Category: Side Dish

Baked Beans

By , June 27, 2017

Instant Pot Baked Beans by Amy + Jacky @ Pressure Cook Recipes


  • Soak Navy Beans:
    • 1 lb (454g) dried navy beans (soaked overnight for at least 8 – 16 hours)
    • 1 ½ tbsp (25g) fine table salt
    • 6 cups (1.5L) cold water
  • Baked Beans Sauce & Aromatics:
    • 6 strips (242g) thick-cut bacon, roughly diced
    • 1 (159g) small onion, roughly diced
    • 2 (6g) garlic cloves, roughly chopped
    • 1 ¾ cup (438ml) cold water
    • ¼ cup (80g) blackstrap molasses
    • ¼ cup (60g) maple syrup
    • 1 tbsp (15ml) light soy sauce
    • ¼ tsp fine table salt
    • 2 bay leaves
    • Ground black pepper to taste
    • 2 tsp (12g) dijon mustard
    • 1 tsp (5ml) apple cider vinegar


    1. Press Saute button, saute chopped bacon in the Instant Pot®. Allow the bacon bits to crisp. Stir occasionally.
    2. Add in onion, freshly ground black pepper and sauté until soften. Add in garlic cloves and sauté until fragrant.
    3. Mix & combine blackstrap molasses, maple syrup, light soy sauce, and cold water in a container.
    4. Deglaze the bottom of the inner pot with some of the molasses mixture.
    5. Add fine table salt, bay leaves, soaked navy beans and the remaining molasses mixture in the Instant Pot®. Mix well and make sure all the beans are submerged in the molasses mixture. Pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release.
    6. Add dijon mustard, and apple cider vinegar into the cooked baked beans. Mix well. Press the saute button and stir to thicken the baked beans to desired consistency. Taste & add more blackstrap molasses, salt, or vinegar if necessary.


Cranberry Sauce

By , December 8, 2016

Tangy & sweet fresh homemade Instant Pot Cranberry Sauce is great as:

  • Jam-like spread
  • Dessert topping
  • Pastry filling
  • Glaze for meat
  • Extra flavor for yogurt or smoothie

Perfect for Thanksgiving and Christmas holidays!

Have fun cooking :)

Full Printable Recipe & Cooking Tips: Instant Pot Cranberry Sauce


Mashed Sweet Potatoes

By , November 24, 2016

5 mins prep + 6 simple ingredients to make this Easy Creamy Instant Pot Mashed Sweet Potatoes.

Buttery smooth, sweet & savory side dish, full of texture & fragrance.

Sure to be a hit at your dining table. Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Sweet Potatoes


Sweet Carrot Puree

By , November 2, 2016

5 ingredients & 10 minutes to make this Sweet Pressure Cooker Carrot Puree.

Healthy & delicious carrot side dish is super easy to make!

Great way to get your picky eaters love eating their veggies. 😉

Full Printable Recipe & Cooking Tips: Instant Pot Carrot Puree


Baked Potatoes

By , November 2, 2016

Do you or your family love oven baked potatoes, but wish they didn’t take so long to make?

Learn this super easy hack to make Instant Pot Baked Potatoes in just 25 minutes!

Have fun cooking with your Instant Pot :)

Full Printable Recipe & Cooking Tips: Instant Pot Potatoes


Satay Corn on the Cob

By , November 1, 2016

5 mins prep to make this Taiwanese Street Food Style – Satay Instant Pot Corn on the Cob!

Perfect way to enjoy juicy corn on the cob coated with sweet & savory secret sauce with a slight kick of spiciness.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Corn on the Cob



Lima Bean Casserole

By , November 23, 2015

Submitted by Karen G
Lima Bean Casserole

1 lb. lima beans
3/4 C. butter
3/4 C. brown sugar
1 T. dry mustard
2 tsp. salt
1 T. dark Karo syrup
1 C. sour cream

Quick soak beans adding 10 cups water and 1 tsp. salt
Cook on “Manual” setting for 4 minutes at high pressure.
Once finished, leave on “Keep Warm” setting for 10 minutes, then quick release pressure (QR) to open lid.
Drain and rinse beans, then return to pot and add the remaining above ingredients and stir gently.
Using the “Manual” setting on high pressure, cook for 10 minutes, then use QR.

Great all by themselves, or I usually add some pulled pork to mine!




By , November 23, 2015


Submitted by Kathryn M.
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.


1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled and cut into 1″ cubes
2 carrots, peeled and diced
1 stalk celery, chopped
1 c green or brown lentils
1/2 c red lentils
2 cups vegetable broth
1/4 c raisins
1 can diced tomatoes
Diced greens (optional)

Sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.

Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!

*Moroccan Spice Blend

1 t turmeric
1/2 t cinnamon
1 t paprika
1 t cumin
2 t coriander
1/4 t ginger
1/2 t black pepper
Pinch cloves
Pinch chili flakes

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

Whole Wheat Fusilli (pasta) and Spinach

By , November 23, 2015

IP PASTA AND SPINACH 300x221 Whole Wheat Fusilli (pasta) and Spinach

Submitted by Vickilynn H.
Whole Wheat Fusilli and Spinach
Servings: 8

1 pound whole wheat fusilli pasta
4 cups frozen chopped spinach, do not thaw
5 cups water
4 minced cloves garlic, more or less to taste
Salt, pepper to taste
4 Tablespoons butter, cut into cubes
1/2 cup Parmesan cheese, grated, plus more for serving

Place pasta in IP bowl. Add water to cover, about 5 cups. Add garlic and frozen spinach on top.
Manual (HIGH) for 6 minutes.
Quick release pressure (QR).
Open lid, stir and add salt, pepper, butter and Parmesan cheese and stir once more
Place lid back on the IP, close and let pasta sit for 5 minutes.
Top with additional Parmesan cheese

Lentil and Wild Rice Pilaf

By , November 23, 2015

lentil and wild rice 225x300 Lentil and Wild Rice Pilaf

Submitted by Amy T.
Lentil and Wild Rice Pilaf
Prep Time: 5 minutes (plus 30 minute soak)
Pressure Cooker Time: 5 minute saute, 9 minutes at high pressure, natural pressure release
Servings: 4-6 servings

Rice and lentils: soak the following for 30 minutes before cooking
1/2 cup black or green lentils
1/4 cup brown rice
1/4 cup black/wild rice
1 cup sliced mushrooms
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, pressed/minced
1 Tbsp italian seasoning blend (no-salt added)
1 tsp fennel seeds
1 tsp dried coriander
1 bay leaf
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
2 cups vegetable broth

Pressure Cooker Instructions:
1.) Combine the lentils and rice in a medium bowl and cover with water. Allow to soak for 30 minutes before draining and rinsing thoroughly.
2.) In the pressure cooker, saute the vegetables over high heat for 3-5 minutes, adding small amounts of water as needed to prevent burning.
3.) Drain the lentils and rice, and add them along with the spices, and vegetable broth to the pressure cooker.
4.) Lock the lid in place set on manual high pressure for 9 minutes. Once time is up, allow the pressure to come down naturally.
5.) After the pressure has released, stir the pilaf. If liquid remains, allow the pilaf to sit for 5 more minutes uncovered before serving to absorb more liquid. Serve alongside fresh or steamed vegetables.

Amy’s Notes:
Fennel seeds are one of my new favorite spices, but if that doesn’t float your boat, try adding 1 tsp of your favorite dried herb instead, such as rosemary, thyme, basil, parsley, or oregano. The fennel seeds are not overwhelming, but if even just a tiny bit isn’t your thing, go with something else.

This recipe can be adapted to use just about any type of rice, so if you don’t want to scare of some away with the dark color, try just using all brown rice.

For this recipe, I used homemade vegetable broth, but feel free to use store bought instead. Just make sure to watch for the excess sodium in some store brands.

Carrot Sunrise – Walking on the ‘Gourmet Side’ of pressure cooking!

By , September 7, 2012

Submitted by Teresa B.G.

Carrot Sunrise - GourmetDue to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’.  I only cook my vegetables in a pressure cooker….so much more flavour and colour.

This dish does take some time as it is done in steps and in ramekins.  However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:

1. Prepare your rice:

  • 1 cup rice, I used white
  • 1 tbsp. butter
  • 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.

Cook manually for 8 minutes or on rice setting.  Release pressure manually and place rice in a bowl, set aside.

2. Preparing the carrots:

  • 4 cups of diced carrots
  • 1 ½ cups water

Pour water into pressure cooker

Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside

3.  Preparing the sauce:

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 3 tbsp. flour
  • 1 ¼ cups milk
  • ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
  • 2 eggs beaten

Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside.  When cool, beat the sauce into the eggs.

You may do this in a saucepan, although I used the pressure cooker for all of the steps.

4.  Preparing cooked carrots:

  • The cooked carrots from step 2
  • 3 tbsp. butter, melted
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 3 cloves garlic sliced thinly
  • Pinch of cayenne
  • 1 ½ tbsp. white or cider vinegar
  • Salt and pepper

Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic.  Add the vinegar, salt and pepper, remove from heat.

Combine the carrot mixture with the prepared thick white sauce.

5. To assemble and cook your gourmet Carrot Sunrise:

  • Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
  • Place equal amounts of cooked rice into each ramekin – do not pat down.  Spoon the carrot/sauce mixture onto the rice in each ramekin.
  • Place 1 cup water in pressure cooker
  • Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
  • Secure lid and pressure cook for 3 minutes.  Release the pressure manually.
  • Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
  • Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.

I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups.  I am positive it would work just as well, but I have not as yet tried it as I like the individual cups.  If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.

Anyway, they look great and are great tasting.

For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.

It would be great to have two pressure cookers to prepare this quickly.  The length of time it takes to make this dish depends on how efficient you are in the kitchen!



Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller


  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes