By now you’ve heard all about the amazing, does-everything-but-the-dishes Instant Pot®. Here at SLT, We’ve fallen hard for the new Instant Pot® Ultra, which features more bells and whistles than other models, including a new digital interface, 16 cooking presets, automatic altitude adjust, and the illustrious “Ultra” button, which allows for total customization of time and temperature. To celebrate the launch of Instant Pot® Ultra, we’re sharing our four favorite recipes to make in it! From soups to noodles, and even cake, you’ll be amazed and inspired at what can happen with Instant Pot® Ultra!
Peanut Chicken and Sugar Snap Peas with Noodles
Serves 6 – Hands-On: 11 minutes Slow Cook: 2 hours
11⁄2 pounds chicken breast tenders, cut into bite-sized pieces
3 tablespoons cornstarch
2 tablespoons teriyaki sauce
2 teaspoons minced fresh garlic
1⁄4 teaspoon crushed red pepper
1 teaspoon dark sesame oil
2 cups fat-free, lower-sodium chicken broth
1⁄4 cup natural-style peanut butter
21⁄2 cups trimmed sugar snap peas
1 cup matchstick-cut carrots
1 (12-ounce) package spaghetti
1⁄2 cup sliced scallions
1⁄4 cup chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
- Combine chicken, 2 tablespoons of the cornstarch, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the garlic, and red pepper in a bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken mixture to pan; cook 6 minutes, browning on all sides. Stir in 1⁄2 cup of the broth, scraping pan to loosen browned bits. Transfer chicken mixture to the inner pot of a 6-quart Instant Pot®.
- Combine remaining 11⁄2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. Stir in peas and carrots; repeat slow cook procedure, choosing 30 minutes cook time. When time is up, peas should be crisp-tender.
- While peas and carrots cook, cook pasta according to package directions, omitting salt and fat; drain. Add cooked spaghetti to chicken mixture in cooker; toss well. Sprinkle with scallions and peanuts; serve with lime wedges, if desired.
Recipe from Time Inc. Books
Butternut Squash Soup
If your supermarket sells pre-cut butternut squash, consider picking it up to save
time on prep.
Serves 8 – Hands-On: 10 minutes Slow Cook: 6 hours
8 cups (11⁄2-inch) cubed peeled butternut squash (about 21⁄4 pounds)
4 cups unsalted chicken stock
1⁄2 cup chopped onion
1 tablespoon minced peeled fresh ginger
3⁄4 teaspoon salt
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
Thyme leaves (optional)
- Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
- Purée squash mixture with an immersion blender until smooth. Ladle soup into bowls. Garnish with thyme leaves, if desired.
Recipe from Time Inc. Books
Brown Rice-Stuffed Cabbage Rolls with Pine Nuts and Currants
Assemble this dish the night before for a head start on a great next day’s dinner.
Serves 4 – Hands-On: 50 minutes Slow Cook: 2 hours
1 large head green cabbage, cored
1 tablespoon olive oil
11⁄2 cups finely chopped onion
3 cups cooked brown rice
3 ounces crumbled feta cheese (about 3⁄4 cup)
1⁄2 cup dried currants
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
1⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomatoes, undrained
Additional chopped fresh parsley (optional)
- Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.
- Heat oil in a large nonstick skillet over medium heat; swirl to coat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in brown rice and next 4 ingredients (through parsley). Stir in 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper.
- Place cabbage leaves on a flat surface; spoon about 1⁄3 cup rice mixture into center of each cabbage leaf. Fold in edges of leaves over rice mixture; roll up. Arrange cabbage rolls in bottom of the inner pot of a 6-quart Instant Pot®.
- Combine the remaining 1⁄4 teaspoon salt, remaining 1⁄8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 2 hours cook time. Serve sprinkled with parsley, if desired.
Recipe from Time Inc. Books
Double Chocolate Cheesecake
Serves 6 – Hands On: 20 minutes Cook Time: 1 hour (plus 6 hours refrigeration time)
Nonstick vegetable oil cooking spray
22 chocolate wafer cookies
1 tablespoon (13 g) granulated sugar
¼ teaspoon ground cinnamon
¼ cup (½ stick, or 60g) unsalted butter, melted
1¼ cups (220 g) semisweet chocolate chips
2 packages (8 ounces, or 225 g each) cream cheese, at room temperature
¾ cup (150 g) granulated sugar
3 large eggs
¼ cup (60 g) sour cream
1 teaspoon pure vanilla extract
¾ cup (175 ml) heavy cream
3 tablespoons (23 g) confectioners’ sugar
A small hunk of chocolate, for shaving
- Insert the steam rack into the Instant Pot®. Add 1½ cups (350 ml) water.
- To make the crust, coat a 7-inch (18 cm) springform pan with cooking spray. Use a food processor or a resealable plastic bag and a rolling pin to grind the cookies. Mix in the sugar, cinnamon, and butter.
- Using a flat-bottomed glass, press the crumbs evenly on the bottom and 1 inch (2.5 cm) up the sides of the pan. Freezethe crust while you make the filling.
- To make the filling, in a medium microwave-safe bowl melt the chocolate chips on high, stirring every 30 seconds, until melted and smooth, about 60 seconds total. Let cool to room temperature, keeping the chocolate warm enough to be pourable.
- In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy. Beat in the sugar until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla.
- With the mixer on low speed, pour in the chocolate and mix in completely. Pour the filling into the prepared crust.
- Tightly wrap the entire pan in aluminum foil. Using another piece of foil, make a “sling” measuring about 3 x 20 inches (7.5 x 51 cm). Use it to lower the pan into the pot.
- Lock the lid. Press [Manual] and cook on high pressure for 57 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
- Lift the pan out and remove the foil (the cheesecake will be slightly wobbly in the center). Let cool on a wire cooling rack for 25 minutes, then run a knife around the edges to loosen it from the pan. Refrigerate for at least 6 hours or overnight, until completely set.
- To make the whipped cream, in a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form.
- To serve the cheesecake, remove the ring. Spread the whipped cream over the top of the cheesecake, leaving a 1-inch (2.5 cm) border. Use a vegetable peeler to shave the hunk of chocolate over the top.
The Instant Pot Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker, ©2017 by Sara Quessenberry and Kate Merker. Used by permission from the publisher, Quarto Publishing Group.