PREP: 5 MINUTES, PLUS 30 MINUTES TO ROAST
PRESSURE: 1 HOUR, 30 MINUTES • TOTAL: 2 HOURS, 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES 8 CUPS
2½ pounds beef bones, including short ribs, knuckles, oxtails, and more
1 teaspoon extra-virgin olive oil
1 yellow onion, quartered
2 celery stalks, quartered
1 carrot, cut into large chunks
1 bay leaf
2 teaspoons apple cider vinegar
1 tablespoon fish sauce (optional)
8 cups water
1.Preheat the oven to 400°F.
2.Toss the bones with the oil on a baking sheet and roast for 30 minutes.
3.Once cool enough to handle, add the bones, onion, celery, carrot, bay leaf, vinegar, fish sauce (if using), and water to the Instant Pot. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 1½ hours.
5.Once cooking is complete, use a natural release. This will take at least 15 minutes.
6.Skim any fat off the top of the stock, if desired. Carefully strain the broth using a fine-mesh strainer or cheesecloth.
7.Store the broth in the refrigerator for a few days or freeze for up to 3 months.
VARIATION TIP: You can use a mix of different bones (chicken, beef, and pork) if that’s what you have on hand.
Per Serving (1 cup) Calories: 54; Total Carbohydrates: 3g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 0g; Protein: 5g; Sodium: 278mg
WORTH THE WAIT
Spicy Chicken Bone Broth
GLUTEN-FREE, PALEO-FRIENDLY A warmly spicy and nourishing chicken broth like this one will warm you down to your bones. Chicken feet help make the broth more gelatinous, but aren’t required. The broth can be enjoyed on its own or combined with shredded chicken and noodles for a quick soup.
PREP: 5 MINUTES • PRESSURE: 1 HOUR, 30 MINUTES
TOTAL: 2 HOURS, 10 MINUTES • PRESSURE LEVEL: HIGH RELEASE: NATURAL
MAKES 8 CUPS
2½ pounds mixed chicken bones and feet
1 yellow onion, quartered
1 celery stalk, quartered
1 carrot, cut into large chunks
1 (1½-inch) piece ginger, peeled and cut into ¼-inch slices
1 teaspoon whole black peppercorns
1 tablespoon fish sauce
1 teaspoon apple cider vinegar
8 cups water
1.Add the bones, onion, celery, carrot, ginger, peppercorns, fish sauce, vinegar, and water to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 1½ hours.
3.Once cooking is complete, use a natural release. This will take at least 15 minutes.
4.Skim any fat off the top of the stock, if desired. Carefully strain the broth using a fine-mesh strainer or cheesecloth.
5.Store the broth in the refrigerator for a few days or freeze for up to 3 months.
INGREDIENT TIP: If you don’t have leftover bones, pay a visit to your butcher. Make sure you ask for the feet!
Per Serving (1 cup) Calories: 92; Total Carbohydrates: 8g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 0g; Protein: 6g; Sodium: 356mg
FAMILY-FRIENDLY
Homemade Ketchup
GLUTEN-FREE You don’t know what you’re missing by using store-bought ketchup until you taste the homemade stuff. It’s a whole different thing, with more sweet, tart, and salty flavor than its bottled brethren. Give a jar away as a fun gift or store it in the freezer for your next grill-out.
PREP: 10 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 50 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2½ CUPS
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (28-ounce) can whole tomatoes with juice
½ cup red wine vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
⅓ cup packed brown sugar
½ teaspoon paprika
¼ teaspoon white pepper
⅛ teaspoon ground allspice
Pinch kosher salt
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil followed by the onion. Cook for 3 minutes until the onion is starting to turn translucent. Add the garlic and sauté 1 minute more.
3.Add the tomatoes with juice, crushing the tomatoes with your hand as you add them. Add the vinegar, tomato paste, Worcestershire sauce, brown sugar, paprika, white pepper, and allspice and bring to a simmer. Add a pinch of salt and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
6.Remove the lid and stir. Taste for seasoning. Select Sauté and cook, stirring occasionally, until reduced and thick, 15 to 20 minutes. Use an immersion blender to blend until smooth, or blend in a food processor.
7.Let it cool and store it in the refrigerator for up to 1 month or the freezer for several months.
VARIATION TIP: Play with the spices in this recipe to make it your own. Add liquid smoke for a smoky flavor or cayenne for a spicy kick.
Per Serving (2 tablespoons) Calories: 36; Total Carbohydrates: 5g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 1g; Protein: 1g; Sodium: 87mg
FAMILY-FRIENDLY
Sweet and Tangy Barbecue Sauce
VEGETARIAN, GLUTEN-FREE For ribs, chicken, and pork chops that are finger-licking good, a great barbecue sauce is key. Making your own is easy, and it’s far and away better than the mass-produced sauce at the grocery store. Letting it cool and sit in the refrigerator for a day or two will produce an even more flavorful sauce, so make it up to a week ahead.
PREP: 10 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2½ CUPS
4 tablespoons butter
1 small onion, finely chopped
3 garlic cloves, minced
1 cup tomato sauce
½ cup ketchup
½ cup apple cider vinegar
½ cup brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 teaspoon liquid smoke (optional)
¼ teaspoon cayenne
¼ teaspoon freshly ground black pepper
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the butter and let it melt. Add the onion and cook for 3 minutes until it is starting to turn translucent. Add the garlic and sauté 1 minute more.
3.Add the tomato sauce, ketchup, vinegar, brown sugar, molasses, mustard, liquid smoke (if using), cayenne, and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
6.Stir and taste for seasoning. If a thicker sauce is desired, select Sauté and cook, stirring occasionally, for 10 to 15 minutes.
7.Let it cool and store it in the refrigerator for up to 2 weeks or the freezer for several months.
INGREDIENT TIP: Liquid smoke adds a touch of smokiness that works wonders in a barbecue sauce like this one. It’s typically found in the supermarket spice aisle, and can also be found online.
Per Serving (2 tablespoons) Calories: 56; Total Carbohydrates: 9g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 0g; Protein: 0g; Sodium: 159mg
FAMILY-FRIENDLY
Classic Marinara Sauce
VEGETARIAN, GLUTEN-FREE, PALEO-FRIENDLY Marinara is in a huge number of Italian and Italian-inspired dishes, so it pays to have a good recipe handy. Most traditional recipes call for an hour or more of simmering on the stove, but this sauce only cooks for 30 minutes. Use it on pasta, pizza, and
more.
PREP: 10 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 50 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 4 CUPS
2 tablespoons extra-virgin olive oil
1 medium onion, grated
1 large carrot, peeled and grated
5 garlic cloves, grated
1 (28-ounce) can crushed tomatoes with juice
½ teaspoon dried oregano
Pinch sugar (optional)
Kosher salt
Freshly ground black pepper
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil followed by the onion and carrot. Sauté for 2 minutes until the onion is translucent. Add the garlic and cook for 30 seconds.
3.Add the tomatoes with juice and stir. Add the oregano and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 30 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
6.Stir and taste for seasoning. Add the sugar (if using), and season with salt and pepper as desired. Store for up to a week in the refrigerator or freeze for several months.
VARIATION TIP: Add a pinch of red pepper flakes for a little heat, or a sprinkle of basil for freshness.
Per Serving (¾ cup) Calories: 103; Total Carbohydrates: 10g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 2g; Protein: 2g; Sodium: 350mg
WEEKDAY WIN
Puttanesca Sauce
GLUTEN-FREE, PALEO-FRIENDLY Puttanesca is a tomato-based pasta sauce that’s briny and tangy, thanks to Kalamata olives, capers, and anchovies. It packs a lot of flavor into a small area, making your next pasta dish the opposite of bland.
PREP: 10 MINUTES • PRESSURE: 20 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 4 CUPS
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juice
½ cup chopped pitted Kalamata olives
4 anchovy fillets, drained and minced
1 tablespoon tomato paste
1 tablespoon drained capers
¼ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil followed by the onion. Sauté for 3 minutes, then add the garlic. Sauté 1 minute more.
3.Add the tomatoes with juice, squishing each one with your hand as it goes into the pot. Add the olives, anchovies, tomato paste, capers, and red pepper flakes. Season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure. Stir and taste for seasoning.
6.If a thicker sauce is desired, select Sauté and simmer for 5 minutes. Serve over pasta.
COOKING TIP: This recipe makes enough sauce to top 8 ounces of pasta.
Per Serving (1 cup) Calories: 145; Total Carbohydrates: 11g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 3g; Protein: 4g; Sodium: 806mg
VIRTUALLY INSTANT • FAMILY-FRIENDLY
Broccoli Pesto
VEGETARIAN, GLUTEN-FREE Broccoli gives a nutritional boost to zesty pesto, making your pasta dinner a complete meal. Walnuts add protein, olive oil adds good fat, and broccoli adds fiber. This pesto tastes great and is super easy to make. Toss it with the pasta of your choice, or use it as a spread in your next grilled cheese (trust me).
PREP: 10 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
MAKES ABOUT 2½ CUPS
1 bunch broccoli (about 1 pound), cut into florets (reserve stems for vegetable stock)
3 cups water
⅓ cup toasted walnuts
3 garlic cloves, minced
1 packed cup fresh basil leaves
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
¼ cup grated Parmesan cheese
Kosher salt
Freshly ground black pepper
1.Add the broccoli and water to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 3 minutes.
3.Meanwhile, combine the walnuts and garlic in a food processor. Pulse several times until crumbly, but before the walnuts turn to butter.
4.Once cooking is complete, use a quick release. Remove the broccoli (reserving the cooking liquid) and rinse with cold water. Drain well and add to the food processor, along with the basil, oil, and lemon juice.
5.Pulse until well mixed. Add ¼ cup of cooking liquid and the Parmesan, and season with salt and pepper. Process until smooth. Add more cooking liquid as needed.
COOKING TIP: You want the broccoli tender but not mushy. Adjust the cook time based on how large your florets are.
Per Serving (½ cup) Calories: 248; Total Carbohydrates: 10g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 4g; Protein: 9g; Sodium: 144mg
WEEKDAY WIN • FAMILY-FRIENDLY
Onion Gravy
You can frequently make a gravy using the juices left over after cooking a hunk of meat in the pressure cooker, but sometimes you need gravy for something like mashed potatoes. This all-purpose gravy gets its deep flavor from browned onions, thyme, and chicken broth. Homemade stock works the best (as always).
PREP: 15 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2½ CUPS
3 tablespoons butter, divided
1 large sweet onion, finely chopped
2 cups chicken broth (try the recipe here)
2 fresh thyme sprigs
1 bay leaf
2 tablespoons all-purpose flour
Kosher salt
Freshly ground black pepper
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add 1 tablespoon of butter followed by the onion. Sauté for 6 minutes, until translucent and starting to brown.
3.Add the broth, thyme, and bay leaf. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
5.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
6.Select Sauté. In a small bowl, knead together the remaining 2 tablespoons of butter with the flour until a pasty ball forms. Add to the simmering broth and stir until the paste is dissolved and the gravy is thick, about 5 minutes.
7.Season with salt and pepper as desired.
INGREDIENT TIP: Cipollini onions, sweet onions, and shallots all work for this recipe.
Per Serving (¼ cup) Calories: 50; Total Carbohydrates: 3g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 0g; Protein: 1g; Sodium: 193mg
WEEKDAY WIN
Mango-Apple Chutney
VEGETARIAN, GLUTEN-FREE Mango chutney is a popular condiment in Indian cuisine and adds sweet and spicy flavor to curries, roasted meats, and more. Here, apples add some extra sweetness and a smooth texture without taking away from the mango taste. The chutney will keep in the refrigerator for up to a month, and can be canned or frozen for up to a year.
PREP: 10 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 3 CUPS
1 tablespoon canola oil
1 large red onion, finely chopped
1 heaping tablespoon grated fresh ginger
1 red Thai chile, cut into a few pieces (optional)
2 large mangos, peeled and diced
2 apples, cored, partially peeled, and diced
1 red bell pepper, diced
½ cup golden raisins
1¼ cups sugar
½ cup apple cider vinegar
1 teaspoon kosher salt
1½ teaspoons curry powder
½ teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice
1.Preheat the Instant Pot by selecting Sauté. Add the oil.
2.Once hot, add the onion and sauté for 3 minutes. Add the ginger and chile (if using), and cook for 1 minute.
3.Add the mangos, apples, bell pepper, raisins, sugar, vinegar, salt, curry powder, and cinnamon. 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.
6.Select Sauté and simmer the sauce until thickened, stirring occasionally, about 10 minutes.
7.Add the lemon juice and stir. Store in airtight containers in the refrigerator for up to a month or in the freezer for up to a year.
INGREDIENT TIP: It’s best to use ripe mangos for this recipe. You can tell if a mango is ripe by squeezing it—if it gives slightly, it’s ripe.
Per Serving (¼ cup) Calories: 160; Total Carbohydrates: 38g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 2g; Protein: 1g; Sodium: 197mg
FAMILY-FRIENDLY
Cranberry Sauce
VEGETARIAN, GLUTEN-FREE The holidays just wouldn’t be the holidays without cranberry sauce, and this homemade version is on a whole different level than the canned stuff. It’s tart, sweet, and a bit spicy thanks to a dose of ginger. Because cranberries are so acidic, this sauce will keep for up to three weeks in the refrigerator.
PREP: 5 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2 CUPS
4 cups washed cranberries, fresh or frozen
1 (1-inch) piece ginger, peeled and cut into ⅛-inch slices
½ cup freshly squeezed orange juice
Zest from ½ orange
Juice and zest from ½ lemon
1 cup sugar
1.Add the cranberries, ginger, orange juice, orange zest, lemon juice, lemon zest, and sugar to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
3.Once cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 14