I was hesitant to use the word “Healthy” as it means different
things to different people, but I decided to use it for lack of a
better word. These recipes don’t fit any specific diet plan, but
probably come closest to Eating Clean & are on the lighter side.
Don’t be afraid of it…it’s not going to explode!
Electric pressure cookers are much safer to use than the old
stovetop cookers that you probably heard horror stories about.
The Instant Pot has 10 Proven Safety Mechanisms.
First Step…READ THE MANUAL.
I know it sounds boring, but please do it anyway.
Taking the time to learn the basics will prevent frustration later on.
You don’t have to memorize everything, but at least give it a quick read.
If you run into a problem later you’ll remember that the manual addressed
that issue and then you can go back & read it more thoroughly.
Some manuals may not show the design change for the Anti-Block Shield.
Please see photo below that shows the 2 different types of shields:
Second Step…do the “Initial Test Run” (aka: “Water Test”).
It will give you a better understanding of how the Instant Pot works
& will help to ease any fear you might have about it exploding.
Now you’re ready to cook!
You can start with something easy like hard boiled eggs,
or you can jump right in with a more complicated recipe.
Start with what you’re comfortable with & progress from there.
Either way, it’s best to start with recipes written specifically for
the Instant Pot until you fully understand how to use it.
Cook times can be tricky when starting out. It’s best to err on the side of
under cooking. If not done when you open the pot just close it back up &
add a little more time. Keep notes for the next time you cook that recipe.
Don’t get frustrated if something doesn’t come out perfect.
With a little practice you’ll have your favorite dishes perfected.
Have fun learning!
When using the Pot-in-Pot (PIP) cooking method
your food is placed into a separate container before
you place it into the stainless steel inner pot.
-ALWAYS put the inner pot in the Instant Pot.
-ALWAYS add water to the inner pot.
-Place trivet into inner pot.
-Set the container with your food on trivet.
-Seal pot & cook.
There are several reasons for using the PIP method:
-Thick sauces tend to scorch on the bottom of the pot.
-If you don’t want your food watered down or cooked in liquid.
-To keep foods separated when cooking more than one item.
-Convenience / Easy Clean Up
Some of the foods you can use the PIP method for are:
cheesecake, cake, pudding, custard, breads, quiche,
poached eggs, meatloaf, lasagna, casseroles, leftovers.
You can use any container that is “oven safe”.
Oven Safe materials you can use in the Instant Pot include:
stainless steel, aluminum, pyrex, corningware, silicone bakeware.
Some materials conduct heat better than others so you may need
to adjust your cooking time depending on the container you use.
You also want to make sure that your container fits inside the inner pot/liner.
You need to allow room for steam to rise around the container (which doesn’t
require much space), but you’ll also need to allow room for whatever you’ll be
using to remove your container from the pot as it is going to be HOT.
Items you can use to remove hot containers include:
Foil Slings, Silicone Bands, Tongs, Jar Lifters, Silicone Gloves & Hotpads.