I need some holiday gift ideas (that I will probably gift to myself as well)!

  • Stephen304@lemmy.ml
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    1 year ago

    Here’s my favorite recipes, I use it every week:

    Ribs - easy to get super consistent results, pressure cooking helps keep moisture in. (https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/)

    Clam chowder - creamy New England style, I add extra seasonings to amp it up. The clams I get in cans and bottled clam juice so the only non-shelf-stable ingredients are onions, carrots, celery, and garlic (https://recipes.instantpot.com/recipe/new-england-clam-chowder-2/) My additions: To make it more hearty and thick I do 3 cans of clams instead of 2, 4ish strips of bacon bits, an extra stalk or 2 of celery, between 1.5 and 2 lbs of potatoes instead of 1, and parsley and paprika in the same amounts as the thyme and oregano.

    Spaghetti carbonara - my new cook book addition. grating the cheese adds more work, but overall still very simple as far as instant pot recipes go - saute the pancetta and reserve, saute onion and garlic, pressure cook pasta in broth, stir in butter, cream, cheese, egg, and pancetta when done (https://pressureluckcooking.com/instant-pot-spaghetti-carbonara/)

    Corn chowder - really similar to the clam chowder but good for if you’re not feeling seafood, like most of the recipes I favorite, the steps mostly amount to dumping all the ingredients in, pressure cooking, and stirring in something extra at the end (in this case cornstarch and half&half to thicken) (https://www.tasteofhome.com/recipes/instant-pot-corn-chowder/)

    I also use the instant pot some for other recipes but I lean heavily towards 1 pot meals and stuff where I can get away with putting 90% of the ingredients in for the pressure cooking step, that does mean a lot of soups but I’m working on adding more pasta dishes to my repertoire.

    (Edited to add recipe links)

      • Stephen304@lemmy.ml
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        1 year ago

        The ribs are the simplest, at its most basic all you have to do is remove the membrane on the back and then curl it up on a trivet over a cup of water, pressure cook high for 25 minutes and let sit under pressure for 10-25 more minutes after it’s done (depending on how fall-off-the-bone you want, I usually like 25mins), glaze with bbq sauce and broil in the oven until it gets a bit of char.

        You can also salt & pepper it before putting it in, use apple cider vinegar instead of water, and/or add a few drops of liquid smoke in the instant pot. But it turns out great even when I forget to do those things so really all you need is ribs and sauce.

        I got the recipe from here: https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/