Instant Pot Pressure Cooker Cookbook 2019 Page 11
Press the “Sauté” button to preheat the Instant Pot. Heat the remaining tablespoon of olive oil. Then, brown the pork for 3 minutes per side.
Deglaze the bottom of the inner pot with the white wine. Pour in the broth.
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. Serve garnished with fresh parsley. Bon appétit!
BEEF
Lavash Beef Wraps
(Ready in about 20 minutes | Servings 4)
Per serving: 521 Calories; 22.6g Fat; 35.4g Carbs; 44.8g Protein; 6.2g Sugars
Ingredients
1 ½ tablespoons olive oil
1 ¼ pounds ground beef
2 garlic cloves, chopped
1/2 cup scallions, chopped
1 small Habanero pepper, deveined and minced
1 cup tomato puree
Salt and pepper, to taste
1 teaspoon coriander
1/2 teaspoon caraway seeds
1/4 teaspoon chipotle powder
1/4 teaspoon cloves, ground
1/3 cup chicken stock
4 lavash, warmed
1/2 cup baba ghanoush
Directions
Press the “Sauté” button to heat up your Instant Pot; heat the oil.
Once hot, sauté ground beef along with garlic, scallions, and Habanero pepper; cook until ground beef is no longer pink.
Add tomato puree and continue to cook 3 minutes longer. Add seasonings and chicken stock.
Secure the lid. Choose the “Manual” mode; cook for 6 minutes at High pressure. Once cooking is complete, use a natural release and carefully remove the lid.
Spread the meat mixture evenly across the lavash. Top with baba ghanoush. Now, gently wrap the lavash and serve. Bon appétit!
Beef with Sweet Apricot-Riesling Sauce
(Ready in about 1 hour 5 minutes | Servings 6)
Per serving: 338 Calories; 21.7g Fat; 15.5g Carbs; 18.4g Protein; 10.4g Sugars
Ingredients
2 tablespoons olive oil
1 ½ pounds beef brisket
3 cloves garlic, minced or pressed
1 tablespoon Worcestershire sauce
1 celery, diced
1 carrot, diced
1 onion, cut into wedges
1 cup vegetable broth
1 tablespoon honey
1/4 cup late-harvest Riesling
1/3 cup dried apricots, chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the olive oil. Once hot, cook beef brisket until it is delicately browned on all sides.
Add the remaining ingredients, except for dried apricots, to the Instant Pot.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 60 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Garnish with dried apricots and serve immediately. Bon appétit!
Roast Beef in Sage-Merlot Sauce
(Ready in about 50 minutes | Servings 6)
Per serving: 283 Calories; 12.2g Fat; 5.4g Carbs; 30.9g Protein; 2.1g Sugars
Ingredients
2 teaspoons lard, at room temperature
1 ½ pounds beef roast
1 red onion, chopped
2 garlic cloves, smashed
1 carrot, chopped
1 celery stalk, diced
1 cup water
1⁄2 cups Merlot
Sea salt, to taste
1/2 teaspoon ground black pepper
1 teaspoon paprika
2 bay leaves
1 tablespoon fresh sage
1 tablespoon soy sauce
1 teaspoon butter
1/4 cup fresh chives, chopped
Directions
Press the “Sauté” button to preheat the Instant Pot. Melt the lard and sear the beef until it is browned on all sides.
Add the onion, garlic, carrot, celery, water, merlot, salt, black pepper, paprika, bay leaves, sage, and soy sauce.
Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer roast to a cutting board; allow it to cool slightly before slicing.
Press the “Sauté” button and let it simmer until the sauce is reduced. Stir in the butter and press the “Cancel” button.
Spoon the sauce over the sliced beef. Serve garnished with fresh chives and enjoy!
Spicy Beef in White Rum Sauce
(Ready in about 25 minutes | Servings 6)
Per serving: 293 Calories; 15.6g Fat; 4.3g Carbs; 27.3g Protein; 0.9g Sugars
Ingredients
2 tablespoons olive oil
1 ½ pounds beef flank steak
Sea salt and freshly ground black pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 cup white rum
1 cup water
2 bell peppers, deveined and chopped
1 Chile de Arbol, deveined and minced
1 shallot, halved and sliced
1 cup sour cream
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling. Once hot, cook the beef until browned on all sides.
Add seasonings. Deglaze the inner pot with white rum and add water, peppers, and shallot.
Secure the lid. Choose the “Poultry” setting and cook at High pressure for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Transfer the meat to a cutting board; slice the beef against the grain.
Now, fold in sour cream and press the “Sauté” button; let it simmer until the cooking liquid is thoroughly warmed and reduced. Serve warm.
Traditional Beef Biryani
(Ready in about 25 minutes | Servings 6)
Per serving: 370 Calories; 16g Fat; 9.4g Carbs; 49g Protein; 5.5g Sugars
Ingredients
1 ½ pounds braising steak, cut into bite-sized cubes
1 (28-ounce) can tomatoes, crushed
1 cup shallot, chopped
2 garlic cloves, peeled and chopped
1 teaspoon coriander seeds
1/2 teaspoon ground cumin
1 tablespoon Garam Masala
1 teaspoon saffron strands
Kosher salt and ground black pepper, to taste
1 heaping teaspoon caster sugar
8 ounces natural yoghurt
4 hard-boiled eggs, peeled and sliced
2 ounces almonds, flaked
Directions
Add beef steak, canned tomatoes, shallot, garlic, coriander seeds, cumin, Garam Masala, saffron strands, salt, black pepper, and sugar to the Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Add yogurt and seal the lid. Let it sit in the residual heat until everything is heated through. Serve garnished with eggs and flaked almonds. Enjoy!
Classic Mississippi Roast
(Ready in about 45 minutes | Servings 8)
Per serving: 313 Calories; 8.1g Fat; 24.8g Carbs; 34.6g Protein; 3.1g Sugars
Ingredients
1 tablespoon tallow, at room temperature
3 pounds shoulder roast
1 teaspoon ginger garlic paste
Sea salt and ground black pepper, to taste
1 packet ranch dressing mix
1 ½ cups vegetable broth
4 pepperoncini peppers
2 pounds russet potatoes, peeled and quartered
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the tallow. Sear the roast until it is delicately
browned on all sides.
Then, add the ginger garlic paste, salt, black pepper, ranch dressing mix, and vegetable broth. Top with pepperoncini peppers.
Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 35 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Shred the meat with two forks.
Add potatoes and secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve pulled beef with potatoes and enjoy!
Ground Beef Sirloin Soup
(Ready in about 45 minutes | Servings 4)
Per serving: 276 Calories; 11.8g Fat; 22.6g Carbs; 19.3g Protein; 4.4g Sugars
Ingredients
1 tablespoon olive oil
1/2 pound beef sirloin, ground
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups bone broth
2 teaspoons dark soy sauce
1/2 cup shallots, chopped
1 teaspoon garlic, minced
2 carrots, chopped
2 Yukon Gold potatoes, chopped
1/2 cup tomato puree
2 bay leaves
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon celery seeds
Directions
Press the “Sauté” button to heat up your Instant Pot. Heat olive oil and brown ground beef sirloin, crumbling with a fork. Season with salt and black pepper.
Add bone broth to deglaze the pot. Stir in the remaining ingredients.
Secure the lid and choose the “Soup” button.
Cook for 30 minutes at High pressure. Once cooking is complete, use a natural release for 10 minutes; carefully remove the lid. Bon appétit!
Delicious Keema Curry
(Ready in about 10 minutes | Servings 6)
Per serving: 265 Calories; 12.5g Fat; 6g Carbs; 3.7g Protein; 4.4g Sugars
Ingredients
1 tablespoon olive oil
2 pounds beef, ground
1/2 cup onion, chopped
2 cloves garlic, smashed
1 ripe tomato, diced
1 red chili pepper
Salt and ground black pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon mustard seeds
1 teaspoon chili paste
1 teaspoon curry powder
1 cup water
1⁄2 cup light plain yogurt
2 tablespoons fresh green onions, chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat olive oil and cook ground beef for 2 to 3 minutes.
Then, process onion, garlic, tomato and chili pepper in your blender. Add this mixture to the Instant Pot.
Next, add the salt, black pepper, cumin, mustard seeds, chili paste, curry powder, and water.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
After that, fold in yogurt and seal the lid. Let it sit in the residual heat until thoroughly heated. Serve garnished with fresh green onions. Bon appétit!
Mexican-Style Beef Carnitas
(Ready in about 50 minutes | Servings 8)
Per serving: 250 Calories; 11.6g Fat; 6.1g Carbs; 31.4g Protein; 3.1g Sugars
Ingredients
1 tablespoon corn oil
2 pounds chuck roast, cut into pieces
1 red onion, chopped
2 garlic cloves, minced
1 teaspoon ancho chili powder
Sea salt and ground black pepper, to taste
1 teaspoon Mexican oregano
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 teaspoon mustard powder
2 cups tomato purée
1 cup water
2 beef bouillon cubes
1 cup salsa, to serve
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil. Brown the chuck roast for 3 minutes.
Add onion and garlic and cook an additional 2 minutes, stirring continuously. Stir in the remaining ingredients, except for salsa.
Secure the lid. Choose the “Soup” mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Remove beef from the Instant Pot and let it cool slightly. After that, shred the meat using two forks.
Meanwhile, press the “Sauté” button again and simmer the cooking liquid until the sauce has reduced and thickened. Adjust the seasonings and return the shredded meat back to the Instant Pot.
Serve with salsa. Enjoy!
Quinoa Meatball Biscuit Sliders
(Ready in about 20 minutes | Servings 5)
Per serving: 577 Calories; 26.2g Fat; 44.9g Carbs; 40g Protein; 8.4g Sugars
Ingredients
1 pound lean beef, ground
1/2 pound ground pork
1 cup quinoa, cooked
2 garlic cloves, chopped
4 tablespoons scallions, chopped
1 tablespoon fresh cilantro, chopped
1 cup breadcrumbs
1 egg, beaten
1/4 cup milk
Salt and black pepper, to taste
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried rosemary, chopped
2 tablespoons olive oil
2 ½ cups tomato sauce
1/4 cup brown sugar
2 tablespoons vinegar
1 dash allspice
1/2 teaspoon chili powder
16 dinner rolls
Directions
In a mixing bowl, combine ground beef, pork, quinoa, garlic, scallions, cilantro, breadcrumbs egg, and milk; now, season with salt, black pepper, red pepper, and rosemary.
Shape the meat mixture into 16 meatballs. Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil until sizzling. Once hot, brown your meatballs on all sides.
Add tomato sauce, sugar, vinegar, allspice and chili powder.
Select the “Manual” mode and cook for 12 minutes. Once cooking is complete, use a quick release.
Place one meatball on top of the bottom half of a dinner roll. Spoon the sauce on top of your meatball. Top with the other half of the dinner roll.
Repeat until you run out of ingredients. Bon appétit!
Cheesy Meatballs in Mushroom Sauce
(Ready in about 10 minutes | Servings 6)
Per serving: 450 Calories; 24g Fat; 26.7g Carbs; 27.8g Protein; 9.9g Sugars
Ingredients
1 pound ground beef
2 slices bacon, chopped
1/2 cup Romano cheese, grated
1 cup seasoned breadcrumbs
1/2 cup scallions, chopped
2 garlic cloves, crushed
2 large eggs, beaten
1/3 cup milk
1 tablespoon canola oil
1 (10 ¼-ounce) can condensed mushroom soup
1 cup tomato paste
Directions
Thoroughly combine ground beef, bacon, cheese, breadcrumbs, scallions, garlic, eggs, and milk. Roll the mixture into meatballs.
Press the “Sauté” button to preheat the Instant Pot. Heat the oil and sear the meatballs until they are browned on all sides.
Add canned mushroom soup and tomato paste to the Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve warm, garnished with mashed potatoes. Bon appétit!
Chili-Beef Tacos
(Ready in about 25 minutes | Servings 6)
Per serving: 361 Calories; 14.6g Fat; 34.5g Carbs; 24.1g Protein; 3.8g Sugars
Ingredients
2 teaspoons lard
2 onions, diced
3 garlic cloves, smashed
2 ripe tomatoes, pureed
1 cup beef bone broth
1 envelope (1-ounce) taco seasoning mix
2 cans (16-ounce) pinto beans, drained
1 tablespoon chipotle powder
1 teaspoon cumin, ground
1/2 teaspoon mustard seeds
1 teaspoon dried marjoram
1/2 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons tamari sauce
3/4 teaspoon cocoa powder, unsweetened
6 medium store-bought taco shells
1/2 cup sour cream
2 tablespoons fresh cilantro leaves, chopped
Directions
Press the “Sauté” button to heat up your Instant Pot and melt the lard. Once hot, cook the ground chuck, crumbling with a fork. Set aside.
Cook the onions and garlic in pan drippings, stirring occasionally; add a splash of bone broth, if necessary, to prevent sticking.
Now, stir in tomatoes, beef bone broth, and taco seasoning mix; cook, stirring continuously, an additional minute or until warmed through.
Next, stir in canned beans, chipotle powder, cumin, mustard seeds, marjoram, basil, salt, pepper, tamari sauce, and cocoa powder. Secure the lid.
Select the “Manual” mode and cook at High Pressure for 12 minutes. Once cooking is complete, use a natural release and carefully remove the lid.
To assemble, divide the beef/bean mixture among taco shells; top each with sour cream and fresh chopped cilantro. Bon appétit!
Muffin-Topped Beef Stew
(Ready in about 45 minutes | Servings 6)
Per serving: 404 Calories; 15.5g Fat; 31.1g Carbs; 34.4g Protein; 7g Sugars