Category: method-pressurecooker

Mashed Potatoes – Pressure Cooker

I leave the skins on the potatoes when using a pressure cooker or instant pot. The pressure cooker makes the skins soft so I just mash them in with the potatoes. INGREDIENTS: 3-4 lbs of russet potatoes 1/2 cup melted butter 1/2 cup milk 3 teaspoons salt 1 teaspoon black pepper INSTRUCTIONS: Put 2 cups… Continue reading Mashed Potatoes – Pressure Cooker

Refried Beans – Pressure Cooker – Alternate

In my original recipe, I added the fat to the second cook then drained the beans (and most of the fat) then adding back some of the liquid to help smooth out the beans. In this recipe, I reserve the fat until the mixing process. This isn’t healthier but it should taste better. This recipe… Continue reading Refried Beans – Pressure Cooker – Alternate

Chicken Vegetable Soup – Pressure Cooker

This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later. This recipe makes 4 quarts. INGREDIENTS: 1 lb. bag of whole carrots (peeled and diced) 1 lb. bag of celery (cleaned and diced)… Continue reading Chicken Vegetable Soup – Pressure Cooker

Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta

Drew got this recipe from girlgonegourmet and tweaked it. Drew’s recipe can be found, here. I double-tweakeed it to create this pressure cooker recipe. The original recipe called for lots of fresh herbs and spices. I am lazy so I converted it to use dried ingredients I already had on hand. It also called for… Continue reading Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta

Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s

INGREDIENTS: 1.5 pounds of beef chuck roast or stew meat cut into about 1″ cubes 2 Tbsp clarified butter (or vegetable oil) 5 cups Beef broth 2 Tablespoons Worcestershire Sauce 1 Tablespoon of balsamic vinegar 1 Medium Onion, chopped 1/2 lb of carrots (2 or 3) peeled and sliced 1/4″ thick 1 lb. of potatoes,… Continue reading Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s

Beef and Noodles – Pressure Cooker

Note:  Your total salt “budget” for this recipe is 9.5 teaspoons (see Proper Salting Techniques in the Food Triva Post).  You can make your own broth from bullion or other concentrates but you need to be careful of adding too much salt to the recipe.  Each quart of beef broth contains about 3320 mg of… Continue reading Beef and Noodles – Pressure Cooker

Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker

The secrets to great sauce: You really need to pressure cook spaghetti sauce.  The pressure cooker (or InstaPot) boils the sauce at about 250 degrees farenheit vs 212 degrees in a stock pot.  Cook times are cut in half for every 18 degrees rise in farenheit (10 degrees Celcius).  250 – 212 = 38 so… Continue reading Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker