This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Easy instructions for how to cook (and freeze!) mashed potatoes, rice and oatmeal in the pressure cooker (aka instant pot)
I’m a freezer queen from way back. I love being able to pull things out of the freezer and have a great meal or side on hand at any time.
I use my pressure cooker to make large batches of things in short amounts of time. I use it for rice, steel cut oatmeal, chicken (whole), and potatoes. This makes my life a lot easier on crazy weeknights, or even lazy weekend days.
I have an electric pressure cooker (aka an instant pot), so it’s a little more idiot-proof and requires slightly less respect than the regular stove top one.
Pressure Cooker Mashed Potatoes
When I have a bag of potatoes about to go bad, I peel them all, cut them – and throw them in the cooker with a small amount of water in the bottom (about a cup).
Ingredients
Directions
- In an electric pressure cooker, add the potatoes, garlic, water, salt and 2 Tbs of the butter.
- Put the lid on, seal the valve, and set to manual high pressure for 8 minutes.
- Do a quick release (just turn the valve to vent, and open as soon as the pressure is released)
Mash the potatoes:
- Drain any remaining water, and mash the potatoes right in the pot.
- Add butter, milk and salt and pepper.
- Mash until fluffy but smooth.
- Serve immediately.
- Devour.
Freezing:
- Add cooled mashed potatoes to a freezer bag and flatten.
- Label and freeze
To Serve
- Open the bag a little (or pierce it) and cook in microwave until fully reheated
- Devour.
Notes
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Cooking Rice in the Pressure Cooker
Having cooked rice available quickly will allow you to make all kind of dishes in a flash. Like, fried rice, soups, rice casseroles etc.
Cooking Rice in the Pressure Cooker
Directions
- Add the rice, water and salt to the pressure cooker pot. Stir.
- Put the lid on and turn vent to seal.
- Select the rice function (or do manual high pressure and 3 minutes cook time)
- When done, use a natural pressure release for 10 minutes. (ie, don’t touch it)
- After 10 minutes move the seal to open, and allow to release 10 more minutes (this is known as a quick release).
- Open lid, and stir rice.
- Test for seasoning and add more salt/pepper if desired.
- Devour.
To Freeze:
- Add rice to freezer bags and lay flat.
- Freeze.
To Serve:
- Pierce bag or open slightly and cook in microwave until fully reheated (about 3 mins).
- Devour.
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Ingredients
- 1 cup of steel cut oats
- 4 cups of water
- a pinch of salt
Optional:
- peeled (chopped apple pieces)
- cinnamon
- dark brown sugar
Directions
- Combine ingredients in pressure cooker pot, select high pressure and set 15 minutes cook time.
- Do a natural release for 10 minutes, then a quick release.
- Allow to cool, then Portion it out for breakfasts to grab and go throughout the week.
- Store in refrigerator.
- Top with apples, cinnamon, brown sugar or fruit.
- Devour.
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
thewaytohisheart says
I LOVE this! Thank you. You'll probably be getting a pingback from my blog soon about this idea 🙂
Jan & Stan says
Works very well in my house. Never short of an old spud or two…
That Girl says
That's a great idea for old potatoes.