Instant Pot Recipes
pressure cooker fairy tale pot roast
6 servings // 6 quart pressure cooker
Prep Time: 15 min
Cook Time: 52 min
* 2 pounds boneless beef chuck roast or shoulder, trimmed
* salt and freshly ground black pepper
* 1 1/2 tablespoons olive oil
* 3/4 large yellow onion, chopped
* 2 cloves garlic, minced
* 3/4 (14.5 ounce) can beef broth
* 1/2 cup dry red wine
* 1 1/2 fresh thyme sprigs
* 1 1/2 fresh rosemary sprigs
* 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
* 4 1/2 carrots, peeled and cut into 1½-inch chunks
1. Season beef generously with salt and black pepper.
2. Heat olive oil in inner steel pot of pressure cooker on Sauté mode on Normal. Brown beef completely, 5 to 7 minutes per side; transfer to a plate.
3. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the inner steel pot to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface.
4. Return beef to inner steel pot; add thyme and rosemary sprigs.
5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 55 minutes on High Pressure.
6. Allow the pressure to release naturally.
7. Add potatoes, carrots, and bay leaf to beef.
8. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 4 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
9. Remove and discard bay leaf, thyme sprigs, and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.
Pressure cooker Enchanted vegan lasagna soup
Servings - 4
6 quart Pressure Cooker
Prep time - 15 min
Cook time - 5 min
* 1 teaspoon extra-virgin olive oil
* 1/2 yellow onion, chopped
* 2 teaspoons minced garlic
* 1 cup tomato puree
* 1 cup diced tomatoes
* 1 carrot, chopped
* 1/2 zucchini, sliced into half-moons
* 1/2 cup dried red lentils
* 2 teaspoons Italian seasoning
* 1/2 teaspoon salt, plus more to taste
* 2 cups vegetable stock
* 3 lasagna noodles, broken into small pieces
1. Heat oil in inner steel pot of pressure cooker set to Sauté on Normal. Cook and stir onion and garlic in hot oil, until onion is translucent, about 2 minutes; add tomato puree, diced tomatoes, carrot, zucchini, lentils, Italian seasoning, and salt.
2. Pour vegetable stock into the pot; add lasagna pieces and stir to ensure that the pasta pieces do not stick together.
3. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 3 minutes on High pressure.
4. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
pressure cooker key to the castle chicken cacciatore
Pressure Cooker: 6 quarts
PREP TIME: 10min COOK TIME: 27min
* 1 tablespoon olive oil
* 6 bone-in, skin-on chicken thighs
* 1 tablespoon salt
* 2 1/4 teaspoons freshly ground black pepper
* 1 1/2 large red bell peppers, chopped
* 1 1/2 yellow onions, chopped
* 6 cloves garlic, thinly sliced
* 1 tablespoon dried oregano
* 1 pinch red pepper flakes
* 1 1/2 (28 ounce) cans diced tomatoes
* 1 1/8 cups chicken stock
* 3/4 cup dry white wine
* 3 tablespoons capers
* 3 whole bay leaves
1. Heat olive oil in inner steel pot of pressure cooker set to Sauté on Normal.
2. Season chicken thighs with salt and black pepper. Working in batches, sear skin side of chicken thighs in oil until golden-brown, 4 to 5 minutes; transfer to a plate.
3. Drain all but 1 tablespoon of fat from the pressure cooker.
4. Sauté red bell pepper, onion, and garlic in hot oil until softened, 3 to 4 minutes; add oregano and red pepper flakes and continue cooking until fragrant, about 30 seconds.
5. Stir tomatoes, chicken stock, white wine, capers, and bay leaves with vegetable mixture.
6. Mix chicken with tomato mixture in the pressure cooker.
7. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
8. Set steam vent to Venting to quick-release pressure.
9. Divide chicken among 4 plates; top with tomato mixture to serve.