Perfect Instant Pot Hard Boiled Eggs

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I’ve tried too many versions of Instant Pot hard boiled eggs to count.  But this is definitely the best in my opinion.  By using low pressure the whites stay more tender, the yolks are still perfectly cooked without a dark ring (which indicates overcooking). Cooking on high pressure for 8 minutes works well also, but the low pressure is definitely better.  And the best part? Pressure cooked eggs are unbelievable easy to peel! I always make a lot of deviled eggs for our family holidays and every time I am immensely annoyed peeling all the eggs and how tedious it is.  Not anymore!

Perfect Instant Pot Hard Boiled Eggs

Eggs, how every many you want
1 cup cold water

Place a steamer basket in the instant pot and pour the water in as well.  Place the eggs in the basket, making sure the eggs are not in the water.
Cook on low pressure for 12 minutes, then quickly release the pressure.
As soon as the pressure drops, open the lid and place the eggs in ice water to stop the cooking.
Remove after about 5 minutes when eggs are cool and peel or refrigerate and peel later.

Perfect Instant Pot Hard Boiled Eggs

Ingredients

  • Eggs, how every many you want
  • 1 cup cold water

Instructions

  • Place a steamer basket in the instant pot and pour the water in as well. Place the eggs in the basket, making sure the eggs are not in the water.
  • Cook on low pressure for 12 minutes, then quickly release the pressure.
  • As soon as the pressure drops, open the lid and place the eggs in ice water to stop the cooking.
  • Remove after about 5 minutes when eggs are cool and peel or refrigerate and peel later.
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    Instant Pot Taco Meat

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    My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
    This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
    And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

    INSTANT POT TACO MEAT
    2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    2 cups beef stock (or chicken or vegetable)
    2 tsp paprika
    2 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp salt
    1 tsp ancho chili powder
    1/2 tsp chipotle powder (more for spicier)

    Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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    Cook for 25 minutes on high pressure then use quick pressure release.

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    Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

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    Instant Pot Taco Meat

    If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

    Ingredients

    • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    • 2 cups beef stock (or chicken or vegetable)
    • 2 tsp paprika
    • 2 tsp cumin
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 tsp ancho chili powder
    • 1/2 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Instant Pot Beef Stew

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    I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
    This recipe could not be any easier.  Or tastier!

    INSTANT POT BEEF STEW
    1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    2 tsp salt
    1/2 tsp pepper
    2 T tomato paste
    3 garlic cloves, minced
    2-4 cups beef broth
    2-4 cups chicken broth
    1 T worcestershire
    8 cups chopped vegetables*
    (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

    To thicken:
    3 T cornstarch
    3 T water

    Place everything except thickener in the Instant Pot (or other electric pressure cooker)
    Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
    To thicken, whisk together the cornstarch and cold water and stir in.

    *Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

    Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

    Why the difference in broth amount? Depends on how thick or thin you prefer your stew

    Instant Pot Beef Stew

    Ingredients

    • 1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    • 2 tsp salt
    • 1/2 tsp pepper
    • 2 T tomato paste
    • 3 garlic cloves, minced
    • 2-4 cups beef broth
    • 2-4 cups chicken broth
    • 1 T worcestershire
    • 8 cups chopped vegetables*
      (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)
      To thicken:
    • 3 T cornstarch
    • 3 T water

    Instructions

  • Place everything except thickener in the Instant Pot (or other electric pressure cooker)
  • Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes.
  • To thicken, whisk together the cornstarch and cold water and stir in.
  • Most root vegetables are a good choice here. Peas are nice as well, but add those at the end. If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.
    Note: The vegetables will be very soft. If you want them to have more texture, just leave out the veg and cook as directed. Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.
    Why the difference in broth amount? Depends on how thick or thin you prefer your stew
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    Instant Pot Chicken Stock

    There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
    By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
    I freeze it in quart and pint containers since I use both those amounts.
    Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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    While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

    One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
    I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
    That precooked chicken comes in handy often for nights I need to make a quick dinner.
    And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

    INSTANT POT CHICKEN STOCK
    Makes approx. 4 1/2 quarts (18 cups)

    Bones from 1 chicken
    16 cups water, divided
    6 T vinegar (white or apple cider), divided

    Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
    Set for high pressure, 60 minutes.
    When done, I use the quick pressure release and strain bones from stock.
    Place bones back into pot and add another 8 cups water and 3 T vinegar.
    Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
    Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
    Keeps in fridge for 5-7 days, or freeze for up to 1 year.

    Instant Pot Chicken Stock

    Yield: Approx 4 1/2 quarts

    Ingredients

    • Bones from 1 chicken
    • 16 cups water, divided
    • 6 T vinegar (white or apple cider), divided

    Instructions

  • Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
  • Set for high pressure, 60 minutes.
  • When done, I use the quick pressure release and strain bones from stock.
  • Place bones back into pot and add another 8 cups water and 3 T vinegar.
  • Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
  • Strain bones and combine the 2 batches of stock. Cool, then pour into freezer containers and freeze.
  • Keeps in fridge for 5-7 days, or freeze for up to 1 year.
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