Instant Pot Pressure Cooker Cookbook 2019 Read online

Shred the prepared pork and reserve.

  Place cheese in a large pile in a preheated pan. When the cheese is bubbling, top it with the meat. Add Pico de Gallo.

  Afterward, fold over and place on a serving plate. Enjoy!

  Savory Cheese Biscuits with Bacon

  (Ready in about 20 minutes | Servings 6)

  Per serving: 271 Calories; 23.8g Fat; 1.8g Carbs; 12.2g Protein; 1.2g Sugars

  Ingredients

  1 cup almond flour

  1 teaspoon baking powder

  1/2 teaspoon salt

  1/4 teaspoon dried oregano

  1/2 teaspoon dried basil

  3 teaspoons butter, melted

  3 eggs, whisked

  1/2 cup double cream

  6 ounces Colby cheese, grated

  4 slices bacon, chopped

  Directions

  Start by adding 1 ½ cups of water and a metal rack to the Instant Pot. Line a cake pan with a piece of parchment paper.

  Mix almond flour, baking powder, salt, oregano and basil until well combined.

  Mix in the melted butter, eggs, and double cream; fold in the cheese and bacon; mix until everything is well incorporated.

  Now, grab your dough, smoothen a little bit and roll it to 1/2-inch thickness. Then, cut down the cookies with a cookie cutter.

  Arrange the cookies on the prepared cake pan and lower it onto the rack in your Instant Pot.

  Secure the lid. Choose “Manual” mode and Low pressure; cook for 15 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!

  Chicken Liver Mousse

  (Ready in about 10 minutes | Servings 8)

  Per serving: 143 Calories; 10.1g Fat; 2.2g Carbs; 10.4g Protein; 1.2g Sugars

  Ingredients

  1 pound chicken livers

  1 Spanish onion, chopped

  1/2 cup chicken stock

  1/2 cup white wine

  1 tablespoon olive oil

  1 cup heavy cream

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  1 sprig rosemary

  1/4 teaspoon ground black pepper

  A pinch of salt

  A pinch of ground cloves

  Directions

  Simply mix all ingredients in your Instant Pot

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

  Afterwards, purée the mixture with an immersion blender until smooth and uniform. Serve with veggie sticks. Bon appétit!

  VEGAN

  Pumpkin Porridge with Dried Cherries

  (Ready in about 25 minutes | Servings 4)

  Per serving: 201 Calories; 1.1g Fat; 51.8g Carbs; 5g Protein; 31.9g Sugars

  Ingredients

  2 ½ pounds pumpkin, cleaned and seeds removed

  1/2 cup rolled oats

  4 tablespoons honey

  1/2 teaspoon ground cinnamon

  A pinch of salt

  A pinch of grated nutmeg

  4 tablespoons dried berries

  1 cup water

  Directions

  Add 1 ½ cups of water and a metal trivet to the Instant Pot. Now, place the pumpkin on the trivet.

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

  Then, purée the pumpkin in the food processor.

  Wipe down the Instant Pot with a damp cloth. Add the remaining ingredients to the Instant Pot, including pumpkin purée.

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

  Easy Vegan Risotto

  (Ready in about 15 minutes | Servings 2)

  Per serving: 291 Calories; 20g Fat; 35.4g Carbs; 11.3g Protein; 2.8g Sugars

  Ingredients

  1 tablespoon olive oil

  2 garlic cloves, minced

  1 white onion, finely chopped

  1 cup Arborio rice

  1 cup water

  1 cup vegetable stock

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  Sea salt and ground black pepper, to taste

  1 teaspoon smoked paprika

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sauté the garlic and onion until tender and fragrant or about 3 minutes.

  Add the remaining ingredients; stir to combine well.

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

  Ladle into individual bowls and serve warm. Enjoy!

  Refreshing Bean Salad

  (Ready in about 35 minutes + chilling time | Servings 4)

  Per serving: 207 Calories; 5.1g Fat; 31.2g Carbs; 10.6g Protein; 2.3g Sugars

  Ingredients

  1 cup Great Northern beans

  6 cups water

  1 cucumber, peeled and sliced

  1 red bell pepper, seeded and chopped

  1 green bell pepper, seeded and chopped

  1 teaspoon ground sumac

  3 tablespoons extra-virgin olive oil

  1 tablespoon fresh lime juice

  1/4 cup fresh parsley leaves, roughly chopped

  1/4 teaspoon freshly ground black pepper

  1/2 teaspoon red pepper flakes

  Salt, to taste

  Directions

  Place beans and water in your Instant Pot.

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

  Allow the prepared beans to cool completely. Now, add the remaining ingredients to the Instant Pot.

  Toss to combine and serve well chilled. Enjoy!

  Root Vegetable and Noodle Soup

  (Ready in about 20 minutes | Servings 6)

  Per serving: 194 Calories; 5.4g Fat; 29.9g Carbs; 8g Protein; 5.1g Sugars

  Ingredients

  2 tablespoons olive oil

  2 shallots, peeled and chopped

  1 carrot, chopped

  1 parsnip, chopped

  1 turnip, chopped

  3 garlic cloves, smashed

  1 teaspoon cumin powder

  1/2 teaspoon dried rosemary

  1/2 teaspoon dried thyme

  6 cups vegetable stock, preferably homemade

  9 ounces vegan noodles

  1 cup corn kernels

  Salt and freshly ground black pepper, to taste

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Now, heat the oil and sauté the shallots with carrot, parsnip, and turnip until they have softened.

  Stir in the garlic and cook an additional 40 seconds. Add cumin powder, rosemary, thyme, stock, and noodles.

  Now, secure the lid and choose the “Soup” setting.

  Cook for 7 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully.

  Add corn kernels, cover with the lid, and cook in the residual heat for 5 to 6 minutes more. Season with salt and pepper. Taste adjust the seasoning and serve warm. Bon appétit!

  Green Pea Medley

  (Ready in about 25 minutes | Servings 6)

  Per serving: 173 Calories; 6.6g Fat; 22.7g Carbs; 7.7g Protein; 7.9g Sugars

  Ingredients

  2 tablespoons canola oil

  1 teaspoon cumin seeds

  2 ½ cups green peas, whole

  2 ripe Roma tomatoes, seeded and crushed

  3 cups roasted vegetable stock

  1 shallot, diced

  2 cloves garlic, minced

  2 carrots, chopped

  2 parsnips, chopped

  1 red bell pepper, seeded and chopp
ed

  2 bay leaves

  Sea salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1/2 teaspoon dried dill

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Once hot, add the oil. Then, sauté the cumin seeds for 30 seconds.

  Add shallot, garlic, carrots, parsnip and pepper; continue to sauté for 3 to 4 minutes more or until vegetables are tender.

  Now, stir in the remaining ingredients.

  Secure the lid. Choose the “Manual” mode and cook for 18 minutes under High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Serve with cream cheese if desired. Bon appétit!

  Spicy Veggie and Adzuki Bean Soup

  (Ready in about 30 minutes | Servings 4)

  Per serving: 474 Calories; 7.6g Fat; 84g Carbs; 20.5g Protein; 7.8g Sugars

  Ingredients

  2 tablespoons olive oil

  2 onions, chopped

  2 carrots chopped

  2 parsnips, chopped

  1 celery with leaves, chopped

  2 Yukon gold potatoes, peeled and diced

  2 ripe tomatoes, pureed

  12 ounces Adzuki brans, soaked overnight

  1 teaspoon cayenne pepper

  1 teaspoon dried basil

  1/2 teaspoon marjoram

  1 teaspoon black garlic powder

  1 teaspoon dried chive flakes

  A few drops Sriracha

  Kosher salt and ground black pepper, to taste

  4 cups boiling water

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Now, heat the olive oil and sweat the onions until just tender.

  Add the other ingredients; stir to combine well. Secure the lid and choose the “Manual” mode. Cook for 10 minutes at High Pressure.

  Once cooking is complete, use a natural release for 15 minutes; remove the lid carefully.

  Ladle into individual serving bowls and eat warm. Bon appétit!

  Italian-Style Asparagus Salad

  (Ready in about 10 minutes | Servings 4)

  Per serving: 230 Calories; 19.1g Fat; 10.1g Carbs; 7.9g Protein; 4.9g Sugars

  Ingredients

  1 pound asparagus, trimmed

  2 tomatoes, diced

  4 tablespoons olive oil

  1 shallot, chopped

  1 teaspoon garlic, minced

  Sea salt and ground black pepper, to taste

  2 tablespoons lemon juice

  1 tablespoon Dijon mustard

  1/2 cup Romano cheese, grated

  1 handful Italian parsley

  Directions

  Add 1 cup of water and metal trivet to the Instant Pot. Place asparagus on the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 1 minute under High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Toss the prepared asparagus with remaining ingredients; toss to combine well. Place in your refrigerator until ready to serve. Enjoy!

  Quinoa Pilaf with Cremini Mushrooms

  (Ready in about 15 minutes | Servings 4)

  Per serving: 401 Calories; 12.1g Fat; 60.2g Carbs; 14.1g Protein; 2.7g Sugars

  Ingredients

  2 cups dry quinoa

  3 cups water

  2 tablespoons olive oil

  1 onion, chopped

  1 bell pepper, chopped

  2 garlic cloves, chopped

  2 cups Cremini mushrooms, thinly sliced

  1/2 teaspoon sea salt

  1/3 teaspoon ground black pepper, or more to taste

  1 teaspoon cayenne pepper

  1/2 teaspoon dried dill

  1/4 teaspoon ground bay leaf

  Directions

  Add quinoa and water to your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook for 1 minute under High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Drain quinoa and set it aside.

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

  Add bell pepper, garlic, and mushrooms and continue to sauté for 1 to 2 minutes more or until they are fragrant. Stir the remaining ingredients into your Instant Pot.

  Add the reserved quinoa and stir to combine well. Serve warm. Bon appétit!

  Traditional Russian Borscht

  (Ready in about 15 minutes | Servings 4)

  Per serving: 183 Calories; 7.3g Fat; 22.5g Carbs; 8.4g Protein; 7.7g Sugars

  Ingredients

  1 ½ tablespoons olive oil

  1/2 cup onions, chopped

  2 garlic cloves, pressed

  Kosher salt and ground black pepper, to taste

  1/2 pound potatoes, peeled and diced

  2 carrots, chopped

  1/2 pound beets, peeled and coarsely shredded

  2 tablespoons red-wine vinegar

  1 tomato, chopped

  4 cups vegetable stock

  1/2 teaspoon caraway seeds

  1/4 cup fresh dill, roughly chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil and cook the onions and garlic until tender and fragrant.

  Add the remaining ingredients, except for fresh dill.

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

  Serve the soup with chopped fresh dill. Enjoy!

  Winter Curry Cabbage

  (Ready in about 20 minutes | Servings 4)

  Per serving: 223 Calories; 8.2g Fat; 33.8g Carbs; 7.6g Protein; 15.1g Sugars

  Ingredients

  2 tablespoons olive oil

  1 medium-sized leek, chopped

  2 cloves garlic, smashed

  1 ½ pounds white cabbage, shredded

  1 cup vegetable broth

  1 cup tomatoes, puréed

  1 parsnip, chopped

  2 carrots, chopped

  2 stalks celery, chopped

  1 turnip, chopped

  1/2 tablespoon fresh lime juice

  1 teaspoon dried basil

  1/2 teaspoon dried dill

  1 teaspoon ground coriander

  1 teaspoon ground turmeric

  1 bay leaf

  Kosher salt and ground black pepper, to taste

  1 (14-ounce) can coconut milk

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and cook the leeks and garlic until tender and fragrant.

  After that, add the remaining ingredients; stir to combine well.

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

  Ladle into soup bowls and serve immediately.

  The Easiest Hummus Ever

  (Ready in about 35 minutes | Servings 8)

  Per serving: 186 Calories; 7.7g Fat; 22.8g Carbs; 7.6g Protein; 4g Sugars

  Ingredients

  10 cups water

  3/4 pound dried chickpeas, soaked

  2 tablespoons tahini

  1/2 lemon, juiced

  1 teaspoon granulated garlic

  Salt and black pepper, to taste

  1/3 teaspoon ground cumin

  1/2 teaspoon cayenne pepper

  1/2 teaspoon dried basil

  3 tablespoon olive oil

  Directions

  Add water and chickpeas to the Instant Pot. Secure the lid.

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

  Now, drain your chickpeas, reserving the liquid. Transfer chickpeas to a food processor. Add tahini, lemon juice, and seasonings.

  Puree
until it is creamy; gradually pour in the reserved liquid and olive oil until the mixture is smooth and uniform. Serve with a few sprinkles of cayenne pepper. Bon appétit!

  Green Beans with Shiitake Mushrooms

  (Ready in about 25 minutes | Servings 4)

  Per serving: 119 Calories; 7.6g Fat; 12.6g Carbs; 2.6g Protein; 2.6g Sugars

  Ingredients

  2 cups water

  6 dried shiitake mushrooms

  2 tablespoons sesame oil

  2 cloves garlic, minced

  1/2 cup scallions, chopped

  1 ½ pounds green beans, fresh or frozen (and thawed)

  1/4 teaspoon ground black pepper

  1/2 teaspoon red pepper flakes, crushed

  1 bay leaf

  Sea salt, to taste

  Directions

  Press the “Sauté” button and bring the water to a rapid boil; remove from the heat; add the dried shiitake mushrooms.

  Allow the mushrooms to sit for 15 minutes to rehydrate. Then cut the mushrooms into slices; reserve the mushroom stock.

  Wipe down the Instant Pot with a kitchen cloth. Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the sesame oil.

  Then, sauté the garlic and scallions until tender and aromatic. Add green beans, black pepper, red pepper, bay leaf, salt, reserved mushrooms and stock; stir to combine well.

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

  Collard Greens with Vegan Sauce

  (Ready in about 15 minutes | Servings 4)

  Per serving: 199 Calories; 13.1g Fat; 11.1g Carbs; 13.7g Protein; 1.9g Sugars