Category: Instant Pot Hack

How many times have you pulled out your butternut squash just before supper and realized you don’t have enough time to cook it before the rest of your supper is ready?! This happens to me all. the. time. Am I the only one? I doubt it. Once your butternut squash is cooked it still needs to be separated from the skin, making it quite the ordeal to create on the fly. It’s also a lot of time and work just to use it all up in a soup or sauce!

Our Instant Pot method for cooking butternut squash will allow you to make the squash super quickly, as well as cook it in a way that separates the squash from the skin with minimal effort.

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1. Cut and Scoop Out Seeds of Squash

If you’re a fan of Halloween, you’ll feel a little nostalgic about scooping out the seeds from your butternut squash. This important step makes it easy to serve up your squash after it has been cooked.

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2. Add Trivet, Water, and Squash into Instant Pot

The water is what allows the Instant Pot to pressure cook the squash so it comes out tender! Adding the trivet simply keeps the squash out of the water and therefore from getting soggy. Place the deseeded squash in next. The size is completely up to you, as long as you choose one that will fit into your pot! If you’re having a bit of trouble fitting it in, cut a little bit off the top of each squash half until you can comfortably close the lid. The size you can get away with will largely vary depending on the shape of the squash and how big your IP model is.

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3. Pressure Cook

Put the lid on and set the valve to sealing. Cook on Manual/Pressure Cook HIGH for 12 minutes. Remember to account for the time it’ll take the pot to come to pressure (much like you’d allow time for the oven to preheat) when you’re planning your dinner time! It took our 6 Quart Pot Duo 13 minutes to come to pressure, but this will vary depending on the model and size of your Instant Pot.

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4. Quick Release and Serve

When the cook time has elapsed, quick release the pressure, making sure to stand far away enough from where the steam valve to avoid accidentally burning yourself. Remove the squash and let cool for 5 minutes before easily peeling away the skin. Each as is with some butter and salt, add to a dish, or make a soup or sauce out of it! No matter how you use it, it’ll be ready in a jiff and delicious.

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Notes:

If the squash doesn’t quite fit into the pot, chop a bit off either end until it fits. You may also find that the shorter, squatter squashes fit better, so keep that in mind when you’re at the grocery store.

It took our 6 Quart Pot Duo 13 minutes to come to pressure, but this will vary depending on the model and size of your Instant Pot.

The post Instant Pot Hack: How to Cook Butternut Squash appeared first on Forkly.

While I don’t love all vegetables, I am definitely up for trying new things (at least once). When I first discovered spaghetti squash I was utterly confused. I couldn’t understand how stringy squash was supposed to be good. To my surprise, I was so very wrong! Now, spaghetti squash is one of my favorite vegetables. It can make a great side dish, however, I like it best when used as a replacement for traditional pasta.

Considering spaghetti squash has a stringy texture, it can mimic the texture of spaghetti (hence the name). If you’re looking to cut back on your carb intake but don’t want to miss out on your favorite savory pasta dishes then you need to give it a try! Spaghetti squash is also a great option for keto dieters.

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There are several ways you can cook spaghetti squash. You can cook it the traditional way, roasted in the oven, or cook it quickly in the microwave. But absolutely nothing compares to how it cooks in the Instant Pot. Aside from the time it takes the pot to come to pressure, it cooks in 7 minutes! But more than the time, it’s the final product that truly shines in this hack!

When we opened the Instant Pot, we discovered the squash was quite literally falling off the skin, which means absolutely no squash left behind! Follow this cooking hack to discover what an incredible job the Instant Pot does cooking this squash. You won’t be disappointed – we promise!

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1. Cut and Scoop Out Seeds of Squash

Before cooking, you’ll need to remove all the seeds. First, cut the squash in half. Be sure to use a sharp knife as cutting through the squash can be tough. Then, scoop out the seeds or “guts” and discard.

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2. Add Water and Squash into Instant Pot

Next, you’ll want to add 1 cup of water or broth to the Instant Pot. Water will cook the squash perfectly, however, using broth instead will add more flavor to the squash. Place the trivet into the pot and set the squash halves on top. Using the trivet keeps the squash out of the liquid keeping it from getting soggy where it’s submerged.

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3. Pressure Cook

Put the lid in place and set the valve to sealing. Cook the squash on Manual or Pressure Cook (depending on the model of your pot) HIGH for 7 minutes. We cooked an extra large spaghetti squash (the absolute largest that would fit!) and found it took our Instant Pot 20 minutes to come to pressure. Keep in mind this time will vary depending on the size of the squash, the size and model of your Instant Pot, and a number of other factors.

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4. Quick Release and Serve

Once the cooking time has elapsed, quick release the pressure and remove the lid. Use oven mitts to remove the squash as it will be very hot! Allow the squash to cool slightly before using a fork to shred the squash and removing the skins. The skin and squash will separate easily and completely, which is probably the best part of using the Instant Pot instead of the oven. You can use this squash as a substitute for various pasta dishes or enjoy as a side dish! Store leftovers in the fridge in an air-tight container for up to a week.

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Notes:

It took our 6 Quart Instant Pot Duo 20 minutes to come to pressure. Keep in mind we cooked an extra large sized spaghetti squash, so this time will vary depending on the size of your squash, as well as the model and size of your Instant Pot.

The serving sizes will vary depending on the size of the spaghetti squash. We found that an extra large spaghetti squash easily served 6.

The post Instant Pot Hack: How To Cook Spaghetti Squash appeared first on Forkly.

Nothing quite compares to a slow roasted, rotisserie chicken, but really, who has the time for that?! We all live busy lives but crave delicious cooking, which is part of the reason you can pick up a pre-cooked chicken from most grocery stores! But would you believe us if we told you that you can achieve a tender rotisserie chicken in a fraction of the time at home? Well you should, because today we’re going to prove to you that it can be done! The depth of flavor is truly unreal and the amount of effort that goes into making it is next to none.

The secret tool in today’s recipe is the Instant Pot. This trusty gadget is blowing us away one recipe at a time! Get ready for a seriously drool-worthy dinner that you and your family are going to love!

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1. Infuse the Chicken

It’s important to note that today we’re cooking a whole fresh chicken so if your chicken is frozen, ensure that you thaw it the night before, or set it out to thaw before you go to work. Before you do anything inspect the cavity of your chicken. If there are any giblets, remove them. Next, fill the cavity with onion, half a lemon, and fresh rosemary sprigs. These ingredients infuse the chicken with flavor from the inside out!

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2. Season the Chicken

When cooking chicken there are two key elements that you need to achieve to make it great. First, the texture – it needs to be tender and moist. The second element is flavor – it needs to be next level! After all, these two key factors are what will make a lasting impression. To really bring the flavor to the next level, simply rub olive oil and your favorite spice mix all over the chicken. We chose a lemon pepper spice mix. This bold and cheery flavor will seriously have you drooling just by the smell of it. For other examples of spice mixes you can use, check out the notes section at the bottom of this article.

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3. Sear the Chicken

Next, we’re mastering the texture. If you choose to solely pressure cook the chicken, you won’t get a crispy outer layer like you would get in the oven. However, we figured out a genius hack that results in that slightly charred outer layer that we have come to love! The hack – sear it! You can effortlessly sear meat using the saute function. Simply turn on saute mode, add the remaining oil to the pot, add the chicken and sear for about 3 minutes per side.

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4. Deglaze the Pot

This next step is extremely crucial so don’t skip past it! Once you’ve seared the chicken and removed it from the pot you need to deglaze the pot. Deglazing the pot ensures that you don’t get the dreaded burn notice. To do so, simply pour in 1/2 a cup of broth and turn the saute mode back on. Using a wooden spoon or spatula lift the charred bits from the bottom of the pot. Once complete, turn off Saute. Be sure to keep the liquid from the deglazed pot in, as this will only add more flavor.

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5. Add Chicken & Other Ingredients

We’ll be cooking the chicken on the trivet so go ahead and add that into the pot next. Pour the remaining chicken broth to the pot and then place the chicken back inside. We added additional lemon slices, onion, and fresh rosemary sprigs on top for more flavor, but this step is optional.

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6. Pressure Cook

Lid the pot and set the valve to sealing. You’ll need to cook the chicken on HIGH pressure for 25 minutes. Keep in mind that this doesn’t account for the time it takes the pot to come to pressure. We found it took our 6 Quart Instant Pot Du0 15 minutes to come to pressure, however, this time will vary depending on the model and size of your pot as well as the size of the chicken.

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7. Natural Release

Once the cooking time has elapsed, allow for a natural release of 15 minutes. To do this simply do nothing once the cook time is up and the LCD screen will begin to clock the natural release time. Once it reads 15, quick release any remaining pressure. From experimentation, we found that a natural release is extremely important because the release will affect the texture of the chicken. A quick release results in tough and chewy meat while a natural release yields tender results – it’s perfection!

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8. Serve!

Carefully lift the trivet out of the pot. It will be quite hot so use oven mitts! Allow the chicken to rest for at least 5 minutes. Then remove the lemon, onion, and rosemary sprigs from the cavity. Carve the chicken and serve with your favorite side dishes or add it into your favorite salad. If you loved this recipe, check out the Best Instant Pot Chicken Recipes!

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Notes

Our 6 Quart Instant Pot Duo took 15 minutes to come to pressure, however, this time will vary depending on the size and model of your Instant Pot.

Alternative spice mix ideas: Lemon Pepper, Ranch Dip Mix, Cajun, Greek, Montreal Chicken, Beer Can Spice Mix.

The post Instant Pot Whole (Faux) Rotisserie Chicken appeared first on Forkly.

The thing about root vegetables is that they often take a lot of time to cook, especially in the oven. We tried cooking spaghetti squash in the Instant Pot and had such great success with it that we had to try cooking other veggies too! To find out how to cook spaghetti squash in your Instant Pot, read HERE.

Today we’re sharing how to cook sweet potatoes in the Instant Pot and let us tell you, the results were amazing! Pillowy sweet potatoes cook effortlessly in the IP and once again, the skin literally falls right off! When you account for the time the pot needs to come to pressure, plus the cooking time it doesn’t appear that you’re saving much time in comparison to cooking with an oven. However, like the squash, it’s the results that really shine through when cooking this way! More than anything it offers convenience, because you simply throw the potatoes whole into the IP (no cutting or poking required), set the pot and walk away. When you come back you’ll have the softest sweet potatoes you’ve ever seen! Then you can serve them mashed with savory butter, add to a soup, or enjoy whole just like a baked potato. This is also a great option when cooking during hot weather! You’ll get the same (if not better) results as cooking in the oven without heating up your kitchen! Without further ado, let’s get cookin’!

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1. Clean Potatoes

Like all vegetables, you’ll want to clean your potatoes first. Potatoes are quite earthy so giving them a good scrub will not only ensure there isn’t any dirt residue left on them but it will also make sure there isn’t any lingering earthy flavor. We recommend using a bristled brush, water, and good ole’ elbow grease!

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2. Add Water, Trivet & Potatoes to Instant Pot

Once the potatoes are cleaned you will want to add water, the trivet, and the potatoes to the Instant Pot. You can cook any sized potatoes and as many potatoes as you wish but always ensure you have 1 cup of water in your pot. Using the trivet keeps the sweet potatoes out of the water and prevents them from getting soggy, so it’s best not to leave that accessory out! Lastly, place the potatoes in the pot, stacking if needed.

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3. Pressure Cook

Put the lid on and set the valve to sealing. Cook the sweet potatoes on Manual or Pressure Cook (depending on the model of your pot) HIGH for 20 minutes. The cook time will vary depending on the size of your potatoes – we chose medium-sized ones for our recipes, but we filled the pot with 8 of them. They came out very soft, but it you want them a little bit firmer, try cooking them for 18 minutes instead. Check out the notes section at the end of this article for further details. Additionally, keep in mind the cooking time does not account for the time it takes the pot to come to pressure. We found our 6-Quart Duo Instant Pot took 20 minutes to come to pressure, but times may vary depending on the model and size you’re using.

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4. Natural Release & Serve

Lastly, you’ll want to allow a natural release once the cooking time has elapsed. To do this you, quite simply, do nothing once the timer goes off. Your Instant Pot will switch to “Warm” and the pressure will begin to slowly release naturally. Allow a natural release of 10 minutes and then quick release any remaining pressure. You’ll know the pressure has been fully released once the pin (located next to the sealing valve) has dropped. Remove the lid, remove the delicious sweet ‘taters, and serve them hot or incorporate them into a recipe of your choice! Enjoy!

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Notes:

This cook time is perfect for medium-sized sweet potatoes. If you’re using small sweet potatoes, you can reduce the cook time to 16 minutes. If your potatoes are larger, increase to 22 minutes. Regardless of what size you choose, ensure that you’re using sweet potatoes that are close to the same size.

Regardless of how many and how big the sweet potatoes are, you’ll want to ensure you have 1 cup of water in the pot, as this is the minimum required for the Instant Pot to work.

Our 6-Quart Duo took 20 minutes to come to pressure.

The post Instant Pot Hack: How to Cook Sweet Potatoes appeared first on Forkly.