TIPS
- People seem to think that using an Instant Pot is much FASTER than any other way of cooking. While this CAN be true, it isn’t ALWAYS true. It can take some time for the pot to come to pressure and it takes a surprisingly long time for the pressure to be released. HOWEVER, using an Instant Pot is much more CONVENIENT for many reasons. It makes it possible for you to set it and walk away. No more standing and waiting for things to boil, or watching closely so things don’t boil over. That alone is huge for me. I have started a batch of Mac and Cheese before leaving to pick up Kindergarteners and it is ready to be mixed by the time we get home and the kids have a hot lunch ready instantly. So keep that in mind, it may not be faster but it can be if you use it correctly.
- Liquid is your best friend! If you want to avoid the dreaded “BURN” signal then make sure you add enough liquid. If you DO get the burn signal, don’t fret! You can still save things, I promise! Just add a 1⁄2 cup water and try again. Most of the time that will fix things.
- When cooking MEAT (like roasts, chicken, etc.) NATURAL RELEASING pressure is the way to go. This locks in juices and helps keep things juicy and not dry. Just make sure the “keep warm” function is turned on and it will keep things warm while the pressure naturally goes down.
- Invest in a nice sturdy spatula that can SCRAPE the bottom of the pot. This helps you avoid the dreaded “BURN” signal by keeping the pan clean.
- I have YET to master the “slow cook” function on my instant pots. They just don’t seem to cook as good as a slow cooker in that function. So if I truly want to do a slow cooking recipe, I pull out my dear friend, the crock pot. But that’s just ME, to each their own
- My 3 qt instant pot is what I use for rice and veggies mostly.
- My 8 qt ones are perfect for EVERYTHING else!
Instant pot accessories I LOVE and actually USE:
• A good steamer basket
• Sturdy spatula to scrape bottom of pan
• Storage lid (this is great for when I’m lazy and don’t want to dirty another dish to store leftovers in. I can just put a lid on my actual pot and stick it in the fridge)
Things I ONLY ever cook in my Instant pot:
(all of these recipes and how-to’s will be listed below)
1. Chicken
2. Hard boiled eggs
3. Rice
4. Mashed potatoes (seriously, I do NOT miss standing over the hot stove watching water bubble over and take forever to cook... and then have to DRAIN them; using MULTIPLE DISHES to make potatoes. Don’t miss any of that at all! And you won’t either once you make mashed potatoes in the Instant Pot!!)
Rice
1 1/2 cups jasmine rice
2 1/3 cup water
1 Tbsp olive oil
Salt (I don’t measure but I’d estimate about 1 tsp), Pink Himalayan is my
favorite
Push RICE and let it work it’s magic!! Seriously, it is THAT easy! Let it
naturally release if you need or you can do a quick release. Both ways work
great!
Hard boiled eggs
I like to use a steamer basket. I place all my eggs in the basket. Add 1 cup of
water in instant pot, place steamer basket inside then seal lid. Cook on high
pressure for 5 minutes. Let naturally release for 5 minutes then do a quick
release for remaining pressure. Then soak eggs in ice water for 5 minutes.
Frozen chicken breasts:
Add 1-2 cups water (or chicken broth) in pot. Place frozen chicken breasts in
water (I typically do 4 large breasts at a time). Seal lid and cook on high
pressure for 15 minutes. Let it naturally release the pressure before opening
lid. This helps lock in juices and keeps it tender and not tough. Then dice or
shred as desired!
**If I want BBQ chicken for sandwiches or quesadillas then I add 1 cup BBQ
sauce and 1 cup water and then cook like stated above. Then I shred the
chicken and add more BBQ sauce to my desired consistency.
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