TO PREPARE THE SAUCE
In a small saucepan, combine all of the sauce ingredients. Whisk the mixture over medium heat until the sugar is dissolved and the sauce begins to thicken. Remove the pan from the heat.
TO PREPARE THE WINGS
Sprinkle the wings with the salt and pepper. Place the wings in the Instant Pot inner pot and drizzle ½ cup (120 ml) of the sauce over the wings. Pour the vinegar into the pot.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, let the pot sit for another 10 minutes, and then turn the valve to the Venting position to release any remaining pressure. Remove the lid.
Carefully remove the wings with a pair of tongs and transfer them to a large bowl. Pour one-half of the remaining sauce on the wings. Gently turn the wings in the sauce to ensure an even coating. Transfer the wings to a rimmed baking sheet and arrange them in a single layer. Turn the oven broiler on high.
Place the baking sheet under the hot broiler for 5–10 minutes or until there’s a nice char on the wings. Remove the baking sheet from the broiler, brush the remaining sauce on the wings, and sprinkle the sesame seeds over the top. Serve the wings hot.
TIP: Reduce the amount of red pepper flakes if you want less heat.
BOURBON-GLAZED MEATBALLS THE EASY WAY
YIELD: 10 Servings
HANDS-ON TIME: 2 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Using pre-made frozen meatballs and store-bought barbecue sauce is definitely the fastest way to make these delicious sweet, tangy, and tasty cocktail treats. But if you have a great recipe for homemade meatballs and the time to make them, by all means use them here. There’s no need to brown the meatballs first if you’re making them from scratch, just don’t crowd them together too much in the pot.
1 pound (450 g) frozen meatballs (or use homemade meatballs)
2 cups (480 ml) barbecue sauce (store bought or homemade)
¼ cup (60 ml) bourbon
¼ cup (85 g) honey
chopped chives, for serving
Place all the ingredients in the Instant Pot inner pot and gently stir them together. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Open the lid and stir the mixture in order to coat all the meatballs.
Serve the meatballs from the Instant Pot, which should be set to the keep warm function.
SHRIMP WITH BUTTER & GARLIC
YIELD: 10 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Sauté
RELEASE TYPE: None
This quick and elegant appetizer makes the most of the wonderful Instant Pot sauté function—and cleanup is a breeze! Use tail-on shrimp to make this easy finger food for your guests.
4 tablespoons butter
1 clove garlic, minced
1 pound (450 g) (20 count) jumbo tail-on shrimp, shells removed, deveined, but tails left on
lemon wedges for garnish
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. When the butter has melted, add the garlic and stir the mixture continuously for 1 minute, and then add the shrimp.
Stir the shrimp to coat them evenly with the butter and garlic. Cook them for 2–3 minutes or until they have turned pink. Press the Cancel button to turn off the sauté function and immediately transfer the shrimp to a serving platter. Use the lemon wedges for garnish.
Serve the shrimp with a squeeze of lemon juice, and make sure to have lots of cocktail napkins nearby!
SWEET & SPICY COCKTAIL SAUSAGES
YIELD: 8 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
It’s always welcoming to have a simple, but very tasty, appetizer waiting for your guests as they arrive. They’ll go nuts over these cocktail sausages. This recipe can easily be doubled for a larger group of guests.
2 (12-ounce) (340 g) packages of cocktail sausages
1 cup (240 g) ketchup
¼ cup (85 g) honey
¼ cup (50 g) brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon red pepper flakes
½ cup (120 ml) lager beer
Place all the ingredients into the Instant Pot inner pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 2 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and press the Sauté button. Stir and continue to sauté the mixture until the sauce thickens. Press the Cancel button to turn off the sauté function. Serve the sausages warm.
The Main Event
TRADITIONAL & ALTERNATIVE ENTRÉES
Succulent Glazed Ham
Pumpkin & Sausage Penne
Crispy Cornish Game Hens for Two
Red Wine–Braised Beef Brisket
Tender Turkey for a Small Gathering
Beef Pot Roast
Colorful Veggie Lasagna
Easy Duck à l’Orange
Beef Stroganoff
Beer-Braised Shredded Beef
Steamed Lobster Tails
Roast Pork Loin
Venison Roast
Turkey Breast for Two
Pulled Pork
Sous Vide Filet Mignon
Sous Vide Seared Tuna
SUCCULENT GLAZED HAM
YIELD: 6–7 Pounds (2.75–3.25 kg)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Free up your oven space and make this tender and flavorful ham right in the Instant Pot—in less than 15 minutes! It doesn’t get much better than that!
FOR THE HAM
1 cup (240 ml) pineapple juice (or apple juice)
1 spiral sliced 6–7-pound (2.75–3.25 kg) ham
Sage and pineapple wedges for garnish, if desired
FOR THE GLAZE (or use the glaze packet that comes with the ham)
½ cup (100 g) brown sugar
¼ cup (60 ml) pineapple juice
2 tablespoons Dijon mustard
Place the Instant Pot steam rack into the Instant Pot inner pot and add 1 cup (240 ml) of pineapple juice.
Mix the brown sugar, ¼ cup (60 ml) pineapple juice, and the mustard to make the glaze (or use the packet that came with the ham). The glaze should have a paste-like consistency.
Spread the glaze all over the surface of the ham.
Place the ham on top of the steam rack (to make the ham fit in the pot, you might have to stand it on one end).
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes.
When cooking is complete, let the pot sit for 5 minutes, and then turn the valve to the Venting position.
Remove the lid and remove the ham using 2 sets of tongs. Place the ham on a serving platter and spoon the juices from the pot over the top. Garnish the ham with sage and pineapple wedges, if you like.
PUMPKIN & SAUSAGE PENNE
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 4 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Qui
ck Release
This simple pasta is a perfect seasonal alternative to traditional holiday offerings. Be sure to use canned pumpkin (not pumpkin pie filling!) when you make this recipe.
1 tablespoon vegetable oil
2 medium shallots, minced
2 cloves garlic, minced
1 pound (450 g) ground sweet Italian sausage or 1 pound (450 g) sweet Italian sausages, meat removed from casings
1 tablespoon fresh sage, chopped (or 1 teaspoon dried ground sage)
1 teaspoon hot pepper sauce, such as Tabasco® (optional)
1 teaspoon salt
½ teaspoon freshly ground pepper
1/8 teaspoon ground or grated nutmeg
4 cups (950 ml) chicken broth
1 pound (450 g) uncooked penne pasta
1 (15-ounce) (425 g) can pumpkin puree
½ cup (120 ml) heavy cream
2 tablespoons cornstarch mixed with 2 tablespoons water for slurry to thicken sauce, if needed
Select the sauté function to heat the inner pot. Once the display reads “Hot,” add the oil. Heat oil for 30 seconds. Add the shallots and sauté for about 3 minutes, or until they soften slightly. Add the garlic and sauté for 1 minute more.
Add the sausage to the pot, stirring and crumbling it with a wooden spoon until it has browned (the meat should not be pink). Add the sage, hot pepper sauce, salt, pepper, and nutmeg. Stir the mixture until it is well combined.
Press Cancel to turn off the sauté function. Add the chicken broth and penne. Stir the mixture until it is well combined.
Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 4 minutes.
When cooking is complete, turn the valve to the Venting position to let the pressure release. When all the pressure is released, carefully remove the lid. Add the pumpkin puree and the cream. Stir the mixture well.
Press Cancel to turn off the unit. Press Sauté and add the cornstarch and water slurry if you want to thicken the sauce. Stir it for 1–2 minutes until the sauce is thick and creamy.
CRISPY CORNISH GAME HENS FOR TWO
YIELD: 2 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 25 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
These game hens are so easy to make, you don’t need to save them for a special occasion, but they will most definitely make your holiday dinner for two extra special. For a beautiful crispy skin, finish them off under a hot broiler for 5–10 minutes.
2 Cornish game hens, rinsed and with giblets removed
1 medium onion, peeled and quartered
1 lemon, quartered
2 sprigs fresh rosemary
2 tablespoons butter, softened
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Carefully place the hens on top of the steam rack, standing them on end, if necessary.
Place the onion, lemon, and rosemary sprigs around the hens.
Secure the lid, ensuring the valve is turned to the Sealing position, and set the time to 25 minutes.
When cooking is complete, let the pot sit for another 5 minutes, and then turn the valve to the Venting position to release any remaining pressure. Remove the lid.
Turn on the oven broiler while the pressure is releasing.
Carefully remove the hens from the pot, using tongs, and set them breast side up on a broiler pan.
Coat the breast side of the hens with the softened butter and sprinkle them with the Italian seasoning, salt, and pepper.
Place the hens under the hot broiler for 5–10 minutes until the skin is crispy and golden brown. Serve immediately.
TIP: You can also use frozen Cornish game hens in this recipe; just add 5 minutes to the pressure-cooking time.
RED WINE–BRAISED BEEF BRISKET
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 70 Minutes
TOTAL TIME: 110 Minutes
BUTTONS TO USE: Meat/Stew
RELEASE TYPE: Natural Release
The beef lovers in your family will ooh and aah over this rich, tender, and flavorful beef brisket. Enjoy it with Classic Mashed Potatoes (page 73) and Pomegranate Brussels Sprouts (page 66). And the leftovers are perfect for Beef & Carmelized Onion Sandwiches (page 131).
1 (5–6 pound) (2.25–2.75 kg) beef brisket, fat trimmed to 1/4 inch (about .5 cm)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup (240 ml) dry red wine
1 cup (240 ml) beef broth
2 tablespoons tomato paste
6 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
Italian parsley, chopped, for garnish
Sprinkle the brisket with salt and pepper on all sides.
Press the Sauté button to heat the Instant Pot inner pot. When the display reads “Hot,” add the butter to pot. As soon as the butter has melted, sear the meat by placing it fat side–down in the pot. Leave the meat undisturbed for 3–4 minutes, and then turn it over to sear the other side for 2–3 minutes.
Remove the beef from the pot and add the wine to deglaze the bottom of the pot, making sure to scrape up all the brown bits from the bottom, using a wooden spoon. Press Cancel to turn off the sauté function.
Add the beef broth to the pot and whisk in the tomato paste until the mixture is fully blended.
Place the beef back in the pot. Top the meat with the garlic and rosemary. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button and set the time to 70 minutes.
When cooking is complete, let the pot sit for another 20 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Transfer the brisket to a serving platter and tent it with foil.
Press the Sauté button and whisk together the remaining liquid. Bring the liquid to a boil and allow it to simmer for 10 minutes in order to reduce the sauce a bit. Add additional salt and pepper to taste.
Slice the brisket and drizzle some of the sauce over the top. Use the chopped parsley for garnish.
TENDER TURKEY FOR A SMALL GATHERING
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 50 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
A 6–7 pound (2.75–3.25 kg) turkey—the perfect size for an intimate dinner party—will easily fit in your six-quart multicooker, and it will produce the juiciest, most tender turkey your guests have ever had. To give the turkey a beautiful golden-brown finish, pop it under the broiler for about five minutes. And if you’re more in the mood for chicken, this recipes works great for a whole 7-pound (3.25 kg) chicken, as well.
1 (6–7-pound) (2.75–3.25 kg) young turkey or a 7-pound whole chicken
1 tablespoon olive oil
1 tablespoon seasoned salt
1 tablespoon smoked paprika
1 teaspoon pepper
1 lime, quartered
1 medium onion, peeled and quartered
1 cup (240 ml) chicken broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons butter, softened
Rinse the turkey and remove the giblets from the cavity. Pat the bird dry, and then rub the olive oil underneath the breast skin.
Sprinkle the entire turkey with the seasoned salt, paprika, and pepper. Fill the cavity of the turkey with the lime and half of the onion.
Pour the chicken broth into the Instant Pot inner pot. Place the turkey into the pot, breast side up. Place the remaining onion, rosemary, and thyme on top of and
around the turkey.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 30 minutes.
When cooking is complete, let the pot sit for another 20 minutes, and then turn the valve to the Venting position to release any remaining pressure. Turn on the oven broiler.
Remove the lid and carefully transfer the turkey from the pot to a broiling pan, breast side up. Lightly pat the turkey dry with paper towels. Spread the softened butter over the turkey and place it under the broiler, breast up, and approximately 5 inches (12.5 cm) below the heat source.
Leave the turkey under the broiler for approximately 5 minutes, and check it, occasionally, to make sure that the skin does not burn. Remove the turkey when skin has turned a deep golden-brown color.
Let the turkey rest 5–10 minutes before carving.
TIP: When you are browning the turkey under the broiler, rotate it frequently to ensure even browning. Also, be sure to save the turkey carcass to make Turkey Bone Broth (page 145).
BEEF POT ROAST
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 60 Minutes
TOTAL TIME: 90 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Jalapeño peppers add just the right amount of heat to this tender pot roast. Even your guests who don’t like “spicy” will love it! In this recipe, the carrots and onions become quite soft, as they cook in the pot with the meat, but if you want them to be firmer, you can always toss the vegetables into the pot, after the cooking process is done, and let them cook for another five minutes.
The Instant Pot Holiday Cookbook Page 3