#instantpotcooking

A hearty and flavorful corned beef and cabbage dish cooked to perfection in the Instant Pot. Tender corned beef slices paired with soft vegetables make for a satisfying and comforting meal.

Ingredients: 1 3-4 lb corned beef brisket with spice packet. 5-6 large potatoes, peeled and quartered. 1 lb baby carrots. 1 large head of cabbage, cut into wedges. 4 cups beef broth. 1 cup water. 1 onion, quartered. 4 cloves garlic, minced. 1 teaspoon black pepper. 1 bay leaf.

Instructions: Put the corned beef in the Instant Pot after running cold water over it. Put the cabbage, onion, garlic, potatoes, and carrots around the corned beef. Add the black pepper and bay leaf to the corned beef after putting the spice packet on top of it. Add water and beef broth to the Instant Pot. Set the valve to sealing, close the Instant Pot lid, and choose "Manual" or "Pressure Cook" for 90 minutes at high pressure. Let the pressure drop naturally for 10 minutes, and then carefully let go of any pressure that's still there. Take the corned beef out of the pan and cut it across the grain. Put the corned beef slices on a plate with the vegetables and pour some of the cooking liquid over the top. Have fun with your tasty Instant Pot Corned Beef and Cabbage!

Prep Time: 15 minutes

Cook Time: 90 minutes

Black-eyed peas are a Southern tradition that are eaten to bring good luck and wealth into the new year. With this Instant Pot recipe, you can make this hearty dish quickly and easily.

Ingredients: 1 lb dried black-eyed peas, rinsed and sorted. 6 cups water or vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, diced optional. 1 ham hock or smoked turkey leg optional for flavor. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Place all ingredients in the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 20 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, and stir the peas. Taste and adjust seasoning if needed. Serve hot with rice or cornbread.

Prep Time: 10 minutes

Cook Time: 30 minutes

A hearty and tasty beef pot roast cooked perfectly in the Instant Pot with herbs and vegetables that taste great.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1 onion, chopped. 3 carrots, peeled and chopped. 3 potatoes, diced. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Add salt and pepper to the beef roast. Press "Saute" on the Instant Pot after turning it on. Put some olive oil in the pot and brown the beef all over. Take the beef out and put it somewhere else. Put chopped onions and garlic in the pot and cook them until they get soft. Add tomato paste, thyme, and rosemary, and stir them in. Cook for one to two minutes. Add beef broth to the pot and scrape up any browned bits to deglaze it. Put the beef back into the pot after it has been seared. Put potatoes and carrots around the beef. Place the lid on top of the Instant Pot and set it to "Pressure Cook." Wait one hour. After the food is done cooking, let the pressure drop naturally for 10 minutes and then quickly release it. Check the seasoning and make changes as needed. Enjoy the beef pot roast with vegetables!

Prep Time: 15 minutes

Cook Time: 60 minutes

This is a quick and tasty Instant Pot recipe for Asian-style chicken and broccoli that is cooked until tender. It goes well with fluffy white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb fresh broccoli florets. 1 cup low-sodium chicken broth. 1/2 cup soy sauce. 1/3 cup oyster sauce. 3 tablespoons hoisin sauce. 2 tablespoons cornstarch. 2 tablespoons sesame oil. 1 tablespoon vegetable oil. 4 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. 2 cups cooked white rice, for serving.

Instructions: In the Instant Pot, press "Saute" and add the oil. Put in the chicken pieces and cook until all sides are browned. Grate the ginger and add the red pepper flakes if you are using them. Saut for one to two minutes. Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl until the sauce is smooth. Add the sauce to the Instant Pot and pour it over the chicken. Put the broccoli florets on top without stirring them. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Do a quick pressure release after the cooking is done. Add sesame oil and stir the contents. Then, let it sit for a few minutes to thicken the sauce. Put the chicken and broccoli from the Instant Pot on top of cooked white rice. If you want, you can add sesame seeds or green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 5 minutes

This is a quick and tasty Instant Pot recipe for Asian-style chicken and broccoli that is cooked until tender. It goes well with fluffy white rice.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 lb fresh broccoli florets. 1 cup low-sodium chicken broth. 1/2 cup soy sauce. 1/3 cup oyster sauce. 3 tablespoons hoisin sauce. 2 tablespoons cornstarch. 2 tablespoons sesame oil. 1 tablespoon vegetable oil. 4 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. 2 cups cooked white rice, for serving.

Instructions: In the Instant Pot, press "Saute" and add the oil. Put in the chicken pieces and cook until all sides are browned. Grate the ginger and add the red pepper flakes if you are using them. Saut for one to two minutes. Soy sauce, oyster sauce, hoisin sauce, and cornstarch should all be mixed together in a bowl until the sauce is smooth. Add the sauce to the Instant Pot and pour it over the chicken. Put the broccoli florets on top without stirring them. Set the Instant Pot lid to "Sealing" and cook for 5 minutes at high pressure on "Manual" or "Pressure Cook." Do a quick pressure release after the cooking is done. Add sesame oil and stir the contents. Then, let it sit for a few minutes to thicken the sauce. Put the chicken and broccoli from the Instant Pot on top of cooked white rice. If you want, you can add sesame seeds or green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 5 minutes

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