Try this The Instant Pot MetaRecipe recipe, or contribute your own.
Suggest a better descriptionCoat the bottom of the pot with the oil and set it to sauté. Sear the meat for a few minutes per side. Take the meat out, then brown the onion if present, throwing in the garlic at the last minute.
Dump the meat back in along with everything else. Seal the pot and cook on high pressure for, I dunno, like 8-10 minutes for quick-cooking stuff like and poultry, scaling up to 20-25 minutes the more slow-cooking ingredients like red meat, dried beans, potatoes or pasta you have.
Walk away and do other stuff. Manually release pressure whenever you eventually notice the timer has finished. Eat, then stick the leftovers in the fridge—but let them cool down first because you really shouldn’t put hot stuff directly into the fridge, that’ll raise the temperature and grow stuff in all the other leftovers.
It’s not chemical engineering, hon. Just relax and let the pot do the work.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (0g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.