The Instant Pot is a convenient and quick way to make dinner. But did you know that the Instant Pot makes the seemingly impossible possible? Check out these 7 shortcuts that the Instant Pot makes possible!
7 Shortcuts from your Instant Pot
#1: Risotto without the stirring
If you like standing over the stove and stirring than stovetop risotto is for you! Read these instructions from a traditional risotto recipe: “Add 1 ladle full of the stock and stir until it absorbs. Repeat this until you have used almost all of the stock- it should take about 17-25 minutes. When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese. Let it absorb until it is creamy and thick, but not soupy.” This sounds like a good meditation practice to me. Not so much of a good thing to make when you’re trying to get dinner on the table, help kids with homework, run a load of laundry and go run an errand.
That’s where Instant Pot risotto comes in! There is an initial bit of prep and stirring but once you lock the lid into place you can completely walk away. Try this Instant Pot Cheesy Chicken and Rice or the parmesan risotto.
#2: Pot roast without the thawing
Oh no! You forgot to take the roast out of the freezer? No worries. You can still make it for dinner tonight. I love making roast from frozen. I often use this 5 Ingredient Pot Roast from Frozen Recipe. You can also cook chicken from frozen.
Related: 44 recipes you can make in the Instant Pot with frozen chicken breasts
#3: Pasta without the draining
I love making pasta in my Instant Pot. And if you do it right you don’t have to drain the water because the pasta will soak it all up. Try my Instant Pot Next Level Bacon Mac to see exactly how awesome this works! Usually I use the rule of thumb that 8 ounces of pasta needs about 1 ¾ cups to 2 cups of water or broth in the Instant Pot.
More pasta recipes you’ll love…
#4: Egg salad without the peeling
If you love making egg salad sandwiches I have the BEST tip for you. Some people call this “egg loaf.” Basically you crack as many eggs in a dish that you need and then cook them very quickly in your Instant Pot. Once the eggs are cooked you can cut them up easily on a cutting board. This saves so much time because there is NO PEELING!!! I like to use these eggs for cobb salad, avocado egg salad, egg salad or potato salad. Watch this video to see how it works!
#5: Dried beans without the soaking
I can’t believe how quickly dried beans can get cooked in the Instant Pot. It’s really amazing. I’m usually in favor of soaking beans (if I remember to) just because I feel that the texture turns out better. But if you forgot to soak you don’t have to. Just crank the time up for longer and you’ll be good to go.
Try Instant Pot Cafe Rio Black Beans
#6: Reheating without the microwave
You can reheat leftovers in your Instant Pot. This is especially good for foods you don’t want to get dried out in the microwave (like chicken). All you do is pour 1 cup of water into the bottom of your Instant Pot. Put leftovers into an oven safe dish that fits inside your Instant Pot. I like to use this Fat Daddios 7 x 3 inch dish*. Place the pan on a trivet/sling and lower into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Start with a 10 minute pressure cook time. For foods that are super cold or more dense you will need to increase the pressure cook time in increments of 5 minutes.
#7: Proofing without the waiting
If you have the yogurt button on your Instant Pot you can proof your dough for breadsticks, French bread, and pizza dough in half the time. This is especially helpful this time of year because my house and countertops are so cold and dough takes forever to raise.
All you do is oil the pot so that the dough doesn’t stick. Place the dough in the bottom of your pot. Then select the yogurt button. Use the adjust button to cycle through until the light is on the “less.” My pot says 24 hours on the display. Then cover the pot with a glass lid or a plate. DO NOT use the normal Instant Pot lid. If you do the dough might raise so high that it pushes the valve up and indicates to the pot that there is pressure. You won’t be able to open the pot and the lid will be stuck. Let the dough double in size (or follow the instructions in your recipe). My dough only took 30 minutes to raise as opposed to the normal hour it would have taken sitting on the counter.
Try out the proofing method by making this delicious rosemary bread! It tastes great with soup or basically anything 😂
PrintJill’s Rosemary Bread Recipe
Ingredients
- 1 Tbsp yeast
- 1 Tbsp sugar
- 1 cup warm water
- 2 1/2 cups flour
- 1 tsp salt
- 1 Tbsp dried rosemary
- 1 Tbsp butter
Instructions
Dissolve yeast, sugar and water in mixer. Add butter, salt and 2 cups flour and mix. Add rosemary and the rest of the flour. Mix 5 minutes. Let rise for 1 hour on counter or 30 minutes in Instant Pot (using the yogurt setting). Split in half and form into loaf shape and place on a cookie sheet. Let rise for 30 minutes on the counter. Then bake at 375 degrees F for 15-20 minutes. Slice and serve with butter.
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi I am unable to subscribe to your utube.
Like the shell less egg loaf. How long will they keep in an air tight container in the frig?
★★★★★
I would leave for up to a week.
I used to be a firm believer in the “no shortcut, old fashioned” way of cooking. When you get into the 80’s, the story changes to I love my Instant Pot, my Multicooker and all of Karen’s short cut ideas. Carol
I’m with you Carol!!
Karen how do you cook your roast longer then an hr. when it only goes up to 60 min.🤷♀️
Mine goes up way higher than an hour. Are you thinking it says an hour when it’s really 10 hours or something? What brand do you have?
Doesn’t the pop those need to be Browned first?
Egg Loaf is my favorite Instant Pot recipe ever. It’s like magic: the eggs are cooked perfectly, and not having to peel them after cooking is HUGE!
★★★★★
It really is a gem of a trick!
I decided to try to using my instant pot to proof some frozen yeast rolls last night after reading this. They’ve been sitting in my freeze for a couple of months because I can never remember to take them out and put them on the counter to thaw and rise for the 5.5 to 6 hours it normally takes.
So I put some in the instant pot after coating the bottom with olive oil like you said, covered the top with a lid for a stove pot, and set it to the lowest yogurt setting. 1.5 hours later they were perfectly risen and ready to pop in the oven to have with dinner! I used the 3 quart and was able to fit six of them. You do have to space them out to account for them to increase in size of course.
Super excited that we can now have fresh baked rolls whenever we want!!
Thanks again for another great tip Karen!!
★★★★★
Good idea! And from frozen to ready to go in the oven 1.5 hours isn’t bad at all!
The best chuck roast is from frozen. Add a little water and season, add Better Than Broth on top of meat and pressure cook 1 hour 20 minutes Vent after peeling potatoes and carrots. Add carrots and potatoes on top of meat
and pressure 15 minutes. Perfect neal every time. Rave reviews from my family and friends. A one pot wonder!
★★★★★
It really is the greatest trick ever!
Hi
I applied the principles of the Instant Pot Bread Proofing to the NYT Olive Oil Challah and used the yogurt setting (and glass cover!) for 40 minutes for the first rise. Excellent result.
YAY!!!! i love challah!