Instant Pot Pressure Cooker Cookbook 2019 Read online

  Sea salt and ground black pepper, to taste

  2 cups spinach

  Directions

  Press the “Sauté” button to preheat your Instant Pot; heat the oil. Now, sear the meat until it is delicately browned.

  Add the remaining ingredients, except for spinach.

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

  Add spinach to the Instant Pot; seal the lid and allow it to sit in the residual heat until wilted.

  Ladle the soup into individual bowls and serve right away. Bon appétit!

  Pork in Sweet Wine Sauce

  (Ready in about 30 minutes | Servings 6)

  Per serving: 483 Calories; 31g Fat; 7.3g Carbs; 38g Protein; 6.1g Sugars

  Ingredients

  2 tablespoons lard, melted

  2 pounds pork shoulder, cut into four pieces

  2 garlic cloves, chopped

  2 tablespoons honey

  1/2 cup Riesling

  1/2 cup water

  1 tablespoon Worcestershire sauce

  2 sprigs rosemary

  1 sprig thyme

  Kosher salt and ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the lard. Then, sear the meat for 2 to 3 minutes, stirring frequently.

  Add the remaining ingredients and gently stir to combine.

  Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!

  Texas-Style Pulled Pork Sandwiches

  (Ready in about 1 hour 5 minutes + marinating time | Servings 6)

  Per serving: 518 Calories; 17.5g Fat; 72.5g Carbs; 15.6g Protein; 23.1g Sugars

  Ingredients

  2 pounds Boston butt, cut into 4 pieces

  1 teaspoon chipotle powder

  Seasoned salt and ground black pepper, to your liking

  1 teaspoon shallot powder

  1/2 teaspoon granulated garlic

  1 teaspoon mustard powder

  1 teaspoon paprika

  2 tablespoons lard, at room temperature

  1 (16-ounce) bottle BBQ sauce

  2 cloves garlic, peeled and pressed

  6 burger buns, split

  2 tablespoons butter, softened

  Directions

  Place Boston butt, chipotle powder, salt, ground black pepper, shallot powder, granulated garlic, mustard powder, and paprika in a resealable plastic bag; shake to coat on all sides.

  Place seasoned Boston butt in your refrigerator for 3 hours.

  Now, press the “Sauté” button and add lard; once hot, sear the pork on all sides until it is just browned.

  Add BBQ sauce and garlic; secure the lid. Select the “Manual” button and cook for 55 minutes at High pressure.

  Once cooking is complete, use a natural release; remove the lid carefully.

  Remove the pork from the Instant Pot, and shred the meat with Bear Paws or two forks. Return the shredded pork to the Instant Pot, and stir it into the hot cooking juices.

  Spread the halves of burger buns with butter; then, toast the buns. Spoon pork into the toasted burger buns and eat warm. Bon appétit!

  Saucy Pork Sausage with Macaroni

  (Ready in about 15 minutes | Servings 6)

  Per serving: 495 Calories; 15.2g Fat; 60g Carbs; 27.8g Protein; 4.5g Sugars

  Ingredients

  1 tablespoon olive oil

  1 yellow onion, finely chopped

  2 cloves garlic, minced

  1 pound pork sausage, casing removed, coarsely chopped

  Salt, to taste

  1/2 teaspoon ground black pepper

  1/2 teaspoon red pepper flakes, crushed

  1 teaspoon dried basil

  1 teaspoon dried oregano

  1 teaspoon stone-ground mustard

  1 cup water

  1 cup tomato purée

  1 pound macaroni

  4 ounces Colby cheese, shredded

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil; now, cook the onion until translucent.

  Now, add garlic and sausage; continue to cook for 4 minutes more. Stir in the seasonings, mustard, water, tomato purée, and macaroni

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

  Top with Colby cheese; seal the lid and let it sit in the residual heat until the cheese is melted. Bon appétit!

  Apple Maple Pulled Pork

  (Ready in about 35 minutes | Servings 8)

  Per serving: 434 Calories; 25.2g Fat; 13.6g Carbs; 36.1g Protein; 10.5g Sugars

  Ingredients

  2 ½ pounds pork butt, cut into bite-sized cubes

  1/2 cup vegetable broth

  1/2 cup barbecue sauce

  Sea salt and ground black pepper

  1 teaspoon dried oregano

  1/2 teaspoon dried basil

  1 tablespoon maple syrup

  1 red chili pepper, minced

  1 cooking apple, cored and diced

  1 lemon, sliced

  Directions

  Add pork, broth, barbecue sauce, salt, black pepper, oregano, basil, maple syrup, chili pepper, and apple to your Instant Pot.

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

  Shred the pork with two forks. Return it back to the Instant Pot. Serve with lemon slices. Bon appétit!

  Holiday Pork Ham Hock

  (Ready in about 55 minutes | Servings 6)

  Per serving: 304 Calories; 19.1g Fat; 2.6g Carbs; 30.5g Protein; 0.6g Sugars

  Ingredients

  1 cup water

  1/2 cup ale beer

  Sea salt and ground black pepper, to taste

  1/2 teaspoon cayenne pepper, or more to taste

  1/2 teaspoon marjoram

  1/2 teaspoon dried sage, crushed

  A bunch of scallions, chopped

  2 pounds pork ham hocks

  2 bay leaves

  2 garlic cloves, minced

  Directions

  Place all of the above ingredients in the Instant Pot.

  Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Remove ham hocks from the Instant Pot; allow them to cool enough to be handled. Remove meat from ham hocks and return it to the cooking liquid.

  Serve on individual plates and enjoy!

  Old-Fashioned Pork Stew

  (Ready in about 50 minutes | Servings 6)

  Per serving: 307 Calories; 17.2g Fat; 4.8g Carbs; 31.1g Protein; 2.5g Sugars

  Ingredients

  1 ½ tablespoons lard, at room temperature

  1 ½ pounds pork stew meat, cubed

  Hickory smoked salt and ground black pepper, to taste

  1 cup leeks, chopped

  2 garlic cloves, minced

  1 (1-inch) piece fresh ginger root, grated

  1 teaspoon mustard seeds

  1 teaspoon fennel seeds

  2 tablespoons soy sauce

  1/4 cup dry red wine

  5 cups beef bone broth

  1/4 cup fresh parsley leaves, roughly chopped

  Directions

  Press the “Sauté” button and melt the lard. Now, brown pork stew meat for 4 to 6 minutes, stirring occasionally.

  Season the pork with salt and black pepper to taste and set it aside. In pan drippings, cook the leeks along with garlic and ginger until tender and aromatic.

  Add the pork back to the Instant Pot; add the remaining ingredients and gently stir to combin
e. Secure the lid.

  Choose “Meat/Stew” mode and cook at High pressure for 40 minutes. Once cooking is complete, use a quick release; remove the lid carefully.

  Ladle into individual bowls and serve garnished with fresh parsley leaves. Bon appétit!

  Mexican-Style Meatballs

  (Ready in about 15 minutes | Servings 6)

  Per serving: 476 Calories; 24.5g Fat; 33.2g Carbs; 27.9g Protein; 19.5g Sugars

  Ingredients

  1 pound ground pork

  2 slices bacon, chopped

  1 white onion, minced

  1 teaspoon garlic, minced

  1/3 cup tortilla chips, crushed

  1/2 cup Romano cheese, freshly grated

  1 egg

  Sea salt and ground black pepper, to taste

  1 teaspoon dried marjoram

  1 cup ketchup

  2 cups tomato sauce

  2 chipotle chile in adobo

  2 tablespoons fresh cilantro

  Directions

  Thoroughly combine ground pork, bacon, onion, garlic, tortilla chips, Romano cheese, egg, salt, black pepper, and marjoram. Shape the mixture into balls.

  Now, add ketchup, tomato sauce, and chipotle chile in adobo to the Instant Pot. Place the meatballs in your Instant Pot.

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

  Serve warm garnished with fresh cilantro. Enjoy!

  Easy Pork Soup with Corn

  (Ready in about 15 minutes | Servings 4)

  Per serving: 358 Calories; 9.1g Fat; 32.4g Carbs; 36.1g Protein; 0.8g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 cup onion, chopped

  1 pound pork stew meat, cubed

  4 cups water

  1/4 teaspoon bay leaf, ground

  1/2 teaspoon dried basil

  1 teaspoon celery seeds

  1 cup corn, torn into pieces

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the olive oil; cook the onion until tender and translucent.

  Add pork and continue to cook until it is delicately browned. Add water, ground bay leaf, basil, and celery seeds 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.

  Stir in corn kernels; seal the lid and allow it to sit in the residual heat until the corn is warmed through. Serve in individual bowls and enjoy!

  Saucy Pork Sausage with Macaroni

  (Ready in about 15 minutes | Servings 6)

  Per serving: 495 Calories; 15.2g Fat; 60g Carbs; 27.8g Protein; 4.5g Sugars

  Ingredients

  1 tablespoon olive oil

  1 yellow onion, finely chopped

  2 cloves garlic, minced

  1 pound pork sausage, casing removed, coarsely chopped

  Salt, to taste

  1/2 teaspoon ground black pepper

  1/2 teaspoon red pepper flakes, crushed

  1 teaspoon dried basil

  1 teaspoon dried oregano

  1 teaspoon stone-ground mustard

  1 cup water

  1 cup tomato purée

  1 pound macaroni

  4 ounces Colby cheese, shredded

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil; now, cook the onion until translucent.

  Now, add garlic and sausage; continue to cook for 4 minutes more. Stir in the seasonings, mustard, water, tomato purée, and macaroni

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

  Top with Colby cheese; seal the lid and let it sit in the residual heat until the cheese is melted. Bon appétit!

  Apple Maple Pulled Pork

  (Ready in about 35 minutes | Servings 8)

  Per serving: 434 Calories; 25.2g Fat; 13.6g Carbs; 36.1g Protein; 10.5g Sugars

  Ingredients

  2 ½ pounds pork butt, cut into bite-sized cubes

  1/2 cup vegetable broth

  1/2 cup barbecue sauce

  Sea salt and ground black pepper

  1 teaspoon dried oregano

  1/2 teaspoon dried basil

  1 tablespoon maple syrup

  1 red chili pepper, minced

  1 cooking apple, cored and diced

  1 lemon, sliced

  Directions

  Add pork, broth, barbecue sauce, salt, black pepper, oregano, basil, maple syrup, chili pepper, and apple to your Instant Pot.

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

  Shred the pork with two forks. Return it back to the Instant Pot. Serve with lemon slices. Bon appétit!

  Pork with Raisin and Port Sauce

  (Ready in about 35 minutes | Servings 6)

  Per serving: 395 Calories; 15.9g Fat; 21.4g Carbs; 40.9g Protein; 16.7g Sugars

  Ingredients

  1 tablespoon canola oil

  2 pounds pork loin roast, boneless

  Kosher salt, to taste

  1/2 teaspoon ground black pepper

  1 teaspoon paprika

  1/2 teaspoon mustard powder

  1 teaspoon dried marjoram

  2 cloves garlic, crushed

  4 ounces raisins

  1/2 cup port wine

  1 cup pomegranate juice

  1/2 teaspoon fresh ginger, grated

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil; sear the pork loin for 3 minutes on each side.

  Then, add the remaining ingredients to your Instant Pot.

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

  Serve the pork topped with raisin-port sauce. Bon appétit!

  Chipotle Pork with Salsa

  (Ready in about 35 minutes | Servings 6)

  Per serving: 398 Calories; 19.4g Fat; 8.1g Carbs; 45.5g Protein; 5.9g Sugars

  Ingredients

  1 ½ pounds pork loin, boneless and well-trimmed

  Kosher salt and ground black pepper, to your liking

  1 teaspoon grainy mustard

  1 (1-inch) piece fresh ginger root, grated

  1/3 teaspoon ground allspice

  1/2 teaspoon ground bay leaf

  2 tablespoons brown sugar

  1 tablespoon chipotle paste

  1 cup broth

  For the Salsa Sauce:

  2 ripe tomatoes, peeled, seeds removed, chopped

  2 tablespoons onion, finely chopped

  1 clove garlic, minced

  1 mild chile pepper

  2 tablespoons cilantro, chopped

  1 ½ tablespoons lime juice

  Salt, to your liking

  Directions

  Sprinkle pork loin with all seasonings. Spritz the Instant Pot with a nonstick cooking spray.

  Press the “Sauté” button to heat up your Instant Pot. Sear pork loin on both sides until just browned.

  Add brown sugar, chipotle paste, and broth. Secure the lid. Choose the “Manual” setting and cook for 25 minutes at High Pressure.

  Once cooking is complete, use a natural release; remove the lid carefully.

  Meanwhile, make the salsa by mixing all ingredients. Serve pork loin with fresh salsa on the side. Bon appétit!

  Pork Carnitas Taquitos

  (Ready in about 1 hour | Servings 8)

  Per serving: 417 Calories; 24.4g Fat; 16.6g Carbs; 32.3g Protein; 11.8g Sugars

  Ingredients

  1 tablespoon lard, melted

  2 pounds
pork shoulder

  1 tablespoon granulated sugar

  1 teaspoon shallot powder

  1 teaspoon granulated garlic

  Salt and black pepper, to taste

  1 teaspoon ground cumin

  1 cup ketchup

  1 cup tomato paste

  1/2 cup dry red wine

  1 teaspoon mixed peppercorns

  2 bay leaves

  1 teaspoon chipotle powder

  1/2 cup Manchego cheese, shredded

  16 corn tortillas, warmed

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the lard. Sear the pork shoulder until it is delicately browned on all sides.

  Add the sugar, shallot powder, garlic, salt, black pepper, cumin, ketchup, tomato paste, wine, peppercorns, bay leaves, and chipotle powder.

  Secure the lid. Choose the “Meat/Stew” setting and cook at High pressure for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Shred the meat with two forks. Divide the shredded pork among tortillas. Top with cheese. Roll each tortilla and brush it lightly with oil.

  Arrange tortillas on a cookie sheet. Bake approximately 13 minutes and serve. Enjoy!

  Pork Chops with Creamed Mustard Sauce

  (Ready in about 15 minutes | Servings 4)

  Per serving: 433 Calories; 22.7g Fat; 7g Carbs; 48.3g Protein; 0.8g Sugars

  Ingredients

  2 tablespoons canola oil

  4 pork loin chops

  Salt and ground black pepper, to taste

  1 teaspoon smoked paprika

  1/2 cup cream of celery soup

  1/2 cup chicken broth