Category: Instant Pot

Butternut Squash Soup (Instant Pot or Stovetop)

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Butternut-Squash-Soup1 apple, medium
1 butternut squash, medium (about 3 pounds)

1 large clove garlic, minced
1 yellow onion, diced
1/2 tbsp cooking oil

1/8 tsp cayenne pepper
1/4 tsp ginger
1/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground

3/4 cup coconut milk, canned (use full fat for a creamier soup)
2 cups vegetable (or chicken) broth

Pumpkin seeds, chopped (for garnish, if you like)

Instant Pot Instructions:

  1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
  2. Peel, core and chop the apple. Set aside.
  3. Sauté the oil, onion and garlic in the Instant Pot, using the sauté function for about 3-4 minutes, or until fragrant.
  4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
  5. Cook on high pressure for 10 minutes. Then, quick release.
  6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
  7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.

Stovetop Instructions

    1. Peel the butternut squash (go around twice with a vegetable peeler), scoop out the seeds and cut into about 2” cubes. Set aside.
    2. Peel, core and chop the apple. Set aside.
    3. Saute, over medium-high heat, the oil onion and garlic for about 3-4 minutes, or until fragrant.
    4. Add the butternut squash and apple. Sprinkle on spices and pour in broth. Stir to mix.
    5. Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender.
    6. Let cool for about ten minutes. Blend the soup, either using an immersion blend or a regular blender (in batches if needed). Be careful as it will still be hot.
    7. To serve, garnish with a little extra coconut milk (or sour cream), and pumpkin seeds.

Nacho “Cheese” Sauce, or Queso (Instant Pot or Stovetop)

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1 cup peeled and cubed sweet potato
½ cup peeled and diced carrots
1 ¼ cup chicken broth (vegetable broth for vegetarian version)
3 tablespoons melted butter (or margarine)
1 tablespoon nutritional yeast
1 teaspoon sea salt
2 cloves garlic, peeled
¼ cup salsa

3 teaspoons arrowroot powder
(or 2 teaspoons tapioca starch)

Instant Pot Instructions:

  1. Put everything but the arrowroot powder into the Instant Pot. Cook on high pressure for 15 minutes.
  2. Release the steam and remove the lid. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
  3. Return the mixture to the pot and set to sauté on high. Whisk constantly until bubbling and thickened, about 5 minutes.
  4. Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

Stovetop Instructions

    1. Put everything but the arrowroot powder into a pot. Bring to a boil, then cover and reduce heat to medium-low. Cook for 15 minutes, until the vegetables are fork tender.
    2. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
    3. Return the mixture to the pot and cook over medium-high heat until thickened, whisking constantly.

Carmelized Onions (Instant Pot)

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Caramelized-Onions12 cups onions, sliced (not too finely)
4 Tbsp butter
2 tsp salt
1 tsp baking soda
1 tsp pepper

  1. Mix together all the ingredients.
  2. Sauté for five minutes in the instant Pot.
  3. Cook on high pressure for 20 minutes. Then do a quick release.
  4. Sauté (while draining excess liquid occasionally) for about ten more minutes until the onions have a nice caramelized appearance.
  5. Freeze in small portions to use in future recipes.

Note: I got four cups of caramelized onions and one cup of liquid.

Instant Pot Hawaiian Chicken

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1 ¼ lbs boneless, skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
½ a red onion, minced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 Tbsp sriracha sauce
1 Tbsp yellow mustard
¼ cup water

Cabbage, grated (or store-bought slaw)
Ranch dressing (made from recipe below, or store-bought)
Tortillas
Any extra toppings you like

  1. Place all chicken ingredients in the Instant Pot.
  2. Cook on high pressure for 10 minutes (20 if frozen).
  3. Release the pressure (natural or quick release, depending on your timing) and shred the chicken directly in the pot.
  4. Transfer shredded chicken to a baking sheet, using a slotted spoon to leave the liquid behind. Broil at 475 for 10-15 minutes until browned.
  5. Toss cabbage with dressing to make a slaw.
  6. Serve chicken in warm tortillas with slaw, ranch dressing, extra pineapple, sliced avocado, red onion…

Jalapeno Ranch Dressing

½ cup mayonnaise
¼ cup olive oil
1 Tbsp white vinegar
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
1 clove garlic
1 tsp dried dill
¼ cup fresh parsley
¼ cup fresh chives (or sub ½ tsp onion powder
½ tsp salt
Black pepper to taste

  1. Pulse all ingredients in a food processor until smooth.

Spicy Sausage Soup (Instant Pot or Stove-top)

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1 lb Italian sausage (mild or spicy), removed from casings and chopped*
1 medium onion, chopped
3 cloves garlic, minced

4 cups peeled and chopped potatoes
4 cups (32 oz) vegetable stock or chicken stock
½ tsp oregano
salt and pepper, to taste

½ cup heavy cream (or coconut cream)
2 cup chopped kale (or spinach)

 

Instant Pot Instructions

  1. Cook the sausage on the ‘Sauté’ setting in the Instant Pot until it’s no longer pink, about three minutes.
  2. Add the onion and garlic and sauté for another three minutes.
  3. Add the potatoes, stock, and spices. Stir together.
  4. Lock the lid and cook on ‘High Pressure’ for 10 minutes. Quick release the pressure when done.
  5. Stir in the cream and kale and serve.

Stove-top Instructions:

  1. Cook the sausage in a in a large pot over medium heat, until browned and no longer pink, 5 to 7 minutes.
  2. Add onion and cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano.
  3. Add stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  4. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  5. Season with pepper and serve.

* I prefer the homemade sausage from Metro. It’s not nearly as greasy as others I’ve tried. If I use others, I cool the soup and scrape the fat off the top before adding the cream and kale.

Chicken Shawarma (Instant Pot or Oven)

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Shawarma:
1/2 cup olive oil
1/4 cup lemon juice (juice of 1-2 lemons)

2 tsp smoked paprika*
2 tsp cumin powder*
2 tsp black pepper
1 tsp red pepper flakes*
1 tsp salt
1/2 tsp cinnamon*
1/2 tsp turmeric*

4 cloves garlic, minced
1 large onion, chopped

4 lbs boneless, skinless chicken thighs (whole)

  1. Mix all the ingredients together and marinate, refrigerated, for at least one hour.
  2. Instant pot cooking directions: Transfer the chicken into your Instant Pot. Close the lid. Cook on high pressure for 8 minutes (natural release). Remove the chicken using a slotted spoon. (Save extra liquid and use it in place of water when you cook the rice.)
    Oven cooking directions: Transfer the chicken (with marinade) to a 9″ x 13″ pan. Bake at 425 for about 40 minutes. Let the chicken rest for five minutes.
  3. Optional step: If you want crispier chicken, heat some of the leftover oil (that the chicken was cooked in) in a large skillet over medium-high heat. Add the chicken and sear for a couple minutes, just it starts to brown.
  4. Serve with rice or in pitas. If you make rice, use the leftover liquid from the chicken in place of water. It adds lots of flavour.

* I double this.

This recipe can be doubled if using the 8qt Instant Pot.

Garlic sauce:
4 garlic cloves, peeled
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp parsley
1 egg
1 cup oil (vegetable, avocado… I personally don’t like it with olive oil as it gives it an odd flavour)

  1. Combine all the ingredients except the oil in a blender.
  2. Blend starting on low, slowly working up to medium speed.
  3. Slowly pour the oil in, while continuing to blend. (This step is important because if you don’t pour slowly, the consistency may not turn out right. The slower you pour, the thicker it becomes, so adjust according to the consistency you like. I like to put it in a squeeze bottle, so I usually make it thinner than mayo.)
  4. Taste it and adjust to your liking (more salt, sugar, lemon…).
  5. If for some reason the consistency isn’t right, you can stir some mayonnaise in to fix it.

Optional toppings:
Lettuce
Tomato
Cucumber
Red onion
Humus
Dill pickle
Pickled turnip
Hot sauce
Sumac (spice)

Instant Pot Chicken (from fresh or frozen)

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Instant Pot Chicken

One whole chicken, fresh or frozen (see chart below)
1.5 or 2 cups water (6qt = 1.5 cup; 8qt = 2 cups)
1 onion, peeled and cut in half
4 garlic cloves, peeled
1 carrot, peeled and cut in chunks (optional)
1-2 celery ribs, cut in chunks (optional)

Spice rub (optional, just use salt and pepper if that’s easier)
1 1/2 tsp thyme
1 ½ tsp paprika|
1 tsp salt
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
½ tsp pepper

  1. Mix the spices in a small bowl.
  2. Rub the whole chicken with the spice mix.
  3. Add the trivet (the metal Instant Pot rack), water, vegetables and chicken to the Instant Pot.
  4. Set Instant Pot to _____ minutes at high pressure. (See chart below to calculate.)
  5. Allow pressure to release naturally. If you want, you can make a gravy with the liquid.
  6. If you want the chicken to look golden, pop it on a pan in the oven under broil briefly.

Note: You can cook two chickens at once in the 8 quart Instant Pot. Use the chart below to calculate different weights for each pot.

Chicken-InstantPot-Cooking-Chart

Thai Yellow Curry

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1 onion, chopped

1 Tbsp oil

2.5 cups chicken broth

4 cups chopped chicken breasts or thighs (bite size)

4 cups chopped potatoes (approx. 1″ cubes)

1 1/2 cups chopped carrots (approx. .5″ slices)

1 (400 ml) can coconut milk

1 (4 oz) yellow curry paste*

  1. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Saute the onion for 2-3 minutes.
  2. Add broth, potatoes, carrots and chicken.
  3. Put the lid on and turn to sealed position. Set to “pressure cook” on high for 10 minutes.
  4. Release the pressure and remove the lid.
  5. Stir in the can of coconut milk and curry paste. If it’s not hot enough, turn to saute just long enough to warm it up. (It will be a stew-like consistency, with a fair bit of liquid.)
  6. Serve over sticky rice.#

* You can find yellow curry paste at Asian grocery stores. This is the one I buy:

YellowCurryPaste

# I use this rice since it’s easier than regular sticky rice. Just soak for 30 minutes and cook. No steamer required.

Rice

Instant Pot Macaroni and Cheese

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1 pound of elbow pasta

4 cups chicken (or vegetable) broth

2 cups of sharp cheese

Few drops of hot sauce (optional)

1 Tbsp dijon mustard

1/2 cup milk

2 Tbsp butter

  1. Place pasta in your Instant Pot with chicken broth.
  2. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release.
  3. Place your Instant Pot on sauté. Stir in milk, butter, mustard and hot sauce.
  4. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.

Instant Pot Roast

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PostRoast

One 3-5 pound beef chuck (or other type) roast

1 Tbsp oil

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

1-2 pounds peeled potatoes, chopped in quarters (or unpeeled baby potatoes)

4 large carrots, chopped into large chunks

1 large yellow onion, chopped

2 cups beef broth

2 tablespoons worcestershire sauce

1/4 cup water

2 tablespoons corn starch

  1. Mix spices in a small bowl. Rub mixture all over the roast to coat it.
  2. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Then place roast in the pot. Don’t move it for 3-4 minutes until well-seared and browned. Repeat until all sides are browned.
  3. Add potatoes, onion and carrots (and celery and garlic if desired). Pour the broth/Worcestershire sauce over everything.
  4. Put lid on and turn to sealed position. Set to “pressure cook” on high. 60-80 minutes (60 for 3 lbs.; 70 for 4 lbs.; 80 for 5 lbs.)
  5. After the natural release, transfer the roast and veggies to a casserole dish.
  6. Set to “soup” setting. Whisk together starch and water. When broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper and garlic powder to taste.