Instant Pot Pressure Cooker Cookbook 2019

by Olivia Jenkins

  Top with Pepper-Jack cheese and seal the lid. Let it sit in the residual heat until it is melted. Bon appétit!

  Juicy Turkey Breasts with Apricot Sauce

  (Ready in about 20 minutes | Servings 8)

  Per serving: 256 Calories; 10.2g Fat; 5.9g Carbs; 33.1g Protein; 5.2g Sugars

  Ingredients

  2 teaspoons sesame oil

  2 pounds turkey breasts, cubed

  Sea salt and freshly ground black pepper, to taste

  1 teaspoon red pepper flakes, crushed

  1 teaspoon dried rosemary

  1/2 teaspoon dried sage

  1/3 cup Port wine

  1/3 cup chicken stock, preferably homemade

  For the Sauce:

  1/3 cup all-natural apricot jam

  1 ½ tablespoons rice vinegar

  1 teaspoon fresh ginger root, minced

  1/2 teaspoon chili powder

  1/2 teaspoon soy sauce

  3 teaspoons honey

  Directions

  Press the “Sauté” button and preheat your Instant Pot. Now, heat the oil; sear turkey breasts, stirring occasionally, for 3 to 4 minutes.

  Season turkey breasts with salt, black pepper, red pepper flakes, rosemary, and sage.

  Add Port wine and chicken stock to the Instant Pot and deglaze the bottom.

  Return turkey to the Instant Pot and secure the lid. Choose the “Manual” setting and High pressure. Cook for 10 minutes.

  Once cooking is complete, use a natural release and carefully remove the lid. Transfer turkey breasts to a platter.

  Add the sauce ingredients to the Instant Pot. Cook until the sauce reaches preferred consistency. Pour over turkey and serve immediately. Bon appétit!

  Mediterranean Chicken Drumsticks

  (Ready in about 20 minutes | Servings 4)

  Per serving: 273 Calories; 14.4g Fat; 8.5g Carbs; 27.6g Protein; 3.6g Sugars

  Ingredients

  1 pound chicken drumsticks

  1 cup chicken stock

  1 cup tomato puree

  1 rosemary sprig, chopped

  2 thyme sprigs, chopped

  2 garlic cloves, minced

  Sea salt and ground black pepper, to taste

  1/2 teaspoon smoked paprika

  1 bay leaf

  1/2 cup Kalamata olives, pitted and sliced

  Directions

  Add all ingredients to the Instant Pot; gently stir to combine well.

  Secure the lid. Choose the “Poultry” setting and cook for 15 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  You can thicken the sauce on the “Sauté” setting for a couple of minutes if desired.

  Divide chicken drumsticks among serving plates. Top with the sauce and enjoy!

  Turkey Fillets with Coconut-Mushroom Sauce

  (Ready in about 30 minutes | Servings 6)

  Per serving: 289 Calories; 18.3g Fat; 4.7g Carbs; 28g Protein; 0.6g Sugars

  Ingredients

  1 tablespoon olive oil

  1 ½ pounds turkey fillets

  A bunch of scallions, chopped

  2 cups Crimini mushrooms, halved or quartered

  2 cloves garlic, peeled and crushed

  Sea salt and freshly ground black pepper, to taste

  1/2 teaspoon brown yellow mustard

  1/2 teaspoon turmeric powder

  1 cup water

  1 cup coconut cream

  1 teaspoon fresh coriander, minced

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sear the turkey fillets for 2 to 3 minutes per side.

  Stir in the scallion, mushrooms and garlic; sauté them for 2 minutes more or until they are tender and fragrant.

  Next, add the salt, black pepper, mustard, turmeric powder, and water to the Instant Pot.

  Secure the lid. Choose the “Meat/Stew” setting and cook for 20 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Then, fold in coconut cream and seal the lid. Let it sit in the residual heat until everything is thoroughly warmed. Garnish with coriander. Bon appétit!

  Easy Chicken Française

  (Ready in about 15 minutes | Servings 6)

  Per serving: 273 Calories; 14.1g Fat; 5.3g Carbs; 27.8g Protein; 2.9g Sugars

  Ingredients

  1 tablespoon butter, melted

  2 pounds chicken wings, skin-on

  2 garlic cloves, sliced

  1 teaspoon mustard powder

  1 teaspoon smoked paprika

  Sea salt and ground black pepper, to taste

  1/2 cup Pinot Grigio

  1 cup tomato puree

  1/2 cup water

  1 cup cream cheese

  1/2 lemon, cut into slices

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Melt the butter and brown the chicken wings for 1 to 2 minutes on each side.

  Stir in the garlic, mustard powder, paprika, salt, black pepper, Pinot Grigio, tomato puree, and water.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Serve with cream cheese and lemon slices. Bon appétit!

  Classic Chicken Chasseur

  (Ready in about 25 minutes | Servings 4)

  Per serving: 343 Calories; 21.1g Fat; 14.4g Carbs; 24.4g Protein; 7g Sugars

  Ingredients

  1 tablespoon olive oil

  4 chicken drumsticks, skinless and boneless

  1 red onion, chopped

  1 celery with leaves, chopped

  1 carrot, trimmed and chopped

  3 garlic cloves, minced

  1 teaspoon dried thyme

  1/2 pound brown mushrooms, sliced

  2 cups water

  2 chicken bouillon cubes

  Salt and ground black pepper, to taste

  1 teaspoon paprika

  2 bay leaves

  1 tablespoon flour

  4 tablespoons dry vermouth

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Now, heat the oil; cook the chicken until delicately browned on all sides; reserve.

  Then, sauté the onion, celery and carrot in pan drippings; sauté until tender or about 4 minutes.

  Now, stir in the garlic, thyme, mushrooms, water, bouillon cubes, salt, black pepper, paprika, and bay leaves; stir to combine well. Add the reserved chicken.

  Secure the lid. Choose the “Poultry” setting and cook for 15 minutes at High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Add flour and dry vermouth. Press the “Sauté” button again and let it simmer until the cooking liquid has reduced. Enjoy!

  Dilled Turkey Thighs

  (Ready in about 30 minutes | Servings 6)

  Per serving: 257 Calories; 13.3g Fat; 5.6g Carbs; 27.2g Protein; 3.8g Sugars

  Ingredients

  2 tablespoons lard, melted

  1 ½ pounds turkey thighs

  Sea salt, to taste

  1/2 teaspoon ground black pepper

  1/2 teaspoon paprika

  1 teaspoon dried dill weed

  1 shallot, chopped

  1 cup turkey bone broth

  1 tablespoon maple syrup

  1/2 cup dry white wine

  Directions

  Press the “Sauté” button to preheat the Instant Pot; melt the lard. Now, brown turkey thighs for 4 to 5 minutes on each side.

  Add the remaining ingredients.

  Secure the lid. Choose the “Meat/Stew” setting and cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Press the “Sauté” button again to thicken the cooking liquid. Spoon the sauce over turkey thighs and serve warm.

  Saucy Chicken Leg
s with Crimini Mushrooms

  (Ready in about 20 minutes | Servings 4)

  Per serving: 384 Calories; 13.7g Fat; 10.5g Carbs; 51.8g Protein; 3.7g Sugars

  Ingredients

  2 teaspoons sesame oil

  4 chicken legs, skinless, bone-in

  Salt, to your liking

  2 garlic cloves, crushed

  2 tablespoons spring onion, chopped

  1 cup brown mushrooms, chopped

  2 tablespoons dry sherry

  1 teaspoon dried rosemary

  1 cup water

  1 tablespoon chicken bouillon granules

  1 teaspoon brown sugar

  2 tablespoons Worcestershire sauce

  2 tablespoons arrowroot powder

  4 tablespoons cold water

  Directions

  Press the “Sauté” button to heat up your Instant Pot. Heat the oil; season the chicken with salt.

  Brown the chicken in the hot oil on all sides; reserve. Cook the garlic, onion, and mushrooms in pan drippings until they are tender and aromatic.

  Add dry sherry and deglaze the bottom of your Instant Pot with a wooden spoon.

  Add the rosemary, water, chicken bouillon granules, brown sugar, and Worcestershire sauce. Return the reserved chicken to the Instant Pot.

  Secure the lid. Choose the “Manual” setting and cook at High Pressure for 6 minutes. Once cooking is complete, use a natural release and carefully remove the lid.

  Meanwhile, whisk the arrowroot powder with cold water. Add the slurry to the Instant Pot to thicken the cooking liquid. Press the “Sauté” button and cook until the sauce has thickened.

  Spoon the sauce over the chicken and mushrooms and serve on individual plates. Enjoy!

  Chicken Drumsticks with Aioli

  (Ready in about 1 hour 15 minutes | Servings 4)

  Per serving: 441 Calories; 34.8g Fat; 3.4g Carbs; 27.1g Protein; 0.5g Sugars

  Ingredients

  4 chicken drumsticks, bone-in, skin-on

  2 teaspoons olive oil

  1 tablespoon oyster sauce

  1 cup water

  1 tablespoon chicken bouillon granules

  1/2 teaspoon freshly ground black pepper

  1/2 cup dry white wine

  3/4 cup mayonnaise

  3 cloves garlic, minced

  2 tablespoons lemon juice

  Directions

  Place the chicken, olive oil, oyster sauce, water, chicken bouillon granules, black pepper and wine in a ceramic bowl.

  Allow it to marinate for 1 hour in your refrigerator. Add the chicken and marinade to the Instant Pot.

  Secure the lid. Now, press the “Manual” button. Cook for 12 minutes under High pressure.

  Once cooking is complete, use a natural pressure release; carefully remove the lid.

  In the meantime, mix mayonnaise with garlic and lemon juice until well combined. Serve chicken drumsticks with the aioli on the side. Bon appétit!

  Turkey Tacos with Pico de Gallo

  (Ready in about 15 minutes | Servings 6)

  Per serving: 323 Calories; 12g Fat; 15.2g Carbs; 37.1g Protein; 2.8g Sugars

  Ingredients

  2 pounds turkey breasts

  1/2 cup turkey stock

  2 garlic cloves, smashed

  1/2 teaspoon seasoned salt

  1/4 teaspoon ground black pepper

  1/2 teaspoon crushed red pepper flakes

  1/4 cup fresh cilantro leaves, chopped

  6 corn tortillas, warmed

  1 cup Pico de Gallo

  Directions

  Put the turkey breast into your Instant Pot. Now, pour in the stock.

  Add garlic, salt, black pepper, red pepper flakes, and cilantro leaves. Secure the lid. Choose the “Manual” setting and cook for 10 minutes at High pressure.

  Once cooking is complete, use a natural release and carefully remove the lid. Shred the turkey breasts.

  Serve shredded turkey breasts over corn tortillas garnished with Pico de Gallo. Bon appétit!

  Elegant Chicken Fillets with Apples

  (Ready in about 20 minutes | Servings 4)

  Per serving: 341 Calories; 16.6g Fat; 19.1g Carbs; 28.9g Protein; 14.6g Sugars

  Ingredients

  1 pound chicken fillets

  Sea salt and ground black pepper, to taste

  1/2 teaspoon smoked paprika

  1/2 teaspoon ground bay leaf

  1 teaspoon garlic powder

  1 teaspoon shallot powder

  1 tablespoon butter

  1 tablespoon honey

  1 tablespoon tamari sauce

  2 cooking apples, cored, peeled and diced

  Directions

  Place the chicken fillets on the bottom of the Instant Pot. Sprinkle the seasonings over the chicken fillets.

  Add the remaining ingredients.

  Secure the lid. Choose the “Manual” setting and cook for 7 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Transfer to a serving platter and serve warm. Bon appétit!

  Turkey and Arborio Rice Delight

  (Ready in about 25 minutes | Servings 4)

  Per serving: 498 Calories; 21.2g Fat; 25.4g Carbs; 59g Protein; 7.1g Sugars

  Ingredients

  1 tablespoon butter, melted

  2 chicken breasts, cut into slices

  2 slices bacon, chopped

  1 onion, chopped

  1 serrano pepper, chopped

  2 cloves garlic, finely minced

  1/2 cup dry white wine

  1 (28-ounce) can diced tomatoes

  1 ½ cups water

  1 cup Arborio rice

  Sea salt and ground black pepper, to taste

  1/2 teaspoon dried rosemary

  1 teaspoon dried oregano

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the butter. Then, sear the chicken breasts for 5 minutes. Set them aside.

  Stir in the bacon, onion, serrano pepper, and garlic; cook until the vegetables are tender.

  Stir in the remaining ingredients. Return the reserved chicken to the Instant Pot.

  Secure the lid. Choose the “Poultry” setting and cook for 15 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!

  Ranch Chicken Drumettes

  (Ready in about 25 minutes | Servings 6)

  Per serving: 189 Calories; 7.2g Fat; 6.3g Carbs; 23.5g Protein; 4.8g Sugars

  Ingredients

  1 ½ pounds chicken drumettes

  1 teaspoon celery salt

  1/4 teaspoon freshly ground black pepper, or more to taste

  1 ½ tablespoons butter, melted

  1/4 cup tamari sauce

  3 tablespoons brown sugar

  2 tablespoons champagne vinegar

  1 packet dry ranch salad dressing mix

  1/2 cup onion, sliced

  4 cloves garlic, smashed

  Directions

  Season the chicken drumettes with celery salt and black pepper. Press the “Sauté” button and warm the butter.

  Now, sear the chicken pieces for 6 minutes or until browned on all sides.

  Add the remaining ingredients in the order listed above. Secure the lid.

  Choose the “Manual” setting and cook for 10 minutes at High pressure. Once cooking is complete, use a natural release and carefully remove the lid.

  You can thicken the sauce on the “Sauté” mode. Serve over hot cooked pasta and enjoy!

  Chicken Legs with Shallots and Port Wine

  (Ready in about 25 minutes | Servings 4)

  Per serving: 308 Calories; 17.6g Fat; 12.9g Carbs; 24.4g Protein; 6.2g Sugars

  Ingredients

  1 pound chicken legs, bone-in

  1 cup tomato puree

  1 cup vegetable broth

  1/4 cup Port wine

  2 shallots, cut into wedges

  1 teaspoon fresh
ginger, grated

  2 cloves garlic, chopped

  Salt and freshly ground black pepper, to taste

  1 teaspoon dried oregano

  1 teaspoon dried rosemary

  Directions

  Place the chicken legs in the Instant Pot. Pour in the tomato puree, vegetable broth, and Port wine.

  Secure the lid. Choose the “Poultry” setting and cook for 15 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Stir in the remaining ingredients. Secure the lid. Choose the “Manual” setting and cook for 3 minutes under High pressure.

  Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm and enjoy!

  Cheesy and Peppery Chicken Pottage

  (Ready in about 15 minutes | Servings 4)

  Per serving: 463 Calories; 32.3g Fat; 11.1g Carbs; 32.6g Protein; 6.1g Sugars

  Ingredients

  1 tablespoon olive oil

  1 pound chicken fillets

  2 cloves garlic, smashed

  1 jalapeño pepper, seeded and chopped

  1 white onion, chopped

  1 red bell pepper, seeded and sliced

  1 green bell pepper, seeded and sliced

  1 orange bell pepper, seeded and sliced

  1/2 teaspoon dried basil

  1/2 teaspoon dried oregano

  1 teaspoon dried sage

  Kosher salt and ground black pepper, to taste

  1 teaspoon cayenne pepper

  1 cup roasted vegetable broth

  1 cup heavy cream

  1/2 cup cream cheese

  1/2 cup Cheddar cheese, grated