Instant Pot Pressure Cooker Cookbook 2019 Read online

  1 tablespoon granulated sugar

  1/4 cup butter, melted

  3 eggs, beaten

  1 teaspoon vanilla extract

  1/2 teaspoon pure almond extract

  1/4 teaspoon star anise, ground

  1/4 teaspoon ground cinnamon

  1/3 cup powdered sugar

  3/4 cup canned dulce de leche

  4 tablespoons all-purpose flour

  1/8 teaspoon kosher salt

  Directions

  Spritz a cake pan with a nonstick cooking spray. Then, sprinkle the bottom of your pan with granulated sugar.

  Beat the butter with eggs, vanilla, almond extract, star anise, and ground cinnamon. Add powdered sugar, canned dulce de leche, flour, and salt. Mix until a thick batter is achieved.

  Scrape the batter into the prepared cake pan.

  Place 1 cup of water and metal trivet in the Instant Pot. Place the cake pan on the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 10 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve hot with ice cream.

  Crumble-Stuffed Nectarines

  (Ready in about 15 minutes | Servings 4)

  Per serving: 463 Calories; 12.8g Fat; 87.1g Carbs; 4.3g Protein; 40.6g Sugars

  Ingredients

  1⁄4 cup tapioca starch

  5 tablespoons honey

  3 tablespoons coconut oil

  1 teaspoon ground cinnamon

  1/2 teaspoon ground cardamom

  1/8 teaspoon nutmeg, preferably freshly grated

  1/8 teaspoon salt

  2 gingersnaps, crushed

  1/2 teaspoon pure vanilla extract

  1⁄2 teaspoon pure coconut extract

  4 large-sized nectarines, halved and pitted

  1/2 cup low-fat vanilla yogurt

  Directions

  Start by adding 1 cup of water and a metal trivet to the bottom of your Instant Pot.

  Mix tapioca, honey, coconut oil, cinnamon, cardamom, nutmeg, salt, gingersnaps, vanilla, and coconut extract in a bowl.

  Divide this mixture among nectarine halves. Place the nectarines on the metal trivet.

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

  Serve topped with vanilla yogurt. Enjoy!

  Lemon Curd Mousse

  (Ready in about 35 minutes | Servings 4)

  Per serving: 445 Calories; 30.1g Fat; 40.6g Carbs; 5.4g Protein; 36.7g Sugars

  Ingredients

  1 stick butter, softened

  1 ¼ cups sugar

  3 eggs

  1 large egg yolks

  1/2 cup fresh lemon juice

  1 tablespoon lemon zest, finely grated

  A pinch of salt

  2 teaspoons cornstarch

  1/4 cup heavy whipping cream

  6 tablespoons blueberries

  Mint leaves, for garnish

  Directions

  Beat the butter and sugar with an electric mixer. Gradually, add the eggs and yolks; mix until pale and smooth.

  Add the lemon juice and lemon zest; add salt and cornstarch; mix to combine well. Pour the mixture into four jars; cover your jars with the lids.

  Add 1 cup of water and a trivet to the Instant Pot. Lower the jars onto the trivet; secure the lid. Select “Manual” mode, High pressure and 15 minutes.

  Once cooking is complete, use a natural release for 15 minutes; carefully remove the lid. Serve well-chilled, garnished with heavy whipping cream, blueberries, and mint leaves. Bon appétit!

  Favorite Almond Cheesecake

  (Ready in about 45 minutes | Servings 8)

  Per serving: 445 Calories; 33.2g Fat; 15.3g Carbs; 21.2g Protein; 7.4g Sugars

  Ingredients

  24 ounces Neufchâtel cheese

  1 cup sour cream

  5 eggs

  1/4 cup flour

  1/2 teaspoon pure vanilla extract

  1/2 teaspoon pure almond extract

  1 ½ cups graham cracker crumbs

  1/2 cup almonds, roughly chopped

  1/2 stick butter, melted

  Directions

  In a mixing bowl, beat Neufchâtel cheese with sour cream. Now, fold in eggs, one at a time.

  Stir in the flour, vanilla extract, and almond extract; mix to combine well.

  In a separate mixing bowl, thoroughly combine graham cracker crumbs, almonds, and butter. Press this crust mixture into a baking pan.

  Pour the egg/cheese mixture into the pan. Cover with a sheet of foil; make sure that foil fits tightly around sides and under the bottom of your baking pan.

  Add 1 cup of water and a metal trivet to your Instant Pot. Secure the lid. Choose the “Bean/Chili” mode and bake for 40 minutes at High pressure.

  Once cooking is complete, use a quick release; carefully remove the lid. Allow your cheesecake to cool completely before serving. Bon appétit!

  Fancy Buckwheat Pudding with Figs

  (Ready in about 15 minutes | Servings 4)

  Per serving: 320 Calories; 7.5g Fat; 57.7g Carbs; 9.5g Protein; 43.2g Sugars

  Ingredients

  1 ½ cups buckwheat

  3 ½ cups milk

  1/2 cup dried figs, chopped

  1/3 cup honey

  1/2 teaspoon ground cinnamon

  1 teaspoon pure vanilla extract

  1/2 teaspoon pure almond extract

  Directions

  Add all of the above ingredients to your Instant Pot.

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

  Serve topped with fresh fruits, nuts or whipped topping. Bon appétit!

  Cardamom and Banana Tapioca Pudding

  (Ready in about 20 minutes | Servings 4)

  Per serving: 449 Calories; 8.5g Fat; 86.1g Carbs; 9.8g Protein; 45.7g Sugars

  Ingredients

  1 cup small pearl tapioca, soaked and well-rinsed

  1 teaspoon cardamom

  4 cups coconut milk

  1 teaspoon vanilla extract

  1/2 cup coconut sugar

  2 bananas, peeled and sliced

  4 peaches, diced

  Directions

  Start by adding 1½ cups of water and a metal trivet to the base of your Instant Pot.

  Mix tapioca, cardamom, coconut milk, vanilla, and sugar in a baking dish. Lower the dish onto the trivet.

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

  Add banana and peaches; gently stir to combine and serve.

  Chocolate, Raisin and Coconut Cake

  (Ready in about 45 minutes | Servings 8)

  Per serving: 575 Calories; 35.6g Fat; 54.1g Carbs; 11.1g Protein; 33.1g Sugars

  Ingredients

  10 ounces cream cheese

  7 ounces sour cheese

  1 cup granulated sugar

  3 eggs

  2 tablespoons cornstarch

  1 teaspoon vanilla extract

  14 ounces chocolate cookies, crumbled

  1/3 cup raisins, soaked for 15 minutes

  3 teaspoons coconut oil

  Topping:

  4 ounces dark chocolate, melted

  1 cup sweetened coconut milk

  1/2 cup coconut, shredded

  Directions

  In a mixing bowl, thoroughly combine cream cheese, sour cream, and sugar. Add eggs and mix again; add cornstarch and vanilla.

  In another bowl, thoroughly combine cookies, raisins, and coconut oil. Press the crust into the bottom of a cake pan.

  Spread the cheesecake mixture over the crust.

  Add 1 ½ cups of water and metal trivet to the Instant Pot. Lower the pan onto the trivet. Cover with a foil, making a foil sli
ng.

  Secure the lid. Choose “Multigrain” mode and cook for 40 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Meanwhile, make the topping by vigorously whisking all ingredients. Spread the topping over the cake.

  Place in your refrigerator to cool completely. Enjoy!

  Apricot and Almond Cupcakes

  (Ready in about 30 minutes | Servings 6)

  Per serving: 311 Calories; 13.9g Fat; 46.5g Carbs; 4.3g Protein; 44.2g Sugars

  Ingredients

  Cupcakes:

  1 cup apricots, pitted and chopped

  3/4 cup almond flour

  1 teaspoon baking powder

  A pinch of coarse salt

  2 eggs, beaten

  1/2 teaspoon vanilla paste

  1/2 cup honey

  1/4 almond milk

  Frosting:

  1/3 cup almond butter

  1 teaspoon cocoa powder

  3 tablespoons honey

  Directions

  Thoroughly combine all ingredients for the cupcakes. Spoon the batter into cupcake liners; cover with foil.

  Add 1 cup of water and a metal trivet to the bottom of your Instant Pot. Now, place the cupcake liners on the trivet.

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

  Meanwhile, prepare the frosting by mixing all ingredients. Transfer to a plastic bag for piping the frosting on your cupcakes. Bon appétit!

  Key Lime Mini Cakes

  (Ready in about 35 minutes | Servings 6)

  Per serving: 320 Calories; 20.7g Fat; 29.6g Carbs; 5.9g Protein; 29.2g Sugars

  Ingredients

  Cakes:

  3 eggs, beaten

  3 tablespoons butter, melted

  3 tablespoons coconut milk

  1 teaspoon vanilla extract

  1/2 cup coconut flour

  1 teaspoon baking powder

  1/2 cup agave syrup

  1/4 cup fresh key lime juice

  Frosting:

  3 ounces cream cheese

  3 tablespoons butter, softened

  2 tablespoons agave syrup

  Directions

  Spritz the bottom and sides of four ramekins with a nonstick cooking spray.

  In a mixing bowl, whisk the eggs with melted butter, coconut milk, vanilla, coconut flour, baking powder, agave syrup, and key lime juice.

  Spoon the batter into greased ramekins and cover them loosely with foil.

  Add 1 cup of water and a metal rack to the bottom of your Instant Pot. Now, lower the ramekins onto the rack.

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

  Meanwhile, prepare the frosting by mixing cream cheese and butter with an electric mixer. Add agave syrup and continue mixing until everything is well incorporated.

  Transfer the mixture to a plastic bag for piping the frosting on your cupcakes. Bon appétit!

  Luscious Butterscotch Pudding

  (Ready in about 20 minutes | Servings 4)

  Per serving: 565 Calories; 25.9g Fat; 79.6g Carbs; 6.4g Protein; 51.5g Sugars

  Ingredients

  1 stick butter, melted

  1/4 cup milk

  2 eggs, well-beaten

  1/2 teaspoon vanilla essence

  1/3 cup sugar

  1 cup cake flour

  1/2 teaspoon baking powder

  1/4 cup freshly squeezed orange juice

  4 caramels

  Sauce:

  1 cup boiling water

  2 teaspoons corn flour

  1/2 cup golden syrup

  Directions

  Melt butter and milk in the microwave. Whisk in the eggs, vanilla, and sugar. After that, stir in the flour, baking powder, and orange juice.

  Lastly, add caramels and stir until everything is well combined and melted.

  Divide between the four jars. Add 1 ½ cups of water and a metal trivet to the bottom of the Instant Pot. Lower the jars onto the trivet.

  To make the sauce, whisk boiling water, corn flour, and golden syrup until everything is well combined. Pour the sauce into each jar.

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

  Grandma’s Walnut Cake

  (Ready in about 55 minutes | Servings 6)

  Per serving: 244 Calories; 17.3g Fat; 21.3g Carbs; 2.7g Protein; 18.8g Sugars

  Ingredients

  1 ¼ cups coconut flour

  1/4 cup walnuts, ground

  1 ½ teaspoons baking powder

  1 cup sugar

  1 teaspoon ground cinnamon

  1/2 teaspoon grated nutmeg

  1 teaspoon orange zest, finely grated

  1/4 teaspoon ground star anise

  2 eggs plus 1 egg yolk, whisked

  1/2 stick butter, at room temperature

  3/4 cup double cream

  Directions

  Add 1 ½ cups of water and a steamer rack to your Instant Pot. Spritz the inside of a baking pan with a nonstick cooking spray.

  Thoroughly combine dry ingredients. Then, mix the wet ingredients. Add the wet mixture to the dry flour mixture and mix until everything is well incorporated.

  Scrape the batter mixture into the prepared baking pan. Now, cover the baking pan with a piece of foil, making a foil sling.

  Place the baking pan on the steamer rack and secure the lid.

  Select “Manual” mode. Bake for 35 minutes at High pressure. Once cooking is complete, use a natural release for 15 minutes; carefully remove the lid.

  Just before serving, dust the top of the cake with icing sugar. Lastly cut the cake into wedges and serve. Bon appétit!

  Old-Fashioned Sponge Pudding

  (Ready in about 25 minutes | Servings 6)

  Per serving: 426 Calories; 26.4g Fat; 39.9g Carbs; 7.3g Protein; 17.3g Sugars

  Ingredients

  Nonstick cooking spray

  3 tablespoons crumbled butter cookies

  1 stick butter, at room temperature

  1 cup sugar

  1/2 teaspoon pure vanilla extract

  1/2 teaspoon pure coconut extract

  3 eggs, beaten

  1 ¼ cups cake flour

  1/4 cup coconut milk

  Directions

  Spritz the bottom and sides of a steam bowl with a nonstick cooking spray. Add crumbled butter cookies to the bottom.

  Then, beat the butter, sugar, vanilla, and coconut extract until very creamy; now, add the eggs, one at a time and continue to mix.

  Stir in the flour and milk; mix to combine well. Scrape the batter into the prepared steam bowl.

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

  Rum and Raisin Custard

  (Ready in about 15 minutes | Servings 4)

  Per serving: 324 Calories; 19.1g Fat; 21.9g Carbs; 9.7g Protein; 20.4g Sugars

  Ingredients

  2 cups milk

  3 eggs, beaten

  1/2 cup superfine sugar

  2 tablespoons molasses

  1/2 teaspoon vanilla paste

  1/4 cup dark rum

  1/4 cup raisins

  Directions

  Add milk to a sauté pan that is preheated over a moderate flame; bring to a boil.

  Let it cool to room temperature.

  In a mixing bowl, whisk the eggs, sugar, molasses, and vanilla paste until sugar dissolves.

  Then, slowly and gradually pour milk into the egg mixture, stirring continuously. Mix until smooth and uniform. Finally, add the rum and raisins.

  Spoon the mixture in
to four ramekins. Cover with a foil.

  Add 1 ½ cups of water and metal trivet to your Instant Pot. Then, lower the ramekins onto the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 9 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  The custard will still wobble slightly but will firm up as it cools. Bon appétit!

  Almond and Chocolate Delight

  (Ready in about 15 minutes | Servings 3)

  Per serving: 304 Calories; 18.9g Fat; 23.8g Carbs; 10g Protein; 21.1g Sugars

  Ingredients

  3 eggs

  2 tablespoons butter

  3 tablespoons whole milk

  3 tablespoons honey

  1 teaspoon pure vanilla extract

  1/4 teaspoon freshly grated nutmeg

  1/4 teaspoon ground cardamom

  A pinch of salt

  1 cup almond flour

  3 chocolate cookies, chunks

  Directions

  In a mixing bowl, beat the eggs with butter. Now, add milk and continue mixing until well combined.

  Add the remaining ingredients in the order listed above. Divide the batter among 3 ramekins.

  Add 1 cup of water and a metal trivet to the Instant Pot. Cover ramekins with foil and lower them onto the trivet.

  Secure the lid and select “Manual” mode. Cook at High pressure for 12 minutes. Once cooking is complete, use a quick release; carefully remove the lid.

  Transfer the ramekins to a wire rack and allow them to cool slightly before serving. Enjoy!

  Rich Brownie Fudge

  (Ready in about 25 minutes | Servings 6)

  Per serving: 270 Calories; 12.5g Fat; 41.1g Carbs; 6g Protein; 14.2g Sugars