Fav Instant Pot

Beef Stew

Hearty, filling and one of the easiest to do!


1 1/2 lbs. beef stew meat
1/2 stick butter
2 large potatoes
2 cups frozen vegetables
1/2 diced onion
3 diced sticks celery
1 can diced tomatoes
2 cups beef stock
2 bay leaves
2 diced cloves garlic
1 packet slow cooker beef stew
1 tbl brown gravy mix
3 squirts Maggi




Cut the beef stew meat into bite size pieces. Sear. Dice potatoes, onion, and celery

Whisk mixes together with beef stock.

Add all to Instant Pot and select meat/stew.

Use the Quick Release Method. When all of the steam is released carefully remove the lid and check meat and potatoes to ensure doneness. 

If needed, run on manual for 10 more minutes.  Slow or quick release. 

Chicken Soup

Nice and easy!


2 tablespoons vegetable oil
2 chicken breasts or about 1 and 1/2 pounds boneless chicken thighs
3 or 4 carrots, chopped
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
2 celery stalks with leaves
6 cups Swanson Chicken Stock
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles (can substitute more rice)
3/4 cup rice (can substitute more noodles)
2 tablespoons parsley
2 tablespoons lime juice  



Step 1: Ingredient prep: Chop the Vegetables, Brown the chicken

Dice up all of the vegetables into various sizes of your liking.  
Next, heat 1 tablespoon of oil on medium heat and cook the chicken until browned on all sides, about 5 minutes. Remove the chicken and set it aside on a plate. We will be dicing it up while the veggies are cooking.  

Step 2: Add the vegetables, rice and noodles
Add the other 1 tablespoon of oil and all of the vegetables (onions, carrots, celery) to the pot. Cook them for about 2 minutes stirring occasionally. While they are cooking now is a good time to dice up the chicken into small pieces. Now add the broth, bay leaf, parsley, peas, corn, salt, and pepper and scrape up any little stuck bits that may be at the bottom of the pan.  Add the rice and noodles.  

Step 3: Cook under pressure for 8 minutes

Return the chicken to the pressure cooker, lock the lid, and bring the pot to pressure on high heat. Once the pressure cooker has indicated that it is at pressure by releasing a steady steam, immediately reduce heat to the lowest level to maintain this pressure. Cook for 8 minutes.  

Honey Bourbon Chicken


2 lbs boneless, skinless chicken thighs (or breasts)
½ cup apple juice
½ cup Bourbon
¼ cup soy sauce
½ cup light brown sugar
¼ cup ketchup
2 Tbsp honey
½ tsp crushed red pepper flakes
4 cloves garlic, pressed
½ tsp ginger
3 Tbsp cornstarch
3 Tbsp water
3 green onions, sliced



In the bottom of your instant pot, start adding your ingredients. Apple juice, Bourbon, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, fresh garlic, and ginger. Use a whisk and mix it really good. Place your fresh or frozen chicken into the instant pot, making sure if's coated in the bourbon mixture.

Secure the lid to your pressure cooker, and turn the release valve on top to sealing. Turn on the Instant Pot and press manual (or pressure cook) on high. Set the timer for 12 minutes (or 18 minutes if using frozen chicken).

Allow the pressure to build and cook. While it's cooking, mix your cornstarch and cold water in a small bowl until combined. Set aside.

Once the chicken is done cooking, allow it to naturally release for 5 minutes. Then do a quick release.

Remove your chicken from the instant pot and place it on a cutting board. Dice into bite sized pieces.

Turn your pressure cooker to saute and slowly add in the cornstarch mixture. Using your whisk, mix continuously until thickened. This takes about two minutes! Turn pressure cooker off and return chicken to the sauce. Top with green onions and enjoy!

Ham and Beans

I usually use the HamBeens® Pinto, Navy or 15 Bean packages, but any 16-10 oz of beans will do.  If using 15 Beans package, increase liquids to 7 1/2 cups.

1 package (20 ounces) HamBeens® 
1 tablespoon olive oil
2 stalks celery, diced
1 sweet onion, diced
6 cups chicken stock. (or 1 quart stock, the rest water)
2 cups cooked diced ham (or fully cooked sausage, especially Polish!)

3 cloves minced garlic
1 teaspoon black pepper
1 tablespoon dried basil

Brown gravy mix

Turn pressure cooker to "saute" and add the oil to the pot. Once hot, add the celery, and onion and cook, stirring often, for 5 minutes.

Add garlic minced garlic cloves

Rinse and sort through the beans. Add to the pressure cooker along with the chicken stock.

Add dried basil.

Set the seasoning packet aside for later.

Turn the pressure cooker off. Put on the lid and set the vent too "sealing." Set the pressure cooker to "high pressure" for 40 minutes.

(or, use the beans/chili setting.  You may have to run it again for on manual for 20 minutes more)

Once the soup has reached pressure and cooked for 40 minutes, allow the pressure to release naturally - about 20 minutes.

Remove the lid and check to see if beans are soft, not hard.  If they are, add the below and manually cook for 20 minutes on sealing.

Stir in the seasoning packet, ham, black pepper, salt, and brown gravy mix is thicker consistency is desired. Taste and add salt if needed. 

Stir well and let set for 5 minutes to allow the ham or sausage to heat through.


Beef and Broccoli


1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
Salt and pepper
2 teaspoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3/4 cup beef broth
1/2 cup soy sauce*
1/3 cup brown sugar
2 tablespoons sesame oil
1/8 teaspoon red pepper flakes
1/2 teaspoon fresh ginger
3-6 spring onions, 1 inch pieces
1 lb. broccoli florets
3 tablespoons water
3 tablespoons cornstarch
Toasted sesame seeds for garnish, optional



1. Season beef with salt and pepper. Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

2. When all meat is browned select Sauté and add chopped onion to the pot. Sauté for 1 to 2 minutes until onion starts to soften. Add garlic and sauté for 1 minute more.

3. Add beef broth, soy sauce, brown sugar, sesame oil, ginger and red pepper flakes to the pot. Stir until sugar is dissolved.

4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.)

5. Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add spring onions, Add steam broccoli.

8. Serve over hot, cooked rice and garnish with sesame seeds.

Instant Pot - the magic cooker DUO60

My Magic Instant Pot© 

Stock, broth, stew and chili.  Chicken and egg (which came first?) SO much more!

Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer - what's not to love?


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