Per serving: 347 Calories; 6.3g Fat; 65.5g Carbs; 10.2g Protein; 27.1g Sugars
Ingredients
1 ¼ cups amaranth
2 cups water
1 cup soy milk
1/3 teaspoon cinnamon, ground
1/2 teaspoon ground cloves
1/3 cup honey
1/2 cup almonds, slivered
Directions
Place amaranth, water, milk, cinnamon, cloves and honey in your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Ladle into individual bowls; top with slivered almonds and serve warm. Bon appétit!
Indian Upma with Mushrooms
(Ready in about 10 minutes | Servings 4)
Per serving: 384 Calories; 12.3g Fat; 75.1g Carbs; 12.8g Protein; 3.6g Sugars
Ingredients
1 tablespoon ghee
1 small-sized leek, finely diced
1 teaspoon garlic, minced
1/2 pound button mushrooms, chopped
1 red bell pepper, chopped
1 ¼ cups oat bran
2 cups water
2 cups cream of mushroom soup
1 sprig curry leaves
1/2 teaspoon chana dal
1/2 teaspoon urad dal
1/4 teaspoon ground turmeric
1/4 teaspoon dried dill
Sea salt and ground black pepper, to taste
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the ghee and cook the leek until tender and fragrant.
Then, stir in the garlic, mushrooms and pepper; cook an additional 2 minutes; reserve.
Wipe down the Instant Pot with a damp cloth. Stir the remaining ingredients into your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 2 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve in individual bowls topped with the reserved mushroom mixture. Enjoy!
Quinoa with Scallions and Peppers
(Ready in about 10 minutes | Servings 4)
Per serving: 225 Calories; 8.4g Fat; 31.3g Carbs; 6.7g Protein; 1.9g Sugars
Ingredients
2 tablespoons butter, melted
2 tablespoons scallions, chopped
1 teaspoon garlic, minced
2 bell peppers, chopped
1 carrot, chopped
Salt and ground black pepper, to taste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1 ½ cups water
1 cup quinoa
Directions
Press the “Sauté” button to preheat your Instant Pot. Melt the butter. Sauté the scallions, garlic, peppers, and carrot until tender.
Add the salt, black pepper, turmeric, paprika, and rosemary; cook an additional minute or until they are aromatic.
Wipe down the Instant Pot with a damp cloth. Then, stir in the water and quinoa.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 1 minute. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Ladle the prepared quinoa into individual bowls; top with scallion mixture and serve immediately.
Creamy Polenta with Bacon
(Ready in about 15 minutes | Servings 4)
Per serving: 165 Calories; 7.6g Fat; 14.3g Carbs; 9.6g Protein; 0.8g Sugars
Ingredients
2 tablespoons butter, softened
2 cups vegetable broth
1 cup water
1 cup polenta
Ground black pepper, to taste
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
4 ounces Canadian bacon, chopped
1/4 cup scallions, chopped
1/4 cup fresh cilantro, chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Add the butter, broth, and water; bring to a rolling boil.
Gradually stir in the polenta, whisking continuously, for 2 minutes. Now, add black pepper, paprika, basil, oregano, and mustard powder.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Ladle the polenta into four serving bowls; top each serving with Canadian bacon, scallions, and cilantro. Serve warm and enjoy!
Warming Brown Rice Risotto
(Ready in about 40 minutes | Servings 4)
Per serving: 238 Calories; 6.7g Fat; 40.1g Carbs; 4.6g Protein; 2.2g Sugars
Ingredients
1 tablespoon olive oil
1 shallot, chopped
2 garlic cloves, smashed
1 bell pepper, seeded and chopped
1 cup tomato, puréed
1 cup brown rice, well-rinsed
1/2 cup water
1 teaspoon oregano
1 teaspoon basil
1 teaspoon ancho chili powder
1/2 cup black olives, pitted and sliced
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sauté the onion, garlic, and pepper for 3 minutes.
Add tomato purée, rice, water, oregano, basil, and chili powder.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 22 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Serve topped with black olives. Bon appétit!
Grandma’s Bean Medley
(Ready in about 40 minutes | Servings 4)
Per serving: 238 Calories; 6.7g Fat; 40.1g Carbs; 4.6g Protein; 2.2g Sugars
Ingredients
1 tablespoon olive oil
1 cup onions, chopped
4 garlic cloves, minced
1 bell pepper, thinly sliced
2 medium-sized carrots, thinly sliced
3/4 pound white kidney beans
6 cups water
Seasoned salt and ground black pepper, to taste
1 heaping teaspoon cayenne pepper
2 bay leaves
Directions
Press the “Sauté” button to preheat your Instant Pot. Heat the oil and sauté the onions and garlic for 2 minutes or until tender and fragrant.
Add the remaining ingredients. Stir to combine well.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Ladle into individual bowls and garnish with dried chili peppers if desired. Bon appétit!
Elegant Bean Purée
(Ready in about 30 minutes | Servings 4)
Per serving: 95 Calories; 4.9g Fat; 7.7g Carbs; 6.4g Protein; 0.4g Sugars
Ingredients
1 tablespoon canola oil
1/2 cup scallions, chopped
4 cloves garlic, smashed
1 ½ cups Adzuki beans
2 cups water
3 cups beef bone broth
Sea salt and freshly ground black pepper, to taste
1 teaspoon paprika
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil and cook the scallions and garlic until tender; reserve.
Wipe down the Instant Pot with a damp cloth. Add Adzuki beans, water, broth, salt, pepper, and paprika.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer to your food processor and add the reserved scallion/garlic mixture. Then, process the mixture, wo
rking in batches. Process until smooth and uniform. Serve warm and enjoy!
Aromatic Kamut with Sweet Onions
(Ready in about 15 minutes | Servings 4)
Per serving: 349 Calories; 8.3g Fat; 62.1g Carbs; 11.5g Protein; 13.7g Sugars
Ingredients
2 tablespoons olive oil
2 sweet onions, thinly sliced
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1 ½ cups kamut
4 ½ cups water
Sea salt and ground white pepper, to taste
Directions
Press the “Sauté” button and heat the olive oil. Add sweet onions, together with cinnamon and cardamom; sauté until sweet onions are caramelized.
Add the kamut, water, salt, and ground pepper. Now, secure the lid. Choose the “Manual” mode and cook at High pressure for 8 minutes.
Once cooking is complete, use a natural release; remove the lid carefully. Bon appétit!
Decadent Brioche Pudding with Sultanas
(Ready in about 40 minutes | Servings 6)
Per serving: 337 Calories; 13g Fat; 42.4g Carbs; 12.1g Protein; 10.8g Sugars
Ingredients
2 eggs, whisked
1/3 cup buttermilk
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon vanilla paste
2 tablespoons coconut oil, melted
1 large brioche loaf, torn into pieces
1/4 cup white chocolate chips
1/4 cup Turbinado sugar
1/4 cup sultanas, soaked in rum
1 cup water
Directions
In a mixing dish, thoroughly combine the eggs, buttermilk, cinnamon, nutmeg, vanilla, and melted coconut oil.
Add brioche and let it soak for 20 minutes; press the bread lightly with the back of a large spoon.
Stir in chocolate chips, Turbinado sugar, and sultanas; stir gently to combine. Then, lightly grease a baking pan with a nonstick cooking spray.
Pour water into the base of your Instant Pot; add a metal trivet. Lower the baking pan onto the trivet. Secure the lid.
Choose the “Manual” mode, High pressure, and 15 minutes. Once cooking is complete, use a quick release; remove the lid carefully. Bon appétit!
Chili Con Carne
(Ready in about 35 minutes | Servings 8)
Per serving: 300 Calories; 19.1g Fat; 9.7g Carbs; 22g Protein; 2.9g Sugars
Ingredients
1 tablespoon lard
1 cup onion, chopped
3 garlic cloves, smashed
1/2 pound ground pork
1/2 pound ground beef
2 pounds red kidney beans, soaked overnight
2 cups tomato, puréed
1 cup onion, chopped
3 garlic cloves, smashed
2 bell peppers, deveined and chopped
1 cup water
1 cup chicken stock
Sea salt and freshly ground black pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon red chili powder
1 teaspoon Mexican oregano
1 bay leaf
1 cup Pepper-Jack cheese, grated
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the lard and cook the onion until tender and translucent.
Add the garlic and ground meat; continue to cook until the meat is delicately browned.
Now, stir in the beans, tomato, onion, garlic, peppers, water, stock, salt, black pepper, cayenne pepper, chili powder, oregano and bay leaf.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Ladle into individual bowls; serve topped with grated cheese and enjoy!
Red Rice with Smoked Kielbasa
(Ready in about 40 minutes | Servings 4)
Per serving: 282 Calories; 20.1g Fat; 21.7g Carbs; 13.1g Protein; 2.3g Sugars
Ingredients
1 tablespoon canola oil
1/2 pound smoked Kielbasa, sliced
1 leek, chopped
1 cup red rice
1/4 cup tomato, puréed
1 cup vegetable broth
1 tablespoon ketchup
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat the canola oil; cook the sausage and leek for 2 to 3 minutes.
Add the remaining ingredients; stir to combine well.
Secure the lid. Choose the “Porridge” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Ladle into serving bowls; serve with some extra mustard if desired and enjoy!
Carnaroli Rice Risotto with Ground Beef
(Ready in about 15 minutes | Servings 4)
Per serving: 430 Calories; 26.3g Fat; 37.2g Carbs; 29.6g Protein; 4.2g Sugars
Ingredients
2 tablespoons butter
1 cup shallots, diced
2 garlic cloves, minced
1/2 pound ground beef
2 bell peppers, seeded and chopped
1 red chili pepper, seeded and minced
2 cups Carnaroli rice, well-rinsed
4 cups beef stock
A pinch of saffron
Kosher salt and ground black pepper, to taste
1 teaspoon sweet paprika
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the butter; cook the shallots until they are softened.
Stir the garlic, ground beef, and peppers into your Instant Pot. Continue to cook an additional 2 minutes or until the beef is no longer pink and peppers are tender.
Add rice, stock and seasonings to your Instant Pot; gently stir to combine.
Secure the lid. Choose the “Poultry” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve in individual bowls. Bon appétit!
Savory Mediterranean Oatmeal
(Ready in about 15 minutes | Servings 3)
Per serving: 244 Calories; 14g Fat; 35.3g Carbs; 13.1g Protein; 1.8g Sugars
Ingredients
1 ½ cups oats, quick cooking
2 3/4 cups water
2 tablespoons flax seeds
1/3 teaspoon cayenne pepper
1 rosemary sprig, leaves picked and chopped
1/2 teaspoon sea salt
Ground black pepper, to your liking
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced
Directions
Add quick cooking oats and water to your Instant Pot. Add flax seeds, cayenne pepper, rosemary, salt, and black pepper. Secure the lid.
Choose the “Manual” button and cook for 6 minutes at High pressure. Once cooking is complete, use a natural release; remove the lid carefully.
Ladle the prepared oatmeal into individual bowls. Top with crumbled feta cheese and sliced olives and serve. Enjoy!
Tangy Wheat Berry Salad
(Ready in about 55 minutes | Servings 4)
Per serving: 371 Calories; 19.3g Fat; 44.9g Carbs; 8.1g Protein; 8.2g Sugars
Ingredients
1 ½ cups wheat berries
4 ½ cups water
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1 large Fuji apple, unpeeled, diced
1 cucumber, sliced
1 carrot, julienned
1/3 cup almonds, toasted and chopped
2 tablespoons raspberry vinegar
1/4 cup extra-virgin olive oil
Directions
Add wheat berries and water to the Instant Pot.
Secure the l
id. Choose the “Multigrain” mode and High pressure; cook for 50 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow wheat berries to cool completely. Toss them with the remaining ingredients and serve well chilled.
Savory Millet with Sunflower Seeds
(Ready in about 20 minutes | Servings 4)
Per serving: 275 Calories; 9.1g Fat; 41.5g Carbs; 7.8g Protein; 1.6g Sugars
Ingredients
2 teaspoons pure sesame oil
1 cup carrots, chopped
A bunch of scallions, roughly chopped
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup sunflower seeds
1 cup millet
1 2/3 cups water
3 tablespoons fresh chives, finely chopped
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, heat sesame oil until sizzling. After that, cook the carrots and scallions until they are just tender and fragrant, about 3 minutes.
Add the salt, white pepper, cayenne pepper, basil, oregano, bay leaf, sunflower seeds, and millet. Lastly, pour in the water and secure the lid.
Select the “Manual” function and cook for 10 minutes under High pressure. Once cooking is complete, use a quick release; remove the lid carefully.
Serve in individual bowls, garnished with fresh chives. Bon appétit!
Kamut Pilaf with Olives
(Ready in about 25 minutes | Servings 4)
Instant Pot Pressure Cooker Cookbook 2019 Page 20