My daughter gave me an Instant Pot for Mothers Day!! Cant wait to try it out, but, not sure what to start with. I know quite a few of the Forumites own IP's ...any suggestions??
So Excited!!!
- Thread starter luvmygdaughters
- Start date
The first thing I made in the Instant Pot was hardboiled eggs. 
Rice ?
Here are some recipes:
recipes.instantpot.com
A lot of it is stuff normal people don't eat (Massaman Curry with Tofu and Kabocha Squash , anyone?
) but it can help get you started.
Instant Pot Recipes - Official Recipes for Instant Pot and Instant family appliances
Revolutionize your cooking and find your next favorite meals from 1000+ Official Recipes for Instant Pot and Instant family appliances
recipes.instantpot.com
A lot of it is stuff normal people don't eat (Massaman Curry with Tofu and Kabocha Squash , anyone?
) but it can help get you started.
Okay, I usually make a 1/2 dozen every week for my lunch...This may be the virgin meal for IP!!The first thing I made in the Instant Pot was hardboiled eggs.
Great! Thanks!Here are some recipes:
Instant Pot Recipes - Official Recipes for Instant Pot and Instant family appliances
Revolutionize your cooking and find your next favorite meals from 1000+ Official Recipes for Instant Pot and Instant family appliances
A lot of it is stuff normal people don't eat (Massaman Curry with Tofu and Kabocha Squash , anyone?
Bonehead
Well-Known Member
Once you make them with the IP you will never go back.......
It depends on what you like as there are tons of recipes out there. Like Vrai said, hard-boiled eggs in the IP are the bomb and so easy. They were also the first thing I tried. Pot roast, beef stew, ribs, pork loin, soups, chicken breasts, etc... I have even made lasagna using a small spring-form pan. I get a lot of recipes from these sites:
Pinterest
www.pinterest.com
www.allrecipes.com
www.foodnetwork.com
A good intro to IP cooking:
www-recipethis-com.cdn.ampproject.org
This is a favorite and will be cooked again this week:
www.slenderkitchen.com
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A good intro to IP cooking:
101 Instant Pot Recipes For The Complete Beginner | Recipe This
Welcome to my Instant Pot Recipes and more specifically 101 Instant Pot Recipes For The Complete Beginner. I wanted to put something together that would help those of you that are just starting out…
www-recipethis-com.cdn.ampproject.org
This is a favorite and will be cooked again this week:
Zero Point Weight Watchers Taco Soup - Slender Kitchen
This is the most delicous zero point WW Taco soup! Make it in the slow cooker, Instant Pot, or stove-top. Packed with shredded chicken, beans, and corn - it's a reader favorite!
Same end product, but perfect results every time AND the shells peel off easily EVERY SINGLE TIME. That in of itself makes the IP worth buying IMHO.
I mean, you hate to buy a $150 hard-boiled egg maker, but really....
I use mine for pretty much everything that doesn't work in the air fryer. Artichokes steam up in minutes, pressure ribs before grilling, soup, runza guts, boil pasta....
glhs837
Power with Control
What Jazz said. One crack and the whole shell comes off like the skin off an onion almost. Dump in about a cup of water, stack eggs as deep as you like, seal it, set if for five, let it sit for five, drop in ice bath for five.
LMD, in addition to perfect rice, one of the biggest benefits is getting that multi hour flavor in far less time. Stuff like chili and stews, normally you cook them for hours in a slow cooker to get that flavor meld, and even so, they get even better after another day in the fridge. The pressure cooker makes that magic happen in less than an hour. Tonight, it's going to be baby back ribs, use any dry rub you like, one cup beef broth with a teaspoon of smoke liquid smoke. 30 minutes at high pressure, release. BRush them with some sauce, broil for 2-3 minutes to sear. Literally falling off the bone with deep flavor.
Did Teriyaki drumsticks last week. Later this week, I'll be making a whole rotisserie chicken.
LMD, in addition to perfect rice, one of the biggest benefits is getting that multi hour flavor in far less time. Stuff like chili and stews, normally you cook them for hours in a slow cooker to get that flavor meld, and even so, they get even better after another day in the fridge. The pressure cooker makes that magic happen in less than an hour. Tonight, it's going to be baby back ribs, use any dry rub you like, one cup beef broth with a teaspoon of smoke liquid smoke. 30 minutes at high pressure, release. BRush them with some sauce, broil for 2-3 minutes to sear. Literally falling off the bone with deep flavor.
Did Teriyaki drumsticks last week. Later this week, I'll be making a whole rotisserie chicken.
Thanks for all the ideas and recipes folks!! Cant wait to try them all!
General Lee
Well-Known Member
Didn't happen for me. Shells were a Biatchhhh
And we said it was fool proof....
I have never had one hard to peel yet. 
I use the method glhs stated earlier:Egg-zactly right every time!
glhs837
Power with Control
Out of my last set of 13, one did give me a little trouble.