25 of the BEST things to make in the Instant Pot - What I make over and over!

hey everyone welcome back to tried tested and true instant pot cooking where i share with you instant pot inspirations and ways to feel confident using your instant pot i'm lisa childs and today i'm going to be sharing with you 25 of my favorite things to make in my instant pot [Applause] [Music] these are 25 of my most popular tried and true favorite recipes that i make over and over again they're super easy simple and here is a step-by-step demonstration on how to make every single one of them first we're going to start off with instant pot chicken drumsticks that are super cheap super easy and really fast you can make these with a fresh or semi-frozen or frozen chicken drumstick that's the best part about it they can go fresh or frozen you want to first stack them in the instant pot take your trivet and put it in the instant pot or if you have any sort of other rack and add one cup of water next stack your drumsticks in the instant pot for maximum airflow if you buy them when they're on sale you can get a big pack of those chicken drumsticks for like three or four bucks and if you get like two of them you could feed up to six people it's pretty amazing so that's why i love making these chicken drumsticks close the lid turn the knob to ceiling and then we're going to cook from 10 to 12 minutes 10 minutes for fresh drumsticks 11 minutes for semi frozen and 12 minutes for frozen drumsticks watch this video and just see how big my drumsticks are these were the 10 to 12 minute range if you have ginormous drumsticks just tack on a couple more minutes while the chicken is cooking in the instant pot go ahead and turn your broiler on so it's nice and hot and preheated you can also do this in the airfryer or your grill when the 10 to 12 minutes is up just simply do a quick release on the instant pot let all the pressure out and then open the lid and then your chicken is ready to go i like to put the cooked chicken on a broiler plate and then broil them this is kind of an extra step but i just like it for extra flavor but you can totally eat them as is so arrange your chicken drumsticks on the broiler pan or a cookie sheet lined with foil and then you're going to baste each chicken drumstick with your favorite sauce we love to do ours with buffalo sauce barbecue sauce we can do them plain with olive oil salt and pepper you can do like a korean gochujang sauce you could do anything that you like that's why it's so awesome you can do a bunch of chicken drumsticks and then baste them all in different sauces and then it's kind of like a drumstick buffet you can have whatever you want after you've basted your shaken drumsticks just pop them in the oven in the broiler or on the grill and then broil for about three to five minutes or until they're nice and caramelized i like to flip them over baste again and do the same thing and then boil them again on the other side after they come out of the oven i like to do just one extra basting of sauce because i am a total sauce girl i love dipping i love extra sauce in anything so i like to do a little bit of extra sauce at the end and then you just enjoy now if you're not familiar with kahlua pig it's basically just a hawaiian style pork it's salty it's smoky it's so tender and it is so good so i'm going to show you now how to make kalua pig first take your boston butt pork roast or a picnic shoulder and cut it up into large uniform chunks add all the pork pieces to the instant pot with the bone add a quarter cup of hawaiian sea salt two tablespoons of liquid smoke and half a cup of water you can find hawaiian sea salt online or at specialty grocery stores toss that all up with some tongs and then cover and refrigerate overnight or at least eight hours this step helps develop more flavor but if you don't have time for it don't worry just skip it the next day place the instant pot liner into the base of the instant pot and add one cup of additional water to the meat lock the lid turn the knob to ceiling then cook on manual high pressure for 120 minutes with a full natural pressure release this will take about 30 minutes because the instant pot liner was cold it will also take a while for it to come to pressure so allow at least 30 minutes on the pressure building side and the pressure release side now open the lid and remove the port to a large serving dish and you can pour some of the delicious cooking liquid on top to keep it moist you can also add some more salt to taste and we like to serve it over rice with shredded cabbage and teriyaki sauce so we are going to do one cup of rice i'm using a quarter cup so it fits in this little pantry container i have and then i'm going to add one and a quarter cup of water just right on top and then i usually just give it a little bit of a shake just to make sure that it's kind of distributed evenly and then that's it some people like putting salt or oil in their rice using oil will make the grains not absorb quite as much water so there will be a little bit more of a bite to them so i just prefer to do water and rice now that we've got our rice and our water in our instant pot we're going to put the lid on make sure that your knob on your instant pot is turned to sealing every single time you pressure cook it will never come to pressure and you will be super sad so we've got it on ceiling and then we are going to cook for three minutes on high pressure with a 10 minute natural pressure release if you decide to press the rice button on your instant pot it's just a preset it will set it to 12 minutes on low pressure so i am going to do three minutes on high pressure by pressing the manual or pressure cook button and then adjusting to three minutes once the instant pot beeps that means it has recognized whatever number that you have put in there and it's starting to cook once the instant pot has pressurized and the pin has come all the way up that means that it will start its pressure cooking and it will start counting down once the instant pot has finished pressure cooking for those two minutes an l will appear on the screen meaning lapsed time and then you'll want to wait until it says l10 or it has lapsed or naturally released pressure for 10 minutes after that we can just open up the instant pot lid and your rice will be done so if the pin is still up then just release the rest of the pressure by turning your knob from sealing to venting after the pin drops we can take off our lid so we'll just take this off and the instant pot will automatically go on keep warm mode but with rice i don't recommend keeping on the keep warm mode for a long extended period of time otherwise the rice will dry out now we've got our rice it looks perfectly done when you're ready to serve your rice you usually will use a rice paddle or like a wooden spoon or something like that but here's a tip if you wet your spoon or whatever utensil you're going to use to scoop your rice it will prevent the rice from sticking so we've got our rice paddle and we're just going to fluff up the rice it looks great all right let's scoop up some of this perfect instant pot rice got this in here and it's not sticking to the bottom it's perfectly cooked but if you taste this version and you want it to be a little bit softer if you don't want quite as much of a bite all you have to do is just add a little bit more water maybe a quarter cup and add a little bit more time this is how much that one cup yielded and it's perfect for just a little family or for about one to two servings the next vegetable i always cook in my instant pot are sweet potatoes sweet potatoes are so good for you they're very complex carb they're very rich in nutrients they're very bright and orange and happy and they really are so good for you so we love making them in our instant pot first when you buy your sweet potatoes make sure that they are the orange variety you don't want the tan yams you want to get the orange sweet potato try and buy sweet potatoes that are as uniform in size as possible you don't want to get some tiny ones and then like a three pound huge one you want to find them as close in size and shape as possible so then they cook evenly after you wash your sweet potatoes let's just go ahead and pressure cook them you don't need to poke any holes or do anything like that we will just cook these whole but of course if you want them to cook faster you can cut them into cubes or you can cut the sweet potato into quarters whatever you want but a whole potato it's just really convenient you just throw it in the instant pot and it will be done in a snap again we're going to start with one cup of water in the instant pot and then i like to put my sweet potatoes either on the trivet or in a steamer basket sometimes when they are done cooking the skins will just slip right off and so it's nice to be able to have the basket so i can just pull it straight out of the instant pot without having to worry about like the sweet potato like falling apart when i grab it with tongs or or anything like that because they're super hot so i prefer to use the steamer basket when i make these sweet potatoes for small whole sweet potatoes i like to cook them between 15 and 20 minutes for medium to large sweet potatoes we do 20 to 25 and for large sweet potatoes it's between 25 and 30 minutes if your sweet potatoes are ginormous i would recommend either cutting them in half or just tacking on an extra five to eight minutes after they're done pressure cooking just do a quick release and then you're ready to eat your sweet potatoes so take off that lid and then transfer them to a plate or a tupperware or whatever you're eating on and then they're ready to enjoy i don't eat the skin on my sweet potatoes but i love to eat them actually for breakfast i'd like to do like some sweet potato scrambled egg some broccoli some sausage and then i like to actually put a little bit of cottage cheese on my sweet potato and then i just eat it like that just really weird simple but healthy breakfast first take one ounce of dried wood ear mushroom and reconstitute it in two cups of warm water we just want it to kind of rehydrate and get nice and big and squishy all over again and usually i would do this just like i just throw the dried stuff into the instant pot but this one needs to reconstitute a little bit more and we have to kind of rinse it off so that's why we're going to do it separate we don't want any dirt or grit in our soup after they've soaked for about 30 minutes we're just going to rinse them off and then cut out any really dry or hard parts and then i like to lay them on top of each other roll them up and then slice them into thin strips next we're going to marinate the chicken so first take one large chicken breast and mince it into really fine pieces we want them really small not like paste obviously but just little tiny bits that are gonna float in through the soup to this we're gonna add one tablespoon of cornstarch one tablespoon of meating or you can just use like a little bit of sugar water if you want or omit if you don't have it one tablespoon of soy sauce and one half teaspoon of white pepper now just mix that up until it's nice and covered and then set aside while we prepare our vegetables wash and slice all your other vegetables and then we are going to just dump everything in the instant pot so nice it's like seriously the easiest soup ever first we're going to add in our sliced and cleaned wood ear mushrooms if you can't find these just find them on amazon or you can find them in an asian grocery store also if you can still hear a lisp it's because i had mouth surgery and yes i just sound like this so sorry about that after the woody or mushrooms do one cup of sliced shiitake mushrooms one cup of sliced carrots one stalk of finely diced green onions one cup of finely sliced bamboo shoots and i like to get the baby ones the baby young bamboo shoots they're just way more tender and lastly seven ounces or one package of sliced enoki mushrooms next add on the marinated chicken that we had from before one and a half tablespoons of minced garlic two teaspoons of freshly grated ginger and six cups of chicken broth here's a pro tip just take your whole knob of fresh ginger and scrape the skin off with a spoon you can also use like a vegetable peeler but i like using the spoon method and then just grate it up with a little microplane or grater i always have fresh ginger on hand but i don't always keep it in the fridge i just keep it wrapped up in a little baggie in the freezer and then i just peel it and grate it frozen now give that a stir and then we're gonna put the lid on the instant pot turn the knob to ceiling and cook on manual high pressure for five minutes hot and sour soup has two parts right the hot and the sour so the hot actually isn't like a spicy heat it actually comes from white pepper so you need to have white pepper for this recipe and then the sour comes from the vinegar in the soup so hot and sour you have to have white pepper and vinegar in order to do this so while the soup is cooking we are going to mix together in a separate bowl half a cup of soy sauce a quarter cup of corn starch half a cup of white vinegar one teaspoon of sugar and two teaspoons of white pepper just whisk that up until the corn starch is completely dissolved [Music] now that the soup is done let's do a quick release and then open the lid and we want to bring this up to a boil so turn the instant pot to high saute and bring the soup back up to a boil since it's already so hot this shouldn't take very long we want to make sure it's completely boiling so then when we pour in that cornstarch slurry the soup will thicken really nicely so while stirring the soup just pour in that cornstarch slurry right into the soup until it's completely incorporated then turn off the instant pot using the same cup that you had the cornstarch slurry in crack two eggs and beat them up really well without stirring the soup just drizzle in those eggs ever so gently in long nice threads don't stir otherwise it will just get cloudy we want those long beautiful ribbons of egg floating throughout the soup so just pour them in in a circular motion and make sure the heat is turned off after the eggs add half a block or about nine and a half ounces of sliced tofu right in it just needs to warm up a little bit so we don't need to cook it and make sure it doesn't fall apart or anything don't stir too crazy and then we're just going to fold everything together so take your spoon and go to one side of the instant pot and just kind of pull the eggs towards the center and do that around the edges a couple times until it's all incorporated lastly add three tablespoons of sesame oil right into the pot and then you are ready to eat i like serving each individual bowl with a little bit of extra white pepper and sesame oil and some green onion to garnish and it is the most delicious hearty warm comforting bowl of hot and sour soup you have ever had next we are going to add one cup of long grain brown rice to your instant pot and then you can rinse it if you want to but on the package this says to retain nutrients to not rinse so i just do whatever's on the package to this we are going to add one and a half cups of water to the instant pot you can also add some salt for flavor if you like i prefer not to add oil to my rice when i cook it because it prevents the grains of rice from absorbing the water so it will have just a little bit of a bite to it next we're going to lock that lid on turn the knob from venting to sealing if you don't seal it it will never come to pressure and it won't cook it will burn and you will be very sad and then we are going to cook this for 15 minutes on high pressure with a 10 minute natural pressure release to do that you're gonna press the manual button and adjust the time using the plus button to 15 and then after it has counted down from 15 the screen will say l for lapse time and then wait until it says l 10. that means that it's depressurizing on its own for 10 minutes this time is actually really important for the rice because it's that time that it steams it absorbs all the water and so really make sure that you do that 10 minute natural pressure release after the time is up just open up that lid fluff your rice and you're ready to eat this is a perfect recipe for the new year as i know many of you like me are having resolutions to eat healthier to eat quick fast healthy meals so this is the perfect way to use your instant pot to make long grain brown rice so first you have your whole full artichoke and this is about one pound if your artichoke is over one pound then you can find those directions on my website but this artichoke that we have here today is about exactly one pound after you wash your artichoke we want to cut it down a little bit before we get to pressure cooking if the stem on your artichoke is really long you'll want to cut it down until it's about half an inch long on the base and then we're going to cut about the top quarter off of the artichoke cutting the top quarter off of the artichoke helps to just let you open it up a little bit easier and it's a little bit easier to get cooked inside when it doesn't have that top kind of closing it off so we're going to cut off the top quarter and then i like to kind of open it up with my fingers and just spread it apart just a tiny bit and then we are going to cut off some of those outer leaves very carefully take your whole artichoke and i like to just take some kitchen shears and just snip off the very tops of those outer leaves that just helps it to be easier to handle and it's just not quite so violent [Music] next add one cup of water to your instant pot and then we're going to place our artichoke in the instant pot you can do it either on top of the metal trivet that the instant pot comes with or i like to just put mine in a steamer basket so then i can just set it in and pull it out really quickly i've experimented with instant artichokes several times and it doesn't really matter if you cook them cut side down or cut side up so i'm just going to do them cut side up today after you place your artichoke in the instant pot just put on that lid lock it closed and turn the ceiling knob from venting to sealing for this one pound artichoke i am going to do 25 minutes on high pressure but i cannot stress this enough if your artichoke is even a tiny bit larger than this i would add three to six minutes from this time if your artichoke is like one and a half pounds i would go for 40 to 45 minutes i'm telling you this because i've waited 25 minutes 30 minutes 35 minutes only to open up my instant pot and then the artichoke is still raw and it is disgusting when it's raw you can't eat it like that so in my personal opinion i would prefer to overcook the artichoke just a little bit rather than under cooking it because when you undercook it there's not anything to eat on the leaves of the artichokes so you want to make sure that you cook it enough so you get something when you scrape those leaves with your teeth after the artichoke is done pressure cooking let's just take it out of the instant pot with a quick release after the 25 minutes has lapsed and then you are ready to eat after pressure cooking now it's really simple just go ahead and eat it so if you've never eaten an artichoke before i actually had to google it the first time you want to just take off some of those leaves you can start all the way from the outside but it does get meatier the closer you get to that yummy artichoke heart you just take one of those leaves and then we like to dip it in butter but i know a lot of people like to dip in mayonnaise or an aioli or some other kind of sauce but i like just a little bit of butter and some fresh lemon juice and then you just dunk those leaves in there and then you scrape it with your teeth so you just put the leaf in your mouth and then just pull it and pull that flesh off of the leaf leaf with your teeth and they're so good you guys so fun and a really fun thing to do for like a special occasion maybe valentine's day or game day but also it is a really healthy food as well so that is how you can make artichokes in your instant pot first we're going to add our water to the instant pot followed by just regular white rice i don't rinse this but i just use regular long grain and rich just like the cheapest rice they have at the grocery store next add a little bit of salt and we'll close that lid and turn the knob to sealing we'll cook the rice for three minutes on high pressure with a 10 minute natural pressure release also if you love it so much that you want to double the recipe just double everything except the time so double the rice the water and then just keep the time the same three minutes on high pressure with a 10 minute natural pressure release after the rice is done just open up that lid and fluff up that rice to make sure there aren't any clumps and then we're going to add the sugar we want to add the sugar when the rice is nice and hot before any of our liquid ingredients because we want the sugar to melt down and to dissolve completely before we add any liquid once you put the sugar in and mix it all up it will look super like glisteny and shiny it's actually really pretty so make sure all the sugar is dissolved and then we'll add our milk add in about half of the milk first stir it up and then use the remaining milk and then we're going to crack two eggs into the milk and whisk it up after you put the milk into the rice pudding press the saute button and put it on low so then you can start getting a little bit more heat on there so then we can cook and thicken the eggs crack the two eggs into the remaining milk and whisk it up really well you don't want any huge egg chunks because once we start pouring it into our rice pudding we don't want any scrambled eggs in our dessert a lot of people get concerned about the eggs because they don't think that they're cooked but believe me the heat of the rice and the milk it will all cook as we you know whisk it up and stir it so don't worry about the eggs not being cooked the eggs are simply there to thicken up the rice pudding so it's nice and creamy and thick and has some substance so whisk up the eggs really well and then as you are stirring and whisking the rice pudding and the milk you need to pour in the egg slowly in the video i know it looks like i just dumped it in and then i started stirring but i wasn't thinking because i was filming with one hand and pouring with the other so forgive me with this one all you have to do is just stir whisk while you pour if you like raisins in your rice pudding then you can also add them at this point and just kind of stir them up until they get nice and plump next we are going to add the secret ingredient to this incredible rice pudding which is vanilla bean paste so vanilla bean paste is basically just sugar with actual vanilla beans scraped into there and it's almost like a really thick syrup when you use it it is delicious i'm not kidding it makes everything taste so much better if you don't have vanilla bean paste you can use just regular vanilla in my video here i'm showing you i added a little bit of vanilla bean paste and a little bit of regular vanilla because i was running out of my vanilla bean paste in case you didn't know there is a vanilla bean shortage out there in the world and so it's getting awfully expensive but i'll still link my favorite vanilla bean paste in the description below you can use vanilla extract vanilla bean paste or if you're super fancy and have actual vanilla beans you can split one or two vanilla beans and scrape out the caviar and put it in your rice pudding to get those beautiful little flecks after your rice pudding gets nice and thick we're gonna add in a little bit of cream and a little bit of butter just to round it out that really nice creamy buttery just rich texture in your mouth it has a really nice mouthfeel when you add the cream and the butter so we're gonna add those in last and then just mix it up and we're ready to eat after you've added all the ingredients to your rice pudding just cook it on low or medium saute as you whisk to get the texture and consistency that you like if you like it thicker you're going to have to cook it a couple minutes longer but if you like it a little bit more runny then you can just take it as is okay now we're finally ready to eat our favorite way to eat rice pudding is just to put it in a bowl and add a bunch of cinnamon and then you get a little bit of cinnamon in each bite that's our favorite way to do it if you don't eat everything the first day that's totally fine just store in the refrigerator but you will notice it's a lot thicker the next day because the rice just continues to absorb all that liquid so if you want to eat it the next day just put some in a bowl and add a little bit of extra milk or cream and then microwave it and then it will kind of thin out a little bit it really does not get easier than this you guys okay add your boneless country style ribs to the instant pot and then add some of your favorite rib or barbecue seasoning i picked this one up at costco and it's totally great but if you want to use a homemade recipe i also have one of those on my website next i add a glug of my favorite barbecue sauce to add some smokiness and flavor the last ingredient is just some full sugar soda i suggest using root beer coke or dr pepper lock the lid turn the knob to ceiling and cook on the meat or stew setting for 35 minutes if you don't have the setting use the manual or pressure cook button after the 35 minute pressure cook allow a 15 minute natural pressure release and then just baste the ribs with some more sauce and you can even broil them or grill them if you like but they are so good and ready to go as is to make instant pot baked potatoes just add a cup of water to your instant pot and then add your potatoes in a steamer basket if you don't have a steamer basket that's okay just put them on top of the trivet make sure that your potatoes are clean and you scrub off as much dirt as possible and that you pick potatoes that are as uniform in shape and size as possible put the lid on the instant pot and turn the knob to sealing and then press the manual or pressure cook button and set the time to 12 to 14 minutes for small potatoes 15 to 18 minutes for medium potatoes and 20 to 25 minutes for large potatoes you can do a quick release after the timer is up or you can also leave them to naturally release the pressure but just keep in mind they keep cooking during that time so they might get a little browned now just remove the potatoes and i like to stick a knife in them just to ensure that they're done cooking and if they're not there's a little bit of resistance then you'll want to just put the lid back on and cook for an additional three to five minutes we like serving our instant pot baked potatoes with butter and sour cream and pepper it's so good but you can use any toppings you love start off by adding the noodles into your instant pot you can use this recipe with one box or you can multiply it just double everything but the time next add one and a half cups of water don't try and add more or less this is the perfect amount of water for a no drain macaroni and cheese give the noodles a little stir and then lock the lid turn the knob to sealing and then cook on manual high pressure for three minutes after the three minutes is up your display will say l zero zero zero zero wait until it says l zero zero zero three or four so do a three to four minute natural pressure release i've tested this like five times and this was the best texture and the best way to make sure that the noodles absorb all of the water so if you want a little bit more of a bite to your noodles do three minutes if you want them a little bit softer do four minutes then release the rest of the pressure and then open up your instant pot lid next stir up your noodles and kind of break them up they might still be a little bit clumpy so just mix them up and then give them a chance to absorb the rest of the water keep stirring for about a minute or two until all of the water is absorbed next add your butter and your cheese sauce and your milk as normal and then just mix it up and enjoy here's one more tip i really love using heavy cream in place of the milk if you follow me on instagram you know i put heavy cream in just about everything and in craft macaroni and cheese it is so good the next vegetable i love to make in my instant pot is spaghetti squash so add your spaghetti squash into the instant pot with a cup of water and then lock the lid turn the knob to sealing and then we are going to cook this whole spaghetti squash for 20 minutes this spaghetti squash that i have here is about 3 pounds just for your reference if yours is larger than that then you're going to have to cook it a little bit longer so i recommend tacking on maybe three to five minutes all right after it's done cooking do a quick release and then remove your spaghetti squash from the instant pot this is one reason why i like to just use the basket i can just pull it out and i don't have to worry about it falling apart in the instant pot with like tongs or anything like that so that's just why i like to use the basket also i forgot to mention if you want to cut your spaghetti squash in half before you start pressure cooking that's totally fine and it will actually save you some cook time you can reduce the cook time by about three minutes so i like to test my spaghetti squash make sure that a knife or a fork can pierce all the way into the center and then i'll know it's probably done and then i'll put it onto a cutting board i like to let it cool for just a couple minutes too because it's really hot to handle so that's something to be aware of after you let your spaghetti squash cool you can now cut it and there's two options for this if you cut your spaghetti squash through the stem so if you cut it long ways you will get some shorter strands if you cut your spaghetti squash through the middle then you will get longer strands no matter which way you cut your spaghetti squash now we have to take out the seeds so cut the spaghetti squash in half and then we're just going to scrape all those seeds out of the center of your squash and then you can discard those next all you have to do is just kind of fluff and scrape those strands off of the sides of the shell and then you're ready to eat sometimes they can retain a lot of moisture so sometimes i will just strain them and kind of push this the spaghetti squash through a strainer to remove some of the excess moisture if i'm going to add it into a dish because i don't want it to be watered down but this is ready to go it's a really good meal prep food because you can just make a bunch of it and then toss it into anything that you want if you're eating low carb or keto check out my new recipe for instant pot spaghetti squash with lemon cream sauce it is so simple but so delicious it's low carb it has heavy cream and lemon it's just bright and fresh and you are gonna love it okay let's get started first we're going to add the bacon lardons into the instant pot let them cook for about five to eight minutes until they get nice and crispy now here's my trick and a little tip about the bacon if you put your bacon slab in the freezer for about 20 minutes before you cut them it will cut so much easier usually bacon it's a little bit difficult to cut sometimes because it's so chewy and greasy but if you freeze it it will cut so nicely notice that i'm not stirring the bacon a million times i'm letting it crisp up get cooked and i'm not steaming it because if i constantly mix it up it's never going to get that nice sear and a chance to fry give it a couple stirs every now and then but don't be too overzealous with the stirring you see all the awesome flavors developing on the bottom of the pot those brown bits that is what's going to give a great flavor to your soup you will not get that if you keep stirring it now that our bacon is nice and crispy and perfectly cooked i am going to take it out you can use a little slotted spoon or just kind of like this preserving the fat in the pot now i see that there's probably a little bit less than a quarter cup of bacon grease reserved in the pot it's totally okay to leave that if you have a ton of grease about you know half cup or more take some of that out just blot it out with a paper towel or something or with a spoon but you can totally leave that grease in because it's going to add the flavor to the soup next we are going to add five cups of peeled and diced potatoes into the instant pot now you can see i just dump them straight in there into the baking grease they are going to pick up that awesome bacon flavor for this loaded baked potato soup add the minced onion so i'm just using dried onion flakes but you can use fresh onion if you like next we are going to add some minced garlic for a little bit of flavor some salt and pepper and then the chicken broth we have two cups of chicken broth here and like i said i just use the better than bouillon with some hot water now here's a tip if you want your instant pot to come to pressure even faster just pop whatever liquid that you're using in the microwave until it is nice and hot or use like hot tap water juice whatever you're using and it will come to pressure way quicker just give this a little stir and then we're ready to pressure cook now put your lid on the instant pot set the knob to ceiling otherwise it will not work and we are going to cook this on manual high pressure for just three minutes after the three minutes is done give the instant pot a quick release by venting the ceiling knob from sealing to venting just like i did there and letting the steam release from the instant pot this is kind of like when you have a shaken up soda bottle and you're just cracking the lid a little bit to get that pressure off so then you can get the whole cap off now as you can see we've taken the lid off and our baked potato soup is looking good using a potato masher go ahead and mash up those potatoes not too much because you don't want actual mashed potatoes but just enough to give the soup a little bit of creaminess so you can kind of stir it up like that and you still want to leave some potato chunks in there next we're going to add our heavy cream oh my gosh makes everything taste delicious then we are going to add some milk now if you don't have heavy cream or you don't have milk you can use all of one or the other i think the combination just makes it perfect give your soup a quick stir and as you can see it's still a little thin but don't worry because next we are going to be adding sour cream add a full cup of sour cream this is what gives the soup the baked potato flavor it is essential to this recipe so add one full cup of the good full fat sour cream and add a full cup of shredded cheddar cheese and give it a nice stir you will be amazed at how quickly this comes together after it is going to thicken up the cheese and the sour cream are amazing at pulling it together making it nice and thick and creamy and that is it my friends you can just ladle this into your favorite bowl and top it with some more cheddar cheese that bacon that we made at the very beginning some green onions or some chives or any other topping that you love on a regular baked potato it goes amazingly on this loaded baked potato soup recipe made in the instant pot in less than 30 minutes so i'm just going to assume that you don't have a basket and we are going to start stacking them in the instant pot on the trivet now that we have our eggs in the instant pot stacked on the trivet notice that i didn't put them towards the outside edge of the instant pot as much i kind of tried to stack them up and in the center next we are going to add one cup of just regular temperature coal whatever water in our instant pot this is one time where i do not recommend you add more than one cup of water the reason is because if you have like two three four cups of water in there it is going to have way more pressure way more heat and it will overcook your eggs put the lid on turn your knob from venting to sealing and my preferred time is two minutes on high pressure with a 15 minute natural pressure release okay so we've got our eggs in here if i had my basket full of eggs i would just take this out and take it straight to the sink and cool it down as soon as possible quickly run it under some cold water and then add some ice to it now our eggs have been sitting in this ice cold water for about 10-15 minutes and i'm just going to drain the water [Music] this is how i like to peel my hard-boiled eggs i just take the bottom and the top give them a little tap like this and then i roll them just a little bit if you do it too much it will just squash it and you do not like that so once i do that the shell just comes right off oh see like that braid isn't that amazing these i just like to cut in half and they are pur they are perfectly done i like keeping these in the fridge as a healthy snack you can peel them or keep them whole in the fridge and they'll last for like a week or so you can chop them up into salads they're just a really nice healthy snack so we're gonna start off by making just basic instant pot oatmeal so add four cups of water to your instant pot and if you want it softer you can do five cups add two cups of regular rolled oats we're not going to use steel cut oatmeal or the instant kind just regular rolled oats then add some salt and do not stir lock the lid and cook on manual high pressure for one to two minutes followed by a quick pressure release now this is what the texture looks like after we open up our instant pot and i like to make it a little bit thicker in the instant pot because i add the milk and the sugar and the cream all after because we don't ever want to pressure cook with dairy and you can just add butter cream sugar whatever you want to this oatmeal so now that we have our instant pot oatmeal that is our base that is going to be the base of every single recipe that we have and feel free to make any sort of variation on these different recipes that i'm going to show you to a hot bowl of instant pot oatmeal add some butter guys if you have never added butter to your oatmeal you are totally missing out makes it super rich creamy oh it's so good just trust me on this one first we add our butter and then we're going to add however much milk or cream that you like i like my oatmeal a little bit thicker than i like it thin so i'm just gonna add some cream and then i'm gonna add cream of coconut as the flavoring oh this stuff is so good it's usually used for pina coladas but i also use it in my pineapple curry recipe and it's perfect for sweetening up this oatmeal and giving it a yummy coconut flavor so mix that all up and then top it with some toasted sweetened coconut and i like to add some raspberries or strawberries it just gives kind of a pop of fresh flavor and this one is so good it's definitely one of my favorites next up is a classic that everyone loves berries and cream one of my favorite hacks to cool down really piping hot instant pot oatmeal is to scoop it up into a bowl and then add some frozen berries to it i just give it a quick mix and then let it sit for about two minutes and the hot oatmeal thaws the berries and the berries cool down the oatmeal it is the perfect temperature for kids i like topping our blueberries and cream oatmeal with some more berries and some granola for some crunch it is so good to have that crunchy texture on top of the berries it's perfect [Music] and at the very end we'll just drizzle a little bit of honey on top just as a pretty sweetener [Music] first take half a banana and put it into your bowl and then add about one to two tablespoons of creamy peanut butter on top of the banana next we're going to mash this all up into kind of a paste it's good to do this before we add the oatmeal it's a little bit less messy if you want you can also sub out the peanut butter with nutella that would be so good or you can just top the oatmeal at the end with some chocolate chips for some texture and chocolatiness my kids really like this one it's naturally sweetened because i don't like adding extra sweetener to my kids oatmeal but they love this one it's so just oh it's so good just keep mashing until it gets to a nice kind of mixed together consistency and then we're going to add a big scoop of the instant pot oatmeal the oatmeal will melt the peanut butter a little bit and it will get nice and creamy throughout at this point you can add milk or cream whatever you like to get the consistency that you want we like ours a little bit thicker at the very end just take the rest of the banana that we had from earlier and slice it up for the top and then add some granola and some honey if you like first start out with a big scoop of instant pot oatmeal and then add your cream or milk then we're just going to add everything else in a couple tablespoons of the pumpkin puree a little sprinkle of nutmeg some cinnamon a splash of vanilla and then just stir that up to get a beautiful pumpkin oatmeal at the very end i just sprinkle it with a couple chocolate chips and then they melt like i said with the others you can add whatever sweetener you like but i personally like just adding the chocolate chips as my sweetener so there's not too much sugar in my breakfast just mix up your instant pot oatmeal with as much butter and cream as you like to make it a nice smooth consistency whatever you like sprinkle on a couple tablespoons of brown sugar and you want it thick enough where it's going to brulee you don't want it super thin where there's not enough sugar to torch but you don't want to pack it on too much otherwise it will get really hard i don't put the brown sugar in the oatmeal i just like it on top because then i can get kind of this creamy texture on the bottom with the sugary shell it's to die for you guys okay before the sugar melts onto the oatmeal completely take your brulee torch and just torch the top of that oatmeal until it gets nice and smoky and you can see that it gets nice and caramelized don't let it burn you don't want it to burn but oh let's just enjoy this we'll just add a cup or two of cauliflower florets you can add however much you are going to eat into a steamer basket and then we are going to add one cup of water lock the lid and turn the knob to sealing and then we will cook this cauliflower for one minute on high pressure with a quick release this does not have to cook long and we don't want mushy cauliflower so that is why we're going to do one minute with a quick release after you have removed the lid check your cauliflower with a knife or a fork to make sure it's the tenderness that you want if it's not quite all the way cooked all you have to do is just put the lid back on the instant pot and just wait about two to three minutes and that will just have the residual heat cook the cauliflower all the way through don't pressure cook the cauliflower again because we don't want to overcook it but just let the residual heat from the instant pot steam and then it will be cooked just fine now you can take this cauliflower out and use it for i don't know however you eat steamed cauliflower i like to smother mine with butter and cheese but you know that's just me obviously it's healthier if you just eat it plain the first thing we're going to do is incorporate the starter into the milk i like doing this by just adding a little bit of the milk let's say like half a cup and then we're going to add two tablespoons of the yogurt starter i am using the fayette two percent plain yogurt you can use any yogurt that has probiotics but i like using just the plain ones the plain flavored ones because i think it's the safest way to go after you put in two tablespoons of starter you can put the rest of this in those little cups and freeze them for the next batch you make so i have two tablespoons of the yogurt starter we're gonna stick it in the instant pot like this and here's the key the starter has to be mixed into the milk completely if it's chunky or if it has little tiny grains in it your yogurt might turn out grainy or gritty and we don't want that so i'm just going to start whisking it in a lot of people ask me why they would make their own yogurt versus just buying it at the store because it's so easy but my kids devour this yogurt it is their favorite thing in the whole world and when they eat so much of it it's nice to know exactly what goes into your food and it's so much cheaper to make homemade and it should be really foamy like there should be lots of bubbles after you have the starter mixed in with the milk about like half a cup or so that's when we're gonna add our sweetened condensed milk we like the whole thing so i'm just going to add the whole thing in and then we're going to whisk this in completely once the sweetened condensed milk and the starter is mixed in with that little bit of milk we're going to add in the rest of the milk [Music] and now it's time to incubate next we're just going to put the lid on top of the yogurt press the yogurt button make sure that it is on the normal setting you can see the normal setting right here in the middle you can adjust that setting by pressing the yogurt button a couple times i'll go from less to more but make sure it is on normal after we press the yogurt button and it is on the normal setting that's when we're gonna set our time so set the time anywhere from seven to ten hours if you want it more tart you can do it even longer but my favorite is just around eight or eight and a half hours once it registers the time the display will say zero zero zero zero because it is going to start counting up not counting down like when you're pressure cooking so this is going to count up to eight and a half hours and you just let it sit and you're ready to go [Music] once it's done incubating it's firm it smells so good oh my gosh it's so good um so this is it from here we are going to refrigerate it typically i do mine overnight but it just has to be cool because no one wants to eat warm yogurt so we're going to stick this in the fridge and then after we'll come back and we'll do the spoon test [Music] so you can see our yogurt is nice thick like that the next best vegetable to make in your instant pot is instant pot broccoli first take your broccoli and i like to just use the pre-cut and washed kind and then i like to put it in a steamer basket but if you don't have a steamer basket feel free to use a steamer net if you don't have one of those you can use the trivet just make sure your broccoli is not cut too small so it doesn't fall through you just don't want it sitting in the water so next add a cup of water and then your broccoli put the lid on the instant pot and turn the knob from venting to sealing and then we're gonna cook for zero minutes that's right wait until the pin pops up and then you will see an l on the screen saying that it's done pressure cooking and then you want to do a quick release right away you don't want to overcook your broccoli so do a quick release and then we're gonna check for doneness use a fork or a knife and just poke it into one of the thickest pieces of broccoli and if it's still not fork tender just replace the lid right back onto your instant pot you do not want to pressure cook again just let the residual heat cook through the broccoli after that just remove it as quickly as possible from the instant pot and then you're ready to eat your perfectly cooked instant pot broccoli next i'm going to teach you how to make baby carrots in your instant pot add one to two cups of baby carrots to a steamer basket and then place it in your instant pot with one cup of water put the lid on your instant pot and then turn the knob from venting to sealing i've tested this many times and my favorite time i guess for a tender but not mushy baby carrot is three minutes on high pressure with a quick release and like i mentioned before if after three minutes your baby carrots are not quite done then you can just replace the lid and just wait one to two minutes and wait for that residual heat and steam to cook your carrots all the way through i always think it's better to under cook these types of vegetables rather than overcook because it doesn't take very long to heat them through if they're undercooked but if they're overcooked most of the time they're gross these bacon green beans are so good they're dairy free really quick to make and they are some of the best green beans you will ever have i promise so let's start out by pressing the saute button on the instant pot and adjust to high add three slices of thick cut bacon lardons that have been cut up and saute them until they are crispy [Music] next add two tablespoons of dried onion flakes or half of a fresh minced onion one and a half tablespoons of minced garlic and a couple cracks of black pepper add half a cup of water or vegetable or chicken broth and two tablespoons of soy sauce scrape the brown bits off the bottom of the pot and then turn off the instant pot add two pounds of washed fresh green beans over the bacon mixture and then you can mix it up a little bit [Music] lock the lid turn the knob to sealing and cook on manual high pressure for two minutes then i allow a five minute natural pressure release and if you like your green beans a little bit crispier then do a quick release and check the green beans and if they're not cooked as much as you'd like replace the lid and let the residual heat cook the green bean for an additional two to five minutes open the lid and transfer the green beans to a bowl or serving platter make sure that you pour all that sauce and the bacon [Music] and last one of the most common things i thanks for watching this video on the best vegetables to make in your instant pot make sure you check out my seven essential recipes every instant pot owner needs to know next see ya thanks for watching these 25 amazing recipes made in the instant pot that i love to make over and over again if you're new make sure you check out my instant pot 101 playlist where you will learn everything you need to know about your instant pot okay we'll see you next time bye

Channel: Tried Tested and True

Views: 1,036,354

Keywords: instant pot, instant pot recipes, instant pot for beginners, instant pot cooking, lisa childs, tried tested and true, pressure cooking, instant pot recipe, instant pot tips, super comp, best Instant Pot dishes, best Instant Pot meals, 25 best things to make in instant pot, easy Instant Pot recipes for beginners, six sisters Instant Pot

Id: IHk-yGmvrfc

Length: 54min 40sec (3280 seconds)

Published: Sun Jan 17 2021