Instant Pot Pressure Cooker Cookbook 2019
Page 22
2 cups chard, roughly chopped
1 habanero pepper, seeded and chopped
1 tomato, chopped
1/2 cup red onion, thinly sliced
1/2 cup Pepper-Jack cheese, freshly grated
Directions
Start by adding 1 ½ cups of water and a metal trivet to the bottom of your Instant Pot. Now, lightly grease a baking dish with a nonstick cooking spray.
In a mixing bowl, thoroughly combine the eggs with double cream, salt, black pepper, and cayenne pepper.
Now, stir in the chard, habanero pepper, tomato, and onion. Spoon the mixture into the prepared baking dish.
Cover with a piece of aluminum foil, making a foil sling.
Secure the lid. Choose “Manual” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Top with cheese and cover with the lid; allow it to sit in the residual heat for 10 minutes.
Serve immediately and enjoy!
Bacon Frittata Muffins
(Ready in about 15 minutes | Servings 6)
Per serving: 226 Calories; 20.1g Fat; 2.3g Carbs; 9.3g Protein; 1.3g Sugars
Ingredients
6 thin meaty bacon slices
1 large-sized zucchini, grated
1 red bell pepper, chopped
1 green bell pepper, chopped
4 teaspoons butter, melted
1/2 cup Colby cheese, shredded
3 egg, beaten
2 tablespoons cream cheese, room temperature
1 teaspoon shallot powder
1/2 teaspoon dried dill weed
1/2 teaspoon cayenne pepper
Salt and black pepper, to taste
Directions
Start by adding 1 ½ cups of water and a metal trivet to the bottom of your Instant Pot.
Place bacon slices in 6 silicone cupcake liners. Add zucchini and bell peppers.
Now, mix the butter, Colby cheese, eggs, cream cheese, shallot powder, dried dill weed, cayenne pepper, salt, and black pepper. Spoon this mixture into the liners.
Put the liners into an oven-safe bowl. Cover with a piece of foil. Lower the bowl onto the trivet.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Apple Pie Granola
(Ready in about 1 hour 35 minutes | Servings 4)
Per serving: 234 Calories; 22.2g Fat; 5.5g Carbs; 2.5g Protein; 5.3g Sugars
Ingredients
3 tablespoons coconut oil
1 teaspoon stevia powder
1 cup coconut, shredded
1/4 cup walnuts, chopped
1 ½ tablespoons sunflower seeds
1 ½ tablespoons pumpkin seeds
1 teaspoon apple pie spice mix
A pinch of salt
1 small apple, sliced
Directions
Place coconut oil, stevia powder, coconut, walnuts, sunflower seeds, pumpkin seeds, apple pie spice mix, and salt in your Instant Pot.
Secure the lid. Choose “Slow Cook” mode and High pressure; cook for 1 hours 30 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Spoon into individual bowls, garnish with apples and serve warm. Bon appétit!
Spinach and Cheese Muffins
(Ready in about 15 minutes | Servings 6)
Per serving: 236 Calories; 18.8g Fat; 3.3g Carbs; 13.2g Protein; 2.2g Sugars
Ingredients
6 eggs
1/3 cup double cream
1/4 cup cream cheese
Sea salt and freshly ground black pepper, to taste
1/2 teaspoon cayenne pepper
1 ½ cups spinach, chopped
1/4 cup green onions, chopped
1 ripe tomato, chopped
1/2 cup cheddar cheese, grated
Directions
Start by adding 1 cup of water and a metal rack to the Instant Pot. Now, spritz a muffin tin with a nonstick cooking spray.
In a mixing dish, thoroughly combine the eggs, double cream, cream cheese, salt, black pepper, and cayenne pepper.
Then, divide the spinach, green onions, tomato, and scallions among the cups. Pour the egg mixture over the vegetables. Top with cheddar cheese.
Lower the cups onto the rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Serve immediately.
Shirred Eggs with Peppers and Scallions
(Ready in about 10 minutes | Servings 4)
Per serving: 208 Calories; 18.7g Fat; 3.9g Carbs; 6.7g Protein; 2.3g Sugars
Ingredients
4 tablespoons butter, melted
4 tablespoons double cream
4 eggs
4 scallions, chopped
2 red peppers, seeded and chopped
1/2 teaspoon granulated garlic
1/4 teaspoon dill weed
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Directions
Start by adding 1 cup of water and a metal rack to the Instant Pot.
Grease the bottom and sides of each ramekin with melted butter. Divide the ingredients among the prepared four ramekins.
Lower the ramekins onto the metal rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Hungarian Hot Pot
(Ready in about 15 minutes | Servings 4)
Per serving: 292 Calories; 21.6g Fat; 6.4g Carbs; 15.7g Protein; 3.5g Sugars
Ingredients
1 tablespoon grapeseed oil
9 ounces Hungarian smoked sausage, casing removed and sliced
1 carrot, cut into thick slices
1 celery stalk, diced
2 bell peppers, cut into wedges
2 cups roasted vegetable broth
1/2 cup shallot, peeled and diced
Sea salt and ground black pepper, to taste
1⁄2 tablespoon hot pepper flakes
1 bay leaf
1/4 cup fresh cilantro leaves, roughly chopped
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and brown the sausage for 2 to 3 minutes.
Stir in the other ingredients.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
Spring Avocado Eggs
(Ready in about 25 minutes | Servings 5)
Per serving: 138 Calories; 10.2g Fat; 6.2g Carbs; 6.8g Protein; 1.7g Sugars
Ingredients
5 eggs
1 avocado, pitted, peeled and mashed
1 tablespoon fresh lemon juice
1 ripe tomato, chopped
1/2 teaspoon cayenne pepper
Kosher salt and white pepper, to taste
1/2 teaspoon chili powder
3 tablespoons spring onions, roughly chopped
Directions
Pour 1 cup of water into the Instant Pot; add a steamer basket to the bottom.
Arrange the eggs in a steamer basket.
Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow the eggs to cool for 15 minutes. Peel the eggs, slice them into halves, and separate egg whites from yolks.
To make a filling, mix the avocado, lemon juice, tomato, cayenne pepper, salt, white pepper, and chili powder; stir in the reserved egg yolks. Now, stuff the egg whites with this mixture.
Garnish with green onions. Arrange on a nice serving platter and serve.
Dilled Cauliflower Purée with Au Jus Gravy
(Ready in about 20 minutes | Servings 4)
Per serving: 291 Calories; 26.6g Fat; 7.1g Carbs; 7.1g Protein; 4.5g Sugars
Ingredients
Cauliflower Purée:
1 head of fresh cauliflower, broken into florets
1/4 cup double cream
2 tablespoons butter
3 cloves garlic minced
4 tablespoons Romano cheese, grated
1 teaspoon dried dill weed
Kosher salt and ground black pepper, to taste
Gravy:
1 ½ cups beef stock
1/2 cup double cream
3 tablespoons butter
Directions
Add 1 cup of water and a steamer basket to the bottom of your Instant Pot.
Then, arrange cauliflower in the steamer basket.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Now, puree the cauliflower with a potato masher. Add the remaining ingredients for the purée and stir well.
Press the “Sauté” button to heat up the Instant Pot. Now, combine the ingredients for the gravy and let it simmer for 10 minutes.
Stir until the gravy thickens down to a consistency of your liking. Serve cauliflower purée with the gravy on the side. Bon appétit!
Aromatic Cheesy and Kale Bake
(Ready in about 30 minutes | Servings 6)
Per serving: 473 Calories; 43g Fat; 5.9g Carbs; 16.6g Protein; 3.2g Sugars
Ingredients
2 tablespoons olive oil
1/2 cup leeks, chopped
2 garlic cloves, minced
2 cups kale leaves, torn into pieces
7 eggs, whisked
2 cups cream cheese, shredded
1 cup Colby cheese, shredded
Sea salt and ground black pepper, to taste
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions
Start by adding 1 cup of water and a metal trivet to the Instant Pot. Grease a baking pan with a nonstick cooking spray.
Simply mix all of the above ingredients until everything is well combined.
Spoon the batter into the prepared baking pan. Now, lower the baking pan onto the trivet.
Secure the lid. Choose “Meat/Stew” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm.
Coconut Porridge with Berries
(Ready in about 10 minutes | Servings 2)
Per serving: 242 Calories; 20.7g Fat; 7.9g Carbs; 7.6g Protein; 2.8g Sugars
Ingredients
4 tablespoons coconut flour
1 tablespoon sunflower seeds
3 tablespoons flax meal
1 ¼ cups water
1/4 teaspoon coarse salt
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
2 eggs, beaten
2 tablespoons coconut oil, softened
2 tablespoons Swerve
1/2 cup mixed berries, fresh or frozen (thawed)
Directions
Add all ingredients, except for mixed berries, to the Instant Pot.
Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Divide between two bowls, top with berries, and serve hot. Bon appétit!
Cauliflower “Mac and Cheese”
(Ready in about 20 minutes | Servings 6)
Per serving: 306 Calories; 25.7g Fat; 5.4g Carbs; 14.4g Protein; 3.5g Sugars
Ingredients
1 medium head of cauliflower, broken into florets
2 tablespoons butter, melted
2/3 cup cream cheese
1/2 cup milk
1/2 teaspoon cumin powder
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
Salt and black pepper, to taste
2 cups Monterey-Jack cheese, shredded
Directions
Add 1 cup of water and a metal rack to the bottom of your Instant Pot.
Then, place cauliflower in a casserole dish that is previously greased with melted butter.
In a mixing bowl, thoroughly combine cream cheese, milk, cumin powder, mustard seeds, fennel seeds, salt, and black pepper.
Pour this mixture over the cauliflower.
Secure the lid. Choose “Manual” mode and High pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Top with shredded Monterey-Jack cheese. Return to the Instant Pot, cover with the lid, and let it sit in a residual heat for 10 minutes. Bon appétit!
Zucchini Sloppy Joe’s
(Ready in about 10 minutes | Servings 2)
Per serving: 159 Calories; 9.8g Fat; 1.5g Carbs; 15.5g Protein; 0.7g Sugars
Ingredients
1 tablespoon olive oil
1/2 pound ground beef
Salt and ground black pepper, to taste
1 medium-sized zucchini, cut into 4 slices lengthwise
1 tomato, sliced
4 lettuce leaves
2 teaspoons mustard
Directions
Add olive oil, ground beef, salt, and black pepper to your Instant Pot.
Secure the lid. Choose “Manual” mode and High pressure; cook for 5 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Divide the ground meat mixture between 2 zucchini slices. Add tomato slices, lettuce, and mustard. Top with the second slice of zucchini. Bon appétit!
Greek-Style Mushroom Muffins
(Ready in about 10 minutes | Servings 6)
Per serving: 259 Calories; 18.9g Fat; 6.7g Carbs; 15.7g Protein; 3.9g Sugars
Ingredients
6 eggs
1 red onion, chopped
2 cups button mushrooms, chopped
Sea salt and ground black pepper, to taste
1 ½ cups Feta cheese, shredded
1/2 cup Kalamata olives, pitted and sliced
Directions
Start by adding 1 ½ cups of water and a metal rack to the bottom of the Instant Pot. Spritz each muffin liner with a nonstick cooking spray.
In a mixing bowl, thoroughly combine the eggs, onions, mushrooms, salt, and black pepper. Now, pour this mixture into the muffin liners.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Sprinkle cheese and olives on top of the cups; cover with the lid for a few minutes to allow it to melt. Enjoy!
Pancakes with Cottage Cheese Topping
(Ready in about 1 hour 15 minutes | Servings 4)
Per serving: 372 Calories; 31.7g Fat; 8g Carbs; 14.6g Protein; 4.8g Sugars
Ingredients
Pancakes:
2 tablespoons coconut oil
4 eggs
8 ounces cream cheese
1/4 teaspoon kosher salt
1 teaspoon granulated Swerve
1 teaspoon ground psyllium husk powder
Topping:
6 ounces Cottage cheese, room temperature
4 tablespoons low-carb mayonnaise, preferably homemade
1 small shallot, minced
Sea salt and ground black pepper, to taste
Directions
Thoroughly combine the ingredients for the pancakes.
Spritz the bottom and sides of your Instant Pot with a nonstick cooking spray. Add 1/2 of the pancake mixture and secure the lid.
Choose “Multigrain” mode and Low pressure; cook for 35 minutes. Cook until golden brown and crispy on the top.
Once cooking is complete, use a natural pressure release; carefully remove the lid.
Repeat with the remaining 1/2 of the p
ancake mixture.
In the meantime, thoroughly combine all ingredients for the topping. Spread the topping over your pancakes and serve warm. Bon appétit!
Sichuan-Style Duck Breast
(Ready in about 2 hours 15 minutes | Servings 4)
Per serving: 256 Calories; 13.7g Fat; 1g Carbs; 29.1g Protein; 0g Sugars
Ingredients
1 pound duck breast, boneless, skinless and cut into 4 pieces
1/2 teaspoon coarse sea salt
1/4 teaspoon Sichuan peppercorn powder
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
2 tablespoons peanut oil
1/2 cup dry red wine
1 tablespoon sake
1/2 cup chicken broth
Directions
Place all ingredients, except for the broth, in the ceramic dish; place the dish in your refrigerator and let it marinate for 1 to 2 hours.
Then, transfer the meat along with its marinade to the Instant Pot. Pour in the chicken broth.
Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve warm and enjoy!
Classic Chicken Gumbo
(Ready in about 20 minutes | Servings 6)
Per serving: 233 Calories; 13.8g Fat; 8.7g Carbs; 19.6g Protein; 4.3g Sugars
Ingredients
2 tablespoons grapeseed oil
2 pork sausages, smoked, sliced
3 chicken legs, boneless and skinless
1 cup onion, chopped