Instant Pot Mashed Potatoes

 

LIFE-CHANGING INSTANT POT MASHED POTATOES

yield: 6 SERVINGS

 

prep time: 32MINUTES MINS

cook time: 8MINUTES MINS

total time: 40MINUTES MINS

INGREDIENTS

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• ½ teaspoon garlic powder
• ½ cup sour cream

INSTRUCTIONS 

• Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
• Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
• Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
• While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
• When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
• Drain the potatoes in a colander over the sink, discarding the cooking liquid.
• Return the potatoes to the insert of the Instant Pot and coarsely mash.
• Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
• Add salt and pepper to taste.
• Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
• When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

NOTES

Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time. 

Instant Pot: I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn't exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.

Instant Pot Alfredo

 

INSTANT POT PASTA ALFREDO

yield: 6 SERVINGS

 

prep time: 25 MINS

cook time: 6 MINS

INGREDIENTS

• 3 cups chicken broth (I use low-sodium)
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or whipping cream
• 1 teaspoon garlic powder
• roasted red peppers
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces (454 g) pasta (see note)
• 1/2 to 1 cup (57 g) freshly grated Parmesan cheese
• grilled chicken

INSTRUCTIONS 

• Lightly spray the bottom and sides of a 6-quart electric pressure cooker with nonstick cooking spray. Pour in the broth.
• Whisk or blend the milk and flour together until smooth. Add to the pressure cooker along with the cream, garlic powder, salt, pepper, and pasta. Stir to combine.
• Secure the lid and set the valve to seal. Calculate the cooking time by taking the cooking time on the pasta package, cutting it in half and subtracting two more minutes. (So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes.) Cook on high pressure for the calculated time.
• Let the pressure naturally release for 10 minutes. Quick release the remaining pressure. If liquid spurts through the valve, close the valve and try again in a few minutes. Remove the lid and give the pasta a good stir.
• Add the Parmesan cheese and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately with more Parmesan and/or grilled chicken, if desired.

NOTES

Pasta: I've made this with everything from shells to penne. It's very adaptable to different types of pasta, although I haven't tried it with strand pasta, like spaghetti or fettuccine. Follow the instructions in step #3 to calculate exact cooking time. 

Cooking Time: if you plan to let the pressure naturally release fully, you may want to subtract a minute or two off the cooking time so the pasta doesn't overcook. 

Instant Pot Cheeseburger Macaroni

Instant Pot Cheeseburger Macaroni (aka “Hot Meat Noodle”)

★★★★★5 from 6 reviews

• Author: kate jones

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Description

This quick and easy Instant Pot Cheeseburger Macaroni comes together in minutes and has been a HUGE hit with our family! One of their favorite, most-requested meals!

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Ingredients

2 tablespoons butter
1 pound lean ground beef (I used 93% lean)
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon red wine vinegar
1 pound short, dry pasta like cellentani
4 cups water
1 heaping teaspoon kosher salt
3 cups freshly shredded medium cheddar cheese
1/2 cup half and half

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Instructions

Heat an electric pressure cooker to the sauté setting. When hot, add the butter, stirring until it melts. Add the ground beef and cook, stirring frequently, until it’s cooked down and broken into pieces. Turn off heat and add the onion and garlic powder, ketchup, mustard, and red wine vinegar. Stir to combine.

Add dry pasta and combine. Add water and salt. Stir, trying to keep as much pasta as possible under the water. Use the manual setting to cook for 5 minutes. When done, use the quick release on the pressure cooker. Remove the lid and turn off the power.

Add the shredded cheese and half and half. Stir until smooth. Lightly cover and let sit for 3 minutes. Season to taste and serve.

Notes

UNTESTED NON-INSTANT POT DIRECTIONS

This is one of the only Instant Pot recipes we have where I’ve never tried making it another way. Usually we like to offer an alternative cooking method because I know not everyone has an Instant Pot, but I haven’t ever made it another way, so I feel uncomfortable giving you very specific directions. However. If I were to make this on the stovetop, I would cook the pasta in salted water while the beef is browning. Before you drain the pasta, reserve 1/2 cup of the pasta water and set it aside. Add the ketchup and seasonings to the beef, combine, add the cheese and half and half, and then if you need to thin things out, add the pasta water, a little at a time, until the desired consistency is reached.

Instant Pot Hard Boiled Eggs

How to Cook Hard Boiled Eggs in Pressure Cooker

• Place 1 cup of water in inner pot of pressure cooker (liquid is ALWAYS needed for the pressure cooker to be able to reach pressure.)
• Place eggs in egg rack or carefully on top of rack that the Instant Pot came with.
• Seal pressure cooker.
• Set cook time to 5 minutes (5 minutes on high pressure–push the manual button and adjust timer to 5 minutes)
• After cook time has elapsed, let pressure release naturally for 5 minutes (I suggest setting a timer that will beep at 5 minutes so you don’t lose track of time. )
• Once 5 minutes has elapsed, release any remaining pressure in Instant Pot by using wooden spoon or kitchen towel to knock vent knob to vent position.
• Carefully, remove eggs from pressure cooker and place in ice bath. Eggs are VERY hot, so use pot holder if you fingers aren’t made of steel!
• After eggs have been in ice bath for 5 minutes, remove eggs from ice bath.
• Peel and enjoy your PERFECT hard boiled eggs.

Instant Pot Indian Butter Chicken

Ingredients

• 1 tablespoon olive oil or ghee
• 1/2 cup diced white, red or yellow onions
• 3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
• 1/2 tablespoon grated fresh ginger or ginger paste (see note)
• 2 pounds boneless, skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces
• 2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons turmeric
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon paprika
• 2 cans (15-ounces each) canned tomato sauce
• 1 can (15-ounces) reduced fat coconut milk
• 1 to 2 tablespoons butter, optional (but delicious)
• Hot, cooked rice for serving
• Fresh, chopped cilantro, for garnish

Instructions

1. Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
2. Add the chicken and cook, stirring often, 1-2 minutes.
3. Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
4. Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.
5. After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
6. Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.

Notes

For fresh ginger, I buy knobs of ginger, cut them into 1- or 2-inch pieces and toss in a freezer bag. When I need fresh ginger for a recipe, I grab a knob of ginger straight from the freezer and grate it on my microplane or on the small holes of my box grater (no need to thaw or peel the ginger before using). Ginger paste, which is pretty widely available these days in the refrigerated section of stores often by the fresh herbs, is a great option, too. 
For chicken thighs, add 5-6 minutes to the cooking time. 
The curry will thicken a little more as it cools. If you want it thicker for serving, mix together 1 tablespoon cornstarch with 2-3 tablespoons cold water. Turn the IP to the Saute function and add the cornstarch slurry, whisking constantly, until the mixture is thick and bubbling. 
Also, I haven't made this particular recipe in the slow cooker or on the stovetop, so I didn't include directions in the recipe, but having said that, I think it would transition well to both options (maybe simmer for 15-20 minutes on the stovetop and try cooking on low for 5-6 hours in the slow cooker).