When I bought an Instant Pot last year, I spent my first week of ownership afraid that it would explode.
Then I tied my apron tighter, adjusted my reading glasses and studied the owner’s manual cover to cover. Once I understood how to safely monitor the float valve and steam release knob, I gained confidence. The most important thing is to never open the Instant Pot when the float valve is up.
Now, almost a year later, I view my Instant Pot as a trusty cooking aide instead of a potential explosive device. I’ve even perfected a two-night meal plan that my family loves. If you own an Instant Pot or other type of pressure cooker, give these budget-friendly recipes a try.
Night 1: Pot roast and oven fries
My kids hate the way potatoes and vegetables come out mushy from a pot roast cooked in a slow cooker. When I prepare the same ingredients using an Instant Pot and a traditional oven, everyone approves.
Note: I cook with an Instant Pot Duo 3 quart model. If you have a larger model, consult your owner’s manual and adjust the liquid ratio for the pot roast accordingly.
2 pounds chuck roast
1 yellow onion
⅓ cup red or white wine
⅔ cup water or beef broth
1 pound potatoes
1 pound carrots, parsnips or turnips
2 teaspoons salt
2 tablespoons olive oil
Hit the “Saute” button on the Instant Pot and brown the roast for 10 minutes, starting with the fattiest side so it doesn’t stick. Use that time to cut the onion in half. Add the onion, wine and water to the pot. Sprinkle with 1 teaspoon of salt. Hit the “Pressure Cook” button and set the Instant Pot for 60 minutes.
While the Instant Pot is coming to pressure, slice the potatoes and root vegetables like matchsticks. Toss with the olive oil and remaining salt. Spread the potatoes and vegetables onto a parchment lined baking sheet and put into the oven — but don’t turn the oven on yet.
When the Instant Pot display says that there are 20 minutes left to finish cooking the roast, set the oven to 425 degrees. Cook the carrots and potatoes for 40 minutes in the oven, stirring halfway through so nothing burns. They should be ready right around the same time that Instant Pot has finished the natural release method, which makes the pot roast juicy. Makes 4-6 servings.
Save the drippings at the bottom of the Instant Pot for tomorrow’s dinner.
Night 2: French onion soup
This meal is cheap because all you need is a bag of onions, a few slices of cheese, some French bread and maybe a tossed salad.
Pot roast drippings
2 pounds yellow onions
1 teaspoon salt
1 loaf French bread
8 ounces Swiss cheese, grated or sliced
Thinly slice the onions. Take the congealed layer of fat from the pot roast drippings from last night’s dinner and add it to the Instant Pot. Hit the “Saute” button and cook the onions in the fat for 10 minutes, stirring frequently. Add the rest of the beef drippings and the salt. Cover the onions with water up to the ⅔ line on the Instant Pot. Hit the “Pressure Cook” button and set the Instant Pot for 8 minutes.
When the soup is done cooking, you can either use the quick release or the natural release method. Serve with sliced bread and cheese. Makes 4-6 servings.
Jennifer Bardsley publishes books under her own name and the pseudonym Louise Cypress. Find her online on Instagram @the_ya_gal, on Twitter @jennbardsley or on Facebook as The YA Gal.
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