Updated: 03/14/2017 4:45 PM
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Cooking with the Instant Pot
The 7-in-1 pressure cooker called The Instant Pot is all the rage so we challenged the Food and Dining Editor from Mpls.St.Paul Magazine, Stephanie March, and her co-host from the Weekly Dish, Stephanie Hansen to create their favorite recipes using the Instant Pot.
Here’s a link to the “Weekly Dish Instant Potters” Facebook Group.
Instant Pot Risotto
2 cups of Arborio Rice
4 cups chicken or vegetable broth
1 small onion, chopped
2 cloves garlic, chopped
1 swig of white wine
Extra Virgin Olive Oil
1 tablespoon parmesan cheese salt and pepper to taste
1 nub butter
In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion and garlic until it becomes translucent (about 5 minutes). Add the rice and lightly toast it to release the starch. Wait until just a couple of grains look golden and your rice is toasted!
Add a swig of white wine and un-stick any grains from the bottom of the cooker, stir the rice until the wine has largely evaporated. Add the broth, mix and close the top.
Lock the lid and set on manual for 5-6 minutes at high pressure. When time is up, release the pressure manually. The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. Add a nub of butter and grated cheese and stir in right before serving.
Instant Pot Chicken Pot Pie
2lbs Chicken Breasts (boneless/skinless) cut into 2-inch pieces
1 small Onion diced
1 lb Mixed Vegetables Frozen
8 oz Canned Biscuit Dough (quartered)
1 cups Chicken Stock/Broth
3 medium Potatoes peeled & chunked (1 to 1.5 inch pieces)
1 teaspoon sage
1 teaspoon Lawry's
1 teaspoon salt (or Lawry's)
1 teaspoon pepper
1 teaspoon Herbes de Provence or mixed herb seasoning
1 1/2 teaspoons Chicken Bouillon
1 can Cream of Chicken or Mushroom Soup
1 cup milk
2 tablespoons butter
Put cut onions into pot.
Add spices, Butter, Chicken Bouillon
Cut chicken pieces into uniform 2 inch segments and lay on top of onions
Add potato on top of chicken
Add Cream of Chicken Soup
Add frozen vegetables
Add one cup of milk to the Pressure Cooker cooking pot and 1 cup Chicken stock or broth
Cut biscuits into ¼'s and lay on top
Sprinkle Herbs de Provence (or mixed herb seasoning) on top of biscuits
Lock on lid and close pressure valve
Cook on Manual 8 minutes and allow to release naturally for 20 minutes. Make sure to release any remaining steam with valve before opening pot (juice may sputter up from valve so cover with a towel or paper towel)