Instant Pot Pressure Cooker Cookbook 2019 Read online

  Add black pepper, ground bay leaf, dried basil, salt, and marjoram; pour in the water.

  Secure the lid. Choose the “Poultry” setting and cook for 5 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Clean the Instant Pot and press the “Sauté” button again. Add the sauce ingredients and stir until everything is heated through.

  Top the chicken with the sauce and serve immediately. Bon appétit!

  Festive Turkey and Cheese Meatloaf

  (Ready in about 35 minutes | Servings 8)

  Per serving: 387 Calories; 24g Fat; 5g Carbs; 36.9g Protein; 1.7g Sugars

  Ingredients

  1 ½ pounds ground turkey

  1 pound ground pork

  1 cup breadcrumbs

  1 cup Romano cheese, grated

  1 tablespoon Worcestershire sauce

  1 egg, chopped

  Salt and ground black pepper, to taste

  1/2 cup scallions, chopped

  2 garlic cloves, minced

  6 ounces tomatoes, puréed

  2 tablespoons tomato ketchup

  1/2 cup water

  1 teaspoon Old Sub Sailor seasoning

  Directions

  Prepare your Instant Pot by adding a metal rack and 1 ½ cups of water to the bottom.

  In a large mixing bowl, thoroughly combine ground turkey, pork, breadcrumbs, Romano cheese, Worcestershire sauce, egg, salt, black pepper, scallions, and garlic.

  Shape this mixture into a meatloaf; place the meatloaf in a baking dish and lower the dish onto the rack.

  Then, in a mixing bowl, thoroughly combine puréed tomatoes, ketchup, water, and Old Sub Sailor seasoning. Spread this mixture over the top of your meatloaf.

  Secure the lid. Choose the “Meat/Stew” setting and cook for 20 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  You can place the meatloaf under the preheated broiler for 4 to 6 minutes if desired. Bon appétit!

  Holiday Chicken Salad

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

  Per serving: 337 Calories; 23.7g Fat; 3.1g Carbs; 26.4g Protein; 0.9g Sugars

  Ingredients

  1 ½ pounds chicken breasts

  1 cup water

  1 fresh or dried rosemary sprig

  1 fresh or dried thyme sprig

  2 garlic cloves

  1/2 teaspoon seasoned salt

  1/3 teaspoon black pepper, ground

  2 bay leaves

  1 teaspoon yellow mustard

  1 cup mayonnaise

  2 tablespoons sour cream

  1 yellow onion, thinly sliced

  1 carrot, grated

  2 stalks celery, chopped

  Directions

  Place the chicken, water, rosemary, thyme, garlic, salt, black pepper, and bay leaves in the Instant Pot.

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

  Remove the chicken breasts from the Instant Pot and allow them to cool.

  Slice the chicken breasts into strips; place the chicken in a salad bowl. Add the remaining ingredients; stir to combine well. Serve well-chilled.

  Hungarian Turkey Paprikash

  (Ready in about 20 minutes | Servings 4)

  Per serving: 403 Calories; 18.5g Fat; 17.1g Carbs; 40.9g Protein; 6g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  1 pound turkey legs

  Sea salt and ground black pepper, to taste

  2 cups turkey stock

  1/2 cup leeks, chopped

  2 garlic cloves, minced

  1 red bell pepper, chopped

  1 green bell pepper, chopped

  1 Serrano pepper, chopped

  1 parsnip, chopped

  1 cup turnip, chopped

  1/2 pound carrots, chopped

  2 tablespoons fresh cilantro leaves, chopped

  1/2 teaspoon Hungarian paprika

  Directions

  Press the “Sauté” button to preheat your Instant Pot and melt the butter. Now, sear the turkey, skin side down, 3 minutes on each side.

  Sprinkle turkey legs with salt and black pepper as you cook them.

  Stir the remaining ingredients into the Instant Pot. Secure the lid and select the “Manual” mode. Cook for 15 minutes at High pressure.

  Once cooking is complete, use a natural pressure release. Transfer the turkey legs to a bowl and let them cool. Then, strip the meat off the bones, cut it into small pieces and return to the Instant Pot.

  Serve hot and enjoy!

  Chèvre Stuffed Turkey Tenderloins

  (Ready in about 35 minutes | Servings 4)

  Per serving: 475 Calories; 25.4g Fat; 8.2g Carbs; 50g Protein; 2.9g Sugars

  Ingredients

  3 tablespoons olive oil

  2 shallots, chopped

  2 garlic cloves, smashed

  1 carrot, chopped

  1 parsnip, chopped

  2 tablespoons fresh coriander, chopped

  Sea salt and freshly ground black pepper, to your liking

  1 teaspoon paprika

  1 cup dried bread flakes

  1/2 teaspoon garlic powder

  1/2 teaspoon cumin powder

  1/3 teaspoon turmeric powder

  2 ½ cups turkey stock, preferably homemade

  4 ounces chèvre cheese

  2 pounds turkey breast tenderloins

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat 1 tablespoon of olive oil and sauté the shallots, garlic, carrot, and parsnip until they have softened.

  Add coriander, salt, black pepper, paprika, dried bread flakes, garlic powder, cumin, and turmeric powder; stir to combine well.

  Now, slowly and gradually pour in 1/2 cup of turkey stock. Add chèvre and mix to combine well.

  Place the turkey breast on a work surface and spread the stuffing mixture over it. Tie a cotton kitchen string around each tenderloin.

  Press the “Sauté’ button on High heat.

  Once hot, add the remaining 2 tablespoons of olive oil. Sear turkey about 4 minutes on each side. Add the remaining turkey stock and secure the lid.

  Choose “Manual”, High pressure and 25 minutes cooking time. Use a natural pressure release; carefully remove the lid. Transfer stuffed turkey tenderloins to a serving platter.

  Press the “Sauté” button again and thicken the cooking liquid. Serve with stuffed turkey tenderloins and enjoy!

  Thai-Style Chicken with Mushrooms

  (Ready in about 20 minutes | Servings 6)

  Per serving: 296 Calories; 19.6g Fat; 4.9g Carbs; 26.3g Protein; 0.2g Sugars

  Ingredients

  1 tablespoon peanut oil

  1 ½ pounds chicken breast, cubed

  1 stalk lemongrass

  1/2 teaspoon cayenne pepper

  Salt and freshly ground black pepper, to taste

  1 tablespoon red Thai curry paste

  1 ½ cups button mushrooms, sliced

  2 garlic cloves, minced

  1 cup vegetable broth

  1 tablespoon fish sauce

  1 cup coconut cream

  1 tablespoon fresh coriander

  Directions

  Press the “Sauté” button to heat up the Instant Pot; heat the oil. Once hot, cook the chicken for 5 minutes, stirring periodically.

  Add the lemongrass, cayenne pepper, salt, black pepper, and Thai curry paste, mushrooms, and garlic. Continue to sauté for 3 minutes more or until the mushrooms are fragrant.

  Now, stir in vegetable broth and fish sauce.

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

  Afterwards, fold in the coconut cream;
press the “Sauté” button and stir until the sauce is reduced and thickened. Serve garnished with fresh coriander. Bon appétit!

  Chicken-and-Bacon Meatballs

  (Ready in about 15 minutes | Servings 6)

  Per serving: 412 Calories; 23.1g Fat; 21.2g Carbs; 26g Protein; 7.2g Sugars

  Ingredients

  1 ¼ pounds ground chicken

  4 slices bacon, chopped

  1 cup seasoned breadcrumbs

  1 onion, finely chopped

  3 garlic cloves, minced

  1/2 tablespoon fresh rosemary, finely chopped

  2 eggs, beaten

  Salt and ground black pepper, to taste

  1/2 teaspoon paprika

  2 tablespoons olive oil

  2 cups tomato purée

  2 tablespoons Dijon mustard

  1 tablespoon Worcestershire sauce

  2 tablespoons ruby port

  1/4 cup chicken broth

  Directions

  Thoroughly combine the ground chicken, bacon, breadcrumbs, onion, garlic, rosemary, eggs, salt, black pepper, and paprika.

  Shape the mixture into meatballs and reserve.

  Press the “Sauté” button on High heat to preheat your Instant Pot. Heat olive oil and sear the meatballs until they are browned on all sides; work in batches.

  Add the other ingredients. Choose the “Manual” setting and cook at High pressure for 7 minutes. Use a quick pressure release and carefully remove the lid. Bon appétit!

  Cheddar and Chicken Bake

  (Ready in about 30 minutes | Servings 6)

  Per serving: 424 Calories; 28.7g Fat; 7.2g Carbs; 33.2g Protein; 2.8g Sugars

  Ingredients

  2 tablespoons butter

  1 ½ pounds chicken breasts

  2 garlic cloves, halved

  1 teaspoon cayenne pepper

  1/2 teaspoon mustard powder

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  8 ounces Cheddar cheese, sliced

  1/2 cup mayonnaise

  1 cup Parmesan cheese, grated

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Melt the butter; sear the chicken for 2 to 3 minutes per side.

  Add garlic and continue to sauté for 30 seconds more. Season with cayenne pepper, mustard powder, salt, and black pepper.

  Add cheddar cheese and mayonnaise; top with grated Parmesan cheese.

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

  Chicken Sandwiches with Mayo and Cheese

  (Ready in about 20 minutes | Servings 4)

  Per serving: 439 Calories; 20.1g Fat; 24.1g Carbs; 38.6g Protein; 4.5g Sugars

  Ingredients

  1 pound chicken breasts

  Sea salt and ground black pepper, to taste

  2 bay leaves

  1 cup vegetable stock

  4 hamburger buns

  1 tablespoon Dijon mustard

  4 tablespoons mayonnaise

  4 ounces goat cheese, crumbled

  1/2 cup tomatoes, sliced

  Directions

  Add the chicken, salt, black pepper, bay leaves, and stock to the Instant Pot.

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

  Assemble your sandwiches with chicken, hamburger buns, mustard, mayo, goat cheese, and tomatoes. Serve and enjoy!

  Sloppy Joe with a Twist

  (Ready in about 15 minutes | Servings 6)

  Comforting and full of flavor, Sloppy Joe is the perfect weekday autumn meal. Could it be any more vintage?

  Per serving: 329 Calories; 23.3g Fat; 3.2g Carbs; 25.1g Protein; 1.7g Sugars

  Ingredients

  1 tablespoon olive oil

  1 pound ground chicken

  1/2 pound ground pork

  2 garlic cloves, minced

  1 yellow onion, chopped

  2 tomatoes, chopped

  1 cup chicken broth

  Sea salt and ground black pepper, to taste

  1/2 teaspoon paprika

  1/2 teaspoon porcini powder

  1/2 teaspoon fennel seeds

  2 bay leaves

  Directions

  Press the “Sauté” button to heat up your Instant Pot; heat the oil. Now, cook the ground meat until it is delicately browned; reserve.

  Sauté the garlic and onion in pan drippings for 2 to 3 minutes. Stir in the remaining ingredients.

  Now, secure the lid. Choose the “Poultry” setting and cook for 5 minutes under High pressure.

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

  Spoon the mixture on toasted slider buns and serve.

  Crispy Chicken Carnitas

  (Ready in about 25 minutes | Servings 6)

  Per serving: 227 Calories; 9g Fat; 3.1g Carbs; 31.9g Protein; 1.7g Sugars

  Ingredients

  2 pounds chicken stew meat, cut into pieces

  2 cloves garlic, pressed

  1 teaspoon chili powder

  1 teaspoon dried Mexican oregano

  2 tablespoons olive oil

  2/3 cup vegetable stock

  Sea salt and ground black pepper, to taste

  1/2 teaspoon paprika

  1/3 cup apple juice

  2 tablespoons fresh coriander, chopped

  Directions

  Simply throw all of the above ingredients, except for coriander, in the Instant Pot.

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

  Shred the chicken with two forks. Spread chicken on a sheet pan and broil for 7 minutes until crispy.

  Add fresh coriander leaves. Serve in taco shells and enjoy!

  Old-Fashioned Chicken Soup

  (Ready in about 25 minutes | Servings 4)

  Per serving: 263 Calories; 9.9g Fat; 15.2g Carbs; 27.7g Protein; 3.3g Sugars

  Ingredients

  1 ½ tablespoons butter, softened

  1 cup leeks, thinly sliced

  Sea salt and freshly ground black pepper, to taste

  1 pound chicken wings, halved

  2 carrots, chopped

  1 celery with leaves, chopped

  2 garlic cloves, finely minced

  3 cups water

  1 tablespoon chicken granulated bouillon

  1 tablespoon flaxseed meal

  1 tablespoon champagne vinegar

  1/2 cup garlic croutons, to garnish

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, melt the butter; sauté the leeks until just tender and fragrant.

  Now, add the salt, pepper, chicken, carrots, celery, and garlic. Continue to sauté until the chicken is no longer pink and the vegetables are softened.

  Add a splash of water to prevent burning and sticking. Press the “Cancel” button. Add water and chicken granulated bouillon. Secure the lid.

  Choose the “Poultry” setting, High pressure. Cook for 20 minutes. Once cooking is complete, use a natural release.

  Then, press the “Sauté” button again. Make the slurry by whisking flaxseed meal with a few tablespoons of the cooking liquid. Return the slurry to the instant Pot and stir to combine.

  Add champagne vinegar and cook for 1 to 2 minutes more. Serve in individual bowls with garlic croutons. Bon appétit!

  Turkey and Cheese Meatballs

  (Ready in about 15 minutes | Servings 6)

  Per serving: 404 Calories; 24.9g Fat; 9.6g Carbs; 35.3g Protein; 3.1g Sugars

  Ingredients

  1 ½ pounds ground turkey

  2 eggs

  1 yellow onion, chopped

  2 garlic cloves, minced

  1 cup tortilla chips
, crumbled

  1/2 teaspoon paprika

  Kosher salt, to taste

  1/4 teaspoon freshly ground black pepper

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  8 ounces Swiss cheese, cubed

  1 tablespoon olive oil

  1/2 cup tomato, pureed

  1/2 cup water

  1 tablespoon sugar

  1/2 teaspoon chili powder

  Directions

  Thoroughly combine ground turkey, eggs, onion, garlic, crumbled tortilla chips, paprika, salt, pepper, basil, and oregano.

  Roll the mixture into meatballs. Press 1 cheese cube into center of each meatball, sealing it inside.

  Press the “Sauté” button to heat up your Instant Pot; now, heat the olive oil. Brown the meatballs for a couple of minutes, turning them periodically. Add the tomato sauce, water, sugar, and chili powder.

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

  Stuffed Peppers with Yogurt

  (Ready in about 20 minutes | Servings 6)

  Per serving: 321 Calories; 19.7g Fat; 8.8g Carbs; 27.9g Protein; 5.1g Sugars

  Ingredients

  2 teaspoons olive oil

  1 ½ pounds ground chicken

  1 red onion, chopped

  1 teaspoon garlic, minced

  Sea salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1/4 teaspoon ground cumin

  5 ounces Colby cheese, grated

  6 bell peppers, tops, membrane and seeds removed