6 Surprising Foods You Can Make In An Instant Pot

[@nevahalle7768]

I buy hamburger in quantity. Divide it into 1 lb portions. Take a quart freezer bag. Put each portion in a separate bag, roll it as flat as possible, making a square pattie. Burp it, seal and date it. It will stack nicely in your freezer. When ready to use, place one bag in the microwave for one minute. (For lower powered ovens, possibly 1.5-2 minutes.) Take the bag out of the oven, flex it a few times, open it and dump it in the skillet or bowl as it is ready to use. This is a very efficient way to store hamburger.

[@karenbellessapeterse]

Neva Halle this is a great idea thank you for the tip

[@suzannegonyea3726]

Karen, would you do a vlog on how people use the 3 qt Instanrt Pot .... how the rules change for the smaller size. Thank you in advance.

[@gatlinnikolas6794]

Instablaster.

[@jadesea562]

Useful Pro tip! So knives, you know how a super sharp knife almost feels like it pulls a little? Scratchy kinda sensation. Ok, so if you zoom into the blade with a microscope you see something interesting. The entire length of the blade edge is feathered. Tiny microscopic feathers all the way down. A dull knife is the result of those tiny metal feathers being bent to each side of the blade, this happens with use and abuse. This is why most knife professionals will use a sharpening device called a "honing steel," it has a handle and is shaped like a baton. By pulling the blade along the honing steel, each side as you have probably seen chefs doing at a quick pace, this bends the feathers back out to center and lines them up. The result being the sharpest the blade can be. Pull through sharpeners unfortunately do not accomplish this very well and mostly damage the feathers further by bending them into an unnatural direction. For your paring knife, try a honing steel!! I had to share this because its so cool to know lol.

[@spikerztuber]

That boiled egg "loaf" is a classic! Loved all the tips as a new Instant Pot owner. Thank you!

[@karenbellessapeterse]

It really is amazing!

[@th33b33]

I’m using that next time lol. I do like just throwing the eggs in there and pressing the egg button though..

[@nomadyesmad4875]

If you shop at Walmart you won't find the melting chocolate in the candy aisle. It took me a couple days to find it in the baking aisle.

[@artsymargo]

I was so excited about the "egg loaf" that I immediately went to the kitchen and made it. I didn't have the right-sized, flat-bottomed pan, so I lined the steamer pot (holes just in the bottom) with waxed paper. The eggs came out perfect. I like chunky egg salad, so I chopped the "loaf" to my liking. SOOO easy without needing to peel eggs! (I would not use waxed paper again because it ripped when lifting it out of the basket and some of the egg stuck to it ... surprisingly.)

[@pat4005]

Great idea! Also, baking parchment will work instead of wax paper, as it won't allow anything to stick to it.

[@cheshkat6321]

I am glad you showed the zero minutes option. I use it to par cook potatoes that I want to freeze for later frying/roasting or just to make roasting faster. Spaghetti squash I make a lot and as long as the entire squash fits in the inner pot, I do not cut it in half. Squash is much too hard to cut easily! I just toss it in whole - use the sling or basket because it will be HOT! Don't forget the required water. You can always pierce the squash, if you want, and aren't lazy like me. I just stab it once, make sure hole faces up. It's easier, I think, to get all the squash meat and seeds out after cooked. If you want to plant the seeds, you will have to cut the squash before cooking, of course. For bread proofing, don't take chance with a plate. Just cover the pot with a silicone mat big enough to completely cover the top of your bowl. I have several pastry mats I buy from Amazon I use for rolling out dough and covering any bowl or pan for proofing. They are flexible and will drape over bowl/pan. If you don't have yogurt button, just saute some water until water is hot. Turn OFF, dump water, place inner pot back in, put bowl with dough on trivet, in empty inner pot. (Do NOT put dough directly in inner pot!) Cover with the silicone pastry mat until dough rises sufficiently. Keep several pastry mats handy - you will thank me later because they are so versatile! Can use silicone mats for covering bowls with missing lids for pot in pot instant pot cooking. For thicker and heavier mats, look for silicone dish drying mats.

[@karenbellessapeterse]

chesh kat good tips thanks 😊

[@th33b33]

So pro tip here...If the valve is raised up, you can push it down with your finger. There is no electronics involved. It raises up and locks mechanically. You can try this using a towel toward the end of releasing the pressure. Just don’t burn yourself.

[@karenbellessapeterse]

michael bertucci gotcha 👏

[@MarkHernandez62024]

Michael, You are so right. Mine went up too. I don't even recall what I was doing, but it was not "pressure" cooking. I thought I'd cry without my small cooker for even a few days. Then I realized it was just that little aluminum pressure pin. I pushed it down and it was free!

[@johnkochanowski8194]

I love your channel! These tips are brilliant, especially the double boiler idea. I would like to suggest a tip for you. If you soak a paper towel under the faucet, wring it out, and put it on your countertop, then your cutting board securely on top of the paper towel, it will not move. For larger cutting boards you may need two towels. I’m new to the instant pot and your videos and blog have helped me immensely. Thank you!

[@karenbellessapeterse]

John Kochanowski good tip! I’ll try that next time 😊

[@bun04y]

another cutting board stabilizer tip is to use jar opener grips (mine are made from the bumpy shelf liner stuff) pop one or two of those under your board and it won't move anywhere...and when you are done you can clean it if necessary and put it back into the drawer for next time. Although if you are going to use the wet paper towels, I would suggest leaving them out to dry afterward to use for another task later.

[@cathylarkin5664]

Over many years of making bread or dinner rolls, I have used a variety of sources of gentle heat for proofing and now, with my Instant Pot, you have provided yet another. I LOVE choices! Thanks.😁👍

[@karenbellessapeterse]

Cathy Larkin hoooooray 🎉

[@MsErstwhile]

Thanks Karen! I’m learning all kinds of great things from you! I enjoy your videos and emails (recipes). Yum 😋

[@karenbellessapeterse]

Thanks for following along Beckie!

[@katied8324]

These tips are wonderful! You are definitely my to-go-to instant pot extraordinaire person! Thank you!

[@miromonghi4563]

I. Love your videos BETTER YET I LOVE your middle name BELLESSA

[@pismo_beach_life1780]

I just tried to pressure cook my eggs. And they came out perfect. I thank you very much For making it so easy. just made me egg sandwich it was delicious. It was nice not to have to peel any eggs.

[@heywigsister]

Oh my gosh, the egg and ground beef tips were AMAZING!

[@JewelsFromVenus]

I microwave my spaghetti squash whole for 5 mins and then let it cool about 20 mins ..It will cut so much easier....After that you can cook it however you like too

[@HeleneLouise]

Thank you. Cutting them is so hard.

[@shannonwylie9419]

I have never had spaghetti squash and I didn't know that's how you made it into spaghetti. I thought you had to run it through one of those machines to make the noodles. lol. I'll be trying some now. Great ideas. Thank you.

[@1genevieve2]

I LOVE the cooked eggs for salads,etc.! Thanks for THAT info - it was very helpful! I also liked the spaghetti squash done in the IP instead of in the oven...AND (lol) the steamed veggies is brilliant!! Thanks for all the tips! :-)

[@Jennifer-oz8ec]

I am so happy to have discovered your channel & website yesterday! Thank you for sharing your knowledge with the IP and the crockpot. I actually made your crockpot cornbread yesterday. The result was really good! I cannot thank you enough! I am going to look at gluten-free bread baking in the crockpot.

[@lucilleball5970]

Oh my goodness, you are amazing!!!! Every single one of these tips were just fantastic and so useful. Thank you Karen for your talent with the Instant Pot and all your recipes etc. Many hugs. Claudia

[@karenbellessapeterse]

Glad it was helpful!

[@kollerd31]

I’m new to your videos and you provide fantastic information on the instant pot. Do you have a cookbook for uses of the instant pot?

[@treasuringpricelesstime5962]

Great tips. I really appreciate these videos. Quick question...does anyone use a 3 qt inner pot inside the larger instant pot for smaller sized meals? I just bought one, but I'm curious how to judge cooking times for a 3 qt inner pot without recipes for it specifically. Any tips? Thank you.

[@miromonghi4563]

I. Love your videos BETTER YET I LOVE your middle name BELLESSA

[@karenbellessapeterse]

Miro Monghi yes it’s my maiden name and I love it 🥰

[@mariaaponte8525]

Thank you Karen, today I learn about the zero minute for steaming vegetables, Love it ! Also about spaghetti squash, Love it !! Thank you ! Love my instant pot and you are a great teacher !!

[@karenbellessapeterse]

Maria Aponte so glad it was helpful 👍

[@joshuabrande2417]

I’ve defrosted a small whole frozen chicken. Pressure cook on low for 2-3 minutes. You’re thawing, not cooking. Depending on size of bird, time may need to be adjusted.

[@nevahalle7768]

I buy my ground beef in large chubs at the restaurant supply as it is cheaper. I open the package, divide it into 1 lb sizes, place it into a zip lock freezer bags, roll it out so it is evenly spread in the bag, make sure all the air is out and seal it. This way, it stacks easily in the freezer, taking up less space. When you are ready to use it, simply pop it into the microwave for one minute, some microwaves require 90 seconds. Bend it, open the bag and it is ready to cook. How neat is that!!!

[@katied8324]

My Instant Pot Duo 7-in-1 has a Yogurt button, but not an Adjust button, so when I put the bread in to proof, I couldn't get it to Low - it stayed on Normal. I'm proofing it now, so hope it works. I'm using your rosemary bread recipe but I noticed it doesn't say anything about kneading the dough.

[@robin6290]

Whoa! I would have never thought of the chopped eggs! Thank you! A lot of great tips!

[@Ddreany]

That rosemary bread looks delicious!!

[@MyDogSteppedOnaBeee]

Hi, every time I make rice it seems to come out all sticky even Basmati in my instant pot. What am I doing wrong? I do equal water with rice and cook on manual pressure high for 6-8 mins and let the pressure decrease naturally. If anyone knows or has tips? I'd appreciate it.

[@barbd3488]

I wish there were more keto recipes for the instapot

[@semco72057]

I love the Instant Pot I have and use it in making so many dishes and boiling eggs for making salads with. Since I am single the 3 Qt pot is perfect for me and I have varied accessories for use in it.

[@karenbellessapeterse]

Awesome! Have you found a sling for your 3 quart?

[@AnastaciaInCleveland]

@@karenbellessapeterse I found a 3 qt sized sling on Amazon. ~Anastacia in Cleveland

[@joys4524]

My instant pot doesn't have a yogurt setting. How would I proof bead in mine, please?

[@sunflowerenvy11]

Make a lot pasta meals and I make Af donuts every other day from can biscuit going to try jeely or pudding filled donuts next week!

[@singingtick]

I do not have an InstaPot, I have a Cuisinart Pressure Cooker. Do you know what the equivalent of the Yogurt setting would be?

[@jerryhermann7233]

I freeze my ground beef in a 1 qt freezer zip lock bag, and flatten it out to about 1". 6 min in micro, or do as Mrs sexy does it.

[@michaelhagy7770]

I wish I could give more than one thumbs up, I love your channel, I’m new to IP but I learn so much from you, thank you

[@FLSiegl]

I'm having 2 issues with my IP! How to clean the heating element is getting stained! What is the best way to clean it? My other issue is boiling eggs! I used to get my eggs for deviled eggs perfectly now they come out uncooked?

[@lfarmer9686]

A tip about making the cutting of the raw squash easier (thanks to my neighbor Marilyn)... microwave your squash for just one minute. The skin will be soft enough to cut! It's a frigging miracle! Being a person with not so great wrists (I'm a potter), this is sooo much easier and SAFER.

[@karenbellessapeterse]

L Farmer thank you

[@carinaherrera2957]

Why have I never seen or thought about the egg hack?? It'll be perfect for egg salad. No need to be pealing so many eggs

[@rebeccacalvillo3858]

I have been watching your class and I want to tell you your are wonderful you have a very nice voice very calming .God bless you for all you do love the way you did the eggs.

[@maried914]

I have been cooking my eggs like that for about a year!

[@Mickey-jn8hz]

Love spaghetti squash….but my hubby does bot care for it…..

[@4kiitieslady]

How long to defrost 1/2 lb. ground meat - 3 minutes?

[@sunflowerbaby1853]

Love the bread proofing tip. Also I can't wait to try your friends rosemary bread recipe.

[@karenbellessapeterse]

It's so easy and it tastes great.

[@eileencook1246]

Best melting wafers is a brand called Merkens, candy makers swear by Merkens.

[@tbfreebirdie]

What appliance did you use to mix your bread dough?

[@kathannicolle5044]

Sweeti, I put the whole squash in instant for a few minutes to soften it then you can easily cut it in half.

[@danielnegen955]

Is there a cookbook with all your recipes you demonstrate?

[@donnaprudente4359]

I made your two timing pasta and it was one of best thing I've had in a long time

[@carolineszabo1797]

I saw your video on a 5 minute roast, shame on you, raw meat,

[@cmarlow41]

The old Valtrompia bread tubes from Pampered Chef would be fun to use for the chopped egg trick! They seem to be readily available at thrift stores.

[@llgaines7892]

My 8 qt instant pot calls for one and a half cups of water.

[@HudsonCrump]

You know what I'm wondering....If you put food coloring in the water when you make hard boiled eggs, would they come out colored? I may just give that a try in my IP. Certainly couldn't hurt, huh?

[@karenbellessapeterse]

Try it!!

[@lisadee1623]

So many great ideas, thanks!!

[@donnadierkes3616]

Great Tips. Thank you

[@norabarry4258]

Have to use yogurt setting for bread proofing? 😥 mine doesn’t have yogurt setting

[@karenbellessapeterse]

Nora Barry yes sorry 👎

[@hopenoneya8161]

WOW, you are a genius. All brilliant tips, definitely going to subscripe.

[@karenbellessapeterse]

Hope Noneya thank you 🙏

[@tormentedsoul7852]

** NEW SUB I am so excited to have come across your channel. New ideas & tips & recipes... different than the same-o same-o on the other IP channels. The dough proofing can be a real time saver.

[@karenbellessapeterse]

Glad it was helpful to you!

[@فيروزملكملوكه]

I just want to tell you instead you when you raise the pressure you can put a towel for your cabinet done done with your cabinet I tried it and it went very good I put a towel in the steam

[@louannparker9090]

The eggs are amazing! Thanks for that one

[@medawson01]

I just made the chopped eggs in my IP. Brilliant! I made the best egg salad. Thank you.

[@karenbellessapeterse]

Marguerite Dawson yay 👏👏👏👏

[@marybethfrain7165]

Goodness ...hubby loves egg salad ...and I cooked eggs the usual way.5/5/5...... and then peeled and used ...not any more 😊😊

[@Mickey-jn8hz]

Why L instead of D for done?

[@Mickey-jn8hz]

I want that sling so bad…..

[@jakespur6094]

I am so suspicious of these appliances. How canyon trust people who think cheese coming out of a can is normal? and that rising onion soup powder mix into sour cream is a "dip".

[@jenedge5579]

😲 wish I’d known about the yeast rise ability before♥️. Genius egg use. Ty for sharing

[@robbiethompson7808]

Love that Pampered Chef mix and chop that you are using!!! I am a PC Consultant.

[@fred5784]

If you raise your bread with the pressure lid on, why couldn't you just push the little button with your finger to unlock the lid?

[@nancyleister1903]

Thanks for the awesome tips!!! I’ll definitely try most!!!!

[@satyajeetpalkar2398]

Your channel is a treasure trove of knowledge and ideas in cooking. Thank you for making our lives a little bit better. God bless you :)

[@phillipmorris1334]

hello from the Ozarks!! thanks for the squash tip! how do you instapot jellos cook and serve dark chocolate pudding/pie mix in the box? thanks!

[@karenbellessapeterse]

I have never heard of doing boxed jellos and puddings in the Instant Pot. I have heard of tapioca and rice pudding. I'll have to research it more.

[@phillipmorris1334]

@@karenbellessapeterse I make it all the time better than standing 2omin. and stirring. I use pot in pot 1cuop of water and 15min. hi psi and 5 min de psi and stir and its done!!

[@karenbellessapeterse]

@@phillipmorris1334 Wow I 'm going to have to try that. Can you tell me about it some more?

[@crystalfabulous]

Wonderful video

[@phillipmorris1334]

hello from the Ozarks! do you ur link for ur knife sharpener?

[@karenbellessapeterse]

yes here it is: amzn.to/2Q7Hk2m

[@YeshuaKingMessiah]

You pour off all the FLAVOR, the fat and then youre pouring it down the DRAIN later??! 🤦‍♀️🤦‍♀️🤦‍♀️🤦‍♀️

[@medawson01]

I thought the same thing. I actually said out loud, "Oh Noooo."

[@cheshkat6321]

You don't have to pour out all the fat and flavor if you do pot-in-pot defrosting. Put your meat in a bowl or pan that fits inside your instant pot, on a trivet. When defrosted, your meat won't have any added water and all the flavor is contained for your use as you desire. Still need to put water in the inner pot but your defrosted meat will just have the melted ice water and meat juices.

[@nonozebra4196]

I always get rid of all the fat in the meat first, much healthier, then add the usual seasonings and spices

[@YeshuaKingMessiah]

@@nonozebra4196 who told was healthier to throw away meat fats??? And use grossly unhealthy canola or “vegetable” oil in ur recipes lol

[@deborahholt228]

Made Italian wedding soup 😋 found your channel 😁

[@karenbellessapeterse]

Deborah Holt awesome 👏

[@DaCheat100]

That boiled egg pieces tip is fantastic! Thank you, love from the land of Oz

[@karenbellessapeterse]

Jason Child you’re welcome 😊

[@Carole_Williamson]

If you only do 5 minutes like you said will the egg yolks be runny? Can you do sunny side up eggs in the pot?

[@karenbellessapeterse]

No they are hard cooked. I haven't tried sunny side up! I need to experiment more :)

[@sherre1406]

M

[@maryellenlucas4667]

What do you use if your I stpot don’t have the yogurt button

[@lauralutz4538]

🤮

[@ralftempel8071]

Great! Thank your for your videos! Greetings from Germany.

[@margoisqueen]

What kind of gloves are you using? They look so much easier than the big thick ones.

[@karenbellessapeterse]

They are like grippy soft gloves that I got a long time ago! I don't know what they are called. I will research it.

[@terebrown4266]

About the spaghetti squash. I like it alright, but it's just squash and don't tell me it's noodles. That said, I'd like to have some recipes. that use it. I've heard they're really easy to grow and store really well, so I'd like to give it a try.Any suggestions would be greatly appreciated.Btw, love your channel... I've learned a lot from you. Thanks a bunch!

[@YeshuaKingMessiah]

When you cant have noodles, zoodles are very much noodles!

[@karenbellessapeterse]

Tere Brown yep not noodles but a good substitute if you’re trying to eat healthier

[@catherineannewilkins2281]

The ‘egg loaf’ was such an amazing little trick and one I will definitely use a great deal! You are probably aware of this tip already, but I use a rotary grater, place the cooked egg into the grater and it perfect,y grates the egg to prep for the most delicious egg mayonnaise! I’m from England and really thoroughly enjoy your channel and it is always a source of reliable and easy to follow recipes and time saving advice. Thank you!

[@karenbellessapeterse]

Catherine Anne Wilkins cool! Never heard of that

[@sonsiehollingsworth5342]

Hello there !!! ? for you ; I don't have the I.P. with a yogurt setting how can I proof dough in it .... or can I ??🙄🙄

[@karenbellessapeterse]

I'm sorry I don't think you can without the yogurt button.

[@chillytoes337]

Great idea for melting chocolate. I actually burned some chocolate last Christmas in my microwave - I had no idea that it could burn LOL So I'll definitely be using my IP for that from now on, not to mention those pretzels looked yummy! I also liked the steaming veggies. Who knew you could "zero" cook them in your IP! Thanks for all the tips, I subscribed!

[@karenbellessapeterse]

ChillyToes yeah burnt chocolate tastes blech

[@chillytoes337]

@@karenbellessapeterseyep, it was horrible. It even melted the Tupperware bowl I had it in, LOL I won't be doing that again anytime soon, haha!

[@NewportMamabear]

What gloves are you using to lift the trivet out?

[@scotts595]

Great ideas 👍🏻👍🏻

[@amandarossouw493]

How do you proof bread in the up if your's doesn't have a yogurt setting?

[@YeshuaKingMessiah]

U dont

[@karenbellessapeterse]

Amanda Rossouw I don’t think you can sorry!

[@anitasilvaz1362]

Thanks for the tips. Can I still use the instant pot for my bread to rise if I don't have a yogurt button? If so which button should I use & for how many minutes? TIA

[@karenbellessapeterse]

Anita Silvaz not that I know of. The closest button would be warm but it might be too warm

[@peggysmith8090]

Thanks So much! Impressive.

[@docmiller7941]

Hello , Quick question, whats that called you were breaking up the ground beef with 8:16 - 8:45

[@karenbellessapeterse]

Doc Miller I bought it on amazon: Good Cook 25739 Touch High-Temp Hamburger Meat Chopper www.amazon.com/dp/B00TTZGVSC/ref=cm_sw_r_cp_api_i_4BbAEbCEWC5RE

[@YeshuaKingMessiah]

Got mine at Dollar General.

[@jerrygundecker743]

When you're making choc. Pretzels, how do you keep the only person in the house from eating the chocolate and forgetting all about the pretzels?

[@karenbellessapeterse]

Jerry Gundecker I don’t 😂

[@kimharris9194]

Great ideas! Thanks for sharing :)

[@paularaisingtobless2743]

Were you able to find the link for the knife sharpener?? Thanks so much for the video!!!

[@karenbellessapeterse]

Oh yes, here it is: amzn.to/2Q7Hk2m

[@marilynmcneely206]

Enjoyed your video

[@angelasheppard7197]

I will absolutely use this

[@jamesgoacher1606]

I liked the egg one. It has given me an idea of how to poach a egg in one of those cup things which float normally. I wish we could get the spaghetti squash over here, they look interesting. Reluctant to defrost meat like that, prefer the microwave. I have a culture problem with the zero minute thingy because under normal working I like to bring the liquid to boiling before putting on the lid and then see steam before putting on the weight/sealing knob. However I saw you did frozen corn. Do you think this would work with other frozen veg, baybe the low pressure setting?

[@YeshuaKingMessiah]

Youre not using an electric pressure cooker are you?

[@jamesgoacher1606]

@@YeshuaKingMessiah Yes, of course. This is an Instant Pot Group. I have stove top ones as well.

[@karenbellessapeterse]

Yes I do think that would work

[@medawson01]

I don't have a yogurt setting, so I guess I'm out of luck for proofing bread--right?

[@karenbellessapeterse]

Marguerite Dawson yes I’m sorry

[@MarkHernandez62024]

You can use the "keep warm" function. If you do not have a button/function, put in on a setting that cooks for 1 or 2 minutes, then let it go to keep warm, dump out the water, dry, then add a fat to your pot (like she did to keep the dough from sticking). It should work similarly to the yogurt temp.

[@elenarichardson5983]

@@MarkHernandez62024 Awesome! Thanks for that info, definitely will try that.