Two amazing Instant Pot recipes to transform your cooking life!

If you want to create exciting, healthy and delicious Instant Pot recipes for you and your family in today’s fast-paced lifestyle then read on!

‘There’s no other single gadget that can make weeknight cooking easier. It can cook food either quickly or slowly, and it does both consistently, evenly and automatically.’
– Melissa Clarke, New York Times Food Columnist

From no-stir risotto, ready in 15 minutes to a comforting beef stew on the table in under an hour, Instant Pot recipes even include mouthwatering ribs, oxtail in 35 mins, cheesecakes from heaven, sponge puddings, lava cakes, homemade yoghurt and ricotta cheese and more!

WHY CHOOSE AN INSTANT POT?

Instant Pot is the world’s best-selling smart cooker, combining 7 common kitchen appliances into one. It’s a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, warmer and yoghurt maker, conveniently packaged into one neat appliance.

Instant Pot opens up a world of culinary inspiration and convenience, even on busy weeknights, because it allows you to cook healthy food fast. This means your comforting stew, curry or bean soup, can be ready in 30 minutes from start to finish, with no standing around a hot stove.

Instant Pot is durable with a dishwasher-friendly 18/8 stainless steel inner pot and no chemical coatings in sight. Plus, you can enjoy the endless supply of inspiration and support from its recipe sharing communities around the world. Visit InstantPotSA on Facebook and Instagram for more!

Instant Pot is available at all @home stores and online here. Priced at R2,199

Are you ready to cook with these Instant Pot recipes?

Instant Pot risotto with charred asparagus & leeks
By Di Bibby, Bibby’s Kitchen at 36

INGREDIENTS
1 tbsp butter
1 tbsp olive oil
1 shallot, finely chopped
2 leeks, halved lengthwise and finely sliced
2 cups risotto rice
125 ml white wine
1 L hot chicken stock
300 -350 ml boiling water
100 ml cream, plus extra for finishing
1/2 cup freshly grated Parmesan, plus extra to serve
1 tbsp lemon juice
Salt and black pepper, to taste
Olive oil, to flash-fry
200 g asparagus, ends trimmed
10-12 small leeks, rinsed and sliced lengthwise
Squeeze lemon juice

METHOD
1. Set the Instant Pot on Sauté mode. Add the butter and oil. Once the butter has melted, add the onions and leeks. Sauté until softened, about 3-4 minutes.
2. Add the rice and toast for 2 minutes, stirring all the while to prevent catching. Turn the Saute function off, then deglaze with the wine. The residual heat should reduce the volume by half.
3. Pour in all the stock and water. Cover with the lid on and lock into place. Set the function on Pressure cook, for 5 minutes. Once the cooking time is up, quick release the steam. Remove the lid carefully and lift out the inner pot.
4. Stir in the cream, parmesan and lemon juice. Season with salt and black pepper.
5. While the risotto is cooking, flash-fry the asparagus and leeks in a little olive oil. Season with salt and black pepper and a squeeze of lemon juice.
6. Divide the risotto between the plates and drizzle with a little extra cream. Lay the asparagus and leeks on top and finish with parmesan cheese.

Instant Pot Guinness beef stew
By Alida Ryder, Simply Delicious

INGREDIENTS
1 kg stewing beef cubes
2 onions, finely chopped
3 carrots, peeled and roughly chopped
2 celery stalks, finely chopped
4-6 garlic cloves, thinly sliced
2 rosemary sprigs
1 bay leaf
2 tbsp tomato paste
3 tbsp Worcestershire sauce
2 cups Guinness stout
1 cup beef stock
2 tbsp flour mixed with ½ cup water
Salt and pepper to taste
3 large potatoes, peeled and chopped into large chunks

METHOD
1. Set the Instant Pot to the Saute function.
Add a few tablespoons of oil and add the beef in batches. Brown well on all sides then remove and set aside.
2. Add the onions, carrots and celery. Saute for 5 minutes then add the garlic, herbs and tomato paste. Cook for 1-2 minutes.
3. Add the beef, stock and Guinness. Close the lid and move the valve to “sealing”. Cook on the Meat/Stew setting for 30 minutes.
4. After 30 minutes, quick release the pressure and add the potatoes. Seal the lid again and cook on Meat/Stew setting for 10 minutes.
5. Allow the pressure to release naturally, then remove the lid and return to saute function. Allow the stew to simmer then stir in the flour and water mixture. Allow to simmer for 5 minutes until the stew has thickened. Season to taste and serve.