16 QUART STOCK POT RECIPES

Name: Instant Pot Vegetable Stock
Yield: Makes about 2½ quarts
Ingredients: 1 Tbsp. vegetable oil; 2 medium onions, unpeeled, halved; 2 celery stalks, halved crosswise; 2 large carrots (6–8 oz. each), scrubbed, halved crosswise; 8 oz. white button or crimini mushrooms, torn in half if large; 1 head of garlic, halved crosswise; Handful of parsley; 2 bay leaves; 1 tsp. whole black peppercorns; 2 tsp. kosher salt (optional); An Instant Pot or other pressure cooker

INSTANT POT VEGETABLE STOCK RECIPE | BON APPÉTIT

Instant Pot Vegetable Stock Recipe | Bon Appétit image

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors. If you plan to use the stock in a dish where it will cook down dramatically (such as a braise, risotto, or pan sauce), omit the salt.

Provided by Carla Lalli Music

Yield Makes about 2½ quarts

Number Of Ingredients 11

Ingredients

1 Tbsp. vegetable oil
2 medium onions, unpeeled, halved
2 celery stalks, halved crosswise
2 large carrots (6–8 oz. each), scrubbed, halved crosswise
8 oz. white button or crimini mushrooms, torn in half if large
1 head of garlic, halved crosswise
Handful of parsley
2 bay leaves
1 tsp. whole black peppercorns
2 tsp. kosher salt (optional)
An Instant Pot or other pressure cooker

Steps:

Heat oil in Instant Pot on Sauté setting (if using a manual pressure cooker, heat over medium-high). Add onions, cut sides down, and cook, undisturbed, until golden brown, about 3 minutes. Add celery, carrots, mushrooms, and garlic and toss to combine and coat with oil. Reduce heat to medium and cook with lid askew, stirring occasionally, until onions and mushrooms start to release some liquid and vegetables are browned in spots, 5–6 minutes. Stir in parsley, bay leaves, and peppercorns, then pour in 3 quarts water.
Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.

5-INGREDIENT CHEESY CHICKEN ... - INSTANT POT RECIPES

5-Ingredient Cheesy Chicken ... - Instant Pot Recipes image

Provided by Pillsbury

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 package boneless skinless chicken thighs (cut 1-inch pieces, 20 ounce)
1 package fresh broccoli florets (10 ounces, about 4 cups)
1 cup shredded sharp cheddar cheese (4 ounces)

Steps:

Spray Instant Pot™ insert with cooking spray. Mix broth, rice, salt and pepper in insert.
Stir in chicken and broccoli. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK ; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Stir in cheese. Broccoli will break down when stirring.

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