Instant Pot Pressure Cooker Cookbook 2019 Read online

  Per serving: 188 Calories; 9.6g Fat; 16.2g Carbs; 11.9g Protein; 4g Sugars

  Ingredients

  2 tablespoons canola oil

  1 cup red onions, chopped

  1 parsnip, chopped

  1 red bell pepper, seeded and chopped

  1 carrot, chopped

  3 garlic cloves, minced

  1 pound dried red beans, soaked and rinsed

  5 cups beef bone broth

  1 teaspoon dried oregano

  1 teaspoon dried sage

  1 teaspoon dried rosemary

  Kosher salt and freshly ground black pepper, to taste

  2 bay leaves

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and sweat the onions until they are translucent.

  Then, add the parsnip, bell pepper, carrot, and garlic; cook an additional 3 minutes or until the vegetables are softened.

  Stir in the remaining ingredients.

  Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Discard bay leaves. You can purée the soup in your blender if desired; serve in individual bowls. Bon appétit!

  Oatmeal with Bananas and Walnuts

  (Ready in about 25 minutes | Servings 4)

  Per serving: 244 Calories; 10.1g Fat; 48.4g Carbs; 10.4g Protein; 9.2g Sugars

  Ingredients

  2 cups steel cut oats

  5 ½ cups water

  1/2 teaspoon ground cinnamon

  1/4 teaspoon cardamom

  1/4 teaspoon grated nutmeg

  2 bananas

  1/2 cup walnuts, chopped

  Directions

  Add steel cut oats to your Instant Pot. Pour in the water. Add cinnamon, cardamom, and nutmeg.

  Secure the lid. Choose the “Manual” mode and cook for 10 minutes under High pressure.

  Once cooking is complete, use a natural release for 10 minutes; remove the lid carefully. Ladle into serving bowls.

  Top with bananas and walnuts. Bon appétit!

  Cuban-Style Black Beans

  (Ready in about 30 minutes | Servings 5)

  Per serving: 276 Calories; 6.7g Fat; 43.1g Carbs; 13.3g Protein; 9.8g Sugars

  Ingredients

  2 tablespoons olive oil

  2 red onions, diced

  3 cloves garlic, smashed

  1 bell pepper, chopped

  1/2 teaspoon ancho chili pepper, minced

  2 cups tomatoes, puréed

  1 ¼ pounds dry black beans, rinsed and drained

  2 cups vegetable broth

  Morton kosher salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  2 bay leaves

  2 tablespoons fresh cilantro leaves, roughly chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and sauté the onions until tender and aromatic.

  Then, add the garlic and peppers; cook an additional 1 minute 30 seconds or until fragrant. After that, stir the puréed tomatoes, black beans, broth, salt, black pepper, cayenne pepper, and bay leaves into 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 fresh cilantro leaves and serve.

  Greek-Style Savory Polenta

  (Ready in about 15 minutes | Servings 3)

  Per serving: 420 Calories; 26.2g Fat; 32.1g Carbs; 17.8g Protein; 6.3g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  1 cup scallions, chopped

  2 garlic cloves, smashed

  1 pound Crimini mushrooms, thinly sliced

  1/2 teaspoon dried oregano

  1/2 teaspoon dried basil

  1/2 teaspoon dried dill weed

  Sea salt and freshly ground black pepper, to taste

  1 teaspoon cayenne pepper

  2 cups water

  2 cups vegetable broth

  1 cup polenta

  1 cup Kalamata olives, pitted and sliced

  6 ounces feta cheese, crumbled

  Directions

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

  Stir in the garlic and mushrooms; cook an additional 40 seconds or until aromatic.

  Then, add herbs, salt, black pepper, and cayenne pepper. Add a splash of water to deglaze the pot; reserve the mushroom mixture. Press the “Cancel” button.

  Add the water and broth. Press the “Sauté” button again. Slowly and gradually, pour the polenta into the liquid; make sure to whisk continuously.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Top warm polenta with mushroom mixture, olives, and feta cheese. Serve immediately.

  Cinnamon Almond Oatmeal

  (Ready in about 15 minutes | Servings 4)

  Per serving: 347 Calories; 12.1g Fat; 51.3g Carbs; 8.7g Protein; 25.1g Sugars

  Ingredients

  1 ½ cups regular oats

  2 cups water

  2 cups almond milk

  1 teaspoon cinnamon, ground

  2 tablespoons almond butter

  1/2 cup chocolate chips

  Directions

  Simply throw the oats, water, milk, and cinnamon into the Instant Pot.

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

  Divide the oatmeal between serving bowls; top with almond butter and chocolate chips. Enjoy!

  Refreshing Farro Salad

  (Ready in about 15 minutes | Servings 4)

  Per serving: 329 Calories; 6.8g Fat; 61.3g Carbs; 7.6g Protein; 9.9g Sugars

  Ingredients

  1 ¼ cups farro, semi-pearled and rinsed

  3 cups water

  1 Walla Walla onion, chopped

  1 cup cherry tomatoes, halved

  2 green garlic stalks, minced

  Salt and ground black pepper, to taste

  4 tablespoons extra-virgin olive oil

  1 tablespoon fresh lime juice

  2 tablespoons fresh parsley leaves, chopped

  Directions

  Add rinsed farro and water to your Instant Pot.

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

  Drain well; allow it to cool completely. Add the onion, tomatoes, garlic, salt, and pepper; toss to combine.

  Toss with olive oil, lime juice, and parsley leaves. Bon appétit!

  Caribbean-Style Chili

  (Ready in about 30 minutes | Servings 6)

  Per serving: 375 Calories; 20g Fat; 24.2g Carbs; 24.6g Protein; 13.3g Sugars

  Ingredients

  2 tablespoons olive oil

  1/2 pound ground pork

  1/2 pound ground beef

  1 cup leeks, chopped

  2 garlic cloves, minced

  1 tablespoon chili powder

  1/2 teaspoon ground allspice

  1/2 teaspoon ground bay leaf

  1 teaspoon dried basil

  1 tablespoon brown sugar

  1/2 teaspoon celery salt

  1/4 teaspoon black pepper, or more to taste

  1 ½ cups stock, preferably homemade

  2 ripe tomatoes, chopped

  2 (15-ounce) cans black beans, rinsed and drained

  2 tablespoons soy sauce

  1 teaspoon cocoa powder, unsweetened

  1/2 cup golden raisins

  1/2 cup sour cream

  Directions

  Press t
he “Sauté” button to heat up your Instant Pot. Now, heat olive oil until sizzling.

  Cook ground meat, crumbling it with a spatula, until it is no longer pink; reserve.

  Now, stir in the leeks and garlic; cook until they have softened. Now, add chili powder, ground allspice, ground bay leaf, basil, sugar, salt, and pepper. Continue to sauté for 4 minutes more.

  Now, deglaze the bottom of the inner pot with the stock. Add tomatoes, beans, soy sauce, and cocoa powder.

  Then, choose the “Manual” button, High pressure and 8 minutes. Once cooking is complete, use a natural release; remove the lid carefully.

  Add raisins and cook in the residual heat for 5 to 6 minutes. Ladle into individual bowls and serve garnished with sour cream.

  Herb and Tomato Bulgur Pilaf

  (Ready in about 30 minutes | Servings 5)

  Per serving: 275 Calories; 7.6g Fat; 48.2g Carbs; 7.3g Protein; 5.3g Sugars

  Ingredients

  2 tablespoons olive oil

  1 red onion, chopped

  1 teaspoon ginger-garlic paste

  1 ½ cups bulgur wheat

  4 ½ cups roasted vegetable broth

  2 Roma tomatoes, seeded and diced

  1/3 teaspoon ground turmeric

  1/4 teaspoon ground cumin

  1/4 cup lightly packed flat-leaf parsley, chopped

  1/4 cup lightly packed fresh dill, chopped

  Sea salt and freshly ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat the Instant Pot; heat the oil until sizzling.

  Sauté the onion until fragrant or about 2 minutes. Stir the remaining ingredients 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.

  Ladle into serving bowls and garnish with some extra fresh herbs if desired. Serve immediately.

  Pear and Almond Couscous

  (Ready in about 15 minutes | Servings 4)

  Per serving: 207 Calories; 0.3g Fat; 50g Carbs; 2.6g Protein; 31.8g Sugars

  Ingredients

  1 ½ cups couscous, well rinsed

  3 cups water

  A pinch of salt

  1/3 cup honey

  1/4 teaspoon ground cloves

  1/3 teaspoon ground cinnamon

  1/2 teaspoon freshly grated nutmeg

  1 teaspoon pure vanilla extract

  2 medium-sized pears, cored and diced

  1/3 cup almonds, slivered

  Directions

  Place all of the above ingredients, except for almonds, into your Instant Pot; stir to combine well.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Serve topped with slivered almonds. Bon appétit!

  Spicy Millet with Peppers

  (Ready in about 20 minutes | Servings 4)

  Per serving: 339 Calories; 6.6g Fat; 60.6g Carbs; 9.2g Protein; 2.9g Sugars

  Ingredients

  1 tablespoon olive oil

  1 red onion, chopped

  1 red bell pepper, deveined and sliced

  1 green bell pepper, deveined and sliced

  1 ancho chili pepper, deveined and chopped

  1/2 teaspoon granulated garlic

  1 teaspoon salt

  1/4 teaspoon ground black pepper

  1/4 teaspoon cayenne pepper

  1 ½ cups millet

  3 cups water

  Directions

  ​Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling; sauté the onions until they are caramelized.

  Stir in the peppers and continue to sauté an additional 2 minutes or until they are tender and fragrant.

  Add granulated garlic, salt, black pepper, cayenne pepper, millet, 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 for 10 minutes; carefully remove the lid.

  Lastly, fluff the millet with a fork. Spoon into individual bowls and serve immediately. Bon appétit!

  Pepper-Jack and Cilantro Cornbread

  (Ready in about 35 minutes | Servings 8)

  Per serving: 318 Calories; 14.3g Fat; 37.2g Carbs; 9.9g Protein; 5.6g Sugars

  Ingredients

  1 cup water

  1 ½ cups cornmeal

  1/2 cup all-purpose flour

  1 teaspoon baking soda

  1 teaspoon baking powder

  1/2 teaspoon kosher salt

  1/4 teaspoon black pepper, or more to taste

  1/4 teaspoon cayenne pepper

  1/2 teaspoon dried basil

  1/4 teaspoon dried oregano

  1/2 teaspoon ground allspice

  1 cup Pepper-Jack cheese, grated

  3/4 cup fresh corn kernels

  2 tablespoons cilantro, roughly chopped

  1 cup milk

  1/2 teaspoon lime juice

  1/2 stick butter, melted

  2 tablespoons pure maple syrup

  2 eggs

  Directions

  Add water and a metal trivet to the base of your Instant Pot. Lightly grease a baking pan that fits in your Instant Pot.

  In a mixing bowl, thoroughly combine the cornmeal, flour, baking soda, baking powder, salt, black pepper, cayenne pepper, basil, oregano, and allspice.

  Stir in Pepper-Jack cheese, corn kernels, and cilantro. Mix to combine well.

  In another mixing bowl, whisk the remaining ingredients; add this wet mixture to the dry mixture.

  Pour the batter into the prepared baking pan. Cover with a paper towel; then, top with foil.

  Lower the pan onto the trivet and secure the lid. Choose the “Manual” mode, High pressure, and 23 minutes. Once cooking is complete, use a natural release; remove the lid carefully.

  Serve immediately and enjoy!

  Favorite Cremini Mushroom Risotto

  (Ready in about 15 minutes | Servings 5)

  Per serving: 335 Calories; 14.9g Fat; 60g Carbs; 11g Protein; 2.3g Sugars

  Ingredients

  2 cups jasmine rice

  2 cups water

  1/4 teaspoon kosher salt

  2 tablespoons butter

  1 onion, chopped

  2 garlic cloves, minced

  1/2 pound Cremini mushrooms, thinly sliced

  Directions

  Rinse rice under cold running water and transfer to the Instant Pot; add water and 1/4 teaspoon of salt.

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

  Fluff rice with the rice paddle or fork; reserve.

  Press the “Sauté” button and melt the butter. Now, sauté the onion until tender and translucent. Add garlic and cook an additional minute or until it is fragrant and lightly browned.

  Add Cremini mushrooms and continue to sauté until they are slightly browned. Add reserved jasmine rice, stir and serve warm. Bon appétit!

  Spicy Japanese Okayu

  (Ready in about 15 minutes | Servings 6)

  Per serving: 288 Calories; 3.3g Fat; 56.8g Carbs; 6.6g Protein; 1.9g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 cup white onions, chopped

  1 teaspoon garlic, minced

  1 thumb-size ginger, julienned

  1 carrot, chopped

  2 cups white short-grain rice, rinsed

  1 cup water

  2 cups dashi stock

  Sea salt and ground black pepper, to taste

  1 teaspoon gochujang

  2 tablespoons Shoyu sauce

  Directions

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

&
nbsp; Add the garlic and ginger; continue to sauté for 30 seconds more. Add the carrot, rice, water, stock, salt, black pepper, and gochujang.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  After that, add Shoyu sauce and stir to combine; divide okayu among 6 serving bowls and serve immediately.

  Romano Rice with Tomatoes and Cheese

  (Ready in about 10 minutes | Servings 5)

  Per serving: 354 Calories; 10.4g Fat; 52.7g Carbs; 11.1g Protein; 2.3g Sugars

  Ingredients

  1 tablespoon toasted sesame oil

  1 yellow onion, chopped

  2 cloves garlic, pressed

  1 ½ cups Romano rice

  Sea salt and ground black pepper, to taste

  1/2 cup tomatoes, puréed

  2 tablespoons tomato ketchup

  3 cups water

  1 teaspoon sweet paprika

  2 ounces sun-dried tomatoes

  1 cup Pecorino-Romano cheese, freshly grated

  Directions

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

  Add the garlic and cook for a further 30 seconds. Add Romano rice, salt, pepper, tomatoes, ketchup, water, and paprika.

  Secure the lid. Choose the “Poultry” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Ladle into individual bowls; garnish with sun-dried tomatoes and Pecorino-Romano cheese. Bon appétit!

  Amaranth and Almond Porridge

  (Ready in about 15 minutes | Servings 4)