Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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BEAN/CHILI A function specifically for cooking dried beans at high pressure, the time can be adjusted for this function depending on how well cooked you like your beans.
MEAT/STEW This function can be used when cooking hearty meats at high pressure, and the time can be adjusted depending on which meats you use. Consult the Instant Pot manual or the Electric Pressure Cooking Time Charts in the back of this book when determining cook time.
MULTIGRAIN The Instant Pot makes cooking grains like wild and brown rice at high pressure quick and easy. Review the Instant Pot manual and consult the Electric Pressure Cooking Time Charts at the end of this book carefully when cooking grains, since the amount of liquid, cook time, and release are key to success.
PORRIDGE When using the Porridge function, the normal setting is for rice porridge, while the high setting is for a mixture of grains and beans. Use a natural release with this function.
POULTRY This automated function can be used for cooking chicken, turkey, or duck at high pressure. Consult the Instant Pot manual or the Electric Pressure Cooking Time Charts in the back of this book when determining cook time.
RICE This fully automated function is for cooking regular rice at low pressure, and the cooking duration is automatically adjusted based on the amount of rice and liquid in the cooker. You can cook as little as 1 cup of rice using this function.
SOUP Electric pressure cookers are excellent for making soups and broths, and this function keeps your soup from boiling too heavily.
YOGURT Homemade yogurt is made easy with this two-step Instant Pot function. See the Instant Pot manual for details.
The Instant Pot also has a Delayed Cooking function that further allows you to perfectly time your meals, as well as a Keep Warm feature. The warming feature is automatically activated once the cook timer runs out, and can be turned off by selecting Cancel. The pressure will release faster if you turn off the warming feature after cooking is complete. For all recipes in this book, select Cancel once pressure cooking is complete.
SAFETY TIPS FOR THE INSTANT POT
Every time you pressure-cook with your Instant Pot, keep a few safety tips in mind. Before each use, double-check that the bottom of your inner pot, as well as the heating plate that it sits on, are clean and dry. Check that the float valve, exhaust valve, and anti-block shield are also clean and free of any food, and make sure the sealing ring is secure. Finally, check that the steam release handle is in the Sealing position. When adding food, do not overfill the Instant Pot. Starchy foods or foods that are prone to foaming should not fill the pot more than half full. Other dishes should not fill the pot more than three-quarters full. After cooking is complete, remember that the cooker will be hot. Use extreme caution when releasing pressure, as steam can cause nasty burns if you’re not careful. Use a thick kitchen towel or oven mitt to turn the handle and then quickly get out of the way. Always unplug your Instant Pot when not in use.
Converting Your Favorite Recipes
A wide range of dishes can be prepared in the pressure cooker, and once you’ve worked your way through the following recipes, you’ll likely get the itch to convert a favorite slow cooker or stove-top dish to be pressure cooker–friendly. Most recipes can make the conversion easily as long as you keep a few things in mind.
› REDUCE THE AMOUNT OF LIQUID. Since pressure cookers don’t allow evaporation like stove-top cooking, you don’t need as much liquid. Adjust accordingly, but don’t go under the minimum 1 cup of liquid.
› DECREASE THE COOK TIME. A dish cooked in a pressure cooker will typically take one-third to one-half of the cooking time of a traditional stove-top recipe. Compare your recipe and its ingredients to the cook time chart for best results.
› ADD DAIRY AT THE END. If the recipe includes dairy, the general rule is to add it at the end, after pressure cooking is over. Dairy tends to foam and scorch when heated in a pressure cooker. There are exceptions for certain recipes.
› THICKEN AT THE END. To thicken sauces or make a roux, use the Sauté function after pressure cooking. Thickeners like cornstarch and flour should be added after pressure cooking is over.
› DON’T OVERFILL. Pay attention to how big the recipe is and adjust so that you don’t overfill your pot. Bigger recipes don’t mean longer cook times, since the pressure cooker cooks everything at the same rate.
Try experimenting with a pressure-cooking converter like the one at HipPressureCooking.com/pressure-cooker-recipe-converter.
USING YOUR INSTANT POT PRESSURE COOKER
› DO double-check your pressure release handle. If it’s not in the Sealing position before you start pressure cooking, your Instant Pot won’t have much success building enough pressure to properly cook the food.
› DO use the Sauté function and deglaze for extra flavor. Browning aromatics and hearty meats before pressure cooking adds another layer of flavor. For sauces and stews with depth, deglaze the pan with wine, stock, or water.
› DO experiment. Even though there are some don’ts when using a pressure cooker, once you learn the rules and become familiar with your machine, feel free to experiment!
› DO consult your manual on a regular basis. Even longtime electric pressure-cooker users need to go back to their manual from time to time for assembly and troubleshooting info, recommended cook times, and more.
› DO make extra. Most recipes for two to four people only fill the bottom quarter of the pot, so why not make extra? Most pressure-cooker recipes make great leftovers (like soups, grains, and beans) and even freeze well.
› DON’T use a quick release when cooking large amounts of some foods. If you are making a big batch of soup or broth, use a natural release. Proceed with caution when cooking a large batch of gravy, noodles, whole grains, or porridge. These tend to foam, and if the Instant Pot is too full and you use a quick release, the handle can spray hot liquid.
› DON’T add too much liquid. Pressure cookers trap steam, preventing the evaporation that occurs with stove-top cooking. This means you can cook with less liquid and achieve the same results while keeping the flavor concentrated. But don’t go below the minimum amount, which is about 1 cup for the Instant Pot (depending on what you’re cooking).
› DON’T use the cold water method. Since we’re cooking with electricity here, running the appliance under cold water for a quick release, as you would a stove-top pressure cooker, is a really bad idea.
› DON’T increase the cooking time when doubling a recipe. Because the pressure cooks all of the food in the pot at the same rate, more food does not equal more cook time.
› DON’T overfill. Even though you have a nice big pot, resist the temptation to fill it up. Never fill your Instant Pot over three-quarters full, and starchy and foamy dishes should only reach the halfway mark.
Cleaning and Caring for Your Electric Pressure Cooker
Keep your Instant Pot in good working order for years to come with a little TLC. After every use, unplug the Instant Pot and clean the inner pot with soapy water or wash it in the dishwasher. Clean the lid with a wet cloth and wipe dry. Remove the sealing ring and clean with soapy water when needed, and dry before replacing. The steam release valve can be removed for cleaning as well. Wipe the inside rim of the outer pot with a dry cloth.
When making strong-smelling dishes like curries and chilies, your sealing ring will take on these strong scents. Cleaning with warm, soapy water will help, and this typically won’t affect the flavor of your food. If it bothers you, keep an extra ring around just for cooking aromatic foods.
If your Instant Pot produces unusual noises or burning smells, or if the power cord is damaged, immediately stop using it and unplug it. Contact customer support.
Regarding the Recipes
The recipes in this book are written to be easy to use and completely pain-free. Each states the prep time and pressure-cooking time along with the total time, which includes prep, cook, preheat, and de-pressurize time—giving you a true picture of how long the
recipe will take from start to finish. Servings, settings used, and helpful tips like using a smart program, ingredient info, and substitutions are also included. Note that the heat settings labeled More and Less on the Instant Pot are referred to as High and Low in this book. If a heat setting is not specified, then leave as Normal—the automatic setting.
The recipes are also clearly marked with labels to make them easy to pick and choose:
› VIRTUALLY INSTANT recipes are ready in 20 minutes or less.
› WEEKDAY WIN recipes indicate complete meals that are done in 45 minutes or less.
› WORTH THE WAIT recipes take 1 hour or longer from start to finish, but their delicious results make up for the extra effort required.
› FAMILY-FRIENDLY recipes use kid-friendly ingredients and serve four or more.
Vegetarian, gluten-free, and Paleo-friendly recipes are also labeled.
HOLIDAY PRESSURE COOKING
Free up your oven for food-centric holidays with the help of the Instant Pot!
St. Patrick’s Day
Corned Beef
Horseradish Mashed Potatoes
Braised Cabbage
Memorial Day, Fourth of July, and Labor Day
Baby Back Ribs
Pulled Pork
Low-Country Boil
Charred Corn on the Cob
Jewish Holidays
One-Hour Matzo Ball Soup
Barbecue Beef Brisket
White Wine–Poached Pears with Vanilla
Thanksgiving and Christmas
Stuffed Turkey Breast
Rustic Herb Stuffing
Cranberry Sauce
Onion Gravy
Sweet Potatoes with Brown Sugar Topping
Little Pumpkin Puddings
CHAPTER TWO
BREAKFAST
Apple and Cinnamon Oatmeal
Savory Breakfast Porridge
Cinnamon-Raisin French Toast Bake
Soft-Boiled Eggs and Soldiers
Bacon and Egg Strata
Sausage and Cheese Frittata
Potato and Pepper Frittata
Eggs in Purgatory with Eggplant
WEEKDAY WIN • FAMILY-FRIENDLY
Apple and Cinnamon Oatmeal
VEGETARIAN, GLUTEN-FREE Heart-healthy steel-cut oatmeal cooks up perfectly in no time in the pressure cooker, and cinnamon and apple make this an autumn morning must. If you’ve never tried steel-cut oats, they’re instant oats’ chewier, healthier cousin. If you’re gluten-intolerant, be sure to buy oats that are labeled as gluten-free. Top with chopped walnuts for a bit of protein.
PREP: 5 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
3 tablespoons butter
1 cup steel-cut oats
2½ cups water
1 large apple, cored, peeled, and chopped, plus more for garnish
1 tablespoon brown sugar, plus extra for serving
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add the butter and melt. Add the oats and stir, cooking for 2 minutes.
3.Add the water, apple, brown sugar, cinnamon, and salt and stir. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure. The oatmeal will continue to thicken as it cools.
6.Serve the oatmeal topped with chopped fresh apple and more brown sugar.
VARIATION TIP: To make this recipe even more apple-y, replace up to 1 cup of the water with apple cider and omit the sugar.
Per Serving Calories: 243; Total Carbohydrates: 30g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 4g; Protein: 6g; Sodium: 209mg
WORTH THE WAIT
Savory Breakfast Porridge
Not all breakfast porridge has to be sweet. Quite to the contrary, rice porridge, or congee, is a popular savory breakfast in China, and for good reason. It’s creamy and nourishing without the need for dairy, and topped with a fried egg and soy sauce, it’s also a delicious way to start the day.
PREP: 5 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 1 HOUR
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
½ cup long-grain white rice, rinsed and drained
2 cups chicken broth
2 cups water
1 tablespoon sugar
½ teaspoon kosher salt, plus more for seasoning
1 tablespoon extra-virgin olive oil
4 eggs
Freshly ground black pepper
4 scallions, chopped
2 teaspoons soy sauce, plus more if needed
Chili sauce (optional)
1.Add the rice, broth, water, sugar, and salt to the Instant Pot and stir. Secure the lid.
2.Select Porridge and cook at high pressure for 30 minutes.
3.Meanwhile, heat the oil over medium heat in a large skillet or frying pan (preferably nonstick). Once hot, crack the eggs into the pan, next to each other but without touching. Cook, covered for half of the time, for 3 to 5 minutes, or until the whites are crispy and the yolks are still runny. Season with salt and pepper.
4.Once pressure cooking is complete, use a natural release. This will take about 15 minutes.
5.If you want a thicker porridge, select Sauté and simmer for up to 10 minutes.
6.Serve topped with scallions, soy sauce, chili sauce (if using), and an egg. Season with additional salt and pepper as desired.
VARIATION TIP: Porridge can be made with brown rice. Adjust the pressure cooking time to 45 minutes.
Per Serving Calories: 214; Total Carbohydrates: 24g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 1g; Protein: 10g; Sodium: 887mg
FAMILY-FRIENDLY
Cinnamon-Raisin French Toast Bake
VEGETARIAN If you prefer your French toast hands-off, throw together this casserole for breakfast or brunch. It’s a handy way to use up old bread, and has all the flavor and texture of French toast plus a little cinnamon spice. If you want a crisp top, sprinkle with sugar and slide under the broiler for a few minutes at the end.
PREP: 10 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1½ cups water
1 teaspoon butter
3 large eggs, beaten
1 cup whole or 2 percent milk
2 tablespoons maple syrup, plus more for serving
1 teaspoon vanilla extract
3 cups stale or lightly toasted cinnamon-raisin bread, cut into ¾-inch cubes
1 teaspoon sugar (optional)
1.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
2.Butter a 6- to 7-inch soufflé or baking pan. (If your dish doesn’t have handles, make a sling for it before putting it into the pot. See the Cooking Tip for instructions.)
3.In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla. Add the bread and let it sit for 5 minutes, stirring once or twice.
4.Pour the mixture into the pan and push down to submerge the bread, if needed. Place the dish on the steam rack, uncovered, and secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
6.Once cooking is complete, use a quick release. Be sure to remove the lid carefully and quickly so that condensation doesn’t drip on the French toast.
7.Carefully remove the pan using a sling or handles. If a crispy top is desired, sprinkle with sugar and broil for 3 to 5 minutes.
COOKING TIP: A 6- or 7-inch baking pan or soufflé dish will come in handy when making a variety of dishes in your Instant Pot. If your dish or steam rack doesn’t have handles, create a sling with a piece of aluminum foil, folded in half twice, that’s long enough to go under the dish and stick up 6 inch
es on each side, creating “handles.”
VARIATION TIP: This recipe tastes great with a topping of tangy yogurt.
Per Serving Calories: 183; Total Carbohydrates: 21g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 0g; Protein: 8g; Sodium: 172mg
VIRTUALLY INSTANT • FAMILY-FRIENDLY
Soft-Boiled Eggs and Soldiers
VEGETARIAN Kids and adults alike will love spending their morning dipping toast “soldiers” into runny egg yolks. The Instant Pot produces perfect soft-boiled eggs every time, and while they steam, you can toast and cut your bread. Breakfast is ready in 15 minutes flat.
PREP: 5 MINUTES • PRESSURE: 6 MINUTES • TOTAL: 15 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 4
1 cup water
4 eggs
1 to 2 tablespoons butter
4 to 8 bread slices
1.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
2.Place the eggs on the steam rack and secure the lid.
3.Select Manual or Pressure Cook and cook at low pressure for 6 minutes.
4.While the eggs cook, butter and toast the bread. Cut into 1-inch strips.
5.Once cooking is complete, use a quick release. Carefully remove the eggs and place in egg cups.
6.Use a spoon to tap around the top of the egg in a circle. Remove the top circle of shell and the section of egg along with it, exposing the runny yolk.
7.Serve with the toast for dunking.
DID YOU KNOW? Eggs and soldiers is a popular British breakfast, and the toast is often spread with Marmite or, in Australia, Vegemite.
Per Serving Calories: 162; Total Carbohydrates: 9g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 0g; Protein: 7g; Sodium: 225mg
FAMILY-FRIENDLY
Bacon and Egg Strata
A breakfast all-in-one, this strata combines bread, eggs, cheese, and bacon into one simple but tasty dish. It’s an ingenious way to use up stale bread, and the texture is similar to bread pudding. Top it with cheese and broil it at the end for a crispy top.
PREP: 15 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 45 MINUTES