INSTANT POT® WHEAT BERRIES
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for Wheatberry Waldorf Salad published here on this site.
Provided by Cindy Spalding
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water and wheat berries; stir once. Close and lock the lid. Select Manual pressure according to manufacturer's instructions and set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain wheat berries and mix in salt.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 27.3 g, Fat 0.6 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 102.4 mg, Sugar 0.2 g
INSTANT POT RYE BERRIES
Instant Pot Rye Berries are so easy, you'll love adding whole grains to your diet.
Provided by Pam Greer
Categories Side Dish
Time 50m
Number Of Ingredients 2
Steps:
- Turn Instant Pot to the saute function and add 1 tablespoon of oil. When the oil is hot, add the rye berries and stir to coat with the oil. Saute for about 5 minutes or until the rye berries are toasted and just starting to make popping sounds.
- Add 4 cups of water to the Instant Pot, being careful of any steam. Stir. Lock lid in place and set vent to sealing. Turn off saute feature and use manual to set time to 25 minutes at high pressure.
- After time is up, let pressure release naturally, this may take about 25 minutes. When valve drops, open lid. Drain off any excess water. Stir rye berries in refrigerator for 3-4 days.
Nutrition Facts : Calories 228 kcal, Carbohydrate 43 g, Protein 7 g, Fat 4 g, Fiber 7 g, ServingSize 1 serving
HOW TO COOK RYE BERRIES
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients. The earthy, pungent flavor works beautifully in our Swiss-Chard Frittata.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool.
INSTANT POT® BIRRIA
A combination of birria recipes from online.
Provided by Christian
Time 3h15m
Yield 12
Number Of Ingredients 18
Steps:
- Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
- Transfer to a blender or blend with immersion blender until smooth. Set aside.
- Cut beef into 2-inch cubes and season with kosher salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.
- Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.8 g, Cholesterol 60.6 mg, Fat 15.4 g, Fiber 3.5 g, Protein 25.5 g, SaturatedFat 2.9 g, Sodium 318.1 mg, Sugar 1.9 g
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20 INSTANT POT RECIPES WITH FRUIT & BERRIES
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Reviews 3Published 2017-07-14Estimated Reading Time 6 mins
- Instant Pot Blueberry Compote. OUR LATEST VIDEOS. Blueberries are in their prime during the summer months. The taste and color are different and superior to off-season berries.
- Instant Pot Fruit Clafoutis. Clafoutis is a French dessert, generally made with cherries. You can use cherries or not. This recipe is versatile and flexible to each season’s produce – the recipe does suggest to keep it small, red, and round though.
- Instant Pot Rhubarb-Strawberry Compote. Rhubarb is a fun fruit, but it’s not exactly easy to use. Recipes are pretty limited, but if you’re growing it or subscribe to a CSA, you know you’re going to have quite the stash to work with!
- Instant Pot Strawberry Chia Seed Jam. Chia seeds are loaded with fiber to keep you full and keep digestion good, plus they’re a good source of omega-3 fatty acids.
- Instant Pot Berries & Cream Breakfast Cake. Yep – you heard that right! Cake for breakfast. Dreams come true. Treat yourself with this beautiful bundt cake bursting with fresh blueberries and a surprising dose of protein to keep you fuelled through the morning from yogurt and ricotta cheese.
- Instant Pot Wine Poached Figs With Yogurt Creme. Poached fruit really brings out the best in it. While you can find dried figs all year, their growing season is rather short!
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- Strawberry Instant Pot Cheesecake. How fabulous does that strawberry glazed look? Put those juicy, extra-sweet berries to good use. You can see all of our favorite Instant Pot cheesecake recipes here, but this one… well, it takes the cake.
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