¼ cup (20 g) fresh, grated Parmesan cheese and extra for serving
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. Add the shallots to the pot and sauté them for 3–4 minutes. Add the garlic and sauté the mixture for 1 minute more.
Add the rice and stir it into the mixture until the rice is well coated. Slowly stir the wine into the rice mixture until most of it has been absorbed. Press the Cancel button to turn off the sauté function.
Add the broth to the pot, stir the mixture, and secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 6 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid when all the pressure is released.
Add the pumpkin purée and stir it into the rice mixture until it is well combined.
Add the Parmesan cheese and give the mixture a good stir. Serve the risotto hot with freshly grated cheese.
CAULIFLOWER AU GRATIN
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Goat cheese and heavy cream transform everyday cauliflower into a to-die-for side dish. To make this rich gratin, you will need a 7-inch-wide (18 cm) ovenproof baking dish. (See “Pot-in-Pot Cooking Method” on page xiv.)
1 large head cauliflower, cut into 2-inch (5 cm) florets
1 cup (240 ml) heavy cream
4 ounces (115 g) goat cheese, cut into pieces
2 tablespoons butter, cut into small pieces
½ teaspoon salt
¼ teaspoon pepper
1 cup (85 g) grated Parmesan cheese
freshly grated nutmeg for garnish, optional
Place the cauliflower florets into the baking dish. Pour the cream over the top and place the pieces of goat cheese and butter on top of and around the cauliflower.
Sprinkle cauliflower with salt and pepper, and top it with the Parmesan cheese.
Cover the baking dish with aluminum foil.
Place the Instant Pot steam rack into the Instant Pot inner pot and add 1 cup (240 ml) of water.
Place the baking dish on top of the steam rack. 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 carefully lift the baking dish out of the pot, using oven mitts.
Remove the foil and gently stir the mixture to combine the cauliflower and cheeses. Sprinkle the freshly grated nutmeg over the top, if you like, and serve.
NUTMEG SPAGHETTI SQUASH
YIELD: 4 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 7 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
This fun and interesting side dish is a great alternative to pasta. Use a microplane to grate fresh nutmeg over the top of the squash, just before putting it on the table. The aroma is heavenly.
½ cup (120 ml) white wine
1 fresh spaghetti squash, 6–8 inches (15–20 cm) long, cut in half and seeded
¼ teaspoon freshly grated nutmeg
salt and pepper to taste
Place the Instant Pot steam rack into the Instant Pot inner pot. Pour the wine and ¼ cup (60 ml) of water under the steam rack. Set the spaghetti squash halves on top of the steam rack, standing them on end, if necessary, to fit the pot.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 7 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and lift out the squash, using tongs.
Place the squash on a plate, flesh side up. With a fork, scrape the flesh from the shell toward the center to create long, thin strands of “spaghetti.” Sprinkle the squash with the freshly grated nutmeg and season with salt and pepper to taste. Serve piping hot.
LEEK, PARSNIP & HERB BRIOCHE DRESSING
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: Quick Release
If you’re looking for a unique side dish that everyone will love, try this recipe, with its warm and toasty chunks of brioche loaded with parsnip tidbits, sautéed leeks, and fresh thyme. You will need a 7-inch (18 cm) springform pan or a 1-quart (1 liter) ovenproof dish that fits in your Instant Pot inner pot to make this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
12-ounce (350 g) loaf, brioche bread, cut into 1- to 2-inch (3–5 cm) chunks
3 eggs
½ cup (120 ml) heavy cream
½ teaspoon salt
½ teaspoon pepper
3 tablespoons butter
1 large leek, white parts sliced in half and then crosswise into ½-inch (1 cm) strips
½ pound (225 g) parsnips, peeled and diced into ½-inch (1 cm) pieces
1 tablespoon fresh thyme leaves
½ cup (45 g) fresh, shredded Parmesan cheese
cooking spray
Place the chunks of brioche into a large bowl. Set it aside.
In a small bowl, mix the eggs, cream, and the salt and pepper until the mixture is well combined.
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 leek and parsnips, and sauté them for about 5 minutes, until they have just turned soft. Add the thyme and mix it in well. Press the Cancel button to turn off the sauté function.
Add the egg mixture to the chunks of brioche and gently combine it with the bread until it is evenly coated. Add the parsnip mixture and stir it gently into the brioche mix. Fold in the Parmesan cheese. Rinse out the Instant Pot inner pot.
Spray the springform pan with cooking spray. Spoon the bread mixture into the pan and spread it evenly over the bottom. Cover the pan with foil.
Position the Instant Pot steam rack in the clean Instant Pot inner pot and add 1 cup (240 ml) of water.
Place the covered springform pan on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 30 minutes. Toward the end of the cooking cycle turn on the oven broiler.
After 30 minutes, turn the valve to the Venting position to release the pressure. Carefully remove the lid and lift out the springform pan, using oven mitts.
Remove the foil and place the springform pan under the broiler for about 5 minutes, until the brioche is crisp and golden on top.
Remove the pan from the oven and let it sit for 5 minutes. Remove the outer ring of the springform pan and slide the brioche dressing onto a serving plate using a spatula. Serve it warm.
POMEGRANATE BRUSSELS SPROUTS
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 0 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
These tender Brussels sprouts tossed in a maple glaze and topped with bright red pomegranate seeds and a sprinkling of hazelnuts will add a blast of color to your holiday table.
2 tablespoons butter
1 ½ pounds (675 g) medium-size Brussels sprouts, trimmed and cut in half lengthwise
¾ cup (180 ml) vegetable or chicken broth
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 cup (155 g) fresh pomegranate seeds
½ cup (75 g) hazelnuts
½ teaspo
on salt
¼ teaspoon pepper
Press the Sauté button to heat the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as the butter has melted, add the Brussels sprouts to the pot and sear them, cut side down, for about 1 minute. Give the sprouts a stir, add the broth, and scrape up any brown bits on the bottom of the pot with a wooden spoon.
Press the Cancel button 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 0 (zero).
As soon as the pressure has built up and the display reads “0,” immediately turn the valve to the Venting position to release the pressure. Remove the lid and, using a slotted spoon, immediately transfer the Brussels sprouts to a serving dish.
To make the glaze, whisk together the maple syrup and cider vinegar in a small bowl. Drizzle the glaze over the Brussels sprouts and gently toss them to evenly coat the sprouts with the glaze.
Sprinkle the pomegranate seeds, hazelnuts, and the salt and pepper over the Brussels sprouts and serve them immediately.
TIP: The key to success with Brussels sprouts is to not overcook them; make sure to remove them from the Instant Pot as soon as the cooking cycle is complete and pressure is released.
WINTER VEGETABLE MIX
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Steam
RELEASE TYPE: Quick Release
All the best winter vegetables are brought together in this heart-healthy, warm, and comforting dish. To make it, you will need a steamer basket that fits in your Instant Pot.
2 medium carrots, peeled and cut into 2–3-inch (5–8 cm) pieces, about 2 cups (480 ml)
2 medium parsnips, peeled and cut into 2–3-inch (5–8 cm) pieces, about 2 cups (480 ml)
2 cups (280 g) cauliflower florets
2 cups (230 g) baby potatoes, skin on and quartered into 1–2-inch (3–5 cm) pieces
2 leeks, white parts only, rinsed and cut once lengthwise, then crosswise into 1-inch (3 cm) strips
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 tablespoon melted butter, optional
In a large bowl, mix together all the vegetables, the Italian seasoning, and the salt and pepper.
Position the steamer basket into the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the vegetable mix in the steamer basket. Secure the lid, ensuring the valve is turned to the Sealing position.
Press the Steam 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 immediately transfer the vegetables to a serving platter. Drizzle the vegetables with melted butter, if using, and season them with additional salt and pepper to taste.
TIP: If you prefer your veggies more al dente, reduce the cooking time to 1 minute.
MUSHROOM MEDLEY
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Rich and earthy mushrooms are a great addition to any holiday plate. This dish includes a wonderful mix of many different kinds of mushrooms, but feel free to use your favorites instead, if you like.
1 large sweet onion, halved and sliced into ½-inch (1 cm) strips
8 ounces (225 g) cremini mushrooms, sliced
8 ounces (225 g) white button mushrooms, sliced
3 ounces (85 g) oyster mushrooms, sliced
3 ounces (85 g) shitake mushrooms, sliced
2 tablespoons butter
1 clove garlic, minced
¾ cup (180 ml) vegetable or beef broth
chopped parsley for garnish
Place all the ingredients, except the parsley, in the Instant Pot inner pot. Stir the mixture to combine the ingredients. 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, turn the valve to the Venting position to release the pressure. Remove the lid and give the mixture a good stir. Use a slotted spoon to transfer the mushrooms to a serving dish. Sprinkle the parsley over the top of the mushrooms and serve them immediately.
SAUSAGE & SAGE STUFFING
YIELD: 6 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
Every traditional holiday flavor comes through in this delicious herby stuffing, but be warned: it’s so good, you probably won’t have any leftovers. To make the stuffing, you will need a 7-inch (18 cm) springform pan or a 1-quart (1 liter) ovenproof baking dish that fits your Instant Pot. (See “Pot-in-Pot Cooking Method” on page xiv.)
4 tablespoons butter
1 medium onion, minced
3 celery stalks, finely chopped
3 gloves garlic, minced
1 pound (450 g) ground Italian sausage, sweet or hot
4 cups (360 g) dried bread cubes, either store-bought stuffing cubes or bread, cut into 1-inch (3 cm) pieces and air-dried on a cookie sheet overnight
¼ cup (8 g) minced fresh sage (or 2 teaspoons dried sage)
1 ½ cups (360 ml) vegetable or chicken broth
2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon pepper
cooking spray
chopped parsley for garnish
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as the butter melts, add the onion, celery, and garlic. Sauté the veggies for 3 minutes, and then add the sausage. Break up the sausage into small crumbles with a wooden spoon and continue to brown the sausage until it is no longer pink. Press Cancel to turn off the Sauté function.
In a large bowl, mix together the dried bread cubes, sausage mixture, sage, broth, eggs, and the salt and pepper. Gently mix until the bread is well coated. Let the mixture sit for 2 minutes until the bread has absorbed the liquid.
Spray the springform pan or baking dish with cooking spray.
Scoop the bread and sausage mixture into the springform pan, pressing it down, if necessary, to fit it all in the pan. Cover the pan with foil.
Clean the inner pot, and then place back into the Instant Pot. Put the Instant Pot steam rack into the inner pot and add 1 cup (240 ml) of water. Place the springform pan onto the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 20 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Turn on the oven broiler.
Remove the springform pan from the Instant Pot and remove the foil covering. Place the springform pan under the broiler for about 5 minutes, until the stuffing is lightly golden.
Remove the stuffing from the oven, garnish it with the parsley, and let the pan sit for 5 minutes before serving.
CLASSIC MASHED POTATOES
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 7 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
A touch of butter and sour cream, whipped or beaten into soft, cooked russet potatoes, results in perfectly consistent, creamy mashed potatoes every time.
3 pounds (1.3 kg) russet potatoes, peeled and cut into 3-inch (8 cm) chunks
2 teaspoons salt
6 tablespoons butter, cut into pieces
1 cup (240 g) sour cream
Place the potatoes, salt, and ¾ cup (180 m
l) of water into the Instant Pot inner pot. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 7 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 additional pressure.
Remove the lid, and add the butter and sour cream. Use a potato masher or handheld blender to mash the potatoes until they are very smooth potatoes. Add salt, to taste.
Serve the potatoes warm with an extra pat of butter, if desired.
EASY HERB GRAVY
YIELD: 4 Cups (950 ml)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook and Sauté
RELEASE TYPE: Quick Release
No giblets are required for this creamy, flavorful gravy, which goes perfectly with turkey. The recipe works every time and can easily be doubled for the gravy lovers in your family.
4 cups (950 ml) chicken (or turkey) broth
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon fresh sage, finely chopped
½ teaspoon salt
½ teaspoon pepper
4 tablespoons butter
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry
Add the broth, thyme, rosemary, sage, and the salt and pepper to the Instant Pot inner pot. 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, turn the valve to the Venting position to release the pressure. Remove the lid.
The Instant Pot Holiday Cookbook Page 6