Type what you have

Ingredients

• ✓ water
• russet potato

Instructions

1. 1 Pour water into the bottom of a pressure cooker (such as Presto). Place a trivet into the pressure cooker and turn the heat on high.
2. 2 Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

By GhstPepper

Ingredients

• ✓ water
• beet

Instructions

1. 1 Cut off the top and bottom nubs of the beets and scrub them until the outer skin doesn't have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
2. 2 Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By coryandlaurel

Ingredients

• ✓ water
• spaghetti squash

Instructions

1. 1 Carefully cut stem end off spaghetti squash. Poke a few small slits in squash in a dotted line where you plan to slice squash.
2. 2 Carefully cut between the slits until squash is cut in half. Scoop out seeds and pulp.
3. 3 Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
4. 4 Microwave on High until skin is soft and can be pierced with a fork, 12 to 15 minutes. If the dish is too big to rotate, turn off the turntable and rotate the dish halfway through.

By France Cevallos

Ingredients

• ✓ water
• black bean

Instructions

1. 1 Cover black beans with 3 cups water in a large bowl; let sit for 5 minutes. Discard anything that floats to the surface. Drain.
2. 2 Cover black beans with 3 cups fresh water in a large bowl; cover. Let soak, 4 hours to overnight. Drain.
3. 3 Combine soaked beans and 3 cups fresh water in a rice cooker. Cook on "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.

By chantal

Ingredients

• ✓ water
• sweet potato

Instructions

1. 1 Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
2. 2 Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

By tcasa

Ingredients

• ✓ water
• corn

Instructions

1. 1 Shuck corn and remove silk.
2. 2 Place the steamer basket inside a multi-functional pressure cooker (such as an Instant Pot). Add water and place 2 ears corn in the basket; stack remaining 2 ears corn on top, perpendicularly. Close and lock the lid. Close the vent.
3. 3 Select Meat/Stew pressure setting according to the manufacturer's instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Bren

Ingredients

• ✓ water
• ramen noodle
• american cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add ramen noodles and cook until tender, about 2 minutes.
3. 3 Pour out water, then stir in seasoning packet and cheese until well blended.

By Emily

Ingredients

• ✓ water
• seafood seasoning
• corn

Instructions

1. 1 Combine 1 cup water and 1 teaspoon seafood seasoning in a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack trivet in the bottom of the Pot; arrange corn on top of trivet, overlapping or stacking if needed. Sprinkle corn with remaining 1 teaspoon seasoning.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain and serve.

By fabeveryday

Ingredients

• ✓ water
• brown sugar
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, brown sugar, and salt in a medium bowl; whisk vigorously until sugar and salt dissolve.

By Smokin' Ron

Ingredients

• ✓ water
• farro
• salt

Instructions

1. 1 Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.

By LauraF

Ingredients

• ✓ water
• wheat berry
• cornmeal

Instructions

1. 1 Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.
2. 2 Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
3. 3 Grind sprouted wheat berries in a food mill or in a food processor.
4. 4 After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
5. 5 Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

By MARBALET

Ingredients

• ✓ water
• tiger prawn
• old bay seasoning
• cocktail sauce

Instructions

1. 1 In a large pot, bring 1 quart of water to a boil.
2. 2 Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.
3. 3 Steam shrimp until pink, about 3 to 5 minutes.
4. 4 Eat by removing shells as you go and dipping in cocktail sauce.

By Wendi

Ingredients

• ✓ water
• hickory smoke seasoning
• baby back rib
• barbecue sauce

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot). Set the trivet inside.
2. 2 Sprinkle hickory smoke seasoning liberally over frozen ribs; set ribs on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
5. 5 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source.
6. 6 Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ water
• chicken
• chicken bouillon
• egg noodle

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ water
• white vinegar
• seafood seasoning
• shrimp

Instructions

1. 1 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
2. 2 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

By Karen Schroeder Caselli

Ingredients

• ✓ water
• king crab leg
• lemon
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Use tongs to transfer crab legs to a serving dish.
6. 6 Squeeze lemon juice on top and serve with melted butter.

By Soup Loving Nicole

Ingredients

• ✓ water
• turkey
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Place turkey upside-down (with breast facing down) in a roasting pan.
3. 3 Place 1/2 of the butter in the cavity of the turkey. Cut remaining butter into pieces and rub over the outside of the skin. Pour water into the pan and cover with foil.
4. 4 Cook in the preheated oven until the internal temperature of the thighs has reached 180 degrees F (80 degrees C), 3 to 3 1/2 hours.

By Darlene

Ingredients

• ✓ water
• russet potato
• olive oil
• salt

Instructions

1. 1 Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
2. 2 Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
3. 3 Rub each potato with a little oil (just enough to lightly coat) and salt generously.
4. 4 Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

By Idaho Potatoes

Ingredients

• ✓ water
• ✓ water
• sugar-based curing mixture
• brown sugar
• pickling spice
• garlic powder
• venison shoulder roast

Instructions

1. 1 Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.
2. 2 Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
3. 3 To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

By Emily Tisdale

Ingredients

• ✓ water
• pineapple
• sugar
• cranberry

Instructions

1. 1 Drain juice from pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid total.
2. 2 Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
3. 3 Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

By Summer Jeremy Womack

Ingredients

• ✓ water
• chicken broth
• chicken soup base
• kluski noodle

Instructions

1. 1 Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

By Amy Kleinert

Ingredients

• ✓ water
• ✓ water
• kosher salt
• molasses
• clove
• pork chop
• vegetable oil

Instructions

1. 1 Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
2. 2 Stir cold water into molasses brine to combine.
3. 3 Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
4. 4 Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ water
• apple
• brown sugar
• pumpkin pie spice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine apples and water in a slow cooker.
3. 3 Cook on Low for 6 to 8 hours.
4. 4 Stir in brown sugar and pumpkin pie spice.
5. 5 Continue cooking another 30 minutes.

By ASG

Ingredients

• ✓ water
• pork loin roast
• barbecue sauce
• sandwich bun

Instructions

1. 1 Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
2. 2 Cook on Low for 7 hours. Transfer pork to a bowl and shred with two forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
3. 3 Spoon a generous amount of pork into each roll to serve.

By Jeannie

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• olive oil
• honey
• salt
• all-purpose flour

Instructions

1. 1 Mix together 1/2 cup lukewarm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.
2. 2 Combine 1/2 cup water, olive oil, honey, and salt in a large mixing bowl. Add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
3. 3 Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes or 1 large pizza.

By Angela

Ingredients

• ✓ water
• cranberry
• sugar
• raspberry gelatin mix
• pineapple

Instructions

1. 1 Combine water, cranberries, and sugar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook until cranberries pop, about 10 minutes.
2. 2 Transfer to a serving bowl. Mix in raspberry-flavored gelatin and crushed pineapple. Refrigerate until chilled, 8 hours to overnight.

By khusted

Ingredients

• ✓ water
• cream of mushroom soup
• onion soup mix
• pot roast

Instructions

1. 1 Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.
2. 2 Cook on Low for 8 to 9 hours or High for 3 to 4 hours.

By Brenda Arnold

Ingredients

• ✓ water
• ranch dressing mix
• salad dressing mix
• brown gravy mix
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Ingredients

• ✓ water
• margarine
• bread stuffing mix
• turkey breast
• turkey gravy

Instructions

1. 1 Boil water and margarine together in a medium saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing softens, about 5 minutes. Fluff with a fork.
2. 2 Divide stuffing between turkey slices. Roll turkey around stuffing; arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
3. 3 Heat in the microwave on high until gravy is bubbly, about 5 minutes.

By MYGIRLSMOMMY

Ingredients

• ✓ water
• sweet potato
• butter
• white sugar

Instructions

1. 1 In a large pot over medium heat, place potatoes in water. Top with butter and sugar, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

By Pamela