Secure the lid and choose the “Manual” mode, High pressure and 6 minutes. Once cooking is complete, use a quick release; remove the lid.
Top with shredded cheese and let it melt for 5 to 6 minutes. Bon appétit!
Hayashi Rice Stew
(Ready in about 30 minutes | Servings 6)
Per serving: 368 Calories; 16.1g Fat; 30.9g Carbs; 25.5g Protein; 3g Sugars
Ingredients
1 tablespoon lard, at room temperature
1 ½ pounds ribeye steaks, cut into bite-sized pieces
1/2 cup shallots, chopped
4 cloves garlic, minced
Salt and black pepper, to taste
1/2 teaspoon sweet paprika
1 sprig dried thyme, crushed
1 sprig dried rosemary, crushed
1 carrot, chopped
1 celery stalk, chopped
1/4 cup tomato paste
2 cups beef bone broth
1/3 cup rice wine
1 tablespoon Tonkatsu sauce
1 cup brown rice
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil and cook the beef until it is delicately browned.
Add the remaining ingredients; stir to combine.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Balkan-Style Beef Stew
(Ready in about 35 minutes | Servings 6)
Per serving: 403 Calories; 21.3g Fat; 16.4g Carbs; 36.8g Protein; 8.7g Sugars
Ingredients
1 tablespoon olive oil
2 pounds beef sirloin steak, cut into bite-sized chunks
1 cup red onion, chopped
2 garlic cloves, minced
1 pound bell peppers, seeded and sliced
1 cup vegetable broth
4 Italian plum tomatoes, crushed
Salt and ground black pepper, to taste
1 teaspoon paprika
1 egg, beaten
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the oil. Cook the beef until it is no longer pink.
Add onion and cook an additional 2 minutes. Stir in the minced garlic, peppers, broth, tomatoes, salt, black pepper, and paprika.
Secure the lid. Choose the “Soup” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Afterwards, fold in the egg and stir well; seal the lid and let it sit in the residual heat for 8 to 10 minutes.
Serve in individual bowls with mashed potatoes. Enjoy!
Bacon and Blade Roast Sandwiches
(Ready in about 1 hour 30 minutes | Servings 8)
Per serving: 698 Calories; 40.1g Fat; 36.9g Carbs; 46g Protein; 19g Sugars
Ingredients
2 center-cut bacon slices, chopped
2 1/2 pounds top blade roast
Salt and ground black pepper, to taste
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon Juniper berries
1 (12-ounce) bottle lager
1 ½ cups unsalted beef stock
8 slices Cheddar cheese
2 tablespoons Dijon mustard
8 burger buns
Directions
Press the “Sauté” button and preheat the Instant Pot. Cook the bacon for 4 minutes or until crisp; reserve.
Add beef and sear 8 minutes, turning to brown on all sides.
In the meantime, mix salt, pepper, marjoram, rosemary, Juniper berries, lager, and beef stock. Pour the mixture over the seared top blade roast and seal the lid.
Choose the “Manual” setting and cook for 1 hour 10 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid.
Now, shred the meat and return to the cooking liquid; stir to soak well. Return the reserved bacon to the Instant Pot.
Assemble sandwiches with meat/bacon mixture, cheddar cheese, mustard, and burger buns. Enjoy!
Tuscan-Style Cassoulet
(Ready in about 35 minutes | Servings 6)
Per serving: 376 Calories; 19.3g Fat; 18.1g Carbs; 36.3g Protein; 1.6g Sugars
Ingredients
1 tablespoon olive oil
1 ½ pounds beef shoulder, cut into bite-sized chunks
1/2 pound beef chipolata sausages, sliced
1 onion, chopped
2 garlic cloves, minced
1 cup beef stock
1/2 cup tomato purée
1/2 tablespoon ancho chili powder
Sea salt and ground black pepper, to taste
1 tablespoon fresh thyme leaves
1 (15-ounce) can white beans, drained and rinsed
1 cup sour cream
Directions
Press the “Sauté” button and preheat the Instant Pot. Heat the oil and sear the meat and sausage until they are delicately browned; reserve.
Then, sauté the onion in pan drippings for 3 to 4 minutes.
Stir in garlic, stock, tomato purée, ancho chili powder, salt, black pepper, thyme leaves and beans.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Garnish each serving with sour cream and serve. Bon appétit!
Barbecued Beef Round with Cheese
(Ready in about 50 minutes | Servings 6)
Per serving: 336 Calories; 9.5g Fat; 23.4g Carbs; 37.5g Protein; 17.6g Sugars
Ingredients
2 pounds bottom round
1 cup beef stock
1 cup barbecue sauce
2 tablespoons tamari sauce
1 cup scallions, chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon chili powder
1 cup Cheddar cheese, grated
Directions
Place all of the above ingredients, except for Cheddar cheese, in your 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.
Top with freshly grated cheese and serve immediately. Enjoy!
Barbeque Chuck Roast
(Ready in about 45 minutes | Servings 6)
Per serving: 252 Calories; 9.9g Fat; 9g Carbs; 30.1g Protein; 5.9g Sugars
Ingredients
2 tablespoons lard, at room temperature
2 pounds chuck roast
4 carrots, sliced
1/2 cup leek, sliced
1 teaspoon garlic, minced
3 teaspoons fresh ginger root, thinly sliced
Salt and pepper, to taste
1 ½ tablespoons fresh parsley leaves, roughly chopped
1 cup barbeque sauce
1/2 cup teriyaki sauce
Directions
Press the “Sauté” button on your Instant Pot. Now, melt the lard until hot.
Sear chuck roast until browned, about 6 minutes per side. Add the other ingredients.
Choose “Manual” setting and cook for 35 minutes at High pressure or until the internal temperature of the chuck roast is at least 145 degrees F.
Once cooking is complete, use a quick release; remove the lid.
Serve with crusty bread and fresh salad of choice. Bon appétit!
Beef Pad Thai
(Ready in about 20 minutes | Servings 6)
Per serving: 418 Calories; 24.1g Fat; 5.2g Carbs; 46.1g Protein; 1.2g Sugars
Ingredients
2 tablespoons peanut oil
2 pounds skirt steak, cut into thin 1-inch-long slices
1 small Thai chili, finely chopped
1 cup beef bone broth
1/2 cup shallots, chopped
2 tablespoons oyster sauce
1/4 cup peanuts
, finely chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sear the beef until it is delicately browned on all sides.
Add Thai chili, broth, shallots, and oyster sauce.
Secure the lid. Choose the “Poultry” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Garnish with chopped peanuts and serve warm.
Easy Balsamic Beef
(Ready in about 50 minutes | Servings 6)
Per serving: 282 Calories; 13.3g Fat; 9.1g Carbs; 32.5g Protein; 5.4g Sugars
Ingredients
2 tablespoons sesame oil
2 pounds beef chuck, cut into bite-sized pieces
1/4 cup balsamic vinegar
1/2 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Sea salt, to taste
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cilantro, finely chopped
1/2 cup water
1/2 cup tomato paste
1 jalapeño pepper, finely minced
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the sesame oil until sizzling.
Once hot, cook the beef for 2 to 3 minutes. Add the remaining ingredients.
Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 45 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Afterwards, thicken the sauce on the “Sauté” function. Serve over hot macaroni and enjoy!
Juicy Round Steak
(Ready in about 55 minutes | Servings 8)
Per serving: 363 Calories; 17.9g Fat; 3.1g Carbs; 44.5g Protein; 1.1g Sugars
Ingredients
2 ½ pounds round steak, cut into 1-inch pieces
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon ground bay leaf
3 tablespoons chickpea flour
1/4 cup olive oil
2 shallots, chopped
2 cloves garlic, minced
1 cup red wine
1/4 cup marinara sauce
1/3 cup bone broth
1 celery with leaves, chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Toss round steak with salt, pepper, ground bay leaf, and chickpea flour.
Once hot, heat olive oil and cook the beef for 6 minutes, stirring periodically; reserve.
Stir in the shallots and garlic and cook until they are tender and aromatic. Pour in the wine to deglaze the bottom of the pan. Continue to cook until the liquid has reduced by half.
Add the other ingredients, stir, and seal the lid. Choose the “Meat/Stew” setting and cook at High pressure for 45 minutes.
Once cooking is complete, use a natural release; remove the lid. Taste, adjust the seasonings and serve warm.
Ground Beef Bulgogi
(Ready in about 15 minutes | Servings 6)
Per serving: 274 Calories; 17.5g Fat; 4.1g Carbs; 25.4g Protein; 0.8g Sugars
Ingredients
2 tablespoons canola oil
1/2 cup leeks, chopped
1 (2-inch) knob ginger, grated
2 garlic cloves, finely chopped
1 ½ pounds ground chuck
Sea salt and ground black pepper, to taste
2 cups roasted vegetable broth
1/2 cup sour cream
1 ½ tablespoons flax seed meal
2 tablespoons sesame seeds
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sweat the leeks until tender.
Then, add ginger and garlic; continue to sauté an additional 2 minutes or until fragrant.
Add the ground meat and cook for 2 more minutes or until it is no longer pink. Add the salt, black pepper, and broth to the Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Lastly, fold in sour cream and flax seed meal; seal the lid again; let it sit until thoroughly heated.
Ladle into individual bowls and top with sesame seeds. Bon appétit!
Classic Beef Stroganoff
(Ready in about 25 minutes | Servings 6)
Per serving: 536 Calories; 19.6g Fat; 45g Carbs; 50g Protein; 8.5g Sugars
Ingredients
2 tablespoons sesame oil
1/2 cup shallots, chopped
1 teaspoon minced garlic
1 bell pepper, seeded and chopped
1 ½ pounds stewing meat, cubed
1 celery with leaves, chopped
1 parsnip, chopped
1/2 cup rose wine
1 cup tomato paste
1/2 cup ketchup
1 can (10 ¾-ounce) condensed golden mushroom soup
9 ounces fresh button mushrooms, sliced
6 ounces cream cheese
1/4 cup fresh chives, coarsely chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sauté the shallots until they have softened.
Stir in the garlic and pepper; continue to sauté until tender and fragrant.
Add meat, celery, parsnip, wine, tomato paste, ketchup, mushroom soup, and mushrooms.
Secure the lid. Choose the “Meat/Stew” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Stir cream cheese into beef mixture; seal the lid and let it sit until melted. Serve garnished with fresh chives. Enjoy!
FISH & SEAFOOD
Calamari with Roasted Pimentos
(Ready in about 1 hour | Servings 4)
Per serving: 325 Calories; 10.7g Fat; 17.2g Carbs; 38.6g Protein; 6.5g Sugars
Ingredients
3 Pimentos, stem and core removed
2 tablespoons olive oil
1/2 cup leeks, chopped
2 cloves garlic chopped
1 ½ cups stock, preferably homemade
2 tablespoons fish sauce
1/3 cup dry sherry
Seas salt and ground black pepper, to taste
1/2 teaspoon red pepper flakes, crushed
1 teaspoon dried rosemary, chopped
1 teaspoon dried thyme, chopped
1 ½ pounds frozen calamari, thawed and drained
2 tablespoons fresh chives, chopped
Directions
Split your Pimentos into halves and place them over the flame. Cook, turning a couple of times, until the skin is blistering and blackened.
Allow them to stand for 30 minutes; peel your Pimentos and coarsely chop them.
Press the “Sauté” button to heat up your Instant Pot; add olive oil. Once hot, cook the leeks until tender and fragrant, about 4 minutes.
Now, stir in the garlic and cook an additional 30 seconds or until just browned and aromatic.
Add stock, fish sauce, dry sherry, salt, pepper, red pepper flakes, rosemary, and thyme. Add roasted Pimentos. Lastly, place calamari on top. Pour in 3 cups of water.
Secure the lid. Select the “Manual” mode. Cook for 20 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully.
Serve warm garnished with fresh chopped chives. Enjoy!
Curried Halibut Steaks
(Ready in about 15 minutes | Servings 4)
Per serving: 325 Calories; 10.7g Fat; 17.2g Carbs; 38.6g Protein; 6.5g Sugars
Ingredients
1 tablespoon olive oil
1 cup scallions, chopped
1/2 cup beef bone broth
1 pound halibut steaks, rinsed and cubed
1 cup tomato purée
1 jalapeño pepper, seede
d and minced
1 teaspoon ginger garlic paste
1 tablespoon red curry paste
1/2 teaspoon ground cumin
1 cup coconut milk, unsweetened
Salt and ground black pepper, to taste
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the olive oil; cook the scallions until tender and fragrant.
Then, use the broth to deglaze the bottom of the inner pot. Stir in the remaining ingredients.
Secure the lid. Choose the “Manual” mode and Low pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Taste, adjust the seasonings and serve right now.
Fisherman’s Carp Pilaf
(Ready in about 15 minutes | Servings 4)
Per serving: 336 Calories; 16.7g Fat; 28.4g Carbs; 28.6g Protein; 8.8g Sugars
Ingredients
1 tablespoon olive oil
1 cup chicken stock
1 cup tomato paste
1 teaspoon dried rosemary, crushed
1 tablespoon dried parsley
1/2 teaspoon dried marjoram leaves
Sea salt and ground black pepper, to taste
1/2 teaspoon dried oregano leaves
1 cup Arborio rice
1 pound carp, chopped
Directions
Simply throw all of the above ingredients into your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve in individual serving bowls, garnished with fresh lemon slices.
Instant Pot Pressure Cooker Cookbook 2019 Page 14