Instant Pot Pressure Cooker Cookbook 2019 Read online

  Directions

  Mix all ingredients in a bowl until everything is well incorporated.

  Add 1 cup of water and metal trivet to the bottom of the inner pot. Spritz a baking pan with nonstick cooking oil.

  Scrape the batter into the prepared pan. Lower the pan onto the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 45 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Allow the banana bread to cool slightly before slicing and serving. Enjoy!

  Easy Cheesecake with Almonds

  (Ready in about 45 minutes | Servings 8)

  Per serving: 388 Calories; 28.8g Fat; 25.9g Carbs; 8.4g Protein; 19.9g Sugars

  Ingredients

  1 cup cookies, crushed

  3 tablespoons coconut oil, melted

  18 ounces cream cheese

  1 cup granulated sugar

  2 eggs

  1/3 cup sour cream

  1/4 teaspoon grated nutmeg

  1/2 teaspoon pure vanilla extract

  1/2 cup almonds, slivered

  Directions

  Place a metal trivet and 1 cup of water in your Instant Pot. Spritz a baking pan with nonstick cooking spray.

  Next, mix the cookies and coconut oil into a sticky crust. Press the crust into the prepared baking pan.

  Thoroughly combine the cream cheese, sugar, eggs, sour cream, nutmeg, and vanilla extract in a mixing bowl. Pour this mixture over the crust and cover it with a piece of foil.

  Lower the baking pan onto the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.

  Top with slivered almonds and serve well chilled. Bon appétit!

  Fresh Blueberry Butter

  (Ready in about 25 minutes | Servings 10)

  Per serving: 230 Calories; 0.3g Fat; 59g Carbs; 0.7g Protein; 53.6g Sugars

  Ingredients

  2 pounds fresh blueberries

  1 pound granulated sugar

  1/2 teaspoon vanilla extract

  1 tablespoon freshly grated lemon zest

  1/4 cup fresh lemon juice

  Directions

  Place the blueberries, sugar, and vanilla in the inner pot of your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook for 2 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.

  Stir in the lemon zest and juice. Puree in a food processor; then, strain and push the mixture through a sieve before storing. Enjoy!

  Valentine’s Day Pots de Crème

  (Ready in about 25 minutes | Servings 6)

  Per serving: 351 Calories; 19.3g Fat; 39.3g Carbs; 5.5g Protein; 32.1g Sugars

  Ingredients

  2 cups double cream

  1/2 cup whole milk

  4 egg yolks

  1/3 cup sugar

  1 teaspoon instant coffee

  A pinch of pink salt

  9 ounces chocolate chips

  Directions

  Place a metal trivet and 1 cup of water in your Instant Pot.

  In a saucepan, bring the cream and milk to a simmer.

  Then, thoroughly combine the egg yolks, sugar, instant coffee, and salt. Slowly and gradually whisk in the hot cream mixture.

  Whisk in the chocolate chips and blend again. Pour the mixture into mason jars. Lower the jars onto the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 6 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Serve well chilled and enjoy!

  Lemon Butter Cake

  (Ready in about 35 minutes | Servings 6)

  Per serving: 369 Calories; 21.1g Fat; 40g Carbs; 7.3g Protein; 28.9g Sugars

  Ingredients

  1 cup butter cookies, crumbled

  3 tablespoons butter, melted

  1 egg

  2 egg yolks

  1/2 cup lemon juice

  1 (14-ounce) can sweetened condensed milk

  3 tablespoons honey

  1/2 cup heavy cream

  1/4 cup sugar

  Directions

  Place a metal trivet and 1 cup of water in your Instant Pot. Spritz a baking pan with nonstick cooking spray.

  Next, mix the cookies and butter until well combined. Press the crust into the prepared baking pan.

  Then, thoroughly combine the eggs, lemon juice, condensed milk, and honey with a hand mixer.

  Pour this mixture on top of the prepared crust. Lower the baking pan onto the trivet and cover with a piece of foil.

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

  Afterwards, whip the heavy cream with sugar until the cream becomes stiff. Frost your cake and serve well chilled. Bon appétit!

  Spring Berry Compote

  (Ready in about 30 minutes | Servings 4)

  Per serving: 224 Calories; 0.8g Fat; 56.3g Carbs; 2.1g Protein; 46.5g Sugars

  Ingredients

  1 pound blueberries

  1/2 pound blackberries

  1/2 pound strawberries

  1/2 cup brown sugar

  1 tablespoon orange juice

  1/4 teaspoon ground cloves

  1 vanilla bean

  Directions

  Place your berries in the inner pot. Add the sugar and let sit for 15 minutes. Add in the orange juice, ground cloves, and vanilla bean.

  Secure the lid. Choose the “Manual” mode and cook for 2 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  As your compote cools, it will thicken. Bon appétit!

  Home-Style Mexican Horchata

  (Ready in about 20 minutes | Servings 8)

  Per serving: 107 Calories; 2.4g Fat; 17.5g Carbs; 4.6g Protein; 17.7g Sugars

  Ingredients

  20 ounces rice milk, unsweetened

  8 ounces almond milk, unsweetened

  5 tablespoons agave syrup

  1 cinnamon stick

  1 vanilla bean

  Directions

  Combine all ingredients in the inner pot of your Instant Pot.

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

  Serve garnished with a few sprinkles of ground cinnamon if desired. Enjoy!

  Authentic Agua de Jamaica

  (Ready in about 20 minutes | Servings 4)

  Per serving: 118 Calories; 0.2g Fat; 29.8g Carbs; 0.2g Protein; 28.5g Sugars

  Ingredients

  4 cups water

  1/2 cup dried hibiscus flowers

  1/2 cup brown sugar

  1/2 teaspoon fresh ginger, peeled and minced

  2 tablespoons lime juice

  Directions

  Combine all ingredients, except for the lime juice, in the inner pot of your Instant Pot.

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

  Stir in the lime juice and serve well chilled.

  Molten Chocolate Cakes

  (Ready in about 30 minutes | Servings 4)

  Per serving: 671 Calories; 27.4g Fat; 95g Carbs; 10.6g Protein; 53.5g Sugars

  Ingredients

  1/2 stick butter

  1 cup sugar

  2 eggs

  3 tablespoons coconut milk

  1 teaspoon vanilla

  1 ½ cups self-rising flour

  2 tablespoons cocoa powder

  1 tablespoon carob powder

  4 ounces bit
tersweet chocolate

  4 ounces semisweet chocolate

  Directions

  Place a metal trivet and 1 cup of water in your Instant Pot. Butter custard cups and set aside.

  Then, beat the butter and sugar until creamy. Fold in the eggs, one at a time, and mix until everything is well combined.

  Add the milk and vanilla and mix again. Then, stir in the flour, cocoa powder, and carob powder. Fold in the chocolate and stir to combine. Divide the mixture between the prepared custard cups.

  Lower the cups onto the trivet.

  Secure the lid. Choose the “Steam” mode and cook for 15 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Enjoy!

  Spanish Arroz Con Leche

  (Ready in about 25 minutes | Servings 4)

  Per serving: 370 Calories; 4.4g Fat; 72.4g Carbs; 7.6g Protein; 32.2g Sugars

  Ingredients

  1 cup white pearl rice

  1 cup water

  A pinch of salt

  2 ¼ cups milk

  1/2 cup sugar

  1/4 teaspoon grated nutmeg

  1 teaspoon vanilla extract

  1 teaspoon cinnamon

  Peel of 1/2 lemon

  Directions

  Place the rice, water, and salt in the inner pot of your Instant Pot.

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

  Add in the milk, sugar, nutmeg, vanilla, cinnamon, and lemon peel; stir to combine well.

  Press the “Sauté” button and cook, stirring continuously, until your pudding starts to boil. Press the “Cancel’ button. Enjoy!

  Granny’s Monkey Bread with Walnuts

  (Ready in about 40 minutes | Servings 6)

  Per serving: 355 Calories; 15.8g Fat; 46.9g Carbs; 7.2g Protein; 12.7g Sugars

  Ingredients

  12 frozen egg dinner rolls, thawed

  1/4 cup brown sugar

  1 teaspoon ground cinnamon

  1/4 cup walnuts, ground

  1/4 cup coconut oil, melted

  1/3 cup powdered sugar

  1 tablespoon coconut milk

  Directions

  Place 1 cup of water and a metal trivet in the inner pot of your Instant Pot. Spray a Bundt pan with cooking spray and set aside.

  Cut each dinner roll in half.

  In a mixing bowl, thoroughly combine the brown sugar, cinnamon, and walnuts. In another bowl, place the melted coconut oil. Dip the rolls halves in the coconut oil and roll them in the brown sugar mixture.

  Arrange the rolls in the prepared Bundt pan. Cover the pan with a piece of aluminum foil; allow it to rise overnight at room temperature.

  On the next day, lower the pan onto the trivet.

  Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  After that, invert the bread onto a serving plate.

  In a mixing bowl, whisk the powdered sugar and coconut milk until smooth. Drizzle the glaze over the top and sides of your cake. Bon appétit!

  Cinnamon Pull-Apart Coffee Cake

  (Ready in about 40 minutes | Servings 10)

  Per serving: 512 Calories; 24.1g Fat; 69.4g Carbs; 5.9g Protein; 21.3g Sugars

  Ingredients

  2 (16.3-ounce) cans refrigerated biscuits

  3/4 cup granulated sugar

  1 tablespoon ground cinnamon

  1/4 teaspoon nutmeg, preferably freshly grated

  1/2 cup raisins, if desired

  3/4 cup butter, melted

  1/2 cup firmly packed brown sugar

  Directions

  Place 1 cup of water and a metal trivet in the inner pot of your Instant Pot. Lightly grease 12-cup fluted tube pan with cooking spray.

  In a food bag, mix the granulated sugar, cinnamon, and nutmeg.

  Separate the dough into biscuits and cut each into quarters. Place them in the food bag and shake to coat on all sides. Place them in the prepared pan, adding raisins among the biscuit pieces.

  In a small mixing bowl, whisk the melted butter with brown sugar; pour the butter mixture over the biscuit pieces.

  Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Bake until no longer doughy in the center.

  Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Turn upside down onto serving plate and serve warm. Bon appétit!

  Autumn Compote with Honeyed Greek Yogurt

  (Ready in about 20 minutes | Servings 4)

  Per serving: 304 Calories; 0.3g Fat; 75.4g Carbs; 5.1g Protein; 69.2g Sugars

  Ingredients

  1 cup rhubarb

  1 cup plums

  1 cup apples

  1 cup pears

  1 teaspoon ground ginger

  1 vanilla bean

  1 cinnamon stick

  1/2 cup caster sugar

  1 cup Greek yoghurt

  4 tablespoons honey

  Directions

  Place the fruits, ginger, vanilla, cinnamon, and caster sugar in the inner pot of your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook for 2 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Meanwhile, whisk the yogurt with honey.

  Serve your compote in individual bowls with a dollop of honeyed Greek yogurt. Enjoy!

  Polynesian Hazelnut Pinch Me Cake

  (Ready in about 35 minutes | Servings 8)

  Per serving: 444 Calories; 28.9g Fat; 42.4g Carbs; 5.9g Protein; 18.3g Sugars

  Ingredients

  1 cup granulated sugar

  4 tablespoons hazelnuts, ground

  10 refrigerated biscuits

  1 stick butter, melted

  4 ounces cream cheese, at room temperature

  1/4 cup powdered sugar

  2 tablespoons apple juice

  1 teaspoon vanilla extract

  Directions

  Place 1 cup of water and a metal trivet in the inner pot of your Instant Pot. Lightly grease 10-inch fluted tube pan with cooking spray.

  In a shallow bowl, mix the 1 cup of granulated sugar and ground hazelnuts.

  Cut each biscuit in half. Dip your biscuits into the melted butter; then, roll them in the hazelnut/sugar mixture.

  Arrange them in the fluted tube pan.

  Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 5 minutes; carefully remove the lid.

  In the meantime, whip the cream cheese with the powdered sugar, apple juice, and vanilla extract. Drizzle over the hot cake and serve.

  Chocolate Pudding Cake with Apricots

  (Ready in about 55 minutes | Servings 10)

  Per serving: 408 Calories; 13.9g Fat; 64.2g Carbs; 8.2g Protein; 39.7g Sugars

  Ingredients

  4 ounces instant pudding mix

  3 cups milk

  1 package vanilla cake mix

  1/2 cup peanut butter

  1 ½ cups chocolate chips

  1/2 cup dried apricots, chopped

  Directions

  In a mixing bowl, thoroughly combine the pudding mix and milk. Por the mixture into a lightly greased inner pot.

  Prepare the cake mix according to the manufacturer’s instructions, gradually adding in the peanut butter. Pour the batter over the pudding.

  Secure the lid. Choose the “Manual” mode and cook for 30 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Sprinkle the chocolate chips and dried apricots on top. Seal the lid and let it stand for 10 to 15 minutes until the chocolate melts. Enjoy!

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sp; Decadent Caramel Croissant Pudding

  (Ready in about 40 minutes | Servings 6)

  Per serving: 414 Calories; 22.3g Fat; 39.4g Carbs; 10.2g Protein; 24.1g Sugars

  Ingredients

  6 stale croissants, cut into chunks

  1 cup granulated sugar

  4 tablespoons water

  1 cup milk

  1 cup heavy cream

  3 tablespoons rum

  1/4 teaspoon ground cinnamon

  3 eggs, whisked

  Directions

  Place 1 cup of water and a metal trivet in the inner pot of your Instant Pot. Place the croissants in the lightly greased casserole dish.

  Press the “Sauté” button and use the lowest setting. Then, place the granulated sugar and water and let it cook until the mixture turns a deep amber color.

  Now, add the milk and heavy cream, and cook until heated through. Stir in the rum, cinnamon, and eggs; stir to combine.

  Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Bon appétit!

  Chai Spiced White Hot Chocolate

  (Ready in about 10 minutes | Servings 5)

  Per serving: 278 Calories; 15.5g Fat; 27.3g Carbs; 9.7g Protein; 25.7g Sugars

  Ingredients

  4 cups whole milk

  1/3 cup almond butter

  4 tablespoons honey

  2 tablespoons Masala Chai Syrup