1 egg, beaten
1 egg yolk
½ teaspoon vanilla extract
1.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
2.Butter 4 mugs or other 1-cup, heat-proof containers.
3.In a medium bowl, whisk together the pumpkin, sugar, cinnamon, salt, ginger, and cloves until combined. Add the half-and-half, egg, egg yolk, and vanilla and whisk until creamy.
4.Pour the mixture into the containers, dividing evenly, and place side by side on the steam rack. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
6.Once cooking is complete, use a natural release. Carefully remove the lid so that water doesn’t drip on the top of the puddings. Let the puddings sit until the steam dies down and then very carefully lift them out.
7.Let cool to room temperature before serving, 1 to 2 hours.
COOKING TIP: Any 1-cup-size heat-proof containers will do, including mugs, baking cups, small soufflé dishes, or ramekins.
Per Serving Calories: 174; Total Carbohydrates: 18g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 1g; Protein: 4g; Sodium: 205mg
WEEKDAY WIN • FAMILY-FRIENDLY
Chocolate and Orange Bread Pudding
VEGETARIAN Bread pudding cooks happily in the pressure cooker with the steam making it extra fluffy. Orange zest, dark chocolate, and almond extract add rich, sophisticated flavors. It’s also a fun way to use up any stale bread you have lying around.
PREP: 10 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 5
2 cups water
1 teaspoon butter
3 large eggs
⅓ cup plus 1 tablespoon sugar, divided
½ cup whole or 2 percent milk
¾ cup heavy cream or half-and-half
2 tablespoons freshly squeezed orange juice
Zest of 1 orange
1 teaspoon almond extract
Pinch table salt
3½ cups stale French bread, cut into ¾-inch cubes
3 ounces high-quality dark or semisweet chocolate, cut into small pieces
1.Prepare the Instant Pot by adding the water to the pot and placing a steam rack on top.
2.Butter a 6- to 7-inch soufflé or baking dish.
3.In a large bowl, whisk together the eggs and ⅓ cup of sugar until well mixed. Add the milk, cream, orange juice, zest, almond extract, and salt. Mix well.
4.Add the bread and toss until all of the bread is coated. Let it sit for 5 minutes, stirring once or twice.
5.Add the chocolate and mix. Pour into the baking dish and press down if needed. Sprinkle the top with the remaining 1 tablespoon of sugar. Place the dish on the steam rack and secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
7.Once cooking is complete, use a natural release. Be sure to remove the lid carefully and quickly so that condensation doesn’t drip on the pudding. Carefully remove the pan using oven mitts or tongs. Serve warm.
VARIATION TIP: If you’re making dessert for two, you can easily halve this recipe and cook it in two small ramekins.
COOKING TIP: If your dish doesn’t have handles, create a sling with a piece of foil, folded twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating “handles.”
Per Serving Calories: 467; Total Carbohydrates: 51g; Saturated Fat: 14g; Trans Fat: 0g; Fiber: 1g; Protein: 12g; Sodium: 336mg
WEEKDAY WIN • FAMILY-FRIENDLY
Key Lime Cheesecake
VEGETARIAN The pressure cooker makes phenomenal cheesecake, cooking it equally all the way through so that it’s creamy throughout. You’ll need a 7-inch springform pan for this recipe, but it’s worth the investment. When you taste how good this dessert is, you’ll be making cheesecakes left and right.
PREP: 15 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6
1½ cups water
3 tablespoons butter, melted, divided
½ cup graham cracker or gingersnap crumbs
1 pound cream cheese
½ cup sugar
2 eggs
2 tablespoons Key lime juice
1 teaspoon Key lime zest
½ teaspoon vanilla extract
1½ tablespoons all-purpose flour
1.Prepare the Instant Pot by adding the water to the pot and placing a steam rack on top.
2.Butter a 7-inch springform pan with 1 tablespoon of butter. (If your pan doesn’t have handles, make a sling for it before putting it into the pot. See the Cooking Tip for instructions.)
3.In a small bowl, combine the graham cracker or gingersnap crumbs and remaining 2 tablespoons of butter. Press into the bottom of the pan and almost halfway up the sides.
4.In a large bowl or stand mixer, beat together the cream cheese and sugar until very smooth. Add the eggs and beat until creamy. Add the lime juice, zest, and vanilla and beat until combined. Add the flour and beat just until combined.
5.Pour the mixture into the pan on top of the prepared crust. Place the pan on the steam rack and secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
7.Once cooking is complete, use a natural release. Carefully remove the lid so that condensation doesn’t drip on the top of the cheesecake. Lift out using the handles or foil sling.
8.Let it cool to room temperature and then cover and refrigerate overnight before serving.
VARIATION TIP: Swap out the lime for lemon, or try chocolate cookies for the crust.
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 foil, folded in half twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating “handles.”
Per Serving Calories: 444; Total Carbohydrates: 28g; Saturated Fat: 21g; Trans Fat: 0g; Fiber: 1g; Protein: 8g; Sodium: 348mg
WEEKDAY WIN • FAMILY-FRIENDLY
Peach and Blueberry Cobbler
VEGETARIAN Also known as a grunt or slump, this steamed fruit cobbler is easier than most dough-y desserts and ready in record time. The syrupy, almost jammy fruit is crowned with fluffy and tender dumplings that are lightly sweet. Top the warm cobbler with freshly whipped cream or vanilla ice cream.
PREP: 10 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 6
1 cup all-purpose flour
⅓ cup plus 1 tablespoon sugar, divided
1½ teaspoons baking powder
½ teaspoon table salt
¼ teaspoon baking soda
2 tablespoons cold butter, cubed
⅓ cup buttermilk or whole milk
2 cups peeled, sliced frozen peaches
2 cups frozen blueberries
⅓ cup water
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon or lime juice
Pinch ground nutmeg
1.In a medium bowl, mix together the flour, 1 tablespoon of sugar, the baking powder, salt, and baking soda until well combined. Add the butter and, using your hands, work it into the flour mixture until it resembles a coarse meal. Add the buttermilk or milk and mix just until moistened. Quickly form a shaggy ball of dough and set aside.
2.Select Sauté and add the peaches, blueberries, water, remaining ⅓ cup of sugar, cornstarch, lemon or lime juice, and nutmeg to the Instant Pot. Stir.
3.Cook for 2 or 3 minutes, or until fruit is defrosted and releases some juice. Select Cancel.
4.Tear off 1-inch balls of the dough and nestle on top of the fruit, evenly spaced in one layer (you should have 8 dumplings). Secure the lid.
5.Select
Manual or Pressure Cook and cook at high pressure for 10 minutes.
6.Once cooking is complete, use a natural release. Let it cool for a few minutes, since the liquid will thicken as it sits. Serve warm.
VARIATION TIP: Replace the blueberries with blackberries or raspberries, depending on your taste and what’s available. Taste your fruit before adding it to see how sweet it is, in case you need to add more sugar.
Per Serving Calories: 330; Total Carbohydrates: 66g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 3g; Protein: 5g; Sodium: 438mg
WEEKDAY WIN • FAMILY-FRIENDLY
Easy Apple Dumplings
VEGETARIAN These apple dumplings are super easy thanks to a can of crescent rolls. Each wedge of tart apple gets wrapped in dough and cooks in a mixture of butter, brown sugar, cinnamon, and apple cider. It’s a dessert that tastes like fall, but is simple enough to be enjoyed all year long.
PREP: 10 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6 TO 8
1 (8-ounce) can crescent rolls
1 large Granny Smith apple, cored, peeled, and cut into 8 large wedges
4 tablespoons butter
½ cup brown sugar
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch ground nutmeg
¾ cup apple cider
1.Preheat the Instant Pot by selecting Sauté.
2.Open the can of crescent rolls and roll the dough out flat. Roll each wedge of apple in 1 crescent roll.
3.Add the butter to the Instant Pot and select Cancel. Add the sugar, vanilla, cinnamon, and nutmeg and stir until melted.
4.Place the dumplings side by side in the Instant Pot. Drizzle the apple cider along the edges. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
6.Once cooking is complete, use a natural release. Let it cool for a few minutes and serve warm, drizzled with the sugar and cider syrup.
INGREDIENT TIP: Granny Smiths work best since they’re nice and tart. If you’re using another type of apple, you may want to decrease the sugar a bit.
Per Serving Calories: 267; Total Carbohydrates: 41g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 2g; Protein: 4g; Sodium: 262mg
WEEKDAY WIN
White Wine–Poached Pears with Vanilla
VEGETARIAN, GLUTEN-FREE Poached pears are an easy but impressive dessert that you can prepare up to two days ahead of time. This recipe uses lighter and fruitier white wine along with a vanilla bean and spices to flavor the pears. Serve warm, cold, or at room temperature, with a scoop of vanilla ice cream.
PREP: 7 MINUTES • PRESSURE: 8 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
1 bottle white wine
1½ cups sugar
6 firm but ripe pears, peeled
1 cinnamon stick, broken in half
2 whole cloves
1 large vanilla bean pod, split open lengthwise
½ lemon, cut into rounds
1.Add the wine and sugar to the Instant Pot and stir until dissolved. Add the pears, cinnamon stick, cloves, vanilla bean pod, and lemon. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 8 minutes.
3.Once cooking is complete, use a natural release. For best results, store the pears in their cooking liquid overnight before proceeding.
4.Remove the pears and set aside. Remove the spices and all but 2 cups of liquid. Select Sauté and cook the sauce until reduced by half, or 5 to 10 minutes.
5.Serve the pears drizzled with the sauce.
VARIATION TIP: Poached pears are often cooked in red wine, so switch out the wine if you like. You may want to add another ½ cup of sugar.
Per Serving Calories: 310; Total Carbohydrates: 74g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 10g; Protein: 1g; Sodium: 6mg
FAMILY-FRIENDLY
Sea Salt Dulce de Leche
VEGETARIAN, GLUTEN-FREE Dulce de leche is a thick, rich, and sweet sauce that’s delicious poured over ice cream or pound cake, sandwiched between shortbread cookies, or used in baked goods. A touch of sea salt and vanilla take the flavor over the top, and it’s extra easy to make in the pressure cooker. Note that the can must sit overnight before opening, so incorporate eight hours or more of cool-down time into your schedule.
PREP: 5 MINUTES • PRESSURE: 20 MINUTES • TOTAL: 40 MINUTES, PLUS 8 HOURS TO COOL
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ALMOST 2 CUPS
1 (14- or 15-ounce) can sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon sea salt, or more to taste
1.Remove the label from the sweetened condensed milk. Do not open.
2.Place the steam rack in the Instant Pot. Place the can of sweetened condensed milk on the steam rack without it touching the sides of the pot. Add enough water so that the can is completely submerged. Secure the lid.
3.Select Manual or Pressure Cook at high pressure and cook for 20 minutes.
4.Once cooking is complete, use a natural release. This will take at least 10 minutes. Turn the Instant Pot off and carefully remove the lid. Do not disturb the can or water. Leave it overnight to cool.
5.Once completely cool, open the can and add the milk to a small bowl. Add the vanilla and salt and mix. For an even creamier texture, whip for a few minutes with an electric mixer in a medium bowl.
COOKING TIP: Since the can is under pressure after cooking, be careful not to jostle the Instant Pot or the can itself after cooking, and do not open the can until it has cooled completely.
Per Serving (¼ cup) Calories: 171; Total Carbohydrates: 29g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 0g; Protein: 4g; Sodium: 165mg
CHAPTER NINE
STOCKS AND SAUCES
Homemade Chicken Stock
Vegetable Stock
Beef Bone Broth
Spicy Chicken Bone Broth
Homemade Ketchup
Sweet and Tangy Barbecue Sauce
Classic Marinara Sauce
Puttanesca Sauce
Broccoli Pesto
Onion Gravy
Mango-Apple Chutney
Cranberry Sauce
Cinnamon Applesauce
Orange and Lemon Marmalade
Triple-Berry Jam
Apple Butter
WORTH THE WAIT
Homemade Chicken Stock
GLUTEN-FREE, PALEO-FRIENDLY Homemade chicken stock can be the difference between a good dish and a great dish. It adds layers of flavor to any soup or stew, and it couldn’t be easier to make in the Instant Pot. Whip up a big batch—it freezes well.
PREP: 5 MINUTES • PRESSURE: 1 HOUR • TOTAL: 1 HOUR, 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES 8 CUPS
2 pounds chicken bones and parts
1 yellow onion, quartered
1 large garlic clove, smashed
1 carrot, cut into large chunks
1 bay leaf
½ teaspoon kosher salt (optional)
1 teaspoon whole black peppercorns (optional)
8 cups water
1.Add the chicken, onion, garlic, carrot, bay leaf, salt (if using), and peppercorns (if using) to the pot. Pour the water over. Secure the lid.
2.Select Soup and cook at high pressure for 1 hour.
3.Once cooking is complete, use a natural release. This will take at least 15 minutes.
4.Carefully strain the broth through a fine-mesh strainer or cheesecloth. If you would like to remove the fat, let the stock cool in the refrigerator and remove the fat on top.
5.Store the stock in the refrigerator for a few days or freeze for up to 3 months.
INGREDIENT TIP: For the chicken, leftover meat (raw or cooked), bones, and organs can be used. Whenever you have leftover chicken bones, toss them into a res
ealable freezer bag and add to it until you have enough to make stock. No need to defrost—just toss in the pot and proceed with the recipe.
Per Serving (1 cup) Calories: 104; Total Carbohydrates: 8g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 0g; Protein: 6g; Sodium: 245mg
WORTH THE WAIT
Vegetable Stock
VEGETARIAN, GLUTEN-FREE, PALEO-FRIENDLY Vegetable stock is handy to have around for lots of dishes made in the pressure cooker, adding so much more flavor than plain old water. It’s also a great way to use up leftover veggies. Use this recipe as a guide, but mix it up depending upon what you have lying around.
PREP: 5 MINUTES • PRESSURE: 1 HOUR • TOTAL: 1 HOUR, 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES 8 CUPS
2 onions, quartered
2 celery stalks, quartered
2 carrots, cut into large chunks
10 button mushrooms
4 garlic cloves, smashed
1 small bunch fresh parsley
1 bay leaf
8 cups water
Kosher salt (optional)
1.Add the onions, celery, carrots, mushrooms, garlic, parsley, bay leaf, and water to the Instant Pot. Secure the lid.
2.Select Soup and cook at high pressure for 1 hour.
3.Once cooking is complete, use a natural release. This will take at least 15 minutes.
4.Carefully strain the stock using a fine-mesh strainer or cheesecloth. Season with salt (if using).
5.Store the stock in the refrigerator for a few days or freeze for up to 3 months.
VARIATION TIP: Everything’s optional but the onion, celery, carrots, and water. Add whatever you have around, like leeks, scallions, other herbs, tomatoes, parsnips, and more.
Per Serving (1 cup) Calories: 42; Total Carbohydrates: 4g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: g; Protein: 0g; Sodium: 120mg
WORTH THE WAIT
Beef Bone Broth
GLUTEN-FREE, PALEO-FRIENDLY In the cold winter months, nothing is as warming and nourishing as a cup of hot beef bone broth. Making savory broth is arguably one of the pressure cooker’s best uses, infusing big flavor in just an hour or two. Roasting the bones is optional, but adds even more flavor and a deeper color.
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 13