1/2 teaspoon fresh ginger, grated
1 tablespoon garam masala
1/2 teaspoon dhania
1/2 teaspoon haldi
1/2 teaspoon ground black pepper
Sea salt, to taste
Naan:
1 tablespoon dry active yeast
1 teaspoon sugar
2/3 cup warm water
2 ½ cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg
Directions
Press the “Sauté” button to heat up your Instant Pot. Heat the oil until sizzling. Once hot, sauté peppers, garlic, ginger, and spices.
Secure the lid. Choose the “Manual” mode and Low pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Meanwhile, make naan by mixing the yeast, sugar and 2 tablespoons of warm water; allow it sit for 5 to 6 minutes.
Add the remaining ingredients for naans; let it rest for about 1 hour at room temperature.
Now, divide the dough into six balls; flatten the balls on a working surface.
Heat up a large-sized pan over moderate heat. Cook naans until they are golden on both sides. Serve these naans with the reserved vegetables and enjoy!
Swiss Chard with Caciocavallo
(Ready in about 15 minutes | Servings 4)
Per serving: 214 Calories; 12.1g Fat; 5.8g Carbs; 22.1g Protein; 2.4g Sugars
Ingredients
1/2 pound Canadian bacon, chopped
12 ounces Swiss chard, torn into pieces
1/2 cup vegetable broth
1/4 cup water
1/4 cup rose wine
1 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
Sea salt and ground black pepper, to taste
1 cup Caciocavallo cheese, shredded
Directions
Press the “Sauté” button to heat up your Instant Pot. Once hot, cook Canadian bacon until crisp; crumble with a fork and set it aside.
Stir in the remaining ingredients, except for Caciocavallo cheese.
Secure the lid. Choose the “Manual” mode and Low pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Add Caciocavallo cheese, cover with the lid and allow it to sit for a further 4 minutes or until your cheese is melted. Top each serving with reserved bacon and serve warm.
Root Vegetable Sticks
(Ready in about 10 minutes | Servings 6)
Per serving: 99 Calories; 4.7g Fat; 14.4g Carbs; 1g Protein; 6.7g Sugars
Ingredients
2 tablespoons sesame oil
2 parsnips, peeled and halved lengthwise
2 carrots, cut into sticks
1 turnip, cut into sticks
1/2 teaspoon baking soda
1 tablespoon agave nectar
1/2 teaspoon kosher salt
1/2 teaspoon white pepper, ground
1/2 teaspoon fresh ginger, grated
1 teaspoon grated orange peel
1 cup water
Directions
Press the “Sauté” button to heat up your Instant Pot; heat the oil.
Sauté vegetables until aromatic and tender. Now, add the remaining ingredients and gently stir to combine.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve warm or at room temperature.
SNACKS & APPETIZERS
Honey-Glazed Baby Carrots
(Ready in about 15 minutes | Servings 6)
Per serving: 151 Calories; 4.8g Fat; 28g Carbs; 1.3g Protein; 21.1g Sugars
Ingredients
1 ½ cups water
2 ½ pounds baby carrots, trimmed
1 teaspoon thyme
1 teaspoon dill
Salt and white pepper, to taste
2 tablespoons coconut oil
1/4 cup honey
Directions
Add 1 ½ cups of water to the base of your Instant Pot.
Now, arrange baby carrots in the steaming basket. Transfer the steaming basket to the Instant Pot.
Secure the lid and choose the “Manual” function; cook for 3 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.
Strain baby carrots and reserve.
Then, add the other ingredients to the Instant Pot. Press the “Sauté” button and cook until everything is heated through.
Add reserved baby carrots and gently stir. Bon appétit!
Party Dilled Deviled Eggs
(Ready in about 15 minutes + chilling time | Servings 6)
Per serving: 277 Calories; 21.9g Fat; 3.7g Carbs; 15.8g Protein; 1.4g Sugars
Ingredients
10 eggs
1/4 cup extra-virgin olive oil
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 tablespoon dill pickle juice
1/2 teaspoon Sriracha sauce
Maldon salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped
2 tablespoons dill pickle, chopped
Directions
Begin by adding 1 cup of water and steamer basket to your Instant Pot. Place the eggs in the steamer basket.
Secure the lid and choose the “Manual” function; cook for 5 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.
Slice each egg in half lengthwise.
Transfer egg yolks to your food processor. Now, add the remaining ingredients; process until creamy and smooth.
Then, pipe the chilled filling mixture into egg whites, overstuffing each. Serve on a nice serving platter and enjoy!
Classic Hummus Dip
(Ready in about 45 minutes | Servings 8)
Per serving: 206 Calories; 8.1g Fat; 26.1g Carbs; 8.8g Protein; 4.6g Sugars
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 ½ cups dried chickpeas
4 cups water
3 tablespoons tahini paste
2 tablespoons fresh lemon juice
Directions
Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the olive oil until sizzling. Then, cook the onion and garlic until tender and fragrant; reserve.
Wipe down the Instant Pot with a damp cloth. Then, add chickpeas and water to the Instant Pot.
Secure the lid and choose the “Bean/Chili” function; cook for 40 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.
Drain chickpeas, reserving cooking liquid. Now, transfer chickpeas to your blender. Add tahini, lemon juice, and reserved onion/garlic mixture.
Process until everything is creamy, uniform, and smooth, adding a splash of cooking liquid. Serve with pita bread and vegetable sticks.
Ranch-Style Popcorn
(Ready in about 10 minutes | Servings 6)
Per serving: 177 Calories; 13.9g Fat; 11.1g Carbs; 2.4g Protein; 3.5g Sugars
Ingredients
2 tablespoons olive oil
3/4 cup corn kernels
4 tablespoons butter
1-ounce packet ranch seasoning mix
Sea salt, to taste
Directions
Press the “Sauté” button to preheat your Instant Pot.
Now, heat the olive oil; add corn kernels. Sauté until corn kernels are well coated with oil.
Secure the lid and choose the “Manual” function; cook for 5 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.
In a saucepan, melt the butter with ranch seasoning mix. Lastly, toss the ranch butter with popcorn; season with salt. Enjoy!
&nb
sp; Cheesy Artichoke and Kale Dip
(Ready in about 15 minutes | Servings 8)
Per serving: 190 Calories; 13.2g Fat; 8.3g Carbs; 10.3g Protein; 1g Sugars
Ingredients
12 ounces canned artichoke hearts, chopped
2 cups kale, chopped
1 cup Ricotta cheese
1 ¼ cups Romano cheese, grated
1/2 cup mayonnaise
1 teaspoon gourmet mustard
Salt and ground black pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon shallot powder
1/2 teaspoon cumin powder
Directions
Lightly grease a baking pan that fits inside your Instant Pot. Add all of the above ingredients and stir to combine well.
Add a metal rack to the Instant Pot.
Then, create a foil sling and place it on a rack; lower the baking pan onto the foil strip.
Secure the lid and choose “Manual” function; cook for 9 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully.
Serve with breadsticks on the side. Bon appétit!
Whiskey Glazed Ribs
(Ready in about 25 minutes | Servings 6)
Per serving: 359 Calories; 17.9g Fat; 28g Carbs; 22.8g Protein; 25.1g Sugars
Ingredients
1 ½ pounds baby back ribs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/2 teaspoon granulated garlic
1 teaspoon shallot powder
1/2 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 cup whiskey
1 cup ketchup
1/3 cup dark brown sugar
1/4 cup rice vinegar
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
Directions
Season the ribs with salt, black pepper, paprika, chili powder, garlic, shallot powder, mustard seeds, and celery seeds.
Add the seasoned ribs to the Instant Pot.
In a mixing bowl, thoroughly combine whiskey, ketchup, sugar, vinegar, fish sauce, and Worcestershire sauce.
Then, pour the sauce into the Instant Pot.
Secure the lid and choose the “Meat/Stew” function; cook for 20 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid. Reserve the ribs.
Press the “Sauté” button to preheat your Instant Pot. Simmer the sauce until it has reduced to your desired thickness. Pour the glaze over the ribs and serve. Bon appétit!
Chicken Wings with Barbecue Sauce
(Ready in about 20 minutes | Servings 3)
Per serving: 204 Calories; 6.7g Fat; 23.1g Carbs; 13.2g Protein; 20.1g Sugars
Ingredients
1 cup water
6 chicken wings
For the Barbecue Sauce:
1/3 cup water
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons blackstrap molasses
1 tablespoon mustard
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon chipotle powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Directions
Pour 1 cup of water into the base of your Instant Pot.
Now, arrange the wings in the steaming basket. Transfer the steaming basket to the Instant Pot.
Secure the lid and choose the “Poultry” function; cook for 15 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.
In a pan, combine all of the ingredients for the sauce and bring to a boil. Remove from heat and stir well. Add chicken wings and serve. Bon appétit!
Hoisin-Glazed White Mushrooms
(Ready in about 10 minutes | Servings 5)
Per serving: 124 Calories; 8.1g Fat; 10.2g Carbs; 4.4g Protein; 7.7g Sugars
Ingredients
20 ounces fresh white mushrooms
1/3 cup water
1 tablespoon apple cider vinegar
3 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon molasses
2 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon hot sauce
Sea salt and ground black pepper, to taste
1 teaspoon paprika
Directions
Add all ingredients to your Instant Pot.
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; remove the mushrooms from the cooking liquid.
Then, press the “Sauté” button and continue to simmer until the sauce has reduced and thickened.
Place the reserved mushrooms in a serving bowl, add the sauce and serve.
Easy Brussels Sprout Appetizer
(Ready in about 10 minutes | Servings 4)
Per serving: 145 Calories; 7.7g Fat; 15.5g Carbs; 7.3g Protein; 3.8g Sugars
Ingredients
2 tablespoons butter
1/2 cup shallots, chopped
1/4 cup dry white wine
1 ½ pounds Brussels sprouts, trimmed and halved
1 cup water
Salt, to taste
1/4 teaspoon ground black pepper, or more to taste
Directions
Press the “Sauté” button to preheat your Instant Pot. Once hot, melt the butter and sauté the shallots until tender.
Add a splash of wine to deglaze the bottom of the Instant Pot. Add the remaining ingredients to the Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!
Appetizer Meatballs with Barbecue Sauce
(Ready in about 15 minutes | Servings 12)
Per serving: 178 Calories; 9.4g Fat; 8.3g Carbs; 15g Protein; 5.1g Sugars
Ingredients
For the Meatballs:
1 pound ground chuck
1/2 pound ground pork
Seasoned salt and ground black pepper, to taste
1 onion, chopped
2 garlic cloves, minced
1 egg, well-beaten
1/2 cup Romano cheese, preferably freshly grated
2/3 cup tortilla chips, crushed
For the Sauce:
1 cup water
1 cup ketchup
1/4 cup apple cider vinegar
6 tablespoons light brown sugar
1/2 teaspoon onion powder
1 teaspoon ground mustard
Directions
Mix all ingredients for the meatballs. Spritz a sauté pan with a nonstick cooking spray.
Heat the sauté pan over a medium-high heat. Then, brown the meatballs until they are delicately browned on all sides.
In another mixing dish, thoroughly combine all ingredients for the sauce. Add the sauce to the Instant Pot.
Drop the meatballs into the sauce.
Secure the lid and choose the “Poultry” function; cook for 5 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.
Serve on a nice platter with toothpicks. Enjoy!
Sticky Chinese-Style Cocktail Sausages
(Ready in about 15 minutes | Servings 8)
Per serving: 270 Calories; 20g Fat; 5.4g Carbs; 16.4g Protein; 3.5g Sugars
Ingredients
2 teaspoons toasted sesame oil
10 hot dogs, chopped into thirds
1/2 cup ketchup
1/3 cup chicken stock
2 tablespoons tamari sauce
1 tablespoon rice vinegar
1 teaspoon chili powder
> Salt, to taste
1/2 teaspoon Szechuan pepper
1 teaspoon cayenne pepper
1 teaspoon Dijon mustard
1/2 teaspoon fresh ginger, peeled and grated
Directions
Add all of the above 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 with cocktail sticks; garnish with sesame seeds if desired. Enjoy!
Herby and Garlicky Fingerling Potatoes
(Ready in about 25 minutes | Servings 6)
Per serving: 391 Calories; 35.1g Fat; 19.9g Carbs; 2.4g Protein; 0.8g Sugars
Ingredients
4 tablespoons butter, melted
1 ½ pounds fingerling potatoes
2 sprigs thyme
2 sprigs rosemary
1 teaspoon garlic paste
3/4 cup vegetable broth
Sea salt, to taste
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon shallot powder
1/2 teaspoon porcini powder
Directions
Press the “Sauté” button to preheat your Instant Pot; now, melt the butter.
Sauté the potatoes, rolling them around for about 9 minutes. Now, pierce the middle of each potato with a knife.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve with toothpicks and enjoy!
Vegetable and Turkey Cocktail Meatballs
Instant Pot Pressure Cooker Cookbook 2019 Page 32