Back in January, I wrote a post about the Instant Pot, the trendy pressure cooker that has been taking the internet by storm. We bought an Instant Pot to keep at the studio back when I wrote that post, but I didn’t really see the need to have one at my own home. “It’s just a fancy pressure cooker,” I told myself. But after doing some experimenting with my girls the past few weeks, I am now an Instant Pot believer!
There are a million and one Instant Pot recipes out there on the internet, and I’m sure they’re all pretty great! But one of the best things about the Instant Pot, in my humble opinion, is that it’s also great for cooking up everyday foods. Today I’ll show you how you can use your Instant Pot to make 5 different everyday foods more quickly and easily than ever before.
1. “Baked” Potatoes
Clean a few russet potatoes, then prick each of them with a fork a few times. Place the potatoes onto the metal rack inside your Instant Pot and pour in 1 cup of water. Select “manual” and cook on high for 12-20 minutes, depending on the size of your potatoes. Use the quick release valve to depressurize the pot, then remove and serve. Perfect every time! And no leathery microwave texture!
2. Hard-Boiled Eggs
Place the metal rack into your Instant Pot, then carefully place several eggs onto the rack. Add 1 cup of water to the pot, then replace the lid. Select “manual” and cook on high for 4-5 minutes (4 minutes for a softer yolk, 5 minutes for fully cooked).
Use the quick release valve, then carefully remove the eggs from the pot and place them into an ice bath to stop the cooking. Amazing!
3. Whole Chicken
Salt your whole chicken with salt and pepper, then select the “Saute” function on your Instant Pot. Add a tablespoon of oil to the pot, then brown the chicken on the sides and the breast area. Remove the chicken from the pot and fill the cavity with fresh thyme. Place the chicken back into the pot on top of the metal rack.
Add 1 cup of chicken stock to the pot, then replace the lid and select “Manual.” Cook on high for 6 minutes per pound of chicken, plus an additional 2 minutes. Don’t use the quick release valve, but instead allow the pot to depressurize on it’s own for about 15 minutes.
Remove the chicken, shred if desired, and serve.
Rinse 3 cups of white rice, then place the rice into your Instant Pot. Add 3 cups of cold water, 1 tablespoon of oil, and 1 teaspoon of salt to the pot, and stir to combine. Lock the lid, then select the “Rice” function. (You can also cook on “Manual” for 12 minutes.)
Let the pot depressurize on its own, then fluff the rice with a fork and serve.
5. Steamed Veggies
Place the metal rack into the bottom of your Instant Pot, then place your uncooked veggies onto the rack. Pour 1 cup of water into the pot, then lock the lid.
Cook on “Manual” for 1 minute, then use the quick release valve. Remove the steamed veggies, season to taste, and serve! So delicious AND nutritious!