Instant Pot Pressure Cooker Cookbook 2019 Read online

  1 teaspoon vanilla extract

  A pinch of sea salt

  A pinch of grated nutmeg

  2 tablespoons gelatin

  Directions

  Add the milk, almond butter, honey, Masala Chai Syrup, vanilla extract, sea salt, and grated nutmeg to the inner to of your Instant Pot.

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

  Add the gelatin and mix with an immersion blender until your hot chocolate is frothy and smooth. Enjoy!

  Greek Stewed Dried Fruits (Hosafi)

  (Ready in about 20 minutes | Servings 8)

  Per serving: 215 Calories; 0.4g Fat; 55.4g Carbs; 1.8g Protein; 35.8g Sugars

  Ingredients

  1/2 cup dried figs

  1 cup dried apricots

  1/2 cup sultana raisins

  1 cup prunes, pitted

  1 cup almonds

  1 cup sugar

  1 cinnamon stick

  1 vanilla bean

  1/2 teaspoon whole cloves

  1/2 teaspoon whole star anise

  2 cups water

  2 tablespoons Greek honey

  Directions

  Place all ingredients 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.

  Serve with Greek yogurt or ice cream, if desired.

  Hot Spiced Apple Cider

  (Ready in about 55 minutes | Servings 6)

  Per serving: 173 Calories; 0.4g Fat; 39.5g Carbs; 0.6g Protein; 32.6g Sugars

  Ingredients

  6 apples, cored and diced

  3/4 cup brown sugar

  2 cinnamon sticks

  1 vanilla bean

  1 teaspoon whole cloves

  1 small naval orange

  4 tablespoons rum

  4 cups water

  Directions

  Place the ingredients in the inner pot of your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook for 50 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Mash the apples with a fork or a potato masher. Pour the mixture over a mesh strainer and serve hot. Bon appétit!

  Hungarian Aranygaluska Cake

  (Ready in about 35 minutes | Servings 8)

  Per serving: 485 Calories; 23.4g Fat; 64.9g Carbs; 6.8g Protein; 36.9g Sugars

  Ingredients

  1 cup granulated sugar

  4 ounces walnuts, ground

  1 tablespoon grated lemon peel

  4 tablespoons butter, at room temperature

  1 tablespoon fresh lemon juice

  16 ounces refrigerated buttermilk biscuits

  2 tablespoons cream cheese, at room temperature

  1/2 cup powdered sugar

  1 teaspoon vanilla extract

  Directions

  Place 1 cup of water and a metal trivet in the inner pot of your Instant Pot. Lightly grease a loaf pan with shortening of choice.

  In a shallow bowl mix the granulated sugar, walnuts, and lemon peel. Mix the melted butter and lemon juice in another shallow bowl.

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

  Arrange them in the loaf 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, and vanilla extract. Drizzle over the hot cake and serve.

  Perfect Holiday Cupcakes

  (Ready in about 40 minutes | Servings 4)

  Per serving: 497 Calories; 17.8g Fat; 77g Carbs; 9.8g Protein; 48.5g Sugars

  Ingredients

  1 cup cake flour

  1 ½ teaspoons baking powder

  A pinch of salt

  1/4 teaspoon ground cardamom

  1/4 teaspoon ground cinnamon

  1 teaspoon vanilla extract

  1 egg

  1/2 cup honey

  1/4 almond milk

  4 ounces cream cheese

  1/3 cup powdered sugar

  1 cup heavy cream, cold

  Directions

  In a mixing bowl, thoroughly combine the flour, baking powder, salt, cardamom, cinnamon, and vanilla.

  Then, gradually add in the egg, honey, and milk. Mix to combine well. Now, spoon the batter into silicone cupcake liners and cover them with foil.

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

  While the cupcakes are cooking, prepare the frosting by mixing the remaining ingredients. Frost your cupcakes and enjoy!

  Giant German Pancake

  (Ready in about 40 minutes | Servings 4)

  Per serving: 399 Calories; 19.8g Fat; 42.3g Carbs; 13.1g Protein; 17.5g Sugars

  Ingredients

  4 tablespoons butter, melted

  5 eggs

  1 ¼ cups milk

  1 cup all-purpose flour

  1/4 teaspoon kosher salt

  1/2 teaspoon cinnamon powder

  1/2 teaspoon vanilla extract

  1 cup canned blueberries with syrup

  Directions

  Place 1 cup of water and a metal trivet in your Instant Pot. Line the bottom of a springform pan with parchment paper; grease the bottom and sides of the pan with melted butter.

  Mix the eggs, milk, flour, salt, cinnamon, and vanilla until everything is well combined. Now, spoon the batter into the prepared pan. Lower the pan onto the trivet.

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

  Serve garnished with fresh blueberries and enjoy!

  Hot Mulled Apple Cider

  (Ready in about 1 hour 35 minutes | Servings 8)

  Per serving: 124 Calories; 0.8g Fat; 28.7g Carbs; 0.3g Protein; 24.1g Sugars

  Ingredients

  8 cups apple cider

  1 (1-inch piece) fresh ginger, peeled and sliced

  2 cinnamon sticks

  2 vanilla beans

  1 teaspoon whole cloves

  1 teaspoon allspice berries

  1 orange, sliced into thin rounds

  1/2 cups brandy

  Directions

  Place all ingredients, except for the brandy, in the inner pot of your Instant Pot.

  Secure the lid. Choose the “Slow Cook” mode and cook for 1 hour 30 minutes at the lowest temperature.

  Strain the cider mixture and stir in the brandy. Serve immediately.

  Vegan Butternut Squash Pudding

  (Ready in about 20 minutes | Servings 6)

  Per serving: 315 Calories; 8.8g Fat; 60.5g Carbs; 2.3g Protein; 42.1g Sugars

  Ingredients

  2 pounds butternut squash, peeled, seeded, and diced

  1 cup coconut cream

  1/2 cup maple syrup

  A pinch of kosher salt

  1 teaspoon pumpkin pie spice mix

  6 tablespoons almond milk

  Directions

  Add 1 cup of water and a metal rack to the bottom of the inner pot. Place your squash in a steamer basket; lower the basket onto the rack.

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

  Stir the remaining ingredients into the cooked squash; combine all ingredients with a potato masher.

  Let it cook
on the “Sauté” function until everything is thoroughly heated or about 4 minutes. Serve immediately.

  Dutch Cinnamon Pear Pie

  (Ready in about 35 minutes | Servings 8)

  Per serving: 497 Calories; 28.6g Fat; 56.5g Carbs; 4.9g Protein; 30.4g Sugars

  Ingredients

  2 cans (12-ounce) refrigerated cinnamon rolls

  1/4 cup all-purpose flour

  1/4 cup packed brown sugar

  1/2 teaspoon cinnamon

  2 tablespoons butter

  1/3 cup pecans, chopped

  5 pears, cored and sliced

  Directions

  Separate the dough into 8 rolls. Press and flatten the rolls into a lightly greased pie plate. Make sure there are no holes between the flattened rolls.

  In a mixing bowl, mix the flour, brown sugar, cinnamon, butter, and pecans. Place the slices of pears on the prepared cinnamon roll crust. Spoon the streusel onto the pear slices.

  Add 1 cup of water and a metal rack to the bottom of the inner pot. Lower the pie plate onto the rack.

  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. Bon appétit!

  Old-Fashioned Stuffed Apples

  (Ready in about 25 minutes | Servings 4)

  Per serving: 266 Calories; 11.5g Fat; 43.9g Carbs; 1.6g Protein; 36g Sugars

  Ingredients

  4 baking apples

  1/3 cup granulated sugar

  1/2 teaspoon cardamom

  1/2 teaspoon cinnamon

  1/3 cup walnuts, chopped

  4 tablespoons currants

  2 tablespoons coconut oil

  Directions

  Add 1 ½ cups of water and a metal rack to the bottom of the inner pot.

  Core the apples and use a melon baller to scoop out a bit of the flesh. Mix the remaining ingredients. Divide the filling between your apples.

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

  Serve with ice cream, if desired. Bon appétit!

  Chocolate Mini Crepes

  (Ready in about 40 minutes | Servings 6)

  Per serving: 364 Calories; 12.5g Fat; 56.5g Carbs; 6.1g Protein; 29.6g Sugars

  Ingredients

  1/2 cup all-purpose flour

  1/2 cup rice flour

  1 ½ teaspoons baking powder

  1 teaspoon vanilla paste

  1/4 teaspoon ground cinnamon

  A pinch of salt

  2 tablespoons granulated sugar

  2 eggs, whisked

  1 cup milk

  1/4 cup coconut oil

  1 cup chocolate syrup

  Directions

  Add 1 cup of water and a metal rack to the bottom of the inner pot. Lightly grease a mini muffin tin with shortening of choice.

  Mix the flour, baking powder, vanilla, cinnamon, salt, sugar, eggs, milk, and coconut oil until thoroughly combined and smooth.

  Pour the batter into the muffin tin and lower it onto the rack.

  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.

  Serve with chocolate syrup and enjoy!

  Puerto Rican Pudding (Budin)

  (Ready in about 1 hour | Servings 8)

  Per serving: 377 Calories; 18.4g Fat; 41.7g Carbs; 10.1g Protein; 24.5g Sugars

  Ingredients

  1 pound Puerto Rican sweet bread, torn into pieces

  1 cup water

  1 teaspoon cinnamon powder

  1/2 teaspoon ground cloves

  1 teaspoon vanilla essence

  1 cup brown sugar

  4 cups coconut milk

  2 tablespoons rum

  4 eggs, beaten

  A pinch of salt

  1/2 stick butter, melted

  Directions

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

  Now, mix the remaining ingredients; stir to combine well and pour the mixture over the pieces of sweet bread. Let it stand for 20 minutes, pressing down with a wide spatula until the bread is covered.

  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!

  Orange Cranberry Spritzer

  (Ready in about 25 minutes | Servings 8)

  Per serving: 103 Calories; 0g Fat; 25.6g Carbs; 0.8g Protein; 24.7g Sugars

  Ingredients

  12 ounces fresh cranberries

  1/2 cup granulated sugar

  2 cups pulp-free orange juice

  1 cup water

  Directions

  Place all ingredients in the inner 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 15 minutes; carefully remove the lid.

  Divide between eight glasses and fill with club soda. Enjoy!

  Famous New York-Style Cheesecake

  (Ready in about 45 minutes | Servings 10)

  Per serving: 340 Calories; 20.1g Fat; 29.7g Carbs; 10.7g Protein; 18.1g Sugars

  Ingredients

  4 tablespoons granulated sugar

  4 tablespoons butter

  10 large graham crackers, crumbled

  3 tablespoons almonds, ground

  1/3 teaspoon cinnamon

  12 ounces Philadelphia cheese

  1 teaspoon vanilla extract

  1 tablespoon lemon zest

  1 tablespoon arrowroot powder

  1/2 cup golden caster sugar

  3 eggs

  1 cup creme fraiche

  2 tablespoons golden caster 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 4 tablespoons of granulated sugar, butter, crackers, almonds, and cinnamon into a sticky crust. Press the crust into the prepared baking pan.

  In a mixing bowl, combine the Philadelphia cheese, vanilla extract, lemon zest, arrowroot powder, 1/2 cup of golden caster sugar, and eggs. Pour the filling 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.

  Lastly, beat the creme fraiche with 2 tablespoons of golden caster sugar. Spread this topping over the cheesecake right to the edges. Cover loosely with foil and refrigerate overnight. Bon appétit!

  Classic Chewy Brownies

  (Ready in about 40 minutes | Servings 12)

  Per serving: 264 Calories; 18.1g Fat; 24.2g Carbs; 4.5g Protein; 19.3g Sugars

  Ingredients

  1/2 cup walnut butter

  1/2 cup sunflower seed butter

  1 cup coconut sugar

  1/2 cup cocoa powder

  2 eggs

  A pinch of grated nutmeg

  A pinch of salt

  1/2 cardamom powder

  1/2 teaspoon cinnamon powder

  1/2 teaspoon baking soda

  1 teaspoon vanilla extract

  1/2 cup dark chocolate, cut into chunks

  Directions

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

  In a mixing bowl, combine all ingredients, except for the chocolate; stir well to create a thick batter.

  Spoon the batter into the prepared pan. Sprinkle the chocolate chunks over the top; gently press the chocolate chunks into the batter.

  Lower
the baking pan onto the trivet.

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

  Place your brownies on a cooling rack before slicing and serving. Bon appétit!

  Old-Fashioned Chocolate Fudge

  (Ready in about 15 minutes + chilling time | Servings 12)

  Per serving: 223 Calories; 11g Fat; 27.7g Carbs; 3.2g Protein; 18.3g Sugars

  Ingredients

  16 ounce canned condensed milk

  2 tablespoons peanut butter

  1/2 teaspoon ground cardamom

  1/2 teaspoon ground cinnamon

  1 teaspoon vanilla extract

  8 ounces bittersweet chocolate chips

  8 ounces semisweet chocolate chips

  Directions

  Line the bottom of a baking sheet with a piece of foil.

  Add the milk, peanut butter, cardamom, cinnamon, and vanilla to the inner pot of your Instant Pot; stir until everything is well incorporated.

  Next, press the “Sauté” button and use the lowest setting to cook the mixture until thoroughly warmed. Now, fold in the chocolate chips and stir again to combine well.

  Lastly, pour the mixture into the prepared baking sheet and transfer to your refrigerator; let it sit until solid.

  Cut into squares and serve. Bon appétit!