Following the Chapter 11 thread... , SWMBO and I finally joined the Instant Pot family. Mostly for hard boiled eggs, and hopefully replacing our (very old and decrepit) steamer. But since we have it, what are your favorite instant pot/pressure cooker recipes?
Rinse and sort beans. Always soak red beans over night to remove possible toxins.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add spray oil to Instant Pot, along with chopped onions, bell pepper and garlic, and cook until onions turn soft and clear. Then add a tablespoon of Dry Roux.
Add cooked sausage back to pot, along with the beans, water or Chicken broth, and bay leaf along with remaining spices except salt. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the pressure button and set to 30 minutes at high pressure.
When the timer beeps turn off the cooker and allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and add 1 1/2 teaspoons of salt.
Cook on high without the lid until satisfactory thickness is achiever.
Serve over hot cooked rice.
*IMPORTANT NOTE: All red beans are not created equal. If you can’t find Camellia Red Beans look for the lightest colored red beans you can find. Dark Red Beans do not cream up well.
Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
Always soak red beans. Creamy soaked beans are cooked for 25 minutes.
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after cooking for 25 minutes and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 5 minutes at high pressure.
1 tablespoon oil
1 pound smoked sausage, sliced
spray oil
2 cups chopped onions
1 cup green bell peppers
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 t thyme
1 bay leaf
1/8 t white, black, and cayenne
After cooking 1 1/2 t salt
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is the only thing I make in mine, but the IP was worth it, just to make this. The most amazing thing about the IP is that you can decide you want short ribs at 4PM, and have them on the table at 6PM.
This was pretty simple. Just about every hearty stew uses the same stuff.
I used a couple carrots, a couple celeries, five garlics, three shallots, a large onion, some beef broth,
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Most frequently use it for white rice. I use medium grain rice (typically Nishiki brand rice). Each each cup of rice (rinsed) use 1 cup + 1-2 TBS water and a pinch of salt. High pressure for 6 minutes, natural release for 10 min. Easiest and best rice this side of a rice cooker.
So far, rice has been my one failure. But I also didn't follow the directions 'cause I thought I knew better. I'm still not convinced it will replace my rice cooker, but I'll keep working on it...
This weekend was cold and rainy so felt like a perfect day to bust out the Instant Pot and try to jigger my Texas Chili recipe to cook in the Instant Pot. I have
shify current running argument with SWMBO...she wants to replace as many small appliances as possible, I like my rice cooker. I at least have an argument for keeping it around for when we want to serve something cooked in the IP with rice cooked separate.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I love my Instant Pot! I use a bit less broth, and leave out the granules. I actually tend to use homemade chicken broth, because I always have in the freezer.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
WELCOME TO DAD COOKS DINNER. I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.
I like Hip Pressure Cooking, it's the first site I really used after buying my IP. The site is great, but of course I bought the cookbook because, uh, well, cookbook addiction. It has more than the basic rice and eggs, there are sauces and preserves, lot of things. Worth looking at for a new IP user, IMHO.
I have been in Akron, but not in the 80s, I don't think. Dad's family is from up around there, we lived in the area when I was young for a bit before moving down here.
, SWMBO and I finally joined the Instant Pot family. Mostly for hard boiled eggs, and hopefully replacing our (very old and decrepit) steamer. But since we have it, what are your favorite instant pot/pressure cooker recipes?
🤢
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