People I have something to share with you. It’s my favorite InstaPot recipes list. Call me a follower, please. I’ve conformed. Completely converted to being a follower of those ideas (and gadgets, ahem) that save me time (and money, double ahem). When the Insta-Pot craze hit a while back I had it that it wouldn’t save me any more time than my slow cooker. I like my slow cooker(s). I like it for stews, soups, calico beans, and for whole chicken.
But it’s slow. Everything takes like a hundred years, and whose got that kind of time?
To be honest, my roasts rarely turn out in the slow cooker. My small cooker isn’t big enough for a double batch of stew, it’s heavy, and I don’t like washing it.
A few summers ago during a weeklong stay at my parents’ cabin, I was nursing our then baby to sleep and got a text from my husband (who was in the next room — I know, first world communication problems) asking if I wanted an Insta-Pot. I said yes though I didn’t feel like spending the money. Then the clouds parted, heavens lit up and angels began to sing as; A) my baby went to sleep, and B) he told me it was Amazon Prime Day and the one he was looking at was like $69.
He had me at Hello and hit the purchase button.
When we returned home a few days later this cool gadget was sitting on my front step.
I don’t like to read instruction manuals or follow directions though I was intimidated enough for some reason that I actually read the recipes and manual. I mean, the things got a lot of buttons and the idea of spewing hot steam made me nervous so I wasn’t sure what I was in for.
Recipes I tried with my new Insta Pot
I made potatoes. They are cheap and I figured I couldn’t mess them up too much. 25 minutes later I served PERFECT potatoes slathered in KerryGold and sea salt.
Then I tried hard boiled eggs. AMAZING. In 15 minutes, done. Now Annie says to me 20 minutes before bedtime how much she would like egg salad for her lunch the next day. Here’s me, “Yes, darling, let me pop a dozen into the Insta Pot while I give you a foot massage with essential oils and before we’re even done I have perfect eggs for your salad tomorrow.”
Then I tried whole chicken. You guys, it was DONE and FALLING OFF THE BONE in 25 minutes. Served in 26.
The ultimate test for me was a roast. I was almost ready to stop having my butcher cut roasts for us because they just suck every time I make them. I put a nearly frozen arm roast into the post and in 45 minutes it fell into soft buttery pieces off my meat fork as I tried to transfer it to a serving plate.
Send me to the covent, Lord, for I have totally converted.
Insta Pot heaven, I am in.
These are super simple and easy go-to recipes I use almost weekly at our house now. I mean, for the love of all things good, when I batch cook on the weekends, I can get DOUBLE the meals made in HALF the time. That’s a love affair right there!
The benefits to using a pressure cooker
Not only is using a pressure cooker going to save you even more time and money than a slow cooker, there are nutritional benefits you should know about. I love how my vegetables maintain their beautiful natural colors due to the foods not being oxidized by having been exposed to air. Because you use just enough water (or broth) to steam your food, the beneficial vitamins and minerals don’t leach out or get dissolved but remain right there soaking your fresh and real food with nutrients.
Bottom line. Better tasting. Time saving. Money in your pocket. Better for you.
Amazing Insta-Pot Recipes to Try
- Pot Roast
- Boiled Eggs THAT PEEL IN TWO SECONDS. You could fold a load of laundry in the time this saves you peeling a dozen eggs.
- Fall-off-the-Bone Whole Chicken
- Italian Sausage Soup
- Bone Broth
Split Pea and Ham Soup, anyone?
My family has always loved Split Pea & Ham Soup. Not only do I always have some frozen for a quick meal, it’s now my new easy convenience meal (that I know everyone will eat a ton of) because I can make it in under a half hour with food left over for lunches and another dinner to freeze. Love, love, love.
Split Pea and Ham Soup
- 2 tablespoons lard
- 2 cups dried peas
- 5 cups bone broth
- 1 diced yellow onion
- 4 carrots chopped to coins
- 1 1/2-2 cups diced ham
- 1.5 tsp salt
- 1 bay leaf
- 8-9 small organic potatoes quartered
- I set my Instant Pot to saute and add the lard.
- While that's heating up I chop the onion, carrots and potatoes ( if adding to that recipe).
- After adding those to the pot, I add the bone broth and dried peas and the bay leaf.
- Turn off saute and set the Instant Pot to Manual for 17 minutes with the lid on.
- Once it's done, I do quick release method, remove the lid and serve.