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Instant Pot Cookbook: 100 Top Recipes for Your Pressure Cooker (1000 Bonus Recip

Table of Content

Introduction 6

Chapter 1: Breakfast Recipes 8

Tomato Poached Eggs (Pressure cooked) 8

Pressure cooked Boiled 9

Rich Thyme Eggs 10

Egg and Bean Breakfast 11

Super Cheesy Easy Eggs 12

Mexican Breakfast Casserole 13

Millet Cream Porridge 14

Breakfast Bread 15

Cinnamon Pancakes 16

Protein Muffins 17

Oatmeal 18

Quinoa Porridge 19

Buckwheat Pear Porridge 20

Cherry Rice Porridge 21

Chapter 2: Poultry Recipes 22

Spicy Bacon Chicken 22

Pumpkin Risotto 23

Warm Chicken Salad 24

Beer Sauce Chicken (high pressure) 25

Green Pepper Chicken 26

Chicken Frikadelle (chicken patties) 27

Vegetables and Pulled Turkey 28

Whole Chicken 29

Turkey Burgers 30

Chapter 3: Meat Recipes 31

Bacon Rice 31

Meatloaf with Herbs 32

Beef Pasta (high pressure) 33

Beef Taco Casserole 34

Beef Stroganoff 35

Taco Salad 36

Beef Risotto 37

Creamy Beef Noodles 38

Beef and Potato Casserole 39

Beef and Zucchini noodles (low carb) 40

Seafood Paella 41

Seafood and Chickpea Pot 42

Clam and Kidney Beans 43

Pressure cooked orange salmon 44

Pressure Cooked Lobster 45

Pressure Cooked Crab Legs 46

Herbed Chicken Shrimp Risotto Pressure Cooker 47

Jambalaya 48

Chapter 4: Fish and Seafood 49

Lemon Pepper Cod Fish 49

Garlic Butter Sword Fish 50

Lemon Coriander Salmon 51

Tilapia Au Gratin 52

Slow cooked Crab dip 53

Chapter 5: Vegetable Recipes 54

Vegetarian Gumbo 54

Spaghetti Squash and Sauce 55

Veggie Stuffed Peppers 56

Zucchini Carrot Garlic Noodles 57

Parsnip Gratin 58

Sweet Potato Gratin 59

Chapter 6: Soups and Stews 60

Beef and Vegetable Stew 60

Pumpkin Soup 61

Potato Soup 62

Vegetable Soup 63

Warm Chicken Wrap 64

Warm Meatball Sub 65

Chicken Soup Broth 66

Spicy Chicken Noodle Soup 67

Beans and Grains 68

Maple Brown Rice 69

Wild Rice and Goat Cheese 70

Rice and Carrots Side Dish 71

Chicken Carrot Rice 72

Kidney Bean Beef Side Dish 73

Millet Garlic Side Dish 74

Bulgur Broccoli 75

Couscous Tomato 76

Cream Cheese Amaranth 77

Quinoa Kale 78

Quinoa Rice Medley 79

Black Bean Sweet Potato Side 80

Giant Bean Sweet Onion Side 81

Spelt rice 82

Spelt rice and garlic butter 83

Chapter 7: Snacks 84

Sausage Cheese Dip 84

Pizza Dip 85

Melted Cheese Wrap 86

Chapter 8: Sauces 87

Perfect cheese sauce 87

Broccoli Cream Sauce 88

Coconut Carrot Sauce 89

Cream Cheese and Chives Sauce 90

Onion Sauce 91

Parmesan Basil Sauce 92

Goat cheese and tomato sauce 93

Buttery Coconut Sauce 94

Chapter 9: Desserts 95

Maple bread pudding 95

Apple bread pudding 96

Maple Almond Rice Pudding 97

Strawberries and millet cream pudding 98

Banana Bread Pudding 99

Apple Cheesecake 100

Sweet Zucchini Bread 101

Chocolate Rice Pudding 102

Vanilla Rice Pudding 103

Cherry Cheesecake 104

Peanut Butter Brownies 105

Nutrition Tables 106

Vegetables 106

Meat and Poultry 108

Fish & Seafood 110

Conclusion 111

[]Introduction

The instant pot is as versatile as it is fun! Enjoy a culinary adventure using recipes based on meat, seafood, vegetarian ingredients! Discover desserts that are easier and more delicious than you thought possible. Whether working and living a busy life, entertaining friends and family, you’re sure to find a great many uses for the recipes in this book. Convenience and diversity of ingredients, quick cooking or slow cooking for home cooked meals that basically cook themselves, there is much to find and delight in here!

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[] Chapter 1: Breakfast Recipes

[] Tomato Poached Eggs (Pressure cooked)

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. Five eggs

*
p<>{color:#000;}. Five large tomatoes

*
p<>{color:#000;}. Three tablespoons butter, melted to liquid

*
p<>{color:#000;}. ½ teaspoon pepper

Directions:

#
p<>{color:#000;}. Place one cup of water in the Instant Pot.

#
p<>{color:#000;}. Hollow out the tomatoes by digging out the inner part of each fruit.

#
p<>{color:#000;}. Break an egg into each and place each tomato containing egg in an oven safe dish and place said dish into your instant pot.

#
p<>{color:#000;}. Select pressure cooking and cook on low pressure for 5 minutes.

#
p<>{color:#000;}. Remove the eggs and top with the butter and pepper. Serve with turkey, ham or beef slices, cheese or as is with toast.

Pressure cooked Boiled

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. Five eggs

Directions:

#
p<>{color:#000;}. Place one cup of water in the Instant Pot.

#
p<>{color:#000;}. Put the eggs in a trivet or steaming container.

#
p<>{color:#000;}. Set the instant pot to pressure cook and cook on high pressure for five minutes (or less if you prefer runny eggs).

#
p<>{color:#000;}. Crack and eat on toast, rolls or simply as is with a bit of salt and pepper.

[]Rich Thyme Eggs

Prep time: 5 minutes

Cooking time: 18 minutes

Ingredients:

*
p<>{color:#000;}. 1 cup heavy cream

*
p<>{color:#000;}. 5 eggs, beaten

*
p<>{color:#000;}. One potato, sliced thinly

*
p<>{color:#000;}. One teaspoon fresh or dried thyme

 

Directions:

#
p<>{color:#000;}. Beat the eggs along with the cream.

#
p<>{color:#000;}. Add in and stir the rest of the ingredients in an oven safe form.

#
p<>{color:#000;}. Pour a cup of water into the instant pot.

#
p<>{color:#000;}. Press “manual” and cook for 18 minutes.

#
p<>{color:#000;}. Serve with bread for a hearty breakfast.

[]Egg and Bean Breakfast

Prep time: 5 minutes

Cooking time: 18 minutes

Ingredients:

*
p<>{color:#000;}. ½ cup milk

*
p<>{color:#000;}. 5 eggs, beaten

*
p<>{color:#000;}. ½ cup tomato sauce

*
p<>{color:#000;}. One cup cooked white beans

*
p<>{color:#000;}. 2 cloves garlic, chopped

*
p<>{color:#000;}. One teaspoon chili powder

 

Directions:

#
p<>{color:#000;}. Beat the eggs along with the milk.

#
p<>{color:#000;}. Add in and stir the rest of the ingredients in an oven safe form.

#
p<>{color:#000;}. Pour a cup of water into the instant pot.

#
p<>{color:#000;}. Press “manual” and cook for 18 minutes.

#
p<>{color:#000;}. Serve with bread for a hearty breakfast.

[]Super Cheesy Easy Eggs

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. ½ cup heavy cream

*
p<>{color:#000;}. 5 eggs, beaten

*
p<>{color:#000;}. One tablespoon cream cheese

*
p<>{color:#000;}. ½ cup Swiss cheese

*
p<>{color:#000;}. ½ cup cheddar cheese

*
p<>{color:#000;}. ½ cup mozzarella cheese

*
p<>{color:#000;}. 2 cloves garlic, chopped

*
p<>{color:#000;}. ½ teaspoon black pepper

 

Directions:

#
p<>{color:#000;}. Beat the eggs along with the cream and cream cheese.

#
p<>{color:#000;}. Add in and stir the rest of the ingredients in an oven safe form.

#
p<>{color:#000;}. Pour a cup of water into the instant pot.

#
p<>{color:#000;}. Press “manual” and cook for 18 minutes.

#
p<>{color:#000;}. Serve with bread for a hearty breakfast.

[] Mexican Breakfast Casserole

Prep time: 5 minutes or less

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. ½ cup sour cream

*
p<>{color:#000;}. 5 eggs, beaten

*
p<>{color:#000;}. ½ cup tomato salsa

*
p<>{color:#000;}. One green pepper, chopped into small bits

*
p<>{color:#000;}. One onion, chopped

*
p<>{color:#000;}. One cup pepper jack cheese

 

Directions:

#
p<>{color:#000;}. Beat the eggs along with the sour cream.

#
p<>{color:#000;}. Add in and stir the rest of the ingredients in an oven safe form.

#
p<>{color:#000;}. Pour a cup of water into the instant pot.

#
p<>{color:#000;}. Press “manual” and cook for 18 minutes.

#
p<>{color:#000;}. Serve with tortilla wraps.

Millet Cream Porridge

Prep time: 5 minutes or less

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 2 cups millet flakes

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. 2 cups heavy cream

*
p<>{color:#000;}. 3 tablespoons maple syrup

*
p<>{color:#000;}. One tablespoon coconut oil

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One cup almond butter

*
p<>{color:#000;}. One teaspoon cinnamon

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure.

#
p<>{color:#000;}. Set the timer for 2 minutes.

#
p<>{color:#000;}. When finished cooking, allow to stand for 10 minutes before releasing the cooker (simply turn off the Instant Pot).

#
p<>{color:#000;}. Serve topped with walnuts, additional maple syrup or your choice of topping.

Breakfast Bread

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients:

*
p<>{color:#000;}. One teaspoon coconut oil

*
p<>{color:#000;}. 2 cups of flour

*
p<>{color:#000;}. 1 teaspoon baking soda

*
p<>{color:#000;}. 1.5 cups full fat plain yogurt

Directions:

#
p<>{color:#000;}. Place one cup of water in the Instant Pot.

#
p<>{color:#000;}. Combine the flour with the baking soda.

#
p<>{color:#000;}. Stir in the yogurt.

#
p<>{color:#000;}. Use your hands to knead the dough.

#
p<>{color:#000;}. Grease an oven safe form (which fits in your instant pot) with the coconut oil.

#
p<>{color:#000;}. Place the bread dough in the pan and cover with a bit of water. Then cover with aluminum foil (around the whole pan) and place the pan in the instant pot. Cook for 25 minutes on the high pressure setting.

#
p<>{color:#000;}. Allow the instant pot to release before removing the bread.

#
p<>{color:#000;}. Serve with butter or with one of the egg recipes in this book.

Cinnamon Pancakes

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. One cup of flour

*
p<>{color:#000;}. One tablespoon cinnamon

*
p<>{color:#000;}. ¼ teaspoon baking powder

*
p<>{color:#000;}. One pinch sea salt

*
p<>{color:#000;}. One egg

*
p<>{color:#000;}. ½ cup oat milk or grass fed dairy milk

*
p<>{color:#000;}. One tablespoon warmed to liquid coconut oil

*
p<>{color:#000;}. One tablespoon coconut oil to grease the pan with

Directions:

#
p<>{color:#000;}. Mix the ingredients together until a smooth batter is formed.

#
p<>{color:#000;}. Grease an oven safe form with the additional coconut oil.

#
p<>{color:#000;}. First spoon one pancake worth into the form.

#
p<>{color:#000;}. Top with parchment paper and spoon another pancake onto the parchment paper. Layer until the batter has been used up.

#
p<>{color:#000;}. Cover with tin foil.

#
p<>{color:#000;}. Pour one cup of water into the instant pot. Place the form in the instant pot.

#
p<>{color:#000;}. Cook high pressure for five minutes.

#
p<>{color:#000;}. Top with syrup or homemade jam.

Protein Muffins

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. 6 eggs, beaten

*
p<>{color:#000;}. One cup bacon, shredded into pieces

*
p<>{color:#000;}. One cup baby spinach

*
p<>{color:#000;}. One cup tomatoes, chopped

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. One cup mozzarella cheese

Directions:

#
p<>{color:#000;}. Stir the cream cheese in with the beaten eggs.

#
p<>{color:#000;}. Add the bacon, spinach tomatoes and mozzarella cheese and stir gently.

#
p<>{color:#000;}. Place the mixture in muffin cups.

#
p<>{color:#000;}. Put one cup of water in the instant pot.

#
p<>{color:#000;}. Wrap the muffins in tin foil.

#
p<>{color:#000;}. Cook on the high pressure setting for 5 minutes.

#
p<>{color:#000;}. Enjoy as part of a big breakfast or on the go.

Oatmeal

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 1 cup steel cut oats

*
p<>{color:#000;}. 2 cups coconut or almond milk

*
p<>{color:#000;}. 3 tablespoons maple syrup

*
p<>{color:#000;}. One teaspoon cinnamon

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure.

#
p<>{color:#000;}. Set the timer for 2 minutes.

#
p<>{color:#000;}. When finished cooking, allow to stand for 10 minutes before releasing the cooker (simply turn off the Instant Pot).

#
p<>{color:#000;}. Serve topped with walnuts, additional maple syrup or your choice of topping.

Quinoa Porridge

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 1 cup quinoa

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. 1 cup almond milk

*
p<>{color:#000;}. 3 tablespoons coconut nectar

*
p<>{color:#000;}. One tablespoon coconut oil

*
p<>{color:#000;}. One teaspoon vanilla extract

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure.

#
p<>{color:#000;}. Set the timer for 2 minutes.

#
p<>{color:#000;}. When finished cooking, allow to stand for 10 minutes before releasing the cooker (simply turn off the Instant Pot).

#
p<>{color:#000;}. Serve topped with walnuts, additional maple syrup or your choice of topping.

Buckwheat Pear Porridge

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 1 cup buckwheat flour or flakes

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. 1 cup hemp milk

*
p<>{color:#000;}. 3 tablespoons coconut nectar

*
p<>{color:#000;}. One tablespoon coconut oil

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One teaspoon cinnamon

*
p<>{color:#000;}. One teaspoon almond butter

*
p<>{color:#000;}. One chopped pear

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure.

#
p<>{color:#000;}. Set the timer for 2 minutes.

#
p<>{color:#000;}. When finished cooking, allow to stand for 10 minutes before releasing the cooker (simply turn off the Instant Pot).

#
p<>{color:#000;}. Serve topped with walnuts, additional maple syrup or your choice of topping.

Cherry Rice Porridge

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients:

*
p<>{color:#000;}. 1 cup rice flour

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. 1 cup almond milk

*
p<>{color:#000;}. 3 tablespoons maple syrup

*
p<>{color:#000;}. One tablespoon coconut oil

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One cup chopped cherries

*
p<>{color:#000;}. One cup almond butter

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure.

#
p<>{color:#000;}. Set the timer for 2 minutes.

#
p<>{color:#000;}. When finished cooking, allow to stand for 10 minutes before releasing the cooker (simply turn off the Instant Pot).

#
p<>{color:#000;}. Serve topped with walnuts, additional maple syrup or your choice of topping.

[] Chapter 2: Poultry Recipes

Spicy Bacon Chicken

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients:

*
p<>{color:#000;}. Two chicken breasts

*
p<>{color:#000;}. One cup chicken broth

*
p<>{color:#000;}. Two tablespoons chili powder

*
p<>{color:#000;}. Two jalapeno peppers, chopped

*
p<>{color:#000;}. 4 slices bacon, fried crispy

*
p<>{color:#000;}. One cup sour cream

Directions:

#
p<>{color:#000;}. Pour the chicken broth into the instant pot. Add the jalapeno peppers and chili powder and stir.

#
p<>{color:#000;}. Place the chicken breasts in the instant pot.

#
p<>{color:#000;}. Cook on the slow cooker setting for 6-8 hours.

#
p<>{color:#000;}. Finally, stir in the sour cream and top with the fried chicken for a chicken and sauce meal.

Pumpkin Risotto

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. Four cups chicken broth from previous recipe (or another)

*
p<>{color:#000;}. 3 tablespoons olive oil

*
p<>{color:#000;}. One teaspoon sage (fresh or dried)

*
p<>{color:#000;}. 3 cups diced (with seeds removed) hokkaido pumpkin

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. 2 cups risotto rice

*
p<>{color:#000;}. 2 cloves garlic, chopped

*
p<>{color:#000;}. One yellow onion, chopped

*
p<>{color:#000;}. Two tablespoons white wine

 

Directions:

#
p<>{color:#000;}. Use the sautee setting to sautee the onion and garlic in the olive oil. Add the pumpkin and sautee for one minute.

#
p<>{color:#000;}. Stir in the spices and add the white wine. Stir.

#
p<>{color:#000;}. Add the chicken broth and the risotto. Stir.

#
p<>{color:#000;}. Cook on high pressure for 7 minutes.

#
p<>{color:#000;}. Lower pressure and cook for an additional three minutes.

#
p<>{color:#000;}. Allow to release pressure naturally and stir in the cream cheese.

Warm Chicken Salad

Prep time: 5 minutes

Cooking time: 30 minutes

Ingredients:

*
p<>{color:#000;}. One whole chicken or one pound chicken breasts

*
p<>{color:#000;}. One cup water

*
p<>{color:#000;}. One cup mayonnaise or sour cream

*
p<>{color:#000;}. One teaspoon garlic powder

*
p<>{color:#000;}. One teaspoon black pepper

*
p<>{color:#000;}. 3 cups baby spinach

*
p<>{color:#000;}. 3 tomatoes, diced

*
p<>{color:#000;}. One avocado, sliced

 

Directions:

#
p<>{color:#000;}. Place the chicken and water in the Instant Pot.

#
p<>{color:#000;}. Use the high pressure setting to cook. Press in the manual button to add minutes for a total of 30 minute cooking time or press the poultry button.

#
p<>{color:#000;}. In the meantime, prepare the salad by combining the spinach, tomatoes and avocado in a salad bowl.

#
p<>{color:#000;}. Mix the mayo or sour cream with the garlic powder and black pepper.

#
p<>{color:#000;}. When the chicken is ready, open the Instant Pot. Cut the chicken into pieces (removing the bone if not boneless) and mix in the mayo or sour cream dressing.

#
p<>{color:#000;}. Serve warm over the salad.

Beer Sauce Chicken (high pressure)

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two chicken breasts, cut into pieces

*
p<>{color:#000;}. One cup beef broth

*
p<>{color:#000;}. ½ cup dark beer

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on high pressure setting for 8 minutes.

#
p<>{color:#000;}. Allow pressure to naturally release.

#
p<>{color:#000;}. Serve with salad and bread.

Green Pepper Chicken

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two chicken breasts, cut into pieces

*
p<>{color:#000;}. Two cups chicken broth

*
p<>{color:#000;}. ½ cup sour cream

*
p<>{color:#000;}. One green pepper, sliced lengthwise

*
p<>{color:#000;}. One red pepper, sliced lengthwise

*
p<>{color:#000;}. One red onion, sliced into rings

*
p<>{color:#000;}. Two tablespoons garlic powder

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on high pressure setting for 8 minutes.

#
p<>{color:#000;}. Allow pressure to naturally release.

#
p<>{color:#000;}. Serve with salad and bread.

Chicken Frikadelle (chicken patties)

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground chicken meat

*
p<>{color:#000;}. One cup almond flour

*
p<>{color:#000;}. Three eggs, beaten

*
p<>{color:#000;}. Two tablespoons garlic powder

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Combine the ingredients together in a bowl.

#
p<>{color:#000;}. Put one cup of water in the instant pot

#
p<>{color:#000;}. Put the patties in an oven safe dish (separated by parchment paper). Cover the dish with tin foil.

#
p<>{color:#000;}. Pressure cook on high heat for 10 minutes.

#
p<>{color:#000;}. Serve as burgers on bread or with salad for a low carb meal.

Vegetables and Pulled Turkey

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. Two cups pulled turkey (high pressure pre cook whole turkey, strip off meat and use in this recipe)

*
p<>{color:#000;}. Two cups turkey broth (or vegetable broth)

*
p<>{color:#000;}. One cup tomato sauce

*
p<>{color:#000;}. One cup peas

*
p<>{color:#000;}. One cup chopped carrots

*
p<>{color:#000;}. One chopped onion

*
p<>{color:#000;}. One cubed potato

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on high pressure setting for five minutes.

#
p<>{color:#000;}. Allow pressure to naturally release.

#
p<>{color:#000;}. Serve with salad and bread.

Whole Chicken

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients:

*
p<>{color:#000;}. One cup water

*
p<>{color:#000;}. One whole chicken

Directions:

#
p<>{color:#000;}. Pour the water into the instant pot.

#
p<>{color:#000;}. Place the chicken in the water.

#
p<>{color:#000;}. Select the high pressure setting on the instant pot.

#
p<>{color:#000;}. Cook on high pressure for twenty minutes. Allow the pressure valve to release on its own.

#
p<>{color:#000;}. Optionally cook in chicken broth and add herbs like sage, thyme and rosemary for an extra flavorful chicken.

Turkey Burgers

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground turkey meat

*
p<>{color:#000;}. One cup sour cream

*
p<>{color:#000;}. Two eggs

*
p<>{color:#000;}. One cup wholegrain flour

*
p<>{color:#000;}. One tablespoon dill

*
p<>{color:#000;}. One tablespoon onion powder.

Directions:

#
p<>{color:#000;}. Combine the ingredients together in a bowl.

#
p<>{color:#000;}. Put one cup of water in the instant pot

#
p<>{color:#000;}. Put the patties in an oven safe dish (separated by parchment paper). Cover the dish with tin foil.

#
p<>{color:#000;}. Pressure cook on high heat for 10 minutes.

#
p<>{color:#000;}. Serve as burgers on bread or with salad for a low carb meal.

[] Chapter 3: Meat Recipes

[] Bacon Rice

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. Four cups beef broth broth

*
p<>{color:#000;}. 3 tablespoons olive oil

*
p<>{color:#000;}. One teaspoon thyme

*
p<>{color:#000;}. 3 cups crispy bacon shredded into bits

*
p<>{color:#000;}. One cup sour cream

*
p<>{color:#000;}. brown rice

*
p<>{color:#000;}. 2 cloves garlic, chopped

*
p<>{color:#000;}. One yellow onion, chopped

*
p<>{color:#000;}. One cup chopped green beans

 

Directions:

#
p<>{color:#000;}. Use the saute setting to saute the onion and garlic in the olive oil.

#
p<>{color:#000;}. Add the rest of the ingredients and set to high pressure and cook for 10.

#
p<>{color:#000;}. Allow pressure to release. Stir and enjoy.

Meatloaf with Herbs

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients:

*
p<>{color:#000;}. 2 pounds or two packages of ground beef

*
p<>{color:#000;}. 2 eggs

*
p<>{color:#000;}. One cup almond flour

*
p<>{color:#000;}. One teaspoon thyme

*
p<>{color:#000;}. One teaspoon rosemary

*
p<>{color:#000;}. One teaspoon garlic powder

*
p<>{color:#000;}. Three tablespoons olive oil

 

Directions:

#
p<>{color:#000;}. Combine the beef, eggs, flour and seasonings in a large mixing bowl. Use a wooden spoon or your hands to combine everything well and evenly.

#
p<>{color:#000;}. Coat the Instant pot with olive oil.

#
p<>{color:#000;}. Put the meatloaf mixture into the instant pot. Pack in firmly with your hands or the spoon to form the meatloaf.

#
p<>{color:#000;}. Set for 40 minutes on the meat/setting on normal pressure.

#
p<>{color:#000;}. Open instant pot when settings show it is safe to do so.

#
p<>{color:#000;}. Serve with mashed potatoes and salad.

Beef Pasta (high pressure)

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One package whole grain spiral noodles

*
p<>{color:#000;}. One package (½ pound) of ground beef

*
p<>{color:#000;}. One cup shredded cheddar cheese

*
p<>{color:#000;}. Two cups tomato sauce

*
p<>{color:#000;}. One cup spinach

*
p<>{color:#000;}. One chopped onion

*
p<>{color:#000;}. ½ stick butter

Directions:

#
p<>{color:#000;}. Set to sautee on the instant pot and saute the onion in the butter.

#
p<>{color:#000;}. Place the beef in the instant pot and set to high pressure.

#
p<>{color:#000;}. Open pressure cooker and stir.

#
p<>{color:#000;}. Add the noodles and pour in some water, but only enough to cover the noodles.

#
p<>{color:#000;}. Set the heat to high but pressure valve to low. Cook the noodles for five minutes.

#
p<>{color:#000;}. Stir and drain any excess water remaining.

#
p<>{color:#000;}. Set instant pot to warm and stir in the tomato sauce and spinach. Top with the cheese.

Beef Taco Casserole

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground beef

*
p<>{color:#000;}. One package corn noodles (gluten free noodles are usually made of corn)

*
p<>{color:#000;}. Two cups shredded cheddar cheese

*
p<>{color:#000;}. Two cups tomato sauce

*
p<>{color:#000;}. One package of taco spices

*
p<>{color:#000;}. One tablespoon crushed red pepper

*
p<>{color:#000;}. One chopped onion

*
p<>{color:#000;}. ½ stick butter

*
p<>{color:#000;}.

Directions:

#
p<>{color:#000;}. Set to saute and saute the onion in the butter.

#
p<>{color:#000;}. Place the beef in the instant pot and set to high pressure.

#
p<>{color:#000;}. Open pressure cooker and stir.

#
p<>{color:#000;}. Add the noodles and pour in some water, but only enough to cover the noodles.

#
p<>{color:#000;}. Set the heat to high but pressure valve to low. Cook the noodles for five minutes.

#
p<>{color:#000;}. Stir and drain any excess water remaining.

#
p<>{color:#000;}. Set instant pot to warm and stir in the tomato sauce and spices. Top with the cheese.

Beef Stroganoff

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. Two cups beef strips (steak tips)

*
p<>{color:#000;}. 3 tablespoons olive oil

*
p<>{color:#000;}. One tablespoon flour

*
p<>{color:#000;}. One chopped onion

*
p<>{color:#000;}. 2 minced garlic cloves

*
p<>{color:#000;}. One cup sliced mushrooms

*
p<>{color:#000;}. Two tablespoons tomato paste

*
p<>{color:#000;}. Two cups sour cream

*
p<>{color:#000;}. 3 tablespoons Worcestershire sauce

*
p<>{color:#000;}. Two cups beef broth

*
p<>{color:#000;}. One package egg noodles, cooked

*
p<>{color:#000;}. ¼ teaspoon salt

*
p<>{color:#000;}. ¼ teaspoon pepper

Directions:

#
p<>{color:#000;}. Place the flour, salt, pepper and beef strips in a bowl. Coat the beef with the flour and seasoning.

#
p<>{color:#000;}. Put the instant pot on low heat and low pressure to cook the meat for 10 minutes.

#
p<>{color:#000;}. Add in all of the rest of the ingredients except the sour cream.

#
p<>{color:#000;}. Seal and cook for 18 minutes at medium pressure.

#
p<>{color:#000;}. Stir in the sour cream last.

#
p<>{color:#000;}. Serve along with the noodles. (You may place the noodles in the instant pot with the stroganoff sauce and meat to warm everything up).

Taco Salad

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground beef

*
p<>{color:#000;}. ¼ cup water

*
p<>{color:#000;}. One tablespoon chili powder

*
p<>{color:#000;}. 2 tablespoons taco sauce

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One head of iceberg lettuce, shredded into bite sized pieces

*
p<>{color:#000;}. Two cups cheese

*
p<>{color:#000;}. Two tomatoes, diced

*
p<>{color:#000;}. Two tablespoons sour cream

 

Directions:

#
p<>{color:#000;}. Place the ground beef, water, chili powder, garlic and taco sauce in the Instant Pot.

#
p<>{color:#000;}. Use the high pressure setting to cook. Press in the manual button to add minutes for a total of 15 minute cooking time.

#
p<>{color:#000;}. In the meantime, prepare the salad by combining the lettuce, cheese, tomatoes and sour cream. Optionally, add avocado or guacamole.

#
p<>{color:#000;}. When the 15 minutes is up, release the valve or wait until Instant Pot unlocks and turn off and open.

#
p<>{color:#000;}. Place the meat on top of the other ingredients and serve hot with taco sauce or salsa with optional tortilla chips.

Beef Risotto

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. 2 tablespoons olive oil

*
p<>{color:#000;}. One tablespoon butter

*
p<>{color:#000;}. 2 cups risotto rice

*
p<>{color:#000;}. 4 1/2 cups beef broth

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. 2 tablespoons parmesan

*
p<>{color:#000;}. Two cups beef steak tips

*
p<>{color:#000;}. One yellow onion, finely chopped

*
p<>{color:#000;}. 2 cloves garlic, finely chopped

Directions:

#
p<>{color:#000;}. Set the instant pot to sautee. Add the oil, butter, onions and garlic and stir.

#
p<>{color:#000;}. Next, add the beef, rice and broth. Cover and lock.

#
p<>{color:#000;}. Cook on high pressure for 8 minutes. Allow pressure to release.

#
p<>{color:#000;}. Test the rice to be sure it has reached the desired consistency. If not, then cook for an additional two minutes.

#
p<>{color:#000;}. Stir in the cream cheese and parmesan. Garnish with parsley and serve optionally with a glass of red wine.

Creamy Beef Noodles

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One package penne pasta

*
p<>{color:#000;}. Two cups beef broth

*
p<>{color:#000;}. One cup steak tips

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two tablespoons full fat cream

*
p<>{color:#000;}. ½ cup chopped red peppers

*
p<>{color:#000;}. ½ cup sliced mushrooms

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One tablespoon onion powder

*
p<>{color:#000;}. One onion, chopped

*
p<>{color:#000;}. Two tablespoons butter

Directions:

#
p<>{color:#000;}. Set to saute on the instant pot and saute the onion in the butter.

#
p<>{color:#000;}. Place the beef in the instant pot and set to high pressure.

#
p<>{color:#000;}. Open pressure cooker and stir.

#
p<>{color:#000;}. Add the noodles, pepper and mushroom and spices and pour in the beef broth.

#
p<>{color:#000;}. Set the heat to high but pressure valve to low. Cook the noodles for five minutes.

#
p<>{color:#000;}. Stir in the cream cheese and full fat cream. Allow to stand for five minutes.

Beef and Potato Casserole

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground beef

*
p<>{color:#000;}. Two cups potatoes, cubed

*
p<>{color:#000;}. Two cups shredded pepper jack cheese

*
p<>{color:#000;}. Two cups tomato sauce

*
p<>{color:#000;}. Two cups beef broth

*
p<>{color:#000;}. Two tablespoons butter

*
p<>{color:#000;}. One yellow onion, chopped

Directions:

#
p<>{color:#000;}. Set to sautee and sautee the onion in the butter.

#
p<>{color:#000;}. Place the beef in the instant pot and set to high pressure.

#
p<>{color:#000;}. Open pressure cooker and stir.

#
p<>{color:#000;}. Add the potatoes and then the beef broth.

#
p<>{color:#000;}. Set the heat to high but pressure valve to low. Cook the meat and potatoes for five minutes.

#
p<>{color:#000;}. Stir.

#
p<>{color:#000;}. Set instant pot to warm and stir in the tomato sauce and spices. Top with the cheese.

Beef and Zucchini noodles (low carb)

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One pound ground beef

*
p<>{color:#000;}. Two cups shredded pepper jack cheese

*
p<>{color:#000;}. One cup sour cream

*
p<>{color:#000;}. Three tablespoons butter

*
p<>{color:#000;}. Three cloves garlic, chopped

*
p<>{color:#000;}. Three large zucchini, cut into noodles with a mandolin or spiralizer

Directions:

#
p<>{color:#000;}. Set to saute and saute the garlic in the butter.

#
p<>{color:#000;}. Place the beef in the instant pot and set to high pressure and medium heat. Cook for 8 minutes or until the meat is browned.

#
p<>{color:#000;}. Open pressure cooker and stir.

#
p<>{color:#000;}. Add the sour cream, cheese and zucchini noodles.

#
p<>{color:#000;}. Cook on high pressure, medium heat for 4 minutes.

#
p<>{color:#000;}. Stir and serve.

Seafood Paella

Prep time: 10 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two pounds shrimp with tails removed

*
p<>{color:#000;}. 1 cups instant rice

*
p<>{color:#000;}. 2 cups vegetable broth

*
p<>{color:#000;}. One onion, chopped

*
p<>{color:#000;}. ¼ cup lemon juice

*
p<>{color:#000;}. One teaspoon crushed red pepper

*
p<>{color:#000;}. ¼ cup parsley (fresh)

*
p<>{color:#000;}. Six cloves garlic, chopped

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. ½ cup parmesan

*
p<>{color:#000;}. One cup mozzarella cheese

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the high pressure setting for 6 minutes. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Sprinkle with parmesan and mozzarella cheese.

Seafood and Chickpea Pot

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. One cup chopped scallions

*
p<>{color:#000;}. One chopped carrot

*
p<>{color:#000;}. One pound shrimp

*
p<>{color:#000;}. Two tablespoons black pepper

*
p<>{color:#000;}. Two cups vegetable broth

*
p<>{color:#000;}. Two cod filets

*
p<>{color:#000;}. One cup chickpeas, soaked and drained

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 12 minutes.

#
p<>{color:#000;}. Allow pressure to release before opening.

#
p<>{color:#000;}. Top with tomatoes and cheddar cheese, if so desired.

Clam and Kidney Beans

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. Two cups kidney beans, soaked overnight and rinsed

*
p<>{color:#000;}. One chopped carrot

*
p<>{color:#000;}. Two tablespoons black pepper

*
p<>{color:#000;}. Three cloves chopped garlic

*
p<>{color:#000;}. One potato, cubed

*
p<>{color:#000;}. ½ cup sun dried tomatoes, chopped

*
p<>{color:#000;}. One cup clam meat

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 12 minutes.

#
p<>{color:#000;}. Allow pressure to release before opening.

#
p<>{color:#000;}. Top with tomatoes and cheddar cheese, if so desired.

Pressure cooked orange salmon

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

*
p<>{color:#000;}. 4 salmon filets

*
p<>{color:#000;}. One cup orange juice

*
p<>{color:#000;}. Two tablespoons cornstarch

*
p<>{color:#000;}. One teaspoon grated orange peel

*
p<>{color:#000;}. One teaspoon black pepper

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 12 minutes.

#
p<>{color:#000;}. Allow pressure to release before opening.

Pressure Cooked Lobster

Prep time: 5 minutes

Cooking time: 7 minutes

Ingredients:

*
p<>{color:#000;}. 2 Lobster

*
p<>{color:#000;}. One cup water

*
p<>{color:#000;}. One cup white wine

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 7 minutes.

#
p<>{color:#000;}. Allow pressure to release before opening.

#
p<>{color:#000;}. Serve with melted butter

Pressure Cooked Crab Legs

Prep time: 5 minutes

Cooking time: 7 minutes

Ingredients:

*
p<>{color:#000;}. 2 pounds of crab legs

*
p<>{color:#000;}. One cup water

*
p<>{color:#000;}. One cup white wine

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. One lemon, sliced into wedges

Directions:

#
p<>{color:#000;}. Place the water, wine and crab legs in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 7 minutes.

#
p<>{color:#000;}. Allow pressure to release before opening.

#
p<>{color:#000;}. Serve with melted butter and optionally lemon.

Herbed Chicken Shrimp Risotto Pressure Cooker

Prep time: 10 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two pounds shrimp with tails removed

*
p<>{color:#000;}. 1 cups instant rice

*
p<>{color:#000;}. 2 cups vegetable broth

*
p<>{color:#000;}. One onion, chopped

*
p<>{color:#000;}. One cup chicken breast, cut into strips

*
p<>{color:#000;}. ¼ cup lemon juice

*
p<>{color:#000;}. One teaspoon crushed red pepper

*
p<>{color:#000;}. ¼ cup parsley (fresh)

*
p<>{color:#000;}. ¼ cup fresh dill

*
p<>{color:#000;}. Six cloves garlic, chopped

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. ½ cup parmesan

*
p<>{color:#000;}. One cup mozzarella cheese

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the high pressure setting for 8 minutes. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Sprinkle with parmesan and mozzarella cheese.

Jambalaya

Prep time: 10 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two pounds shrimp with tails removed

*
p<>{color:#000;}. 1 cups instant rice

*
p<>{color:#000;}. 2 cups vegetable broth

*
p<>{color:#000;}. One onion, chopped

*
p<>{color:#000;}. One cup chicken breast, cut into strips

*
p<>{color:#000;}. One pound cooked spicy sausage, sliced

*
p<>{color:#000;}. 4 cloves chopped garlic

*
p<>{color:#000;}. One green bell pepper, chopped

*
p<>{color:#000;}. 2 tablespoons creole seasoning

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the high pressure setting for 8 minutes. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Sprinkle with your choice of cheese, if so desired.

[] Chapter 4: Fish and Seafood

Lemon Pepper Cod Fish

Prep time: 10 minutes

Cooking time: 2.5 hours

Ingredients:

*
p<>{color:#000;}. Five cod filets

*
p<>{color:#000;}. ½ cup butter

*
p<>{color:#000;}. ½ cup lemon juice

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Combine the melted butter, lemon juice and black pepper.

#
p<>{color:#000;}. Place a cod filet in parchment paper. Cover in the butter and lemon juice mixture. Wrap the fish.

#
p<>{color:#000;}. Repeat the process until all of the fish are wrapped.

#
p<>{color:#000;}. Slow cook for 2 and a half hours.

Garlic Butter Sword Fish

Prep time: 10 minutes

Cooking time: 2.5 hours

Ingredients:

*
p<>{color:#000;}. Five sword fish filets

*
p<>{color:#000;}. ½ cup melted butter

*
p<>{color:#000;}. 6 cloves garlic, chopped

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Combine the melted butter, garlic and black pepper in a mixing bowl.

#
p<>{color:#000;}. Place a cod filet in parchment paper. Cover in the butter and lemon juice mixture. Wrap the fish.

#
p<>{color:#000;}. Repeat the process until all of the fish are wrapped.

#
p<>{color:#000;}. Slow cook for 2 and a half hours.

Lemon Coriander Salmon

Prep time: 10 minutes

Cooking time: 3 hours

Ingredients:

*
p<>{color:#000;}. Four salmon filets

*
p<>{color:#000;}. One cup fresh coriander, chopped and de-stemmed

*
p<>{color:#000;}. 3 cloves garlic, chopped

*
p<>{color:#000;}. ½ cup butter

*
p<>{color:#000;}. ½ cup lemon juice

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Coat the instant pot with the butter.

#
p<>{color:#000;}. Stir the coriander, garlic, lemon juice and pepper in a mixing bowl.

#
p<>{color:#000;}. Put the salmon filets into the instant pot and pour the mixture onto the fish.

#
p<>{color:#000;}. Cook on low heat on the slow cook setting for three hours.

Tilapia Au Gratin

Prep time: 10 minutes

Cooking time: 3 hours

Ingredients:

*
p<>{color:#000;}. 6 tilapia filets

*
p<>{color:#000;}. One stick of butter

*
p<>{color:#000;}. Three tablespoons flour

*
p<>{color:#000;}. 1 ½ cups full fat cream

*
p<>{color:#000;}. 2 cups shredded cheddar cheese

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Melt the butter in the instant pot. Set to “warm” and add the flour slowly, as well as the cream, cheese, and pepper.

#
p<>{color:#000;}. Place the fish in the instant pot and cover with the cheese sauce.

#
p<>{color:#000;}. Cook on the slow cook setting for three hours,

Slow cooked Crab dip

Prep time: 5 minutes

Cooking time: 3 hours

Ingredients:

*
p<>{color:#000;}. Two cups crab meat

*
p<>{color:#000;}. 3 cups cream cheese

*
p<>{color:#000;}. 1 cup sour cream

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One tablespoon chopped scallions

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Slow cook for three hours.

#
p<>{color:#000;}. Serve with bread ,vegetables or chips as an appetizer

[] Chapter 5: Vegetable Recipes

[][] Vegetarian Gumbo

Prep time: 10 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Three tablespoons olive oil

*
p<>{color:#000;}. One red bell pepper, chopped

*
p<>{color:#000;}. One cup kidney beans, soaked overnight and rinsed

*
p<>{color:#000;}. One cup sliced crimini mushrooms

*
p<>{color:#000;}. Three cloves garlic, chopped finely

*
p<>{color:#000;}. Two zucchini, sliced

*
p<>{color:#000;}. Two tablespoons tamari sauce

*
p<>{color:#000;}. Two cups vegetable broth

*
p<>{color:#000;}. 1 teaspoon black pepper

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the high pressure setting for 8 minutes. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Sprinkle with your choice of cheese, if so desired.

[] Spaghetti Squash and Sauce

Prep time: 10 minutes

Cooking time: 9 minutes

Ingredients:

*
p<>{color:#000;}. 1 spaghetti squash, cut in half width-wise

*
p<>{color:#000;}. One cup water

*
p<>{color:#000;}. 2 cups of your favorite sauce (tomato sauce, alfredo sauce, olive oil and garlic)

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the instant pot.

#
p<>{color:#000;}. Select the pressure cooker setting. (Move lever to sealing; consult user’s manual if uncertain) Choose high pressure. Hold in the manual button and change setting to 8 (for 8 minutes).

#
p<>{color:#000;}. Cook for 8 minutes. Turn off to release. Then open and remove the spaghetti squash.

#
p<>{color:#000;}. Dig out the “noodles” with a spoon.

#
p<>{color:#000;}. Stir the noodles in with your choice of sauce.

#
p<>{color:#000;}. Dump the water out from the Instant Pot. Place the noodles back in and set to the warmer function. Warm up the noodles for one minute and serve.

Veggie Stuffed Peppers

Prep time: 5 minutes

Cooking time: 16 minutes

Ingredients:

*
p<>{color:#000;}. Four red bell peppers, tops cut off

*
p<>{color:#000;}. One cup white beans, soaked overnight

*
p<>{color:#000;}. One cup quinoa

*
p<>{color:#000;}. One cup goat cheese (chevre or feta)

*
p<>{color:#000;}. Three cups vegetable broth

*
p<>{color:#000;}. Two tablespoons garlic powder

Directions:

#
p<>{color:#000;}. Place beans, quinoa, vegetable broth and garlic powder in the instant pot.

#
p<>{color:#000;}. Cook on high pressure for 8 minutes.

#
p<>{color:#000;}. Fill each pepper with the quinoa and bean mixture.

#
p<>{color:#000;}. Wipe out the instant pot.

#
p<>{color:#000;}. Place the filled peppers back in the instant pot and set instant pot to “warm” for 6 minutes.

Zucchini Carrot Garlic Noodles

Prep time: 10 minutes

Cooking time: 4 minutes

Ingredients:

*
p<>{color:#000;}. Three tablespoons olive oil

*
p<>{color:#000;}. Two cups (2-3 zucchini) spiralized

*
p<>{color:#000;}. Two cups spiralized carrots

*
p<>{color:#000;}. Three cloves garlic, chopped

*
p<>{color:#000;}. Two cups vegetable broth

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. One tablespoon garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the high pressure setting for 4 minutes.

#
p<>{color:#000;}. Allow pressure to release on its own and serve hot. Sprinkle with cheese if so desired.

Parsnip Gratin

Prep time: 10 minutes

Cooking time: 9 minutes

Ingredients:

*
p<>{color:#000;}. Three tablespoons olive oil

*
p<>{color:#000;}. Three cups (about five) parsnip, sliced

*
p<>{color:#000;}. Three cloves garlic, chopped

*
p<>{color:#000;}. Two cups vegetable broth

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups mozzarella cheese

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot, except for the mozzarella.

#
p<>{color:#000;}. Cook on the high pressure setting for 4 minutes.

#
p<>{color:#000;}. Allow pressure to release on its own. Top with the mozzarella cheese.

#
p<>{color:#000;}. Set instant pot to warm for 5 minutes.

#
p<>{color:#000;}. Serve and enjoy.

Sweet Potato Gratin

Prep time: 10 minutes

Cooking time: 9 minutes

Ingredients:

*
p<>{color:#000;}. Three tablespoons olive oil

*
p<>{color:#000;}. Four sweet potatoes, sliced into “coins”

*
p<>{color:#000;}. Three cloves garlic, chopped

*
p<>{color:#000;}. Two cups vegetable broth

*
p<>{color:#000;}. One teaspoon chili

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups cheddar cheese

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot, except for the cheddar.

#
p<>{color:#000;}. Cook on the high pressure setting for 4 minutes.

#
p<>{color:#000;}. Allow pressure to release on its own. Top with the cheddar cheese.

#
p<>{color:#000;}. Set instant pot to warm for 5 minutes.

#
p<>{color:#000;}. Serve and enjoy.

[] Chapter 6: Soups and Stews

[] Beef and Vegetable Stew

Prep time: 10 minutes

Cooking time: 1 hours

Ingredients:

*
p<>{color:#000;}. 2½ lb of beef, diced

*
p<>{color:#000;}. 1 cup of green peas

*
p<>{color:#000;}. 2 large onions, diced

*
p<>{color:#000;}. 1 lb of potatoes, diced

*
p<>{color:#000;}. 1 lb of carrots, diced

*
p<>{color:#000;}. 3 tbsp of oil

*
p<>{color:#000;}. 16 oz of chicken or vegetable stock

*
p<>{color:#000;}. 16 oz of tomato sauce

*
p<>{color:#000;}. ½ tsp of garlic powder

*
p<>{color:#000;}. 1 tsp of smoked paprika

*
p<>{color:#000;}. 1 tsp of kosher salt

 

Directions:

#
p<>{color:#000;}. Brown the beef pieces in oil in cooking Pot on sauté setting.

#
p<>{color:#000;}. Add salt while browning. Once meat is browned add chicken or vegetable stock, smoked paprika, and tomato sauce.

#
p<>{color:#000;}. Set the timer to 15 minutes in soup mode.

#
p<>{color:#000;}. Once timer beeps, add green peas, onions, carrots, potatoes, and garlic powder to the pot.

#
p<>{color:#000;}. Cook on ‘Soup Mode’ setting for additional 30 minutes.

Pumpkin Soup

Prep time: 10 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 3 cups cubed hokkaido pumpkin

*
p<>{color:#000;}. 3 cups vegetable broth

*
p<>{color:#000;}. One cup coconut milk

*
p<>{color:#000;}. One onion, diced

*
p<>{color:#000;}. Three garlic cloves, chopped

*
p<>{color:#000;}. One pinch sea salt

*
p<>{color:#000;}. One teaspoon black pepper

*
p<>{color:#000;}. One teaspoon ginger powder

*
p<>{color:#000;}. Two tablespoons olive oil

 

Directions:

#
p<>{color:#000;}. Set instant pot to saute. Add in olive oil, garlic, onion and pumpkin.

#
p<>{color:#000;}. Put the rest of the remaining ingredients into the instant pot and stir.

#
p<>{color:#000;}. Set to manual and cook for 10 minutes.

#
p<>{color:#000;}. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Serve with good bread and/or salad.

Potato Soup

Prep time: 10 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 3 cups cubed potatoes (red potatoes are especially delicious)

*
p<>{color:#000;}. One yellow onion, diced

*
p<>{color:#000;}. Two cloves garlic, chopped

*
p<>{color:#000;}. One teaspoon black pepper

*
p<>{color:#000;}. One carrot, diced

*
p<>{color:#000;}. 3 cups vegetable broth (or chicken broth, if you prefer)

 

Directions:

#
p<>{color:#000;}. Set instant pot to saute. Add in olive oil, garlic, onion and potatoes.

#
p<>{color:#000;}. Put the rest of the remaining ingredients into the instant pot and stir.

#
p<>{color:#000;}. Set to manual and cook for 10 minutes.

#
p<>{color:#000;}. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Serve with good bread and/or salad.

Vegetable Soup

Prep time: 10 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 2 potatoes diced

*
p<>{color:#000;}. One yellow onion, diced

*
p<>{color:#000;}. Two cloves garlic, chopped

*
p<>{color:#000;}. One teaspoon black pepper

*
p<>{color:#000;}. One carrot, diced

*
p<>{color:#000;}. One cup diced celeriac

*
p<>{color:#000;}. One cup diced celery stalk

*
p<>{color:#000;}. ½ cup diced fennel

*
p<>{color:#000;}. 3 cups vegetable broth (or chicken broth, if you prefer)

 

Directions:

#
p<>{color:#000;}. Set instant pot to saute. Add in olive oil, garlic, onion and potatoes.

#
p<>{color:#000;}. Put the rest of the remaining ingredients into the instant pot and stir.

#
p<>{color:#000;}. Set to manual and cook for 10 minutes.

#
p<>{color:#000;}. Allow the pressure to release on its own before opening.

#
p<>{color:#000;}. Serve with good bread and/or salad.

Warm Chicken Wrap

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. 3 wraps (coconut wraps if on a low carb or gluten free diet)

*
p<>{color:#000;}. 1 ½ cups pepper jack cheese

*
p<>{color:#000;}. 3 tablespoons cream

*
p<>{color:#000;}. cheese

*
p<>{color:#000;}. One cup cooked chicken, shredded

*
p<>{color:#000;}. One large tomato, diced

*
p<>{color:#000;}. One handful baby spinach

*
p<>{color:#000;}. ½ cup grated carrots

 

Directions:

#
p<>{color:#000;}. Spread a tablespoon of cream cheese on each of the wraps. Then add the chicken, tomato, spinach and carrots. Top with the mozzarella.

#
p<>{color:#000;}. Place in the Instant Pot. Set to warmer function and then the timer to 8 minutes.

#
p<>{color:#000;}. Serve with pickles and possibly a salad or soup.

Warm Meatball Sub

Prep time: 10 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. 3 baguettes, sliced in half

*
p<>{color:#000;}. 3 cups meatballs (Italian or Swedish style)

*
p<>{color:#000;}. 2 cups tomato sauce

*
p<>{color:#000;}. 6 slices cheese

 

Directions:

#
p<>{color:#000;}. Assemble each sub by arranging meatballs with tomato sauce and cheese.

#
p<>{color:#000;}. Place in the Instant Pot and set to “warm”. Warm for 8 minutes.

#
p<>{color:#000;}. Enjoy.

Chicken Soup Broth

Prep time: 5 minutes

Cooking time: 30 minutes

Ingredients:

*
p<>{color:#000;}. One whole chicken or two breasts with bones

*
p<>{color:#000;}. 9 cups water

*
p<>{color:#000;}. One fennel stalk, chopped

*
p<>{color:#000;}. Two carrots, chopped

*
p<>{color:#000;}. One spring onion, chopped

*
p<>{color:#000;}. One celery root (celeriac), cubed and chopped

*
p<>{color:#000;}. One teaspoon whole or cracked peppercorns

*
p<>{color:#000;}. 4 cloves garlic, chopped

*
p<>{color:#000;}. ½ teaspoon sea salt

 

Directions:

#
p<>{color:#000;}. Place the chicken and water in the Instant Pot along with the rest of the ingredients.

#
p<>{color:#000;}. Use the high pressure setting to cook. Press in the manual button to add minutes for a total of 25 minutes.

#
p<>{color:#000;}. Allow to sit for an addition 5-10 minutes. Serve as soup for lunch or use the broth in various other recipes.

Spicy Chicken Noodle Soup

Prep time: 10 minutes

Cooking time: 7 minutes

Ingredients:

*
p<>{color:#000;}. Two cups chicken, in bite sized pieces

*
p<>{color:#000;}. Five cups chicken stock

*
p<>{color:#000;}. One cup celery, chopped

*
p<>{color:#000;}. One celeriac root, cubed

*
p<>{color:#000;}. One potato, chopped

*
p<>{color:#000;}. One yellow onion, chopped

*
p<>{color:#000;}. One clove garlic, chopped

*
p<>{color:#000;}. One tablespoon black pepper

*
p<>{color:#000;}. One cup noodles, broken into smaller pieces

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure setting and cook for 6 minutes.

#
p<>{color:#000;}. Allow pressure to release on its own.

Beans and Grains

Prep time: 2 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. One cup quinoa

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. ½ cup feta cheese

*
p<>{color:#000;}. One pinch sea salt

Directions:

#
p<>{color:#000;}. Place water and quinoa in instant pot.

#
p<>{color:#000;}. Cook on high pressure for 2 minutes. Allow pressure to release on its own.

#
p<>{color:#000;}. Open and add sea salt and feta cheese.

#
p<>{color:#000;}. Serve as a side to your favorite warm meal or salad.

Maple Brown Rice

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup brown rice

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. Two tablespoons maple syrup

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Wild Rice and Goat Cheese

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup

*
p<>{color:#000;}. One ½ cups water

*
p<>{color:#000;}. Two tablespoons chevre

Directions:

#
p<>{color:#000;}. Place the rice and water in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

#
p<>{color:#000;}. Add in the goat cheese.

Rice and Carrots Side Dish

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup white rice

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. one carrot, shredded

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Chicken Carrot Rice

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. 1 ½ cups brown rice

*
p<>{color:#000;}. 2 cups chicken broth

*
p<>{color:#000;}. One carrot, chopped

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Kidney Bean Beef Side Dish

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup kidney beans, soaked and rinsed

*
p<>{color:#000;}. 1 ½ cups beef broth

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Millet Garlic Side Dish

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup millet

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. Two tablespoons garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Bulgur Broccoli

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup bulgur

*
p<>{color:#000;}. 1 ½ cups vegetable stock

*
p<>{color:#000;}. ½ cup broccoli florets

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Couscous Tomato

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup couscous

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. One tomato, chopped

*
p<>{color:#000;}. One pinch sea salt

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Cream Cheese Amaranth

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup amaranth

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. Two tablespoons cream cheese

Directions:

#
p<>{color:#000;}. Place the ingredients (except for the cream cheese) in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

#
p<>{color:#000;}. Add in the cream cheese.

#
p<>{color:#000;}. Serve as a side alongside your favorite meals.

Quinoa Kale

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup quinoa

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. One cup chopped kale

*
p<>{color:#000;}. One tablespoon garlic salt

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Quinoa Rice Medley

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. ½ cup brown rice

*
p<>{color:#000;}. ½ cup quinoa

*
p<>{color:#000;}. 1 ½ cups water

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Black Bean Sweet Potato Side

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup black beans, soaked and rinsed

*
p<>{color:#000;}. ½ cup sweet potatoes, cubed

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. One tablespoon garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Giant Bean Sweet Onion Side

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup giant beans, soaked and rinsed

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. One sweet onion, chopped

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Spelt rice

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup spelt

*
p<>{color:#000;}. 1 ½ cups vegetable broth

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

Spelt rice and garlic butter

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup spelt

*
p<>{color:#000;}. 1 ½ cups vegetable broth

*
p<>{color:#000;}. One tablespoon butter

*
p<>{color:#000;}. One tablespoon garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Set to high pressure and cook for 8 minutes.

#
p<>{color:#000;}. Allow pressure to release naturally.

[]Chapter 7: Snacks

Sausage Cheese Dip

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. One cup spicy sausage (kielbasa is a good choice)

*
p<>{color:#000;}. Two cups cream cheese

*
p<>{color:#000;}. One beaten egg

*
p<>{color:#000;}. Two cups pepper jack cheese

 

Directions:

#
p<>{color:#000;}. Mix the ingredients in a mixing bowl.

#
p<>{color:#000;}. Transfer to the Instant Pot. Set pressure cooker setting to high and set the timer for 5 minutes.

#
p<>{color:#000;}. Serve with chips or vegetables (celery, raw carrot sticks, raw broccoli, etc).

Pizza Dip

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

*
p<>{color:#000;}. Three cups marinara or pizza sauce

*
p<>{color:#000;}. Three cups cream cheese

*
p<>{color:#000;}. One beaten egg

*
p<>{color:#000;}. One teaspoon garlic powder

*
p<>{color:#000;}. Four cups shredded mozzarella cheese

*
p<>{color:#000;}. Optional pepperoni

 

Directions:

#
p<>{color:#000;}. Mix the egg, cream cheese and garlic powder in a mixing bowl.

#
p<>{color:#000;}. Spoon the egg and cream cheese mixture into the Instant Pot.

#
p<>{color:#000;}. Add the pizza sauce and then top with the mozzarella cheese and finally the pepperoni.

#
p<>{color:#000;}. High pressure cook for five minutes. Serve with tortilla chips or bread sticks.

Melted Cheese Wrap

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. 3 wraps (coconut wraps if on a low carb or gluten free diet)

*
p<>{color:#000;}. 1 ½ cups mozzarella cheese

*
p<>{color:#000;}. 3 tablespoons cream cheese

*
p<>{color:#000;}. One large tomato, diced

*
p<>{color:#000;}. One handful baby spinach

*
p<>{color:#000;}. ½ cup grated carrots

 

Directions:

#
p<>{color:#000;}. Spread a tablespoon of cream cheese on each of the wraps. Then add the tomato, spinach and carrots. Top with the mozzarella.

#
p<>{color:#000;}. Place in the Instant Pot. Set to warmer function and then the timer to 8 minutes.

#
p<>{color:#000;}. Serve with pickles and possibly a salad or soup.

[]Chapter 8: Sauces

Perfect cheese sauce

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. One cup chicken broth

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups cheddar cheese

*
p<>{color:#000;}. One tablespoon garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Use the “warm” setting and warm for 8 minutes.

#
p<>{color:#000;}. Serve with chips, vegetables or as a sauce for noodles.

Broccoli Cream Sauce

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. One cup chicken broth

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups cheddar cheese

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One cup broccoli

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Use the “warm” setting and warm for 8 minutes.

#
p<>{color:#000;}. Serve with chips, vegetables or as a sauce for noodles.

Coconut Carrot Sauce

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. One cup coconut milk

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups swiss cheese

*
p<>{color:#000;}. One tablespoon garlic powder

*
p<>{color:#000;}. One shredded carrots

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Use the “warm” setting and warm for 8 minutes.

#
p<>{color:#000;}. Serve with chips, vegetables or as a sauce for noodles.

Cream Cheese and Chives Sauce

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. One cup chicken broth

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two cups swiss cheese

*
p<>{color:#000;}. ½ cup chopped scallions

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Use the “warm” setting and warm for 8 minutes.

#
p<>{color:#000;}. Serve with chips, vegetables or as a sauce for noodles.

Onion Sauce

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. One cup vegetable broth

*
p<>{color:#000;}. Two cups cream cheese

*
p<>{color:#000;}. Two tablespoons onion powder

*
p<>{color:#000;}. One chopped yellow onion

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Use the “warm” setting and warm for 8 minutes.

#
p<>{color:#000;}. Serve with chips, vegetables or as a sauce for noodles.

Parmesan Basil Sauce

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two tablespoons olive oil

*
p<>{color:#000;}. Two cups fresh basil, chopped

*
p<>{color:#000;}. One tablespoon parmesan

*
p<>{color:#000;}. One tablespoon black pepper

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Pressure cook on low for 5 minutes.

#
p<>{color:#000;}. Serve with pasta or rice.

Goat cheese and tomato sauce

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. Two cups tomato paste

*
p<>{color:#000;}. Two tomatoes, chopped

*
p<>{color:#000;}. One cup sun dried tomatoes, chopped

*
p<>{color:#000;}. ½ cup apple cider vinegar

*
p<>{color:#000;}. One tablespoon honey

*
p<>{color:#000;}. Three cloves garlic, chopped

*
p<>{color:#000;}. One onion chopped

*
p<>{color:#000;}. One cup goat cheese

*
p<>{color:#000;}. One tablespoon parmesan cheese

*
p<>{color:#000;}. ½ cup mozzarella cheese

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Slow cook for 6-8 hours.

#
p<>{color:#000;}. Serve with pasta or rice.

Buttery Coconut Sauce

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. One cup coconut cream

*
p<>{color:#000;}. One tablespoon garlic powder

Directions:

#
p<>{color:#000;}. Place the ingredients in the instant pot.

#
p<>{color:#000;}. Cook on the “warm” mode setting for 8 minutes.

[]Chapter 9: Desserts

Maple bread pudding

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. 7 pieces of bread

*
p<>{color:#000;}. One cup maple syrup

*
p<>{color:#000;}. 4 eggs

*
p<>{color:#000;}. One cup whipping cream

*
p<>{color:#000;}. One teaspoon vanilla extract

Directions:

#
p<>{color:#000;}. Grease an oven safe form that fits in your instant pot with the butter

#
p<>{color:#000;}. Combine the syrup, eggs, cream and vanilla.

#
p<>{color:#000;}. Place the bread in the instant pot and pour the cream mixture over it.

#
p<>{color:#000;}. Cover with tin foil.

#
p<>{color:#000;}. Set instant pot to high pressure and adjust valve to manual.

#
p<>{color:#000;}. Cook for 12 minutes and allow pressure to release on its own.

#
p<>{color:#000;}. Serve with vanilla ice cream.

Apple bread pudding

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. 8 pieces of bread

*
p<>{color:#000;}. One cup maple syrup

*
p<>{color:#000;}. 5 eggs

*
p<>{color:#000;}. One cup whipping cream

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One tablespoon cinnamon

*
p<>{color:#000;}. One cup apple sauce

Directions:

#
p<>{color:#000;}. Grease an oven safe form that fits in your instant pot with the butter

#
p<>{color:#000;}. Combine the syrup, eggs, cream, cinnamon, apple sauce and vanilla.

#
p<>{color:#000;}. Place the bread in the instant pot and pour the cream mixture over it.

#
p<>{color:#000;}. Cover with tin foil.

#
p<>{color:#000;}. Set instant pot to high pressure and adjust valve to manual.

#
p<>{color:#000;}. Cook for 12 minutes and allow pressure to release on its own.

#
p<>{color:#000;}. Serve with vanilla ice cream.

Maple Almond Rice Pudding

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. One cup heavy cream

*
p<>{color:#000;}. 1 ½ cups water

*
p<>{color:#000;}. One teaspoon almond extract

*
p<>{color:#000;}. One cup maple syrup

*
p<>{color:#000;}. One cup instant rice

*
p<>{color:#000;}. Two eggs

*
p<>{color:#000;}. ½ teaspoon vanilla extract

*
p<>{color:#000;}. One tablespoon coconut nectar

Directions:

#
p<>{color:#000;}. Fill your instant pot with all of the ingredients.

#
p<>{color:#000;}. Stir well.

#
p<>{color:#000;}. Slow cook on the slow cook setting for 6-8 hours.

#
p<>{color:#000;}. Serve warm or chill in refrigerator.

#
p<>{color:#000;}. Top with whipped cream and fresh fruit such as strawberries. Garnish with a sprig of mint.

Strawberries and millet cream pudding

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. Two cups heavy cream

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One cup frozen and thawed strawberries

*
p<>{color:#000;}. One egg

*
p<>{color:#000;}. One cup maple syrup

*
p<>{color:#000;}. One cup millet flakes

Directions:

#
p<>{color:#000;}. Fill your instant pot with all of the ingredients.

#
p<>{color:#000;}. Stir well.

#
p<>{color:#000;}. Slow cook on the slow cook setting for 6-8 hours.

#
p<>{color:#000;}. Serve warm or chill in refrigerator.

#
p<>{color:#000;}. Top with whipped cream and fresh fruit such as strawberries. Garnish with a sprig of mint.

Banana Bread Pudding

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. 7 pieces of bread

*
p<>{color:#000;}. One cup maple syrup

*
p<>{color:#000;}. 4 eggs

*
p<>{color:#000;}. 3 bananas, mashed

*
p<>{color:#000;}. One cup coconut cream

*
p<>{color:#000;}. One teaspoon vanilla extract

Directions:

#
p<>{color:#000;}. Grease an oven safe form that fits in your instant pot with the butter

#
p<>{color:#000;}. Combine the syrup, eggs, banana, cream and vanilla.

#
p<>{color:#000;}. Place the bread in the instant pot and pour the cream mixture over it.

#
p<>{color:#000;}. Cover with tin foil.

#
p<>{color:#000;}. Set instant pot to high pressure and adjust valve to manual.

#
p<>{color:#000;}. Cook for 12 minutes and allow pressure to release on its own.

#
p<>{color:#000;}. Serve with vanilla ice cream.

Apple Cheesecake

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

*
p<>{color:#000;}. ½ cup applesauce

*
p<>{color:#000;}. Four cups cream cheese

*
p<>{color:#000;}. 3 eggs

*
p<>{color:#000;}. One teaspoon vanilla extract

Directions:

#
p<>{color:#000;}. Grease a pie pan that fits in the instant pot with butter or coconut oil.

#
p<>{color:#000;}. Mix the applesauce with the cream cheese, eggs and vanilla.

#
p<>{color:#000;}. Place in the pie pan.

#
p<>{color:#000;}. Cook on high pressure for 10 minutes. Allow pressure valve to release on its own.

#
p<>{color:#000;}. Allow to cool and serve with cream or top with cherries and apples.

Sweet Zucchini Bread

Prep time: 5 minutes

Cooking time: 18 minutes

Ingredients:

*
p<>{color:#000;}. One cup melted butter

*
p<>{color:#000;}. Two cups brown sugar or coconut sugar

*
p<>{color:#000;}. Two cups flour

*
p<>{color:#000;}. Two zucchini, shredded

*
p<>{color:#000;}. One cup applesauce

*
p<>{color:#000;}. Two eggs

*
p<>{color:#000;}. ½ cup heavy cream

*
p<>{color:#000;}. One teaspoon baking powder

Directions:

#
p<>{color:#000;}. Mix the ingredients well.

#
p<>{color:#000;}. Grease a bread pan with coconut oil or butter.

#
p<>{color:#000;}. Pour the batter into the pan.

#
p<>{color:#000;}. Cover with tin foil.

#
p<>{color:#000;}. Pour a cup of water into the instant pot.

#
p<>{color:#000;}. Place the bread pan into the instant pot and cook for 18 minutes on high pressure.

#
p<>{color:#000;}. Serve topped with butter or even ice cream.

Chocolate Rice Pudding

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients:

*
p<>{color:#000;}. One cup rice

*
p<>{color:#000;}. 5 cups coconut milk (or 1% milk)

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. Two tablespoons cocoa powder

*
p<>{color:#000;}. One cup coconut sugar

*
p<>{color:#000;}. One tablespoon coconut oil

*
p<>{color:#000;}. Two eggs, beaten

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the Instant Pot and press sautee.

#
p<>{color:#000;}. Stir constantly and bring to a boil.

#
p<>{color:#000;}. Cover and seal and press “rice” button.

#
p<>{color:#000;}. When rice program is finished, turn off and allow to sit for 15 minutes. Stir and serve topped with raspberries or heavy cream.

Vanilla Rice Pudding

Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients:

*
p<>{color:#000;}. Two cups rice flour

*
p<>{color:#000;}. 4 cups coconut milk (or rice milk)

*
p<>{color:#000;}. Two teaspoons vanilla extract

*
p<>{color:#000;}. One cup coconut nectar (syrup)

*
p<>{color:#000;}. One tablespoon coconut oil

 

Directions:

#
p<>{color:#000;}. Place all of the ingredients in the Instant Pot. Stir well to distribute the ingredients evenly.

#
p<>{color:#000;}. Cook high pressure for 7 minutes. Allow to stand for 5 and stir well.

#
p<>{color:#000;}. Serve topped with cherries or your choice of topping.

Cherry Cheesecake

Prep time: 8 minutes

Cooking time: 40 minutes

Ingredients:

*
p<>{color:#000;}. 4 cups softened cream cheese

*
p<>{color:#000;}. One tablespoon heavy cream

*
p<>{color:#000;}. 3 eggs, beaten

*
p<>{color:#000;}. One teaspoon vanilla extract

*
p<>{color:#000;}. One prepared crust, or cake pan greased with coconut oil if going crust free

 

Directions:

#
p<>{color:#000;}. Blend ingredients well in a food processor or by hand. (A high speed blender such as vita mix can also be used)

#
p<>{color:#000;}. Place the cake mixture into the pre-greased pan. Wrap in parchment paper and then with tin foil.

#
p<>{color:#000;}. Place two cups of water into the Instant Pot.

#
p<>{color:#000;}. Set on high pressure and turn the lever to “sealing”.

#
p<>{color:#000;}. Adjust to cook for 40 minutes. Allow to release and cool before removing.

#
p<>{color:#000;}. Top with cherries, strawberry jam, chocolate or other choice of topping.

Peanut Butter Brownies

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

*
p<>{color:#000;}. Two tablespoons coconut oil

*
p<>{color:#000;}. One cup cream cheese

*
p<>{color:#000;}. Two tablespoons peanut butter

*
p<>{color:#000;}. 1 ½ cups peanut flour

*
p<>{color:#000;}. ½ cup cocoa powder

*
p<>{color:#000;}. 3 eggs, beaten

 

Directions:

#
p<>{color:#000;}. Mix all the ingredients in a mixing bowl with a hand mixer (food processor may also be used).

#
p<>{color:#000;}. Place the ingredients in an oven safe form. Wrap the form with tin foil.

#
p<>{color:#000;}. Place two cups of water in the Instant Pot.

#
p<>{color:#000;}. Cook on high pressure (sealed) for 12 minutes.

#
p<>{color:#000;}. Serve with ice cream or whipped cream.

[]Nutrition Tables

Vegetables

=.
p={color:#000;}. Calories
=.
p={color:#000;}. Fat
=.
p={color:#000;}. Protein
=.
p={color:#000;}. Carbs
=.
p={color:#000;}. Fiber
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.

Meat and Poultry

table=. =. |=.
p={color:#000;}. 3 oz of cooked food |=.
p={color:#000;}. Calories |=.
p={color:#000;}. Fat |=.
p={color:#000;}. Protein | =. |=.
p={color:#000;}. Chicken (with skin) |=.
p={color:#000;}.  

|=. p={color:#000;}.   |=. p={color:#000;}.   | =. |=. p={color:#000;}. Wing, roasted |=. p={color:#000;}. 240 |=. p={color:#000;}. 16g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Thigh, roasted |=. p={color:#000;}. 210 |=. p={color:#000;}. 13g |=. p={color:#000;}. 21g | =. |=. p={color:#000;}. Whole, without neck and giblets, roasted |=. p={color:#000;}. 200 |=. p={color:#000;}. 11g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Drumstick, roasted |=. p={color:#000;}. 180 |=. p={color:#000;}. 9g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Breast, roasted |=. p={color:#000;}. 170 |=. p={color:#000;}. 7g |=. p={color:#000;}. 25g | =. |=. p={color:#000;}. Turkey (with skin) |=. p={color:#000;}.   |=. p={color:#000;}.   |=. p={color:#000;}.   | =. |=. p={color:#000;}. Wing, roasted |=. p={color:#000;}. 190 |=. p={color:#000;}. 10g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Thigh, roasted |=. p={color:#000;}. 190 |=. p={color:#000;}. 10g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Drumstick, roasted |=. p={color:#000;}. 170 |=. p={color:#000;}. 8g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Whole, without neck and giblets, roasted |=. p={color:#000;}. 170 |=. p={color:#000;}. 8g |=. p={color:#000;}. 24g | =. |=. p={color:#000;}. Breast, roasted |=. p={color:#000;}. 160 |=. p={color:#000;}. 6g |=. p={color:#000;}. 24g | =. |=. p={color:#000;}. Beef (with fat trimmed to 1/8 inch) |=. p={color:#000;}.   |=. p={color:#000;}.   |=. p={color:#000;}.   | =. |=. p={color:#000;}. Rib, roast, large end, roasted |=. p={color:#000;}. 300 |=. p={color:#000;}. 24g |=. p={color:#000;}. 19g | =. |=. p={color:#000;}. Brisket, point half, braised |=. p={color:#000;}. 300 |=. p={color:#000;}. 23g |=. p={color:#000;}. 21g | =. |=. p={color:#000;}. Chuck, blade roast, braised |=. p={color:#000;}. 290 |=. p={color:#000;}. 21g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Brisket, whole, braised |=. p={color:#000;}. 280 |=. p={color:#000;}. 21g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Brisket, flat half, braised |=. p={color:#000;}. 250 |=. p={color:#000;}. 16g |=. p={color:#000;}. 25g | =. |=. p={color:#000;}. Chuck, arm pot roast, braised |=. p={color:#000;}. 250 |=. p={color:#000;}. 16g |=. p={color:#000;}. 25g | =. |=. p={color:#000;}. Rib, steak, small end, broiled |=. p={color:#000;}. 240 |=. p={color:#000;}. 17g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin, top loin steak, broiled |=. p={color:#000;}. 220 |=. p={color:#000;}. 14g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin, tenderloin steak, broiled |=. p={color:#000;}. 220 |=. p={color:#000;}. 14g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Round, bottom round steak, braised |=. p={color:#000;}. 210 |=. p={color:#000;}. 10g |=. p={color:#000;}. 28g | =. |=. p={color:#000;}. Loin, sirloin steak, broiled |=. p={color:#000;}. 200 |=. p={color:#000;}. 12g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Round, tip roast, roasted |=. p={color:#000;}. 180 |=. p={color:#000;}. 10g |=. p={color:#000;}. 23g | =. |=. p={color:#000;}. Round, eye round steak, roasted |=. p={color:#000;}. 170 |=. p={color:#000;}. 8g |=. p={color:#000;}. 24g | =. |=. p={color:#000;}. Round, top round steak, broiled |=. p={color:#000;}. 170 |=. p={color:#000;}. 8g |=. p={color:#000;}. 26g | =. |=. p={color:#000;}. Pork |=. p={color:#000;}.   |=. p={color:#000;}.   |=. p={color:#000;}.   | =. |=. p={color:#000;}. Spareribs, braised |=. p={color:#000;}. 330 |=. p={color:#000;}. 25g |=. p={color:#000;}. 24g | =. |=. p={color:#000;}. Loin, country style ribs, roasted |=. p={color:#000;}. 280 |=. p={color:#000;}. 21g |=. p={color:#000;}. 20g | =. |=. p={color:#000;}. Shoulder, blade steak, broiled |=. p={color:#000;}. 220 |=. p={color:#000;}. 15g |=. p={color:#000;}. 21g | =. |=. p={color:#000;}. Loin, sirloin roast, roasted |=. p={color:#000;}. 190 |=. p={color:#000;}. 11g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin, rib chop, broiled |=. p={color:#000;}. 190 |=. p={color:#000;}. 11g |=. p={color:#000;}. 21g | =. |=. p={color:#000;}. Loin, chop, broiled |=. p={color:#000;}. 180 |=. p={color:#000;}. 9g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin, top loin chop, boneless, broiled |=. p={color:#000;}. 160 |=. p={color:#000;}. 8g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin, top roast, boneless, roasted |=. p={color:#000;}. 160 |=. p={color:#000;}. 7g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Loin tenderloin, roasted |=. p={color:#000;}. 120 |=. p={color:#000;}. 3.5g |=. p={color:#000;}. 22g | =. |=. p={color:#000;}. Lamb (with fat trimmed to 1/8 inch) |=. p={color:#000;}.   |=. p={color:#000;}.   |=. p={color:#000;}.  
=.
=.
=.
=.
=.
=.
=.
=.

Fish & Seafood

=.
p={color:#000;}. Calories
=.
p={color:#000;}. Fat
=.
p={color:#000;}. Protein
=.
p={color:#000;}. Carbs
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.
=.

 

[]Conclusion

The instant pot is so versatile and easy to use. Hours of cooking ease and fun, convenience and creativity can color your experience with this amazing appliance. The recipes in this book will provide you and your family with hours of culinary joy. So many recipes are here for you to discover.

Note from the author:

If you’ve enjoyed this book, I’d greatly appreciate if you could leave an honest review on Amazon.

Reviews are very important to us authors, and it only takes a minute to post.

Thank you

Copyright 2016 by James Harlan – All rights reserved.

 

All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.

 

Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.


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  • Published: 2017-01-18 13:05:37
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Instant Pot Cookbook: 100 Top Recipes for Your Pressure Cooker (1000 Bonus Recip Instant Pot Cookbook: 100 Top Recipes for Your Pressure Cooker (1000 Bonus Recip