Bean and Rice Burrito Bowls

Notes: I have made a similar recipe in my crock pot and we love it.  The bonus of this recipe is I can do the rice in the same pot and it was so quick!
I used my canned chicken to make it even quicker and easier.
I doubled this recipe and had some leftovers after serving 5 people plus a toddler.


Source: http://www.ipfoodie.com/pressure-cooker-chicken-black-bean-rice-burrito-bowls/

Recipes to try

http://woodhavenpl.com/recipe/instant-pot-paleo-easy-mug-cakes/

Beef & Broccoli

Notes:
This made the perfect amount for 5 children (2 teenagers) and one adult.  We could have used a little more.
I put the broccoli in after the timer went off and set the manual timer for 0.  I didn't even have to wait for it to get to pressure for it to be done.
I added the cornstarch but it never thickened.  I might try adding it with the beef.



Source:  http://www.adventuresofanurse.com/2016/02/01/better-than-take-out-beef-broccoli/

Steel Cut Oats

Ingredients:
2 cups water
1 cup unsweetened, plain or vanillsoy, oat, multigrain or other non-dairy milk.
Pinch of salt
1 Cup steel cut oats
1/2 vanilla bean (optional)
1 cinnamon stick (optional)
1/4 Cup raisins, or other dried fruit (optional)

Toppings:
cinnamon
walnuts
raisins/craisins
agave syrup or other sweeteners

Notes:
Can double this recipe
But double the cookie time to 6 minutes.
I have used milk even though recipe says to use a nondairy milk.
Almond milk and coconut milk also worked really well.  But always stick with the 2 cups of water, unless you double the recipe and then use 4 cups.
I have put a cinnamon stick in while cooking and enjoyed it but it isn't a strong flavor so I'm not sure it even made a difference.
I've never actually cook the raisins in the pot, I have only done it as a topping.

recipe from: Instant Pot recipe book that came with the pot, page 26.

Websites to Try

These suggestions were given to me by a friend:

http://www.pressurecookingtoday.com/

http://www.melskitchencafe.com/category/pressure-cooker-friendly/

http://www.theprairiehomestead.com/2016/01/instant-pot-recipes.html

I haven't tried anything in here yet.

Chili-bean and ground beef

Pressure: 10 minutes manual
Pressure level: High
Release: Natural

1. Select saute on the instant pot.
2.  Once hot, add the oil.  Add the ground beef.  Cook until it is mostly brown.
3.  Add garlic, bell pepper.  Stir and saute until the veggies begin to soften.  About 3 minutes.
4.  Add the chili powder, cumin, salt and pepper.  Stir and cook for about a minute.
5. Add the beans and canned tomatoes.  ADD ONE CUP OF WATER
6.  Select Manual and cook at high pressure for 10 minutes.
7.  Once timer has gone off let it do a natural release for at least 10 minutes, then manual release pressure.

Can garnish with lime, sour cream, green onions, chips.

Ingredients:
oil
1 pound of ground beef
1 can of diced tomatoes, leave in juice
1 can of kidney beans
1 can of pinto beans
1 can of white beans
3 cloves garlic (or 3 tsp. of garlic powder)
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground black pepper



Notes:
I was able to double this recipe but just add one more can of tomatoes and one more can of beans.
I want to experiment with adding tortilla chips to thicken the sauce.
I also want to experiment using some dr. pepper in the chili.  This might make the chips more necessary to thicken the sauce.



Source:  I combined this recipe with just what we've learned about the instant pot. I increased the pressure to 10 minutes.  Recipe was found in the cookbook: "The Instant Pot Electric Pressure Cooker Cookbook" by Laurel Randolph page 84.

Baked Potatoes

Instructions

1. Insert the steamer rack into the instant pot (see how in the video)
2. Add about 1 cup of water into the instant pot
3. Add potatoes-cut them in half first
4. Close lid and turn the sealing vent to "sealed"
5. Click the "manual" button and reduce the time to 10 minutes
6. Once cooking completes let the pressure valve release naturally (about 20 minutes)
7. Open the lid and eat the potatoes :)

Notes

1. P.S. - pretty sure you could do the exact same thing with sweet potatoes :)
2. P.P.S. - These potatoes are super soft - I think they're perfect :) If you prefer a crispy skin, you could bake them for about 10 minutes at 350 degrees after you finish cooking them in the instant pot.

NOTES:
These turned out perfectly!  I did sprinkle some salt over the potatoes once they were in the pot.

Source: http://makerealfood.com/2014/12/16/baked-potatoes-instant-pot-easy/

Hard Boiled Eggs

Pour one cup of water into instant pot.  Add the trivet that was included with the pot.  Put 12 eggs on top of the trivet.  Set the manual to 5 minutes.  Once the pot is finished cooking and the timer starts let it go for 5 minutes.  Quick release the pressure, there won't be much, and then open up the pot and transfer the eggs to a bowl and add cold water. Perfect!