Common Instant Pot Slow Cooker Recipes

The Instant Pot’s slow cooker function offers a convenient way to prepare delicious, tender meals. Its versatility allows for adaptation of traditional slow cooker recipes, often resulting in quicker cooking times due to the pressure cooking capabilities. Below are three diverse recipes showcasing the Instant Pot’s slow cooker functionality.

Beef Stew, How to use instant pot as slow cooker

This hearty beef stew is a classic comfort food, perfectly suited for the Instant Pot’s slow cooker setting. The long, slow cooking process renders the beef incredibly tender and allows the flavors to meld beautifully.

How to use instant pot as slow cooker – Ingredients: 1.5 lbs beef stew meat, cut into 1-inch cubes; 1 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup red wine (optional); 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 1 lb potatoes, peeled and cubed; 1 cup frozen peas; Salt and pepper to taste.

Instructions:

1. Set the Instant Pot to the “Sauté” function. Add olive oil and brown the beef cubes on all sides. Remove the beef and set aside.
2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute more.
4. Return the beef to the pot. Pour in the beef broth and red wine (if using). Season with salt and pepper.
5. Close the lid and set the valve to “Sealing.” Select the “Slow Cook” function and set the timer to 4 hours on “Low” or 2 hours on “High”.
6. After the cooking time is complete, carefully quick release the pressure. Add the potatoes and cook for an additional 15-20 minutes on “Low” or until the potatoes are tender.
7. Stir in the frozen peas during the last 5 minutes of cooking.
8. Remove the bay leaf before serving.

Chicken Chili

This recipe demonstrates how a traditional slow cooker chili recipe can be easily adapted for the Instant Pot’s slow cooker function. The result is a flavorful and convenient meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 large onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained; 1 tbsp chili powder; 1 tsp cumin; 1/2 tsp oregano; Salt and pepper to taste.

Instructions:

1. Set the Instant Pot to the “Sauté” function. Add the chicken and cook until browned on all sides.
2. Add the onion, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the crushed tomatoes, kidney beans, black beans, Rotel, chili powder, cumin, oregano, salt, and pepper.
4. Close the lid and set the valve to “Sealing.” Select the “Slow Cook” function and set the timer to 3 hours on “Low” or 1.5 hours on “High”.
5. After the cooking time is complete, carefully quick release the pressure. Shred the chicken with two forks before serving.

Pulled Pork

This recipe showcases the Instant Pot’s ability to create incredibly tender pulled pork. The slow cooking process breaks down the connective tissues, resulting in succulent, easily shredded meat.

Ingredients: 3-4 lb pork shoulder; 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup chicken broth; 1/2 cup apple cider vinegar; 1/4 cup brown sugar; 2 tbsp Worcestershire sauce; 1 tbsp smoked paprika; 1 tsp ground cumin; Salt and pepper to taste.

Instructions:

1. Set the Instant Pot to the “Sauté” function. Add olive oil and brown the pork shoulder on all sides. Remove the pork and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Return the pork to the pot. Pour in the chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, cumin, salt, and pepper.
4. Close the lid and set the valve to “Sealing.” Select the “Slow Cook” function and set the timer to 6 hours on “Low” or 3 hours on “High”.
5. After the cooking time is complete, carefully quick release the pressure. Shred the pork with two forks before serving.

Troubleshooting and Tips for Success: How To Use Instant Pot As Slow Cooker

Successfully using your Instant Pot’s slow cooker function hinges on understanding a few key elements. While generally straightforward, minor issues can arise, impacting the final dish. Addressing these potential problems proactively ensures consistently delicious results. This section details common problems, their causes, and solutions, empowering you to confidently utilize your Instant Pot as a slow cooker.

Understanding Common Problems and Solutions

Addressing issues proactively leads to better outcomes. Let’s examine common problems encountered when slow cooking in an Instant Pot, their underlying causes, and effective solutions. Understanding these factors allows for more consistent and successful slow cooking experiences.

Problem	Cause	Solution	Prevention Tip
Food is burned or stuck to the bottom	Insufficient liquid, high heat setting, or food sticking to the pot.	If still cooking, carefully add more liquid. If finished, gently scrape the bottom to loosen any stuck bits.	Ensure sufficient liquid (at least ½ cup, but often more depending on the recipe). Use a low or medium-low setting. Consider using a liner.
Food is overcooked or dry	Too long cooking time, too high a heat setting, or insufficient liquid.	Reduce cooking time for future batches. Use a lower heat setting. Ensure adequate liquid.	Carefully monitor cooking time, especially for delicate ingredients. Start with a shorter cooking time and adjust as needed.
Food is undercooked	Too short cooking time, too low a heat setting, or uneven heat distribution.	Increase cooking time in subsequent attempts. Consider using a higher setting, while carefully monitoring to prevent burning.	Use a meat thermometer to check doneness. Ensure even distribution of food in the pot.
Inconsistent cooking	Uneven distribution of food in the pot, or insufficient liquid leading to dry spots.	Stir food halfway through the cooking process to ensure even cooking. Add more liquid if necessary.	Ensure even distribution of ingredients in the pot. Add liquid gradually, if needed, to avoid overly diluting flavors.

Importance of Correct Liquid Amounts

The amount of liquid used significantly impacts the slow cooking process. Insufficient liquid can lead to burning or uneven cooking, while excessive liquid can result in a watery or bland dish. A general guideline is to use at least ½ cup of liquid, but the ideal amount varies depending on the recipe and the ingredients. Thicker stews and braises will generally require more liquid than thinner soups or sauces. Always refer to your specific recipe for liquid recommendations. Experimentation and observation are key to finding the perfect balance for your preferred cooking style and desired consistency.