Now that you know how I came to have an InstantPot (affiliate link) lurking in my kitchen, and you know some of the starter recipes that began my obsession with electric pressure cooking, I’m going to share some of the recipes that I’ve tinkered with now that I’ve gotten the hang of it. One key to remember: I’m horrible about precision in culinary endeavors. I’m the person for whom the note, “to taste,” was written. My printed recipes are, to paraphrase Captain Barbossa, not rules, but more like… guidelines.
All that being said, here’s what you might find bubbling away in my InstantPot on any given night.
Basic Black Beans
Ingredients
2 lb. bag dry black beans, sorted and rinsed
1 cup salsa
2 tsp. chicken buillion
3 tsp. ground cumin
water to max fill line
Process
Combine in InstantPot. Use “bean/chili” button and add 10 min. (should equal 40 min. total). Allow natural pressure release after cycle ends. Drain as much liquid as you wish. Will keep in fridge for fast lunches (on tortillas or over rice) or used in meals like the chicken burrito filling below.
Chicken Burrito Filling
Ingredients
3-4 chicken breasts (frozen is fine, but reduce broth below)
1 can Ro-Tel
3 cups Basic Black Beans (or 2 cans)
1 small bag frozen corn
1/2 cup diced onion
1/2 cup diced red pepper
1 Tbs. olive oil
1 tsp. garlic powder
2 tsp. cumin
1 1/2 chicken broth
chopped cilantro, for garnish
Process
Using sauté function, add olive oil and stir onion and pepper until soft. Add all other ingredients (except cilantro) to the pot. Set InstantPot to “chicken”+ more (30 min.) Allow for natural pressure release. Open pot and shred chicken. Use slotted spoon to serve on tortillas.
White Chicken Chili
Ingredients
1 lb. bag dry white beans, sorted and rinsed
2 frozen chicken breasts
1 4 oz. can green chilis
1 small bag frozen white corn
1 tsp. cumin
1 tsp. white pepper
chicken broth to just below max fill line
Process
Combine all ingredients in pot. Set manual to 55 minutes high pressure. Allow for natural pressure release. Shred chicken and serve.
Sirloin and Black Bean Chili
Ingredients
2 lbs. sirloin, cubed
3 cups Basic Black Beans
1 Tbs. olive oil
1 small onion, diced
1 green pepper, diced
2 tsp. cumin
1 Tbs. chili powder
1 tsp. minced garlic
1 can tomato sauce
4 cups beef broth
Process
Using sauté function, heat olive oil. Add onion, garlic, and green pepper. Stir until almost soft, adding cumin, chili powder, and sirloin before onions are clear. Allow sirloin to brown slightly. Then add all other ingredients. Set to “meat/stew.” Allow natural pressure release. Serve over white rice, topped with cheddar.
15 Bean Soup with Smoked Sausage
Ingredients
1 bag 15 bean soup (looks like this), sorted and rinsed
1 can diced tomatoes
1/2 cup diced onion
1 tsp. garlic powder
1 lb. smoked sausage, cut into rounds
chicken broth to max fill line
Process
This is the recipe to use when you want to dump and go. Just add ingredients to pot, set to “bean/chili”+more (40 min.) and wait until natural pressure release has done its magic. Serve this with a big loaf of crusty bread on a cold day.
I’ll add more recipes as I have more time to figure out how to make our faves in the InstantPot. Do you have any recipes to share?
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