Instant Pot Pressure Cooker Cookbook 2019
Page 33
(Ready in about 15 minutes | Servings 8)
Per serving: 319 Calories; 21.9g Fat; 12.6g Carbs; 17.5g Protein; 3g Sugars
Ingredients
2 shallots, peeled and finely chopped
2 garlic cloves, minced
1 parsnip, grated
2 carrots, grated
1 cup button mushrooms, chopped
1/2 cup all-purpose flour
Sea salt and ground black pepper, to taste
2 pounds turkey, ground
2 tablespoons olive oil
3 ripe tomatoes, pureed
1 teaspoon dried oregano
2 sprigs rosemary, leaves picked
2 sprigs thyme, leaves picked
3/4 cup broth, preferably homemade
Directions
In a mixing bowl, combine the shallots, garlic, parsnip, carrots, mushrooms, flour, salt, pepper, and ground turkey.
Shape the mixture into small cocktail meatballs.
Press the “Sauté” button and heat the olive oil. Once hot, sear the meatballs on all sides until they are browned.
Thoroughly combine pureed tomatoes, oregano, rosemary, and thyme. Pour in tomato mixture and broth. Secure the lid.
Now, choose the “Manual” function; cook for 9 minutes at High pressure. Once cooking is complete, use a natural release; remove the lid carefully.
Serve with cocktail sticks or toothpicks. Bon appétit!
Buttery Carrot Sticks
(Ready in about 10 minutes | Servings 4)
Per serving: 199 Calories; 14.9g Fat; 13.7g Carbs; 4.5g Protein; 6.2g Sugars
Ingredients
1 pound carrots, cut into sticks
1/2 cup dry white wine
1/4 cup water
Sea salt and white pepper, to taste
1/2 stick butter, softened
2 tablespoons agave nectar
1 teaspoon ground allspice
1/2 teaspoon caraway seeds
1 tablespoon fresh lime juice
Directions
Add all of the above ingredients to your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 2 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Transfer to a nice serving bowl and enjoy!
Beet Appetizer Salad with Cherry Vinaigrette
(Ready in about 15 minutes + chilling time | Servings 4)
Per serving: 197 Calories; 14.6g Fat; 13.1g Carbs; 4.3g Protein; 9.3g Sugars
Ingredients
1 pound red beets
1 cup baby spinach leaves
1/2 cup cream cheese
2 tablespoons dried cherries
1/2 teaspoon ground cumin
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
Sea salt and freshly cracked black pepper
Directions
Add 1 ½ cups of water and steamer basket to your Instant Pot. Place whole and unpeeled beets in the steamer basket.
Secure the lid. Choose the “Steam” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Allow red beets to cool completely. Then, rub the skin off the beets and cut them into very thin slices.
Transfer the beets to a salad bowl; add baby spinach, and cream cheese.
In a food processor, purée dried cherries, cumin, vinegar, olive oil, salt, and black pepper. Add this vinaigrette to the salad; toss to combine and serve.
Crispy Chicken Drumettes
(Ready in about 30 minutes | Servings 6)
Per serving: 212 Calories; 10.7g Fat; 4.6g Carbs; 23.6g Protein; 3.2g Sugars
Ingredients
1 ½ pounds chicken drumettes
Kosher salt, to taste
1/2 teaspoon mixed peppercorns, crushed
1/2 teaspoon cayenne pepper
1 teaspoon shallot powder
1 teaspoon garlic powder
1/2 stick butter, melted
2 tablespoons hot sauce
1 tablespoon fish sauce
1/3 cup ketchup
Directions
Prepare your Instant Pot by adding 1 cup of water and metal trivet to its bottom. Place chicken drumettes on the trivet.
Secure the lid. Choose the“Manual” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Toss chicken wings with the remaining ingredients.
Arrange chicken wings, top side down, on a broiler pan. Place rack on top. Broil for 10 minutes; flip over and broil for 10 minutes more.
Top with remaining sauce and serve immediately.
Spicy Boiled Peanuts
(Ready in about 1 hour 25 minutes | Servings 8)
Per serving: 340 Calories; 28.1g Fat; 13.6g Carbs; 14.1g Protein; 3.6g Sugars
Ingredients
1 ½ pounds raw peanuts in the shell, rinsed an cleaned
1/2 cup salt
Water
3 jalapenos, sliced
2 tablespoons red pepper flakes
2 tablespoons Creole seasoning
1 teaspoon garlic powder
1 teaspoon lemon pepper
Directions
Place peanuts and salt in your Instant Pot; cover with water. Add all seasonings and stir to combine.
Place a trivet on top to hold down the peanuts.
Secure the lid and choose the “Manual” mode. Cook for 1 hour 20 minutes at High pressure.
Once cooking is complete, use a natural release; remove the lid carefully. Enjoy!
Party Cauliflower Balls
(Ready in about 25 minutes | Servings 6)
Per serving: 194 Calories; 13.8g Fat; 6.5g Carbs; 11.6g Protein; 1.8g Sugars
Ingredients
1 pound cauliflower, broken into small florets
2 tablespoons butter
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1 cup Swiss cheese, shredded
2 tablespoons fresh parsley, minced
1 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
Directions
Prepare your Instant Pot by adding 1 cup of water and a steamer basket to its bottom.
Place the cauliflower florets in the steamer basket.
Secure the lid. Choose the “Steam” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Transfer the cauliflower florets to your blender. Add the remaining ingredients; process until everything is well incorporated.
Roll the cauliflower mixture into bite-sized balls. Bake in the preheated oven at 400 degrees F for 16 minutes. Bon appétit!
Double Cheese Burger Dip
(Ready in about 15 minutes | Servings 10)
Per serving: 253 Calories; 17.7g Fat; 4.2g Carbs; 19.3g Protein; 1.6g Sugars
Ingredients
1 tablespoon canola oil
1 pound ground turkey
1 onion, chopped
1 clove garlic, chopped
2 cups ripe tomato purée
1/4 cup vegetable broth
1 tablespoon Worcestershire sauce
10 ounces Ricotta cheese, crumbled
10 ounces Colby cheese, shredded
Directions
Press the “Sauté” button to preheat your Instant Pot. Once hot, heat the oil.
Then, cook ground turkey, onion and garlic for 2 to 3 minutes or until the meat is no longer pink. Add tomato purée, broth, and Worcestershire sauce.
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.
Now, stir in cheese. Stir until everything is well incorporated; serve immediately.
Minty Party Meatballs
(Ready in about 15
minutes | Servings 8)
Per serving: 241 Calories; 10.9g Fat; 14.5g Carbs; 19.2g Protein; 6.5g Sugars
Ingredients
1 pound ground chuck
1/2 pound ground pork
1 cup scallions, chopped
1/2 cup tortilla chips, crushed
2/3 cup Parmesan cheese, grated
1 egg, beaten
3 tablespoons full-fat milk
1 teaspoon garlic, minced
Sea salt and ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups tomato sauce
1/4 cup fresh mint, plus minced
Directions
In a mixing bowl, thoroughly combine ground meat, scallions, tortilla chips, Parmesan cheese, egg, milk, garlic, salt, black pepper, oregano, and basil.
Shape the mixture into balls using an ice cream scoop.
Spritz the bottom and sides of the Instant Pot with a nonstick cooking spray; add meatballs; pour in the sauce.
Secure the lid. Choose the “Manual” setting and cook for 9 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Sprinkle minced mint leaves over the meatballs and serve. Bon appétit!
Mini Pork Tacos
(Ready in about 1 hour | Servings 10)
Per serving: 388 Calories; 25.9g Fat; 13.1g Carbs; 25.1g Protein; 9.4g Sugars
Ingredients
2 tablespoons olive oil
2 pounds pork shoulder
2 tablespoons honey
Kosher salt, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
1 teaspoon ground cumin
1/3 cup rice wine
1 tablespoon rice vinegar
1 cup beer
1/2 cup ketchup
2 cups coleslaw, for serving
Directions
Press the “Sauté” button to preheat your Instant Pot. Then, heat the oil until sizzling.
Once hot, cook the pork until well browned on all sides. Add honey, salt, black pepper, cayenne pepper, celery seeds, cumin, wine, vinegar, and beer to your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 50 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Then, shred the meat with two forks. Return it to the Instant Pot. Add ketchup and seal the lid one more time.
Press the “Sauté” button and let it simmer for 2 to 3 minutes more or until heated through. Serve in 6-inch corn tortillas, garnished with coleslaw.
Harissa Meat and Tomato Dip
(Ready in about 20 minutes | Servings 10)
Per serving: 226 Calories; 15.4g Fat; 2.2g Carbs; 18.6g Protein; 0.8g Sugars
Ingredients
2 tablespoons canola oil
1 pound ground pork
1/2 pound ground beef
1/2 cup leeks, finely chopped
1 garlic clove, minced
1 ½ teaspoons Cajun seasonings
1 teaspoon harissa spice blend
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon ground black pepper, to taste
2 ripe tomatoes, chopped
Directions
Press the “Sauté” button and heat the oil. Once hot, cook the ground meat, stirring with a Silicone spatula so that it gets broken up as it cooks.
Stir in the leeks and garlic; cook until they are tender and fragrant. Stir in Cajun seasonings, harissa spice blend, cayenne pepper, sea salt, and ground black pepper.
Add pureed tomatoes and secure the lid. Now, choose the “Manual” mode and cook for 13 minutes at High pressure.
Once cooking is complete, use a natural release; remove the lid carefully. Serve with fresh veggie sticks. Bon appétit!
Cheese and Pepper Stuffed Mushrooms
(Ready in about 10 minutes | Servings 4)
Per serving: 304 Calories; 25.4g Fat; 10.9g Carbs; 10.7g Protein; 6.7g Sugars
Ingredients
2 tablespoons butter, at room temperature
1/2 cup scallions, chopped
2 cloves garlic, minced
1 cup cream cheese, at room temperature
1 cup cheddar cheese, grated
1 bell pepper, seeded and chopped
1 chili pepper, seeded and minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary
16 medium-sized button mushrooms, stems removed
Directions
Press the “Sauté” button to preheat your Instant Pot. Now, melt the butter and sauté the scallions until tender and fragrant.
Stir in the garlic; continue to sauté an additional 30 seconds or until fragrant. Add cheese, peppers, oregano, parsley, and rosemary.
After that, fill the mushroom caps with the pepper/cheese mixture.
Place 1 cup of water and a steamer basket in the Instant Pot. Arrange the stuffed mushrooms 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. Bon appétit!
Pinto Bean Dip with Sour Cream
(Ready in about 30 minutes | Servings 12)
Per serving: 154 Calories; 2.6g Fat; 25.1g Carbs; 8.3g Protein; 3.1g Sugars
Ingredients
2 cups dried pinto beans, soaked overnight
2 cloves garlic, minced
1/2 cup shallots, chopped
1 red chili pepper, minced
2 (14.5-ounce) cans tomatoes
1 cup beef bone broth
Sea salt and ground black pepper, to taste
1 teaspoon sweet paprika
1 teaspoon mustard powder
1 teaspoon marjoram, dried
1/4 teaspoon ground bay leaves
1 cup sour cream
2 heaping tablespoons fresh chives, roughly chopped
Directions
Add beans, garlic, shallots, chili pepper, tomatoes, broth, salt, black pepper, paprika, mustard powder, marjoram, and ground bay leaves to your Instant Pot.
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.
Transfer the bean mixture to your food processor; mix until everything is creamy and smooth. Serve topped with sour cream and fresh chives. Enjoy!
Party Deviled Eggs
(Ready in about 20 minutes | Servings 8)
Per serving: 138 Calories; 10.4g Fat; 1.2g Carbs; 9.1g Protein; 0.7g Sugars
Ingredients
1 ½ cups water
8 eggs
3 teaspoons mayonnaise
1 tablespoon sour cream
1 teaspoon gourmet mustard
1/2 teaspoon hot sauce
1/3 teaspoon ground black pepper
Crunchy sea salt, to taste
3 tablespoons fresh chives, thinly sliced
Directions
Pour the water into the base of your Instant Pot.
Now, arrange eggs in the steaming basket. Transfer the steaming basket to the Instant Pot.
Secure the lid and choose the “Manual” function; cook for 13 minutes at Low pressure. Once cooking is complete, use a quick release; remove the lid carefully.
Peel the eggs under running water. Remove the yolks and smash them with a fork; reserve.
Now, mix mayonnaise, sour cream, gourmet mustard, hot sauce, black pepper, and salt; add reserved yolks and mash everything.
Fill whites with this mixture, heaping it lightly. Garnish with fresh chives and place in the refrigerator until ready to serve. Bon appétit!
Salad Snack on a Stick
(Ready in about 10 minutes | Servings 6)
Per serving: 185
Calories; 7.3g Fat; 5.1g Carbs; 23.9g Protein; 2.3g Sugars
Ingredients
1 ½ pounds shrimp, peeled and deveined
2 tablespoon apple cider vinegar
1 tablespoon lime juice
1 cup water
1 red onion, cut into wedges
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup black olives, pitted
1 ½ cups cherry tomatoes
2 tablespoons olive oil
1/2 cup ground black pepper
Sea salt, to taste
1 teaspoon paprika
1 teaspoon oregano
Directions
Place the shrimp, vinegar, lime juice, and water in your Instant Pot.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 1 minute. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Thread the cooked shrimp, onion, peppers, olives and cherry tomatoes onto cocktail sticks.
Drizzle olive oil over them; sprinkle with black pepper, salt, paprika, and oregano. Bon appétit!
Traditional Eggplant Dip
(Ready in about 10 minutes | Servings 10)
Per serving: 209 Calories; 18.9g Fat; 8.5g Carbs; 4.6g Protein; 1.5g Sugars
Ingredients
1 cup water
3/4 pound eggplant
3 tablespoons olive oil
1/2 cup yellow onion, chopped
1 garlic cloves, roasted and 1 raw, crushed
Sea salt, to taste
1 teaspoon fresh oregano, chopped
1/3 teaspoon cayenne pepper
1/4 teaspoon ground black pepper, or more to taste