Hot for Instant Pot: Five home recipes that never fail

It doesn't matter how long this pandemic goes, my aunt will never make everything in the 800 recipe Instant Pot cookbook she got for Christmas.

But that doesn't mean she won't try.

We gave Auntie an Instant Pot for Christmas after I got one the year before. I haven't stopped using mine since it claimed counter space in my tiny bungalow.

What are you doing with your Instant Pot? Here are five recipes that hit our family menu rotation.

HOW TO: Instant Pot - Chicken burrito bowls

20 mins

2 or 3 chicken breasts cut in 1 inch cubes

1 package taco seasoning

1 cup frozen corn

1 cup salsa

1 can of black beans (drained and rinsed)

1 cup of chicken broth (I use no salt added broth)

1 cup uncooked rice (I use Jasmine)

1 cup grated cheddar cheese (to garnish at the end)

Put chicken into Instant Pot inner pot, sprinkle with taco seasoning and stir. Toss in the rest of the ingredients except the rice and cheese. Stir. Add rice but do not stir, gently tap rice down so it is not dry sitting on top. Put Instant Pot lid on and seal. Set on manual high for 10 mins. When it finishes (remember it will take time to get up to pressure), do a quick vent and remove lid once the pin drops. Gently stir and serve in bowls. Top with shredded cheese, avocado and squeeze of lime if you desire.

Note: We have been known to use ground beef or cubed beef depending on what's in the freezer. You can double if you want, just don't increase the cooking time.

Serves 4

*This recipe originated from Damn Delicious.

HOW TO: Instant Pot - Chicken and rice

30 minutes

2-6 boneless chicken breasts (or thighs)

1 tablespoon olive oil

2 cups chicken broth (I use no salt added broth)

2 cups rice (I use Jasmine)

1 head of fresh broccoli (or a couple cups carrots or mixed frozen vegetables, whatever you have on hand)

Season chicken with salt and pepper. Turn Instant Pot on to saute and add oil. Once it is hot, brown the chicken on all sides (you can skip this step if you wish, it just adds a little extra flavour). Remove chicken. Add the broth and deglaze the bottom of the pot. Turn off saute. Add rice. Place chicken on top of rice. Do not stir but make sure all the rice is under the broth. Place vegetables on top of the chicken. Put Instant Pot lid on and seal. Cook on manual high for 7 minutes (add two minutes if using frozen meat). Let stand 10 minutes and then do a quick release. Open the lid once the pin drops. Serve.

*This recipe is pretty basic from an old family standby we use to cook in the oven. Who doesn't love this comfort food. It can be bland but I think that's why we like it. Everyone seasons it to their taste once on their plate. We will often change the meat to pork chops.

HOW TO: Instant Pot - Mac and Cheese

10 minutes

4 cups elbow macaroni

4 cups unsalted chicken broth

1 tablespoon butter

1 teaspoon garlic powder

1 teaspoon Tabasco

2 cup shredded old cheddar cheese

1 cup shredded mozzarella

1/2 to 1 cup milk

Add all ingredients but the cheese and milk to your Instant Pot. Make sure the macaroni is not above the liquid. Put the lid on and set manual pressure for 5 minutes. Quick release and remove lid when pin drops. Gently stir in milk and add cheese to the pot in handfuls stirring between each addition so it is smooth and creamy. Serve in bowls, sprinkle with Parmesan or add ketchup if you wish.

*This recipe originated from The Salty Marshmallow.

HOW TO: Instant Pot - Chicken noodle soup

30 minutes

1 chicken boneless skinless chicken breast (or thigh)

2 medium onions (diced)

1 tablespoon olive oil

3 cups water

2 tablespoons dry Italian seasoning

2 carrots diced

1 cup frozen peas (or 2 cups pea/carrot mix and cut diced carrots down to 1)

1 litre no-salt added chicken broth (2 if you want lots of soup)

1 or 2 cups very small noodles like mini shells or break up a handful of spaghetti

Salt and pepper to taste.

Heat the saute function on Instant Pot. Season chicken with some salt and pepper. Brown the chicken (a min on each side) and add onion and diced carrot. Add the water and deglaze the bottom of the pot. Turn off saute. Put the lid on the pot and seal. Turn on manual for 10 minutes. You can do an instant release and remove lid once the pin drops. Remove the chicken to a plate. Add Italian seasoning, frozen vegetables, chicken broth and pasta. Return lid and seal. Turn on manual for 5 minutes. Let it slow release for 5 minutes and then release the rest of the steam and remove lid once pin drops. Shred or cut your chicken and return it to the pot. Season to taste.

*This recipe I make up every time I cook it. Great on a cold winters night.

HOW TO: Instant Pot - Cauliflower and Butternut Thai Curry

20 minutes

1 tablespoon olive oil

1 can light coconut milk

1 can diced tomato (with juices)

2 cups chopped cauliflower (1 inch pieces)

2 cups peeled and cubed butternut squared (1 inch pieces)

2 tablespoons red curry paste

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

1/2 cup red lentils (uncooked)

Put all ingredients into the Instant Pot. Be sure to put lentils in last so they are at top of pot (if you stir them in or put on the bottom you may get a burn warning). But, be sure to press lentils under liquid for best absorption. Set pressure on high for 5 minutes. Do a quick release and remove lid when pin drops. You can mash a little with a potato masher if you like a smoother curry.

Serve with Jasmine rice.

*This recipe originated from Oh She Glows.

Jennifer Moore is an editorial assistant at The Spectator in Hamilton. Reach her via email: jmoore@thespec.com