Pressure Cooking Recipes

Frozen Ground Beef

Ingredients Frozen ground beef 1 cup of water Instructions 25 minutes on high with a quick release. Notes Frozon turkey also works great at 25 minutes. The first time I also added onions, garlic, and taco seasoning at the beginning. Bad mistake! Add the onions, garlic, and seasoning after the initial pressure cooking (or they turn to liquid and burn to the bottom; see pic 2!). Want to alter this to 1⁄2 cup of water, because the ground beef released a lot of liquid that took a while to cook down.

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Garlic Cauliflower Mash

Ingredients Bag of cauliflower florets. 1 cup of water. 2.5 TBSPs of butter. 4 cloves of garlic. Salt, Pepper, and Paprika. 1/4th cup 2% milk (would be richer with half and half or whole milk). Instructions Add cauliflower and water into the Instant Pot. 5 minutes on high with a quick release. While waiting sauté the garlic. After the cauliflower is done, dump it all into a blender and blend.

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Instant Pot Pressure Cooking Artichokes

Ingredients 2 artichokes 1 cup of water 1 lemon Instructions Cut off the stem and top of the artichoke(s). Rub a slice of lemon on the outside of the artichoke; supposedly it prevents browning. Add everything into the Instant Pot. Put on the lid and set to high pressure for 10 minutes. Do a quick release when the timer goes off. Notes The leaves were perfect, but the heart was a little firm.

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Instant Pot Pressure Cooking Black Beans

Ingredients 1⁄2 lb of dried black beans 3 cups of water 1⁄2 tsp garlic, onion, chili powder Instructions Rinse the beans and remove any rocks, etc. Add everything into the Instant Pot. Put on the lid and set to high pressure for 25 minutes. Natural release for 20 minutes when the timer goes off. Notes I didn’t get much of the flavor when they were just cooked.

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