Instant Pot Pressure Cooker Cookbook 2019
Page 23
1 cup bell peppers, finely chopped
3 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon Cajun spice mix
1 teaspoon filé powder
5 cups chicken broth
2 tomatoes, pureed
1 ½ cups fresh or frozen (thawed) okra
1/4 cup fresh coriander leaves, chopped
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and cook the sausage and chicken until browned; reserve.
Add the onion, bell peppers, and garlic and sauté in pan drippings until they are softened.
Add the salt, black pepper, cayenne pepper, Cajun spice mix, filé powder, chicken broth and tomatoes.
Secure the lid. Choose “Manual” mode and High pressure; cook for 12 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Stir the okra into the Instant Pot; press the “Sauté” button one more time and let it simmer until the okra is tender, for 5 to 8 minutes.
Serve in individual bowls, garnished with fresh coriander. Enjoy!
Chia and Blackberry Jam
(Ready in about 10 minutes | Servings 12)
Per serving: 38 Calories; 1.1g Fat; 5.2g Carbs; 1.2g Protein; 4.7g Sugars
Ingredients
10 ounces fresh blackberries, rinsed
1/2 cup Swerve, powdered
3 teaspoons chia seeds
1/2 cup water
Directions
Add blackberries to your Instant Pot.
Sprinkle with Swerve and chia seeds. Pour in 1/2 cup of water.
Secure the lid. Choose “Manual” mode and High pressure; cook for 2 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Process the mixture with an immersion blender. Store your jam in a mason jar or serve immediately. Bon appétit!
Mushroom and Cream Cheese Pâté
(Ready in about 10 minutes | Servings 8)
Per serving: 162 Calories; 14.4g Fat; 3.6g Carbs; 3.9g Protein; 2.4g Sugars
Ingredients
3 tablespoons olive oil
1 pound brown mushrooms, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons cognac
Sea salt, to taste
1/3 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup cream cheese, at room temperature
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and cook the mushrooms with onions until softened and fragrant.
Stir in the garlic, cognac, salt, black pepper, and cayenne pepper.
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.
Transfer the mixture to a food processor. Add cream cheese and continue to mix until everything is well incorporated. Serve with veggie sticks. Bon appétit!
Japanese-Style Savory Custard
(Ready in about 10 minutes | Servings 4)
Per serving: 206 Calories; 15.3g Fat; 5.5g Carbs; 11.1g Protein; 2.2g Sugars
Ingredients
4 eggs
3/4 cup dashi, cold
1/4 sour cream
2 teaspoons light soy sauce
1 tablespoon sesame oil
1 tablespoon mirin
1/2 yellow onion, minced
2 garlic cloves, minced
Salt and pepper, to taste
1/2 cup scallions, chopped
Directions
Prepare the Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom.
Whisk the eggs, dashi, sour cream, soy sauce, sesame oil, and mirin in a mixing bowl. Now, strain this mixture over a fine mesh strainer into a baking dish.
Add the onions, garlic, salt, and pepper; stir to combine well. Lower the cooking dish onto the rack.
Secure the lid. Choose “Steam” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve garnished with chopped scallions. Enjoy!
Zucchini Cardamom Bread
(Ready in about 35 minutes | Servings 8)
Per serving: 205 Calories; 19.1g Fat; 4.3g Carbs; 6.1g Protein; 0.9g Sugars
Ingredients
4 eggs
1/3 cup olive oil
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon stevia, liquid
A pinch of salt
A pinch of grated nutmeg
1 teaspoon baking powder
1 teaspoon ground cardamom
1 cup zucchini, grated
Directions
Prepare the Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom. Lightly grease a baking pan with a nonstick cooking spray.
In a mixing dish, thoroughly combine dry ingredients. Then, in another bowl, thoroughly combine wet ingredients.
Add wet mixture to the dry mixture; continue to mix until uniform, creamy and smooth. Pour the batter into the prepared pan.
Lower the pan onto the trivet.
Secure the lid. Choose “Bean/Chili” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow the zucchini bread to cool completely before cutting and serving. Bon appétit!
Creamy Breakfast “Cereals”
(Ready in about 15 minutes | Servings 4)
Per serving: 185 Calories; 14.4g Fat; 6.2g Carbs; 5.9g Protein; 6.8g Sugars
Ingredients
1/4 coconut flour
1/4 cup almond flour
1 tablespoon flaxseed meal
1/4 teaspoon kosher salt
1/2 cup milk
1/2 cup water
2 eggs, beaten
1/4 stick butter
4 tablespoons Swerve, granulated
2 tablespoons double cream
2 ounces raspberries
1 ounce blueberries
Directions
Add all ingredients 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.
Serve garnished with some extra berries if desired. Enjoy!
Delicious Homemade Burgers
(Ready in about 35 minutes | Servings 4)
Per serving: 410 Calories; 30.1g Fat; 1.4g Carbs; 31.7g Protein; 0.5g Sugars
Ingredients
Keto Buns:
3 tablespoons butter, softened
3 eggs, whisked
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
Burgers:
1/3 pound ground pork
1/2 pound ground beef
Salt and ground black pepper, to taste
2 garlic cloves, minced
1/2 teaspoon cumin powder
Directions
Start by preheating your oven to 420 degrees F.
Beat the butter and eggs until well combined. Add the remaining ingredients for the buns and continue to mix until the batter is smooth and uniform.
Divide the batter between muffin molds. Bake for 25 minutes and reserve.
Meanwhile, mix the ingredients for the burgers. Now, shape the mixture into four equal sized patties.
Add 1 cup of water and a steamer basket to the Instant Pot. Place the burgers in the steamer basket.
Secure the lid. Choose “Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use
a quick pressure release; carefully remove the lid.
Assemble your burgers with the prepared buns. Bon appétit!
Fluffy Berry Cupcakes
(Ready in about 30 minutes | Servings 6)
Per serving: 238 Calories; 21.6g Fat; 4.1g Carbs; 7.5g Protein; 2.2g Sugars
Ingredients
1/4 cup coconut oil, softened
3 ounces cream cheese, softened
1/4 cup double cream
4 eggs
1/4 cup coconut flour
1/4 cup almond flour
A pinch of salt
1/3 cup Swerve, granulated
1 teaspoon baking powder
1/4 teaspoon cardamom powder
1/2 teaspoon star anise, ground
1/2 cup fresh mixed berries
Directions
Start by adding 1 ½ cups of water and a metal rack to your Instant Pot.
Mix coconut oil, cream cheese, and double cream in a bowl. Fold in the eggs, one at a time, and continue to mix until everything is well incorporated.
In another bowl, thoroughly combine the flour, salt, Swerve, baking powder, cardamom, and anise.
Add the cream/egg mixture to this dry mixture. Afterwards, fold in fresh berries and gently stir to combine.
Divide the batter between silicone cupcake liners. Cover with a piece of foil. Place the cupcakes on the rack.
Secure the lid. Choose “Manual” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Enjoy!
Mediterranean-Style Savory Tart
(Ready in about 35 minutes | Servings 6)
Per serving: 353 Calories; 32.1g Fat; 4g Carbs; 12.6g Protein; 2.5g Sugars
Ingredients
10 ounces cream cheese
4 eggs, whisked
1 cup almond flour
1 tablespoon flaxseed meal
1 teaspoon baking powder
Coarse sea salt and ground black pepper, to taste
1/2 stick butter, melted
1 ½ cups zucchini, grated
1 clove garlic, pressed
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 cup Cheddar cheese, shredded
Directions
Begin by adding 1 cup of water and a metal rack to your Instant Pot. Then, spritz a heatproof bowl with a nonstick cooking spray and set aside.
In a mixing dish, thoroughly combine the cream and eggs. Gradually stir in the flour. Add the remaining ingredients, except for Cheddar cheese.
Spoon the mixture into the prepared heatproof bowl; cover with a piece of aluminum foil, making a foil sling.
Secure the lid. Choose “Manual” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Add Cheddar cheese to the top of your tart and cover with the lid. Let it sit in a residual heat an additional 7 to 10 minutes. Bon appétit!
Salmon and Ricotta Fat Bombs
(Ready in about 15 minutes | Servings 6)
Per serving: 130 Calories; 9.1g Fat; 1.7g Carbs; 10.2g Protein; 0.5g Sugars
Ingredients
1/2 pound salmon fillets
Salt and ground black pepper, to taste
1/4 teaspoon smoked paprika
1/4 teaspoon hot paprika
2 tablespoons butter, softened
4 ounces Ricotta cheese, room temperature
1/4 cup green onions, chopped
1 garlic clove, finely chopped
2 teaspoons fresh parsley, finely chopped
Directions
Start by adding 1 ½ cups of water and a metal rack to the bottom of your Instant Pot.
Place the salmon on the metal rack.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Chop the salmon. Add the salt, pepper, paprika, butter, cheese, onions, and garlic. Shape the mixture into balls and roll them in chopped parsley.
Arrange fat bombs on a serving platter and enjoy!
Pork and Green Bean Casserole
(Ready in about 30 minutes | Servings 6)
Per serving: 348 Calories; 23.1g Fat; 8.6g Carbs; 26.3g Protein; 4.4g Sugars
Ingredients
1 pound ground pork
1 yellow onion, thinly sliced
2 garlic cloves, smashed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 habanero chili pepper, thinly sliced
1 cup green beans
3 ripe tomatoes, chopped
1/2 teaspoon cumin, ground
Salt and ground black pepper, to taste
1/2 teaspoon cayenne pepper
1 cup Colby cheese, shredded
2 tablespoons fresh chives, chopped
Directions
Start by adding 1 ½ cups of water and a metal rack to the bottom of your Instant Pot.
Mix the pork, onion, garlic, pepper, green beans, tomatoes, cumin, salt, black pepper, and cayenne pepper until well combined.
Pour the mixture into a lightly greased casserole dish that will fit in your Instant Pot. Then, lower the dish onto the rack.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Top with Colby cheese and cover with the lid. Let it sit in a residual heat an additional 7 to 10 minutes.
Serve garnished with fresh chives. Bon appétit!
Old-Fashioned Cherry Jam
(Ready in about 10 minutes | Servings 8)
Per serving: 33 Calories; 0.1g Fat; 6.8g Carbs; 0.4g Protein; 3.6g Sugars
Ingredients
2 cups cherries, pitted
1/2 cup Swerve, granulated
1 tablespoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon ground cardamom
2 teaspoons arrowroot powder
1 cup water
Directions
Add cherries to your Instant Pot.
Sprinkle with Swerve, vanilla, rum extract, and cardamom. Now, add arrowroot powder and water.
Secure the lid. Choose “Manual” mode and High pressure; cook for 2 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Process the mixture with an immersion blender. Store in a mason jar or serve immediately. Bon appétit!
Spicy Mushroom Hot Pot
(Ready in about 10 minutes | Servings 4)
Per serving: 195 Calories; 14.3g Fat; 6.8g Carbs; 11.7g Protein; 3.5g Sugars
Ingredients
1 tablespoon olive oil
1 pound white mushrooms, thinly sliced
1/2 onion, chopped
1 cup water
Sea salt and ground black pepper, to taste
1 bay leaf
1 cup Colby cheese, shredded
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and cook the mushrooms with onions until softened and fragrant.
Add the water, salt, black pepper, and bay leaf.
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.
Add cheese, cover with the lid and let it sit in the residual heat until the cheese is melted. Serve warm.
Egg Balls in Marinara Sauce
(Ready in about 15 minutes | Servings 6)
Per serving: 395 Calories; 26.2g Fat; 5.6g Carbs; 29.4g Protein; 5.1g Sugars
Ingredients
1 ½ cups low-carb marinara sauce
8 eggs, whisked
1 ½ cups Romano cheese, grated
1 cup pork rinds, crushed
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
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p; Sea salt and ground black pepper, to your liking
1 tablespoon olive oil
Directions
Press the “Sauté” button to heat up the Instant Pot. Add marinara sauce and bring it to a boil.
Now, in a mixing bowl, thoroughly combine the remaining ingredients. Form the mixture into balls.
Then, drop the balls into the hot marinara sauce.
Secure the lid. Choose “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!
Lobster and Cheese Dip
(Ready in about 20 minutes | Servings 10)
Per serving: 291 Calories; 20.7g Fat; 4.9g Carbs; 21.2g Protein; 3.2g Sugars
Ingredients
2 tablespoons butter
1 onion, chopped
1 celery, chopped
2 garlic cloves, minced
2 tomatoes, puréed
1 cup chicken broth
1 teaspoon Old Bay seasoning
Salt and ground black pepper, to taste
1/2 teaspoon paprika
30 ounces frozen lobster
2 cups cream cheese
1 cup Cheddar cheese, shredded
Directions
Press the “Sauté” button to heat up the Instant Pot. Now, melt the butter and sauté the onion and celery until softened.
Then, add garlic and continue to cook an additional minute or until aromatic.
Add tomatoes, chicken broth, spices, lobster and cream cheese.
Secure the lid. Choose “Manual” mode and Low pressure; cook for 12 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.