INSTANT POT MUSHROOM RISOTTO
This creamy risotto gets its rich flavor from leeks, wild mushrooms and white wine. Best of all, you can add the broth all at once -- no standing at the stove and stirring throughout!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set the pot to high saute (see Cook's Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release. Being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
- Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan.
INSTANT POT® CREAM OF ASPARAGUS SOUP
If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
- Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 14.9 g, Cholesterol 95.2 mg, Fat 29.8 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 15.5 g, Sodium 1545.4 mg, Sugar 6.2 g
PRESSURE COOKER ASPARAGUS RISOTTO
Pressure Cooker Asparagus Risotto. Creamy risotto is easy in a pressure cooker - no stirring needed!
Provided by Mike Vrobel
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Trim the tough end from the asparagus and discard. Cut the asparagus tips from the bunch. Thin-slice the remaining asparagus stalks (I aim for ¼ inch slices, so they mix in with the grains of rice).
- Heat the olive oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering, about 3 minutes. Add the asparagus tips and sauté until crisp-tender, about 3 minutes. Remove the asparagus tips with a slotted spoon and set aside for later, leaving as much of the oil behind as possible. Add the shallot and sliced asparagus stalks to the pot, and sprinkle with ½ teaspoon salt. Sauté, stirring often, until the shallots soften and the asparagus turns bright green, about 3 minutes. Stir in the rice and cook, stirring occasionally, until it the rice turns translucent at the edges, about 5 minutes.
- Stir in the vegetable broth and 1 teaspoon salt. Lock the lid on the pressure cooker. Cook at high pressure for 5 minutes for both electric pressure cookers and stovetop pressure cookers (Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Leave the pot in keep warm mode (or put a stovetop pressure cooker over low heat.) Stir the butter into the rice, then spread the asparagus tips out on top of the rice in a single layer. Cover the pot (but don't lock the lid) and steam the asparagus tips until they are tender, about five minutes. Add the (optional) grated cheese, then stir the asparagus tips and cheese into the rice.
Nutrition Facts : ServingSize 1/2 cup, Calories 232 calories, Sugar 3.1 g, Sodium 437.4 mg, Fat 13.8 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 1.7 g, Protein 4.8 g, Cholesterol 25.3 mg
PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
INSTANT POT RISOTTO
Steps:
- Saute Onions & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT". Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
- Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice's edges become translucent, while the center remains white.
- Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
- Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
- Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, stir and cook for another few minutes using "Sauté" function. Add in 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
- Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~*Note: For the best tasting experience, serve risotto immediately.
Nutrition Facts : Calories 408 kcal, Carbohydrate 65 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 499 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® ASPARAGUS RISOTTO
This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!
Provided by fabeveryday
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
- Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g
20-MINUTE INSTANT POT SALMON AND RICE BOWL
This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
- Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
ASPARAGUS LEMON RISOTTO
If you've ever had risotto, you know how decadent and delicious this dish is. And if you've ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.
Provided by Instant Brands Culinary Team
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Select SAUTÉ, HIGH. Select START.
- Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
- Remove asparagus and place into a bowl. Set it aside.
- Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
- Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
- Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
- Secure the lid for pressure cooking.
- Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
- Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
- Remove lid. Add grated parmesan and cooked asparagus.
- Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.
INSTANT POT ASPARAGUS-PARMESAN RISOTTO
After watching cooking shows in which they served risotto, I knew I needed to find a recipe for it. This one is delicious and has been given a 'two thumbs up' by my family. The recipe might not take an hour to make, but the time is allowing for the Instant Pot to pressurize twice.
Provided by Judy Garcia
Categories Rice Sides
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Press SAUTE on your Instant Pot; heat 3 Tbsp. butter and the oil. Add onion and stir 2 minutes or until softened. Add rice and stir 2 minutes or until rice is translucent. Stir in salt. Add wine. Cook and stir about 1 minute or until wine is evaporated. Add broth and mix well.
- 2. Secure lid and move pressure release valve to the SEALING position. Press MANUAL (or PRESSURE COOK). Cook for 5 minutes.
- 3. When cooking is complete, press CANCEL and do a quick release. Remove lid and stir in asparagus and peas. Secure lid again and place pressure release valve to the SEALING position. Cook at high pressure for 1 minute.
- 4. When cooking is complete, press CANCEL and use quick release. Stir in remaining 1 Tbsp. butter and 1 c. Parmesan cheese.
- 5. Serve immediately; garnish with additional cheese, if desired. Makes 4-6 servings.
- 6. NOTE: Be sure to allow time for pressurizing, at least 20 minutes.
INSTANT POT ASPARAGUS | SIMPLY HAPPY FOODIE
Instant Pot Asparagus is fresh tasting and the lemon butter sauce is delicious over it. A perfect vegetable side dish for your Holiday meal, or with salmon.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Make sure your asparagus fit in the pot. Trim the ends to make them fit.
- Add the water and butter to the pot. Also add garlic, if using.
- Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 1 minute. Select 0 minutes for thinner asparagus*, or for crisper results (see note).
- When the butter is melted and the water is hot, add the asparagus, laying half in the pot, and the other half crossways over the first layer. You don't need a steamer rack, it is optional.
- Close the lid and set the steam release knob to the Sealing position. The pot will take a few minutes to come to pressure.
- As soon as the cooking cycle is finished, turn the steam release knob to the Venting position. When the pin in the lid drops back down, open the lid.
- Use tongs to gently take the asparagus out of the pot onto a plate.
- Add the salt and lemon juice to the liquid in the pot. Taste and adjust salt and/or lemon juice as needed.
- Stir in the parmesan and then spoon mixture over the asparagus.
- Serve immediately.
More about "instant pot asparagus food"
INSTANT POT ASPARAGUS SOUP - SIMPLY HAPPY FOODIE
From simplyhappyfoodie.com
Reviews 4Category SoupCuisine AmericanTotal Time 40 mins
- Turn on the Sauté setting. When hot, add the butter and the onion. Cook for a few minutes, stirring occasionally.
INSTANT POT ASPARAGUS - PRESSURE COOK RECIPES
From pressurecookrecipes.com
4.9/5 (12)Total Time 10 minsCategory Side DishCalories 23 per serving
- Pressure Cook Asparagus: Pour 1 cup (250ml) cold water and place steamer rack in Instant Pot. Place 1lb (454g) asparagus on the steamer rack. Lock the lid. Pressure cook at High Pressure for 1 minute + Quick Release. Turn off the heat. Open the lid carefully.
- Season & Serve Instant Pot Asparagus: Season with salt and black pepper. Then serve & enjoy the Instant Pot Asparagus!~ :)
INSTANT POT ASPARAGUS - TENDER ASPARAGUS IN MINUTES!
From runningtothekitchen.com
4.9/5 (15)Total Time 10 minsCategory Side DishesCalories 94 per serving
- Place trivet into the insert and lay the trimmed asparagus spears on top of the trivet. They don't need to lay flat but make sure they fit well enough on a diagonal in the pot.
- Drizzle the olive oil on top of the asparagus and dot the softened butter or butter alternative on top of the spears along with the garlic slices.
- Season with salt and pepper then put the lid on the Instant Pot and set the valve to the sealing position.
INSTANT POT ASPARAGUS - SIMPLY HAPPY FOODIE
From simplyhappyfoodie.com
5/5 (3)Total Time 11 minsCategory Vegetable Side DishCalories 143 per serving
- Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 1 minute. Select 0 minutes for thinner asparagus*, or for crisper results (see note).
- When the butter is melted and the water is hot, add the asparagus, laying half in the pot, and the other half crossways over the first layer. You don't need a steamer rack, it is optional.
RECIPE THIS | INSTANT POT ASPARAGUS (STEAMED IN JUST 2 ...
From recipethis.com
Cuisine Instant PotTotal Time 5 minsCategory Side DishCalories 16 per serving
- Trim down the very end of the asparagus so that you don’t have that incredibly hard end. Then look at how they fit in the Instant Pot and if they don’t fit properly, then take a little bit more off.
- Place a cup of water (250ml) over the asparagus and place the lid on the Instant Pot. Set the valve to sealing and cook on manual for 2 minutes.
INSTANT POT ASPARAGUS WITH GARLIC, LEMON & PEPPER
From instantpoteats.com
5/5 (1)Total Time 15 minsCategory SideCalories 94 per serving
- Add the water to the Instant Pot and place the trivet or the steamer basket on top. Layer the asparagus on top of the trivet or inside the steamer basket. Place and lock the lid, set to Steam setting and make sure to change the pressure setting to LOW. Adjust the time ZERO (0) minutes. Even though the time is set to 0 minutes, there will still be plenty of cooking going on while the Instant Pot is building the pressure.
- Once the timer goes off, perform the quick release to let off the pressure and open the lid. Remove the asparagus to a large dish, remove the trivet and get rid of the water.
- Place the pot back inside and set the Instant Pot to Sauté. Once the bottom is hot, add the lemon zest, garlic, and olive oil and saute for 1 minute, stirring a few times. Add the cooked asparagus, lemon juice, salt and pepper and toss through to coat. Serve right away.
INSTANT POT BROWN RICE RISOTTO | HEALTHY RISOTTO RECIPE
From mycrazygoodlife.com
Ratings 8Calories 226 per servingCategory Main Course
- Set your Instant Pot to sauté and add olive oil to the bottom. Once your oil is hot add chopped shallots, mushrooms, and asparagus. Stirring frequently, cook until the shallots become fragrant and translucent. Transfer the veggies to a plate, and set aside.
- Add your frozen chicken breast to the hot Instant Pot and sear on all sides. Turn off the Instant Pot, add black pepper, rice, and broth.
- Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes.
- Once the cook time is complete let the pressure release naturally. Once the pressure valve drops remove the lid and shred chicken thighs with two forks. A stand mixer can be used to make shredding easier.
INSTANT POT CHICKEN ASPARAGUS POTATO DINNER - 365 DAYS …
From 365daysofcrockpot.com
4.7/5 (7)Total Time 19 minsCategory ChickenCalories 230 per serving
- Wash potatoes and if you desire, peel them (I kept the peels on mine). Cut them into 1 inch cubes. Add them into the Instant Pot.
- Use kitchen shears* to trim the excess fat off the chicken thighs. Cut the chicken into 1 inch chunks. Add the cut chicken into the Instant Pot.
- Add salt, pepper, smoked paprika, garlic powder, onion powder, oregano and chili powder into the Instant Pot. Use a spoon to toss the seasonings to coat the chicken and potatoes.
HOW TO COOK ASPARAGUS IN YOUR INSTANT POT OR AIR FRYER ...
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Estimated Reading Time 7 mins
LEMONY ENGLISH PEAS AND ASPARAGUS - INSTANT POT RECIPES
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3/5 (5)Servings 2-4Cuisine ModernCategory Dinner
INSTANT POT CHICKEN CURRY SALAD - DIABETES FOOD HUB
From diabetesfoodhub.org
4/5 (21)Calories 240 per servingServings 4
INSTANT POT ASPARAGUS SOUP - DELISHABLY
From delishably.com
Estimated Reading Time 2 mins
INSTANT POT ASPARAGUS STUFFED CHICKEN BREASTS | ONCE A ...
From onceamonthmeals.com
Servings 4Category Dinner
LEMON GINGER ASPARAGUS - INSTANT POT RECIPES
From dev-recipes.instantpot.com
Cuisine ModernCategory Side DishServings 4-6Estimated Reading Time 1 min
INSTANT POT ASPARAGUS (ZERO MINUTE COOK TIME) - REAL FOOD ...
From realfoodrealdeals.com
Servings 4Total Time 15 minsCategory Side DishCalories 54 per serving
- Place 1 cup of water in the Instant Pot. Add the steamer basket and fill it with the asparagus. Cover the pot and turn the knob to Sealing. Set to manual high pressure for 0 minutes. The asparagus will be cooked during the time the pot comes to pressure.
- As soon as the pot beeps after the 0 minute cook time, do a quick release by carefully turning the valve to Venting. Use a pot holder and protect your hand while turning the valve so you don’t get burned by the steam. Remove the steamer basket with the asparagus from the pot immediately to keep it from over-cooking.
- Place the asparagus on a serving platter. Drizzle the olive oil and lemon juice over the asparagus, and sprinkle with salt and pepper. Serve immediately.
INSTANT POT ASPARAGUS SOUP (VEGAN + STOVE TOP) - THAT GIRL ...
From thatgirlcookshealthy.com
5/5 (5)Total Time 7 hrs 30 minsCategory SoupCalories 341 per serving
- Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
- Add the asparagus spears and spinach then "cancel" the "saute" button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.
INSTANT POT LEMON CHICKEN WITH ARTICHOKES AND ASPARAGUS ...
From lexiscleankitchen.com
5/5 (5)Total Time 29 minsCategory DinnerCalories 246 per serving
- Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other.
- Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
- Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
- Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
INSTANT POT ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 25 mins
- Trim asparagus to fit in a programmable pressure multicooker (such as Instant Pot). Place asparagus and water in cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select PRESSURE COOK setting. Select LOW pressure for 1 minute. (It will take about 5 minutes for cooker to come up to pressure before cooking begins.)
- When cooker finishes cooking, let the pressure release naturally for 1 minute. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 1 minute.) Remove lid from cooker. Place asparagus on a platter. Discard water from cooker.
- Select SAUTÉ setting on cooker. Select HIGH temperature setting, and allow to preheat 1 minute. Add butter and let melt, about 1 minute. Stir in almonds, zest, juice, tarragon, salt, and pepper, and cook until sauce is aromatic, about 2 minutes. Remove from the heat.
EASY STEAMED ASPARAGUS - A COUPLE COOKS
From acouplecooks.com
Cuisine VegetablesCategory Side DishServings 4Total Time 7 mins
- Wash and dry the asparagus. Chop off the tough ends of the stalks and discard them. Cut the stalks into 2-inch pieces.
- Add water to a pot so that the surface is right under the steamer basket. Add the steamer basket and bring the water to a boil.
- Once boiling, add the asparagus. Steam with the lid on for about 2 to 5 minutes until crisp tender and the thickest portion, taste testing with a fork to assess doneness. Make sure not to overcook it!
- Carefully remove the asparagus to a bowl, draining away any water. Toss with the olive oil, lemon juice, kosher salt, and freshly ground black pepper to taste. Taste and adjust seasonings as desired.
INSTANT POT VEGETABLE SOUP - GREEN HEALTHY COOKING
From greenhealthycooking.com
Ratings 3Calories 221 per servingCategory Soup, Vegan, Vegetarian
- Wash and cut all vegetables into bite-size pieces and set aside in a bowl. Destalk the kale and coarsely chop and leave on the chopping board, the kale will not be pressure cooked.
- Press the sauté button on the Instant Pot and wait until the display says "hot". Then add avocado oil and chopped onion and garlic and stir-fry until lightly brown.
- Once the onion is browned add a splash of vegetable broth and turn the instant pot off. Use a spatula or a wooden spoon to deglaze the bottom of the pot. Remove every little bit of onion stuck to the bottom to avoid the burn warning later.
INSTANT POT LEMON-DILL SALMON & ASPARAGUS (GRAIN-FREE ...
From traditionalcookingschool.com
3.8/5 (10)Total Time 20 minsCategory MainCalories 213 per serving
- Add water, fresh dill, and crushed garlic to the pressure cooker insert pot. Then place trivet inside too, with the handles up.
- If using butter or ghee, dot 1 tablespoon of the fat to the top of the salmon. If using avocado oil, drizzle over the filet.
INSTANT POT SPRING VEGETABLE BEEF STEW - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (2)Total Time 1 hr 20 minsCategory Sunday DinnerCalories 295 per serving
- Heat the vegetable oil in an Instant Pot set to Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt, chili powder, and black pepper. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Again, transfer the browned beef to the bowl.
- Add the onion, carrot, mushrooms, and garlic to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften and the mushrooms start to brown a little, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion. Stir in the wine, bring it to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned bits.
- Stir in the beef and any juices left in the bowl. Add the tomatoes, then stir in the beef broth, and sprinkle with ½ teaspoon salt if using homemade broth.
- Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
INSTANT POT CREAM OF ASPARAGUS SOUP - KRUMPLI
From krumpli.co.uk
5/5 (4)Total Time 30 minsCategory Instant Pot RecipesCalories 432 per serving
- Begin by preparing your asparagus, by cutting into 3-4cm lengths, reserving a couple of tips and some shavings cut with a vegetable peeler to garnish.
- When the butter foams add in the onions and celery then cook for 5-7 minutes or until softened.
ASPARAGUS BROCCOLI PEA SOUP | INSTANT POT VEGAN ASPARAGUS SOUP
From vidhyashomecooking.com
Ratings 2Calories 87 per servingCategory Appetizer
- Add 1 cup of the water to the inner pot of the Instant Pot. Then add the asparagus, followed by broccoli, sweet potatoes, green peas, and basil. Now add the remaining one cup of water, salt, and ground pepper.
- Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 6 minutes at high-pressure manual mode and release the pressure naturally. When the pressure is all released, carefully open the lid.
- And using a hand blender/immersion blender, puree the soup. If you don't have an immersion blender, you can puree it in a mixer jar. Do it in batches.
GARLIC AND PARM INSTANT POT ASPARAGUS - ADVENTURES OF A NURSE
From adventuresofanurse.com
4.4/5 (104)Total Time 9 minsCategory Instant Pot RecipesCalories 66 per serving
INSTANT POT STEAMED ASPARAGUS - 365 DAYS OF SLOW COOKING ...
From 365daysofcrockpot.com
4/5 (6)Total Time 6 minsEstimated Reading Time 3 mins
- Place trivet or steamer basket in bottom of Instant Pot. Pour 1 cup water in the bottom of the Instant Pot.
- Place asparagus across the top of the trivet or in steamer basket. If needed, you can cut them in half.
- Place the lid on the Instant Pot and turn the valve to “sealing.” Press the manual pressure cook button to 0 minutes on LOW PRESSURE.
- The pressure will build (mine took 5 minutes) and then the timer will beep. Once the one minute is up turn the valve to “venting.” Open the pot and enjoy your asparagus! I serve mine simply with butter and salt and pepper.
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