Water under pressure is superheated at about 240°F in an Instant Pot. Releasing the pressure starts a vigorous boil inside the pot, roughing up the peas and releasing their starch into the soup.

Instant Pot vegetable soup is perfect for busy days. This vegetarian recipe is ready to eat in just 40 minutes, and can be customized with your favorite veggies.

Nourishing and rich in flavour! Steamed chicken with Chinese sausage and Lotus root with pearl bean soup. Double boiling is a popular traditional Chinese pot-in-pot cooking method. This method slowly ...

1 yellow onion, diced 2 tablespoons of butter 1/2 of a Russet potato 1 apple 1 large parsnip (about half a pound) 3-4 cups of broth or stock Salt and pepper Melt the butter in a large pan over ...

The sauté setting on the Instant Pot caramelizes the garlic in record time (five minutes!), while the pressure cooker setting zaps the chicken and softens the garlic cloves in minutes (less than 10).

Just sweat the veg for about 10 minutes right in the pot, then lock it down, and forget about it for another 12 minutes while the pressure does the work for you.

Boil for about 10 minutes, then reduce the heat to medium-low and add the remaining ingredients. Cover the pot and simmer until the beans are very soft and the stock has thickened, 3 to 3 1/2 hours.