Instant Pot Garlic Herb Chicken and Rice

Easy and delicious Garlic Herb Chicken and rice made in the Instant Pot in 20 minutes. Healthy family-friendly dinner you can make on any day.

INGREDIENTS

• 1.5 Cup Long Grain Basmati Rice
• 2 Cup Chicken Stock
• 1 tbsp Oil
• 2 tbsp Butter
• 1 large Onion
• 1.5 tbsp Garlic Minced
• 1.5 tbsp Mixed Herb (Oregano,Thyme,Parsley)
• 1 tspn Chili Powder
• 1 tbsp Paprika
• Salt to taste
• Pepper to taste
• Grated Parmesan to serve

To Season Chicken

• 5-6 Chicken Thighs With Bone
• 1 tspn Chili Powder
• 1 tbsp Lemon Juice
• 1 tspn Salt
• 1/2 tspn Pepper

INSTRUCTION

1. First measure rice. Wash it until the water runs clear. Drain excess water and let it soak. 
2. Measure Stock/ water required for cooking rice and keep it warm.
3. To Chicken, thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
4. Turn on the Instant Pot and put it in Saute Mode. 
5. When the Instant Pot is pre-heated, add Oil.

Full read at https://theflavoursofkitchen.com/instant-pot-garlic-herb-chicken-and-rice/

Instant Pot Mushroom Masala

Instant Pot Mushroom Masala. Easy Mushrooms and peas in Creamy Sauce made in an Instant Pot. Add chickpeas for a hearty meal. 

The recipe is pretty similar to the stove top version, super quick and versatile. Add some chickpeas or other beans, other veggies if you like and use other spice blends for flavor variations. I have been using baharat blend (recipe in everyday kitchen) in this lately and that flavor works insanely well with the sauce. Berbere would too. My obsession with baharat and berbere continues. If you havent already, make these blends, they are just mixes of spices, common spices for baharat and berbere might need an online order to get some fenugreek (its worth it!, I use fenugreek in many recipes including this one. It usually is used in many creamy Indian sauces for the traditional flavor).

Servings: 3

Calories: 144 kcal

Author: Vegan Richa

Ingredients

• 1/2 large onion chopped
• 5 cloves garlic
• 1 inch ginger
• 1/2 to 1 green chile , remove seeds to reduce heat if needed
• 1 tsp oil
• 2 large tomatoes
• 1/2 to 1 tsp garam masala ( or use baharat or berbere)
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1 tsp dried fenugreek leaves (kasuri methi) or use 1/4 tsp fenugreek seed powder or 1/4 tsp ground mustard
• 8 oz sliced white mushrooms
• 1/2 tsp or more salt
• 1/2 cup or more peas
• 1 cup chopped spinach
• 1/4 tsp or more sugar or maple syrup or other sweetener
• 1/4 cup raw cashews soaked for 15 mins if needed , use 1/3 cup for creamier sauce, blended with 1/2 cup water until smooth
• 1/4 tsp cayenne to preference
• cilantro for garnish

Instructions

1. Blend onion, garlic, ginger, chile with a few tablespoons of water into a puree in a blender.
2. Put Instant Pot on Saute. Add oil. When the oil is hot, add the onion puree. Cook for 3 mins, stir occasionally to avoid burning. (You can also saute without oil. Use broth and use finely chopped onion ginger garlic so that they dont stick)
3. Meanwhile, blend tomatoes in the same blender until smooth and set aside.

Full read at https://www.veganricha.com/2018/05/instant-pot-mushroom-masala.html

Instant Pot Cheddar Ranch Burgers

Make delicious Instant Pot burgers that will be a hit with the whole family. Here’s a recipe for Instant Pot cheddar ranch burgers that is easy to make and cooks in about 10 minutes. No need to fill up the house with smoke by making burgers on the stovetop. No need to fire up the grill. In fact, there’s no mess at all. The burger patties are wrapped in aluminum foil and placed in the Instant Pot on top of the trivet. All that’s left afterwards is a delicious burger and a piece of aluminum foil that’s easily tossed away.

This recipe can easily be adjusted to add more cheese or ranch flavor to you liking. For 1lb of meat (3 burgers), 3 teaspoons of the ranch mix and 3 oz of cubed cheddar cheese and 2 teaspoons of Worcestershire Sauce sauce are your standard recipe.If you want to add a bit more ranch or cheddar, go right ahead! It’s still going to cook the same in the Instant Pot.

Author: Recipe Teacher 

Prep Time: 5 mins 

Cook Time: 10 mins 

Total Time: 15 mins 

Yield: 3

INGREDIENTS

• 1 lb ground beef (80%-85% lean)
• 3 teaspoons dry ranch dressing mix
• 2 teaspoons Worcestershire sauce
• 3 oz cheddar cheese, cubed
• 1.5 cup water (2 cups for 8qt size)

INSTRUCTIONS

1. In a large bowl, combine all ingredients except water. Mix well with hands and divide and shape into 3 burger patties.
2. Wrap each burger patty in foil, and place on top of trivet (not stacked on top of each other) in instant Pot with 1.5 cup of water (2 cups for 8qt pot) added to the pot.

Full read at https://recipeteacher.com/instant-pot-cheddar-ranch-burgers/

Instant Pot Baby Back Pork Ribs

These Instant Pot Baby Back Pork Ribs are fall off the bone tender and only take 25 minutes to cook!

Instant Pot Baby Back Pork Ribs are rubbed down with seasonings then cooked to perfection and finished off under the broiler for the perfect texture.

You guys, I’m not even kidding when I say that these ribs are a game changer. A few years ago my husband bought a smoker so we could make some epic smoked meats, and it was my favorite way to enjoy ribs. Until now.

How To Make Instant Pot Baby Back Ribs

• The first thing you’ll want to do is remove the skin from bottom side of a rack of ribs. To do this, simply run a butter knife under the skin to loosen.
• Grab a paper towel to get a better grip on the skin underneath the bones and pull to remove.
• Grab a paper towel (so you can have a better grip) and pull that layer all the way off. It looks like it would be difficult, but trust me, it comes right off!

Author: Shawn

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 4 1x

INGREDIENTS

• 1 (2.5 lb. to 3 lb.) rack of baby back pork ribs
• 1/4 cup brown sugar
• 2 tbsp chili powder
• 2 tsp dried parsley
• 1 tsp each: salt, pepper, cumin, garlic powder, onion powder
• 1/4 tsp cayenne pepper
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/4 tsp liquid smoke, optional
• 1/2 cup bbq sauce

INSTRUCTIONS

1. Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
2. Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.

Full read at https://iwashyoudry.com/instant-pot-baby-back-pork-ribs/

25 Instant Pot Dump And Start Recipes {That You’ll Actually Love}

This awesome collection of tried and tested Dump and Start Instant Pot Recipes includes a variety of delicious and easy breakfasts, soups and stews, main dishes, side dishes and desserts. Just dump in the Instant Pot, press start and the magic pot will do the rest.

To make your life easier, dietary considerations (vegan, gluten-free, low-carb, keto, paleo, whole 30) are provided for each. So cooking dump and start pressure cooker meals has never been easier!

The Instant Pot is soooooo versatile and so easy to use, you can use it to cook virtually anything.

But for me, making easy recipes in no time at all, that the entire family will love, is when the Instant Pot really comes into its own.

Even better is the fact that you can cook Instant Pot Dump recipes. Basically, you dump everything into the Instant Pot, press start and let the magic pot do its thing. #winningatcooking.

Great for our busy lives, quick, weeknight suppers, effortless cooking and entertaining, meal prep and meal planning, freezer meals and more right?

Please don’t miss the Instant Pot Meal Prep and Meal Plan ideas further down the post.

This roundup contains 25 tried and tested Instant Pot Dump recipes that cater to a wide range of dietary considerations (including vegan, paleo, keto and weight watchers) there really is something for everyone.

Full read and GET ALL RECIPES here https://recipesfromapantry.com/instant-pot-dump-recipes/

16 Magical Ways to Use Your Instant Pot

Our love affair with the Instant Pot runs so long and deep, it’s moved up to #1 in our hearts (psssst: don’t tell our slow cooker). We’re not usually big on kitchen gadgets, but does anyone else have a cabinet full of abandoned gimmicky gadgets that lost their luster after just a use or two? Looking at you, avocado slicer.

Confession: the Instant Pot is a totally different story. This little beauty basically lives on our countertop at this point. We just use it ALL THE TIME. Every week, multiple times a week, sometimes every day. The Instant Pot and us have been through a lot and the more we use it, the more attached we become.

FIRST THINGS FIRST – WHAT IS AN INSTANT POT?

The Instant Pot is an electric pressure cooker but also a slow cooker, yogurt maker, rice cooker, big sauté pot, steamer, and more! We have the 6-Quart Instant Pot Duo which is what we use for all our Instant Pot recipes. They also make a 3-Quart Instant Pot Mini and a hefty 8-quart Instant Pot.

This multi-function Instant Pot is a game-changer on busy nights. Most recipes are dump and cook, and all you have to do is set it all up and then WALK AWAY to do other fun stuff like watch TV, walk your dog, clean your house, have a dance party, etc. BONUS: it also cooks food 70% faster (!!!) than traditional cooking methods and it’s all done in one pot. Do you get why we love this thing yet?

If you’re still not convinced, the Instant Pot is PRIME for meal prepping and freezer meals (no thawing required!). You can check out all our freezer meal Instant Pot recipes here if you’re into that kind of stuff (answer: you definitely are).

Also very very important: we’ve heard that Instant Pots make for an awesome gift. Just sayin’.

FULL READ AT https://pinchofyum.com/ways-to-use-your-instant-pot