Pour the mixture into individual baking molds. Add 1 ½ cups of water and a metal trivet to the Instant Pot.
Place baking molds on the trivet. Secure the lid and choose “Manual” mode.
Cook at High pressure for 18 minutes. Once cooking is complete, use a natural release for 15 minutes; remove the lid carefully.
Scatter shredded Colby cheese on top of each mold; place under a preheated broiler for 6 minutes or until cheese is lightly browned. Garnish with fresh parsley leaves and eat warm. Bon appétit!
Italian-Style Breakfast Muffins
(Ready in about 15 minutes | Servings 6)
Per serving: 305 Calories; 26.1g Fat; 8.9g Carbs; 10.2g Protein; 5.8g Sugars
Ingredients
6 bacon slices
3/4 cup tomato paste
1 cup cream cheese
1/2 cup cheddar cheese, grated
1 tablespoon Italian seasoning
8 olives, pitted and sliced
Directions
Add 1 cup of water and a trivet to the bottom of your Instant Pot.
Add 1 slice of bacon to each silicone mold. Divide the remaining ingredients among silicone molds.
Lower the silicone molds onto the trivet.
Secure the lid. Choose “Manual” mode and High pressure; cook for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Bon appétit!
Cheesy Cornbread Cups with Coleslaw
(Ready in about 25 minutes | Servings 6)
Per serving: 410 Calories; 20.7g Fat; 43.2g Carbs; 12.1g Protein; 7.5g Sugars
Ingredients
1/2 cup all-purpose flour
1 1/3 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
1 cup milk
1/2 stick butter, melted
1 egg
1 cup Monterey-Jack cheese, shredded
1 cup prepared coleslaw
Directions
Mix the flour, baking powder, baking soda, sugar, and salt in a bowl. In a separate bowl, whisk the milk, butter, and eggs.
Add the wet mixture to the dry mixture. Fold in shredded cheese; mix again. Scrape the batter into a baking pan.
Add 1 cup of water and a metal trivet to the bottom of your Instant Pot. Then, lower the baking pan onto the trivet.
Secure the lid. Choose “Multigrain” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer to a cooling rack before unmolding and serving. Serve with prepared coleslaw. Bon appétit!
Japanese-Style Congee with Chickpeas
(Ready in about 35 minutes | Servings 4)
Per serving: 366 Calories; 4.3g Fat; 70.5g Carbs; 11.7g Protein; 4.3g Sugars
Ingredients
1 ½ cups brown rice
2 cups water
1 cup dashi stock
1/2 teaspoon garlic powder
Sea salt and ground black pepper, to taste
1/2 teaspoon cayenne pepper
1 (19-ounce) can chickpeas, drained
3 tablespoons shallots, chopped
Directions
Place brown rice, water, dashi stock, garlic powder, salt, black pepper, and cayenne pepper in the Instant Pot; stir to combine well.
Secure the lid. Choose the “Manual” mode and High pressure; cook for 30 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Add canned chickpeas and stir to combine; seal the lid and let it sit until thoroughly warmed.
Serve topped with fresh shallots. Enjoy!
Basic Chickpea Salad
(Ready in about 45 minutes + chilling time | Servings 6)
Per serving: 266 Calories; 10.1g Fat; 35.1g Carbs; 10.9g Protein; 7.1g Sugars
Ingredients
1 ½ cups dry chickpeas, well-rinsed
5 cups water
1 bay leaf
2 cloves garlic, peeled, whole
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
2 red bell peppers, thinly sliced
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Sea salt and ground black pepper, to taste
1/4 cup fresh basil, roughly chopped
Directions
Add chickpeas, water, bay leaf and garlic to the Instant Pot.
Secure the lid. Choose the “Bean/Chili” mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Allow chickpeas to cool completely; then; transfer to a salad bowl. Add the remaining ingredients and stir to combine well. Serve well-chilled and enjoy!
Greek-Style Bread
(Ready in about 4 hours 30 minutes | Servings 8)
Per serving: 205 Calories; 0.6g Fat; 40.9g Carbs; 7.7g Protein; 1.1g Sugars
Ingredients
3 1/3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon white sugar
1 teaspoon instant yeast
1 cup water
1 cup Greek-style yogurt
1 teaspoon dried oregano
Directions
Thoroughly combine the flour, salt, sugar, and yeast.
Pour in the water and yogurt; add dried oregano; knead the mixture by hand until a ball of dough is formed.
Line the inside of the Instant Pot with a piece of parchment paper; place the dough in your Instant Pot.
Secure the lid. Choose the “Yogurt” mode and High pressure; cook for 4 hours. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Bake your bread in the preheated oven at 450 degrees F for 25 minutes. Transfer to a cooling rack before slicing and serving. Bon appétit!
Pineapple Cobbler with Double Cream
(Ready in about 25 minutes | Servings 8)
Per serving: 477 Calories; 16.6g Fat; 80.1g Carbs; 4.1g Protein; 31.1g Sugars
Ingredients
2 (20-ounce) cans pineapple chunks in juice, drained
1 box cake mix
1/3 cup coconut butter, melted
1/2 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 cup double cream
Directions
Place pineapple chunks in the Instant Pot.
Thoroughly combine cake mix with melted coconut butter, cardamom, nutmeg, and cinnamon. Spread the mixture over the pineapple chunks in the Instant Pot.
Secure the lid. Press the “Manual” mode and cook for 12 minutes under high pressure. Once cooking is complete, use a natural release for 10 minutes; carefully remove the lid.
Serve with a dollop of double cream and enjoy!
Festive Sweet Cornbread
(Ready in about 35 minutes | Servings 8)
Per serving: 191 Calories; 5.9g Fat; 29.2g Carbs; 5.1g Protein; 5.5g Sugars
Ingredients
1/2 cup cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 teaspoons margarine, melted
1/4 cup heavy cream
2 eggs, beaten
2 tablespoons golden syrup
1/2 cup canned corn
Directions
Combine dry ingredients in a bowl. In another bowl, thoroughly combine wet ingredients. Mix the dry mixture with wet mixture.
Spritz a round baking pan with a nonstick cooking spray. Scrape the batter into the prepared pan. Cover with aluminum foil, making a foil sling.
Add 1 cup of water and a metal trivet to the Instant Pot.
Secure the lid. Choose the “Multigrain” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
> Transfer to a wire rack to sit for 5 to 10 minutes. Serve warm with butter, applesauce, or homemade jam. Bon appétit!
Cranberry-Maple Rice Pudding
(Ready in about 20 minutes | Servings 4)
Per serving: 403 Calories; 6.6g Fat; 75.6g Carbs; 9.8g Protein; 31.9g Sugars
Ingredients
1 cup white rice
1 ½ cups water
A pinch of salt
2 cups milk
1/3 cup maple syrup
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon cardamom
A pinch of grated nutmeg
1/2 cup dried cranberries
Directions
Place the rice, water, and salt in the inner pot of your Instant Pot.
Secure the lid. Choose the “Manual” mode and cook for 3 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Add in the milk, maple syrup, eggs, vanilla extract, cardamom, and nutmeg; stir to combine well.
Press the “Sauté” button and cook, stirring frequently, until your pudding starts to boil. Press the “Cancel’ button. Stir in the dried cranberries.
Pudding will thicken as it cools. Bon appétit!
Vegan Coconut Mini Cheesecakes
(Ready in about 45 minutes | Servings 4)
Per serving: 439 Calories; 39.2g Fat; 18.1g Carbs; 11.2g Protein; 8.5g Sugars
Ingredients
1/2 cup almonds
1/2 cup sunflower kernels
6 dates, chopped
16 ounces coconut milk
3/4 cup coconut yogurt
Directions
Spritz four ramekins with nonstick cooking spray.
Process the almonds, sunflower kernels, and dates in your blender until it turns into a sticky mixture.
Press the crust mixture into the prepared ramekins.
Thoroughly combine the coconut milk and yogurt in a mixing bowl. Pour this mixture into the ramekins and cover them with a piece of foil.
Place a metal trivet and 1 cup of water in your Instant Pot. Lower the ramekins onto the trivet.
Secure the lid. Choose the “Manual” mode and cook for 25 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid. Bon appétit!
Old-Fashioned Apple Cake
(Ready in about 1 hour 25 minutes | Servings 8)
Per serving: 304 Calories; 11.8g Fat; 49.7g Carbs; 2.6g Protein; 30.2g Sugars
Ingredients
4 apples, peeled, cored and chopped
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
3 tablespoons sugar
1 1/3 cups flour
1 teaspoon baking powder
A pinch of salt
1 stick butter, melted
1/2 cup honey
2 tablespoons orange juice
1/2 teaspoon vanilla paste
Directions
Grease and flour a cake pan and set it aside. Toss the apples with the ground cloves, cardamom. cinnamon and sugar.
In a mixing bowl, thoroughly combine the flour, baking powder and salt.
In another mixing bowl, mix the butter, honey, orange juice, and vanilla paste. Stir the wet ingredients into the dry ones; spoon 1/2 of the batter into the prepared cake pan.
Spread half of the apples on top of the batter. Pour in the remaining batter covering the apple chunks. Spread the remaining apples on top.
Cover the cake pan with a paper towel.
Add 1 cup of water and a metal rack to your Instant Pot. Lower the cake pan onto the rack.
Secure the lid. Choose the “Manual” mode and cook for 55 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Transfer the cake to a cooling rack and allow it to sit for about 15 minutes before slicing and serving.
Country-Style Apples
(Ready in about 10 minutes | Servings 4)
Per serving: 128 Calories; 0.3g Fat; 34.3g Carbs; 0.5g Protein; 27.5g Sugars
Ingredients
4 apples
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons honey
Directions
Add all ingredients to the inner pot. Now, pour in 1/3 cup of water.
Secure the lid. Choose the “Manual” mode and cook for 2 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve in individual bowls. Bon appétit!
Peach and Raisin Crisp
(Ready in about 25 minutes | Servings 6)
Per serving: 329 Calories; 10g Fat; 56g Carbs; 6.9g Protein; 31g Sugars
Ingredients
6 peaches, pitted and chopped
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup orange juice
2 tablespoons honey
4 tablespoons raisins
4 tablespoons butter
1 cup rolled oats
4 tablespoons all-purpose flour
1/3 cup brown sugar
A pinch of grated nutmeg
A pinch of salt
Directions
Place the peaches on the bottom of the inner pot. Sprinkle with cardamom, cinnamon and vanilla. Top with the orange juice, honey, and raisins.
In a mixing bowl, whisk together the butter, oats, flour, brown sugar, nutmeg, and salt. Drop by a spoonful on top of the peaches.
Secure the lid. Choose the “Manual” mode and cook for 8 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Bon appétit!
Mixed Berry Jam
(Ready in about 25 minutes | Servings 10)
Per serving: 143 Calories; 0.3g Fat; 36.1g Carbs; 0.7g Protein; 30.5g Sugars
Ingredients
2 ½ pounds fresh mixed berries
1 ¼ cups granulated sugar
2 tablespoons fresh lemon juice
3 tablespoons cornstarch
Directions
Add the fresh mixed berries, sugar, and lemon juice to the inner pot.
Secure the lid. Choose the “Manual” mode and cook for 2 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
Whisk the cornstarch with 3 tablespoons of water until well combined. Stir in the cornstarch slurry.
Press the “Sauté” button and bring the mixture to a rolling boil. Let it boil for about 5 minutes, stirring continuously, until your jam has thickened. Bon appétit!
Delicious Dulce de Leche
(Ready in about 35 minutes | Servings 2)
Per serving: 360 Calories; 8.4g Fat; 66.1g Carbs; 7g Protein; 57g Sugars
Ingredients
1 can (14-ounce) sweetened condensed milk
Directions
Place a trivet and steamer basket in the inner pot. Place the can of milk in the steamer basket.
Add water until the can is covered.
Secure the lid. Choose the “Manual” mode and cook for 20 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Don’t open the can until it is completely cooled. Bon appétit!
Light Carrot Souffle
(Ready in about 1 hour | Servings 6)
Per serving: 344 Calories; 24.1g Fat; 26.1g Carbs; 6.8g Protein; 17.1g Sugars
Ingredients
1 ½ pounds carrots, trimmed and cut into chunks
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla paste
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 tablespoons flour
3 eggs
1/3 cup cream cheese room temperature
1 stick butter, softened
Directions
Place 1 cup of water and a steamer basket in the bottom of your Instant Pot. Place the carrots in the steamer basket.
Secure the lid. Choose the “Steam” mode and cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Process the mashed carrots, sugar, baking powder, vanilla, cardamom, cinnamon, and flour in your food processor until creamy, uniform, and smooth.
Add the eggs one at a time and mix to combine well. Stir in the cream cheese and butter; mix to combine well.
Spritz a baking pan with cooking spray; spoon the carrot mixture into the baking dish.
Add 1 cup of water and metal trivet to the bottom of the inner pot; cover with a paper towel.
Secure the lid. Choose the “Manual” mode and cook for 35 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Bon appétit!
Sunday Banana Bread
(Ready in about 50 minutes | Servings 8)
Per serving: 320 Calories; 17.1g Fat; 37.1g Carbs; 5.4g Protein; 13.1g Sugars
Ingredients
1 stick butter, melted
2 eggs
1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon baking soda
2 bananas, mashed
1 ½ cups all-purpose flour
1/2 cup coconut flaked
Instant Pot Pressure Cooker Cookbook 2019 Page 42