2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.
3 T butter, melted
1 c panko bread crumbs
In a small bowl, mix the panko with melted butter. Set topping aside
fresh green beans, topped them (leave the tails on)
Put them on a steamer rack in the pressure cooker over about 3/4 – 1″ of water. Salt the water too, just a bit. Locked and loaded on high pressure and set it for 3 min. Quick release and they are perfectly tender crisp.
2 T butter
3 c baby carrots
1/2 c water
1 T light brown sugar
1/2 t salt
1/4 t cinnamon
1/4 c maple syrup
2 t cornstarch
1 T water
Add all ingredients except syrup and cornstarch to pressure cooker. Secure lid and cook on HIGH for 2 min. Perform quick release, set cooker to high or brown with lid off and slowly stir in maple syrup and cornstarch mixed with 1 T water, stirring until liquid is thick enough to thoroughly coat carrots. Serve immediately.
1 2 lb pumpkin
1 c water
Wash pumpkin and cut off stem. Place inside Instant Pot on top of trivet, and pour in water. Secure lid and cook on Manual setting for 12 min. Let Instant Pot naturally release for around 12 min. Open lid and let cool. Pull up on trivet to remove pumpkin and pour out water. Cut pumpkin in half, remove seeds, and place pumpkin back in pot. Puree with hand blender or mash well with potato masher. Keep refrigerated in a covered container for up to 7 days or in the freezer for up to 6 – 8 months.
2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs
3/4 c real mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt and pepper to taste
garnish with more fresh Dill and Paprika
Place steamer basket inside the pressure cooker and add water, potatoes and then eggs. Set pressure cooker for 4 min on high pressure. (If you own an Instant Pot just press the manual button and then set time to 4 min.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an 1 – 2 hours before serving. Serves about 8.
4 lbs red potatoes, quartered
1 1/2 c chicken stock
1 t salt
1/2 t pepper
1 c heavy cream
8 oz cheddar cheese shredded
6 slice bacon, cooked and diced
2 oz butter
1 T parsley chopped
2 T scallions
Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Add the potatoes, stock, salt and pepper to the Inner Pot. Secure lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove lid. Mash potatoes add the cream and butter. Then fold in the rest of the ingredients. Serves 4.
2 c dried pinto beans
1 T & 2 T olive oil (can sub lard, bacon grease or any other fat you prefer)
1 c chopped onion
2 T minced garlic (garlic from a jar is fine for this)
1 4 oz can diced green chiles
1 t salt
grated cheese, for serving (like Four Cheese Mexican blend)
thinly sliced green onions, for serving
Put beans in pressure cooker with enough water to cover by about 2″. (No need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5 – 10 min cooking time.) Add 1 T olive oil to cooker, then lock lid, choose MANUAL SETTING and HIGH PRESSURE, and set time for 30 min. (Remember to add a few min if your beans are old.) After 30 min, use QUICK RELEASE to release the pressure. While beans cook, chop the onion and prepare minced garlic and green chiles, and measure the salt. Add those ingredients to the pressure cooker with the cooked beans. Lock lid again and set to MANUAL, HIGH PRESSURE and 10 min. Let pressure release naturally when the time is up. When pressure has released, remove lid and without draining, use an immersion blender or food processor to puree the beans, being careful not to over-blend. At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried. Heat 2 T oil of your choice in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency, about 10 min. Serve hot, topped with grated cheese and thinly sliced green onions if desired.
2 lb fingerling potatoes, washed
2 T olive oil
2 T melted butter
1 t salt, divided
3/4 t garlic powder
1/4 t pepper
10 turns McCormick® Italian Blend Herb Grinder
3/4 c freshly finely grated Parmesan cheese, divided
1/4 c finely chopped fresh parsley
Add potatoes to a large bowl or pot and cover with cold water and 1/4 t salt. Let soak 30 min up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (opt for crispy potatoes).* Preheat oven to 400 F. Line a large baking sheet with greased foil. Set aside. Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, 3/4 t salt, garlic powder, pepper and McCormick Italian Herb Grinder until evenly coated. Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later). Bake for 20 min at 400 F. Remove potatoes back to large bowl with leftover oil. Increase oven temperature to 425 F. Toss potatoes with 1/2 c Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 min or until tender. Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional 1/4 c Parmesan and fresh parsley. Serve with ketchup, ranch or other dipping sauce. Note: You can make these Fries without soaking them first and they are still delicious just not very crispy – so if you have to have crispy potatoes, then definitely soak them first, otherwise, feel free to skip this step. Serve 6.
2 lbs baby yukon golds and red potatoes, about 1 – 1 1/2″ in size
1/2 t dried rosemary
1/2 dried thyme
1/2 t dried marjoram
1/2 t dried oregano
1/2 t garlic powder
1 t kosher salt
1/4 t pepper
3 T olive oil
1/2 c water or stock
Wash the potatoes and pat dry. In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt and pepper. Press the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open. Add potatoes in batches and arrange in a single layer. Toss in herb seasonings. Cook, rolling the potatoes on all sides, for about 5 – 6 min or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot. Add water. Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the floating valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 min. Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position. Open lid and transfer potatoes to serving platter. Serve hot.
1 c Indian basmati rice
1 c water
Place basmati rice and water into the Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure for 6 min. Turn off the heat and do a 10 min Natural Release. Release the remaining pressure (if any) and open the lid carefully. Fluff the rice with the rice spatula or fork, then serve with your favorite main dish. Note: If rice sticks to the bottom of the pot, use a little steel bowl in a “Pot in Pot” method with 1 c water in the bottom of the big pot, separate from the water with the rice.
1 c Jasmine rice
1 c water
1/4 – 1/2 t fine sea salt/table salt
Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Drain well. Tip: Don’t skip this step as it helps get rid of excess starches on the surface and prevents the rice in becoming gluey. Add rice and water in the pressure cooker. Close the lid and pressure cook at High Pressure for 3 min, then Natural Release for 10 min, then release the remaining pressure. Open the lid quickly. Tip: Be sure to cook the rice immediately after you pour the water in the Instant Pot, this prevents throwing off the water:rice ratio. Fluff with a fork and serve warm. Double the Recipe: If you want to cook more rice, double/triple the amount using the 1:1 rice:water ratio with the same cooking time. Note: If rice sticks to the bottom of the pot, use a little steel bowl in a “Pot in Pot” method with 1 c water in the bottom of the big pot, separate from the water with the rice.
2 c brown rice (not instant, regular brown rice)
2 1/2 c water or broth
1 T garlic salt (or any other seasonings you want)
Place brown rice in the Instant Pot. Pour in water or broth. Add in seasonings. Add lid to Instant Pot and make sure the valve is set to sealing. Press the manual button and move the time to 22 min. Allow it to cook. You can do the natural release or the quick release. Remove lid. Fluff with a fork and enjoy!
2 – 3 lbs potatoes
1 c water
1/2 stick butter
1 c milk
salt and pepper to taste
Peel and cut potatoes into chunks. Place in the Instant pot. Add water. Place lid on top and make sure your nob is set to sealing. Click the manual button and turn it to 6 min. Walk away and wait until it beeps. Do the quick release to relieve the pressure. Add butter, milk, salt and pepper. Mix well with an electric hand mixer right in the instant pot or mash with a hand masher. Serve and enjoy!
1 Acorn squash cut half and cleaned
1 T butter
1 T brown sugar, maple syrup, agave or honey
1/8 – 1/4 t ground cinnamon
pinch Kosher salt, to taste
pinch freshly ground black pepper, to taste
Cut and clean Acorn squash. Divide all seasonings among both halves. Add 1 c water to Instant Pot and place rack. Carefully place acorn squash on top of rack. Lock on lid and close pressure valve. Cook at high pressure for 4 min. When beep sounds, allow a 10 min natural pressure release. Dust with nutmeg, if desired. Note: For a softer texture, cook for 5 – 7 min.
4 8 – 10 oz sweet potatoes, raw
1 1/2 c water
Rinse and scrub the sweet potatoes. Add the water to the Instant Pot. Place the steaming trivet inside and lay potatoes on top. Place the lid on and seal the pot. Use manual mode to set on pressure cook for 18 min. Allow the device to depressurize “naturally.” This takes about 15 min. (Pressure valve will lower.) Carefully remove the lid and serve immediately. Leftovers can be refrigerated for about a week. Note: Cooking times may vary if your potatoes are significantly bigger or smaller.
5 Potatoes sliced thin
1 green onion
1 c chopped ham
2 c heavy cream
8 oz Monterey Jack
8 oz Cheddar cheese
1 T butter
1 c water
salt and Pepper to taste
In a small saucepan, melt butter and add chopped green onion. Saute for a few min until onion is tender. Pour in heavy cream and let simmer until thick and bubbly about 3 min. Add in cheeses and stir until melted set aside. Layer your Springform pan with sliced potatoes, Top with 1/3 chopped ham. Pour 1/3 cheddar sauce over the top. Repeat layer 3 times. Pour 1 c water in the bottom of the Instant Pot with a trivet. Place your pan on the trivet. Cook on manual high pressure for 35 min. Do a quick release. To brown the top place in your broiler for 2 – 3 min and serve.
4 ears corn on the cob, husks and silk removed
1 c water
Pour cold water in the pressure cooker. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet (like firewood). Close the lid and cook at High Pressure for 1 – 2 min. Turn off the heat and Quick Release. Open the lid carefully. Serve immediately with butter, your favorite sauce or topping. Note: Cook anywhere from 2 or more as long as the corns are not packed too tightly, you will not have to increase the water or cooking time.
1 c dry white beans (Cannellini, Great Northern or Navy)
4 c water or broth
salt/pepper, seasonings (to taste)
Sort and rinse your dry beans, then add directly to the Instant Pot. Pour liquid in the Instant Pot. Place lid on the Instant Pot, close the valve, and push Manual (high) for 40 min. Since there is quite a bit of liquid in the Instant Pot, it will take about 10 min to come to pressure (more or less), then it will count “down” on the front panel to tell you how much time is left. Once the time is complete the pot will beep, allow to release naturally for 10 min then do a quick release.
1/3 c vegetable oil
1/4 c apple cider vinegar
2 T maple syrup
4 t Dijon mustard
1/2 t kosher salt
1/2 medium red onion, finely chopped
Whisk vinegar, oil, maple syrup, Dijon and salt together in a large bowl. Add red onion and stir to combine. Let sit at least 10 min for the flavors to meld.
1 small head green cabbage (about 2 1/2 lbs or about 10 c shredded cabbage)
3/4 c sliced almonds, toasted
3/4 c dried cranberries
3/4 c fresh Italian parsley leaves, coarsely chopped
freshly ground black pepper
Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add shredded cabbage, almonds, cranberries and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed. Make Ahead: This slaw can sit out at room temp for up to 2 hours without wilting, making it a great make-ahead or buffet dish. Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day. Serves 8.
6 T olive oil
2 lbs small red potatoes, unpeeled
1 1/4 c salt, do not use iodized salt (it will give potatoes a chemical taste)
3 T malt vinegar
Place oven rack in upper-middle position. Heat oven to 500 F. Set wire rack in a rimmed baking sheet. Bring 2 qts water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 – 30 min. Drain potatoes and place them on the wire rack to air dry for 10 min. Coat a baking sheet with olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2″ thickness. Brush potatoes with 1 1/2 T malt vinegar and season with pepper. Roast until potatoes are browned, about 25 – 30 min. Brush with remaining vinegar and serve. Yield: 4 servings.