Gimme ur instant pot recipe

“throw some shit into the pot and an hour later there is food”

It doesn’t work that way. You have to throw food in to get food out.

That said the pot makes an amazing chicken noodle soup.

It makes amazing risotto in minutes. Turn on the Sauté function. Add a couple glugs of extra virgin olive oil. Chop up an onion, and once the oil is hot enough to shimmer, sauté the onion until it’s soft. Add 1-1/2 cups arborio rice, and sauté, stirring, until the rice is translucent like little ice cubes from a fridge-mount ice maker. Add a glass of white wine, and sauté until the liquid is almost all gone. Add 3 cups of broth. Put the lid on, lock it down, and set to pressure cook on high pressure for 5 minutes.

When the timer goes off, open the pressure release valve, and open the lid. If the risotto is still a little soupy, put it back on sauté and stir it until it’s just a little looser than you plan to serve it. Add a knob of butter and a small handful of freshly grated Parmigiano-Reggiano cheese. Adjust seasonings to taste, and serve immediately on warmed plates or bowls.

In case you haven’t seen it, this old thread and this one had some recipes. But let’s get another set going.

It makes excellent ribs.
Take a rack of baby backs, cut it in to thirds, rub it all over with salt, pepper, garlic powder, and chili powder.
Add about a cup of liquid to the bottom of the cooker. Apple juice, beer, water if you have nothing else. I like to use about 1/4cup of bbq sauce diluted with water.
Use the little rack thingy in the bottom of the cooker and put the rib in like a pyramid, leaning onto each other, into the middle, with their fattiest parts at the top.
Use the high pressure meat setting, 22mins is fall off the bone, I think it’s 18 if you want them tougher but you might want to check that number because I’m not sure.
Let it slow release, should be able an hour total in the cooker.
Take them out, coat them in bbq sauce and put them in the oven at 400, or on the grill, for 20mins.

Chicken, Lentil, and Bacon Stew With Carrots

This is from http://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-lentil-bacon-stew-recipe.html. I usually use boneless thighs because it’s easier.

Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
1 medium onion, diced (about 1 cup)
2 medium carrots, peeled and roughly chopped
8 ounces dried French lentils, such as Le Puy
12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
2 bay leaves
2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
1 quart (try 3 cups) homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons sherry vinegar, plus more to taste

Directions

1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add bacon and cook until starting to crisp around edges, about 1 minute. Add onions and cook, stirring, until softened but not browned, about 2 minutes longer. Add carrots, lentils, parsley stems, bay leaves, chicken legs, and chicken stock. Season gently with salt and pepper and stir to combine.
2. Seal pressure cooker and bring to high pressure. Cook for 20 minutes. Depressurize with quick release valve and open. Using tongs, transfer chicken pieces to a bowl. Discard parsley stems. Return lentils to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken, discarding bones and skin.
3. Stir chicken and vinegar into beans. Season to taste with salt and pepper, stir in half of chopped parsley, and serve, passing remaining parsley, sherry vinegar, and olive oil at the table.

i’ve been cooking stuff lately in apple juice. mostly pork with carrots, onions, celery, cabbage, spiced with apple pie type spices and pepper. It’s very yummy. thinking of doing chicken and making chicken salad with it with small chopped apples.

I don’t have that machine, i have a kitchenaid beast, but i love it. Use it much more than I thought I would.

i say it’s only as good as your imagination

I’m always finding new uses for my IP (see ribs above ), so much so that I rarely even put it back in the cabinet. This summer’s winner was using it to steam potatoes for potato salad - I don’t have central air in this antique house so I don’t want to have a big pot of water boiling on the stove. Peel and cut potatoes, add a cup of water, set the steam trivet thing in the pot and put in the potatoes. Set to “steam” for 20 minutes and they’re perfect.

Then you do the same for your hard-boiled eggs, but only for five minutes, quick release after a five-minute hold, and immediately plunge them into an ice bath to prevent the green ring.

Cut 2 super chicken breasteses into cubes and throw in pot. Dump one 15oz can of black beans, 2 little cans of rotel of your choice, add one cup of frozen corn, a handful of diced purple onion, 1/2 packet of taco seasoning, 1 cup maggi rice, and 1-1/2 cups water. stir evrything up, put on the lid and set for cooking 1 cup of rice.