Grab your pressure cooker and make these fabulous Instant Pot Baked Potatoes.Ever since my daughter decided she loves baked potatoes I have been trying out different methods of cooking them.We’ve tried them in the Crock Pot and on the Grill so it’s about time we tried a pressure cooker recipe!Although the other methods work great, the Instant Pot cooks quickly and efficiently.Then switch valve to venting position and let any remaining pressure release.Carefully open lid, gently remove the potatoes with tongs and place on a serving platter.Serve potatoes with your favorite toppings i.e. butter, shredded cheese, sour cream, chives, parsley etc.Wash them under warm water and use a vegetable brush to get in all the nooks and crannies!The steam builds up inside the skin of the potato and unless there is a way to allow it to escape, it will explode!Try this delicious and impressive Ham and Cheese Stuffed Chicken Breasts that are still easy!A quick, healthy side dish to pair with these potatoes are Easy Oven Roasted Vegetables! .

Instant Pot Baked Potatoes

Instant Pot Baked Potatoes come out fork-tender and perfectly fluffy in your pressure cooker in half the time it takes in the oven.They do, however, come out as creamy and fluffy as any oven-baked potato in a fraction of the time perfect for loading it up with toppings!This is one of my favourite Instant Pot recipes because the pressure cooker tenderizes the versatile potato which makes it a quick and easy side dish for turkey chili but it’s just as good mashed with butter, salt, and pepper.Easy: Toss in up to 8 potatoes (no foil needed), water, close the lid, and set the timer.Toss in up to 8 potatoes (no foil needed), water, close the lid, and set the timer.Versatile: Can be used as a side dish, as a main loaded with toppings, or for healthy mashed potatoes.Can be used as a side dish, as a main loaded with toppings, or for healthy mashed potatoes.Efficient: Doesn’t require turning on the oven and takes up very little space.Texture: Light and fluffy, creamy potato flesh possible with pressure cooking.They’re large enough to only need 1 per person (maybe 2) and they have enough starch in them to make them light and fluffy.They are large starchy potatoes of dark brown colour and often look or are “dirty”.Alternately, save those red or Yukon Gold to make Instant Pot potato salad.When water starts cold, it will increase its temperature as the Instant Pot pre-heats.Medium to large potatoes (2.5″ – 3″ wide) – 20 minutes on High Pressure.Crispy skin: Brush cooked potatoes with oil and sprinkle with salt.2 lbs of baby potatoes will take about 2 minutes of cook time with a 5-minute natural release.2 lbs of baby potatoes will take about 2 minutes of cook time with a 5-minute natural release.The Instant Pot won’t come to pressure if the valve isn’t in the sealing position.You may also want to check your silicone sealing ring around the lid to make sure it’s intact and not broken.Sometimes it’s nice to wrap individual potatoes in foil if you’re going to be serving a crowd and everyone can just take one for themselves.If you do choose to use foil, tack on a couple of extra minutes of cook time.Size doesn’t matter in terms of what the Instant Pot can cook.You won’t necessarily get that crispy skin that so many people love when enjoying a baked potato, but a quick trip under the broiler or in the oven at 400 degrees will fix that.Basic: Besides butter, salt, and pepper our other favorites include sour cream, plain yogurt, green onion or chives, shredded cheese, and bacon bits. .

Myths About Instant Pots You Need To Stop Believing

While the Instant Pot pressure cooker has plenty of devotees, those fans may be equally matched by people who are confused or downright discouraged by this kitchen tool and its panel full of buttons.Many people might spot an Instant Pot on sale or receive it as a gift, and then let it sit in its box in the closet for weeks or months.What about those stories you heard about pressure cookers making bland food or even wreaking some property damage in your kitchen? .

Perfect Instant Pot Baked Potatoes

From London Broil, Apple Pork Roast, to pan-seared steak, a baked potato complements just about any main course.And on hot summer nights, the last thing I want to do is turn on the oven to roast potatoes.The Instant Pot solves BOTH those issues by making baked potatoes in record time without heating up the kitchen.Be sure to use COLD water, as using warm water will change the time it takes the Instant Pot takes to get to pressure, which will change the actual cook times and your results.Step Three: Place the lid on the inner pot and be sure the vent knob is sealed.Step Four: Once the cooking time has elapsed, allow the pressure to release naturally for 8-10 minutes.It is important to allow the pressure to release naturally to keep the potatoes intact and finish cooking.Step Five (optional) If you like crispy skin on your baked potatoes, you can achieve this by finishing them in the oven or under a broiler.Simply place the cooked potatoes onto a sheet pan and brush them with olive oil or melted butter and sprinkle with kosher salt.Allow the Instant Pot Baked Potatoes to cool fully and then store in an airtight container in the refrigerator for up to 5 days.Reheat the potatoes by placing them on a rack in the instant pot over 1.5 cups of cold water and cook on high for 3 minutes.If you start with warm water, the cooking time will vary and that may result in under or over-cooked potatoes.If you enjoyed this method for making Instant Pot Baked Potatoes, I would love for you to leave a comment and review below. .

Instant Pot Sweet Potatoes (pressure cooker steamed)

No peeling or chopping makes pressure cooker sweet potatoes even faster!Use them as baked potatoes for a smart side dish to your chicken or fish entree.It's the easiest, hands-off way to steam sweet potatoes so they're perfectly cooked to the right texture every time.Serve them as a baked side dish with butter, salt, and pepper, or prep them as an ingredient for buddha bowls, salads, and mashed potatoes.Step 2: Place the whole potatoes on a trivet inside the cooker and add the water.Step 3: Close the lid, and pressure cook using the time chart and steam release instructions in the recipe card below.If there is resistance, pressure cook the potatoes in 1 or 2 minute intervals until they pass the knife test.The skin might split on the surface a little bit here and there, but I've never had a potato explode in the Instant Pot.Using a trivet with pressure cooker sweet potatoes isn't required, but it positions them above the water. .

Under Pressure: Facing Your Instant Pot Fears — Detroit Jewish News

But, like many people, it took a little time before the love affair with my Instant Pot set in.First, I am cynical when it comes to new kitchen gadgets; so many are just next year’s garage sale items.In fact, it’s not uncommon to use conventional pressure cookers to build IEDs (improvised explosive devices).When I dined at Elizabeth’s house, she used an Instant Pot to prepare dinner.She extolled the virtues of the Instant Pot (an appliance then unknown to me), with its computer controls and twist-off lid.I have three Instant Pots and, with so many accessories out there, ever-increasing possibilities abound.A slow-cooker cooks low and gently for many hours, and mostly with added liquid.The liner is usually ceramic, so you can’t place it on the stove to pre-brown food.And, if you are afraid to leave the house with an appliance on, you have to stay home all day.An Instant Pot is a “multi-cooker.” It has many functions (including slow cooking).The handy buttons on the front let you pick how you want to cook (soup, stew, bake, steam, etc.).1½ pounds tiny new potatoes (about 1½- to 2-inch diameter) any color, halved.Fresh chopped dill, parsley or a combination, garnish.Add the potatoes and saute until the cut sides are mostly golden.Arrange the salmon pieces, skin side down over the spinach.Season well with salt and pepper and pour the lemon juice over.Press the manual or pressure cook setting and then the “-” (minus) button until 25 minutes is displayed (it takes some time for the machine to heat up).When finished, carefully turn the steam valve to the venting position to release the pressure.Adjust seasonings to taste and serve with the dill and/or parsley sprinkled over the top.2 stalks celery cut into 1-inch pieces (including leafy tops).Add carrots, parsnips, garlic, salt, pepper, parsley and dill.Add the chicken pieces and enough water to cover the ingredients and to 2 inches from the top of pot.Turn the pot off (cancel) and allow the soup to cool enough to unlock the lid.NOTE: If you like your soup richer, cook the broth until reduced somewhat.Add the oil and onions and cook until softened but not browned.Serve the chicken with the sauce spooned over and garnished with fresh parsley.2 small zucchini (any color), cut into 1-inch cubes (4 cups).Once all pressure has released, open and stir in basil, parsley, capers and vinegar.“Tzimmes” mean a “big deal.” Maybe this dish is called this because of all the ingredients.This one cooks in minutes in the Instant Pot, which makes it no big deal.2 pounds orange sweet potatoes or golden yams, peeled and cut into 1-inch pieces.½ cup golden raisins or dried cranberries.Press the “Manual” or “Pressure Cook” setting and then the “-” (minus) button until 20 minutes is displayed (it takes some time for the machine to heat up).2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch chunks.½ cup (1 stick) butter or coconut oil cut into cubes.Place all ingredients into the Instant Pot in the order listed.Add the chicken back to the pot and keep warm until ready to serve.Serve with cooked basmati or jasmine rice and more cilantro, if desired.Cauliflower Mash with Chickpeas Zataar, Cumin, Figs, Raisins and Almonds.1 large head cauliflower, left whole, green leaves and core removed.⅓ cup golden raisins, or other dried fruit.1/3 toasted sliced or slivered almonds (or your favorite nut or seed), garnish.Season with salt, pepper, za’atar, cumin and garlic.Use the tongs to remove the remaining ingredients (do not take any accumulated liquid at the bottom of the pot) and arrange around the cauliflower.If don’t put the top on correctly, will I have a disaster?And, because it’s controlled cooking, the pressure will never be enough to send the lid into the air or your face or anywhere else.The pots come in different sizes (my three are all 6 quarts — enough to make dinner for 6 or soup/stew for more).It is virtually impossible to open the lid of the pot if it is under pressure.You can overcook ingredients like vegetables and pasta, which take mere minutes to go from fresh to mush, so always err on the side of less cooking.If you want to cook foods less, press cancel, release the steam and check.When the food is cooked, the Instant Pot will turn to an automatic warm setting.What if I forget to add an ingredient before closing the lid and turning it on? .

Instant Pot Vegetables 101: How To Cook Guide

From starchy veggies to leavy green to the fungus among us, learn how to perfectly cook nutritious and delicious Instant Pot vegetables with our comprehensive pressure cooker 101 guides.I’m sure I don’t speak for just myself when I say a single minute or two mistakes can turn a decent veggie dish into unpalatable mush.Most often, it’s due to a combination of things, trying to cook vegetables in the Instant Pot at the same time as something else that simply doesn’t work with it, or forgetting to perform a quick release at the end to stop the cooking.Fear not – even if you’ve had your fair share of cooking disasters with veggies and the Instant Pot, that’s no reason to stop trying.I’ll include cooking times, any special considerations, and any warnings that you should be aware of.Whether you love your meat and potatoes or you’re cooking your way through the hardy veg during the fall season, here’s how to do it (and do it right).Potatoes and other hardy roots like carrots are great for adding to soups/stews and cooking for the duration of the time because they are more likely to stay intact.The latter two are a good idea if you’d like to season your spuds prior to cooking them and seal in the flavour with heat.Add one cup of water to the pot (regardless of how you’ve placed your potatoes in there).You can reserve some of the water in the pot for mashing, or replace it entirely with milk/a milk substitute.These are great for use in other recipes (soups, stews, hash browns), as a side dish, or pre-cooking for roasting throughout the week with your choice of fat and seasonings.From fresh: Cook for 3-4 minutes on high pressure and perform a quick release.From frozen: Cook for 4-5 minutes on high pressure and perform a quick release.Then, you can choose to pile them in the pot, wrap them individually in foil with seasoning, or use a steamer basket (my preferred method).For small to medium sweet potatoes, set the pot to cook at high pressure for 10 minutes.For large sweet potatoes, set the pot to cook at high pressure for 12-15 minutes.Begin with the recipe above and fully cook the desired amount of sweet potatoes.Add-in ideas: coconut oil, butter, olive oil, coconut milk, buttermilk, heavy cream, milk, salt, pepper, cinnamon, nutmeg, chives, nut butter, pecans, sugar/coconut sugar.Begin with cubed sweet potatoes, and emphasise making them evenly sized.These are similarly great for use in other recipes (soups, stews, hash browns), as a side dish, or pre-cooking for roasting throughout the week with your choice of fat and seasonings.From fresh: Cook on high pressure for 3-4 minutes and perform a quick release.From frozen: Cook on high pressure for 4-5 minutes and perform a quick release.Check out these 20 Scrumptious Instant Pot Sweet Potato Recipes.Winter squash takes a notoriously long time to cook in the oven or on the stovetop.The Instant Pot cuts back on cooking time significantly, and it couldn’t be easier to get great results.Whether you like to serve it as a side, a mash, or make soup from it, butternut squash is a lovely alternative to sweet potato.Slice the butternut squash in half or quarters either way – horizontally or vertically – and remove the seeds.You can skip the first step and make it seriously easy if you can fit the entire squash in the pot.You can skip the first step and make it seriously easy if you can fit the entire squash in the pot.Place the slices in a steaming basket and add one cup of water to your pot.Its large cavity makes it fantastic for stuffing with sausage, meat, grains, and fall flavour infusions with dried fruits, fresh herbs, and more.While it’s not technically a “starchy” vegetable, it more closely resembles squash and its cooking method(s), so we’ll place it here.When cooked, you can scoop out the insides of spaghetti squash and serve it as a pasta alternative with a delicious bolognese for a low-carb Italian meal.Place a steamer basket or trivet in the pot along with one cup of water.Set the pressure cooker to cook on high for 7 minutes and follow up with a quick release.If you prefer Japanese pumpkin or kabocha squash, you can follow the same cooking instructions.Place a trivet or steamer basket in the Instant Pot along with one cup of water.It’s a tasty, creamy root quite similar to white potato though it is lower in starch and in carbs.It is a lovely addition to a meal when cubed, cooked, and tossed in oil and spices.Potatoes contain similar health benefits but in smaller amounts, so this is one of my favourite alternatives in terms of getting some bang for your buck!Place a trivet or steamer basket into your Instant Pot along with 1/2 cup of water.For slices: Cook on high pressure for 3-4 minutes and perform a quick release.For cubes: Cook on high pressure for slightly longer at 5 minutes and perform a quick release.Once you get past its bumpy, fuzzy, unsightly outside, it’s a world of flavour and nutrition inside.Place a trivet or steamer basket into your Instant Pot along with 1/2 cup of water.For slices: Cook on high pressure for 4-5 minutes and perform a quick release.For cubes: Cook on high pressure for slightly longer at 6-7 minutes and perform a quick release.They are earthy with a gorgeous vibrant hue that stains everything it comes in contact with – the only downside – and versatile.They make a fantastic addition to any root bake or dishes like this beetroot risotto.They’re great to batch cook and serve cold atop salads with some goat’s cheese too.Place a trivet or steamer basket into the pot along with one cup of water.Check out our gorgeous Instant Pot borscht (beet) soup recipe.Place the trivet or steamer basket into the inner pot and add one cup of water.For sliced or shredded carrots : Cook on HIGH pressure for 0 (zero) minutes before performing a quick release.For whole or chunked carrots: Cook on high pressure for 1-3 minutes before performing a quick release.I always recommend cooking broccoli on its own because it doesn’t work well under pressure if you catch my drift.Place a steamer basket or trivet into the pot along with one cup of water.Place the broccoli into the basket (you want to avoid direct contact with the bottom of the pot here).Place a steamer basket or trivet into the pot along with one cup of water.Place the cauliflower into the basket (you want to avoid direct contact with the bottom of the pot here).They also provide antioxidants and help us to naturally detox and fight off oxidative damage.It’s no surprise that the Instant Pot makes a perfect side of it every single time.I prefer to shred mine in the food processor because it is easy to clean and very fast.To wrap up with the lovely, fibrous, nutritious, and delicious cruciferous vegetables, we have tiny cabbages a.k.a.Cook the sprouts on HIGH for 1 minute and follow up with a quick release of pressure.This summer veggie is a BBQ favourite, coming together brilliantly on the grill for a steak or chicken side dish.If you’re just looking to keep it simple, quick steam will do you good, giving you the perfect texture for addictive asparagus.Finish off with butter, fresh lemon, and ground pepper and flaky sea salt for the best results.Trim off the woody bottom ends of the asparagus as these don’t cook up nicely.For softer results: Cook on HIGH pressure for 1-2 minutes and perform a quick release.They’re a simple and delicious side dish with an impressive appearance – perfect for entertaining.Place a trivet or steaming basket into the inner pot alongside one cup of water, then insert the trimmed artichokes.For whole trimmed artichokes, set your pot to cook at high pressure for 15-20 minutes.Getting the perfect green bean texture can be tough, but steaming them in the Instant Pot is far from difficult.Steam on high pressure for 2 minutes and follow up with a quick release for more tender beans.If you like softer beans, you can let the pot naturally release for 3-5 minutes before turning the valve.You can read more about cooking dried peas in our Instant Pot 101 guide to legumes.Add the trivet or steamer basket to the inner pot with around a cup of water to steam with.They have a natural umami flavour that really stands out, but it’s enhanced by other ingredients locked into the flesh.However, you can get a jump start and steam some ‘shrooms up in your Instant Pot for use in other dishes throughout the week.I like this idea for blending or slicing them into soups, adding them to omelettes, and finishing them up in the Instant Pot with a little oil and salt.Place the lid on and steam for 12-15 minutes with a minimal amount of liquid, oil and/or butter, and spices.Eggplant is a creamy and delicious nightshade vegetable that softens up beautifully in the Instant Pot.While steaming it might not be palatable for you, it can cook it through so you can quickly broil, fry, or saute it after to brown up the sides.Overcooked eggplant quickly turns to mush, so be careful about adding it to dishes that require longer cooking time.Place the eggplant into the basket and set the Instant Pot to cook on HIGH for 3-4 minutes,.Even better, cooking them in bulk makes it easy to peel the skins and use the flesh for blended dishes like roasted pepper hummus or dip.Oh, and for some inspiring full meal ideas, check out our favourite Instant Pot stuffed pepper recipes.From fresh: Place the pepper slices into the basket or trivet and set the IP to cook on high for 1-2 minutes.Place the pepper slices into the basket or trivet and set the IP to cook on high for 1-2 minutes.From frozen: Place the pepper slices into the basket or trivet and set the IP to cook on high for 2-3 minutes.Place the pepper slices into the basket or trivet and set the IP to cook on high for 2-3 minutes.However, if you’d like to cook up a mirepoix or soup starter to add to another dish (celery, onions, and carrots), you can follow these instructions.From fresh: Cook on high pressure for 2-3 minutes before performing a quick release.From frozen: Cook on high pressure for 3-4 minutes before performing a quick release. .

Bacon Ranch Potatoes in Pressure Cooker ~Sweet & Savory

AND only 4 main ingredients and 3 simple seasonings for this mouth-watering comfort food.And why wouldn’t I snapchat the whole process too, thinking I may be able to capture a crazy explosion or something.Well, I held my phone in one hand and carefully opened the pressure cooker with other.April 16, 2018 UPDATE: My original recipe called for only 2 tablespoons of water, and it worked with my original (now discontinued) version of Instant Pot, which didn’t have any “burn” warning.However due to number of readers’ feedback about “BURNT” warning, I purchased a new Instant Pot and reworked the recipe.I tested the recipe many times, and found 1/3 cup of water is perfect amount.Only 4 main ingredients and 3 simple spices for this mouth-watering comfort food. .

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