Your very best instant pot recipe!

[IStillMissBlockbuster]

Other brands are available . I actually own a Pressure King myself so i'm not really a brand snob but I feel like Instant Pot is to pressure cookers as Hoover is to vacuum cleaners.

Anyway. I am still very new to the pressure cooking malarky. I have burned rice in it though.

So I am after FAIL SAFE and SUPER TASTY recipes please!

Whether that's a fail safe water/rice ratio for cooking rice. Or a fancy stew; give them all to me

Are you on facebook? There are some fantastic Instant Pot / pressure cooker groups on there with hundreds of recipes. There's a few UK ones, with the recipes using all our weights/measurements, as well as loads of US based groups where they tend to use cup measurements. All worth a look at.

My favourite IP recipe is any of the risottos. They are absolutely amazing and no stirring!

This is blumming lovely.

www.everynookandcranny.net/instant-pot-bakewell-cheesecake/

It's a great site for other recipes.

The hairy dieters chicken casserole - I use 4- 6 chicken breast fillets, 6 thigh fillets ( I like thigh meat but no one else does) about 4 carrots cut into chunks, 4 celery stalks cut into chunks, about 450 g button mushrooms, 2 sliced onions ‘ 2 or crushed garlic cloves, 150 ml chicken stock, 150 ml white wine, 2 tsp Dijon mustard2 tblsp creme fraiche
Brown the chicken in some olive oil on sauté function and remove with slotted spoon
Sauté the onions for a couple of minutes then add the garlic and stir about for a minute or 2
Add the veg and stir about again. Return chicken to pot. Stir in the mustard and add the stock and season. Put on lid. Manual for 8 minutes - natural release for about 10 mins. Stir in the creme fraiche.
This serves 4 of us for 2 days. It fills the pot to max level but comes up to pressure ok.

There is a butter chicken recipe here myheartbeets.com/instant-pot-butter-chicken/ that is good too.

I've only just got one so still building up my own list of favourites. I'll offer up my own variation of a chicken and mushroom risotto. It's a recipe not a chemical reaction so most of the ingredient quantities can be taken as guidelines.

Ingredients

1 medium/large onion diced
1 large carrot diced
Roughly 2 tablespoons each of smoked bacon lardons and diced chorizo
60 or so grams butter
250 grams risotto rice
600 ml stock (i use swiss veg buillon but any veg or chicken stock would do and i might substitute some of the water with a glass of white wine)
100g grated parmesan or similar hard cheese
2 chicken breasts diced
1/2 punnet of mushrooms quartered or thick sliced
Pinch of chilli flakes or powder or 1/4 teaspoon of paprika
Teaspoon or 2 of mixed herbs

Method

Set EPC to saute
Add the butter and once melted add the onions, carrots, garlic, lardons, chorizo and chilli/paprika.
Stir until the onions are softening (5 mins roughly)
Add the chicken and rice and continue to stir until the chicken is sealed and the rice has turned white.
Toss in the mushrooms and stir for a minute or two
Add the stock and herbs and mix.

Put on the lid and cook on pressure for 8 minutes. Natural pressure release for 5 mins then full pressure release and remove lid.
Stir in the parmesan cheese.

That should be it ready to serve but test the rice and if necessary you can continue to simmer if you want it a little softer. Also, if you want to thicken it up a bit more a teaspoon or two of cornflour mixed with cold water works wonders.

These quantities should give two very healthy adult portions.