The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast (recipe coming soon), or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

Print

Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.

Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

• Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
• One pot: Less dishes to clean, more time to spend with your family!
• Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
• Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
• Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

• Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
• Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
• Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
• Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
• Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
• Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

• Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
• Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
• Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the water as most of it should be absorbed by potatoes. But you can, if you wish.
• Season and mash: Add butter, milk, garlic powder, salt, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

• Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
• Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
• To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
• To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
• Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.

Variations

• Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
• Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
• Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
• Fresh chives: As a garnish to add fresh onion taste.
• Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 

What to Serve with Instant Pot Mashed Potatoes?

There are a million ways to serve mashed potatoes! They go just about with any protein, especially meat dishes with juice or sauce.

Making mashed potatoes in Instant Pot is super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.

• Ground meat: With juicy turkey meatloaf or turkey meatballs.
• Chicken: With oven baked chicken thighs or creamy chicken and asparagus.
• Lamb: With saucy braised lamb shanks or succulent lamb roast.
• Thanksgiving: With turkey breast roast, drizzled with gravy, cranberry sauce, healthy green bean casserole and Instant Pot steamed vegetables on a side.

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash in portions with future use in mind, in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

FAQs

More Mashed Potato Recipes to Try

• Instant Pot potato salad
• Cauliflower mashed potatoes
• Healthy mashed sweet potatoes
• Slow cooker cauliflower mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot chicken and potatoes

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

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Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
• 3/4 cup cold water
• 2 tablespoons butter unsalted
• 1 1/4 cups whole milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chives, parsley, dill or green onions for garnish (optional)

US Customary – Metric

Instructions

• To Instant Pot, add potatoes, cold water and 1/2 teaspoon salt. Liquid will not and should not cover the potatoes.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
• Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
• Garnish with fresh herbs and serve hot as a side dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
• Watch sodium: If using salted butter, add less salt.

Nutrition

Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g

The post Instant Pot Mashed Potatoes appeared first on iFoodReal.com.

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they’re the perfect side dish to any meal!

These are just like my healthy cornbread but in a muffin form.

I made these healthy cornbread muffins to go with my Instant Pot ham and bean soup but they’ll also deliciously soak up the juices of healthy turkey chili, buffalo chicken chili or even a cup of hot, freshly made chicken broth.

Serve a muffin with your favorite comfort meal and reheat any leftovers for breakfast or a healthy snack with a bit of honey drizzle. To-die-for!

Why You’ll Love This Recipe

• One bowl: My goal is to make healthy muffins recipes easy with minimal clean up. You can quickly whip up this batter with 10 minutes of prep using the same bowl.
• Moist: We make muffins more wholesome without sacrificing the texture or flavor.
• Simple ingredients: Although these corn muffins are made with almond flour, all other ingredients are kitchen staples.
• Healthier: These healthy muffins are refined sugar free, 100% gluten-free, and contain healthy fats.

Ingredients for Healthy Cornbread Muffins

I created this healthy cornbread muffins recipe using everyday 10 simple ingredients, so you can bake a batch any time.

• Eggs: You’ll need 3 large eggs to bind ingredients together.
• Milk: I used whole milk, feel free to use your milk of choice to cut back on calories.
• Butter: Melted butter is best for a buttery, moist crumb. You can also use coconut oil or any mild tasting oil. I also tried extra virgin olive oil with great results.
• Sweetener: Choose from any liquid sweetener like honey, maple syrup or agave.
• Vinegar and baking soda: Apple cider vinegar or white vinegar can be used. Vinegar together with baking soda create air bubbles which acts as a leavening agent and yields a better texture and crumb.
• Baking powder: This baking staple helps the muffins rise and gives them an airy texture.
• Yellow cornmeal: Make sure to use cornmeal and not corn flour. There are many brands that differ in texture, I prefer fine cornmeal but feel free to use your favorite.
• Almond flour: Use super fine almond flour for best texture, my favorite brand is Kirkland. If you would like to make your own, here’s an easy almond flour recipe.
• Salt: Needed to enhance and balance all other flavors.

How to Make Healthy Cornbread Muffins

Here’s a quick and easy overview of how to make healthy cornbread muffins from scratch.

There is a full recipe card below.

Start by preheating your oven to 400 F, line a muffin tin with parchment paper liners, and set aside.

• Make the batter: To a large bowl, add eggs, milk, butter, maple syrup, and vinegar. Whisk until combined. Next, add baking powder, baking soda, and salt, then whisk until smooth.
• Add cornmeal and flour: Use a spatula to gently stir in cornmeal and almond flour, just until combined.
• Bake: Evenly scoop batter into the prepared muffin tin. Bake for 7 minutes at 400 F, then reduce temperature to 350 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let almond flour cornbread muffins rest for 5-10 minutes before serving with a bowl of soup, chili or as a side dish.

Tips for Best Results

Follow these tips and you’ll make the best cornbread muffins every time!

• Don’t use other flours: You have to use cornmeal and almond flour. You might be able to use almond meal but muffins will be more dense. Any wheat flour, whole-wheat flour, coconut flour or gluten-free flour will not work.
• Type of cornmeal to use: Any coarse, medium, or fine grind cornmeal will work, just be sure it is yellow cornmeal for the most corn flavor. A finer cornmeal will yield a tender crumb and still have that little bit of grittiness, which is my favorite.
• Solidified butter is OK: Once you mix melted butter or coconut oil with other cold liquids, it will form into small pieces. That’s fine, it will melt during baking.
• Whisk well: Be sure to whisk liquids until there are no small lumps of baking powder and baking soda are left. It will help the batter rise evenly and makes this one bowl recipe possible.
• Use muffin liners: Unless you are 100% sure your muffin tin is non-stick, I highly recommend to use parchment paper liners or a silicone muffin pan. These muffins do stick!
• Do not overbake: Remove muffins when toothpick inserted comes out clean and they still look light on top.

Variations

These delicious cornbread muffins are healthy, seasonal, with lots of great variations to try.

• Dairy-free: Make dairy-free cornbread muffins using your favorite dairy free milk and coconut oil or vegan butter.
• Add corn: Up the sweetness by adding up to 1 cup of fresh corn, drained canned corn, or thawed frozen corn.
• Make them cheesy: Mix in some shredded cheddar cheese, or pepper jack cheese.
• Add heat: Stir in diced jalapenos, green chilies, or add a pinch of cayenne pepper.
• Breakfast muffins: Make savory muffins by adding bacon or enjoy a sweeter breakfast muffin with the addition of blueberries.

What to Serve with Cornbread Muffins?

I love serving these craveable cornbread muffins at Thanksgiving alongside wildly popular boneless turkey breast, or paired with soup and stew or chili.

Here are our favorites, be sure to enjoy warm or hot, see below for reheating.

• Breakfast: Warmed, cut in half, then spread with butter, honey, or jam.
• Chili: Dipped into healthy white chicken chili, Instant Pot turkey chili or white bean pumpkin turkey chili.
• Soup: With a bowl of Instant Pot stuffed pepper soup, vegetable beef soup or Instant Pot cabbage soup.
• BBQ meats: To sop up the sauce of healthy crockpot pulled pork or crockpot BBQ pulled chicken.

How to Store and Reheat

Store: Allow muffins to cool completely and store them in an airtight container lined with paper towels on top and bottom. Here’s how to store muffins so they stay fresh and moist for 2-3 days. Irecommend to freeze them after to avoid mold build-up.

Freeze: You can freeze your muffins for up to 3 months, here’s everything you need to know on how to freeze muffins.

Reheat: It’s best to microwave these little breads in 15 second increments.

FAQs

More Recipes to Try

• Almond flour bread
• Quinoa bread
• Pampushky

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Healthy Cornbread Muffins

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 cup any milk I used whole milk
• 1/4 cup melted butter or coconut oil or any mild oil
• 1/4 cup maple syrup or honey
• 1 tablespoon apple cider vinegar or white vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup + 3 tablespoons yellow cornmeal fine
• 2 cups almond flour super fine

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
• Add cornmeal and almond flour, then mix with spatula just until combined.
• Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.

Video

Notes

• Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g

The post Healthy Cornbread Muffins appeared first on iFoodReal.com.

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick, simple side dish everyone loves!

You can also save time with easy Instant Pot baked potatoes and Instant Pot mashed potatoes.

Instant Pot potatoes are my absolute favorite side dish when I am tired, and I know we need to eat more vegetables and not pasta. After cooking I like to season them simply with butter, salt, pepper, and fresh herbs.

I also love to make Instant Pot potato salad, Instant Pot chicken and potatoes or Instant Pot potato soup in my pressure cooker.

Why You’ll Love This Recipe

• Basic: Quick potato recipe for cooking plain potatoes in Instant Pot.
• Quick and easy: Ready in under 25 minutes with just 2 ingredients and no peeling required. One of the easiest Instant Pot recipes ever!
• Detailed recipe: For all potato kinds and sizes. Creamer potatoes, large potatoes, and anything in between.
• Versatile: It’s a blank canvas simple dinner side dish that you can dress any way you like. See below for ideas.

Ingredients for Instant Pot Potatoes

You’ll be able to make this Instant Pot potatoes recipe any time, all you need is water and potatoes!

• Potatoes: Choose from Yukon gold potatoes, red potatoes, yellow potatoes, baby potatoes, or russet potatoes. You can cook 1-10 pounds at a time.
• Cold water: Be sure to add cold water, so potatoes don’t overcook.

How to Make Potatoes in Instant Pot

Cooking potatoes in Instant Pot is really simple with just a couple minutes prep time.

Here’s a quick overview, there is a full recipe card below.

• Prep the potatoes: Wash and cut potatoes. I cut mine into 1.5-2″ pieces for faster cook time, see chart below for other options.
• Fill Instant Pot: Add 1 cup cold water to the Instant Pot, then place potatoes into a steamer basket inside the pot. You can also place potatoes on top of a trivet.
• Pressure cook: Seal the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure: Use Quick Release by turning valve to Venting and open the lid. Poke potatoes with a knife, if the knife pierces flesh without much resistance, your potatoes are ready.
• Season cooked potatoes: Remove the basket or drain potatoes, season to your liking, and serve with a main dish of your choice.

How Long to Cook Potatoes in Instant Pot?

How long to pressure cook potatoes depends mostly on their size. Here’s a simple time table to guide you.

Tips and Variations

Here are my top tips for perfectly cooked Instant Pot potatoes along with some flavorful seasoning ideas.

• Cook potatoes of similar size: Small potatoes will go mushy while you wait for larger ones to cook, for even cooking make sure your potatoes are cut into similar sizes.
• Smash them: I like to add my mashed potatoes “regular suspects” like milk, butter, fresh dill, salt and black pepper, and just stir or smash potatoes with a wooden spoon.
• Whole baby potatoes: Keep them whole and gently toss with butter, freshly grated garlic, fresh dill, salt and pepper.
• Cheesy potatoes: Add a handful of grated cheddar cheese and a dollop of ranch dressing.
• Tangy potatoes: Add Greek yogurt, buttermilk or sour cream to taste along with other simple seasonings like salt and pepper.
• Fresh herbs: Chopped fresh parsley, dill, thyme, rosemary, green onions or basil always elevate any potato dish.

What to Serve with Instant Pot Potatoes?

I usually keep them plain and serve with a flavorful main dish, including some of our favorite healthy Instant Pot recipes.

• Instant Pot chicken: Instant Pot Italian chicken breasts or Instant Pot BBQ chicken breast.
• Chicken: Creamy lemon chicken and asparagus or lemon pepper chicken.
• Instant Pot pork: Instant Pot pork chops or Instant Pot pulled pork.
• For a very quick dinner when in a rush, I open a few cans of salmon or bake some store-bought whole wheat chicken fingers.

How to Store and Reheat

Store: Place cooled leftovers in an airtight storage container and store in the refrigerator for 3-4 days.

Reheat: Reheating can be done in the microwave or in a covered skillet on the stove. Potatoes also taste delicious if you pan fry them with a bit of bacon fat or butter.

Freeze: Do not freeze, potatoes do not thaw well.

FAQs

More Instant Pot Recipes to Try

• Instant Pot meatloaf and mashed potatoes
• Instant Pot pot roast
• Instant Pot beef stew
• Instant Pot shrimp boil

Print

Instant Pot Potatoes

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick simple side dish everyone loves!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2-3 pounds potatoes cut into 1.5-2" pieces
• 1 cup cold water

US Customary – Metric

Instructions

• In Instant Pot, add 1 cup cold water. Place potatoes into a steamer basket inside the Instant Pot. If you don't have a basket, add trivet and place potatoes on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure immediately using Quick Release by turning valve to Venting and open the lid. Test potatoes for doneness by poking with the knife. If the knife pierces flesh without much resistance, they are ready.
• Remove the basket or drain potatoes and season to your liking. I like to add butter, salt, pepper and fresh dill or parsley or serve as is with a saucy main. Serve with a main dish of choice.

Notes

Store: You can refrigerate cooked potatoes in an airtight container for up to 3-4 days.

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 12mg | Fiber: 4g | Sugar: 1g

The post Instant Pot Potatoes appeared first on iFoodReal.com.

Cauliflower Mashed Potatoes recipe is delicious, low carb traditional mashed potatoes substitute and is just as smooth and creamy. Cauliflower taste is 1 out of 100, I promise!

Cauliflower really is a versatile vegetable! Try to make cauliflower rice with it, cauliflower potato salad and even cauliflower crust pizza!

You can swap cauliflower mashed potatoes (aka mashed cauliflower or cauliflower mash) for traditional starchy potatoes and consume fewer calories. Almost no one will notice!

I love my healthy mashed potatoes and Instant Pot mashed potatoes but I make this low carb alternative as well.

Why You’ll Love This Recipe

• Easy: Cauliflower cooks faster than actual potatoes and there is no peeling involved.
• Quick: Ready in 15 minutes total!
• Fewer calories: One potato has approximately 26 grams of carbs, 1 cup of cauliflower has 5 grams of carbs.
• Simple ingredients: Just 3 ingredients plus salt and pepper.
• Flavorful: This mashed cauliflower recipe uses the same garlic, butter and salt found in traditional mashed potatoes. They give cauliflower potatoes a very similar taste!

Ingredients for Cauliflower Mashed Potatoes Recipe

You will need 5 simple ingredients to make this ultimate comfort food. I am also including notes on possible substitutions.

• Cauliflower: One large head of cauliflower of about 2 pounds. You can also use about 6 cups or 1.5 pounds of pre-cut fresh or frozen cauliflower florets.
• Garlic: Fresh whole garlic cloves are added to water and then mashed with cauliflower for more flavor. You can substitute 4-5 cloves of roasted garlic or 1-2 teaspoons of garlic powder instead but fresh garlic is the best!
• Butter: I prefer to use real butter but ghee, coconut oil, vegan butter or even olive oil will work. If your butter is unsalted, add more salt.
• Salt and freshly ground pepper: To season and to taste.
• Optional fresh herbs: Like minced chives, green onion or parsley for garnish.

How to Make Cauliflower Mashed Potatoes

Here is a quick overview how to make cauliflower mashed potatoes with 4 simple steps. Full recipe card is located below.

• Prep: Separate cauliflower into florets and chop them into even size pieces. Learn how to cut cauliflower in this tutorial. In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
• Cook: Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for about 10 minutes or until cauliflower is very fork tender. Drain cooked cauliflower and do not discard garlic.
• Season: Add butter, salt and ground black pepper to taste. Garlic stays too.
• Blend: Best way to mash cauliflower is by using an immersion blender or in a food processor. Garlic is blended as well. Just process until smooth texture or desired consistency. Adjust salt and pepper to taste, if necessary.

Other Methods to Cook Cauliflower for the Mash

If you would like to use any other method for cooking your cauliflower, here are a few other options, including how to cook cauliflower rice instead to make this cauliflower mash recipe.

In all of my tests I found that cauliflower cooked with water rather than roasted cauliflower yields the most creamy texture.

• Steam: In a medium pot with a steamer basket bring a few cups of water to a boil. Then add chopped cauliflower, cover with a lid and cook for 10-15 minutes or until soft.
• Slow cooker: If you would like to make it in a crockpot, just use my slow cooker cauliflower mashed potatoes recipe all together.
• Instant Pot: I cook cauliflower as part of other steamed vegetables in Instant Pot. Just place it in a basket, add 1 cup of water and pressure cook for 0 minutes. I would wait 2 minutes before releasing pressure for extra soft cauliflower for the mash.
• Cauliflower rice: If you have fresh or frozen cauliflower rice, you will need about 1.5 pounds of it. Preheat large skillet then add a bit of oil, add cauliflower rice and saute until very soft, 5-10 minutes. You want to stir it a few times and know that frozen rice will take a bit longer (no need to defrost it first).

Tips for Best Results

For the best cauliflower mashed potatoes follow these expert tips.

• Make sure cauliflower is very soft: When you insert the fork, it should go into it like knife into soft butter. Soft cauliflower equals creamy mashed cauliflower.
• Remove excess water: No one really wants an extra watery mash. Drain your cauliflower in a colander for about 2-3 minutes, this will allow all water to drain.
• Using frozen cauliflower florets: Add cauliflower to a boiling water. It will take a few more minutes to come to a boil rather than fresh cauliflower. That is the only difference.
• Use more florets than stems: When pureeing, florets will produce more creamy texture than stems.
• Cooking garlic: Cooking garlic makes it less spicy. Once mashed with cauliflower it adds nice garlicky flavor.
• Extra additions: You can add a bit of cream cheese or sour cream to mimic traditional mashed potatoes even more. For cheesy flavor, add Parmesan cheese or nutritional yeast, if vegan. For a bit of a tang, a dollop of Greek yogurt will do. Just note the calories content will change.

What to Serve with Mashed Cauliflower?

I highly recommend to make cauliflower mashed potatoes right before serving. It tastes the most creamy and fluffy this way. Here are a few suggestions for pairing it:

• Special occasion: It’s a perfect side dish for a lighter Thanksgiving feast served with boneless turkey breast, healthy cranberry sauce and low fat gravy.
• Chicken: Serve year round for family dinners with baked chicken breast or air fried chicken breast and a side of garlic green beans.
• Beef and lamb: Cauliflower mash makes wonderful base for capturing meat with sauce like slow cooker rump roast, braised lamb shanks or eye of round roast.
• Pork: My favorite recipe to serve over the mash is Instant Pot pork chops because there is a lot of sauce to mix with it.
• Seafood: Serve with honey garlic salmon or lemon butter baked cod, both have good flavorful sauce to drizzle on top of it.
• Swap mashed potatoes in another dish: Some recipes use mashed potatoes as part of the recipe. One of my favorites is cauliflower Shepherd’s pie!

How to Store

I recommend to make and enjoy this recipe the same day. I know other recipes online say otherwise but this is my personal experience and preference.

I do not suggest to reheat it next day. It’s a good idea to make only what you will eat same day. You can cut the recipe in half, if you need to.

I also do not suggest to freeze it. I tried and I did not like the results.

FAQs

More Cauliflower Recipes to Try

• Cauliflower biscuits
• Cauliflower risotto
• Cauliflower stuffing
• Cauliflower fried rice
• Mexican cauliflower rice
• Air fryer buffalo cauliflower

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Cauliflower Mashed Potatoes

Learn how to make Cauliflower Mashed Potatoes recipe that is delicious, low carb mashed potatoes substitute. It's just as smooth and creamy!

Course Side

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 184kcal

Author Olena Osipov

Equipment

• Immersion blender

Ingredients

• 2.5 – 3 lbs medium cauliflower head
• 2 large garlic cloves
• 1 tbsp salted butter
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Separate cauliflower into florets and cut in smaller chunks.
• In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
• Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain and do not discard garlic clove.
• Optional step: For thicker mash, transfer cooled boiled cauliflower into linen towel, twist and turn, and squeeze excess water. For more thin mash, leave as is. Matter of personal preference.
• Add butter, salt and ground black pepper. Using an immersion blender or a food processor, process until very smooth or desired consistency.

Video

Notes

• Serve: Cauliflower mashed potatoes taste best fresh and consumed same day. Next day, there is a very prominent cabbage smell.
• Reheat: I do not suggest to reheat it next day. I recommend to make only what you will eat same day. You can cut the recipe in half.
• Freeze: I also do not suggest to freeze it. I tried and I did not like the results.

Nutrition

Calories: 184kcal | Carbohydrates: 31g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 503mg | Fiber: 12g | Sugar: 12g

The post Cauliflower Mashed Potatoes appeared first on iFoodReal.com.

This Braised Cabbage and Apples recipe transforms cabbage into a sweet and savory tender vegetable side dish perfect to accompany all your seasonal mains. It’s easy to make and ready in less than 45 minutes!

Cabbage is jam packed with nutrients, cost efficient, available all year, and neutral enough in flavor that it can be enjoyed in several ways. While I love it in unstuffed cabbage rolls and Instant Pot cabbage soup, this braised cabbage with apples is quickly becoming a favorite!

Why You’ll Love This Recipe

• Goes well with meat: Sauteed cabbage and apples is a great accompaniment to beef, pork, chicken and turkey. We love it with eye of round roast, Instant Pot pork chops, baked boneless chicken thighs or baked turkey legs.
• Easy: Braising cabbage in a skillet is super easy. You throw everything in one skillet and your dish is ready in under 45 minutes.
• Healthy: According to Healthline, cabbage is packed with vitamins C, K and fiber. It is full of antioxidants that may reduce inflammation, potassium that may regulate the blood pressure, and soluble fiber that may lower cholesterol levels. This dish is also gluten-free and vegan.
• Delicious: It’s not dull like boiled cabbage or greasy like fried cabbage. Top it with cashews and cranberries and you have yourself a simple, nutrient dense healthy side dish or vegetarian main!

Ingredients You’ll Need

Simple ingredients make this sauteed cabbage and apples an easy comforting side dish for fall or winter.

• Cabbage: You can use green cabbage or red cabbage. The only difference is the color of final dish but both taste the same.
• Apples: I used apples from my garden. If buying store bought, you can use tart apples like Pink Lady and Granny Smith or sweet apples like Fuji and Gala based on personal preference.
• Ginger and garlic: Freshly grated, they add warmth and flavor to the dish.
• Salt & freshly ground black pepper: To season.
• The braising liquid: I used a combination of low sodium vegetable broth (so I can season the braised cabbage to my liking), Dijon mustard, and tomato paste.
• Garnish: Finely chopped fresh parsley along with cashews and dried cranberries top this cabbage and apple dish wonderfully.
• Oil: I used coconut oil. Any neutral cooking oil like extra virgin olive oil or avocado oil will work.

How to Make Braised Cabbage and Apples

• First, prepare the cabbage: Discard any wilting, browned, or damaged leaves from the outside of the cabbage. Then cut it into four pieces, removing the core from each. Finally, slice thin ribbons or use a mandoline or food processor to create thinly shredded cabbage.
• Sauté the aromatics: Preheat a large, deep skillet (or Dutch oven) over medium heat with a swirl of oil. Once hot, add the ginger and garlic and cook for 30 seconds, stirring frequently.
• Add the cabbage and apples: Stir and then cook for 5 minutes, covered with a lid.
• Add the remaining ingredients: While the cabbage cooks, combine the broth, tomato paste, Dijon mustard, and salt and pepper in a bowl and mix well into a sauce. After five minutes, pour this over the cabbage and stir well.
• Reduce the heat: To the lowest heat and cover the pan with a lid. Cook for around 30 minutes, or until the cabbage is tender. Then serve warm topped with cranberries, cashews, and fresh parsley.

Variations

There are several ways you can adapt this braised cabbage and apples recipe.

• Butter: Buttery cabbage is another-level delicious, feel free to add a little butter to the pan and stir in just before serving. If you wish your dish to remain vegan, use dairy free butter.
• Acid: When combining cabbage with an acidic ingredient like lemon juice, red wine vinegar or apple cider vinegar, it really brings zing and gives it life! Be sure to balance it by adding a small amount of sugar.
• Spice: A few red pepper flakes will balance the sweeter apples and cranberries. Caraway seeds or allspice would also be great. Add cinnamon or nutmeg to compliment your Thanksgiving or Christmas table.
• Carrot and onion: Feel free to add a very finely chopped onion with the garlic and ginger. You could also add some shredded carrots with the cabbage.
• Bacon: You can fry several pieces of bacon in the pan to begin with, then use the grease for sautéing your garlic and ginger.
• Cheese: Top with some freshly grated Parmesan cheese.

What Do You Serve With This Dish?

This dish can be served as a side or main to your chicken recipes or even beef recipes, depending on how big a portion you choose to eat.

• Pork: This pairs well with recipes that have pork like these Instant Pot ribs.
• Chicken: Oven baked chicken breast is a reader favorite.
• Lamb: Like lamb chops or  boneless leg of lamb recipe.
• Vegetables: This will pair will all kinds of veggie sides like this roasted cauliflower with Parmesan cheese.

How to Store and Reheat

Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: Freeze any leftovers for up to 3 months in an airtight container. Thaw overnight in the refrigerator.

Reheat: You can reheat the braised cabbage either in a microwave or on the stovetop over low heat until heated through.

FAQs

More Cabbage Recipes to Try

• Instant Pot cabbage rolls
• Cabbage stir fry
• Savoy cabbage salad
• Borscht recipe
• Vegetarian borscht
• Russian cabbage soup

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Braised Cabbage and Apples

This Braised Cabbage and Apples dish transforms cabbage into a sweet and savory tender vegetable side dish.

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 8 minutes minutes

Cook Time 35 minutes minutes

Total Time 43 minutes minutes

Servings 6 servings

Calories 183kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Mandoline

Ingredients

• 8 cups green cabbage 1/2 small head, thinly shredded
• 3 small apples 2 cups, cored & chopped
• 1 inch ginger grated
• 1 small garlic clove grated
• 2 tbsp oil for frying
• 1 1/2 cups vegetable broth low sodium
• 3 oz tomato paste
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• Ground black pepper to taste
• 4 tbsp cashews chopped
• 2 tbsp dried cranberries
• 2 tbsp parsley finely chopped

US Customary – Metric

Instructions

• Preheat large deep skillet or dutch oven on medium heat and swirl oil to coat. Add ginger and garlic; cook for 30 seconds, stirring frequently.
• Add apples, place cabbage on top and cover. Cook for 5 minutes.
• In the meanwhile, in a small bowl whisk vegetable broth, tomato paste, Dijon mustard, salt and pepper. Pour over cabbage and stir well. Cover, reduce heat to the lowest and cook for 30 minutes.
• Serve hot. Top with cashews, cranberries and parsley.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze any leftovers for up to 3 months in an airtight container. Thaw overnight in the refrigerator or within the microwave.
• Reheating: You can reheat the braised cabbage either in a microwave or on the stovetop over low heat until heated through.

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 483mg | Fiber: 6g | Sugar: 18g

The post Braised Cabbage and Apples appeared first on iFoodReal.com.

Sautéed Garlic Green Beans is healthy, easy vegetable side dish ready in under 15 minutes. Fresh green beans are tossed with olive oil and savory garlic, then ready to be enjoyed year round or at Holidays.

Looking for more side dishes? We also love this healthy green bean casserole.

This easy garlic green beans recipe will change your perspective on bland string beans. Perfectly cooked until firm but tender string beans, then quickly sauteed with lots of garlic in butter or olive oil, they are slightly crisp with so much flavor!

Why You’ll Love This Recipe

• Simple ingredients: 5 ingredients plus water is all you need for these green beans with garlic.
• Quick and easy: Ready in under 15 minutes and in one pan.
• So much flavor: Quickly cooked garlic adds sharp flavor to otherwise bland green beans.
• Versatile: Enjoy these green beans year round whether with a sirloin tip roast, Instant Pot lasagna or grilled salmon.
• Healthy: As per Healthline, green beans are a low calorie vegetable loaded with vitamins A, C and K. A single serving size can also provide you 1/3 of your daily intake of folate!
• Diet-friendly: When using olive oil, this green bean recipe is gluten-free, dairy-free, vegan, whole 30, paleo and keto friendly!

Ingredients for Garlic Green Beans

• Green beans: You can use fresh green beans or frozen green beans.
• Garlic: Fresh garlic is the all star ingredient in this garlic green beans recipe. I don’t recommend to use garlic powder.
• Olive oil or butter: Extra virgin olive oil will add a light nutty undertone to the beans, whereas butter is creamier and sweeter and will result in perfect garlic butter green beans.
• Salt and pepper: To season and taste.

How to Make Garlic Green Beans

Here is a quick overview how to make garlic green beans. There is a full recipe card below. 

• Wash frozen or fresh green beans: Sadly, they are on the dirty dozen list which means they are high in pesticides. Washing helps to remove them, so wash well and then drain thoroughly too. Pat with paper towels, if you wish.

• Cook green beans: In a large preheated skillet, add beans along with 3 tablespoons of water. Cover and cook for 4 minutes. Beans should be “al dente”. If you are using frozen beans, cook on the skillet without water. After 3 minutes, check to see if they need more water or time to cook.
• Season sauteed green beans: After pushing the beans to one side of the skillet, add butter or olive oil and minced garlic, then saute for about 30 seconds. Sauteing garlic makes it more flavorful and less spicy.
• Combine it all together: Finally, mix string beans, garlic, salt and pepper together and cook for 30 more seconds. Serve warm.

Variations

There are so many ways to change up this recipe and add a different flavor. Here are some of my favorite things to add:

• Lemon: Squeeze fresh lemon juice over the sauteed garlic string beans.
• Parmesan cheese: Sprinkle 2 tablespoons of freshly grated Parmesan cheese after cooking.
• Bacon: Cook up 3 slices of diced bacon in a skillet then stir into the sauteed green beans. This gives the beans a salty, smoky taste just like in Ukrainian skillet potatoes.
• Almonds: 1/4 cup of skillet toasted slivered or sliced almonds is the perfect addition to this side dish. Other nuts would be delicious, too! Try toasted walnuts, pecans or even mixed nuts like I use in grilled chicken salad.
• Ran out of garlic? Try a shallot! Use half a teaspoon to a whole teaspoon of minced shallot in place of one clove of garlic.
• Bourbon: Add just a splash at the end, then saute for an extra minute or two to give them an extra special holiday flair.
• Maple syrup: It contrasts well with the savory garlic. Add just a small amount near the end of cooking time.
• Balsamic vinegar: Adds some depth and sweetness, add just a splash at the end and stir.
• Fresh herbs: Toss with a few tablespoons of fresh minced herbs at same time as garlic. Savory thyme, rosemary or fresh parsley would work best.
• Chinese garlic green beans: Garnish with a sprinkle of sesame seeds and red pepper flakes, it pairs well with cauliflower fried rice.

Tips for Best Results

• Freshly minced garlic: Mince your own garlic clove for truly garlicky green beans. Do not use jarred minced garlic, granulated garlic or garlic powder.
• Olive oil substitution: You can use avocado oil or coconut oil, they might lend a different taste to end results though.
• Get the pan hot: For best results, you will want your pan hot so you can quickly cook garlic, then toss with the beans. It helps to infuse oil with more garlic flavor and not burn it.
• Sauté garlic long enough: Use the full 30 seconds to saute the garlic to get the delicious garlic flavor without the garlic bite.

Serving Recommendations

For everyday healthy side dishes, serve easy garlicky green beans with:

• Salmon: They pair well with honey garlic glazed salmon or sweet chili salmon.
• Chicken: Green beans and chicken are a perfect match! Try them with baked chicken breast or healthy chicken parmesan. Kids love air fryer chicken drumsticks!
• Side dishes: Mashed potatoes or cauliflower mashed potatoes.

Sauteed green beans with garlic will also add a vibrant punch of color to your Holiday table along with:

• Turkey: Roasted bone-in turkey breast or boneless turkey breast.
• Side dishes: Healthy sweet potato casserole and beet salad with arugula and pecans.
• Roast: Crock pot sirloin tip roast or boneless leg of lamb.

Making This Recipe in Advance

Prep green beans: You could trim your green beans in advance then store them in the refrigerator. Unfortunately, I don’t recommend making this recipe in advance, as green beans do go somewhat limp in storage.

Store: Green bean leftovers can be stored in an airtight container for up to 2 days in the refrigerator.

Freeze: Do not freeze.

FAQs

More Side Dish Recipes to Try

• Sauteed brussels sprouts
• Sauteed zucchini
• Broiled asparagus
• Sauteed garlic broccoli and tomatoes
• Honey garlic pan fried butternut squash

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Garlic Green Beans

Sauteed Garlic Green Beans are a healthy, easy vegetable side dish in under 15 minutes. Fresh green beans are tossed with olive oil and savory garlic, then ready to be enjoyed year round or at the holidays.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Total Time 12 minutes minutes

Servings 6 servings

Calories 71kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1.5 pounds fresh string green beans ends trimmed
• 3 tablespoons water
• 2 tablespoons butter or olive oil
• 3-4 large garlic cloves minced
• 1/2 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat. Add green beans and 3 tablespoons of water.
• Cover with a lid and cook for 4 minutes. Remove the lid and if there is any water left, cook green beans until water has evaporated.
• Push beans to the side and add butter or olive oil and garlic. Cook for 30 seconds and then stir with green beans.
• Sprinkle with salt and pepper; and sauté for another 30 seconds.
• Serve warm.

Notes

Store: Refrigerate leftovers for up to 2 days in an airtight container. Do not freeze.

How to use frozen green beans:

• Wash frozen beans well with cold water to remove dirt and pesticides. No need to thaw. Skip this step if you washed vegetables before freezing.
• Then add to the skillet without water, cover and cook for 3-4 minutes on medium-high heat. Frozen green beans will release their own water during cooking.
• Check after to see if they need more water or more time to cook.

Nutrition

Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 235mg | Fiber: 3g | Sugar: 4g

The post Garlic Green Beans appeared first on iFoodReal.com.

This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

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Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, Instant Pot chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot jambalaya
• Instant Pot mushroom risotto
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It’s the perfect side dish to any meal or double the recipe for easy meal prep!

You’ll also get perfect results with Instant Pot long grain white rice and Instant Pot basmati rice.

I call my pressure cooker the “magic pot” and have tons of delicious healthy Instant Pot recipes, but one of the easiest and most popular in our house is Instant Pot jasmine rice.

It’s fluffier than white long grain rice with a slightly sweet flavor, we love it so much!

We love to serve it with curry dishes like Instant Pot chicken curry or Instant Pot dal, and with this creamy lemon chicken and asparagus or lemon garlic chicken to soak up the sauce.

And don’t get me started how amazing it is with ratatouille!

Why You’ll Love This Recipe

• Quick: The Instant Pot cooks much faster than stove top or rice cooker.
• Convenient: No more babysitting the pot to reduce heat after boiling, just let it run and rice will cook just right every time!
• No need to buy a rice cooker: Save space in your kitchen! Now that you can make delicious jasmine rice in Instant Pot, you only need one appliance.
• Perfect for meal prep: It’s nice to have a container of cooked rice in the fridge. On busy weeknights I like to make quick Thai chicken curry or yellow chicken curry, lay over a bed of jasmine rice and your 30 minute dinner is ready.

Ingredients for Instant Pot Jasmine Rice

You only need 3 ingredients to make this Instant Pot jasmine rice recipe.

• Jasmine rice: Any brand of jasmine rice will work. I made 1 cup dried rice for a quick side dish, you can make as little as 1 cup or more depending on the size of your pressure cooker.
• Cold water: You’ll need 1 cup of water for 1 cup rice. Make sure it’s cold water, so all rice grains cook evenly.
• Salt: Adding a bit of salt helps bring out the natural flavor of the rice.

How to Cook Jasmine Rice in the Instant Pot

Here’s how to cook jasmine rice in Instant Pot, you’ll love how easy it is!

There is a full recipe card below.

• Rinse rice: Pour dry rice into a fine mesh sieve and rinse under cold water. Jasmine rice tends to be more sticky than other white rice, so rinse longer until water runs clear then drain really well.
• Add rice and water: Add rinsed rice to the Instant Pot then pour cold water over the rice.
• Add salt: Next, sprinkle the salt into the pot and stir, making sure the rice is fully submerged.

• Cook on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Set to natural pressure release: Allow the pressure to come down on its own on Natural Release. The rice will absorb any remaining liquid as it sits so you want to avoid Quick Release. After about 10 minutes turn valve to Venting to release remaining pressure.
• Fluff and serve: Open the lid and fluff your rice with a fork. Serve Instant Pot jasmine rice as you like.

Tips for Best Results

Here are 7 tips to follow when making pressure cooker jasmine rice.

• Any electric pressure cooker will work: Any brand name that can cook on high pressure will work for this recipe, any size too.
• Rinse rice thoroughly: Rinsing removes any excess starch, so your rice comes out fluffy instead of mushy and sticky. And make sure to drain well too because any extra water will affect the cook time and results.
• Cook rice immediately after rinsing: Otherwise it starts soaking up the water it was rinsed with and starts “cooking”. Again mushy rice.
• Use cold water: For rinsing and cooking. If you use warm or hot water your rice will be overcooked.
• Stir before pressure cooking: Make sure rice is fully covered in water to ensure full cooking. In most of my Instant Pot recipes, I say not to stir the ingredients, but this recipe is not one of them!
• Add salt before pressure cooking: Always add salt when cooking plain rice. It brings out its natural flavor.
• Use cold broth: You can use cup for cup broth instead of water. I love jasmine rice with water because I love its taste but you can use Instant Pot chicken broth, chicken broth, vegetable broth or beef broth.

Can I Use Rice Button on my Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. Honestly, my favorite method to cook any white rice in Instant Pot is with the Rice button.

Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out super perfect and each grain is separate.

Not all electric pressure cookers have a low pressure option. Like with Instant Pot LUX the Rice setting is set to 10 minutes on high pressure. It works but I don’t love it and you will have to do Quick Release with this method.

I recommend to cook jasmine rice in Instant Pot with high pressure setting only for 3 minutes and 10 minutes of Natural Release.

I do have both Instant Pots and have tested this recipe both ways.

Common Mistakes and Troubleshooting Tips

• Hard rice: This means not enough water or too much rice. Be sure to measure correctly and skim the top of measuring cups. If your rice comes out hard, add a splash of water, stir, cover and let sit for 3-5 more minutes.
• Burnt rice: If you got Burn notice, it means there was not enough water in the Instant Pot. Maybe you accidentally left on sealing valve on Venting position, haven’t measured ingredients correctly or it might be time to replace silicone ring in the lid.
• Mushy rice: There was either too much water or overcooked because you used warm or hot water.
• Sticky rice: If you skipped rinsing you’ll end up with sticky rice.
• Bland rice: Don’t forget to add the salt, you only need a pinch to enhance the flavor.

How Do I Serve Instant Pot Jasmine Rice?

There are so many ways to serve Instant Pot jasmine rice, here’s just a few of our favorites.

• Simple seasonings: My favorite way! In my world, there is nothing better than cooked white rice with butter! Ghee, coconut oil or extra virgin olive oil add extra flavor too.
• With stir fries: Serve with healthy chicken stir fry, shrimp vegetable stir fry or beef stir fry.
• With chicken: Any chicken cooked any way. Try baked honey garlic chicken, healthy fried chicken, or lemon pepper chicken.
• Add to soups: Add to Thai chicken butternut squash soup instead of quinoa.
• With sauce: Thai sweet chili sauce, peanut sauce or Japanese carrot ginger dressing would be delightful drizzled on top of freshly cooked jasmine rice.
• For breakfast: Replace brown rice with jasmine rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts.

How to Store

Store: You can store jasmine rice in the refrigerator for up to 5 days in an airtight container.

I find cold rice tastes hard but when it’s reheated it softens.

I prefer reheating rice in the microwave because it tastes freshly cooked and comes out soft and fluffy. Alternatively, you could simmer while covered with a splash of water.

Freeze: Transfer cooled rice to an airtight container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot jambalaya
• Instant Pot mushroom risotto
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Jasmine Rice

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It's the perfect side dish or double the recipe for easy meal prep!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup jasmine rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Jasmine rice tends to be more sticky than other white rice, so rinse longer. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Jasmine Rice appeared first on iFoodReal.com.