Instant Pot Pressure Cooker Cookbook 2019 Read online

  2 bell peppers, seeded and diced

  2 medium zucchinis, cut into 1-inch slices

  8 ounces button mushrooms, whole

  2 cups cherry tomatoes

  4 tablespoons olive oil

  Fresh juice of 1/2 lemon

  Sea salt and ground black pepper, to taste

  1 teaspoon dried oregano

  1 teaspoon dried rosemary

  1/4 teaspoon ground bay leaves

  1/2 teaspoon crushed red pepper

  Directions

  Prepare your Instant Pot by adding 1 cup of water and a metal rack to its bottom.

  Thread the vegetables onto bamboo or wooden skewers.

  Drizzle them with olive oil and fresh lemon juice; add seasonings.

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

  Ranch Cauliflower Dipping Sauce

  (Ready in about 10 minutes | Servings 8)

  Per serving: 176 Calories; 13.7g Fat; 7.4g Carbs; 6.5g Protein; 2.8g Sugars

  Ingredients

  1 head cauliflower, cut into florets

  1 cup tomato puree

  1/2 cup red onion, chopped

  1 teaspoon fresh garlic, pressed

  1 tablespoon fresh cilantro, chopped

  1/2 tablespoon fresh rosemary, chopped

  Sea salt, to taste

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

  1 teaspoon crushed red pepper

  1 teaspoon Ranch seasoning mix

  1 cup mayonnaise

  1 cup Ricotta cheese, at room temperature

  Directions

  Prepare your Instant Pot by adding 1 cup of water and a steamer basket to its bottom.

  Arrange cauliflower florets in the steamer basket.

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

  Add the cauliflower to your food processor; add the remaining ingredients. Process until everything is well incorporated.

  Place in your refrigerator until ready to use. Bon appétit!

  Cheesy Brussels Sprouts

  (Ready in about 15 minutes | Servings 4)

  Per serving: 261 Calories; 16.2g Fat; 20.1g Carbs; 13.2g Protein; 4.1g Sugars

  Ingredients

  1 ½ pounds Brussels sprouts, trimmed

  3 tablespoons ghee

  2 garlic cloves, minced

  1/2 cup scallions, finely chopped

  Salt, to taste

  1/2 teaspoon freshly ground black pepper

  1/2 teaspoon red pepper flakes

  1 cup Romano cheese, grated

  Directions

  Place 1 cup of water and a steamer basket on the bottom of your Instant Pot. Place Brussels sprouts in the steamer basket.

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

  While Brussels sprouts are still hot, add ghee, garlic, scallions, salt, black pepper, red pepper, and Romano cheese; toss to coat well and serve.

  Red Beet Salad with Goat Cheese

  (Ready in about 30 minutes | Servings 6)

  Per serving: 222 Calories; 16.1g Fat; 12.9g Carbs; 7.5g Protein; 9.1g Sugars

  Ingredients

  1 ½ pounds red beets

  1/4 cup apple cider vinegar

  1 teaspoon yellow mustard

  1 teaspoon honey

  Kosher salt and ground black pepper, to taste

  1 teaspoon cumin seeds

  1/4 cup extra-virgin olive oil

  1 cup goat cheese, crumbled

  Directions

  Add 1 ½ cups of water and beets to your Instant Pot.

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

  After that, rub off skins; cut the beets into wedges. Transfer them to a serving bowl.

  Thoroughly combine the vinegar, mustard, honey, salt, black pepper, cumin seeds, and olive oil. Dress the salad, top with goat cheese and serve well chilled.

  Holiday Mashed Carrots

  (Ready in about 10 minutes | Servings 6)

  Per serving: 113 Calories; 6g Fat; 14.6g Carbs; 1.5g Protein; 7.3g Sugars

  Ingredients

  1 cup water

  2 pounds carrots, chopped

  2 tablespoons butter, room temperature

  1 teaspoon paprika

  1 teaspoon coriander

  Kosher salt, to taste

  1/2 teaspoon ground black

  1/4 cup heavy cream

  Directions

  Add water to the base of your Instant Pot.

  Put the carrots into the steaming basket. Transfer the steaming basket to the Instant Pot.

  Secure the lid and choose the “Manual" button, High pressure and 3 minutes. Once cooking is complete, use a natural release; remove the lid carefully.

  Mash the carrots with a fork or potato masher. Add butter, paprika, coriander, salt, ground black, and heavy cream.

  Taste, adjust the seasonings and serve immediately. Bon appétit!

  Spicy Chanterelles with Purple Cabbage

  (Ready in about 15 minutes | Servings 4)

  Per serving: 121 Calories; 3.8g Fat; 20.3g Carbs; 4g Protein; 10.1g Sugars

  Ingredients

  3 teaspoons olive oil

  1/2 pound Chanterelle mushrooms, thinly sliced

  1 pound purple cabbage, cut into wedges

  2 red onions, cut into wedges

  2 garlic cloves, smashed

  1/3 cup Worcestershire sauce

  2 tablespoons champagne vinegar

  1 teaspoon cayenne pepper

  Salt, to taste

  1/2 teaspoon ground bay leaf

  1/3 teaspoon white pepper

  1/2 teaspoon adobo seasoning

  Directions

  Press the “Sauté” button to heat up the Instant Pot; heat the oil. Once hot, add the mushrooms; cook until they are lightly browned, about 4 minutes.

  Add the other ingredients in the order listed above. Gently stir to combine and secure the lid.

  Now, choose the “Manual” setting, High pressure and 4 minutes.

  Once cooking is complete, use a quick release; remove the lid carefully. Bon appétit!

  Greek-Style Vegetables with Halloumi Cheese

  (Ready in about 10 minutes | Servings 4)

  Per serving: 305 Calories; 20.8g Fat; 18.4g Carbs; 15.2g Protein; 10.4g Sugars

  Ingredients

  1 tablespoon olive oil

  1 tablespoon butter

  2 garlic cloves, minced

  1/2 cup shallots, chopped

  12 ounces button mushrooms, thinly sliced

  1 pepperoncini pepper, minced

  1/2 pound eggplant, sliced

  1/2 pound zucchini, sliced

  1 teaspoon dried basil

  2 rosemary sprigs, leaves picked

  1 thyme sprig, leaves picked

  2 tomatoes, chopped

  1/3 cup water

  1/2 cup dry Greek wine

  8 ounces Halloumi cheese, cubed

  1/2 cup Kalamata olives, pitted and halved

  Directions

  Press the “Sauté” button to heat up your Instant Pot; heat the olive oil and butter. Cook the garlic and shallots for 1 to 2 minutes, stirring occasionally.

  Stir in the mushrooms, pepper, eggplant, and zucchini and continue to sauté an additional 2 to 3 minutes.

  After that, add basil, rosemary, thyme, tomatoes, water, and wine.

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

  Garnish each serving with cheese and olives; serve warm or at room temperature.
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br />   Herbed Zucchini Appetizer

  (Ready in about 10 minutes | Servings 4)

  Per serving: 88 Calories; 5.9g Fat; 5.9g Carbs; 5.3g Protein; 0g Sugars

  Ingredients

  1 ½ tablespoons olive oil

  2 garlic cloves, minced

  1 ½ pounds zucchini, cut into thick slices

  1/2 cup water

  1/2 cup vegetable broth

  1/2 teaspoon dried oregano

  1 teaspoon basil, fresh or dried

  1 teaspoon rosemary, fresh or dried

  1/3 teaspoon smoked paprika

  1/3 teaspoon ground black pepper

  Coarse sea salt, to taste

  Directions

  Press the “Sauté” button to heat up your Instant Pot; heat the olive oil. Once hot, cook the garlic for 1 minute.

  Add the remaining ingredients.

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

  Farmhouse Vegetable Stew

  (Ready in about 35 minutes | Servings 4)

  Per serving: 181 Calories; 7.3g Fat; 24.1g Carbs; 6.1g Protein; 5.1g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  1 leek, chopped

  2 carrots, trimmed and chopped

  2 cups white mushrooms, thinly sliced

  1 teaspoon garlic, minced

  2 sprigs rosemary, leaves picked

  2 sprigs thyme, leaves picked

  2 ½ cups stock, preferably homemade

  3 ripe tomatoes, pureed

  1 jalapeno pepper, deveined and chopped

  1/2 pound white potatoes, peeled and diced

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  1 ½ tablespoons cornstarch

  Directions

  Pres the “Sauté” button and melt the butter. Now, sauté the leek and carrots until they are tender, about 3 minutes.

  Add the mushrooms, garlic, rosemary, and thyme; cook an additional 3 minutes or until they are aromatic and tender.

  Add a splash of homemade stock to deglaze the pan. Add the remaining stock, pureed tomatoes, jalapeno pepper, potatoes, salt, and black pepper.

  Secure the lid and choose “Soup” mode. Cook for 20 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Meanwhile, make the cornstarch slurry by whisking 1 ½ tablespoons of cornstarch with 2 tablespoons of water. Add the slurry to the Instant Pot.

  Cook the cooking liquid in the residual heat for 5 minutes longer or until it has thickened. Ladle into individual bowls and serve warm. Enjoy!

  Saucy and Sticky Portobellos

  (Ready in about 10 minutes | Servings 4)

  Per serving: 89 Calories; 2.1g Fat; 14.2g Carbs; 6.2g Protein; 9.2g Sugars

  Ingredients

  1 ½ pounds portobello mushrooms

  1 cup vegetable stock

  2 ripe tomatoes, chopped

  2/3 teaspoon porcini powder

  Sea salt and ground black pepper, to taste

  2 garlic cloves, minced

  1/2 teaspoon mustard seeds

  1 teaspoon celery seeds

  1 tablespoon apple cider vinegar

  1 tablespoon dark soy sauce

  1 tablespoon brown sugar

  1/2 teaspoon liquid smoke

  Directions

  Add all of the above ingredients to your Instant Pot; stir to combine well.

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

  Spicy Cauliflower with Yogurt Sauce

  (Ready in about 10 minutes | Servings 4)

  Per serving: 121 Calories; 6.6g Fat; 13.4g Carbs; 4.8g Protein; 5.8g Sugars

  Ingredients

  1 tablespoon peanut oil

  1 yellow onion, chopped

  1 clove garlic, pressed

  1 teaspoon curry powder

  1 habanero pepper, minced

  1 tablespoon fresh cilantro, chopped

  1 tablespoon fresh parsley, chopped

  1/2 teaspoon ground black pepper

  1/2 teaspoon red pepper flakes

  Sea salt, to taste

  2 tomatoes, puréed

  1 ½ pounds cauliflower, broken into florets

  1/2 cup vegetable stock, preferably homemade

  1/2 cup Greek-style yogurt

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Now, heat the oil and sauté the onion for 1 to 2 minutes.

  Add garlic and continue to cook until fragrant.

  Stir in the remaining ingredients, except the yogurt; stir to combine well.

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

  Pour in yogurt, stir well, and serve immediately.

  Old-Fashioned Italian Pepperonata

  (Ready in about 15 minutes | Servings 4)

  Per serving: 97 Calories; 4.1g Fat; 10g Carbs; 3.1g Protein; 4.1g Sugars

  Ingredients

  1 tablespoon olive oil

  1 red onion, chopped

  1 pepperoncini, seeded and minced

  1 red bell pepper, seeded and chopped

  1 yellow bell pepper, seeded and chopped

  1 green bell peppers, seeded and chopped

  2 ripe Roma tomatoes, pureed

  1 teaspoon ginger-garlic paste

  1 teaspoon dried rosemary

  1 teaspoon dried oregano

  1 teaspoon dried sage

  1 cup vegetable broth

  1/4 cup Italian dry white wine

  1/2 teaspoon ground black pepper

  1/2 teaspoon red pepper flakes, crushed

  Sea salt, to taste

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Heat the olive oil and sauté the onion until it is softened.

  Add the remaining ingredients to your Instant Pot.

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

  Press the “Sauté” button one more time and thicken the liquid about 4 minutes, stirring periodically.

  Serve warm in individual bowls. Bon appétit!

  Classic Cream of Celery Soup

  (Ready in about 10 minutes | Servings 4)

  Per serving: 200 Calories; 15.9g Fat; 9.5g Carbs; 7.7g Protein; 3.7g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 teaspoon garlic, minced

  1/2 cup leeks, chopped

  1 pound celery with leaves, chopped

  1 (2-inch) piece young galangal, peeled and chopped

  1/2 teaspoon ground bay leaves

  1 fresh jalapeño peppers, seeded and finely chopped

  4 cups roasted vegetable stock, preferably homemade

  Sea salt and freshly ground black pepper, to taste

  1/4 teaspoon grated nutmeg

  1/2 cup coconut cream, unsweetened

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Heat the sesame oil and sauté the garlic and leeks until tender about 1 minute 30 seconds.

  Stir in the celery and galangal; continue to cook for a further 2 minutes.

  Next, add ground bay leaves, jalapeño peppers, stock, salt, black pepper and nutmeg.

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

  Then, purée the soup with an immersion blender until smooth and creamy. Return the pureed soup to the Instant Pot; fold in the coconut cream.

  Afterwards, press the “Sauté” button. A
llow your soup to simmer until thoroughly warmed. Ladle into soup bowls and serve hot. Bon appétit!

  Dad’s Gourmet Beet Salad

  (Ready in about 15 minutes + chilling time | Servings 6)

  Per serving: 182 Calories; 11.1g Fat; 19.7g Carbs; 2.6g Protein; 15.1g Sugars

  Ingredients

  2 cups water

  1 ½ pounds red beets, washed, stems and leaves removed

  2 tablespoons gourmet mustard

  2 tablespoons honey

  1/4 cup balsamic vinegar

  1/4 cup olive oil

  2 cups baby spinach

  2 garlic cloves, pressed

  2 tablespoons pecan halves, toasted

  Directions

  Add water to the base of the Instant Pot. Put the beets into the steaming basket. Transfer the steaming basket to the Instant Pot.

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

  Let the beets cool enough to handle. Peel the cooked beets and cut them into thin slices.

  Meanwhile, whisk the mustard, honey, vinegar, and olive oil. Toss the beats with this vinaigrette and add baby spinach and garlic; stir to combine.

  Garnish with toasted pecan halves and serve well-chilled. Bon appétit!

  Indian-Style Vegetables with Naan

  (Ready in about 20 minutes | Servings 6)

  Per serving: 319 Calories; 12.7g Fat; 43.5g Carbs; 7.6g Protein; 1.7g Sugars

  Ingredients

  1 tablespoon sesame oil

  2 bell pepper, seeded and sliced

  1 red chili pepper, seeded and sliced

  1 teaspoon garlic paste