Instant Pot Butternut Squash Soup, a simple fall squash soup thanks to pressure cooking.
Instant Pot Small Red Beans (Domingo Rojo Beans). A pot of beans, ready in about an hour thanks to pressure cooking.
Instant Pot Turkey Chili with Small Red Beans. Small red beans, pressure cooked from dried, are the backbone of this ground turkey chili.
Instant Pot Baby Back Ribs with Chili-Honey Glaze. Pressure cooker ribs brushed with a gochujang and honey glaze.
Instant Pot Rotisserie Chicken Broth. Homemade broth is pressure cooking’s secret weapon, and it’s quick and easy if you start with a store-bought rotisserie chicken.
Instant Pot Rotisserie Chicken and Wild Rice Soup. A Minnesota classic, with homemade pressure cooker broth from a rotisserie chicken.
Instant Pot Maple Cheesecake with Candied Walnuts. A sweet fall treat from the pressure cooker.
Instant Pot Greek Baby Potatoes, the classic Greek diner side dish, adapted for pressure cooking.
Instant Pot Greek chicken thighs with tomatoes and herbs. Greek-style chicken, ready in under an hour thanks to pressure cooking.
My question…do you know how long I would cook Instant Pot Pinto Beans at an altitude of 5000 ft? Commenter Rhonda V The rule of thumb for high altitude pressure cooking, Instant Pot or otherwise: For every 1,000 feet above 2,000-foot elevation, increase cooking time by 5 percent. In metric, that’s 5% for every 300 meters above 600 meters. Pressure Cooking Adjustment By Altitude Altitude Increase % Multiply Cooking Time By 3000 ft / 900 m 5% 1.05 4000 ft / 1200 m 10% 1.10 5000 ft / 1500 m 15% 1.15 6000 ft / 1800 m 20% 1.20 7000 ft / 2100 m 25% 1.25 Pressure Cook America Because I’m a habitual map looker, I stumbled across this list of the cities in the United States by elevation. Here are the cities with a population over 100,000 by elevation (according to Wikipedia): City State Altitude Population Increase % CO Springs CO 6035 feet / 1839 m 465,101 20% Centennial CO 5830 ft / 1777 m 110,250 15% Lakewood CO 5518 ft / 1682 m …
Instant Pot Mexican Beef and Tomatillo Stew (Entomatado de Res). A traditional Mexican stew, adapted for the pressure cooker.
Instant Pot Bacon Deviled Eggs. A quick and easy appetizer, thanks to bacon and pressure cooked hard boiled eggs.
Instant Pot Chickpeas and Tomato Lemon Vinaigrette. Pressure cooked garbanzo beans tossed with cherry tomatoes and lemon dressing, for a hearty side dish or vegetarian main course.
Instant Pot Coconut Brown Rice. Jasmine rice, coconut milk, and pressure cooking make this healthy, slightly sweet side dish.
Instant Pot Lamb Youvetsi. The classic Greek lamb stew, thickened with orzo pasta
I read it for the pictures.1 Joanie Simon, YouTube food photographer extraordinaire, recommended Art Culinaire Magazine for photo inspiration. And, boy, is she right – the pictures are art-film worthy, and the professional chef recipes are way beyond what I cook at home.2 But that doesn’t mean they can’t spark ideas. I noticed Rancho Gordo Alubia Blanca beans mentioned in in a high-end Judiones de la Granja recipe from MiniBar in Washington, DC. This quick mention led me down the path to this recipe – Instant Pot Spanish Farm Beans. De la granja means “of the farm” – this recipe is the Spanish farmhouse version of pork and beans. The pork is dried Spanish chorizo; the beans are small white beans – try to get Alubia Blanca beans from Rancho Gordo if you can, but Navy beans make a good substitute. Add onions, lots of garlic, and a heaping helping of Pimenton de la Vera, Spanish smoked paprika. (Spanish smoked paprika is one of my favorite spices.) To soak or not to soak, that is …
Instant Pot Jamaican Beef Stew. A taste of the islands from my Instant Pot.
Instant Pot Potato Salad. The classic summertime side dish, made easy with pressure cooking.
Instant Pot Scarlet Runner Beans. Big beans pressure cooked in under an hour (after an overnight soak), with a big creamy, meaty flavor.
Instant Pot Quick Chicken Thighs. Join the Dark Side (of the chicken) with this easy pressure cooker recipe
Instant Pot Short Ribs with Coconut Milk and Thai Curry. Pressure cooked ribs, braised in coconut milk, with the Thai flavor combination of hot, sour, salty and sweet. I read Bon Appetit’s Short Ribs Slow-Roasted in Coconut Milk recipe, and I had to do my own take on the recipe. This is a cross-Pacific riff on Thai curry. I borrow the four flavors of Thai food: hot (curry) sour (lime) salty (soy sauce) and sweet (coconut milk). These ribs come out fall-apart tender, and swimming in a flavorful curry sauce. It is not particularly authentic, but it is delicious, and can be stocked from the International aisle of most grocery stores. It’s also a simple enough recipe to make on a weeknight. The only pre-pressure cooking is a quick sauté of the shallot, garlic, and ginger. After that, it’s dump and stir, and the result is well worth the (minimal) effort. Serve it with some simple white rice, or make a batch of coconut rice (to match the coconut ribs) if you’re feeling fancy. Recipe: …
Instant Pot Risotto with Pork and Cinnamon. A filling risotto with ground pork and a hint of cinnamon, made easy by pressure cooking the risotto. No need for constant stirring!