Hello Everyone!
It’s that time of year where we look forward to the big days and all the festivities, and of course new and tantalising recipes to try.
Today we feature an appliance that will make prep on these big days effortless and result in less time in the kitchen and more time catching up and making memories with our loved ones.
The Instant Pot is the world’s best-selling multi-cooker that combines seven kitchen appliances in one.
It is perfect for everyone, from the beginner cook, home cooks wanting to cook up a storm or aiding the chefs in the hustle and bustle of their kitchens.
This all-rounder pressures cooks, slow cooks, makes rice, steams, sautés, keeps food warm, makes desserts and it even makes yoghurt.
With Instant Pot you have endless variety and can cook your favourite meals up to 70% faster, lock in all the nutrients and cut down on energy costs.
It is the ideal appliance for today’s fast-paced lifestyle.
I have cooked the juiciest, most tender, ribs, lamb shanks, leg of lamb and corned beef in under an hour, but my favourite is making soup in my Instant Pot.
Just add all your pulses, veggies, seasoning and protein, top up with water and you have a hearty bowl of soup in no time.
What sets Instant Pot apart is the advanced microprocessor technology and one-touch controls that ensure perfect results every time – it even remembers the way you cook!
Plus, it is food grade stainless steel, which is strong and durable, while you can choose between the 6L and 8L model.
For more info on Instant Pot, visit their website www.instantpot.co.za or @instantpotsa on Instagram and Facebook.
Happy Cooking.
Love, Your Cooksister.
Recipes
Instant Pot Chicken Tikka Masala
Recipe Credit Farzana Kumandan @sprinklesandspicect
Ingredients
2 tablespoons butter
1 small onion (finely cut)
3 large cloves garlic (roughly chopped)
3 curry leaves
Marinade 1kg chicken with
1 tablespoon garlic and ginger
1 tablespoon lemon juice
1½ tablespoons garam masala
1 teaspoon tikka spice
1 teaspoon jeera (cumin)
1 teaspoon turmeric
½ teaspoon koljana (coriander)
1 heaped cup double cream yoghurt
Additional Ingredients
1x 240g tomato puree
¼ cup tomato sauce
1 cup fresh cream
Freshly chopped chillies and coriander
Method
Marinade the chicken for at least an hour.
On Sauté function braise the onion, garlic and curry leaves in butter until golden brown (about 4 minutes).
Add in the marinated chicken and sauté for 4 minutes.
Add in the tomato puree and tomato sauce, stir and cook on High Pressure for with timer for 10 minutes.
After 10 minutes, quick release, add the cream and sauté until sauce thickens (about 4 minutes)
Garnish with freshly chopped coriander and chillies and serve.
Instant Pot Prawn Paella
Recipe Credit by Instant Pot official
Ingredients
2 tbsp olive oil, divided
1 onion, finely chopped
4 cloves garlic, finely chopped
15cm (125g) piece of chorizo, chopped
400g prawns (cleaned and de-veined)
1 red pepper, chopped into thin strips
1 tsp turmeric
1 tsp smoked paprika
Pinch of saffron threads
1 bay leaf
1 tsp lemon zest
2 cups risotto rice
1L stock (good quality, use boiling water)
Chopped coriander
Lemon pieces to serve
Salt and black pepper
For the prawn marinade:
1 Tbsp olive oil
2 cloves garlic, grated
1 Tbsp smoked paprika
zest of 1 lemon (about 1 Tbsp)
handful chopped coriander
1 tsp chilli flakes
salt to taste
Method
For the prawn marinade - combine all the ingredients together in a large bowl. Add the prawns and toss to coat. Place in the fridge for 15 minutes while you prep the rest of your paella ingredients.
Set Instant Pot to SAUTÉ mode and change to More (the hottest setting) by pushing Sauté again. When the display says HOT, add 1 tbsp of olive oil and allow it to heat up. Add the prawns and sear for a minute. Set aside. Change the Sauté mode to Normal and add the remaining olive oil. Then stir in the onion and garlic and cook gently for 2-3 minutes. Add chorizo and sauté until the chorizo releases all its flavour. Add the peppers and spices and stir well.
Add in risotto rice and stir well. Add 1/3 cup stock water, deglaze the inner pot ensuring nothing is sticking to the bottom or sides of the pot. Pour in the hot stock and stir.
Press CANCEL. Secure lid and seal the vent. Set to PRESSURE COOK for 5 minutes. Once complete, do a Quick Release. Once the vent has dropped, open lid and give the paella a good stir. Return the prawns to the pot and stir gently. Allow to stand for 5 minutes before serving.
Season to taste and serve with a squeeze of lemon and chopped fresh coriander.
Instant Pot Hearty Lasagna
Recipe Credit by Instant Pot Official
Ingredients
Meat Mixture
+- 500g lean ground beef preferably 93% lean
1/2 tbsp salt
1/2 tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture
1 cup ricotta cheese or cottage cheese
1 egg beaten
1/2 cup mozzarella cheese shredded
1/2 cup Parmesan cheese grated
1 1/2 tsp each garlic powder, onion powder, Italian seasoning
1/2 tsp each salt and pepper
1/4 cup fresh parsley chopped (optional, but adds freshness)
For Layering
750ml jar pasta sauce
5-6 no-boil lasagne noodles
1/2 cup mozzarella cheese shredded
1/2 cup Parmesan cheese grated
For Pot
1 1/2 cups Water
Method
Set to SAUTE and add all ingredients for the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
Coat a small ovenproof casserole dish or 18cm pan with non-stick spray. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
Pour 1/3 of the pasta sauce evenly over the noodles, spreading all the way to the sides. Spread 1/2 of the meat mixture over the sauce, then 1/2 of the cheese mixture, spreading all the way to the sides.
Repeat steps 4, 5 and 6.
Pour the remaining 1/3 of the pasta sauce evenly over the noodles, then top with 1/2 cup each mozzarella and parmesan cheeses.
Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
Rinse the pot, add 1 1/2 cups of water and put in the steam rack. Place the casserole or pan on the trivet.
Secure the lid, making sure the vent is closed. Using the display panel select PRESSURE COOK function and set time for 22 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick release the remaining pressure.
Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
Set pan under the grill or hot oven until cheese begins to brown, about 5 minutes.
Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.
Instant Pot Pulled Beef Tacos
Recipe Credit by Mariam Jakoet Harris @cooked.inc
Ingredients
700g chuck or blade beef (cut into 5cm stew pieces)
In a measuring jug add the following:
1 tsp ground cumin
1 tsp ground coriander
2 cloves of crushed garlic
1 tsp paprika
1/2 tsp chilli powder or crushed chillies
1/2 tsp black pepper
1/2 tsp dried oregano
2 tbsp tomato sauce
2 tbsp olive oil
1 tsp salt
Method
Mix it all together and top it up with water to make 1 cup of liquid.
Put the meat into your IP, pour your sauce over the meat. Seal your pot. Select pressure cook - high pressure. Set your timer to 40-50 minutes, depending on the quality of your meat.
Once the cooking time is up, allow your pot to do a full Natural Pressure Release. Then, remove your meat and slice it up.
Select Sauté́ - ‘more’ (press Sauté́ again until it says More) and let your sauce reduce until it’s thick like a gravy (no lid on). Add your sliced meat to the sauce.
Serve with tortilla shells, wraps, or tacos.
Accompaniments - corn salsa, sour cream, guacamole, and some tomato salsa from a jar.
Instant Pot Crème Caramel
Recipe Credit by Amy and Jacky @pressurecookrecipes
Ingredients
For the Caramel
¾ cup (150g) white sugar
80ml water
For the Flan
1 cup (250ml) full cream milk
1 cup (250ml) cream
¼ cup (50g) sugar
2 teaspoons (10ml) vanilla extract
2 rooibos tea bags
1 pinch sea salt
3 extra large eggs, lightly beaten
Method
Set to Sauté mode and wait until it says “hot”. Add the sugar and water and stir once to combine. Allow the sugar to caramelize and then gently swirl until everything is an even dark golden brown. Push Cancel and remove the inner pot. Quickly pour the caramel equally across six 177 ml ramekins. Then, allow the caramel syrup to cool.
Either wipe down the inner pot or replace with a second inner pot. Set to Sauté and heat up 1 cup (250ml) full cream milk and 1 cup (250ml) cream. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, the rooibos tea bags and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves. Remove from the heat and strain the tea bags after 5 minutes.
Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring the warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs. Pour the mixture in the caramel-filled ramekins through a strainer. Then, remove all the bubbles on the surface using a spoon or a blowtorch. Cover each ramekin tightly with aluminium foil.
Add 1 cup cold water in inner pot. Insert the steamer rack and put the covered ramekins on the rack. Secure the lid and move the vent to Sealing Position. Set to Pressure Cook on High for 9 minutes then allow a Natural Release.
Once the valve drops, open lid carefully to ensure the moisture doesn’t land on the ramekins. Remove ramekins from Instant Pot and aside to cool, then refrigerate overnight. When ready to serve, run a knife around the ramekins and invert onto a plate. Serve with a sprig of mint and summer berries!
Instant Pot Chocolate Lava Cake
Recipe Credit by Amy and Jacky @pressurecookrecipes
Ingredients
2 large eggs
2 large egg yolks
½ cup (125g) unsalted butter
1 tablespoon (9g) all-purpose flour
¼ cup (52g) granulated sugar
3.5 - 4 oz (100g - 113g) bittersweet dark chocolate
½ teaspoon (2.5ml) vanilla essence
A pinch salt
Powdered sugar for topping
Method
Melt 100g - 113g 70% cacao dark chocolate with ½ cup (125g) unsalted butter. * Pro Tip: use the double boiler method or the microwave (30-secs interval & mix).
In a large mixing bowl, add 2 large eggs, 2 large egg yolks, ¼ cup (52g) granulated sugar, and a pinch of salt. Mix ingredients for 1 minute with a hand mixer using medium speed.
Slowly pour in and mix the chocolate-butter mixture with the egg mixture (*Pro Tip: the chocolate-butter mixture can be hot, so you don't want to pour them all in at once).
Add ½ tsp (2.5ml) vanilla extract. Then sift in 1 tbsp (9g) all-purpose flour. Mix everything together with a spatula until everything is well mixed.
If you are planning to remove the lava cakes from the ramekins to serve, spray the ramekins with cooking spray. Carefully pour the lava cake mixture into 4 x 6oz-ramekins. Then tap the ramekins against the counter a few times to remove air bubbles.
Add 1 cup (250ml) cold water into the inner pot. Place trivet inside, then stack the ramekins on top. Choose manual Pressure Cook at High Pressure for 7 - 9 minutes + Quick Release* *Pressure Cooking Times: -Thicker Pyrex Glass Ramekins: High Pressure 8 - 9 minutes + Quick Release -Standard Ramekins: High Pressure 7 minutes + Quick Release
Carefully open the lid (avoid dripping the condensation on the lava cakes!)
Quickly place the ramekins on a cooling tray, then serve immediately once the ramekins are cooled to touch. Sift powdered sugar on the chocolate lava cake, then decorate the cake with a strawberry. You can also serve with a scoop of ice-cream on your lava cake.
Serve & dive into your luxurious show stopping chocolate lava cake!