Convert Your Favorite Recipes
Conventional recipes can also be adapted for the multicooker. Its not exact, but you can get good results by following these guidelines.
For Pressure Cooking: Cut the liquid by at least half or even three-quarters. You wont have any of the evaporation happening in the pot. A very rough estimate is to plan on about a third of the standard cooking time for meats, vegetables and grains, with beans taking a quarter of the standard cook time.
For Slow Cooking: You dont get as much evaporation in a slow cooker as you do in the oven. Double or quadruple the cooking time, depending on if youre using the high or low setting.
For Both Methods: If you end up with a thin sauce, open the cooker and use the sauté function to allow some of the liquid to evaporate.
Clean That Smelly Seal
The easiest way Ive found to get rid of that lingering, slightly sulfurous scent that clings to the sealing ring is making a paste made from baking soda and white vinegar. Spread it all over the ring, and let it sit in the sink for an hour or so . Then throw the whole thing into your dishwasher. I do this along with all my other dishes, and everything comes out sparkling.
Melissa Clark Recipes Instant Pot Melissa Clark Inti
Best Melissa Clark Instant Pot Recipes from Melissa clark recipes instant pot Melissa Clark inti. Source Image: inti-revista.org. Visit this site for details: inti-revista.org
Your Sundays are now cost-free! No more standing over the stove babysitting Sunday supper. This sauce is fully packed with pork, beef, sausage as well as meatballs, and also makes certain to end up being a household practice that wont leave you short in a timely manner to loosen up and delight in Sunday Funday.
Also Check: How To Choose Instant Pot
What Are Your Favorite Recipes To Make In The Instant Pot
I use my Instant Pot for making beans from scratch , risotto, braised meats, soups, root veggies like beets, and homemade stock. And its great for steel cut oatmeal, too!
- 2 lb pork shoulder or pork stew meat, cut into 2-inch chunks
- 1½ tsp kosher salt , plus more as needed
- ¾ tsp freshly ground black pepper, plus more as needed
- 6 garlic cloves, grated, passed through a press or crushed into a paste
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh sage
- Large pinch of red-pepper flakes
- 1 tsp coriander seeds
Caramelized Sweet Potatoes Onions + Eggs
Reprinted with permission from Comfort in an Instant, Clarkson Potter
Active time: 15 minutesPressure cook time: 3 minutesTotal time: 35 minutesYield: 2 to 4 servings
In this cozy breakfast or brunch dish, sweet potatoes are pressure-cooked until velvety tender, then browned in butter with onion, green chiles, and garlic before being topped with runny-yolked eggs. It’s a bit like hash, though soft and caramelized instead of crisp.
Read Also: How To Cook Eggs In The Instant Pot
Melissa Clark S Instant Pot Hummus With Variations 101
Best Melissa Clark Instant Pot Recipes from Melissa Clark s Instant Pot Hummus with Variations 101www.101cookbooks.comwww.101cookbooks.com
This tasty dish offers you a method to get all that delicious turkey flavor without warming up your home, as well as the berries make the perfect summer sauce. For a browner turkey, just broil it for a couple of minutes before serving.
Garlicky Cuban Pork Melissa Clark
Best Melissa Clark Instant Pot Recipes from Garlicky Cuban pork Melissa Clark. Source Image: . Visit this site for details:
Barbecued chicken gets a transformation in this recipe. The combination of components produces a smooth, not-too-sweet flavor thats even more full-grown than the incredibly and also original over rice, pasta or potatoes.
Read Also: How To Cook Sirloin Tip Roast In Instant Pot
Melissa Clarks Instant Pot Knowledge
Come for her recipes for pork stew and braised chickpeas, stay for her expert tool tips.
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Good morning. Melissa Clark took to the pages of The Times this week to give us a terrific look back at her last five years cooking with an electric pressure cooker. Of course there are recipes for pork stew with red wine and olives , for tomato-braised chickpeas with tahini, for rice pudding. But whats equally invaluable are her troubleshooting tips: how to deal with an ill-seated top, for instance what to do when you get a burn message on the screen how to clean your sealing ring why you should salt your beans before cooking them.
Ive been using mine fairly regularly of late, generally in the service of what we call in this precinct no-recipe recipes, or freestyled meals made off prompts, without strict instruction. For congee, say, with chicken thighs? Thats just sushi rice and water at a 1:9 ratio, with a few chicken thighs and a lot of chopped ginger, blasted on high pressure for 30 to 40 minutes, then seasoned and served with chopped scallions and roasted peanuts.
Maybe you dont have one of these devices. Thats perfectly fine, maybe even commendable. Cooking shouldnt always be about equipment, as Im reminded every time I run into someone cubing potatoes in her palm.
Instant Pot Hummus Variations
Berbere Hummus : The version pictured here is flared out with berbere, a spice blend typical to Ethiopia and Eritrea. I like the berbere recipe in Josef Centeno’s Baco cookbook. But if you don’t have it, google around for another version online. To make the berbere-accented hummus, add 1 tablespoon of berbere spice to the blender with the other ingredients. Also, sprinkle on top of the hummus, after drizzling with olive oil.
Beet Hummus: throw a small, peeled beet or two into the pot long with the chickpeas, and proceed with recipe. Alternately, you can add the beet raw to the blender.
Herby Miso Hummus: Add a dollop of this wintery miso paste to the blender,
Turmeric-soaked Chickpeas with Yuzu and Black Pepper Hummus: I’ll post my technique for these chickpeas soon , I season that hummus with a generous splash of yuzu juice, you can find alongside Japanese ingredients on occasion in well-stocked grocery stores. Also, lots of freshly ground black pepper.
If you don’t have an instant pot, you can still use these ideas, just start with cooked chickpeas. Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Also Check: How To Read Instant Pot Time Display
Ingredient Availability: Just Go To The Store
Overall, the ingredients required were easy to source, and we appreciated that alternatives were offered for ingredients that were a little unusual or seasonal. For instance, a recipe that suggested palm sugar noted that light brown sugar was fine, too. The hardest-to-find ingredients we found were star anise pods and garam masala, or perhaps the mustard greens, which might be seasonal.
The ingredients required were easy to source, and we appreciated that alternatives were offered for ingredients that were a little unusual or seasonal.
The seafood sectionoften a cookbook minefield of boutique fishcalled for varieties that should be widely available, even for folks who dont live near a coast.
Lizs Healthy Table Episode 2: Pressure Cooker Craze With Melissa Clark
BY Liz
Whether youre making dinner for your family or hosting a fabulous dinner party, the electric pressure can get you to the table quickly and deliciously. Looking for a super-flavorful, nourishing bowl of lentil soup for tonights dinner? The Instant Pot has you covered. Hungry for Beef Bourguignon? No problem! Joining me on todays podcast with insights into this wildly popular appliance is Melissa Clark, author of Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker + Instant Pot and reporter for the New York Times food section.
Click the PLAY button above to listen to the show. Love the LHT podcast? .
Promising convenience and versatility, electric pressure cookers are the must-have countertop appliance for busy home cooks. When I first got my hands on one, I didnt find it as intuitive as I imagined. But after a few newbie snafus, my Instant Pot has quickly become my favorite time saver in the kitchen. From braises and beans to lentil soup, ribs and even dessert, the electric pressure cooker can unlock delicious and healthy recipes for your family to enjoy.
If you were like me and needed a little help getting started, then this weeks show is a perfect place to begin. Here to the rescue with secrets for cooking colorful and creative recipes in the electric pressure cooker is my guest, Melissa Clark.
GIVEAWAY!
Show Highlights:
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Instant Pot Recipes Make Melissa Clarks Chicken Parm
Best Melissa Clark Instant Pot Recipes from Instant Pot recipes Make Melissa Clarks chicken Parm. Source Image: www.today.com. Visit this site for details: www.today.com
Ive intended to make beef Wine red since I obtained one of Julia Youngsters cookbooks, however I wished to locate a means to repair it in a pressure cooker. My version of the popular beef stew is still abundant, scrumptious as well as passionate, but without the demand to watch on the stovetop or in the oven.
Use The Steamer Rack To Multitask
Use the steamer rack to cook several things at once, while keeping them separate. In Clarks recipe for farro pilaf with spiced cauliflower, pine nuts, and raisins, for example, the grain cooks at the bottom of the pot, while the cauliflower and a ramekin of raisins in vinegar and honey sit on the rack. They cook at the same time, but not together, which is an important distinction.
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After Hundreds Of Meals I Have Learned A Few Very Valuable Lessons Whether Getting The Smell Out Of The Sealing Ring Or Troubleshooting The Dreaded Burn Message
When I first wrote about Instant Pots back in 2017, it was with the ardor of new love. I had fallen hard for my first electric pressure cooker, delighting in the myriad ways it could improve my kitchen life. All those weeknight meals of dried beans and silky braised meats, the speedy brown rice, the endless flow of soups and homemade stock changed how I cooked in a fundamental way.
The question was, would the habit stick? Or would my Instant Pot end up like so many panini presses and sous vide wands on a shelf in the basement, fuzzy with dust?
Im happy to report that, nearly five years in, it has remained an integrated and well-used kitchen tool. After hundreds of meals, I have learned a few very valuable lessons, whether getting the smell out of the sealing ring or troubleshooting the dreaded burn message.
Here are my best practices and tips for getting the most out of your Instant Pot:
Play to Its Strengths
The most important thing I have learned is to stick to what the Instant Pot does well. Any dish that traditionally needs long, slow cooking in a moist environment will turn soft and succulent a lot faster in an electric pressure cooker.
Lock That Lid
Its bound to happen at some point: You have filled your Instant Pot, set the pressure to high, then opened the lid to find dinner only half cooked. What went wrong?
Avoid the Dreaded Burn
1 bay leaf
Avoid The Dreaded Burn
Your electric pressure cooker cant tell the difference between the tasty, caramelized bits that stick to the pot after you brown your ingredients and food that is smoldering to a crisp. And thats a common reason the burn message appears.
If youve seared your ingredients using the sauté function, add some liquid to the pot, bring it to a simmer, then scrape up all those browned bits thoroughly before locking the lid.
Its also important to use enough liquid, at least a half cup, even if the recipe doesnt direct you to. Older Instant Pot recipes, my own included, might have been tested on earlier models of the appliance, which had a less sensitive burn sensor. These recipes might not call for that much liquid because the old models didnt need it.
If the burn message does come on midway through cooking, dont panic. Simply release the pressure, open the pot and give everything a big stir, scraping up anything stuck to the bottom. If the pot looks dry, add a few tablespoons water or other liquid. Then reseal the pot and continue cooking.
Read Also: How Much Pasta Can You Cook In Instant Pot
What Are Your Best Tips For Making Pork Stew In The Instant Pot
One tip for avoiding the dreaded burn message for this recipe: After searing your ingredients using the sauté function, make sure to add some liquid to the pot, bring it to a simmer, then scrape up any browned bits thoroughly before locking the lid. And if the burn message does appear, dont panic. Just release the pressure, open the lid, and give everything a good stir. Then lock the lid and continue cooking the recipe.
Related: 50 Sanity-Saving Instant Pot Sides Dishes For Extra Busy Weeknights
Brooke Shields On The Unusual Gift She Brings Her Stepmom For Th
New York Times food writer and cookbook author Melissa Clark makes quick and easy risotto in an Instant Pot her secret kitchen weaponwith red wine, mushrooms + pancetta.
“Most risotto recipes call for white wine, in part to maintain the pure pale color of the rice. But using red wine adds richness and a more pronounced fruitiness to the pot. Beware the color, though. Depending on what kind of red wine you use, the risotto may end up anywhere from burgundy to puce to kind of gray. Luckily, a handful of parsley will cure all, and the depth of flavor makes up for the hue. You can use any kind of mushroom, but maitakes are my favorite here for their lacy texture and intensely woodsy flavor.” Melissa
Don’t Miss: Instant Pot 6qt 9-in-1 Pressure Cooker Bundle
Recipe Results: Well Be Making These Again
Our favorite recipe was the Vietnamese Chicken and Rice Soup. It was simple to make, and the flavor was just about perfect. Although it wasnt called pho, it had those flavors, and we added a squeeze of lime at the end to nudge it even close to the pho at our favorite local spot. The Garlicky Cuban Pork was also flavorful and simple to make. Weve made similar recipes in the past, and this was equally as good and much faster.
Our favorite recipe was the Vietnamese Chicken and Rice Soup. It was simple to make, and the flavor was just about perfect.
The Smoky Barbecue Chicken was another winner when it came to flavor, but we had a slight technical error. The recipe calls for cooking the sauce ingredients down to a paste before adding the chickenand not adding any liquid to the pot. We were totally skeptical, but we gave it a try. Unfortunately, our Instant Pot gave us a burn notice when the chicken stuck to the pot near the end of the cooking time. Fortunately, the chicken was completely cooked through, and the barbecue sauce was very, very good. As the recipe said, it wasnt super-thin and only needed a short sauté to thicken it up for serving. Despite the problem, were considering it a success because of the flavor.
We were pleased with every recipe we tried, and we found that the number of spices gave us tasty and well-balanced dishes. We also appreciated that many of the recipes also included slow cooking instructions, for those times when were not in a hurry.
Production Quality: Hardcover For The Win
This is a hardcover book, so we expect it to be more durable than paperbacks. When opened, the book didnt lay completely flat, but it also didnt fight us when we placed something on it to keep our page available. While there isnt a photo for every single recipe, there are enough visuals to keep it interesting, and the dishes look achievable rather than over-styled and impossible for dinner at home.
When opened, the book didnt lay completely flat, but it also didnt fight us when we placed something on it to keep our page available.
The ingredient list is printed in bold, making it easier to read from a slight distance as we measured spices and chopped garlic with the book at arms length, which we appreciated.
Recommended Reading: How To Cook Red Beans And Rice In Instant Pot
Savory Gruyre Bread With Ham
Ingredients4 tablespoons unsalted butter, melted and cooled, plus more for the pan2½ cups all-purpose flour, plus more for the pan1½ teaspoons baking powder1 teaspoon fine sea salt½ teaspoon baking soda1 cup coarsely chopped ham3 tablespoons thinly sliced scallions, white and green parts 1 tablespoon chopped fresh thyme leaves2 cups grated Gruyère or sharp cheddar cheese2 large eggs1 cup buttermilk
DirectionsHeat the oven to 350 degrees. Butter and flour a metal 9 by 5-inch loaf pan and set it aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups of the Gruyère . In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
