I now have a 6 quart Instant Pot. Does anyone have any good recipes?
Last night, I used it to make quinoa which came out near perfectly.
I also tried the lemon pea and asparagus recipe from the book. The peas were ok, but the asparagus was pretty mushy. I don’t know that steaming veggies is really a good idea; I much prefer sauteing or roasting.
My favorite is pork tenderloin cutlets with Frontera Carnitas Sauce (https://www.target.com/p/frontera-garlicky-carnitas-slow-cook-sauce-8-oz/-/A-14770857). I brown the meat (cube 4-5# tenderloin) in the cooker then add the sauce, pressure cook for 90 minutes, then let it naturally release the pressure. I mix with rice, beans, salsa, and cheese for amazing burrito bowls. You can substitute a Boston Butt here and substitute other sauces.
I have also made chicken (cut 4-5# of boneless breast). Use same sauce or substitute other spices. These cook much faster but I like the pork better. I like to cook these big batches and then eat them all week.
I made my Thanksgiving Turkey (breast only) in the Instant Pot. I cooked it for 25 minutes then browned each side for 5 minutes in oven on broil setting. It was delicious. Very juicy.
I have also made delicious pinto beans.
I am kind of addicted to the Instant Pot.
I have a batch of Pork Tenderloin going right now. This time I am using leftover Cajun Injector Creole Butter seasoning in place of the Frontera kit above.
That sounds right. Every meat is different. Chicken is quite fast. I want to say I thawed chicken is 8 minutes on high pressure. Pork takes 20 minutes per pound. The times are the time at high pressure. It takes a few minutes to warm up and build up pressure and it takes 10-20 minutes for pressure to naturally release if you don’t manually release. That is never a problem for me because I leave it in the pot while cooking sides.
By the way, the meat is always a bit better a day later. I usually make enough for several meals throughout the week. I find the meat is a bit more tender on day two (at least that’s true for pork).
I cooked lentils in it last night: pressure cook on high for 20 minutes with quick release. They’re very good but just a little overcooked. Next time, I’m going to try 15 minutes instead.
If I have time on Sunday, I might try making yogurt. It looked pretty simple on youtube.