I asked my email subscribers what slow cooker or Instant Pot recipe they made the most often. I received over 250 answers. It was so fun for me to read what you enjoy making regularly. Sometimes the recipes I make the most often aren’t the most exciting but they are important, basic staples that I can’t live without.
I’d like to share the results of my survey with you today. I think you might find it interesting and maybe you’ll gather some new recipes to love at your house.
#1: Chicken
Chicken, shredded chicken, basic seasoned chicken and chicken thighs were the most popular answers. Personally I love my Basic Seasoned Shredded Chicken recipe. I make it quite often. Some other answers in the chicken category were
garlic parmesan chicken
homestyle chicken and vegetables
salsa chicken
honey garlic chicken
creamy chicken
chicken and rice
chicken tikka masala
chicken and broccoli rice casserole
chicken adobo
chicken cordon bleu
chicken pot pie
seasoned chicken with salsa verde
cashew chicken
chicken marsala
chicken lime tacos
crack chicken
#2: Ribs
So many people answered that they made baby back ribs the most often in the Instant Pot or slow cooker. I can see why! They are so easy to make in the IP and taste so great.
A whole slew or you answered you make pot roast with vegetables the most. And another group said that you make the Mississippi roast a lot. Pot roast is a perfect thing to make in the slow cooker or the Instant Pot! I can’t imagine making it any other way.
Grandma’s Pot Roast with Vegetables
Mississippi Roast
5 Ingredient Roast from Frozen
#4: Soup and Stew
Soup is one of my absolute favorite go-to meals in the winter and fall. It can be an all-in-one meal and it’s just so comforting. The instant pot makes soups super fast to get on the table. Here are some of your favorite soups:
beef stew
wild rice soup
taco soup
chicken enchilada soup
corn chowder
split pea soup
white bean soup
tortellini soup with sausage, spinach and mushrooms
#5: Chili
Like soup and stew, chili was a super popular answer. There are so many different types of chili and they all taste great cooked in a slow cooker or Instant Pot.
A very general answer of “pulled pork” was given so many times. I’m not sure what recipe you all are using or if it’s just one of those “recipes” you have in your head. But pulled pork can be made very easily in the Instant Pot in a relatively short amount of time compared to other methods.
“smoked” pulled pork
skinny crockpot bbq pulled pork
#6: BBQ Meatloaf and Mashed Potatoes
My bbq meatloaf and mashed potatoes recipe was a very popular answer. I am so glad so many of you like this recipe. We just made it this weekend and loved it as much as ever.
#7: Hard Boiled Eggs
I’m glad that you have found the magic of making hard boiled eggs in the Instant Pot. For me it has been a game changer. I like to stick a hard boiled egg in my kids’ lunch each day. A little protein goes a long way!
#8: Mashed Potatoes/Potatoes
Another common response to what is your most often made recipes was mashed potatoes or potatoes in general. I also love using my Instant Pot to make potatoes. From potato salad to baked potatoes there’s so many easy ways to make them.
mashed potatoes
bacon cheddar mashed potatoes
ranch potatoes
baked potatoes
potato salad
#9: Spaghetti
Spaghetti and spaghetti sauce came up a lot on this survey. I’m not sure which recipe everyone uses but I like spaghetti chicken myself.
chicken spaghetti
easy spaghetti sauce
cream cheese spaghetti
#10: Beans
Beans work out fabulous in the Instant Pot. The time it takes to cook is significantly reduced compared to other methods. Here are some recipes that you like that use beans:
refried beans
santa fe beans and rice
red beans and rice
15 bean salad
Honorable Mentions
Yogurt
Mac and Cheese
Other pasta dishes such as Tuscan Chicken Pastaor Bruschetta Chicken Pasta
Salmon
Risotto
Gyros–beef, chicken, pork
Rice
So there you have it! Which recipes do you make the most at your house? Will you try any of these others?
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
1. ConsomméDevilish dish: A clear soup made from meat, tomato, egg whites and stock, slowly simmered to bring impurities to the surface for skimming. Techn-eeek: Even some of the most experienced chefs cannot master the complex clarification process required to make consommé.
Pressure cooking offers several benefits compared to cooking in a normal pot: 1. **Faster Cooking Times:** Pressure cookers use steam and high pressure to cook food quickly. The increased pressure raises the boiling point of water, allowing food to cook faster than in a regular pot.
The concept and science of pressure cooking rely on Boyles's Law, which is a principle in physics. According to this law, when the volume decreases while the temperature remains constant, the pressure of a gas (such as steam) increases. When you heat up a sealed pressure cooker, the water inside transforms into steam.
If you want to turn it on and leave it to cook while you're at work, then a slow cooker is for you. But if you want to cook delicious meals quickly that would normally take hours, then a pressure cooker is for you.
Generally, if your slow cooker meat, soup, or stew recipe calls for 8 hours on the low setting or about 4 hours on the high setting, it should be fully cooked in about 25 to 30 minutes in the Instant Pot. For chicken or turkey, use the 15-minute poultry button.
"Suodui" is a traditional Chinese dish that involves stir-frying stones with vegetables and spices. The experience involves savouring the spicy flavours while delicately extracting the small rocks and discarding them.
But this stir-fried stone dish, known as “Suodiu” is making waves on the internet with several people trying out the delicacy. Dubbed the “world's hardest dish”, it is a traditional stir-fry featuring stones as the key ingredient.
Brisket takes about twice as long to turn tender as do other braising cuts. We've always thought that's because brisket has more chewy collagen (the main component in meat's connective tissue) than other cuts, which needs more time to convert to soft gelatin for the meat to fully tenderize.
When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.
Often people cook rice in a pressure cooker due to paucity of time. If you are also one of those people who use cooker to cook rice, then do not make this mistake again.This causes the starch present in rice to release a chemical called acrylamide, which is harmful for health.
Does food cooked in a pressure cooker retain its nutritional value? Thank you for a very good question! I was not totally certain myself, so I did some research. I'm happy to say, the answer is, food retains as much of its nutritional value as in most every other cooking method.
Advantages of pressure cooking include reduced cooking times and retention of nutrients, plus it's a great way to make energy-efficient, one-pot meals. The downsides include problems with foods that have different cook times and not being able to check the progress of the food cooking.
Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes. Be sure to follow instructions carefully; at this speed, it's easy to overcook things in mere minutes.
Benefits of a pressure cooker. Pressure cooking reduces the cooking time for most foods. This shorter cooking time can result in fewer nutrients being leeched out of food during the cooking process. Put another way, your food keeps more of the nutrients inside.
On your meal prep day, focus first on foods that take the longest to cook: proteins like chicken and fish; whole grains like brown rice, quinoa, and farro; dried beans and legumes; and, roasted vegetables.
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