Instant Pot Pressure Cooker Cookbook 2019 Page 7
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and cook chicken for 2 to 3 minutes per side.
Stir in the garlic, jalapeño pepper, onion, and peppers.
Add seasonings and gently stir to combine. Pour in the roasted vegetable broth.
Secure the lid. Choose the “Poultry” setting and cook for 5 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Now, add heavy cream, cream cheese and Cheddar cheese; press the “Sauté” button again and cook until cheesy is melted and everything is thoroughly heated. Serve immediately and enjoy!
Peasant Turkey Thigh Soup
(Ready in about 25 minutes | Servings 5)
Per serving: 194 Calories; 7.9g Fat; 12.7g Carbs; 18.8g Protein; 7.4g Sugars
Ingredients
1 tablespoon peanut oil
1 medium-sized leek, chopped
1/2 teaspoon ginger-garlic paste
1 (28-ounce) can diced tomatoes
1 celery stalk, chopped
1 carrot, chopped
1⁄2 teaspoon dried rosemary
2 bay leaves
Sea salt and ground black pepper
1/2 teaspoon cayenne pepper
1 pound turkey thighs
5 cups turkey bone broth
2 tablespoons fresh coriander, roughly chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the peanut oil until sizzling. Cook the leek until tender.
Add the ginger-garlic paste, tomatoes, celery, carrot, rosemary, bay leaves, salt, black pepper, cayenne pepper, turkey thighs, and broth.
Secure the lid. Choose the “Soup” setting and cook for 20 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Remove turkey thighs from the soup, shred the meat and discard the bones. After that, return the meat to the Instant Pot.
Divide among five soup bowls. Top each bowl with fresh coriander and serve immediately.
Southwestern Chicken Salad
(Ready in about 15 minutes | Servings 5)
Per serving: 441 Calories; 30.2g Fat; 14.1g Carbs; 27.1g Protein; 3.7g Sugars
Ingredients
2 chicken breasts, boneless and skinless
Seasoned salt and ground black pepper, to taste
1/2 teaspoon taco seasoning
1 sprig thyme
1 sprig rosemary
1 sprig sage
2 garlic cloves, pressed
1 cup green onions, sliced
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 cup frozen corn, thawed
1 carrot, shredded
1 bell pepper, sliced
1/2 cup radishes, sliced
1 cucumber, chopped
2 tablespoons cilantro, chopped
Directions
Add 1 ½ cups of water and a metal trivet to your Instant Pot.
Then, season chicken breast with salt, black pepper and taco seasoning. Place the seasoned chicken breast onto the trivet. Top with thyme, rosemary, sage, and garlic.
Now, secure the lid. Choose the “Poultry” setting and cook for 5 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow the chicken to cool and cut it into strips. Stir in the remaining ingredients; gently stir to combine well. Serve well-chilled.
Four-Cheese Italian Butter Chicken
(Ready in about 15 minutes | Servings 4)
Per serving: 193 Calories; 12.5g Fat; 5g Carbs; 15.8g Protein; 2.3g Sugars
Ingredients
2 tablespoons butter, softened
3 garlic cloves, minced
2 rosemary sprigs, leaves picked
2 ripe tomatoes, chopped
1/2 teaspoon cumin, ground
1 teaspoon paprika
1/2 teaspoon curry powder
Salt and ground black pepper, to taste
4 chicken fillets, boneless and skinless
Water
1/2 cup 4-Cheese Italian, shredded
1/4 cup fresh chives, chopped
Directions
Press the “Sauté” button to heat up your Instant Pot. Now, melt the butter.
Add the garlic and rosemary, and sauté until they are fragrant.
Now, stir in chopped tomatoes, ground cumin, paprika, curry powder, salt, and black pepper. Top with chicken fillets and pour in water to cover the chicken.
Secure the lid and select the “Poultry” mode. Cook for 6 minutes. Once cooking is complete, use a natural release and carefully remove the lid.
Press the “Sauté” button. Add shredded cheese and cook 2 to 3 minutes more or until cheese is melted. Serve right away garnished with fresh chopped chives. Bon appétit!
PORK
Boston Butt with Home-Style Sauce
(Ready in about 1 hour 5 minutes | Servings 8)
Per serving: 333 Calories; 8.6g Fat; 55.5g Carbs; 10.8g Protein; 27.1g Sugars
Ingredients
3 pounds Boston butt
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 bay leaf
1 teaspoon celery seeds
1 teaspoon fennel seeds
For the Sauce:
1 cup water
1 ½ cups ketchup
1/4 cup balsamic vinegar
4 tablespoons brown sugar
1 teaspoon shallot powder
1 teaspoon chipotle powder
1 tablespoon Worcestershire sauce
Directions
Season Boston butt with salt and add it to the Instant Pot that is previously greased with a nonstick cooking spray.
Add enough water to cover the meat. Stir in black peppercorns, bay leaf, celery seeds, and fennel seeds.
Secure the lid and select the “Manual” mode. Cook for 55 minutes at High pressure.
In the meantime, in a saucepan, place the remaining ingredients for the sauce. Bring this mixture to a boil, and then, immediately, reduce heat to medium-low.
Cook until it is thickened and heated through, stirring continuously.
Once cooking is complete, use a quick pressure release; remove the lid; reserve about 1 cup of cooking liquid. Shred the pork with two forks, add cooking liquid and stir to combine well.
Serve with the prepared sauce.
Vermouth Pork Shanks with Vegetables
(Ready in about 40 minutes | Servings 4)
Per serving: 348 Calories; 25.1g Fat; 12.1g Carbs; 17.3g Protein; 4.5g Sugars
Ingredients
2 teaspoons olive oil
1 pound pork shanks, trimmed of skin
1 teaspoon turmeric powder
2 tablespoons vermouth
1 carrot, sliced
1 celery stalk, chopped
1 parsnip, sliced
1 bell pepper, deveined and sliced
1 serrano pepper, deveined and sliced
Sea salt and ground black pepper, to taste
1 teaspoon red pepper flakes, crushed
1 teaspoon garlic powder
1 cup beef bone broth
2 bay leaves
Directions
Press the “Sauté” button to preheat your Instant Pot; heat the olive oil. Once hot, cook the pork shanks until they are delicately browned.
Stir in the remaining ingredients.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 35 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve warm over mashed potatoes and enjoy!
Herbed Pork Steaks
(Ready in about 15 minutes | Servings 6)
Per serving: 476 Calories; 44.2g Fat; 0.1g Carbs; 21.2g Protein; 0.1g Sugars
Ingredients
2 teaspoons lard
1 ½ pounds p
ork steaks
1 cup roasted vegetable broth
2 sprigs rosemary
1 sprig thyme
1 tablespoon fresh parsley
Salt, to taste
1/2 teaspoon mixed peppercorns
Directions
Press the “Sauté” button to preheat your Instant Pot; melt the lard. Once hot, sear the pork until delicately browned.
Stir in the remaining ingredients.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Press the “Sauté” button to thicken the sauce. Serve warm and enjoy!
Sticky Pork Ribs
(Ready in about 30 minutes | Servings 8)
Per serving: 268 Calories; 8.9g Fat; 19.7g Carbs; 26.7g Protein; 15.1g Sugars
Ingredients
2 pounds pork ribs
1/2 teaspoon ground black pepper
Sea salt, to taste
1 teaspoon garlic powder
1/2 teaspoon shallot powder
1 teaspoon paprika
1 cup tomato paste
1 (12-ounce) bottle light beer
1 tablespoon honey
1/2 cup beef bone broth
1 tablespoon ground cumin
Directions
Add all ingredients to your Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve over roasted potatoes and enjoy!
Family Pork Stew
(Ready in about 15 minutes | Servings 5)
Per serving: 279 Calories; 10.1g Fat; 18.1g Carbs; 30g Protein; 8.2g Sugars
Ingredients
2 teaspoons olive oil
1 pound pork stew meat, cubed
1 cup tomato paste
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 leek, chopped
1 habanero pepper, deveined and minced
1 teaspoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper, to taste
5 cups beef bone broth
1 cup sour cream, for garnish
Directions
Press the “Sauté” button to preheat your Instant Pot; heat the oil. Now, sear the meat until it is delicately browned.
Add tomato paste, cilantro, parsley, leek, habanero pepper, ginger-garlic paste, cumin, paprika, salt, black pepper, and broth.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Divide your stew among serving bowls; top each serving with sour cream. Enjoy!
Country-Style Spare Ribs
(Ready in about 30 minutes + marinating time | Servings 6)
Per serving: 388 Calories; 14.7g Fat; 19.2g Carbs; 42.2g Protein; 16.3g Sugars
Ingredients
1/4 cup honey
1/4 cup soy sauce
2 tablespoons hoisin sauce
1/4 cup tomato sauce
2 garlic cloves, smashed
1 teaspoon fresh ginger, finely grated
2 teaspoons sesame oil
6 country-style spare rib rashes
1 teaspoon chili powder
Salt and black pepper, to your liking
1/2 teaspoon ground allspice
1 teaspoon whole grain mustard
1 teaspoon smoked paprika
Directions
Thoroughly combine the honey, soy sauce, hoisin sauce, tomato sauce, garlic, ginger, and sesame oil in a bowl.
Place the spare rib rashes in a large ceramic dish and pour over the honey/sauce. Cover with a plastic wrap and transfer to your refrigerator; let it sit at least 4 hours to develop the flavors.
Add spare rib rashes to the Instant Pot; add the remaining ingredients, along with the reserved marinade.
Secure the lid. Select the “Manual” button and cook for 23 minutes at High pressure.
Once cooking is complete, use a natural release; remove the lid carefully. Now, press the “Sauté” button and continue to cook, uncovered, until the liquid is concentrated. Serve warm and enjoy!
Summer Barbeque Pork Loin
(Ready in about 30 minutes | Servings 6)
Per serving: 435 Calories; 18.9g Fat; 15.1g Carbs; 48.8g Protein; 12.4g Sugars
Ingredients
3 pounds pork butt roast
1/2 cup water
1 cup ketchup
1/4 cup champagne vinegar
3 tablespoons brown sugar
1/2 teaspoon sea salt
1/2 tablespoon fresh ground black pepper.
1 teaspoon ground mustard
1 teaspoon garlic powder
Directions
Add all of the above ingredients to your Instant Pot.
Secure the lid and select the “Meat/Stew” mode. Cook for 20 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Shred the meat and return it back to the Instant Pot. Serve the pork loin with the sauce and enjoy!
Pork Shoulder with Gravy
(Ready in about 45 minutes | Servings 4)
Per serving: 379 Calories; 26.4g Fat; 3.2g Carbs; 30.3g Protein; 2.5g Sugars
Ingredients
1 pound pork shoulder, cut into 4 pieces
Salt and ground black pepper, to taste
1/2 teaspoon cayenne pepper
1 ½ tablespoons lard, at room temperature
1 onion, thinly sliced
1 ½ teaspoons garlic paste
3/4 cup plain milk
1/2 teaspoon agar agar
2 tablespoons fresh cilantro leaves, chopped
Directions
Add pork shoulder, salt, black pepper, cayenne pepper to a resealable plastic bag. Shake until the meat is coated on all sides.
Press the “Sauté” button and heat the lard; once hot, sear the pork for 4 minutes on each side; reserve.
Then, cook the onion in pan drippings until translucent. Now, add garlic paste and top with reserved pork.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 35 minutes. Once cooking is complete, use a natural release; carefully remove the lid.
Remove the pork to a serving plate. Press the “Sauté” button again; add plain milk to the cooking liquid. Now, stir in agar-agar and whisk until it is dissolved.
Allow it to simmer for 4 minutes or until the sauce has thickened. Serve pork shoulder, carrots, and broccoli garnished with the gravy and cilantro leaves. Bon appétit!
Creamy Smothered Pork Cutlets
(Ready in about 15 minutes | Servings 4)
Per serving: 334 Calories; 18.3g Fat; 5.8g Carbs; 34.2g Protein; 0.4g Sugars
Ingredients
1 cup water
2 chicken bouillon cubes
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper, to taste
2/3 teaspoon cayenne pepper
1 pound pork cutlets
1 ½ tablespoons cornstarch, plus 2 tablespoons water
6 ounces Ricotta cheese
Directions
Add water, bouillon cubes, garlic, salt, black pepper, cayenne pepper, and pork cutlets to the Instant Pot.
Secure the lid. Choose the “Manual” setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Then, whisk the cornstarch and water in a mixing bowl; add the slurry to the cooking liquid. Press the “Sauté” button and let it cook until thickened.
Afterwards, fold in Ricotta cheese and serve immediately. Bon appétit!
Maple Mustard Pork Belly
(Ready in about 50 minutes | Servings 8)
Per serving: 475 Calories; 45.1g Fat; 6.1g Carbs; 8.1g Protein; 4.9g Sugars
Ingredients
1 ½ pounds pork belly, scored and patted dry
1 teaspoon garlic paste
Sea salt and ground black pepper, to taste
1/2 teaspoon dried marjoram
1/2 teaspoon red pepper flakes, crushed
1/2 cup water
1/2 dry white wine
3 tablespoons maple syrup
1 teaspoon stone-ground mustard
1/2 teaspoon ground allspice
Directions
Spread garlic paste over the pork belly; sprinkle with salt, black pepper, dried marjoram and red pepper flakes.
Press the “Sauté” button to preheat your Instant Pot. Then, sear the pork belly for 3 minutes per side.
In a mixing bowl, thoroughly combine water, wine, maple syrup, mustard, and allspice. Pour this mixture over the pork belly in the Instant Pot.
Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Cut the prepared pork belly into pieces; serve with some extra mustard, if desired. Bon appétit!
Garden Vegetable Soup with Pork
(Ready in about 40 minutes | Servings 4)
Per serving: 264 Calories; 8.6g Fat; 6.6g Carbs; 38.2g Protein; 2.5g Sugars
Ingredients
1 tablespoon olive oil
1 pound pork stew meat, cubed
4 cups beef bone broth
1 cup scallion, chopped
1 carrot, sliced
1 celery, sliced
1 turnip, peeled and sliced