How to Actually Use Your Instant Pot | Loads of Recipes & Ideas to Keep it From Gathering Dust
We finally bit the bullet and jumped on the Instant Pot bandwagon, and somewhere between clicking 'add to cart' and actually receiving it, it was like we lost all of the recipes and ideas we'd once had for what to do with the darn thing. We went from crazy excited to baffled in no time at all and this shiny new treasure was starting to feel more like a massive countertop paperweight. While the Instant Pot seemed to be everywhere, we also noticed something... we weren't the only ones feeling overwhelmed and (tbh) a bit scared– dozens of Facebook groups later and we noticed a common theme– no one knew where to start and people posted constantly about watching 6 months go by without even opening the box!
Once we moved beyond our feelings and just got rolling, we were in love. This thing is amazing and made us fall in love with coking all over again. We know we're not the only ones in love– The New York Times write up "The Instant Pop: Here's Why Cooks Love It" was on point. We to have moved beyond the honeymoon phase, and are in a serious committed relationship with no end in site with this thing.
So before you end up cursing the darn thing á la Russ Wolinsky in this hilarious FAQ on McSweeney's here's a few recipes and ideas to get you started.
But first... What is an Instant Pot?
The Instant Pot is a multifunction cooker that combines an electric pressure cooker, rice cooker, slow cooker, and yogurt maker into one handy appliance. It's singlehandedly made us fall in love with pressure cooking again, and has made a number of high maintenance long-cook recipes accessible and easy to make, often in just one pot. In addition to it's pressure/slow/rice cooking prowess, it can sear, sauté, and steam as well.
This all-in-one powerhouse has become a heavy lifter in our kitchens, often seeing more use than our beloved Le Cruset dutch ovens these days. (Shhhh. Don't tell!) We've taken to utilizing it for pressure cooking curries and stews and making coconut milk yogurt and soft boiled eggs weekly. Batch cooking and chicken stock has never been easier! We've found that adapting recipes for the Instant Pot typically only involves tweaking the liquids to account for the lack of evaporation and have taken to adding most veggies in a second round for just a couple of mins to ensure they maintain a level of freshness they'd lose otherwise. Overall, it shines for weekly staples like yogurt and soft boiled eggs and recipes where succulence and a tender 'fall off the bone' texture is desired from proteins, velvety blended soups and easy stews, and for items like yogurt and fermented batters, where having a consistently warm fermentation space is key.
So don't be scared and don't let indecision rain on the Instant Pot parade. This appliance is a beauty and has definitely helped us step up our game in the kitchen.
–Fabulous Instant Pot Recipes, Ideas and Reads–
Paleo Instant Pot Butter Chicken (i heart umami)
*if ghee doesn't work for you, we've found this to still be truly delightful by using a high quality unrefined coconut oil
Instant Pot Tom Kha Gai Soup (against all grain)
Easy Instant Pot Chicken Stock (epicurious)
Easy Coconut Yogurt (sweet laurel)
My Top Instant Pot Recipes (Nom Nom Paleo)
Our Favorite Instant Pot Boiled Egg Method
Add 1 cup water to Instant Pot.
Place eggs on the rack insert, cover and set to cook 3 minutes on low pressure.
Once time is up, quick release by moving the nozzle from 'sealing' to 'venting' to quickly remove the pressure.*
*Note: We use a long handled spoon and stay clear of the escaping steam. It's HOT! We recommend placing the pot on a peninsula, island, or dining table to ensure kitchen cabinets are not effect by the steam.
Once the steam is fully released and the pin has dropped, open the lip and carefully remove the eggs and plunge immediately into an ice bath to stop the cooking. Congratulations, you should now have perfect soft boiled eggs.
If you'd like them firmer, let them sit for a few minutes before the ice bath.
For firm yolks, go natural release (i.e. don't release the pressure manually, allow the pot to release the pressure naturally and wait for the pin to drop before opening the lid) and let cool completely.
Paleo, Whole 30, Vegan Friendly, AIP, GAPS
