Electric pressure cookers such as the multi-purpose Instant Pot are becoming staple kitchen appliances. They are energy-efficient and cook food faster than many other methods. The insulated cooking chamber or inner pot minimizes the amount of energy necessary to heat food. The rapid heating process of pressure cookers preserves water-soluble vitamins often lost during steaming or boiling. Pressure cookers can prepare simple meals with very few steps and straight-forward recipes. People with busy schedules, or those who dislike cooking, can prepare meals quickly. Cooking or baking aficionados can experiment with the simpler side of complex dishes.
A very simple and fast recipe for a busy weeknight is chicken breast in a pressure cooker. It is a fairly inexpensive meal that can be put together and served quickly. The basic ingredients: 2 cups of shredded chicken breast, 2 cups of water, salt, and pepper. The meal cooks for a mere ten minutes. This recipe can be enhanced by soaking the chicken breasts in a marinade overnight or adding additional spices or a few vegetables while cooking.
This instant pot spaghetti is perfect for a quick and filling family meal on busy evenings. Saute 1 pound of lean ground beef with 1/2 tsp each of salt, garlic powder, onion powder, and Italian seasoning, until the meat is completely brown. Break the spaghetti strands in half and lay them over the meat in the pot. Pour 24 ounces of spaghetti sauce, 36 ounces of water, and 14.5 ounces of diced tomatoes over the spaghetti. Cook all the ingredients together on high-pressure manual mode for eight minutes.
Buffalo chicken dip is a popular snack and party food. Place two chicken breasts, 1/2 cup of buffalo sauce, and a 1/4 cup of water to the pressure cooker. Cook for seven minutes, then open the lid and shred the chicken with a fork. Stir in 4 ounces of ranch or blue cheese dressing. Serve with vegetables or chips.
Add 2/3 cups of dried white beans, six peeled and diced garlic cloves, and 1 teaspoon of salt to the instant pot. Pour water into the pot until it covers the beans by a couple of inches. Cook for 30 minutes on high pressure. Move the valve from "sealing" to "venting" to let off steam. Drain the liquid and save a 1/2 cup of it. Place the bean mixture from the pot, juice from one lemon, 1 teaspoon of salt, and 1 teaspoon of rosemary in a blender with the 1/2 cup of liquid. Blend the mixture, then serve with chips or vegetables.
Cut two cans of pizza dough into 1-inch strips, then cut each strip into 1- to 2-inch sections. Combine 2 cups of mozzarella cheese, 1/3 cup olive oil, four minced garlic cloves, 2 tablespoons of chopped parsley, and one pack of mini pepperonis in a bowl. Toss the pizza dough sections with the combined ingredients. Pack the dough into a springform or bundt pan. Pour 1 cup of water into the pressure cooker. Place the pan into the pot and cook on high pressure for ten minutes.
Almond milk is quick to make in a pressure cooker or instant pot, preventing you from having to soak the nuts overnight. Add 1 cup of almonds and 2 cups of water to the instant pot and cook on high pressure for ten minutes. Run the mixture through a blender, then strain it through a nut milk or fine mesh bag to remove the pulp. This method can be followed for many types of nut milk.
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Combine 1 cup of steel cut oats, 1/2 cup unsweetened applesauce, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 3 cups of water in the instant pot. Lock the lid and make sure to close the steam release. Cook on high pressure for ten minutes. Let the pressure cooker release naturally for another 20 minutes. After the pressure is released, stir the mixture and add one small chopped apple and a 1/2 cup of raisins. Sweeten to taste and add fresh fruit if desired.
The saute function is ideal for soups and stews. Sweet corn and chipotle soup packs in the nutrients and flavor. Add 2 tablespoons of olive oil, a pinch of salt, 750 milliliters of vegetable stock, and a medium diced onion. Then, prepare the vegetables. Cut 1 cup of corn from the cob and dice a large sweet potato and two medium carrots. Add vegetables to the pot and cook for six minutes. Add chipotle flakes or a diced chipotle pepper, three shredded lime peels, and three dried garlic cloves, then cook for 10 minutes. Turn off the heat and stir in a 1/4 cup of yogurt, a 1/4 cup of sliced red peppers, a 1/3 cup of cilantro leaves, and a 1/2 cup of lime juice. The soup is ready to serve after you add the last ingredients.
Greek yogurt is a healthy, tasty treat. Add it to granola, mix it in parfaits, layer it with fresh fruit, or use it as a base in other recipes. Making Greek yogurt in a pressure cooker is simple and fun. Pour 1 gallon of milk into an instant pot, then close the lid and seal the steam valve. Boil the milk for an hour on the yogurt setting. After cooking, let the milk cool for an hour then mix in 1/3 cup yogurt starter and 1 tablespoon of vanilla extract. Add a 1/4 cup of honey if you like sweetened yogurt. Incubate the mixture for eight hours. When the mixture is finished incubating, strain the whey with a nut milk bag or cheesecloth. Refrigerate the yogurt overnight before using it.
This delicious apple pie fits the paleo diet, but everyone will enjoy it. Peel four small apples and cut them into 1/4 inch slices. Mix apples, 2 tablespoons of lemon juice, and a 1/2 teaspoon of dried lavender in a small dish. Line an aluminum cake pan with parchment paper and spread sliced apples across the bottom. Combine 1 cup of cassava flour, a 1/2 cup of tigernut flour, 2 tablespoons of coconut flour, a 1/2 teaspoon of baking powder, and a dash of salt in a bowl. Prepare a 1/2 cup of melted shortening, 3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract in another bowl, then sprinkle 1 tablespoon of gelatin powder over it. Pour liquid ingredients over dry ingredients and mix into a dough ball. Flatten the dough, then cover the apples with it. Cover the pan with aluminum foil and tuck it in to form a seal, then cook on high pressure for 25 minutes.
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