Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the olive oil to coat the bottom of the pot. Add the onion and garlic and sauté for 2–3 minutes, until the onion is just beginning to soften. Press Cancel to turn off the sauté function.
Add the chili powder, cumin, salt, black beans, sweet potatoes, and chicken broth. Stir the mixture well, making sure to scrape any brown bits off the bottom of the pot.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir the chili, and serve it in bowls topped with dried cranberries and green onions.
TURKEY RAMEN
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
With a bit of leftover turkey, you can have a delicious, noodley. brothy bowl of gourmet ramen in just a few minutes. And don’t forget the fresh toppings. It’s all about the toppings!
2 teaspoons sesame oil
1 large leek, well rinsed and cut lengthwise in half and crosswise into ½-inch (1 cm) pieces
2 garlic cloves, minced
2 inches (5 cm) fresh ginger, peeled and minced
½ teaspoon red pepper flakes
6 cups (1.5 liters) chicken broth
½ cup (120 ml) soy sauce
2 teaspoons Worcestershire sauce
6 ounces (170 g) uncooked soba noodles (or packaged ramen noodles)
1 pound (450 g) (approximately 6 cups) leftover cooked turkey, cut into bite-size pieces or shredded
sliced fresh jalapeño, for topping
sliced green onions, for topping
chopped cilantro, for topping
hard boiled eggs, sliced in half, for topping
sesame seeds, for topping
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the sesame oil to coat the bottom of the pot. Add the leek, garlic, ginger, and red pepper flakes. Sauté the mixture for 3 minutes, until the leeks start to get soft. Press the Cancel button to turn off the sauté function.
Add the chicken broth, 2 cups (480 ml) of water, soy sauce, and Worcestershire sauce to the pot. Stir well. 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, slowly turn the valve to the Venting position to release the pressure. Remove the lid.
Press the Sauté button (you may have to press Cancel to turn off the warming function first). When soup starts to simmer, add the soba noodles. Stir the mixture to prevent the noodles from sticking together. Simmer the noodles according to the directions on the package (usually 3–6 minutes).
Lift the noodles out of the pot with tongs or a spaghetti lifter, and divide them equally among 6 bowls. Place about 1 cup (75 g) of turkey into each bowl of noodles. Stir the broth and ladle it on top of the turkey and noodles. (The broth will be very hot and will warm up the cooked turkey.)
Add the toppings of your choice to the bowls. Serve the ramen while it’s hot.
NOTE: Soba noodles are Japanese noodles made from buckwheat flour. They have a subtle earthy or nutty flavor and can be found in specialty grocery stores or online.
CHEESY MACARONI WITH HAM
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Slow Release
This is the ultimate comfort food: creamy macaroni loaded with leftover diced ham. Serve the macaroni with a side of Green Beans with Toasted Almonds (see page 75) for a complete meal.
6 tablespoons (85 g) butter
½ cup (60 g) flour
2 cups (480 ml) whole milk
2 cups (480 ml) chicken broth
1 cup (240 ml) heavy cream
1 (10½-ounce) (300 g) can condensed Cream of Cheddar soup
1 teaspoon dry mustard
½ teaspoon pepper
½ teaspoon salt
1 (16-ounce) (450 g) package small elbow macaroni noodles, uncooked
4 cups (450 g) shredded sharp cheddar cheese
1 pound (450 g) cooked ham, diced into ½-inch (1 cm) pieces
1 cup (110 g) Parmesan cheese, shredded, for serving
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. When the butter melts, add the flour and stir the mixture to form a thick paste or roux. Stir continuously until the roux turns golden, and then slowly whisk in 1 cup (240 ml) of water to thin the paste. With a wooden spatula, scrape the bottom of the pot clean. Press the Cancel button to turn off the sauté function.
Add the milk, broth, cream, soup, dry mustard, pepper, and salt. Stir the mixture until it is well blended. Add the macaroni to the pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, slowly turn the valve to the Venting position to release the pressure (see the tip “Slow Release” on page xiii).
Remove the lid and stir the macaroni. Add the shredded cheddar cheese, one cup at a time, stirring continuously until all the cheese has been added and is fully incorporated. Stir the ham into the mixture until it is well combined.
Serve the macaroni with a generous sprinkle of Parmesan cheese.
TIP: It is very important to deglaze the pot when making thick and creamy dishes. Do not rush the process of thinning the roux. If it is too thick it will interfere with the proper sealing of the pot. A wooden spatula works best for scraping the bottom clean.
15-BEAN SOUP WITH HAM
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 50 Minutes
TOTAL TIME: 75 Minutes
BUTTONS TO USE: Bean/Chili
RELEASE TYPE: Natural Release
If you’re looking for a low-maintenance meal, this recipe is for you. All you need is a 15-bean soup package, including seasonings, and some leftover ham. The bean package is available at most grocery stores and no soaking is required! The result is a delicious, hearty soup that can be pulled together with very little effort.
1 package (20 ounces) (570 g) 15-bean soup blend with flavor packet
6 cups (1.3 liters) chicken broth
1 tablespoon vegetable oil.
1 pound (450 g) leftover cooked ham, diced
Add all the ingredients, except the ham, to the Instant Pot inner pot and stir well. 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 15 minutes, and then turn the valve to the Venting position to release any remaining pressure. Remove the lid, add the ham, and stir. Serve the soup hot.
TURKEY BONE BROTH
YIELD: 8 Cups
HANDS-ON TIME: 10 Minutes
COOKING TIME: 120 Minutes
TOTAL TIME: 175 Minutes
BUTTONS TO USE: Soup/Broth
RELEASE TYPE: Natural Release
You can never have enough stock on hand for holiday cooking, and there’s no better way to make it than using turkey bones to produce a deeply flavored broth.
2 pounds (900 g) turkey carcass, bones cut into large pieces
1 medium onion, quartered
3 large carrots, cut into large chunks
3 celery stalks, cut into large chunks
4 garlic cloves, smashed but not peeled
1 bunch fresh parsley, rinsed
1 bay leaf
4 sprigs rosemary
; 1 teaspoon salt
Place all the ingredients in the Instant Pot inner pot, along with 8 cups (2 liters) of water, and stir them together. Press the Soup/Broth button and set the time to 120 minutes.
When cooking is complete, let the pot sit until all the pressure is naturally released and the float valve drops. This should take approximately 30 minutes.
Remove the lid and lift out the inner pot, using oven mitts. Pour the broth through a cheesecloth or fine sieve into a large bowl. Cool the broth and store it in individual jars for later use.
TURKEY MARSALA
YIELD: 4 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
Here’s a lightning-quick, completely satisfying way to transform leftover turkey into a meal that has all the richness and flavor of classic Chicken Marsala.
2 tablespoons butter
2 tablespoons olive oil
1 pound (450 g) sliced cremini mushrooms
3 medium shallots, thinly sliced
3 garlic cloves, minced
½ cup (120 ml) chicken broth
½ cup (120 ml) Marsala wine (or other dry red wine)
2 tablespoons cornstarch mixed with 2 tablespoons water, for the slurry
leftover turkey breast, sliced into ½-inch-thick (1 cm) slices
1 (12-ounce) (340g) bag egg noodles, prepared according to package instructions
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter and olive oil. When the butter melts, add the mushrooms, shallots, and garlic. Sauté the mixture for about 5 minutes, until the mushrooms begin to release their juices. Press the Cancel button to turn off the sauté function.
To deglaze the bottom of the pot, add the broth and wine. Stir well, making sure to scrape up any brown bits from the bottom of the pot. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Select the sauté function (you may have to press Cancel to turn off the warming function.) Add the slurry and stir the mixture constantly until the desired thickness is reached. Add the turkey slices, submerging them in the mixture and heating it for another 2 minutes until the turkey is heated through. Serve the Turkey Marsala over warm egg noodles.
Gifts from the
KITCHEN
Classic Limoncello
Sea Salt Popcorn
Homemade Strawberry Jam
It’s Actually Really Good Fruitcake
Chocolate Peanut Butter Buckeyes
Apple Pie Moonshine
Lemon Curd
Dulce de Leche
Peppermint Bark
Homemade Apple Butter
Spiced Cashews
Homemade Vanilla Extract
Marshmallow Fudge
CLASSIC LIMONCELLO
YIELD: Approximately 750 ml
HANDS-ON TIME: 5 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 60 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Your friends and family will love drizzling this tart, lemony liqueur over ice cream, mixing it into marinades, and maybe spiking their tea. You will need two 16-ounce (475 ml) canning jars to make this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
peels of 4 lemons, all white pith removed
1 (750 ml) bottle of vodka
1 cup (240 ml) simple syrup (1 cup [200 g] sugar dissolved in 1 cup [240 ml] water)
Put half of the lemon peels into each of the canning jars. Pour the vodka over the peels, filling the jars until just below the jar threads. Secure the canning jar lids until just barely tight.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) water. Place the 2 canning jars on top of the steam rack.
Secure lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 30 minutes.
When cooking is complete, turn the valve to the Venting position. Remove the lid when all pressure has released.
Carefully remove the canning jars from the pot, using tongs and hot pads. The jars will be very hot and bubbling at this point. Place them on a heatproof surface and let them cool completely to room temperature. Once the jars are cool, remove the lids and add the desired amount of simple syrup: 2 tablespoons per jar for very tart Limoncello and ½ cup (120 ml) per jar for sweeter Limoncello. Mix well.
Transfer the Limoncello to decorative bottles for gift giving.
SEA SALT POPCORN
YIELD: Approximately 8 Cups (2 liters) Popped Corn
HANDS-ON TIME: 2 Minutes
COOKING TIME: Approximately 5 Minutes
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Sauté (high)
RELEASE TYPE: None
If you’re heading to a party and need a gift to bring, here’s one that can be pulled together quickly. Make a batch of sea salt popcorn, bag it up, and tie it with a festive bow. You’re all set!
3 tablespoons high smoke point oil, such as grape seed or corn oil (do not use butter!)
½ cup (275 g) popcorn kernels
2 teaspoons sea salt
Press the Sauté button, repeatedly, until it is on High Sauté, to heat up the Instant Pot inner pot. When the display reads “Hot,” add the oil to coat the bottom. Add the corn kernels to the pot and stir until they’re well coated.
Cover the pot with a non-sealing lid, such as a glass lid or a large metal lid.
The corn should start popping within 2–3 minutes. Listen carefully and when the popping noise reduces to 1 pop every 5 seconds, turn the pot off. Shake the pot a little to ensure that all kernels have popped.
Lift the lid and pour the popcorn into a large bowl. Remove any unpopped kernels and sprinkle the popcorn with sea salt. Let the popcorn cool, then bag and tie it with a bow.
HOMEMADE STRAWBERRY JAM
YIELD: 3 Cups (720 ml)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 2 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Your friends don’t need to know how easy it is to make this strawberry jam. Just hand them a jar and graciously accept their praises.
2 pounds (900 g) fresh strawberries, hulled and cut in half
½ cup (100 g) sugar
4 tablespoons lemon juice
2 tablespoons cornstarch mixed with 2 tablespoons water, if necessary, for the slurry
Place the strawberries in the Instant Pot inner pot and sprinkle them with the sugar. Let the pot sit for 15 minutes (the sugar will draw liquid out of the strawberries, which is necessary for the pot to pressurize properly).
Add the lemon juice and stir the mixture. 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 15 minutes, and then turn the valve to the Venting position to release the pressure. Remove the lid and give the mixture a good stir.
Depending on the amount of liquid released from the strawberries, you may need to add a slurry to the mix in order to thicken the jam. Simply press the Sauté button and bring the strawberry mixture to a simmer. Add the slurry to the mixture, stirring it constantly, until the desired thickness is reached, and then press Cancel to turn off the sauté function. Let the jam cool before spooning it into decorative jars for gift giving.
IT’S ACTUALLY REALLY GOOD FRUITCAKE
YIELD: Approximately 8 Slices
HANDS-ON TIME: 10 Minutes
COOKING TIME: 61 Minutes
TOTAL TIME: 90
Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick
Giving a fruitcake as a gift used to be a joke (most of them were inedible), and yet it is traditional to make and exchange these cakes over the holidays. Well, the joke’s over now; this recipe delivers a moist, dense loaf, loaded with dried fruit. It is delicious from start to finish, so save this gift for your favorite people. They deserve it. You will need a 7-inch (18 cm) springform pan to make the cake. (See “Pot-in-Pot Cooking Method” on page xiv.)
TO HYDRATE THE FRUIT
½ cup (80 g) dried, sweetened pineapple, chopped into ½-inch (1 cm) pieces
½ cup (85 g) pitted dates, chopped into ½-inch (1 cm) pieces
½ cup (100 g) dried apricots, chopped into ½-inch (1 cm) pieces
½ cup (80 g) dried cherries, chopped into ½-inch (1 cm) pieces
½ cup (75 g) golden raisins
1 tablespoon crystallized ginger
¾ cup (180 ml) apple juice
FOR THE CAKE
½ cup (115 g) butter, melted
1 cup (200 g) brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 teaspoon baking powder
2 large eggs, beaten
1 cup (120 g) flour
2 tablespoons cocoa powder
3 tablespoons dark corn syrup
¼ cup (60 ml) apple juice
1 cup (120 g) chopped nuts of choice
cooking spray
TO HYDRATE THE FRUIT
Add all the fruit and the apple juice to the Instant Pot inner pot. 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 1 minute.
The Instant Pot Holiday Cookbook Page 11