Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Page 11
Teriyaki Pork Loin
Pork Fried Rice
Easy Hawaiian-Style Pork
German Sausages with Peppers and Onions
WORTH THE WAIT • FAMILY-FRIENDLY
Sunday Pot Roast
GLUTEN-FREE This crowd-pleasing roast is quick enough to cook on a weeknight. The pressure cooker transforms the meat into a fork-tender roast in record time. Potatoes, parsnips, and carrots are added later to keep them from turning mushy.
PREP: 20 MINUTES • PRESSURE: 1 HOUR, 10 MINUTES TOTAL: 2 HOURS
PRESSURE LEVEL: HIGH • RELEASE: QUICK, NATURAL
SERVES 6 TO 8
2 tablespoons canola oil
1 (3-pound) beef chuck roast
Kosher salt
Freshly ground black pepper
1 large onion, halved and sliced
4 garlic cloves, minced
4 fresh thyme sprigs
1 bay leaf
1¾ cups or 1 (14.5-ounce) can beef broth
1 pound new potatoes, halved, no bigger than 1-inch pieces
4 to 5 large carrots, cut into ¾-inch pieces
3 large parsnips, cut into ¾-inch pieces
1.To preheat the Instant Pot, select Sauté on high heat. Add the oil.
2.Season the roast with salt and pepper. Once the pot is hot, brown the roast on all sides, 3 to 4 minutes per side. Transfer the meat to a plate.
3.Add the onion and cook for 3 to 5 minutes until starting to brown. Add the garlic, thyme, bay leaf, and broth. Scrape the bottom of the pot to deglaze the pan. Return the meat to the pot and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 1 hour.
5.When cooking is complete, use a quick release. Add the potatoes, carrots, and parsnips, submerging them in the cooking liquid.
6.Select Manual or Pressure Cook and cook at high heat for 10 minutes.
7.When cooking is complete, use a natural release for 10 minutes and then release any remaining steam.
8.The potatoes should be fork-tender and the meat should be falling apart. Serve topped with the juice.
INSTANT POT TIP: The Meat/Stew function can be used for the first part of this recipe. Adjust the function’s cook time to 1 hour.
Per Serving Calories: 1011; Total Carbohydrates: 32g; Saturated Fat: 26g; Trans Fat: 0g; Fiber: 7g; Protein: 64g; Sodium: 444mg
WORTH THE WAIT • FAMILY-FRIENDLY
Barbecue Beef Brisket
GLUTEN-FREE This brisket may not be cooked on a barbecue, but it has all of that sweet, tangy, and meaty flavor. It’s a great dish for the Jewish holidays or a summer gathering. Serve as is or on hamburger buns.
PREP: 10 MINUTES • PRESSURE: 1 HOUR, 30 MINUTES TOTAL: 2 HOURS, 10 MINUTES
PRESSURE LEVEL: HIGH RELEASE: NATURAL
SERVES 8
3 tablespoons canola oil
1 (4-pound) beef brisket, trimmed of excess fat and quartered
Kosher salt
Freshly ground black pepper
1 large onion, cut into ⅛-inch slices
4 garlic cloves, minced
1 (6-ounce) can tomato sauce
1 cup water
⅓ cup brown sugar
2 tablespoons brown mustard
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon chili powder
3 tablespoons apple cider vinegar
1.Preheat the Instant Pot by selecting Sauté on high heat. Add the oil.
2.Season the brisket with salt and pepper. Once the pot is hot, brown the brisket on all sides, about 3 minutes per side. Remove and set aside.
3.Add the onion and garlic and sauté for 3 minutes. Add the tomato sauce, water, brown sugar, mustard, Worcestershire, paprika, and chili powder and stir. Add the meat and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 1½ hours.
5.Once cooking is complete, let the pressure release naturally for 10 minutes. Release any remaining pressure.
6.Using tongs, remove the meat and let it rest. Select Sauté on high heat and add the vinegar. Simmer the sauce until thick, 10 to 15 minutes. Slice the meat against the grain and return it to the sauce. Serve.
VARIATION TIP: For a more traditional holiday brisket, leave out the mustard, Worcestershire, paprika, and chili powder.
Per Serving Calories: 514; Total Carbohydrates: 11g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 1g; Protein: 70g; Sodium: 338mg
WEEKDAY WIN • FAMILY-FRIENDLY
One-Pot Pasta Bolognese
Pasta with meat sauce is a dinner favorite, and simplifying things by cooking the sauce and pasta together means it will be a cook’s favorite, too. If you don’t have ground beef, ground turkey, lamb, or pork will work, too.
PREP: 10 MINUTES • PRESSURE: 5 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 large onion, chopped
3 garlic cloves, minced
½ cup dry red wine
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon red pepper flakes
1½ cups water
12 ounces uncooked penne pasta (with a 9- to 13-minute cook time)
1 (28-ounce) can crushed tomatoes in purée or good tomato sauce
½ cup shredded mozzarella cheese
1.Preheat the Instant Pot by selecting Sauté on high heat.
2.Wait 1 minute and then add the oil. Add the ground beef and use a wooden spoon or spatula to break up and stir as it cooks, about 3 minutes.
3.Once the meat is browned and cooked, add the onion and stir. Cook for 1 minute and add the garlic. Cook for 1 minute more.
4.Add the wine and scrape the bottom to deglaze the pan. Cook for 1 to 2 minutes, or until the alcohol smell has gone away.
5.Add the salt, red pepper flakes, and water and stir. Add the pasta and stir. Pour the tomatoes or tomato sauce over in an even layer, covering the pasta. Secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
7.Once cooking is complete, use a quick release. Test the pasta. If it isn’t quite done, select Sauté and simmer for another 1 to 2 minutes. Serve topped with mozzarella.
INGREDIENT TIP: Replace up to half of the water with beef broth for an extra boost of flavor.
Per Serving Calories: 596; Total Carbohydrates: 68g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 7g; Protein: 45g; Sodium: 841mg
WORTH THE WAIT • FAMILY-FRIENDLY
Five-Spice Boneless Beef Ribs
Boneless beef ribs are made unbelievably tender and flavorful in record time thanks to the magic of pressure cooking. Chinese five-spice powder, fresh ginger, soy sauce, and sugar make a salty-sweet, Asian-style sauce. Serve over steamed rice.
PREP: 15 MINUTES • PRESSURE: 35 MINUTES • TOTAL: 1 HOUR, 15 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6
6 boneless beef short ribs, trimmed
2 teaspoons Chinese five-spice powder
Kosher salt
2 tablespoons canola oil
4 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons rice wine vinegar
½ cup beef broth
¼ cup soy sauce
¼ cup raw sugar or brown sugar
1.Preheat the oven to broil.
2.Coat the ribs with the five-spice powder and season with salt. Place on a baking sheet and broil them for 3 minutes on each side.
3.Preheat the Instant Pot by selecting Sauté. Add the oil.
4.Add the garlic and ginger and sauté for 2 minutes, until starting to brown. Add the vinegar and cook for 1 minute. Select Cancel and add the broth, soy sauce, and sugar and stir until the sugar dissolves. Add the ribs and secure the lid.
5.Select Manual or Pres
sure Cook and cook at high pressure for 35 minutes.
6.Once cooking is complete, use a natural release. This will take about 15 minutes.
7.Remove the ribs and place them back on the baking sheet. Brush with the cooking liquid and broil again for 3 minutes per side to form a crust.
8.Meanwhile, select Sauté on high heat and reduce the sauce by up to half.
9.After broiling, brush the ribs on all sides with the sauce. Serve with extra sauce.
INGREDIENT TIP: Chinese five-spice powder is a blend of star anise, cloves, Sichuan peppercorns, cinnamon, and fennel. It can be found in the spice aisle or international section of the grocery store or at specialty markets.
Per Serving Calories: 247; Total Carbohydrates: 10g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 0g; Protein: 27g; Sodium: 746mg
WORTH THE WAIT • FAMILY-FRIENDLY
Corned Beef
Corned beef usually takes many hours to cook, but the pressure cooker changes all of that. In just a couple of hours, a piece of tender and flavorful meat will emerge from your cooker ready to eat. Serve with the Horseradish Mashed Potatoes and the Braised Cabbage for an Irish feast.
PREP: 5 MINUTES • PRESSURE: 1 HOUR, 30 MINUTES TOTAL: 2 HOURS
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 8
1 (3½- to 4-pound) flat-cut corned beef
1 (12-ounce) bottle beer (lager or pilsner is best)
2 cups chicken broth
1 onion, quartered
1 bay leaf
Freshly ground black pepper
1.Rinse the corned beef and pat dry. Trim off the excess fat, leaving a thin layer.
2.Place the corned beef in the Instant Pot and cover with the beer and broth. Add the onion and bay leaf and season with pepper. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 1½ hours.
4.Once cooking is complete, use a natural release. This will take 15 to 20 minutes.
5.Using tongs, remove the meat and let it rest a few minutes before slicing.
INGREDIENT TIP: If you forgot to pick up chicken broth, replace it with water. It will still be flavorful.
Per Serving Calories: 388; Total Carbohydrates: 3g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 0g; Protein: 28g; Sodium: 1876mg
WORTH THE WAIT
Oxtail Ragu
GLUTEN-FREE Tough but flavorful oxtails become so tender after just an hour of pressure cooking that the meat falls apart into the sauce. Serve over a bed of Parmesan polenta or fresh pasta.
PREP: 20 MINUTES • PRESSURE: 1 HOUR • TOTAL: 1 HOUR, 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons canola oil
12 (3-inch) oxtail pieces, rinsed and dried
Kosher salt
Freshly ground black pepper
2 tablespoons butter
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
½ cup dry red wine
1 (28-ounce) can whole tomatoes, drained
½ cup beef broth or water
Pinch red pepper flakes
1.Preheat the Instant Pot by selecting Sauté on high heat. Add the oil.
2.Season the oxtails well with salt and pepper. Once the pot is hot, add half of the oxtails in a single layer. Cook for about 4 minutes, or until browned. Flip and repeat on the other side. Repeat with the rest of the oxtails and set aside.
3.Carefully drain all but 1 to 2 tablespoons of the fat.
4.Add the butter. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, for 2 minutes. Add the wine and scrape up any brown bits off the bottom of the pot. Cook for about 2 minutes, or until the smell of alcohol goes away.
5.Add the tomatoes, crushing them with your hands before dropping them into the pot. Add the broth and red pepper flakes. Season with salt and pepper and secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 1 hour.
7.Once cooking is complete, use a natural release. This will take 15 to 20 minutes.
8.Remove the oxtails and carefully strip the meat off the bones. Add the meat back to the sauce and stir. Serve.
SUBSTITUTION TIP: To make this dish Paleo, use olive oil instead of butter and ¼ cup broth instead of wine.
Per Serving Calories: 621; Total Carbohydrates: 15g; Saturated Fat: 13g; Trans Fat: 0g; Fiber: 4g; Protein: 55g; Sodium: 544mg
WORTH THE WAIT
Lamb Curry
GLUTEN-FREE Traditional South Indian lamb curry combines a number of aromatic spices to create layers of flavor without overwhelming the lamb. This recipe is a simpler version of the dish, using garam masala—a blend of several Indian spices—to simulate the flavors. Marinating your lamb is the secret to this dish, so let it sit for at least 30 minutes. Serve with steamed jasmine rice or naan.
PREP: 5 MINUTES, PLUS AT LEAST 30 MINUTES TO MARINATE
PRESSURE: 20 MINUTES • TOTAL: 1 HOUR, 15 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 6
1½ pounds boneless lamb, trimmed of fat and cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 (1-inch) piece fresh ginger, peeled and grated
4 garlic cloves, minced
⅓ cup plain yogurt
1 tablespoon butter
1 small onion, diced
2½ teaspoons garam masala
½ teaspoon turmeric
1 (14.5-ounce) can diced tomatoes, with juice
Fresh cilantro, for garnish
1.Season the lamb with salt and pepper. In a large bowl, combine the lamb, ginger, garlic, and yogurt. Let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
2.Add the lamb and all of its liquid, along with the butter, onion, garam masala, turmeric, and tomatoes with juice to the Instant Pot. Season with salt and pepper and stir. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
4.Once cooking is complete, use a natural release. If a thicker sauce is desired, select Sauté and cook on high heat until the sauce has thickened.
5.Top with fresh cilantro and serve.
INGREDIENT TIP: Garam masala can typically be found in the spice section or the international aisle of your grocery store.
Per Serving Calories: 391; Total Carbohydrates: 9g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 2g; Protein: 51g; Sodium: 214mg
WEEKDAY WIN
Lamb and Feta Meatballs with Tomato and Olive Sauce
Ground lamb is mixed with feta cheese and herbs to form tender, Greek-inspired meatballs in this easy dish. The meatballs and sauce cook simultaneously, making dinner extra fast.
PREP: 10 MINUTES • PRESSURE: 8 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 6 TO 8
1½ pounds ground lamb
1 egg, beaten
½ cup plain breadcrumbs
½ cup crumbled feta cheese, plus extra for garnish
2 tablespoons finely chopped fresh parsley, plus extra for garnish
1 tablespoon finely chopped fresh mint
1 tablespoon water
4 garlic cloves, minced, divided
½ teaspoon kosher salt, plus more for sauce
¼ teaspoon freshly ground black pepper, plus more for sauce
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (28-ounce) can crushed tomatoes with juice
1 (6-ounce) can tomato sauce
1 teaspoon dried oregano
⅓ cup pitted and chopped Kalamata olives (optional)
1.In a large bowl, combine the lamb, egg, breadcrumbs, feta, parsley, mint, water, half of the minced garlic, salt, and pepper. Form into 1-inch balls.
2.P
reheat the Instant Pot by selecting Sauté.
3.Once hot, add the oil followed by the onion and bell pepper. Cook for 2 minutes and add the remaining minced garlic. Cook for 1 minute more.
4.Stir in the crushed tomatoes with juice, tomato sauce, and oregano. Season with salt and pepper. Add the meatballs and carefully spoon the sauce over them. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 8 minutes.
6.Once cooking is complete, use a quick release. Check a meatball to make sure it’s cooked through. Serve with the sauce topped with olives (if using), and a sprinkle of feta and parsley.
INSTANT POT TIP: You can use the Stew function for this dish. Adjust the timer to 8 minutes and proceed with the recipe as written.
Per Serving Calories: 384; Total Carbohydrates: 17g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 3g; Protein: 38g; Sodium: 904mg
FAMILY-FRIENDLY
Baby Back Ribs
Not only can you have succulent baby back ribs in under an hour with a pressure cooker, but it’s arguably the best way to cook ribs. It breaks down the tough meat in record time while keeping it juicy and flavorful. Finishing the ribs in the oven gives them a nice sticky coating.
PREP: 10 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 55 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1½ teaspoons cayenne
1 teaspoon freshly ground black pepper
1 (3- to 4-pound) rack baby back ribs
1 cup beef broth or water
Barbecue sauce (try the recipe here)
1.In a small bowl, combine the salt, brown sugar, chili powder, paprika, garlic powder, cayenne, and black pepper.
2.Cut the rack of ribs into 4 equal pieces. Rub all sides of each piece with the spice rub.
3.Add the broth to the Instant Pot. Add the ribs to the pot in a teepee formation and secure the lid.
4.Select Manual or Pressure Cook and cook on high pressure for 30 minutes.
5.Preheat the oven to 425°F. Line a baking sheet with foil.
6.Once cooking is complete, use a quick release.
7.Use tongs to move the ribs to the baking sheet. Brush the ribs on all sides with the barbecue sauce and bake for 7 minutes on each side.