Instant Pot Pressure Cooker Cookbook 2019 Read online

  This multifunctional cooker offers a number of cooking functions. It does the job of a pressure cooker, slow cooker, rice maker, steamer, sauté pan, and yogurt maker. Here are eight pressure cooking rules to achieve the best results with your Instant Pot:

  Carefully and thoroughly read the manual that comes with the appliance. Make sure to consult it periodically. Just like when you learned any other new skill, it takes time and patience to get to know your new device.

  Keep in mind that the Instant Pot takes about 15 to 20 minutes to release the pressure completely; then and only then, you can remove the lid.

  This is an intelligent kitchen gadget; you can set up your Instant Pot to 24 hours in advance and go about your business; it allows you to plan every meal.

  Although your Instant Pot has many buttons that may confuse you, they are incredibly simple to use. They all work using the same principles but they utilize different cooking times that are designed for different types of food. In addition, you can always use the “Manual” button and “+” and “-” buttons to adjust the cooking time.

  When it comes to the minimum liquid requirement, it is about 1 cup of water (broth, milk, tomato sauce) for the Instant Pot. However, if you cook food that absorbs water, you should follow the recipe directions.

  Most recipes can be adapted to the Instant pot as long as you keep some general rules in mind. The Instant Pot operates at 11.5 PSI so always consult the chart for the proper cooking times. Since the Instant Pot doesn’t allow evaporation, you will need less liquid. Further, if you want to thicken the cooking liquid, do it at the end, using the “Sauté” function. And last but not least, do not overfill your cooker; it requires enough room to create the steam.

  High pressure is default setting on the Instant Pot and it is used in most recipes. Delicate foods such as seafood, eggs and some vegetables should be cooked under a Low pressure.

  You cannot fry your food in the Instant Pot.

  With all of that in mind, pressure cooking may sound complicated. Nevertheless, once you understand the basics, it will open up new possibilities! Thus, with a good cooker and willingness to learn, anyone can become a great cook!

  How You’ll Benefit from Your Instant Pot

  For so long home cooks have been searching for a cooking method to make healthy tasty foods. Pressure cooking became one of the hottest new culinary trends nowadays while the Instant Pot has come to offer new ideas by providing better and healthier food options. The Instant Pot electric pressure cooker is a multifunctional programmable kitchen appliance that can do the job of a slow cooker, rice maker, a steamer, a sautéing pan, a warming pot, and yogurt maker.

  Now, we can pose the question: Which Instant Pot button to use? Listed below are the Instant Pot smart cooking programs:

  Sauté function is the perfect flavor-enhancing technique. You will be able to sauté your veggies before pressure cooking as well as sear and brown the meat without an additional pan.

  Manual is an all-purpose button. You can actually adjust the time and temperature and cook almost every meal using this function.

  Meat/Stew is the perfect program for cooking red meats and old-fashioned stews.

  Poultry is an excellent choice for chicken, turkey, and duck.

  Porridge is a function designed for cooking grains.

  Rice, as the name indicates, is designed to cook all types of rice.

  Soup is the fully automated function for cooking the best homemade soups and chowders quickly and effortlessly.

  Bean/Chili is the program for making your favorite chilies.

  Slow cook is the perfect option if you want to have a warm meal ready when you arrive home.

  Multigrain is designed for cooking grains.

  Yogurt is a two-step program for making a homemade yogurt.

  Keep Warm/Cancel is a very practical feature. Once cooking is complete, you need to push the “Cancel” button; otherwise, the warming function is automatically activated.

  If you are a fan of one-pot meals, keep in mind these obvious benefits of using an Instant Pot.

  1) Cook fast and eat well. Do you think that cooking at home is time-consuming? Do all these cookware and appliances make you feel uncomfortable in the kitchen? We’ve got news for you – you probably don’t have the right kitchen tools. The Instant Pot is an intelligent, third-generation cooker so you don’t need to stand by the stove, watching and stirring your food. In addition to speed, you will save your time by cooking an entire meal in the Instant Pot.

  Instant Pot cooks your food as much as 70 percent quicker than other conventional cookware. You will love its hands-off functionality! Simply choose your favorite ketogenic recipe, set up the Instant Pot, sit back, relax and try to spend quality time out of the kitchen!

  The Instant Pot has proven to be the efficient home appliance of everyone who does not want to spend all day slaving over a hot stove but eager to start cooking for his/her families. The Instant Pot cooks our food way faster than conventional cookers and pots, which makes it the perfect choice for busy households.

  2) Palatability and succulence are the main goals. Obviously, a high-temperature cooking produces more flavor in your meals. This cooking method requires very little fat and other flavor enhancers so that your food retains most of their natural flavors and nutrients. It provides a good balance of flavors because it is practically impossible to overdo food in the Instant Pot and end up with a wishy-washy food.

  3) Health is the greatest wealth. It may sound like a cliché, but everything begins with you. Your own health and your values. This is a logical reason why you need to cook your food properly.

  As a modern-day pressure cooker, the Instant Pot utilizes short cooking time, high temperature and pressure to cook food efficiently without nutrient loss. Since liquids do not evaporate in your Instant Pot, you can cook very lean meats because they remain succulent, juicy and buttery tender. Moreover, the Instant Pot is an eco-friendly gadget because it uses two to three times less energy than much other cookware.

  What is so Fascinating about Home-Cooked Meals?

  In today’s fast-paced life, it’s difficult to fit cooking into our busy schedules. However, looking at the bigger picture helps you find and understand your core values. What do you think is the most important to you? Health? Family? Happiness?

  Let’s explore the benefits of home-cooked meals in the Instant Pot.

  First, and most practical, cooking at home is cheaper than going out.

  Then, cooking at home can help you lose weight. Being happy with your body is an essential component of a good life. An ideal body weight goes hand in glove with a good physical health.

  Further, love and food both have something in common, they are important to achieving an overall well-being, physical and mental balance. A good food can help you build a deep relationship with your partner. It is worth investing a little time in the kitchen!

  And last but not least, studies have shown that there are many psychological and emotional benefits of cooking for others. It improves your creativity, which makes you feel good; it can feel like a meditation practice for many people. Cooking can improve your relationships and social life, too. Cooking at home has a strong part in many cultures worldwide.

  POULTRY

  Saucy Duck with Wild Mushrooms

  (Ready in about 30 minutes | Servings 4)

  Per serving: 203 Calories; 8.5g Fat; 5.5g Carbs; 26.5g Protein; 2.7g Sugars

  Ingredients

  1 pound duck breast, sliced

  1/2 teaspoon red chili pepper

  1 teaspoon cayenne pepper

  1/2 teaspoon sea salt

  1/2 teaspoon mustard powder

  1/2 teaspoon freshly ground black pepper

  1 tablespoon tallow, melted

  1/4 cup Port wine

  2 medium-sized shallots, sliced

  2 garlic cloves, minced

  1 (1-inch) piece fresh ginger, peeled and grated

  1 pound wild mushrooms
, sliced

  1 cup water

  1 mushroom soup cube

  Directions

  Season duck breast with chili pepper, cayenne pepper, salt, mustard powder, and black pepper.

  Press the “Sauté” button to heat up your Instant Pot. Then, melt the tallow. Sear the seasoned duck for 4 to 6 minutes, turning periodically; set it aside.

  Pour in Port wine to scrape up any brown bits from the bottom of the Instant Pot. Stir in the remaining ingredients.

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

  Classic Coq au Vin

  (Ready in about 25 minutes | Servings 4)

  Per serving: 255 Calories; 12.1g Fat; 6.9g Carbs; 29.2g Protein; 2.7g Sugars

  Ingredients

  2 teaspoons peanut oil

  2 chicken drumettes

  1 chicken breast

  2 shallots, chopped

  2 cloves garlic, crushed

  1/2 pound chestnut mushrooms, halved

  1 cup vegetable stock

  1/3 cup red wine

  Sea salt and ground black pepper, to your liking

  1/2 teaspoon red pepper flakes

  1/4 teaspoon curry powder

  1/4 cup tomato puree

  2 teaspoons all-purpose flour

  2 sprigs fresh thyme, leaves picked

  Directions

  Press the “Sauté” button and heat peanut oil. Add the chicken, skin-side down, and cook for 7 minutes or until browned; reserve.

  Now, add the shallots and sauté until they’re tender and fragrant. Now, stir in the garlic and mushrooms, and cook until aromatic.

  Add 1/2 cup of vegetable stock and red wine, and scrape the bottom of your Instant Pot to loosen any stuck-on bits.

  Add the salt, black pepper, red pepper flakes, and curry powder; continue to cook, stirring constantly.

  Now, add the reserved chicken, tomato puree and the remaining 1/2 cup of vegetable stock. Sprinkle with all-purpose flour and fresh thyme leaves.

  Secure the lid. Choose the “Manual” and cook at High pressure for 11 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!

  Christmas Chicken Cutlets

  (Ready in about 20 minutes | Servings 4)

  Per serving: 190 Calories; 8.4g Fat; 4.3g Carbs; 23.6g Protein; 2g Sugars

  Ingredients

  1 pound chicken cutlets, pounded to 1/4-inch thickness

  2 garlic cloves, peeled and halved

  1/3 teaspoon salt

  Ground black pepper and cayenne pepper, to taste

  2 teaspoons sesame oil

  3/4 cup water

  1 ½ tablespoons dry sherry

  1 chicken bouillon cube

  2 tablespoons fresh lime juice

  1 teaspoon dried thyme

  1 teaspoon dried marjoram

  1 teaspoon mustard powder

  3 teaspoons butter, softened

  Directions

  Rub the chicken with garlic halves; then, season with salt, black pepper, and cayenne pepper. Press the “Sauté” button.

  Once hot, heat sesame oil and sauté chicken cutlets for 5 minutes, turning once during cooking. Add water and dry sherry and stir; scrape the bottom of the pan to deglaze.

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

  Stir bouillon cube, lime juice, thyme, marjoram, and mustard powder into the cooking liquid.

  Press the “Sauté” button and simmer for 6 minutes or until the cooking liquid has reduced and concentrated.

  Add the butter to the sauce, stir to combine, and adjust the seasonings. Pour the prepared sauce over reserved chicken cutlets and serve warm. Bon appétit!

  Turkey and Green Bean Soup

  (Ready in about 25 minutes | Servings 4)

  Per serving: 295 Calories; 12.2g Fat; 16.4g Carbs; 30.6g Protein; 8.4g Sugars

  Ingredients

  1 pound turkey breasts, boneless, skinless and diced

  2 cups water

  2 cups chicken stock

  2 tablespoons apple cider vinegar

  1 (28-ounce) can diced tomatoes

  1 yellow onion, chopped

  2 cloves garlic, minced

  2 carrots, diced

  1 teaspoon dried oregano

  1/2 teaspoon dried marjoram

  1/2 teaspoon dried thyme

  1/2 teaspoon ground cumin

  Salt and ground black pepper, to taste

  12 ounces green beans, cut into halves

  Directions

  Place all of the above ingredients, except for green beans, into the Instant Pot.

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

  Then, stir in the green beans. Seal the lid again; let it sit for 5 minutes to blanch the green beans. Bon appétit!

  Grandma’s Chicken Stew with Beans

  (Ready in about 20 minutes | Servings 4)

  Per serving: 463 Calories; 23.6g Fat; 19.8g Carbs; 41.1g Protein; 3.6g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 cup shallots, chopped

  2 carrots, trimmed and chopped

  1 celery stalk, chopped

  2 garlic cloves, minced

  1/2 pound potatoes, peeled and quartered

  2 ripe tomatoes, chopped

  1 (15-ounce) can red kidney beans, rinsed and drained

  1 cup chicken broth

  1/2 cup dry white wine

  1/2 cup water

  4 chicken drumsticks

  1/2 teaspoon salt

  1/4 teaspoon ground black pepper

  1 teaspoon cayenne pepper

  Directions

  Press the “Sauté” button to preheat your Instant Pot.

  Then, heat the oil and cook the shallots, carrots, and celery until they are tender.

  Stir in the garlic; cook for another minute. Add the remaining ingredients.

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

  Then, pull the meat off the bones; return the chicken to the Instant Pot. Serve warm and enjoy!

  Easy Autumn Chicken Soup

  (Ready in about 40 minutes | Servings 6)

  Per serving: 245 Calories; 14.6g Fat; 9.8g Carbs; 18.5g Protein; 2.7g Sugars

  Ingredients

  1 pound chicken thighs

  2 carrots, trimmed and chopped

  2 parsnips, chopped

  1 celery with leaves, chopped

  1 leek, chopped

  2 garlic cloves, minced

  6 cups chicken stock, preferably homemade

  1 teaspoon dried basil

  1/2 teaspoon sea salt

  Freshly ground black pepper, to taste

  1 tablespoon fresh coriander leaves, chopped

  Directions

  Simply throw all of the above ingredients into your Instant Pot.

  Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 35 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Serve in individual bowls garnished with garlic croutons. Enjoy!

  Hot Chicken Drumsticks with Parsley Dip

  (Ready in about 1 hour 15 minutes | Servings 6)

  Per serving: 468 Calories; 37.8g Fat; 2.1g Carbs; 28.7g Protein; 0.7g Sugars

  Ingredients

  2 garlic cloves, minced

  1 cup dry white wine

  1 red chili pepper

  Sea salt and ground black pepper, to taste

  1/4 cup sesame oil

  6 chicken drumsticks
r />   Parsley Dip:

  1/2 cup fresh parsley leaves, chopped

  1/3 cup cream cheese

  1/3 cup mayonnaise

  1 garlic clove, minced

  1/2 teaspoon cayenne pepper

  1 tablespoon fresh lime juice

  Directions

  Place garlic, whine, chili pepper, salt, black pepper, and sesame oil in a ceramic container. Add chicken drumsticks; let them marinate for 1 hour in your refrigerator.

  Add the chicken drumsticks, along with the marinade, to the Instant Pot.

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

  In a mixing bowl, thoroughly combine parsley, cream cheese mayonnaise, garlic, cayenne pepper, and lime juice.

  Serve chicken drumsticks with the parsley sauce on the side. Bon appétit!

  Chicken Breasts with Gruyère Sauce

  (Ready in about 15 minutes | Servings 4)

  Per serving: 268 Calories; 14.9g Fat; 1.5g Carbs; 30.5g Protein; 0.8g Sugars

  Ingredients

  1 tablespoon olive oil

  4 chicken breasts halves

  1/4 teaspoon ground black pepper, or more to taste

  1/4 teaspoon ground bay leaf

  1/2 teaspoon dried basil

  Salt, to taste

  1 teaspoon dried marjoram

  1 cup water

  Cheese Sauce:

  2 tablespoons mayonnaise

  1/2 cup Gruyère cheese, grated

  1/2 cup Cottage cheese, at room temperature

  1 teaspoon garlic powder

  1/2 teaspoon porcini powder

  Directions

  Press the “Sauté” button to heat up your Instant Pot; heat the oil. Once hot, sear the chicken breasts for 2 minutes per side.