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Instant Pot Hard Boiled Eggs, 6-6-6 method | Food Under Pressure

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Instant Pot Hard Boiled Eggs

The 6-6-6 method, step by step.

I love hard boiled eggs. I also love deviled eggs made with HB eggs, potato salad with HB eggs and egg salad made with HB eggs. What I don’t love is making the hard boiled egg. That is, until the Instant Pot Hard Boiled Egg!

Anyone else see peeling HB eggs as their nemesis? They defeat me on a regular basis.

I have read tons of “perfect” methods for the “perfect” and/or “easy to peel” HB eggs, but no matter what I do, those damn shells…

Plus, who else is guilty of putting their eggs on the stove, walking away and forgetting them for too long, or losing track of how long they’ve been cooking, or getting their water boiling too heavily and you crack an egg or 2 – then you get that gross bubble like protrusion of egg white that seeps out.

Ugh – I hate cooking hard boiled eggs on the stove top. Have I mentioned that yet?


So the Instant Pot…


I heard cooking eggs in the Pressure Cooker was a good method, so I tried it – actually it was the 2nd thing I ever made in my Instant Pot!

Well let me tell you what. I was LITERALLY GIGGLING with JOY when I finished this method and started peeling… I have never in my life experienced this kind of bliss peeling eggs.

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Perfect Hard Boiled Eggs

The 6-6-6 method = 6 minutes manual, 6 minutes NPR, 6 minutes ice bath

6-6-6 method, Step 1:

Put about 1 1/2 cups water in the bottom of your Instant Pot and place rack on top of water (rack that comes with IP works!). 

Place eggs on top of rack – I used 6 large eggs. NOTE: you don’t want the water touching the eggs.

If you’re in the market for a rack or other accessories for your IP, take a look at my Favorite Instant Pot Accessories.

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Close lid and turn vent knob to Sealing.

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Press “Manual” or Pressure cook button, and adjust cook time to 6 minutes using “+/-“ buttons.

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After a few seconds, the display will change from your cook time of 6 to “ON” – the Instant Pot is starting to pressurize. This will take about 5-10 minutes.

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When machine pressurizes, your cook time countdown will begin. Once 6 minutes is complete, the Instant Pot will beep a few times. It automatically changes to “Keep Warm” setting, and begins to depressurize. The display will show as below.

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6-6-6 method, Step 2:

Let the eggs to sit in the pot while it naturally releases it’s pressure for 6 minutes — but, how do I let the pot naturally release pressure? Answer: you do nothing at all.

The display will now count up as it sits on keep warm, naturally releasing pressure. Wait for the time count to reach 6 minutes.

Then, turn the Instant Pot Off by pressing “Keep Warm/Off” button.

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Manually release the remaining pressure (QPR) by turning the vent knob on the lid to “Venting”. 

NOTE: steam releases – I always place a towel over the knob BEFORE turning to “Venting”.
YES GUYS!! Steam is HOT!! Do NOT leave your hand on the towel after turning the knob.

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6-6-6 method, Step 3:

Open the lid, and behold – your eggs! Carefully remove (I use tongs – yessss they will be HOT). Place in an ice bath for 6 minutes.

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Now, the moment of TRUTH…

Peel your eggs
(get ready to giggle!)

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Hard Boiled egg (left) vs. Medium Boiled Egg (right) from the Instant Pot

Soft Boiled Eggs

Learn How to make Soft Boiled Eggs —> Click Here

Learn How to make Medium Boiled Eggs —> Click Here

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Check out all of our Favorite Instant Pot Accessories!

 



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Instant Pot Sausage & Tomato Pasta | Food Under Pressure

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I absolutely love making one-pot Instant Pot pasta dishes in my pressure cooker!




Can you make this pasta dish using a couple pots on the stove in perhaps about the same amount of time considering the time the Instant Pot pressure cooker takes to come to pressure? Probably. But, will you have a clean stove top, no splattering, less dishes and you only have to do about 5 minutes of work versus standing on the stove for 25 straight.

I have a newborn. No… no I don’t. My son is almost 11 months now — where did my teeny newborn baby go?! Time is of the essence, as it is for us all. Anything that can help me have more time with my son, or some time to do household chores I don’t always have time for otherwise, or something that can help me have less clean up and less hands on effort… YES, please.

Pasta in the Instant Pot is not something everyone would think you could or should do, but I clearly do.

Instant Pot Sausage & Tomato Pasta

Ingredients
2 T olive oil
1- 1 1/2 pounds sausage cut in rounds or ground (I used Aidell’s chicken apple sausage simply because that’s what I had! Any sausage, chicken or otherwise, will work!)
1 medium onion, diced roughly
2 garlic cloves, minced
1 14.5 oz can diced tomatoes, plain or any flavor you prefer
1/4 cup sun-dried tomatoes (optional, but delicious)
1 t salt
1/2 t pepper
1 t Italian seasoning
1/2 t garlic powder
1/2 t onion powder
1/4 t red pepper flakes (optional)
3 1/4 cups chicken stock (can sub water, but perhaps add an additional 1/2 t salt)
I box tri color rotini (1 pound, can definitely sub cavatappi or any larger similar noodle)

Instructions
Sauté sausage, onion, garlic til lightly browned in olive oil, about 3-4 minutes. Drain grease, as needed.

Add can tomatoes with juice and scrape bottom of pan (deglaze). Add sun-dried tomatoes, stock (or water), seasonings. Stir. Add pasta, stir lightly.

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Close lid and seal. Cook on high pressure 4 minutes. Carefully quickly release pressure as soon as done.

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Stir. Let stand 2-3 minutes. You’ll notice a lot of the residual water will have absorbed.

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Serve with Parmesan cheese and crushed red pepper (and wine!), if desired.

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Oh… and throw that Instant Pot inner pot & it’s sealing right in your dishwasher. Rinse out your lid, give a quick wipe to the rim on the Instant Pot, and that’ll do ya.

Family (or friends), fed. Cleanup, done. Boom.

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Check out all of our Favorite Instant Pot Accessories!

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Instant Pot Salsa Shredded Chicken | Food Under Pressure

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This Instant Pot Salsa Shredded Chicken made in the Instant Pot is so easy, and only takes a couple ingredients! It is great for a party, perfect for meal prep, totally freezable, and best of all, DELICIOUS.

The chicken can be thawed or frozen – you don’t need to make any adjustments to the recipe at all either way.

DOUBLE this recipe to feed a crowd – no need to change the cook time!

Pin this recipe for later!

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This Salsa Chicken is so VERSATILE!

Instant Pot Salsa Shredded Chicken is perfect for shredding – use it for tacos, over rice, on a salad, in a sandwich, in enchiladas, in a Tex-Mex style soup, or just by itself. It really is so good and so versatile; so easy, too, thanks to the Instant Pot or another pressure cooker!

Salsa Shredded Chicken Video by Food Under Pressure

Essential Tools

Pressure Cooker, like the Instant Pot!

Hand Mixer, like this Kitchen aid 5 speed hand mixer, also on my list of Best Instant Pot accessories!

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Instant Pot Salsa Chicken | Food Under Pressure

www.foodunderpressure.com

Servings: 6
Author: Food Under Pressure
Ingredients
  • 3 large chicken breasts
  • 1/2 t cumin
  • 1/2 t chili powder
  • 1 jar salsa
  • 2-3 T water
Instructions

  1. Add Chicken to pot. Sprinkle with cumin and chili powder.

  2. Cover with salsa. Add 2-3 T water to salsa jar and swirl with any remaining salsa; add to pot.

  3. Close lid and close vent knob. Pressure Cook on manual/high pressure for 25 minutes.

  4. Quickly release pressure when cook time completes. Remove lid. Turn Instant Pot off by pressing "Cancel" button. Allow to cool for 3-4 minutes.

  5. Using hand mixer on OFF, use mixing blades to break up the chicken breasts slightly. Then, turn mixer on low setting and move around pot to shred chicken. This literally takes 10 seconds!

  6. Serve as desired!

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Instant Pot Black Eyed Peas with Ham | Food Under Pressure

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I made these Black Eyed Peas in my Instant Pot pressure cooker with a left over Ham bone that had a decent amount of ham remaining on the bone. Did you know you can probably snag a ham bone from your local butcher or grocery store – call and ask!

Anyone else serve black eyed peas and ham for New Year’s Day? I served these and my husband raved about them! Honestly, these are good to eat any day, like EVER. They’re great as leftovers, too. Serve with some Instant Pot Cornbread and perhaps some Easy Pressure Cooker Collard Greens and you have a killer meal – all made in your Instant Pot!

Of course, you can make your cornbread and collards any other way you might want. The world, and your kitchen, is yours!

Click to get your Instant Pot TODAY!

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Click to check out our favorite pressure cooker accessories!

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Instant Pot Black Eyed Peas with Ham


Author: Food Under Pressure
Ingredients
  • 2 T canola or vegetable oil
  • 1 sm onion diced
  • 2 cloves garlic minced
  • 1/2 t seasoned salt
  • 1 t salt
  • 1 t black pepper
  • 1/4 t onion powder
  • 1/2 t garlic powder
  • 1 t dried thyme
  • 1-2 bay leaves optional
  • 16 oz dried black eyed peas rinsed
  • 1 ham bone with ham remaining
  • 5 cups water
  • hot sauce optional
Instructions

  1. Turn Instant Pot on sauté, allow to heat, then add oil. Sauté onion and garlic in pot 3-4 minutes. Add seasoning, stir & sauté additional minute.

  2. Add dried black eyed peas and water. Stir. Add ham bone.

  3. Close lid and vent knob. Cook on high pressure 25 minutes. Allow pressure to naturally release (NPR).

  4. Open lid, remove bone, and remove ham from bone. Dice ham and add back to pot. Stir. Close lid and vent knob and cook again on high pressure for 2 minutes.

  5. Allow NPR for 15 minutes then release remaining pressure.

  6. Stir and serve with hot sauce, cornbread and other fixings as desired.

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Instant Pot Chicken Artichoke Pasta with Tomatoes | Food Under Pressure

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I was craving a good, but fast pasta dish earlier this week – Instant Pot Chicken Artichoke Pasta with Tomatoes is what came to be! Thankfully, it was so DELICIOUS!

Additional thanks goes to the fact that its a total ONE POT MEAL thanks to my Instant Pot Electric Pressure Cooker – who doesn’t love less dishes?!

Click to get your Instant Pot today!

Click to get your Instant Pot today!

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I am Italian and I LOVE me some pasta.

Recently, I had to nix dairy from my diet (nursing a dairy intolerant infant problems…). One of my first thoughts: “Oh my Gosh, how will I live without pizza and pasta”, because naturally you put cheese on both of those, right?!

Well, of course you can make pasta without cheese (sigh), but pizza and I are still separated at the moment.

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Anyhow, you can definitely create some tasty pasta dishes without cheese, including this Instant Pot Chicken Artichoke Pasta with Tomatoes.

This pasta dish is FAST & EASY – and my favorite part, it is a total ONE POT MEAL!

The less dishes, the better, right?

Instant Pot Chicken Artichoke Pasta with Tomatoes Video by Food Under Pressure

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Chicken Artichoke Pasta with Tomatoes

Pasta made in your pressure cooker takes minimal effort & is done in minutes! This is an easy, one pot meal perfect for a busy weeknight or lazy Sunday!

Servings: 6 servings
Author: Jessica Miller
Ingredients
  • 2 tbsp olive oil
  • 1.5 lbs chicken diced in 1-2 inch cubes
  • 2-3 fresh garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2-1 tsp black pepper
  • 1/4 tsp crushed red pepper optional for spice
  • 1 can diced tomatoes 14.5 ounce
  • 2 1/2 cups water
  • 2 tbsp olive oil
  • 1 box pasta (I prefer rotini)
  • 1/4 cup sun-dried tomatoes
  • 2-3 tbsp sun-dried tomatoes, diced additional as garnish, optional
  • parmesan cheese optional as garnish
  • 1 can quartered artichoke hearts 14.5 ounce, drained
Instructions

  1. Prepare all ingredients and turn on pressure cooker to sauté or browning mode.

  2. Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.

  3. Add water, tomatoes including their juice, sun-dried tomatoes, artichokes and olive oil. Stir well, scraping any bits off the bottom of the pot (deglaze).

  4. Add pasta. Press into liquid and stir very lightly.

  5. Close lid and close vent knob (turn to sealing setting).

  6. Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.

  7. When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).

  8. Open lid and stir gently, but well.

  9. Serve immediately. Garnish with additional sun-dried tomatoes and/or parmesan cheese, if desired. Sprinkle on some crushed red pepper if you like the spice — YUM!

Citrus Herb Butter

Citrus Herb Butter

This compound Citrus Herb Butter is good on so many things.

 

Compound butter is simply butter mixed with herbs and spices for more compound flavor.


It’s good on chicken, on pork, on turkey, on potatoes, on broccoli and green beans, on carrots, on toast… hell, it might be good on a shoe. It could be good on anything really.


It’s easy to put together, and it stores fine in the fridge for a couple weeks – it won’t last that long anyways.


FACT: I use this Citrus Herb Butter on my oven roasted Thanksgiving Turkey every year – yum. yum. YUM!


Another FACT: This makes for THEE BEST Whole Pressure Cooker Bundt Pan Chicken you could EVER have in your Instant Pot or other pressure cooker.

 

 

Citrus Herb Butter

 

Ingredients

 

1/2 cup unsalted butter, 1 stick, at room temperature

1 1/2 t kosher salt

1/2 t seasoned salt

1/2 t black pepper

1/2 t garlic powder

1/4 t onion powder

1/8 t paprika

1 T fresh thyme (or sub 1 t dried thyme, but fresh is better)

zest of 1 lemon

zest of 1 lime

 

Essential Tools

 

 

 

 

 

 

 

 

 

Directions

Add all ingredients to a small mixing bowl. Blend thoroughly.

Store in airtight container in your fridge and use as desired.

Voila!

Citrus Herb Butter

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Check out all of our Favorite Instant Pot Accessories!

Lactationcookies

Lactation Cookies | No-Bake Bites

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Lactation cookies you can make easily at home!

For new Breastfeeding Moms, these no-bake lactation cookies or energy bites also have proven natural ingredients that help with lactation.

My No-Bake Lactation Cookies recipe contains brewer’s yeast, organic rolled oats and organic flax seed — all 3 proven natural ways to increase milk supply in already lactating mothers!


All 3 are also super nutritious and super energy-boosters (my husband hates the word super for some reason so of course I get a special kick out of using it ?).

          

These No-Bake lactation cookie Bites help boost my milk supply and provide a quick, energizing snack when I don’t have the time (or hands) to make myself something healthy.

If you didn’t know, I recently had a baby boy – in other words, I recently gave birth to the love of my life! 

Theodore “Theo” Franco, born 2/18/17



Whether you are a Mom (or Dad), whether you are breastfeeding or not, these lactation cookies are essentially ENERGY bites and are FULL of GOOD FOR YOU foods. 


These lactation cookie [energy] bites are PERFECT between nursing sessions (like at 3am when you’re suddenly famished — just me?

They are also great before a work out, sports, or at a job that keeps you from having time for a nutritious lunch or snack.

Oh, they are also YUMMY!

lactation cookies

Ingredients

2 cups plus 1 cup Old Fashioned Rolled Oats

4-5 T Brewer’s Yeast

2 T flax seed

1/2 t cinnamon

pinch salt

1/2 cup chopped Medjool Dates, about 5 medium to large pitted dates

1 1/2 T chia seeds, optional

1/2 cup your preference nut butter

1/3 cup room temperature or cold coffee*

*Tip: save some from your morning leftovers – can sub water

1/4 cup pure maple syrup – can sub honey

1 t vanilla extract

Optional add-in (use about 1/4 cup):

shredded coconut

chopped nuts

chocolate chips*

cinnamon chips

peanut butter chips

dried fruit

sprinkles

whatever floats your energy bite boat


*If you are dairy-free, I recommend Enjoy Life Chocolate Chips – they are dairy, soy & nut free! They also make super fun Chocolate MEGA Chunks!

  

Directions

Add 2 cups rolled oats, brewers yeast, flax seed, cinnamon and pinch of salt to food processor. Process 45-60 seconds until mixture resembles texture of coarse flour.

In separate bowl, combine coffee (or water), maple syrup and vanilla extract, then add to processor along with chopped dates, chia seeds, nut butter.

 Blend for about 20-30 seconds until mixture comes together. Scrap sides of processor with spatula.

Add remaining 1 cup rolled oats, and optional add-in ingredient – I used dairy, soy & nut free Enjoy Life chocolate chips – yummy!

Blend about 15 seconds, scrape sides of processor, then blend an additional 15-30 seconds to make sure it all comes together.

Transfer mixture to a piece of parchment paper. Use paper to bring mixture together and form a level, even square. No worries, it definitely doesn’t have to be perfect!

Use a knife to score then cut into 24 pieces.

HINT: Cut a + sign in the middle first, then go from there… it helps make them more even

lactation cookies

You can leave them as is, or roll into balls – Rolling them helps them come together in individual bites.

TIP: Put a tiny amount of water on your palms to help with rolling & less sticking.


Store in airtight container & store for up to 10 days. Mine never last that long!

Lots of breastfeeding moms struggle with either a worry about or a true lack of milk supply. I’d highly recommend speaking to a Certified Lactation Consultant if you are struggling – ask your doctor or birth center to connect you with organizations in your area that can help. Healthy Start and La Leche League are great organizations I worked with when I began my journey.


If you’re struggling on your breastfeeding journey, know that you are NOT alone. Breastfeeding is HARD. 


If you prefer to purchase Lactation cookies ready made, my friend and sorority sister over at The Mom Life raves about Milkmaker’s Lactation cookies!

By the way,  by far my most used God-send of a baby item — The Auto Rock n’ Play by Fisher-Price — they have a few options (basic, auto, deluxe, premium)… do yourself (or the person you gift it to) a HUGE favor and at least get the deluxe!

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Instant Pot Easy Jambalaya | Food Under Pressure

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Jambalaya – such a fun word! (just me?)

 


I love rice recipes & rice dishes. Well, actually, I LOVE Instant Pot rice recipes! They are some of the easiest, fastest & most delicious pressure cooker recipes, including this Easy Jambalaya.

 

With Instant Pot rice recipes, I love to add a TON of flavor.

 

Don’t get intimidated… adding a ton of flavor doesn’t mean you have to have magical powers, just be creative with your ingredients and don’t be stingy with those seasonings! If a rice recipe is going to be my MEAL, I don’t want just a bowl of mostly plain rice. I want meat and veggies and FLAVOR in every bite.

Chinese Fried Rice from a local takeout place usually disappoints me. Why? Because the ratio of rice to other ingredients is far too big. I want meat, I want veggies, I want flavor, not just a mouthful of rice. My Instant Pot Chicken Fried Rice is a big hit in my house!

My husband loves smoked sausage and cajun spice. So, when I had these ingredients on hand recently and needed to get a good dinner on the table ASAP, I decided to go for an easy (and SUPER FAST) Instant Pot Jambalaya.

Good news, it was a HIT! Better news, it took just a few minutes of prep and I cooked everything in one pot – the Instant Pot! Hip Hip HOORAY for only one dirty pot! Gotta love a good Instant Pot one pot meal!

Speaking of one pot meals, my Pesto Chicken Pasta is another one pot winner in the Instant Pot!

Easy Jambalaya | Instant Pot Pressure Cooker

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Ingredients

1 lb smoked sausage, 1/2 inch slices sliced on a bias

1 lb medium shrimp, peeled and deveined

1 medium onion, diced

3 stalks celery, diced

1 medium red pepper, diced

3 garlic cloves, minced

1 14.5 ounce can petite diced tomatoes, including juice

1 1/4 cup long grain white rice, rinsed

3/4 cup water

1 tsp cajun seasoning, like Old Bay

1 t seasoned salt

1/2 tsp black pepper

1/4 tsp cayenne or crushed red pepper, optional for spice

3-6 dashes tabasco, optional for spice

2 scallions, diced for garnish

Essential Tools

Pressure Cooker, I love my Instant Pot!


Fine mesh strainer, like this one

Heat safe gloves, like the Instant Pot silicone mitts

Directions

Prepare all ingredients

Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

Here’s more information on all those buttons on your Instant Pot!

For Instant Pot, display will show as ON until Sauté heats, then display will show as HOT.

Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

Add rice, sauté another 2 minutes.

instant pot rice recipes

Add tomatoes, shrimp and water. Stir well, scraping the bottom of the pan.

Jambalaya

Place lid on pressure cooker and close vent.

For Instant Pot, close lid and turn Vent knob to “Sealing”

Cook on High Pressure for 4 minutes.

For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

When cook time is complete, quickly release pressure (QPR) manually by carefully opening your vent knob.

For Instant Pot, turn vent knob to “Venting”.

Open lid, and enjoy the yummy view!

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Yum!

Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

Easy Jambalaya | Instant Pot Pressure Cooker

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*Disclaimer: results may vary based on amount of liquid/moisture in tomatoes

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

 

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Jambalaya | Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Ingredients
  • 1 lb smoked sausage sliced on a bias, 1/2 inch
  • 1 lb medium shrimp peeled, de-headed & de-veined
  • 1 med onion diced
  • 3 stalks celery diced
  • 1 med red pepper diced
  • 3 cloves garlic minced
  • 1 can petite diced tomatoes including all juice
  • 1 1/4 cup long grain white rice rinsed
  • 3/4 cup water or stock
  • 1 tsp cajun seasoning
  • 1/2-1 tsp salt your preference
  • 1/2-1 tsp black pepper your preference
  • 1/4 tsp cayenne optional
  • 3-6 dashes Tabasco optional
  • 2 scallions diced as garnish
Instructions

  1. Cut and prepare all ingredients

  2. Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

  3. Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

  4. Add rice, sauté another 2 minutes.

  5. Add tomatoes, shrimp and water. Stir gently.

  6. Place lid on pressure cooker and close vent.

    For Instant Pot, close lid and turn Vent knob to “Sealing”

  7. Cook on High Pressure for 4 minutes.

    For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

  8. When cook time is complete, allow pot to naturally release pressure (NPR) for 5 minutes. Then, quickly release remaining pressure (QPR) manually by carefully opening your vent knob.

    For Instant Pot, turn vent knob to “Venting”.

  9. Open lid, and enjoy the yummy view!

  10. Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

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Instant Pot Italian Shredded Beef | Food Under Pressure

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My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef every day. 

So naturally, as a GREAT wife, I am determined to find more ways to make beef.

This Italian Shredded Beef is a WINNER!


Not only is this Instant Pot Italian Shredded Beef a winner, but it is also EASY and made FAST using my Instant Pot Pressure Cooker in just over an hour.


I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.

Click to get your Instant Pot today!

Click to get your Instant Pot today!

Pin this recipe for later!

Pin this recipe for later!

This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, and it is tender & juicy. It is delicious served in a variety of ways!

The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!

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Italian Shredded Beef - Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Author: Jessica Miller
Ingredients
  • 2.5-3 lb Beef Chuck Roast cut in half
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper optional
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1-2 tbsp Worcestershire sauce
  • 1/2 cup pepperoncini brining liquid from jar
  • 8-10 pepperoncini whole
  • 1 medium white onion quartered
  • 3 fresh garlic cloves smashed
Instructions

  1. Mix seasoning blend. Set aside

  2. Cut roast in half (recommended for even cooking). Rub roast with seasoning blend on all sides.

  3. Turn on Pressure Cooker and set to sauté or browning mode and allow to heat. Add olive oil and sear roast on all sides.

  4. Remove roast from pressure cooker using tongs. Set aside.

  5. Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze pot by scraping up all seared on bits using tongs or spoon.

  6. Use Tongs to return seared roast to pressure cooker directly into cooking liquid. Add pepperoncini, onion and garlic.

  7. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

  8. When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

    Remove lid, and remove roast to plate or cutting board. 

  9. Shred beef using shredder tool, then return to cooking liquid.

  10. Serve in a variety of ways - over grits or polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!

Step by Step Directions

Mix seasoning blend. Set aside. Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.

Prepare your roast

Mix seasoning blend. Set aside. Cut roast in half (recommended for more even cooking). Rub roast with seasoning blend on all sides.
Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat. Sear well on all sides, about 3-5 minutes. Remove roast and set aside.

Sear your roast

Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and both pieces of seasoned meat. Sear well on all sides, about 3-5 minutes. Remove roast and set aside.
Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don't scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.

Deglaze your pot

Deglazing, aka scraping these browned bits off the bottom of your pot is 100% necessary. Not only do they provide flavor, but if you don’t scrap them off the bottom of your pot, they will burn and your pot will NOT come to pressure.
Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.

Deglaze your pot, continued

Add cooking liquid: beef broth,  brining liquid & Worcestershire. Carefully, but thoroughly deglaze using tongs or whisk, scraping all the bits off the bottom of the pot and incorporating them into the cooking liquid.
Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

Pressure cook your roast

Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic. Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.
When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR). Remove lid. YUM! Shred beef using shredder tool or tongs.

Shred your roast

When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR). Remove lid. YUM! Shred beef using shredder tool or tongs.
food under pressure

Instant Pot Italian Shredded Beef

Serve in a variety of ways… over polenta, grits or rice. In a toasted roll or tortilla shell. Mixed with pasta, in a hash, on a salad. The possibilities are endless, and any way you serve it, this Italian Shredded Beef is DELICIOUS!

 

food under pressure
food under pressure

Instant Pot Chicken Fried Rice | Food Under Pressure

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This ONE POT wonder, Instant Pot Chicken Fried Rice, is made right in my Instant Pot Pressure Cooker. It’s FAST; faster than ordering and picking up that Chinese takeout! Best of all, it’s delicious – all that salty, savory, satisfying Umami goodness you hope for in Chinese style food.

I am all for convenience nowadays. I have a newborn boy who loves Mommy’s attention, a 7 1/2 going on 13-year-old stepdaughter, a hubby whom when he’s hungry wants to eat NOW, not a few minutes from now.

It’s easy to mentally resort to considering take out or delivery these days, but meals like this keep me WILLING and able to make a home cooked meal for my family.

Click to get your Instant Pot today!

Click to get your Instant Pot today!

Essential Tools

Pressure Cooker, I have the Instant Pot Pressure Cooker
fine mesh strainer, I love this Bellemain mesh Strainer
citrus juicer, like this Bellemain Citrus Juicer

Essential Ingredients

A few of my favorite ingredients to stock for that distinct Umami-rich flavor are: Fish Sauce
Sesame Oil
Sesame Seeds 
Sambal Oelek
Rice Vinegar
 Soy Sauce – use the “Lite” version or sub Bragg’s coconut aminos!
Ginger, jarred or fresh

food under pressure
Print
Chicken Fried Rice - Instant Pot Pressure Cooker
Prep Time
4 mins
Cook Time
10 mins
Total Time
14 mins
 
Ingredients
  • 2 tbsp canola or vegetable oil
  • 1/4 cup carrots diced
  • 1/4 cup red pepper roughly chopped
  • 1/2 cup scallions (lighter & white ends only, reserve green ends) diced
  • 1 tbsp garlic minced
  • 2 tbsp ginger (fresh or jarred) minced
  • 2 eggs
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp sambal oelek optional
  • 1 tsp cilantro (dried, or 1 T fresh)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 lb chicken cooked & shredded
  • 1 1/4 cup basmati rice rinsed
  • 1 1/4 cup water
  • 1/4 cup soy sauce
  • 2-3 tbsp lime juice freshly squeezed
  • toasted sesame seeds optional for serving
  • additional soy sauce optional for serving
  • additional Sambal Oelek optional for serving
  • scallions (green ends) optional for serving
  • lime slices optional for serving
Instructions

  1. Prepare all ingredients and set aside - this is key to making this as simple as possible!

  2. Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.

  3. Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.

  4. Add egg and sauté an additional 2 minutes.

  5. Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.

  6. Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

  7. Once cook time is complete, quickly release pressure (QPR).

    Open lid, fluff rice gently.

  8. Serve immediately with optional garnishes.

Step by Step Directions

Prepare all ingredients and set aside - this is key to making this as simple as possible!

Prepare your ingredients

Prepare all ingredients and set aside – this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting. Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.

Sauté

Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting. Add canola or vegetable oil to pressure cooker insert. Add carrot, pepper, scallions, garlic and ginger. Sauté for 2 minutes, then add egg and sauté an additional 2 minutes.
The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.

Sauté, continued

The ingredients will not be fully cooked at this time. That is what you want as they will continue to cook under pressure in the next steps. Do not be concerned and do not add additional cooking time on sauté.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.

Cook under pressure

Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir well, scraping the bottom of the pot to loosen any browned bits (in other words, deglaze the pot). Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR). Do this by carefully opening the vent knob - on the Instant Pot, turn the vent knob to "venting". Open the lid, gently fluff the rice with a fork, combining all ingredients.

Release Pressure & Fluff

Once cook time is complete, quickly release pressure (QPR). Do this by carefully opening the vent knob – on the Instant Pot, turn the vent knob to “venting”. Open the lid, gently fluff the rice with a fork, combining all ingredients.
I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff - Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.

Garnish & Serve - Instant Pot Chicken Fried Rice

I prefer to serve in bowls, and garnish as desired. I love freshly cut scallions, a squeeze of fresh lime juice, toasted sesame seeds and more hot stuff – Sambal Oelek is great, so is sriracha or whatever you prefer! Ginger, extra soy sauce and wasabi would be great as well, based on your preference.

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