#instantpotcooking

A rich and creamy creamed corn recipe that doesn't use dairy that is easy to make in the Instant Pot.

Ingredients: 4 cups frozen corn kernels. 1 cup coconut milk. 1/2 cup vegetable broth. 2 tablespoons dairy-free margarine. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set Instant Pot to saut mode and melt margarine. Add flour and whisk continuously for 1-2 minutes to create a roux. Pour in coconut milk and vegetable broth, stirring constantly to avoid lumps. Add frozen corn, garlic powder, onion powder, salt, and pepper. Mix well. Secure the Instant Pot lid, set to manual high pressure for 3 minutes. After cooking, perform a quick pressure release and carefully open the lid. Stir the creamed corn and let it sit for a few minutes to thicken. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 3 minutes

Shredded chicken tacos made easily in the Instant Pot are tasty and tender. Perfect for a quick and tasty meal!

Ingredients: 2 lbs chicken breasts. 1 cup chicken broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 1 cup salsa.

Instructions: Turn on the Instant Pot and select 'Saute' mode. Add olive oil, diced onions, and minced garlic. Saute until onions are translucent. Add chicken breasts, cumin, chili powder, paprika, oregano, salt, and pepper. Brown the chicken on each side for about 2 minutes. Pour in chicken broth and salsa. Stir well to combine. Close the Instant Pot lid, set the valve to 'Sealing,' and select 'Manual' or 'Pressure Cook' mode for 15 minutes at high pressure. Once the cooking is complete, allow for a natural pressure release for 5 minutes, then perform a quick pressure release. Open the lid carefully and use two forks to shred the chicken in the pot. Serve the shredded chicken in tortillas, and garnish with your favorite toppings such as lettuce, cheese, and salsa.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy corned beef that is juicy and tender thanks to the Instant Pot. With this recipe, you can make a traditional corned beef dish with very little work and a lot of flavor.

Ingredients: 3-4 lbs corned beef brisket. 1 cup water. 1 onion, quartered. 4 cloves garlic, smashed. 1 tablespoon whole black peppercorns. 2 bay leaves. 1 head of cabbage, quartered.

Instructions: Rinse the corned beef under cold water to remove excess brine. Place the metal trivet in the Instant Pot and add water. Add quartered onion, smashed garlic cloves, peppercorns, and bay leaves into the Instant Pot. Place the rinsed corned beef on top of the trivet. Seal the Instant Pot and set it to manual high pressure for 90 minutes. Once the cooking is complete, allow natural pressure release for 15 minutes before quick releasing the remaining pressure. Remove the corned beef from the Instant Pot and cover it with foil to rest. Add quartered cabbage into the Instant Pot with the remaining liquid. Seal the Instant Pot and set it to manual high pressure for 3 minutes. Quick release the pressure and serve the cabbage alongside the sliced corned beef.

Prep Time: 15 minutes

Cook Time: 90 minutes

Creamy and flavorful Parmesan Risotto made effortlessly in the Instant Pot. Perfectly cooked rice in a savory broth with the richness of Parmesan cheese.

Ingredients: 1 1/2 cups Arborio rice. 4 cups chicken or vegetable broth. 1 cup dry white wine. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/2 cup diced onion. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Press 'Saute' on the Instant Pot and melt butter. Add diced onion and minced garlic, saut until softened. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Pour in white wine, deglaze the pot, and simmer until the liquid is reduced by half. Add chicken or vegetable broth, salt, and pepper. Stir well. Secure the Instant Pot lid, set to 'Manual' or 'Pressure Cook' for 6 minutes. After cooking, allow natural pressure release for 5 minutes, then quick release. Stir in Parmesan cheese until creamy and smooth. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy way to cook sweet potatoes in the Instant Pot, resulting in tender and flavorful sweet potatoes ready to be served as a side dish or a main course.

Ingredients: 4 medium sweet potatoes. 1 cup water.

Instructions: Make sure to wash the sweet potatoes well. Add one cup of water to the Instant Pot. Put the trivet made of metal inside the Instant Pot. Spread the sweet potatoes out on the plate. Close the lid and turn the valve so that it seals. Put the food through 12 minutes of high pressure. Let the pressure drop on its own for 10 minutes. Carefully let go of any remaining pressure by hand. To get the sweet potatoes out, open the lid and use tongs to grab them. Serve hot with any toppings you like.

Prep Time: 5 minutes

Cook Time: 22 minutes