What you see here is easily the biggest kitchen craze that we've seen in a while, it's the INSTANT POT! A mix between a crockpot and a pressure cooker, all rolled into one. But what's the big deal?
We wanted to show you because our Live in the D team cooks with these on a regular basis. So we have our Live in the D Family Lisa Brewer, and our Executive Producers, Tammy Sortor and Jay Kuhlman show us a few of their recipes.
If you have an Instant Pot and would like to try this at home here are the recipes:
Lisa's Pepper Steak:
* 1 1/2 to 2 pounds round steak
* 2- TBSP cooking oil
* 1/3 cup soy sauce
* 1 cup chopped onion ( I use green onion)
* 1-2 garlic cloves minced ( I use 3...love garlic!)
* 1 TSP sugar
* 1/2 TSP salt
* 1/4 TSP pepper
* 1/4 TSP ground ginger
* 1 - 14 oz can diced tomatoes (with liquid)
* 2-3 large peppers (any color) cut into strips
* 1/2 cup cold water
* 1 TBSP cornstarch
~Cut beef into 1" strips, brown in the instant pot using the "Saute`" function ~Cancel saute function, add soy sauce and de-glaze pot using the instant pot spatula
~Add onion, garlic, sugar, salt, pepper, ginger, tomatoes and peppers.
~Put the lid on the instant pot, set to manual mode for 15 minutes *If you want firmer peppers add them after 10 minutes on the manual setting and then cook for an additional 5 minutes before moving on to next step.
~After 15 minutes, vent the lid and allow the steam to escape for 10 minutes
~Remove the lid, combine the water and cornstarch and add to the pot, stir until thoroughly mixed
~Allow 5 minutes for sauce to thicken
~Serve over rice or pasta
Instant Pot Vegetarian 15 Bean Soup from Hurst:
Ingredients-
- 1 bag 15 bean soup blend from Hurst Beans (save seasoning packet for another use)
- 8 C vegetable stock (or 4 C water, 4 C stock OR all water!)
- 3 cloves garlic, chopped
- 1 small sweet onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 stalks celery with tops, chopped
- 2 carrots, peeled and chopped
- kosher salt and fresh black pepper to taste
- 1/2 tsp of ground red pepper
- 1 dried bay leaf
- 2-3 sprigs of fresh thyme
- 1 14.5 oz can of Red Gold petite diced tomatoes, undrained
- juice of 1 lemon
- 1 TB olive oil
Cooking Directions:
Instant Pot St Louis Baby Back Pork Ribs from 365 Days Of Crockpot
Ingredients-
- 2 1/2 lbs St Louis baby back pork ribs
- 2 1/2 tsp dry rub* (you can buy it or make your own)
- 1 cup water
- 1/2 cup barbecue sauce
Directions-