Ree Drummond’s Top Multi-Cooker & Instant Pot Recipe Videos | The Pioneer Woman | Food Network

Need a quick, hearty meal? Ree serves up delicious multi-cooker and instant pot recipes, from corn and green chile chowder to pulled pork sandwiches! #PioneerWoman #FoodNetwork #ReeDrummond #MultiCookerRecipes #InstantPotRecipes
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:03 – Black Bean Soup
3:42 – Fast White Chicken Chili
5:51 – Corn and Green Chile Chowder
9:00 – Short Ribs with Collards and Peppers
13:24 – BBQ Chicken Baked Potatoes
16:41 – Quick Ranch Potatoes
19:00 – Pressure Cooker Pulled Pork Sandwiches
22:32 – Pork Carnitas
26:30 – Ready-to-Go Egg Bites

Get the recipes:
Black Bean Soup – https://foodtv.com/3N7Ux8z
Fast White Chicken Chili – https://foodtv.com/4a38m26
Corn and Green Chile Chowder – https://foodtv.com/3uNSO2g
Short Ribs with Collards and Peppers – https://foodtv.com/3Na7SgE
BBQ Chicken Baked Potatoes – https://foodtv.com/4a3Py2M
Quick Ranch Potatoes – https://foodtv.com/3uG4ioh
Pressure Cooker Pulled Pork Sandwiches – https://foodtv.com/35Wfkpw
Pork Carnitas – https://foodtv.com/3TaDDua
Ready-to-Go Egg Bites – https://foodtv.com/37Uj9On

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Ree Drummond’s Top Multi-Cooker & Instant Pot Recipe Videos | The Pioneer Woman | Food Network

The multi cooker is my new favorite pot and I’m going to use it to make black bean soup basically I’m just going to throw everything in there and before I know it I’m going to have a delicious soup with all the fixen I’m going to cook some veggies in sauté mode

First and I’ve got some finely diced onion and minced garlic delicious start and then I have some diced red bell pepper I just took the seeds out a multicooker is primarily an electronic pressure cooker but the great thing about it is you can sauté in it before

You put the lid on and pressure cook whatever it is you’re making it’s really a miraculous machine if you ask me I’m also going to add some sliced jalapenos and then I’ll stir all this around and now I’m just going to let the veggies cook until they’re soft it’s

Going to going to take 4 minutes I’m back with the chili powder and that goes in next I’ll add a couple of tablespoons got to have chili powder whenever you make black beans they just go together and then a tablespoon of ground cumin another of my favorites and then the beans need quite

A bit of salt so I’ll add a couple of teaspoons and give this a stir oh gosh those veggies look amazing before I put the veggies into the multi cooker I added a little bit of lard you can do butter or oil whatever you prefer okay this looks great so I’ll add

In the beans just dried black beans and for the liquid I’ve got vegetable broth you can use chicken broth even water would work but I like the flavor of broth now the final thing is to set it to cook on manual here it goes so it’s 50 minutes of

Cooking followed by 10 minutes for the pressure to release naturally then I’ll release the rest of the steam through quick release the fun part is always taking off the lid and seeing what’s inside it looks really thick and Rich so this is a good time to add the juice of a couple of

Limes all right now I’ll stir and then you can serve the black bean soup just as it is now with the whole beans but I kind of like to pay the beans a little bit just so the soup has a mix of textures so there’s no better tool for that than an immersion

Blender okay I’m going to stop there because I really like the texture it’s sort of a cross between reff fried beans and whole beans so you want to get a nice bowl with a wide rim gosh this looks great okay now for the fixings I’m going to add some sour cream some diced

Avocado some diced red onion and some diced tomato how gorgeous is this looking and then just cilantro leaves sprinkle them over it’s always nice to give it a little extra squeeze of Lime oh so good it’s white chicken chili and With a Little Help from the pressure cooker it is super fast let me walk you through it step one the spice mix for this I added a tablespoon of ground cumin a tablespoon of ground coriander two teaspoons of dried oregano half a

Teaspoon of paprika half a teaspoon of crushed red pepper flakes a teaspoon of kosher salt and half a teaspoon of ground black pepper to a bowl and mixed everything together then I got started with the pressure cooker and this is step two first I threw four boneless skinless chicken breasts into the

Pressure cooker it was set to sauté and had a little olive oil in it I sprinkled over the spice I mix and seared the breasts on both sides then I poured in 3 cups of low sodium chicken broth put the lid on set the valve to ceiling and

Cooked it on manual for 6 minutes so then when the time was up and the steam had been released I was ready for the next step so this is step three and for this I just shredded the chicken with two forks on a board put it back in

The pressure cooker and added half a cup of heavy cream mixed with 2 tablespoon of masah herina to thicken the chili then I tumbled in a 10 oz bag of frozen corn two cans of drained and rinsed cantalini beans two small cans of drained chopped green chilies cooked

Everything until the corn was hot and the sauce had thickened and put the lid on ready for the drive home so that’s where I’m up to now when I get home I’ll reheat it and serving up will look something like this I’ll set everything out then it’s chilly chil and maybe a

Little more chil some grated montere Jack diced avocado and a wedge of lime a bowl for everyone and dinner is Served I’m going to make a pot of corn and green chili chowder in a multicooker it’s going to take no time at all and it is going to be delicious I started by putting the multi cooker in sauté mode and I melted some butter I just dropped in some chopped bacon and

In goes some sliced onion pretty good start to a soup and I’m going to stir these around just to get them totally coated in the butter oh it already smells so good now to make the soup extra scrumptious I’ve got some fresh oregano and I’ll stir this around I’m

Going to give it about 3 minutes to cook cook moving on I’ve got some minced garlic and this is corn and green chili chowder so I’m using two cans of diced green chilies I’m not going to drain them I’ll just put them right in if you

Want to get fancy you can roast your own green chilies I didn’t want to get fancy I’m already running late so the Cann chilies are a great shortcut and then I’ve got some fresh corn kernels and then I’ll start this around just a little bit longer I’m going to add the liquid just

Low sodium chicken broth I’m going to add about 3 cups or so I’m going to make a slurry to thicken the Chowder so I’ll pour a little more broth into the pitcher and I’ll add two tablespoons of corn starch so the slurry goes in I’ll give it a stir the lid goes

On now I’m going to set the seal and I’m going to let this pressure cook for 5 minutes and then I’ll release the Steam and it’ll be ready for the final Step when the little button pops down then you can pull off the lid oh my gosh it’s really amazing how much happens in such a short amount of time in a pressure cooker it just looks like it’s been simmering away for 2 or 3 hours I’m going to make this Ultra creamy by

Adding heavy cream that’s what corn chowder is all about for me creamy and Rich and Luscious you don’t have to have a big bowl a little goes a long way so now I’ve got two kinds of cheeses regular montere Jack some pepper jack just to give it a

Little bit of spice cheese is my favorite thing in the world now it needs to just a little bit of salt and pepper okay I’m going to stir this all together and while I do let me show you how I serve this up everyone gets a bowl

Of the Chowder it is so pretty look at those flexs of color and that creamy cheesiness then a Sprinkle of sliced green onions a chunk of bread and that’s a working lunch totally easy short ribs are probably my favorite meat in the world so I’m going to make short

Ribs with collards now this is something I would normally make low and slow in a dutch oven but I’m going to give it a multicooker Twist and they’ll be ready in no time I’m going to dredge the short ribs first I made a very simple flour mixture with just a little flour salt

And pepper I’m dredging the short ribs because it helps them get nice and brown and crispy but also the flow helps to thicken the sauce in the multi cooker so it has kind of a dual purpose that is one big pile of short ribs right there now in the multicooker

I have it in sauté mode and I’ve been cooking some bacon pieces I’m going to add this bacon back in later I’m going to take out the insert very carefully CU it is very hot and I want to reserve some of this bacon grease for the collards so I’m

Going to carefully pour it into a bowl now I’ve just got to Brown the ribs and batches it’ll just take a few minutes look at those short ribs nice and brown now I’m going to move on by adding some veggies to the multi cooker diced onion and some chopped up

Carrot also add some chopped up Celery and some sliced garlic now I’m also going to add a heaping tablespoon of tomato paste which gives the sauce a really rich Tangy Flavor now the bottom of this insert is absolutely coated in flavor from the bacon from browning the short

Ribs and I’m going to loosen It Up by pouring in some red wine so I’m going to add the short ribs back in they’re brown on the outside but they’ll take a little bit of pressure cooking to get nice and tender all this bacon is definitely not going to go to

Waste and then the last thing I’ve got some fresh herbs two little sprigs of Rosemary a bay leaf and a couple of sprigs of fresh thyme I want to make sure it’s all in there in the whiny veggie sauce all right I’m going to put

The lid on I’m going to put the vent on ceiling and I’ll cook it on high pressure for 40 minutes see you then the 40 minutes is up so now I’m going to let the steam release from the multicooker so while it vents I’m going to get started on the collared greens

That I’m going to serve with the short ribs I put some of that reserved bacon grease into the skillet and I’m adding some sliced onion and I’ve got two colors of bell pepper red and yellow and I just cut them into strips and while those cook I will get the collared greens ready

I’m just kind of roughly removing the stems from the collared greens so I’m going to go ahead and cook the collards with the peppers okay I’m going to season these with just salt and pepper and then a little bit of crushed red pepper flakes just to give

Everything a little bit of spice and I’m going to get the short ribs out of the multi cooker oh my gosh they smell so good the magic of a multi- cook is you can pressure cook in it and the heat gets so high that whatever sauce you’re

Cooking things in just gets nice and deep and rich as if you’ve been simmering it for hours if you play your cards right the meat will pretty much fall off the bone so I’m going to go ahead and strain the liquid now to add just a little bit of

Acid to the liquid I’ll just shake in a little bit of red wine vinegar I cannot forget the sauce I’ll mostly go over the short ribs just to make sure they’re beautiful and glossy and flavorful this is what they serve in heaven going to sprinkle on some parsley

This is a dinner that would normally take 3 or 4 hours ready in no time all I’ve got left is this family pack of boneless skinless chicken thighs I’m going to make a multi-pot recipe for barbecue chicken and then I’m going to freeze the chicken and serve it over

Baked potatoes the boys and lad absolutely love this dish and using a multi pot is so much easier than firing up the grill for the barbecue chicken I’m going to add a whole bunch of sliced yellow onion and some minced garlic and then then for the barbecue

Part I’m going to add about a 34 of a bottle of barbecue sauce any kind is fine whatever you’ve got in your pantry and then four a cup of honey I am loving my multi cooker these days it really is a revelation I cannot believe how quickly it Cooks things like this

Tablespoon of vinegar and then I am not content with anything that doesn’t have a little spice so I’ve got to add about three chipotle peppers packed in aobo sauce a little bit of salt that barbecue sauce is plenty salty and then just a little bit of water about 1/4

Cup now I don’t need to stir it too much I just want to make sure everything is nestled down in there so it’ll cook really evenly now the lid goes on I’ll seal the vent and I’m going to pressure cook this for 12 minutes I always love opening the multi cooker and seeing the magic inside oo it looks so good barbecue chicken in minutes how do you like that it’s just amazing and it is so tender it’s just about to fall apart I love the color that happens in a pressure cooker it just gets dark and

Rich youd usually have to cook something for a couple hours to get it like that now I’ll just use two forks to shred up the chicken I’ll grab some of the sauce out of the cooker and ladle it in I don’t wind up using all the sauce but I like to get at

Least half of it back in with the chicken the sauce is going to make sure the chicken stays marvelously flavorful okay I’m going to keep shredding away and then I’m going to let it cool so while it does let me tell you how the baked potatoes are going to pan

Out first I get a bag of the thaw barbecue chicken into a skillet to heat it up it just takes about 5 minutes then I take a potato that I rubbed with oil and baked for an hour slice it open pile the barbecue chicken on top then some

Sour cream grated cheddar cheese sliced green onion and that’s a perfect dinner for one or two or three or eight who’s going to say no to That when it comes to making comfort food for Cowboys mashed potatoes are the ultimate no-brainer and if those mashed potatoes don’t take an hour plus for me to make we’ll sign me up they’re made in a multi-cooker and you won’t believe how easy they are I just cut cut up some

Peeled rusted potatoes into chunks and I’m just dropping them into the multi cooker mashed potatoes are so delicious but it’s always a bit of a time commitment boiling them usually takes a good 45 minutes to an hour but not in the multicooker it’s very very quick

I’ll add about 3/4 of a cup of water and then of course you got to Salt the potatoes so a good teaspoon or two and then I’ll put the lid on the cooker and put it on manual for 10 minutes I’m going to set this to

Vent and then I’ll get to mashing what is So Glorious about multicooker mashed potatoes is you don’t have to drain the water out of the potatoes when I make regular mashed potatoes there’s always that inevitable trip to the sink to drain all the water off okay now I’ve got some creaminess to

Add a stick of softened butter yes a stick there’ll be four of us that’s only a four of stick per person you like how I justify things half a package of softened cream cheese about four oz then I’ll start with a little splash of milk

I can always add more if it needs it now these are quick ranch potatoes partly because we live on a ranch but also because I’m going to add some ranch dressing mix and then of course I want to have that little speckle of black pepper in

The potatoes so I’ll go back in with the Masher this is so hot in this pot that it’s really just melting everything instantly I want these to stay nice and warm so I’m going to put on the lid first I’ll get the quick ranch potatoes into a serving dish and garnish them

With finely chopped Chives I’m putting a fast spin on a cowboy favorite with pressure cooker pulled pork sandwiches I’m going to Brown the pork first I’m starting with just half a batch and I’m going to add some seasoning while it Sears a tablespoon of salt about half a teaspoon of black

Pepper and then a teaspoon of chili powder and a half a teaspoon each of garlic powder and onion powder when I brown the second batch of the pork I’ll add seasoning then too okay the second batch of pork is brown so I’m going to put the first

Batch in this is a big bunch of pork shoulder and it’s going to make a lot of cold pork I’m also going to add an onion that I peeled and cut into quarters and then I’ve got five cloves of peeled garlic and I’ll just stir it all

Together now the bottom of the insert of this pressure cooker is just completely coated in Little Brown bits and flavors so I’m going to help that along by adding three cups of chicken stock okay now I don’t need to do another thing to this right now except just put

On the lid set it to cook for 40 minutes on ceiling a good classic pulled pork sandwich is pretty hard to improve upon but I’m going to try by making a jar of pickled jalapenos and onions these pickles add a really nice crunch a little bit of tartness amid all of that

Sweet barbecue sauce I’m going to make the pickling liquid I started with a cup of apple cider vinegar and a cup of water and for a little sweetness I’ll add a teaspoon of sugar and a teaspoon of of salt I’m going to turn this on high and Heat this up pretty

Quickly okay while the pickling liquid heats up I’m going to put the jalapenos and the onions into a big mason jar I just sliced fresh jalapenos I didn’t get rid of the seeds at all I want these pickled onions and jalapenos to be really spicy okay this is just right

Very very hot so I’m going to carefully pour this into the jar over the onions and jalapenos try not to drip too much on the counter the perfect amount I’m going to put the lid on kind of loose since it’s still really hot now I’m going to let this come to room

Temperature and then I’ll chill it for an hour and the pickles will be ready the pressure cooker finished doing its thing and I released the pressure manually and then got the pork out of the machine and I’m just shredding it I’m trying to get all the big chunks broken up that looks

Fantastic now I’m going to toss in some bottled barbecue sauce probably about a cup and a half I’ll just pour it over I’m going to take extra sauce that is looking so good let me tell you how these delicious sandwiches are going to come together a bun juicy pork pickled

Jalapenos and onions lit on lunch dinner is fast approaching so I’m going to pull it together using my new favorite piece of cooking equipment a multicooker I’m making pork carnitas something that would usually take over 3 hours to make is going to be done in no

Time at all now I used the multi cooker to sauté 3 lbs of pork shoulder that I cut into big cubes I sauteed it until it got nice color on the outside now I’m going to sauté two sliced onions and two sliced and seeded pablano chilies pressure cooking is something that

Scares a lot of people but the magic of it is it cooks something like Carnitas in 30 to 45 minutes okay I’m going to sauté the onions and peppers it’s going to take about 3 Minutes so I’m going to add some great flavor two tpoon of ancho chili powder two teaspoons of ground cumin one of my top five favorite spices of all time and then a big tablespoon of Mexican oregano I’m adding a bunch of minced garlic now I just want to keep sautéing

This so the spices will start to develop their flavor they’ll coat all those vegetables whenever you’re using a pressure cooker you definitely want to add liquid I’m adding mine in the form of lemon lime pop just a whole whole can going to add some fresh orange juice

And some fresh orange zest I love the flavor of carnas so the pork of course is the star of the show and I’m going to add it back in now I’ll put the lid on and I’ll walk you through the rest of the cooking process first I’ll seal the

Cooker and set the cook time to 25 minutes when the time’s up it turns itself off and after 10 minutes of natural venting I’ll release the remaining pressure by switching to Quick vent I’ll let the steam escape and I’ll wait until the float valve drops it takes about 2 minutes all the pressure

Has safely released oh so I’m going to take this pork out I’m going to shred the meat all I have to do is basically breathe on it it’s going to fall apart I’m going to put the pork under the broiler I’m going to let it start to crisp Up and while it does I’m going to make some queso and warm some tortillas I’ll just throw a pound of cubed processed cheese into a pan turn the heat to medium low add a 10 oz can of hot diced tomatoes and chili two 4 oz jars of

Diced pentos with their Juice mix them together and stir the queso occasionally until the cheese is fully melted then for the tortilla is I’ll heat them in a microwave wrapped in a dishcloth for about 15 seconds they’re ready so I’ll just keep them wrapped up until it’s

Time to eat and look at that the queso’s done back to the Carnitas they are crisp delicious and ready to come out look at how scrumptious this pork looks all those little brown bits so crispy now I’m going to get some of this luscious cooking juice I don’t want this to go to

Waste I’m just going to stir this and mix all the pork together with the juices those crispy bits aren’t going anywhere they’ll still be part of the mix Carnitas are a Triumph first a tortilla then Carnitas a nice big pile of meat or maybe two spoonfuls after

That a generous spoonful of queso a sprinkling of cilantro leaves and finally Peach Salsa I’ve been Browning some Mexican cheso sausage with some finely diced onion so I’ll go ahead and turn the skillet off and I’m going to make the egg mixture for the egg bites it starts with four eggs and I want to make it really creamy so in goes a/4 cup of heavy cream and

1/4 cup of sour cream and then some salt and pepper and that is as complicated as the egg mixture goes this is a great recipe because you can do so many different versions imagine anything that you would put in an omelette and that’s what you can put in a ready to go egg

Bite now to assemble them and get them ready for the multi cooker I’m going to use one of these great molds you can get them online and I sprayed it and I’ll take couple of spoonfuls of the chizo and on mixture and then little pinch of grated Monterey Jack cheese and then all

You have to do is just pour enough egg mixture to reach just below the rim okay now I’m going to do six more exactly the same Way okay the mold is all filled I’m going to cover the top with foil just to get it all secure in there okay now before I put this into the multi cooker I’m going to put in the little trivet it comes with it and I’ll pour some water into the

Machine and then I’ll just carefully lower the mold into the machine and the lid goes on and now I’m all set so it’s ready steady cook I’ll switch the pressure valve to ceiling press Steam and set the timer for 10 minutes then let the pressure release naturally for 10

Minutes and use a wooden spoon to set the valve to venting for quick release of the pressure okay now that all the pressure is released I can take them out of the multicooker oh look at that steam that’s a very good sign so I can grab the rim

Of the pan ooh it’s nice and steamy so I’m going to take off the foil and look at what’s underneath now if I play my cards right they will slide right out I love it when they come out in one piece these are so great imagine sending these out the door

Two at a time wrapped in a paper towel for your teenagers or if you’re like me you can enjoy them on a plate with a cup of coffee a glass of orange juice they’re so versatile