Best Instant Pot (Pressure Cooker) Recipes & Ideas - Recipe Critic

Chicken Vindaloo

Alyssa Rivers — Sun, 26 Nov 2023 13:00:00 +0000

If you’ve never had Chicken Vindaloo, you’re in for a treat! This classic Indian dish is made with chunks of marinated chicken and tender potatoes simmered in a tangy, flavorful, and perfectly spiced broth. Serve over fluffy white rice with Perfect Naan Bread for an irresistible, comforting meal! Instant Pot instructions included!

If you’re a fan of Indian food, be sure to check out my recipe for Butter Chicken, this Coconut Curry Chicken, and Tandoori Chicken.

What is Chicken Vindaloo?

This Chicken Vindaloo is packed with flavor and a subtle kick of spice, thanks to the Kashmiri chili powder. This type of chili powder is common in Indian cooking and has a milder taste than regular chili powder, but infuses a richer color into dishes. As written, this restaurant-worthy meal is mildly spiced, and you can increase or decrease the heat level to fit your preference.

Start the recipe by marinating the chicken in a combination of warm spices for at least 30 minutes to really pack in the flavor. Then, sauté it with the potatoes and the sauce before simmering it for about 30 minutes with broth. When it’s done cooking, it will be super tender, juicy and saucy. You will have everyone wanting to come back for seconds!

Ingredient List

The ingredients in this chicken vindaloo recipe are really quite simple. Other than the Kashmiri chili powder, you probably have all of the seasonings and spices in your pantry. Here’s everything you’ll need:

Chicken: Use boneless skinless chicken breast cut into 2-inch pieces.
Apple Cider Vinegar: Gives the marinade a slightly tangy flavor with a bit of sweetness, too, that’s a nice balance to the warm spices!
Garlic: Adds the perfect punch of savory flavor.
Spices: A blend of Kashmiri chili powder, cumin, coriander, ground black pepper, cardamom, cloves, cinnamon, and salt adds the best warm, smoky flavor to the meal.
Ghee: A type of clarified butter that is popular in the culinary traditions of the Middle East and India.
Red Onion: Sauté finely diced red onion to add a zesty flavor.
Potatoes: Buttery and rich, yellow potatoes soak in all of the delicious sauce and make this dish extra satisfying.
Chicken Broth: Gives the marinade extra sauciness to finish the dish.
Rice and Cilantro: For a complete meal, serve chicken over rice with naan, and garnish with fresh cilantro.

How to Make Chicken Vindaloo

I love Indian takeout, but when you make chicken vindaloo at home, it just tastes so fresh and you can control all of the ingredients! It’s surprisingly easy too! Here’s how:

Marinade the Chicken: Place the diced chicken into a large ziploc bag, or sealable container along with the apple cider vinegar, garlic, 1 tablespoon kashmiri chili powder, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt. Mix well and set aside to marinate for at least 30 minutes, or up to 12 hours in the fridge.
Sauté the Onion: Heat a large, heavy bottom pot on the stove over medium high heat. Then add the ghee and onion. Sauté the onion until it is transparent.
Combine Potatoes and Chicken: To the pot add the potatoes and marinated chicken, along with all the marinade and additional 1 tablespoon Kashmiri chili powder. Then sauté everything together for about 5 minutes.
Simmer: Reduce the heat to medium and add chicken stock, then stir and cover. Allow everything to cook for 25-35 minutes, until the chicken is cooked through and the potatoes are fork tender.
Serve: Remove the vindaloo from heat. Then serve over rice, garnish with cilantro and enjoy!

Make in the Instant Pot

Season the Chicken: Marinade chicken just the same. Turn the instant pot to sauté and sauté the ghee with the onions until the onions are transparent.
Combine Ingredients: Add in the chicken with the marinade, potatoes, additional Kashmiri chili powder, and potatoes.
Cook: Set the instant pot to pressure cook and seal the vent. Pressure cook for 5 minutes and do a natural pressure release.
Serve: Enjoy chicken vindaloo over rice with a cilantro garnish.

Tips and Variations

Making chicken vindaloo is simple and straightforward, but here are some tips and variations, so it’s perfect every time you make it.

Chili Powder: If you can’t find the Kashmiri chili powder, regular chili powder works as a great substitute.
Heat Level: This particular recipe for chicken vindaloo isn’t overly spicy, however if you’re sensitive to spice, you can decrease the extra 1 tablespoon Kashmiri chili powder added to the sautéing chicken and potatoes to about 1/2 tablespoon or omit completely.
Using Ghee: You can find ghee near cooking oils at the grocery store. If you’d prefer to use butter, that will work fine, we just really love the slightly roasted, nutty taste that ghee adds to the dish.
Make It Spicier: If you want to really kick up the heat in your chicken vindaloo, add cayenne pepper to the spice mix.

Storing Leftover Chicken Vindaloo

This chicken vindaloo is great leftover! I love making a big batch to enjoy throughout the week.

In the Refrigerator: Place leftovers in an airtight container in the fridge, and they will last for up to 4 days.
In the Freezer: To freeze, place it in a freezer-safe container or bag and freeze it for up to 3 months.
How to Reheat: For best results, reheat the chicken on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in a pan on the stovetop and heat on medium heat, stirring often, till heated through.

More Spiced Chicken Recipes to Try

If you’re looking more chicken dishes with a slight kick of heat, here are some more favorites! They’re all super easy to prepare and packed with incredible flavor!

Dinner

Firecracker Chicken

1 hr 30 mins

Dinner

Baked Kung Pao Chicken

1 hr 20 mins

Appetizers

Buffalo Chicken Meatballs

30 mins

Dinner

Slow Cooker Chicken Tikka Masala

6 hrs 15 mins

Chicken Vindaloo

Course Dinner, Main Course

Cuisine Indian

Keyword chicken vindaloo, chicken vindaloo recipe

Prep Time 45

Cook Time 35

Total Time 1 20

Servings people

Calories 234kcal

Author Alyssa Rivers

Ingredients

2 pounds boneless skinless chicken breast cut into 2 inch pieces
⅔ cup apple cider vinegar
3 cloves garlic minced
2 tablespoons Kashmiri chili powder divided
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon ground black pepper
1 teaspoon cardamom
1 teaspoon cloves
½ teaspoon cinnamon
1 teaspoon salt
¼ cup ghee
½ red onion finely diced
2 yellow potatoes cut into 2 inch pieces
1 cup chicken broth
Cooked rice for serving
Chopped cilantro for garnish

Instructions

Marinade the chicken, place the diced chicken into a large ziploc bag, or sealable container along with the apple cider vinegar, garlic, 1 tablespoon Kashmiri chili powder, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt. Mix well and set aside to marinate for at least 30 minutes, or up to 12 hours in the fridge.
Heat a large, heavy bottom pot on the stove over medium high heat. Add the ghee and onion. Sauté the onion until it is transparent.
To the pot add the potatoes and marinated chicken, along with all the marinade and additional 1 tablespoon Kashmiri chili powder. Sauté everything together for about 5 minutes.
Reduce the heat to medium and add chicken stock, stir and cover. Allow everything to cook for 25-35 minutes, until the chicken is cooked through and the potatoes are fork tender.
Remove the vindaloo from heat and serve over rice, garnish with cilantro and enjoy!

Nutrition

Instant Pot Carnitas

Alyssa Rivers — Sun, 14 May 2023 12:00:00 +0000

Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won’t regret it!

If you’re wanting flavorful, juicy pork that’s cooked to perfection, Instant Pot carnitas is the way to go. A few more amazing recipes to try: chicken tinga, sweet pulled pork, and slow cooker barbacoa beef. Use them for tacos or on top of burrito bowls, you won’t be able to get enough of their flavor and tender texture!

Carnitas in the Instant Pot

You can make so many things in an Instant Pot. (Meatloaf, lasagna, ribs, the list goes on and on!) Mexican dishes are no exception! Using this handy kitchen tool, you can have tender, juicy meat in 30 minutes. Honestly though, with how insanely tender this pork carnitas is, you’d think it was slow cooking all day! This is one of my favorite hacks for making fall-apart tender meat for tacos, burritos, nachos you name it – in a snap!

This Instant Pot carnitas is seasoned to perfection. It’s your spice rack’s time to shine! I used all sorts of things to give it flavor, from chili powder, garlic, and herbs, to chicken broth, tomato paste, and a splash of orange juice! I know it may seem like an unlikely combination, but trust me on this one. This carnitas is absolutely to die for. It’s savory and zesty with a hint of spice! I know once you take a bite you’ll be hooked.

Carnitas Ingredients

I know it looks like a lot, but most of the ingredients on this list can be found in your pantry or spice rack. Feel free to tweak the flavor to your liking! Note: exact measurements can be found in the recipe card at the end of the post.

Pork Shoulder: This is the main ingredient here. Pork shoulder is a great cut for carnitas because it’s flavorful and tender. You can also use pork butt or pork loin as a substitute if you prefer.
Salt: As simple as it is, salt enhances the flavor of the pork and makes it even more tender.
Black Pepper: Adds some mild spice and complements the overall flavor of the dish.
Vegetable Oil: Used to sauté the onions and garlic in. You can also swap this out for your favorite cooking oil. Butter works, too!
Chopped Onion: Adds texture to the carnitas and extra savory flavor.
Minced Garlic: You can never go wrong with garlic. It gives the meat a bold, savory flavor.
Chicken Stock: The main cooking liquid, this adds flavor and moisture to the pork. Beef or vegetable broth can also be used, but it will alter the flavor a bit.
Tomato Paste: For a rich, savory, and slightly sweet flavor.
Orange Juice: My secret ingredient! Orange juice adds a nice tanginess to the overall flavor of the Instant Pot pork carnitas. Really, any type of citrus juice works here.
Lime Juice: Like the orange juice, this adds a tangy and citrusy flavor to the mix.
Seasonings and Spices: I used a mix of ground cumin, oregano, and chili powder for flavor that’s warm and aromatic with a slight kick of spice. Adjust to taste as needed!

Carnitas Instant Pot Recipe

With flavor this good, you won’t want Mexican takeout! This Instant Pot carnitas recipe is a game-changer for taco night. It’s also great for potlucks and get-togethers because you can make large amounts with ease!

Prepare Pork: Prepare your pork shoulder by chopping into large pieces, then tossing to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
Saute Vegetables: Set your Instant Pot to saute and turn on, then pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
Sear Pork: Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
Add Remaining Ingredients: Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
Cook: Close the lid to the instant pot, then set the valve to seal and set the cook time to 30 minutes on high pressure.
Release Pressure: Once the 30 minutes is up follow the instant pot instructions so the pressure releases naturally.
Shred: Remove the pork from the pot and then shred with two forks.
Reduce Liquid: With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

Finish Up in the Oven

Add to Baking Sheet: Line a sheet pan with foil and set your oven to broil. Then place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
Broil: Broil your pork for 3-4 minutes for crisping, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
Serve: Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

Tips and Serving Ideas

To make Instant Pot carnitas worthy of your favorite Mexican restaurant, here are a few of my favorite tips and tricks:

Use the Right Pork: Pork shoulder is the hero of this dish. It’s got the perfect balance of fat and meat to give you tender, juicy results.
Leave Room in Your Instant Pot: Make sure not to overfill your Instant Pot. My rule of thumb is not to go over the two thirds mark. This will ensure that the pressure can build and the pork will cook though evenly.
Don’t Skip the Broiler: If you want that crispy, crunchy texture that carnitas are famous for, pop the shredded pork under the broiler for a few minutes. You’ll be rewarded with delicious, golden-brown goodness.
Taste As You Go: Don’t be afraid to taste test the meat and adjust the seasoning as needed. It’s your dish, and you know your taste buds best. Add a little more salt, some extra spice, or a pinch of herbs– whatever it takes to make those Instant Pot carnitas your own!
Ways to Use Instant Pot Carnitas: In tacos, burritos, enchiladas, quesadillas, or on its own- the choice is yours! I love serving it on homemade corn tortillas with my favorite toppings like pico de gallo, black beans, salsa, and a little fresh cilantro. You can also use pork carnitas for salads or on top of some rice to make a burrito bowl.

Storing Leftovers

If your eyes were bigger than your stomach, don’t fret! Instant Pot carnitas makes great leftovers. Let it cool down completely then transfer it to an airtight container or bag. Here are a few options for storing it:

In the Refrigerator: As long as it’s stored properly, pork carnitas will stay good for about 4 days in the fridge.
In the Freezer: Store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
To Reheat: Pop your carnitas in the microwave or cook in a skillet on medium heat until warmed through. If it needs it, you can add a splash of chicken broth for moisture.

Instant Pot Carnitas

Course Dinner

Cuisine Mexican, Mexican American

Keyword how to make carnitas in the instant pot, instant pot carnitas, instant pot carnitas recipe, instant pot pork carnitas

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 519kcal

Author Alyssa Rivers

Ingredients

4-5 pounds pork shoulder cut into 2 inch pieces
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 onion chopped
3 cloves garlic minced
1 cup chicken stock
1 6 ounce can tomato paste
¾ cup orange juice
¼ cup lime juice
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder

Instructions

Prepare your pork shoulder by chopping into large pieces, toss to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
Set your instant pot to saute and turn on, pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
Close the lid to the instant pot, set the valve to seal and set the cook time to 30 minutes on pressure cook.
Once the 30 minutes is up follow the instant pot instructions to do a natural release of the pressure.
Remove the pork from the pot and shred with two forks.
With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.
Line a baking sheet with foil and set your oven to broil. Place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
Broil your pork for 3-4 minutes, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

Nutrition

Orzo Pasta Salad

Alyssa Rivers — Sat, 15 Apr 2023 12:00:28 +0000

This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It’s perfect for your next potluck, party, or a refreshing and unique meal this summer. You’re going to want to save this recipe for later!

If you are new to the world of orzo pasta, I’ve got you covered! If you are a seasoned pro, I’ve got recipes for you too! You’ve got to try this Italian Orzo and Sausage Skillet, this yummy and refreshing Lemon Parmesan Garlic Orzo with Asparagus, and this Southwest Orzo Salad with Cilantro Lime Ranch Dressing.

Greek Orzo Pasta Salad

This orzo pasta salad is made with NO MAYO! Don’t get me wrong, I love pasta salads with a rich mayo dressing, but sometimes they aren’t the best if you have to transport them or have them outside during a hot day. This pasta salad is perfect for hot summer days because it won’t go bad if it sits out for a little. It is best chilled, but it won’t get bad quickly either! It is a win-win for everyone at your next get-together. I will warn you though, this orzo pasta salad will not last long and everyone will be asking you for the recipe.

This salad makes a great side dish for just about any protein! It’s amazing served next to some grilled honey balsamic chicken or along with a juicy grilled burger. It gets those veggies in (that everyone will gobble up) and it’s full of fresh flavor to break up your meal. It really is my favorite salad right now (sorry cucumber tomato salad, you’re still my close second!). You’ve got to try it, you’ll be hooked too!

Ingredients

This orzo pasta salad is packed with veggies and has a hint of lemon to break things up. The best thing about this salad is that you can really switch up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include red onion, cherry tomatoes, kalamata olives and cucumber. You can find the measurements below in the recipe card.

Orzo: Make this according to the package directions.
Lemon Zest: Adds an intense amount of flavor with no bitterness.
Lemon Juice: the citric acid adds a fresh zing.
Olive Oil: Best for harmonizing, enhancing, and building the flavors together, plus it adds to the body and depth.
Salt: A dash of extra flavor.
Garlic: Mince garlic is best for that intense flavor compared to garlic powder.
Honey: This will be an added sweetener with layers of flavor.
Corn: Fresh or frozen will work for this pasta salad.
Red Bell Pepper: Chopped bell pepper adds a sweet and crunchy flavor.
Zucchini: Subtle and not overpowering that adds just the right amount of taste.
Salt and Pepper: For added flavor.
Mozzarella: Cut into chunks and add to the salad for a soft, moist texture that is full of a milky flavor. You could use crumbled feta instead.
Basil: Associated with a strong, pungent, and sweet smell that tastes a little like pepper. Any fresh herbs like fresh basil or parsley are yummy!

Orzo Pasta Salad Recipe

This orzo pasta salad is perfect for any occasion. It’s light and refreshing, and super simple to make! You will cook the veggies for 20ish minutes, but if you want to take a shortcut and toss them in the air fryer (air fryer veggies), I won’t tell! In fact, sprinkle some air fryer mushrooms in there too, you won’t be disappointed! This recipe is straightforward and simple, but I share some tips below as well.

Prep: Preheat the oven to 400 degrees F.
Cook Orzo: Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
Make Dressing: While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
Prep Veggies: Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
Cook Veggies: Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
Cool: Remove and allow to cool.
Put It All Together: Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
Enjoy: Add salt and pepper to taste and enjoy!

Tips for Making Orzo Salad

This simple orzo pasta salad is my go-to for so many reasons. It’s filling, flavorful, and different! Here are a few tips to make sure you get the most out of this recipe.

Cooling Orzo: You will want to cool your orzo completely to prevent it from clumping together. Running it under cold water in a colander will quickly help the salad cool. I actually prefer the salad chilled, so you will want to plan ahead of time so that this can sit in the fridge for 4-6 hours first.
Try New Cheese: If you prefer to use a different cheese other than mozzarella, try goat cheese or feta substitute. I love it both ways! When I’m in a rush, I will actually cut up string cheese, so trust me when I say I’ve tried it all and loved it every way!
Make It a Meal: Adding some grilled chicken on top, or even some shrimp can make this salad a full meal! It’s got everything you need to fill you up. You can add nuts like cashews too for extra texture and nutrients. When I am making this salad, I often just use what I have on hand to try and use up all of the food in my fridge, and you can do the same!

Storing Leftovers

This orzo pasta salad makes great leftovers too. I know right? It just keeps getting better! Here is how to store your leftovers.

In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Stir before eating.

Orzo Pasta Salad

This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It's perfect for your next potluck, party, or a refreshing and unique meal this summer. You're going to want to save this recipe for later!

Course Salad

Cuisine American, Italian, Italian American

Keyword orzo pasta salad, Pasta Salad

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 208kcal

Author Alyssa Rivers

Ingredients

3/4 cup uncooked orzo
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 pinch pepper
1/2 teaspoon minced garlic
1 teaspoon honey
1/2 cup corn
1/2 cup red bell pepper chopped
1 cup broccoli chopped
3 tablespoons olive oil
Salt and pepper
1/2 cup cubed mozzarella
1/3 cup ribboned basil

Instructions

Preheat the oven to 400 degrees F.
Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
Remove and allow to cool.
Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
Add salt and pepper to taste!
Enjoy!

Notes

Originally posted August 29, 2019

Updated April 15, 2023

Nutrition

How to Make Sushi Rice

Alyssa Rivers — Tue, 04 Apr 2023 12:00:00 +0000

If you are obsessed with sushi like I am, it’s time you learned to make Sushi Rice at home! It’s so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

I am such a huge fan of sushi. It definitely grew on me over the years. I couldn’t imagine eating raw fish as a kid, now I eat sushi any chance I get. And it really is super fun to make at home. You don’t have to make this sushi rice just for sushi! You really can make this for any dish, it’s perfectly sticky and delicious rice that goes great with Vegetable Stir Fry, a Korean Ground Beef and Rice Bowl, or Grilled Teriyaki Chicken.

What is Sushi Rice?

So you may be wondering, what makes sushi rice different from regular rice? Well, for starters, you absolutely have to use short grain rice. Short grain rice has more starch in it, which helps it stick together better. You also add a few more ingredients than regular rice. You will make a mixture of rice vinegar, sugar, and salt to pour over the rice once it’s cooked. This helps it soak up extra moisture and flavor. This way it will stick together better when you are rolling your sushi.

You don’t have to stick to just sushi with this rice though! I love this rice served with a lot of different dishes. Of course it’s perfect for sushi rolls, but it’s also great with a poke bowl or a salmon rice bowl, and especially spam musubi! You still get most of the same flavors of sushi without the extra work of rolling it up. I think this rice is a great skill to have in your back pocket because it really always impresses people! Sushi rice just tastes better than regular white rice if you ask me.

Ingredients

Sushi rice has a few more ingredients than traditional rice. That is how it becomes so perfectly sticky and delicious! The key ingredient is short grain rice. Long grain rice like basmati , or medium grain rice, don’t have enough starch in them to get sticky. So double check your rice before trying this recipe! You can cook it in an instant pot, rice cooker, or a regular pot on the stove. You can find the measurements below in the recipe card.

Short Grain or Sushi Rice: You are looking for Japanese style short grain rice which is sometimes labeled sushi rice. I like Nishiki brand or Kokuho Rose, and you should be able to find both at your local grocery store. You will want to get short grain rice because it will make all the difference in this rice turning out sticky and perfect for sushi
Japanese Rice Vinegar: This is just a regular bottle of rice vinegar. You don’t have to get the ones labeled specifically for sushi. In fact, those kinds usually have added sugar and salt in them, so I stay away from them because I like to add those ingredients on my own.
Granulated Sugar: This helps the rice become sticky, and it also gives it great flavor. Feel free to use another sweetener if you want to!
Salt: To help bring out all of the flavors in the rice.
Water: For cooking the rice.

Sushi Rice Recipe

I’ve found the easiest way to rinse your sushi rice is to put it in a fine mesh strainer and hold it under running water until the water runs clear. It’s just easier than trying to rinse and repeat in a bowl. Make sure to drain your rice well before adding it to the pot for cooking. I always use my instant pot because cooking short grain rice over the stove can be a lot harder than it needs to be. Once your rice is cooked, then add the rest of your ingredients. The best tip I can give is to fold gently. You don’t want to stir in a circle because you will end up smashing a lot of your rice together. Put your spatula into the rice at an angle and fluff it upwards until the vinegar is coated evenly on all the rice.

Rinse: Rinse the rice with cold water until the water runs clear.
Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
Heat Sugar and Vinegar: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
Add Sugar Mixture to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Tips for Making Sushi Rice

I share a lot of my personal tips for making sushi rice throughout this post, so make sure to read through the whole thing! There isn’t much to this sushi rice recipe, but you do want to get the textures and taste perfect, so these little tips can make all the difference.

Rinse Well: Make sure to rinse the rice in cold water a few times until the water is clear. This helps remove the starches from the grains of rice, resulting in a less sticky, fluffy rice.
Soggy Rice: If your rice ends up too soggy, adjust the amount of water next time and use 1/4 cup less. This is just kind of a trial and error thing because every stove and cooking method is different. Make sure to follow the cooking recommendations on your rice cooker or instant pot.
Cover the Rice: I’ve found that covering the rice with plastic wrap works just fine. Some people use a damp kitchen towel and let it rest directly on top of the rice so it doesn’t dry out. Sometimes the plastic wrap can keep the rice a little too wet, so if your rice comes out on the wet side, I would go for the towel instead.

Storing Leftovers

Sushi rice is one of those things that you really should eat fresh. Going through the extra steps to make the perfect rice is definitely worth it when you eat it fresh. If you do have some leftovers, here is how to store them.

Unseasoned Rice: Cooked, unseasoned rice can be kept in the fridge in an airtight container for 5-6 days.
Seasoned Sushi Rice: Cooked, seasoned rice is best used right away, but can be stored for 2-3 days in an airtight container in the fridge if necessary.

Sushi Rice

If you are obsessed with sushi like I am, it's time you learned to make Sushi Rice at home! It's so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

Course Side Dish

Cuisine Asian

Keyword sushi rice

Prep Time 10

Cook Time 30

Total Time 40

Servings Cups

Calories 551kcal

Author Alyssa Rivers

Ingredients

3 cups short grain rice or sushi rice
1/4 cup Japanese rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt
water for cooking the rice

Instructions

Rinse the rice with cold water until the water runs clear.
Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Nutrition

Soup Dumplings (Xiao Long Bao)

Alyssa Rivers — Wed, 29 Mar 2023 12:00:00 +0000

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

Soup Dumpling

If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! If you don’t know what a soup dumpling is, I think you are going to love the idea. It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

Ingredients

The ingredients in these soup dumplings are actually so simple! Straightforward and easy to make, these dumplings are now at the top of my list of fun and creative meals. My whole family looks forward to these dumplings so much. You can find the measurements below in the recipe card.

Soup Gelatin

Hot Water: To balance out the strong flavors in the broth.
Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.
Soy Sauce: This adds a lot of flavor to the gelatin.
Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.

Soup Dumpling Wrapper

All-Purpose Flour: Easy to work with and a simple dough.
Warm Water: This helps the dough come together.
Salt: To add a little extra flavor.

Filling

Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.
Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.
Soy Sauce: I love adding soy sauce to the filling too
Ginger: Fresh ginger is full of zingy flavor.
Sugar: A little sugar helps to balance out the salty flavors.
Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.
Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.
Green Onion: This brightens up the filling and adds extra flavor.
Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!

Soup Dumplings Recipe

I really love this soup dumplings recipe because of how straightforward it is! I steam my buns in an instant pot because of how easy it is, but you can absolutely use a traditional pot and boil some water and do it the old-fashioned way! If you love dumplings from the freezer section at the grocery store, then you are going to fall in love with these fresh and delicious flavors.

Make Soup Gelatin

Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.
Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.
Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

Soup Dumpling Wrapper

Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

Soup Dumpling Filling

Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

Put It All Together

Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.
Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.
Dip and Enjoy: Enjoy fresh with Chinese black vinegar!

Tips for Making Soup Dumplings

Soup dumplings are amazingly simple to make, and these tips are going to make your life even easier. I walk you through how to use a bamboo steamer to get the best results in this recipe, and how to freeze them for a quick and easy meal.

Different Ways to Steam Dumplings: The traditional way to steam soup dumplings is in a bamboo steamer. This one is cheap and can be found at your local Target. I personally love steaming things in my instant pot. Using a bamboo steamer is really pretty simple, the first time you do it it can seem a little intimidating. Just fill a wok or skillet with water and bring to a boil. Line your bamboo steamer with liners, and lay your dumplings on top. Make sure they aren’t touching and have plenty of room. Set the steamer in the wok or pot and steam for 8 minutes.
Make Freezer Dumplings: I absolutely love the pre-cooked frozen dumplings from Costco. You can make your own at home with this recipe! Follow these instructions to make the soup dumplings. Let them completely cool, and then freeze them on a baking sheet lined with parchment. Make sure they aren’t touching each other. When they have frozen for a few hours, then you can place them in an airtight bag and store for two months. Now you have dumplings that you can steam or boil until they are heated through and you’ve got the perfect quick and easy meal.

Storing Leftovers

Check out the tip box above for how to turn this soup dumpling recipe into a freezer meal! You can also store your dumplings in the fridge after you have cooked them. I recommend eating them fresh because they are hard to reheat. If you really want to cut down on prep time the day of, you can make the gelatin broth and fill ahead of time, then make the dough and assemble them when you are ready to cook them.

In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to two days.

Soup Dumplings

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It's like magic! This recipe is simple, delicious, and something everyone will enjoy.

Course Dinner

Cuisine Asian, Chinese

Keyword chinese dumplings, pork dumplings, soup dumplings

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings dumplings

Calories 55kcal

Author Alyssa Rivers

Ingredients

Soup gelatin

¼ cup hot water
¼ cup hot chicken stock
2 tablespoons soy sauce
2 teaspoons unflavored gelatin powder

Wrapper

2 cups all purpose flour
¾ cup warm water
1 teaspoon salt

Filling

½ pound ground pork
1 teaspoon sesame oil
1 teaspoons soy sauce
1 teaspoon ginger freshly grated
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 teaspoons rice vinegar
1 tablespoon green onion finely chopped
Chinese black vinegar for serving

Instructions

Soup Gelatin

In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.
Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.
When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

Wrapper

In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, knead it with your hands until it is a smooth dough. Cover and allow the dough to rest for 30 minutes.

Filling

In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Mix until well combined.

Assembly

On a lightly floured surface, roll your dough into a log and cut into 30 even pieces. Roll each piece of dough out into a thin round disk.
Take a prepared rolled out disk and fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and do a quick steam release to take the dumplings out.
Enjoy fresh with Chinese black vinegar!

Nutrition

Instant Pot Mashed Potatoes

Alyssa Rivers — Fri, 21 Oct 2022 00:00:00 +0000

These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

Potatoes are the bread and butter of any hearty meal. I love them in every form! A few more quick and recipes you need to add to the dinner lineup are these garlic butter hasselback potatoes, duchess potatoes, and classic scalloped potatoes!

Mashed Potatoes in the Instant Pot

Making mashed potatoes can sometimes be a bit of a hassle. First peeling potatoes, then chopping, boiling, draining, mashing and seasoning. (You’ll have to try my dad’s famous mashed potatoes if you have the extra time.) If you want to cut down on prep time but don’t want to compromise on flavor, these Instant Pot mashed potatoes are the answer. You’re going to love them because they’re so easy and delicious!

Being a busy mom, I’ll admit I sometimes have a problem remembering that I have to make dinner some nights. Both my Instant Pot and air fryer are a life-saver! I love that I can make hearty, delicious meals for my family in a pinch. I think that’s why I love this recipe so much. Now mashed potatoes don’t have to be reserved for the holidays! You can easily make them for weeknight dinners because all it takes are a few simple ingredients and 15 minutes!

Ingredients You’ll Need

These Instant Pot mashed potatoes are perfect for Thanksgiving coming up because they’ll free up space on the stove and are totally hands-off. This way, you can actually enjoy your holiday dinner with your guests! Also, you only need a few simple things to make them. That’s what makes this recipe the best! Note: exact measurements can all be found in the recipe card below.

Potatoes: I used red potatoes, but you can definitely try out other types here! Yukon or Russet potatoes are both great options because they’re so nice and buttery!
Chicken Broth: I used low-sodium chicken broth because it adds extra flavor to these mashed potatoes and makes them nice and smooth.
Butter: Butter is a must for rich, creamy potatoes!
Kosher Salt: I always go for kosher salt over table salt because it’s not as bitter.
Italian Seasoning: If you’ve never tried adding herbs to your mashed potatoes, here’s your sign to! I love it because it adds extra flavor!
Garlic Powder: You can’t go wrong with garlic. Add some in for the best savory flavor!
Salt and Pepper: Add to taste!

How to Make Mashed Potatoes in an Instant Pot

Give your potatoes a quick chop, throw them into the pot with some chicken broth, pressure cook for 10 minutes, and mash. No draining necessary! This recipe will quickly become one of your favorites.

Add Potatoes to Instant Pot: Add the potatoes to the Instant Pot. (No need for a trivet!) Pour the chicken broth on top.
Cook: Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
Release Pressure: When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
Mix In Remaining Ingredients: Next, add butter, salt, Italian seasoning, garlic powder, and pepper. Mash everything together until smooth. Season to taste!

Tips and Variations

Here are a couple ways you can customize and perfect these Instant Pot mashed potatoes! I know you’re going to love them as much as I do.

Skip Peeling Your Potatoes: I don’t ever peel my potatoes because the skin packs in so many nutrients! The potatoes are so tender once the cook time is up. The skin easily mashes in and you hardly even notice it. It’s great because it cuts down on prep time even more!
Extra Mix-Ins: The chicken broth adds incredible flavor, but you can add whatever you like to season them after cooking! A little salt and pepper and butter is delicious and great for keeping things simple. Want to jazz things up a bit? Add in some browned butter or flavored cream cheese. Anything goes! Some of my go-tos are seasoning salt or Cajun seasoning for an extra boost of flavor.

Storing Leftovers

Leftover mashed potatoes are the best! They’re great with leftover gravy or honestly just heated up on their own. I’m such a potato-lover, finding leftover mashed potatoes in the fridge is one of my favorite things!

In the Refrigerator: Store leftover potatoes in an airtight container for up to 5 days.

Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

Course Side Dish

Cuisine American

Keyword instant pot, Instant Pot Mashed Potatoes, instant pot mashed potatoes recipe, Mashed Potatoes

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 142kcal

Author Alyssa Rivers

Ingredients

5 pounds red potatoes, cut into 1.5" pieces
1 cup chicken broth, low sodium
1/3 cup butter
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cracked black pepper
additional salt and pepper to taste

Instructions

Add the potatoes to the Instant Pot or electric pressure cooker (no need for a trivet!) Pour the chicken broth on top of the potatoes.
Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
Add butter, salt, Italian seasoning, garlic powder, and pepper. Mash all of the ingredients together until smooth. Season to taste!

Nutrition

Instant Pot Beets

Alyssa Rivers — Sun, 09 Oct 2022 12:00:00 +0000

Simple, quick, and delicious, these Instant Pot Beets will become your new favorite side dish! They are packed with nutrients and come out perfectly soft every time. In just fifteen minutes you have a delicious and nutritious side dish that you will go back to again and again.

I’m a huge fan of my Instant Pot because I’m always on the go. Quick dinners have become a staple in my house and I have a whole list of great recipes that I can whip up in a pinch, like this Instant Pot Chili, my absolute favorite Instant Pot Beef Stew, or my popular Instant Pot Beef Stroganoff.

Instant Pot Beets

If you are always looking for ways to use your Instant Pot, then you’ve come to the right place! I love mine because it is so easy to use. I’ve even rounded up a whole list of meals, side dishes, and easy veggies (sweet potatoes in the instant pot, yes please!) you might have never thought of making with your Instant Pot. You can find that round-up here). This Instant Pot Beet recipe is one of the easiest ways to get vitamins and nutrients onto your dinner plate.

Because they pressure cook, it only takes 10 minutes in the Instant Pot to get perfectly soft. You barely need a knife to slice them open! Beets vary in size, so if you have large beets and small beets in the same pot, I recommend cutting the large beets down to the size of the small ones so they will all be done at the same time. I love this recipe because it’s just too easy!

Instant Pot Beets Ingredients

It doesn’t get any more simple than this! That’s what makes this one of the easiest sides you’ll ever make. You can find the exact measurements below on the recipe card.

Whole Beets: I bought about 5, but you can do as many as will work in your instant pot.
Water: For cooking the beets.

How to Make Instant Pot Beets

They are so easy, it doesn’t take much effort to whip up this healthy side dish.

Wash and Prep: Wash and remove the stems from the whole beets.
Prep Instant Pot: Next, position the trivet into the instant pot pressure cooker.
Load Instant Pot: Place the whole beets on top of the trivet steamer basket.
Add Water: Then pour the water into the instant pot.
Seal: Now close the lid and make sure the instant pot is in the seal position.
Select Cook Time: Then select the high-pressure or manual option and add 10 minutes to the timer.
Cool: Once cooked, open the lid and then allow the beets to cool slightly before removing them. Now they will be fork-tender.
Eat: Now enjoy as is, on salads, or in recipes that call for cooked beets.

What to Make with Beets

If you need some ideas for what to do with this simple ingredient, I’ve got some great ideas! Use your creativity to work these beets into your diet.

In a Salad: Beets add a delicious pop of earthy flavor to your greens. Try this Amazing Pear and Beet Salad, and you’ll be hooked on beets!
With Other Root Vegetables: Try these beets with other root vegetables like carrots, parsnips, and yams. They all go great together, and you could cook them all in the instant pot together for an easy and nutrient-rich side dish.
With Yogurt: Hear me out, yogurt and beets actually go really well together! You will be surprised by how sweet and tangy yogurt compliments the earthy beets. You can salt the beets before adding yogurt to bring out more flavor in the beet.

Storing Leftovers

Get the most out of these Instant Pot beets by storing them with these helpful tips.

In the Refrigerator: Once your beets have completely cooled, wrap them tightly in plastic wrap or place them in an airtight container and store them in the refrigerator. Now they will remain fresh for 3-5 days.

Instant Pot Beets

Course Appetizer, Side Dish

Cuisine American

Keyword 15 minute, how to make beets in the instant pot, instant pot, instant pot beets, instant pot beets recipe

Prep Time 2

Cook Time 12

Total Time 14

Servings

Calories 0.4kcal

Author Alyssa Rivers

Ingredients

5 whole beets, medium sized
1 cup water

Instructions

Wash and remove the stems from the whole beets.
Position the trivet into the instant pot.
Place the whole beets on top of the trivet.
Pour the water into the instant pot.
Close the lid and make sure the instant pot is in the seal position.
Select the high-pressure or manual option and add 10 minutes to the timer.
Once cooked, open the lid and allow the beets to cool slightly before removing them.
Enjoy right away as is, on salads, or in recipes that call for cooked beets.

Nutrition

Instant Pot Sweet Potatoes

Alyssa Rivers — Fri, 09 Sep 2022 00:00:00 +0000

Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

My Instant Pot and air fryer are two workhorses in my kitchen. They’ve simplified dinner so much! Add this Instant Pot spaghetti, mashed potatoes, or meatloaf to your dinner lineup! You won’t regret it! Instant Pot recipes are always so quick and easy to make but turn out perfectly.

Soft and Tender Instant Pot Sweet Potatoes

I love baked sweet potatoes, especially around the holidays! The only problem is, with the hour-long bake time, it doesn’t really work if you’re in a pinch. The Instant Pot saves the day, yet again! With this beyond-easy recipe, you can have soft and tender sweet potatoes ready in less than 30 minutes.

You’re going to be amazed at how soft, moist, and silky smooth they turn out. You can serve them with both sweet and savory toppings! (I have some ideas for you below!) You can also mash your Instant Pot sweet potatoes to use in a casserole! This is definitely a staple recipe to have around. If your family loves sweet potato dishes as much as mine does, it will especially come in handy with Thanksgiving just around the corner!

Ingredients You’ll Need

Only 2 simple ingredients are needed to make these amazing Instant Pot sweet potatoes! This recipe is the perfect foundation for all of your favorite sweet potato dishes! You can find exact measurements needed to make it below in the recipe card.

Sweet Potatoes: The size of your sweet potatoes affects cooking time, so if you want to follow my recipe 1:1 try to find medium-sized sweet potatoes! You may need to adjust the cooking time by a few minutes if your sweet potatoes are larger or smaller. You can also use jewel yams.
Water: Water is added to the base of the Instant Pot to add moisture to your sweet potatoes as they cook! This is a must for sweet potatoes that are soft and moist instead of dry and tough.

Tips for Picking the Best Sweet Potatoes

Look for sweet potatoes that are smooth and evenly shaped without cuts, cracks, or blemishes. Avoid sweet potatoes that are too big, as they will take longer to cook through evenly.

How to Cook Sweet Potatoes in an Instant Pot

This recipe is foolproof and SO easy to make! I love how hands-off it is. It makes preparing dinner so easy.

Prep Sweet Potatoes: Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
Add Trivet and Water to Instant Pot: Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
Add Sweet Potatoes: Add the whole sweet potatoes to the pot and place them on top of the trivet. It’s ok to stack the potatoes if needed.
Seal: Place the lid on the Instant Pot, then set the valve to ‘seal’.
Cook: Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes. Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
Release Pressure: Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
Add Cooking Time if Needed: If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
Serve: Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

Serving Suggestions

This Instant Pot sweet potato recipe is my favorite because it can be served in a variety of different ways. Here are a few of my favorites!

Sweet Toppings: If you like your sweet potatoes to be, well, sweet, try yours out with toppings such as cinnamon butter, honey, maple syrup, or marshmallow cream! Chopped pecans and a sprinkle of brown sugar is great too!
Savory Toppings: If you like to keep things simple, a dollop of butter and a little salt and pepper is always a good idea. You can also make loaded sweet potatoes with shredded cheese, bacon bits, chopped green onions, and sour cream.

Storing Leftovers / Making Ahead

This recipe is perfect for making at the beginning of the week so you have sweet potatoes to heat up for lunch! Instant Pot sweet potatoes make such great leftovers. Here’s how to keep them tasting as fresh and delicious as possible.

In the Refrigerator: In an airtight container, your sweet potatoes will last for 5-7 days.
In the Freezer: Freeze in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge before reheating.
Reheating: Easily reheat your sweet potatoes in the Instant Pot by adding water under your trivet and cooking for 3 minutes. You can also reheat your sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. (Although keep in mind that microwaving your sweet potatoes can sometimes dry them out.)

Instant Pot Sweet Potatoes

Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

Course Side Dish

Cuisine American

Keyword 20 minute, easy

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 194kcal

Author Alyssa Rivers

Ingredients

3-4 medium sweet potatoes, or jewel yams
1 cup water

Instructions

Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
Add the sweet potatoes to the pot and place them on top of the trivet. It's ok to stack the potatoes if needed.
Place the lid on the Instant Pot, then set the valve to 'seal'.
Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes.
Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

Nutrition

Instant Pot Frozen Chicken

Alyssa Rivers — Tue, 19 Jul 2022 00:00:00 +0000

No more panicking when you forget to thaw the chicken for dinner. The instant pot will transform your frozen chicken breasts into tender and juicy chicken in just minutes!

Isn’t the instant pot the best? You can cook so many things in it! Try some of my favorite dinner recipes like this instant pot lasagna, this meatloaf, or this delicious beef stroganoff! They are all delicious and your family will go crazy over them!

Instant Pot Frozen Chicken

I cannot tell you how many times I have come home from a long day and forgot that we had nothing in our fridge to eat! All I have is a bag of frozen chicken in the freezer but it’s way too late to even think about using a crock pot. Along comes this recipe to save the day!

You will never go back to prepping for hours beforehand to get your chicken to taste just right. This chicken comes out juicy, and flavorful and the best part is that you can add it to any kind of meal! I love adding it to rice or pasta and then mixing in a few different veggies for sides! Stock up your freezer with some frozen chicken and you will never have to eat microwaved or fast food at the last minute again!

Ingredients to Make Instant Pot Frozen Chicken

You only need 4 things to make this chicken and I bet you already have them all in your kitchen. It’s SO easy! Check out the recipe card at the bottom of the post for exact measurements.

Frozen Skinless Chicken Breasts: Just take these straight from your freezer, no need to thaw them beforehand!
Chicken Broth: If you don’t have chicken broth then you can use water as your liquid instead. The chicken broth adds a little bit of flavor.
Coarse Salt: Sprinkle on some salt to enhance all of the flavors.
Black Pepper: This adds some additional flavor to the chicken so that it’s not bland.

How to Cook Frozen Chicken in the Instant Pot

This instant pot chicken breasts recipe is so easy and you will want to make sure that you keep it on hand at all times. You can use it for just about everything and after you try it out, you will never need to buy fresh chicken again!

Add Broth: Pour the chicken broth into the instant pot.
Season Chicken: Place the frozen chicken breasts on top of the broth. Season with salt and pepper.
Cook: Close the lid, select seal, and cook on high pressure for 12 minutes. The cook time depends on how thick your chicken breasts are. I try to select thinner cut breasts when I cook them in the instant pot to ensure they cook evenly. You may need to cook the chicken longer if you use thicker breasts.
Natural Release: Once the steam is naturally released, open the lid and remove the chicken from the instant pot. Season with salt, pepper, and any other seasonings you desire.
Slice: Slice the chicken and enjoy, or use as needed in other recipes

Natural Pressure Release vs Quick Release on the Instant Pot

Whenever you use your instant pot and it finishes cooking, your recipe will tell you one of two things. It will tell you to do a quick release of the pressure or a natural release of the pressure. A quick release is when manually releases the pressure by forcing the steam out of the pressure release valve. A natural release is just that. You wait for the pressure to go down on its own, naturally. Some recipes have you do this so that your food can continue cooking for a few minutes.

How to Store Leftovers

This instant pot frozen chicken recipe is great to cook quickly for dinner but then makes delicious leftovers too! I store mine in an airtight container in my fridge and then use it for meal prep with this amazing chicken salad recipe! The chicken will last 2-3 days in your refrigerator.

Instant Pot Frozen Chicken Breasts

No more panicking when you forget to thaw the chicken for dinner. The instant pot will transform your frozen chicken breasts into tender and juicy chicken in just minutes!

Course Dinner

Cuisine American

Keyword instant pot chicken, instant pot frozen chicken breasts

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 175kcal

Author Alyssa Rivers

Ingredients

2 pounds frozen skinless chicken breasts
1 cup chicken broth (or water)
1/2 teaspoon coarse salt
1/2 teaspoon black pepper

Instructions

Pour the chicken broth into the instant pot.
Place the frozen chicken breasts on top of the broth. Season with salt and pepper.
Close the lid, select seal, and cook on high pressure for 12 minutes. The cook time depends on how thick your chicken breasts are. I try to select thinner cut breasts when I cook them in the instant pot to ensure they cook evenly. You may need to cook the chicken longer if you use thicker breasts.
Once the steam is naturally released, open the lid and remove the chicken from the instant pot. Season with salt, pepper, and any other seasonings you desire.
Slice the chicken and enjoy, or use as needed in other recipes.

Nutrition

Instant Pot Brown Rice

Alyssa Rivers — Wed, 13 Apr 2022 00:00:00 +0000

Brown rice can be tricky to get right. Make it in your Instant Pot and you’ll have fresh, fluffy rice ready in 20 minutes!

Packed with fiber, brown rice is a healthy choice and perfect for layering with your favorite saucy dishes! Caramel chicken, beef and broccoli, and Mongolian beef are a few of my favorites! They’re super easy to make and so delicious!

20-Minute Instant Pot Brown Rice Recipe

I remember the first time I went to make brown rice, thinking it would be ready in 15 minutes like white rice. Boy was I wrong! Traditionally, brown rice takes 40-45 minutes to cook. So if you’re wanting the health benefits of brown rice in half the time, this Instant Pot brown rice recipe is the answer! In 20 minutes, you’ll have steamy, fluffy brown rice ready to accompany your favorite dinners!

No more worrying about water to rice ratios or wondering how long you’re supposed to cook your brown rice. This recipe is foolproof! The brown rice turns out perfectly each time I’ve made it. If you’re wanting a quick and easy recipe for white rice, too, I’ve got you covered. You can find it here! I love my Instant Pot, it really does it all! It makes preparing meals a breeze.

Ingredients Needed

Rice and water are all you need here! All measurements can be found in the recipe card at the end of the post. If you’re wanting to make white rice instead, you can find that recipe here.

Brown Rice: I used long grain! You can use short grain, too, it will just give you a slightly different texture.
Cooking Liquid: You can use water or low sodium chicken broth for a little added flavor.

Is Brown Rice Better for You Than White Rice?

Brown rice hasn’t been processed, so it’s in its purest form. It’s loaded with dietary fiber which aids in digestion, controlling blood sugar levels, and even preventing heart disease! It’s also naturally rich in antioxidants to help prevent disease and inflammation in the body. Most white rice is fortified, meaning it has vitamins and minerals added, so it’s a healthy choice too. Brown rice is just more nutrient-rich.

How to Make Brown Rice in an Instant Pot

This recipe is great because it takes the guesswork out of making brown rice. It’s so quick and easy, you won’t want it any other way!

Prepare Rice: Measure out 2 cups of rice and rinse it well through a fine mesh strainer to remove the starches. This will help create the perfect texture!
Add to Instant Pot: Place the rinsed rice in the instant pot.
Add Liquid: Pour 2 cups chicken broth or water over the rice in the instant pot.
Cook: Put the lid on, turn the valve to seal, and select the manual or high pressure option. Use the arrows to select 22 minutes. If you prefer more al dente rice, cook for 20 minutes.
Release Steam: When the rice is down cooking, let it naturally release the stream.
Serve: Remove the lid and serve with any of my recipes that use rice!

Storing Leftovers

Your Instant Pot brown rice can be stored and enjoyed days after you make it! Try it out with this honey garlic shrimp!

In the Refrigerator: Your brown rice will last for up to 4 days in an airtight container.
Reheating: If you want to serve your rice warm, pop it in the microwave with a tablespoon of water added, then cook for 15-20 second intervals until warm.

Instant Pot Brown Rice

Brown rice can be tricky to get right. Make it in your Instant Pot and you'll have fresh, fluffy rice ready in 20 minutes!

Course Side Dish

Keyword Healthy, instant pot

Prep Time 5

Cook Time 22

Total Time 27

Servings

Calories 342kcal

Author Alyssa Rivers

Ingredients

2 cups long grain brown rice
2 cups low sodium chicken broth or water

Instructions

Measure out 2 cups rice and rinse it well through a fine mesh strainer to remove the starches. This will help create the perfect texture!
Place the rinsed rice in the instant pot.
Pour 2 cups chicken broth or water over the rice in the instant pot.
Put the lid on, turn the valve to seal, and select the manual or high pressure option. Use the arrows to select 22 minutes. If you prefer more al dente rice, cook for 20 minutes.
When the rice is down cooking, let it naturally release the stream.
Remove the lid and serve with any of my recipes that use rice!

Nutrition