Transfer everything to a serving dish. Enjoy!
Easy and Delicious Petite Potatoes
(Ready in about 30 minutes | Servings 4)
Per serving: 220 Calories; 9.2g Fat; 30.4g Carbs; 5g Protein; 1.3g Sugars
Ingredients
3 tablespoons butter, melted
2 garlic cloves, minced
2 tablespoons parsley, finely chopped
1 ½ pounds baby potatoes
2 sprigs rosemary, leaves only
1/2 teaspoon ginger powder
1/2 teaspoon lime zest, grated
1 cup chicken stock
1/2 teaspoon turmeric powder
Coarse sea salt and ground black pepper, to taste
Directions
Press the “Sauté” button to heat up the Instant Pot. Warm the butter and add garlic, parsley, potatoes, rosemary, ginger, and lime zest.
Sauté the potatoes, turning them periodically, about 8 minutes. Add the stock, turmeric powder, salt, and black pepper.
Secure the lid. Select the “Manual” setting; cook for 12 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve warm and enjoy!
Creamed Cabbage with Ham
(Ready in about 20 minutes | Servings 4)
Per serving: 292 Calories; 19.5g Fat; 16.6g Carbs; 14.6g Protein; 7.9g Sugars
Ingredients
1 ½ tablespoons olive oil
1 leek, chopped
1 celery rib, chopped
2 garlic cloves, chopped
1 pound cabbage, shredded
3 ½ cups broth, preferably homemade
Sea salt, to taste
1/2 teaspoon black peppercorns
2 bay leaves
1 cup fully cooked ham, cubed
1 cup double cream
1/4 cup fresh chives, chopped
Directions
Press the “Sauté” button on your Instant Pot; add olive oil. Once hot, cook leeks for 3 minutes or until they are softened.
Stir in celery and cook for 3 minutes more. Add a splash of broth if needed. Now, add garlic and cook for 30 seconds more or until it is fragrant.
Add cabbage, broth, salt, black peppercorns, and bay leaves. Secure the lid.
Choose the “Manual” mode and cook for 3 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.
Fold in ham and double cream and continue to cook in the residual heat for 5 minutes longer.
Taste, adjust the seasonings and serve in individual bowls, garnished with fresh chopped chives. Enjoy!
Chinese-Style Glazed Baby Carrots
(Ready in about 20 minutes | Servings 4)
Per serving: 175 Calories; 10.3g Fat; 19.4g Carbs; 1.8g Protein; 12.6g Sugars
Ingredients
3 tablespoons ghee
1/4 cup champagne vinegar
2 teaspoons honey
3/4 cup water
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1 ½ pounds baby carrots
2 tablespoons sesame seeds, toasted
Directions
Press the “Sauté” button on your Instant Pot. Place all of the above ingredients, except for the carrots and sesame seeds, in your Instant Pot.
Cook this mixture for 1 minute, stirring frequently. Stir in baby carrots.
Secure the lid. Select the “Steam” setting; cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Press the “Sauté” button one more time. Let it simmer until the sauce has reduced and thickened. Sprinkle with sesame seeds and serve at room temperature. Enjoy!
Broccoli and Celery Chowder
(Ready in about 35 minutes | Servings 6)
Per serving: 193 Calories; 5.5g Fat; 28.6g Carbs; 9.2g Protein; 2.1g Sugars
Ingredients
1/2 cup leeks, chopped
1 pound broccoli, broken into small florets
1/2 pound celery, chopped
1 carrot, sliced
2 potatoes, peeled and diced
3 cups water
2 cups roasted-vegetable stock
Kosher salt, to taste
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes, crushed
1 cup sour cream
Directions
Simply place all of the above ingredients, except for sour cream, in your Instant Pot.
Secure the lid. Select the “Soup” setting; cook for 30 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Then, puree the soup with an immersion blender. Serve in individual bowls, garnished with a dollop of sour cream. Bon appétit!
Golden Potato and Cauliflower Soup
(Ready in about 35 minutes | Servings 6)
Per serving: 175 Calories; 8.2g Fat; 13.9g Carbs; 11.7g Protein; 2.7g Sugars
Ingredients
1 pound cauliflower, broken into florets
1/2 pound yellow potatoes, diced
1 carrot, sliced
1 celery, chopped
2 garlic cloves, pressed
1/2 cup yellow onion, chopped
4 cups vegetable broth
1 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon mustard seeds
1 cup yellow Swiss cheese, shredded
Directions
Throw all of the above ingredients, except for Swiss cheese, into the Instant Pot.
Secure the lid. Select the “Soup” setting; cook for 30 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
After that, puree the soup with an immersion blender. Divide the soup among six soup bowls; top each serving with shredded Swiss cheese. Bon appétit!
Chinese-Style Vegetable Soup
(Ready in about 15 minutes | Servings 4)
Per serving: 117 Calories; 8.7g Fat; 7.6g Carbs; 3.4g Protein; 4.6g Sugars
Ingredients
2 tablespoons sesame oil, softened
2 shallots, chopped
2 cloves garlic, smashed
1/2 pound mushroom, sliced
2 carrots, trimmed and chopped
Sea salt and freshly ground pepper, to taste
1/2 teaspoon dried dill
1 teaspoon smoked paprika
2 tablespoons mijiu (rice wine)
3 cups water
1/2 cup milk
1 tablespoon light soy sauce
2 tablespoons fresh parsley, roughly chopped
Directions
Press the “Sauté” button and heat the oil. Once hot, sweat the shallots and garlic until tender and translucent.
Add mushrooms and carrots. Season with salt, ground pepper, dill, and paprika. Sauté for 3 more minutes more or until the carrots have softened. Add rice wine to deglaze the pan.
Add water, milk, and light soy sauce. Secure the lid. Choose the “Manual” function, High pressure and 5 minutes.
Once cooking is complete, use a quick release; carefully remove the lid. Taste, adjust the seasonings and serve in individual bowls, garnished with fresh parsley. Bon appétit!
Vegetarian Mushroom Stroganoff
(Ready in about 45 minutes | Servings 8)
Per serving: 137 Calories; 3.9g Fat; 23g Carbs; 4.5g Protein; 2.8g Sugars
Ingredients
2 tablespoons olive oil
1 cup shallots, chopped
2 garlic cloves, minced
2 russet potatoes, chopped
1 celery with leaves, chopped
1 bell pepper, seeded and thinly sliced
1 habanero pepper, minced
14 ounces brown mushrooms, thinly sliced
1 cup water
1 cup vegetable stock
Sea salt and ground black pepper, to taste
1/2 teaspoon Hungarian paprika
1/2 teaspoon cayenne pepper
2 bay leaves
1 ripe tomato, seeded and chopped
2 tablespoons corn flour, plus 3 tablespoons of water
Directions
Press the “Sauté” button to heat up the Instant Pot. Then, heat the olive oil and sauté the shallot, garlic, potatoes, and celery until they are softened; add a splash of vegetable stock, if needed.
Stir in the mushrooms, water, stock, paprika, cayenne pepper, bay leaves, and tomatoes.
Secure the lid. Select the “Meat/Stew” setting; cook for 35 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Make the slurry by whisking the corn flour with 3 tablespoons of water. Add the slurry back to the Instant Pot and press the “Sauté” button one more time.
Allow it to cook until the liquid has thickened. Discard bay leaves and serve warm.
Springtime Broccoli Salad
(Ready in about 10 minutes | Servings 4)
Per serving: 302 Calories; 21.1g Fat; 18.2g Carbs; 14.2g Protein; 7.4g Sugars
Ingredients
1 large (1 ½-pound) head broccoli, cut into small florets
1 teaspoon Dijon seeds
1/4 cup extra-virgin olive oil
1 tablespoon tahini paste
2 tablespoons lemon juice
2 spring garlic stalks, smashed
2 green onions, chopped
1 cup radishes, sliced
2 tablespoons parsley leaves, roughly chopped
Salt and ground black pepper, to taste
1 ½ cups feta cheese, crumbled
Directions
Prepare your Instant Pot by adding 1 cup of water and a steamer basket to its bottom.
Place the broccoli in the steamer basket.
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.
Afterwards, toss your broccoli with the remaining ingredients. Serve at room temperature with garlic croutons if desired. Enjoy!
Classic Green Artichoke Dip
(Ready in about 20 minutes | Servings 10)
Per serving: 219 Calories; 19g Fat; 5.5g Carbs; 7.6g Protein; 1.7g Sugars
Ingredients
1 can (14-ounce) artichoke hearts, drained and roughly chopped
1/2 pound kale leaves, fresh or frozen torn into pieces
1 cup cream cheese
1 cup Colby cheese, shredded
1 cup mayonnaise
1 teaspoon yellow mustard
2 garlic cloves, minced
1 teaspoon shallot powder
1 teaspoon fennel seeds
Sea salt and ground black pepper, to taste
Directions
Place 1 cup of water and a metal rack in your Instant Pot.
Then, thoroughly combine all ingredients in a casserole dish that is previously greased with a nonstick cooking spray; cover the casserole dish with a piece of aluminum foil, making a foil sling if needed.
Lower the casserole dish onto the rack.
Secure the lid. Select the “Steam” setting; cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve with chips or pita wedges. Enjoy!
Cheesy Sweet Potatoes with Spring Onions
(Ready in about 15 minutes | Servings 4)
Per serving: 109 Calories; 5.9g Fat; 10g Carbs; 5.6g Protein; 0.2g Sugars
Ingredients
1 cup water
1 ½ pounds sweet potatoes, cubed
1/2 cup spring onions, roughly chopped
2 tablespoons extra-virgin olive oil
1/2 cup Romano cheese, freshly grated
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Directions
Pour 1 cup of water into the base of your Instant Pot. Put the sweet potatoes into the steaming basket. Transfer the steaming basket to the Instant Pot.
Secure the lid and choose the “Manual" button, High pressure and 9 minutes. Once cooking is complete, use a natural release; carefully remove the lid.
Toss warm potatoes with spring onions, olive oil, Romano cheese, cayenne pepper, salt, and black pepper. Serve immediately and enjoy!
Classic Belgian Endive
(Ready in about 6 minutes | Servings 2)
Per serving: 203 Calories; 15.6g Fat; 13g Carbs; 4.1g Protein; 2.9g Sugars
Ingredients
2 tablespoons sesame oil
2 garlic cloves, minced
1/2 cup scallions, chopped
1 pound Belgian endive, halved lengthwise
1/4 cup champagne vinegar
1 teaspoon lime juice
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 cup water
1/2 teaspoon crushed red pepper flakes
Sea salt and ground black pepper, to taste
1 bay leaf
Directions
Press the “Sauté” button to heat up the Instant Pot; heat the sesame oil. Once hot, cook the garlic and scallions for 40 seconds to a minute or until aromatic.
Add Belgian endive, vinegar, lime juice, mustard, soy sauce water, red pepper, salt, black pepper, and bay leaf.
Secure the lid. Choose the “Manual” mode and Low pressure; cook for 2 minutes or until tender when pierced with the tip of a knife.
Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve immediately.
Italian-Style Potatoes
(Ready in about 20 minutes | Servings 6)
Per serving: 270 Calories; 9g Fat; 38.8g Carbs; 9.2g Protein; 1.6g Sugars
Ingredients
6 white potatoes, cut into cubes
1/2 teaspoon shallot powder
1 teaspoon garlic powder
1 teaspoon oregano, dried
2 sprigs rosemary, leaves picked
Coarse salt, to taste
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup beef broth
1/4 cup brown ale
1 cup Pecorino Romano cheese, grated
1/4 cup Italian flat-leaf parsley, chopped
Directions
Toss potato cubes with shallot powder, garlic powder, oregano, rosemary, salt, and black pepper.
Press the “Sauté” button and heat the oil. Now, cook the potatoes for 5 minutes, stirring periodically.
Add broth and brown ale; secure the lid. Choose the “Manual” mode and cook for 9 minutes at High pressure.
Once cooking is complete, use a quick release; carefully remove the lid. Toss warm potatoes with Pecorino Romano and serve garnished with Italian parsley. Enjoy!
Green Beans with Pancetta
(Ready in about 10 minutes | Servings 4)
Per serving: 177 Calories; 12.1g Fat; 9.9g Carbs; 8.8g Protein; 2.3g Sugars
Ingredients
2 tablespoons sesame oil
2 garlic cloves, pressed
1 yellow onion, chopped
5 ounces pancetta, diced
1 ½ pounds green beans, cut in half
Kosher salt, to taste
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1 cup water
Directions
Press the “Sauté” button to heat up your Instant Pot. Now, heat the sesame oil and sauté the garlic and onion until softened and fragrant; set it aside.
After that, stir in pancetta and continue to cook for a further 4 minutes; crumble with a fork and set it aside.
Add the remaining ingredients; stir to combine.
&
nbsp; Secure the lid. Choose the “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve warm, garnished with the reserved onion/garlic mixture and pancetta. Bon appétit!
Kid-Friendly Stuffed Peppers
(Ready in about 10 minutes | Servings 4)
Per serving: 168 Calories; 8.8g Fat; 15.8g Carbs; 8.2g Protein; 8.2g Sugars
Ingredients
8 baby bell peppers, seeded and sliced lengthwise
1 tablespoon peanut oil
6 ounces Cheddar cheese, grated
2 ounces sour cream
2 garlic cloves, smashed
1/2 white onion, finely chopped
Sea salt and ground black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon dill, fresh or dried
Directions
Start by adding 1 cup of water and a steamer basket to the Instant Pot.
Then, thoroughly combine all ingredients, except for peppers. Then, stuff the peppers with this mixture.
Arrange the peppers in the steamer basket.
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.
Serve immediately and enjoy!
Greek-Style Veggie Souvlaki
(Ready in about 10 minutes | Servings 4)
Per serving: 224 Calories; 14.3g Fat; 22.5g Carbs; 6.4g Protein; 13.4g Sugars
Ingredients
1 head broccoli, broken into florets and blanched
Instant Pot Pressure Cooker Cookbook 2019 Page 30