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!)
want a crust for your Instant Pot cheesecake that doesn’t need an oven? During the summer we try really hard to NEVER turn on the oven.. and that’s where this No Bake Pecan Crust shines!
One of my favorite oven dinners is Creamy Chicken, Rice and Broccoli.
So, I set out to convert it to the IP. The Result was an amazing dinner done under 30 minutes (and that’s with frozen chicken) continue reading to get our recipe for instant pot creamy chicken and rice.
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Instant Pot Creamy Chicken and Rice
I used my 8 qrt DUO, and started out with 1 cup of water in the bottom of the pot, and then the trivet. ( I just happen to like chicken when it isn’t sitting in the liquid, but either way works.)
This particular day I used Bone-in chicken thighs. But you can use Chicken Breast too. And if you want to save yourself a step, just buy boneless.
Then I added a second trivet on top of the chicken. and the bowl of rice. If you don’t have a second trivet you can put the bowl directly on top of the chicken.
In the bowl I put 1 cup of Uncle Ben’s brown rice. and 1 1/2 cups of chicken broth, Plus a slab of butter. Then placed the bowl on top of everything. This method is called Pot in Pot cooking ( or PIP)
Set the lid, and make sure valve is set to seal. Then select Manual (or pressure cook) button and adjust to 23 minutes.
Make sure it is on high pressure.
The Pot came up to pressure surprisingly quick. And then when the 23 minutes was done, I let it naturally pressure release (NPR) for 5-10 minutes. While I waited, I cheated a little bit and steamed my broccoli in the microwave. I could have waited and removed the chicken and rice and stuck the broccoli in the IP (If you want to do this, just select 0 minutes on the manual setting)
After releasing the remaining pressure, I set the bowl of rice aside. and took out the chicken. reserved the liquid for anything I need chicken broth for this week, and took the chicken off the bones.
I dumped in two cans of Cream of Mushroom soup and a splash of milk and dumped everything back in the pot to stir.
A sprinkle of pepper and paprika and dinner is done! (You don’t need salt if you are using the canned cream of mushroom soup)
I really love brown rice cooked like this in IP. It comes out fluffy and soft every time!
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!
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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.