Since it was first trialed in 2010, the innovation of the Instant Pot® has been changing the way people approach home cooking. Redefining the term ‘multi-purpose cooker’, it does the job of a pressure cooker, slow cooker, rice cooker, yoghurt maker and steamer all in one. Safe and dependable, it uses up to 70 percent less energy than a conventional oven, making cooking faster and more convenient. To show how you can make the most of your Instant Pot®, we’re sharing three delicious, easy-to-make recipes which are specifically designed for this one-pot appliance.
Catering for a quick and healthy midweek supper or a luxurious Sunday brunch? The Instant Pot® is versatile enough to cater to all your meal needs. Read on to see how you can cook your three meals of the day using nothing but a single appliance, with three recipes that are all tailor-made for your Instant Pot®.
Individual Breakfast Bread and Custard Cups
150g (5oz) piece of day-old French stick
2 medium eggs
300ml (.pint) milk
5ml (1 tsp) vanilla extract
2.5ml (.tsp) ground cinnamon
5–10ml (1–2 tsp) soft light brown sugar
Pinch of salt (optional)
250ml (8fl oz) water
25g (1oz) unsalted butter, softened
Maple syrup, fruit compote or fresh berries, to serve (optional)
1 Tear the bread into small pieces or cut into cubes about 2cm (.in). Place in a bowl.
2 Whisk the eggs, milk, vanilla, cinnamon, sugar and salt, if using, together in a jug, then pour over the bread. Leave to soak for a minute or two, then give the mixture a gentle stir.
3 Place the trivet (steaming rack) in the inner pot and pour in the water. Lightly grease the insides of four 150ml ramekins with about half of the softened butter. Divide the soaked bread mixture between the ramekins. Cover the top of each with a piece of foil. Place the ramekins on the trivet.
4 Put on the lid and lock into place. Turn the pressure-release switch to Sealing. Select Steam and adjust the pressure to High and the time to 10 minutes.
5 When cooking is complete, press the Keep Warm/Cancel button and allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure. Unlock and lift off the lid. Carefully remove the ramekins using tongs and leave to cool for a few minutes. Run a knife around the edge of each ramekin, then turn out.
6 Melt the remaining butter in a non-stick frying pan. When hot, add the bread and custard cups and cook for about 2 minutes on each side until golden brown. Serve with a drizzle of maple syrup, fruit compote or fresh berries.
Lunch – Chorizo and Chickpea Soup
Pinch of saffron strands
10ml (2 tsp) olive oil
225g (8oz) chorizo sausage, cut into 1cm (.in) cubes
350g (12oz) new potatoes, scrubbed and quartered
400g (14oz) can chickpeas, rinsed and drained, or 250g (9oz)
cooked chickpeas (page 8)
400g (14oz) can chopped tomatoes
350ml (12fl oz) vegetable stock, preferably home-made
1 bay leaf
Salt and freshly ground black pepper
45ml (3 tbsp) chopped fresh parsley
1 Put the saffron in a small bowl and pour over 15ml (1 tbsp) hot water. Leave to soak. Preheat your Instant Pot® pressing Sauté and adjust to Normal for a medium heat. When the pot is hot, add the oil, then the chorizo. Cook for about 4 minutes, stirring frequently, until lightly browned. Remove from the pot using a slotted spoon, leaving the oil behind.
2 Add the potatoes and cook for a minute, stirring all the time, until they are coated in the oil. Add the chickpeas, tomatoes, stock, soaked saffron and liquid and the bay leaf. Season with salt and pepper. Cancel the Sauté function.
3 Put on the lid and lock into place. Press Manual (Pressure Cook), adjust the pressure to High and the time to 5 minutes. After cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
4 Unlock and remove the lid. Stir the chopped parsley into the soup and adjust the seasoning if needed. Ladle into warmed soup bowls and serve straight away.
Dinner – Beef Massamam Curry
400ml (14fl oz) can coconut milk
45ml (3 tbsp) massaman curry paste
450g (1lb) braising steak, cut into 2.5cm (1in) pieces
15ml (1 tbsp) tamarind paste
100ml (4fl oz) beef stock, preferably home-made (page 42)
1 onion, very thinly sliced
3 kaffir lime leaves
15ml (1 tbsp) light soft brown sugar
15ml (1 tbsp) Thai fish sauce
450g (1lb) waxy potatoes, cut into 2.5cm (1in) chunks
75g (3oz) unsalted toasted peanuts, roughly chopped
Salt and freshly ground black pepper
1 Preheat your Instant Pot® by selecting Sauté and adjust to More for high heat. Add 60ml (4 tbsp) coconut milk and the curry paste. Stir together, then heat until bubbling. Add the beef and fry for 3–4 minutes until coated in the spice mixture.
2 Stir in the tamarind paste, then add the remaining coconut milk, stock, onion, cinnamon stick, lime leaves, sugar and fish sauce and stir well. Cancel the Sauté function.
3 Put on the lid and lock into place. Select Meat/Stew and adjust the pressure to High. The time should automatically set to 35 minutes. After cooking, quick-release the pressure and remove the lid. Stir in the potatoes and two-thirds of the peanuts. Put the lid back on, select Manual (Pressure Cook) and adjust the time to 5 minutes.
4 After cooking, naturally release the pressure for 5 minutes, then quick-release any remaining pressure. Unlock and remove the lid. Stir, then season the curry to taste with salt and pepper. Spoon onto warmed plates and serve scattered with the remaining chopped peanuts.