Found: The 5 Most Popular Instant Pot Recipes on All of Pinterest
It took a bit of convincing, but we're officially Instant Pot fans at MyDomaine HQ. Considering we're busy working professionals juggling our careers, social lives, and, for a few of us, motherhood, we can't resist the convenience, timeliness, and affordability of this seven-in-one kitchen appliance.
Apparently this sentiment rings true for countless others—the Instant Pot sold out in just 19 hours on Amazon Prime Day 2018, setting a record for the e-commerce website and inciting a 152% spike in Instant Pot recipe searches on Pinterest. With that, we reached out to Pinterest's data team in search of the most-saved Instant Pot recipes on the entire sharing platform (there are over nine million).
This inevitably led us to AtoZ's easy pressure cooker beef and broccoli recipe. With 187,000 saves on the sharing site, it recently usurped Healing Gourmet's fall-off-the-bone chicken as the top Instant Pot recipe on Pinterest, which garnered 171,000 saves. No. 2 Pencil's Instant Pot French dip sandwiches claimed third place with 129,000 saves, followed by Noshtastic's pressure cooker pot roast at 59,000 saves and A Pinch of Healthy's Instant Pot red beans and rice at 50,000 saves. Find the top five Instant Pot recipes on all of Pinterest below, and shop our editor-approved Instant Pot essentials.
AtoZ's Easy Pressure Cooker Beef and Broccoli
Meat of your choice (chuck roast, rump roast, or flank steak), cut into thin strips
Olive oil or peanut oil
Low-sodium soy sauce
White rice to serve
Prep the ingredients. Start by slicing the meat against the grain in thin slices. Dice the onion and cut the fresh broccoli.
In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic, and ginger. Don't add the starch until the very end.
Add this liquid mixture to the meat strips.
Add about three tablespoons of olive oil or peanut oil to your pressure cooker and sauté the onions until they are translucent in color.
Add the meat combined with the liquid marinade to the pressure cooker and set it on manual high pressure for 10 minutes.
Carefully remove about a 1/3 cup of the hot juices and add two tablespoons of cornstarch. Use a fork or a whisk to make sure the cornstarch is well combined. I find it easier to combine cornstarch in hot liquid. If you prefer, you can use warm water also. I've done it both ways, and it hardly makes a difference. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
Place the pound of broccoli in the microwave on high for about five minutes with one cup of water. This will steam it to the perfect consistency. Works for both frozen and fresh broccoli.
Drain the water from the broccoli and mix it into the beef mixture in your pressure cooker. The beef and broccoli is done and ready to serve over rice.
Head over to AtoZ for the full recipe.
Healing Gourmet's fall-off-the-bone chicken
Whole organic chicken
Organic virgin coconut oil
Organic chicken bone broth
Freshly ground black pepper
Garlic cloves, minced and peeled
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to simmering. Add chicken, breast side down, and cook six to seven minutes. Flip the chicken and add broth, lemon juice, and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high. Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for five minutes before carving.
Head over to Healing Gourmet for the full recipe.
Instant Pot Instant Pot Ultra 6-Quart 10-In-1 Multiuse Programmable Cooker ($150)
No. 2 Pencil's Instant Pot French Dip Sandwiches
Freshly ground pepper, to taste
Low-sodium beef broth
Dried bay leaf
For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
Add vegetable oil to the Instant Pot and hit the sauté button.
Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot. Remove seared roast from Instant Pot and set aside.
Add onions to pot and sauté just until they start to soften. Add red wine to pot and let simmer until reduced by half. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers. Once wine has reduced, add low-sodium beef broth and bay leaf.
Return roast to Instant Pot, close lid and make pressure release valve is set to sealing. Hit Meat/Stew function and increase time to 100 minutes. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
Remove lid and transfer roast to a serving plate and shred.
Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
Set oven to broil and place sandwich rolls on a baking sheet. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl. Brush over rolls and toast two to three minutes, just until golden brown.
Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
Head over to No. 2 Pencil for the full recipe.
Noshtastic's Pressure Cooker Pot Roast
Boneless chuck roast
Beef stock or water
Carrots, peeled and chopped
Celery sticks, cut into pieces
Sprig of thyme
Garlic cloves crushed
Salt and pepper
Start by browning the chuck roast in a little oil in the inner pot by turning on the sauté function on your electric pressure cooker and adjust it to the medium heat option. Don't wait for the display to say hot; add oil right away and brown the meat on both sides then remove it. If the chuck roast is really wide, it may be easier to brown it in a skillet in the stovetop instead.
Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
Tuck the thyme and bay leaves along the sides of the meat.
Pour in the beef stock or water, lock the lid, turn the steam release vent to sealing, and using the manual setting, adjust it to cook for 47 to 50 minutes at High Pressure. My chuck roasts are about one and a half to two inches, and a 47-minute cook time works for me; if yours is much thicker than that, you may need to increase the time a little.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes. After 12 minutes, you can carefully and slowly release the rest of the pressure. Remove the meat and cover with foil.
If you want to cook potatoes and carrots to serve with this, then remove the meat once it's cooked and cover with foil to keep warm.
Add baby potatoes and carrot chunks to a steamer basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
To make the gravy, mix the cornstarch, or arrowroot for paleo, with a little cold water. Add half of the starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture. Strain out the vegetables and serve over the meat.
Head over to Noshtasic for the full recipe.
A Pinch of Healthy's Instant Pot Red Beans and Rice
Bell pepper, diced
Celery stalks, diced
Garlic cloves, minced
Dry red kidney beans
Salt to taste
Black pepper to taste
White pepper (optional)
Fresh or dried thyme
Chicken andouille sausage, cut into thin slices
Add all ingredients, except for sausage and rice, to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes.
At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized, the pin will fall, and you can remove the lid. Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.
Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure, and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release.
You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a cup of cooked rice.
Head over to A Pinch of Healthy for the full recipe.