Instant Pot Pressure Cooker Cookbook 2019 Read online

  Ingredients

  1 heaping tablespoon lard, at room temperature

  1 ½ pounds beef steak, thinly sliced

  1 large-sized leek, chopped

  2 garlic cloves, crushed

  1 cup celery with leaves

  1 cup carrots, chopped

  1 cup parsnip, chopped

  2 bell peppers, chopped

  1 (14-ounce) can tomatoes, diced

  4 cups water

  4 bouillon cubes

  1 bay leaf

  Topping:

  1 cup plain flour

  1 teaspoon baking powder

  1 cup Swiss cheese, grated

  1/2 cup full-fat milk

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the lard and brown the beef for 3 to 4 minutes, stirring occasionally.

  Then, add the leeks and cook an additional 2 minutes or until it has softened. Add the garlic, celery, carrot, parsnip, peppers, tomatoes, water, bouillon cubes, and bay leaf.

  Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  In a mixing bowl, thoroughly combine all of the topping ingredients. Spread the topping over the top of your stew. Seal the lid and press the “Sauté” button.

  Let it simmer for 15 minutes longer or until golden. Serve immediately.

  Sloppy Joe Soup

  (Ready in about 25 minutes | Servings 4)

  Per serving: 340 Calories; 16.3g Fat; 15.7g Carbs; 31.9g Protein; 7.2g Sugars

  Ingredients

  1 tablespoon olive oil

  1 pound ground beef

  1 onion, peeled and finely chopped

  Sea salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1 parsnip, thinly sliced

  2 carrots, thinly sliced

  4 cups beef bone broth

  2 garlic cloves, minced

  1/2 cup tomato purée

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the olive oil and brown the ground beef and onions until the meat is no longer pink.

  Add the remaining ingredients to your Instant Pot

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Ladle into individual bowls and serve hot. Bon appétit!

  Chipolata Sausage and Cheese Casserole

  (Ready in about 25 minutes | Servings 6)

  Per serving: 498 Calories; 40.5g Fat; 11.2g Carbs; 21.8g Protein; 2.6g Sugars

  Ingredients

  1 tablespoon olive oil

  1 ½ pounds lean beef chipolata sausages

  1 leek, thinly sliced

  2 garlic cloves, minced

  1 cup tomato purée

  1/2 cup beef bone broth

  2 tablespoons ketchup

  1 tablespoon tamari sauce

  1 teaspoon cocoa powder

  2 bay leaves

  1 (20-ounce) can red kidney beans

  1 teaspoon red pepper flakes

  Salt, to taste

  1/3 teaspoon freshly ground black pepper

  1 teaspoon dried saffron

  3/4 cup Colby cheese, grated

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil until sizzling. Brown the sausage for 2 minutes; reserve.

  Then, sauté the leeks and garlic in pan drippings for 2 more minutes; return the sausage back to the Instant Pot.

  Add tomato purée, broth, ketchup, tamari sauce, cocoa powder, bay leaves, beans, red pepper flakes, salt, black pepper, and saffron to the Instant Pot.

  Secure the lid. Choose the “Poultry” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Top with grated cheese and seal the lid again. Let it sit until cheese is melted. Serve warm.

  Country-Style Ribs with Green Beans

  (Ready in about 1 hour 5 minutes | Servings 10)

  Per serving: 520 Calories; 43g Fat; 7.8g Carbs; 24.2g Protein; 4g Sugars

  Ingredients

  3 pounds Country-style ribs

  2 tablespoons sesame oil

  1 shallot, diced

  4 garlic cloves, minced

  1 (1-inch) piece fresh ginger, grated

  1 cup vegetable broth

  1/4 cup hoisin sauce

  2 tablespoons tamari sauce

  1 tablespoon honey

  1 tablespoon five-spice powder

  Salt, to taste

  1/2 teaspoon ground black pepper

  1 pound green beans

  Directions

  Add all of the above ingredients, except for green beans, to the Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 55 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Then, add green beans. Secure the lid. Choose the “Steam” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Transfer the ribs along with green beans to a nice serving platter and serve immediately.

  New York Strip with Sweet Peppers

  (Ready in about 25 minutes | Servings 4)

  Per serving: 322 Calories; 12.7g Fat; 25.5g Carbs; 27g Protein; 14.3g Sugars

  Ingredients

  1 pound New York strip, cut into pieces

  Salt and ground black pepper, to taste

  1 teaspoon paprika

  1 tablespoon lard, melted

  2 sweet onions, chopped

  2 cloves garlic, smashed

  1 sweet red bell pepper, chopped

  1 sweet green bell pepper, chopped

  1/2 cup beef broth

  1/2 cup tomato sauce

  2 tablespoons Worcestershire sauce

  1 tablespoon oyster sauce

  2 tablespoons flaxseed meal

  2 tablespoons toasted pine nuts, for garnish

  Directions

  Toss beef with salt, black pepper, and paprika. Press the “Sauté” button on your Instant Pot. Once hot, melt the lard.

  Brown beef for 4 to 5 minutes, stirring periodically; add a splash of beef broth, if necessary; reserve.

  Then, cook sweet onions, garlic, and bell peppers until they are softened.

  Add beef broth, tomato sauce, Worcestershire, and oyster sauce to the Instant Pot. Return browned beef to the Instant Pot.

  Choose “Manual” setting, High pressure, and 15 minutes. Once cooking is complete, use a quick release.

  Press the “Sauté” button, stir in flaxseed meal, and cook until the sauce is concentrated. Serve garnished with toasted pine nuts. Bon appétit!

  Saucy and Cheesy Beef Brisket

  (Ready in about 1 hour 5 minutes | Servings 6)

  Per serving: 434 Calories; 33.7g Fat; 3.2g Carbs; 28g Protein; 0.7g Sugars

  Ingredients

  2 tablespoons lard, at room temperature

  2 pounds beef brisket

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  1/2 teaspoon cayenne pepper

  1/2 teaspoon ground bay leaf

  1/2 teaspoon celery seeds

  1 teaspoon mustard seeds

  2 garlic cloves, chopped

  1 leek, chopped

  1 cup beef bone broth

  1 cup Monterey Jack cheese, freshly grated

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the lard.

  Once hot, sear the brisket for 2 to 3 minutes on each side. Then, add seasonings, garlic, leek, and beef bone broth.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 60 minutes. Once cooking is complete, use a natural pressure release; carefully remove the li
d.

  Slice the beef into strips and top with cheese.

  Press the “Sauté” button once again and allow it to simmer until cheese is melted. Serve warm.

  Beef Stew with Sweet Corn

  (Ready in about 30 minutes | Servings 6)

  Per serving: 223 Calories; 5.6g Fat; 14.4g Carbs; 28.1g Protein; 3.4g Sugars

  Ingredients

  2 pounds beef stewing meat, cut into cubes

  4 cups bone broth

  1/2 cup Pinot Noir

  1 yellow onion, chopped

  2 bell peppers, chopped

  1 red chili pepper, chopped

  1/2 pound carrots, chopped

  Sea salt and ground black pepper, to taste

  1/2 teaspoon mustard powder

  1 teaspoon celery seeds

  1 cup sweet corn kernels, frozen

  Directions

  Add all ingredients, except for sweet corn, to the Instant Pot.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Stir in sweet corn kernels and press the “Sauté” button. Let it simmer until thoroughly heated. Taste, adjust the seasonings and serve. Bon appétit!

  Hoisin Sirloin Steak

  (Ready in about 1 hour | Servings 8)

  Per serving: 283 Calories; 14.9g Fat; 10.9g Carbs; 24.8g Protein; 4.6g Sugars

  Ingredients

  1 tablespoon lard, at room temperature

  2 pounds boneless sirloin steak, thinly sliced

  Sea salt and ground black pepper, to your liking

  1 teaspoon chili powder

  2 tablespoons fresh parsley, chopped

  1/2 cup red onion, sliced

  2 garlic cloves, minced

  2 sweet peppers, deveined and sliced

  1/2 cup beef bone broth

  1/2 cup hoisin sauce

  Directions

  Press the “Sauté” button and preheat the Instant Pot; melt the lard. Once hot, brown the sirloin steak for 6 minutes, flipping halfway through cooking time.

  Season with salt and pepper; add chili powder, parsley, onion, garlic, and peppers. Pour in beef bone broth and secure the lid.

  Select “Manual” setting, High pressure and 50 minutes. Once cooking is complete, use a natural release and carefully remove the lid.

  Shred the beef and return it to the Instant Pot; stir to combine. Afterwards, pour hoisin sauce over shredded beef and vegetables and serve immediately. Bon appétit!

  Beef Brisket with Quick Cabbage Slaw

  (Ready in about 1 hour 10 minutes | Servings 6)

  Per serving: 397 Calories; 29.4g Fat; 10.9g Carbs; 21.4g Protein; 5.1g Sugars

  Ingredients

  2 teaspoons olive oil

  1 ½ pounds beef brisket

  4 bacon slices, chopped

  2 garlic cloves, pressed

  1 carrot, chopped

  1/2 cup dry red wine

  1/2 cup water

  2 sprigs rosemary

  1/2 teaspoon mixed peppercorns, whole

  1/4 cup tomato purée

  1/2 teaspoon sea salt

  1/2 teaspoon ground black pepper

  1/2 teaspoon cayenne pepper

  Cole Slaw:

  1 head cabbage

  1 yellow onion, thinly sliced

  1 carrot, grated

  4 tablespoons sour cream

  4 tablespoons mayonnaise

  Salt, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling. Sear the beef for 3 to 4 minutes or until it is delicately browned; reserve.

  Add the bacon to the Instant Pot; sear the bacon approximately 3 minutes; reserve. Then, cook the garlic for 1 minute or until fragrant.

  Add carrot, wine, water, rosemary, mixed peppercorns, tomato purée, salt, black pepper, and cayenne pepper. Return the beef brisket and bacon back to the Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 60 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Meanwhile, make the cabbage slaw by mixing the remaining ingredients. Serve and enjoy!

  Country-Style Steak Soup

  (Ready in about 25 minutes | Servings 4)

  Per serving: 278 Calories; 7.6g Fat; 22.3g Carbs; 30.4g Protein; 9.7g Sugars

  Ingredients

  1 pound beef steak, cut into cubes

  1 cup water

  2 (8-ounce) cans tomato sauce

  1 cup roasted vegetable broth

  1 shallot, diced

  2 carrots, chopped

  1 parsnip, chopped

  1 turnip, chopped

  2 bell peppers, deveined and chopped

  2 cloves garlic, minced

  Sea salt and ground black pepper, to taste

  1 bay leaf

  Directions

  Simply throw all of the above ingredients in your Instant Pot that is previously greased with a nonstick cooking spray.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Divide the soup among four serving bowls and serve warm.

  Hungarian Marha Pörkölt

  (Ready in about 30 minutes | Servings 4)

  Per serving: 487 Calories; 19g Fat; 11.3g Carbs; 65g Protein; 2.7g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 ½ pounds beef stewing meat, cut into bite-sized chunks

  1 cup scallions, chopped

  2 cloves garlic, minced

  Kosher salt, to taste

  1/4 teaspoon freshly ground black pepper, or more to taste

  2 carrots, sliced

  1 jalapeño pepper, minced

  4 cups beef bone broth

  1 cup tomato purée

  2 sprigs thyme

  1 teaspoon dried sage, crushed

  2 tablespoons sweet Hungarian paprika

  1/2 teaspoon mustard seeds

  2 bay leaves

  1 cup sour cream

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the sesame oil. Sear the beef for 3 to 4 minutes or until it is delicately browned; reserve.

  Cook the scallions and garlic in pan drippings until tender and fragrant. Now, add the remaining ingredients, except for sour cream.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Divide your stew among four soup bowls; serve with a dollop of sour cream and enjoy!

  Creamy and Saucy Beef Delight

  (Ready in about 30 minutes | Servings 6)

  Per serving: 485 Calories; 30.9g Fat; 12.8g Carbs; 37.1g Protein; 2.4g Sugars

  Ingredients

  1 tablespoon lard, at room temperature

  1 shallot, diced

  1 ½ pounds beef brisket, cut into 2-inch cubes

  Sea salt and freshly ground pepper, to taste

  1 teaspoon red pepper flakes, crushed

  2 garlic cloves, minced

  2 sprigs dried rosemary, leaves picked

  2 sprigs dried thyme, leaves picked

  1 teaspoon caraway seeds

  1 ½ tablespoons flaxseed meal

  1/2 cup chicken stock

  6 ounces wonton noodles

  3/4 cup cream cheese

  2 tablespoons toasted sesame seeds

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, melt the lard; once hot, sweat the shallot for 2 to 3 minutes.

  Toss beef brisket with salt, ground pepper, and red pepper flakes. Add beef to the Instant pot; continue cooking for 3 minutes more or until it is no longer pink.

  After that, stir in garlic, rosemary, thyme, and caraway seeds; cook an additio
nal minute, stirring continuously.

  Add the flaxseed meal, chicken stock, and wonton noodles. Stir to combine well and seal the lid. Choose the “Meat/Stew” setting and cook at High pressure for 20 minutes.

  Once cooking is complete, use a quick release; remove the lid. Divide the beef mixture among 6 serving bowls.

  To serve, stir in cream cheese and garnish with toasted sesame seeds. Bon appétit!

  Thai-Style Beef Salad

  (Ready in about 45 minutes | Servings 6)

  Per serving: 318 Calories; 17.7g Fat; 5.1g Carbs; 33.4g Protein; 1.9g Sugars

  Ingredients

  2 pounds beef rump steak

  1/2 cup vegetable broth

  1/2 cup water

  1 tablespoon black peppercorns

  2 bay leaves

  1 tablespoon tamari sauce

  1/4 cup lemon juice, freshly squeezed

  1/4 cup sesame oil

  Sea salt flakes, to taste

  1 cup red onions, thinly sliced

  1 fresh tomato, diced

  1 large-sized cucumber, sliced

  2 long fresh red chilies, chopped

  2 cups arugula

  1 tablespoon Dijon mustard

  1 bunch fresh Thai basil, leaves picked

  3 kaffir lime leaves, shredded

  Directions

  Add the beef, vegetable broth, water, black peppercorns, and bay leaves to your Instant Pot.

  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.

  Thinly slice beef across the grain and add to the salad bowl. In a small mixing bowl, make the dressing by whisking tamari sauce, lemon juice, sesame oil, and salt.

  Add the remaining ingredients to the salad bowl; dress the salad. Serve at room temperature.