Instant Pot Pressure Cooker Cookbook 2019

by Olivia Jenkins

  Beef Roast with Vegetables

  (Ready in about 55 minutes | Servings 6)

  Per serving: 363 Calories; 17.6g Fat; 6.1g Carbs; 41.6g Protein; 1.8g Sugars

  Ingredients

  2 tablespoons olive oil

  2 pounds beef roast

  1 cup vegetable broth

  1/2 cup Chianti

  Sea salt and ground black pepper, to taste

  1 teaspoon red pepper flakes, crushed

  1 cup shallots, chopped

  2 cloves garlic, pressed

  2 bay leaves

  2 carrots, sliced

  1 parsnip, sliced

  Directions

  Add the olive oil, beef, broth, Chianti, salt, black pepper, red pepper, shallots, garlic, and bay leaves to the Instant Pot.

  Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 45 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Then, add the carrots and parsnip to the Instant Pot.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  You can thicken the cooking liquid on “Sauté” function if desired. Bon appétit!

  Deluxe Beef Sandwich

  (Ready in about 45 minutes | Servings 6)

  Per serving: 503 Calories; 23.7g Fat; 36.2g Carbs; 34.3g Protein; 19.8g Sugars

  Ingredients

  1 tablespoon olive oil

  2 pounds sirloin

  1/2 cup vegetable broth

  1/2 cup water

  1/4 cup dry vermouth

  1 tablespoon Dijon mustard

  1 tablespoon tamari sauce

  Salt and black pepper, to taste

  1/2 teaspoon cayenne pepper

  2 cloves garlic, minced

  1 red chili pepper

  6 sandwich buns, split

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling. Sear the beef until browned on all sides.

  Add broth, water, vermouth, mustard, tamari sauce, salt, black pepper, cayenne pepper, garlic, and red chili pepper.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Then, pull the cooked beef apart into chunks. Return it back to the Instant Pot and stir well to combine. Assemble the sandwiches with buns and serve. Enjoy!

  Melt in Your Mouth Beef Rump Roast

  (Ready in about 40 minutes | Servings 8)

  Per serving: 269 Calories; 11.5g Fat; 10g Carbs; 31.7g Protein; 3.7g Sugars

  Ingredients

  2 pounds beef rump roast

  2 garlic cloves, halved

  Salt and pepper, to your liking

  1 teaspoon dried rosemary

  1 teaspoon dried thyme

  1 tablespoon olive oil

  1 cup leeks, chopped

  4 carrots, peeled

  2 parsnips, chopped

  1/3 cup Shaoxing wine

  1 ½ cups vegetable stock

  Directions

  Rub beef rump roast with garlic halves. Now, cut it into cubes. Season with salt, pepper, rosemary, and thyme.

  Then, press the “Sauté” button and heat olive oil. Sauté the leeks together with carrot and parsnips.

  Add a splash of Shaoxing wine to deglaze the pan. Place beef pieces in a single layer on top of sautéed vegetables.

  Pour in the vegetable stock and the remaining Shaoxing wine. Secure the lid. Select the “Manual” mode and cook for 35 minutes.

  Once cooking is complete, use a quick release. Serve warm. Bon appétit!

  Classic Hungarian Goulash

  (Ready in about 40 minutes | Servings 4)

  Per serving: 336 Calories; 16.6g Fat; 10.5g Carbs; 36.5g Protein; 1.2g Sugars

  Ingredients

  1/3 cup all-purpose flour

  Sea salt and freshly ground pepper, to taste

  1 teaspoon garlic powder

  1 ½ pounds boneless beef chuck, cut into cubes

  2 tablespoons sesame oil

  4 cups water

  4 bullion cubes

  1/4 cup rose wine

  1 bay leaf

  2 shallots, chopped

  1 celery with leaves, chopped

  2 carrots, sliced

  1 red bell pepper, sliced

  1 teaspoon Hungarian paprika

  Directions

  In a mixing bowl, thoroughly combine the flour, salt, black pepper, and garlic powder. Now add the beef cubes to the flour mixture; toss to coat well.

  Press the “Sauté” button. Heat the oil and sear the meat for 4 to 6 minutes.

  Add the remaining ingredients and stir to combine.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Serve in individual bowls and enjoy!

  Sunday Hamburger Pilaf

  (Ready in about 15 minutes | Servings 4)

  Per serving: 493 Calories; 28.8g Fat; 34.9g Carbs; 42.1g Protein; 3.3g Sugars

  Ingredients

  1 tablespoon sesame oil

  1/2 cup leeks, chopped

  1 teaspoon garlic, minced

  1 jalapeño pepper, minced

  1 (1-inch) piece ginger root, peeled and grated

  1 ½ pounds ground chuck

  1 cup tomato purée

  Sea salt, to taste

  1/3 teaspoon ground black pepper, or more to taste

  1 teaspoon red pepper flakes

  2 cups Arborio rice

  1 ½ cups roasted vegetable broth

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the sesame oil and sauté the leeks until tender.

  Then, add the garlic, jalapeño and ginger; cook for 1 minute more or until aromatic.

  Add the remaining ingredients; stir well to combine.

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

  Italian-Style Steak Pepperonata

  (Ready in about 1 hour 10 minutes | Servings 6)

  Per serving: 309 Calories; 7.4g Fat; 10.8g Carbs; 46.9g Protein; 5.1g Sugars

  Ingredients

  2 teaspoons lard, at room temperature

  2 pounds top round steak, cut into bite-sized chunks

  1 red onion, chopped

  1 pound mixed bell peppers, deveined and thinly sliced

  2 cloves garlic, minced

  1 tablespoon Italian seasoning blend

  Sea salt and ground black pepper, to taste

  1 tablespoon salt-packed capers, rinsed and drained

  1/2 cup dry red wine

  1 cup water

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Then, melt the lard. Cook the round steak approximately 5 minutes, stirring periodically; reserve.

  Then, sauté the onion for 2 minutes or until translucent.

  Stir in the remaining ingredients, including the reserved beef.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 60 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!

  Wine-Braised Beef Shanks

  (Ready in about 45 minutes + marinating time | Servings 6)

  Per serving: 329 Calories; 10.5g Fat; 25.8g Carbs; 32g Protein; 2.7g Sugars

  Ingredients

  1 ½ pounds beef shanks, cut into pieces

  1/2 cup port

  1 cup wine

  2 garlic cloves, crushed

  1 teaspoon celery seeds

  12 teaspoon dried thyme

  1 tablespoon olive oil

  1/2 cup leeks, chopped

&nbs
p; 2 potatoes, diced

  2 carrots, chopped

  1 1/3 cups vegetable stock

  Salt and black pepper, to taste

  Directions

  Add beef shanks to a bowl; now, add port, red wine, garlic, celery seeds, and dried thyme. Let it marinate overnight.

  On an actual day, preheat your Instant Pot on “Sauté” function. Add olive oil; once hot, brown marinated shanks on all sides; reserve.

  Now, cook leeks, potatoes and carrots in pan drippings until they have softened. Add vegetable stock, salt, and pepper to taste.

  Pour in the reserved marinade and secure the lid.

  Select the “Meat/Stew” and cook for 35 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid.

  Now, press the “Sauté” button to thicken the cooking liquid for 5 to 6 minutes. Taste, adjust the seasonings and serve right away!

  Home-Style Beef Tikka Kebabs

  (Ready in about 30 minutes | Servings 4)

  Per serving: 590 Calories; 29g Fat; 22.5g Carbs; 58g Protein; 1.8g Sugars

  Ingredients

  2 tablespoons olive oil

  1 ½ pounds lean steak beef, cubed

  1/2 cup onion, sliced

  2 cloves garlic, minced

  2 tablespoons fresh cilantro, chopped

  Salt and ground black pepper, to taste

  1 teaspoon Aleppo chili flakes

  1/2 teaspoon sumac

  1/2 teaspoon turmeric powder

  1/3 cup chicken stock

  1 tablespoon champagne vinegar

  1/3 cup mayonnaise

  4 tablespoons pickled slaw

  4 Bazlama flatbread

  Directions

  Press the “Sauté” button to heat up the Instant Pot. Now, heat olive oil and brown beef cubes, stirring frequently.

  Add onion, garlic, and seasonings to the Instant Pot. Cook an additional 4 minutes or until onion is translucent.

  Pour chicken stock and champagne vinegar over the meat. Seal the lid.

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

  Assemble sandwiches with mayonnaise, pickled slaw, the meat mixture, and Bazlama bread. Bon appétit!

  Favorite Tex-Mex Tacos

  (Ready in about 15 minutes | Servings 8)

  Per serving: 566 Calories; 33.4g Fat; 38.6g Carbs; 30.7g Protein; 6.5g Sugars

  Ingredients

  1 tablespoon olive oil

  1/2 cup shallots, chopped

  2 cloves garlic, pressed

  2 pounds ground sirloin

  1/2 teaspoon ground cumin

  1/2 cup roasted vegetable broth

  1/2 ketchup

  Sea salt, to taste

  1/2 teaspoon fresh ground pepper

  1 teaspoon paprika

  1 can (16-ounces) diced tomatoes, undrained

  2 canned chipotle chili in adobo sauce, drained

  12 whole-wheat flour tortillas, warmed

  1 head romaine lettuce

  1 cup sour cream

  Directions

  Press the “Sauté” button and preheat the Instant Pot. Heat the oil and cook the shallots and garlic until aromatic.

  Now, add the ground sirloin and cook an additional 2 minutes or until it is no longer pink.

  Add ground cumin, broth, ketchup, salt, black pepper, paprika, tomatoes, and chili in adobo sauce to your Instant Pot.

  Secure the lid. Choose the “Poultry” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Divide beef mixture between tortillas. Garnish with lettuce and sour cream and serve.

  Traditional Beef Pho Noodle Soup

  (Ready in about 15 minutes | Servings 4)

  Per serving: 417 Calories; 14g Fat; 27.5g Carbs; 43.1g Protein; 3.6g Sugars

  Ingredients

  1 tablespoon sesame oil

  1 pound round steak, sliced paper thin

  4 cups roasted vegetable broth

  1 tablespoon brown sugar

  Kosher salt and ground black pepper, to taste

  2 carrots, trimmed and diced

  1 celery stalk, trimmed and diced

  1 cinnamon stick

  3 star of anise

  1/2 (14-ounce) package rice noodles

  1 bunch of cilantro, roughly chopped

  2 stalks scallions, diced

  Directions

  Press the “Sauté” button and preheat the Instant Pot. Heat the oil and sear the round steak for 1 to 2 minutes.

  Add the broth, sugar, salt, black pepper, carrots, celery, cinnamon stick, and star anise. Top with rice noodles so they should be on top of the other ingredients.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Serve in individual bowls, topped with cilantro and scallions. Enjoy!

  Ground Beef Taco Bowls

  (Ready in about 15 minutes | Servings 4)

  Per serving: 409 Calories; 15.7g Fat; 37.5g Carbs; 29.5g Protein; 6.6g Sugars

  Ingredients

  1 tablespoon peanut oil

  1 pound ground chuck

  1 cup beef bone broth

  1 bell pepper, seeded and chopped

  1 red chili pepper, seeded and chopped

  1 onion, chopped

  1 (1.25-ounce) package taco seasoning

  4 tortilla bowls, baked

  1 (15-ounce) can beans, drained and rinsed

  2 fresh tomatoes, chopped

  Directions

  Press the “Sauté” button and preheat the Instant Pot. Heat the oil and cook the ground chuck until it is no longer pink.

  Add the broth, bell pepper, chili pepper, onion, and taco seasoning.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Divide the mixture between tortilla bowls. Top with beans and tomatoes. Enjoy!

  Holiday Osso Buco

  (Ready in about 30 minutes | Servings 8)

  Per serving: 302 Calories; 7.2g Fat; 21.7g Carbs; 34.3g Protein; 3g Sugars

  Ingredients

  2 tablespoons olive oil

  1 ½ pounds Osso buco

  2 carrots, sliced

  1 celery with leaves, diced

  1 cup beef bone broth

  1/2 cup rose wine

  2 garlic cloves, chopped

  1 onion, chopped

  2 bay leaves

  1 sprig dried rosemary

  1 teaspoon dried sage, crushed

  1/2 teaspoon tarragon

  Sea salt and ground black pepper, to taste

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the olive oil. Sear the beef on all sides.

  Add the remaining ingredients.

  Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!

  Tagliatelle with Beef Sausage and Cheese

  (Ready in about 10 minutes | Servings 6)

  Per serving: 596 Calories; 32.6g Fat; 52.1g Carbs; 26.5g Protein; 11.3g Sugars

  Ingredients

  2 teaspoons canola oil

  1 pound beef sausage, sliced

  1 ½ pounds tagliatelle pasta

  3 cups water

  2 cups tomato paste

  Sea salt and ground black pepper, to taste

  8 ounces Colby cheese, grated

  5 ounces Ricotta cheese, crumbled

  2 tablespoons fresh chives, roughly chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil. Cook the sausages until they are no longer pink; reserve.

  Then, stir in the pasta,
water, tomato paste, salt, and black pepper.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Next, fold in the cheese; seal the lid and let it sit in the residual heat until heated through. Add the reserved sausage and stir; serve garnished with fresh chives. Bon appétit!

  Pepper Jack Beef and Cauliflower Casserole

  (Ready in about 35 minutes | Servings 4)

  Per serving: 523 Calories; 39.6g Fat; 10.9g Carbs; 30.8g Protein; 5.3g Sugars

  Ingredients

  1 head cauliflower, chopped into small florets

  2 tablespoons olive oil

  1/2 cup yellow onion, chopped

  2 garlic cloves, minced

  1/2 pound ground beef

  2 spicy sausages, chopped

  2 ripe tomatoes, chopped

  1 ½ tablespoons brown sugar

  2 tablespoons tamari sauce

  Salt and freshly ground black pepper, to your liking

  1 teaspoon cayenne pepper

  1/2 teaspoon celery seeds

  1/2 teaspoon fennel seeds

  1 teaspoon dried basil

  1/2 teaspoon dried oregano

  1 cup Pepper Jack cheese, shredded

  Directions

  Parboil cauliflower in a lightly salted water for 3 to 5 minutes; remove the cauliflower from the water with a slotted spoon and drain.

  Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and sweat the onions and garlic.

  Then, add ground beef and sausage and continue to cook for 4 minutes more or until they are browned.

  Stir in the remaining ingredients, except for shredded cheese, and cook for 4 minutes more or until heated through. Add cauliflower florets on top.