Photo by Sweet & Savory Meals blog
Unlike traditional countertop cooking devices, the Instant Pot (Instapot) is a multi-cooker that does the job of an electric presser cooker, rice cooker, slow cooker, steamer, sauté/browning pan, warming pot, and so much more! We've heard it even works as a yogurt maker. It's one kitchen appliance that does the job of seven. This single appliance is great for those on the go and makes cooking faster and more convenient. Here are a couple of our favorite Instapot meals — perfect to enjoy throughout the winter months.
Prep time: 15 minutes
Ready in: 1 hour 10 min
Yields: 6-8 servings
1T vegetable oil
4 slices bacon, cut into bite size pieces
1 medium onion, diced
2 LB. chuck roast cut into cubes
4 cloves of garlic, crushed
1 t salt
½ t black pepper
¼ t thyme
1 T dried parsley
2 bay leaves
½ c beef broth
1 c red wine
4 T flour (or cornstarch)
8 oz. mushrooms
15-20 pearl onions
8 oz. egg noodles
Use preset Brown Button or set cook time for 10 minutes. Press Start.
Add oil. When hot add bacon and onions. Cook until bacon begins to brown. Add beef and stir constantly for 2 minutes. Add spices, water, and 2/3 cup of wine. Attach and lock lid. Set pressure valve to air tight. Set cook time to 40 minutes and press start. When cook time is completed, release pressure and remove lid.
Mix well the remaining wine and flour. Add mixture, mushrooms, and pearl onions to pot. Replace lid, close valve and set timer for 4 minutes.
Cook egg noodles separately in boiling water as directed on package.
Serve beef mixture over a bed of noodles.
Prep time: 10 minutes
Ready in 30 minutes
Yields: 10-12 servings
3 T olive oil
1 large onion, chopped
4 celery stalks, sliced
2 large carrots, sliced
3 cloves garlic
3 bay leaves
½ T Herbes de Provence
1 t salt
½ t black pepper
5 c vegetable stock (or chicken)
1 28-ounce can diced tomatoes
1 head of collard greens, cut into small pieces
3 19 oz. cans of cannellini beans
2 15 oz. cans kidney beans
Set cook time to 10 minutes. Add oil to pot. When oil is hot, add vegetables and seasoning and sauté for 3-4 minutes. Add stock, tomatoes, beans, and greens. Stir well and cook for 10 minutes. Let pressure lease naturally. Stir well and serve with a dash of tabasco or grated parmesan cheese.
6 graham crackers
¼ c butter, melted
16 oz. whole fat cream cheese (room temp)
1 ½ c powdered sugar
1 t lemon zest
3 T cornstarch
2 eggs (room temp)
3 T lemon juice
1 ½ c water
Toppings of your choice (berries, whipped cream, lemon glaze)
Butter bottom of springform pan. Make sure it is a size that will fit into your Instapot. Crust graham crackers and mix with sugar and melted butter, press into bottom of spring form.
In a separate bowl, mix cream cheese, powdered sugar, zest, and cornstarch. Beat eggs and add slowly to the cream cheese mixture. Drizzle lemon juice.
Pour batter into springform and cover with parchment, then tightly cover the entire pan with aluminum foil.
Set cook time to 45 minutes, start. Pour water into the cooker and center steaming rack inside. Place wrapped springform on rack. Attach the lid and turn the pressure valve to closed.
When cooking time is completed, turn the cooker off and let the cake sit for 10 minutes or so, until no pressure remains. Remove the cake to a cooling rack and carefully remove the foil.
Your cheese cake can be served warm, room temp or refrigerated. Enjoy with your favorite toppings!