Instant Pot Pressure Cooker Cookbook 2019 Read online

1 cup Greek-Style yogurt

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Then, heat the oil until sizzling.

  Cook the chicken with onion and garlic for 3 minutes, stirring periodically. Add the salt, black pepper, cayenne pepper, and cumin; stir to combine.

  Fold in Colby cheese, stir, and reserve.

  Wipe down the Instant Pot with a damp cloth. Add 1 ½ cups of water and a metal rack to the Instant Pot.

  Fill the peppers with the meat/cheese mixture; don’t pack the peppers too tightly.

  Place the peppers on the rack and secure the lid. Choose the “Poultry” mode and High pressure; cook for 15 minutes.

  Once cooking is complete, use a natural pressure release; carefully remove the lid. Serve with Greek-style yogurt and enjoy!

  Spicy Mexican-Style Chicken Drumettes

  (Ready in about 15 minutes | Servings 3)

  Per serving: 199 Calories; 4.3g Fat; 7.1g Carbs; 32.2g Protein; 3.4g Sugars

  Ingredients

  6 chicken drumettes, skinless and boneless

  Seasoned salt and ground black pepper, to taste

  1/2 teaspoon red pepper flakes, crushed

  1/2 teaspoon Mexican oregano

  2 ripe tomatoes, chopped

  2 garlic cloves, minced

  1 teaspoon fresh ginger, grated

  1 Cascabel chili pepper, minced

  1/2 cup scallions, chopped

  1 tablespoon fresh coriander, minced

  1 tablespoon fresh lime juice

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Sear the chicken drumettes for 3 minutes on each side or until they are browned.

  In a bowl, mix the remaining ingredients. Spoon the mixture over the browned chicken.

  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. Bon appétit!

  Asian Honey-Glazed Chicken with Peanuts

  (Ready in about 25 minutes | Servings 4)

  Per serving: 435 Calories; 12.3g Fat; 55.2g Carbs; 30g Protein; 41.9g Sugars

  Ingredients

  1 pound chicken, cubed

  1 teaspoon paprika

  Salt and black pepper, to taste

  1/2 teaspoon cassia

  1 tablespoon butter, melted

  1/2 cup honey

  4 garlic cloves, minced

  1 ¼ cups water

  1/2 cup Worcestershire sauce

  1/2 pound mushrooms, sliced

  1 teaspoon Sriracha

  1 ½ tablespoons lemongrass

  1 ½ tablespoons arrowroot powder

  1/4 cup peanuts, chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Toss chicken cubes with paprika, salt, black pepper, and cassia.

  Heat the butter and sauté the chicken for 4 minutes, stirring periodically. After that, stir in honey, garlic, water, Worcestershire sauce, mushrooms, Sriracha, and lemongrass; stir well to combine.

  Secure the lid and choose the “Poultry” mode. Cook for 12 minutes. Afterwards, use a natural release and carefully remove the lid.

  Press the “Sauté” button.

  To make a thickener, add arrowroot powder to a small bowl; add a cup or so of the hot cooking liquid and whisk until they're combined.

  Add the thickener to the Instant Pot and cook for 4 to 5 minutes more or until the sauce has thickened. Garnish with chopped peanuts. Bon appétit!

  Bacon Wrapped Chicken with Bourbon Sauce

  (Ready in about 35 minutes | Servings 3)

  Per serving: 414 Calories; 24.8g Fat; 8.3g Carbs; 38.5g Protein; 5.3g Sugars

  Ingredients

  3 chicken breast halves, butterflied

  2 garlic cloves, halved

  Sea salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1 teaspoon dried parsley flakes

  1 teaspoon mustard powder

  1/4 teaspoon ground allspice

  6 slices bacon

  1/2 cup BBQ sauce

  2 tablespoons bourbon whiskey

  Directions

  Add 1 ½ cups of water and metal trivet to the Instant Pot.

  Then, rub chicken breasts with garlic. Sprinkle the chicken with seasonings.

  Then, wrap each chicken breast into 2 bacon slices; secure with toothpicks. Lower wrapped chicken onto the metal trivet.

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

  Then, baste the chicken with BBQ Sauce and bourbon whiskey; bake in your oven for 15 minutes. Bon appétit!

  Rainbow Veggie Chicken Soup

  (Ready in about 25 minutes | Servings 5)

  Per serving: 238 Calories; 17g Fat; 5.4g Carbs; 16.4g Protein; 2.6g Sugars

  Ingredients

  2 tablespoons olive oil

  1 pound chicken drumettes

  1 yellow onion, chopped

  2 cloves garlic, minced

  1 red bell peppers, seeded and sliced

  1 green bell pepper, seeded and sliced

  1 orange bell pepper, seeded and sliced

  1 carrot, thinly sliced

  1 parsnip, thinly sliced

  1/4 cup Rose wine

  Sea salt and ground black pepper, to your liking

  1/2 teaspoon dried dill

  1/2 teaspoon dried oregano

  1 tablespoon granulated chicken bouillon

  4 cups water

  Directions

  Press the “Sauté” button to heat up your Instant Pot; now, heat the oil until sizzling. Then, sauté the onion and garlic until tender and fragrant.

  Add the peppers, carrots and parsnip; cook an additional 3 minutes or until the vegetables are softened. Add a splash of rose wine to deglaze the bottom of your Instant Pot.

  Then, stir in the remaining ingredients; stir to combine well.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release. Carefully remove the lid.

  Remove the chicken wings from the cooking liquid; discard the bones and chop the meat.

  Add the chicken meat back to the Instant Pot, stir, and serve hot. Bon appétit!

  Cavatappi and Meatball Soup

  (Ready in about 20 minutes | Servings 6)

  Per serving: 408 Calories; 18.4g Fat; 27.4g Carbs; 33.8g Protein; 2.8g Sugars

  Ingredients

  1 pound ground turkey

  1/2 pound ground pork

  2 tablespoons fresh coriander, chopped

  1/2 white onion, finely chopped

  2 garlic cloves, minced

  1 tablespoon oyster sauce

  Sea salt and ground black pepper, to your liking

  1 teaspoon cayenne pepper

  1 whole egg

  2 teaspoons sesame oil

  1 pound cavatappi pasta

  1 teaspoon dill weed

  1 cup tomato puree

  1 carrot, thinly sliced

  1 celery with leaves, chopped

  6 cups chicken stock

  Directions

  Thoroughly combine ground meat, coriander, onion, garlic, oyster sauce, salt, black pepper, and cayenne pepper. Shape the mixture into meatballs; set aside.

  Press the “Sauté” button to heat up the Instant Pot. Heat the oil and sear the meatballs until they are browned on all sides.

  Now, stir in the remaining ingredients.

  Secure the lid. Choose the “Manual” setting and cook for 12 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!

  Sunday Turkey and Sausage Meatloaf

  (Ready in about 25 minutes | Servings 6)

  Per serving: 273 Calories; 14.8g Fat; 14.5g Carbs; 22.6g Protein; 4.5g Sugars

&nbs
p; Ingredients

  3/4 pound ground turkey

  1/2 pound cooked beef sausage, crumbled

  1/2 cup tortilla chips, crushed

  1/2 cup dried bread flakes

  1 tablespoon oyster sauce

  2 eggs

  1 onion, chopped

  2 garlic cloves, chopped

  Salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1 cup tomato puree

  3 teaspoons brown sugar

  Directions

  In a mixing bowl, thoroughly combine ground turkey, beef sausage, tortilla chips, dried bread flakes, oyster sauce, eggs, onion, and garlic.

  Season with salt, black pepper, and cayenne pepper; stir until everything is well incorporated.

  Add 1 ½ cups of water to the bottom of your Instant Pot. Shape the meat mixture into a log that will fit into the steamer rack.

  Place the aluminum foil sling on the rack and carefully lower the meatloaf onto the foil. Mix tomato puree with 3 teaspoons of brown sugar. Spread this mixture over the top of your meatloaf.

  Secure the lid and choose the “Manual” mode. Cook at High pressure for 20 minutes or to an internal temperature of 160 degrees F.

  Once cooking is complete, use a natural release and carefully remove the lid. Bon appétit!

  Chicken Sausage Chowder with Spinach

  (Ready in about 15 minutes | Servings 8)

  Per serving: 360 Calories; 28.1g Fat; 7.8g Carbs; 19.1g Protein; 2.7g Sugars

  Ingredients

  1 tablespoon lard, melted

  8 ounces chicken sausage, cooked and thinly sliced

  1/2 cup scallions, chopped

  1 teaspoon ginger garlic paste

  1 pound cauliflower, chopped into florets

  4 cups vegetable broth

  1 pinch red pepper flakes

  Kosher salt, to taste

  1/2 teaspoon freshly ground black pepper, to taste

  1 cup spinach, torn into pieces

  Directions

  Add all ingredients, except for spinach, to your Instant Pot.

  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.

  Puree the mixture in your food processor.

  Afterwards, add spinach and seal the lid. Let it stand until the spinach is wilted. Serve in individual bowls. Enjoy!

  Turkey, Pepper and Zucchini Bake

  (Ready in about 15 minutes | Servings 4)

  Per serving: 464 Calories; 24.4g Fat; 11.2g Carbs; 43.2g Protein; 1.8g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 pound ground turkey

  1/2 cup Romano cheese, grated

  1/4 cup breadcrumbs

  Salt and ground black pepper, to taste

  1 teaspoon serrano pepper, minced

  1 teaspoon garlic, smashed

  1/2 teaspoon dried thyme

  1 teaspoon dried basil

  2 zucchini, thinly sliced

  2 red bell pepper, sliced lengthwise into strips

  1 cup tomato paste

  1 teaspoon brown sugar

  5 ounces Swiss cheese, freshly grated

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil until sizzling.

  Then, sauté ground turkey until it is delicately browned, crumbling it with a spoon. Now, stir in cheese, crumbs, salt, black pepper, serrano pepper, garlic, thyme, and basil.

  Cook for 1 to 2 minutes more; reserve.

  Wipe down the Instant Pot with a damp cloth; brush the inner pot with a nonstick cooking spray. Arrange 1/2 of zucchini slices on the bottom.

  Spread 1/3 of meat mixture over zucchini. Place the layer of bell peppers; add ground meat mixture. Repeat the layering until you run out of ingredients.

  Next, thoroughly combine tomato paste and sugar. Pour this tomato mixture over the layers.

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

  Afterwards, top your casserole with grated Swiss cheese; allow Swiss cheese to melt in the residual heat. Bon appétit!

  Chicken Soup with Green Beans

  (Ready in about 20 minutes | Servings 6)

  Per serving: 354 Calories; 10.8g Fat; 11.4g Carbs; 51.3g Protein; 5.3g Sugars

  Ingredients

  4 chicken thighs

  Kosher salt and ground black pepper, to taste

  2 tablespoons ghee

  2 shallots, chopped

  4 cloves garlic minced

  1 (1-inch) piece ginger root, finely chopped

  2 carrots, thinly sliced

  1 turnip, chopped

  1/2 teaspoon dried oregano

  1 teaspoon cayenne pepper

  1/2 teaspoon dried rosemary

  2 cups tomato puree

  1 cup green beans

  6 cups water

  1 ½ tablespoons chicken bouillon granules

  2 bay leaves

  1/3 cup crumbled crackers, for garnish

  Directions

  Season the chicken thighs with salt and black pepper to your liking. Press the “Sauté” button to preheat your Instant Pot.

  Once hot, melt the ghee and sear the chicken thighs for 3 minutes per side.

  Add the shallots, garlic, chopped ginger, carrot, and turnip; continue to sauté until just tender, about 4 minutes.

  Now, add oregano, cayenne pepper, and rosemary. Stir for 30 seconds more.

  Add tomato puree, green beans, water, chicken bouillon granules, and bay leaves. Secure the lid.

  Choose the “Manual”, High pressure and 10 minutes. Once cooking is complete, use a natural release and carefully remove the lid. Discard bay leaves.

  Ladle into individual bowls and serve garnished with crumbled crackers.

  Chicken Wings with Sesame Coleslaw

  (Ready in about 25 minutes | Servings 4)

  Per serving: 424 Calories; 28.3g Fat; 7.7g Carbs; 34.3g Protein; 3.9g Sugars

  Ingredients

  2 teaspoons sesame oil

  1 ½ pounds chicken wings, bone-in, skin-on

  2 garlic cloves, minced

  Sea salt and ground black pepper, to taste

  1 teaspoon paprika

  1 cup chicken bone broth

  Sesame Cole Slaw:

  1 cup white cabbage

  1 red onion, thinly sliced

  1 garlic clove, minced

  1 ½ tablespoons sesame oil

  1 tablespoon soy sauce

  1 teaspoon honey

  1 teaspoon mustard

  1 tablespoon lemon juice, freshly squeezed

  1 tablespoon toasted sesame seeds

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Then, heat 2 teaspoons sesame oil and sear the chicken wings for 2 to 3 minutes per side.

  Add a splash of chicken broth to scrape off any brown bits from the bottom of your Instant Pot.

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

  Meanwhile, mix all ingredients for the sesame coleslaw; place in your refrigerator until ready to serve. Serve with warm chicken wings. Bon appétit!

  The Best Turkey Beer Chili

  (Ready in about 25 minutes | Servings 4)

  Per serving: 484 Calories; 29.3g Fat; 14.1g Carbs; 41.5g Protein; 4.4g Sugars

  Ingredients

  1 tablespoon olive oil

  2 garlic cloves, finely minced

  1/2 cup shallots, finely chopped

  1 carrot, sliced

  1 bell pepper, chopped

  1 jalapeño pepper, chopped

  1 pound ground turkey

  1 cup chicken bone broth

  6 ounces beer

  1 tablespoon cacao powd
er

  1 tablespoon apple butter

  1 teaspoon dried basil

  1 (14-ounce) can tomatoes

  1 (14-ounce) can kidney beans, drained and rinsed

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Then, heat the oil; cook garlic, shallot, carrot, and bell peppers for about 5 minutes.

  Stir in the ground turkey and cook for 3 minutes more, crumbling with a fork.

  Secure the lid. Choose the “Poultry” setting and cook for 5 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve hot and enjoy!

  Spicy Chicken Lasagna

  (Ready in about 20 minutes | Servings 6)

  Per serving: 335 Calories; 19.4g Fat; 17.6g Carbs; 23.8g Protein; 5.1g Sugars

  Ingredients

  1 tablespoon olive oil

  1 onion, chopped

  1 serrano pepper, seeded and chopped

  1 bell pepper, seeded and chopped

  2 garlic cloves, minced

  1 pound ground chicken

  2 slices bacon, chopped

  Sea salt and ground black pepper, to taste

  1 (28-ounce) can tomatoes, crushed

  1 cup chicken stock

  8 ounces lasagna noodles

  1 cup Pepper-Jack cheese, grated

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Heat the oil until sizzling. Then, sauté onion, peppers, and garlic about 5 minutes or until they are fragrant and tender.

  Stir in the ground chicken; continue to cook an additional 3 minutes.

  Stir in the bacon, salt, pepper, tomatoes, stock, and noodles.

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