I am new to using and Instapot. As someone who loves to cook, I use it more to quickly make an ingredient rather than a whole dinner. This post is where I keep all my time and directions for things I have made and love.
Black Eye Beans
- ▢ 1 cup dried beans
- ▢ 3 cups water
- ▢ Veggie broth or salt added to water
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Add beans and water and salt to instant Pot and use maunal setting for 8 minutes High Presure. Once cook time is complete, allow pressure to naturally release – about 13 minutes.
Brown Rice
- ▢ 1 cup rice
- ▢ 1 1/2 cups water
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High pressure 20 minutes, natural release for 10 minutes.
White Rice
- ▢ 1 cup whte rice
- ▢ 1 1/4 cups water
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High pressure 4 minutes, natural release for 4 minutes.
Basmati Rice
- ▢ 1 cup basmati rice
- ▢ 1 1/4 cups water
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High pressure 4 minutes, natural release for 4 minutes.
Sushi Rice:
- ▢ 2 cups short-grain Japanese rice
- ▢ 2 cups water
- ▢ ¼ cup white wine vinegar
- ▢ ¼ cup seasoned rice vinegar
- ▢ 1 ½ tsp. salt
- ▢ 2 Tbsp. sugar
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In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
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Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.
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Meanwhile, in a small bowl – combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
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Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
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Let cool, then use in your favorite rolls. Enjoy!
FARERO – Trader Joes Pack:
1 to 1 with water Then add a bit of better than bullion
7 Minutes on high pressure with about 5 minutes slow release.
Farro
- ▢ 1 cup Farro
- ▢ 3-7 cups water
- ▢ generous pinch of salt or better than bullion
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With a strainer at the end use 7 cups water
Without straining at the end 3 cups water -
COOKING TIMES:
– Pearled + Semi-pearled – Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure.– Whole Farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.
– 10 Minute Farro – Adjust water with or without strainer and cook on Low pressure for 1 minute, set the valve to seal. Let natural release for 5 minutes. -
Drain: Once farro is done, lift the basket (or transfer the farro to a colander) and give it a good rinse under cool or warm running water.
NOTES:
– Cooked farro is good in refrigerator for 5-6 days.
– Freeze by putting cooked farro on a baking sheet in a single layer in the freezer for 2 hours. Once grains are frozen you can transfer to a baggies.
