Instant Pot Pressure Cooker Cookbook 2019 Read online

1/2 teaspoon daikon radish seeds

  A pinch of sugar

  Sea salt and freshly ground black pepper, to your liking

  1 teaspoon cayenne pepper

  1/3 cup dry sherry

  Directions

  Press the “Sauté” button to heat up your Instant Pot. When hot, add canola oil and sauté the leeks and garlic until aromatic.

  Stir in penne, tomatoes, and roasted vegetable stock. Now, add the other ingredients and secure the lid. Choose the “Manual” function and cook for 6 minutes under High pressure.

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

  Divide among four serving bowls and serve garnished with vegan parmesan. Bon appétit!

  Red Kidney Bean Delight

  (Ready in about 30 minutes | Servings 4)

  Per serving: 418 Calories; 2.1g Fat; 72.9g Carbs; 30.1g Protein; 4.5g Sugars

  Ingredients

  1 pound dried red kidney beans

  1/2 cup shallots, chopped

  2 cloves garlic, chopped

  2 roasted peppers, cut into strips

  1 teaspoon ground cumin

  1/2 teaspoon mustard powder

  1 teaspoon celery seeds

  Sea salt and ground black pepper, to taste

  2 cups roasted vegetable broth

  Directions

  Add all of the above ingredients to your Instant Pot.

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

  You can thicken the cooking liquid on “Sauté” function if desired. Serve warm.

  Chinese Soup with Zha Cai

  (Ready in about 35 minutes | Servings 4)

  Per serving: 177 Calories; 8.8g Fat; 18.5g Carbs; 7.8g Protein; 7.1g Sugars

  Ingredients

  1 tablespoon toasted sesame oil

  1 yellow onion, peeled and chopped

  2 garlic cloves, minced

  1 teaspoon fresh ginger, peeled and grated

  1 jalapeño pepper, minced

  1 celery stalk, chopped

  2 carrots, chopped

  1 teaspoon Five-spice powder

  Sea salt, to taste

  1/2 teaspoon ground black pepper, to taste

  1/2 teaspoon red pepper flakes

  1 teaspoon dried parsley flakes

  4 cups vegetable broth

  2 ripe tomatoes, finely chopped

  1 tablespoon soy sauce

  1 cup sweet corn kernels, frozen and thawed

  1 cup zha cai

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, add the oil. Sauté the onion, garlic, ginger and jalapeño pepper for 2 to 3 minutes, stirring occasionally.

  Add the remaining ingredients, except for corn and zha cai; stir to combine well.

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

  After that, add corn and seal the lid again. Let it sit until heated through. Serve in individual bowls with zha cai on the side. Enjoy!

  Quinoa and Chickpea Bowl

  (Ready in about 10 minutes | Servings 4)

  Per serving: 392 Calories; 8.1g Fat; 66.9g Carbs; 15.5g Protein; 7.9g Sugars

  Ingredients

  2 teaspoons sesame oil

  1 shallot, thinly sliced

  2 bell peppers, thinly sliced

  1 jalapeño pepper, seeded and sliced

  1 teaspoon garlic, minced

  Sea salt and ground black pepper, to taste

  1/2 teaspoon mustard powder

  1 teaspoon fennel seeds

  1/2 teaspoon ground cumin

  1 ½ cups quinoa, rinsed

  1 ½ cups water

  1 cup tomato purée

  1 (15-ounce) can chickpeas, drained and rinsed

  1 lime, cut into wedges

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the sesame oil. Then, sweat the shallot and peppers until they are tender and fragrant.

  Now, add the garlic, salt, black pepper, mustard powder, fennel seeds, cumin, quinoa, water, tomato purée, and chickpeas.

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

  Serve with fresh lime wedges. Bon appétit!

  Spaghetti Squash with Pesto Sauce

  (Ready in about 15 minutes | Servings 4)

  Per serving: 218 Calories; 16.9g Fat; 15.6g Carbs; 4.4g Protein; 0.5g Sugars

  Ingredients

  1 cup water

  1 pound spaghetti squash, cut into halves

  For the Pesto:

  1/2 cup raw walnut halves

  1 ½ tablespoons nutritional yeast

  Salt, to taste

  1/4 teaspoon ground black

  1/4 teaspoon cayenne pepper

  1 ½ cups fresh basil

  1 tablespoon fresh lemon juice

  2 cloves garlic, minced

  3 tablespoons olive oil

  Directions

  Grab your spaghetti squash and scoop out the seeds and most of the stringy parts with an ice cream.

  Pour water into the base of your Instant Pot. Add squash to your Instant Pot and secure the lid.

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

  Next, place walnuts, nutritional yeast, salt, black pepper, and cayenne pepper in your food processor; pulse until it is the consistency of fine meal.

  Add the remaining ingredients for the pesto and pulse again until evenly combined. Serve the spaghetti squash with pesto sauce. Bon appétit!

  Beluga Lentil Stew with Kale

  (Ready in about 15 minutes | Servings 4)

  Per serving: 311 Calories; 22.9g Fat; 21.8g Carbs; 9.9g Protein; 6.7g Sugars

  Ingredients

  2 teaspoons toasted sesame oil

  1 yellow onion, chopped

  2 cloves garlic, pressed

  1 teaspoon fresh ginger, grated

  1 bell pepper, chopped

  1 serrano pepper, chopped

  1/2 teaspoon ground allspice

  1/2 teaspoon ground cumin

  1/2 teaspoon dried basil

  1 teaspoon dried parsley flakes

  Sea salt and black pepper, to taste

  1 ½ cups tomato purée

  2 cups vegetable stock

  1 cup beluga lentils

  2 cups kale leaves, torn into pieces

  1 teaspoon fresh lemon juice

  1/2 cup cashew cream

  Directions

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

  Then, add the garlic, ginger, and peppers; continue to sauté until they have softened.

  Add seasonings, tomato purée, stock and lentils.

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

  Add kale and lemon juice; seal the lid again and let it sit until thoroughly warmed. Serve dolloped with cashew cream. Enjoy!

  Jamaican-Style Chili

  (Ready in about 25 minutes | Servings 4)

  Per serving: 300 Calories; 11.4g Fat; 36.1g Carbs; 8.3g Protein; 7.9g Sugars

  Ingredients

  2 tablespoons sesame oil

  1/2 cup red onion, sliced

  2 cloves garlic crushed

  1 roasted bell pepper, cut into strips

  1 teaspoon habanero pepper, minced

  1 pound sweet potatoes, peeled and cut into bite-sized chunks

  1 cup vegetable broth

  1 cup water

  Sea salt, to taste

  1 teaspoo
n black peppercorns, crushed

  1/4 teaspoon allspice

  1/8 teaspoon ground clove

  1 teaspoon sweet paprika

  1/2 teaspoon smoked paprika

  1 pound red kidney beans, soaked overnight and well-rinsed

  1/2 (15-ounce) can tomatoes, diced

  1/4 cup rum

  1 (7-ounce) can salsa verde

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil; sauté the onion until tender and translucent or about 2 minutes.

  Then, stir in the garlic and peppers; continue to sauté for a further 2 minutes. Now, add sweet potatoes, broth, water, spices, beans, and tomatoes.

  Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Add rum and salsa verde. Press the “Sauté” button and continue to cook until everything is thoroughly heated. Enjoy!

  Thai Rice with Green Peas

  (Ready in about 20 minutes | Servings 3)

  Per serving: 306 Calories; 16.7g Fat; 42.7g Carbs; 9.1g Protein; 18.2g Sugars

  Ingredients

  1 cup basmati rice, rinsed

  1 ¼ cups water

  Kosher salt and white pepper, to taste

  2 tablespoons fresh coriander

  4 ounces fresh green peas

  2 fresh green chilies, chopped

  1 garlic clove, pressed

  1/2 cup candy onions, chopped

  4 whole cloves

  1/2 cup creamed coconut

  1 tablespoon fresh lime juice

  Directions

  Combine all of the above ingredients, except for lime juice, in your Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 2 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Serve in individual bowls, drizzled with fresh lime juice. Bon appétit!

  Mom’s Peppery Beans

  (Ready in about 50 minutes | Servings 6)

  Per serving: 159 Calories; 10.1g Fat; 13.5g Carbs; 8.4g Protein; 3.2g Sugars

  Ingredients

  2 tablespoons olive oil

  1 yellow onion, chopped

  2 garlic cloves, roughly chopped

  2 medium-sized bell peppers, deveined and thinly sliced

  1 teaspoon habanero pepper, minced

  1 teaspoon dried rosemary

  1/2 teaspoon ground cumin

  Salt and ground black pepper, to taste

  1 ½ pounds dried Cannellini beans

  2 bay leaves

  6 cups water

  Directions

  Press the “Sauté” button. Heat olive oil and cook the onion until tender and fragrant.

  Now, add garlic and peppers; cook until they have softened, about 4 minutes. Add the remaining ingredients.

  Secure the lid. Select the “Bean/Chili” mode and cook for 25 minutes under High pressure.

  Once cooking is complete, use a natural release for 20 minutes; remove the lid carefully. Serve warm and enjoy!

  Italian Lasagna Bowl

  (Ready in about 25 minutes | Servings 4)

  Per serving: 269 Calories; 3.9g Fat; 49.2g Carbs; 11.8g Protein; 6.4g Sugars

  Ingredients

  2 teaspoons canola oil

  1 red onion, chopped

  2 cloves garlic, minced

  2 carrots chopped

  2 bell peppers, chopped

  1/2 cup French green lentils, well-rinsed

  2 ripe tomatoes, puréed

  1 tablespoon Italian seasoning

  Sea salt and ground black pepper, to taste

  1 teaspoon red pepper flakes, crushed

  1 cup water

  1 cup vegetable stock

  6 ounces lasagna sheets, broken into small pieces

  1/2 cup vegan mozzarella, to serve

  Directions

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

  Now, add the garlic and continue to sauté it for 30 seconds more.

  Add carrots, peppers, lentils, tomatoes, seasonings, water vegetable stock, and lasagna sheets.

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

  Serve with vegan mozzarella. Bon appétit!

  Curried Cumin Baby Potatoes

  (Ready in about 15 minutes | Servings 6)

  Per serving: 246 Calories; 12.4g Fat; 31.1g Carbs; 5.3g Protein; 3.1g Sugars

  Ingredients

  1 tablespoon canola oil

  1/2 cup scallions, chopped

  2 cloves garlic, minced

  1 teaspoon red chili pepper, minced

  2 pounds baby potatoes, diced

  1 tablespoon curry paste

  1 cup water

  1 cup vegetable broth

  1 cup full-fat coconut milk

  Salt, to taste

  1/2 teaspoon ground black pepper

  1 teaspoon cayenne pepper

  1 teaspoon cumin

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the canola oil until sizzling; sauté the scallions until just tender.

  Add garlic and chili pepper; allow it to cook an additional 30 seconds, stirring continuously. Add the remaining ingredients.

  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. Serve hot.

  Russet Potato and Chanterelle Stew

  (Ready in about 25 minutes | Servings 4)

  Per serving: 456 Calories; 5.7g Fat; 99g Carbs; 15.4g Protein; 7.9g Sugars

  Ingredients

  1 pound russet potatoes, peeled and diced

  3/4 pound chanterelle mushrooms, sliced

  1 tablespoon olive oil

  1 carrot, chopped

  1 parsnip, chopped

  1 yellow onion, chopped

  2 cloves garlic, peeled and minced

  2 sprigs fresh rosemary

  2 sprigs fresh thyme

  1 teaspoon red chili flakes

  2 tablespoons fresh parsley, chopped

  2 cups vegetable stock

  1/3 cup port wine

  1 ripe Roma tomato, chopped

  Sea salt and ground black pepper, to taste

  1 tablespoon paprika

  1 tablespoon flax seeds meal

  Directions

  Throw all ingredients, except for flax seeds meal, in your Instant Pot.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Stir the flax seeds into your Instant Pot. Press the “Sauté” button and let it simmer until cooking liquid has thickened and reduced. Serve hot. Bon appétit!

  Garden Vegetable and Wild Rice Soup

  (Ready in about 35 minutes | Servings 4)

  Per serving: 235 Calories; 8.1g Fat; 34.2g Carbs; 8.6g Protein; 6.3g Sugars

  Ingredients

  2 tablespoons olive oil

  1/2 cup leeks, roughly chopped

  2 garlic cloves, minced

  1 bell pepper, chopped

  1 serrano pepper, chopped

  2 carrots, chopped

  1 fennel, diced

  3/4 cup wild rice

  1 cup tomato purée

  2 cups water

  2 cups vegetable broth

  2 tablespoons fresh coriander, chopped

  1 teaspoon fresh or dried rosemary

  Salt, to taste

  1/2 teaspoon ground black pepper

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the oil.

  Then, sauté the leeks,
garlic, and pepper for 2 to 4 minutes, stirring periodically; add a splash of broth if needed.

  Stir the remaining ingredients into your Instant Pot; stir to combine well.

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

  Taste and adjust the seasonings; ladle into soup bowls and serve hot. Enjoy!

  Hearty Mushroom Goulash with Chickpeas

  (Ready in about 15 minutes | Servings 4)

  Per serving: 198 Calories; 9.1g Fat; 22.9g Carbs; 10.5g Protein; 6.7g Sugars

  Ingredients

  2 tablespoons peanut oil

  1 cup scallions, chopped

  1 ½ pounds Cremini mushrooms, thinly sliced

  2 garlic cloves, smashed

  1/4 cup white wine

  Sea salt and freshly ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1/4 teaspoon dried dill weed

  1/2 teaspoon dried rosemary

  1 can chickpeas, drained well

  1/4 cup fresh parsley, roughly chopped

  Directions

  Press the “Sauté” button and heat peanut oil. Now, cook scallions until they are tender.

  Add the mushrooms and garlic; cook for 3 to 4 minutes, stirring periodically. Add a splash of white wine to deglaze the pot.

  Season with salt, black pepper, cayenne pepper, dill, and rosemary.

  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.

  Add chickpeas and stir. Divide among serving plates and serve garnished with fresh chopped parsley. Bon appétit!

  Great Northern Beans on Toast