Instant Pot Pressure Cooker Cookbook 2019 Read online

2 cups water

  1 teaspoon Chinese Five-spice powder

  Salt and ground white pepper, to taste

  1/2 teaspoon cayenne pepper

  2 tablespoons soy sauce

  2 tablespoons toasted sesame seeds

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat sesame oil. Once hot, sauté the scallions and mushrooms for 3 to 4 minutes.

  Add rinsed rice, water, spices, and soy sauce. Now, choose the “Porridge” setting and cook for 28 minutes under High pressure.

  Once cooking is complete, use a natural release for 20 minutes; carefully remove the lid. Taste, adjust the seasonings, and divide between three serving bowls.

  Garnish with toasted sesame seeds and serve.

  Cheese, Pancetta and Beef Casserole

  (Ready in about 45 minutes | Servings 5)

  Per serving: 395 Calories; 28.7g Fat; 3.4g Carbs; 29.6g Protein; 2.1g Sugars

  Ingredients

  5 eggs, beaten

  1/4 cup full-fat milk

  1/4 cup double cream

  Sea salt and freshly ground black pepper, to taste

  1/4 teaspoon cayenne pepper

  1/2 teaspoon dried basil

  1/2 teaspoon dried marjoram

  1/2 teaspoon dried parsley flakes

  1/2 cup scallions, chopped

  1/2 pound pancetta, chopped

  1/2 cup ground chuck, cooked

  1 ½ cups Cheddar cheese, shredded

  Directions

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

  In a mixing bowl, thoroughly combine the eggs, milk, cream, and seasonings.

  Add the remaining ingredients to the baking dish. Pour egg mixture into the baking dish.

  Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Let it sit for 5 to 10 minutes before slicing and serving. Bon appétit!

  One-Step Pumpkin Apple Butter

  (Ready in about 15 minutes | Servings 8)

  Per serving: 159 Calories; 3.1g Fat; 32.3g Carbs; 2.8g Protein; 22.7g Sugars

  Ingredients

  1 can (15-ounce) can pumpkin puree

  2 cups apple, cored and chopped

  1 cup 100% apple juice

  1 tablespoon apple pie spice

  1/2 cup brown sugar

  1/3 cup golden syrup

  1/4 teaspoon ground allspice

  1/8 teaspoon kosher salt

  Directions

  Place all of the above ingredients in your Instant Pot.

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

  Store in airtight container in the refrigerator for up to 2 months.

  Cabernet Sauvignon Poached Apricots

  (Ready in about 15 minutes | Servings 6)

  Per serving: 257 Calories; 0.3g Fat; 48.3g Carbs; 7.4g Protein; 44.4g Sugars

  Ingredients

  1 ½ cups Cabernet Sauvignon wine

  1 ½ pounds apricots, pitted and halved

  1/2 cup sugar

  1/4 cup honey

  1 teaspoon ground cloves

  1/2 teaspoon ground cinnamon

  14 ounces Greek yogurt

  Directions

  Pour the wine into your Instant Pot. Add apricots and secure the lid.

  Choose the “Manual” mode and cook for 3 minutes under Low pressure.

  Once cooking is complete, use a natural release for 10 minutes; remove the lid carefully. Transfer the apricots to a nice serving bowl.

  Press the “Sauté” button and add sugar, honey, cloves, and cinnamon. Cook until the sauce has been concentrated and reduced by about half.

  Spoon the sauce over reserved apricots; garnish each serving with a dollop of Greek yogurt and serve at room temperature. Bon appétit!

  Stuffed Zucchini with a Lebanese Twist

  (Ready in about 1 hour | Servings 4)

  Per serving: 360 Calories; 21.6g Fat; 32.4g Carbs; 10.8g Protein; 6.6g Sugars

  Ingredients

  1/3 cup brown rice, well-rinsed

  Sea salt and ground black pepper, to taste

  1/2 teaspoon cayenne pepper

  4 Lebanese zucchinis, trimmed, seeded, cored out

  2 tablespoons olive oil

  1 yellow onion, chopped

  2 cloves garlic, minced

  1 large-sized carrot, grated

  1 (15-ounce) can garbanzo beans, rinsed and drained

  1/4 cup flat-leaf parsley, chopped

  1/4 cup mint, chopped

  1/4 cup coriander, chopped

  1/2 teaspoon chili powder

  1 teaspoon baharat

  1/2 cup natural yogurt, to serve

  Directions

  Cook the rice in a pan according to package directions; drain, season with salt, black pepper, and cayenne pepper; reserve.

  Add 1 cup of water and a steamer basket to the Instant Pot. Now, place zucchini in the steamer basket.

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

  Wipe down the Instant Pot with a damp cloth. Press the “Sauté” button and heat the oil until sizzling.

  Once hot, cook the onion, garlic, and carrot until they are tender. Add the garbanzo beans, parsley, mint, coriander, chili powder, and baharat; continue to sauté an additional 2 to 3 minutes; add the reserved rice.

  Fill each zucchini with the stuffing; serve immediately with natural yogurt. Bon appétit!

  Classic Sausage Gravy

  (Ready in about 10 minutes | Servings 6)

  Per serving: 181 Calories; 9.8g Fat; 14.8g Carbs; 9.5g Protein; 0.5g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 pound breakfast sausage, ground

  1/2 cup onions, chopped

  1/2 cup cornstarch

  1/2 cup cold water

  3 cups of pan juices from cooked beef

  Sea salt and ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil. Cook sausage and onions for 3 to 4 minutes.

  Add pan juices and continue to simmer until heated through. Make a slurry by mixing the cornstarch and water. Slowly mix in the cornstarch slurry.

  Make sure to stir continuously until the liquid has reduced, about 4 minutes. Press the “Cancel” button.

  Season with salt and black pepper. Bon appétit!

  Perfect French Toast with Figs

  (Ready in about 20 minutes | Servings 4)

  Per serving: 392 Calories; 15.9g Fat; 52.8g Carbs; 12.4g Protein; 29.7g Sugars

  Ingredients

  8 slices of French bread, cut into pieces

  3 eggs, beaten

  3/4 cup almond milk

  1/4 cup honey

  1/4 cup lemon marmalade

  1/2 teaspoon ground cinnamon

  1/2 teaspoon ground cardamom

  1/2 teaspoon pure coconut extract

  1/2 cup dried figs, chopped

  2 tablespoons butter, melted

  Directions

  Spritz a baking pan with a nonstick cooking spray. Add bread cubes to the pan.

  In a mixing bowl, thoroughly combine eggs, milk, honey, lemon marmalade, cinnamon, cardamom, and coconut extract.

  Pour the egg mixture into the baking pan. Top with dried figs and drizzle with melted butter.

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

  Grandma’s Blackberry Jam

  (Ready in about 1 hour 15 minutes | Servings 12)

  Per serving: 122 Calories; 0.1g Fat
; 30.7g Carbs; 1.5g Protein; 26.5g Sugars

  Ingredients

  3 pounds blackberries, washed and cleaned

  1/4 cup lemon juice

  1/2 cup granulated sugar

  Directions

  Arrange blackberries in the Instant Pot. Pour the lemon juice and sugar over the blackberries. Allow them to rest about 1 hour.

  Secure the lid and choose “Manual” mode. Cook for 5 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Divide your jam among sterilized jars, cover with lids, and place in your refrigerator. Bon appétit!

  Vegetarian Spicy Yellow Lentils

  (Ready in about 15 minutes | Servings 5)

  Per serving: 243 Calories; 4.8g Fat; 37.3g Carbs; 14.3g Protein; 2.3g Sugars

  Ingredients

  1 tablespoon sesame oil

  1/2 cup green onions, chopped

  2 garlic cloves, minced

  1 tablespoon fresh ginger, minced

  1 bell pepper, chopped

  1 habanero pepper, chopped

  1 medium-sized carrot, chopped

  1 1/3 cups yellow lentils, rinsed

  1 teaspoon turmeric powder

  Salt and ground black pepper, to taste

  1/2 teaspoon red pepper flakes

  1/2 teaspoon fennel seeds

  2 cups vegetable broth

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and cook green onions, garlic, ginger, peppers, and carrot until they are softened.

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

  You can thicken the cooking liquid on “Sauté” function if desired. Bon appétit!

  Ful Mudammas (Fava Beans)

  (Ready in about 20 minutes | Servings 4)

  Per serving: 210 Calories; 5.4g Fat; 34.4g Carbs; 14.1g Protein; 17.8g Sugars

  Ingredients

  1 tablespoon canola oil

  1/2 cup shallots, chopped

  2 garlic cloves, minced

  1 red bell pepper, chopped

  1 green bell pepper, chopped

  1 pound dried fava beans, soaked overnight

  1 cup water

  2 cups vegetable broth

  1/2 teaspoon ground cumin

  2 bay leaves

  Seasoned salt and freshly ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and cook the shallots, garlic, and peppers until they are softened; reserve.

  Add the remaining ingredients; stir to combine.

  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.

  Divide cooked fava beans between four serving bowl; top with sautéed shallot/pepper mixture. Serve immediately.

  Tucson Lentil Tacos

  (Ready in about 30 minutes | Servings 6)

  Per serving: 520 Calories; 42.1g Fat; 29.9g Carbs; 10.8g Protein; 0.7g Sugars

  Ingredients

  2 tablespoons olive oil

  1/2 cup leeks, chopped

  2 garlic cloves, minced

  Sea salt and ground pepper, to taste

  1 (1.25-ounce) package taco seasoning

  1/2 teaspoon ground cumin

  1 cup vegetable broth

  1 cup water

  2 overripe Roma tomatoes, chopped

  1 ¼ cups green lentils, dried

  12 corn tortillas

  1 tablespoon yellow mustard

  1 cup baby spinach

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Once hot, add olive oil; now, sauté the leeks and garlic until they are tender and fragrant.

  Add the seasonings, broth, water, tomatoes, and lentils.

  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.

  Spoon the lentil mixture on tortillas. Serve with mustard and baby spinach. Enjoy!

  Mushroom and Sausage Stuffed Peppers

  (Ready in about 25 minutes | Servings 4)

  Per serving: 478 Calories; 19.7g Fat; 65.6g Carbs; 19.6g Protein; 11.4g Sugars

  Ingredients

  1 onion, chopped

  2 cloves garlic, minced

  1/2 pound Italian sausage, ground

  1/2 pound button mushrooms, roughly chopped

  3/4 cup buckwheat, soaked overnight

  1 ½ cups chicken broth

  Salt and ground black pepper, to taste

  1/2 teaspoon red pepper flakes, crushed

  1 teaspoon dried basil

  1/2 teaspoon dried oregano

  4 medium-sized bell peppers, cored

  2 (15-ounce) cans tomatoes

  1/2 teaspoon mustard seeds

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Once hot, add olive oil; now, sauté the onion and garlic until tender and aromatic.

  Add Italian sausage and mushrooms; continue to cook an additional 2 minutes; reserve the sausage/mushroom mixture.

  Now, add soaked buckwheat and chicken broth.

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

  Add the reserved sausage/mushroom mixture and seasonings; stir to combine well. Stuff the peppers. Wipe down the Instant Pot with a damp cloth.

  Add 1 ½ cups of water and metal rack to the Instant Pot. Place stuffed peppers in a casserole dish; add tomatoes, mustard seeds, and bay leaf. Lower the dish onto the rack.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Serve warm and enjoy!

  Stuffed Apples with Port-Caramel Sauce

  (Ready in about 25 minutes | Servings 3)

  Per serving: 381 Calories; 25.5g Fat; 42.1g Carbs; 1.4g Protein; 33.4g Sugars

  Ingredients

  ​4 tablespoons pecans, roughly chopped

  1/2 teaspoon ground cardamom

  ​1 teaspoon cinnamon

  ​1/2 teaspoon pure vanilla essence

  1/2 teaspoon pure almond extract

  1/3 cup dried cranberries

  3 apples, cored and cut into halves

  1/3 cup brown sugar

  1/2 cup water

  1/4 cup ruby port

  4 tablespoons coconut oil

  ​Directions

  Add the pecans, cardamom, cinnamon, vanilla essence, and almond extract to your blender or food processor; blitz until the mixture resembles a coarse meal.

  Fold in dried cranberries and stir to combine well. Spoon the cranberry/pecan mixture into the apple halves.

  Press the “Sauté” button to heat up your Instant Pot. Now, add sugar and 3 tablespoons of water to make the caramel sauce; stir until the sugar has been dissolved or approximately 8 minutes.

  Add the remaining water along with ruby port, and whisk to combine well.

  Then, carefully lower the apple halves onto the caramel sauce and secure the lid. Choose “Manual” mode, Low pressure and 10 minutes.

  Once cooking is complete, use a quick release; remove the lid carefully. Transfer the stuffed apples to the serving plates.

  ​Press the “Sauté” button again and cook the sauce until it has slightly thickened. Afterwards, whisk in coconut oil.

  Drizzle your apples with the prepared caramel sauce and serve. Bon appétit!

  Southern Black-Eyed Peas

  (Ready in about 15 minutes | Servings 3)

  Per serving: 266 Calories; 18.8g Fat; 10.2g Carbs; 13.3g Protein; 4.9g Sugars

  Ingredients


  4 slices bacon

  1 yellow onion, chopped

  2 garlic cloves, minced

  1/2 pound dried black-eyed peas, well-rinsed

  4 cups vegetable broth

  Salt and ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Once hot, cook the bacon until crisp; set aside to drain on paper towels.

  Add onion and garlic and continue to sauté in pan drippings. Cook until they are tender and aromatic.

  Add black-eyed peas, broth, salt, and black pepper to your Instant Pot.

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

  Serve topped with reserved bacon. Bon appétit!

  Sausage and Cheese Mini Frittatas

  (Ready in about 40 minutes | Servings 4)

  Per serving: 490 Calories; 38.6g Fat; 9.1g Carbs; 26.4g Protein; 1.4g Sugars

  Ingredients

  6 eggs, beaten

  2 chorizo sausages, chopped

  3/4 cup sour cream

  1 cup scallions, chopped

  Sea salt, to taste

  1 teaspoon garlic powder

  1 teaspoon fennel seeds

  1/2 teaspoon lemon pepper

  2 tablespoons fresh basil, snipped

  1 ¼ cups Colby cheese, shredded

  4 tablespoons fresh parsley leaves, roughly chopped

  Directions

  Thoroughly combine the eggs, sausages, sour cream, scallions, salt, garlic powder, fennel seeds, lemon pepper, and fresh basil in a mixing bowl.