#instantpot#instantpotpimpin Bruh... this is luxurious!!!
Spicy Pineapple Pork 3 pounds boneless pork shoulder roast (or beef chuck roast if you don’t eat pork)
2 teaspoons Diamond Crystal brand kosher salt or Magic Mushroom Powder
1 tablespoon coconut oil, ghee, or your preferred high temperature cooking fat
1 (14-ounce) can pineapple chunks in 100% juice
2 serrano pepper, diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers)
1 tablespoon dried basil
1 tablespoon ground cumin
½ teaspoon freshly ground black pepper
2 tablespoons lime juice!!!! Hit me if you wanna know the rest!
Late night crafting. I couldn't do something cheesy like 'made with love' because when I'm in the kitchen, love is not what's going on.
That being said, our IP has been a success so far. Mike banished the slow cooker to the basement this week, in disgrace.
👊🏻 Fuel your smile with this hearty plant 🌱 based Red Lentil Soup 🥣. This really is a meal in itself full of fiber to keep you fueled all day! Lentils are also rich in protein. The soup has carrots 🥕 full of beta-carotene are a great source for yours body’s Vitamin A which builds healthy teeth
This recipe is amazing because you’ll likely have all the ingredients on hand! I made this one of the stove top, as I love my @lecreuset dutch oven. But if you want a quick “dump” recipe all the INCREDIBLE ingredients can get dumped into your #crockpot and cooked on high for 4 hours or low for 8 hours. Just have some extra broth on hand as can thicken. This would also be great in the #instapot and probably could be done start to finish in 30 minute. So easy and always requested by my family!
Makes 6 servings but can easily double! Freezes well too!
2 cups red lentils dried
6 cups Vegetable Broth
3 carrots cut into chunks
2- 14 ounces
6 ounces tomato paste
1 onion diced
3 cloves garlic very finely diced or minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon ground cumin
1/4 teaspoon black pepper
Stove top directions:
1. Sauté onions, garlic and carrots 🥕 for about 5 minutes until onions translucent.
2. Add dried herbs 🌿 and tomato paste and sauté a few minutes more.
3. Add canned tomatoes ( #sanmarzanotomatoes are best), broth and lentils and bring to a boil.
4. Cover and simmer for 45 minutes to an hour until carrots are soft and lentils are “mushy”- think split pea soup consistency. If needed add more broth!! Save this recipe! I promise you will make it time and time again!
From over on the Hectic-Kitchen blog⠀
📖The 5-Ingredient Electric Pressure Cooker Cookbook⠀
I'm still in love with my InstantPot! That also means that I'm always looking for creative ways to use it. So many of the InstantPot Cookbooks are rehashes of the same old recipes, just prepared a different way.⠀
But once in a while you run across a cookbook that not only uses a newer gadget, but also presents unique recipes that are really good. This cookbook is one of them. Checkout my book review and see if you're interested in the cookbook. I've sure marked a lot of pages in mine already and have made quite a few of the recipes in just a couple weeks!⠀
INSTANT POT UNDHIYU -
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down.
Mine is with a little gravy type since we don’t like dry Undhiyu.
Ingredients and Measurements: -
1 cup fresh Surti Papdi Lilva
1 sweet potatoes cut in cubes
1 eggplant cut in cubes
1 cup rataru (purple yam)
5 tbsp olive oil
1/2 tsp mustard seeds
1/4 tsp ajwain
Pinch of asafoetida
1 tbsp garlic paste
1/2 tbsp ginger paste
1/2 tbsp green chili paste
1 tsp red chili
1 tsp Kashmiri Mirch
1/2 tsp turmeric
1 1/2 tsp coriander powder
1/4 cup ground peanuts
1 tsp salt
1/8 tsp garam masala
1 tbsp sugar
1 1/4 cup water
Cilantro to garnish
1. Heat the instant pot in sauté and the olive oil, mustard, ajwain & pinch of asafoetida. Let the mustard pop.
2. Add the Surti papdi lilva and let it cook for 5 to 10 minutes
3. Add the rataru, eggplant, sweet potatoes, cook for another minutes and then add the garlic & ginger paste, green chili paste, red chili, turmeric, coriander powder, ground peanuts, salt, Kashmiri Mirch, garam masala & sugar.
4. Mix well and add the 1 1/4 cup water.
5. Cancel the sauté setting.
6. Close the lid
7. Press the pressure cook setting and add 6 minutes on high.
8. Make sure the valve is on sealing
9. After the pressure cooking is done release the valve on venting, let the air release
10. Cut the banana and garnish with cilantro.
#carnivore chili, I used too much broth and became a very tasty soup
2lb ground beef, 1lb ground turkey, 3/4lb minced bacon paprika, garlic powder, onion powder, chili powder, habanero powder, braai seasoning, salt, ground black pepper, oregano and 1.5 cups of @traderjoes organic beef bone broth. 45 minutes in the #instantpot.
NEW Recipe! Soup is my favorite 4 letter word 😍 Loving this Creamy Cheesy Umami IP Potato Soup. Yummy! 😋
Check Bio Link for Full Recipe. Follow for more yummy recipes ❤️
🥘 Tag @pressurecookrecipes#amyjacky for your A+J creations
🍝 Subscribe to our newsletter for Tried & True Recipes (link in bio)
Forgot a before picture, pulled pork barbeque sandwiches for dinner. Took me and 1 hour and 20 minutes to cook a 6lb pork loin to tender perfection in our Instapot. It fell apart when I took a fork to it. #HomeCookedDinners#BBQ#instantpot
Our oven is awaiting a part in the mail, so #instantpot dinners it is! I pressure cooked a whole bird, pulled the meat off. Used the drippings to sauté my veggies for chicken stew and then added the chicken back in along with some #bonebroth and boom! A nourishing dinner. I added kale and potatoes rather than noodles to keep it #glutenfree. Nothing more satisfying than homemade chicken soup on chilly,fall night. #winnerwinnerchickendinner#instantpotismybff
Roasted chicken, sous vide sliced calamari (138F for two hours then pan seared), braised Brussels sprouts with lardons, apples, and onions, instant pot par cooked roasted oven fries with onions, roasted maple delicata squash with onions, steamed broccoli. #dinner#sousvide#instantpot#chicken#fall
Instant Pot Stuffed Acorn Squash! Squash stuffed with veggies, wild rice, spices, herbs, chickpeas, cranberries, and pecans. THIS WAS SUCH AN AMBITIOUS FIRST INSTANT POT RECIPE. Visit showmetheyummy.com to find the recipe! @showmetheyummy
Have an Instant Pot and craving a fall comfort meal? Check out @lexiscleankitchen Instant Pot Beef Short Ribs! We made these tonight and they were so delicious!! Served over Mashed Cauliflower and with sauteed Broccolini. Can't wait for the leftovers 😊 #lexiscleankitchen#instantpot
Don’t you dare keep scrolling!!
Save this instant pot turkey recipe right now because Thanksgiving is only a few weeks away and this was one of the best turkeys we’ve ever had. 🦃
I did this @instantpotofficial thing again. I used a chicken and broccoli recipe that I found online. Used a bag of frozen veggies instead. I definitely put them in too soon but that’s okay. Still tastes yummy after some minor recipe tweaking. Whatcha having for dinner tonight?
mom makes us this dish and we were craving it, so I gave it a shot using my @instantpotofficial. I bought it was while ago, but was too intimidated by all the functions to take the time to figure it out. It wasn’t making me dinner just by sitting on the counter, so I opened up the instruction manual and I hard boiled eggs, cooked rice, and made the Thit Kho all in the pot! Comment your favorite Instant Pot recipes below that you think I should try!
101 43004 days ago
Who's ready for some brand new EASY Freezer Meals??? 😍👊 And when I say easy, I actually mean it!! I've been working for the past month to bring you what you've all been asking me for... an EPIC list of super fast, super healthy, and super EASY freezer meals. 💪
I can't tell you how excited I am to finally share these with you... and be able to help so many of you (beginners) get some meals in your freezers. I LOVE LOVE LOVE having a freezer full of dinners for busy nights. ♥️
This collection of 15 EASY freezer meals had to meet my "easy" requirements which include 1.) Easy enough for beginners to make 2.) Quick! They need to take 15 minutes or less each to prep. 3.) NO-cooking prep!! 🙌🏻 4.) They gotta be healthy too, like using real foods⠀
5.) to go from freezer to Instant Pot or slow cooker or oven without thawing! ⠀
you are gonna LOVE these recipes guys!!! Check them all out here ---> ⠀
73 19201:44 AM Oct 3, 2018
🥕SUPER TENDER INSTANT POT POT ROAST – the best pot roast! The entire meal cooks directly in the Instant Pot, is very simple to make, and is full of flavor. The beef is so juicy and tender, it practically falls apart coming out of the pot!
This recipe is perfect for these cool autumn days. Perfect for easy-meal lovers. Perfect as a freezer meal. Simply perfect all around.
Full recipe is on my blog:
Direct links to each individual recipe can be found via the link in my bio: @withpeanutbutterontop
131 91982 days ago
Did you know that I have a LIVE COOKING SHOW? You can catch me making easy but healthy and delicious family meals a few times each week! All of my recipes are picky kid tested and super budget friendly! You can find me on FB @coachhollinger! Here’s one of my favorite lunches...INSTANT POT SKINNY INDIAN BUTTER CHICKEN WITH CAULIFLOWER! My kids love this too! Enjoy!
Instant Pot Skinny Indian Butter Chicken
2lbs boneless skinless chicken breasts
1 small yellow onion, diced
1 cup LIGHT coconut milk
1 (10oz) can tomato puree, no salt added
1 cup chicken stock, no salt added
1 small head of cauliflower, cut into florets
¼ cup plain greek yogurt or sour cream
2Tbps tomato past
3 cloves garlic, minced
2Tbsp butter, divided
1 Tbsp fresh ginger. minced OR ½ tsp dried ginger
1 ½ tsp Garam Masala spice blend
1 tsp curry powder
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp sea salt or to taste
1. Set Instant Pot to sauté and melt ½ Tbsp of butter. Add onion, garlic, and ginger. Saute for 3 mins or until soft and fragrant. Add spices and cook for 30 seconds.
2. Turn Instant Pot OFF, immediately add in chicken stock to deglaze the pan. Make sure to scrape up any stuck bits on the bottom so the burn function doesn’t get triggered.
3. Add cauliflower. Pour tomato puree and paste on top. Toss to combine.
4. Place chicken breasts on top of cauliflower. Drop the rest of the butter on top of each breast.
5. Close lid, Seal and Set to poultry and cook for 12 minutes. Natural release for 10 mins. Remove chicken and cut into bite sized chunks and return back to pot.
6. Add coconut milk and greek yogurt. Stir to combine.
7. Serve over rice with Naan on the side if desired.