Instant Pot Pinto Beans (No Soak)

  • 1 cup dry pinto beans
  • 2 cups water
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon salt depending on preference
  1. Add all ingredients to Instant Pot
  2. Cook on Pressure for 36 minutes, allow to natural release for at least 15 minutes before quick release, or allow to completely natural release

Instant Pot Brown Rice

  • 2 cups brown rice
  • 2 cups water
  1. Add ingredients to Instant Pot.
  2. Cook on Pressure for 15 minutes, allow at least 5 minutes (10 recommended) natural release before quick release.

Instant Pot Chicken Rice Porridge (Bubar Ayam)

  • 1 cup Rice
  • 2 Large Frozen Chicken Breasts (or 3 small chicken breasts, or 4-5 chicken tenders)
  • 1 Tablespoon Crushed Ginger (or 2 1-inch cubes diced ginger)
  • 4 diced cloves Garlic OR 1 Tablespoon crushed Garlic
  • 8 cups water
  • Mushrooms (optional)
  • 1/2 teaspooon Salt
  • Cilantro (diced for topping)
  • Sambal Sauce (for topping)
  • Raw Peanuts (chopped for topping)
  • Fried Shallots or Onions (for topping)
  • Kecap Manis (thick sweet soy sauce) (for topping)
  • Sesame Oil (for topping)
  1. Add rice, garlic, ginger, salt, and optional mushrooms to the Instant Pot. Lay the frozen chicken breasts on top. Pour water over everything.
  2. Cook on Pressure for 30 minutes (use 20 minutes if chicken is NOT frozen)
  3. Allow to naturally release. Then open and stir gently. Use tongs to remove chicken breasts, shred the chicken into a toppings bowl.
  4. Prepare toppings in individual bowls, setting out chopped cilantro, raw peanuts, fried shallots, kecap manis, sambal sauce, shredded chicken, and sesame oil.
  5. Scoop rice porridge into dishes, then add toppings as desired and enjoy!
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