The Instapot has been around for the last couple of years but has gotten popular over the last several month. More and more people are eager to make easy and healthy meals. The Instapot is a multi-cooker, similar to a slow cooker, but also acts as an electric pressure cooker, rice cooker, steamer, yogurt maker, saute and browning pan, and warming pot. An instapot offers faster meals and a programmable starting feature.
6 minute Instapot Boiled Eggs
Keep it basic with boiled eggs.
desired number of eggs
1 cup water
1. Place stainless steel insert into the instapot base, along with the included steamer. Pour in 1 cup of water.
2. Arrange the number of egg, cold from the fridge on top of the steamer insert.
3. Lock the lid on the instapot and make sure the steam release knob is turning to “sealing”.
4. Press the “manual” button on the front. High pressure should automatically be selected.
5. Use the minutes button, to back the time down to 6 minutes. Wait a few seconds and you will hear a beep. Once it comes to pressure, it will start cooking for 6 minutes. Sometimes it can take 9-10 minutes before the pressure comes up. Once the timer goes off, use a thick towel or pair of tongs to turn the steam release knob to vent. Allow the steam to escape from the pot.
Immediately place the eggs in a water and ice bath. Enjoy eggs, refrigerated for one week.
Chocolate and Banana Steel cut Breakfast Oats
1 cup steel cut oats
2 medium bananas
3 Tbsp. unsweetened cocoa
2 1/2 cups (milk of choice) or water
1. Mash bananas with fork until baby food consistency, a few small chunks are ok.
2. Add bananas, oats, milk or water and cocoa to instapot and stir well. Place the lid on and make sure the steam vent is sealed. Set to manual, high pressure, for 9 minutes. Then leave the pressure to release naturally. Remove the lid and stir the oats.
Fun add in’s: Walnuts, almonds or pecans. 1-2 tsp. brown sugar or stevia or splenda. 2-3 dark chocolate chips to add sweetness to your oatmeal bowl.
Potato Curry Soup
1 medium onion chopped
4 cloves garlic, finely chopped
5 cups (heaping) potatoes (new potatoes or regular potatoes) bite size pieces
2 Tbsp. Curry powder
3 Tbsp. corn starch
2 cups water or vegetable broth
2 cups (heaping) green beans, cut into bite size pieces. Fresh or frozen.
400ml can light coconut milk
1 Tbsp. sugar, stevia or splenda (optional)
Salt and pepper to taste
1 tsp. chili powder flakes (optional, this will add a little heat)
1. Set up the instapot to saute. Once pot is heated, add a few drops of water, and cook the onions until translucent, then add garlic and cook a minute longer with the onions. Then press warm/cancel button.
2. Add everything else to the pot except the green beans and liquid. Stir in the cornstarch and combine with other ingredients, including the liquid. The green beans will get added at the end. Set the instapot to 20 minutes on manual high pressure. Allow the pressure to naturally release after cooking.
3. Add the salt and pepper and the green beans, allow the green beans to heat up for about 5 minutes. Serve hot!!!
Cook a Frozen Chicken
5lbs. whole chicken
1 cup water or broth
1 bay leaf
2 Tbsp. smart balance light or butter blend
1 tsp. dried rosemary
1 tsp. dried sage
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1. Remove chicken from packaging and rinse off, pat dry with paper towel.
2. Add 1 cup water to the bottom of the instapot with the bay leaf. Place the trivet in the bottom.
3. In a small bowl, combine, butter, rosemary, sage, thyme, salt, pepper and garlic powder. Run mixture over the top of the chicken. Place the chicken, breast side up, on the trivet.
4. Cover the instapot and set timer for manual for 50 minutes. Allow the cooker to naturally release the pressure. Check the temperature of the chicken and make sure the inside reaches at least 165.
Enjoy!! Refrigerate leftovers for up to 3 days.
Winter Lentil and Spinach Soup
2 tsp. olive oil
1/2 yellow onion, diced
2 large carrots, peeled and diced
1-2 celery stalks, diced
4 medium garlic cloves, minced
2 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
1 cup lentils, rinsed well in cold water
4 cups low sodium vegetable broth
6 cups baby spinach
1. Hit Saute button on the instapot. Add oil, when hot, add onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add garlic, cumin, tumeric, thyme, salt and pepper.
2. Add lentils and pour in the broth and stir.
3. Place the lid on the pot and make sure thd is in the sealing position. Press manual button and cook for 12 minutes. Allow to vent naturally. Once done venting, remove lid and add spinach. Flavor with any additional salt and pepper.