The Instant Pot Holiday Cookbook
Page 5
1 (2–3-pound) (900 g–1.3 kg) bone-in turkey breast
FOR THE TURKEY
1 medium onion, peeled and quartered
2 cloves garlic, peeled and smashed
1 cup (240 ml) apple juice
1 tablespoon butter, softened
salt and pepper to taste
parsley for garnish
TO BRINE THE TURKEY
Place the salt, sugar, and 2 cups (480 ml) of water in a 1-gallon (3.75 liter) zip top bag. Close the bag and vigorously shake it to combine the ingredients. Add the turkey breast to the bag. Press as much air out of the bag as possible and seal it. Refrigerate the bag for 1–2 hours.
TO COOK THE TURKEY
Remove the turkey breast from the bag of brine. Rinse and pat it dry.
Place the turkey breast, onion, garlic, and apple juice in the Instant Pot inner pot. Secure the lid, ensuring the valve is turned to the Sealing position and press the Pressure Cook button. Set the time to 20 minutes.
When cooking is complete, let the pot sit for another 10 minutes. Turn the valve to the Venting position to release any remaining pressure. Turn on the oven broiler.
Remove the lid and transfer the turkey breast to a broiling pan, skin side up. Spread the softened butter on the turkey skin. Sprinkle the turkey breast with salt and pepper and place it under the broiler for 5–10 minutes, until the skin is golden and crisp.
Remove the broiler pan from the oven, transfer the turkey to a platter, and garnish it with the parsley.
PULLED PORK
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 60 Minutes
TOTAL TIME: 100 Minutes
BUTTONS TO USE: Meat/Stew
RELEASE TYPE: Natural Release
A big part of enjoying the holidays is getting the gang together for various sporting events to yell and scream at the referees and root for the home team. Pulled pork to the rescue! Serve a heaping platter of this fork-tender meat with soft dinner rolls buffet-style. Just make sure you’re first in line.
5–6-pound (2.25–2.75 kg) boneless pork shoulder (also called pork butt), large pieces of fat removed and cut into 4–5-inch (10–13 cm) pieces
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground cumin
1 medium onion, peeled and cut into wedges
4 garlic cloves, peeled and smashed
2 cups (480 ml) apple juice
lime wedges for garnish
cilantro, chopped, for garnish
Season the pork with the salt, pepper, and cumin.
Place the pork, onion, garlic, and apple juice into the Instant Pot inner pot and briefly stir the mixture to combine it. 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 to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a serving platter. Remove any remaining pieces of fat. Sprinkle the pork with additional salt and pepper, to taste. Garnish the pork with the lime wedges and cilantro.
TIP: If you’d like to give some of the pork a bit of crispiness, place the pork on a rimmed baking sheet and pop it under the broiler for 5–10 minutes.
SOUS VIDE FILET MIGNON
YIELD: 4 Filets
HANDS-ON TIME: 10 Minutes
COOKING TIME: 90 Minutes
TOTAL TIME: 100 Minutes
APPLIANCE TO USE: Instant Pot Accu Slim Sous Vide Immersion Circulator
RELEASE TYPE: None
If you’re hankering for the perfect, melt-in-your-mouth steak, sous vide is exactly the right method to use. This much-celebrated French cooking technique, which is now readily accessible to everyone, thanks to the Instant Pot Accu Slim Sous Vide Immersion Circulator, is especially kind to meat, by cooking every part of it at exactly the same temperature. The results are nothing short of miraculous. To give the filet mignon a gorgeous crust, finish them in a hot cast iron skillet or on a grill for 15 seconds per side. (See page xv for more details about using the sous vide immersion circulator.)
4 (8-ounce) (225 g) filet mignon steaks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
4 garlic cloves, peeled and smashed
4 sprigs fresh rosemary
2 tablespoons butter
1 teaspoon high smoke point oil, such as grape seed oil
rosemary for serving
Drizzle the olive oil over the filets on both sides and sprinkle them with the salt and pepper. Place 1 of the smashed garlic cloves and 1 sprig of rosemary on top of each filet, and then place each of the filets into an airtight, sealed bag. Use vacuum-sealed food bags or heavy-duty zip top bags, removing as much air as possible from the bags before sealing them.
If you like, refrigerate the filets, in their individual airtight bags, overnight, to let them absorb more flavor, or you can cook them immediately.
Fill the Instant Pot inner pot (or other large pot) ¾ full with water. Insert the Sous Vide cooker, secure it to the side, and select the desired temperature and time. (A temperature of 129°F [54°C] for 90 minutes is perfect for a medium-rare 1–2-inch [2.5 to 5 cm] filet.) Wait for the water to heat to the desired temperature.
Place the sealed steaks in the pot of water, ensuring that they are fully submerged. It may be necessary to weigh them down with a heatproof plate on top, or clip each bag to the side of the pot so the steaks are fully submerged.
When cooking is complete, remove the bags, cut them open, and remove the steaks. Pat them dry and discard the garlic and rosemary.
Heat a cast iron skillet (or grill) over high heat. Add the butter and grape seed oil to the pan. When the butter has melted, place the steaks in the pan. Sear each side for 15 seconds and then promptly remove the steak to prevent overcooking. Season with additional salt and pepper, to taste, and serve the steaks immediately with fresh rosemary.
SOUS VIDE SEARED TUNA
YIELD: 4 Filets
HANDS-ON TIME: 10 Minutes
COOKING TIME: 45 Minutes
TOTAL TIME: 60 Minutes
BUTTONS TO USE: Instant Pot Accu Slim Sous Vide Immersion Circulator
RELEASE TYPE: None
You never have to worry about overcooking tuna filets again! With just a little advance planning, you can use the Instant Pot Accu Slim Sous Vide Immersion Circulator to make perfect filets. To give the fish a nice crust, finish the filets in a hot cast iron skillet for 15 seconds per side. (See page xv for more details about using the sous vide immersion circulator.) Serve with sticky rice, if you like.
4 (6-ounce) (170 g) fresh tuna filets
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 medium shallots, thinly sliced
4 sprigs fresh thyme
2 tablespoons sesame seeds, optional, for crust
2 tablespoons vegetable oil
Drizzle the olive oil over both sides of the filets and sprinkle them with the salt and pepper. Place 1 of the smashed garlic cloves and 1 sprig of thyme on top of each filet, and then place each of the filets into an airtight, sealed bag. Use vacuum-sealed food bags or heavy-duty zip top bags, removing as much air as possible from the bags before sealing them.
Let the filets rest for 30 minutes in the refrigerator.
Fill the Instant Pot inner pot (or other large pot) ¾ full with water. Insert the Sous Vide cooker, secure it to the side, and select the desired temperature and time (115°F [46°C] for 45 minutes is perfect for a medium-rare 1–2-inch [3–5 cm] filet.). Wait for the water to heat to the desired temperature.
Place the sealed filets in the pot of water, ensuring that they are fully submerged. It may be necessary to weigh them down with a heatproof plate on top, or clip each bag to the side of the pot so that they are
fully submerged. When cooking is complete, remove the bags, cut them open, and remove the tuna. Pat the fish dry and discard the garlic and thyme. Season the fish with additional salt and pepper, to taste, and, if you like, sprinkle the filets with the sesame seeds.
Heat a cast iron skillet over high heat. Add the oil to the pan. When the oil starts to shimmer, place the tuna in the pan. Sear each side for 15 seconds and then promptly remove the fish from the pan to prevent overcooking.
Spectacular
SIDES, SAUCES & DRESSINGS
Acorn Squash with Shallots & Grapes
Chunky Cinnamon Applesauce
Sweet Potatoes & Marshmallows
White Beans with Bacon & Rosemary
Savory Pumpkin Risotto
Cauliflower Au Gratin
Nutmeg Spaghetti Squash
Leek, Parsnip & Herb Brioche Dressing
Pomegranate Brussels Sprouts
Winter Vegetable Mix
Mushroom Medley
Sausage & Sage Stuffing
Classic Mashed Potatoes
Easy Herb Gravy
Green Beans with Toasted Almonds
Apple-Orange Chutney
Fresh Cranberry Sauce
Steamed Baby Potatoes with Shallots
The Best Beet Salad
No-Soak Black Beans with Ginger & Nutmeg
ACORN SQUASH WITH SHALLOTS & GRAPES
YIELD: 4 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 4 Minutes
TOTAL TIME: 25 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
At your next holiday dinner, dress up the table with tender squash loaded with flavorful grapes, shallots, and a touch of sage, a combination that will delight your guests and keep them talking about the meal for months to come.
2 small acorn squash, cut in half lengthwise, seeds removed
2 tablespoons olive oil
1 tablespoon fresh sage, chopped
½ teaspoon salt
½ teaspoon pepper
1 pound (450 g) red grapes (approximately 40 grapes)
2 medium shallots, peeled and sliced crosswise into thin slices.
salt and pepper to taste
Drizzle ½ tablespoon of the olive oil over each half of the acorn squash. Sprinkle the squash with the sage and the salt and pepper. Place about 10 grapes into each of the cavities in the squash, then sprinkle the grapes with the shallot slices.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Carefully place each of the squash halves onto the steam rack, with the cavity side up. It’s okay if the squash overlaps slightly to fit in the pot.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 4 minutes.
When cooking is complete, let the pot sit undisturbed for 10 minutes, and then turn the valve to the Venting position. When the pressure has released, remove the lid and carefully lift the squash out of the pot, using tongs. Season the squash with additional salt and pepper to taste. Serve immediately.
TIP: If the squash halves are too big to fit side by side in one layer on the steam rack, carefully stand each of the squash halves at a 30-degree angle, and lean them against the sides of the inner pot.
CHUNKY CINNAMON APPLESAUCE
YIELD: 4 Cups (1 kg)
HANDS-ON TIME: 10 Minutes
COOKING TIME: 8 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Fresh, homemade applesauce with a hint of cinnamon, a splash of lemon juice, and just the right amount of chunkiness makes the perfect accompaniment to almost any roast, especially the Roast Pork Loin (page 41).
10 apples (½ Granny Smith and ½ Gala or any other combination of tart and sweet apples), peeled, cored, and quartered
2 tablespoons sugar
2 teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
pinch salt
½ cup (120 ml) water
Place the apples, sugar, lemon juice, cinnamon, nutmeg, and salt into the Instant Pot inner pot. Add ½ cup (240 ml) of water and stir.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 8 minutes.
When cooking is complete, let the pot sit undisturbed for 10 minutes, and then turn the valve to the Venting position. When all the pressure has released, remove the lid and stir the contents of the pot until the applesauce reaches the desired consistency. Stir the sauce with a fork for a chunkier texture. Use an immersion blender for a very smooth texture.
TIP: For sweeter applesauce, increase the amount of sugar to ¼ cup (50 g).
SWEET POTATOES & MARSHMALLOWS
YIELD: 8 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
These perfectly soft sweet potatoes (you can also use yams) mixed with just the right amount of marshmallows, cinnamon, nutmeg, and butter will have your guests asking for seconds before they finish the first serving. They’re that good.
5 pounds (2.25 kg) red-colored sweet potatoes (or yams), peeled and cut into 4-inch chunks
1 cup (200 g) brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
2 cups (100 g) mini marshmallows, divided
4 tablespoons butter, cut into ½-inch (1 cm) pieces
Place the sweet potatoes, brown sugar, cinnamon salt, and nutmeg into the Instant Pot inner pot. Stir the mixture to combine it.
Add 1½ cups (75 g) of the marshmallows to the pot and stir them into the sweet potato mixture. Places the pieces of butter on top of the mixture. Add ¾ cup (180 ml) water.
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, carefully turn the valve to the Venting position to release the pressure. Remove the lid and gently stir the sweet potato mixture to combine all the ingredients. Transfer the mixture to a serving dish and top it with the remaining ½ cup (25 g) of the mini marshmallows.
TIP: If you would like to toast the marshmallows on top of the sweet potatoes, transfer the mixture to an oven-safe dish, add an additional 1 cup (50 g) of mini marshmallows, and place the dish under the broiler for 3–5 minutes until the top turns golden brown.
WHITE BEANS WITH BACON & ROSEMARY
YIELD: 8 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 25 Minutes
TOTAL TIME: 60 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
Rosemary and sage add a little touch of magic to creamy white beans. Top this hearty dish with some crispy bacon, and it will quickly become a family favorite, particularly in the fall and winter, when everyone can use a dose of soul-satisfying comfort food.
(12-ounce [340 g] package) bacon, sliced crosswise into ½-inch (1 cm) pieces
1 pound (450 g) dry white beans (cannellini beans), rinsed
3 sprigs fresh rosemary plus extra for garnish
2 dried bay leaves
6 sage leaves, chopped
2 gloves garlic, peeled and smashed
1 teaspoon salt
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the bacon pieces and sauté them for about 7 minutes, or until the bacon is crisp. Stir the bacon occasionally while it cooks. Press Cancel to turn off the Sauté function. Remove the bacon from the pot with a slotted spoon and transfer it to a paper towel–lined plate. Reserve the bacon.
Pour the bacon fat out of the po
t and into a small measuring cup. Reserve 2 tablespoons of the fat for later use. Wipe the inside of the pot clean.
Add the beans, rosemary sprigs, bay leaves, sage, garlic, salt, and 6 cups (1.5 liters) of water to the pot. Add the 2 tablespoons of reserved bacon fat. Stir the mixture well.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 25 minutes.
When cooking is complete, let the pot sit for another 10 minutes, and then carefully turn the valve to the Venting position to release any remaining pressure. Remove the lid when the pressure has released.
Using a slotted spoon, remove the beans from the pot and place them in a serving dish. Discard the sprigs of rosemary and any of the large rosemary leaves, as well as the bay leaves. Top the beans with the reserved pieces of crispy bacon and garnish the dish with some fresh rosemary sprigs. Season the beans with additional salt and pepper, to taste.
SAVORY PUMPKIN RISOTTO
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 6 Minutes
TOTAL TIME: 20 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
No babysitting is required for this pumpkiny riff on classic risotto. Gone are the days of standing over a hot stove while constantly stirring rice. Your guests will never know just how easy it is to make this perfect risotto!
2 tablespoons butter
2 shallots, minced
2 cloves of garlic, minced
2 cups (360 g) short grain rice (Arborio)
¼ cup (60 ml) dry white wine
4 cups (950 ml) vegetable (or chicken) broth
1 (15-ounce) (425 g) can pumpkin puree