Instant Pot Pressure Cooker Cookbook 2019 Page 17

1 ½ cups stock, preferably homemade

  2 tablespoons fish sauce

  1 ½ cups double cream

  4 (8-ounce) round bread loaves

  Directions

  Add water, cod fillets, sweet potatoes, parsnip, celery, shallot, bell pepper, garlic, salt, black pepper, capers, sumac powder, fennel seeds, Vietnamese cinnamon, stock, and fish sauce to your Instant Pot.

  Secure the lid and choose “Manual” mode. Cook for 8 minutes at Low pressure.

  Once cooking is complete, use a natural release; remove the lid carefully.

  Fold in double cream, press the “Sauté” button and continue to cook until it is thoroughly cooked.

  Now, cut a slice off the top of each bread loaf. Now, gently pull the inner bread from the round with a tablespoon, leaving a 1/4-inch thick shell.

  Ladle the soup into bread loaves and serve hot.

  Herbed Mackerel Fillets with Peppers

  (Ready in about 15 minutes | Servings 5)

  Per serving: 423 Calories; 7.9g Fat; 1.6g Carbs; 80g Protein; 0.9g Sugars

  Ingredients

  5 mackerel fillets, skin on

  Sea salt, to taste

  1/4 teaspoon ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1/2 teaspoon dried rosemary

  1 teaspoon marjoram

  1 tablespoon butter, melted

  1 red bell pepper, deveined and sliced

  1 green bell pepper, deveined and sliced

  Directions

  Prepare your Instant Pot by adding 1 ½ cups of water and steamer basket to its bottom.

  Season mackerel fillets with the salt, black pepper, cayenne pepper, rosemary, and marjoram.

  Place mackerel fillets in the steamer basket. Drizzle with melted butter. Top with sliced peppers.

  Secure the lid and choose the “Manual” setting. Cook for 3 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid. Serve immediately.

  Seafood and Yellow Lentil Gumbo

  (Ready in about 15 minutes | Servings 5)

  Per serving: 277 Calories; 9.2g Fat; 8.3g Carbs; 36.7g Protein; 3.1g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  2 garlic cloves, minced

  1/2 (14-ounce) can diced tomatoes

  1/3 cup Sauvignon Blanc

  1 cup vegetable broth

  1 ½ tablespoons apple cider vinegar

  Sea salt and ground black pepper, to taste

  1 cup French green lentils

  1 ½ pounds shrimp, cleaned and deveined

  5 ounces crabmeat

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the butter. Then, sauté the garlic until aromatic about 40 seconds.

  Now, add canned tomatoes, Sauvignon Blanc, broth, vinegar, salt, black pepper, and lentils to your Instant Pot.

  Secure the lid and choose the “Manual” setting. Cook for 6 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Press the “Sauté” button again. Stir in the shrimp and crabmeat; simmer until they become pink. Ladle into soup bowls. Bon appétit!

  Fish Tikka Masala

  (Ready in about 15 minutes | Servings 4)

  Per serving: 273 Calories; 9.3g Fat; 13.5g Carbs; 34.9g Protein; 6.6g Sugars

  Ingredients

  2 tablespoons olive oil

  1/2 cup scallions, chopped

  2 garlic cloves, minced

  1/4 cup tikka masala curry paste

  1/3 teaspoon ground allspice

  1 (14-ounce) can diced tomatoes

  1 tablespoon brown sugar

  1 teaspoon hot paprika

  1 cup vegetable broth

  1 ½ pounds haddock fillets, cut into bite-sized chunks

  1 cup natural yogurt

  1 lime, cut into wedges

  Directions

  Press the “Sauté” button to preheat your Instant Pot; heat the oil. Then, sauté the scallions until tender and translucent.

  Now, add the garlic; continue to sauté for a further 30 seconds.

  Stir curry paste, allspice, tomatoes, sugar, paprika, broth, and haddock into the Instant Pot.

  Secure the lid and choose the “Manual” setting. Cook for 5 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Then, fold in natural yogurt and stir to combine well; seal the lid again and allow it to sit in the residual heat until warmed through.

  Serve in individual bowls, garnished with lime wedges. Enjoy!

  Shrimp and Ham Hock Soup

  (Ready in about 45 minutes | Servings 6)

  Per serving: 298 Calories; 13.5g Fat; 10.5g Carbs; 34.1g Protein; 3.7g Sugars

  Ingredients

  2 tablespoons olive oil

  1/2 cup leeks, chopped

  2 garlic cloves, minced

  2 carrots, diced

  1 parsnip, diced

  2 tablespoons chickpea flour

  2 tablespoons tomato paste

  2 teaspoons chipotle in adobo sauce, chopped

  1 ham hock

  1 cup water

  5 cups broth, preferably homemade

  2 sprigs rosemary

  1 teaspoon lemon thyme

  Sea salt, to taste

  1/2 teaspoon mixed peppercorns, freshly cracked

  3/4 pound shrimp, peeled and deveined

  1/2 cup double cream

  Directions

  Press the “Sauté” button and add olive oil. Once hot, sauté the leeks together with garlic, carrots, and parsnips; cook until the vegetables are just tender.

  Add the chickpea flour and cook for a further 1 minute 30 seconds, stirring frequently.

  Stir in tomato paste, chipotle in adobo sauce, ham hock, water, and broth. Season with rosemary, lemon thyme, salt and mixed peppercorns. Secure the lid.

  Choose the “Soup” function, High pressure and 35 minutes. Once cooking is complete, use a natural release; carefully remove the lid.

  Place ham hock on a cutting board; allow it to rest. Pull meat from ham hock bone and shred. Add it back to the Instant Pot.

  Stir in shrimp and double cream. Close the Instant Pot and cook your shrimp in the residual heat for 8 minutes. Bon appétit!

  Saucy and Spicy Halibut Steaks

  (Ready in about 15 minutes | Servings 4)

  Per serving: 174 Calories; 6.5g Fat; 27.7g Carbs; 6.2g Protein; 13.9g Sugars

  Ingredients

  2 tablespoons butter, melted

  1 yellow onion, chopped

  2 garlic cloves, pressed

  2 bell peppers, chopped

  1/4 cup Chardonnay

  2 ripe tomatoes, puréed

  1 pound halibut steaks

  1 cup fish stock

  1 dried red chili, coarsely chopped

  1/2 teaspoon nigella seeds

  2 bay leaves

  1/2 teaspoon ground black pepper, to taste

  Sea salt, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the butter and sauté the onion until tender and translucent.

  Then, stir in the garlic and bell peppers; continue to cook an additional 2 minutes or until the peppers have softened.

  Add a splash of wine to deglaze the bottom of the inner pot. Add the remaining ingredients and stir to combine.

  Secure the lid and choose the “Manual” setting. Cook for 5 minutes at Low pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Taste, adjust the seasonings and serve warm. Bon appétit!

  Traditional Creole Jambalaya

  (Ready in about 15 minutes | Servings 4)

  Per serving: 366 Calories; 13g Fat; 18.3g Carbs; 45.1g Protein; 4.1g Sugars

  Ingredients

  6 ounces Andouille sausage, sliced

  1 yellow onion, chopped

  1
teaspoon garlic, minced

  1 teaspoon fresh ginger, grated

  1 ½ pounds shrimp, cleaned and deveined

  2 sweet peppers, seeded and sliced

  1 red chili pepper, seeded and minced

  2 carrots, thinly sliced

  Sea salt and ground black pepper, to taste

  1 teaspoon Creole seasoning

  2 ½ cups water

  2 ripe tomatoes, puréed

  2 chicken Bouillon cubes

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, cook the sausage until delicately browned, about 3 minutes; add the onion, garlic, and ginger and continue to cook for a further 2 minutes, stirring periodically.

  Throw the rest of the above ingredients into your Instant Pot.

  Secure the lid. Choose the “Manual” mode and Low pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Ladle into individual bowls and serve garnished with fresh lemon slices if desired. Bon appétit!

  Spanish Chorizo and Seafood Paella

  (Ready in about 15 minutes | Servings 6)

  Per serving: 335 Calories; 11.8g Fat; 35.8g Carbs; 31.6g Protein; 12.6g Sugars

  Ingredients

  3 teaspoons olive oil

  1/2 ring of Chorizo sausage, sliced

  1 onion, chopped

  1 ½ cups basmati rice

  2 cups water

  1 cup tomato paste

  1 red bell pepper, chopped

  1 roasted yellow bell pepper, chopped

  1 ½ pounds tiger shrimp, cleaned and divined

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  1/2 teaspoon sweet paprika

  A pinch of saffron threads

  1 bay leaf

  1 cup frozen peas

  1 cup frozen sweetcorn

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the olive oil; now, brown the sausage and onion for 2 to 3 minutes.

  Add the rice and continue to cook an additional 3 minutes or until it starts to turn translucent.

  Stir the remaining ingredients into your 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.

  Scallops in Champagne-Butter Sauce

  (Ready in about 10 minutes | Servings 3)

  Per serving: 165 Calories; 7.6g Fat; 5.7g Carbs; 17.6g Protein; 0.3g Sugars

  Ingredients

  1 pound scallops

  1 teaspoon ginger garlic paste

  Sea salt and ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1/4 teaspoon pink peppercorns, crushed

  1 cup vegetable broth

  1/2 cup Champagne

  2 tablespoons butter

  Directions

  Add all of the above ingredients to the Instant Pot.

  Secure the lid. Choose the “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Then, press the “Sauté” button and cook the sauce, whisking constantly, until it has reduced by half. Bon appétit!

  Home-Style Fish Burgers

  (Ready in about 20 minutes | Servings 3)

  Per serving: 447 Calories; 17.6g Fat; 48.4g Carbs; 24.7g Protein; 11.9g Sugars

  Ingredients

  1 cup water

  1/2 pound tuna filets

  1 onion, finely chopped

  2 garlic cloves, chopped

  1 sweet bell pepper, chopped

  1 jalapeno pepper, chopped

  1 egg

  1 cup tortilla chips, crushed

  1 teaspoon cayenne pepper

  1/4 teaspoon dried dill weed

  Salt and black pepper, to taste

  3 teaspoons canola oil

  3 tablespoons mayonnaise

  2 teaspoon Dijon mustard

  3 cornichons, diced

  3 hamburger buns

  Directions

  Pour 1 cup of water into the base of your Instant Pot. Place tuna fillets in the steaming basket; transfer it to the Instant Pot.

  Secure the lid and choose the “Manual” mode, Low pressure and 4 minutes.

  Once cooking is complete, use a quick release; remove the lid carefully. Now, flake steamed fish with a fork.

  Add the onion, garlic, pepper, egg, tortilla chips, cayenne pepper, dill, salt, and black pepper. Now, shape the fish mixture into patties.

  Heat a frying pan over a moderately high heat. Now, heat canola oil. Once hot, fry fish patties until they’re crispy and golden brown.

  Pop burger buns in the oven and lightly toast them.

  Assemble the fish burgers, by spreading on a layer of mayo and mustard, followed by cornichons, a fish patty, and then, the bun top. Bon appétit!

  Greek-Style Seafood Dinner

  (Ready in about 10 minutes | Servings 4)

  Per serving: 351 Calories; 16.6g Fat; 11.9g Carbs; 37.8g Protein; 5.6g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 cup scallions, chopped

  2 garlic cloves, minced

  Sea salt and ground black pepper, to taste

  1/2 teaspoon cayenne pepper, or more taste

  1 teaspoon dried oregano

  2 ripe tomatoes, chopped

  1 ½ pounds prawns, cleaned

  6 ounces Halloumi cheese, sliced

  1/2 cup Kalamata olives, pitted and sliced

  2 tablespoons fresh cilantro, chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil; sauté the scallions and garlic until tender and fragrant.

  Add the salt, black pepper, cayenne pepper, oregano, tomatoes, and prawns.

  Secure the lid. Choose the “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Ladle into serving bowls; top each serving with cheese, olives and fresh cilantro. Bon appétit!

  Old Bay Fish with Gherkin Sauce

  (Ready in about 15 minutes | Servings 3)

  Per serving: 361 Calories; 20.6g Fat; 10g Carbs; 33.3g Protein; 7.1g Sugars

  Ingredients

  1/4 cup white wine

  1 ½ teaspoons Old Bay seasoning

  Sea salt, to taste

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

  3/4 pound mackerel fillets

  1 cup water

  1 lime, sliced

  For the Gherkin Sauce:

  1/2 cup cream cheese

  2 hard-boiled eggs

  3 gherkins, chopped

  1 tablespoon capers

  A pinch of brown sugar

  A pinch of cayenne pepper

  2 tablespoons fresh cilantro leaves, chopped

  Salt, to taste

  Directions

  In a mixing bowl, thoroughly combine white wine, Old Bay seasoning, salt, and black pepper. Brush this mixture on both sides of mackerel fillets.

  Add 1 cup of water to the base of your Instant Pot.

  Place mackerel fillets in the steaming basket; transfer it to the Instant Pot. Secure the lid and choose “Manual” mode, Low pressure and 5 minutes.

  Once cooking is complete, use a quick release; remove the lid carefully.

  In the meantime, mix all ingredients for the sauce; place in your refrigerator until ready to serve. Serve steamed fish with the lime and Gherkin sauce on the side. Enjoy!

  Paprika Seafood Boil

  (Ready in about 10 minutes | Servings 4)

  Per serving: 301 Calories; 14.8g Fat; 10.1g Carbs; 31.4g Protein; 3.9g Sugars

  Ingredients

  2 cups chicken stock

  8 ounces smoked sausage, cut into bite-sized pieces

  1 pound catfish


  1 celery with leaves, chopped

  1 carrot, chopped

  1 leek, thinly sliced

  2 garlic cloves, minced

  Sea salt and ground black pepper, to taste

  1 teaspoon smoked paprika

  1 teaspoon hot paprika

  1 teaspoon Old Bay seasoning

  2 tomatoes, chopped

  Directions

  Add all of the above ingredients to your Instant Pot.

  Secure the lid. Choose “Manual” mode and High pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Remove all ingredients from the Instant Pot using a slotted spoon; serve immediately.

  Indian Meen Kulambu

  (Ready in about 15 minutes | Servings 6)

  Per serving: 335 Calories; 19.9g Fat; 6.2g Carbs; 33.4g Protein; 2.9g Sugars

  Ingredients

  1 tablespoon olive oil

  1 cup scallions, chopped

  1 teaspoon fresh garlic, smashed

  2 pounds mackerel fillets, cut into bite-size chunks

  1 ½ cups coconut milk

  1 cup chicken bone broth, preferably homemade

  2 dried red chilies, coarsely chopped

  1 teaspoon curry powder

  1 teaspoon ground coriander

  1 teaspoon cayenne pepper

  Sea salt and ground black pepper, to taste

  2 tablespoons freshly squeezed lemon juice

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil until sizzling; once hot, sauté the scallions and garlic until tender and fragrant.

  Add the remaining ingredients, except for lemon juice, to the Instant Pot.

  Secure the lid. Choose “Manual” mode and Low pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.