Summer might be coming to a close, but that doesn’t mean to put away the instant pot! These instant pot recipes will keep your troupe yearning for these recipes all year around. We have included our favorite six summer instant pot recipes that depict flavours from around the globe.

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Instant Pot BBQ Pulled-Pork

A pulled pork sandwich on a Kaiser roll is one of the best meals of summer! The smell of BBQ is a must during summer, or anytime, of the year. This recipe is unique in which coca cola is the main liquid. With only nine main ingredients, these instant pot BBQ pulled pork sandwiches will become a weekly dinnertime choice!

Ingredients

• 3-pound pork shoulder cut into 4 large chunks
• 1 can cola
• 4 tablespoons apple cider
• 2 1/2 cups BBQ sauce (homemade or your favourite store bought)
• 1/3 cup brown sugar
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• vegetable oil for searing pork
• 6 Kaiser rolls for serving

Directions

The greatness of the multicooker is its simplicity. On Sauté mode, add your pork into the instant pot which has been greased with vegetable oil. After a bit of browning on each side, turn the unit off, and pour the cola over the pork. Toss everybody else into the instant pot (sans the rolls of course & ½ cup of BBQ sauce) and stir.

Close the lid of your Zavor Lux LCD 8QT Multicooker. Lock down the lid and set for 45 minutes. Perform a “Natural Release”. This terminology is defined by Zavor as: Allows the pressure to drop naturally without turning the pressure regulator knob to STEAM. This will take several minutes, during which the food inside will continue cooking. Some recipes (such as risotto) benefit from this extra cooking time.

Thereafter, the pork will be incredibly fork-tender, so pull the meat apart using forks or Outset Meat Shredders. Incorporate the remaining BBQ sauce, and a teaspoon of the cola liquid into the pulled pork. Serve on a toasted Kaiser roll with more sauce, pickles, cheese, or slaw.

Instant Pot Summer Corn and Bacon Soup

Source: https://damndelicious.net/2019/05/28/slow-cooker-corn-chowder/

We Canadians love our corn! And, who in the world does not love bacon?! Bringing these two ingredients together with indulgent heavy cream makes this instant pot soup a main dish instead of a starter. This corn and bacon soup has been prepared and brought to many a potluck by the folks here at the store. It is that good!

Ingredients

• 1 ¼ cups red potato (chopped)
• 4 cloves garlic (minced)
• 10 oz white onion (diced small)
• 4 large ears fresh yellow corn kernels
• 1 cup red bell pepper (diced small)
• 4 slices thick cut bacon (cut into ½-inch strips)
• ¾ cup heavy cream
• 4 cups chicken stock
• 3 tablespoons all-purpose flour
• kosher salt, to taste
• a pinch of cayenne
• fresh chopped chives (for topping)

Directions

As it goes with instant pot cooking, the steps are minimal and simple! First, start with your T-Fal Electric Pressure Cooker on Brown mode. Add your chopped bacon and cook until crisp, yet not burned. Remove the bacon and leave some grease to cook those onions & garlic with a bit of salt and cayenne. About 2 minutes should bring the onions and garlic to a translucent state.

Create a golden roux with the flour. Make sure no clumps! Now its time to turn the T-Fal off and the chicken stock. Whisk well to ensure all those burnt bits end up incorporated into this incredible instant pot soup!

Secure the lid and set for Pressure Cook mode for 10 minutes. Perform a manual release at this point for 15 minutes. Add the red bell peppers and heavy cream. Stir and allow to sit for 2 minutes.

Ladle the corn and bacon instant pot soup into an Emile Henry Fusain Soup Bowl then top with the crisp bacon and fresh chives.

Related: All Clad Rice Cooker: Best Easy Rice Cooker Recipes

Instant Pot Beef Bulgogi

Source: https://fashionablefoods.com/2019/03/27/instant-pot-korean-beef-bulgogi/

Let’s leave North America for a night to indulge in one of Korea’s most beloved dishes: Bulgogi. This insanely tender and incredibly tasty beef dish gets its Flavour from gochujang, the famous Korean chili paste. Along with a plethora of other ingredients, this instant pot beef bulgogi will be added to your weekly dinner calendar guaranteed!

Ingredients

Beef Bulgogi

• 2 lb. beef chuck roast (thinly slice)
• 1 medium Asian pear (peeled and grated)
• ½ medium white onion (thinly sliced)
• 6 cloves garlic (grated)
• 1 teaspoon fresh ginger(grated)
• 3 tablespoons gochujang
• 2 tablespoons sesame oil
• ⅓ cup soy sauce
• 1 tablespoon granulated sugar
• 1 tablespoon sesame seeds

Homemade Picked Daikon Radish

• 1 daikon radish (peeled, halved, and thinly sliced)
• ½ cup hot water
• ½ cup rice vinegar
• ¼ cup granulated sugar
• 1 tablespoon kosher salt

Gochujang Mayo

• 1 cup mayonnaise (homemade is best!)
• 2 tablespoons gochujang
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon kosher salt

Directions

This is perhaps the most complex of our electric pressure cooker recipes. Yet, it still remarkably simple! Marinating the beef is the first step. Place the onions, soy sauce, gochujang, Asian pear, ginger, garlic, sesame oil, sesame seeds, and sugar into a Brown Mixing Bowl. Whisk with an All Clad Ball Whisk. Add the beef and marinate in a Vesta Vac n’ Sale Vacuum Sealer overnight for best results.

While we are waiting for that beautiful beef to marinate fully, let us make the pickled daikon. Place salt all over your radish and let it sit at room temp for a half an hour. Thoroughly rinse thereafter with cold water in a Browne 8” Strainer. Place back in the bowl, adding the hot water, rice vinegar, and sugar to the radish. Stir gently until the sugar has dissolved. Cover, and let it sit on the counter for 4 hours before refrigerating. It will last a week, and only get better after a few days!

We might as well prep the mayo now while we wait on that bulgogi beef. Just mix all the ingredients to the mayo of your choice. Place in fridge overnight to let the flavours marry. This too, will last one week.

It is time to use our All Clad Electric Pressure Cooker! Just place all your beef with its bulgogi marinade into the All Clad. Set on Hi Pressure Cook mode for 20 minutes, then allow for a natural release (15 minutes).

Once completed, transfer to the tray of the All Clad Digital Toaster Oven, and broil the bulgogi beef until a bit burnt and crisp. Place a top some rice, lettuce cups, or noodles with your homemade pickled radish and mayo. Add a fried egg, carrots, scallions, or cucumber to make this an authentic Korean dinner.

Related: Pressure Cooker vs. Slow Cooker

Instant Pot Carnitas

Jumping a mere 11,536 kilometers brings us to Mexico. Carnitas is a pork dish that if you have never tried, get ready for a real treat! The moist pork with its beautifully crusted exterior is incredible in enchiladas, tacos, and burritos. The complex spices with citrus commands carnitas as possibly the best pork recipe on earth!

Ingredients

• 3 lb. boneless pork shoulder (cubed into 3” squares)
• The juice of 2 navel oranges
• 4 garlic cloves (pressed)
• 3 canned chipotle peppers (minced)
• ¼ cup apple cider vinegar
• 1 tablespoon each: Tabasco & Frank’s
• 1 teaspoon dried oregano
• 1 tablespoon paprika
• ¼ teaspoon cinnamon
• 1 tablespoon salt
• 1 teaspoon pepper

Directions

This recipe needs only your multicooker and a blender. No need for marinating this one. Toss everything minus the pork into your Vitamix and blend until smooth. Place your pork along with your marinade into a Zavor Lux LCD 8Qt Multicookeron Low Pressure Cook for 40 minutes. That’s it!

Shred your carnitas with two forks, adding some cooking liquid to Flavour that pork throughout! You can broil as with the bulgogi recipe for a minute to create a crispy exterior. Place your carnitas in your favorite Mexican meals instead of chicken or beef. You will not regret it - Trust us!

Instant Pot Quinoa Khichdi

Now it is time to virtually fly to the next culinary destination of India some 15,000 kilometers away. Khichdi has been a recipe on Earth since 300BC. This staple of society uses legumes or rice as its main protein. In this instant pot Khichdi, quinoa along with mung beans provide the sustenance. The exotic aromas will be filling your home in 12 minutes!

Ingredients

• ¾ cup quinoa
• ¾ cup mung beans
• ½ cinnamon stick, broken into pieces
• 2 whole dry chili peppers
• 4 whole cloves
• ½ teaspoon turmeric
• ½ teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 1 tablespoon avocado oil
• 1 teaspoon salt

Directions

Wash and strain the beans and quinoa. Set aside as we use a Krups Coffee Grinder to pulse the cloves, chili peppers, cinnamon, cumin, turmeric, and salt into a course mix. Only use a coffee grinder for either coffee or spices, never both.

Turn your instant pot on to the Sauté function. Add everything to the instant pot excluding the mung beans and quinoa. Once you hear the mustard seeds pop, combine the quinoa and beans. Pour water to barely cover the ingredients. Stir to incorporate, then set your instant pot to the Multigrain mode for 12 minutes. You are now ready to serve a time-tested, vegan meal that all will love!

Related: 15 Surprising Things You Can Make in a Panini Press

Instant Pot Waldorf Chicken Salad

Source: https://therecipecritic.com/waldorf-chicken-salad/

Our final instant pot summer recipe is brought to you from New York city circa 1896. The Waldorf salad has become a classic amongst the USA and Canada ever since its creation. Mayo along with apples and celery are just the beginning to this satisfying summer salad. Instant pot chicken tops this delightful dish.

Ingredients

Chicken

• 1lb. chicken breast
• 1 yellow onion, quartered
• 2 celery stalks (diced)
• 2 carrots (diced)
• 4 garlic cloves (pressed)
• 1 Tb each: kosher salt & black pepper

Salad

• 1 cup diced apple
• 1 cup seedless halved red grapes
• 1/2 cup finely diced celery
• 3/4 cup salted roasted cashews
• 2 Tbs. plain Greek yogurt
• 1 Tbs. fresh lemon juice
• 1/2 cup mayonnaise
• 1/2 cup thinly sliced fennel
• 2 heads Belgian endive (washed, leaves separated)
• Kosher salt and freshly ground pepper

Directions

Place the onions, celery, garlic, and carrots in the instant pot with 16oz of water. Place the steaming rack inside your instant pot. Place your seasoned chicken breast on top of the rack and cook on Hi Pressure mode for 25 minutes. Allow to cool, then slice into strips.

Whisk the mayo, lemon juice, and yogurt in a Camwear bowl. Fold all ingredients together minus the endive. Season with salt and pepper to taste. Arrange on a Le Creuset 18” Oval Oyster Serving Platter the leaves of endive. Place your instant pot chicken Waldorf salad a top the endive and serve.

Looking for a great Slow Cooker or Pressure Cooker for your home to take advantage of all these great recipes? then check out our shop.

Your Endless Summer Starts with the Instant Pot

Using your instant pot to create culinary classics from around the globe is a fun and exciting way to experience new cultures in your own home. Have fun perfecting these recipes as you learn about each country and their cuisine. The instant pot, electric pressure cooker, and multicooker are the same type of vessel under different names. Whichever name you wish to call it, the instant pot will always deliver fast food as if it was slow cooked by a Grandma.