Instant Pot Recipe Sources

January 6, 2019 By

I often get asked where I find my recipes for the The Instant Pot.  In fact my friend, Ellen, asked me a few minutes ago.  It’s been on my list to post so thanks Ellen for the motivation.  For someone who was timid about using the Instant Pot Pressure Cooker over a year ago and sat 20 feet away while I did the water test, it now has a permanent place on my kitchen counter.  I started with the brown rice, quinoa and steel oats recipes from the cookbook that came with the appliance. Soon I wanted a little more and begin branching out into blogs which then led me to some amazing cookbooks.  There are times I’ll take two recipes from different sources and tweak it to my palate.  

Here are two of my favorite instant pot cookbooks.  Also be sure to check out their websites – there is a lot of valuable information and recipes. 

Cookbooks

Instant Loss

This Old Gal’s Pressure Cooker Cookbook

Websites

This Old Gal

Instant Loss

Facebook Closed Groups 

Instant Pot Community

Instant Loss

Affiliate logs are used to help offset the cost of Deliciously Inspired.

Appliances are only as good as the recipes going into them.  Pictured below is Chicken Tortilla Soup from the Instant Loss Cookbook.  This recipe is quick and delicious because everything goes into the pot  at once and 13-15 minutes later it is done.  I am a big fan of homecoming because unlike going out to eat – the cook is in control of what ingredients and how much of those ingredients go in.

 

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Instant Pot Coconut Steel Oats

April 23, 2018 By

 

I like the chewiness of steel oats but cooking them on the stove can take awhile.  Being able to cook them in about 10 minutes using the Instant Pot makes having a dish of these handy throughout the week doable. 

Using a full coconut milk (found in the can) gives a richness to the breakfast cereal.

Instant Pot Coconut Steel Oats
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Prep Time
6 min
Cook Time
10 min
Total Time
15 min
Prep Time
6 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup steel oats (not instant or quick cooking steel oats)
  2. 1 can organic coconut milk
  3. Water - to make 3 cups between coconut milk and water
  4. Stevia or Sugar of your choice
To finish
  1. 1 cup of non-dairy or dairy milk
  2. Sweetener of your choice - I used a few drops of liquid stevia
  3. 1 tsp cinnamon
  4. Place a serving size in a bowl and top with berries, banana, raw sunflower seeds.
Instructions
  1. Make sure your instant pot is fully assembled and the sealer is in the rim of the lid.
  2. Place oats in small mesh strainer and rinse. Drain by gently tapping sides of strainer to release water.
  3. Into a 4 cup measuring cup - empty can of coconut milk and add enough water to measure 3 cups.
  4. Place liquid into the removable container in the Instant Pot. Add oats. Use your fingers and incorporate oats into the liquid, make sure all oats are off the sides.
  5. Lock on Lid and close Pressure Valve. Cook for 8 minutes on the Manual Setting. When Beep sounds, wait 10 minutes and then release the remaining pressure.
  6. Remove Lid and stir in milk, sweetener and cinnamon. More milk can be used if you like a thinner oat cereal.
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Filed Under: Breakfasts, Instant Pot Tagged With: , , , , , ,

Egg Bites

November 19, 2017 By

 

This morning I tried a recipe that resembles the Sous Vide Egg Bites Starbucks is now selling and used this recipe as my guide.  My husband had them and liked them so I tried my best to make him some from our kitchen.   They are very light a fluffy – between a quiche and a soufflé.

I haven’t used my Steam feature on the Instant Pot and was excited to see what 8 minutes did with this recipe.  I wasn’t disappointed.

My goal in writing this post is more of a review of the recipe and share what ingredients I used, which I might add next time, what containers worked, what containers worked best and any insights I discovered while I gave it a whirl.

The Ingredients I Used

  • 4 Organic Eggs
  • 1 1/2 cups Organic Mexican shredded cheese
  • 1/4 cup Organic Half and Half
  • 1/2 cup Low Fat Cottage Cheese
  • 1/2 tsp Salt

Containers and How I Prepared Them

  • I baked in ramekins, a short mason jar, a pint mason jar.  All were cooked through but I like the ramekins best because it provided consistent distribution of the bacon and egg.
  • Sprayed each container with coconut oil from Trader Joe’s.  This is not mentioned in the recipe and is essential for releasing the egg.
  • After cooking per instructions, remove from Instant Pot, take off the foil and let rest for 10 minutes.  Run a sharp knife around edges.  Place a dessert/salad plate on top and flip over.  Gently tap bottom to help release the egg bite.
  • I had one for lunch – 30 seconds in the microwave warmed it nicely.

 

Things I Might Do Different Next Time

  • Saute chopped mushroom, green pepper.  Press a paper towel to remove excess moisture and add into the egg mixture along with chopped green onion.
  • Serve with salsa
  • Try using 2 whole eggs and 4 egg whites
  • Try stacking my ramekins so I can make more
  • Serve these as a brunch or light lunch with a green salad and muffin.

What My Husband Thought of Them

  • Great
  • Tasted Good
  • When am I making more with mushroom and green onion?

Again the recipe I used can be found HERE

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Filed Under: Breakfasts, Main Dishes, recipes from others Tagged With: , , , , , , ,
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