“Chicken stock with a whole chicken, shock horror!”, I can hear the purists scream from here! Well, yes. When you’re a working parent trying to keep your head above water you do not mind this type of thing that much and the stock is super tasty so, if I’m going to keep my head above water, it might as well be delicious chicken stock (or broth as some like to call it), in my Instant Pot of course!…
When I scribbled notes for this recipe, I entitled it Tasty Mince with a Feisty Kick. As you may know by now, there are days when I am all about flavours. I like to look at what’s in the fridge and in the cupboard and improvise. This happened during one of those days, also known as the day after I received two pudding basins to play with my Instant Pot so, clearly, something had to happen pot in pot. Right?
So, what is Pot-in-Pot (PIP) cooking? I have a whole post about it right here. It really is not very difficult and, once you have the hang of it, you’ll love it and will be thinking ahead to decide what else you can cook in your Instant Pot at the same time as your normal meals.
I used this Arga Pudding Mould (perfect for Crème Caramel too) but to be honest it is quite flimsy for the price. Although at the same time fantastic for Pot-in-Pot (PIP) cooking. You could use any bowl that fits in your Instant Pot, always bearing in mind the requirements. And a taller trivet is handy to have. Find all details of the dimensions you need in my What is Pot-in-Pot (PIP) cooking post.
You can totally cook this Lemony Mince in Oyster Sauce without the PIP rice of course! The mince is totally worth it as it’s so full of flavour. Or you could replace the rice with quartered potatoes in the pot-in-pot bowl and almost cover them with water then proceed as below (pretend they are the rice). In fact this is great for those of you wanting to make cottage pie. Can I feel a new recipe coming soon?
Ready for the recipe?
Instant Pot Lemony Mince in Oyster Sauce with Pot-in-Pot (PIP) Rice
What is Pot-in-Pot (PIP) cooking?
Pot-in-pot (PIP) cooking basically means cooking something inside a pot (or bowl) that is then placed inside your Instant Pot’s inner pot. Pot in pot. In this case “a pot inside the inner pot”.
The bowl is placed on a trivet, with water underneath to generate the necessary steam. It can also be used for layered cooking: imagine your cottage pie mix cooking in the inner pot underneath the trivet and the potatoes for the mash cooking at the same time in a bowl placed on the trivet.
This method maximises the space in your Instant Pot and your energy use! When you’re ready to try it, make sure you give my Instant Pot Pressure Cooker Lemony Mince in Oyster Sauce with Pot-in-Pot (PIP) Rice.
Ox cheeks are a cut best braised (first fried and then slow cooked for hours) or fantastic pressure cooked, so easy in the Instant Pot. The meat becomes melt-in-the-mouth tender.
You will find ox cheeks in your local good butcher, Waitrose also has them.
This was my first try with ox cheeks and I have to say: do not try to slice or dice them (it’s mission impossible). Leave them whole. They are very sinewy raw but that all disintegrates when pressure cooking, leaving you with fork-tender meat.
A tip: porcini and, in general, dried mushrooms can be quite expensive. I got mine from Grape Tree in town. I think a 40 g bag was £1. If you have one nearby it’s worth going in for the raw cashews and the big buckets of herbs and spices, which tend to be 3 for 2.
Don’t forget you can find all my Instant Pot recipes here.
Cooking gammon in the Instant Pot is easy, painless and, above all, tasty. Instant Pot ham though is not great for my waist line as I seem to snack on it all day (particularly good dipped in Quirky Cooking’s BBQ Sauce if you haven’t glazed it!). In my defence, it’s really, really nice and well, it’s there in the fridge, all I have to do is pinch a bit.
There are two ways of cooking Instant Pot ham, all details here….
Helen’s Instant Pot Chinese Chicken and Mushroom is a delicious dish with lots of flavour. An easy mid-week dish, nice and warming for this time of the year.
In Helen’s words: blooming delish. Who is Helen? Helen is a lovely member of the Feisty Tapas communities, of course.
Dotted around this post you will find photos of Helen’s Chinese Chicken and Mushroom as well as Vanessa’s, who you all know as the Feisty Tapas Christmas Fairy.
You’ll find all my Instant Pot recipes here.
Ready for the recipe?
Nic is a lovely member of the Feisty Tapas community. I’ve had the pleasure of having her in my home in 2014, of seeing her at the Quirky Cooking workshop near Leicester in 2015 and even at the cook-up in Stamford in 2015 (man that all seems a long time ago now!). Did I not see you in 2016 Nic? We need to rectify that in 2017! This is her Sausage and Apple Casserole for the Instant Pot or, as she christened it: Sausage and Apple Pot.
Perhaps it should be Sausage and Apple (Instant) Pot?
We really enjoyed this dish, my tip would be to replace the courgette with leeks (or adding both courgette and leeks). You could also skip the potatoes and serve with mash instead (less of an all-in-one dish that way though and we do love one-pot meals that mean less washing-up!).
If you decide to do mash the Instant Pot way: 250 ml of cold water (right from the tap) in the inner pot, trivet with quartered potatoes on top (or in a steamer basket in which case no need for the trivet), press the “Manual” or “Pressure Cook” button, 10 minutes. Just mash as you normally would. I tend to mash with a bit of milk, a bit more butter than milk and black pepper. You can set this to cook any time of the day and the Instant Pot will keep it warm for you to mash whenever you’re ready to eat. You can do a quick release or a natural release. It’s the perfect Instant Pot side dish.
You can find all my Instant Pot recipes right here. If you haven’t got an Instant Pot yet, what are you waiting for? The new LUX model, V3, is now out and it is awesome, this one can pressure cook for up to 240 minutes.
|Jayson liked this one, a lot, these are his photos|
Nic’s Instant Pot Pressure Cooker Sausage and Apple Pot
Last year the Feisty Tapas crew went crazy for lime pickle for the Christmas makes. Preparing lime pickle the traditional way is a lengthy process so this year I have put my research hat on (doesn’t it look cute?) to see if we could speed up the process. A lot of reading and notes later, yes we can! It may not be the authentic way of doing it but it has all the flavour and you can do it in no time ready for curry night or to surprise a friend or loved one if they are the ones cooking you the curry, just remember it’s best if you let it mature for a week before eating, let those flavours combine.
Before I forget, please feel free to play a bit with the ingredients, add things at the back of the cupboard that need using up even.
This All-in-One Pressure Cooker Sausage and Tomato Pasta was improvised today in the Instant Pot for the little Tapita’s dinner, it went down so well that I thought I’d share it with you all. Even better, there are leftovers.
The little Tapita very excitedly proclaimed that the sauce and the pasta taste like dumplings. She’s very into dumplings since we have a dumpling man at Ely Market on Saturdays.
I used Heck’s Chicken Italia sausages, they are very thin, like chipolatas, if you are using thicker sausages, make sure you fry them really well otherwise they may not be quite cooked in the short time it takes to cook the pasta.
I have another one pot pasta recipe for the Instant Pot right here. And a fabulous Mac and Cheese recipe here. Soon I’ll publish my one pot Tuna Pasta too. All my Instant Pot recipes are right here, all with UK ingredients and measurements.
Ready for the recipe?…
You know those days when you’re feeling organised and you’re going to cook a particular recipe and then realise you’re missing key ingredients and in fact you have certain other ingredients that could do with using up… Add to that an inability to follow recipes to the letter and you end up with something like these pressure cooked All-in-One Lamb Shanks with New Potatoes and Chantenay Carrots, made simple by my Instant Pot….
Did you know there’s such a thing as a National Chocolate Week? There is, and it’s right now. Not that I need an excuse to celebrate or eat chocolate any day of the year! In this household the chocolate we buy regularly is Lind’ts 85%. That’s dark, very dark. But the little Tapita absolutely loves it. The other day I had the chocolate next to the beef I was buying in my basket at the supermarket and I thought to myself: “well, husband does add cocoa to his chilli, doesn’t he?”.
This Chocolatey Beef Stew makes a luscious sauce, enjoy with a nice glass of red wine if you can. Or a beer. Can you tell I am still off the alcohol due to my meds? At least I can eat chocolate, in everything it would appear.
I made this in my Instant Pot, you can make it in your stove-top pressure cooker if you have one. I like the Instant Pot because I don’t have to babysit it, I just leave it to it and I get on with life (or with putting my feet up). You will find all my Instant Pot recipes here and, if you’re a newbie, you will find my guide to get started here.
Ready to give it a go?…
Pressure cooking a gammon joint or ham in your Instant Pot is easy and so tasty. Of course, you can also apply this method to bacon joints and ham hocks.…
I am a big fan of serrano ham, it’s right up there with chorizo (chorizo being the clear winner as you may have gathered from previous recipes). In particular, I love serrano ham with very garlicky mushrooms (recipe here). So this Chicken, Serrano Ham, Mushroom Stew was bound to happen sooner or later.…
I needed a quick dinner tonight and it had to be seafood. I absolutely love seafood. This One Pot Pressure Cooker / Instant Pot Seafood Pasta is very tasty, rather easy and also rather farfetchedly in the style of a quick Spanish fideuá, with thicker pasta.
Sorry for the rubbish photography but I’m blogging this one quickly for the members of my Pressure Cooking UK with Feisty Tapas Facebook group before I forget the recipe as this Pressure Cooker Seafood pasta was improvised in the Instant Pot tonight.
The advantage of the Instant Pot over a conventional pressure cooker is the advantage of programming it and not needing to supervise it.
Another advantage is that you can decide whether to slow cook on pressure cook in it depending on how much time you have in your hands. You can steam vegetables, cook rice and even make yoghurt in the Instant Pot DUO 7 in 1. The Instant Pot LUX 6 in 1 is just as awesome*.
But, the biggest advantage of them all, is that I look after Instant Pot UK‘s social media so you will find me behind their Facebook, Twitter and Instagram accounts and running the Instant Pot® UK Community, basically making sure you make the most of your Instant Pot and use it regularly!
Serves two (or one very greedy person)
– 1 tbsp extra virgin olive oil (EVOO)
– 80 g onion, chopped
– 2 garlic cloves, chopped
– 1 small carrot, chopped
– 1 quarter red pepper, chopped
– 80 ml dry white wine (I used prosecco since that’s what I had, decadent I know)
– 130 g frozen mixed seafood (Waitrose), straight from freezer
– 460 ml vegetable stock (I make my own, find the recipe here), would be great with fish stock (fumet)
– 140 g macaroni (Waitrose’s to be exact)
– 1 tbsp tomato purée
– 1 tsp mixed herbs
– Black pepper, freshly ground
– Fresh lime or lemon juice (optional)
1. In the Instant Pot, press the Sauté button, add the olive oil and fry the vegetables for 3-5 minutes (in a conventional pressure cooker, sauté over medium heat).
2. Add the wine, stir and let bubble for a minute or two, lid off. Press Keep Warm/Cancel button.
3. Add seafood, stock, macaroni, mixed herbs, tomato purée, a pinch of salt and pepper. Stir.
4. Press Manual button, programme 5 minutes (in a conventional pressure cooker, bring to high pressure and cook for 5 minutes, in fact you may way to make that 4 as the psi tends to be higher).
5. Do a quick release after letting it rest for 30 seconds and then remove the lid and let it rest for a couple of minutes, it will be quite liquid to start with but will thicken rather quickly (see photos below). So finish setting the table, pouring a glass of wine or, if you prefer, clearing up.
Tweak the salt and black pepper and drizzle with the lime or lemon juice (if using) before serving.
Let me know if you try it, you know where to find me by now, don’t you?
|After opening the lid|
|A few minutes later|
*This post contains Amazon affiliate links, this means that, should you make a purchase after clicking on them, I’ll get a small kickback. Thank you!*
You know those meals that you portion up for the freezer? Whichever gadget you cook them in (even if it’s on a hob or in the oven), you can reheat them from frozen in a pressure cooker and, of course, in an Instant Pot!
This works particularly well for bolognese, chilli, stews. Not great for fishy dishes, the fish can go a bit rubbery (I tried it with a fish curry and it wasn’t great).
This method of reheating frozen homemade food in the Instant Pot or pressure cooker works great for when you forget to remove things from the freezer, when a week is not going according to plan at all, when the children are hungry or if you work from home and need a quick but healthy lunch.
Below you’ll find how to:
- reheat pretty much anything from frozen (except rice and pasta dishes)
- reheat rice and pasta dishes
- combine both methods to do layered reheating
How to reheat frozen homemade food in a pressure cooker or Instant Pot
Method for reheating pretty much everything from frozen (except rice and pasta dishes)
1. Coat the base of the inner pot with cold water (as little as 40 ml).
2. Remove the frozen lump from the freezer bag or container, place it directly in your pressure cooker (already coated in water as above).
3. Lock in the lid. Steam release handle pointing to Sealing. Press Manual. Programme 15 minutes. In a conventional pressure cooker: lock in the lid, bring to high pressure, time 15 minutes.
4. You can do a quick release at the end of this time or, if you are busy (or relaxing with your feet up), let it do a natural release and even let it go to Keep Warm until you’re ready. It might still be in a lump when you open the lid, give it a good stir. Smaller frozen blocks of homemade food can get away with a bit less time usually but I tend to just go with my tried-and-tested 15 minutes. For bigger blocks I let it do a natural release.
Tip from me: In the case of chillies and bolognese I tend to then add a glug of red wine and let it sauté or slow cook (depending on how much time I have) for a while to enhance the flavours.
For reheating rice and pasta dishes
The pot-in-pot (PiP) method works best for reheating rice and pasta dishes from frozen in your Instant Pot.
1. Pour 250 ml of cold water, into the inner pot, put the trivet in place
2. Place the frozen lump in a container (a pot), this can be an enamel pie dish, a stainless steel bowl or even a foil container. You can use Pyrex and ceramic too but I don’t recommend it as you’ll have to increase the time, this is because heat takes longer to get through thick Pyrex and ceramic meaning you’ll have to play with the times.
3. Place the container (pot) on the trivet. Lock the lid in. Steam release handle pointing to Sealing. Press Manual. 15 minutes. You can do quick release or natural release. As you’re using a container for this and the heat needs to get through it, I recommend doing a natural release of a few minutes. Of course, you can also leave it on Keep Warm until you’re ready to it.
Note: If you have the Instant Pot 6 litre then the container you use for pot-in-pot (PiP) container, then your container should have a maximum diameter of 18 cm. If you have the 8 litre then the maximum diameter needs to be 20 cm.
Tip: Rice is best cooled very quickly after cooking and then frozen.
Layered reheating from frozen, i.e. combine both methods described above
1. For example place a lump of curry straight in the inner pot after coating it with water, place a tall trivet in the inner pot, and the second frozen dish in a container on top of the trivet. Lock the lid in. Steam Release Handle pointing to Sealing. Manual, 15 minutes (or a bit longer if your container is quite thick or if you have quite a lot of contents), either natural or quick release. I tend to do natural when layered like this.
Here’s a handy video
I have an awesome taller trivet from Instant Pot that unfortunately isn’t on sale (yet) but I am told the one linked below works well.
You’ll find all my Instant Pot recipes here, the Lamb Tagine featured in the photo above is right here and my Pressure Cooking UK with Feisty Tapas group here. Of course, as Instant Pot UK’s social media girl, you can also find me in the Instant Pot® UK Community.
**This post contains affiliate links, that means that if you buy a product after clicking through them, I may get a kickback to help me maintain Feisty Tapas and its communities. You also get a huge thank you from me and perhaps one day I may even buy you a cup of coffee at one of the Feisty Tapas meetups**
There’s been a lot of talk about how to cook a whole chicken lately in the Instant Pot® UK Community, a lot of brainstorming over whether the chicken should be breast down so that it’s more moist. So I wanted to give it a go. I also didn’t brown my chicken on Sauté this time (you can do this with some oil by pressing Sauté and then the Adjust button to set the Instant Pot to More).
The very succulent meat was used for several meals. First served with mashed potatoes and steamed vegetables. Then used in stir fries and even in sandwiches! You can pressure cook a lovely bone broth / chicken stock with the carcass once you’ve taken all the meat off or you could freeze it until you have more bones to add (and then pressure cook bone broth from frozen). Chicken goes a long way in the Tapas household and I bet it does in yours too!
Also, the liquid that is left is especially good to freeze in cubes and use to flavour stews, casseroles, even all-in-one pasta dishes.
Ready for the recipe?
Instant Pot Lemony Whole Chicken
– 1 whole chicken (you can fit up to a 2.5 kg bird in the Instant Pot, that was the weight of mine this time)
– 1 lime
– 1 lemon
– 1 large onions or two medium ones, very thickly sliced (approx. 2 cm thick)
– 1 carrot, sliced lengthways
– 5 garlic cloves, not peeled but whacked with the hand
– 1 teaspoon turmeric
– 1 tablespoon mixed herbs (I make my own mix of equal parts of rosemary, marjoram, parsley and oregano)
– 250 ml vegetable stock (I make my own stock in the Instant Pot or the Thermomix, find the recipe here). You can add it cold but I added it hot, it means that the pot will reach pressure faster
– Salt, a good pinch
– Black pepper, a few twists of the pepper mill
1. Zest the lemon and the lime. Reserve.
2. Juice the lemon and the lime. Reserve.
3. With a sharp knife, stab what you have left of the lemon and the lime, through the skin. Insert the lemon and lime inside the chicken cavity.
4. Place the onion and the carrot in the pot to create a bed for the chicken.
5. Add the garlic cloves, the teaspoon of turmeric, the tablespoon of mixed
herbs, the 250 ml of stock (hot), the salt and the black pepper.
6. Place the chicken on top, breast side down. Pour the reserved lemon zest and juice on the bird. Add a pinch of salt and some freshly ground black pepper. Press Manual, leave at 30 minutes for a bigger bird, you can do 25 minutes for a smaller bird. Natural release. In a conventional stove-top pressure cooker bring the pressure cooker to high pressure and cook for about 25-30 minutes (the psi is higher), turn off the heat and do a natural release.
Enjoy! And don’t forget to let me know how you get on!
If you haven’t got an Instant Pot yet, it’s only the most amazing bit of kitchen equipment! It can pressure cook, slow cook, keeps your food warm at the end, steams and the DUO even makes yoghurt! The list of what it can do is very long and it includes cheesecake! And, as Instant Pot UK‘s social media girl, I’m here (and there) to help you make the most of it.
**This post contains affiliate links, it doesn’t cost you any extra but I get a little kickback**
I am often asked about perfect steamer baskets (sometimes called steamer inserts) for the Instant Pot available here in the UK so I thought I’d compile them in one place, the Feisty Tapas blog (of course). The Instant Pot’s inner pot has a diameter of 20 cm so you need something that will fit in there (some of them actually indicate that they are suitable for 20 cm pressure cookers, like the Kuhn Rikon).
These are the steaming baskets and inserts that I have and use all the time, as well as the ones that have good reviews from the people who use them regularly. If you are happy with your steamer basket and it’s not included in this list, please let me know and I’ll add it to the post and probably to my basket collection!
Have you taken the Instant Pot electric pressure cooker leap? You havent? You must know by now that there is nothing to be scared of, that it has ten safety mechanisms, that it’s virtually silent and that you can set it and go, right? Even better, it pressure cooks and slow cooks (and at the end keeps your food warm). But not just that, I run a Pressure Cooking group on Facebook to support you and I’m Instant Pot UK’s social media girl. So, basically, you will use it! Oh and I blog Instant Pot recipes with familiar UK measurements and ingredients right here.
Ready for my list of perfect steamer baskets for your Instant Pot all available in the UK?
**This post contains Amazon
affiliate links, this means that, if you buy through these links, it
doesn’t cost you any extra money and I get a small kickback to help me
support Feisty Tapas (the blog and its four Facebook communities, how did we get to four??? More on that soon)**
Kuhn Rikon Duromatic Trio Separator Set 20 cm
I personally have (and love) the Kuhn Rikon Duromatic Trio separator, the separator pops out for those times when you don’t need it. To use it, all you need to do is pour a cup of water (250 ml) in your inner pot. Place your veg in it. Press the Steam button and set the time. For example for a selection of unpeeled new potatoes and chantenay carrots, I press Steam and set it to 5 minutes, then do a quick release at the end. One great thing about this one is that the trivet fits very neatly on top for layered cooking.
|Multiple purposes. On this occasion I was keeping food warm. I do love that Keep Warm function|
*Unfortunately the photo is not appearing in the amazon.co.uk pic above but it leads you to the exact same one I bought*
Silit 1529602201 Insert Basket 19 cm
A lot of Instant Pot users have this Silit basket to use with their Instant Pot (it has a slightlhy larger capacity). Many use it for their broths as they can easily strain them in there. This one changes price all the time, the lowest I’ve seen it for is probably around £16.
RSVP Wide Rim VEGETABLE STEAMER Mesh Basket Stainless Steel Strainer
Then there is the RSVP (official name RSVP Wide Rim VEGETABLE STEAMER Mesh Basket Stainless Steel Strainer). It has a good price BUT you have to use pliers to gently bend the handles up and down to snap them off, otherwise the basket doesn’t fit. It’s very important to bear this in mind. Some people have successfully bent the handles inwards to make it fit. I’m not too familiar with this one but people who have it seem happy with it.
**Edited to add: I now have this one, I managed to snap the handles myself after a bit of trying, despite the fibromyalgia so it can be done, I use it a lot**
Wilko Saucepan 3 Division Separator
For a tenner, this Wilko separator is gaining lots of followers among the Instant Pot crowd. If you don’t find it at your store, you can order it in, or order online. Find it here.
Instant Pot Silicone Steamer Basket or Steamer Set
New for 2017 is the Instant Pot Silicone Steamer Basket and the Steamer Set. It fits neatly on the new long-handled Instant Pot trivet (which has higher feet than the trivet supplied with your Instant Pot).
Joseph Joseph Lotus Steamer Plus
If you prefer a collapsible style one, this Joseph Joseph Lotus Steamer Plus does the trick as will an stainless steel one like this Wilko one or this Ikea one, for very little money. You just have to bear in mind that your Instant Pot’s inner pot has a diameter of 20 cm if it’s a 6 litre and 22 cm if it’s a DUO 8 litre so it has to be able to fit in there.
*Edited to say* I picked up the Joseph Joseph for £7.99 at TKMaxx recently and I’m really liking it. It has a good grip to get things in and out.
Another collapsible stainless steel steamer basket is this OXO Good Grips Pop Up Steamer, preferred by many Instant Pot users because of the large, tall, sturdy handle. Talking about OXO Good Grips, you know that peeler I keep losing to encounters with spoons and the bin? It’s from that range too, this one to be exact.
Kuhn Rikon 2-in-1 Stackable Steamer Basket (two-tier)
Finally, Steamer baskets and inserts you may have lying around the house already!
You might also be interested in my What is Pot-in-Pot (PIP) Cooking post.