Instant Pot Pressure Cooker Cookbook 2019 Read online

  1 teaspoon Dijon mustard

  2 tablespoons mayonnaise

  1 tablespoon fresh lemon juice

  2 tablespoons fresh cilantro, finely chopped

  Directions

  Place quinoa, water, nutmeg, salt, and paprika in your Instant Pot.

  Secure the lid and choose the “Manual” mode. Cook for 8 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.

  Allow your quinoa to cool completely and transfer it to a salad bowl. Then, toss quinoa with black beans, bell peppers, scallions, mustard, mayo, and lemon juice.

  Serve well-chilled and garnished with fresh cilantro. Bon appétit!

  French Toast with Neufchâtel and Blackberries

  (Ready in about 25 minutes | Servings 6)

  Per serving: 435 Calories; 28.4g Fat; 35.6g Carbs; 12.2g Protein; 30.9g Sugars

  Ingredients

  1 loaf Brioche bread, cubed

  3/4 cup fresh blackberries

  10 ounces Neufchâtel cheese, at room temperature

  1/2 cup honey

  3 eggs, beaten

  1/2 teaspoon ground cinnamon

  1/4 teaspoon grated nutmeg

  1/2 cup milk

  1/2 cup applesauce

  1 stick butter, cold

  Directions

  Start by adding 1 cup of water and a metal rack to the bottom of your Instant Pot. Now, spritz the bottom and sides of a baking pan with a nonstick cooking spray.

  Add bread to the prepared pan. Top with fresh blackberries.

  In a mixing bowl, thoroughly combine the cheese, honey, eggs, cinnamon, nutmeg, milk, and applesauce.

  Pour this mixture into the pan, pressing the bread down with a wide spatula. Cut in cold butter. Now, cover the pan with a few paper towels.

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

  Fancy Twisted Applesauce

  (Ready in about 15 minutes | Servings 6)

  Per serving: 101 Calories; 0.2g Fat; 26.1g Carbs; 0.4g Protein; 20.4g Sugars

  Ingredients

  2 pounds cooking apples, peeled, cored and diced

  1 ¼ cups water

  1/4 cup orange juice

  1 vanilla bean, split lengthwise

  1 cinnamon stick

  3 tablespoons date sugar

  Directions

  Add all ingredients to your Instant Pot.

  Secure the lid. Choose the “Manual” mode. Cook for 8 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid

  Next, allow the applesauce to cool completely. Afterwards, transfer it to jars and refrigerate for up to 9 days. Bon appétit!

  Italian Breakfast Casserole

  (Ready in about 30 minutes | Servings 5)

  Per serving: 549 Calories; 39.9g Fat; 25.8g Carbs; 23.4g Protein; 3.5g Sugars

  Ingredients

  1 tablespoon olive oil

  4 ounces Italian salami, chopped

  1 red bell pepper, seeded and chopped

  1 green bell pepper, seeded and chopped

  1 Peperoncino, seeded and chopped

  2 ½ cups hash browns, frozen

  5 eggs

  1/3 cup milk

  3/4 cup cream cheese, at room temperature

  Sea salt and ground black pepper, to taste

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  1/2 teaspoon paprika

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Now, heat the oil until sizzling. Cook salami for 2 minutes or until crispy.

  Add peppers and hash browns; stir and continue to cook for a further 3 minutes.

  Spritz the bottom and sides of a casserole dish with a nonstick cooking spray. Scrape the hash brown mixture into the dish.

  In a mixing bowl, thoroughly combine the eggs, milk, cheese, salt, black pepper, basil, oregano, and paprika. Pour the mixture into the casserole dish.

  Add 1 ½ cups of water and a metal rack to the Instant Pot. Lower the casserole dish onto the rack.

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

  Turkey, Cheese and Rice Bake

  (Ready in about 20 minutes | Servings 5)

  Per serving: 552 Calories; 24.1g Fat; 46.3g Carbs; 36.1g Protein; 1.7g Sugars

  Ingredients

  3 teaspoons olive oil

  1 pound turkey breast, cut into strips

  1/2 cup shallots, thinly sliced

  1 teaspoon garlic, minced

  Sea salt and freshly ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  1/2 teaspoon dried oregano

  1/2 teaspoon dried basil

  1 ½ cups Arborio rice, well-rinsed

  2 cups vegetable broth

  1 red bell pepper, seeded and sliced

  1 green bell pepper, seeded and sliced

  1 ½ cups Colby cheese, grated

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil until sizzling. Now, cook the turkey with shallot and garlic.

  Add seasonings, rice, broth, and peppers. Stir to combine well.

  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.

  Top with cheese and seal the lid again; let it sit in the residual heat until everything is heated through. Serve warm and enjoy!

  Buttery Steamed Sweet Potatoes

  (Ready in about 35 minutes | Servings 4)

  Per serving: 154 Calories; 5.9g Fat; 23.5g Carbs; 2.3g Protein; 7.3g Sugars

  Ingredients

  1 pound whole small sweet potatoes, cleaned

  1/4 teaspoon salt

  1/4 teaspoon freshly grated nutmeg

  2 tablespoons light butter

  Directions

  Add 1 cup of water and a steamer basket to the Instant Pot. Arrange sweet potatoes in the steamer basket.

  Secure the lid and choose the “Steam” mode. Cook for 10 minutes at High pressure. Once cooking is complete, use a natural release for 20 minutes; remove the lid carefully.

  Toss steamed sweet potatoes with salt, nutmeg, and butter. Eat warm. Bon appétit!

  Sweet Risotto with Berry Jam

  (Ready in about 35 minutes | Servings 5)

  Per serving: 403 Calories; 10.2g Fat; 74.2g Carbs; 5.2g Protein; 36.4g Sugars

  Ingredients

  1 cup white long-grain rice, well-rinsed

  1 cup coconut milk

  1/2 cup water

  1/2 cup coconut cream

  1/3 cup honey

  A pinch of salt

  A pinch of grated nutmeg

  1/2 teaspoon pure vanilla essence

  1/2 teaspoon cardamom, ground

  1/4 teaspoon star anise, ground

  1/2 cup berry jam

  Directions

  Add rice, milk, water, coconut cream, honey, salt, nutmeg, vanilla, cardamom, and anise to the Instant Pot.

  Secure the lid. Choose the “Porridge” mode. Cook for 20 minutes at High pressure. Once cooking is complete, use a natural release for 10 minutes; carefully remove the lid

  Ladle into individual bowls; top with berry jam and serve immediately.

  Moong Dal and Green Bean Soup

  (Ready in about 45 minutes | Servings 6)

  Per serving: 221 Calories; 4.3g Fat; 34.7g Carbs; 12.8g Protein; 2.1g Sugars

  Ingredients

  1 ½ tablespoons olive oil

  2 shallots, chopped

  2 garlic cloves, minced

  1 teaspoon cilantro, ground

  1/2 teaspoon ground allspice

  1/2 teaspoon smoked paprika

  1 teaspoon celer
y seeds

  1/2 teaspoon fennel seeds

  1/2 teaspoon ground cumin

  1 ½ cups moong dal

  7 cups water

  Sea salt and ground black pepper, to your liking

  2 cups green beans, fresh

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Then, heat olive oil and cook the shallots until just tender.

  Now, add garlic and cook 30 to 40 seconds more or until it is aromatic and slightly browned. Stir in all seasonings; cook until aromatic or 2 minutes more, stirring continuously.

  Add the moong dal and water. Secure the lid. Select the “Manual” mode and cook for 17 minutes under High pressure.

  Once cooking is complete, use a natural release for 20 minutes; remove the lid carefully.

  Season with sea salt and black pepper; and green beans and secure the lid again. Select “Manual” mode one more time and cook for 2 minutes under High pressure.

  Once cooking is complete, use a quick release and remove the lid carefully. Serve immediately with garlic croutons. Bon appétit!

  Easy Chocolate Porridge

  (Ready in about 15 minutes | Servings 4)

  Per serving: 247 Calories; 11.6g Fat; 39.8g Carbs; 10.9g Protein; 14.3g Sugars

  Ingredients

  1 ½ cups rolled oats

  2 cups water

  2 cups almond milk

  1 teaspoon carob powder

  3 teaspoons cocoa powder

  1/2 teaspoon cinnamon, ground

  1/4 teaspoon star anise, ground

  1/2 teaspoon pure vanilla extract

  1/2 cup dark chocolate chips

  Directions

  Simply throw all of the above ingredients, except for chocolate chips, into your Instant Pot; stir to combine well.

  Secure the lid. Choose the “Manual” mode. Cook for 10 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Divide between four serving bowls; serve garnished with dark chocolate chips and enjoy!

  Quick and Easy Cashew Porridge

  (Ready in about 10 minutes | Servings 4)

  Per serving: 468 Calories; 31.7g Fat; 43.6g Carbs; 9.5g Protein; 26.8g Sugars

  Ingredients

  1 cup raw cashews

  1 ½ tablespoons raw sunflower seeds

  2 tablespoons raw pumpkin seeds

  1 cup almonds

  1/2 teaspoon ground cinnamon

  1/2 teaspoon ground cloves

  2 cups water

  1/2 stick butter

  4 tablespoons honey

  2 bananas, peeled and sliced

  A few drizzles of lemon juice

  Directions

  Pulse cashews, sunflower seeds, pumpkin seeds, and almonds in your food processor until the mixture resembles a coarse meal.

  Transfer the mixture to the Instant Pot. Add cinnamon, cloves, water, butter, and honey. Secure the lid.

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

  Divide your porridge among 4 serving bowls and serve topped with bananas. Drizzle banana slices with fresh lemon juice to prevent them from browning. Enjoy!

  Scotch Eggs with a Twist

  (Ready in about 20 minutes | Servings 5)

  Per serving: 307 Calories; 21.2g Fat; 1.9g Carbs; 26.3g Protein; 0.6g Sugars

  Ingredients

  5 eggs

  3/4 pound ground sausage

  1/4 pound ham, cooked and shredded

  1 tablespoon apple & onion stuffing mix

  1/2 teaspoon thyme, chopped

  1/2 teaspoon rosemary, chopped

  1/3 teaspoon sea salt

  1 teaspoon black peppercorn, crushed

  2 tablespoons canola oil

  Directions

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

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

  Transfer the eggs to an ice-cold water in order to cool; peel them and set aside.

  In a mixing bowl, thoroughly combine ground sausage, ham, apple & onion stuffing mix, thyme, rosemary, salt, and crushed peppercorns.

  Divide the mixture into five balls; flatten each ball. Place the hard-boiled egg in the center of each ball; now, wrap the sausage mixture around the egg.

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil and cook the Scotch eggs on all sides.

  Wipe down the Instant Pot with a damp cloth. Add 1 cup of water and a metal trivet to the bottom of your Instant Pot. Now, place the Scotch eggs on the trivet.

  Secure the lid. Choose the “Manual” mode. Cook for 5 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid. Bon appétit!

  Easy Cornmeal Mash

  (Ready in about 15 minutes | Servings 3)

  Per serving: 341 Calories; 10.6g Fat; 50.9g Carbs; 9.9g Protein; 9.3g Sugars

  Ingredients

  1 cup cornmeal

  2 cups water

  2 cups milk

  1/2 teaspoon ground cinnamon

  1/2 teaspoon ground cardamom

  1/2 teaspoon vanilla essence

  1/4 cup raisins

  1/4 cup walnuts, finely chopped

  Directions

  Add cornmeal, water, milk, cinnamon, cardamom, and vanilla to the Instant Pot.

  Secure the lid. Choose the “Manual” mode. Cook for 8 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Divide between three serving bowls; serve topped with raisins and walnuts. Enjoy!

  Breakfast Quinoa with Pears

  (Ready in about 20 minutes | Servings 5)

  Per serving: 440 Calories; 12.1g Fat; 70.7g Carbs; 13.7g Protein; 21.2g Sugars

  Ingredients

  2 cups quinoa

  3 cups water

  2 cups milk

  1/4 cup Turbinado sugar

  1 teaspoon vanilla paste

  1/2 teaspoon cinnamon, ground

  3 pears, cored and sliced

  1/2 cup whipped cream

  Directions

  Add all ingredients, except for whipped cream, to your Instant Pot.

  Secure the lid. Choose the “Manual” mode. Cook for 10 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Divide between five serving bowls. Just before serving, top each bowl with whipped cream. Enjoy!

  Caramelized Onion Quiche with Bacon

  (Ready in about 40 minutes | Servings 4)

  Per serving: 485 Calories; 43.5g Fat; 5.7g Carbs; 18.3g Protein; 4.5g Sugars

  Ingredients

  1 tablespoon butter

  1 onion, thinly sliced

  4 slices bacon, chopped

  1 teaspoon garlic, minced

  5 eggs

  Sea salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1 cup double cream

  1/2 cup cream cheese

  1/2 cup Monterey-Jack cheese, shredded

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the butter and cook the onions for 15 minutes or until they are golden brown; reserve.

  Add bacon and garlic and cook an additional 2 to 3 minutes. Transfer the onion and bacon to the baking pan.

  In a mixing bowl, thoroughly combine the eggs, salt, black pepper, cayenne pepper, double cream, cream cheese. Pour this mixture into the pan.

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

  Top with shredded Monterey-Jack cheese; seal the lid and let it sit in the residual heat until thoroughly warmed. Carefully flip onto a serving plate
. Bon appétit!

  Bourbon Chicken Liver Pâté

  (Ready in about 10 minutes | Servings 8)

  Per serving: 180 Calories; 7.9g Fat; 1.2g Carbs; 23.6g Protein; 0.5g Sugars

  Ingredients

  3/4 pound chicken livers, trimmed

  1/2 cup onions, chopped

  1 teaspoon ginger-garlic paste

  2/3 cup chicken stock

  3 tablespoons bourbon

  2 teaspoons butter, melted

  1/2 cup heavy cream

  1 teaspoon dried oregano

  1/8 teaspoon ground allspice

  Salt and ground black pepper, to taste

  1/2 teaspoon marjoram

  2 sage sprigs

  Directions

  Add chicken livers, onions, ginger-garlic paste, chicken stock, bourbon, butter, heavy cream, oregano, allspice, salt, black pepper, and marjoram 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.

  Purée the mixture in a food processor until smooth. Transfer to a serving bowl and garnish with sage sprigs. Bon appétit!

  Traditional Brown Rice Congee with Mushrooms

  (Ready in about 55 minutes | Servings 3)

  Per serving: 360 Calories; 11.2g Fat; 57.7g Carbs; 8.6g Protein; 5.2g Sugars

  Ingredients

  1 tablespoon sesame oil

  A bunch of scallions, chopped

  1/2 pound white mushrooms, chopped

  1 cup brown rice, rinsed