Well, I wouldn’t normally make this, but the Instant Pot has me making all sorts of things I shouldn’t make. Stop being so easy, Instant Pot!!!
I took this recipe right from the book that comes with the pot. Why mess around with what’s obviously tried and true?
- 2 cups heavy cream
- 6 egg yolks
- 3/4 cup sugar
- 1 tbls. vanilla
- 1 tsp. salt
- turbinado sugar for topping
- Place the trivet into the Instant Pot and pour two cups of water in below.
- Crack eggs into a mixing bowl, add sugar and whisk well.
- Add cream and vanilla and whisk just until combined, do not whip!!
- Pour the mixture through a strainer. Instant Pot suggests you pour it into a container with a spout in order to transfer the mixture to the ramekins. I just strained it right into the ramekins.
- Cover ramekins tightly with tin foil and place in the pot.
- Place lid on pot and set to 10 minutes on manual.
- Use the natural release method once it’s done.
- Remove ramekins from pot and allow to cool, uncovered for 30 – 45 minutes on your counter.
- Wrap ramekins in plastic wrap and place in fridge for 3 – 4 hours.
- Remove plastic wrap, sprinkle with turbinado sugar, and either use a torch or place ramekins under your broiler for 5 minutes to caramelize.
Well, this is just delicious. Also, oxtail usually takes hours to cook to perfection, and now, thanks to my amazing Instant Pot, I have achieved melt-in-your-mouth fall-off-the-bone oxtail in slightly over an hour. What?? Yes.
Here’s what to do:
- 2 lbs oxtail
- 1 yellow onion, cut into chunks
- 2 carrots, cut into dimes
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 2 cloves garlic, minced
- 1″ chunk of ginger, minced
- 3 tablespoons honey
- 2 tablespoons gochujang (Korean chili sauce)
- scallions for serving
- Brown oxtail in a skillet. You can use the Instant Pot but there’s too much oxtail and you want it done right, so just suck it up and use the skillet.
- Transfer to Instant Pot
- Mix remaining ingredients in a mixing bowl (not scallions) and pour over the oxtail.
- Set on manual for 1 hour, or press the Meat setting and then adjust it up to an hour.
- Use the 10 minute quick release method. Serve over brown rice and sprinkle with scallions.
I think the thing I’m most impressed by with the Instant Pot is how flawlessly it cooks grains. Grains are hard to master, and I am no exception. I rarely make things like quinoa, since it takes forever, and I tend to make rice in my rice cooker.
Well, ever since my AMAZING oatmeal experience with the Instant Pot, I have been trying all the grains in there. And, for each and every one, they’ve turned out perfect. Goodbye, rice cooker!!
I had some amazing quality tuna, and there is nothing to do with that but eat it raw. I’ve made plenty of tuna tartar and chirachi type meals, but never sushi, so I thought this would be a good opportunity to see how the rice held up to formation and whatnot.
Don’t judge the rice based on what the sushi looks like, I say again, this was my first time making sushi. But the rice was stellar. Here’s how I done it.
- 1 cup sushi rice
- 1 1/2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- Rinse rice well.
- Place in Instant Pot and cover with water.
- Place lid on instant pot and set for 7 minutes on manual.
- Allow to cool using the 10 minute release method.
- Add rice vinegar and sugar and mix well.
Voila. Then make your sushi. Or just stick some fish on top of that rice with chunks of avocado. That works, too.
I’ve been trying all the stuff you’re supposed to try in the Instant Pot, but I’ve also just been throwing in whatever’s in my pantry and freezer, which is…a lot of stuff.
Since I discovered that frozen foods can be cooked to perfection by adding a couple of minutes to the cook time, I’ve been much more willing to just throw shit in there and see what works. What’s the worst that could happen? I end up with deliciously cooked foods but the dish is slightly not what I planned? I can live with that.
So, I decided to make black bean soup. I knew I had some bacon pieces in the freezer in a bag marked “Bacon for split pea soup or something”, meaning it couldn’t be sliced for one reason or another, so I thought that would be perfect. But alas, I couldn’t find it! Then, my eye fell on a large chunk of pork belly I had in there. I had such great success with the frozen chicken, I thought, why not.
I took the entire chunk of pork belly, frozen, and put it right into the Instant Pot along with the rest of it. The result? Fall off the bone meat that I simply shredded into the soup with a fork. Oh, Instant Pot. You had me at pork belly.
- 1 lb. black beans, soaked for 12 hours or overnight
- 1 lb. pork belly, frozen is fine
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbls. cumin
- 1 tsp. cayenne
- salt to taste
- about a quart of stock, chicken, beef, veggie, whey, water…whatever ya got.
- avocado and cilantro to serve
- drain beans and place in the Instant Pot. Add pork belly, onion, garlic, spices and top with the stock.
- Close the pot and set it on manual for 45 minutes, 35 if the pork belly isn’t frozen.
- Allow to cool using natural release.
- Remove the pork belly, carefully, and shred with a fork.
- Add back into the soup.
- Top with avocado chunks and cilantro and serve immediately.
This also makes a lot, keeps well, freezes well, and tastes better and better the longer it sits.
The more I use the Instant Pot, the more impressed I am. PERFECT oatmeal in 3 MINUTES!!!! Not instant oatmeal, which I never like, but real, quality steel cut or really any other type of oatmeal. YUM!!!
I threw in a cup of oats, 3 cups of whey that I had in the house, but water will do as well. Then throw in whatever you want. I had some goji berries sitting around so I tossed them in, along with a pinch of cinnamon, some nutmug, a bit of honey. Close up the pot, set it to 3 minutes on manual, and have at it.
Once it’s ready, use the natural release method and serve. You can then toss on additional toppings: banana, apple, whatever your little heart desires.
Really into this for the summer specifically, not to have to cook oatmeal over a hot stove for 1/2 hour. Yes. I don’t even have a picture. I ate it all.
This is a glorious cake. And, it can be cooked in nine, yes, NINE, minutes in the instant pot.
I stole this recipe directly from this nurse’s cooking blog. It does not need tweaking. Thank you, cooking nurse.
- 1 stick butter
- 3 eggs
- 1 egg yolk
- 1 cup semi sweet chocolate chips
- 1 tbs Vanilla
- 6 tbs flour
- 1 cup powdered sugar
- Place chocolate chips and butter in a large bowl and microwave for 2 minutes.
- Mix well
- Mix in powdered sugar
- Add 3 eggs and the yolk
- Add vanilla and flour. Stir well.
- Butter your ramekins or 6oz pyrex bowls, and pour batter into each bowl.
- Place your trivet in your instant pot with one cup of water.
- Place your bowls on the trivet. (I used larger ramekins so only had to make 2)
- Close the instant pot and set to 9 minutes on manual.
- When it’s done, use the quick release method and eat!
- I am not going to put the ice cream and magic shell in my version of this recipe because I don’t want anyone having a heart attack. But if you’re feeling very decadent, a topping of vanilla ice cream would certainly go very nicely with this. The rest of it and you’re just asking for trouble.
I’m really enjoying my Instant Pot. It seems it makes everything really easy. Also, summer is approaching, and it will provide me an option to cook real meals without using my stove, so, yay!!
For this meal I experimented with a regular recipe that I got from the NY Times Cooking Section, West Indian Lamb Curry. I basically followed the recipe up through step 3. Then, I browned the meat with seasonings directly in the Instant Pot, left them in there, covered it with water, added potatoes, peppers and carrots, and set the Instant Pot for manual setting for 15 minutes. And then I left and let the pot work it’s magic. I spooned the chunks out and simmered the sauce in a sauce pan on the stove until it reduced down. Delicious!!!
I have a friend who also has an Instant Pot, and we were geeking out seriously about it the other day, and she mentioned that you could pop frozen meat in there and it would be perfect if you add just a few minutes to the time you would cook it regularly. Naturally, I had to try it out.
Fortunately I had a bunch of frozen chickens in my freezer. What, doesn’t everyone?!?
I threw it into the instant pot and added a cup of chicken broth, some fresh herbs and garlic, and set it for 40 minutes. The result? Fall apart chicken, with a few cups of gorgeous chicken broth at the bottom.
I ripped mine apart and popped it in a bowl with some spinach and then poured the broth on top. From freezer to chicken soup in less than an hour. Highly recommend.
I got an Instant Pot for my birthday. I was just about to launch my Pok Pok Cookbook project, but then that happened. So. Now you’re gonna have to put up with a quickie side project. I have been VERY curious about the Instant Pot, so I’m super excited to explore the many things I can supposedly do with it.
According to the Instant Pot, it can be/do the following things:
- A Pressure Cooker
- A Slow Cooker
- A Rice Steamer
- A Yogurt Maker
- Egg Cooker
- Also you can make cake in it and it comes with an Instant Pot recipe for creme brulee.
So. I’ll be posting a bunch of stuff about it. Get excited. I know you’ve been missing on me and my projects.
This is super simple, and super delicious. In fact, I loved this and will make it over and over again. I mostly took the recipe directly from the NY Times, you can find the original there, but I Whole 30’d that sh*t UP and twerked a couple other things and now it’s here.
- 1 ½ pounds sweet potatoes (2 medium potatoes)
- 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
- ¼ cup whole-grain mustard
- 4 garlic cloves
- 1 tablespoon ghee
- 2 teaspoons Dijon mustard
- 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup coarse almond flour
- 2 tablespoons extra-virgin olive oil
- 1 pound broccolini
- Pinch red pepper flakes
- 1/3 cup coconut yogurt
- coconut oil, for drizzling
- Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Meanwhile, make the mustard ghee for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add ghee and Dijon to remaining mixture in bowl and stir to combine.
- Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard ghee all over chicken. Place almond flour in a wide, shallow bowl. Coat the chicken evenly with almond flour. Transfer to a baking sheet and drizzle with coconut oil.
- Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes. At the same time, undo the tin foil on the sweet potatoes and lay them out evenly so they can roast up a little.
- As the chicken cooks, prepare the broccolini: Toss with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into broccolini. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- To serve, combine the reserved 1 tablespoon of mustard mixture with coconut yogurt in a small bowl. Serve chicken with broccolini and sweet potatoes on the side, dolloping the potatoes with the yogurt-mustard sauce.
** If you can’t find coconut yogurt ** Don’t worry, this will still be delicious without the sauce.