Category: Breakfast

Sweet Potatoes

By , July 31, 2017

Instant Pot Sweet Potatoes by Amy + Jacky @ Pressure Cook Recipes


  • 2 – 4 whole sweet potatoes (circumference: 6 – 12 inches, weight: 160g – 700g)
  • 1 cup (250ml) cold water


    1. Add 1 cup (250ml) cold water and trivet in the Instant Pot. Layer sweet potatoes on top of the trivet.
    2. Close lid & Pressure cook at High Pressure for 15 minutes (for 6 inches circumference sweet potatoes) – 50 minutes (for 12 inches circumference sweet potatoes) + Natural Release.
    3. Serve with maple syrup and butter.


Yogurt #12

By , April 27, 2017

After 2 months, 12 homemade yogurt experiments, hundreds of tablespoons of homemade yogurt…

Here’s our Easy Step-by-Step Guide on How to Make Smooth, Creamy & Thick yogurt!! 😊 Enjoy~

Full Printable Recipe & Cooking Tips: Instant Pot Yogurt



Hard Boiled Eggs

By , February 1, 2017

Hard Boiled Eggs are one of the most popular first dishes Instant Pot users make.

Try this super easy way to make Perfect Hard Boiled Eggs that peel like a dream! :)

Full Printable Recipe & Cooking Tips: Instant Pot Hard Boiled Eggs


Arlene’s Instant Pot Bread Pudding

By , January 7, 2016

Arlene’s Instant Pot Bread Pudding

Arlene's Instant Pot Bread Pudding

You will need a 5 cup Bowl to fit into your pressure cooker (I use a Stainless steel) for “Pot in pot” cooking method.

6 slices of cinnamon/raisin bread (dried out) Cut up

In mixing bowl combine until well mixed for custard:
3 large eggs
3 cups of milk
1 tsp vanilla
1/2 tsp salt
1/2 to 3/4 cup sugar…to your taste
Cinnamon to your taste. Or nutmeg. Or raisins

Butter bowl. Put bread pieces into bowl.
Pour custard over bread pieces. Let stand 15 minutes to let bread absorb egg mixture.
Dot with 1 tbsp butter.
Cover bowl tightly with alum foil that has been buttered.

Put trivet/steaming rack into the inner pot, add 2 cups water.
If you don’t have a suitable “pot lifter”, make a “sling” of alum foil to make it easy to lift the hot bowl out the the PC.
Lower bowl into PC pot.
Lock lid. For the Instant Pot… I used manual setting on HI and set for 25 minutes. I used a natural release for 15 minutes then a quick release to release the balance of the pressure.

Lift out of PC Pot. There might be some water on top of the foil. Just soak that up with a towel and puncture a few holes in foil while cooling. We like our pudding cold, so I would refrigerate. It would be heavenly warm.

This thickens as it cools.

Peaches & Cream steel cut oats {vegan}

By , August 20, 2015

Submitted by Lindsay O.
Peaches & Cream steel cut oats {vegan}
2 diced peaches
1c steel cut oats
1c full fat coconut milk
2c water
1/2 of a vanilla bean scraped – seeds & pod added to IP

Add everything to the inner pot of your Instant Pot. Set for 3 minutes at pressure (press “Manual”/”Adjust” to 3). 10 minutes natural release. Sweeten as needed.

Fresh fruit Yogurt in the Instant Pot

By , July 27, 2015

Submitted by Floyd W.
This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.

Quaker Quick Oats or Steel Cut Oats

By , April 2, 2014

Submitted by Teresa G.

When we were little we would always visit my God father’s farm.   They would hive us ‘porridge in the morning, with cream from the cows they milked.   I still remember how delicious it was.   I find as I am aging I am realizing how simple things we paid no attention to were some of  the best experiences we had.

Anyway porridge is good and filling in the morning.  Great way to start the day….and especially easy in the Instant Pot.

Quaker Quick Oats or Steel Cut Oats


  • 1 cup Oats (serves about 3-4 people)
  • 1 2/3 cups water if Quaker quick oats or
  • 2 cups water if Steel Cut Oats
  • Pinch of salt
  • Milk and or cream
  • Sugar if so desired…..I desire a little bit !


  1. Put one cup water into InstantPot inner pot Place trivet in pot
  2. Put oats with water and salt in a  heat proof bowl that fits into inner pot on trivet.   No need to cover.
  3. Lock in lid
  4. Manual cook 6-7 minutes (experiment) depending how you like them done.   Quick release steam.
  5. While oats are cooking heat the milk you will use.
  6. When oats are ready, remove bowl of oats  from inner pot and serve in individual bowls.   Pour milk on top, then a little cream and sugar if you like,

Quick, delicious and no mess in the pot.



Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

Submitted by Marilyn D.


  • Soak 2 cups white wheat berries over night in lots of water
  • Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
  • 1 tablespoon oil or butter
  • 1 tablespoon regular salt
  • 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
  • 2 cups sliced carrots (I don’t peel)
  • Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
  • 2 medium onions sliced
  • 5 stalks celery sliced
  • 2-4 cloves smashed garlic if desired
  • 1 teaspoon poultry seasoning
  • 1/8 tsp thyme


  • Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
  • When wheat is cooked add sauteed vegetables.
  • Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
  • I garnish with flat leaf parsley and serve as is or with plain yogurt.

This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.