electric pressure cooker

Tender beef stew made in the Instant Pot in less than an hour.

How to Make the Absolute Best Instant Pot Beef Stew

onion

garlic

beef chuck

kosher salt,

black pepper, plus more as needed

vegetable oil, divided

carrots (about 12 ounces total)

potatoes

tomato paste

thyme

beef broth

Worcestershire sauce

cornstarch

water

peas

parsley

Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces. 

Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.

Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).

Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.

Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure. 

Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Beef short ribs so tender they fall right off the bone and melt in your mouth. Even better: these BBQ Instant Pot Short Ribs are done in just 45 minutes!

Sticky BBQ Instant Pot Bone-In Beef Short Ribs

Apple Cider Vinegar

Worcestershire Sauce

Liquid Smoke

Mustard

Ketchup

Dark Brown Sugar

Red Onion

Garlic Powder

BBQ Sauce

bone-in beef short ribs

BBQ Rub

Apple juice ((or pineapple juice))

In a pot, add the vinegar, worcestershire sauce, liquid smoke, ground mustard, ketchup, brown sugar, red onion, garlic powder and bbq sauce. Stir to combine and bring to a boil.

Turn the heat to low and simmer for 10 minutes. Remove from heat.

Make the BBQ sauce:

Sprinkle all sides of the ribs with the bbq rub.

Heat an Instant Pot with the saute mode on more heat and add a drizzle of oil.

Brown each side of the ribs and set aside.

Place the apple juice or pineapple juice in the bottom of the Instant Pot and set in a trivet.

Add the ribs on top and pour over 1 cup of the smoky bbq sauce that you just made in the pot. Place the lid on and set the valve to seal.

Turn the Instant Pot to pressure cook on high, setting the time for 45 minutes.

Allow a natural release for 10-15 minutes, then remove the lid.

Set the ribs on a baking sheet and brush with a little sauce, then broil for 2-4 minutes in the oven.

Brush with more sauce and serve over smashed potatoes.

Make the short ribs:

The base for the congee gets most of its flavor from the mushrooms, but it’s actually a plain congee that’s dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.

Mushroom Congee (Rice Porridge)

Soy sauce

Cilantro

hot peppers

ginger

veggies

Tofu cubes

shiitake mushrooms

mushrooms

brown rice

Prepare the mushrooms and ginger, and store in...

Prepare the mushrooms and ginger, and store in the fridge.

Add the water, mushrooms, rice, and ginger to...

Add the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours. 

To serve, place your chosen toppings on the...

To serve, place your chosen toppings on the table and let everyone make it their favorite way.

Are you looking for a Make Ahead Ground Beef Recipe for your electric pressure cooker? This Instant Pot Ground Beef Recipe cooks ground beef in bulk to freeze to make weeknight meal time a snap to throw together. We use this recipe regularly for batch cooking as an essential part of our low carb diet.

Instant Pot Ground Beef (Batch Cooking)

lbs ground beef (uncooked)

salt and pepper (to taste)

Place ground beef down in the bottom of a 6 quart electric pressure cooker and add all ingredients.

Briefly run a wooden spoon or ground beef chopper through the meat to break it up a little.

Place under high pressure for 5 minutes and then quick release.

Break ground beef up again and then place under high pressure for 10 more minutes.

Quick release and drain liquid off of meat using a colander.&nbsp;

Cool meat on a cookie sheet or large casserole pan until it reaches room temperature.

Divide into four equal portions and bag in quart size freezer bags, pressing all air our of bags while zipping.

If desired: Flatten bags and flash freeze on cookie sheet for a few hours until firm and then stack all four bags flat inside a gallon bag to save freezer space.

To reheat, just remove from freezer and run bag under hot water for a minute or two to break meat apart. Toss frozen meat in a skillet to reheat quickly or directly into crock pot recipes and soups.

https://www.youtube.com/watch?v=5Cj1AIx5yxU

Are you looking for a Make Ahead Ground Beef Recipe for your electric pressure cooker? This Instant Pot Ground Beef Recipe cooks ground beef in bulk to freeze to make weeknight meal time a snap to throw together. We use this recipe regularly for batch cooking as an essential part of our low carb diet.

Electric Pressure Cooker Version: https://www.recipesthatcrock.com/instant-pot-ground-beef-batch-cooking/
The slow cooker version: https://www.recipesthatcrock.com/crock-pot-make-ahead-ground-beef/
That video: https://youtu.be/-r91or7VRwA
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Electric  Pressure Cooker Make Ahead Ground Beef

Learn how to cook flavorful chicken teriyaki, steamed vegetables, and rice all at once in your Instant Pot.

Instant Pot Teriyaki Chicken and Rice

white rice

salt

garlic, grated

peeled, grated fresh ginger

low-sodium soy sauce

brown sugar

rice vinegar

chicken thighs (about 6)

sugar snap peas

carrots

scallions,

Place 2 cups long-grain white rice in a fine-mesh strainer and run under cold water, stirring occasionally, until the water runs clear, about 2 minutes. Place the rinsed rice, 1/4 teaspoon salt, and 2 cups water in a 2-quart ovensafe bowl, 6-inch (2-inch deep) round cake pan, or steamer pot or pan that will fit inside your Instant Pot; set aside.

Grate 2 garlic cloves and 1 tablespoon peeled ginger, and place in the Instant Pot or electric pressure cooker. Add 1/2 cup low-sodium soy sauce or tamari, 1/2 cup packed light brown sugar, and 1/4 cup rice vinegar, and whisk to combine. Add 2 pounds chicken thighs and spoon a bit of sauce over each thigh to coat.

Set a trivet over the chicken. Place the pan of rice, which will cook uncovered, onto the trivet. Lock the lid in place and make sure the pressure valve is set to seal. Set to cook on HIGH pressure for 6 minutes. Meanwhile, remove any tough strings from 8 ounces sugar snap peas and peel and thinly slice 2 large carrots into rounds.

After the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Open the pressure cooker and carefully remove the pan of rice. Using tongs, transfer the chicken to a clean cutting board. 

Stir the snap peas and carrots into the sauce in the Instant Pot, turn it onto the Sauté function, and cook for 5 minutes. Meanwhile, whisk 2 tablespoons cornstarch and 2 tablespoons water together in a small bowl. 

Add the cornstarch slurry to the sauce, bring to a simmer, and cook until the sauce is thickened and the vegetables are tender crisp, about 5 minutes. Cut the chicken into bite-sized pieces. Serve over the rice with the vegetables and sauce.

This freezer-to-Instant Pot chicken dinner is light, fresh, and inspired by the flavors of Tuscany.

Instant Pot Freezer Meal: Tuscan Chicken with White Beans and Mushrooms

tomatoes

chicken thighs (about 6 thighs)

Italian seasoning

(about 15-ounce) can cannellini beans

Parmesan cheese,

Fit a gallon-size freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Add 1 can diced tomatoes and their juices. Top with 1 1/2 pounds boneless, skinless chicken thighs in a single layer. Sprinkle with 1 tablespoon dried Italian seasoning and 2 teaspoons kosher salt. Drain and rinse 1 can cannellini beans, then place on top of the chicken. Quarter 8 ounces cremini mushrooms and place on top of the beans.

Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.

To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 35 minutes. It will take 22 to 24 minutes to come up to pressure. When the cook time is up, quick release the pressure. Serve with grated Parmesan cheese, if desired.

Pressure Cooker – Fiesta Corn Fideo

pasta

chicken broth

T lime juice

Fajita Seasoning mix, approx 1 oz

15 oz can of corn, drained

(Alternate: Can use

Instant Pot Vanilla Extract!  Rich, dark, aromatic extract in minutes instead of months!

Instant Pot Vanilla Extract 

5-6 Grade B Madagascar vanilla beans

Using a sharp pointed knife or kitchen shears, cut each bean in half and then split in half lengthwise leaving about an inch still connected.  If beans are too dry to split, cut them into 1 inch pieces.

Place the vanilla beans in a pint-size Mason jar and add vodka or glycerin, leaving 1 inch of headspace.  Top with a canning lid and ring and barely tighten.

Add 1 cup of water to the pressure cooker pot and place trivet inside.  Put the Mason jar on the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.

When cooking is complete, unplug the pressure cooker and use a natural release.

Carefully remove the Mason jar, swirl it lightly to release more vanilla seeds from the pod, and place on a cooling rack overnight.

Once cooled, top with a pourable lid and use in all your favorite recipes that call for vanilla extract.   

Hi Marci, I am commenting back to your reply. To make coffee extract, which I add to anything that contains chocolate, you roughly chop some quality coffee beans (probably about a 1/2 cup to 1 cup vodka) and process it the same way, but you would have to strain out the beans after they have been fully extracted. Any type of fruit can be done in the same way. Raspberries, strawberries, blueberries, etc., but you can leave the raspberries whole since they will break down. The vodka also preserves the fruit so that it won't ferment. I also love chocolate extract in chocolate recipes rather than vanilla, but you need the raw cacao beans to make it. Those are hard to come by in North America so I just buy the extracts from Olive Nation. They have THEE best pure extracts aside from homemade. I have found recipes online for various flavors plus speedy methods which I wouldn't recommend to anyone with a gas stove. Your speed method is the safest I have seen thus far and I can't wait to get started. I have put it off long enough and wasted a ton of money on pre-made extracts because it wasn't a good idea to have alcohol in the house with a newly recovering alcoholic (my husband, I have 29 years of sobriety), but he assured me that he was alright with it so it's game time!

I will let you know how it goes and thank you again. I need all of the help I can get with my InstaPot and my Vortex Pro. I love them both, but sometimes I don't feel the love. LOL!

https://www.youtube.com/watch?v=SJRKWcDqYVk

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For the full recipe, plus free printable labels visit: https://tidbits-marci.com/homemade-instant-pot-gourmet-vanilla-extract-2/

Instant Pot Gourmet Vanilla | Three ways

These easy meatballs use a combination of beef and sausage for a fast and flavorful dinner from the Instant Pot. 

Instant Pot Meatballs

egg,

garlic,

beef

Italian sausage,

Parmesan cheese

breadcrumbs

milk

(24 ounce) jars marinara sauce

Lightly beat 1 egg in a large bowl. Mince 4 garlic cloves and grate 1/2 cup Parmesan cheese, and add both to the bowl. Add 1/3 cup breadcrumbs, 1/3 cup whole milk, 1 teaspoon kosher salt, and 1 teaspoon Italian seasoning. Remove the casings from 8 ounces Italian sausage if needed, and add the sausage and 1 pound ground beef to the bowl. 

Gently mix with your hands until well combined. Form and shape the mixture into 24 meatballs (about 2 tablespoons each), and place on a plate or baking sheet. 

Bring 2 (24-ounce) jars marinara sauce and 2 cups water to a simmer in an Instant Pot or electric pressure cooker with the Sauté function. Add the meatballs, stacking them but avoiding pressing them into each other. Turn off the saute function.

Lock the lid on and make sure the pressure valve is set to seal. Set to cook on HIGH pressure for 8 minutes. It will take about 10 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release the remaining pressure, and serve the meatballs as desired. 

Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Instant Pot® BBQ Pulled Pork

McCormick® Slow Cookers BBQ Pulled Pork Seasoning

French’s® Tomato Ketchup

cider vinegar

pork shoulder roast

step 1

Mix Seasoning Mix, ketchup, brown sugar and vinegar in bowl until blended; set aside. 

step 2

Heat oil in Instant Pot on SAUTÉ function. Place pork in pot. Cook 5 minutes or until lightly browned, turning once. Add water. Pour in sauce mixture. Close lid. Set Valve to Seal. 

step 3

Set to cook for 60 minutes on MEAT/STEW function or until pork pulls apart easily.  When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)  

step 4

Remove pork and place in bowl.  Shred pork, using 2 forks. Return pork to Instant Pot. Mix with sauce before serving. Serve on sandwich or slider rolls, if desired.

Game day eats gotta include Buffalo Chicken Dip. Prepped in your Instant Pot® this version is ready to serve in just 20 minutes. It’s creamy, cheesy, loaded with chunks of chicken, and of course that signature Frank’s RedHot® Original Hot Sauce flavor! 

Instant Pot® Buffalo Chicken Dip

chicken breasts

FRANKS RedHot Original Cayenne Pepper Sauce

ranch dressing

(8 oz) cream cheese

Cheddar cheese

tbsps blue cheese crumbles optional

A delicious ground beef, macaroni and tomato meal made quick and easy using the Instant Pot.

Instant Pot American-Style Goulash

extra virgin olive oil

chuck

diced bell pepper

celery

beef stock

(14.5 ounce) can diced tomatoes, undrained

(10 ounce) diced tomatoes

tomato sauce

paprika

black pepper,

cayenne pepper,

garlic powder

cheese

A classic, southern-seasoned stewed chicken, made easy using the Instant Pot!

Instant Pot Stewed Chicken

Salt, pepper and Cajun seasoning, to taste

extra virgin olive oil, divided

sweet bell pepper (any color)

chicken stock

sauce,

Perfect steamed rice, or everyday mashed potatoes

Braising beef, cut into meaty chunks, slow cooked in a well seasoned gravy and served over rice or egg noodles.

Top 23 electric pressure cooker recipes from across the web

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Top 23 electric pressure cooker recipes from across the web

The most viewed electric pressure cooker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make the Absolute Best Insta...

Sticky BBQ Instant Pot Bone-In Beef...

Mushroom Congee (Rice Porridge)

Instant Pot Ground Beef (Batch Cook...

Instant Pot Teriyaki Chicken and Ri...

Instant Pot Freezer Meal: Tuscan Ch...

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Instant Pot Vanilla Extract

Instant Pot Meatballs

Instant Pot® BBQ Pulled Pork

Instant Pot® Buffalo Chicken Dip

Instant Pot American-Style Goulash

Instant Pot Stewed Chicken

Crockpot Beef Tips

Basic Ground Beef American Goulash

Instant Pot Pork Roast

Southern-Style Beef and Sausage Ame...

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The most viewed electric pressure cooker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine