Share your pressure cooker tips and recipes!

Keeping my eye on the comments too, because I've been thinking of getting a pressure cooker... I feel like I'm the only one who doesn't have one yet, haha! ❤️

Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com

I think its the old stove-top pressure cookers that were prone to exploding if you didn't get the seal right. I don't believe its possible with the instant pot since it won't cook unless its sealed right. I love mine for roasts, chicken, all kinds of soup, well everything. It does seem complicated to use at first, but practice, practice, practice!

We use ours multiple times a week! I use three sites for my recipes: Mel's Kitchen Cafe, Our Best Bites, and Pinch of Yum.

https://www.melskitchencafe.com/recipes/pressure-cooker/
I've loved the Indian Butter Chicken, Mexican Pork, Steel Cut Oats, and Korean Beef.

https://ourbestbites.com/category/browse-recipes-by/cooking-style/pressure-cooker/
I've used their quinoa and rice directions. They're perfect for a beginner, and the texture is great.

https://pinchofyum.com/?s=instant+pot
Her Chicken and Rice soup is really yummy and we also liked the Coconut Tandoori chicken.

OK this is long! I recommend joining the Instant Pot Facebook page, at least for a while. It’s a huge group so will take over your feed, but you can ask questions and learn about the normal pitfalls by reading other people’s questions. Recipes too, although many of them on that site are more creamy/pasta-y than I prefer. I regularly make yogurt (easy and so much better and cheaper than store bought); beef stew (never used to make it, now it’s a regular); whole chicken (can do a 6 lb bird start to finish in 45 min, most of which is hands off time – no checking to see if it is done!); Indian food (love it!); potato salad (can cook potatoes and eggs together, very fast and easy); peelable, easy hard-boiled eggs; chicken wings; goulash (ground beef, canned tomatoes, bow-tie pasta and spices; easy and satisfying); chicken burrito bowls (thighs are more forgiving, but with practice you can make moist breasts as well); broth from chicken carcasses – faster than on the stove; spaghetti squash; and lots of soups. A few good blogs are Amy + Jacky (pressurecookrecipes.com – recipes are more complex than I like, but they explain the theory so it helps your learning curve); twosleevers.com (Indian, Mexican, keto); thisoldgal.com (ugly blog but good recipes); pressureluckcooking.com (he has lots of videos). There are plenty of others, but stay away from Pinterest.

I make lots of boiled (and thus) deviled eggs. I use 5/5/5 method in Instant pot and shells slip right off! I won't boil eggs any other way! Crack chicken is very good, and I have had good luck with making yogurt with my leftover whole milk (make sure your starter yogurt is fresh).

https://www.justonecookbook.com/pressure-cooker-japanese-curry/

Been using this one a few times. Mine has come out a little too watery in the end so I've just been reducing things here and there. Comes out super tasty regardless

I also have mine for 8months and keep watching videos. Home pressure cooking is a great Facebook site with Debbiedoos..she also has a blog.

I absolutely love mine! I've pretty much replaced my slow cooker with it. You can pretty much make any slow cooker recipe in it, if it calls for 3-5 hours on low it takes about 30 minutes in the instant pot. Skinnytaste.com has tons of instant pot recipes and they are so delicious! Anything I make from her site is gauranteed to be good.

I’ve really upped my chicken soup game since I’ve been making stock in my IP! So I throw in a whole chicken carcass, some carrots, 2 stalks celery, one onion, a bay leaf, garlic powder,onion powder, thyme, coarse ground pepper and two packets of the chicken ramen noodle seasoning. Add water up to the max fill line and set the timer for 45 minutes. Let’s it natural release and strain it through a colendar to catch the big stuff. I add the now strained stock BACK to the IP, and the raw chicken breasts/thighs I’m using for the actual soup, add back in the previously used carrots and celery and put the whole thing back on for 12 minutes (for bone in breasts). While that’s cooking I dice my onions,carrots,and celery for my soup and lightly sauté it. I let the IP natural realest for 5 minutes, the quick release, pulling out the intact chicken breast to cool. Then I strain my stock (again) into my big pot I sautéed my veggies in, and cook my noodles in there. When the chicken is cool enough to shred/chop it goes it just as the noddles finish. It seems like a lot, but seriously so easy and the IP’s cook time let’s me prep the rest of dinner and have my stove free. I’m not a huge fan of my IP personally but it has its uses.

My step mom gave me an Instant Pot last year for Christmas. I also was pretty hesitant to use it but now I love it! Most weeks I will use it to boil some eggs, then rinse it out and cook chicken breasts (to use later in the week). If I'm really on a roll, I'll rinse it out again and throw a pot roast in there for dinner. Saves on time and clean up!

As stated above, you can use your slow cooker recipes in the Instant Pot by adjusting the time. The added benefit is that you can do all your browning in the IP. Remember to always check the pressure knob on the top to insure it's in the correct position before setting the timer. Have you tried any of the recipes which came in the IP booklet? That may be a good way to get your feet wet.

I won't cook hard boiled eggs any other way! They peel perfectly!

I know what you mean. I was terrified the first time I used it. I use it all the time I have found the following site the most helpful. They were part of the instantpot creation and truly know how it works. All of their recipes are amazing. Pressurecookrecipes.com

I love mine and don't break out my slow cooker anymore. The pressure cook stuff comes out so much better. Hard boiled eggs are the best. I love that you can quickly cook things from frozen so I do not have to plan dinner in the morning. Just did frozen tuna steaks. Risotto is great. The only function I do not like is the rice, still keeping my rice cooker. Start playing, lots of YouTube vids! One of the Three Sisters loves hers and posts a lot. I really haven't come across many bad recipes.

There is an Instant Pot Facebook group that is fantastic so join it if you have not done so! I've done a pot roast with carrots and potatoes, pork tenderloin, ribs are out of this world when done in the Instant Pot, and crazy as it sounds, hamburgers! For the hamburgers you just patty them up and then wrap them in foil and sort of stack them around the trivet - just put some water in the pot. They are so juicy!

My family absolutely loves the Honey Bourbon Chicken https://onceamonthmeals.com/recipes/instant-pot-honey-bourbon-chicken-traditional-version/. I reduce the honey by half, make some rice and a veggie and everyone gobbles it up!

I was so intimidated too but now I love my IP. My favorites so far are Instant Pot Pioneer Woman's Chicken and Noodles, and Instant Pot Cheesy Taco Pasta. I've made others, and they've all turned out great too. Everything tastes so much better cooked in the IP vs the slow cooker.

It makes the best shredded chicken...I love it for tacos and even use it for quesadillas... I put 4-6 breast in, almost cover in chicken broth , add 2-4 Tbls. cumin, we like the flavor , salt to your liking, I use 1-1/2 tsp.., tsp or so of paprika, and tsp.black pepper and 1-2 tbls of garlic powder . I use the garlic powder because my family doesn’t like the garlic pieces.. Cook on pressure High for about 30-35 minutes. Open up the lid and shred the chicken with 2 forks in the pot and juice.. it is so tender and tasty.. Then use it like you would any other tacos .. it’s great on lettuce as a “taco” salad with other goodies .. many things to use it for and so easy.. I always make extra to have on hand . Hope you like it like we do .

These new ones don't explode anymore :) They don't work unless they're sealed correctly and won't open until all of the pressure has been released. You can make anything in the pressure cooker you make with a crock pot, but just in less time. My family loves these: https://www.bunsinmyoven.com/french-dip-sandwich/

It's a crock pot recipe, but I cook the meat for 45 minutes to an hour, depending on how big it is, then follow the rest of the recipe as written. Also be sure to get the Campbell's brand soups. They taste better than almost every french dip I've ever gotten at a restaurant!

I had one and hated it. There is nothing instant about it. They say cook for 15 min at high pressure or what have you and don't mention the 15 min to come to pressure and 15 min to release. For me, it was not a time saver and the food all had a weird texture. On a bright note, I was able to sell it for my Amazon Prime Day purchase price 1 year later!

I love mine and use it almost every day. I make yogurt every week. Bbq pork, shredded chicken for tacos and soup and 1 pot spaghetti are our family favorites.

It occurred to me, too....you have to use the plastic measuring cup. Like a rice cooker, one cup is not equivalent to one cup in the USA. So if a recipe calls for one cup of liquid, you use the plastic measuring cup that came with the pot.

I have one and LOVE it. Use it more frequently in the winter (BBQ more in the summer), but like others have said it's great for pulled pork/chicken, boiled eggs, soups, and fall off the bone ribs in a fraction of the time it takes otherwise (one hour vs. 3-4 hours). Also great for steaming vegetables with the timer set at ZERO minutes. :) I'd recommend checking out @instantpotcreations on IG - she has a great "IP 101" saved story that walks you through the very basics of getting started and helps put some of your fears to rest. I also bought a cookbook called "Master the Electric Pressure Cooker" by Marci Buttars and Cami Graham (@marcitidbits on IG), which was a great help in inspiring me with some easy yummy recipes (and nice photos too!) Like anything, the more you use it, the more comfortable you'll become with it - I'm now to the point where I'm transposing "real" recipes to make in the IP. And yes, while it's not as "instant" as the name implies (you also allow for time to pressure to build and release as well as cook time), one of the lovely benefits is that you're able to lock the lid, press the button, and walk away - no hovering over and adjusting the temperature or stirring every 10 minutes. Even if you forget about it after the cook time is over, in most cases it's fine as it turns itself off and keeps your food warm until you're ready. All in all, it's great! Look forward to future posts to see what you think!

Funny you should ask. I actually stepped away from my home and garden blog and started Home Pressure Cooking website and a custom line of accessories to use and go with the Instant Pot. It’s been a fun time learning so far and I have to say I enjoy cooking a whole lot more than I used to. It’s an awesome kitchen cooking appliance and once you start using it and learning you will wonder why it took you so long. Feel free to reach out any time, I would love to help you.

Use trusted ip recipe sites, not Pinterest. Save yourself a lot of grief! Just a few suggestions:

pressurecookrecipes.com
Thisoldgal.com
Pressureluckcooking.com
Adventuresofanurse.com
Pressurecookingtoday.com
Hippressurecooking.com
Dadcooksdinner.com
Twosleevers.com