The ‘Cooking Time Tables’ are based on cooking pressure within the range of 10.15 – 11.6 psi. When cooking with the Instant Pot Max family, please refer to the MAX tab. The Cooking Time …
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Place ham in 6 quart electric pressure cooker. Pour soda over ham and press brown sugar substitute over top of ham. Seal lid and turn valve …
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Put the beans and hamhock in the Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure40 minutes, and …
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Pour water in until the pot is almost full, add the ham, cover, lock the door, select high pressure and cook for 12 min., select low pressure, cook 15 min. and remove the cover. Remove the …
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Add ham hocks on top. Close lid and seal valve. Set high pressure and cook for 30 minutes. When cook time is complete, let the pressure naturally release pressure for 10 …
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We love making ham in an electric pressure cooker. Our Low Carb Instant Pot Ham is THE recipe Are you looking for a very quick way to make your holiday ham? We …
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Add a pound of dried beans to the cooker instead of the meat tray before adding the ham hocks. Fill with water and let cook under pressure for one hour for perfect ham and beans. To cool a …
Pressure Cooker Indian Butter Chicken 14 carbs per serving. This one is full of flavor. The carbs come from the plain Greek yogurt, heavy cream, and tomatoes. You can eat …
Put the beans and ham hock in the Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally …
Instant Pot Cajun Red Beans and Rice with Sausage and Ham Hock. Oh how I love this Instant Pot Cajun Red Beans and Rice. The recipe uses spicy Andoullie sausage for extra kick and …
catherine phipps' rule of thumb is to allow 10 minutes at high pressure per 500g for a sliceable ham, as the instant pot works at a lower psi, add a few minutes minutes to the …
How To Make Instant Pot Collard Greens. Place ingredients into the inner liner of your pressure cooker. Cook at high pressure for 4 minutes. Allow it to release pressure …
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Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 25 …
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Brown for about 5 minutes. Deglaze: Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon. Add ingredients: Add in carrots, …
INSTANT POT SIZE MINIMUM LIQUID FOR PRESSURE COOKING* 3 Quarts / 2.8 Litres 1 cup (~8 oz / 250 mL) (~20 oz / 625 mL) *Unless otherwise specified in recipe. …
Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot®). Pour crushed pineapple over ham. Sprinkle brown sugar and drizzle maple syrup on top. Secure the lid with vent closed. Select high …
Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 …
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Put the beans and ham hock in the Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes. Turn the valve to venting.
Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).
Cook under high pressure for 15 minutes. Quick release if desired or allow ham to naturally release for 15 minutes before switching to quick release. Remove ham from electric pressure cooker and slice.
Directions: Rinse and sort beans. Put the beans and ham hock in the Instant Pot with onion, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes. Turn the valve to venting.