Favorite Instant Pot Recipes?

Anna O.
on 1/10/18 4:34 pm

I received an Instant Pot and a Sous-Vide Circulator for Christmas! I've started collecting a couple recipes to try but thought I would check in here to see if anyone has any highly recommended tried-and-true favorites?

Nknerr
on 1/12/18 8:48 am
VBG on 12/07/17

I use my Instant Pot to make the BEST chicken breast that is moist without adding a coating to the outside.

I place the breast into the pot and make certain that there is low-sodium broth covering the bottom 1/2 of the chicken and then make it according to the instructions (I think it is like 8 or 12 minutes for boneless chicken breasts. The meat is so tender and juicy and can then be used any way you like, without having to add extra ingredients to help cover dryness. Love it! best decision I ever made.

Anna O.
on 1/12/18 2:06 pm

Thank you so much, I'll give it a try!

lking
on 5/2/18 5:06 am - Indianapolis, IN
RNY on 12/04/15

I have both an Instant Pot and a sous vide circulator. The sous vide is okay but it takes so darn long for a cook. I much prefer cooking with my IP (Duo-60). My favorite recipes are the Fall Off The Bone Braised Baby Back Ribs (topped off with G. Hughes SF bbq sauce...yummm), Umami Pot Roast, and cold start yogurt.

67 yrs old, 4'10", BMI 31.8 (51.8 at start), HW 256.4 (8/4/15), SW 217.4, CW 152.8 (4/30/18), GW 125.0, RNY 12/4/15 Dr. RoseMarie Jones, Breast Cancer DX 2/16, Bi-lateral mastectomy 8/9/16.

Liz J.
on 2/4/19 8:31 am
DS on 11/29/16

Would you mind posting them here?

HW: 398.8 SW:356 GW: 175 CW:147

Pure_Prairie
on 4/6/19 7:31 am
VSG on 01/10/19

I did one last week with great success:

World's Best Pork Roast

2 - 2 1/2 lbs pork roast

1 cup chicken or bone broth

1 recipe for World's Best Pork Rub https://www.yummly.com/recipe/Pork-Roast-With-The-Worlds-Bes t-Pork-Loin-Rub-2130602

Mix all of the seasonings in a large (gallon size) ziploc bag and shake well. Add the pork and let sit in the refrigerator all day or overnight.

Using saute setting on your IP/CPE and brown on each side searing about 3 minutes on each side. Add broth, and close pressure valve and set to high pressure for 55 minutes. Release steam valve, remove pork to a cutting board and let it rest 5 minutes then slice.

Footnote: Don't be afraid of the sugar it actually sounds like a lot but the carb count is actually about 20 gm.

HW: 183 Pre-Op: 171 Post WLS Month 1: 149 Month 2: 141 Month 3: 133

Surgeon's goal: 128 My Goal: 118

Anna O.
on 11/10/20 6:48 am

It's been awhile, thought I'd post an update. I am very happy with the IP and use it regularly, usually a couple times a week. No updates on the SV though, I've only used it a couple times and need to explore it more.

Thought I'd share two of our family favorites Lemon Garlic Chicken & Smothered Pork Chops!

Most Active
×