Category: Instant Pot Recipes

What a simple and delicious snack if you are fortunate enough to have access to fresh, raw Peanuts. I’ll never forget the first time that I saw and tasted this treat. We were returning a rental car to the airport in Texas and we stopped at a little gas station to fill up. I went into the little store to get some snacks for the plane, saw them in a soup pot and I scratched my head and thought, “What in the world?”? Just had to try them! They were messy and slurpy, soupy good and the peanuts were soft, salty and a bit spicy, pretty much just like my homemade Pinto beans. (Recipe in the files) What a treat, so now I cook them the same way that I do my pinto beans except that I use more salt. The water has to be salty to penetrate the peanuts.
Boiled Peanuts, a southern tradition usually takes all day to cook right, but the Instant Pot makes this deliciousness happen in just a few hours. (2 hrs plus some NPR time.).

1-24 oz pack of fresh Raw Peanuts cleaned and washed

9 c Water

1 regular sized sweet onion, rough chopped

6 cloves Garlic, rough chopped

1/4 c SEA Salt (yes 1/4 CUP) needs to be salty . If using regular Salt..taste after 3 Tbsp. It needs to taste like SALTY Sea Water.

1 Tbsp Oregano

1 Tbsp cumin

1 Tbsp Chili Powder

1 Tsp Red Pepper Flakes

1 Tbsp Evoo or 2 slices Bacon chopped

Make sure Peanuts are sorted and washed.
Dump Peanuts and all other ingredients into the pot.
Invert a lotus steamer and push it down on them…see pic, to hold the peanuts under the liquid, and weigh it down with a measuring cup full of water, or find something heavy. Put the lid on and set the time for 2 hours on HI pressure. Allow 20 min NPR.
Open the lid, remove the weight and steamer, stir the Peanuts into the juice. Dish some up in a Bowl and get a little of the broth. Get a couple of Napkins! Careful, they are hot, you may want to cool them to touch before eating. Pick one up with your fingers and suck the juice out of it then bite down gently to pop it open, then squeeze with your fingers to open. ENJOY! Uh….you got something on yo face?.

This is a quick 3 part process. Not quite “throw it in and walk away”, but close to it. Compared to stove top Risotto this is a snap!
The Old Bay seasoning adds a tad bit of kick to take it up a notch. I can feel the spice a bit but, my husband still adds hot Sauce. Arborio rice makes this one happen.
You may also be interested in my Risotto with Broccoli and Mushrooms…link here. Risotto with Broccoli & Mushroom. IP

Serves 2 large servings with some leftovers

1-16 oz Bag of raw Frozen Shrimp (I use peel-ON Shrimp) You will need to partially thaw them in cold water just until they are peel-able and partly thawed. It’s ok if they thaw before you put them in but they need to be really cold because they cook fast. ( 3-5 min).
1 c onion Chopped into small pieces
3 cups Chopped Broccoli (smaller pieces).
1 c Arborio Rice.
2 Tbsp Garlic.
2 Tbsp Costco’s Better than Bullion Chicken and 2 3/4-3 c water (or 2 3/4- 3 c Chicken Broth + 1/4 tsp Salt and 1/4 tsp sugar) 3 cups makes it creamier.
3/4 stick Butter.
1 Tbsp Evoo.
1 tsp Old Bay seasoning (more if you like it more spicy but it has salt in it so adjust elsewhere for salt if you use more)

Optional: 1/2 c Parmesean to be stirred in at the end.
Hot peppers ? for garnish if you like heat .

Turn Pot to Sauté Low, (Low prevents browning Butter and Rice on the bottom) and toss in the EVOO and Butter, let it melt, then stir before adding the Onion and Garlic. Stir around for a few seconds and let them cook for about 2-3 minutes then throw in the Arborio Rice .
Stir a few times and let set and sizzle for about 2-3 minutes. Add the Old Bay and Then the water/broth/ bullion and deglaze any brown that may have formed on the bottom.

Set time for 4 min/ 10 min NPR. While it’s cooking
Turn the Pot off and Back onto Saute..

Stir Risotto, add Broccoli and stir It in… put the lid on for a 3 minutes, and let it set to cook a bit. You may have to toggle between sauté and off so that the rice doesn’t burn. Do this next part fast so that not too much steam escapes….Take the lid off quickly and stir the Risotto, then add the Shrimp and bury them Deep into the Rice and Broccoli . Put the lid back on and turn the pot completely off. You will have to toggle between off and on to sauté again, turning it back on and then off a couple of times. Leave the Shrimp to cook for 3 minutes. Stir again and bury any undone Shrimp… It will still be bubbling. Once the Shrimp are all done, Open the lid and add Parmesan Cheese if your using it. Stir once more scraping the bottom to get any browning rice off.
Serve up and enjoy.

This is a Meal in itself!

Makes enough for 2 with leftovers.
If you don’t have Cooked Chicken, use Raw and throw it in on top of the noodles.

FOR THE SAUCE:
1 cup Cooked Butternut Squash.
1 clove Garlic
2 Eggs.
1 Tbsp Costco’s Better than Bullion Chicken
1/2 c Heavy Whipping Cream.
1/8 tsp Nutmeg.

DIRECTIONS:.
Using a Food Processor, toss in the Garlic and give it a good spin. Add the Butternut Squash and pulse a few times until it breaks down, then add the Cream, Better than Bullion Chicken and Eggs. Process until the sauce is creamy. ?
Pour the Sauce into a Sauce Pan and heat slowly, stirring constantly, over medium heat until it thickens enough to coat the back of a spoon . Do not boil. Set aside.
See Below For Pics.

FOR THE CARBONARA :
2 pre cooked Chicken Thighs chopped
(use Raw if you don’t have cooked. Just chop into 1” pieces and toss in on top of the noodles to cook with them).
5 pieces of pre Cooked Bacon Chopped (even though it’s cooked, I Crisp it)
1 c Onion Chopped finely.
2 c fresh chopped Spinach.
2 c sliced Crimini Mushrooms
8 oz Spaghetti Noodles broken in half.
1 1/2 c water (Your Onion and Mushrooms will add more liquid to cook the Noodles).
2 Tbsp Butter.
1/4 tsp Salt.
1/4 tsp Pepper.
1/4 c Parmesean Cheese ( for after its done).

DIRECTIONS:
Set the Chopped Bacon and Chicken aside. (If using Cut up raw Chicken, put it in on top of the Noodles)
Pour the Water into the Pot, add the Noodles in a staggered pattern and swish it around in the water to get them all wet, then add the Onion and Mushrooms, along with the Garlic, Salt, Pepper and the Spinach on top. Do Not Stir.
Set the Time on the Pot for 3 min. Use QR. Let set 1 min before opening lid.
After opening the Lid, let the Pasta set if it needs another minute to absorb the rest of the water that it will.
Pour the Squash Sauce in with the cooked Pasta and add the Chicken (if you didn’t put raw chicken into the pot to cook).
Stir to heat the Chicken. Do not Boil. Add Cheese. Stir and add Bacon Last. Serve up.

This recipe is for the 8 q but can be revised for the 6
if your making Rice at the same time then you will need a long legged trivet as shown in pic or you can use a lotus steamer.

4-6 frozen Chicken Thighs

2 c Onion chopped

6 cloves Garlic

1 Tbsp Cumin

1/2 tsp Anise

1 c Mole paste

1 1/2 c Water 2 Tbsp Costco’s Better than Bullion Chicken ( you may need to add more after the Chicken is done Depending on how much liquid it releases)

Put the Onions, Garlic in first, Cumin and Anise and then the Chicken, Mole and better than bullion.
If your making Rice, this is the time to put another long legged, Trivet on top of the Chicken, and then the stainless Bowl of Rice and it’s liquid. use 1 C Rice to 1 c water MINUS 1 Tbsp per cup that you add. make sure to rinse the Rice and drain it extremely well.
Set the time for 25 min, and let it NPR for 20.

Open the lid, and remove the Rice, (If you made some), then the Trivet, it’ll be a mess but shake it off. Your mole paste will still be setting on top of the Chicken, so scrape it off, and remove the Chicken. Remove the chicken from the bones. Stir up the Mole Sauce taste it, and add more seasoning if needed. and Put the chicken back in. Also, now is the time to adjust the flavor. If you think that there is too much mole paste in the sauce, you can add chicken broth to it, It will thin it down a bit and add more chicken flavor (Costco’s Better than Bullion Chicken and water).

I use a Bundt Pan for this so that it takes less time and cooks evenly. A straight sided pan would work best but I don’t have one. If you don’t have either a Bundt or straight sided Bundt pan, add 5 min of cook time to the Instant Pot.
Add cheese to the top and then set under the broiler or in this case the Air Fryer Lid to the Duo Crisp plus Air Fryer. I serve it on its side like a slice of Bundt Cake.

6 large Eggs.
1/2-2/3 C Heavy Whipping Cream.
1/2 C Grated Cheese plus more for the top.
1/3 c Bisquick (or use 1/3 c Self-rising Flour and 1 Tbsp powdered Milk).
1 Tbsp Butter.
1/2 sliced Mushrooms.
1/2 chopped Ham.
1/2c Ground Sausage Cooked (If using raw, see cooking instructions below ).
1/4- 1/3 c Chopped cooked Bacon (if using raw, see cooking instructions below).
1/2 c Cooked Spinach (see instructions below for cooking if you don’t have it cooked already).
1/2 c Finely Chopped onion.
1 /4 tsp Salt.
1/8 tsp Pepper

OPTIONAL: 1 Tbsp thinly sliced Serrano Pepper or a few dashes of Red Pepper Flakes.
NOTE: [If you want to do this all in the Instant pot you can. Also if using raw sausage and bacon, Turn the pot to Sauté, Sauté the sausage And Bacon together Sauté, and then drain the grease off leaving a Tbsp in the pot, then toss in the Butter, Onions and Mushrooms and stir then add the Spinach and stir. Let the Spinach wilt down. Pour it into a bowl while you remove the pot and rinse out. Cool stainless Pot down, dry and replace It back into the Instant Pot Base. Add recommended amount of water and continue on to Beating the Eggs in instructions below.*

FOR STOVE TOP: … In a frying pan on Med heat, if you are using precooked ground Sausage and Bacon set that aside, if not, now is the time to Sauté it together, drain all but 1 Tbsp of the grease off. Spoon the Bacon and Sausage out into a bowl to cool a bit and then set aside.
In the same frying pan, saute the Onion and Mushrooms in the Bacon grease and Butter until soft and Onions are translucent. Add the Spinach and let it wilt down. Set aside to cool a bit.

*Beat the Eggs and add the Cream, then add the Salt and Pepper and Bisquick, Then stir quickly but don’t over mix or you will flatten the baking powder in the Bisquick. Next, add the Onions, Mushrooms, Spinach and the rest of the ingredients and just fold them in evenly.
Spray the sides column and bottom of your Bundt Pan well so that it doesn’t stick. (I had some trouble getting it out of my non stick surface so I ran a skinny Knife like silicone spatula that is for the Vitamix around the edges).

Pour recommended amount of water into the stainless Pot. In my case it is 1 1/2 c In my 8 qt.
Cover the Bundt Pan with paper towel and using a long handled Trivet, lower it into the IP.
Set the time for 15 min and then give it 5 min NPR. Open the Pot and sprinkle more Cheese on top. Switch the lid to the Air fryer Lid. Set it to 400° for 5 min until the cheese melts and bubbles. If you don’t have the Air fryer lid you can just use your Broiler.

Remove Bundt Pan from the Pot and let set for about 3 minute. Run a silicone Spatula the size of a knife between the edges to release the quiche from the sides. Invert a plate on top of the Bundt Pan and then Flip it over, onto the plate and lift the Bundt Pan off. Slice the Quiche and serve the slices on their sides.

Potatoes, Mac, and Eggs at the Same time

Use more or less of the following:

4 good sized Yukon Potatoes diced into 3/4” cubes. (1/2” is ok too but you have to cool them fast because they easily overcook.)

2 c Small Elbow Macaroni

4 Scallions sliced

4 stalks Celery Sliced

Salt and Pepper to taste

6 Eggs

1 1/2 c Best foods Mayonaise (both Salads soak the Mayo up so you will need more than you think you need. Or you can add more to it after it has set just before serving).

Optional: Diced Ham

to Make the 2 Salads at one time, use a PIP method, use 4 oz of Pasta to 1 c water) Put the Mac and water in the pot, then add longer legged lotus steamer With legs long enough to allow the Mac to expand without mipushing up against the bottom of the steamer. It sets right down in the Mac n water.

put your cubed potatoes into the Lotus steamer . Add the Eggs on top of the Potatoes.

lid on, vent to sealing. Set the Time to 4 minutes QR.

You have to work fast here while the food is cooking.

Slice up the Celery and Scallions, and Mix with the Mayo and put it into the frig while the Potatoes, Eggs, and Mac cook.

As soon as the pot Beeps, do a QR and get the Eggs out and set them on a Paper towel on the Counter (they need to sit for at least 6 min to finish cooking inside the shell.

Remove the inner pot from the IP and bring to the sink and run cold water over the Eggs and Potatoes to stop the cooking process. Once they are covered with cold water, lift the potatoes out and set in the sink to finish draining….drain well, pour off the water from the macaroni noodles and drain them really well. Use the inner pot to mix one of your salads if you want so you don’t have to use two seperate bowls.

Back to the Eggs, while the Mac and potatoes drain, 6 min should be up and Eggs should be done. Peel the Eggs and chop all but Two which you will slice for the tops of the Salads.

Get the Celery, Mayo, Scallion mixture Out of the Frig, add the chopped Eggs. Put Potatoes in a separate Serving Bowl, add 1/3- 1/2 of the Mayo, Celery, Scallion, Egg mixture. Stir, add Salt and pepper to taste.

Do the Same for the Mac Salad.

(I usually only do ham in the Mac Salad.)

Makes 2 large Peppers.

INGREDIENTS:
1 1/2 c leftover cooked Fresh Salmon fillet.
1 1/2 c leftover or pre cooked rice.
3 Scallions (about 1/3 cup) Sliced.
1 Egg beaten.
1 Tbsp Worchestershire Sauce.
1 Tbsp Grey Poupon Mustard.
1 Tbsp Lemon Juice.
1 Tsp Soy Sauce.
1 Tbsp Dry Dill or 2 Tbsp fresh.
1/2 Jalapeño Chopped (Optional).
1 Campari Tomato Chopped

DIRECTIONS:
Remove tops from the Peppers By cutting about 1/2” out from the stems green… and shake out the seeds. I cut the meat off the pepper top and chop it and add it to the filling. Leave a nice lip on the rim of the Pepper. Poke a small hole with the tip of a sharp knife, through each bottom bump on the peppers to allow for drainage if it happens while cooking.

Mix together, and Stuff the Peppers making sure to compact the filling without splitting the Pepper. This filling makes 2 large peppers. Put the peppers in a small cake pan (Stainless)
Pour recommended amt of water in the pot. Use a long handled trivet or make a sling. Lower the Peppers down into the pot. Put the Lid on. Set the time for 10 min. QR . Open the lid and check them. They can set for another minute if you need it before serving.
Leftovers are Freezer Friendly. Use within a couple of months.

You can substitute or add egg plant for the Squash.
Substitute Chicken if desired.
Also you can add huge slices of Thai ginger in place of the minced, or add Lemon Grass in The place of some of the Lemon Juice. Just eat around them. If adding the grass, cook it with the rest? The tradition is to serve it with Jasmin Rice, but I like Basmati and Brown Rice, Calrose or regular rice too.
you may also like, Tom KA Gai , Butter Chicken, or Maybo Tofu, Links here . Butter Chicken IP , Tom Ka Gai IP, Maypo Tofu (Mabo Tofu)

1 1/2 lbs Pork Shoulder sliced thin and bite sized pieces. (Or Chicken or both)
1 1/2 c Onion sliced and Chopped.
1 1/2 c Sliced Carrots.
5 Cloves Garlic Minced.
1 Pepper sliced and chopped.
1 Yellow Squash sliced.
1 Zucchini sliced
8 Oz Crimini Mushrooms sliced.
1 Jalapeño sliced.
2 Tbsp minced Ginger ..*(if desired You can use 2-3 2” long x 1” wide x 1/8” thick slices In stead of the minced)
1/4 c Tomato Paste.
1/2 c Lemon Juice about..( 1 lemons juice) add after (Lime works too but I Prefer Lemon).
2 Tbsp Thai Red Chili Paste.
3 Tbsp Chili Garlic Sauce.
1 can coconut Milk (Add after).
1 c Chicken Broth (or 2 Tbsp Costco’s Better than Bullion Chicken and 1 c Water) Salt to Taste (after.).
2 tsp Cumin Seeds.
2 tsp Cumin Powder.
1 tsp Turmeric.
1 tsp Corriander.
1 tsp Cardamom
1/2 tsp Garahm Masada.
1/2 c chopped Cilantro (Add after Soup is done)

Optional: 1 Star Anise

1 good handful Basil Rough chopped (To be added after soup is done )

Optional: Shriracha sauce or Tobasco to be added after.

Turn the pot to Sauté, add Evoo and Cumin seeds, and let them sizzle for a few seconds and then add the Onions and Garlic, stir, then at the Meat, and sauté for a minute or two. Turn the pot off. Add all the veggies, Broth, Chili Sauce, Chili Paste and the Tomato Paste. Don’t stir . Put the Lid on and set the time for 3 min with QR. Turn the pot off and on to Sauté, then add the Coconut Milk and Lemon Juice and bring to a simmer. Turn the Pot off. Add the Cilantro and Basil…….
Add Schriracha sauce if desired Serve over rice.

1 3-4 lb Chuck Roast frozen.
1 Tbsp Johnnies or Equivelent Seasoning Salt . Montreal works too.
EVOO in a Spritzer.
1/4 Cabbage Sliced 1” thick slices.
1 c Onion Chopped.
1 Rib of Celery rough chopped.
1/2- 1 c Carrot Rough. Chopped
1 clove Garlic Sliced
1/2 c Chicken Broth or 2 tsp Costco Better then Bullion And water.
1/2 c Red or White Wine, ( red will give a more robust flavor)

Optional: Mushrooms, Peppers, Serrano Pepper, or other Veggies if you like.( Add just before you lay the Roast on top.)

Add the Veggies, Wine and Chicken Broth To the Pot. I usually do Onion first and then the others and don’t stir. Spritz the Pot Roast with the Evoo and Then sprinkle the Seasoning onto Both Sides if you like on the Roast. The Olive oil will help the seasoning stick. Lay it on top of the Veggies. If you want Potatoes on top then add the lotus steamer and Potatoes to the top of the Roast. You may have to smush it down a tad to fit.
Put the Lid on and set the time to 65 min with Full 30 Min NPR, even if the Pin drops.
NOTE:
[if you like it sliceable…The roast will be cooked and sliceable as pictured, at 45 min with 30 min NPR ..veggies on top will be soft]?