Tasty Tuesday: Instant Pot Recipes

February 06, 2018, by Christy

The Instant Pot.  We've all heard how great they are... but are they really?

I got one for Christmas just like half the other woman I know.  This magic machine was supposed to make my life so much easier by making meals in 10 or 15 minutes.  Not just meals but great tasting meals that your whole family loves.

I excitedly opened the box and pulled out the scariest looking gadget that I had no idea how to operate.  I started with the manual and read that sucker from front to back and decided to do the water test.  That's right, the first think I cooked in my Instant Pot was water.  If I were being truthful, it was stressful.  I doubted my ability to cook water.

After the water test I felt prepared to actually put food in my Instant Pot.  I started with hard boiled eggs.  My family, except me, all love them and I heard they are really easy in the pot and they were.  The selling feature to doing them in the pot over on the stove is how easily the shell comes off. This I can attest to, in the past I've taken half the egg off with the shell.

Now I was starting to get more confident and I attempted a meal.  I put in frozen chicken and made a teriyaki sauce for it.  Start to finish it was probably 20 minutes to cook.  It was only okay.  It wasn't a keeper.

Now that I knew how to use my new pot I just had to find some recipes that I liked.  My next one was a chicken and rice bowl that I imagined tasting like Freshii but instead it had cooked chicken and half cooked rice.  #instantpotfail

Then I moved on to soups.  Now the success stories begin.  I had never made soup in my life. Ever.  Now I make at least one pot a week.  It is as easy as throwing every thing in the pot, cooking on high pressure for 8 minutes, then blending it.  Easy, peasy, lemon squeezy.

The first one I tried and is still my favorite is Butternut Squash Cauliflower Soup.

Butternut Cauliflower Soup

yield 6 cups
  • 1 onion, diced
  • 1-2 tsp oil for sautéing
  • 2-3 cloves of garlic, minced
  • 1 lb frozen cauliflower
  • 1 lb frozen cubed butternut squash
  • 2 cups vegetable broth (chicken broth works too!)
  • 1 tsp paprika
  • 1/2-1 tsp dried thyme
  • 1/4-1/2 tsp red pepper flakes (optional for a spicy kick)
  • 1/4 tsp sea salt, plus extra to taste
  • 1/2 cup half and half, milk, or cream (see notes)
  1. Turn pressure cooker to sauté function and heat oil.
  2. Sauté onion until tender and golden, adding the garlic towards the end.
  3. Add cauliflower, butternut, veggie broth, and spices.
  4. NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in at the end, tasting and seasoning it as you go. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in after and season as you taste. I added a teaspoon of pepper flakes to mine and it gave the soup a delightful zing! You could also give this a fall-spiced flavor profile if you'd like by adding cinnamon and nutmeg to the soup. I've had it both ways and love it!
  5. Set to high pressure for 5 min.
  6. Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
  7. Once it's complete, turn OFF then switch to vent to quick release the pressure.
  8. The soup should take about 20-25 minutes from sauté to pressure release.
  9. Add half and half (or your choice of dairy)
  10. Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
  11. Top with your choice of toppings and dig in!

I also tried this minestrone soup that was a lot of chopping work for the veggies and my only feedback was that it had too many noodles. I will be making it again, with fewer noodles, but it is so easy to fall back on the easy tasty recipe above.

So here is the challenge, please, please, PLEASE post some of your favorite instant pot recipes below and convince me that it is fantastic for more than just soup!