25 of the BEST things to make in the Instant Pot - What I make over and over!

Hello everyone, welcome back to the tried and true Instant Pot Kitchen, where I share with you Instant Pot inspirations and ways to feel confident using it. I'm Lisa Childs and today I'm sharing with you 25 of my favorite

things

. To

make

in my Instant Pot, these are 25 of my most popular tried and true favorite recipes that I

make

over and over again, they are super easy, simple and here is a step by step demonstration of how to make each one of them. First, we'll start with

instant

pot chicken thighs that are super cheap, super easy, and super quick.

You can make them with fresh, semi-frozen or frozen chicken thighs, that's the

best

part, they can be fresh or frozen. First you want to stack them in the Instant Pot, take your trivet and place it on the Instant Pot or if you have some other type of rack, add a cup of water, then stack the drumsticks in the Instant Pot for maximum airflow if you buy when they're on sale you can get a big package of those chicken thighs for about three or four dollars and if you get two of them you could feed up to six people it's pretty amazing that's why I love making these chicken thighs close the lid turn the knob towards the ceiling and then we are going to cook for 10 to 12 minutes 10 minutes for fresh thighs 11 minutes for semi-frozen thighs and 12 minutes for frozen thighs watch this video and you will see how big my thighs are these were the 10 to 12 minutes if you have ginormous thighs, add a couple more minutes while the chicken cooks in the Instant Pot, go ahead and turn on the broiler so it's nice and hot and preheated.

You can also do this in the air fryer or on the grill. When the 10 to 12 minutes are up, just quickly release the

instant

pot, let all the pressure out and then open the lid and then your chicken is ready. I like to put the cooked chicken on a roasting plate and then roast it. This is an extra step, but I like it for more flavor, but you can eat them as is, so place the chicken thighs on the roasting pan or a foil-lined baking sheet and then you'll baste each chicken. thigh with your favorite sauce we love to make ours with buffalo sauce barbecue sauce we can make them simple with olive oil salt and pepper you can make like a Korean gochujang sauce you can do

what

ever you want that's why it's so amazing you can make a bunch of thighs chicken and then drizzle them all with different sauces and then it's like a thigh buffet, you can eat

what

ever you want after you've drizzled the beaten thighs, just pop them in the oven, on the grill or on the grill and then grill for about three to five minutes or until well caramelized.

I like to turn them over and baste them again and do the same thing and then boil them again on the other side after they come out of the oven. I like to do just one. spread more sauce because I'm a total sauce girl. I love getting wet. I love extra sauce on anything so I like to put a little extra sauce at the end and then enjoy it now if you're not familiar with pork kahlua. Basically just a Hawaiian style pork, it's salty, it's smoky, it's very tender and it's very good, so now I'm going to show you how to make kalua pork.

First, take your Boston Butt pork roast or a picnic shoulder and cut it into large, even pieces. Add all the pork pieces to the Instant Pot with the bone. Add a quarter cup of Hawaiian sea salt. Two tablespoons of liquid smoke and half a cup of water. You can find Hawaiian sea salt online or at specialty grocery stores. Mix everything with a little. Tongs then cover and refrigerate overnight or at least eight hours. This step helps develop more flavor, but if you don't have time for it, don't worry, skip it the next day, place the Instant Pot liner on the base of the Instant Pot. and add an additional cup of water to the meat, close the lid, turn the knob towards the ceiling, then cook on manual high pressure for 120 minutes with full natural pressure release, this will take about 30 minutes because the instant coating of the pot was cold, it will also take a little time for it to reach pressure, so wait at least 30 minutes on the pressure generating side and on the pressure releasing side.

Now open the lid and remove the port to a large serving plate and you can pour some of the delicious cooking liquid on top to keep it moist, you can also add a little more salt to taste and we like to serve it over rice with shredded cabbage and sauce teriyaki, so let's make a cup of rice. I'm using a quarter cup to fit in this small pantry. container that I have and then I'm going to add a cup and a quarter of water right on top and then I usually shake it a little bit to make sure it's evenly distributed and then that's it.

People like to put salt or oil on their rice. Using oil will make the grains not absorb as much water so they will have a little more flavor so I prefer to use water and rice now that we have our rice and our water in our instant pot let's put the lid on make sure the knob on your Instant Pot is turned to seal every time you pressure cook, you will never get to pressure and you will be very sad, so we have it on the roof and then we are going to cook for three minutes on high pressure with a natural pressure release of 10 minutes.

If you decide to press the rice button on your Instant Pot, it's just a preset, it will set it to 12 minutes. low pressure so I'm going to do three minutes on high pressure by pressing the manual or pressure cook button and then setting it to three minutes once the instant pot beeps that means it has recognized whatever number you put in there and it's starting to cook. once the instant pot has been pressurized and the pin has gone all the way up that means it will start pressure cooking and it will start counting down once the instant pot has finished pressure cooking for those two minutes an l will appear on the display, which means the time has elapsed and then you'll want to wait until it says l10 or it's elapsed or it's naturally released the pressure for 10 minutes, after that we can just open the lid of the Instant Pot and your rice will be ready, like this that if the pin is still up then just release the rest of the pressure by turning the seal knob to vent after the pin drops we can remove the lid so we'll just take this off and the instant pot will automatically go into hold mode hot, but I don't do it with rice.

I do not recommend keeping warm mode for a long period of time, otherwise the rice will dry out. Now that we have our rice, it looks perfectly cooked. When you are ready to serve the rice, you will usually use a rice paddle or something like that. a wooden spoon or something, but here's a tip: if you wet the spoon or whatever utensil you're going to use to scoop out the rice, it'll keep the rice from sticking, so we grab our rice paddle and just go. to fluff the rice, it looks great, let's grab some of this perfect instant rice.

We have it here and it doesn't stick to the bottom, it's perfectly cooked, but if you try this version and you want it to be a little softer. If you don't want as much bite, all you have to do is add a little more water, maybe a quarter cup, and add a little more time, this is what that cup yielded and it's perfect for just a for a small family or for one or two servings, the next vegetable I always cook in my Instant Pot is sweet potatoes. Sweet potatoes are very good for your health, they have very complex carbohydrates, they are very rich in nutrients, they are very bright and orange in color. happy and they are actually very good for you so we love making them in our instant pot first when you buy your sweet potatoes make sure they are the orange variety you don't want the roasted yams you want to buy the orange sweet potato try and buy sweet potatoes that be as uniform in size as possible, you don't want to buy some small ones and then, like a huge three pound one, you want to find them as close as possible in size and shape so that they then cook evenly after you. wash your sweet potatoes let's go ahead and pressure cook them you don't need to poke any holes in them or do anything like that we'll just cook them whole but of course if you want them to cook faster you can cut them into cubes or you can cut the sweet potato into Quarter it as you like, but a whole potato is very convenient, just throw it in the Instant Pot and you're ready again.

Let's start with a cup of water in the Instant Pot. and then I like to put my sweet potatoes on the trivet or in a steamer basket. Sometimes when they're done cooking the skin just comes off and it's nice to have the basket so you can take it right out. from the Instant Pot without having to worry about the sweet potato falling apart when I pick it up with tongs or something because they are so hot, so I prefer to use the steamer basket when I make these small whole sweet potatoes. sweet potatoes I like to cook them for 15 to 20 minutes for medium to large sweet potatoes we do 20 to 25 and for large sweet potatoes it is 25 to 30 minutes if your sweet potatoes are huge I would recommend cutting them in half or just add an additional five to eight minutes later After they're done pressure cooking, just quick release and then you're ready to eat your sweet potatoes, so remove the lid and then transfer them to a plate or a tupperware or whatever.

I'm eating and then they are ready to enjoy. I don't eat the skin of my sweet potatoes, but I love eating them for breakfast. I would like to make something like sweet potatoes, scrambled eggs, some broccoli, some sausage and then In fact, I like to put a little cottage cheese on my sweet potato and then I just eat it like that. A really strange breakfast, simple but healthy. First, take one ounce of dried wood ear mushroom and reconstitute it in two cups of warm water that we just want. so it can rehydrate and get nice and big and mushy again and usually you would do this like throwing the dried stuff into the Instant Pot, but this one needs to be reconstituted a little bit more and we have to rinse it out. remove it, so we're going to do this separately, we don't want any dirt or grit in our soup after they've soaked for about 30 minutes, we're just going to rinse them and then cut up any that are too dry. or hard parts and then I like to put them on top of each other, roll them up and then cut them into thin strips.

Next we are going to marinate the chicken, so first take a large chicken breast and chop it into the very fine pieces we want. They are very small, not like pasta obviously, just little bits that will float in the soup. To this we will add a tablespoon of cornstarch, a tablespoon of meat or you can simply use a little sugar water if you want. or omit it if you don't have it, a tablespoon of soy sauce and half a teaspoon of white pepper. Now just mix it until it's well coated and then set it aside while we prepare our vegetables, wash and slice all the other vegetables and then Let's throw everything in the instant pot, it's so nice it's really the easiest soup.

First we will add our cleaned and sliced ​​wood mushrooms. If you can't find them, find them on Amazon or you can find them. You can also buy them at an Asian grocery store, if you can still hear a lisp, it's because I had mouth surgery and yes, I sound like that, I'm so sorry, after the wood or mushrooms, make a cup of sliced ​​shiitake mushrooms, a cup of sliced ​​carrots, one stem. of finely chopped green onions, one cup of finely chopped bamboo shoots and I like to buy small ones, young bamboo shoots are much more tender and lastly seven ounces or one package of sliced ​​enoki mushrooms, then add the chicken marinade that Before we had one and a half tablespoons of minced garlic, two teaspoons of freshly grated ginger and six cups of chicken broth.

Here's a pro tip: take the whole nut of fresh ginger and scrape off the skin with a spoon that you can also use as a vegetable peeler, but I like to use the spoon method and then just grate it with a small microplane or grater. I always have fresh ginger on hand, but I don't always keep it in the refrigerator, I just keep it wrapped in a small bag. in the freezer and then I just peel it and grate it frozen now stir it up and then we're going to cover the instant pot, turn the knob to the top and cook on manual high pressure for five minutes.

Sweet and sour soup has two. It splits the spiciness and the bitterness well, so the spiciness is not really like a spiciness, it actually comes from the white pepper, so you need white pepper for this recipe and then the bitterness comes from the vinegar in the soup, so spicy and bitter. You need to have white pepper and vinegar to make this, so while the soup is cooking we are going to mix in a separate container half a cup of soy sauce a quarter cup of cornstarch half a cup of white vinegar a teaspoon of sugar and two teaspoons of white pepper, simply whisk until the cornstarch is completely dissolved.

Now that the soup is ready, let's quick release and then open the lid and we want it to boil so turn the Instant Pot to high. Skip and return toboil the soup since it's already very hot this shouldn't take too long we want to make sure it's fully boiling so when we pour in that cornstarch mixture the soup will thicken up nicely so as we stir the soup. just pour that cornstarch mixture directly into the soup until it's fully incorporated, then turn off the instant pot using the same cup you had the cornstarch mixture in, crack two eggs and beat them very well without stirring the soup, just sprinkle those eggs always. so gently in nice long threads, don't stir otherwise it will get cloudy we want those long beautiful ribbons of egg floating all over the soup so pour them in in a circular motion and make sure the heat is off after the eggs add half a block or about nine and a half ounces of sliced ​​tofu directly into it. heat it up a little bit so we don't need to cook it and make sure it doesn't fall apart or anything don't stir too much and then we're just going to fold everything together so grab your spoon and go to one. side of the Instant Pot and just pull the eggs towards the center and do that around the edges a couple of times until it's all incorporated, lastly add three tablespoons of sesame oil right into the pot and then you're ready to eat.

I like to serve each one. individual bowl with a little more white pepper and sesame oil and some green onion for garnish and it is the most delicious, warm, comforting bowl of sweet and sour soup you will ever taste. Next, we will add a cup of long bean coffee. rice to your Instant Pot and then you can rinse it if you want, but on the package it says to retain the nutrients so as not to rinse, so I just do what is on the package, we are going to add a cup and a half of water to the Instant Pot You can also add a little salt for flavor if you wish.

I prefer not to add oil to my rice when I cook it because it prevents the rice grains from absorbing the water, so it will only have a little flavor. Next, we'll close the lid and turn the vent knob to sealing. If you don't seal it, it will never apply pressure and it won't cook, it will burn and you will be very sad and then we will be. I'm going to cook this for 15 minutes on high pressure with a 10 minute natural pressure release. To do this you will press the manual button and set the time using the plus button to 15 and then after it has counted down from 15 the display will say l for the lapse time and then wait until it says l 10. that means it is depressurizing only for 10 minutes.

This time is actually very important for rice because it is that time when it cooks, absorbs all the water and really makes sure to release the natural pressure for 10 minutes after the time is up, just open the lid, fluff the rice and it will be ready to eat. This is a perfect recipe for the new year as I know many of you, like me, have resolutions. to eat healthier to eat quick and healthy meals so this is the perfect way to use your instant pot to make long grain brown rice so first have the whole artichoke and this is about a pound if your artichoke weighs more about a pound, so you can find those instructions on my website, but this artichoke that we have here today weighs about a pound after washing it, we want to cut it up a little bit before we start pressure cooking if the stem of your artichoke is very long.

We're going to want to cut it until it's about a half inch long at the base and then we're going to cut about the top quarter of the artichoke. Cutting off the top quarter of the artichoke helps allow it to open up a bit. a little bit easier and it's a little bit easier to cook on the inside when it doesn't have that top that closes it so we're going to cut the top quarter off and then I like to open it with my fingers and just pull it apart a little bit and then we're going to cut some of those outer leaves very carefully, take the whole artichoke and I like to take some kitchen scissors and just cut off the top of those outer leaves, that just helps to make it easier to handle and not so violent, then add a cup of water to your Instant Pot and then we'll place our artichoke in the Instant Pot.

You can do this on top of the metal trivet that comes with the Instant Pot or I like to just put mine in a steamer basket so I can then put it in and take it out very quickly. I've experimented with instant artichokes several times and it doesn't really matter if you cook them cut up. cut side down or cut side up so today I am going to make them cut side up after placing the artichoke in the instant pot just put the lid on close it and turn the vent top knob to sealing for this one pound artichoke I'm going to do 25 minutes on high pressure, but I can't stress this enough if your artichoke is even a little bit larger than this, I would add three to six minutes from this time, if your artichoke it weighs like a pound and a half it would go for 40 to 45 minutes i tell you this because i have waited 25 minutes 30 minutes 35 minutes just to open my instant pot and then the artichoke is still raw and it's disgusting when it's raw you can't eat it like that In my Personal opinion, I would prefer to overcook the artichoke a little rather than undercook it because when you undercook it there is nothing left to eat in the artichoke leaves, so you want to make sure you cook it long enough. you get some when you scrape those leaves with your teeth after the artichoke is pressure cooked, we just take it out of the instant pot with a quick release after the 25 minutes are up and then you are ready to eat after pressure cooking , now it's really simple, just go ahead and eat it, so if you've never had an artichoke before, I had to Google it the first time you want to remove some of those leaves, you can start from the outside, but it gets meatier. the closer you get to that delicious artichoke heart, you just take one of those leaves and then we like to dip it in butter, but I know a lot of people like to dip it in mayonnaise or aioli or some other type of sauce, but I like it just a little bit of butter and a little bit of fresh lemon juice and then you just dip those leaves in there and then you scrape them off with your teeth, so you just put the leaf in your mouth and then you just throw it away and take the pulp off the sheet. with your teeth and they are so good guys, so much fun and something very fun to do, like a special occasion, maybe Valentine's Day or game day, but it's also a very healthy food, that's how you can make artichokes first your instant pot, we'll add our water to the instant pot, followed by just regular white rice.

I don't rinse it, but I just use regular, rich long grain, like the cheapest rice they have in the supermarket, then add a little salt and we'll close the lid and turn the knob to seal, we'll cook the rice for three minutes on high pressure with a 10 minute natural pressure release also if you like it so much you want to double the recipe just double everything except the time so double the rice and water and then keep the same time three minutes on high pressure with a pressure release natural 10 minutes after the rice is ready, just open the lid and fluff the rice to make sure there are no lumps and then we will add the sugar that we want to add when the rice is very hot before any of our liquid ingredients because we want the sugar to melt and dissolve completely before you add any liquid once you've put the sugar in and mixed it all together it's going to look super shiny and shiny it's actually really pretty so make sure all the sugar is dissolved and then we'll add our milk, we'll add about half the milk first. stir it in and then use the remaining milk and then we're going to crack two eggs into the milk and beat it after we put the milk in the rice pudding and press the sauté button and put it on low heat so you can start to get a little bit more heat there so we can cook and thicken the eggs, crack the two eggs into the remaining milk and beat it very well.

You don't want any big chunks of egg because once we start pouring it into our rice pudding, we don't want scrambled eggs in our dessert a lot of people worry about eggs because they don't think they're cooked but trust me the heat of the rice and the milk will cook everything like we know how to beat stir it and stir it so don't worry if the eggs don't cook the eggs are just there to thicken the rice pudding so it's nice and creamy and thick and has some substance so beat the eggs very good and then, how do you do it. stirring and beating the rice pudding and milk, you need to pour the egg slowly in the video.

I know it looks like I just dumped it and then started stirring, but I wasn't thinking because I was filming with one hand and pouring. with the other one so forgive me on this one all you have to do is just stir and whisk while you pour if you like raisins in your rice pudding you can also add them at this point and just stir them until they get nice and A Next we are going to add the secret ingredient to this amazing rice pudding, which is vanilla bean paste, so vanilla bean paste is basically sugar with real vanilla beans scraped into it and it's almost like a very thick syrup when you mix it. you use, it's delicious.

I'm not kidding, it makes everything taste so much better if you don't have vanilla paste, you can just use regular vanilla. In my video here I show you, I added a little bit of vanilla paste and a little bit of regular vanilla because I was running out of my vanilla paste in case you didn't know that there is a shortage of vanilla in the world and that's why it's becoming insanely expensive, but I'll still link my favorite vanilla bean paste in the description. Next you can use vanilla extract, vanilla bean paste, or if you're really fancy and have real vanilla beans, you can split a vanilla bean or two and scrape out the caviar and put it in your rice pudding to get those little y beautiful specks after your rice. the pudding gets nice and thick, we'll add a little bit of cream and a little bit of butter just to round out that nice creamy, buttery, rich texture in your mouth, it has a really nice mouthfeel when you add the cream and butter, so that we will add them at the end and then we will just mix them and we are ready to eat after you have added all the ingredients to your rice pudding, just simmer it or medium sauté it while whisking to get the texture and consistency that you like, if you like.

If you like it thicker, you'll have to cook it for a couple more minutes, but if you like it a little more runny, you can take it as it is okay, now we're finally ready. eating our favorite way to eat rice pudding is to just put it in a bowl and add a bunch of cinnamon and then you get a little bit of cinnamon in every bite, that's our favorite way to do it if you don't eat it all first day, that's totally fine , just keep it in the refrigerator, but you will notice that it is much thicker the next day because the rice continues to absorb all that liquid, so if you want to eat it the next day, just put some in a bowl and add some. a little extra milk or cream and then microwave and then it will thin out a little bit it really doesn't get any easier than this guys okay add your boneless country style ribs to the instant pot and then add some your favorite ribs. or barbecue seasoning, I bought this at Costco and it's totally great, but if you want to use a homemade recipe, I also have one on my website.

Next, I add a little of my favorite barbecue sauce to add a little smokiness and flavor to the last. The ingredient is just a little soda with sugar, I suggest using root beer, coke or dr pepper, close the lid, turn the knob to the top and cook on the meat or stew setting for 35 minutes, if you don't have the settings, use the manual or pressure cook button. after the 35 minutes of pressure cooking allow the natural pressure to release for 15 minutes and then just drizzle the ribs with a little more sauce and you can even grill or broil them if you want but they are so good and ready to go as they are to make an instant pot. baked potatoes just add a cup of water to your instant pot and then add the potatoes to a steamer basket, if you don't have a steamer basket that's fine just place them on top of the trivet and make sure the potatoes are clean and scrub.

Remove as much dirt as possible and pick potatoes that are as uniform in shape and size as possible. Place the lid on the instant pot and turn the knob to seal and then press the manual or pressure cook button and set the time to 12 to 12. 14 minutes for small potatoes, 15 to 18 minutes for medium potatoes and 20 to 25 minutes for large potatoes. You can release them quickly after the timer is up or you can also let them release the pressure naturally, but keep in mind that they will continue to cook. During that time, they may brown slightly. Now simplyremove the potatoes and I like to stick a knife in them just to make sure they're done cooking and if they're not there's a little bit of resistance then you're going to want to put the lid back on and cook for an additional three to five minutes, we like Serve our Instant Pot Baked Potatoes with butter, sour cream, and pepper.

It's very good, but you can use any dressing you like. Start by adding the noodles to your instant pot you can use this recipe with a box or you can multiply it just double everything but next time add a cup and a half of water don't try to add more or less this is the perfect amount of water for a drain without drain. macaroni and cheese, stir the noodles a little and then close the lid, turn the knob to seal and then cook on manual high pressure for three minutes after the three minutes are up, your display will say l zero zero zero zero wait until it says l zero zero zero three or four, so release the natural pressure for three to four minutes.

I've tried this like five times and this was the

best

texture and the best way to make sure the noodles absorb all the water so if you want a little bit more bite to the noodles do three minutes if you want them a little bit softer, do four minutes, then release the rest of the pressure and then open the lid of the instant pot, then stir the noodles and break them up. They will still be a little lumpy so just mix them together and then give them a chance to absorb the rest of the water, keep stirring for about a minute or two until all the water is absorbed, then add the butter, cheese sauce and milk as as usual and then just mix and enjoy.

Here's one more tip. I really love using heavy cream in place of milk, if you follow me on Instagram you know I put heavy cream on almost everything and in artisanal macaroni and cheese it is so good. The next vegetable I love to make in my Instant Pot is spaghetti squash, so add your instant spaghetti squash. pot with a cup of water and then close the lid, turn the knob to seal and then we're going to cook this whole spaghetti squash for 20 minutes. This spaghetti squash I have here weighs about 3 pounds just for your reference if yours is larger than then you'll have to cook it a little longer so I recommend adding about three to five minutes after it's done cooking, releasing it quickly and then removing instant pot spaghetti squash.

This is one of the reasons why I like to just use the basket, I can take it out and I don't have to worry about it falling apart in the Instant Pot with tongs or something, that's why I like to use the basket and I forgot about it too. Mention that if you want to cut the spaghetti squash in half before you start pressure cooking, that's totally fine and will actually save you some cooking time. You can reduce the cooking time by about three minutes, so I like to try my spaghetti squash, make sure A knife or a fork can pierce all the way to the center and then I'll know it's probably done and then I'll put it on a cutting board.

I also like to let it cool for just a couple of minutes because it is very hot to handle. So that's something to keep in mind after you let the spaghetti squash cool you can now cut it and there are two options for this if you cut the spaghetti squash across the stem so if you cut it lengthwise you'll get more strands. you cut if you cut. your spaghetti squash in half, then you'll get longer strands no matter which way you cut your spaghetti squash. Now we need to remove the seeds, so cut the spaghetti squash in half and then we'll just scrape out all those seeds. the center of the pumpkin and then you can discard the next ones, all you have to do is just fluff and scrape those strands from the sides of the shell and then you are ready to eat, sometimes they can retain a lot of moisture, so Sometimes I just strain them and run the spaghetti squash through a strainer to remove some of the excess moisture if I'm going to add it to a dish because I don't want it to get watered down, but it's done.

To go, it's a great meal prep food because you can make a bunch and then add it to whatever you want if you're eating low carb or keto. Check out my new recipe for Instant Pot Spaghetti Squash with Lemon Cream Sauce. it's so simple but so delicious it's low carb it has heavy cream and lemon it's just bright and fresh and you're going to love it okay let's get started first we're going to add the bacon lardons to the instant pot let them cook for about five to eight minutes until they are very crispy. Here's my trick and a little tip about bacon.

If you put the piece of bacon in the freezer for about 20 minutes before cutting it, it will cut much easier. Generally bacon is a little. It is sometimes difficult to cut because it is very chewy and greasy, but if you freeze it it will cut very well. Note that I'm not stirring the bacon a million times, I leave it crispy, it cooks and I don't steam it because if I mix it constantly, you'll never get it to brown properly and you'll have a chance to fry it, stir it a few times every now and then. from time to time, but don't be too enthusiastic when stirring, you'll see all the amazing flavors developing at the bottom of the pot.

You won't get those little brown bits that will give your soup a great flavor if you keep stirring now that our bacon is nice, crispy and perfectly cooked, I'm going to take it out, you can use a small slotted spoon. or just like that, preserving the fat in the pot, now I see that there's probably a little less than a quarter cup of bacon grease reserved in the pot, it's okay to leave that in if you have a lot of fat, you know half. cup or so, skim some of that off, just blot it up with a paper towel or something or a spoon, but you can leave that fat completely because it will add flavor to the soup.

Then we will add five cups of stripped fat. and diced potatoes in the instant pot, now you can see I throw them right into the baking fat, they're going to take on that amazing bacon flavor for this loaded baked potato soup, I add the chopped onion so I'm just using dried onion. flakes but you can use fresh onion if you want. Next we will add some minced garlic to give it a little flavor, a little salt and pepper and then the chicken broth. Here we have two cups of chicken broth and like I said I only use the best kind of broth with a little bit of hot water, here's a tip: if you want your Instant Pot to come up to pressure even faster, just put whatever liquid you're in. using in the microwave until nice and hot or use it as hot tap water, juice whatever you like.

We are using it and it will increase the pressure much faster, just stir a little and then we are ready to pressure cook. Now put the lid on the instant pot, put the knob on the top, otherwise it won't work and let's cook. this at manual high pressure for just three minutes after the three minutes are up, quickly release the instant pot by venting the roof knob from sealing to venting, just like I did there and letting the steam release from the instant pot, this is kind of like when you have a shaken soda bottle and you're just opening the cap a little bit to take the pressure off so you can take the whole cap off now as you can see we've taken the cap off and our baked potato soup looks Well using a potato masher, go ahead and mash those potatoes, not too much because you don't want mashed potatoes, but enough to give the soup a little bit of creaminess so you can stir it like this and still want to leave some potato chunks in there.

Next, we'll add our heavy cream. Oh my goodness, it makes everything taste delicious. So we'll add a little bit of milk now if you don't have heavy cream or you don't have milk. You can use one or the other, I think the combination makes it perfect. Give your soup a quick stir and as you can see it's still a little runny, but don't worry because we're going to add sour cream next. cup full of sour cream this is what gives the soup the baked potato flavor. It's essential to this recipe, so add a full cup of good old whole sour cream and add a full cup of shredded cheddar cheese and stir well.

Be amazed at how quickly this comes together after it thickens, the cheese and sour cream are amazing at bringing it together and making it nice and thick and creamy, and that's it my friends, you can serve this in your favorite bowl and top it with a little more cheddar cheese, bacon that we did at the beginning, some green onions or chives or whatever other toppings you like on a regular baked potato. It pairs wonderfully with this Loaded Baked Potato Soup recipe made in the Instant Pot in under 30 minutes, so I'm going to assume you don't have a basket and let's start stacking them in the Instant Pot on the trivet now that we have our Eggs in the Instant Pot stacked on the trivet.

I didn't put them towards the outside edge of the Instant Pot, but instead I tried to stack them up and in the center, next we're going to add a cup of normal temperature charcoal, whatever water is in our Instant Pot. One time I don't recommend that you add more than a cup of water, the reason is because if you have like two, three, four cups of water in there, it's going to have a lot more pressure, a lot more heat, and it's going to overcook the eggs. lid on turn the vent knob to sealing and my preferred time is two minutes on high pressure with a 15 minute natural pressure release okay we have our eggs here if I had my basket full of eggs I would just scoop this out. and take it right to the sink and cool it as soon as possible run it quickly under cold water and then add some ice to it now our eggs have been sitting in this ice water for about 10 to 15 minutes and I'm just going to drain the water that's right since I like to peel my hard boiled eggs I just take the bottom part and the top part I give them a little tap like this and then I roll them a little bit if you do it too much it will just flatten it and you don't like that so once I do it , the shell just comes off oh look, that braid isn't that amazing, I just like to cut them in half and they're perfect, they're perfectly made, I like to keep them. in the refrigerator as a healthy snack, you can peel them or store them whole in the refrigerator and they will last about a week.

You can cut them into salads. They're a really nice healthy snack so let's start by making just basic instant oatmeal so add four cups of water to your instant pot and if you want it softer you can make five cups and add two cups of regular rolled oats. We are not going to use steel cut or instant oats. type normal rolled oats, then add a little salt and do not stir, close the lid and cook on manual high pressure for a minute or two, followed by a quick pressure release. Now this is what the texture looks like after we open our Instant Pot and I like to make it a little thicker in the Instant Pot because I add the milk, sugar and cream all after because we never want to pressure cook with dairy and you can just add butter, cream, sugar, whatever you want to this. oats, so now that we have our instant oats, which is our base, it will be the base of every recipe that we have and feel free to make any type of variations on these different recipes that I'm going to show you. a hot bowl of instant oatmeal add some butter guys if you have never added butter to your oatmeal you are totally missing out it makes it super rich creamy oh it's so good just trust me on this first we add our butter and then we are.

I'm going to add as much milk or cream as you want. I like my oats a little thicker than fine, so I'll just add a little cream and then add coconut cream as flavoring. Oh, this is It's so good that it's usually used for pina coladas, but I also use it in my pineapple curry recipe and it's perfect for sweetening these oats and giving it a delicious coconut flavor, so mix it all together and then top it with a little sweetened toasted coconut and I like it. Adding some raspberries or strawberries just gives it a pop of fresh flavor and this one is so good it's definitely one of my favorites.

Next up is a classic that everyone loves berries and cream. One of my favorite tricks to cool off hot. Instant oats are placed in a bowl and then some frozen berries are added. I just give it a quick mix and then let it sit for about two minutes and the hot oats thaw the berries and the berries cool the oats. It is the perfect temperature for children. I like to top our blueberry and oatmeal cream with more berries and a little granola for a little crunch. It's so nice to have that crunchy texture on top of the berries.

It's perfect and at the end we'll just spray. a little bit of honey on top as a nice sweetener, first take half a banana and put it in your bowl and then add a tablespoon or two of creamy peanut butter on top of the banana, then we're going to mash this all up. until it forms a kind of paste, it is good to do this before adding the oats, it is a little less complicated if you wish, you can also substitute the peanut butter withnutella which would be very good or you can just top the oats at the end with some chocolate chips to give it texture and chocolate flavor my kids really like this one, it is naturally sweetened because I don't like adding extra sweetener to my kids' oats, but they love this one, it's so good, just keep blending until it gets to a It has a nice blended consistency and then we'll add a big spoonful of instant oats.

The oats will melt the peanut butter a little and make it nice and creamy. At this point, you can add milk or cream. you like to get the consistency you want, we like ours a little thicker at the end, just take the rest of the banana we had before and slice it to cover and then add some granola and a little honey if you want . First start with a big scoop of instant oats and then add the cream or milk, then we'll add everything else in a couple tablespoons of pumpkin puree, a little bit of nutmeg, a little bit of cinnamon, a splash of vanilla and then just stir that in for a beautiful pumpkin oatmeal at the end I just sprinkle it with a couple of chocolate chips and then they melt like I said with the others you can add whatever sweetener you want but I personally like to just add the chips of chocolate as my sweetener so there isn't too much sugar in my breakfast, just mix your instant oatmeal with as much butter and cream as you like for a nice smooth consistency.

Whatever you want, sprinkle a couple tablespoons of brown sugar and if you like, it's thick enough. where it's going to burn, you don't want it too fine, where there's not enough sugar to burn, but you don't want to pack it in too thin, otherwise it will get very hard. I don't put brown sugar in oatmeal. I just like it on top because then I can get kind of a creamy texture on the bottom with the sugary shell, it's to die for for you guys okay before the sugar melts into the oats completely grab your blowtorch of brulee and just burn the top. oatmeal until it's nice and smoky and you can see it getting nice and caramelized, don't let it burn, you don't want it to burn, but oh, let's enjoy this, we'll just add a cup or two cauliflower florets.

You can add everything you're going to eat in a steamer basket and then we'll add a cup of water, close the lid and turn the knob to seal and then we'll cook this cauliflower for a minute on high pressure with a quick release. This doesn't have to cook for long and we don't want mushy cauliflower, so we're going to do a minute with a quick release after we've taken the lid off and check the cauliflower with a knife or fork to make sure it's cooked through. the tenderness you want if it's not fully cooked, all you have to do is put the lid back on the Instant Pot and wait about two or three minutes and that will cause the residual heat to cook the cauliflower completely.

Don't pressure cook the cauliflower again because we don't want to overcook it, but just let the residual heat from the Instant Pot steam and then it will cook through. Now you can take out this cauliflower and use it to not I don't know how you eat steamed cauliflower. I like to top mine with butter and cheese, but you know that's just me, it's obviously healthier if you eat it plain. The first thing we are going to do is add the starter to the milk that I like. Doing this by simply adding a little bit of milk, let's say about half a cup and then we'll add two tablespoons of the yogurt starter.

I'm using two percent Fayette plain yogurt. You can use any yogurt that has probiotics, but I like to just use the plain ones, the plain flavored ones because I think that's the safest way to do it. After you put in two tablespoons of sourdough, you can put the rest in those little cups and freeze them for the next batch you make, so I have two tablespoons of the yogurt starter we're going to put it in the instant pot like this and here's the key: The starter should be mixed thoroughly with the milk if it is in chunks or has small grains, your yogurt may be grainy. or sandy and we don't want that, so I'm going to start churning it.

A lot of people ask me why they would make their own yogurt instead of buying it from the store because it's so easy, but my kids devour this yogurt. It is what they like most in the whole world and when they eat so much it is good to know exactly what is in the food and it is much cheaper to make it at home and it should be very foamy, as if there were a lot of bubbles after you. mix the starter into the milk about half a cup or so, that's when we'll add our sweetened condensed milk.

We like everything so I'm just going to add everything and then we're going to mix this completely once the sweetened condensed milk and the starter are mixed with that little bit of milk we're going to add the rest of the milk and now it's time to incubate. Next, we're just going to put the lid on. top of the yogurt, press the yogurt button, make sure it is on the normal setting. You can see the normal configuration here in the middle. You can adjust that setting by pressing the yogurt button a couple of times. I'll go from low to high, but make sure it's on normal after you press the yogurt button and it's on the normal setting, that's when we'll set our time, so set the time between seven and ten hours, if you want it longer. acid, you can do it even more. but my favorite is about eight or eight and a half hours once it records the time the display will say zero zero zero zero because it will start counting up not backwards like when you're pressure cooking so this is going to count . up to eight and a half hours and you just let it sit and you're ready to go once it's done incubating it's firm it smells so good omg it's so good so this is it from here we're just going to refrigerate it normally .

I make mine overnight, but it has to be cold because no one wants to eat warm yogurt, so we'll put it in the refrigerator and then we'll come back and do the spoon test so you can see. our yogurt is very thick like this. The next best vegetable to make in your Instant Pot is instant pot broccoli. Take the broccoli first and I like to use the pre-cut and washed kind and then I like to put it in a steamer basket, but if you don't have a steamer basket, feel free to use a steamer net. If you don't have one of those, you can use the trivet, just make sure the broccoli isn't cut too small so it doesn't fall over.

I don't want it to sit in the water so then add a cup of water and then the broccoli put the lid on the instant pot and turn the vent knob to sealing and then we'll cook for zero minutes that's right wait until the pin appears and then you will see an l on the screen saying it is already pressure cooked and then you want to do a quick release right away. You don't want to overcook the broccoli, so do a quick release and then we'll check. To make it ready, use a fork or knife and simply poke it into one of the thicker pieces of broccoli and if it's not tender yet, simply place the lid back on your Instant Pot.

You don't want to go back to pressure cooking, just let the residual heat out. cook the broccoli after that, just remove it as quickly as possible from the instant pot and then you'll be ready to eat your perfectly cooked instant pot broccoli. Next I'll teach you how to make baby carrots in your Instant Pot, add one. to two cups of baby carrots to a steamer basket and then place it in your Instant Pot with a cup of water, place the lid on your Instant Pot and then turn the vent knob to sealing. I have tried it many times and my favorite moment.

I guess for a tender but not mushy carrot it's three minutes on high pressure with a quick release, and as I mentioned before, if after three minutes the baby carrots aren't done, you can put the lid back on and wait a minute or two. and wait for the residual heat and steam to cook the carrots completely. I always think it's better to undercook these types of vegetables rather than overcook them because it doesn't take long to heat them up if they're undercooked but if they're overcooked most of the time they're disgusting, these green beans with bacon are so good they don't They contain dairy, they're super quick to make, and they're some of the best green beans you'll ever try, I promise, so let's start by pressing the Sauté button on the Instant Pot and set it to high heat, add three slices of thick cut bacon. pieces and sauté until crisp, then add two tablespoons of dried onion flakes or half a chopped fresh onion, one and a half tablespoons. of minced garlic and a couple pinches of black pepper add half a cup of water or vegetable or chicken broth and two tablespoons of soy sauce scrape up any brown bits from the bottom of the pot and then turn off the instant pot add two pounds of fresh sauce washed green beans over the bacon mixture and then you can mix them up a little bit, close the lid, turn the knob to seal and cook on manual high pressure for two minutes, then I let the natural pressure release for five minutes and if you like them the green beans, a little crispier, then quickly release and check the green beans and if they are not as cooked as you want, replace the lid and let the residual heat cook the green beans for two to five more minutes, open the lid and transfer the green beans to a bowl or serving platter make sure to pour in all that sauce and the bacon and lastly one of the most common

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Thanks for watching this video on the best vegetables to prepare in your Instant Pot, be sure to check out My Seven Essential Recipes Every Instant Pot Owner Needs to Know below. See you, thanks for checking out these 25 amazing Instant Pot recipes that I love to make over and over again. If you're new, be sure to check out my Instant Pot 101 playlist where you'll learn everything you need to know about your Instant Pot, okay, see you next time, bye.