Kosher salt
Freshly ground black pepper
2 tablespoons torn fresh basil
1.To preheat the Instant Pot, select Sauté on high heat.
2.Once hot, add the oil followed by the onion, bell pepper, and garlic. Cook, stirring occasionally, for 2 minutes or until the vegetables start to brown.
3.Add the zucchini and stir, cooking for about 3 minutes until the zucchini starts to brown. Add the wine and use a wooden spoon to scrape any brown bits from the bottom of the pot.
4.Add the tomatoes, bay leaf, and thyme and season with salt and pepper.
5.Secure the lid, select Manual or Pressure Cook, and cook at high pressure for 3 minutes.
6.Once cooking is complete, use a quick release. Select Sauté on high heat and cook for 2 to 3 minutes more to reduce the liquid.
7.Remove the bay leaf. Let the ratatouille cool for a few minutes before plating and topping with fresh basil and a drizzle of olive oil.
VARIATION TIP: If you’re not eating vegan, this dish tastes great with freshly grated Parmesan on top. Replace the wine with broth, if desired.
Per Serving Calories: 111; Total Carbohydrates: 15g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 4g; Protein: 4g; Sodium: 65mg
WEEKDAY WIN • FAMILY-FRIENDLY
Charred Corn on the Cob
VEGETARIAN, GLUTEN-FREE If you don’t have a grill or don’t want to fire it up just for corn on the cob, this is a worthy alternative. It’s a healthier, pared-down take on elote, or Mexican street corn.
PREP: 5 MINUTES • PRESSURE: 2 MINUTES • TOTAL: 25 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
4 cups water
4 ears corn, shucked and halved
½ teaspoon canola oil
1 tablespoon finely grated Parmesan cheese
Kosher salt
Freshly ground black pepper
⅛ teaspoon paprika
1 tablespoon finely chopped fresh parsley
1.Add the water and corn to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 2 minutes.
3.Once cooking is complete, use a quick release. Once all of the steam has escaped, open the lid and, using tongs, transfer the corn to a paper towel–lined platter or a cooling rack.
4.Carefully pour the water out and dry the pot completely.
5.Select Sauté on high heat. Once hot, add the oil. Add the corn and quickly toss with the oil.
6.Cook in one layer without moving for 4 minutes or until charred. Rotate the corn and repeat twice until a few sides are charred.
7.Using tongs, remove the corn from the pot and place on a platter. Sprinkle with half of the Parmesan and season with salt, pepper, and a sprinkle of paprika. Turn the corn and repeat to season the other side, finishing with a sprinkle of parsley.
INSTANT POT TIP: This recipe also works with the Steam function. Instead of the first two steps, add 1 cup water to the pot and put the steam rack in. Put the corn on the steam rack and secure the lid. Select Steam and cook for 3 minutes before using a quick release. Follow the rest of the recipe as written.
Per Serving Calories: 87; Total Carbohydrates: 15g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 2g; Protein: 4g; Sodium: 105mg
WEEKDAY WIN • FAMILY-FRIENDLY
Corn Pudding
VEGETARIAN, GLUTEN-FREE Like a cross between cornbread, soufflé, and pudding, this side dish will have everyone asking for more. When cutting the corn off the cob, be sure to scrape the juicy bits from the cob with the back of your knife. For an extra indulgence, top with grated cheese after it’s cooked and broil for a few minutes.
PREP: 10 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 4
2 tablespoons butter
2 shallots, finely chopped
1 cup fresh corn, cut off the cob
¾ cup whole milk
¼ cup sour cream
3 tablespoons cornmeal
1 tablespoon sugar
2 eggs, beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ cups water
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the butter. Once the butter has melted, add the shallots and select Cancel. Sauté until the sizzling stops.
3.In a medium bowl, combine the corn, milk, sour cream, cornmeal, sugar, eggs, salt, and pepper. Add the butter and shallots and stir until well combined.
4.Add the water to the Instant Pot and place the steam rack on top. Butter a 6- or 7-inch round baking dish, pour the mixture into it, and cover with foil. Carefully lower the pan onto the rack and secure the lid.
5.Select Manual or Pressure Cook and cook at low pressure for 30 minutes.
6.Once cooking is complete, use a quick release. Very carefully remove the pan. Let it cool a few minutes before serving.
COOKING TIP: If you have two baking dishes that stack nicely on top of each other, you can double the recipe. This does not affect the cooking time.
Per Serving Calories: 207; Total Carbohydrates: 19g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 1g; Protein: 6g; Sodium: 391mg
VIRTUALLY INSTANT
Sesame Bok Choy
VEGETARIAN Bok choy is a Chinese cabbage that’s full of valuable nutrients and delicate in taste. It’s easy to cook in the Instant Pot, which seals in nutrition, and can also be used in stir-fries, soups, and more. Here, bok choy is steamed and tossed with sesame oil and soy sauce for a simple side dish.
PREP: 5 MINUTES • PRESSURE: 4 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 cup water
1 medium head bok choy (see Ingredient Tip), leaves separated
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons sesame seeds
Kosher salt
Freshly ground black pepper
1.Add the water to the Instant Pot and place the steamer basket or rack on top. Stack the bok choy on top, with the largest/thickest leaves on the bottom. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 4 minutes.
3.Once cooking is complete, use a quick release.
4.Carefully transfer the bok choy to a large bowl and toss with the soy sauce, sesame oil, and sesame seeds. Season with salt and pepper as desired.
INGREDIENT TIP: Bok choy is not to be confused with baby bok choy, which is too small to cook in the pressure cooker without turning to mush. It’s the size of a large head of romaine lettuce. If you can’t find it at your market, use Napa cabbage instead.
Per Serving Calories: 54; Total Carbohydrates: 5g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 2g; Protein: 3g; Sodium: 249mg
VIRTUALLY INSTANT
Braised Cabbage
GLUTEN-FREE Cabbage is an easy side dish that’s often overlooked for flashier vegetables, but can add real flavor and nutrition to your meal. In this recipe, fresh cabbage cooks with salty bacon for just 3 minutes. Serve as an accompaniment to sausages, corned beef, or pot roast.
PREP: 5 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 15 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 6 TO 8
3 bacon slices
1 tablespoon butter
1 small head green cabbage, cored, quartered, and cut into ½-inch strips
1 cup vegetable or chicken broth
Kosher salt
Freshly ground pepper
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add the bacon in one layer. Cook until crisp, flipping halfway through, about 5 minutes. Carefully remove the bacon and cut into pieces.
3.Add the butter. Once the butter is melted, add the cabbage, broth, and bacon. Season with salt and pepper and stir. Secure the lid.
4.Selec
t Manual or Pressure Cook and cook at high pressure for 3 minutes.
5.Once cooking is complete, use a quick release. Serve.
VARIATION TIP: If you’re making Corned Beef or German Sausages with Peppers and Onions, you can use the cooking liquid from the meat for extra-flavorful cabbage. Simply add the cabbage to the liquid and season with salt and pepper. Proceed with the recipe as written.
Per Serving Calories: 70; Total Carbohydrates: 7g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 3g; Protein: 4g; Sodium: 263mg
VIRTUALLY INSTANT
Sweet and Spicy Carrots
VEGETARIAN, GLUTEN-FREE Carrots cook in a flash using the Steam function, and a quick Sauté with honey and a touch of spice makes them way better than plain steamed carrots. Quick-cooking the carrots also ensures that they retain all their nutrients.
PREP: 5 MINUTES • PRESSURE: 2 MINUTES • TOTAL: 15 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 cup water
5 to 6 large carrots, peeled and cut into 1-inch chunks (about 3 cups)
1 tablespoon butter
¼ teaspoon ground cumin
¼ teaspoon cayenne
Kosher salt
Freshly ground black pepper
2 teaspoons honey
1.Prepare the Instant Pot by adding the water to the pot and placing a steamer basket on top. Place the carrots in the steamer basket and secure the lid.
2.Select Steam and cook at high pressure for 2 minutes.
3.Once cooking is complete, use a quick release. Carefully remove the steamer basket, using oven mitts or tongs. Carefully pour the water out of the pot and completely dry the pot before replacing it.
4.Add the butter and select Sauté.
5.Once the butter has melted, add the carrots back to the pot. Stir until well coated. Add the cumin and cayenne, and season with salt and pepper. Stir.
6.Add the honey and select Cancel. Stir well until fully coated, and serve.
SUBSTITUTION TIP: Make this recipe vegan by using 1½ teaspoons agave instead of honey, and a butter substitute.
Per Serving Calories: 74; Total Carbohydrates: 12g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 2g; Protein: 1g; Sodium: 122mg
WEEKDAY WIN
Beets with Goat Cheese
VEGETARIAN, GLUTEN-FREE Beets are super nutritious, look beautiful on a dinner table, and are extra easy when cooked in the pressure cooker. Serve them simply with tangy and creamy goat cheese, fresh lemon, and olive oil. Turn this into a salad by adding baby spinach and a sprinkle of toasted walnuts.
PREP: 5 MINUTES • PRESSURE: 20 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 cup water
4 medium beets
½ cup crumbled goat cheese
Juice of ½ lemon
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1.Prepare the Instant Pot by adding the water to the pot and placing the steamer basket on top.
2.Clean and trim the beets in the sink. Add them to the steamer basket and secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
4.Once cooking is complete, use a quick release. Pierce a beet with a knife to check for doneness. If not tender enough, return to the pot and cook for 5 minutes more.
5.If done, carefully remove the steamer basket and run the beets under cold water in the sink. Slide the skins off and slice the beets on a cutting board.
6.Arrange the sliced beets on a plate and top with the goat cheese, lemon juice, and a drizzle of olive oil, and season with salt and pepper.
INGREDIENT TIP: Beets have beautiful juice that will unfortunately stain your counters, hands, and anything else they come into contact with. Washing and peeling the beets in the sink will help, as will using a cutting board. Wear gloves if you don’t want pink hands.
Per Serving Calories: 112; Total Carbohydrates: 10g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 2g; Protein: 6g; Sodium: 164mg
VIRTUALLY INSTANT • FAMILY-FRIENDLY
Spaghetti Squash with Parmesan and Pine Nuts
VEGETARIAN, GLUTEN-FREE Spaghetti squash is a magical vegetable that, when cooked, produces spaghetti-like strands that are gluten-free and low in carbohydrates. It steams quickly in the Instant Pot, and a topping of Parmesan, pine nuts, and basil simulates the flavors of pesto without all the work. Add some crispy pancetta for a little extra oomph.
PREP: 10 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 2 TO 4
1 (2- to 4-pound) spaghetti squash, halved crosswise
1 cup water
⅓ cup pine nuts
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Juice of ½ lemon
⅓ cup grated Parmesan cheese
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1.Lay each squash half on its side. Scoop out all of the seeds and the stringy, fibrous innards with a spoon, leaving the two halves hollow.
2.Add the water to the Instant Pot. Set the squash inside, cut-side up. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
4.Meanwhile, preheat a frying or sauté pan over medium-high heat on the stove top. Add the pine nuts and toss every 30 seconds for about 3 minutes, until toasted. Set aside.
5.Add the oil to the sauté pan, followed by the garlic. Sauté for 1 minute until cooked, but not brown. Remove from the heat.
6.Once pressure cooking is complete, use a quick release. Carefully remove the squash and drain any collected water.
7.Use a fork to separate the strands from the peel, keeping the strands as long as possible. Place the strands in a large bowl. Toss with the garlic and oil, lemon juice, and most of the Parmesan. Season with salt and pepper. Top with the toasted pine nuts, more Parmesan, and basil and serve immediately.
INGREDIENT TIP: Cutting the squash crosswise ensures longer strands of “spaghetti.” You can stack the halves if they won’t fit in the pot side by side.
Per Serving Calories: 487; Total Carbohydrates: 37g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 1g; Protein: 11g; Sodium: 288mg
VIRTUALLY INSTANT • FAMILY-FRIENDLY
Root Vegetable Medley
VEGETARIAN, GLUTEN-FREE This quick winter side dish showcases root vegetables at their finest. A little butter is always a great addition, and the pinch of baking soda helps the veggies brown without needing the oven. Serve with a roast chicken or pork loin and a green vegetable.
PREP: 10 MINUTES • PRESSURE: 6 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 6
2 tablespoons butter
1½ cups peeled butternut squash, cut into 1-inch cubes
1 cup peeled parsnips, cut into 1-inch cubes
1 cup peeled turnips, cut into 1-inch cubes
¾ cup vegetable or chicken broth
⅛ teaspoon sugar
¼ teaspoon baking soda
Kosher salt
Freshly ground black pepper
1 teaspoon finely chopped fresh rosemary
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the butter. Once the butter has melted, add the butternut squash and toss. Cook for 4 minutes, stirring occasionally.
3.Add the parsnips, turnips, broth, sugar, and baking soda, and season with salt and pepper. Stir and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 6 minutes.
5.Once cooking is complete, use a quick release. Drain off most of the liquid. Toss with the rosemary and season as needed.
VARIATION TIP: You can make this into a tasty purée. Add 1 minute
to the cook time and reserve the drained liquid. Purée and add back the liquid as needed for a smooth texture.
Per Serving Calories: 117; Total Carbohydrates: 15g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 3g; Protein: 2g; Sodium: 329mg
WEEKDAY WIN • FAMILY-FRIENDLY
Brown Butter Fingerling Potatoes
VEGETARIAN, GLUTEN-FREE Don’t heat up your whole oven just for roasting a small pan of potatoes. You can get even better results in the pressure cooker. Browning them with butter first builds flavor and crisps the skin, and steaming them with a small dose of broth leaves them fluffy. If you don’t have rosemary, substitute parsley, tarragon, thyme, or basil.
PREP: 5 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons butter
1½ pounds small fingerling potatoes, each pricked twice with a small knife
½ cup vegetable or chicken broth
Kosher salt
Freshly ground black pepper
1 fresh rosemary sprig (leaves only), minced
1.Preheat the Instant Pot by selecting Sauté on high heat.
2.Once hot, add the butter. Once the butter is mostly melted, add the potatoes. Stir to coat the potatoes.
3.Cook, stirring occasionally, for about 10 minutes, or until the skins start to get crispy and the butter is browned, but not burned.
4.Add the broth and secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
6.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
7.Season with salt and pepper and top with rosemary.
COOKING TIP: The cook time in the recipe is for medium-size fingerlings, no more than 1 inch thick.
Per Serving Calories: 175; Total Carbohydrates: 27g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 3g; Protein: 4g; Sodium: 185mg
WEEKDAY WIN • FAMILY-FRIENDLY
Horseradish Mashed Potatoes
VEGETARIAN, GLUTEN-FREE A quick trip in the pressure cooker yields tender potatoes ready for mashing, making this favorite side dish extra easy. A healthy dose of sour cream and horseradish punches things up while keeping it creamy. Serve with a hearty piece of meat, like the Corned Beef.
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 4