- 1 Dear Instant Pot Smart Owner
- 1.1 Beef Stew in Instant Pot Smart
- 1.2 Chicken soup in Instant Pot Smart
- 1.3 Black-eyed Peas for Two
- 1.4 Hip Turkey Chili
- 1.5 Hip Bone Broth
- 1.6 Easy Delicious and Healthy mashed Butternut squash
- 1.7 The Benefits of Electric Pressure Cooking
- 1.8 White Beans with Greens and Lemon
- 1.9 Moms Garden Pasta Recipes: Gummers Dinner Delight
Dear Instant Pot Smart Owner
Last night we found out about a manufacturing issue with Instant Pot SMART (the new Bluetooth enabled model, sold only in the US and Canada). After extensive use this issue may lead to electrical leakage from the thermal probe (the shiny, elevated component in the middle of the heating element). As a result, this may cause an electrical shock. This problem is estimated to occur in only about 3~4 in a thousand units.
Other Instant Pot models (IP-DUO, IP-LUX and IP-CSG) are NOT affected.
“IP” stands for “Instant Pot”, “50” or “60” relates to the size, ie 5 or 6 quart/liter. ONLY the “Smart-60” model, purchased before June 1, 2015, is affected. The picture on the right can be used to identify the Instant Pot Smart.
To avoid any risk, please stop using your Instant Pot SMART. Please RETAIN your unit until further instructions.
We are very sorry for the inconvenience this may cause you. Your Instant Pot SMART will be replaced at no cost to you. On the bright side, this will upgrade the firmware in your Instant Pot SMART. This recall is applicable for IP-Smart purchased before June 1, 2015 (As of this moment). In 2018, if you are interested in this product see below:
We will contact you again via email about the replacement process. If you didn’t receive the recall email, please contact our support team at firstname.lastname@example.org. In the mean time, if you have any questions or wish to get updates about this or other announcements, feel free to follow our Facebook page here: https://www.facebook.com/instantpot
Our new “Instant Pot Community” Facebook group is a great source for information, you may join in the conversation here: https://www.facebook.com/groups/InstantPotCommunity/
If you purchased the Instant Pot SMART for others, please alert them to this information.
The Instant Pot Team
Beef Stew in Instant Pot Smart
Recipe is include in the more information bar beneath the video. First, I want to say next time I am going to use the Instant Pot preset button for Beef Stew this time I wanted to see “how” it would turn out using this method which was great. The meat was VERY tender always the goal for me when I cook beef stew.
- 2 pounds beef stew meat
- 2 packets McCormick Stew Seasoning (or stew seasoning of your choice for 2 pounds meat)
- 4 cups water
Vegetables of your choice – I chose:
- 5 scrubbed medium-sized potatoes chopped (my family loves potatoes)
- 1 cup carrots chopped
- 1 onion chopped
- 4 stalks celery
- 1 cup raw green beans
- Add first three ingredients to Instant Pot, secure lid and put valve into pressure (secure) setting.
- Select Manual – high pressure and adjust time for 45-minutes (wanted the meat to be really tender, next time going to test at 35-minutes to see if results are the same).
- After the cycle is complete allow to rest for 10-minutes before releasing pressure manually with valve (I got busy doing something else – beauty of the Instant Pot is it will continue to keep the food warm).
- Remove lid and stir. Add vegetables of your choice ensuring you stay below the maximum fill line, put lid back on and secure the valve to pressure.
- Select manual again, and set time between 5 and 15 minutes, I selected 15-minutes because my family likes really tender vegetables in their stew, adjust to accommodate for you and your family.
- Allow to sit after cycle is complete for 10-minutes and release pressure. Serve and enjoy.
Chicken soup in Instant Pot Smart
- Two frozen boneless skinless chicken breasts
- Four washed medium size diced potatoes (I did not peel you can if you want)
- Three peeled carrots chopped into similar size as potatoes for even cooking time
- Half a large onion diced
- Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
- Salt and pepper to taste (flavors will intensify while under pressure)
- Turn on Instant Pot to Manual and set timer for 35-minutes.
- Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.
This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.
Black-eyed Peas for Two
I adapted this simple recipe for two people and it was perfect.
- 1/2 lb bag black eyed dried peas(use only 1/2 bag of peas; from a 1 pound bag)
- 3 1/2 cups water or broth of your choice
- 1/2 bag diced frozen onions (1 1/2 cups)
- 1 Tablespoon olive oil
- 1 Tablespoon oregano or other spice
- 1 1/2 teaspoons table salt
- press bean/chili button
- use natural steam release method
- makes very tender beans, my husband loved them!! and I did, too.
Hip Turkey Chili
This recipe can be used with Instant Pot Smart, IP-DUO and IP-LUX series.
- 1 tablespoon olive oil
- 1/2 turkey breast (about 1 1/2 – 2 pounds or750g – 1k), sliced into 1″ pieces
- 1 medium red onion, chopped
- 1 medium green bell pepper, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon hot red pepper flakes
- 2 sprigs of fresh thyme
- 2 cups (340g) dry red kidney beans (also known as Cranberry Beans), soaked or quick-soaked
- 2 tablespoons tomato paste
- 1 cup chopped tomatoes
- 2 cups salt-free homade stock or bone broth
- 1 1/2 teaspoons salt (do not add salt if using commercial stock)
- 1/2 teaspoon white pepper
- 1 teaspoon cumin powder
- Parsley or fresh coriander for garnish (optional)
- Press [Saute] and [adjust] to pre-heat the pressure cooker at the high setting. Then, add oil and brown the turkey pieces on two sides – working in batches if needed (about 5 to 10 minutes).
- Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Saute’ stirring infrequently until the onions have softened (about 3 minutes).
- Toss in the cumin and red pepper flakes and saute’ for another 30 seconds.
- Next, add the thyme sprigs, beans, tomato paste, chopped tomatoes and stock and stir well.
- Close and lock the lid of the pressure cooker. If you have an Instant Pot Smart press and start the recipe script. If you have Instant Pot IP-DUO or IP-LUX, choose the Bean/Chili program and use “Adjust” button to choose Less mode to run for 25 minutes.
- When time is up, open the cooker by releasing the pressure very slowly. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
- Press [Saute] and mix-in the salt, white pepper and cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
- While the contents are simmering, use the spoon/spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
- Portion and sprinkle with garnish before serving.
A good bone broth is cloudy with bits of collagen, gelatin, calcium and fat suspended in the soup. Boiling motion is critical to make good bone broth. Electric pressure cookers normally don’t have boiling motion under pressure. This is perfect for making clear stock, but not cloudy bone broth. With Instant Pot Smart, you can program the cooker to constantly be under and off pressure to create the boiling motion.
Ingredients: Makes 7-8 cups of bone broth.
- 6 cups (1.5L) water
- 1 teaspoon apple cider vinegar
- 1 medium yellow onion, peeled and halved
- 1″ knob ginger, sliced into rounds
- 1/2 cup dried mushrooms, such as shiitake, oyster or procini
- 3-4 pounds (1.5-2 kilos) of mixed bones
- Start the “hip bone broth script” and a the water and vinegar to the pressure cooker.
- When the water is boiling and the screen displays “food” add the onion, ginger, and mushrooms.
- Next, add the bones delicately, so as not to don’t splash yourself with boiling water, by inserting half in the water before dropping it in.
- Close the pressure cooker lid.
- When the script is finished, strain the broth.
- Let the broth cool and cover tightly. Refrigerate for up to three days or freeze for up to three months.
- Optionally, after the broth has been in the refrigerator a few hours, you can remove the layer of fat that will have separated from the broth and discard it.
- Use as a base for soups or to replace stocks.
Easy Delicious and Healthy mashed Butternut squash
Submitted by Mona W.
This method results in the best Butternut Squash I have ever tasted and takes only 4 minutes to cook in the Instant Pot if you don’t make your chunks too large. Very satisfying and great with pork. Much healthier than mashed potatoes!
- One whole Butternut Squash, medium
- 1 1/2 cups water
- Pepper if desired
Peel the entire whole squash with a vegetable peeler before proceeding.
To prepare the already peeled whole butternut squash, use a chef’s knife to trim off the top and the bottom of the squash. Next, cut the squash in half crosswise where the longest (top/neck) part of the squash meets the round-is bulb part. (bottom)
Cut the larger bottom section in half lengthwise and scrape out the seeds and stringy material with a spoon or grapefruit spoon. Cut the top part (which is solid with no seeds) in half lengthwise. Cut all sections into 1/2 to 3/4 inch-thick slices crosswise, and then cut the slices into around one inch chunks.
Place squash chunks in steaming basket. I use the Rsvp Wide Rim Mesh Basket Mrim 8 which I purchased from Amazon and removed the handles so that it would fit my Instant Pot. I place 1 1/2 cups water in the Instant Pot and place the basket with squash in the pot. (the RSVP basket is GREAT for cooking veggies and greens among other things in the Instant Pot…)
Using Manual setting, cook for 4 minutes on high pressure and do a quick release.
Place cooked squash in a bowl with a few chunks of butter to your liking. Cover bowl with a plate or pan lid to keep warm while the butter melts. After the butter melts, salt to your liking and then mash with a potato masher. Delicious!
The Benefits of Electric Pressure Cooking
- Locking flavour
- Saving energy: “If you change your light bulbs, you should change your cooker too”
- Safer, quiet and automated with a digital brain
- Give you more time for other stuff.
White Beans with Greens and Lemon
- 2 teaspoons olive oil
- 1 cup white beans, soaked overnight or quick soak
- 1 medium onion, chopped
- 2 bay leaves
- ½ to ¾ cup homemade vegetable stock or water
- 3 cloves minced garlic
- 1 large bunch greens such as kale, chard or spinach, chopped to equal 3~4 cups
- 1 organic Meyer or other lemon, zested, then juiced to equal 1-2 tablespoons juice
- Drizzle of extra virgin olive oil, Meyer lemon or plain
- Salt and pepper to taste.
Moms Garden Pasta Recipes: Gummers Dinner Delight
For older people who have no teethe
In Instant Pot Pressure cooker combine & cook Ingredients for Egg Noodle Spaghetti with Garden Sauce
- 1-2 lbs Garden fresh Tomatoes blanch on steam feature then Peel, core and seed then puree the Tomatos into a nice thick sauce then take out setting it into a bowl until ready.
Next Saute vegetables of the next three ingredients
- 1 onion
- 1 garlic clove
- 1 pack fresh Organic Mushrooms chopped then scrape out into bowl of sauce and set a side.
Next Brown 1lb 99% lean ground beef in Instant Pot using the Saute function
Combine all tomato sauce with the sauted vegetables and add a little liquid.
Add your last ingredients Dried Egg-Noodles. Pressure cook for 7 minutes
Wait for the pressure to be released and open when safe
Before serving add your herbs for flavor and top with Romano Parmesan cheese
Serve and enjoy with a nice Garden Salad and a Red wine or Grape juice or beer for men or who ever prefer it to wine.
How to Clean the Bluish Marks at the Bottom inner pot of Instant Pot Smart
The inner pot (cooking pot) of Instant Pot Smart are made of food grade 304 (18/8) stainless steel. It is durable and can retain its appearance for years under proper maintenance.
Bluish or “rainbow” discoloration is common on stainless steel cookware including inner pot of Instant Pot Smart. This is caused by minerals or salts in the food and water. This discoloration is easily removed by using a non-abrasive stainless steel cleaner, which will help to retain the original brightness and assist with the removal of stubborn marks.
However, the easiest, quickest, and cheapest way to remove the rainbow stain from the inner pot is to cover the bottom of the pot with white vinegar. Let it sit 5 min, pour out, and rinse the pot. The discoloration marks can normally be removed completely. White hard water stains can be removed with a sponge dampened in vinegar or lemon.
The following pictures show our experiment with an inner pot of Instant Pot Smart under regular use for about 8 months. We used Heinz’s Pure White Vinegar.
Bluish and rainbow marks at the bottom of inner pot.
Another picture of the bluish and rainbow marks at the bottom of the inner pot.
Inner pot after vinegar cleaning
Please avoid using steel wool in cleaning, which will scratch the surface.
There is also more information cleaning and maintaining stainless steel cookware on the Internet.
Submitted by Clarence M.
- 1 lb package of Pinto Beans
- 3 Slices of bacon
- 1 pkg of Lipton onion soup mix
- 1 medium onion
- 6 cloves of garlic (or more if desired)
- a couple of tablespoons of Olive Oil
- 2 Jalapeno Chile Peppers
- cut bacon into pieces
- dice onions
- chop garlic
- soak beans for a couple of hours (Optional) Dice Jalapenos 1 with seeds, one without
- turn Instant Pot to saute
- add Olive Oil
- Saute Bacon until done
- add onions and garlic and cook until transparent, add pkg of Lipton Soup Mix, add 1 cup of water and remaining ingredients, mix everything while in Saute setting for 5 minutes until soup mix is dissolved.
- add the beans and 4 cups of water.
- set the Instant Pot on the Bean/Chili setting and close lid use the natural steam release when default time is done.
Corn on the Cob
Submitted by Tina C.
- 6 ears of corn
- Lay inside the pot. I used the rack that came with it. You may have to break some ears in half. Stagger them to allow steam to pass through.
- Add 1 cup of water.
- Point the steam release to SEALING
- Press the manual button for 8 minutes
- Use Quick release. That’s all you do. The corn never touches the water.
Maple Bacon Beans
Submitted by Shelley B.
- 3 cups Great Northern, or Navy Beans
- 5 cups chicken broth
- 1/2 onion, diced
- 1/2 cup bacon bits, or 4 slices bacon, cooked and chopped up
- 2 heaping tablespoons PC Maple Bacon BBQ sauce
- 2 tablespoons ketchup
- 1/2 tablespoon fancy molasses (or to taste – I like my beans lightly flavored – less is more )
Measure beans out, wash and rinse, and then cover with at least 4 cups of boiling water while you assemble the rest of the ingredients… the beans should swell to at least 4 cups by the time you do this.
Drain beans, and add everything to inner pot. The broth should cover beans by at least 1 inch… add more broth if necessary.
Taste broth, and add salt and pepper to taste.
Put on Bean cycle. Voila, great beans in under 1 hr, start to finish!
Fabulous Cheese Cake
Submitted by Mona W.
This is my perfected recipe after trying 5 other cheese cake recipes. It’s adapted from Ina Garten’s recipe and scaled to fit 7 inch pan. You can add lemon rind, lime rind, lemon juice…but I found juice curdles the cheese slightly and changes texture. I will try it with lots of rind and no juice one of these days.
For a 7×4 inch Fat Daddios cheesecake pan which I purchased on Amazon which has the removable bottom:
In a food processor process
- 1 cup or more butter cookie crumbs. I like Leibniz European butter cookies that I find at Walmart. You can add some sugar if you want depending on how sweet cookies are. I add about a tsp of sugar and a pinch of salt to the Leibniz cookies. You can also use Ritz Crackers with sugar added to your liking. (makes a great crust!)
- 3-4 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.
Put a parchment round on buttered removable pan disc, butter sides of pan. Press mixture evenly onto bottom of pan and slightly up sides of pan with a small round or whatever works for you. I have a 1/4 cup measuring cup that lost it’s handle which works great!
- 2 8oz softened cream cheese
- scant 1/4 tsp salt or pinch
- 2 tablespoons sour cream
- half cup sugar
- 2 eggs, 1 egg yolk
- 1 tsp vanilla
- If you like add as much grated lemon rind as you wish.
- In a food processor process the cheese for about 30 seconds. Add sour cream and salt. Process few seconds. Add sugar. Process few seconds.
- Add eggs, one at a time, processing after each.
- With last egg add 1 tsp vanilla. ( You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth.
- Pour into prepared pan lined with crust.
- Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
- Add two cups water to Instant Pot.
- Place trivet in pot along with foil sling, then lower pan centered on sling, making sure there is ample room around the sides of the pan for steam to rise.
- It took me a while to get the time right on this recipe because the middle kept coming out way too runny for what most recipes call for. Finally I nailed it at 40 minutes on high pressure, natural pressure release. (Perhaps a cheesecake that isn’t covered will take less time) Lift cake out by sling handles and place on a rack to cool.
- If there is any water on cake use corner of paper towel to absorb it. For me, there is usually a tiny bit of water on the finished cake but not much.
- The cake will still jiggle perfectly in the middle, as it should. There will be no cracks. It is the perfect cheesecake with a velvet texture.
- Mix about a cup of sour cream with sugar to your liking, a little vanilla, and a pinch of salt. Spread on hot cake. (mix well to dissolve sugar)
- After cake has cooled, cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. When it’s cold, secure the foil completely. I like to make day before serving to make sure it’s super chilled.
- When ready to serve, place center of removable cheese cake bottom on a tall glass. Remove the sides of the pan by gently pushing down towards the glass. (Pull the sides of pan down, being careful not to knock the glass over) It’s tricky at first and you have to coax the pan slowly until the sides release.
- Use a butcher knife to separate parchment from cake/ pan bottom and slide onto serving platter. (you can leave parchment on if you wish..)
- Run a hot knife under water to slice cold cheese cake, rinsing and wiping the knife after each cut. This insures a smooth perfect cut!
Fred’s Instant Pot Brisket With Veggies
Submitted by Fred M.
- 2 lb. or larger regular brisket, rinsed and patted dry*
- 2 tbs. olive oil
- fresh ground black pepper
- 1 lg. yellow onion
- 5 or 6 red potatoes
- 2 c. large chunks carrots
- 2 ½ c. home made beef broth, or make from Knorr Beef Base
- 3 tbs. heaping chopped garlic
- 3 tbs. Worcestershire Sauce
- 4 bay leaves
- granulated garlic
- Knorr Demi-Glace sauce
- ½ c. dehydrated onion
- 2 stalks celery in 1” chunks
- Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.
- Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.
- Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.
- While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.
- When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.
- You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.
2 lb or larger regular brisket, rinsed and patted dry*
2 tbs. olive oil
fresh ground black pepper
1 lg. yellow onion
5 or 6 red potatoes
2 c. large chunks carrots
2 ½ c. home made beef broth, or make from Knorr Beef Base
3 tbs. heaping chopped garlic
3 tbs. Worcestershire Sauce
4 bay leaves
Knorr Demi-Glace sauce
½ c. dehydrated onion
2 stalks celery in 1” chunks
Put the Instant Pot Smart on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot Smart on the Saute setting.
Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.
Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.
While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.
When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.
- You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.
Electric Pressure Cooker Benefits Infographic
Pressure cooking expert Laura Pazzaglia made a “Pressure Cooker Benefits” infographic for electric pressure cookers. It’s clear and informative. Laura also created other infographics.
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