We recently asked readers to share their Instant Pot recipes in the hopes that it would help those of us (cough, this features editor, really) tackle the multi-use kitchen gadget most likely gifted this holiday season.
For those who are really starting out, reader Michael Kelly of Richmond, suggests starting with the basics: Perfectly Cooked Eggs. "It's magic," he said of the recipe.
PERFECTLY COOKED EGGS
(Hint, I bought an egg stacking rack set, two pieces. Cheap and worth it.)
1 cup water
Pour the water into the Instant Pot and place rack or steamer basket on the trivet in the pot. Carefully arrange eggs in the steamer basket or place in rack. Make sure the pressure release valve is closed. For soft cooked eggs, cook on low pressure for 3 minutes. When cooking time is complete, use a natural release to depressurize. (For medium-cooked eggs, cook 4 minutes, and for hard-cooked eggs, cook for 5 minute.) Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.
Eliz Avery also got a Instant Pot for Christmas. "I blew straight past boiled water and hard boiled eggs an went straight for what I had the ingredients for. It was a big hit! Leftovers tonight and no one is complaining," Avery said.
SO EASY INSTANT POT BUTTER CHICKEN
Prep Time: 2 min. Cook Time: 15 min. Total Time 17 min.
2 tbsp ghee or coconut oil
1 medium onion chopped
6 garlic cloves minced
2-inch fresh ginger minced
2 -3 lb chicken thighs cut into 2 inch pieces
2 tsp garam masala
2 tsp chili powder
2 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp sea salt
1 tsp ground black pepper
Crushed red pepper if you like more heat
1 15 oz can of tomato sauce
1/2 cup full-fat coconut milk
4 Tbs Butter
1 cup frozen petite peas
Lime juice for garnish
Cilantro or parsley for garnish
Set Instant Pot to the Saute setting and heat ghee or oil in the pot until the Instant Pot indicates that it's "hot."
In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to pepper) and gently toss together. Set aside.
Add onion, garlic and ginger and cook stirring for 3 to 4 minutes until the onions are translucent.
Add the spice coated chicken to the pot and saut for 5 minutes until mostly browned.
Add tomato sauce and butter and stir together.
Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.
Once it beeps to a finish, let the pressure release naturally for 10 minutes.
Open the lid and stir in coconut milk and peas.
Garnish with lime juice and parsley or cilantro, and serve over rice of alternatives
I spent most of the weekend trying out different recipes on the multi-cooker in the hopes of figuring it out, or at least being less afraid of it. Out of all the recipes I tried, this perfect Asiago Shrimp Risotto was the biggest hit at the dinner table. And from start to finish, the whole thing took about 35 to 40 minutes, including prep time. I used frozen cooked shrimp to make this recipe event easier.
ASIAGO SHRIMP RISOTTO
4 tablespoons butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2 tablespoons dry white wine
4 cups low-sodium chicken stock, divided
Coarse salt and freshly ground pepper
1 pound large shrimp, thawed, peeled and deveined
3/4 cup grated Asiago cheese
1/4 cup tarragon and flat-leaf parsley, chopped
Set you Instant Pot to saute, melt 2 tablespoons butter over medium heat. Add onion and garlic, saute until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze the pan. Cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
Secure lid. Set pressure cooker on MANUAL or PRESSURE COOKER for 12 minutes and make sure pressure vent is closed. When the time is up, manually release the pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1 cup of broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.