One of the proven ways to save time and increase our efficiency is to establish effective habits and routines. This fact came to mind when I ran onto Kristen Chidsey’s article on her website, A Mindful Mom (www.amindfulmom.com).

Kristen happens to be an Instant Pot® expert and die-hard user. She talked about the 5 things she makes every single week in her Pot and how easy it makes her meal-creating routine. She said, “While I have hundreds of Instant Pot recipes, these 5 staples are the ones I turn to week in and week out to deliver perfect results every time!” Now there’s a winning combo—an established routine that results in consistent success.

Here is her list, her “Top 5 Staple Instant Pot Recipes,” that keep her on top of that persistent question, “What’s for dinner?” and keep her flowing smoothly and efficiently in the kitchen (unlike this gal…).

​HARD-BOILED EGGS: Once you make Instant Pot Hard Boiled Eggs, you will NEVER make them any other way! Peeling hard-cooked eggs is what takes the time. Instant Pot hard boiled eggs almost peel themselves.

RICE: It’s fluffy, nutty, and turns out perfect every time. Just like a rice maker, this recipe for Instant Pot Jasmine Rice produces perfectly cooked, fluffy rice with minimal effort required. Here it is:

KRISTEN’S INSTANT POT® JASMINE RICE

2 cups long-grain Jasmine rice or another variety of long-grain white rice 2 cups liquid (broth or water) ½ teaspoon kosher salt (optional)

1. Measure out 2 cups of dried rice and place it into a fine mesh colander. Rinse under cold water for 1-2 minutes until the water runs clear. Alternatively, place the rice inside a large bowl, cover with water, strain the water from the rice using a fine mesh strainer, and repeat 2-3 times until the water runs clear.
2. Add the rinsed rice to the inner pot, along with 2 cups of water or broth and ½ teaspoon kosher salt. Use a spoon or spatula to gently push the rice down into the liquid, so that it is fully submerged in the liquid.
3. Place the lid on the instant pot and be sure the venting knob is sealed. Set the cooking time by hitting manual or pressure cook and use the +/- buttons to set the cooking time to 3 minutes on High Pressure.
4. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10-15 minutes. It is okay to leave the pressure cooker on the keep warm function.
5. After the pressure has been released remove the lid from the pressure cooker. Fluff the rice with a fork to separate the grains without breaking them apart. Serve as desired.

Storage: Cool the rice fully before placing it into a storage container. Store the rice in an airtight container and store it in the refrigerator for 3-4 days. Alternatively, place the rice into a freezer-safe container and store it in the freezer for up to 3 months.
Reheating Refrigerated or Defrosted Rice: Place rice in a heat-safe container. Sprinkle rice with 1-2 teaspoons of water. Reheat in the microwave, in 30-second intervals, stirring between each interval, until the rice is hot.

Adjusting Rice Amounts: Feel free to double this recipe, just be sure to not fill your Instant Pot more than ½ of the way full. To reduce the amount of rice, keep in mind that for an 8-quart Instant Pot, you need to use a minimum of 1-½ cups of dried rice. For a 3 or 6-quart Instant Pot, you need to use a minimum of 1 cup of dried rice.

POTATOES: While not technically “baked,” the moist heat of the Instant Pot creates perfect baked potatoes and sweet potatoes! They turn out soft, velvety, and super creamy every time.

​CHICKEN STOCK: Turn your kitchen scraps, etc. into a cooking treasure. There are some important reasons why developing this routine is smart: it’s more flavorful--much richer than store-bought stock; it’s economical—by using your prepping scraps, it can be made essentially for free; and you have quality control—you can control sodium content and know exactly what goes into it (no yeast extract, msg, caramel color, or gluten). She also uses he Pot to make vegetable broth, for the same reasons.

​DRIED BEANS: We all know that cooking a bag of dried beans is a fraction of the cost of canned beans. Again, there’s quality control going on—sodium content is up to you, not a manufacturer. And using the ​Instant Pot​ makes the process exceptionally fast and hands-off.

I’m sold! Kristen’s idea of making these foods every week in an Instant Pot® is a suggestion I’m going to act on. How about you? Do you have ideas (Instant Pot® related or not) that save you time and increase your efficiency in the kitchen? We’d love to hear about them, so please share!

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com