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Instant Pot Recipes

I have a friend who just started using an Instant Pot and she was asking me my favorite recipes. Mine are:

  1. Crack Chicken – there’s also a slow cooker version.
  2. Mississippi Pot Roast – there’s also a slow cooker version.
  3. Orange Chicken – there’s also a slow cooker version.

If you have three (or one or two) favorite Instant Pot recipes, will you share them in the comments, with a link.

Links will mean I have to approve the comments because you can’t believe the kinds of things people try to put in blog comments. I’ll be watching closely to approve comments quickly.

With summer coming on, I hope to get back to using the slow cooker and the Instant Pot more.

Tonight we’re having Crack Chicken. I’ve been wanting it for several days but with Addie here, she always wants hamburger steak with gravy so I made that on Saturday. Friday we had burgers, which is what we usually have on Fridays when she’s here. So . . it’s crack chicken for us tonight, and maybe Mississippi Pot Roast tomorrow! 🙂

I look forward to seeing what your favorite recipes are. Thanks!

Reader Interactions

Comments

  1. Not so much recipes as favorite things in the crock pot
    My favorite stuff in the pressure cooker is making stock!!!
    Also Corn beef cooked with the spices you like for 90 minutes and let set to cool and slice.
    Polenta that I do not have to stand and watch
    Big batch of Oatmeal
    I cook my turkey breast in the instant pot for lovely sliceing for sandwhiches.

  2. Thanks for the recipes. I’m a late-comer to the IP, so far I’ve only made pork & beef roast and chicken thighs a few times each. I love what it does for a cheap gristly roast, not to mention any left over broth to save for other things.

    On a related note – what are your favorite accessories for the IP? I keep seeing articles saying egg holders, spring form pan, and no-stick insert are “must have” items. Agree? Disagree? Anything else you use frequently?

    • I have a few of the accessories but have never used them much. I did get a spring form pan and made cheesecake a few times but you’ve probably noticed I’m not much of a dessert maker. I have some kind of silicone “straps” for getting things out but I’ve not used them much. I can’t think of any other accessories I have. I just use it as is. I really do use it almost everyday but it’s just plain Jane stuff I make.

      • Instead of the egg rack, I recommend a steamer basket. Does the same thing, holds more eggs, and does more than one job! Also, if you plan on making yogurt, look for the EuroCuisine metal mesh yogurt strainer. I’ve tried a few different ones, and that’s my favorite.

        • The Euro Cuisine strainer is the one I use. In fact, I just checked Amazon to be sure that’s the one and it says I’ve bought it four times. I have two here, bought one for Nicole and have no idea who I gave the 4th one to but I do remember buying it for a gift.

          I rarely make more than 6 boiled eggs at a time so the trivet works for me. I have a small steamer basket that fits into pots that go onto the stove so I could use that if I needed more. Thanks for that idea.

  3. My “recipe” is very simple – hard boiled eggs. If you check recipes, there are different times, but I use six minutes. I also cook 6-12 eggs at a time.

    – Use a cup of water in the pot with eggs on a steamer rack (I use a steamer basket that has a silicone cover on the handle)
    – Make sure the steam release is in sealing position
    – Set to high pressure for six minutes
    – Do a natural release for six minutes and then do a quick release
    – Put the basket of eggs in an ice bath for six minutes.
    – I usually dry the eggs and then store in the refrigerator. I keep them in the shell & in the basket until ready for use. Of course, if any shells broke, I’ll peel those and use first.

    During the summer, it’s nice to have the eggs available to make egg salad sandwiches, or a Cobb salad, or a bunch of different recipes.

    • I agree, hard boiled eggs in the IP are fantastic. When I make a dozen for Deviled Eggs, they peel so easily and look so pretty!

      • Yes. Aren’t hard boiled eggs perfect every time! When we had chickens and those fresh eggs were so hard to peel, it always worked when I cooked them in the IP and then dunked them in ice water.

  5. Judy, I understand if you choose to not publish this comment, but this is just for you really. I am troubled by the use of the word “crack” to describe something as good, when the common association is something addictive. I wonder if you could rename the chicken recipe? Thank you for your consideration.

      • I think the use of “crack” is intentional since once you make this recipe, it is addictive as something to eat. I made it once and kept nibbling at the stuff in the pot.

        If you make it, put the extra amounts into containers and put away immediately!!! Otherwise, you will be eating it a little bit at a time…and then it is gone… but, but…it was supposed to be enough for 5 days!!!!

        If you decide to make the recipe, make up a new name for it. Hmm, nope “crack” is a good term for it.

        • Yes, it seems a bit “woke” to rename it and I am not into that.

          For almost everything I make, I take out what I want to save before we ever have dinner. If there’s some left in the pot, we’re going to keep nibbling.

    • Oh, I’ll have to try that. Vince loves cube steak and Addie would like that too. Thanks!

  8. https://www.pressurecookingtoday.com/?s=beef+stroganoff

    https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/

    https://thecookingjar.com/instant-pot-french-dip-sandwich/ I’ve changed this recipe at times–I’ve used a packet of french onion soup mix when I didn’t have the canned french onion soup and they recipe was just as good. This is a really, really good recipe!

    As you can see beef is on the menu often at our house! 🙂 🙂

    • Those all look good and I don’t know that I’ve ever made the bottom two. Thanks!

    • No . . didn’t eat your comment! 🙂 Comments with links have to be approved because people are always trying to slip things in – not my readers but people trying to sell stuff none of us want to buy (or see!)

  10. Another IPot idea – soups…I get a pack of chicken, breasts or thighs. I’ll clean them but leave the fat and skin on them, and then put then in the pot with water, chicken bullion, onion, celery, carrots, garlic, spices. After the chicken is done, I’ll put most of the pieces into the refrig to cool and cut up later.

    I use the liquid to cook rice (I like wild rice or royal rice which is a combo of rice types.) I’ll add cut up chicken and more veggies to finish up the soup.

    The extra chicken, once cooled, is easy to clean off the skin & any fat, dice up and store. I’ll use some for a chicken salad mix or for another recipe. Once cubed, it is easy to freeze for another recipe.

    I have a folder to save links that I find interesting. I have many subfolders by type of item such as poultry, breakfast, etc. If I use & like a recipe, then I move it to the “Good” folder. If I look at a recipe and decide it is not for me, I’ll delete it. Recipes can accumulate real fast. If I like a website, I’ll also save it to a food website folder. I have to clean out the main folder every now and then since if you have too many links, you don’t use them. It’s just like having too many cookbooks…

    Judy – you need to have a “good recipe” linkup every now and then….

    • Great idea. I mostly can my chicken and do the same thing you’re doing but put it all in a jar and leave it til I need it. I like your idea of a “Good” folder!

    • Thanks. I’ve never been to rootitoot. I’ll go check it out.

  12. Here’s another Instant Pot question — would it be useful for a single person who only cooks for one? The 6-quart size seems awfully large, but I don’t know anyone who’s used the 3-quart. If any of your other single readers have Instant Pot advice, I’d appreciate hearing it.

    • You asked the right person! 🙂 I have a 3 quart. I also have a couple of 6 quarts. You can cook small amounts in the 6 quart. Here’s my advice: Get the 6 quart. It doesn’t take up much more room. I happen to have them both out right now so tomorrow I’ll take a picture of them side by side. There may be a time when you want to make something larger and can’t do it in the 3 quart but anything you would cook in the 3 quart can be cooked in the 6 quart.

      Here are a couple of examples:

      1. Say you want to make rice to go with your roast and gravy. Things like rice and oatmeal tend to produce “foam” and that can make a mess with the smaller pot. Cook the rice for your dinner but cook extra and use some of the leftover rice to make fried rice (I always start with cold cooked rice for fried rice); take more of the leftovers and make chicken and rice soup.

      2. You can cook 5 or 6 chicken breasts in water with celery, carrots, a bay leaf, seasonings, let them cool, shred the meat and freeze it in small portions with the broth. Then you could make a small amount of dumplings, you could make chicken salad, or chicken enchiladas, or make a small pot of gumbo or chicken/spaghetti.

      You can cook “large” amounts but not have to make large meals.

      3. This Stuffed Pepper Casserole is so good and it freezes beautifully. Make the whole dish, freeze it in small portions.

      4. If you like cabbage rolls, these are so good. I will make double batches of these and freeze them 3 or 4 per container for us. It’s all I can do not to eat them night after night til they’re gone.

      There’s really so much you can do and I think you’ll find it really cuts down on your cooking time by having meals in the freezer. Just choose some dishes you like and look forward to having.

      • Thanks, Judy! I guess I’d been thinking of the instant pot like a crockpot, where you need to have it filled at least halfway. It’s good to know that’s not the case. Those recipes you linked both sound good.

        • I would guess there’s a certain minimum that should be in there. I had no idea crock pots are supposed to be half full.

  13. Thank you for answering the 3 quart versus 6 quart question when cooking for one. I have been considering purchasing a IP but wasn’t sure of the size.

  14. –Rissotto is one of my favorite things to cook in the Instantpot, there’s a recipe in Barbara Schievings book “The Electric Pressure Cooker Cookbook” that’s easy to adapt. I make it with mushrooms, asparagus, or fresh peas.

  15. Late to the party, but: I have made a few of Pressure Cooking Today’s cheesecakes. I had to buy a pan, but I like that they’re no-fuss, and they’re small. That’s important since my husband does not eat dessert. Still, cheesecake is rich enough that I can feed several people even with the small size, and not have overwhelming leftovers.

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