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 This Instant Pot Cheesy Veggie and Rice dish can be made for a meal or side dish. Ingredients 1 Tablespoon olive oil 1/2 cup finely diced onion 2 garlic cloves minced 2.5 cups chicken broth divided 2 cups brown rice 1 cup carrots chopped 1 cup celery chopped salt and pepper to taste 1-2 cups fresh mushrooms, sliced 1 cup shredded sharp Vermont cheddar cheese Instructions 1. Set the Instant Pot to sauté and add the olive oil. Add the diced onion and cook until soft, about 3-5 minutes (I used the low setting to prevent burning). Add the garlic and cook stirring constantly so that it doesn't burn, about 30 seconds. Add the rice and stir to coat with oil. 2. Push the "off" button and add 2 cups of the chicken broth to the rice. Stir everything well, then place the lid on the Instant Pot, and turn the pressure release knob to "sealing." 3. Cook the rice over manual high pressure for 20 minutes. When the timer is up, perform a quick release. After the pressure has c...

This year our garden gave us a bumper crop of  Waltham Butternut Squash .  I found this recipe on  Garden in the Kitchen Prep Time 10 minutes, Cook Time 15 minutes, Serves 4 Ingredients 2 tbsp unsalted butter 1 whole shallot 2 cups butternut squash, 1 cup arborio rice 4 cups chicken broth, 1/2 cup Hood Light Eggnog 1/2 cup parmesan cheese 1 pinch sea salt and pepper, fresh sage ( use cilantro because I had it on hand) I also added a sprinkle of nutmeg. Instructions 1. Turn the Instant Pot on sauté mode. Add in butter, when melted add shallots and sauté for 2-3 minutes or until translucent. 2. Add butternut squash cubes, season with sea salt and pepper to taste and sauté for a couple more minutes until the edges start to soften. 3. Add rice and stir to coat. Then pour in 1 cup of the chicken broth. Stir and cook until most of the liquid has evaporated, about 3-4 minutes. 4. Cancel sauté mode. Add remaining broth, stir and close the lid. Turn the venting valve on lock posit...

I had great success with my Chicken and Brown Rice recipe that I made in my new Instant Pot  that I decided tackle a restaurant favorite of mine- Pad Thai. I found a recipe online by The Girl on Bloor.  I have to say it was really delicious!  It does take time to prepared the veggies but it was totally worth it. Instant Pot Pad Thai Ingredients 2 Tbsp. olive oil 2 chicken breasts, diced 4 cloves garlic, minced 6 Tbsp. low sodium soy sauce 1/2 cup pad thai sauce 1 1/2 cups water    7 oz rice noodles 1 cups Carrot matchsticks 1 Yellow pepper, sliced thinly 1 Red pepper, sliced thinly 4 green onions, sliced Topping 1/3 cup chopped peanuts 1/3 cup fresh chopped cilantro How To Make Instant Pot Chicken Pad Thai 1. In the instant pot, add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles in that order. Leave the noodles floating on top.  Close the lid and set the Pressure Release Valve to sealing. 2. Set to manual and pressure ...

My First Try Using and Instant Pot .  I just got my Instant Pot and performed my water test. All looks good. My pantry has a lot of brown rice and my girlfriend said the Instant Pot make perfect rice so I thought I'd give it a try.  I looked online for a bunch of recipes and decided to use bits and pieces to make a recipe of my own. Ingredients: 2 Tbsp. extra virgin olive oil 1 can mushrooms (what I had on hand) 2 Tbsp. minced homegrown garlic 2 Tbsp. Italian Seasoning 1/2 tsp. salt 1/4 tsp. pepper 2 cups water (didn't have chicken broth on hand so I substituted)  2 boneless, skinless chicken breasts 1 cup frozen broccoli florets 1/2 cup black olives parmesan cheese, optional, grated. Instructions: 1. Press SAUTE on the Instant Pot and add olive oil. Melt then add garlic. Sauté 3-5 minutes . Add brown rice, Italian seasoning, salt, pepper and sauté another 3 minutes. Push CANCEL to turn off the pot. 2. Add chicken broth and mix well. Scrape the bottom and sides to make ...