Instant Pot Pressure Cooker Cookbook 2019 Page 24
Using an immersion blender, puree the mixture to your desired consistency. Return the mixture to the Instant Pot.
Press the “Sauté” button and add Cheddar cheese. Let it simmer until everything is melted and incorporated. Bon appétit!
Party-Style Cheeseburger Dip
(Ready in about 10 minutes | Servings 10)
Per serving: 224 Calories; 13.6g Fat; 4.4g Carbs; 19.9g Protein; 2.2g Sugars
Ingredients
1 tablespoon olive oil
1 onion, chopped
1/3 pound ground pork
2/3 pound ground beef
2 ripe tomatoes, puréed
10 ounces Ricotta cheese
1/2 cup chicken broth
5 ounces Cheddar cheese, shredded
Directions
Press the “Sauté” button to heat up the Instant Pot. Then, heat the oil and sauté the onion until translucent and fragrant.
Now, add ground meat, tomatoes, Ricotta cheese, and chicken broth.
Secure the lid. Choose “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Top with Cheddar cheese and serve warm.
Cauliflower Breakfast Cups
(Ready in about 15 minutes | Servings 6)
Per serving: 335 Calories; 25.9g Fat; 5.8g Carbs; 19.8g Protein; 2.6g Sugars
Ingredients
1/2 pound cauliflower, riced
Sea salt and ground black pepper, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup scallions, chopped
1 cup Romano cheese, preferably freshly grated
Salt and ground black pepper, to taste
7 eggs, beaten
1/2 cup Cotija cheese, grated
Directions
Start by adding 1 ½ cups of water and a metal rack to the bottom of the Instant Pot. Spritz each muffin cup with a nonstick cooking spray.
Mix the ingredients until everything is well incorporated.
Now, spoon the mixture into lightly greased muffin cups. Lower the cups onto the rack in the Instant Pot.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Mexican-Style Stuffed Peppers
(Ready in about 25 minutes | Servings 4)
Per serving: 407 Calories; 27g Fat; 6.3g Carbs; 32.4g Protein; 3.7g Sugars
Ingredients
1/2 pound ground beef
1/4 pound ground pork
4 eggs, whisked
2 garlic cloves, minced
1/2 cup onion, chopped
Salt and ground black pepper, to taste
1 (1-ounce) package taco seasoning mix
1 cup Cotija cheese, grated
4 bell peppers, remove seeds and cut the tops off
8 ounces canned tomato sauce
Directions
Start by adding 1 cup of water and a metal rack to the bottom of the Instant Pot. Spritz a casserole dish with a nonstick cooking spray.
In a mixing bowl, thoroughly combine the ground meat, eggs, garlic, onion, salt, pepper, taco seasoning mix, and Cotija cheese.
Fill the peppers with the cheese/meat mixture. Place the peppers on the rack in the Instant Pot. Pour the tomato sauce over the peppers.
Secure the lid. Choose “Manual” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Goat Cheese and Cauliflower Pancake
(Ready in about 35 minutes | Servings 4)
Per serving: 198 Calories; 15.2g Fat; 4.9g Carbs; 11.2g Protein; 1.9g Sugars
Ingredients
3/4 pound cauliflower, riced
4 eggs, beaten
1/2 cup goat cheese, crumbled
1/2 teaspoon onion powder
1 teaspoon garlic powder
Sea salt and white pepper, to taste
2 tablespoons butter, melted
Directions
Simply combine all ingredients in a mixing bowl.
Now, spritz the bottom and sides of your Instant Pot with a nonstick cooking spray. Pour the batter into the Instant Pot.
Secure the lid. Choose “Bean/Chili” mode and Low pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve with some extra butter or cream cheese if desired. Bon appétit!
Lasagna Cupcakes with Zucchini and Mozzarella
(Ready in about 20 minutes | Servings 6)
Per serving: 173 Calories; 8.7g Fat; 4.3g Carbs; 19.7g Protein; 2.5g Sugars
Ingredients
1 zucchini, thinly sliced
2 eggs, beaten
4 ounces cream cheese
10 ounces mozzarella cheese, grated
1/2 teaspoon dried dill weed
1 teaspoon cayenne pepper
1/2 cup pasta sauce
Directions
Add 1 ½ cups of water and a metal rack to the bottom of your Instant Pot. Spritz six cupcake molds with a nonstick cooking spray.
Line each cupcake mold with a zucchini slice.
In a mixing bowl, thoroughly combine eggs, cheese, dill, and cayenne pepper. Add 1/3 of this mixture to the cupcake molds; top with pasta sauce.
Repeat layers of zucchini, cheese mixture, and sauce, creating 3 layers in all, ending with pasta sauce.
Lower the cupcake molds onto the rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!
Dad’s Chorizo Dip
(Ready in about 15 minutes | Servings 12)
Per serving: 210 Calories; 16.6g Fat; 3.8g Carbs; 11g Protein; 1.5g Sugars
Ingredients
1 tablespoon olive oil
3/4 pound Chorizo, casings removed and crumbled
1 onion, peeled and chopped
15 ounces Ricotta cheese
1/2 teaspoon ground black pepper
2 tablespoons fresh parsley
2 tablespoons fresh chives, chopped
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and brown Chorizo sausage for 2 to 3 minutes.
Add the onion, cheese and black pepper to the Instant Pot.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Garnish with fresh parsley and chives. Bon appétit!
Canapés with a Twist
(Ready in about 10 minutes | Servings 8)
Per serving: 112 Calories; 5.8g Fat; 1.2g Carbs; 12.8g Protein; 0.7g Sugars
Ingredients
1 pound tuna fillets
1/4 cup mayonnaise, preferably homemade
1/2 teaspoon dried dill
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper, or more to taste
2 cucumbers, sliced
Directions
Prepare your Instant Pot by adding 1 ½ cups of water and steamer basket to the inner pot.
Place the tuna fillets in your steamer basket.
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. Flake the fish with a fork.
Add the mayonnaise, dill, salt, and black pepper. Divide the mixture among cucumber slices and place on a serving platter. Enjoy!
Egg Salad “Sandwich”
(Ready in about 25 minutes | Servings 4)
Per serving: 406 Calories; 37g Fat; 5.3g Carbs; 11.6g Protein;
4.2g Sugars
Ingredients
6 eggs
1/2 cup tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 cup cream cheese
1 cup baby spinach
Salt and ground black pepper, to taste
2 red bell peppers, sliced into halves
2 green bell pepper, sliced into halves
Directions
Place 1 cup of water and a steamer basket in your Instant Pot. Next, place the eggs in the steamer basket.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Allow the eggs to cool for 15 minutes. Chop the eggs and combine them with mayonnaise, Dijon mustard, cheese, and baby spinach.
Season with salt and pepper. Divide the mixture between four bell pepper “sandwiches”. Serve well chilled and enjoy!
Mexican Beef Taco Lettuce Wraps
(Ready in about 15 minutes | Servings 4)
Per serving: 219 Calories; 12.5g Fat; 2.7g Carbs; 24.1g Protein; 1.2g Sugars
Ingredients
1 tablespoon olive oil
1/2 red onion, chopped
1 pound ground chuck
1 bell pepper, seeded and sliced
1 teaspoon taco seasoning
1 cup beef stock
Salt and ground black pepper, to taste
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and sauté the onion until tender and translucent.
Then, add ground chuck and cook an additional 2 minutes or until no longer pink.
Then, add bell pepper, taco seasoning, stock, salt, and black pepper.
Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
To assemble taco wraps, place a few lettuce leaves on each serving plate. Divide the meat mixture between lettuce leaves. Add toppings of choice and serve. Bon appétit!
Summer Picnic Fish Sandwiches
(Ready in about 30 minutes | Servings 3)
Per serving: 280 Calories; 19.5g Fat; 4.1g Carbs; 22.3g Protein; 2.1g Sugars
Ingredients
1/4 cup fresh lemon juice
1 cup water
3 cod fillets
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed
1 teaspoon Dijon mustard
8 lettuce leaves
1 cucumber, thinly sliced
Oopsies:
2 eggs, separated yolks and whites
1/4 teaspoon sea salt
3 ounces cream cheese
1/4 teaspoon baking powder
Directions
Place 1/4 cup of fresh lemon juice and water in the bottom of your Instant Pot. Add a steamer basket.
Rub the cod fillets with softened butter. Season with salt, black pepper, paprika, and dill. Place the fillets in the steamer basket.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
To make your oopsies, beat the egg whites together with salt until very firm peaks form.
In another bowl, thoroughly combine the egg yolks with cream cheese. Now, add the baking powder and stir well.
Next, fold the egg white mixture into the egg yolk mixture. Divide the mixture into 6 oopsies and transfer them to a silicon sheet.
Bake in the preheated oven at 290 degrees F for about 23 minutes. Serve fish fillets between 2 oopsies, garnished with mustard, lettuce and cucumber. Enjoy!
Mexican-Style Muffins
(Ready in about 10 minutes | Servings 6)
Per serving: 189 Calories; 13.4g Fat; 4.3g Carbs; 12.5g Protein; 2.8g Sugars
Ingredients
6 eggs
1/4 cup almond milk, unsweetened
1/2 teaspoon salt
A pinch of ground allspice
1/2 teaspoon Mexican oregano
1/4 cup green onions, chopped
1 tomato, chopped
1 ½ cups bell peppers, chopped
1 jalapeño pepper, seeded and minced
1/2 cup Cotija cheese, crumbled
Directions
Prepare your Instant Pot by adding 1 ½ cups of water to the inner pot.
Spritz six ovenproof custard cups with a nonstick cooking spray.
In a mixing dish, thoroughly combine the eggs, milk, salt, allspice, and Mexican oregano; mix to combine well.
Add green onions, tomato, bell peppers, and jalapeño pepper to the custard cups. Pour the egg mixture over them. Top with cheese.
Lower 3 custard cups onto a metal trivet; then, place the second trivet on top. Lower the remaining 3 cups onto it.
Secure the lid. Choose “Manual” mode and High pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve at room temperature.
Easy Pizza Cups
(Ready in about 20 minutes | Servings 6)
Per serving: 301 Calories; 22.1g Fat; 6.2g Carbs; 19.5g Protein; 2.5g Sugars
Ingredients
12 turkey bacon slices
1 cup pizza sauce
2 cups mozzarella cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup Kalamata olives, pitted and sliced
Directions
Start by adding 1 cups of water and a metal rack to the bottom of the Instant Pot.
Place two slices of bacon crisscrossed in each muffin cup. Divide the remaining ingredients among cups.
Lower the muffin pan onto the rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Allow these pizza cups to stand for 5 minutes before removing from the muffin pan. Bon appétit!
Favorite Lettuce Wraps
(Ready in about 15 minutes | Servings 6)
Per serving: 301 Calories; 22.1g Fat; 6.2g Carbs; 19.5g Protein; 2.5g Sugars
Ingredients
2 chicken breasts
1 cup chicken stock
2 garlic cloves, minced
1/2 teaspoon black pepper
1 cup green onions, chopped
1 bell pepper, seeded and chopped
1 red chili pepper, seeded and chopped
1 cup cream cheese
1/2 cup mayonnaise
1 teaspoon yellow mustard
Sea salt, to taste
1 head of lettuce
Directions
Add chicken breasts, stock, garlic, and black pepper to your Instant Pot.
Secure the lid. Choose “Poultry” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Then, shred the chicken and divide it between lettuce leaves. Divide the remaining ingredients between lettuce leaves and serve immediately. Bon appétit!
Classic Turkey Sandwiches
(Ready in about 25 minutes | Servings 6)
Per serving: 299 Calories; 21.8g Fat; 2.9g Carbs; 22.8g Protein; 0.6g Sugars
Ingredients
Keto Buns:
2/3 almond flour
1/2 teaspoon baking soda
1 teaspoon baking powder
A pinch of salt
A pinch of grated nutmeg
4 tablespoons butter
2 eggs, whisked
Filling:
1 pound turkey breast, chopped
1 cup turkey stock
2 garlic cloves, smashed
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Directions
Mix the dry ingredient for the
buns. In another bowl, thoroughly combine the wet ingredients for the buns. Add the wet mixture to the dry mixture.
Pour the mixture into a lightly greased muffin pan.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Wipe down the Instant Pot with a damp cloth. Add the remaining ingredients and stir to combine.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Assemble your sandwiches and serve warm.
Tacos with Pulled Pork and Pico de Gallo
(Ready in about 55 minutes | Servings 4)
Per serving: 429 Calories; 26.7g Fat; 4.4g Carbs; 41g Protein; 2.3g Sugars
Ingredients
1 tablespoon lard, at room temperature
1 pound pork shoulder
1 cup broth, preferably homemade
Salt and black pepper, to taste
1/2 teaspoon cayenne pepper
1/2 pound sharp Cheddar cheese, shredded
1 cup Pico de Gallo
Directions
Press the “Sauté” button to heat up the Instant Pot. Melt the lard and sear the pork for 5 minutes, turning occasionally.
Use the broth to deglaze the pan. Season with salt, black pepper, and cayenne pepper.
Secure the lid. Choose the “Manual” setting and cook for 50 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.