Six weeks ago, I bought q 3 Quart Instant Pot Mini Duo Plus, and I am ready to say that it is one of my favorite purchases for my kitchen, Note: I am single, and a 3 Quart Model is Perfect for me, but if I had a family, I would buy the 6 quart.
Important: This is Not My Mama’s Scary Pressure Cooker. It is quite safe.
The advertisement indicates that the instant pots can replace your slow cookers, but I have read that it is not great as a slow cooker. But if you want fast, easy, and one-pot simplicity, this is your gal.
I make homemade vegetable soup at least once per week in my instant pot, and I also make the easiest lemon curd in it.
I use my instant pot so very often that I bought 2 extra inner pots. The inner pots are where the cooking takes place, and the outer pot is the electrical source and where the controls are located.
In addition, I bought covers so that I can easily shift my leftovers to my refrigerator–without dirtying another container. And voila! When it is time to heat the leftovers, I simply remove the silicone lid and place the inner bowl back inside the instant pot.
Accessory Set for the 3 Quart Instant Pot
I have been using my Instant Pot for 6 weeks. and I have no complaints. I ordered the above accessory set from Amazon, and it arrived today.
Time Charts and Settings for Foods Often Cooked in the Instant Pot:
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Steamer Basket
Because it is equipped with a handle, I am thrilled to have the little steamer basket in this set. When I make lemon curd, I must cook that in a Pyrex bowl set inside the inner pot, and the handle will be helpful–essential– when I pull the hot bowl from inside the steaming inner pot. I tried without the handled steamer, and the exercise was nearly disastrous.
The set also includes silicone grip-style pot holders, tongs, and other tools to help maneuver the hot dishes.
The set also contains a tiny spring pan for making small cheesecakes;
Image Credit: Desert for Two
Instant Pot Cheesecake Recipe Ingredients
Graham Crackers. We need 7 whole graham crackers, or ¾ cup of already ground graham cracker crumbs.
Sugar. We need a small amount of granulated sugar for the crust, a bit for the filling, and then a small amount for the optional strawberry sauce topping. We’re using granulated sugar for everything to keep it easy.
Butter. We need 3 tablespoons (1.5 ounces) of melted butter to bring the crust together.
Oil. A very small amount of oil to brush on the pan to help the cheesecake not stick after baking.
Cream Cheese. Two 8-ounce packages of full-fat regular cream cheese that has been softened at room temperature. It should be fully room temperature before attempting to bake. Otherwise, your final cheesecake will have lumps in it!
Eggs. Two large eggs, at room temperature. If the eggs are cold, they will create lumps in the cream cheese.
Vanilla. Two teaspoons of real vanilla extract or vanilla bean paste.
Lemon. The zest of one lemon, reserve the juice for another recipe (like my mini lemon cheesecakes).
Heavy Whipping Cream. One quarter cup of heavy whipping cream makes a smooth, creamy cheesecake filling.
Topping Ingredients:
Strawberries. One half cup of sliced strawberries.
Strawberry Jam. A small amount of strawberry jam (you can use apricot jam, too) makes the fruit shiny and slightly sticky so that it stays on top of the cheesecake.
Cheesecake Instant Pot recommended equipment
I use my Instant Pot mini 3-quart machine for this, and mine came with a metal trivet. If you misplaced yours, go ahead and order these with the long handles–it will be so much easier to remove your cheesecake from the instant pot! You really need to bake your cheesecake on top of the trivet. Just in case, we’re still going to line the springform pan with foil.
How to make Instant Pot Cheesecake
First, use a pastry brush to lightly oil the 6-inch springform pan, including the sides and bottom. Place a sheet of foil on the outside of the pan to help prevent any steam leaks.
Then, make the crust: If you’re using whole graham crackers, pulse them in a mini food processor to form crumbs (or crush them in a plastic bag with a rolling pin). Then, combine the crumbs with the melted butter and one tablespoon of sugar.
Pour the crumbs into the pan, and pack them firmly on the bottom. Bring the crust up about one inch on the sides. It doesn’t have to be perfect.
Next, in a clean bowl, beat the cream cheese with an electric mixer for about 15 seconds until smooth and creamy. Then, stream in the sugar while beating, followed by the eggs. Try not to beat too much after the eggs have been added, because extra beating = extra air = bubbles while baking! Finally, stir in the vanilla bean and lemon zest to the batter.
Place a metal trivet in the bottom of your instant pot, and add 1 ½ cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top.
Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.
Let the cheesecake pressure cook for 27 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.
After the nautral pressure relase, remove the lid of the instant pot, and let the cheesecake cool in the Instant Pot until it’s cool enough for you to lift it out, about an hour.
Next, chill the cheesecake in the fridge for at least 8 hours before serving.
To make the optional strawberry sauce: Slice the strawberries, and toss with the jam and sugar. When glossy and soft, about 5 minutes later, spoon atop the cheesecake and serve.
Loaded Baked Potato Soup for Mini Cooker
Image Credit: Instant Pot
Ingredients
12 ounces bacon
1/2 medium onion
3-4 medium red or white potatoes
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
4 cups chicken broth
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
2 tablespoons fresh chives
bread for serving
Instructions
Select the sauté function to heat the Instant Pot inner pot. When the display reads “Hot,” add the bacon pieces and sauté until crisp, approximately 5 minutes. Press Cancel to turn off the sauté function. Remove the bacon with a slotted spoon and place on a paper towel– lined plate. Set aside.
Using a hot pad to lift out the inner pot, drain the bacon grease from the inner pot into a heat proof receptacle for disposal. Add the onion, potatoes, salt, pepper, crushed red pepper flakes, and chicken broth. Stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
When all the pressure is released, carefully remove the lid, add the sour cream, and stir well. Add the cheese one handful at a time, stirring until it is melted and fully incorporated.
Divide evenly among 4 bowls, top with the reserved bacon and chives, and serve with bread.
8 Quart Instant Pot
On the same day that I bought the 3 Quart Instant Pot, I also bought the 8 Quart Instant Pot.
I primarily bought this unit to seal my jello that I plan to take to our local Farmer’s Market. Confession: I have not used this model yet, and something within me wishes that I had bought the 6-quart unit and not the 8-quart. But I must admit that there are times when the extra room will make a difference. For one thing: the 8-quart pot will hold a standard spring pan for normally-sized cheesecakes.
I ordered the following accessory set for the larger pot: Available ToolsThis set includes a 9-inch spring pan, The steamer basket is much larger, too. {the spring pan for the 3-Quart Pot is 6 inches in width.
Classic Cheesecake
Image Credit: Instant Pot
Ingredients
1 1/4 cups graham cracker crumbs
5 tbsp butter
1 lb regular cream cheese
1/2 cup granulated white sugar
2 large eggs
1/4 cup regular sour cream
2 tsp lemon zest
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp table salt
1 1/2 tbsp all-purpose flour
Instructions
Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
At least once each month, I cook for my church’s potluck suppers. The 8-Quart Pot will be my go-to unit for that purpose.
I want to cook the following recipe soon, but I doubt I will take it to the church suppers. [It is cooked with whiskey].
Whisky-Flavored Shredded Beef with Molasses}
Image Credit: Instant Pot
Ingredients
2 1/2 -3 pounds Beef Bottom Round Roast
1/2 cup beef broth
1/2 cup whiskey
1/4 cup + 2 tablespoons cider vinegar
6 ounce tomato paste
4 tablespoons brown sugar
1/4 cup molasses
1-1/2 teaspoons salt
1/2 teaspoon red pepper
Instructions
Place beef roast in Instant Pot, adding 1/2 cup beef broth. Close and lock pressure cooker lid.
Use beef, stew or high-pressure setting; set time for 90 minutes.
When time is complete, use quick-release valve to release pressure; carefully remove lid.
Shred beef. Return it to the Instant Pot.
Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan.
Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef.
Ingredients for Slaw
2 cups carrots
2 cups Granny Smith apples
2 T. Cider Vinegar
2 T. Brown Suga
1 tablespoon Dijon mustard
To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper as desired. Refrigerate until ready to serve.
Serve beef with the slaw. Enje Credit: oy!
Pulled Pork Adobo
Image Credit : Instant Pot
Ingredients
4 ancho chiles
4 guajillo chiles
4 cloves garlic
1 yellow onion
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 cup fresh orange juice
1 pork shoulder roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons avocado oil
2 yellow onions
1/2 cup chicken broth
Instructions
Bring a kettle of water to a boil on the stove top. Place the ancho and guajillo chiles in a heatproof bowl, add boiling water to cover, and let soak for 20 minutes, until softened.
Remove the chiles from the water, remove their stems, split them in half lengthwise, and scrape out their seeds and ribs. Discard the soaking water.
In a blender, combine the chiles, garlic, onion, salt, cumin, oregano, black pepper, cinnamon, cayenne, and orange juice and process until a smooth puree forms. You should have about 2 cups.
Measure 1 cup for this recipe and set aside. Transfer the remainder to an airtight container and freeze for up to 3 months.
Cut the roast into 4-inch cubes—it is fine if they are a bit irregular—and season them with 1/2 teaspoon of the salt and all of the pepper.
Select the Sauté setting on the Instant Pot, adjust the heat level to More, and heat the oil.
Using tongs, place the pork cubes in the pot. Sear the pork for about 6 minutes, until well browned on the first side. Flip the pieces over and sear for about 6 minutes longer, until well browned on the second side. Using the tongs, transfer the pork to a plate.
Add the onions and the remaining 1/2 teaspoon salt and sauté for about 5 minutes, until the onions have softened. Stir in the broth and the 1 cup adobo sauce, then return the seared pork to the pot and stir to coat it with the sauce. Arrange the pork pieces in a single layer.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 50 minutes at high pressure.Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using the tongs or a slotted spoon, transfer the pork to a carving board or large dish.
Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the sauce simmer, uncovered, for 15 minutes. Meanwhile, use a pair of forks to shred the pork.
When the sauce is ready, return the shredded pork to the pot and stir to combine. At this point, you can select the Keep Warm setting to keep the sauce and meat warm for up to 10 hours before serving.
Serve the pork right away, refrigerate it for up to 48 hours, or freeze it in ziplock bags for up to 4 months.
Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper.
Remove lid from a 6-quart Instant Pot. Press Sauté, and use Adjust function to select “More” mode. When the word “Hot” appears, swirl in oil. Add sliced bell pepper to cooker; cook, stirring constantly, 5 minutes or until browned. Turn cooker off.
Stir in remaining 3 bell pepper halves, onion, celery, carrot, garlic powder, vegetable broth, beans, chipotle chile and adobo sauce.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Remove inner pot from cooker; cool soup 15 minutes.
Place 1/2 of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining pepper mixture.
Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press Sauté, and use Adjust function to select “More” mode. Cook, uncovered, 2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls ; sprinkle with cheese and chopped bell pepper.
Lemon and Herb Chicken
Image Credit: Instant Pot
Ingredients
4 pound whole chicken
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Pink Himalayan salt
1/2 teaspoon black pepper
1 cup chicken bone broth
1/2 lemon
1/2 yellow onion
2 cloves garlic
Several sprigs herbs
Instructions
Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.
Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.
Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.
Deglaze the pan with the chicken bone broth.
Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.
Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)
Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.
When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit
If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.
Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.
Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
Chicken Tortilla Soup
Image Credit: Instant Pot
Ingredients
28 ounces diced tomatoes
1 1/2 pounds chicken thighs
1 onion
1 ounces green chiles
1/2 cup chicken broth
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas
2 tablespoons cilantro
1/2 cup Monterey Jack cheese
1 avocado
Lime wedges
Instructions
Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
Serve immediately.
Spiced Carrot Cake
Image Credit: Instant Pot
Ingredients
1 cup all-purpose flour
Cooking Spray
1/3 cup golden raisins
1/3 cup granulated sugar
1/3 cup light brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
1/3 cup canola oil
1 tsp vanilla extract
2 large eggs
1 1/2 cups carrot
1 cup Water
3 ounces cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
Instructions
To make the cake: Lightly spoon flour into a dry measuring cup; level with a knife.
Coat an 8-inch round (thin-rimmed) cake pan with cooking spray. Line cake pan with parchment paper; coat parchment paper with cooking spray, and dust with 1 tablespoon of the flour.
Combine raisins and a second tablespoon of the flour in a small bowl; toss well.
Combine remaining flour, granulated sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl; stir with a whisk.
Combine oil, vanilla, and eggs in a small bowl; add to flour mixture, stirring until blended. Stir in carrot and raisins. Pour batter into prepared pan.
Remove inner pot from the Instant Pot. Place steam rack in inner pot; fold handles under rack. Pour 1 cup water into pot, and place prepared pan on rack.
Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.
Cut 1 (1 1/4 inch long) slit in foil about 1 inch from edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o’clock. Set inner pot inside cooker.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. (Cook additional time, if necessary, until a wooden pick inserted in center comes out clean.)
Carefully remove lid from Instant Pot. Blot any water that has collected on top of foil with a towel. Carefully remove foil from inner pot, so as to keep condensation from dripping onto cake.
Transfer pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
To make the frosting: Beat cream cheese with a mixer at medium speed until smooth; add powdered sugar and vanilla, beating until smooth. Garnish slices of cake with frosting.
Instant Pot Yogurt Making Set
Image Credit: Instant Pot
“The Instant Pot yogurt set can make five 5 Ounce (150ml) Cups of yogurt. The rack may also hold five 9 Ounce (260 ml) feed bottles for sterilization by pressure steaming to kill. To sterilize, place the rack with feed bottles spout down into the cup holder, Add 2 measuring cups of water, run the steam program for 10 minutes. The pressure may be released quickly If required at the end of the cycle. Feed bottle accessories and valves may also be positioned on the rack. Note: Please use caution when removing, as the parts will be hot. Designed to work with any 22 cm pressure cooker with a minimum capacity of 5 quart.”
Easy Vanilla Yogurt
Image Credit: Instant Pot
Ingredients
4 cups milk
5.3 ounces vanilla yogurt
1 tablespoon sugar
Instructions
Bring milk to boil in a medium size non-stick pot on high heat (option to do this in the Instant Pot by using the Saute function on high temperature).
Cool to near room temperature.
Add yogurt and sugar. Stir to mix. Divide the mixture into 4 heat proof cups. (If you used the Instant Pot for these steps, clean out the Instant Pot, it will be used in the following steps.)
In the Instant Pot , add 5 cups water. Place the 5 heat proof cups into the inner pot. Close the lid and choose “Keep Warm” function for 15 minutes.
Let the pot stand for 10 hours closed.
Open the lid and take out yogurt. Cover with plastic wrap and chill a few hours before serving.
Learn how to use egg bite molds to make Instant Pot mini meatloaves – they are so cute! We use half ground beef and half ground pork sausage to make a delicious, tender meatloaf bite.The bites are topped with ketchup with smoked paprika and Worcestershire sauce.
Ultimate comfort food if I do say so myself. Double the recipe and make these for a Super Bowl party, holiday party, or any excuse you can come up with!
Image Credit: Eat Like No One
🛒 INGREDIENTS
Here is what you will need to make these meatloaf bites.
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This set includes a 9-inch spring pan, The steamer basket is much larger, too. {the spring pan for the 3-Quart Pot is 6 inches in width.
