Proud Mommy moment: I told Grandma and Grandpa that I'd use the pressure cooker to make ham & bean soup for them from yesterday's leftovers.

But, I have begun to feel sick (stomach bug going around lately)... So my 3 & 5 year olds just made it for them. 

I read the recipe out loud to them and one thing after a time they did all the measuring of seasonings, water,  ham cutting, and pouring of the beans. ☝👍💪😇😎 This is one major proud Mommy.

**  I cut the veggies & pushed buttons... I had to do something or someone (5 year old) might think he could replace me in the kitchen... Lol!!!

** 5 year old was going to fry a hamburger for himself while I was watching but I couldn't take it... So I "distracted" him with cooking bean soup for Grandma.

Heidi's version of cream cheese danish

Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp
2 Tbsp granulated sugar
1 tsp lemon juice
1 tsp lemon extract
¾ tsp vanilla
1 tsp sour cream

Optional: assorted jams, preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc), lemon zest/extract, orange zest/extract in the filling and/or glaze.

Glaze:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Instructions:
Preheat the oven to 350°F and grease a cookie sheet.  Unroll the crescent rolls and separate into triangles of dough. 

Filling: mix the cream cheese, sugar, vanilla, lemon, sour cream together.

Using a teaspoon, place filling on the wide part of the triangle, with the narrow portion pointing away from you. Fold the right & left corners over the filling, and roll up the dough around the filling. Place on the cookie sheet leaving enough room for the dough to raise slightly while it bakes.  Repeat until all triangles are filled leaving them enough room to expand.

Bake for 12-16 minutes at 350°F. Allow to cool while you mix up the glaze.

After the danish have cooled to the point you can easily handle them, drizzle the glaze over them and enjoy.

Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25-30 minutes

Instant Pot Tips & Tricks

1) Always put thin liquid (water, chicken broth, apple juice) in the bottom of the liner.

2) Layer foods. Do not stir. Ever.

3) Always add creams, milks and tomato products last.

4) Take the amount of time the recipe says it will take, and double it. Just to give yourself enough time to get food on the table and avoid a hungry mob of family members out for your head since food is late.

5) Thick foods like oatmeal require natural release to avoid splatter effects and burn risk.

6) All meats, (no matter if it's ground burger, a little/big roast, a whole chicken or whatever) requires at least 10 minutes natural release time.

7) Be aware of where your seasonings are in the layering. Seasonings can burn just as well as normal food ... So I almost always add those last or next to last so they will add to the flavors but won't be near the burner.

8 ) Cut yourself some slack. This is as learning process. It's ok to not produce perfection straight out of the gate!

Methods of cooking:

PIP: (Pot-in-pot) means you use the trivet, with water underneath & and oven safe dish or bowl to contain your food... It produces a burn free way to cook thick foods or to make smaller portions in your pot.

Steaming using the trivets or steam baskets

"

feel free to private message me as needed concerning IP/pressure cooking. Sometimes it takes a faster response than a post on Facebook will get you. Anyway...
I have only used one other brand outside of Instant Pot, so I can not promise it always carries over, BUT it seems to. This other brand wasn't "bad", just not used friendly and lacked the same buttons & obvious "in your face" pressure pin on top to KNOW if the position is was at pressure. Much like the Lux. I think the IP-Lux pin design is retarded, because you can't see it easily without sucking your face over the top of the lid.

I have an 8qt duo (x2), and my boss has a 6qt Lux, and a long time elderly friend has some problems going on & her husband decided an off brand pressure cooker was the answer. It was not. So when I got my IP last January she talked to me to come over to see if I could help get the hang of the off brand. I ended up suggesting that she buy an IP duo and she was able to get the hang of IP when she couldn't get the hang of the off brand (something or other "xl")

Does that help you at all?

1) Accessories are your friends. Stainless steel bowls for things that are "saucy", cake pans for meat like fish and chicken, sauce containers for mini cakes or eggs, stainless steel colanders for steaming veggies, egg racks to allow you to stack all those things mentioned... Or, accessory kits that have a bunch of those things already just in silicone or stackable pan form.

2) Seasonings will become diluted in the pressure cooker because it is a wet environment. Pressure cooking requires more seasoning than conventional cooking at times. I have found that some recipes are just "lacking" and I have to double or even triple some seasonings. And some things hold up to the way the IP cooks than others. Granulated and dried seasonings, depending on what they are, do better than fresh. Then others the rule is opposite...

3) Thin liquid ALWAYS goes in the liner first. Always. Thin liquids include: water, broth, apple juice, beer etc.

4) Don't be afraid to use the trivet that should have come with your unit. No matter the brand, a trivet should have come with your PC. That trivet is there to help you not burn things, or to keep things up or if the water that you don't want to boil.

5) Layers are key. Don't stir, always layer, and always put things like tomatoes & dairy in last because they are "burn risk". There are a lot of bad recipes out there. People who are either good at cooking but bad at communication and can't explain proper methods to cook, or are using different machines and assuming it's the same. Some off brands don't have the same "burn warning" sensitivities so those people can stir up the layers, but I keep a hard and fast rule to never stir up the food till after it's cooked.

6) "Thick" food (like oatmeal/porridge) requires a period of resting after being cooked. Air bubbles are formed during the cooking process. When you don't allow for a rest period (npr) then those bubbles, wanting to escape, can come bubbling to the surface and create a "splatter" effect. Not allowing for that rest time is when folks get burned by exploding food.

(NPR: natural pressure release; just leave the poly alone for a designated time then quick release everything remaining after that time has passed)

I was given a good stove top cookbook last year, which isn't an approved cookbook so I can't share it publicly here, but in it, there is a huge section on how to use pressure cookers safely, the history of the pressure cooker etc. It's very very interesting and I learned loads from it. All the recipes in the cookbook apply to the IP, just require more time once in awhile because stove top cookers (the IP Ultra not withstanding) cook at 15psi. Electric pressure cooker like the IP, cook at 9-10psi (low pressure) and 11-12psi (high pressure). Just means food takes just a teeny but longer sometimes is all. The Ultra, cooks at 15, and can be canned in because of it.

Instant Pot Garlic & Herb Parmesan Mashed Potatoes

These were so good that my dad could NOT leave them alone as we were beginning to put food on the table to serve. He just kept going back for more snitches! My BROTHER (who is very picky and wasn't sure he was thrilled about something new) took one bite and went "oh. my... these are incredible" and he went back for 4th, 5th & 6th helpings!

Ingredients

·         2lbs potatoes, peeled and cut into chunks (about 8 mediums)

·         3 tbsp minced refrigerated garlic (or)  6 cloves, peeled & smashed

·         1 1/3 cup chicken stock, bone broth or water

·         5-6 tbsp butter

·         1/4-1/2 tsp dried sage, rosemary, thyme, garlic, oregano, basil, parsley & salt season to taste

·         1/4 cup parmesan cheese (fresh)

·         1/4 cup parmesan/romano/asiago cheese blend

·         1/2 cup sour cream

·         1 cup cream cheese (one brick @ 8oz = 1 cup)

·         Optional: Butter & chives for topping

Instructions

1.       In the liner of the Instant Pot, layer the potatoes, broth, garlic & butter.  Lock the lid in place, close the vent to sealing and cook on high pressure for approximately 8-9 minutes with a controlled quick release.  Total time will be approximately 18-20 minutes.

2.       Unless you plan to drain the liquid off, you can mash the potatoes, with all of the remaining ingredients (seasonings, cheeses, sour cream, cream cheese), directly in the IP liner by using a handheld potato masher, or an electric handheld mixer.  Be sure to mash as soon as you can.

3.       Transfer to a serving dish and garnish with your chives, extra butter etc.

** Cook's notes: 

·         The difference in cook time is determined by whether you plan to drain them after cooking.  If you plan to drain, cook for 8 minutes.  If you plan to blend the fluid into the potatoes, you can cook a little longer for ease of mashing.

·         I prefer the handheld mixer, & not draining the liquid.  It produces a smoother more creamy product, and is less back breaking when making additions like cream cheese.

·         Mashing as soon as you can ensures that the seasonings meld, the cream cheese softens and to prevent lumpy potatoes. 

This is a compilation recipe devised by Heidi. 

Original recipes came from: 

https://pinchofyum.com/instant-pot-mashed-potatoes 

https://myfoodstory.com/instant-pot-garlic-mashed-potatoes-recipe/#tasty-recipes-11514

Pressure Cooker Mexican Roast Beef w/ vegetables & roasted chipotle salsa sauce

Ole! Add some spicy flavor to an ordinary pot roast and go mexican style with this recipe using traditional south-of-the-border ingredients. This is an entire meal with roast, vegetables, and uniquely flavored gravy all from one pot and in record time, so your cleanup time will be greatly reduced.

The Roasted Salsa:

4 (1/4-1/2oz dried chipotle chiles, or 1 (7oz) can chipotle chiles in adobo sauce

1 small head of garlic

6 medium tomatillos, husked, rinsed & halved

1/2 cup finely chopped cilantro stems & leaves

If using dried chiles, heat a heavy (cast iron) skillet over medium heat. Cut open the chiles & remove the stems & seeds. Cut the larger ones into smaller pieces & place in the hot skillet to toast, pressing flat with a spatula until they darken slightly and release their aromas. Watch closely, this will only take about 60 seconds. Do not over toast the chiles or they will have a bitter taste. In a small bowl, cover the toasted chilies with boiling water and let them soak for 30 minutes. Drain and discard water. While the chiles are soaking, preheat the broiler. Cut off the tip of the garlic head, slicing through the top of the cloves. Place the head of the garlic on a plate, cut side up, and cover tightly with microwave safe plastic wrap. Microwave for about 5 minutes or until the cloves have softened. Remove the plastic wrap and let stand until cool enough to handle. Pull the cloves apart and squeeze out the garlic. Roast the tomatillos on a baking sheet 4" below the broiler until blackened on one side, about 5 minutes. Use long handled tongs to turn and roast the other side. Put the tomatillos and any juice, the chilis, garlic and cilantro into a food processor or blender and process to a fine textured puree.

The Roast:

3-4lb boneless beef round, chuck or rump roast

1/2 cup all purpose flour

1-2 tbsp vegetable oil

2 spanish onions, thickly sliced into rings

1 (12oz) bottle mexican beer

2 tsp ground cumin

1/2 tsp salt & freshly ground pepper

2 medium size pasilla, poblano or anaheim chilis, seeded & cut into strips

4 medium carrots, peeled & cut into 1/2" rounds

2 chayote squash, peeled, pitted & cut into 1" cubes

6 medium red potatoes, scrubbed & quartered

2 cups frozen whole kernel corn

1. Dry the meat with paper towels and dredge in the flour. Heat oil in the pressure cooker over medium-high heat (saute function set to "normal"). Add the meat, cook until well browned on all sides and set aside. Add the onions and cook, stirring until they are deeply browned and well caramelized (about 8 minutes). Deglaze the cooker with the beer, scraping up all the browned bits. Stir in the salsa mixture, cumin, salt and pepper. Return the roast to the cooker and lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 35 minutes. (Push "meat", "manual" or "pressure cook" set to high pressure, for 35 minutes with a full natural release) Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Turn the meat over and add the chiles, carrots chayotes, potatoes & corn distributing them evenly. Lock the lid in place, bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure and cook for 5 minutes more. (Push pressure cook, set to high pressure, for 5 minutes with a quick release) Remove from heat and use the quick release method to depressurize. Carefully open lid after pressure drops.
2. Transfer the roast to a serving platter and slice across the grain. Scoop out the vegetables with a slotted spoon, transfer to a large serving bowl. Skim off any excess fat from the surface of the sauce. Adjust the seasoning to taste. Pour the salsa sauce into a serving bowl to ladle over the meat and vegetables. 

Serves 6

Cooks note: Substitute a pork roast for the beef for an interesting variation to this recipe.

Heidi's notes: Instant pot high pressure is 10-12 pounds per square inch. A stove top cooker can go as high as 15psi. The cook times are almost always the same, or very close to the same when translating from stove to instant pot.

Taken from this book (written specifically for stove top pressure cooking, but can easily translate to electric IP once you have an idea of the basics:

https://smile.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_3?ie=UTF8&qid=1541881747&sr=8-3&keywords=miss+vickies+big+book+of+pressure+cooker+recipes

Heidi's White Chicken Chili (Instant Pot)

INGREDIENT

• Chicken: 3 options, all work well 

- 1 lb boneless skinless chicken breasts &/or thighs, trimmed of excess fat & chopped into bite size pieces; 

- 2 large cans of chicken or 

- A deboned rotisserie chicken

• 1 tablespoon butter

• 1 yellow onion diced

• 1 diced bell pepper (optional)

• 2 cloves garlic minced, 1 tsp preminced jarred garlic or 1 tsp dried granulated garlic

• 24-32 oz. chicken broth (low sodium) or bone broth from boiling the deboned rotisserie chicken carcass

• 1 (15oz) can triple bean chili beans with mild chili sauce.  Do not drain or rinse.

• 1 (15oz) can great Northern beans, drained & rinsed

• 1 (15oz) can black beans, drained & rinsed

• 1 (15oz) can Dark red kidney beans

• 1 (15oz) can light red kidney beans

•  3  cans whole kernel corn either with peppers or without

• 1 can Rotel tomatoes (with chilies) or plain stewed or fresh tomatoes without peppers

Optional if you want more peppers:

• 2 (4oz) cans of chilies, jalapenos, habaneros etc., or fresh bell, chilies, poblano, jalapeno, habanero

o   1/2 tsp black pepper

o   1 tsp cumin

o   3/4 tsp oregano

o   1/2 tsp chili powder

o   1/2 tsp paprika

o   1 package of ranch mix

~ 1 tbsp chicken bullion, to taste

o   Small handful fresh cilantro chopped

o   2 (8 oz) cream cheese blocks, softened

          - Can be cut and cubed into 1oz chunks for melting ease; if you don't want to you don't have to, it just melts smoother if you cut it up.

·   ★ Corn starch & water for thickening as needed

Fresh Toppings:

·        • Sliced jalapenos

·        • Lime wedges

·        • Sliced avocados

·       •  Sour cream

·       •  Minced fresh cilantro

·       •  Tortilla strips or oyster crackers

·         Shredded cheeses:  Monterey jack, Mexican blend, cheddar, cojack

INSTRUCTIONS

Layer ingredients in the IP inner pot:

1) chicken broth

2) butter

3) chicken

4) onions, & peppers

5) beans, 

6) corn (without juices if plain, with juice if pepper blended), 

7) Top with garlic & seasonings.  

- (pepper, cumin, oregano, chili powder, cayenne pepper, ranch mix, paprika, garlic etc.).  

8) Tomatoes are added to the layers absolutely last.  Do not stir. 

Seal & cook for 15 minutes with 15 minute NPR.

When the beep sounds, allow it to NPR (natural pressure release) for 15 minutes.  If there is any remaining pressure, you can go ahead & release it if you're impatient, or you can just allow it to sit there till the pin drops on its own from a full natural release.  

After you've opened it, stir, taste test, season if it needs more. The cream cheese will detract from the spice just a tad and the cooking will numb the intensity of the spices.  

Add cubed cream cheese, stir and cover for about 10 minutes, or  turn on saute low for a bit till its just starting to ripple.  After the ripples appear, be sure to continue stirring until chili is creamy and slightly thickened.  Use the corn starch and water slurry to thicken up the broth to your personal preference. 

Notes:

**  If using dried beans, the ratio of beans to water is 1:3, you'll need to cook the beans ahead, and discard the water before beginning the chili.

• 0.5-cups dried beans = 1.5 cups cooked

• Different beans require different cook times, but they average approximately 30-minutes of pressurized cook time

** If you attempt to bring back to a rippling boil once the cream cheese is added, it may be more likely to burn so just be watchful.

[2017, 2018, 2019 2x]

Instant Pot Orange Chicken (Pot-in-Pot)

Instant Pot Orange Chicken 

Intended to be cooked PIP (pot-in-pot).

Ingredients:
1 pound chicken, diced (3 - 4 breasts, or 4 - 5 thighs)
1 medium onion, quartered
2 - 4 cups chopped fresh vegetables
1 tsp salt & pepper
Rice
Sauce ingredients: 
1/2 cup orange juice
1 tablespoon orange zest
2 large cloves garlic
2 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon minced ginger
3 tablespoons corn starch + water (for thickening later as needed)
Sugar/honey/agave to sweeten (optional)
Items Needed:
6-quart or 8-quart Instant Pot
Oven safe (stainless steel) bowl or PIP pan large enough to hold all the ingredients, but small enough to fit in side your instant pot with room to spare around the edges for steam to escape.
Trivet
A sling (my trivet has a built in sling)
Rice cooker (not required, it just makes this busy momma's life easier)

Instructions:

• Mix sauce ingredients together in an oven safe bowl that fits inside your instant pot.  Make sure it's big enough to hold all the ingredients.  This is your cooking pot. Taste test prior to adding the raw chicken to the sauce to ensure that it is to your liking.  Add sweetener as needed.
• Dice the chicken up and roll around in the sauce till all pieces are covered
• Place quartered onion on top of the raw chicken that's been rolled in the orange sauce in the (Pot-in-Pot) PIP bowl. 
  **  You could add the "heat resistant" vegetables (water chestnuts, bamboo, onions, bell pepper, sugar snap peas, mushrooms, carrots, celery) to the top of the bowl at this point if you wanted
  
• You can cook your rice at the same time as the chicken mixture if you choose, as long as you have a size appropriate PIP pan to do it in. The ratio of water to rice is 1:1, and rice doubles, so 1 cup of uncooked rice = 2 cups cooked rice.
  
• Cook on high pressure for 10 minutes using the trivet & 1 cup of water (if using 6qt) or 2 cups of water (if using 8qt or just want to be sure you have enough steam).
  
• If you have chosen to not cook it all in one pot, start your rice elsewhere.  I use a rice cooker because it simplifies my life and I can cook twice as much chicken mixture. 
  
• Natural Pressure Release (NPR) for 10 minutes to allow the juice to settle into the meat and to prevent the meat from being "shocked". 
  ** Shocked meat causes a tough, rubbery consistency.
  
• Stir the contents of the bowl to ensure even sauce distribution, pour the fresh veggies on top and either reseal on low pressure for 2 minutes (for frozen), or allow the residual heat from the meat mixture to cook the fresh broccoli.
  
• Once the time has completed, give it 2 minutes of NPR then enjoy by putting it over rice.

Notes:

Rice: 

• Remember when cooking rice that the cooked quantity will be double the dry quantity. (1 cup dry = 2 cups cooked)
• When using a rice cooker, or the stove top, or any method that allows water to evaporate as it cooks, the rice to water ratio is 1 cup rice to 1.5 cups water (1:1.5)
• When using a pressure cooker to cook your rice, or any method that does NOT allow for water evaporation, the ratio is 1 cup rice to 1 cup water (1:1)

Vegetable suggestions:  Water chestnuts, bamboo, carrots, celery, mushrooms, sugar snap peas, bell pepper, broccoli.  All of these will stand up to heat well except the broccoli.

• Broccoli is tricky at times. I usually cook it 1 of 3 ways.
  1) Use a steamer tray, or a tall legged trivet with instant pot steamer basket in my rice cooker while the rice is cooking.
  2) Microwave it
  3) Steam it on low pressure using the steamer basket in the Instant Pot. Low pressure 2 minutes, or 0 minutes under high pressure.   
• Bamboo will absorb any flavors that are around it, as well as adding to the flavors, so if you want super orange bamboo, put it in the sauce.  If you simply want that bamboo flavor, don't mix it in till afterward.
• Bell peppers, celery and mushrooms will produce liquid when cooked

The photo is not mine.  I have used it to illustrate what the dish SHOULD look like, but I have not had the chance to take photos of my actual food.  Photo belongs to:  Siam Orchid Thai Restaurant

Meatballs with Instant Pot or Oven directions

Meatballs

Ingredients: 
1 & 1/2 pounds lean hamburger, ground pork or ground chicken
1/2 tsp salt & pepper
2 eggs
1/2 cup oatmeal
1 tsp minced garlic & onion
1/2 tsp sage
1 tablespoon brown sugar

Instructions:

• Shape into palm sized balls.  
• Bake in oven until browned, using a drip pan at 350*F for approximately 15-minutes
• Or in an Instant Pot using a trivet (or multiple stacked trivets) cooking at high pressure for 10 minutes.
• Enjoy. 
• Can be used multiple ways. 

Optional uses are:  Sweet & sour anything, spaghetti & meatballs, mini meatloafs (adding barbeque sauce or something similar to the top)...

Instant Pot Sweet & Sour Anything

Instant Pot Sweet & Sour Anything

Makes approximately 12 servings.
Owned by my mother and rewritten with permission.

Recipe can be make either PIP (Pot-in-pot) or directly in the liner.  It's your personal preference. 

Ingredients:

• 1 can Chicken broth + 2 table spoons chicken base (like bouillon or better than bouillon)
• 3-5 cups meat, diced
• 1 green pepper (optional)
• 1 onion, chopped (or approximately 1 tablespoon dried minced or granulated onion) 
• 1 can chunked pineapple, juice reserved to be measured out and added later
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic or 2 teaspoons dried granulated garlic
• 3/4 cup white vinegar or rice vinegar
• 3/4 cup pineapple juice (drained from can; add water to reach quantity of liquid)
• 3/4 cup sugar
• 2 medium tomatoes, chunked, or 1 package of grape tomatoes
• 2 tablespoons corn starch + water for thickening later

Instructions:

1. Layer the ingredients, in order, except the corn starch & tomatoes.  Do not stir.
   
   (PIP it doesn't matter if you stir or not, or what order you put the food in, just make sure you have a large enough bowl to hold everything, but is still small enough to fit into your Instant Pot liner with space to allow the steam to circulate, a trivet in the bottom of the liner, and a minimum of 1 cup of water in the bottom of the liner).
2. Place lid on pot and lock into place.  Set for 10 (ten) minutes high pressure.   Allow 10 minutes natural pressure release to allow the juices to settle into the meat then do a quick pressure release.  While the chicken etc. is cooking, make your corn starch slurry for thickening.
3. After opening the pot, place the tomatoes in, place the lid on the pot, lock it & set it to "saute" for a few minutes till tomatoes have warmed.
      
4. Thicken by turning on the saute' function, get it boiling and slowly pouring in the corn starch & water while stirring. Be careful, if you get it too thick it might splatter up.  If you pour too fast it will create lumps. 
5. Once it's thickened to your liking, serve over rice & enjoy.

Optional additions:  

• 1 tablespoon ginger (I use dried, fresh will give you a much stronger hit of spices)
• 1 tablespoon hoisin sauce 
• 1 tablespoon fish sauce 

*  This recipe works with multiple types of meat.  Choices include:  Chicken, Pork, Meatballs, Shrimp, Beef.

**  Recipe was originally for the stovetop and was rewritten for the IP by me

*** Meat can be rolled in flour & fried on the stove prior to pressure cooking, and the drippings and crunchy bits added into the gravy mix prior to pressure cooking but be aware the breading tends to thicken the juice a bit & you have to add more liquid, so I have chosen to omit this step because I don't care for how it changes the consistency of the gravy and the extra step involved. 

****  Photo gotten from google to demonstrate what it should look like when completed.  Will ETA when I have a recent photo of my own food.