1 (5–6-pound) (2.25–2.75 kg) beef chuck roast
1 (1-ounce) (30 g) package dry onion soup mix
1 (16-ounce) (475 ml) jar pearl (cocktail) onions, drained
3 large carrots, peeled and cut into 3–4-inch (8–10 cm) pieces
2 jalapeños, sliced (remove seeds if less heat is desired)
4 cloves garlic, peeled and smashed
1 teaspoon salt
½ teaspoon pepper
1 cup (240 ml) beef broth
fresh cilantro leaves for garnish
Add all the ingredients, except the cilantro, to the Instant Pot inner pot. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button and set the time to 60 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and lightly stir the ingredients. Break up the beef into large chunks and remove any excess fat. Transfer the meat and vegetables to a serving platter and garnish the dish with additional fresh jalapeño peppers and the fresh cilantro leaves. Season with salt and pepper, to taste.
COLORFUL VEGGIE LASAGNA
YIELD: 6 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 50 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Thanks to the Instant Pot and oven-ready lasagna noodles, you can have this fresh and colorful vegetable lasagna ready for your veggie loving guests in less than one hour. Don’t be surprised if they skip some of the more traditional dishes just to get a bite of this one. You’ll need a 7-inch (18 cm) springform pan for this dish. (See “Pot-in-Pot Cooking Method” on page xiv.)
1 small yellow squash, diced
1 small green zucchini, diced
½ small white onion, diced
4 ounces (115 g) baby spinach
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 teaspoon salt
½ teaspoon pepper
15 ounces (425 g) ricotta cheese
1 large egg
1 teaspoon Italian seasoning
6 ounces (170 g) oven-ready noodles (½ of a 12-ounce [340 g] package)
cooking spray
2 cups (480 ml) marinara sauce
1 cup (120 g) shredded mozzarella cheese
½ cup (45 g) Parmesan cheese
In a large bowl, mix together the squash, zucchini, onion, spinach, green bell pepper, red bell pepper, salt, and pepper. Set the bowl aside.
In a medium bowl, mix together the ricotta cheese, egg, and Italian seasoning until the ingredients are well blended.
Break the lasagna noodles into 2–3-inch (5–8 cm) pieces or wedges.
Spray the springform pan with cooking spray. Pour ½ cup (120 ml) of the marinara sauce into the pan and spread it evenly over the bottom. Top the sauce with one-third of the broken lasagna noodles. It is okay if the noodles overlap.
Top the lasagna noodles with 2 cups (480 g) of the veggie mix, pressing down on the mixture in order to fit as much of it as possible in the pan. Top the veggie layer with one-third of the ricotta mixture, spreading it into a thin layer. Repeat the layering process until the pan is full.
Place mozzarella and Parmesan on top of the mixture in the pan while gently pressing down to compact all the ingredients. Cover the pan with foil.
Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the lasagna onto the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing position. Set the time to 20 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.
Carefully remove the lasagna and take off the foil. If you like, place the lasagna under the broiler to brown the cheese. Let the lasagna rest for 5 minutes before serving.
NOTE: The ingredient list calls for more vegetables than you will use in this recipe (it’s a little hard to buy half of a squash or a zucchini), but you can always use the leftovers in a salad.
EASY DUCK À L’ORANGE
YIELD: 4 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 12 Minutes
TOTAL TIME: 40 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
Luscious, sweet, and tangy orange sauce served over crispy, tender duck will please even the most discerning dinner guest. While it’s tempting to save this dish for only special occasions, it is such a snap to make that it could easily become a weeknight favorite.
4 duck thigh quarters, bone-in
1 teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
1 cup (240 ml) chicken broth
1 cup (240 ml) orange juice
½ (100 g) cup sugar
zest from one orange
1 tablespoon Grand Marnier® (optional)
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry
thin orange slices for garnish
Trim any excess skin from the duck quarters. Sprinkle the meat, on all sides, with salt and pepper.
Press the Sauté button to heat the Instant Pot inner pot. When the display reads “Hot,” add the 1 tablespoon of vegetable oil to coat the bottom. Place the duck pieces skin side down into the hot pot in a single layer. If the pieces are large, you may have to cook them in two batches. Sear each side of the meat until it is until golden brown, approximately 4 minutes per side.
Remove the duck from the pot in order to deglaze the pot. Add the chicken broth to the pot and scrape the bottom with a wooden spoon, making sure to scrape up all the brown bits.
Add the orange juice and sugar to the pot, stirring constantly, until the sugar is dissolved, about 2 minutes. Add the orange zest and stir the pot. Press Cancel to turn off the sauté function.
Place the duck pieces back into pot, skin side up. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 12 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. Turn on the broiler while the pressure is releasing.
Remove the lid when all the pressure has released. Using tongs, transfer the duck pieces from the pot to a broiler pan. Place the pan under the broiler until the duck skin becomes crispy, after 5–10 minutes.
While the duck is under the broiler, press the Sauté button and add in the Grand Marnier (if using) and the cornstarch and water slurry, whisking the sauce constantly until it has thickened. Press Cancel to turn off the sauté function.
Remove the duck from the oven, place it on a serving platter, and spoon the sauce over the top. Garnish the duck with thin slices of orange.
TIP: Duck can also be served medium-rare. Simply reduce the cooking time by 4 minutes.
BEEF STROGANOFF
YIELD: 4 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 20 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
This easy-to-make, super-fast recipe can be made in one pot and in 20 minutes, and yet it yields a sublime dish that is elegant enough to serve to even your most sophisticated guests.
4 tablespoons butter
2 large shallots, minced
2 cloves garlic, minced
1 ½ pounds (68 g) sirloin, cut into thin strips
1 pound (450 g) sliced mushrooms
½ teaspoon dried thyme
½ teaspoon dried tarragon
2 teaspoons salt
1 pound extra wide egg noodles
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3 cups (720 ml) beef broth
1 cup (240 g) sour cream, room temperature
sliced green onions for garnish
Press the Sauté button to heat the Instant Pot inner pot. When the display reads, “Hot,” add the butter. When the butter is melted, add the shallots. Sauté the shallots for 3 minutes, and then add the garlic. Sauté the mixture for 1 minute more.
Add the beef to the pot and sear the strips on both sides, approximately 30 seconds per side. Remove the beef and place it in a bowl. It will not be fully cooked at this point.
Add the mushrooms, thyme, tarragon, and salt to the pot and stir the mixture until the mushrooms just begin to release their juices, about 4 minutes. Return the beef and any juices in the bowl back to the pot.
Press Cancel to turn off the sauté function. Add the noodles and broth to the pot. Stir the mixture to combine it 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, 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, stir the mixture, and stir in the sour cream. Garnish with the sliced green onions.
BEER-BRAISED SHREDDED BEEF
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 60 Minutes
TOTAL TIME: 90 Minutes
BUTTONS TO USE: Sauté and Meat/ Stew
RELEASE TYPE: Natural Release
A heaping platter of tender shredded beef is a great go-to for casual, buffet-style get-togethers. Serve it with warm, sliced rolls.
2 tablespoons olive oil
1 (5–6-pound) (2.25–2.75 kg) beef chuck roast, trimmed and cut into 4–5-inch (10–13 cm) pieces
1 medium onion, sliced
5 cloves garlic, peeled and smashed
1 (12-ounce) (330 ml) bottle dark beer
1 teaspoon salt
1 teaspoon pepper
1 lime cut into wedges for garnish
cilantro leaves for garnish
dinner rolls for serving
Press the Sauté button to heat the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom of the pot. To sear the pieces of beef, let them sit undisturbed in the pot for 3 minutes. Turn over the pieces and let them sear on the other side 2 more minutes.
When all the beef is browned, add the onion, garlic, beer, salt, and pepper. (Make sure all the beef is in the pot.) Stir the mixture well, making sure to scrape the bottom of the pot with a wooden spoon to remove any brown bits. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Meat/Stew button and set the time to 60 minutes.
When cooking is complete, let the pot sit for another 20 minutes, and then turn the valve toward the Venting position to release any remaining pressure.
Remove the lid and transfer the beef chunks and onion to a serving platter, using tongs. Shred the beef and remove any large pieces of fat. Squeeze the lime juice from the wedges on top of the beef and place a few additional lime wedges on and around the beef, for garnish. Top the dish with the cilantro and serve it with sliced dinner rolls.
TIP: Depending on the size of your Instant Pot, you might need to brown the beef in batches in order to not overcrowd the pot. If so, repeat the cooking process for the second batch.
STEAMED LOBSTER TAILS
YIELD: 2 Servings
HANDS-ON TIME: 2 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
This is undoubtedly one of the dishes that have prompted some to nickname the Instant Pot the “miracle pot.” The bright and vibrant lobster tails in this recipe, which are served with lemon butter dipping sauce, are good enough to rival even the best seafood restaurant. And the ingredients go from frozen to picture perfect in less than ten minutes. Truly amazing.
2 (4-ounce) (110 g) lobster tails, frozen (or use thawed or fresh lobster tails—both will work)
4 tablespoons butter, melted
1 tablespoon lemon juice
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the frozen lobster tails side by side on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. 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, using tongs, transfer the lobster tails to a serving plate.
Using kitchen shears, cut the top of the lobster shell lengthwise down the middle.
Whisk together the melted butter and lemon juice in a small bowl. Drizzle the butter and lemon sauce over the top of the lobster or serve it in a small dish, on the side, for dipping.
ROAST PORK LOIN
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney (page 77) and a sprinkling of fresh pomegranate seeds.
1 (2–3-pound) (900 g–1.3 kg) pork loin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 cup (240 ml) apple juice
1 large onion, sliced into 1-inch (3 cm) pieces
Apple-Orange Chutney (page 77), optional
fresh pomegranate seeds for garnish, optional
Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the sauté function.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into ¾-inch (2 cm) slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
VENISON ROAST
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 70 Minutes
TOTAL TIME: 100 Minutes (plus marinating overnight)
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
There’s no better time to serve venison than at a holiday gathering. With a little bit of prep and the wonders of the Instant Pot, it will likely be the best your family has ever tasted.
2–3-pound (900 g–1.3 kg) venison roast (also called venison ham roast)
2 cups (480 ml) buttermilk for marinating the venison overnight
4 tablespoons butter
1 (1-ounce) (28 g) packet of powdered brown gravy mix
1 medium onion, cut into 1-inch (3 cm) slices
salt and pepper to taste
lime wedges for garnish
warm bread, for serving
Trim as much fat as possible off the roast. Put the meat in a zip top bag and add the buttermilk. Seal the bag and let it sit in the refrigerator overnight. This step is very important because it helps to remove some of the gamey taste from the venison.
When you are ready to cook the venison, remove it from the buttermilk and wipe off any excess buttermilk.
Press the Sauté button repeatedly until the dis
play indicates “High” to heat the Instant Pot inner pot. When the display reads “Hot,” add the butter to the pot. As soon as the butter has melted, sear the venison roast on all sides by letting it sit undisturbed in the pot for approximately 5 minutes per side.
Press Cancel to stop the sauté function. Add 1 cup (240 ml) of water and scrape up all the brown bits from the bottom of the pot with a wooden spoon. It may be easier to do this if you temporarily remove the roast from the pot. Once all the bits have been scraped up from the pot, put the roast back into the pot.
Sprinkle the roast with the powdered gravy mix and add the onion slices. 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 15 minutes, and then turn the valve to the Venting position to release any remaining pressure. Remove the lid and transfer the roast to a large serving platter. Shred the meat into large chunks, using two forks, and remove any remaining fat. Sprinkle the roast liberally with salt and pepper. Add a squeeze of lime juice and garnish the roast with lime wedges, if desired. Serve the venison with warm bread.
TURKEY BREAST FOR TWO
YIELD: 2 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 30 Minutes (plus brining)
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
If all you need is just enough turkey for two (with some leftover), this is your dish. It’s quick, easy to make, and the turkey is especially moist and flavorful when you brine the meat. The steps are easy and the results are worth it!
FOR THE BRINE
¼ cup (50 g) salt
¼ cup (50 g) sugar
The Instant Pot Holiday Cookbook Page 4