Instant Pot Pressure Cooker Cookbook 2019 Read online

  Divide among individual bowls. Drizzle lemon juice over each serving and enjoy!

  Green Bean and Crab Casserole

  (Ready in about 15 minutes | Servings 4)

  Per serving: 435 Calories; 16.8g Fat; 33.1g Carbs; 32.1g Protein; 10.9g Sugars

  Ingredients

  2 tablespoons butter, melted

  2 garlic cloves, minced

  1/2 cup scallions, chopped

  1/2 pound frozen green beans

  1/2 cup dry white wine

  1 ½ cups stock

  1 ½ cups plain milk

  1 pound crabmeat

  Salt and ground pepper, to taste

  1 can cream of mushroom soup

  1 teaspoon cayenne pepper

  1/2 teaspoon tarragon

  1/2 teaspoon dried parsley flakes

  1 cup seasoned breadcrumbs

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, warm butter and add garlic, scallions, and green beans. Cook for 2 to 3 minutes.

  Add a splash of wine to scrape up any browned bits from the bottom of the inner pot. Add the remaining wine, stock, milk, crabmeat, salt, pepper, and cream of mushroom soup.

  Sprinkle with cayenne pepper, tarragon, and parsley flakes. Add seasoned breadcrumbs to the top. Secure the lid.

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

  Divide between individual serving plates and eat warm. Bon appétit!

  Moroccan Fish Kebabs

  (Ready in about 15 minutes | Servings 4)

  Per serving: 263 Calories; 15.1g Fat; 6.4g Carbs; 24.8g Protein; 3.7g Sugars

  Ingredients

  1/2 pound yellow squash zucchini, cubed

  1 red onion, cut into wedges

  2 bell peppers, cut into strips

  1 pound salmon, skinned, deboned and cut into bite-sized chunks

  2 tablespoons toasted sesame oil

  Sea salt and ground black pepper, to taste

  1 teaspoon red pepper flakes

  8 sticks fresh rosemary, lower leaves removed

  Directions

  Prepare your Instant Pot by adding 1½ cups of water and metal rack to its bottom.

  Thread vegetables and fish alternately onto rosemary sticks.

  Drizzle with sesame oil; sprinkle with salt, black pepper, and red pepper flakes. Cover with a piece of foil.

  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. Serve immediately.

  Tuna and Buckwheat Salad

  (Ready in about 10 minutes + chilling time | Servings 4)

  Per serving: 238 Calories; 6.8g Fat; 14.1g Carbs; 30.1g Protein; 3.3g Sugars

  Ingredients

  1 pound tuna, cut into bite-sized pieces

  1 cup buckwheat

  1/2 teaspoon dried or fresh dill

  Salt and black pepper, to taste

  2 cups water

  1 white onion, thinly sliced

  2 bell peppers, seeded and thinly sliced

  1 carrot, grated

  1 large-sized cucumber, thinly sliced

  1/4 cup extra-virgin olive oil

  2 tablespoons lemon juice, freshly squeezed

  Directions

  Throw the water, buckwheat, dill, salt, black pepper, and water into your 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.

  Allow the fish and buckwheat to cool completely. Then, toss it with the remaining ingredients and serve well chilled. Bon appétit!

  Polenta with Peppers and Fish

  (Ready in about 20 minutes | Servings 4)

  Per serving: 389 Calories; 18.1g Fat; 23.6g Carbs; 32.6g Protein; 6.2g Sugars

  Ingredients

  4 cups water

  2 tablespoons butter

  A pinch of salt

  1 cup polenta

  4 ounces bacon, diced

  2 shallots, thinly sliced

  2 garlic cloves, minced

  2 bell peppers, chopped

  2 tomatoes, puréed

  1 cup fish stock, preferably homemade

  1 sprig thyme

  2 sprigs rosemary

  1 ½ pounds cod fillets, chopped

  Sea salt and ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Then, add the water, butter, and salt; bring to a simmer. Whisk in the polenta.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 7 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Transfer the prepared polenta to a serving bowl. Wipe down the Instant Pot with a damp cloth.

  Press the “Sauté” button to preheat the Instant Pot. Now, cook the bacon until crisp; reserve. Add the shallots and continue to cook for 2 to 3 minutes more or until tender.

  Then, add the garlic and peppers. Continue sautéing for one minute longer. Add the remaining 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 natural pressure release; carefully remove the lid.

  Add the fish mixture to the serving bowl with polenta. Top with bacon and serve warm. Enjoy!

  Steamed Oysters with Green Onion Sauce

  (Ready in about 10 minutes | Servings 4)

  Per serving: 443 Calories; 34.1g Fat; 13.4g Carbs; 15.1g Protein; 2.4g Sugars

  Ingredients

  2 tablespoons olive oil

  1 ½ pounds fresh oysters, shucked

  1/2 cup rose wine

  1 ¼ cups chicken stock

  1 teaspoon sweet paprika

  Sea salt and ground black pepper, to taste

  1/2 teaspoon fennel seeds

  1 teaspoon marjoram

  1 teaspoon ginger-garlic paste

  Green Onion Sauce:

  1/4 cup sour cream

  1/2 cup mayonnaise

  3 tablespoons fresh green onions, chopped

  1 garlic clove, minced

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil until sizzling; once hot, sauté the oysters for 1 minute.

  Add wine, stock, paprika, salt, black pepper, fennel seeds, marjoram, and ginger-garlic paste.

  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.

  Afterwards, make the sauce by mixing sour cream, mayonnaise, green onions, and garlic. Serve the oysters with the sauce on the side. Bon appétit!

  BEANS & GRAINS

  Risotto with Chorizo and Black Olives

  (Ready in about 20 minutes | Servings 4)

  Per serving: 576 Calories; 34.7g Fat; 44.8g Carbs; 20.5g Protein; 2.3g Sugars

  Ingredients

  2 tablespoons butter, melted

  1 yellow onion, chopped

  2 carrots, trimmed and chopped

  1/2 pound Chorizo sausage, sliced

  1 cup white long-grain rice

  2 cups chicken stock

  Sea salt and ground black pepper, to taste

  1/4 cup lightly packed fresh coriander, roughly chopped

  1 cup black olives, pitted and sliced

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, melt the butter and cook the onion until aromatic.

  Then, add the carrot and Chorizo; cook an additional 2 minutes. Add the remaining ingredients and stir to combine well.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Ladle into individual bowls and
serve warm. Bon appétit!

  Corn on the Cob with Smoky Lime Butter

  (Ready in about 15 minutes | Servings 3)

  Per serving: 263 Calories; 16.2g Fat; 30.9g Carbs; 4.3g Protein; 1.1g Sugars

  Ingredients

  1 ¼ cups water

  3 ears corn on the cob

  1/2 stick butter, softened

  A few drops of liquid smoke

  1/2 lemon, juiced

  1 tablespoon fresh cilantro, minced

  A pinch of sugar

  Sea salt and white pepper, to taste

  Directions

  Pour water into the base of your Instant Pot. Place three ears corn on the cob on a metal trivet. Secure the lid.

  Choose the “Steam” mode and cook for 3 minutes under High pressure. Once cooking is complete, use a natural release; remove the lid carefully. Reserve corn on the cob.

  Press the “Sauté” button to heat up your Instant Pot. Melt the butter and remove from heat. Add the liquid smoke, lemon juice, cilantro, sugar, sea salt, and pepper; stir to combine.

  Toss corn on the cob with smoky lemon butter. Bon appétit!

  The Best Barley Salad Ever

  (Ready in about 15 minutes | Servings 4)

  Per serving: 582 Calories; 22.1g Fat; 81g Carbs; 17.6g Protein; 6.4g Sugars

  Ingredients

  1 ½ cups pearl barley

  3 cups water

  Sea salt and ground black pepper, to taste

  1 leek, thinly sliced

  2 cloves garlic, crushed

  4 tablespoons extra-virgin olive oil

  1/2 cup fresh parsley, chopped

  2 tablespoons lime juice, freshly squeezed

  1/2 cup canned chickpea, rinsed

  1 cup pickles, diced

  4 ounces feta cheese, crumbled

  Directions

  Add barley and water to the Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 9 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Allow barley to cool completely; then, transfer it to a salad bowl. Add the remaining ingredients and toss to combine well. Place in your refrigerator until ready to serve. Enjoy!

  Bulgur Wheat with Pico de Gallo

  (Ready in about 25 minutes | Servings 4)

  Per serving: 184 Calories; 10.4g Fat; 17.8g Carbs; 6g Protein; 3.8g Sugars

  Ingredients

  2 tablespoons vegetable oil

  1 yellow onion, chopped

  2 garlic cloves, minced

  1 ¼ cups bulgur wheat

  3 cups roasted vegetable broth

  Sea salt and white pepper, to taste

  1 teaspoon smoked paprika

  1/2 cup Pico de gallo

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, sauté the onions with garlic for 1 minute or so.

  Then, stir bulgur wheat, broth, salt, pepper, and paprika into your Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 12 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Serve topped with chilled Pico de gallo. Bon appétit!

  Herby Pinto Beans with Rice

  (Ready in about 30 minutes | Servings 6)

  Per serving: 277 Calories; 5.9g Fat; 46.3g Carbs; 9.9g Protein; 2.4g Sugars

  Ingredients

  2 tablespoons olive oil

  1 cup dry pinto beans

  1 cup dry brown rice

  2 tomatoes, puréed

  3 cups water

  3 bouillon cubes

  1 tablespoon fresh parsley, chopped

  1 tablespoon fresh rosemary, chopped

  1 tablespoon fresh mint, chopped

  1 ancho chili pepper, chopped

  2 tablespoons fresh chives, roughly chopped

  Directions

  Add all ingredients, except for chives, to your Instant Pot.

  Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Garnish with the chopped chives and enjoy!

  Chicken and Barley Soup

  (Ready in about 40 minutes | Servings 6)

  Per serving: 379 Calories; 5.9g Fat; 48.8g Carbs; 33.2g Protein; 5.3g Sugars

  Ingredients

  1 tablespoon butter, melted

  1 ½ pounds chicken drumettes

  1 onion, chopped

  2 parsnips, trimmed and sliced

  2 carrots, trimmed and sliced

  1 celery stalk, chopped

  2 cloves garlic, minced

  1/2 teaspoon sea salt

  1/3 teaspoon freshly ground black pepper

  1/2 cup white wine

  6 cups chicken broth, preferably homemade

  2 bay leaves

  1 1/3 cups barley, pearled

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Now, melt the butter. Once hot, sear chicken drumettes on all sides for 3 to 4 minutes. Discard bones and reserve.

  Then, sweat the onion until it is translucent.

  Add parsnips, carrots, and celery; cook an additional 3 minute or until the vegetables have softened. After that, stir in garlic and cook an additional 30 seconds.

  Add the remaining ingredients and secure the lid. Choose “Soup” setting and cook at High pressure for 30 minutes.

  Once cooking is complete, use a natural release; remove the lid carefully. Add reserved chicken and stir to combine. Ladle into individual bowls and serve hot.

  Decadent Baked Beans with Madeira Wine

  (Ready in about 40 minutes | Servings 4)

  Per serving: 226 Calories; 4.5g Fat; 29.3g Carbs; 12.9g Protein; 10.2g Sugars

  Ingredients

  2 red onions, thinly sliced

  2 garlic cloves, smashed

  1 pound dry Cannellini beans

  2 cups tomatoes, puréed

  2 tablespoons tomato ketchup

  1 teaspoon whole grain mustard

  2 bay leaves

  2 canned chipotle chilies

  1 lime, cut into wedges

  1/2 cup Madeira wine

  Directions

  Add red onions, garlic, beans, tomatoes, ketchup, mustard, bay leaves, and chilies to the Instant Pot.

  Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Ladle into individual bowls; squeeze lime wedges into each serving; add Madeira wine and stir to blend well. Serve warm.

  Classic Navy Beans

  (Ready in about 35 minutes | Servings 6)

  Per serving: 292 Calories; 1.6g Fat; 52.3g Carbs; 19g Protein; 3.6g Sugars

  Ingredients

  1 ¼ pounds dry navy beans

  6 cups water

  2 tablespoons bouillon granules

  2 bay leaves

  1 teaspoon black peppercorns, to taste

  Directions

  Rinse off and drain navy beans. Place navy beans, water, bouillon granules, bay leaves, and black peppercorns in your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook at High pressure for 20 minutes.

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

  Coconut Buckwheat Porridge with Sultanas

  (Ready in about 20 minutes | Servings 5)

  Per serving: 371 Calories; 19.1g Fat; 53.6g Carbs; 3.3g Protein; 42.1g Sugars

  Ingredients

  2 teaspoons coconut butter

  1 ½ cups buckwheat

  1 ½ cups coconut milk

  1 ½ cups water

  1/2 teaspoon coconut extract

  A pinch of salt

  A pinch of grated nutmeg

  1/2 teaspoon ground cinnamon

  3/4 cup agave syrup

/>   2/3 cup sultanas

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, melt the butter and toast the buckwheat, stirring frequently, until it is aromatic or about 3 minutes.

  Add the remaining ingredients and stir to combine well.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Serve right away.

  Winter Oatmeal with Walnuts and Figs

  (Ready in about 25 minutes | Servings 3)

  Per serving: 270 Calories; 13.3g Fat; 43g Carbs; 9.2g Protein; 19.6g Sugars

  Ingredients

  1 cup steel cut oats

  1 cup water

  1/2 cup coconut milk

  2 tablespoons coconut flakes

  1/2 teaspoon star anise

  2 tablespoons honey

  3 fresh or dried figs, chopped

  1/2 cup walnuts, chopped or ground

  Directions

  Add steel cut oats, water, milk, coconut flakes, anise, and honey to your Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release for 12 minutes; carefully remove the lid.

  Divide the oatmeal among 3 serving bowls; top each serving with chopped figs and walnuts. Bon appétit!

  Red Bean Soup

  (Ready in about 40 minutes | Servings 5)