Category: Instant Pot

Instant Pot – Grandpa’s Notes

This is a collection of information for use with my InstantPot Duo.

See ALL INSTANT POT Recipes

  • Needs at least 2 C water
  • RIBS – Dry rub – bottom rack – Add carrots, onions, potatoes – 25 minutes on Meat/Stew – High Pressure – Slow release 15 minutes then vent – Finish in oven 5-10 minutes at 400º then broil 1-2 minutes
  • RICE – 4 parts rice, 5 parts water – At least 2 C water – Pressure cook 4 minutes – Slow release 10 minutes
  • BEANS – Soak beans overnight – Alt to soaking beans overnight: 4 C water, 1 C rinsed beans – Pressure cook 4 minutes – Slow release 10 minutes – Discard water, rinse, and proceed as if soaked overnight
  • BEANS – 2 C water, 2 C kidney beans, 1 onion, 1 TBL butter, 1 tsp cumin, 1 bunch cilantro – Pressure cook 10 minutes – Slow release for 20 minutes
  • POTATOES – Mashed – 2 C water and 5-8 whole potatoes (washed) – Pressure cook 20 minutes – Quick release – Remove potato skins, season and mash
  • CHICKEN – Brown pieced chicken on Saute – Deglaze with ½ C white wine – Pressure cook 12 minutes – Quick release
  • BEEF ROAST – Saute with EVOO – Deglaze with chicken stock – Pressure cook 50 minutes – Quick release
  • PORK SHOULDER – Sear large pieces of the pork (approx 4-6 inches) – Deglaze with chicken stock – Add liquid smoke – Pressure cook 70-90 minutes – Natural release

Quick Release – Press cancel and turn lever to release pressure

Natural Release – Press cancel and wait 10 minutes, then flip to release pressure.

Slow release – Press cancel and wait 20 minutes for pressure to reduce, then flip to release pressure.

IP Pulled Pork

  1. Cut max 4 LBS pork shoulder into 3-4 inch pieces
  2. Sprinkle all pieces with Grandpa's Thunder Powder or Arghhh Powder
  3. Use Sauteé to brown the pieces in EVOO.  Remove the pieces to a plate when browned on all sides
  4. Use 1/2 C white wine to deglaze bottom of pan
  5. Add an additional 1/2 C water
  6. Place pieces of meat back into the pot on the steaming rack, and pressure cook for 90 minutes.
  7. Use natural release for 20 minutes, then switch to quick release
  8. Put pork on a plate and let it cool
  9. Pour the liquid into a glass or bowl
  10. Remove any separated grease that rises to the top of the liquid
  11. Shred the pork.  Use liquid (with grease removed) to moisten the meat
  12. Really good when served with COLE SLAW.

IP BBQ Ribs

  1. Marinate ribs overnight with 1/2 C EVOO, 2 TBL Grandpa's Thunder Powder or Arghhh Powder, 6 cloves of garlic, 1/4 C ketchup, 1 tsp hot mustard, 1/4 C apple cider vinegar, 2 TBL sugar and 1 TBL soy sauce – optional 1/4 tsp liquid smoke
  2. Add marinate liquid and 1 C water
  3. If rib rack fits around perimeter of pot, stand upright – bones in, meat side out – otherwise, cut to fit and lay flat.  Use Steam Rack to keep them out of the water
  4. I like to wrap two potatoes (with skin on) in foil – more on that later…
  5. Pressure cook (medium) for 25 minutes
  6. 10 minute natural release, then release steam
    – They will be very tender, but not browned
  7. Spread with sauce and place on broiler or grill until seared and caramelized – about 4 minutes
  8. While ribs finish, use a paper towel to remove skin from potato
  9. Add 4 TBL butter, 1/2 tsp salt and crush to mix
  10. Add JUST ENOUGH milk to make creamy mashed potatoes.  Mix well.
    Too much milk, and they will be runny.

 

IP Pot Roast

  1. Get a Beef roast that will fit comfortably into your IP pot.
  2. Season your roast using Grandpa's Thunder Powder or Arghhh Powder
  3. Using Sauteé setting, sear your roast on all sides
  4. Set the roast aside
  5. Deglaze the inner pot with 1.5 C chicken stock
  6. Return roast to pan
  7. Pressure cook for 45 minutes
  8. Prepare your potato, carrot and onion
  9. Quick release
  10. Quickly add potato, carrot and onion into the pot
  11. Pressure cook for an additional 10 minutes
  12. Remove veggies to bowl and roast to a pan
  13. Tent roast with aluminum foil to rest
  14. Strain remaining liquid and return to IP
  15. Add 1/2 glass white wine
  16. Sauteé liquid until reduced to more than half
  17. Turn off heat, then add 1-2 TBL cold butter
  18. Plate sliced meat – drizzle with sauce

 

IP Rice

  1. Rinse 2 C rice well
  2. Soak in water 15 minutes
  3. Add rice to IP
  4. Add 2 C water to IP
  5. Lock lid
  6. Pressure cook for 4 minutes
  7. Use natural release for 10 minutes
  8. After 10 minutes, switch to quick release

IP Mashed Potatoes

  • Cut 4-8 washed potatoes into 1-2 inch pieces
  • Add 2 C water
  • Pressure cook for 15 minutes
  • Quick release
  • Mix with 1 TBL butter per potato and mash
  • Add just a splash of milk or cream for consistency

Tip from Grandpa:  If you make them too runny, just add a little bit of instant potatoes.

IP Potluck Sweet and Tangy Meatballs

  • 45 oz (1/2 bag) of  frozen meatballs
  • 18 oz grape jelly
  • 12 oz Heinz chili sauce
  • 1/2 C water
  • .
  1. Add 45 oz frozen meatballs to your IP
  2. Mix jelly, chili sauce and water
  3. Dump over your meatballs
  4. Put lid on and turn lever to seal for pressure cooking
  5. Pressure cook for 10 minutes.  Quick release when done.
  6. Cool for 1 minute, then toss and serve.

 

Crispy Hot Wings

  1. Preheat oven to 250º
  2. Prepare a mixture of 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 TBL baking powder
  3. Pat 24 wings dry – if frozen, thaw before patting dry
  4. Toss wings in seasoning mix
  5. Season wings prior to putting into the oven
  6. Bake wings for 30 minutes.  This will render much of the grease out of the wings, so they will smoke less.  The baking powder will also remove much of the liquid.
  7. Remove wings to a large mixing bowl, and turn the temperature of the oven up to 450º
  8. Add 2 TBL coconut oil or canola oil and toss to coat
  9. Meanwhile, mix 1 tsp GTP or desired seasonings, along with 1 TBL AP flour and 1 tsp cornstarch – and toss to coat all wings evenly
  10. Put onto greased wire rack on top of rimmed cookie pan.
  11. Bake at 450º for 30 minutes
  12. Flip, then bake another 15 minutes.
  13. Toss in Frank’s Red Hot Sauce or BBQ Sauce mixed with half as much melted butter.

Here is an Instant Pot Wing Recipe

IP Popcorn

This page is for Instant Pot only.

  • 1/2 C – 3/4 C Popcorn
  • 2 TBL Canola Oil
  • 2 TBL Country Crock Butter Spread – melted in microwave
  1. Push Sauteé button and wait for HOT to appear
    Press Adjust button to change temperature to More
  2. Add oil immediately after it says HOT
  3. As soon as oil starts to simmer, add melted butter
  4. The word HOT may disappear.
    Add popcorn when HOT reappears.  Spread to coat.
  5. Cover with standard lid – not pressure cooker lid.
  6. When it starts to slow, hit the cancel button.

IP Chicken Thighs

This recipe is a brief for Instant Pot only.

  1. Oil and season thighs, wings or drumsticks – 3 minutes
  2. Press Sauteé button and wait for HOT to appear – 4 min
  3. Put chicken in IP – skin side down – no lid – let brown 7 min
  4. .Remove chicken to plate and set aside
  5. Deglaze IP with 3/4 C white wine – 5 min
  6. Make sure you have silicone ring on lid or pressure will not work.
  7. Put chicken back in IP – skin side up – put lid on and lock it
  8. Press Pressure Cook button – press [-] and set time to 12 minutes
  9. Pressure cooking will start automatically
  10. After time has completed, press Cancel
  11. Carefully move Pressure Release toggle to allow steam to escape
    NOTE:  I do this in short bursts until steam flow has diminished
  12. Once “button” has dropped, remove chicken to plate
    IF YOU WANT SAUCE, CONTINUE
  13. Press Sauteé button again and wait for HOT to appear
  14. Allow liquid to boil and reduce until it begins to thicken
    NOTE: Allow 60 seconds AFTER pressing Cancel for temperature to drop, otherwise you may scorch the bottom of your IP
  15. Plate chicken and sauce over top
  16. Garnish with chopped rosemary and/or parsley
HTML Snippets Powered By : XYZScripts.com