What Can't You Cook with An Instant Pot? | Review

Instant Pot UK generously gifted me their newest instant pot, Duo Crisp & Air Fryer, to review! I’m so happy & excited to try this product out, I’ve always been interested in using one.

I’ve had so much fun trying this product out, it’s been so handy and really surprised me how versatile it can be! Below are some recipes I made with instant pot either using inspiration from books or my own recipe…

Vegan Chickpea & Potato Curry

Spicy, flavourful & easy to make…

Recipe:

Serves 4 

• 1 can chickpeas

• 3-4 chopped white potatoes depending on preference 

• 200g button Mushrooms

• 1 Onion diced

• 2 teaspoons Lazy Garlic 

• Olive oil

• Jasmine rice- microwave or cooking

• 5 shakes Paprika

• 4 shakes Cumin

• 2 shakes Tumeric

• 1 shake Chilli flakes

• Pepper to taste

• 4 teaspoons or to your desired taste & texture of maykway curry powder hot

Method:

1. Set instant pot to saute for 10 mins

2. Add olive oil, onion & garlic & stir

3. Peel potatoes for curry, chop & set aside

4. Drain chickpeas and set aside 

5. Slice mushrooms & set aside

6. Continue to saute the contents of the instant pot until onion is browned slightly

7. Once browned, end the saute setting if not already finished & pour 200ml of water into the instant pot & add Maykway powder & spices

8. Stir and add the chickpeas, potatoes & mushrooms

9. Place the instant pot lid on top and select pressure cook for 5 mins

10. Once pressure cooking is complete, perform a pressure release & open lid to stir food

11. Depending on you’re own preference, you may wish to adjust the curry texture with either more water or powder. Depending on your potato texture preference, you can pressure cook for longer if desired too

12. Remove curry from the instant pot if cooking rice & set aside. If not, select the keep warm option and set it to your chosen time

13. Jasmine rice: (if microwaved follow those instructions instead) rinse the rice with cold water to remove excess starch and then add the desired amount of rice to the instant pot with enough water to just about submerge the rice. Add salt, pepper and chilli flakes to taste, then Pressure cook for 6 mins. 

14. Plate up your curry & rice & garnish with additional chilli flakes for presentation

Chips:

(Air fryer)

Serves 3-4

Recipe:

• 5 big white potatoes

• Olive oil

• Black pepper

• Chilli flakes (optional)

• Lime (Optional)

Method:

1. Peel potatoes & chop into chip or fry shapes

2. Massage olive oil, pepper & chilli flakes on to the chopped potatoes 

3. Add to the air fryer basket & place into the instant pot with the air fryer lid on top

4. Select the air fry option for 9 minutes & turn food halfway through

5. Air fry for a further 9 mins 

6. Remove from the instant pot, plate up with a squeeze of lime & garnish with more chilli flakes

7. Now enjoy & dip that chip!
   

I absolutely love this recipe! I’ve been trying to find & create more flavourful & tasty vegan options as I want to include more vegan-based food in my life, and this is defiantly a winner! It’s bursting with spices, giving it a slight kick but still mild enough to not blow you’re head off. If you’re like me and prefer mild-medium spice then this recipe is for you. I’ve tested a lot of curry recipes both meat and vegan and always come back to maykway curry powder. it’s a firm favourite in our house for curry. I use the hot one as even though labelled hot, it is still quite mild/medium. I haven’t had the chance to use the air fryer option much yet but after making these chips, I think I’ll be using it a lot more! The chips were perfectly crispy on the outside & fluffy on the inside- just how they’re meant to be. They were a real crowd-pleaser, so much so that I hardly got to eat myself! I’ll have to make some again real soon I think… maybe just for me…Ssshhuush! This curry is one of my favourite dishes to make and can be easily adapted into non-vegan for the meat-lovers too. I’d recommend saving this recipe for later!

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Easy Chicken Noodle Soup

Warm, cosy & delicious…

Recipe:

• 2 carrots peeled and chopped

• 2 large sticks of celery chopped

• 1 leek chopped

• 1 L chicken stock

• 2 tsp minced garlic cloves

• 1 tsp dried basil

• Fresh coriander chopped

• Sea salt

• Pepper

• 2 whole chicken breasts

• 2 dried noodle nests

• Garlic croutons to serve

Method:

1.  Place all the ingredients except the noodles and croutons into the Instant Pot in the order listed.

2. Secure the lid and select Pressure Cook High for 35 minutes. Once the time is up, perform a quick pressure release.

3. Remove the lid and take the 2 chicken breasts out of the pot and shred them with forks, then place the shredded chicken back into the pot with the dried noodle nests.

4. Give it a stir and allow the heat from the soup to soften the noodles.

5. Once the noodles are ready, serve into bowls and top with more coriander and the garlic croutons.

Recipe inspired by https://www.instagram.com/cookinghacks.daily/ 

Well if this isn’t autumn in a bowl I don’t know what is! It such a cosy, yummy & inviting meal that really warms you up after a cold autumn walk. I think this dish works so well with all the delicious flavours and the seasonings, stock & herbs really compliment each other very well. This is a cold-weather go-to for me from now on. Plus, its so easy to make!

Make sure to check out my EmilieCooks ep featuring this recipe too!

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Mushroom Risotto

Fragrant, tasty & simple

Recipe:

• 2 cups jasmine rice

• 2 cups of water

• 1 teaspoon salt & pepper

• 2 tablespoons butter

• I onion chopped

• 2 teaspoons garlic

• 200-300g Mushrooms depending on preference

Method:

1. Rinse rice with cold water and transfer to the instant pot

2. Add water & seasonings

3. Secure lid and pressure cook for 6 mins at high

4. Once complete use pressure release and remove lid

5. Fluff rice and transfer to a separate bowl

6. Saute the butter, onion & garlic until lightly browned

7. Add mushrooms and continue to saute 

8. Add rice back in the instant pot & mix

9. Serve immediately 

Recipe inspired by https://www.instagram.com/cookinghacks.daily/ 

I really like how simply & easy this meal is to make. Although very simple, it’s still quite tasty and a great dish to make. I really love how perfectly this instant pot cooks rice! I always end up over-cooking rice and ruining the whole dish but now I never have to worry about that again! The rice was just cooked so well, it ended up being the star of the dish. It was so fluffy, I felt like I was eating a rice cloud. This meal took such a short amount of time to make, I’ll defiantly be making it again soon.

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Overall, I’ve vastly enjoyed working with Instant Pot UK & I’m really impressed with what this product can do. It’s so easy to use after having a glance at the instructions and a few practice goes too! I’d recommend looking into getting an instant pot as for me it’s been very helpful, made some incredible dishes & been really fun to use.

I hope you enjoyed reading my latest recipes using my new instant pot, I certainly enjoyed eating them! Let me know if you try any of these by tagging me @emilieshoots so i can see your creations! Make sure to go give them a follow for some instant pot inspo @Instantpotuk

Thanks again to instant pot UK for working with me! (AD Gifted)