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High Altitude Pressure Cooking Adustments

October 3, 2019 by Mike Vrobel 11 Comments

High Altitude Pressure Cooking Adjustment Chart

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

High Altitude Pressure Cooking Graphic, based on WPA Federal Art Project "See America - Welcome to Montana" by M. Weitzman — Apologies to the Works Progress Administration Federal Art Project and M. Weitzman

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	154,393	15%
Aurora	CO	5403 ft / 1647 m	361,710	15%
Westminster	CO	5384 ft / 1641 m	113,479	15%
Thornton	CO	5351 ft / 1631 m	136,703	15%
Arvada	CO	5344 ft / 1662 m	117,453	15%
Boulder	CO	5328 ft / 1624 m	107,125	15%
Albuquerque	NM	5312 ft / 1619.1 m	558,545	15%
Denver	CO	5278 ft / 1609 m	716,492	15%
Fort Collins	CO	5003 ft / 1525 m	164,207	15%
Pueblo	CO	4692 ft / 1430 m	111,127	10%
Greeley	CO	4675 ft / 1425 m	105,448	10%
Provo	UT	4551 ft / 1387 m	117,335	10%
Reno	NV	4505.6 ft / 1373 m	248,853	10%
West Jordan	UT	4373 ft / 1333 m	113,905	10%
West Valley City	UT	4304 ft / 1312 m	136,170	10%
Salt Lake City	UT	4226 ft / 1288 m	200,544	10%
Las Cruces	NM	3900 ft / 1200 m	101,759	5%
El Paso	TX	3740 ft / 1140 m	683,577	5%
Amarillo	TX	3605 ft / 1099 m	199,248	5%

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Which Instant Pot Should I Buy?
Instant Pot Frequently Asked Questions
What to Do if I Dump Liquid Into My Instant Pot Without the Pot Liner

My Instant Pot Pressure Cooker Recipes list

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Instant Pot Mexican Beef and Tomatillo Stew (Entomatado de Res)

October 1, 2019 by Mike Vrobel 7 Comments

A red bowl of beef and tomatillo stew, with potatoes, sprinkled with sliced jalapeno, cilantro, and pepitas, with tortillas, jalapenos, and hot sauce in the background — Instant Pot Mexican Beef and Tomatillo Stew

Instant Pot Mexican Beef and Tomatillo Stew (Entomatado de Res). A traditional Mexican stew, adapted for the pressure cooker.

I bumped into this recipe in Christopher Kimball's Milk Street Magazine, where they adapted a classic Mexican stew from Tu Casa Mi Casa by chef Enrique Olver.

I can see why Mexican home cooks love this combination of sweet beef, tart tomatillos, starchy potatoes, and spicy jalapeños. They go together really, really well.

I worried this would be too much for my kids - a tomatillo stew seemed like trouble. But they loved it as much as I did. I've always said that tortillas are my family's comfort food, even though we're from the suburbs of Northeastern Ohio. Turns out, authentic Mexican comfort food works for them, too.

This recipe may seem exotic, but it's a straightforward beef and potato stew. The only real trick is the size of the beef cubes; 1-inch cubes keep the pressure cooking time short, short enough that whole new potatoes do not overcook.

Looking for some pressure cooked comfort from the interior of Mexico, no matter where you are?¹ Try this Instant Pot beef and tomatillo stew.

Recipe: Instant Pot Mexican Beef and Tomatillo Stew (Entomatado de Res)

Adapted from: Mexican Beef and Tomatillo Stew (Entomatado de Res) by Enrique Oliver and Albert Stumm in Milk Street Magazine

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Mexican Pork Stew With Summer Vegetables
Instant Pot Rotisserie Chicken Soup
Instant Pot Shredded Pork Tostadas
My other Instant Pot Pressure Cooker Recipes

To paraphrase Terry Pratchett: I'm so far from interior Mexico that I have wrapped around and am approaching it from the other side. (Though I do still need to get back to Oaxaca. Or maybe the Yucatan. Or Guanajuanto. OK, maybe I just need to go, and worry about the details later.) ↩

Instant Pot Bacon Deviled Eggs

September 24, 2019 by Mike Vrobel 4 Comments

A turquoise plate of deviled eggs with bacon — Instant Pot Bacon Deviled Eggs

They had me at bacon. I was looking for something to add variety to my appetizers, and here's the result: Instant Pot Bacon Deviled Eggs.

"Bring an appetizer." I used to dread those words. I'm a hearty dinner cook, and not in to fussy finger foods. But I do love deviled eggs, and pressure cooking hard-boiled eggs makes them quick and easy to make.

But, I'm also easily bored as a cook. I can't not bring the deviled eggs - they're too popular.¹ But I wanted a little variety - I need to have a few different devils to put into rotation. So, let's add bacon!

The Instant Pot makes quick work of hard boiled eggs, so the hardest part of this recipe for me is only cooking two strips of bacon for the bacon crumbles. Luckily, my grocery store carries real crumbled bacon, so I can cheat. Now, there's cheating, and then there's cheating: please don't use textured vegetable protein "bacon flavored bits". Also known as "bac'n". Bacon without the O - that's just wrong.

Well, OK, If you want to use bac'n, I can't tell you what to do in the privacy of your own kitchen. But, please, don't tell me. I don't want to know.

Recipe: Instant Pot Bacon Deviled Eggs

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Hard Boiled Eggs
Instant Pot Deviled Eggs - DadCooksDinner
Instant Pot Wasabi Deviled Eggs - DadCooksDinner
My other Instant Pot Pressure Cooker Recipes

I promised to make them for a holiday dinner at my house. When I skipped them - I was tired, didn't know I had a sinus infection, and had an overly ambitious meal planned. "Everyone's bringing appetizers. No one will miss them," I thought. Oh, boy, was I wrong. I got pulled aside a couple of times, asked where the deviled eggs are, and told in no uncertain terms that I was to ask for help with the eggs next time instead of skipping them. ↩

Instant Pot Chickpeas and Tomato Lemon Vinaigrette

September 17, 2019 by Mike Vrobel Leave a Comment

I saw this recipe for Big Beans and Tomato Vinaigrette in Bon Appetit magazine, said to myself "What a great idea! Let's save that for the peak of tomato season." And…I promptly forgot it. Peak Tomato came and went here in Northeastern Ohio. My wife brought in the last of the cherry tomatoes from her backyard garden, sparking my memory, and a scramble to the farmers market to get more for this recipe. Before I miss tomato season entirely, here is my recipe for Instant Pot Chickpeas and Tomato Lemon Vinaigrette.

The original recipe called for butter beans and a red wine and tomato vinaigrette; I swapped out a few of the ingredients for what I had on hand.

A plate of chickpeas with tomato lemon vinaigrette on a white table, with an Instant Pot, some minced basil, a half a lemon, and a bowl of tomatoes in the background. — Instant Pot Chickpeas and Tomato Lemon Vinaigrette

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First, I switched the beans to chickpeas; I've been cooking a lot of white beans, and wanted something different. Of course used my Instant Pot Chickpeas recipe to make the chickpeas - I keep calling the Instant Pot my secret weapon for beans, but is it really a secret when I mention it almost every month? (And when I published that original pressure cooker chickpeas recipe back in 2010? Yikes, I've been doing this for a while.) That recipe is summarized in this one, so you don't have to switch back and forth.

The other big switch was lemon instead of vinegar. Originally, I went with balsamic vinegar, because I don't have a good red wine vinegar in my pantry. Balsamic did not go with the chickpeas; the sweet chickpeas and the sweet-sour balsamic were too similar. Lemon is what the chickpeas need - still sour, but with a tart citrus edge to balance out the chickpeas and tomatoes.

How good is this recipe? No one minded the two pounds worth of chickpeas in a weekend of recipe testing. In fact, I was asked when there would be more chickpeas - someone wants them for lunch. I'd say that's a success!

🥫Ingredients

Dried Chickpeas
Baking soda
Fine sea salt
Fresh lemon
Fine sea salt
Fresh ground black pepper
Fresh basil
Garlic
Cherry tomatoes

See recipe card for quantities.

🥘 Substitutions

Chickpeas are also called Garbanzos in Spanish, or Ceci in Italian.

Canned chickpeas: if you must, you must. Rinse and drain 2 (15-ounce) cans of chickpeas, and continue with step 2.

The baking soda helps keep the beans tender in case of hard water. (Hard water is acidic, and baking soda helps counter that.) I add it to all my bean recipes as insurance…when I remember. You can skip it if you want, but if you're having problems with beans not cooking all the way through, give it a try.

If you don't want to use a fresh lemon, substitute a good vinegar for the lemon juice and zest. White wine or champagne vinegar will look better than red wine or balsamic vinegar, but they'll all taste good.

You can skip the garlic or basil if you don't like them.

Cherry or grape tomatoes are good in this recipe. In general, cherry and grape tomatoes have a lot more tomato flavor than other grocery store tomatoes. Especially the new modern breeds - I particularly like the mix of small, multi-colored tomatoes from my local health food market in this recipe.

🛠 Equipment

A 6-quart pressure cooker. (Though it will fit in a 3-quart pressure cooker).
Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them - you'll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)

📏Scaling

This recipe scales down easily - cut everything in half if you don't need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues for pressure cooking the beans without going over the max fill line in the cooker. If you have an 8-quart pressure cooker, you can double this recipe, but it's too much to fit in a 6-quart pressure cooker.

🤨 Soaking chickpeas?

I get the "to soak, or not to soak?" question all the the time. I don't soak my chickpeas in this basic recipe. They don't need an overnight soak, and cook to tenderness with 45 minutes at high pressure.

That doesn't mean you can't soak the beans. They turn out fine. Soaked beans cook much quicker, 20 minutes at high pressure. I use that when I'm cooking the beans with other ingredients, where the shorter cooking time keeps me from overcooking the whole dish just to get the beans tender. Since the chickpeas cook alone in this recipe, I don't bother with soaking

Sorting Beans

Beans are an agricultural product, and stuff tends to creep in when they are processed. Beans should always be sorted and rinsed before using, to get rid of any twigs, stones, clumps of dirt, or broken beans.
To sort the beans, I pour them out on one side of a rimmed baking sheet (a half-sheet pan), to keep the beans from escaping. Then I slowly run my fingers through the pile of beans, pulling them towards me on the sheet. I watch the beans as they move, looking for anything that doesn't seem right. If I see something, I poke around in the beans until I find what caught my eye, and discard it. I repeat this a couple of times, until I'm satisfied everything is out of the beans.
Then I dump the beans into a fine mesh strainer and rinse them under cold running water, to wash off any dirt or dust still on the beans.
Now the beans are sorted, rinsed, and ready for soaking or cooking.

💡Tips and Tricks

Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
Make ahead beans - I cook chickpeas by the pound, freeze them in 2-cup containers, and then I have homemade chickpeas ready for recipes like this one. I thaw them in the microwave (about 5 minutes), then continue with the drying and roasting steps.
I have two different ways to make the vinaigrette; the quick way and the finesse way. The finesse way, drizzling the oil in while whisking vigorously, will stay emulsified longer. The quick way, dumping everything in a bowl and whisking until it comes together, breaks much more quickly, with the oil and lemon separating. It's that whole "oil and water don't mix" thing in action. That said, I usually use the quick way - I'm not picky about my vinaigrette separating.

Inspired by: Big Beans and Tomato Vinaigrette, from Scribe Winery/Kelly Mariani in Bon Appetit magazine, Aug 2019

☃️ Storage

Make ahead: The chickpeas can be cooked ahead of time, and refrigerated in their cooking liquid for 3 days, or frozen for up to 6 months. Thaw and drain the chickpeas, then toss them with the vinaigrette.

Chickpeas with vinaigrette will last for a couple of days in the refrigerator.

Pressure Cooker and Oven Roasted Chickpeas
Pressure Cooker Hummus
Instant Pot Pasta con Ceci (Pasta with Chickpeas)
My other Instant Pot Pressure Cooker Recipes

Instant Pot Lamb Youvetsi (Greek Lamb Stew with Orzo)

September 3, 2019 by Mike Vrobel 16 Comments

Long-time reader Aaron left this comment on my Pressure Cooker Greek Lamb Shanks recipe:

Have you ever tried Youvetsi? You braise the lamb shanks then throw in orzo near the end to soak up all the drippings. It's really good.

A yellow bowl of youvetsi - greek lamb stew with orzo — Instant Pot Lamb Youvetsi (Greek Lamb Stew with Orzo)

Thanks, Aaron! This tip led me to youvetsi, the classic Greek lamb stew. Most of the recipes use cubed lamb shoulder instead of lamb shanks, so that's where I went with this recipe.¹ It's my basic pressure cooker stew technique, so if you've made any of my stews, you'll know the steps to the dance. The details are in the ingredients - lamb as the protein, with Greek flavors in the aromatics (onions, garlic, and tomatoes), and in the spices (oregano, allspice, and cinnamon).

And, of course, the orzo. Pressure cooked stews have thin sauces, because the sealed cooker doesn't allow evaporation. The orzo takes care of that, soaking up some of the sauce, thickening the stew, and turning this into a great one-pot meal. Add a Greek salad and some pita bread, and you've got a fantastic Greek feast.

Recipe: Instant Pot Lamb Youvetsi

Tools

6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Flat edged wooden spoon

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Greek Lamb Shanks with Tomatoes (Arnaki Kokkinisto)
Grilled Swordfish With Greek Salad
Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
Orzo Pilaf
My other Instant Pot Pressure Cooker Recipes

Not that there's anything wrong with lamb shank youvetsi - but that's a recipe for another time. ↩

Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)

August 27, 2019 by Mike Vrobel 6 Comments

Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja). A pressure cooked pot of pork and beans, Spanish style, with white Alubia Blanca beans, chorizo, and a big hit of Smoked Spanish paprika. Ready in under an hour, with 25 minutes of pressure cooking and a natural pressure release.

I read it for the pictures.¹

Joanie Simon, YouTube food photographer extraordinaire, recommended Art Culinaire Magazine for food 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.

A yellow bowl of alubia blanca beans with chorizo and a red sauce, with olive oil and smoked Spanish paprika in the background. — Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)

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.)

So, fire up the pressure cooker, sit back, and picture a pot of beans on a farm table in the hills of Galicia.

(I like to think of this recipe as the Spanish version of my Instant Pot Ham and Beans, so if you're looking for the simple version, check out that recipe.)

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🥫Ingredients

dried Alubia Blanca beans
olive oil
Spanish chorizo
Onion
Garlic
smoked Spanish paprika

See recipe card for quantities.

🥘 Substitutions

Can't find Alubia Blanca beans? Substitute Navy beans, or another small white bean.

Can't find Spanish dried chorizo? Don't use Mexican chorizo - it is a very different kind of sausage. Substitute a hard, dried sausage like a salami or sopresatta. Or, if you're desperate, a smoked sausage like kielbasa.

To make this a vegetarian recipe, skip the chorizo.

Spanish smoked paprika (or any smoked paprika) adds a wonderful smoky taste to this dish, just like it says in the name. But, if you can't find it, go with regular paprika.

🛠 Equipment

A 6-quart pressure cooker. Pressure cooker dried beans are one of the key reasons I became a pressure cooker convert.

📏Scaling

This recipe scales down easily - cut everything in half if you don't need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it's too much to fit in a 6-quart pressure cooker.

🤨 Soaking alubia blanca beans?

I get the "to soak, or not to soak?" question all the the time. I started testing the recipe soaking the beans, but the Alubia Blanca beans are so small, and pressure cook so quickly, that I abandoned soaking and just cook them directly from dried.

That doesn't mean you can't soak the beans. They turn out fine, though the bean broth isn't quite as full bodied. Soaked beans cook much quicker, 8 minutes at high pressure.

💡Tips and Tricks

Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
Try to buy beans from a store with lots of bean turnover. Beans dry out as they age, which makes them a little tougher to cook. This is one of the reasons I pay extra for Rancho Gordo Beans - they are always fresh. (Can I call dried beans fresh? Yes, yes I can.)
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, you probably got some old beans. Give the pot a stir, lock the lid, and pressure cook the beans for another five minutes.
Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.

☃️ Storage

This recipe freezes well, in 2-cup containers, for up to 6 months. The bread crumb crust will get soggy, but still taste good.

Instant Pot Easy Braised Oxtail
Instant Pot Pasta con Ceci (Pasta with Chickpeas)
Pressure Cooker Lentil and Sausage Soup
Instant Pot Snowcap Beans
My other Instant Pot Pressure Cooker Recipes

No, really. ↩
So. Much. Foam. ↩

Instant Pot Jamaican Beef Stew

August 20, 2019 by Mike Vrobel 4 Comments

Beef stew with carrots, tomatoes, and green onions, on top of a bed of rice, in front of a bowl of scotch bonnet peppers, pickapeppa sauce, and allspice — Instant Pot Jamaican Beef Stew

This Instant Pot Jamaican Beef Stew is inspired by Pots and Pans Jamaican restaurant in Akron, Ohio. That's right, Jamaican cooking right here in Ohio. Back in the day, I would have to travel a long way - maybe all the way to Kingstown - to get a taste of real Jamaican cuisine; now all I have to do is go downtown. [Update: Closed. Darn!]

Of course, after a meal of curry goat and jerk pork, I had to try it at home. It's a beef stew flavored with This recipe is best described as "Jamaican by way of Northeastern Ohio". I am using Jamaican flavors, but don't show it to your Jamaican Granny and tell her it's authentic, OK?

This is a pretty standard Instant Pot beef stew, and I build the Jamaican flavor profile with three key ingredients: allspice, Pickapeppa sauce, and…Scotch Bonnet peppers.

Scotch Bonnet peppers are no joke. With most peppers, I'm chill about handling them. Jalapenos? Serranos? No big deal. I put on gloves before handling Scotch Bonnet peppers, and I make sure to wash my hands even after taking the gloves off. Don't absentmindedly rub your eye after handling these peppers, unless you want an at-home pepper spray experience.

Why do I include Scotch Bonnet peppers in recipes, when I have to treat them like biohazards? Because that brutal heat, used in small doses, isn't overwhelming. Scotch Bonnet peppers have a unique flavor - frutity, floral - hiding under the heat. I know they're going to kill me - but I can't help myself. I keep coming back for more.

Recipe: Instant Pot Jamaican Beef Stew

Inspired by: Jamaican Beef Stew With Rice Recipe | Serious Eats

Pressure Cooker Beef Stew Provencal (Beef en Daube)
Instant Pot Oxtail
Pressure Cooker Beef Back Ribs Texas BBQ Style
My other Instant Pot Pressure Cooker Recipes

For other International Instant Pot stews try my Instant Pot Irish Beef Stew, Instant Pot Provencal Beef Stew, or beef stew in a taco, Instant Pot Carne Guisada.

If you're looking for more Instant Pot spice, try my Instant Pot Goat Curry (Indian Style) or my Thai style Instant Pot Massaman Beef Curry.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Scarlet Runner Beans

August 6, 2019 by Mike Vrobel 15 Comments

Talking 'bout big beans…again! It's time to cook Instant Pot Scarlet Runner Beans.

(Talking 'bout big big big big big big beans.)

Scarlet Runner Beans are huge black beans with streaks of brick red color. They have big flavor, too - a creamy, almost meaty flavor. I soak these beans before cooking; I don't trust large beans to pressure cook evenly. (I don't soak smaller beans before I pressure cook them, like black beans. Kidney beans are the tipping point where the size makes me soak them before cooking.)

A bowl of cooked scarlet runner beans on a white table

I'm a simple beans in broth kind of guy, and these beans are fantastic served straight up. (I got these beans from Rancho Gordo, and I followed his suggestion to cook them with "slightly too much garlic".) They are great in salads, adding a meaty texture. Or, I freeze them in 2-quart containers to replace canned beans, and use them where I would use kidney beans. (The big beans are particularly impressive in quick chili).

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🥫Ingredients

This is a simple dried bean recipe, so the ingredients list is pretty basic

Dried Scarlet Runner beans
Garlic
Bay leaves

🥘 Substitutions

Don't have rosemary or garlic? You can substitute a bay leaf for the rosemary (or skip it), or a peeled onion for the garlic (or skip it). And, as I said above, Rancho Gordo's Marcella beans are my favorite variety of cannellini beans, but they're not the only cannellini bean out there - dried beans from any source with good turnover will work.

🛠 Equipment

A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them - you'll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)

📏Scaling

🤨 Soaking Scarlet Runner beans

Scarlet Runner beans are so big that they need a soak to cook evenly in a pressure cooker. I do an overnight soak - when I remember - and a quick soak when I don't remember. (Which, unfortunately, is most of the time. I'm an enthusiastic home cook, but not that good at planning ahead.)

💡Tips and Tricks

Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.
Leave the garlic unpeeled for this recipe, or it will melt into the bean broth. I want big garlic flavor, but that's too much, even for me.

☃️ Storage

A 2-cup container of beans, with cooking liquid, replaces a 15-ounce can of beans from the grocery store. They'll last in the refrigerator for a few days, and freeze for up to 6 months. I always make extra beans, and freeze the leftovers for use in other recipes. Freezer beans are ready to use with about 5 minutes in the microwave, and are so much better than canned.

Pressure Cooker 15 Bean Chili
Instant Pot Cannellini Beans with Tomatoes and Pancetta
Instant Pot Pinto Beans
My other Instant Pot Pressure Cooker Recipes

Instant Pot Quick Chicken Thighs

July 30, 2019 by Mike Vrobel 2 Comments

I sense a disturbance in the Dark Meat. Chicken thighs are having an online moment, with a bunch of posts singing their praises. Finally! To lure you to the dark side¹, here is my simplest dark meat recipe - Instant Pot Quick Chicken Thighs.

A chicken thigh, sprinkled with herbs, on a teal plate, in front of bowls of herbs and more chicken. — Instant Pot Quick Chicken Thighs

I use this recipe when the planets align against me², the boss is breathing down my neck³, and the kids are just not listening to me⁴. When force-choking another incompetent co-worker just feels like too much effort…this is what I make for dinner.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Chicken Cacciatore
Pressure Cooker Chicken With 40 Cloves of Garlic
Pressure Cooker Chicken Legs with Herb Rub
Pollo a la Brasa (rotisserie Peruvian chicken)
My other Instant Pot Pressure Cooker Recipes

Join us! We have flavor! Together we will rule the galaxy! ↩
Curse those rebel scum! ↩
The emperor wants to know when his space station will be fully operational. ↩
My son just blew up the emperor's last space station by "letting go and trusting his feelings." ↩

Instant Pot Short Ribs with Coconut Milk and Thai Curry

July 16, 2019 by Mike Vrobel 4 Comments

Short ribs with coconut curry sauce in a teal bowl with rice, and bowls of cilantro, shallots, limes, and curry paste in the background — Instant Pot Short Ribs with Coconut Milk and Thai Curry

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 Short Ribs with Coconut Milk and Thai Curry

Inspired by: Short Ribs Slow-Roasted in Coconut Milk, Chris Morocco, Bon Appetit Magazine

Pressure Cooker Coconut Rice
Pressure Cooker Thai Panang Beef Curry
Pressure Cooker Thai Green Chicken Curry
Pressure Cooker Thai Yellow Chicken Curry
Instant Pot Japanese Curry Recipe
Instant Pot Lamb Tagine
My other Instant Pot Pressure Cooker Recipes

Prime Day 2019 Instant Pot Deals

July 15, 2019 by Mike Vrobel Leave a Comment

Prime Day! (Image courtesy of Amazon.com)

Looking for a deal on an Instant Pot? You're in luck - it's Amazon Prime Day! I'm an Amazon affiliate, and I get a small commission on anything you buy through the Amazon links on my site. Thank you!

If you're anti-Amazon, anti-affiliate sales, or anti-crass commercialism...this is not the post for you. Come back tomorrow for our regularly scheduled recipes.

...

Still with me? Great, on to deals!

Which Instant Pot is on sale for Prime Day?

UPDATE 2019-07-15 7AM: Update to the update - the prices listed below are just sales. (They're good sales, too, especially the Instant Pot Duo 8 Quart for just $69.) But the real Prime Day Deal is the Instant Pot Duo Plus 6 Quart for only $55.59! This is the Instant Pot I recommend for most people, at a huge discount, so jump on this deal!

Instant Pot Duo Plus 6-Quart Sale! $55.99 (Regular price: $129.95)

Why Prime Day for Instant Pots

Why is Prime Day such a big deal for Instant Pot fans? Because Amazon usually has great Prime Day deals on Instant Pots. (Amazon's lowest prices on Instant Pots are on Prime Day and Black Friday.)

(Side note: Prime "Day" is now Prime Days, starting at 3 AM EST July 15 (today), running through the end of July 16, 20198.)

Need an Amazon Prime subscription to get at the deals? You can get one with a 30 day free trial right here:

Why is this post so vague?

Because...I have any advance knowledge of the Prime Day deals. ~~I will update this post when I have details.~~ Updated! See above and below.

The sale is usually on one specific model. 2015 and 2016 discounted the IP Duo 6-Quart, 2017 was the IP Duo 8-Quart, and 2018 back to the IP Duo 6-Quart. What will it be this year? I think it will be one of these six Instant Pots:

UPDATE 2019-07-14: Oh, my. As I'm writing this, *MOST* Instant Pots are on sale. The 6 Quart Duo, 6 Quart Plus, and 8 Quart Duo are on sale at a steep discount. The 6 Quart Ultra, and 8 Quart Plus and Ultra are also on sale, but not as great of deals. The Max is at its regular $199.99 price...but all of this may change as Prime Day(s) roll on. Keep an eye on the "Regular Price" values compared to the sale prices in Amazon banners - that will let you know what's going on right now.

Instant Pot Duo 6-Quart SALE! $59.00 (Regular price: $99.95)

Instant Pot Ultra 6-Quart Sale! $135 (Regular price: $149.00)

Instant Pot Max 6-Quart (Regular Price: $199.00)

Instant Pot Duo 8-Quart Sale! $69.99 (Regular price: $139 .95)

Instant Pot Duo Plus 8-Quart Sale! $139.95 (Regular price: $159.95)

Instant Pot Ultra 8-Quart Sale! $126.00 (Regular price $179.95)

(Me? I'm hoping for a sale on the 8-Quart Duo Plus or Ultra; my 8-Quart Duo is lonely, and could use a friend.)

Instant Pot Prime Day Shopping Tips

Don't dawdle! Amazon's Instant Pot deals usually sell out. I get hate mail every year from people who see this post too late and miss the sale. If you want the deal, act now!

Don't get picky! (Unless you're picky.)

UPDATE 2019-07-14: This section is copied from last year, on how to deal with the sale. Normally, I say "Get the deal!", but almost everything has a deal. (Especially the 6 Quart Plus model I prefer.

The Instant Pot I recommend is the IP-Duo Plus 6-Quart. I prefer the 6-quart size to the 8-Quart models for daily use, and the interface to the "plain" duo and the Ultra. That said…the family resemblance between Instant Pots is strong. Amazon will probably only have a sale on one of them. If the deal is a big deal to you, get the one that's on sale. You won't regret having an Instant Pot, no matter the model.

That said...If you have your heart set on a specific model, and you know that's the one you want, don't worry about the deal. Get the pot you have your heart set on. (*cough* Instant Pot Max *cough). Or, be patient, wait for Black Friday, and hope it's on sale then. (I hate being patient.)

Random Prime Day Suggestion

I'm a computer programmer in my day job, so I'm Tech Support for my extended family. One of my favorite tech purchases for friends and family over the last few years is solving WiFi woes with Eero. Their mesh WiFi routers are dead simple to set up, and the units talk to each other, blanketing your house in a mesh network, and eliminating WiFi dead spots.

Speaking of dead spots...the family controls let me set up what I lovingly call...The Kill Switch. [...insert ominous thunder sound effect...] It's easy to set up profiles of each kids' devices, then schedule them to shut off at bedtime. Or, just hit the start/stop button to turn WiFi off and on for a specific child. It's amazing how quickly they run to do the dishes when you threaten to kill the WiFi. Bwahahahaha!

The only downside to Eero is the price. They're expensive. But, I saw a rumor on twitter that they're going to be up to 50% off on Prime Day, so...good luck!

I hope this helps, and may Prime Day be with you, always!

(Ahem. Sorry again for all the crass commercialism.)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Bought a new Instant Pot? Here are my Instant Pot Pressure Cooking Recipes
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Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)

July 9, 2019 by Mike Vrobel 2 Comments

Here is a recipe from my trip to Italy last year - Instant Pot Risotto with Pork and Cinnamon. We were in the Veneto - the rice basket of La Serenissima, the most serene republic of Venice, back when it ruled the Mediterranean from the 14th to 17th century.

I'm used to vegetable and seafood risotto; I've never had one with meat before. It was a revelation. The meat is a seasoning in this dish, not the center - the point is to flavor the rice. The hint of meat, cinnamon, and rosemary make this a filling side dish. I can see how it was the base of the Veronese diet - bulking up the local rice with a hint of meat and a lot of butter and cheese.

A white bowl of risotto with pork and cinnamon, topped by a rosemary sprig and cinnamon stick, with a bag of rice and more rosemary in the background, and a banner with the text Instant Pot Risotto with Pork and Cinnamon — Instant Pot Risotto with Pork and Cinnamon

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No-stir risotto is another of my pressure cooker secret weapons. Back in the day it was a big pressure cooker selling point; every article on pressure cooking had to have an "easy risotto" recipe. Kuhn Rikon even made a 4 quart pressure cooker specifically sold as a "risotto cooker", where the only difference from their regular model was the shape of the handles. (For more pressure cooker risotto, see my Instant Pot Shrimp Risotto, Instant Pot Mushroom Risotto, or Instant Pot Rotisserie Chicken Risotto.)

Don't discount pressure cooker risotto just because it was trendy in the 1970's. Give it a try, and you'll see why everyone was so excited. Pressure cooker risotto is quick and easy.

🥫Ingredients

Butter
Pork
Rosemary
White wine
Vialone Nano rice
Chicken Broth
Pecorino Romano
Cinnamon stick

See recipe card for quantities.

🥘 Substitutions

Vialone Nano is traditional for this recipe from the Veneto, so that's what I call for in the recipe. Arborio rice is my default for risottos, because it is the easiest one to find at my local grocery stores. I prefer Carnaroli rice for pressure cooker risotto, when I can find it. It stands up to cooking a little better than Arborio or Vialone Nano, and I don't mind having a little extra cushion when I'm pressure cooking.

Pork and veal: traditional Risotto All'Isolana is served with a 50/50 mix of pork and veal. I went with an all-pork recipe because some people are squeamish about veal. Also…because I'm cheap. Ground veal is expensive, and I can only buy it in sealed, 1 pound containers at my grocery store - more than I needed for this recipe. If you want a more authentic recipe, replace half the pork with veal.

The white wine is optional - it's traditional in risotto, but you can leave it out if you are avoiding alcohol.

I use pinot grigio in my risottos - it's a dry Italian white, so it feels appropriate - but use whatever white wine you have on hand.

If you use store-bought broth, watch out for "regular" chicken broth - it's loaded with salt. If you can't find low-sodium chicken broth, use water.

But, please, try homemade chicken broth. If you have an Instant Pot, you will love it.

Grated pecorino Romano is more traditional in this recipe, and tends to be cheaper than grated Parmesan, so that's what I use. But, if you have grated Parmesan, it will work too.

🛠 Equipment

A 6-quart pressure cooker. Pressure Cooker risotto converts a lot of people to pressure cooking - no tedious stirring needed, just a few minutes under pressure.

📏Scaling

This recipe doubles easily in a 6-quart pressure cooker. Cut all the ingredients in half and this recipe will fit in a 3-quart pressure cooker.

💡Tips and Tricks

Pressure cooking is the key to easy risotto. No need to stir for 30 minutes, carefully ladling broth into the pot. I can lock the lid on my Instant Pot, set it to cook for 5 minutes, and have a fantastic risotto without all the extra work.
Homemade broth is another key to this recipe. I know, I know, it's extra work. But it is SO GOOD. Make it ahead, freeze it in 2-cup containers, and you'll always be ready to make a fantastic risotto or chicken soup.

Inspired by Risotto All'Isolana from Riseria Ferron.

☃️ Storage

According to the USDA, Leftover risotto is good for up to three days in the refrigerator, or three months in the freezer, as long as it is refrigerated (or frozen) within an hour of cooking. (I portion out my rice in 2-cup containers before I put it in the fridge or freezer.) Also, be sure to reheat the rice all the way through - to be precise, an instant read thermometer should read 165°F in the middle of the rice.

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Instant Pot Baby Back Rib Sandwich (With Real Baby Back Ribs)

July 2, 2019 by Mike Vrobel 2 Comments

Steven Raichlen, author of the Barbecue Bible, shared this recipe the other day: a BBQ Baby Back Rib Sandwich. That's right, instead of boneless pork formed into a vague rack shape (cough McRib cough), Mr. Raichlen's sandwich uses real ribs. Brilliant! I had to try it - here's my recipe for an Instant Pot Baby Back Rib Sandwich.

Now, to (hopefully) head off the barbecue purists¹. You can smoke real deal baby back ribs for hours and use them in this recipe. They'll be great! But, that feels like overkill. I'd rather eat those ribs straight up, without all the sandwich nonsense getting in the way.

Instant Pot ribs don't seem like seem like such a big deal to me. They're a lot less work, so I'm less precious about them. And, pressure cooked ribs are fall-apart tender, a big advantage when I have to remove all the bones to make a sandwich.

Long-time readers will recognize these ribs from my Pressure Cooker Baby Back Ribs recipe. It's my go-to pressure cooker rib technique, with homemade BBQ rub and sauce. The only difference is a suggestion from a reader - add a tablespoon of liquid smoke to the water in the pressure cooker, to give a smoky flavor to the ribs.

Recipe: Instant Pot Baby Back Rib Sandwich

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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…before they light up my comments section like a pile of briquettes… ↩

Washington DC Food Suggestions?

June 27, 2019 by Mike Vrobel 8 Comments

A red bowl of US Senate Bean Soup on a blue plate — Pressure Cooker Senate Bean Soup - this recipe is the closest I've been to Washington DC...until today.

As we speak, I'm on the road to Washington DC. I've never visited our nation's capitol before, and I'm looking forward to touring the monuments, museums, and memorials.

And, of course, the food.

I've done some research, and I know I should try:

A Half Smoke at Ben's Chili Bowl
Pupusas (a local specialty of the Salvadoran community)
Ethiopian (another large local community)

I would love to eat US Senate Bean Soup in the Senate Dining Room, so I can compare it to my pressure cooked version. I didn't plan far enough ahead - you need a letter from your Senator to get in. Next time!

What should I eat in Washington DC?

Reading a bunch of "Top 10" lists gave me those suggestions - and a million others. There are so many choices, and I can't narrow it down. So, I'm asking my readers - where should I eat in Washington DC? Any local places I shouldn't miss? Or, any other food-centric suggestions? (We're going to be around the National Mall the whole time, so it helps if the suggestion is in the district.)

Leave your suggestions in the comments on this post, and thank you for any recommendations!

Instant Pot Dulce de Leche Cheesecake

June 25, 2019 by Mike Vrobel Leave a Comment

A piece of cheesecake with a dollop of dulce de leche on an aqua plate with a bowl of dulce de leche in the background — Instant Pot Dulce de Leche Cheesecake

Pressure cooking a can of sweetened condensed milk makes Dulce de Leche? Really? It's one of those weird pressure cooker tricks I've read about it for years, but was too chicken to try. That is, until I needed it to top this Instant Pot Dulce de Leche Cheesecake.

Why was I afraid to try it? Because…well, because pressure cooking a sealed can is Not a Good Idea. The workaround is opening the can and covering it with aluminum foil - thanks to Pressure Luck Cooking for the tip. After that, dulce de leche is easy - a couple of cups of water, the pressure cooker rack, and 40 minutes at high pressure with a natural pressure release. The result? Dark, delicious milk caramel.

The next tip is adding a little cornstarch to pressure cooker cheesecake. (Thanks to commenter Mike C for the tip.) It helps the eggs bind the batter, preventing the eggs in the cheesecake from scrambling, and the cheesecake top from cracking as it cools. I've made a half-dozen cheesecakes with cornstarch, and so far, so good - no scrambling, and a minimum of cracking. I'm adding cornstarch to my standard cheesecake recipe.

Looking for a recipe that makes your guests say "You did what in your Instant Pot?" Try this cheesecake.

Recipe: Instant Pot Dulce de Leche Cheesecake

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Instant Pot Cannellini Beans with Tomatoes and Pancetta

June 18, 2019 by Mike Vrobel 2 Comments

Instant Pot Cannellini Beans with Tomatoes and Pancetta. A hearty Italian-inspired pressure cooker bean stew (or side dish) with pancetta and tomatoes.

A bowl of cooked cannellini beans with tomatoes and pancetta, sprinkled with parsley, on a colorful napkin — Instant Pot Cannellini Beans with Tomatoes and Pancetta

I need to use up a pound of cannellini beans - gotta make room for my next bean box - and I'm searching for ideas when I see stewed cannellini beans with tomatoes and guanciale. That's it! Time for some beans and pork. This is a fancy version of my basic Cannellini Beans recipe.

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🥫Ingredients

dried Cannellini beans
pancetta
garlic (lots of garlic)
Italian Seasoning
Red Pepper Flakes
Canned crushed tomatoes

See recipe card for quantities.

🥘 Substitutions

If you can't find Cannellini beans, you can substitute great northern beans. They're not as creamy, but otherwise cook the same.
To make this a vegetarian recipe, skip the pancetta. There's enough going on that you won't miss it.
The red pepper flakes add a hint of heat, and are optional - if you can't take the heat, skip 'em.

🛠 Equipment

A 6-quart pressure cooker. Pressure cooker dried beans are one of the key reasons I became a pressure cooker convert, and love my Instant Pot so much.

A 2-quart oven safe baking dish, or individual serving sized gratin dishes.

📏Scaling

Cut all the ingredients in half and this recipe will fit in a 3-quart pressure cooker. It's a little too much to double in a 6-quart pressure cooker, but an 8-quart pressure cooker can handle a double recipe.

💡Tips and Tricks

OK, we've got a lot of bean myths to get to, so let's get started...

This recipe hits a lot of points on my Bean Myth Checklist:

Does salting beans make them hard?
Do I need to soak my beans?
Does cooking beans with tomatoes make them hard?
Should I cook my beans with pork?

The answers are, in order:

No
No, but…
Yes, but…
Absolutely!

Does salting beans make them hard?

No, it does not make them hard. In fact, it softens the skins, making them less likely to burst during cooking. It also seasons them more evenly - adding the salt early in the cooking process gives it time to penetrate into the bean. (For more details, see my rant about salting beans.)

Do I need to soak my beans?

Need to? No. If you cook your beans long enough, they will get soft. But, there are a few provisos, a couple of quid pro quos…

I don't soak smaller beans, like navy, black, and pinto beans. They cook through quickly enough. I do soak larger beans most of the time, to help them ¹. The big reason I soak beans is to make them fit a recipe. If I'm just making beans, I probably won't soak them. But if I'm making a recipe that has other ingredients - a stew, or a chili - then I'll soak the beans if it helps them match the cooking time of the other ingredients. Also, I soak beans if I'm going to cook them with tomatoes…but that's the next topic.

Does cooking beans with tomatoes make them hard?

Yes…in theory. Beans take longer to cook in an acidic environment, and tomatoes are acidic². I work around that by soaking my beans - see the previous question. In all the years I've pressure cooked beans, I've never had problems with them being tough as long as I soak the beans.

Should I cook my beans with pork?

Yes, yes, a thousand times yes! Pork and beans are a perfect pair for a reason. That's why the guanciale in the Food and Wine recipe caught my eye. Guanciale (cured pork cheek) is tricky to find in my local grocery stores - I have to go to an Italian specialty market - but diced pancetta is readily available, and a good substitute for this recipe.

Inspired by: Stewed Cannellini Beans, Tomatoes, and Guanciale [FoodAndWine.com]

☃️ Storage

This recipe freezes well, in 2-cup containers, for up to 6 months.

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Kidney beans and great northern beans in particular - they turn out grainy if I don't soak them. ↩
So is hard water. It's also why bean recipes add baking soda - it's a base, reducing the acidity in the cooking liquid
. ↩

Instant Pot Roasted Lentils

June 4, 2019 by Mike Vrobel Leave a Comment

I love roasted chickpeas, and I thought that was enough. Why would I want anything else? Crispy chickpeas are amazing. Then my wife asked me to look at this recipe for Roasted Radishes, Potatoes and Crispy Lentils in the Washington Post , and the heavens opened up. Crispy…lentils? Why didn't anyone tell me about this?

Turns out, I missed the crunchy lentils snack idea when it spread across the internet a few years back. Of course, I had to try it. My only real problem was overcooked lentils. This recipe needs lentils that are still solid, just barely cooked, so they can stand up to roasting in the oven. My typical 10 minute pressure cooking time gives me fall-apart lentils - great for soups and stews, not so good for crunchy roasting. I had to cut back to 3 minutes under pressure with a quick release to get lentils that held their structural integrity through the roasting process.

Try these pressure cooked and roasted lentils; the extra effort to crisp them up is worth it.

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🥫Ingredients

This is a simple dried bean recipe, so the ingredients list is pretty basic

French green Lentils
Bay Leaf
Lemon
Olive Oil
Honey

See recipe card for quantities.

🥘 Substitutions

Lentils Du Puy are a Protected Designation of Origin food in Europe, and must come from Le Puy, France. French Green Lentils are the same bean, just grown in different places around the world. I try to get official Du Puy lentils if I can, to support the original growing region...but they are tough to find in my local stores.

French Green Lentils are firmer than standard brown lentils, and hold up better for roasting. If you can't find them, you can substitute black beluga lentils. (Or see my Instant Pot Beluga Lentils recipe.)

The lemon dressing is optional, especially if you're using the roasted lentils in another dish, like a salad. But, if you're serving them on their own, it adds a tart touch to the recipe.

🛠 Equipment

A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert, and love my Instant Pot. Try them - you'll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)

A half sheet pan is a 13x18-inch rimmed baking sheet, and a standard size in professional kitchens. They are a kitchen essential, that I use for baking, roasting, as drip pans, for sorting beans, and for storage.

📏Scaling

This recipe scales down easily - cut everything in half if you don't need as many beans, or have a 3-quart pressure cooker. You can also double the recipe, and it will still fit in a 6-quart pressure cooker.

🤨 Soaking lentils?

I get the "to soak, or not to soak?" question all the the time. Don't soak lentils. They cook too quickly - if you soak them, they fall apart when pressure cooked.

💡Tips and Tricks

We're not cooking the lentils all the way through in the pressure cooker. They should still have some bite, and will finish cooking in the oven.
Salt your lentil water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
Try to buy lentils from a store with lots of bean turnover. Beans dry out as they age, which makes them a little tougher to cook.
Quick releasing the pressure thickens the broth. The sudden pressure release shocks the water into a vigorous boil, which roughs up the lentils and releases starch into the liquid. If you don't want the mess or noise of a quick release, cut the pressure cooking time back to 10 minutes and go with a natural pressure release, and then puree a cup of the lentils and stir them back into the pot to thicken the broth.

☃️ Storage

A 2-cup container of lentils will last in the refrigerator for a few days, and freeze for up to 6 months, though they'll lose their crunch. They're still good once they're reheated, especially with the lemon dressing.

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Instant Pot Stuffed Peppers

May 21, 2019 by Mike Vrobel 37 Comments

It's Saturday afternoon, and I'm testing Instant Pot Stuffed Peppers, a favorite comfort food from my youth. But, as I mix meat and stuff peppers, I keep thinking: "There's no way the kids are going to touch these."
Much to my surprise, the vultures start circling. "That smells great. What are you cooking?"

Instant Pot full of multicolor stuffed bell pepepers — Instant Pot Stuffed Peppers

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"Stuffed peppers," I say, waving a bell pepper cap at them, sure it will be the final straw. But, no, they still seem interested. Dinnertime rolls around, and I start the hard sell: "Suppertime - and everyone has to take at least a bite…" Before I can even finish, they scoop peppers onto their plates without hesitation. My kids, eating food stuffed in a vegetable? I'm pleasantly surprised…mostly surprised. But these peppers are that good.

Ingredients

Bell peppers
Lean ground beef (90/10 or leaner)
Onion
Garlic
Dried Italian seasoning
Fine sea salt
Fresh ground black pepper
Tomato paste
Diced tomatoes with green chilies
Cooked white rice
Fresh parsley (optional garnish)

Instant Pot Stuffed Peppers - Step-by-Step Instructions

Stuff the peppers: Cut the top from the peppers by slicing across the pepper just below the "shoulders" and below the stem. Mince the tops of the peppers (discarding the stem), and scrape seeds and white veins out of the body of the peppers with a spoon. In a large bowl, break up the ground beef into small pieces. Scatter the minced pepper tops, onions, garlic, Italian seasoning, salt, and pepper across the top of the beef. Stir gently until everything is evenly mixed. Spread the tomato paste, diced tomatoes with chilies, and rice over the top, then mix again, working everything together without packing it tight. (Overworking the meat results in tough peppers.) Stuff the peppers with the meat mixture.
Pressure Cook for 10 minutes with a quick pressure release: Put a rack in the Instant Pot and pour in 1 cup of water. Set the peppers on the rack in the pot. Lock the lid and cook on high pressure for 10 minutes ("manual" or "pressure cook" mode in an Instant Pot), then quick release the pressure. (Timing is the same for both stovetop and electric pressure cookers.)
Serve: Carefully remove the peppers, sprinkle the tops with minced parsley, and serve. (The peppers are fall-apart tender; it helps to have a pressure cooker rack with handles, so you can lift the whole rack out to get at the peppers.)

Recipe Tips

Should the meat and rice be uncooked or cooked before stuffing?

The meat should be raw, and the rice should be cooked. I got better results with uncooked meat; cooked meat was a little tougher after pressure cooking. (But you can use cooked meat if you have it.)
As for the rice - it should be cooked. It doesn't cook in the stuffing, resulting in crunchy rice. I usually have leftover rice, but if I don't, I Cook a single-serving package of minute rice to get just enough for this recipe.

Add some cheese

Want extra flavor? Sprinkle shredded cheese over the tops of the peppers after they're done cooking. I prefer a strong-flavored cheese, like cheddar or parmesan.

Pepper size

Get large peppers for this recipe; medium-sized peppers take up the same amount of space in the pot but don't hold as much delicious stuffing.

Equipment

A 6-quart pressure cooker
Pressure cooker rack (The Oxo silicone Pressure Cooker Bakeware Sling works great for this.)

Scaling

Unfortunately, because of the size of the peppers, this recipe doesn't scale well. I thought I could add a couple of extra peppers with my 8-quart Instant Pot, but I could barely squeeze in one more for a total of five peppers. You can cook this recipe as-is with an 8-quart Instant Pot or add an extra pepper (and increase all the other ingredients by about 20%)

Storing Leftovers

Leftover Instant Pot stuffed bell peppers don't store well - the peppers get too soft, especially if frozen. You can store them for a day, maybe two, in the refrigerator; make sure to reheat them all the way through.

Four uncooked stuffed peppers in red, yellow and green, inside Instant Pot — Peppers, stuffed and ready to cook

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Instant Pot Duck Confit

May 14, 2019 by Mike Vrobel Leave a Comment

Cooked duck leg on a bed of lettuce, on a yellow plate — Instant Pot Duck Confit

Confit is the classic French method to preserve duck legs. The legs are salted and poached gently in duck fat; then the legs are stored, submerged in that duck fat. When it's time to eat, the legs are removed from the fat, wiped off, and seared to crisp up the duck skin. That's a lot of work, especially if you don't plan on preserving the legs. Instead, I make pseudo-confit with my pressure cooker - Instant Pot Duck Confit.

(I still remember the duck confit and frisée salad I had at Thomas Keller's Bouchon Bistro in Napa Valley. Oh, my.)

And, yes, I know this isn't real "confit". But it's still quite good. I use my Instant Pot as a pressure steamer, which tenderizes the tough duck legs and renders a lot of the duck fat under the skin. Then I sear the legs - I use a frypan, so I can fit all the legs in one batch. And, I save the rendered duck fat - I use my fat separator in reverse, and use the fat to make duck fat potatoes. Again…oh, my.

I get my duck legs from my friends at Maple Leaf Farms - they sell 2-packs of frozen pekin duck legs. They tend to be a specialty item, so look at upscale markets, or ask your grocery store's meat department for a special order.

Recipe: Instant Pot Duck Confit

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Instant Pot Turkey Sausage and Kale Soup

May 7, 2019 by Mike Vrobel Leave a Comment

A white bowl of turkey sausage and kale soup, with beans and tomatoes, on a wooden table with a napkin. — Instant Pot Turkey Sausage and Kale Soup

When I publish a soup recipe, I always say "freeze the extra broth for a second soup." What do I do with those frozen assets? Here's an example - Instant Pot Turkey Sausage and Kale Soup, a recent dinner inspired by my need to use up some frozen chicken broth and frozen cannellini beans.

This recipe is a classic of Cal-Ital cooking, born from the Mediterranean cooking concepts Italian immigrants brought to their new home in Northern California. The basic idea of the recipe is a rustic sausage, greens, and bean soup, adjusted to American ingredients. There's a higher sausage to bean ratio, with a nod to healthy eating with turkey sausage. My spin on the recipe is cooking it in my newfangled Instant Pot pressure cooker. ¹

The key to this recipe is the homemade broth. Sure, you can make it with store-bought broth (low sodium if you must), and it will be very good. But, as I always say, if you have a pressure cooker, save your chicken bones or buy a rotisserie chicken and make a batch of broth. Homemade chicken broth elevates this simple weeknight meal to something more.

Recipe: Instant Pot Turkey Sausage and Kale Soup

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My other Pressure Cooker Time Lapse Videos

Yes, yes, I know pressure cookers aren't "new" - they were invented in the late 1800s and everyone's Grandma was using a pressure cooker in the 1960's. But after years of stovetop pressure cooking, I can't help but think of the Instant Pot as "newfangled." ↩

Instant Pot Shredded Pork Tostadas

April 23, 2019 by Mike Vrobel 3 Comments

A tostada covered with salsa and crisped shredded pork, sprinkled with sliced cabbage and topped with a piece of cilantro, with green onions and salsa visible in the background — Instant Pot Shredded Pork Tostadas

I love shredded pork for my Mexican themed recipes, like these Instant Pot Shredded Pork Tostadas. Pressure cooking cubes of pork shoulder turns them into tender, shreddable meat for filling tacos. Or, in this case, topping tostadas.

What makes shredded pork even better? Crisping it after cooking. The contrast between the crunchy browned pieces and the tender, shredded pieces adds a lot to this dish. Sure, you can skip the crisping step, and the extra pan, and the extra work…and I do, if I'm in a big hurry…but the difference in flavor is dramatic. Trust me on this one; don't skip the crisp!

To double down on crispness, I'm serving the shredded pork on tostadas. Yes, they're a mess; yes, they will disintegrate when I least expect it. I love them in spite of their tendency to crumble, and I always add a stack of them to my basket when I visit my local Mexican market.

Recipe: Instant Pot Shredded Pork Tostadas

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Quick Chicken Tacos
Instant Pot Flank Steak Tacos
Pressure Cooker Mexican Brown Rice
Easy Instant Pot Shredded Beef
This recipe is a variation on my Instant Pot Carnitas

My list of Instant Pot Pressure Cooker Recipes

Dad Cooks Easter Dinner 2019

April 19, 2019 by Mike Vrobel Leave a Comment

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Well, not really. Easter dinner is at my brother-in-law's house this year, so I'm just bringing a dessert. But, maybe you're looking for an Easter feast? Here are a few suggestions to get you going:

Rotissierie Fresh Ham with Injection Brine

Now, my real Easter Dinner tradition is a grilled steak after Saturday night's Easter Vigil mass. This is what my family used to do, back when I was growing up; nowadays, I skip the vigil mass and go on Easter morning…but I still cook those steaks to break our lenten fast on Saturday night. And, for me, "steak" means a ribeye:

Cedar Plank Grilled Ribeye with Peppers and Onions | DadCooksDinner.com — Cedar Plank Grilled Ribeye with Peppers and Onions

What do you think?

What are you cooking for Easter dinner? Talk about it in the comments section below.

Instant Pot Royal Corona Beans

April 16, 2019 by Mike Vrobel 31 Comments

Looking for extra-large, extra-creamy beans? Pressure cook a batch of Royal Coronas, and serve them in their broth, or drained and tossed with olive oil and some fresh herbs.

Go big or go home

It's time to bring out the big beans. Rancho Gordo's Royal Corona beans are huge white beans, each about the size of my thumb. Here's how I pressure cook a big batch of Instant Pot Royal Corona Beans.

A bowl of cooked royal corona beans with a sprig of rosemary on top and on the table next to them — Instant Pot Royal Corona Beans

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🥫Ingredients

This is a simple dried bean recipe, so the ingredients list is pretty basic

Dried Royal Corona beans (Marcella beans are particularly good)
Onion
A sprig of rosemary

🥘 Substitutions

Don't have rosemary or onion? You can substitute a bay leaf for the rosemary (or skip it), or a couple of unpeeled garlic cloves for the onion. And, as I said above, Rancho Gordo's Marcella beans are my favorite variety of cannellini beans, but they're not the only cannellini bean out there - dried beans from any source with good turnover will work.

🛠 Equipment

📏Scaling

🤨 Soaking Royal Corona beans

Royal Corona beans are so big that they need a soak to cook evenly in a pressure cooker. I do an overnight soak - when I remember - and a quick soak when I don't remember. (Which, unfortunately, is most of the time. I'm an enthusiastic home cook, but not that good at planning ahead.)

💡Tips and Tricks

Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.

☃️ Storage

Instant Pot Pinto Beans
Pressure Cooker Santa Maria Pinquito Beans
Pressure Cooker Vaquero Beans in Broth
My other Instant Pot Pressure Cooker Recipes

Instant Pot Lemon Cheesecake

April 9, 2019 by Mike Vrobel 39 Comments

Instant Pot Lemon Cheesecake. Sweet and tart, and easy when you use a pressure cooker.

A slice of lemon cheesecake with a lemon twist on top, on a yellow plate, with a lemon in a red bowl in the background — Instant Pot Lemon Cheesecake

Cheesecake is all about balancing contrasts. Sure, you can make a regular cake, all sugar and sweetness. I'd rather have cheesecake, its rich, sour cream cheese balancing the sweet. And, what if I include the acidity of lemon on top of that in my Instant Pot Lemon Cheesecake?

What's that? Lots of cheesecake recipes have lemon juice in them? I knew that. Why do you think I didn't know that? I'm moving it from bit player to the starring role, with its tart citrus flavor as the key to this recipe.

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I make all my cheesecakes in my Instant Pot. I'm not much of a baker, but pressure cooker cheesecakes are my standby, ready to go whenever I need to bring a dessert. The key to this recipe is a 7-inch springform pan, to put on the rack that came with your pressure cooker. (Or you can get this fantastic silicone baking sling from Oxo, designed for pressure cooker cheesecake. If you pressure cook as many cheesecakes as I do, spring for the sling. You won't regret it.)

Inspired by: https://www.kraftrecipes.com/recipe/051354/philadelphia-3-step-luscious-lemon-cheesecake

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Loaded Smashed Red Potatoes

March 26, 2019 by Mike Vrobel 3 Comments

Instant Pot Loaded Smashed Red Potatoes. Less is more? Today, more is more. When I test a recipe with my kids, I usually get resignation and sighs. "It's OK…I guess." Not this time. I served Instant Pot Loaded Smashed Red Potatoes for dinner last night, and the kids were gushing:

Wait, is that bacon? Is there bacon in this? Oh wow, this is so good. Why don't you put bacon in the mashed potatoes ALL THE TIME?

A bowl of loaded smashed red potatoes with bacon, shredded cheddar, and sliced green onions — Instant Pot Loaded Smashed Red Potatoes

[feast_advanced_jump_to]

Other than "You fool! You'll kill us all!", what can I say about this recipe? The tricks are:

Steam the potatoes in a steaming rack in the Instant Pot. I use baby potatoes, because I like the extra red skin in this recipe. It makes them more rustic. Go ahead and use regular red potatoes (or Yukon gold potatoes) if you want.
Have some leftover bacon in the fridge - I hid a few strips from Sunday Breakfast in the back of the fridge, and hoped nobody would notice. When that doesn't work, I cook a few strips of bacon right before making the potatoes.
I like the extra herbs that french onion dip brings to the recipe; if all you have is sour cream, mix in some minced parsley, basil, oregano, or thyme.

And…that's all I've got. If you're looking for the shock and awe version of mashed spuds, give this recipe a try.

(If you're looking for a simpler version, try my Red-Skin Smashed Potatoes Recipe).

What do you think?

Questions? Other ideas for mix-ins? Leave them in the comments section below.

Pressure Cooker Smashed Garlic Red Skin Potatoes
Pressure Cooker Baby Potatoes with Butter and Parsley
Instant Pot Fingerling Potatoes with Herbes de Provence
My other Instant Pot Pressure Cooker Recipes

Instant Pot Irish Beef Stew

March 19, 2019 by Mike Vrobel 1 Comment

A green bowl full of beef stew with potatoes, carrots and barley; sprinkled with parsley and thyme leaves, with a glass of stout and a bowl of thyme in the background — Instant Pot Irish Beef Stew

Here's my (belated) St. Patrick's day recipe - Instant Pot Irish Beef Stew, an all-beef cross between my Irish Lamb Stew with Guinness and Barley and Instant Pot Easy Beef Stew.

(My brother made the corned beef this year. It was fantastic, of course.)

A few notes on this stew: first, about the barley. Most pressure cooked stews come out a little thin, bordering on soup, because the sealed pressure cooker pot prevents evaporation. Not this stew! The barley soaks up liquid as it cooks, and the result is thick and hearty, perfect for a country the Romans named Hibernia, "the land of winter".

The second note is about the liquids. Homemade beef broth is fantastic, and adds extra beefiness to the stew. I had some left over in the freezer from the Beef Brisket soup I made a month ago. But...as a commenter recently complained, beef broth ingredients can be expensive. That's why I would usually use chicken broth in this recipe. Chicken broth is kitchen magic; I keep a stock of frozen, homemade broth ready at all times, in case of emergency. (It's so easy to make in an Instant Pot - try it, and you'll be stocking up with me. Get it? Stocking up? Ahem. Never mind. I'll show myself out.)

Chicken broth adds plenty of body to the stew, but is neutral enough to let the beef flavor shine through.

Finally, about the beer. Irish stout for this one, please. This is not the time for "green beer" from your college St. Patrick's day parade. If the beer is light enough for a few drops of food coloring to turn it green, then it might as well be water. (Not that there's anything wrong with water - there's enough going on in this stew that it works without stout or broth. But, if you can, try it with both stout AND broth. You won't regret either.)

Looking for a side dish with this stew? Try my Instant Pot Cabbage Recipe.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Beef Stew Provencal (Beef en Daube)
Instant Pot Easy Beef Stew with Certified Angus Beef Bottom Round
Pressure Cooker Browned Beef Stock
Instant Pot Irish Lamb Shanks
Instant Pot Colcannon (Irish Mashed Potatoes and Kale)
My other Instant Pot Pressure Cooker Recipes

Instant Pot 7-Hour Eggs in 75 minutes (Korean Sauna Eggs)

March 12, 2019 by Mike Vrobel Leave a Comment

Brown hard boiled eggs on a teal plate — Instant Pot 7-Hour Egg (Korean Sauna Egg)

Forget about 5-5-5 hard-boiled eggs. How about 7 hour eggs, cooked under pressure in an Instant Pot for an hour? Cooked so long the whites turn brown? Instant pot 7-Hour eggs sound so weird. I MUST TRY THEM.

The picture of a brown egg inside a white shell grabbed me: Make Korean Sauna Eggs in Your Instant Pot[skillet.lifehacker.com]. I read the recipe, then started googling around, trying to figure out why it's "Sauna Eggs". The story is, Korean bathhouses take advantage of the wet, steamy heat in their saunas to cook eggs all day long. They cook for so long that the eggs brown in the shell. (I also found references to food scientist Harold McGee trying this, getting similar results with an hour of pressure cooking.)

Like I said, I had to try this out. Based on Harold McGee's timings, with my usual adjustment for electric pressure cookers, I went for 75 minutes in my Instant Pot. Water, salt, a rack, and the eggs - that's everything. Lock the lid, set the pot to pressure cook for 75 minutes, and cross my fingers.

The results were…good? The taste difference is subtle, but there; the long-cooked eggs have a hint of roasted chicken flavor to them. I assumed the yolk would be as tough as a golf ball, but it wasn't bad. They're not going to replace my weekly batch of hard-cooked eggs, but I will make the recipe again, on occasion, when I need a change of pace.

Adapted from: Make Korean Sauna Eggs in Your Instant Pot [skillet.lifehacker.com] and Harold McGee Lecture Series, Day One: Eggs... [CookingIssues.com]

What do you think?

Is this weird or what? Leave them in the comments section below.

Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 Method a Myth?
Instant Pot Wasabi Deviled Eggs
Instant Pot Deviled Eggs - DadCooksDinner
My other Instant Pot Pressure Cooker Recipes

Measuring Cup Massacre (Another Kitchen Gadget Murder)

March 7, 2019 by Mike Vrobel 3 Comments

Nooo!

I open my kitchen cabinet, and what do I see? Yet another gadget, cut down in the prime of life. Oh, the humanity!

This is what I get for having agents of entropy do the dishes. (Those agents of entropy also know my kids.) A roving band of teenagers constantly remind me the universe trends towards chaos. No matter how many times I say "Gently! Careful! Easy there!", they still bang stuff around like it's made out of adamantium.

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This time, it was the 1-cup beaker from my set of Oxo Measuring Beakers. Sigh. Time to re-order. Kitchen gadgets aren't supposed to be consumables, right?

Oxo 7-Piece Measuring Beaker Set [Amazon.com]

What do you think?

Share your tales of kids destroying everything in the comments section below.

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Instant Pot Beef Brisket Soup

March 5, 2019 by Mike Vrobel 3 Comments

A bowl of beef brisket soup with carrots, green onions, and thyme, in an orange bowl on a slate-gray background — Instant Pot Beef Brisket Soup

"Beef brisket soup? That sounds goooood" said my dental hygienist. "Uhnhuh" I gargled back. It was the usual dentist office conversation - get asked a question (What am I cooking right now? "Instant Pot Beef Brisket Soup") and then try to carry my side of the conversation with a mouth full of dental tools.

But my hygenist is right - this soup is gooood. (I could hear the extra O's when she said it). The key is homemade beef broth. Yes, you can use store-bought beef broth, but the difference between homemade and store-bought is dramatic. Homemade broth is pressure cooking's killer feature. Take the time, at least once, to make broth in your Instant pot, and you'll see what you're missing. I make a big batch of broth on a lazy Sunday afternoon, and freeze the results. Then I'm stocked up for soup¹, and can hurry through the rest of this recipe on a busy weeknight.

(And, if you're really into it, you can make homemade hominy, like I did last week.)

Brisket is a tough piece of meat with a lot of flavor. The key to tenderizing brisket is cutting it against the grain into thin, bite-sized pieces. Then, with the help of the pressure cooker, we get a soup with big, beefy, Southwestern flavor.

Beef Brisket Soup Prep - Frozen beef stock, carrots, and dicing the beef

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Vegetable Beef Soup
Instant Pot Rotisserie Chicken Noodle Soup
Pressure Cooker Southwestern Pinto Bean Soup
Instant Pot Beef Brisket
Instant Pot Colombian Beef Short Rib Soup
My other Instant Pot Pressure Cooker Recipes

Get it? "Stocked"? Broth…stock…ahem. Sorry. I'll show myself out. ↩

Instant Pot Hominy (From Dried)

February 26, 2019 by Mike Vrobel 21 Comments

A yellow bowl of cooked hominy on a wooden tabletop, in front of a storage container of hominy — Instant Pot Hominy (From Dried)

Let's talk Nixtamalization! (Wait, come back, I was just kidding. I've got a lot of hominy facts to share. We'll talk about nixtamalization later.)

Instant Pot Hominy, cooked from dried, is a recipe I've been working on for a while. (If I can call it a recipe - it's more of an ingredient in other recipes.) I love posole, the Mexican soup based on hominy broth. I make Rick Bayless's Pozole with all the trimmings for parties all the time. It seemed like a great recipe to adapt to my pressure cooker. 3 to 5 hours of simmering hominy? I can speed that up, I'm sure.

Except...I couldn't get the hominy tender. 45 minutes? No, not enough. I kept locking the lid, re-pressurizing the pot, and cooking for another 10 minutes…and the hominy finally got there after about 90 minutes of cooking. With time coming up to pressure and cooling off, I might as well have simmered from the start.

The break I needed came with my Rancho Gordo box, which included a package of posole corn…and instructions to soak overnight. Soak the corn, like beans, to tenderize it? Of course! (It turns out my friend Laura over at Hip Pressure Cooking had already figured this out.) After soaking, and some testing, I can now make hominy from dried in about an hour or so - 40 minutes at high pressure with a quick pressure release.

And now, it's time for nixtamalization! For centuries, Mexican and Native American cooks prepared corn by boiling it with slaked lime to soften the skin before drying it. This process frees up the niacin in the corn, making it digestible by humans. When nixtamalized corn is eaten with beans, you get a complete protein; the trinity of corn, beans, and squash were the staple foods of the Mayans, Aztecs, Zapotecs, and the many other and other pre-settlement Mexican cultures.

Unfortunately, when corn was adopted by European settlers, they ignored the nixtamalization process; the result was niacin deficiency and outbreaks of pellagra. (In modern times we get plenty of protein in our diets, so you don't have to worry. If you can find prepared hominy, great; if not, regular dried corn will work.)

Why go through all this? Because, like cooking your own beans, home-cooked hominy just tastes better than canned. What should you use it in? I love hominy in my Instant Pot Posole, and it pairs well with other Southwestern soups. I have a new soup coming next week that could use some fresh-made hominy. Sure, you can buy your hominy in a can. But, once you've tried homemade hominy, I'll bet you don't want to go back.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Red Posole
Instant Pot Day-After-Thanksgiving Turkey Carcass Southwestern Soup
Pressure Cooker Chili Verde (Green Pork Chili)
My other Instant Pot Pressure Cooker Recipes

Nothing is Certain Except...2019

February 19, 2019 by Mike Vrobel Leave a Comment

Unfortunately, "Death and Taxes" is not just a metaphor this year. I'm taking the week off; I have a family funeral to attend, and I have to get my tax documents to my bookkeeping service.

I'll be back next week. Until then, do me a favor? Tell someone you love that you love them.

Pressure Cooker Mexican Chicken Soup in Red Chile Broth (Caldo de Pollo Rojo)

February 14, 2019 by Mike Vrobel 7 Comments

Bowl of Mexican Chicken Soup in Red Chile broth, with shreds of chicken, cilantro leaves, jalapeno slices, and diced onion on top — Pressure Cooker Mexican Chicken Soup in Red Chile Broth (Caldo De Pollo Rojo)

One of the eye opening meals I had in Mexico was Caldo Rojo - a bowl of red, spicy soup, served with a platter of shredded vegetables, lime wedges, and hot sauce on the side. The broth was fantastic - more spicy than hot, with a complex mix of flavors.

Without thinking, I dumped a big handful of the shredded cabbage, cilantro, peppers, and radishes into my soup. One of my tour mates was worried. Would the raw vegetables get me? Luckily, I avoided Montezuma's revenge, and I'm glad I added the vegetables - they add a wonderful crunch to the soup.

I came home determined to make that red broth myself.

This soup will take some dedicated shop-searching. Dried ancho chile peppers are available at most grocery stores, but you may have to go to your local Mexican market to find the guajillo and chipotle chiles. (If you can't find them, substitute more ancho peppers for the guajillo, and one canned chipotle en adobo for the dried chipotle.) And don't forget the toppings; the broth is a foundation for each diner to build their soup on, using whatever toppings they prefer. Me? Give me all the toppings. The more, the merrier.

No pressure cooker? No worries. See the notes section for stovetop instructions.

Recipe: Pressure Cooker Mexican Chicken Soup in Red Chile Broth (Caldo de Pollo Rojo)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Mexican Garlic Soup (Sopa De Ajo)
Pressure Cooker Refried Pinto Beans
Pressure Cooker Cochinita Pibil
Chicken Stew in the Instant Pot

Instant Pot Pasta e Ceci (Pasta with Chickpeas)

February 12, 2019 by Mike Vrobel Leave a Comment

I missed Victoria Granof's Pasta con Ceci as it went around the internet a few years ago. Pitched as a five-ingredient, one-pot dinner, it took on a life of its own. I stumbled across it looking for a way to use a bag of dried garbanzo beans from Rancho Gordo. So, here's my take on Instant Pot Pasta con Ceci.

Why was it such a sensation? Because it is more of a concept than a recipe, simple comfort food from the south of Italy. The basic recipe can be summed up in one sentence: "Sauté olive oil, garlic, and tomato paste, stir in drained chickpeas, ditalini pasta, and boiling water, and simmer until cooked through."

A teal bowl of pasta and chickpeas, with a sprig of rosemary on top, and a bowl of rosemary sprigs and red pepper flakes in the background. — Instant Pot Pasta con Ceci (Pasta and Chickpeas)

How do I make such a simple recipe better? Home-cooked chickpeas. Behold, the magic of pressure cooker beans! Instant Pot chickpeas are ready in about an hour, and the rest of the recipe is as easy as everyone said.

Looking for a quick taste of Southern Italy? Try this Pasta con Ceci recipe. You won't leave hungry.

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🥫Ingredients

Dried Chickpeas
Garlic
Fresh rosemary
Baking Soda
Fine sea salt
Olive oil
Tomato paste
Red pepper flakes
Ditalini pasta

See recipe card for quantities.

🥘 Substitutions

Chickpeas are also called Garbanzos in Spanish, or Ceci in Italian.

Canned chickpeas: if you must, you must. Rinse and drain 2 (15-ounce) cans of chickpeas, substitute vegetable or chicken broth for the bean broth, and continue with step 2.

I add unpeeled garlic and rosemary to the beans to add a little flavor; half and onion and a dried bay leaf are good substitutes. Or skip either if you don't have them - they add a subtle flavor to the chickpeas, but there is enough other stuff going on that you won't miss them.

You can substitute vegetable oil (or grapeseeed oil) for the olive oil. They don't have the same flavor that olive oil does, but again, it is a subtle flavor with all the other flavors in this dish, and not absolutely necessary.

3 ounces of tomato paste is half of a 6-ounce can, or about 4 tablespoons.

To cut the heat out of the dish for picky eaters, skip the red pepper flakes. You can pass them at the table if you have diners with a range of heat tolerance.

Ditalini pasta is a small, tube-shaped pasta. You can use any small pasta shape in this recipe.

🛠 Equipment

📏Scaling

This recipe scales down easily - cut everything in half if you don't need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues. If you have an 8-quart pressure cooker, you can double this recipe, but it's too much to fit in a 6-quart pressure cooker.

🤨 Soaking chickpeas?

Sorting Beans

💡Tips and Tricks

Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
Make ahead beans - I cook chickpeas by the pound, freeze them in 2-cup containers, and then I have homemade chickpeas ready for recipes like this one. I thaw them in the microwave (about 5 minutes), then continue with the drying and roasting steps.

Adapted from: Chickpeas by Victoria Granof by way of Smitten Kitchen and Food52:

☃️ Storage

Make ahead: The chickpeas can be cooked ahead of time, and stored in 2-cup containers in their cooking liquid. They'll last for 3 days in the refrigerator, or can be frozen for up to 6 months. Thaw the chickpeas, then add them and their liquid to the recipe.

Pasta con Ceci will last for a couple of days in the refrigerator.

Pressure Cooker Venetian Pasta and Beans (Pasta e Fagioli alla Veneta)
Pressure Cooker and Oven Roasted Chickpeas
Pressure Cooker Pasta and Bean Soup (Pasta e Fagioli, AKA Pasta Fazool)
Instant Pot Chicken and Rice (Arroz con Pollo)
My other Instant Pot Pressure Cooker Recipes

Things I Love: Oxo Mini-Whisk

February 7, 2019 by Mike Vrobel 3 Comments

Yellow silicone whisk with a black handle on a black background — Oxo 9-inch silicone whisk

Most of the time, I don't need a big whisk. I'm mixing a stir-fry sauce, a cornstarch slurry, or melted chocolate. That's why I reach for this Oxo 9-inch silicone whisk.

(Disclaimer: this post is not promoted by OXO. I bought all the whisks with my own money. I am an Amazon affiliate, so if you buy something through one of the links on this page, I get a small commission, and you help support DadCooksDinner at no extra cost. Thank you!)

Larger whisks are awkward in a small bowl (or a measuring cup). They are also top-heavy in a smaller container; when I try to leave them in the bowl, the weight of the handle catapults sauce all over my kitchen counter.

A balloon whisk, a mini-whisk, and a french whisk on a black background — Choose your weapon - my whisk lineup, with the mini-whisk in the middle

The mini-whisk just feels better with my cooking style. The silicone coating protects nonstick surfaces, so I can whisk a sauce right in the pan. The smaller size fits well in my utensil drawer. And it's a sunny yellow, something I need this time of year, when the winter prediction is It's gonna be cold, it's gonna be grey, and it's gonna last you for the rest of your life.

Ahem. Sorry. Getting a little sick of Gray February here in Northeastern Ohio. Where was I? Right, whisks.

Check out this Oxo mini-whisk. You won't be disappointed.

OXO Good Grips Silicone Whisk, 9", Yellow [Amazon.com]

What do you think?

Questions? Any favorite kitchen gadgets you want to tell us about? Talk about them in the comments section below.

Instant Pot Quick Turkey Chili with Canned Beans

January 29, 2019 by Mike Vrobel 4 Comments

An orange bowl of turkey and bean chili, sprinkled with cheese and green onions, with a bowl of cheese and green onions in the background — Instant Pot Quick Turkey Chili with Canned Beans

It's chili time! The super bowl means chili for a crowd. For my family's Super Bowl party, I make two chilis; a real-deal Texas Red chili, and a wimpy chili. (What can I say - I'm from Ohio. Around here, "chili" means ground meat and beans.) Not that I'm against Wimpy Chili - I grew up on it, and I'm a big fan. This is the quickest way I can make it: Instant Pot Quick Turkey Chili with Canned Beans.

I have a standard chili technique, so this recipe will look familiar to long-time readers. The mix of spices is the key - I like the hint of Mexican Mole that coriander, cinnamon and cocoa powder bring to the turkey chili.

Now, I say "canned beans" here, but I know you have an Instant Pot. (If not, I'm impressed you're still reading!) To take this recipe from great to fantastic, pressure cook your own beans. Homemade beans are easy with an Instant Pot (or other pressure cooker), and so much better than canned. Check out my Basic Technique for Pressure Cooker Beans, and you'll be a homemade beans convert. (If you're already making your own beans, freeze leftovers in 2-cup containers. Frozen homemade beans are still light-years ahead of canned beans.)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Quick Chili with Canned Beans
Pressure Cooker Turkey and Dried Black Bean Chili
Pressure Cooker White Chicken Chili
My other Instant Pot Pressure Cooker Recipes

Instant Pot Day-After-Thanksgiving Turkey Soup with Mashed Potato Dumplings

January 22, 2019 by Mike Vrobel 2 Comments

A red bowl of Turkey Soup with Mashed Potato Dumplings on a white background — Instant Pot Day After Thanksgiving Turkey Soup with Mashed Potato Dumplings

I have a confession: I didn't make this soup the Day After Thanksgiving. I stashed the leftovers from my Christmas turkey in the freezer...and forgot about them. I was googling around for a recipe idea when I stumbled across the idea of mashed potato dumplings. That's when I remembered the frozen turkey bones in my freezer, and the leftover mashed potatoes from Sunday dinner. I loaded up my Instant Pot with frozen turkey bones and I was off to the races.

This is why I beg people to save the bones from roast birds. Leftover turkey, roast chicken, whatever you've got - it makes a fantastic pressure cooker broth. After you have broth, the world is your…soup? Yes, the world is your soup.

Where was I? Oh, yes, mashed potato dumplings. I couldn't pass up using leftover mashed potatoes in turkey soup, or calling it Day-After-Thanksgiving soup. (If I could work stuffing and cranberries in somehow, I would. But that seems a bit too far.) The potato takes the place of the milk, butter, and some of the flour in a traditional dumpling recipe. I don't know why I haven't run across potato dumplings before - they're big in Germany. (And I mean that literally - they look like the size of baseballs.)

Here is my ode to Thanksgiving leftover soup, Instant Pot Day-After-Thanksgiving Turkey Soup with Mashed Potato Dumplings. Or, couple-of-months-after-Thanksgiving in my case. Enjoy!

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup
Instant Pot Day-After-Thanksgiving Turkey Carcass Southwestern Soup
Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup (From the Carcass)
Instant Pot Potato Soup Recipe (Quick and Easy)
Instant Pot Meatball Soup
Instant Pot Chicken and Dumplings
My other Instant Pot Pressure Cooker Recipes

Instant Pot Chipotle Beans

January 15, 2019 by Mike Vrobel 4 Comments

Instant Pot Chipotle Beans. A quick, spicy side of beans, done in about an hour thanks to pressure cooking.

When I'm not busy being a food nerd, I'm a Science Fiction and Fantasy nerd. (I'm sure this is a shock to all of you.) One of my favorite authors is Ursala Vernon; her Clockwork Boys series were , and she mentioned "Chipotle Beans" on Twitter a while back. I immediately thought "What a great idea!" Instant Pot Chipotle Beans, here we come.

Cooked black beans in an orange bowl with a jar of chipotles behind it, and the text Instant Pot Chipotle Beans below — Instant Pot Chipotle Beans

So I made a batch - saute some aromatics, add chipotle, cook the beans in my magic bean cooker, the Instant Pot. They were fantastic...and it looks like I'm not the only one to think so. It turns out, Ursula's husband Kevin got the recipe from the Instant Pot Electric Pressure Cooker Cookbook. Which, I'm ashamed to say, has been on my Kindle for over a year now, but I never got around to opening it up. In other words, special thanks to Laurel Randolph's cookbook for indirectly inspiring this recipe.

If you're looking for a traditional Mexican black bean recipe, check out my Instapot Mexican Black Beans.

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🥫Ingredients

This is a simple dried bean recipe, so the ingredients list is pretty basic

Dried black beans
Onion
Garlic
Chipotle en adobo

🥘 Substitutions

Can't find chipotle en adobo? Look for the small cans in the Mexican aisle; they're one of my favorite pantry ingredients. If you can't find them, you can substitute dried chipotle chile powder, or ancho chile powder (milder), or even cayenne pepper.

If you want to cut the heat, skip the chipotle entirely.

🛠 Equipment

📏Scaling

🤨 Soaking black beans?

I get the "to soak, or not to soak?" question all the the time. I don't soak my black beans. They don't need an overnight soak, and cook to tenderness with 35 minutes at high pressure.

That doesn't mean you can't soak the beans. They turn out fine, though the bean broth isn't quite as full bodied. Soaked beans cook much quicker, 15 minutes at high pressure. I use that when I'm cooking the beans with other ingredients, where the shorter cooking time keeps me from overcooking the whole dish just to get the beans tender - but it's not needed for this recipe.

💡Tips and Tricks

Quick release the pressure for beans. The sudden drop in pressure throws the water into a boil, which roughs up the beans, releasing starch and thickening the pot liquid.
Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.

☃️ Storage

Things I Love: Diced Chipotles

January 10, 2019 by Mike Vrobel Leave a Comment

This is a callback to my first DadCooksDinner post. It was a recipe for pureed chipotle en adobo. Calling it a "Recipe" is hyperbole; at most it's a cooking hack. Dump a can of chipotle peppers into a food processor and pulse until smooth. I had to start with it because I use it in my second post, Quick Red Salsa.

I add chipotle puree to anything that needs some heat, from pork chop glaze to sweet potatoes to chili. (Especially chili.) I keep a container of chipotle puree stashed in the back of my refrigerator, in case of emergency.

About a year ago, I used up the last of my puree, and went to my local Mexican market to stock up. And there, next to the cans of chipotles en adobo, I found this jar of La Costena Diced Chipotle Peppers. They pre-chopped the chipotles for me! I mean, sure, I love my own "recipe", but if they're willing to do the work for me, I have to at least try them. And…they're a great substitute for my homemade puree. I've gone through a few jars in the last year, and I keep one in my refrigerator door, ready in case I need to spice something up.

Here's an Amazon link, but…try to find them locally. The sellers on Amazon are marking them up a lot; I can get a jar for $3 to $4 at my local market.

La Costena Diced Chipotle Peppers, 8.11oz jar

Chipotle in Adobo Puree - DadCooksDinner

Quick Red Salsa - DadCooksDinner

Grilled Pork Ribeye Chops with Chipotle, Agave, and Tequila Glaze - DadCooksDinner

Pressure Cooker Sweet Potato Puree - DadCooksDinner

Pressure Cooker Texas Red Chili - DadCooksDinner

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot German Pot Roast with Mustard (Senfbraten)

January 8, 2019 by Mike Vrobel 3 Comments

Pork pot roast and juices on a yellow plate, sprinkled with thyme, with a red gravy boat and a few sprigs of thyme in the background — Instant Pot German Pot Roast with Mustard

Grandma said: If you want luck in the New Year, you have to have pork on New Year's Day. Who am I to argue with Grandma? Here's my New Year's day recipe inspired by the German side of my family, Instant Pot German Pot Roast with Mustard.

In Germany this is a Senfbraten, or mustard roast, pork rubbed with mustard and cooked with onions, carrots, and thyme. I use my Instant Pot Pot Roast trick of cutting the roast into pieces - it cooks faster and more evenly. Other than that, it's a standard pot roast; brown it to add a flavorful crust, sauté the onions, simmer in a little wine, add the roast and some broth, and cook with carrots until falling-apart tender. (You don't have to add the carrots, but they're my wife's favorite part. I get asked a lot of pointed questions if there aren't carrots.)

Oh, and of course I made a side of Sauerkraut and Kielbasa - Grandma says you need pork AND sauerkraut for luck in the new year. And I don't want to cross Grandma…

Inspired by: https://www.daringgourmet.com/traditional-german-senfbraten-mustard-gravy-pork-roast/

Pieces of pork shoulder roast, rubbed with mustard, on a plastic cutting board, with a bottle of mustard in the background — Pork roast, cut into pieces, rubbed with mustard and ready for the Instant Pot

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Kielbasa and Sauerkraut
Pressure Cooker Pork Pot Roast
Pressure Cooker Pork Country Ribs with Cider and Mustard
My complete Instant Pot Pressure Cooker Recipes list

DadCooksDinner and the Scale of Doom - January 2019

January 3, 2019 by Mike Vrobel 6 Comments

Ugh.

My weight has crept up again over the last year. (One of the occupational hazards of food blogging.) I want to weigh 225 pounds; I was so close last summer. Then I had hernia surgery and sat around for a couple of weeks recovering. More important, I stopped paying attention to what I ate at about that time and my weight started creeping up.

To slow down the extra pounds, I started exercising a few months ago, determined to fill the exercise rings on my Apple watch. And, even though I've met my exercise goal for (checks phone) the last 131 days, my weight still went up. It seems to have leveled off, bouncing around 245 pounds for the last month or so. That's...not good.

It's the New Year, and it's time to carefully follow my rules for losing weight. Portion control is the big one - I keep reaching for a second helping, even when I know I shouldn't.

Wish me luck…

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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