Instant Pot Pressure Cooker Cookbook 2019

by Olivia Jenkins

  In a separate mixing bowl, thoroughly combine the butter, oats, and flour. Spread topping mixture evenly over cherry mixture.

  Secure the lid. Choose the “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Serve at room temperature. Bon appétit!

  Chocolate and Mango Mug Cakes

  (Ready in about 15 minutes | Servings 2)

  Per serving: 268 Calories; 10.5g Fat; 34.8g Carbs; 10.6g Protein; 31.1g Sugars

  Ingredients

  1/2 cup coconut flour

  2 eggs

  2 tablespoons honey

  1 teaspoon vanilla

  1/4 teaspoon grated nutmeg

  1 tablespoon cocoa powder

  1 medium-sized mango, peeled and diced

  Directions

  Combine the coconut flour, eggs, honey, vanilla, nutmeg and cocoa powder in two lightly greased mugs.

  Then, add 1 cup of water and a metal trivet to the Instant Pot. Lower the uncovered mugs onto the trivet.

  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.

  Top with diced mango and serve chilled. Enjoy!

  Carrot Pudding with Almonds and Figs

  (Ready in about 30 minutes | Servings 4)

  Per serving: 331 Calories; 17.2g Fat; 44.5g Carbs; 13.9g Protein; 19.5g Sugars

  Ingredients

  1 ½ cups jasmine rice

  1 ½ cups milk

  1/2 cup water

  2 large-sized carrots, shredded

  1/4 teaspoon kosher salt

  1/3 cup granulated sugar

  2 eggs, beaten

  1/3 cup almonds, ground

  1/4 cup dried figs, chopped

  1/2 teaspoon pure almond extract

  1/2 teaspoon vanilla extract

  1/3 teaspoon ground cardamom

  1/2 teaspoon ground star anise

  Directions

  Place jasmine rice, milk, water, carrots, and salt in your Instant Pot.

  Stir to combine and secure the lid. Choose “Manual” and cook at High pressure for 10 minutes. Once cooking is complete, use a natural release for 15 minutes; carefully remove the lid.

  Now, press the “Sauté” button and add the sugar, eggs, and almonds; stir to combine well. Bring to a boil; press the “Keep Warm/Cancel” button.

  Add the remaining ingredients and stir; the pudding will thicken as it sits. Bon appétit!

  Italian Bread Pudding with Dried Apricots

  (Ready in about 20 minutes | Servings 6)

  Per serving: 410 Calories; 24.3g Fat; 37.4g Carbs; 11.5g Protein; 25.6g Sugars

  Ingredients

  4 cups Italian bread, cubed

  1/2 cup granulated sugar

  2 tablespoons molasses

  1/2 cup dried apricots, soaked and chopped

  2 tablespoons coconut oil

  1 teaspoon vanilla paste

  A pinch of grated nutmeg

  A pinch of salt

  1 teaspoon cinnamon, ground

  1/2 teaspoon star anise, ground

  2 cups milk

  4 eggs, whisked

  1 1/3 cups heavy cream

  Directions

  Add 1 ½ cups of water and a metal rack to the Instant Pot.

  Grease a baking dish with a nonstick cooking spray. Throw bread cubes into the prepared baking dish.

  In a mixing bowl, thoroughly combine the remaining ingredients. Pour the mixture over the bread cubes. Cover with a piece of foil, making a foil sling.

  Secure the lid. Choose the “Porridge” mode and High pressure; cook for 15 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Enjoy!

  Indian Rice Pudding (Kheer)

  (Ready in about 10 minutes | Servings 4)

  Per serving: 408 Calories; 18.7g Fat; 62.4g Carbs; 13.8g Protein; 35.6g Sugars

  Ingredients

  1 ½ cups basmati rice

  3 cups coconut milk

  1 teaspoon rosewater

  A pinch of coarse salt

  1⁄4 teaspoon saffron, crushed

  4 tablespoons unsalted pistachios, minced

  1/2 cup jaggery

  1/2 cup raisins

  Directions

  Add all of the above ingredients, except for raisins, to your Instant Pot; stir to combine well.

  Secure the lid. Choose the “Soup” mode and High pressure; cook for 3 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Serve topped with raisins and enjoy!

  Chocolate-Glazed Little Pumpkin Puddings

  (Ready in about 30 minutes + chilling time | Servings 4)

  Per serving: 366 Calories; 19.3g Fat; 40.1g Carbs; 11.4g Protein; 29g Sugars

  Ingredients

  1/2 cup half-and-half

  1 cup pumpkin puree

  1/3 cup Turbinado sugar

  1 egg plus 1 egg yolk, beaten

  1/3 teaspoon crystallized ginger

  1/2 teaspoon ground cinnamon

  1/4 teaspoon ground nutmeg

  A pinch of table salt

  For the Chocolate Ganache:

  1/2 cup chocolate chips

  1/4 cup double cream

  Directions

  Prepare your Instant Pot by adding the water and a steam rack to the pot. Butter four ramekins and set them aside.

  In a mixing bowl, thoroughly combine half-and-half with pumpkin puree, and sugar; now, gently fold in the eggs and mix to combine well.

  Then, scrape the mixture into the prepared ramekins, dividing evenly, and place side by side on the steam rack.

  Secure the lid. Choose the “Manual” setting and cook at High pressure for 25 minutes. Once cooking is complete, use a quick release; carefully remove the lid.

  Let the pudding cool about 2 hours before serving.

  Meanwhile, make the chocolate ganache by melting the chocolate in the microwave for 30 seconds; stir and microwave for a further 15 seconds.

  Add double cream and stir to combine well.

  Lastly, pour this chocolate ganache over pumpkin puddings, letting it run over sides; spread gently with a table knife. Let them set in your refrigerator. Enjoy!

  Chocolate Pots de Crème

  (Ready in about 15 minutes | Servings 4)

  Per serving: 299 Calories; 17.2g Fat; 24.8g Carbs; 14.8g Protein; 18.6g Sugars

  Ingredients

  1/2 cup granulated sugar

  1/3 cup cocoa powder

  2 tablespoons carob powder

  2/3 cup whipping cream

  1 cup coconut milk

  1 teaspoon vanilla

  1/2 teaspoon hazelnut extract

  5 eggs, well-beaten

  1/4 teaspoon nutmeg, preferably freshly grated

  A pinch of coarse salt

  Directions

  In a sauté pan, melt the sugar, cocoa powder, carob powder, cream, milk, vanilla, and hazelnut extract over medium-low heat; whisk until everything is well incorporated and melted.

  Fold in the eggs; whisk to combine well. Add nutmeg and salt. Divide the mixture among jars.

  Place 1 cup of water and a metal trivet in the Instant Pot.

  Secure the lid. Choose the “Manual” and cook at High pressure for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Place in your refrigerate for about 4 hours and serve chilled. Enjoy!

  Blood Orange Upside-Down Cake

  (Ready in about 45 minutes | Servings 8)

  Per serving: 354 Calories; 13.1g Fat; 55.4g Carbs; 4.3g Protein; 37.1g Sugars

  Ingredients

  Nonstick cooking spray

  3 teaspoons granulated sugar

  3 blood oranges, peeled and cut into slices

  1 egg plus 1 egg yolk, beaten

  1 cup sugar

  1 stick butter, at room t
emperature

  1/3 cup plain 2% yogurt

  1/2 teaspoon ground cloves

  1/4 teaspoon ground cardamom

  1/4 teaspoon ginger flavoring

  2 tablespoons fresh orange juice

  1 1/3 cups cake flour

  1 ½ teaspoons baking powder

  A pinch of table salt

  Directions

  Spritz a baking pan with a nonstick cooking spray. Now, arrange the orange slices in the bottom your pan.

  In a mixing bowl, whisk the eggs until they are frothy. Now, add the sugar and mix well. Stir in the butter and mix again.

  After that, add yogurt, cloves, cardamom, ginger flavoring, and fresh orange juice. In another mixing bowl, thoroughly combine the flour with baking powder and salt.

  Slowly and gradually, stir the flour mixture into the wet egg mixture; pour the batter on top of the orange slices.

  Add 1 cup of water and a metal trivet to the bottom of your Instant Pot. Lower the baking pan onto the trivet.

  Secure the lid. Choose the “Soup” mode and cook for 40 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully.

  Place a platter on the cake and invert the baking pan, lifting it to reveal the oranges on top. Bon appétit!

  Decadent Bourbon Bread Pudding

  (Ready in about 2 hours 45 minutes | Servings 8)

  Per serving: 352 Calories; 13.2g Fat; 43.9g Carbs; 14.2g Protein; 10.1g Sugars

  Ingredients

  1 loaf Brioche bread, cubed

  2 ½ cups milk

  4 eggs, beaten

  1 teaspoon vanilla extract

  1/2 teaspoon coconut extract

  1/4 cup coconut oil, melted

  4 tablespoons agave syrup

  1/4 cup bourbon whiskey

  Directions

  Place the bread in a baking dish that is previously greased with a nonstick cooking spray.

  Then, in another bowl, thoroughly combine the milk, eggs, vanilla, coconut extract, coconut oil, agave syrup, and bourbon whiskey.

  Pour the milk/bourbon mixture over the bread; press with a wide spatula to soak and place in the refrigerator for 1 to 2 hours.

  Add 1 ½ cups of water and a metal trivet to your Instant Pot. Lower the baking dish onto the trivet.

  Secure the lid. Choose the “Soup” mode and cook for 40 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid carefully. Serve warm or at room temperature.

  Country-Style Fruit Compote

  (Ready in about 15 minutes | Servings 5)

  Per serving: 164 Calories; 0.3g Fat; 42.9g Carbs; 1.4g Protein; 16.9g Sugars

  Ingredients

  1/2 pound peaches, pitted and halved

  1/2 pound pears, cored and quartered

  1 cup prunes, pitted

  1/4 cup granulated sugar

  1 tablespoon fresh apple juice

  1 tablespoon fresh lemon juice

  1/2 teaspoon apple pie spice mix

  1 cinnamon stick

  1 teaspoon whole cloves

  1 large vanilla bean pod, split open lengthwise

  Directions

  Add all of the above ingredients to your Instant Pot. Secure the lid.

  Choose the “Manual” mode and cook under High Pressure for 3 minutes. Once cooking is complete, use a natural release for 10 minutes; remove the lid carefully.

  Serve warm or at room temperature. Enjoy!

  Peanut Butter and Cheese Fudge

  (Ready in about 10 minutes + chilling time | Servings 8)

  Per serving: 415 Calories; 36.3g Fat; 21.9g Carbs; 3.4g Protein; 20.8g Sugars

  Ingredients

  8 ounces cream cheese, at room temperature

  4 ounces coconut cream, at room temperature

  1/2 cup coconut oil

  1/2 cup cocoa butter

  1/2 cup peanut butter

  1 teaspoon pure vanilla extract

  1 teaspoon pure almond extract

  2/3 cup almond flour

  1/2 cup agave syrup

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Add the cheese, sour cream, coconut oil, cocoa butter, and peanut butter to your Instant Pot.

  Let it simmer until it is melted and warmed through.

  Add vanilla, almond extract, almond flour, and agave syrup; continue to stir until everything is well combined.

  Then, spoon the mixture into a cookie sheet lined with a piece of foil. Place in your refrigerator; refrigerate at least for 2 hours.

  Cut into squares and serve.

  Hazelnut Millet Pudding

  (Ready in about 15 minutes | Servings 4)

  Per serving: 320 Calories; 3.3g Fat; 63.1g Carbs; 9.3g Protein; 6.7g Sugars

  Ingredients

  1 ½ cups millet

  1 ½ cups water

  1 (14-ounce) can coconut milk

  1⁄2 cup Medjool dates, finely chopped

  1/2 teaspoon ground cardamom

  1/2 teaspoon ground cinnamon

  Directions

  ​Add all of the above ingredients to your Instant Pot; stir to combine well.

  Secure the lid. Choose the “Manual” mode and cook for 1 minute at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Serve warm or at room temperature.

  Apples with Wine-Cranberry Sauce

  (Ready in about 20 minutes | Servings 4)

  Per serving: 184 Calories; 0.2g Fat; 47.5g Carbs; 0.6g Protein; 42.2g Sugars

  Ingredients

  1 pound Bramley apples cored

  1/3 cup cranberries, dried

  1/2 cup red wine

  1/2 cup orange juice

  1 teaspoon grated orange peel

  1/2 cup granulated sugar

  1/3 teaspoon ground star anise

  1/3 teaspoon cinnamon

  Directions

  Place the cored apples in your Instant Pot. Now, add the remaining ingredients.

  Secure the lid. Choose the “Manual” mode and cook for 3 minutes under High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Serve with whipped cream if desired. Bon appétit!

  Blackberry Pudding Cake

  (Ready in about 45 minutes | Servings 8)

  Per serving: 164 Calories; 0.3g Fat; 42.9g Carbs; 1.4g Protein; 16.9g Sugars

  Ingredients

  Nonstick cooking spray

  3/4 cup all-purpose flour

  1/2 teaspoon baking soda

  1 teaspoon baking powder

  A pinch of grated nutmeg

  A pinch of salt

  1 stick butter, cold

  1/4 cup vanilla cookies, crumbled

  1/3 cup brown sugar

  2 eggs, whisked

  1/2 cup almond milk

  2 cups blackberries

  4 dollops of vanilla ice cream, to serve

  Directions

  Spritz a baking pan with a nonstick cooking spray.

  In a mixing bowl, thoroughly combine the flour, baking soda, baking powder, nutmeg, and salt.

  Cut in the butter using two knives; now, add crumbled cookies and sugar; mix until everything is combined well. Add the eggs and almond milk; fold in the blackberries.

  Finally, scrape the mixture into the prepared baking pan. Cover with a sheet of foil; make sure that foil fits tightly around sides and under the bottom of your baking pan.

  Add water and a metal trivet to the Instant Pot. Lower the baking pan onto the trivet and secure the lid.

  Select the “Manual” mode. Bake for 30 minutes at High pressure.

  Once cooking is complete, use a quick release; remove the lid carefully. Remove the baking pan from the Instant Pot using rack handles. Remove foil and allow the cake to cool approximately 10 minutes.

  Serve on individual plates, garnished with a dollop of vanilla ice cream.

  Country Berry Compot
e

  (Ready in about 10 minutes | Servings 4)

  Per serving: 236 Calories; 0.8g Fat; 61.3g Carbs; 1.1g Protein; 50.2g Sugars

  Ingredients

  1 pound mixed berries, fresh

  1 cup mixed berries, dried

  3/4 cup sugar

  1/2 cup rose wine

  2 tablespoons fresh orange juice

  1 teaspoon cloves

  1 vanilla bean, split in half

  1 cinnamon stick

  Directions

  Simply throw all of the above ingredients into your Instant Pot.

  Secure the lid. Choose the “Manual” and cook at High pressure for 6 minutes. Once cooking is complete, use a natural release; carefully remove the lid.

  Serve over vanilla ice cream if desired and enjoy!

  Mini Molten Butterscotch Cakes

  (Ready in about 20 minutes | Servings 6)

  Per serving: 393 Calories; 21.1g Fat; 45.6g Carbs; 5.6g Protein; 35.4g Sugars

  Ingredients

  1 stick butter

  6 ounces butterscotch morsels

  3/4 cup powdered sugar

  3 eggs, whisked

  1/2 teaspoon vanilla extract

  7 tablespoons all-purpose flour

  A pinch of coarse salt

  Directions

  Add 1 ½ cups of water and a metal rack to the Instant Pot. Line a standard-size muffin tin with muffin papers.

  In a microwave-safe bowl, microwave butter and butterscotch morsels for about 40 seconds. Stir in powdered sugar.

  Add the remaining ingredients. Spoon the batter into the prepared muffin tin.

  Secure the lid. Choose the “Manual” and cook at High pressure for 10 minutes. Once cooking is complete, use a quick release; carefully remove the lid.