chicken in the Instant Pot: Place a whole chicken in the Instant Pot. Add chopped celery, chopped carrots, 2 chopped onions, 4 cloves of garlic, and 2 teaspoons of apple cider vinegar. Cover with water to the fill line on your Instant Pot. Cook on the soup setting for 120 minutes. Let the pressure release naturally. Let the contents cool, and then pick the meat off the chicken. Strain chicken broth and store for future use.
To cook white beans in the Instant Pot: Rinse 2 cups dried white beans. Put beans along with 3 cups water and a pinch of salt into the Instant Pot. Turn to bean setting and cook for 40 minutes.
Meatloaf and Mashed Potatoes
(iwashyoudry.com)
Did you know that you can cook meatloaf and mashed potatoes at the same time in the Instant Pot? It’s true! My friend Kelly has done it, and she said both dishes turned out beautifully.
For the meatloaf:
2 pounds ground beef
1 cup bread crumbs
2 eggs
½ cup onion, diced
2 teaspoons garlic powder
2 teaspoons dried parsley
½ teaspoon salt
½ teaspoon pepper
½ cup barbecue sauce
For the meatloaf topping:
2 tablespoons brown sugar
2 tablespoons mustard
1⁄3 cup ketchup
For the potatoes:
3 pounds yellow potatoes, washed and quartered
1 cup chicken broth
1 cup half and half
4 tablespoons butter
¾ cup sour cream
1 teaspoon garlic powder
Salt and pepper, to taste
Evenly layer the quartered potatoes in the bottom of the Instant Pot. Pour the chicken broth over the top. Place the rack that came with the Instant Pot over the top so it lays flat. Combine the ingredients for the meatloaf (minus the topping) in a large bowl. Shape the meat mixture into a loaf and place it on a piece of tin foil. Shape the foil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the Instant Pot and secure the lid. Cook on high pressure for 25 minutes. Use the quick release method, and check the meatloaf for an internal temperature of 155 degrees. Carefully lift the meatloaf out of the Instant Pot and place it on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place the meatloaf under the broiler for 3-4 minutes. Meanwhile, add the remaining ingredients to the Instant Pot and mash the potatoes until smooth and creamy. Slice the meatloaf and serve with the mashed potatoes.
Tikka Masala
(Recipe from www.savorytooth.com)
Another friend uses her Instant Pot about once a week and has a few recipes she rotates. One of her family’s favorites is this popular Indian dish.
For marinating the chicken:
1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
1 cup plain 2% Greek yogurt
1 tablespoon garam masala
1 tablespoon lemon juice (about half a lemon)
1 teaspoon black pepper
¼ teaspoon ground ginger
For the sauce:
15 ounce can tomato sauce
5 cloves garlic, minced
4 teaspoons garam masala
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon cayenne
1 cup heavy whipping cream (added last)
Combine all marinade ingredients in a bowl (minus the chicken). Add chicken chunks and stir so that the chicken is covered. Let sit in the refrigerator for at least an hour. Press the sauté button on the Instant Pot. Remove chicken from marinade and sauté until the chicken is cooked on all sides – about five minutes. Add all of the sauce ingredients (except for the cream) over the chicken and stir. Cover and lock the lid. Cook at high pressure for 10 minutes. Use the quick release valve to release pressure. Press the sauté button (low heat). Add cream to the pot and stir. Simmer until the sauce is thickened to your liking (a few minutes). Serve over basmati rice or with naan. Garnish with cilantro.
Easy Stew Meat Recipe
(Recipe from thesaltymarshmallow.com)
Some of our friends love their Instant Pot, so I immediately texted Monica when I found out I was getting one as a belated Christmas gift (from me to me)! She and her husband cook beans in the Instant Pot all the time. She shared a meat stew recipe she always uses for her family.
1 ½ pounds beef stew meat
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 large onion, chopped
1 pound bag baby carrots
1 pound baby potatoes
2 ½ cups beef broth
10 ounce can tomato sauce
2 tablespoons cornstarch
2 tablespoons water
Press the sauté button on the Instant Pot. Add the oil. When it starts to sizzle, add the meat and season with salt, pepper and Italian seasoning. Cook the meat until browned on all sides (about 5 minutes). Add the broth, Worcestershire sauce, garlic, onion, carrots, potatoes and tomato sauce. Close the lid. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and water in a small bowl, then stir into the stew. Serve with crusty bread.