Instant Pot Pressure Cooker Cookbook 2019 Read online

  1 tablespoon fresh lime juice

  1⁄4 cup tahini, plus more as needed

  1⁄4 cup brine-cured black olives, brine-cured

  Directions

  Add water to the base of your Instant Pot. Now, choose the “Manual” and cook eggplant in the steaming basket for 4 minutes at High Pressure.

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

  Drain excess water out of the eggplant. Then, peel and slice the eggplant.

  Press the “Sauté” button and add the oil. Once hot, cook the eggplant with onions and garlic until they have softened.

  Season with salt, oregano, cayenne pepper, and ground black pepper. Transfer the mixture to your blender or food processor.

  Add lime juice, tahini, and olives. Blend until everything is well incorporated. Serve well chilled and enjoy!

  Lager and Cheese Dip

  (Ready in about 10 minutes | Servings 12)

  Per serving: 131 Calories; 10.2g Fat; 3.1g Carbs; 6.3g Protein; 1.4g Sugars

  Ingredients

  1/2 cup sour cream

  1/2 cup cheddar cheese, grated

  12 ounces cream cheese, softened

  1/2 teaspoon garlic powder

  1 teaspoon shallot power

  1 teaspoon porcini powder

  1/4 teaspoon cumin powder

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  1/2 cup lager

  1/2 pound ham, cooked and chopped

  2 heaping tablespoons fresh chives, chopped

  2 heaping tablespoons fresh cilantro, chopped

  Directions

  Spritz the bottom and sides of your Instant Pot with a nonstick cooking spray.

  Then, add sour cream, cheese, spices, lager, and ham.

  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.

  Top with fresh chives and cilantro. Serve with your favorite dippers. Bon appétit!

  Hearty Nacho Dip

  (Ready in about 15 minutes | Servings 16)

  Per serving: 145 Calories; 6.5g Fat; 11.6g Carbs; 9.8g Protein; 1.9g Sugars

  Ingredients

  1 pound chicken breasts, boneless and skinless

  20 ounces tomato, puréed

  2 bell peppers, chopped

  1 tablespoon jalapeño, seeded and minced

  1 cup beef stock

  1 cup Mexican cheese blend, grated

  1/2 cup avocado, chopped

  10 ounces tortilla chips, baked

  Directions

  Place chicken, tomato, peppers, and stock in your Instant Pot.

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

  Add Mexican cheese blend to the Instant Pot. Seal the lid and let it sit until warmed through.

  Shred chicken with two forks; top with chopped avocado and serve with tortilla chips. Enjoy!

  Classic Chicken Collard Wraps

  (Ready in about 25 minutes | Servings 8)

  Per serving: 179 Calories; 9.5g Fat; 6.4g Carbs; 16.1g Protein; 3.5g Sugars

  Ingredients

  2 chicken breasts, boneless and skinless

  1 yellow onion, chopped

  2 cloves garlic, minced

  1 ½ cups roasted vegetable broth

  1 cup tomato, puréed

  2 tablespoons hoisin sauce

  1 head butter lettuce

  2 carrots, grated

  1 cucumber, grated

  2 tablespoons mayonnaise

  2 tablespoons olives, pitted and chopped

  1 teaspoon Dijon mustard

  Directions

  Place chicken, onion, garlic, broth, and puréed tomatoes in the Instant Pot.

  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.

  Remove the chicken from the Instant Pot; now, shred the chicken with two forks and return to the Instant Pot.

  Add hoisin sauce. Press the “Sauté” button and let it simmer until cooking liquid has reduced by half.

  To serve, place a generous spoonful of chicken mixture in the middle of a lettuce leaf; top with carrots, cucumber, mayo, olives, and mustard. Bon appétit!

  Super Bowl Italian Dip

  (Ready in about 10 minutes | Servings 10)

  Per serving: 209 Calories; 11.4g Fat; 5.3g Carbs; 21.1g Protein; 3.3g Sugars

  Ingredients

  8 ounces Asiago cheese, grated

  9 ounces Mozzarella cheese, crumbled

  2 ripe Roma tomatoes, puréed

  8 ounces pancetta, chopped

  1/2 cup green olives, pitted and halved

  1 bell pepper, chopped

  1 teaspoon garlic powder

  1 teaspoon shallot powder

  1 teaspoon porcini powder

  1 teaspoon dried oregano

  1 teaspoon dried basil

  1 teaspoon dried marjoram

  2/3 cup beef bone broth

  6 ounces Parmigiano-Reggiano cheese, grated

  Directions

  Combine all ingredients, except for Parmigiano-Reggiano cheese, in your Instant Pot.

  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.

  Top with Parmigiano-Reggiano cheese; cover and allow it to sit in the residual heat until cheese is melted. Bon appétit!

  Bacon Wrapped Lil Smokies

  (Ready in about 10 minutes | Servings 12)

  Per serving: 317 Calories; 21.5g Fat; 12.8g Carbs; 17.1g Protein; 8.2g Sugars

  Ingredients

  2 pounds Little Smokies sausage

  1 pound bacon slices

  1 (12-ounce) bottle chili sauce

  1 cup grape jelly

  Instructions

  Wrap each sausage in a piece of bacon; secure with toothpicks; place in your Instant Pot.

  Add chili sauce and grape jelly.

  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. Bon appétit!

  Barbecue Chicken Dip

  (Ready in about 10 minutes | Servings 12)

  Per serving: 179 Calories; 7.5g Fat; 14.3g Carbs; 12.9g Protein; 10.3g Sugars

  Ingredients

  1 pound chicken white meat, boneless

  1 cup barbecue sauce

  1/3 cup water

  6 ounces Ricotta cheese

  3 ounces blue cheese dressing

  1 parsnip, chopped

  1/2 teaspoon dried rosemary

  1/2 teaspoon cayenne pepper

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

  Sea salt, to taste

  Directions

  Place all of the above ingredients in your Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Transfer to a nice serving bowl and serve warm or at room temperature. Bon appétit!

  Aunt’s Traditional Queso

  (Ready in about 15 minutes | Servings 10)

  Per serving: 295 Calories; 24.2g Fat; 10.1g Carbs; 13g Protein; 2.4g Sugars

  Ingredients

  1 pound hot breakfast sausage, ground

  2 shallots, chopped

  2 cloves garlic, minced

  2 cups tomatoes, pureed

  2 cans green chiles, chopped

  1 cup broth

  1 pound block processed cheese

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Now, cook ground sausage with shallots.

  Stir in garlic and cook 30 seconds more, sti
rring frequently. Add the tomatoes, green chiles, and broth.

  Secure the lid and choose “Manual” function; cook for 6 minutes at Low pressure. Once cooking is complete, use a quick release; remove the lid carefully.

  Add block processed cheese and stir until it has melted. Bon appétit!

  Creamy Ricotta Hummus

  (Ready in about 45 minutes | Servings 10)

  Per serving: 153 Calories; 5.7g Fat; 19.8g Carbs; 6.7g Protein; 3.3g Sugars

  Ingredients

  1 ½ cups dried garbanzo beans, soaked overnight

  4 cups water

  1/4 cup extra-virgin olive oil

  2 tablespoons light tahini

  2 tablespoons fresh lemon juice

  1 teaspoon garlic, minced

  1 teaspoon onion powder

  1/2 teaspoon dried dill weed

  1/2 teaspoon dried oregano

  1/2 teaspoon cumin powder

  1 teaspoon spicy brown mustard

  1 teaspoon kosher salt

  1/3 cup ricotta cheese

  1/2 teaspoon red chili pepper

  Directions

  Add soaked garbanzo beans with 4 cups of water to your Instant Pot.

  Secure the lid and choose the “Bean/Chili” function; cook for 40 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Drain garbanzo beans, reserving cooking liquid. Transfer chickpeas to your food processor. Add olive oil, tahini, lemon juice, garlic, onion powder, dill weed, oregano, cumin powder, mustard, and salt.

  Add ricotta cheese and about 1 cup of cooking liquid; process until everything is creamy and smooth. Sprinkle red chili pepper over the top. Bon appétit!

  Crispy and Cheesy Broccoli Tots

  (Ready in about 30 minutes | Servings 8)

  Per serving: 142 Calories; 8.1g Fat; 9.6g Carbs; 9.5g Protein; 2.7g Sugars

  Ingredients

  1 head of broccoli, broken into florets

  1 ½ cups water

  1 white onion, minced

  1 garlic clove, minced

  2 eggs, beaten

  1 cup Colby cheese, grated

  1 tablespoon fresh parsley, chopped

  1 tablespoon fresh coriander, chopped

  Sea salt and ground black pepper, to taste

  Directions

  Add 1 cup of water and a steamer basket to the bottom of your Instant Pot. Place broccoli florets in the steamer basket.

  Secure the lid and choose the “Steam” mode; cook for 6 minutes under High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Allow broccoli florets to cool completely; then, add the remaining ingredients.

  Mash the mixture and shape into tots with oiled hands.

  Place broccoli tots on a lightly greased baking sheet. Bake in the preheated oven at 390 degrees F approximately 18 to 20 minutes, flipping them once. Bon appétit!

  Vegetable and Tahini Dipping Sauce

  (Ready in about 10 minutes | Servings 8)

  Per serving: 77 Calories; 5.5g Fat; 5.9g Carbs; 2.9g Protein; 1.7g Sugars

  Ingredients

  1 ½ cups water

  1 head cauliflower, cut into florets

  1 cup broccoli, cut into florets

  1 celery, sliced

  1 carrot, sliced

  1/3 cup tahini

  2 tomatoes, pureed

  1 serrano pepper, chopped

  2 bell pepper, chopped

  2 garlic cloves, chopped

  Salt and ground black pepper, to taste

  1 teaspoon onion powder

  1/2 teaspoon cayenne pepper

  1/2 teaspoon cumin powder

  Directions

  Add the water, cauliflower, broccoli, celery, and carrot to your Instant Pot.

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

  Then, drain excess water out of vegetables. Transfer to a food processor and add the other ingredients.

  Blend until everything is well incorporated. Serve with pita bread and enjoy!

  Garlicky Petite Potatoes

  (Ready in about 15 minutes | Servings 6)

  Per serving: 166 Calories; 4.6g Fat; 28.1g Carbs; 4.2g Protein; 1.6g Sugars

  Ingredients

  1 tablespoon butter, melted

  2 pounds baby potatoes

  3 garlic cloves, with outer skin

  Sea salt and ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1 sprig thyme, leaves only

  1 sprig rosemary, leaves only

  1 tablespoon olive oil

  1 cup vegetable broth

  1/4 cup fresh Italian parsley, chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, warm the butter; now, cook potatoes with garlic for 5 to 6 minutes.

  Add the salt, black pepper, cayenne pepper, thyme, rosemary, olive oil, and broth.

  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.

  Scatter chopped parsley over potatoes and serve warm.

  Sesame Turnip Greens

  (Ready in about 10 minutes | Servings 6)

  Per serving: 73 Calories; 4.3g Fat; 7.1g Carbs; 2.6g Protein; 1.2g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 shallot, chopped

  2 garlic cloves, minced

  1 pound turnip greens, leaves separated

  1 cup vegetable broth

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  1 teaspoon red pepper flakes

  2 teaspoons Worcestershire sauce

  2 tablespoons sesame seeds, toasted

  Directions

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

  Then, cook the shallot and garlic until they are fragrant and tender. Add turnip greens, broth, salt, black pepper, red pepper flakes, and Worcestershire sauce.

  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.

  Sprinkle sesame seeds over the top and serve right away!

  Kalbi (Korean Short Ribs)

  (Ready in about 1 hour 5 minutes | Servings 6)

  Per serving: 250 Calories; 13.1g Fat; 7.9g Carbs; 24.1g Protein; 6.2g Sugars

  Ingredients

  2 pounds Korean-style beef short ribs

  1 Asian pear, peeled and grated

  2 tablespoons brown sugar

  1/2 teaspoon salt

  1/3 teaspoon ground black pepper

  1 teaspoon granulated garlic

  1/2 cup water

  1/2 cup soy sauce

  1/4 cup mirin

  1 teaspoon liquid smoke

  Directions

  Add all of the above ingredients to your Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 60 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Cut ribs, slicing between bones. Serve with a barbecue sauce, if desired. Enjoy!

  Perfect Cocktail Wieners

  (Ready in about 10 minutes | Servings 12)

  Per serving: 333 Calories; 23.4g Fat; 19.6g Carbs; 10g Protein; 13.2g Sugars

  Ingredients

  2 (16-ounce) packages little wieners

  1/2 (18-ounce) bottle barbeque sauce

  1/2 cup ketchup

  3 tablespoons honey

  1/2 yellow onion, chopped

  2 jalapenos, sliced

  1 teaspoon garlic powder

  1 teaspoon cumin powder

  1/2 teaspoon mustard powder

  Directions

  Add little wieners, barbecue sauce, ketchup, honey, onion, jalape
nos, garlic powder, cumin, and mustard powder to the Instant Pot. Stir to combine well.

  Choose “Manual” setting and cook at Low pressure for 2 minutes.

  Once cooking is complete, use a natural release; carefully remove the lid. You can thicken the sauce to your desired thickness on the “Sauté” function.

  Serve warm with toothpicks. Bon appétit!

  Movie Night Almond Popcorn

  (Ready in about 10 minutes | Servings 4)

  Per serving: 119 Calories; 9.5g Fat; 7.3g Carbs; 1.3g Protein; 0.1g Sugars

  Ingredients

  3 tablespoons butter, at room temperature

  1/4 cup popcorn kernels

  A pinch of sugar

  Sea salt, to taste

  2 tablespoons Habanero BBQ almonds

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Melt the butter until sizzling.

  Stir in popcorn kernels; stir until they are covered with melted butter.

  Once popcorn starts popping, cover with the lid. Shake for a few seconds.

  Now, turn off the Instant Pot when 2/3 of kernels have popped. Allow all kernels to pop.

  Add salt and Habanero BBQ almonds; toss and serve immediately. Enjoy!

  Sticky Chicken Nuggets

  (Ready in about 20 minutes | Servings 6)

  Per serving: 313 Calories; 20.4g Fat; 6.1g Carbs; 25.3g Protein; 4.1g Sugars

  Ingredients

  1 ½ pounds chicken breast, cut into 1-inch chunks

  1/4 cup soy sauce

  1/4 cup tomato, puréed