Name: Instant Pot – Quick and Simple Corn On the Cob
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4-5 ears of corn; 1 cup of water

Instant Pot – Quick and Simple Corn On the Cob

It’s that time of year to start enjoying produce from the garden. Although I don’t grow corn in my own garden, I like to find a local farmers’ market or fruit stand and buy a few ears of corn here and there. It’s my husbands favorite treat. There really isn’t anything like the taste of a well-buttered and salted ear of corn on the cob.

Once again, the Instant Pot comes to the rescue. I love this thing, as you already know. Using the Instant Pot to perfectly steam the corn, totally cuts back on time. Who likes to wait, for what seems like hours, for the BIG pot of water to come to a boil before you can even put the corn in? I certainly don’t. You can have perfectly cooked corn on the cob ready in just SEVEN minutes! The best part, NO BABYSITTING! There is no need to hang around waiting for the water to boil or worry about overcooking.

Before I show you how easy it is to cook, I am going to share with you a few tips on how to pick out some good ears of corn.

I grew up watching my parents, and others check the corn by pulling the husk back a little to take a peek. Do you do that? Well, from what I just learned, it’s NOT necessary. If you do that, you may get dirty stares at the market — and the corn that looked gorgeous, milky and bright when you peeled it, will get shriveled and starchy quicker. Interesting? I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

Look for teensy brown holes in the husk, especially towards the top. Those are wormholes, and you will want to avoid worms!
Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, then choose another.
Look for healthy tassels. The tassels should be brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn.
Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.)

Now let’s show you how easy it is to cook up using the Instant Pot.

This is all you do

1- Remove the husk and silk from the corn

2- Add 1 cup of water to the inner pot

3- Place the metal trivet inside the pot

4- Stack 4-5 ears of corn on top of the trivet

5- Place the lid onto the pot and close the valve for pressure cooking

6- Choose “manual” at high pressure

7- Set time for 2 minutes

8- Use the “Quick Release” method when the timer goes off

9- Carefully remove the lid and enjoy!

Dress your ear of corn as you like. I enjoy a little butter, or ghee – garlic salt, and pepper.

What do you like to put on your corn on the cob? Would love some new ideas.

Enjoy the summer harvest!

Instant Pot – Quick and Simple Corn On the Cob

I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

Prep Time5 min
Cook Time5 min
Total Time10 min

Course
- Appetizer
Cooking Method
- Instant Pot

Ingredients

- 4-5 ears of corn

- 1 cup of water

INSTUCTIONS

1

Remove the husk and silk from corn

2

Add 1 cup of water to the inner pot

3

Place the metal trivet inside the pot

4

Stack 4-5 ears of corn on top of the trivet

5

Place the lid onto the pot and close the valve for pressure cooking

6

Choose “manual” at high pressure

7

Set time for 2 minutes

8

Use “Quick Release” method when timer goes off

9

Carefully remove lid and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

corn on the cob garden harvest Instant Pot pressure cooker recipes

Instant Pot Rice – Perfect Every Time!

When you make rice, does it come out perfect every time? Mine never did, even when I used a rice steamer. But now it does because I learned how to make it using the amazing Instant Pot. If you don’t have one yet, I highly advise you to look into it. This is one of the best purchases I have made. You can read more about it here.

When I purchased my Instant Pot I was able to get rid of my manual pressure cooker, crock pot, and my RICE COOKER. Not only do I have more room in my pantry without all those other gadgets, I have one machine that does it ALL, and it does it well!

Whether it is served by itself as a side dish, or included in a recipe, rice is something that we consume a lot in our home. It is inexpensive, nutritious and very easy to make.

I have mentioned before that I own TWO of these babies. (Yep, two Instant Pots). Here is the thing, I can whip up a batch of rice in one pot while I am steaming a yummy pot of broccoli in another. They come in handy when I am roasting a chicken. I can use the other one to either make rice or some steamed veggies. Some may think this is a little extreme, but I find it very useful. Something you may want to consider?

I am going to show you instructions on how to make WHITE and BROWN RICE.

to make white rice

Ingredients:

2 cups white rice (Short and long grain Basmati or Jasmine)

2 cups water (you can use broth, but I find it doesn’t change the flavor much)
1 Tablespoon oil (avocado, olive. ghee or butter)
1 teaspoon sea salt
spices (optional) some options 1/2 teaspoon of turmeric, 4-5 cracked cardamon pods, or whatever else fancies you.

*As you can see, the water to rice ratio is 1:1, so it is easy to make bigger or smaller batches. This recipe will serve 4 – 5.

Instructions:

1- Rinse Rice

To rinse or not rinse rice before cooking? This is a topic that I have found to be quite controversial and there are a lot of different opinions. I like to rinse my rice before cooking. Rinsing helps reduce the starchy residue. I think it does give it a not so sticky texture, and I like to think I am washing away any icky residue that may be on it. Some times I rinse, and other times I don’t. Totally up to you.

Using a mesh strainer, rinse rice under cool water until water runs clear.

2- Place Rice in Instant Pot Inner pan

3- Pour water over rice

4- Add the oil of your choice and salt

Adding a little oil keeps the rice from sticking to the pan and prevents the Instant Pot from sputtering and spitting while the rice is cooking.

5- Give it a little stir

6- Place the lid on the Instant Pot

Secure in place and set to the “sealing position”.

8- Press “RICE” button

Adjust time to 12 minutes if it doesn’t go there automatically.

9- Go about your business

This is what I love about this machine. You don’t have to babysit.

10- Natural Release for 10 minutes

After you here the beeper, let it sit for 10 minutes. You can tell how long it has been by looking at the display. After 10 minutes, if the pressure is still up, manually release pressure.

12- ta-dah! Fluff with a fork and enjoy!

*** If the rice is a little too “al dente” for you and you want it softer, try adding an additional small amount of water. Adjust to your liking.

to make Brown Rice

Ingredients:

2 cups Brown Rice
2 1/2 cups of Water
1 Tablespoon oil of your choice
1 teaspoon sea salt
optional spices

Instructions:

The only thing different will be the timing.

1- Click on the “manual button” at “high pressure”

2- Adjust time to 23 minutes

3- Natural release and sit for 10 minutes.

4- Remove pressure and lid.

Rice freezes really well. I like to make a big batch of rice and freeze in quart size bags. It thaws quickly and really saves a lot of time for a quick meal.

Check out some of my other Instant pot posts

Enjoy!

Instant Pot Rice – Perfect Every Time!

Whether it is served by itself as a side dish, or included in a recipe, rice is something that we consume a lot in our home. It is inexpensive, nutritious and very easy to make.

Prep Time2 min
Cook Time12 min
Total Time14 min
Yield4-5 Servings

Course
- Side
Cooking Method
- Instant Pot

Ingredients

White Rice

- 2 cups white rice (Short and long grain Basmati or Jasmine)
- 2 cups water (you can use broth, but I find it doesn’t change the flavor much)
- 1 Tablespoon oil (avocado, olive. ghee or butter)
- 1 teaspoon sea salt
- spices (optional) some options 1/2 teaspoon of turmeric, 4-5 cracked cardamon pods, or whatever else fancies you.

Brown Rice

- 2 cups Brown Rice
- 2 1/2 cups Water
- 1 Tablespoon oil of your choice
- 1 teaspoon sea salt
- optional spices

INSTUCTIONS

1

Rinse Rice

2

Place Rice in Instant Pot Inner pan

3

Pour water over rice

4

Add the oil of your choice and salt

5

Give it a little stir

6

Place the lid on the Instant Pot

Secure in place and set to the “sealing position”.

7

Press “RICE” button

Adjust time to 12 minutes if it doesn’t go there automatically.

8

Natural Release for 10 minutes

After you here the beeper, let it sit for 10 minutes. You can tell how long it has been by looking at the display. After 10 minutes, if the pressure is still up, manually release pressure.

9

Ta dah! Fluff with a fork and enjoy!

*** If the rice is a little too “al dente” for you and you want it softer, try adding an additional small amount of water. Adjust to your liking.

Brown Rice Instructions

10

1- Click on “manual button” at “high pressure”

2- Adjust time to 23 minutes

3- Natural release and sit for 10 minutes.

4- Remove pressure and lid.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

brown rice Instant Pot pressure cooker rice

Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.

I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.

What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.

Prep Time: 10 minutes

Cook Time: 45 minutes total

Roasted Chicken Ingredients

1 whole – 4 lb. organic chicken
1 Tablespoon Coconut Oil
1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
1 tsp. dried thyme
1 tsp. paprika
¼ tsp. freshly ground black pepper
½ tsp. sea salt
3-4 cloves garlic, minced
other desired seasoning and spices

Roasted Chicken Instructions

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

Rub half of the seasoning mixture over outside of the bird
Turn on the saute setting on the Instant Pot and add the coconut oil
Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
Add broth to the side of the pan to avoid washing away the rub from the chicken
Lock pressure cooker lid and press the cancel button to reset for pressure cooking

Press “Poultry” and set for 40 minutes on high pressure.
Let the pressure cooker release naturally

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.

Save the drippings to put over your potatoes. I don’t even thicken it for gravy, but you can.

Spice Blends

Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.

Indian Spice Blend

2 T onion powder
1 tsp black pepper2 tsp garam masala
2 tsp coriander
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each

oregano
basil
rosemary
thyme
sage

Greek spice blend

2 T lemon juice
1 tsp salt
2 T oregano
1 T garlic powder
2 tsp black pepper

Savory Spice Blend

2 T fresh chopped rosemary leaves
3 garlic cloves, minced
1 tsp onion powder
sprinkle of paprika to your liking
1 tsp sea salt

Enjoy!

Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously?

Prep Time10 min
Cook Time45 min
Total Time55 min

Course
- Main Course
Cooking Method
- Instant pot

Ingredients

- 1 whole – 4 lb. organic chicken
- 1 Tablespoon Coconut Oil
- 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
- 1 tsp. dried thyme
- 1 tsp. paprika
- ¼ tsp. freshly ground black pepper
- ½ tsp. sea salt
- 3-4 cloves garlic, minced
- other desired seasoning and spices

Indian Spice Blend

- 2 T onion powder
- 1 tsp black pepper2 tsp garam masala
- 2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each
- oregano
- basil
- rosemary
- thyme
- sage

Greek Spice Blend

- 2 T lemon juice
- 1 tsp salt
- 2 T oregano
- 1 T garlic powder
- 2 tsp black pepper

Savory Spice Blend

- 2 T fresh chopped rosemary leaves
- 3 garlic cloves, minced
- 1 tsp onion powder
- sprinkle of paprika to your liking
- 1 tsp sea salt

INSTUCTIONS

1

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

2

Rub half of the seasoning mixture over outside of the bird

3

Turn on the sauté setting on the Instant Pot and add the coconut oil

4

Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned

5

Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast

6

Add broth to the side of the pan to avoid washing away the rub from the chicken

7

Lock pressure cooker lid and press the cancel button to reset for pressure cooking

8

Press “Poultry” and set for 40 minutes on high pressure.

9

Let the pressure cooker release naturally

10

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

11

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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chicken healthy eating Instant Pot pressure cooker recipes

Broccoli – How To Steam In The Instant Pot

Steamed broccoli and cauliflower have never been easier to make than in my Instant Pot. What is so great about this pressure cooker? Well, the biggest thing is that you don’t overcook steamed vegetables. Eating soggy broccoli was pretty common in my kitchen before this bad boy entered my world.

I love that you can throw in your veggies, set the timer and continue with other things. The beeper will sound when it is done and you can have perfectly steamed broccoli and cauliflower in less than 10 minutes total cooking time. There is no excuse for not having time to fix a delicious, healthy side dish for any meal.

When cooking vegetables, fresh or frozen, it’s recommended to use steaming or quick pressure cooking to preserve vitamins and minerals to the maximum. So, what are the benefits of this beautiful green vegetable anyway? Here are a few reasons why we should eat broccoli.

9 Health Benefits of eating broccoli

1. Cancer Prevention

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Broccoli shares these cancer fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.

2. Cholesterol Reduction

Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body.

3. Reducing Allergy Reaction and Inflammation

Broccoli is a particularly rich source of kaempferol and isothiocyanates, both anti-inflammatory phyto nutrients. Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well known as an anti-inflammatory.

4. Powerful Antioxidant

Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C, plus the flavonoids necessary for vitamin C to recycle effectively. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin and beta-carotene, other powerful antioxidants.

5. Bone Health

It contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

6. Heart Health

The anti-inflammatory properties of sulforaphane, one of the isothiocyanates (ITCs) in broccoli, may be able to prevent (or even reverse) some of the damage to blood vessel linings that can be caused by inflammation due to chronic blood sugar problems.

7. Detoxification

Glucoraphanin, gluconasturtiin and glucobrassicin are special phytonutrients that support all steps in the body’s detox process, including activation, neutralization and elimination of unwanted contaminants. It also contains isothiocyanates which help control the detox process at a genetic level.

8. Diet Aid

It is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. A cup of broccoli has as much protein as a cup of rice or corn with half the calories.

9. Alkalizes Your Body

Like many vegetables, broccoli helps keep your whole body less acidic, which has a host of health benefits.

Are you ready to start implementing this power food into your menu, if you haven’t already?

How to steam broccoli and or cauliflower using the Instant Pot:

1- Place a steam basket into the Instant Pot Pan

I recommend using a stainless steel basket or a silicone basket.

These silicone baskets from AVOKADO, are my new Instant Pot accessory love!

They hold a ton of food, are easy to clean, and make it really easy to remove from the pot. (No hat pad or mitts needed).

2- Cut up veggies into big florets and place into pan

I like to use the organic FROZEN broccoli from Costco. It comes already cleaned, cut and frozen.

3-Add 1 cup water

******If you use fresh veggies, the time needs to be adjusted way down, to 0!

4- Apply lid and switch the valve to pressure

5- Press the MANUAL button and adjust the time to 3-4 minutes.

****FROZEN set to 3-4 minutes

*****UNFROZEN 0-1 minutes

Depending on how you like the broccoli, you may need to adjust the time. I like mine a little more tender, so I opt for the 4 minutes. If you want it a little crisp, 2-3 minutes is good.

Total cook time will be around 8-10 minutes which includes time to build up pressure.

This time will give you veggies that are tender, but still bright in color. After your first batch you will know if you need to adjust time a little to steam to your liking.

6-After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

6-After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

One more tip! I know this will sound crazy, but I like to save the water from the pan to drink later. Cooled in the fridge it is quite tasty and chuck FULL OF NUTRIENTS.

There you have it, a quick healthy side dish to any meal.

Enjoy!

Broccoli – How To Steam In The Instant Pot

Steam broccoli to perfection in only minutes using the Instant Pot.

Prep Time1 min
Cook Time4 min
Total Time5 min

Cooking Method
- Pressure Cooker

For the burger

Raw or Frozen Broccoli

Preparing the spices

1

Place a steam basket into the Instant Pot Pan

I recommend using a stainless steel basket or a silicone basket.

2

Cut up veggies into big florets and place into pan

3

Add 1 cup water

******If you use fresh veggies, the time needs to be adjusted way down, to 0!

4

Apply lid and switch the valve to pressure

5

Press the MANUAL button and adjust the time to 3-4 minutes.

****FROZEN set to 3-4 minutes

*****UNFROZEN 0-1 minutes

Depending on how you like the broccoli, you may need to adjust the time. I like mine a little more tender, so I opt for the 4 minutes. If you want it a little crisp, 2-3 minutes is good.

Total cook time will be around 8-10 minutes which includes time to build up pressure.

This time will give you veggies that are tender, but still bright in color. After your first batch you will know if you need to adjust time a little to steam to your liking.

6

After beeper sounds, use the QUICK RELEASE METHOD

Flip the pressure switch and keep hands and face away from the hot steam.

Once the pressure has come down, the pressure valve will drop and you can open the lid

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Amount per serving
Calories0
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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broccoli Instant Pot Instant Pot Steamer Basket pressure cooker steamed broccoli

Yummy Shredded Chicken – INSTANT POT

Shredded chicken is one of my “go-tos’ when it comes to fixing dinner. You can use it in so many recipes. I found a way to make up a batch of yummy, savory shredded chicken in a SNAP using the INSTANT POT. I get so excited about this little gadget, (I use it every day), that I have to share with you all these fun ways to use it.

This method of cooking chicken breast has won me over. It always comes out moist, tender and so flavorful. It is so easy and quick to make, that I occasionally make up a batch for lunch. I steam some veggies to go with it and I am good to go. Just as quick as getting in the car and driving to a fast food joint, and MUCH healthier.

Ingredients:

4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
1/2 c water or chicken broth
1 tsp salt
1/2 tsp pepper

Instructions:

Add all of the ingredients to the Instant Pot.
Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
Place the chicken onto a plate or cutting board and let it cool for a few minutes.
Use two forks to shred.
Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

I like to freeze the chicken in quart-size freezer bags for those crazy nights when I don’t have a lot of time.

This shredded chicken is so good, that you can just eat it plain, or use it in one of your favorite recipes. Here are some of my favorite ways to shred chicken.

What I love about the Instant Pot vs. a regular pressure cooker is that I can just program it for what I need it to do, and walk away. I don’t have to stick around in the kitchen waiting for it to get up to pressure. Oh, I am learning how to do so much with this thing. Last week I made homemade vanilla yogurt. It was so delicious! It was the best yogurt I have ever had. I will post about that the next time I make some.

Yummy Shredded Chicken – INSTANT POT

Jan Howell

Yummy, savory shredded chicken in a SNAP using the INSTANT POT.

Prep Time5 min
Cook Time20 min
Total Time25 min
Ready in30
Yield8 servings
Serving Size1/2 lb
Meta LabelLabel Value
Meta LabelLabel Value
Meta LabelLabel Value

Course
- Main Course
Cooking Method
- Instant Pot
- Pressure Cooker
Attribute Label
- Attibute Values
Attribute Label
- Attibute Values

INGREDIENTS

- 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
- 1/2 c water or chicken broth
- 1 tsp salt
- 1/2 tsp pepper

INSTUCTIONS

1

Add all of the ingredients to the Instant Pot. Flip the valve to the pressure position.

2

Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes.

**If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.

3

Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

4

Place the chicken onto a plate or cutting board and let it cool for a few minutes.

5

Use two forks to shred the chicken.

6

Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken Instant Pot pressure cooker shredded chicken

This is all you do

1- Remove the husk and silk from the corn

2- Add 1 cup of water to the inner pot

3- Place the metal trivet inside the pot

4- Stack 4-5 ears of corn on top of the trivet

5- Place the lid onto the pot and close the valve for pressure cooking

6- Choose “manual” at high pressure

7- Set time for 2 minutes

8- Use the “Quick Release” method when the timer goes off

9- Carefully remove the lid and enjoy!

Instant Pot – Quick and Simple Corn On the Cob

Ingredients

INSTUCTIONS

Jan Howell

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Related Posts

to make white rice

Ingredients:

Instructions:

1- Rinse Rice

2- Place Rice in Instant Pot Inner pan

3- Pour water over rice

4- Add the oil of your choice and salt

5- Give it a little stir

6- Place the lid on the Instant Pot

8- Press “RICE” button

9- Go about your business

10- Natural Release for 10 minutes

12- ta-dah! Fluff with a fork and enjoy!

to make Brown Rice

Ingredients:

Instructions:

1- Click on the “manual button” at “high pressure”

2- Adjust time to 23 minutes

3- Natural release and sit for 10 minutes.

4- Remove pressure and lid.

Check out some of my other Instant pot posts

Instant Pot Rice – Perfect Every Time!

Ingredients

INSTUCTIONS

Jan Howell

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Jan Howell

Related Posts

Roasted Chicken Ingredients

Roasted Chicken Instructions

Spice Blends

Indian Spice Blend

Italian spice blend

Greek spice blend

Savory Spice Blend

Whole Roasted Chicken – Instant Pot

Ingredients

INSTUCTIONS

Jan Howell

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9 Health Benefits of eating broccoli

1. Cancer Prevention

2. Cholesterol Reduction

3. Reducing Allergy Reaction and Inflammation

4. Powerful Antioxidant

5. Bone Health

6. Heart Health

7. Detoxification

8. Diet Aid

9. Alkalizes Your Body

How to steam broccoli and or cauliflower using the Instant Pot:

1- Place a steam basket into the Instant Pot Pan

2- Cut up veggies into big florets and place into pan

3-Add 1 cup water

4- Apply lid and switch the valve to pressure