Instant Pot Pressure Cooker Cookbook 2019 Page 10
Stir in the garlic and mushrooms; continue to sauté an additional 2 minute or until they are fragrant. Reserve.
Cook the meat for 2 to 3 minutes, stirring frequently; add the reserved onion/mushroom mixture to your Instant Pot.
Add the pepper, carrots, tomatoes, chicken broth, salt, pepper, paprika, and bay leaf.
Secure the lid. Choose the “Soup” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Garnish each serving with a dollop of sour cream and serve.
Mexican Posole Rojo
(Ready in about 35 minutes | Servings 8)
Per serving: 503 Calories; 30.4g Fat; 11.6g Carbs; 42.6g Protein; 2.9g Sugars
Ingredients
1 heaping tablespoon lard, melted
1 cup shallots, chopped
2 cloves garlic, sliced
2 pounds pork butt, cut into 2-inch pieces
2 sprigs thyme, leaves chopped
1/2 teaspoon cumin
1 teaspoon Mexican oregano
Sea salt and ground black pepper, to taste
4 cups chicken bone broth
1/2 cup fresh ripe tomato, puréed
2 bay leaves
1 celery with leaves, chopped
2 dried ancho chiles, chopped
1 red bell pepper, thinly sliced
1 (15-ounce) can white hominy, drained and rinsed
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the lard. Once hot, sauté the shallots and garlic until they are tender and fragrant.
Add the pork and cook an additional 3 minutes or until it is delicately browned. Add the remaining ingredients and gently stir to combine.
Secure the lid. Choose the “Poultry” setting and cook at High pressure for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Divide between individual bowls and serve warm. Enjoy!
Easy Pork Sliders
(Ready in about 1 hour 10 minutes + marinating time | Servings 6)
Per serving: 433 Calories; 18.8g Fat; 20.9g Carbs; 43.9g Protein; 6g Sugars
Ingredients
2 pounds pork loin roast, cut into cubes
4 cloves garlic, smashed
2 tablespoons fresh scallions, chopped
1/2 cup pineapple juice
Salt and black pepper, to taste
1 teaspoon cayenne pepper
1/4 teaspoon mustard seeds
1/4 teaspoon cumin
1 ½ tablespoons olive oil
1 head fresh Iceberg lettuce, leaves separated
2 tablespoons Dijon mustard
6 dinner rolls
Directions
Place the pork, garlic, scallions, pineapple, juice, salt, black pepper, cayenne pepper, mustard seeds, and cumin in a mixing bowl; wrap with a foil and transfer to your refrigerator for 2 hours.
Press the “Sauté” button and heat olive oil. Now, cook the pork, working in batches, until it is well browned.
Secure the lid. Now, select the “Manual” mode, High pressure and 60 minutes. Once cooking is complete, use a natural release; carefully remove the lid.
Serve over dinner rolls, garnished with fresh lettuce and Dijon mustard. Bon appétit!
Traditional Pork Ragù
(Ready in about 30 minutes | Servings 6)
Per serving: 385 Calories; 25.4g Fat; 6.7g Carbs; 31.2g Protein; 3.7g Sugars
Ingredients
2 tablespoons olive oil
1 ½ pounds pork stew meat, cubed
1 onion, chopped
2 garlic cloves, chopped
2 cups roasted vegetable stock
1/4 cup red wine
1/2 (15-ounce) can tomato sauce
2 carrots, sliced
1 celery with leaves, chopped
1 teaspoon Italian seasoning
Salt and ground black pepper, to taste
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sauté the pork and onions until the meat is delicately browned.
Add the remaining ingredients.
Secure the lid. Choose the “Soup” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve topped with shredded cheese if desired. Bon appétit!
Pork Medallions with Root Vegetables
(Ready in about 25 minutes | Servings 4)
Per serving: 438 Calories; 22.3g Fat; 16.9g Carbs; 41g Protein; 4.4g Sugars
Ingredients
4 pork medallions
1 teaspoon cayenne pepper
1 teaspoon cumin, ground
Salt and black pepper, to taste
1 ½ tablespoons olive oil
2 shallots, chopped
1 garlic cloves, minced
1 cup vegetable stock
2 sprigs rosemary
2 parsnips, thinly sliced
1 turnip, thinly sliced
2 carrots, thinly sliced
1 tablespoon cornstarch
Directions
Season pork medallions with cayenne pepper, cumin, salt, and black pepper. Press the “Sauté” button and heat the olive oil.
Sear pork medallions for 4 minutes on each side; reserve. Cook shallots in pan drippings until just tender and fragrant.
Return pork medallions to the Instant Pot along with garlic, stock, and rosemary. Secure the lid. Choose the “Manual” setting and cook for 10 minutes at High pressure.
Once cooking is complete, use a quick release; remove the lid carefully.
Select the “Manual” mode again and cook root vegetables for 4 minutes; use a quick release again. Remove the vegetables from the Instant Pot.
Add cornstarch and 1 tablespoons of cold water to a small bowl; stir until smooth paste forms.
Add the slurry to your Instant Pot, press the “Sauté” button and cook until the sauce is concentrated. Serve the sauce over reserved pork and root vegetables.
Braised Pork Leg with Green Onions
(Ready in about 2 hours 50 minutes | Servings 8)
Per serving: 287 Calories; 10g Fat; 10.8g Carbs; 38.2g Protein; 6.8g Sugars
Ingredients
2 garlic cloves, minced
1 ½ tablespoons honey
1 teaspoon Aleppo red pepper
Sea salt and ground black pepper, to taste
2 star anise
3 pounds pork leg
2 tablespoons tamari sauce
1/4 cup tomato paste
1/4 cup shaoxing rice wine
1/2 cup water
2 tablespoons olive oil
A bunch of green onions, chopped
Directions
Add all ingredients, except for olive oil and green onions, to a ceramic dish. Cover the dish and place in your refrigerator for 2 hours.
Then, press the “Sauté” button to preheat your Instant Pot. Heat the oil until sizzling. Now, cook the pork until delicately browned on all sides, about 10 minutes. Then, add the marinade.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 35 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Add green onions to the Instant Pot; seal the lid and let it sit approximately 5 minutes. Serve warm.
Momofuku Bo Ssam (Korean-Style Pork)
(Ready in about 1 hour 5 minutes | Servings 10)
Per serving: 512 Calories; 37.2g Fat; 4.2g Carbs; 38.2g Protein; 2.3g Sugars
Ingredients
1 heaping tablespoon lard, at room temperature
3 pounds pork shoulder
1/2 cup yellow onions, chopped
2 garlic cloves, minced
1/2 cup chicken bone broth
1/2 cup orange juice
1 tablespoon tamari sauce
Sea salt and ground black pepper, to taste
1/2 teasp
oon Gochugaru
1 tablespoon castor sugar
1 stick butter
2 bay leaves
1/4 cup doenjang (korean soybean paste)
2 tablespoons walnuts, ground
Directions
Press the “Sauté” button to preheat your Instant Pot. Melt the lard and brown the pork shoulder for 5 minutes, turning once or twice.
Add the onions, garlic, broth, orange juice, tamari sauce, salt, black pepper, teaspoon Gochugaru, and sugar.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 50 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer the pork shoulder to a cutting board; allow it to cool; then, cut into slices.
Then, press the “Sauté” button again. Add the remaining ingredients and let it simmer for 5 to 6 minutes or until the sauce is thoroughly heated and reduced by half.
Spoon the sauce over the pork and serve. Bon appétit!
Provençal Sausage Casserole
(Ready in about 15 minutes | Servings 4)
Per serving: 376 Calories; 29.6g Fat; 12.9g Carbs; 15g Protein; 3.1g Sugars
Ingredients
2 tablespoons olive oil
1 pound pork sausages, sliced
1 leek, thinly sliced
2 garlic cloves, crushed
2 ripe tomatoes, chopped
1 cup vegetable broth
2 tablespoons white wine
1 tablespoon oyster sauce
1 tablespoon Herbs de Provence
1 (15-ounce) can black beans
Sea salt, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground bay leaf
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling. Brown the sausage for 2 to 3 minutes.
Add the remaining ingredients and gently stir to combine.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Divide among individual bowls and serve warm. Bon appétit!
Sunday Beer-Braised Ribs
(Ready in about 40 minutes | Servings 8)
Per serving: 405 Calories; 24.1g Fat; 3.2g Carbs; 40.5g Protein; 0.7g Sugars
Ingredients
1/2 cup chicken stock
1 (12-ounce) bottle dark beer
2 ripe tomatillos, chopped
2 garlic cloves, minced
1 bell pepper, deveined and chopped
1 jalapeno pepper, deveined and chopped
2 ½ pounds baby back ribs
Salt and ground black pepper, to taste
1/2 teaspoon ground allspice
1 teaspoon fennel seeds
Lime wedges, for serving
Directions
Simply throw all of the above ingredients, except for lime wedges, into your Instant Pot. Secure the lid.
Choose the “Manual” setting and cook for 35 minutes at High pressure.
Once cooking is complete, use a natural release; remove the lid carefully. Serve garnished with lime wedges. Bon appétit!
Fancy Pork Pâté
(Ready in about 55 minutes + chilling time | Servings 10)
Per serving: 147 Calories; 6.4g Fat; 2.5g Carbs; 18.2g Protein; 0.9g Sugars
Ingredients
1 tablespoon olive oil
1 ½ pounds boneless pork shoulder, cubed
4 ounces pork liver
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon mustard powder
Sea salt and ground black pepper, to taste
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground coriander
2 tablespoons brandy
1/2 cup heavy cream
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the olive oil; once hot, sear the pork shoulder and pork liver until they are delicately browned; reserve.
Add the onion and garlic and continue to sauté them in pan drippings. Return the meat and pork liver back to the Instant Pot.
Add the remaining ingredients, except for heavy cream.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 50 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Fold in heavy cream. Give it a good stir and seal the lid. Let it sit in the residual heat until thoroughly warmed. Refrigerate until it is completely chilled.
Two-Cheese and Bacon Bread Pudding
(Ready in about 40 minutes | Servings 6)
Per serving: 385 Calories; 25.3g Fat; 17.1g Carbs; 21.8g Protein; 4.1g Sugars
Ingredients
1 loaf of sourdough bread, cut into chunks
2 tablespoons butter, melted
6 slices Canadian bacon, chopped
6 ounces Monterey-Jack cheese, grated
3 eggs, beaten
1/2 cup milk
1/2 cup cream cheese
1/4 teaspoon marjoram
1 teaspoon onion powder
Garlic salt and ground black pepper, to taste
Directions
Prepare your Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom.
Spritz the bottom and sides of a soufflé dish with a nonstick cooking spray. Add 1/2 of bread cubes to the bottom of the dish; drizzle the melted butter over them.
Add bacon and grated Monterey-Jack cheese. Add the remaining 1/2 of bread cubes.
In a mixing bowl, thoroughly combine the eggs, milk, cheese marjoram, onion powder, garlic salt, and black pepper. Pour this mixture over the top.
Lower the soufflé dish onto the prepared metal rack. Cover with a piece of foil.
Secure the lid. Choose the “Bean/Chili” setting and cook at High pressure for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Allow it to stand on a cooling rack for 10 to 15 minutes before cutting and serving. Bon appétit!
Classic Pasta Bolognese
(Ready in about 30 minutes | Servings 4)
Per serving: 677 Calories; 39.5g Fat; 37.9g Carbs; 43.3g Protein; 2.5g Sugars
Ingredients
1 ½ tablespoons olive oil
1 cup leeks, chopped
2 garlic cloves, minced
1 pound ground pork
1/2 pound ground beef
1 celery stick, diced small
1 sweet pepper, finely chopped
1 jalapeno, finely chopped
1 ½ cups broth, preferably homemade
1 (28-ounce) can Italian tomatoes, finely chopped
2 pounds penne rigate
1/4 cup heavy cream
Directions
Press the “Sauté” button. Preheat your Instant Pot and add the oil. Once hot, sweat the leeks for 3 to 4 minutes, stirring frequently.
Add the garlic and cook for 30 seconds more. Add ground meat and cook for 3 minutes more or until it is just browned.
Add celery, peppers, broth, tomatoes, and penne rigate. Secure the lid. Choose the “Manual” setting and cook for 15 minutes at High pressure.
Once cooking is complete, use a quick release; remove the lid carefully. Press the “Sauté” button and fold in heavy cream; stir until heated through.
Divide among individual bowls and eat warm. Bon appétit!
Spicy Sausages with Beans and Cubanelle Peppers
(Ready in about 15 minutes | Servings 4)
Per serving: 322 Calories; 24.4g Fat; 12.4g Carbs; 14.2g Protein; 2g Sugars
Ingredients
1/2 tablespoon shortening
4 pork spicy sausages, without casing
2 shallots, chopped
2 garlic cloves, minced
25 ounces canned black beans, rinsed and drained
1/3 cup water
1/2 teaspoon paprika
Sat, to taste
1 bay leaf
Directions
Press the “Sauté” button to preheat your Instant Pot. Once hot, warm the shortening. Now, cook the sausage, crumbling them with a spatula; reserve.
Next, cook the shallots and garlic in pan drippings until tender and fragrant. Add the other ingredients, along with reserved pork sausages.
Secure the lid. Choose the “Manual” mode, High heat, and 6 minutes.
Once cooking is complete, use a natural release; remove the lid carefully. Discard bay leaf and serve over hot cooked rice. Bon appétit!
Pork Chops in Creamy Herbed Sauce
(Ready in about 15 minutes + marinating time | Servings 6)
Per serving: 405 Calories; 24g Fat; 1.9g Carbs; 42.9g Protein; 0.6g Sugars
Ingredients
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
1 teaspoon mustard powder
1/2 teaspoon ground cumin
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
Sea salt and ground black pepper, to taste
2 tablespoons olive oil
6 pork chops
1/2 cup dry white wine
1/2 cup beef bone broth
2 tablespoons fresh parsley, chopped
Directions
Place the lemon juice, garlic, mustard powder, ground cumin, rosemary, thyme, salt, black pepper, 1 tablespoon of olive oil, and pork chops in a ceramic dish. Allow the pork to marinate at least 2 hours.