Instant Pot Pressure Cooker Cookbook 2019

by Olivia Jenkins

  Ingredients

  1/2 stick butter, at room temperature

  1 egg, beaten

  2 tablespoons Greek yogurt

  1⁄2 cup cake flour

  1⁄2 teaspoon baking soda

  1⁄4 cup cocoa powder

  1/8 teaspoon salt

  1/8 teaspoon nutmeg, freshly grated

  1/2 teaspoon ground cinnamon

  1 teaspoon vanilla extract

  1⁄4 cup honey

  1⁄4 cup chocolate, cut into chunks

  Directions

  Begin by adding 1 ½ cups of water and a metal trivet to the bottom of your Instant Pot.

  Thoroughly combine the butter, egg, Greek yogurt, flour, baking soda, cocoa powder, salt, nutmeg, cinnamon, vanilla, and honey.

  Fold in the chocolate chunks; stir to combine well.

  Scrape the batter into a cake pan and cover with a piece of foil. Place the pan on top of the trivet.

  Secure the lid. Choose “Porridge” mode and cook for 20 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Enjoy!

  Winter Date Pudding

  (Ready in about 15 minutes | Servings 3)

  Per serving: 270 Calories; 12.5g Fat; 41.1g Carbs; 6g Protein; 14.2g Sugars

  Ingredients

  2 teaspoons coconut oil, softened

  1 ½ cups jasmine rice, rinsed

  1 ½ cups water

  10 dates, pitted, soaked and chopped

  2 eggs, beaten

  1 teaspoon pure vanilla extract

  1/8 teaspoon pumpkin pie spice

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Now, add coconut oil and rice; stir until it is well coated.

  Add the remaining ingredients and stir again.

  Secure the lid. Choose the “Manual” mode and cook for 2 minutes under High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.

  Divide between three dessert bowls and serve with double cream. Enjoy!

  MORE INSTANT POT RECIPES

  Classic Capellini with Chicken

  (Ready in about 15 minutes | Servings 4)

  Per serving: 537 Calories; 33.3g Fat; 26.9g Carbs; 33.3g Protein; 5.3g Sugars

  Ingredients

  2 tablespoons olive oil

  1 pound chicken breasts, chopped

  2 garlic cloves, minced

  Seasoned salt and freshly ground black pepper, to taste

  1 cup double cream

  1/3 cup milk

  2 ½ cups vegetable broth

  10 ounces capellini

  1/2 cup Parmigiano-Reggiano cheese, grated

  1 lemon, cut into wedges

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Heat the oil until sizzling. Now, sear the chicken until it is delicately browned; reserve.

  Then, add garlic and continue to sauté an additional 30 seconds or until it is fragrant. Add salt, black pepper, cream and milk.

  Bring to a simmer and press the “Cancel” button. Add the broth and pasta.

  Secure the lid. Choose the “Manual” mode and cook for 8 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Top with Parmigiano-Reggiano cheese and serve immediately with fresh lemon wedges. Enjoy!

  Two-Cheese and Cauliflower Frittata

  (Ready in about 30 minutes | Servings 4)

  Per serving: 489 Calories; 41.2g Fat; 10.2g Carbs; 21g Protein; 4.6g Sugars

  Ingredients

  1 cup cream cheese, room temperature

  5 eggs, beaten

  2 tablespoons olive oil

  1/2 cup scallions, chopped

  1 teaspoon garlic, minced

  Sea salt and ground black pepper, to your liking

  1/2 teaspoon cayenne pepper

  1/4 teaspoon dried dill weed

  1 cup Swiss cheese, shredded

  1 head cauliflower, cut into florets

  Directions

  Add 1 cup of water and the metal trivet to your Instant Pot Spritz a baking pan with a nonstick cooking spray.

  Thoroughly combine cream cheese with eggs and olive oil. Now, add scallions, garlic, salt, black pepper, cayenne pepper, and dill; mix to combine well.

  After that, stir in Swiss cheese and cauliflower. Mix to combine and spoon the mixture into the prepared baking pan.

  Lower the baking pan onto the trivet and secure the lid. Choose “Manual” function, High pressure and 10 minutes.

  Once cooking is complete, use a natural release for 15 minutes; remove the lid carefully. Serve warm and enjoy!

  Cottage Cheese and Crab Dip

  (Ready in about 10 minutes | Servings 12)

  Per serving: 128 Calories; 8.3g Fat; 3.7g Carbs; 9.5g Protein; 1.8g Sugars

  Ingredients

  1 tablespoon butter, softened

  1/2 cup shallots, chopped

  2 garlic cloves, minced

  2 cups lump crabmeat

  1/3 cup tomato paste

  Sea salt, to taste

  1 teaspoon paprika

  1/3 teaspoon freshly ground black pepper

  12 ounces cottage cheese, at room temperature

  1/2 cup mayonnaise

  1/2 cup sour cream

  1 handful fresh cilantro, chopped

  Directions

  Press the “Sauté” button to preheat your Instant Pot. Melt the butter; once hot, cook the shallots and garlic until they are tender and fragrant.

  Then, stir in the remaining ingredients, except for fresh cilantro.

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

  Top with fresh cilantro. Serve at room temperature with your favorite dippers. Bon appétit!

  Italian Pan di Spagna

  (Ready in about 55 minutes | Servings 4)

  Per serving: 434 Calories; 9.8g Fat; 74.2g Carbs; 13.6g Protein; 37.9g Sugars

  Ingredients

  3 eggs

  1 cup milk

  1/2 cup water

  1 ½ cups white flour

  1 teaspoon baking powder

  1/2 teaspoon kosher salt

  1 teaspoon brown sugar

  1 teaspoon grated lemon zest

  1/2 cup golden syrup

  1/2 cup strawberries, hulled and sliced

  Directions

  Whisk the eggs until frothy. Add milk and water; whisk again.

  Then, add flour, baking powder, salt, brown sugar, and lemon zest. Mix until everything is well combined.

  Spritz the bottom and sides of your Instant Pot with a nonstick cooking spray. Scrape the batter into the Instant Pot.

  Secure the lid. Choose the “Multigrain” mode and cook for 50 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Serve topped with golden syrup and strawberries. Enjoy!

  “Hot Chocolate” Banana Oatmeal

  (Ready in about 15 minutes | Servings 4)

  Per serving: 193 Calories; 6.6g Fat; 37.2g Carbs; 10.3g Protein; 10.8g Sugars

  Ingredients

  1 ½ cups steel-cut oats

  2 cups chocolate milk

  2 cups water

  1/3 cup dark chocolate chips

  1/2 teaspoon ground cinnamon

  1/8 teaspoon salt

  1/4 teaspoon crystallized ginger

  1/8 teaspoon grated nutmeg

  1 large banana, thinly sliced

  Directions

  Throw all of the above ingredients, except banana, in your Instant Pot.

  Secure the lid. Choose the “Manual” mode and cook for 5 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.

  Taste and adjust the sweetness. Serve in individual bowls topped with sliced bana
na. Bon appétit!

  Lazy Sunday Banana Bread

  (Ready in about 1 hour 15 minutes | Servings 8)

  Per serving: 485 Calories; 13.3g Fat; 89.3g Carbs; 6.3g Protein; 42.7g Sugars

  Ingredients

  2 ½ cups cake flour

  1 teaspoon baking soda

  1/2 teaspoon baking powder

  1/8 teaspoon kosher salt

  1/4 teaspoon grated nutmeg

  1/2 teaspoon ground cinnamon

  1 pound ripe bananas, mashed

  1 tablespoon fresh lemon juice

  1 stick butter, at room temperature

  1 cup sugar

  1/2 cup maple syrup

  2 eggs plus 1 egg yolk, beaten

  1/2 teaspoon vanilla paste

  1 teaspoon rum extract

  1 1/3 cups soy milk

  2 tablespoons pecans, ground

  Directions

  Add water and a metal trivet to the Instant Pot. Spritz a bread loaf pan with a nonstick cooking spray.

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

  In another mixing bowl, mix mashed bananas with fresh lemon juice; reserve.

  Now, cream the butter with sugar and maple syrup using an electric mixer. Fold in the eggs and mix again until smooth and uniform.

  Stir in vanilla, rum extract, soy milk, and ground pecans.

  Then, stir in the dry flour mixture, and combine well. Afterwards, stir in the banana/lemon mixture and mix again.

  Scrape the batter into the prepared pan. Lower the pan onto the trivet and secure the lid.

  Choose the “Manual” mode; bake for 1 hour at High pressure. Once cooking is complete, use a natural release for 15 minutes; carefully remove the lid.

  Transfer the pan to a wire rack to cool before serving and enjoy!

  Caramel Monkey Bread

  (Ready in about 25 minutes | Servings 8)

  Per serving: 283 Calories; 9.1g Fat; 49.2g Carbs; 2.5g Protein; 28.9g Sugars

  Ingredients

  1 (12-ounce) package biscuit dough, cut in quarters

  2/3 cup white sugar

  1 teaspoon apple pie spice

  1/4 cup coconut oil

  1/3 cup brown sugar

  A pinch of coarse salt

  Directions

  Prepare your Instant Pot by adding 1 cup of water and a metal trivet to its bottom.

  Coat biscuit dough with white sugar evenly. Arrange the biscuit pieces in a fluted tube pan that is previously greased with a nonstick cooking spray.

  In a mixing bowl, thoroughly combine apple pie spice, coconut oil, brown sugar, and salt; microwave for 40 to 50 seconds or until butter is melted.

  Spread this butter sauce over the biscuit pieces. Place the fluted tube pan onto the trivet; cover the top with a foil.

  Secure the lid. Choose the “Manual” mode and cook for 22 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!

  Bacon, Cheese and Veggie Frittata

  (Ready in about 25 minutes | Servings 4)

  Per serving: 429 Calories; 30.5g Fat; 11.3g Carbs; 28.1g Protein; 5.6g Sugars

  Ingredients

  6 ounces Canadian bacon, chopped

  2 bell peppers, chopped

  1 red chili pepper, seeded and chopped

  1 carrot, trimmed and chopped

  1 yellow onion, peeled and chopped

  1/2 cup Kalamata olives, pitted and sliced

  5 eggs

  1/2 cup double cream

  Sea salt and ground pepper, to taste

  1/2 teaspoon cayenne pepper

  1 teaspoon dried parsley flakes

  1/2 teaspoon dried oregano

  1 1/3 cup Colby cheese, grated

  Directions

  Prepare your Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom.

  Then, add bacon and vegetables to a lightly greased baking pan.

  In a mixing bowl, whisk the eggs with double cream, salt, black pepper, cayenne pepper, parsley, and oregano.

  Pour the egg/cheese mixture over your vegetables in the Instant Pot. Top with grated cheese.

  Secure the lid. Choose the “Manual” mode and cook for 21 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid. Serve warm.

  Polish Chocolate Nalesniki with Coconut

  (Ready in about 50 minutes | Servings 4)

  Per serving: 302 Calories; 7.4g Fat; 46.5g Carbs; 11.5g Protein; 10g Sugars

  Ingredients

  1 ½ cups flour

  1 teaspoon baking powder

  1 teaspoon baking powder

  1 cup coconut milk

  2 eggs, whisked

  1/4 cup granulated sugar

  2 teaspoons cocoa powder

  1/4 cup coconut, shredded

  A pinch of salt

  A pinch of grated nutmeg

  Directions

  Mix the ingredients until everything is well incorporated.

  Spritz the inside of your Instant Pot with a nonstick cooking spray.

  Choose the “Meat/Stew” function, High pressure and 45 minutes. Once cooking is complete, use a quick release; carefully remove the lid. Serve warm. Bon appétit!

  Scrambled Eggs with Ricotta and Parsley

  (Ready in about 10 minutes | Servings 4)

  Per serving: 205 Calories; 16.1g Fat; 2.7g Carbs; 12.1g Protein; 0.9g Sugars

  Ingredients

  2 tablespoons butter, at room temperature

  6 whole eggs

  Sat and ground black pepper, to taste

  1/2 teaspoon paprika

  1/2 cup ricotta cheese, crumbled

  2 tablespoons fresh parsley leaves, roughly chopped

  Directions

  Press the “Sauté” button to preheat the Instant Pot. Melt the butter and add beaten eggs.

  Add the salt, black pepper and paprika; stir to combine well. Scramble the eggs in the Instant Pot using a wide spatula.

  Secure the lid. Choose the “Manual” mode and cook for 5 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.

  Divide between serving plates; top with fresh chopped parsley and serve warm. Bon appétit!

  Three-Seed Breakfast Porridge

  (Ready in about 15 minutes | Servings 4)

  Per serving: 379 Calories; 23.7g Fat; 50.6g Carbs; 9.4g Protein; 23.6g Sugars

  Ingredients

  1 ½ cups rolled oats

  1 ½ cups coconut milk

  2 cups water

  1/2 teaspoon pure vanilla extract

  1/2 teaspoon ground cinnamon

  1/4 teaspoon grated nutmeg

  1/8 teaspoon kosher salt

  1/3 cup agave nectar

  1 tablespoon flaxseeds

  1 tablespoon sunflower seeds

  1 tablespoon pumpkin seeds

  Directions

  Add all of the above ingredients to your Instant Pot.

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

  Divide between four serving bowls and serve topped with some extra fresh or dried fruits, if desired. Bon appétit!

  Hard-Boiled Eggs with Toasted Bread

  (Ready in about 15 minutes | Servings 6)

  Per serving: 227 Calories; 13.5g Fat; 12.3g Carbs; 13.2g Protein; 2.9g Sugars

  Ingredients

  6 eggs

  6 tablespoons Feta cheese

  6 slices toasted bread

  Salt, to taste

  1/2 teaspoon paprika

  Directions

  Place 1 ½ cups of water and a steamer basket in the bottom of the Instant Pot. Add eggs to the steamer basket.

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

  Season your eggs with salt and paprika. Spread feta cheese on toasted bread. Serve with eggs and enjoy!

  Refreshing Breakfast Fruit Salad

  (Ready in about 15 minutes | Servings 8)

  Per serving: 276 Calories; 11.6g Fat; 45g Carbs; 1.2g Protein; 42.2g Sugars

  Ingredients

  1/2 cup granulated sugar

  1 stick butter, at room temperature

  1/4 teaspoon ground nutmeg

  1/2 teaspoon ground cinnamon

  20 ounces peaches, pitted and sliced

  10 ounces canned pineapple

  2 cups water

  1 cup pineapple juice

  1/3 cup dried raisins, chopped

  1/3 cup dried figs, chopped

  Directions

  Add all of the above ingredients to your Instant Pot.

  Secure the lid. Choose the “Manual” mode. Cook for 8 minutes at High pressure. Once cooking is complete, use a natural release; carefully remove the lid.

  Ladle into individual bowls and serve with yogurt. Bon appétit!

  Quinoa and Black Bean Salad

  (Ready in about 15 minutes | Servings 6)

  Per serving: 191 Calories; 4.4g Fat; 31.4g Carbs; 7.2g Protein; 1.3g Sugars

  Ingredients

  1 ½ cups quick cooking quinoa, rinsed

  3 cups water

  A pinch of grated nutmeg

  A pinch of salt

  1/2 teaspoon paprika

  1 (15-ounce) can black beans, drained

  2 bell peppers, deveined and thinly sliced

  2 tablespoons scallions, finely chopped