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Instant Pot Chicken Korma. Photo credit: All Ways Delicious. These 17 Instant Pot have become a go-to for whipping up these kinds of meals quickly without sacrificing that slow-cooked taste we all.

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Turn the Instant Pot on to saute mode. Add the water, cocoa powder, salt, and granulated sugar. Whisk until the ingredients together until a paste forms and the cocoa powder is completey incorporated. Add the milk, heavy cream, chocolate, and vanilla extract. Whisk continuously until chocolate is melted and mixture is creamy, about 5 minutes.

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Instant Pot Hot Chocolate is rich, creamy, flavorful, and only takes 15 minutes to whip up for a warm drink on a cold day! You can easily double or triple the recipe for family gatherings and holidays. 5 from 3 votes. Print Recipe Pin Recipe. Prep Time 5 minutes mins. Cook Time 10 minutes mins.

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Pressure Cook. Cook the soup mixture on Manual High (some models call this Pressure Cook) for 1 minute. The pot will take about 10-12 minutes to come to pressure. While the soup is pressure cooking, whisk the eggs into a small bowl. Once the Instant Pot is done cooking, do a natural release for 5 minutes.

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Heat Broth - Add broth to Instant Pot inner pot. Select "Sauté" and heat until simmering, about 10-15 minutes. ** Arrange Ingredients** - While broth heats up, arrange ingredients and sauces around Instant Pot for easy access. Add Steam Basket - Place trivet and steam basket into the simmering broth.

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Instant Pot Hot Pot. Ingredients: 4 quarts chicken stock, preferably homemade, divided. 3/4 c canola oil. ¼ c chili flakes. ¼ c gochujang. ¼ c fermented black beans

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Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to "Keep Warm". Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form. Ladle into bowls and enjoy this INCREDIBLE soup!

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Hot Pot Ingredients. While soup base is heating up, prepare Hot Pot Ingredients. Wash and chop mushrooms. Wash fresh spinach. Collect ramen noodles. Slice extra firm tofu into desired shape and size. Cut acorn squash in half, then proceed by chopping one half into roughly 2x1x1 inch chunks. Slice onions into ribbons.

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Place the beef roast in Instant Pot (seasoned side face down), then brown for 4 mins. Generously season the other side with salt and black pepper, then brown this side for 3 mins and 30 secs. Finally, brown the other 2 sides for 2 mins and 30 secs (no need to add more seasoning). Set aside the browned beef roast.

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Add the unsweetened cocoa powder, white sugar, and milk to the Instant Pot. Set to saute on high for 3 minutes. Whisk frequently so the cocoa powder and sugar blend into the milk and the liquid is smooth. Heat through, until the milk is steaming but not boiling and continuing to stir occasionally.

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Thicken and Add Egg to Hot and Sour Soup in Instant Pot. In a mixing bowl, combine 3 tbsp (27g) cornstarch with ¼ cup (63ml) cold water. Stir thoroughly. Amy + Jacky's Tip - Thicker Soup! If you enjoy a thicker soup, use 4 tbsp (36g) cornstarch and ¼ cup + 1 tbsp (78ml) cold water. Subscribe for more tips.

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Instructions. Set a 6-qt Instant Pot® to the high saute setting. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

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Place the appliance in the middle of your table, add your hot pot broth, press the "Sauté" button and then press the "Adjust" button until the display reads "More.". Once the broth.

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Close the lid and set the Instant Pot to the "Soup" mode or high-pressure cooking mode, depending on your preference and the specific instructions on your Instant Pot model. Heat and Infuse Flavors: Allow the Instant Pot to come to pressure and cook the broth for a few minutes to infuse all the flavors.

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Add the olive oil to the instant pot and set to saute. Roughly chop the onions, carrots and celery and add to the pot. Season with salt and pepper and fry for around 10 minutes. Add the rosemary leaves and then the flour. Fry for a further 2 minutes. Add the stout and stir well. Bring to the boil to evaporate the alcohol.

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Chop the peppers in thirds. Add to the stainless steel inner liner of the Instant Pot. Add in the remaining ingredients. Close the lid of the pressure cooker and set the steam release knob to the Sealing position. Press Manual (or Pressure Cook function, High Pressure) and use the +/- button to select 2 minutes.