INSTANT POT BEST BUY RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12-17 spring rolls

Number Of Ingredients 14

1 tbsp oil
2 garlic cloves (minced)
1 1/2 cups shredded carrot
1 1/2 cups shitake mushrooms (sliced)
1 1/2 cups bean sprouts (heaped)
1 1/2 cups shredded green cabbage (packed)
1 tbsp cornstarch
1 tsp fresh ginger (grated)
2 tbsp cilantro (chopped finely)
2 tbsp oyster sauce
2 tsp soy sauce
12-17 rice paper (square 22cm)
4-6 cups cold water
Any kind of oil spray

Steps:

  • Add oil to a skillet or an Instant Pot (select Sauté – High. Press Start).
  • Once hot, add garlic and ginger, stir quickly, then add shrimp.
  • Cook, breaking it up as you go and season lightly with salt and pepper, until it turns white and cooked.
  • Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornstarch, soy sauce and oyster cook for 1 minute until the liquid is gone. Add the chopped cilantro and give it a quick stir.
  • Remove the skillet or the instant inner pot from heat and put it aside.
  • Meanwhile pour 6 cups of cold water in a large bowl.
  • Dip a rice paper sheet in water for a few seconds and place it on the cutting board.
  • Leave it a minute to moisten.
  • Add 2-3 tbsp of the filling mixture in the canter of the sheet in a rectangle shape.
  • Starting at the bottom, fold over the rice paper sheet to cover the filling, then fold each side of the sheets over the filling, then firmly roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll.
  • Repeat this process until all the filling has finished (There will be 12-17 rolls).
  • Once they are done, spray the cooking oil generously all over the spring rolls.
  • Select -Air fry- set the temperature to 400°F  and time to 15 minutes.   Press Start.  
  • Once the AF shows the  ‘ADD FOOD’ sign, open the AF basket and place the spring rolls carefully into the AF basket.   Close the AF basket.  
  • Once the AF shows the ‘TURN FOOD’ sign, flip the spring rolls with tongs and close the basket to continue to cook.
  • Once the cooking cycle ends, remove the AF basket, and place the spring rolls on a serving plate.
  • Serve warm with sweet and sour chili sauce or any preferred dipping sauce if desired. Enjoy!

INSTANT POT RICE | KITCHN



Instant Pot Rice | Kitchn image

Here's how to cook any kind of rice in your Instant Pot with manual pressure.

Provided by Meghan Splawn

Categories     Side dish

Total Time 2220S

Prep Time 420S

Cook Time 1800S

Yield 4

Number Of Ingredients 12

2 cups white, basmati, or jasmine rice
2 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
2 cups long grain brown rice
2 1/4 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
2 cups wild rice
3 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter

Steps:

  • Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
  • Combine the rice, water, salt, and butter in the Instant Pot. Dump the rice into an Instant Pot or electric pressure cooker. Note that the water amounts are different depending on the rice you’re using! Add the water and salt to the rice and stir to combine. Toss the butter in, and don’t worry if it floats.
  • Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times: White rice: 5 minutes Brown rice: 10 minutesWild rice: 15 minutes The Instant Pot will take 8 to 10 minutes to come up to pressure.
  • Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
  • Release any remaining pressure, fluff, and serve. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.0 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 6.6 g, FatContent 3.5 g, Calories 363 cal, SodiumContent 244.9 mg, FiberContent 1.2 g, CholesterolContent 0 mg

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