Instant Pot Pressure Cooker Cookbook 2019 Read online

  1/2 cup chicken stock

  Sea salt and ground black pepper, to taste

  1/2 stick butter

  2 tablespoons hoisin sauce

  1 teaspoon fresh ginger root, peeled and grated

  1 tablespoon Sriracha

  2 green onions, thinly sliced

  Directions

  Add chicken, soy sauce, puréed tomatoes, stock, salt, pepper, butter, hoisin sauce, ginger, and Sriracha to the Instant Pot.

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

  Transfer the ingredients to a baking dish. Bake in the preheated oven at 390 degrees F for 10 minutes.

  Serve topped with green onions. Bon appétit!

  Artichokes with Hollandaise Sauce

  (Ready in about 15 minutes | Servings 3)

  Ingredients

  3 small-sized artichokes

  1 teaspoon lemon zest

  The Sauce:

  1/2 stick butter, at room temperature

  2 egg yolks

  1/2 tablespoon lemon juice

  1/2 teaspoon salt

  1/4 teaspoon ground black pepper

  1/4 teaspoon cayenne

  Directions

  Add 1 ½ cups of water and lemon zest to the Instant Pot. Now, place a metal rack on the top.

  Lower the artichokes onto the rack.

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

  To make the sauce, melt the butter in a pan. When the butter has melted, remove the pan from the heat.

  Then, in a blender, mix egg yolks with lemon juice, salt, black pepper, and cayenne pepper.

  Transfer the egg mixture to a heatproof bowl; place it over the pan of simmering water over a low heat.

  Then, keep whisking the mixture, adding the melted butter slowly and gradually; whisk until everything is well incorporated.

  Serve the prepared artichokes with Hollandaise on the side. Bon appétit!

  The Best Party Mix Ever

  (Ready in about 25 minutes | Servings 10)

  Per serving: 208 Calories; 16.8g Fat; 16.9g Carbs; 6.5g Protein; 3.1g Sugars

  Ingredients

  2 tablespoons butter

  2 cups puffed-rice cereal

  1 cup raw walnuts, halved

  2 cups raw almonds

  1/3 cup raw pumpkin seeds

  1/3 cup raw sunflower seeds

  1 cup roasted peas

  2 tablespoons light brown sugar

  1/2 teaspoon cayenne pepper

  1/2 teaspoon garlic powder

  1/2 teaspoon dried oregano

  Salt and black pepper, to taste

  1/2 teaspoon Tabasco sauce

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Now, melt the butter.

  Add the other ingredients and stir until they are coated with butter; add water as needed. Secure the lid.

  Select the “Manual” mode and cook for 11 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Transfer the mixture to a parchment-lined cookie sheet.

  Next, preheat your oven to 365 degrees F. Bake the party mix for 8 minutes, turning halfway through cooking time. Store in an airtight container. Bon appétit!

  Chunky Cream Cheese and Sausage Dip

  (Ready in about 20 minutes | Servings 12)

  Per serving: 157 Calories; 11.4g Fat; 6.3g Carbs; 8.1g Protein; 4.1g Sugars

  Ingredients

  1 tablespoon canola oil

  1 pound turkey smoked sausage

  1 (28-ounce) can tomatoes, crushed

  1/2 cup water

  2 red chili peppers, minced

  1 teaspoon yellow mustard

  1 teaspoon basil

  1 teaspoon oregano

  1 (8-oz) package cream cheese, at room temperature

  1/2 cup sour cream

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the oil. Then, cook the sausage until it is delicately browned, crumbling it with a fork.

  Then, add canned tomatoes, water, peppers, mustard, basil, and oregano.

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

  Add cream cheese and sour cream; seal the lid. Allow it to sit for at least 5 minutes or until heated through. Serve with tortilla chips or pretzel bun bites. Enjoy!

  Blue Cheese and Sweet Potato Balls

  (Ready in about 1 hour 5 minutes | Servings 10)

  Per serving: 200 Calories; 10.6g Fat; 19.7g Carbs; 7.1g Protein; 1.8g Sugars

  Ingredients

  2 pounds sweet potatoes, peeled and diced

  1 onion, chopped

  1 garlic clove, minced

  Sea salt and ground black pepper, to taste

  1 teaspoon dried marjoram

  1 teaspoon basil

  1/2 teaspoon ground allspice

  1/2 stick butter, softened

  1 cup blue cheese, crumbled

  2 eggs, whisked

  2/3 cup breadcrumbs

  Directions

  Prepare your Instant Pot by adding 1 ½ cups of water and a metal trivet to its bottom. Lower sweet potatoes onto the trivet.

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

  Peel and mash the prepared sweet potatoes with the onion, garlic, and all of the seasonings. Now, stir in softened butter, cheese, and eggs.

  Place this mixture in your refrigerator for 30 minutes; then, shape into bite-sized balls.

  Coat each ball with breadcrumbs. Now, sprits the balls with a nonstick cooking spray. Bake the balls in the preheated oven at 425 degrees F approximately 15 minutes. Bon appétit!

  Barbecue Corn with Potato Chips

  (Ready in about 10 minutes | Servings 4)

  Per serving: 260 Calories; 5.2g Fat; 52.5g Carbs; 5.7g Protein; 7.8g Sugars

  Ingredients

  4 ears corn on the cob, husks removed

  1/3 cup barbecue sauce

  1/2 cup potato chips, crushed

  Directions

  Add water and metal trivet to the base of your Instant Pot. Place ears corn on the cob on a metal trivet.

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

  Brush each corn on the cob with barbecue sauce; sprinkle with crushed chips. Bon appétit!

  Fish and Cucumber Bites

  (Ready in about 10 minutes + chilling time | Servings 5)

  Per serving: 217 Calories; 14.3g Fat; 10g Carbs; 12.7g Protein; 6.1g Sugars

  Ingredients

  1/2 pound fish fillets

  4 medium-sized tomatoes, chopped

  1/3 cup Kalamata olives, pitted and chopped

  1/2 cup feta cheese, crumbled

  1 tablespoon fresh lemon juice

  2 cloves garlic, minced

  2 tablespoons olive oil

  1/2 teaspoon oregano

  1/2 teaspoon dried rosemary

  Sea salt and freshly ground black pepper, to taste

  5 cucumbers

  Directions

  Add 1 cup of water and steamer basket to your Instant Pot. Then, place fish fillets in the steamer basket.

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

  Flake the fish with a fork. Now, add tomatoes, olives, cheese, lemon juice, garlic, olive oil, oregano, rosemary, salt, and black pepper; mix until everything is well combined.

  Cut cucumbers into pieces. Then, ma
ke a well in each cucumber using a spoon. Spoon the prepared fish mixture into cucumber pieces. Serve well-chilled and enjoy!

  Mediterranean Calamari Bites

  (Ready in about 15 minutes | Servings 6)

  Per serving: 155 Calories; 6.9g Fat; 5.7g Carbs; 17.1g Protein; 1.3g Sugars

  Ingredients

  2 teaspoons olive oil

  1 pound squid, cleaned and sliced into rings

  4 garlic cloves, whole

  1 cup dry white wine

  1 teaspoon dried basil

  1 teaspoon dried rosemary

  1 teaspoon dried marjoram

  1 cup tomatoes, puréed

  1 cup chicken stock

  Sea salt and ground black pepper, to taste

  1/2 teaspoon red pepper flakes

  1 heaping tablespoon fresh cilantro leaves, chopped

  1 fresh lemon, cut into wedges

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the olive oil. Then, sauté the squid with garlic for 3 to 4 minutes or so.

  Add a splash of wine to deglaze the bottom of the Instant Pot.

  Now, add basil, rosemary, marjoram, puréed tomatoes, chicken stock, salt, black pepper, and red pepper flakes.

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

  Serve garnished with fresh cilantro leaves and lemon wedges. Enjoy!

  DESSERTS

  Chocolate and Cranberry Oatmeal Bars

  (Ready in about 20 minutes | Servings 8)

  Per serving: 201 Calories; 7.3g Fat; 27.2g Carbs; 6.9g Protein; 11.8g Sugars

  Ingredients

  3 eggs, whisked

  1/2 cup sour cream

  1/4 cup honey

  2 teaspoons coconut oil, melted

  1/2 teaspoon rum extract

  1/2 teaspoon vanilla extract

  3/4 cup quick oats, pudding-y

  1/3 cup all-purpose flour

  1 teaspoon baking soda

  1 teaspoon baking powder

  1/2 teaspoon cardamom

  1/2 teaspoon cinnamon

  1 cup dark chocolate chips

  A pinch of kosher salt

  3/4 cup cranberries

  Directions

  Add 1 cup of water and a metal trivet to the Instant Pot. Now, spritz a baking pan with a nonstick cooking spray.

  In a mixing bowl, whisk the eggs, sour cream, honey, coconut oil, rum extract, and vanilla extract.

  Add oats, flour, baking soda, baking powder, cardamom, cinnamon, salt, and chocolate chips; stir until everything is well incorporated. After that, fold in cranberries.

  Scrape the batter into the baking pan.

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

  Serve chilled and enjoy!

  Coconut and Avocado Delight

  (Ready in about 20 minutes | Servings 8)

  Per serving: 144 Calories; 5.1g Fat; 27.3g Carbs; 1.3g Protein; 16.9g Sugars

  Ingredients

  1/3 cup avocado, mashed

  2 plantains

  1 ½ tablespoons butter, softened

  1/4 cup agave syrup

  4 tablespoons cocoa powder

  1/2 cup coconut flakes

  1 teaspoon baking soda

  1/2 teaspoon vanilla paste

  1 teaspoon star anise, ground

  1/8 teaspoon cream of tartar

  Directions

  Prepare your Instant Pot by adding 1 cup of water and a metal rack to its bottom. Grease the sides and bottom of a baking pan with melted butter.

  Then, mix all of the above ingredients in your blender or food processor. Next, pour the batter into the prepared baking pan.

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

  Garnish with some fresh or dried fruit if desired. Bon appétit!

  Coconut and Chocolate Cheesecake

  (Ready in about 1 hour + freezing time | Servings 10)

  Per serving: 487 Calories; 33.5g Fat; 39.1g Carbs; 8.7g Protein; 28.2g Sugars

  Ingredients

  1 ½ cups vanilla sugar cookies, crumbled

  1/2 stick butter, melted

  For the Filling:

  22 ounces cream cheese, room temperature

  3/4 cup granulated sugar

  1 ½ tablespoons cornstarch

  2 eggs, room temperature

  1/3 cup sour cream

  1/2 teaspoon coconut extract

  1/2 teaspoon pure anise extract

  1/4 teaspoon freshly grated nutmeg

  6 ounces semisweet chocolate chips

  3 ounces sweetened shredded coconut

  Directions

  Lightly oil a baking pan that fits in your Instant Pot. Cover the bottom with a baking paper.

  Thoroughly combine crumbled cookies with melted butter; now, press the crust into the baking pan and transfer to your freezer.

  Next, beat the cream cheese with a mixer on low speed. Stir in the sugar and cornstarch and continue mixing on low speed until everything is uniform and smooth.

  Fold in the eggs, one at a time, and continue to beat with the mixer. Now, stir in sour cream, coconut extract, anise extract, and nutmeg; mix again.

  Then, microwave the chocolate chips about 1 minute, stirring once or twice. Add the melted chocolate to the cheesecake batter; add shredded coconut and stir to combine.

  Pour the chocolate mixture into the baking pan on top of the crust.

  Add 1 cup of water and trivet to the Instant Pot. Lower the prepared pan onto the trivet and secure the lid. Select the “Manual” mode. Bake at High pressure for 40 minutes.

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

  Allow your cheesecake to cool completely before slicing and serving. Enjoy!

  Double-Chocolate and Peanut Fudge

  (Ready in about 15 minutes | Servings 6)

  Per serving: 347 Calories; 22.3g Fat; 30.7g Carbs; 5.6g Protein; 21.4g Sugars

  Ingredients

  8 ounces semisweet chocolate, chopped

  2 ounces milk chocolate, chopped

  1/3 cup applesauce

  1 egg, beaten

  1/2 teaspoon vanilla extract

  1/2 teaspoon almond extract

  1/4 teaspoon ground cinnamon

  1/3 cup peanut butter

  A pinch of coarse salt

  1/4 cup arrowroot powder

  Directions

  Add 1 ½ cups of water and a metal trivet to the Instant Pot. Press the “Sauté” button and add the chocolate to a heatproof bowl; melt the chocolate over the simmering water. Press the “Cancel” button.

  In a mixing dish, thoroughly combine the applesauce, egg, and vanilla, almond extract, cinnamon, peanut butter and salt.

  Then, add arrowroot powder and mix well to combine. Afterwards, fold in the melted chocolate; mix again.

  Spritz six heat-safe ramekins with a nonstick cooking spray. Pour in the batter and cover with foil.

  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.

  Let your dessert cool on a wire rack before serving. Bon appétit!

  Festive Rum Cheesecake

  (Ready in about 25 minutes + chilling time | Servings 6)

  Per serving: 399 Calories; 23.7g Fat; 36.7g Carbs; 9.9g Protein; 34.6g Sugars

  Ingredients

  14 ounces full-fat cream cheese

  3 eggs, whisked

  1/2 teaspoon vanilla extract

  1 teaspoon rum extract

  1/2 cup agave syrup

  1/4 teaspoon cardamom

  1/4 teaspoon ground cinnamon


  Butter-Rum Sauce:

  1/2 cup granulated sugar

  1/2 stick butter

  1/2 cup whipping cream

  1 tablespoon dark rum

  1/3 teaspoon nutmeg

  Directions

  Add cream cheese, eggs, vanilla, rum extract, agave syrup, cardamom, and cinnamon to your blender or food processor; blend until everything is well combined.

  Transfer the batter to a baking pan; cover with a sheet of foil.

  Add 1 ½ cups of water and a metal trivet to the Instant Pot. Lower the pan onto the trivet.

  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.

  In a sauté pan, melt the sugar with butter over a moderate heat. Add whipping cream, rum, and nutmeg.

  Drizzle warm sauce over cooled cheesecake. Serve and enjoy!

  Cherry and Almond Crisp Pie

  (Ready in about 15 minutes | Servings 4)

  Per serving: 335 Calories; 13.4g Fat; 60.5g Carbs; 5.9g Protein; 38.1g Sugars

  Ingredients

  1 pound sweet cherries, pitted

  1 teaspoon ground cinnamon

  1/3 teaspoon ground cardamom

  1 teaspoon pure vanilla extract

  1/3 cup water

  1/3 cup honey

  1/2 stick butter, at room temperature

  1 cup rolled oats

  2 tablespoons all-purpose flour

  1/4 cup almonds, slivered

  A pinch of salt

  A pinch of grated nutmeg

  Directions

  Arrange cherries on the bottom of the Instant Pot. Sprinkle cinnamon, cardamom, and vanilla over the top. Add water and honey.