SPICED & SPIKED HOT CIDER
YIELD: 1 Gallon (16 drinks) (about 4 liters)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Warm apple cider, infused with winter spices and spiked with some good bourbon, is always a hit at any holiday party. Keep the cider warm in the Instant Pot so your guests can enjoy it all evening, at just the right temperature.
1 gallon (3.75 liters) unfiltered apple cider
3 cinnamon sticks
4 whole star anise
2 tablespoons whole cloves
1 orange, sliced into 1-inch-thick (2.5 cm) slices plus additional slices for garnish
4 cups (950 ml) bourbon
Put the cider, cinnamon sticks, anise, cloves, and orange slices into the Instant Pot inner pot and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Remove the orange and whole spices from the pot using a large slotted spoon (or pour the liquid through a fine sieve into a large bowl, and then pour the liquid back into the Instant Pot to keep it warm.) Add the bourbon and stir. Garnish with additional orange slices. Keep the pot warm in the Instant Pot, so that your guests can serve themselves throughout the evening.
DULCE DE LECHE CIDER WITH A KICK
YIELD: 1 Drink
HANDS-ON TIME: 2 Minutes
COOKING TIME: None
TOTAL TIME: None
BUTTONS TO USE: None
RELEASE TYPE: None
This is a great way to add a sweet and creamy finish to Spiced and Spiked Hot Cider (see the facing page). This recipe is for one drink, but the Spiced and Spiked Hot Cider used for this recipe makes 16 drinks, so feel free to make as many as you wish.
8 ounces (240 ml) warm Spiced & Spiked Hot Cider (page 124)
1 tablespoon Dulce de Leche (page 161)
cinnamon sticks for garnish
Pour 8 ounces (240 ml) of Spiked and Spiced Hot Cider into a heatproof mug.
Add 1 tablespoon of Dulce de Leche and stir. Serve the cider with a cinnamon stick.
WARM TROPICAL PUNCH WITH A PUNCH
YIELD: 6 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
If you long to be on a tropical island during the holiday season, this fruit punch, served with a warming hit of vodka, just might make you feel like you’ve already arrived.
2 cups (480 ml) pineapple juice
2 cups (480 ml) orange juice
2 cups (480 ml) cranberry juice
1 tablespoon finely grated fresh ginger
1 ½ cups (360 ml) vodka
pineapple wedges for garnish
Add all the ingredients, except the vodka and pineapple wedges, to the Instant Pot inner pot and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure.
Remove the lid, add the vodka, and stir. Serve the punch in tall, heatproof glass mugs garnished with a pineapple wedge.
KAHLÚA VANILLA LATTE
YIELD: 6 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
The vanilla latte just got a makeover. Add a little Kahlúa liqueur to this classic beverage and let the evening begin!
3 cups (720 ml) strong, brewed coffee
1 cup (240 ml) whole milk
2 cups (480 ml) Kahlúa liqueur
Add the coffee and milk to the Instant Pot inner 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 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure.
Remove the lid and press Cancel to turn off the pot. Press the Sauté button and add the Kahlúa. Stir the mixture for about 1 minute, until it is heated through.
Ladle the drink into heatproof mugs and serve it hot or, alternatively, serve it cold over ice.
Rock Star
LEFTOVERS
Beef & Caramelized Onion Sandwiches
Country Ham Hash
Turkey & Wild Rice Soup
Sweet Potato Hummus
Sweet Potato Coconut Soup
Quick & Easy Turkey Pot Pie
Turkey & Sweet Potato Chili
Turkey Ramen
Cheesy Macaroni with Ham
15-Bean Soup with Ham
Turkey Bone Broth
Turkey Marsala
BEEF & CARAMELIZED ONION SANDWICHES
YIELD: 6 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 10 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
This is a great recipe for leftover Red Wine–Braised Beef Brisket (see page 26) or Beef Pot Roast (page 31). Toast some hoagie rolls and stuff them with warm, tender beef and sweet caramelized onions. A cold beer on the side would make a nice accompaniment.
6 tablespoons (85 g) butter
3 pounds (1.3 kg) yellow onions, sliced into ¼-inch (.5 cm) strips (approximately 5 medium onions)
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
2 pounds (900 g) leftover cooked beef (brisket or pot roast), sliced or shredded
6 hoagie rolls, sliced
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as butter melts add the sliced onions, Worcestershire sauce, salt, and pepper. Stir well. Sauté the onions for 4 or 5 minutes, or until they just begin to turn soft.
Press Cancel to turn off the sauté function and add ½ cup (120 ml) water to the pot. 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.
Press the Sauté button (you may need to press Cancel first to turn off the warming feature). Sauté the onions until almost all of the liquid has evaporated and the onions just begin to brown, approximately 5 minutes. Add the cooked beef and lightly stir the mixture until it is well combined.
Open the hoagie rolls and place them on a baking sheet. Lightly toast the rolls under the broiler for 3–4 minutes. Pay close attention to the rolls when they’re under the broiler so they don’t burn.
Remove the hoagie rolls from under the broiler. Place the rolls on individual plates and fill them with the onion and beef mixture. Serve immediately.
COUNTRY HAM HASH
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Top this hash with a couple of fried eggs, and you’ll have a spectacular breakfast that will get you through the day.
2 tablespoons vegetable oil
1 medium onion, diced into ½-inch (1 cm) pieces
3 medium russet potatoes, peeled and diced into 1-inch (3 cm) pieces
1 teaspoon seasoned salt
½ teaspoon pepper
½ teaspoon dried thyme
1 medium red bell pepper, seeded and diced into 1-inch (3 cm) pieces
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bsp; 1 medium green bell pepper, seeded and diced into 1-inch (3 cm) pieces
1 pound (450 g) leftover cooked ham (see Succulent Glazed Ham on page 22), diced into ½-inch (1 cm) pieces
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom of the pot. Add the onion, potatoes, seasoned salt, pepper, and thyme. Mix well. Let the mixture sit in the pot undisturbed for 2–3 minutes, to lightly brown the potatoes, and then stir the mixture.
Add the red and green bell peppers to the pot and stir them in well. To deglaze the pot, add ¾ cup (180 ml) of water to the pot, making sure to scrape up any brown bits from the bottom of pot, using a wooden spoon. Add the diced ham and stir it into the mixture until it is well combined.
Press the Cancel button to turn off sauté function. 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.
Stir and then transfer the ham hash to individual plates, using a slotted spoon. Top the hash with fried or over-easy eggs for a complete breakfast.
TURKEY & WILD RICE SOUP
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 25 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Soup/Broth
RELEASE TYPE: Natural Release
Leftover turkey, combined with rice, mushrooms, and veggies make a terrific cold-weather soup—comfort food at its best.
1 cup (180 g) uncooked wild rice blend
6 cups (1.5 liters) chicken broth
8 ounces (225 g) sliced mushrooms
1 medium onion, diced
3 stalks celery, sliced crosswise into ½-inch (1 cm) pieces
2 medium carrots, peeled and sliced crosswise into ½-inch (1 cm) pieces
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne pepper
¾ cup (180 ml) heavy cream
1 pound (450 g) leftover cooked turkey, shredded
Put all the ingredients, except the cream and the turkey, into the Instant Pot inner pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Soup/Broth button and set the time to 25 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 and add the cream and cooked turkey. Give the soup a good stir and serve immediately.
SWEET POTATO HUMMUS
YIELD: 4 Cups (450 ml)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 50 Minutes
TOTAL TIME: 75 Minutes
BUTTONS TO USE: Bean/Chili
RELEASE TYPE: Natural Release
Leftover sweet potatoes add a delightful twist to this classic chickpea dip. Make a batch of it after your big holiday dinner and serve it with crunchy rye crackers.
2 cups (160 g) dried chickpeas (also called garbanzo beans)
3 garlic cloves, peeled and smashed
1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon pepper
¾ cup (180 ml) olive oil, divided
2 cups (480 g) leftover cooked sweet potatoes
¼ cup (30 g) crushed walnut pieces for topping, optional
Place the chickpeas, garlic, and vegetable oil 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 50 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.
Drain the chickpeas in a colander over a large bowl to capture the cooking liquid for later use.
Combine the drained chickpeas, salt, pepper, 4 tablespoons of the olive oil, the sweet potatoes, and ½ cup (120 ml) of the reserved cooking liquid in a food processor. Pulse the food processor to blend the ingredients, and then turn the processor to high. Slowly add the remaining olive oil and additional reserved cooking liquid, as needed, to reach the desired consistency.
Serve the hummus topped with a drizzle of olive oil and topped with crushed walnuts.
SWEET POTATO COCONUT SOUP
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Slow Release
A healthy blend of leftover sweet potatoes and creamy coconut milk produces a filling and satisfying, thick soup that’s perfect for cool fall or winter days. An immersion or stand blender makes it easy to puree the soup to silky perfection.
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 13½-ounce (400 ml) cans coconut milk
4 cups vegetable broth
1 ½ teaspoons salt
½ teaspoon pepper
6 cups (1.5 kg) leftover, cooked sweet potatoes, at room temperature
½ cup (120 ml) cream
chopped Italian parsley, for garnish
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom of the pot. Add the onion and garlic and sauté for 3–4 minutes, until the onion just turns soft.
Add the coconut milk, vegetable broth, salt, and pepper. Stir well, making sure to scrape up any brown bits from the bottom of the pot. 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 3 minutes.
When cooking is complete, let the pot sit for another 5 minutes, and then turn the valve slowly to the Venting position to release any remaining pressure. (See the tip “Slow Release” on page xiii.)
Remove the lid and add the sweet potatoes and cream. Blend the mixture with an immersion blender or in batches in a stand blender until the consistency is very smooth. Serve the soup hot or cold and garnish it with chopped Italian parsley.
QUICK & EASY TURKEY POT PIE
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 8 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
This rich, savory pot pie is a leftover makeover for extra turkey after your holiday feast. If you use a premade crust, the pie can come together in less than 30 minutes.
1 tablespoon olive oil
3 medium carrots, peeled and sliced into ½-inch (1 cm) rounds
4 celery stalks, sliced crosswise into ½-inch (1 cm) pieces
1 medium onion, diced
½ cup (60 g) flour
1 ½ teaspoons dried thyme
½ teaspoon salt
¼ teaspoon pepper
4 cups (950 ml) chicken broth
1 premade (or homemade) pie crust, rolled ½-inch (1 cm) thick and cut into 1 × 3-inch (3 × 8 cm) strips
1 pound (450 g) cooked leftover turkey, shredded
½ cup (120 ml) heavy cream
1 cup (240 g) frozen peas, thawed
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom of the inner pot. Add the carrots, celery, and onion and sauté the mixture for 3–4 minutes.
Sprinkle the vegetable mixture with the flour, thyme, salt, and pepper, and cook the mixture for 1 minute, stirring it constantly until the vegetables are well coated with flour. Add the chicken broth and stir it well to deglaze the bottom of the pot. Make sure to scrape up any brown bits off the bottom
of the pot. Add the pie crust strips one at a time to the pot and stir them gently to distribute the strips throughout the mixture.
Press the Cancel button to turn off the sauté function. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 8 minutes.
When cooking is complete, let the pot sit for another 10 minutes, and then slowly turn the valve to the Venting position to release any remaining pressure. (See the tip “Slow Release” on page xiii.) Remove the lid and gently stir in the turkey, cream, and peas. Serve hot.
TURKEY & SWEET POTATO CHILI
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 20 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
This hearty chili is a great way to enjoy Thanksgiving, round #2—and it has a nice spicy kick. If you like, top the chili with a few dried cranberries to give it a festive burst of color.
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
3 tablespoons chili powder (or more, if you’d like additional heat)
2 teaspoons cumin
1 teaspoon salt
1 (15-ounce) (425 g) can black beans, drained and rinsed
3 large sweet potatoes, peeled and cut into 2–3-inch (5–8 cm) pieces
6 cups (1.5 liters) chicken broth
dried cranberries for garnish
sliced green onions for garnish
The Instant Pot Holiday Cookbook Page 10