Below you will find pages that utilize the taxonomy term “Instant Pot”

Recipes

Pressure Cooker Pork Steaks and Mashed Potatoes

Ingredients

  • 2 large pork sirloin steaks
  • 8 medium potatoes
  • 1 packet onion soup mix
  • 1½ cups water
  • 1 bouillon cube (chicken or beef)
  • ½ onion, sliced thin
  • 1 cup mushrooms, sliced thin (optional)
  • 1 tsp cornstarch

Instructions

  1. Wash, peel, and dice potatoes into roughly equal cubes. Slice onion and mushrooms thin.
  2. Place potatoes in a pot of heavily salted water (enough to cover) and bring to a boil. Cook until fork-tender, then drain and mash.
  3. Sear the pork steaks 2–3 minutes per side in the pressure cooker on sauté mode, including the edges if they’re thick. Pull out and set aside to rest.
  4. Dissolve the bouillon cube in ½–1 cup hot water and pour into the pot to deglaze, scraping up the fond from the bottom.
  5. Mix cornstarch with ½ cup cold water to make a slurry and stir into the liquid to form a gravy.
  6. Add onions and mushrooms, then nestle the pork steaks back in. Sprinkle the onion soup mix over everything and stir to combine.
  7. Seal and cook on high pressure for 12 minutes. With warmup and cooldown the total cook time is about 18 minutes.
  8. Meat should be fork-shreddable when done. Shred or serve whole over mashed potatoes or alongside steamed broccoli.
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Recipes

Instant Pot Honey Garlic Chicken

Ingredients

  • 1.5 lbs chicken breasts
  • Salt
  • Ground black pepper
  • 1/3 cup onion, chopped
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 3 teaspoons cornstarch
  • 1/4 cup water
  • Sesame seeds
  • Green onions

Instructions

  1. Cube your chicken then place in the Instant Pot and season generously with salt and ground black pepper.
  2. Cut up a third cup of onion.
  3. Add a quarter cup of honey, a quarter cup of ketchup, and two tablespoons of canola oil.
  4. Add in your chopped onions and four cloves of minced garlic.
  5. Pour the sauce over the chicken until covered.
  6. Cook the chicken on high pressure for 15 minutes.
  7. Remove the chicken from the sauce and place in a separate bowl.
  8. To thicken the sauce, use three teaspoons of cornstarch dissolved in a quarter cup of water.
  9. Add the mixture to the Instant Pot to saute for five minutes until sauce is thickened.
  10. Generously coat the chicken with the thickened sauce then remove from the pot.
  11. If you have any veggies, add them in and coat them with any mixture that’s left over.
  12. Top with sesame seeds and green onions.
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