Instant Pot 2018: The Ultimate Guide, Reviews, and Recipes

Instant Pot 2018: Remember the year the Instant Pot craze truly exploded? I do! It felt like everyone I knew was suddenly whipping up incredible meals in a fraction of the time, and I was determined to get in on the action. If you’re anything like me, you might have been a little intimidated at first, but trust me, once you unlock the secrets of this magical appliance, you’ll wonder how you ever lived without it.

The Instant Pot isn’t just a trendy kitchen gadget; it’s a modern marvel that combines the functions of a pressure cooker, slow cooker, rice cooker, steamer, and more. While pressure cooking itself has a long history, dating back to the 17th century, the Instant Pot has revolutionized the process by making it safer, more convenient, and accessible to home cooks. It’s no wonder it became such a sensation in 2018!

So, why do people love the Instant Pot so much? Well, for starters, it saves time. We’re talking about drastically reduced cooking times for everything from beans and grains to roasts and stews. But it’s not just about speed; the Instant Pot also delivers incredible flavor and tenderness. The sealed environment traps moisture and intensifies flavors, resulting in dishes that are both delicious and nutritious. Plus, cleanup is a breeze! If you’re looking for a way to simplify your cooking routine and create mouthwatering meals with minimal effort, mastering your Instant Pot 2018 model (or any model, really!) is the perfect place to start. Let’s dive into some fantastic recipes!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt (or to taste)
• For the Sauce:
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can tomato paste
• 1 cup chicken broth
• 1/2 cup dry red wine (optional, but adds great flavor!)
• 2 tbsp granulated sugar
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1/4 tsp black pepper
• 1/4 tsp salt (or to taste)
• For Serving:
• 1 lb pasta (spaghetti, penne, or your favorite shape)
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Preparing the Chicken:

1. First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown better.
2. In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, black pepper, and salt. This is our simple but flavorful spice rub.
3. Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated. Don’t be shy!

Searing the Chicken (Optional, but Recommended):

Searing the chicken before pressure cooking adds a beautiful color and locks in some extra flavor. If you’re short on time, you can skip this step, but I highly recommend it!

1. Turn on your Instant Pot and select the “Sauté” function.
2. Add 1 tablespoon of olive oil to the Instant Pot. Let it heat up for a minute or two until it’s shimmering.
3. Carefully place the seasoned chicken breasts in the hot Instant Pot. Don’t overcrowd the pot; you may need to do this in batches.
4. Sear the chicken for about 2-3 minutes per side, until nicely browned. You’re not trying to cook it through, just get a good sear.
5. Remove the seared chicken breasts from the Instant Pot and set them aside on a plate.

Making the Sauce:

1. With the Instant Pot still on the “Sauté” function, add another tablespoon of olive oil.
2. Add the chopped onion and cook for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
5. Add the chicken broth and red wine (if using). Stir again.
6. Stir in the granulated sugar, dried basil, dried oregano, dried thyme, red pepper flakes (if using), black pepper, and salt.
7. Bring the sauce to a simmer, stirring occasionally.

Pressure Cooking the Chicken:

1. Place the seared chicken breasts (or the unseared chicken breasts, if you skipped that step) into the sauce in the Instant Pot. Make sure the chicken is mostly submerged in the sauce.
2. Cancel the “Sauté” function.
3. Secure the Instant Pot lid and set the valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” function and set the cooking time to 10 minutes.
5. Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This means you let the pressure release on its own for 10 minutes before manually releasing any remaining pressure.
6. After 10 minutes of natural pressure release, carefully release any remaining pressure by turning the valve to the “Venting” position. Be careful of the steam!
7. Once all the pressure is released, carefully open the Instant Pot lid.

Shredding the Chicken and Finishing the Sauce:

1. Remove the chicken breasts from the Instant Pot and place them on a cutting board.
2. Using two forks, shred the chicken into bite-sized pieces.
3. Return the shredded chicken to the sauce in the Instant Pot.
4. Stir the chicken into the sauce and let it simmer for a few minutes to allow the flavors to meld together.
5. Taste the sauce and adjust seasonings as needed. You may want to add more salt, pepper, or herbs to your liking.

Cooking the Pasta:

1. While the chicken is cooking in the Instant Pot, cook the pasta according to the package directions.
2. Drain the pasta and set it aside.

Serving:

1. Serve the chicken and sauce over the cooked pasta.
2. Garnish with fresh basil leaves and grated Parmesan cheese.
3. Enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to control the heat level of the sauce.
• Vegetables: Add chopped vegetables like bell peppers, mushrooms, or zucchini to the sauce for extra nutrients and flavor. Sauté them along with the onions and garlic.
• Creamy Sauce: For a creamier sauce, stir in a dollop of heavy cream or sour cream at the end of cooking.
• Wine: If you don’t have red wine, you can substitute it with chicken broth or balsamic vinegar.
• Herbs: Feel free to experiment with different herbs, such as fresh parsley or rosemary.
• Cheese: Add a sprinkle of mozzarella cheese to the top of the pasta before serving for a cheesy twist.
• Make it Ahead: The chicken and sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
• Freezing: The chicken and sauce can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Low Carb Option: Serve the chicken and sauce over zucchini noodles or cauliflower rice for a low-carb meal.
• Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs. They will require the same cooking time.
• Thickening the Sauce: If the sauce is too thin, you can thicken it by simmering it on the “Sauté” function for a few minutes after shredding the chicken. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce.
• Serving Suggestions: This dish is also great served with crusty bread for dipping in the sauce, or with a side salad for a complete meal.

Troubleshooting:

• Chicken is Dry: If the chicken is dry, it may have been overcooked. Make sure to follow the recommended cooking time and allow for a natural pressure release.
• Sauce is Too Acidic: If the sauce is too acidic, add a pinch of sugar or a tablespoon of butter to balance the flavors.
• Instant Pot Not Coming to Pressure: Make sure the lid is properly sealed and the valve is in the “Sealing” position. Also, ensure there is enough liquid in the pot.
• Burn Notice: If you get a “Burn” notice on your Instant Pot, it means the food is sticking to the bottom of the pot. Immediately cancel the cooking process and release the pressure. Remove the food from the pot and add more liquid before resuming cooking. Searing the chicken first can help prevent this.

Nutritional Information (Approximate):

(Per serving, without pasta):

• Calories: 400-500
• Protein: 40-50g
• Fat: 20-30g
• Carbohydrates: 20-30g

Note: Nutritional information

Conclusion:

This isn’t just another recipe; it’s a gateway to delicious, effortless meals, and I truly believe you need to try it. The speed and convenience of the Instant Pot 2018 transform what used to be an all-day affair into a weeknight wonder. Imagine coming home after a long day and having a flavorful, tender, and satisfying meal ready in under an hour – that’s the magic this recipe unlocks.

But why is this particular recipe a must-try? It’s the perfect blend of simplicity and flavor. The ingredients are readily available, the steps are straightforward, and the results are consistently impressive. Whether you’re a seasoned Instant Pot pro or a complete beginner, you’ll find this recipe easy to follow and incredibly rewarding. It’s a fantastic way to introduce yourself to the joys of pressure cooking or to expand your repertoire of quick and easy meals.

Beyond the ease and speed, the depth of flavor you achieve with the Instant Pot is truly remarkable. The pressure cooking process intensifies the flavors of the ingredients, creating a richness and complexity that’s hard to replicate with other cooking methods. You’ll be amazed at how much flavor is packed into every single bite.

And the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your taste preferences. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re looking for a vegetarian option, simply substitute the meat with your favorite plant-based protein, like lentils or chickpeas. You can also adjust the vegetables to your liking – add some chopped bell peppers, zucchini, or mushrooms for extra flavor and nutrients.

Serving suggestions are endless! This dish is fantastic on its own, served with a side of crusty bread for soaking up the delicious sauce. You can also serve it over rice, pasta, or quinoa for a more complete meal. For a lighter option, try serving it with a side salad or steamed vegetables. And don’t forget the toppings! A sprinkle of fresh herbs, a dollop of sour cream or Greek yogurt, or a squeeze of lemon juice can add a final touch of flavor and freshness.

I’m confident that this recipe will become a staple in your kitchen. It’s a reliable, delicious, and convenient way to enjoy home-cooked meals without spending hours in the kitchen. The Instant Pot 2018 truly shines when used with recipes like this one, making it a worthwhile investment for anyone who values both flavor and efficiency.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get cooking! I’m so excited for you to try this recipe and experience the magic of pressure cooking for yourself.

And most importantly, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!