The Instant Pot Holiday Cookbook
Page 7
Press the Sauté button. When the gravy begins to lightly simmer, whisk in the butter and stir it in, until it has completely melted. Add the slurry to the gravy, whisking constantly until the desired thickness has been reached. Press Cancel to turn off the pot. Taste the gravy and add additional salt and pepper as needed. Transfer the gravy to a serving dish and serve it piping hot.
GREEN BEANS WITH TOASTED ALMONDS
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Steam
RELEASE TYPE: Quick Release
Toasted, slivered almonds add a touch of crunch to these fresh, vibrant green beans. A squeeze of lemon gives them a nice, bright finish. You will need a steamer basket that fits in your Instant Pot to prepare this dish.
2 pounds (905 g) fresh green beans, ends trimmed
1 teaspoon fresh lemon juice
1 tablespoon (pat) butter
½ teaspoon salt
¼ cup (28 g) slivered almonds, lightly toasted in a dry skillet
Position the steamer basket in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the green beans in the steamer basket and 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, immediately turn the valve to the Venting position to release the pressure. Remove the lid and use tongs to transfer the beans from the pot to a serving platter.
Top the beans with the butter and a sprinkle of salt and toasted almonds. Serve immediately.
TIP: If you prefer crispy green beans, reduce the cooking time to 1 minute.
APPLE-ORANGE CHUTNEY
YIELD: 4 Cups (950 ml)
HANDS-ON TIME: 10 Minutes
COOKING TIME: 10 Minutes
TOTAL TIME: 25 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
This savory and sweet blend of apples, orange juice, ginger, and a sprinkle of red pepper flakes brightens up any pork dish. Try it with the Roast Pork Loin (page 41).
8 Granny Smith apples, peeled, cored, and cut into 2-inch (5 cm) pieces
1 cup (85 g) raisins
½ medium white onion, diced
2 tablespoons fresh ginger, minced
1 cup (240 ml) orange juice
½ cup (120 ml) apple cider vinegar
½ cup (100 g) brown sugar
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground nutmeg
Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
FRESH CRANBERRY SAUCE
YIELD: 2 Cups (480 ml)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Nothing compliments holiday meals better than a bright, fresh, and tart cranberry sauce, served either hot or cold.
4 cups (400 g) fresh cranberries
½ cup (100 g) sugar
Place the cranberries and sugar in the Instant Pot inner pot along with 1 cup (240 ml) of water. 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 stir the mixture. The sauce will thicken as it is stirred. Transfer the cranberry sauce to a serving bowl.
STEAMED BABY POTATOES WITH SHALLOTS
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 7 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Steam
RELEASE TYPE: Quick Release
Baby golden potatoes steamed to perfection—and with hints of shallots and rosemary—have long been a favorite on holiday tables. To make these tender potatoes, you will need a steamer basket that fits in your Instant Pot.
3 pounds (1.3 kg) Yukon Gold or other baby yellow potatoes, approximately 1–2 inches (3–5 cm) in diameter
1 large shallot, thinly sliced
1 tablespoon fresh rosemary, finely minced (or 1 teaspoon dried rosemary)
1 tablespoon butter
½ teaspoon salt
¼ teaspoon pepper
chopped parsley for garnish
Position the steamer basket in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the potatoes in the steamer basket and sprinkle them with the slices of shallot and rosemary.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Steam 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 transfer the potatoes to a serving dish.
Add the butter and the salt and pepper to the potato-shallot mixture and stir it well to coat the potatoes. Sprinkle the chopped parsley over the potatoes as a garnish, and serve them warm.
THE BEST BEET SALAD
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 15 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Making a beet salad, like this colorful, uber-healthy version, used to take hours, but now you can make it in minutes and enjoy it any time. Thin slices of fennel add crunch and extra freshness to the mix.
FOR THE BEETS
8–10 medium or large beets
FOR THE DRESSING
3 tablespoons honey
3 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
FOR THE SALAD
2 cups (75 g) lettuce of choice, chopped
1 large shallot, minced
1 bulb fennel, thinly sliced
½ cup (55 g) walnut pieces
4 ounces (115 g) crumbled blue cheese
fennel fronds, for garnish (if desired)
TO PREPARE THE BEETS
Remove the leafy green stalks and roots from the beets, being careful not to cut the skin. Do not peel the beets.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the beets on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Select Pressure Cook and set the time to 15 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and, using tongs, lift the beets out of the pot.
Let the beets cool for 5–10 minutes. When the beets are cool enough to handle, run them under cool water in the sink. Using a paper towel, scrub the skin off the beets under the running water.
Cut the clean beets into 1–2-inch (3–5 cm) pieces.
TO PREPARE THE DRESSING
In a small bowl, whisk together the honey, balsamic vinegar, salt, and pepper. Set the bowl aside.
TO PREPARE THE SALAD
Spread the lettuce on a serving platter and top the greens with the beets, shallots, fennel, walnuts, and blue cheese. Drizzle the dressing over the top and serve the beets warm or cold. Garnish with fennel fronds, if desired.
TIP: Beets can temporarily stain your hands and countertops, so use gloves when you handle them, and promptly wipe down any surfaces that come in contact with beet juice.
NO-SOAK BLACK BEANS WITH GINGER & NUTMEG
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 30 Minutes
TOTAL
TIME: 45 Minutes
BUTTONS TO USE: Bean/Chili
RELEASE TYPE: Natural Release
This recipe is an example of one of the many things that your Instant Pot does best. Here it transforms dry beans into plump, tender, flavorful beans. No soaking required!
1 pound (450 g) dry black beans, rinsed well
1 tablespoon minced fresh ginger
½ teaspoon fresh, grated nutmeg, plus more for additional garnish
1 bay leaf
1 tablespoon vegetable oil
1 teaspoon salt
Italian parsley, finely chopped
Place all the ingredients, except the parsley, in the Instant Pot inner pot. Add 6 cups (1.5 liters) of water and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Bean/Chili button and set the time to 30 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, stir the beans, and transfer them to a serving platter, using a slotted spoon. Remove the bay leaf. Top the beans with a dusting of freshly grated nutmeg and some finely chopped Italian parsley.
A Happy Ending
DESSERTS
Upside Down, Nutty, Pull-Apart Cinnamon Rolls
Warm Cherries Jubilee
Super-Moist Pumpkin Pie Spice Cake
Super-Simple Chocolate Mint Brownies
Berry Cobbler with Granola Topping
Creamy Cheesecake with a Touch of Orange
Lemon Curd Tart
Seasonal Rice Pudding
Stuffed Cinnamon Walnut Apples
Red Velvet Cheesecake
Spiced Apple Crisp
Warm Fruit & Nut Compote
Baileys Lava Cakes
Christmas Fudge
Pumpkin Cream Lava Cake
UPSIDE DOWN, NUTTY, PULL-APART CINNAMON ROLLS
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 40 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
This dessert is a delicious, sticky hybrid that combines everything you love about cinnamon rolls and bread pudding. Set a platter of this gooey, cinnamony goodness on the dessert table at your next holiday get-together and watch it disappear! And if your dessert table is already full, this also makes an amazing holiday morning breakfast meal. You will need a round 7-inch (18 cm) springform pan or ovenproof baking dish to make this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
FOR THE ROLLS
1 (17½-ounce) (495 g) can refrigerated cinnamon rolls (either with or without icing)
¼ cup (50 g) sugar
1 tablespoon cinnamon
cooking spray
4 tablespoons butter
¼ cup (60 ml) milk
½ cup (60 g) chopped pecans, divided
FOR THE ICING
1 cup (120 g) powdered sugar
3 tablespoons milk
options: use the icing included with the cinnamon rolls
Cut the cinnamon rolls into quarters.
Place the sugar and cinnamon in a gallon-size zip top bag and shake it to combine the sugar and cinnamon. Add the quartered cinnamon rolls to bag, seal the top, and shake the bag vigorously to coat all the pieces.
Spray the springform pan or baking dish with cooking spray. If you’re using a springform pan, wrap two layers of aluminum foil around the bottom of the pan to prevent any leakage.
Place the cinnamon roll pieces in the springform pan or baking dish in one layer.
Add the butter and milk to a small saucepan and place the pan over low heat until the butter melts. (Or use a microwave on 50% power for 1 minute.)
Drizzle the butter and milk combination over the pieces of cinnamon roll.
Position the steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the springform pan or 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 20 minutes.
While the cinnamon roll is cooking, turn on the broiler.
When cooking is complete, carefully turn the valve to the Venting position to release the pressure. Remove the lid.
Sprinkle ¼ cup (30 g) of the pecans on top of the cinnamon roll, and then carefully remove the springform pan from the pot. Place the pan under the broiler for about 5 minutes, until the top is slightly golden.
Remove the pan from the oven and let sit for 10 minutes. Slide a knife along the inside edge of the springform pan to release the cinnamon roll from pan. Remove the ring of springform pan.
To invert the cinnamon roll, place a large plate on top of the roll, and then turn the pan upside down. Slide a spatula or knife beneath the bottom of the springform pan (which should now be on top) to release the cinnamon roll onto the plate.
If making icing, in a small bowl, whisk together the powdered sugar and milk until well-blended. Drizzle the top of the inverted cinnamon roll with the icing or use the packaged icing. Sprinkle remaining pecans on top of the cinnamon roll and serve it warm.
WARM CHERRIES JUBILEE
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
You can serve this tangy, classy dessert when you have only ten minutes to spare, because that’s all you’ll need to get this time-tested classic on the table for your guests. Add a glug of brandy, after the cooking process, for an extra layer of warmth. The cherries can be served on their own, or over a scoop of vanilla ice cream.
2 (15-ounce) (425 g) cans whole, tart cherries, packed in water
2 tablespoons sugar
1 teaspoon lemon juice
2 tablespoons cornstarch mixed with 2 tablespoons water, for the slurry
¼ cup (60 ml) brandy (optional)
Place the cherries (including the water from the can), sugar, and lemon juice in the Instant Pot inner pot. Combine all the ingredients with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure.
Open the lid and press Cancel to turn the pot off, and then press Sauté. Add the brandy, if you like (it’s optional), and then add the slurry. Stir the mixture for about 1 minute, until is turns thick. Press Cancel as soon as the desired thickness is reached.
Serve the cherries by themselves or spoon them over ice cream. Delicious!
SUPER-MOIST PUMPKIN PIE SPICE CAKE
YIELD: 8 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 50 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
The hints of cinnamon, nutmeg, and pumpkin leave no doubt that this flavorful, dense cake is perfect for fall and winter holiday tables, and who can resist cream cheese frosting? You will need a round 7-inch (18 cm) springform pan or ovenproof baking dish for this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
FOR THE CAKE
1 cup (240 ml) vegetable oil
4 large eggs, room temperature
1 cup (200 g) brown sugar
½ cup (100 g) sugar
1 (15-ounce)(425 g) can pumpkin puree
1 teaspoon vanilla
2 cups (240 g) flour
2 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
cooking spray
FOR THE FROSTING
8 ounces (225 g) cream cheese, room temperature
½ cup (115 g) butter, room temperature
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract
TO PREPARE THE CAKE
In a large bowl, using a hand blender, mix together the oil and the eggs, and then mix in both sugars until the ingredients are well blended. Add the pumpkin puree and vanilla to the mix and blend it until it is smooth.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Slowly add the dry ingredient mixture to the egg mixture and blend the ingredients together with a spatula until they’re just mixed. Do not overmix.
Spray the springform pan with the cooking spray, and then pour the batter into the pan. Cover the pan with aluminum foil.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the 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 25 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure.
Remove the lid and lift the springform pan out of the pot, using oven mitts. Set the pan on a cooling rack and allow the cake to cool. Run a small knife along the inside of the springform pan to release the cake from the sides. Remove rim of the springform pan.
Using a thin spatula remove the cake from the bottom of the springform pan and transfer it to a serving platter.
TO PREPARE THE FROSTING
In a medium-size bowl, mix the cream cheese and butter with a hand blender, until they are well mixed. Add the powdered sugar to the bowl, one cup at a time, and blend it into the mixture until it is smooth. Add the vanilla and blend until it is well incorporated.