Whether you are feeding a crowd or just a few, Instant Pot Mashed Potatoes will be a hit. And you’ll soon see they couldn’t be easier!
Every one seems to make their Instant Pot brown Rice a little different. But, this is how I do it and it comes our perfectly fluffy every time!
Start with a cup of water at the bottom of the instant pot and the metal trivet.
Next in oven safe bow. ( That fits inside the Instant pot) place your water, rice, and butter. stir.
I love this Pyrex one!
Mine is a 6 cup!
Place bowl on top of trivet inside the Instant Pot. Close lid, make sure valve is set to seal.
Set Manual for 19 minutes.
I usually let it Naturally Pressure Release a little bit, mostly because I get busy doing other things. But, if you are in a hurry you can manually release the pressure when it stops cooking.
Fluff with a fork, add salt to taste (and I usually add more butter too!)
Are you looking at how you can use the Instant Pot to help with your feast during these Holidays! One easy dish is our instant pot cranberry sauce.
Instant Pot Cranberry Sauce
Cranberry sauce is one of my favorite sides, one of those things that completes that traditional Thanksgiving meal! It seems like a necessity to me, in order to have that perfect bite with a little turkey, a little gravy, cranberry sauce. yuumm!!
Another great idea with this cranberry sauce is an appetizer!
Place a block of cream cheese on a tray (softened) and pour this cranberry sauce over it. serve with crackers or even graham crackers.
Its sure to be a favorite and you can rest easy because the instant pot has done the work for you!
Also, take a look at our Instant pot Mashed potatoes recipe
What is your favorite side during the holiday meals?
Happy Instant potting
Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version
Calling all the Veggies, “get in my Instant Pot!!!” 🙂
Steaming veggies in our “magic” pot is super simple!
This Post May Contain Affiliate links. Purchasing through them may result in compensation with no added cost to you.
Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!
For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away! The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!
I’ll give a couple of examples:
First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)
I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.
There are a few ways to put your veggies in the pot.
1. Straight in the pot with the water.
2. On the trivet or in a steamer basket .
3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.
Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.
Trim off the ends and if they are pretty big, cut them in half.
Close the lid and seal. Set for 1 minute and you’ll be ready in no time.
You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies.
Have I posted about my awesome salt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!
Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.
we really do love these Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version.