Read an Excerpt
The Ultimate Instant Pot Pressure Cooker Cookbook
200 Easy Foolproof Recipes
By Ella Sanders St. Martin's Press
Copyright © 2017 St. Martin's Press
All rights reserved.
ISBN: 978-1-250-15646-4
CHAPTER 1
MEAT
ROSEMARY BEEF SHORT RIBS
SERVES 6 TO 8 • PRESSURE TIME: 60 MINUTES
Rosemary Beef Short Ribs is a classic meal that makes you feel like royalty. The oh-so-good beef is so tender that you'll never need a knife, and the rosemary adds an herbal aroma that makes this meal homey and comforting. The pearl onions and carrots don't need to be the only vegetables in this dish – serve it with a side of steamed green beans or roasted asparagus sprinkled with Parmesan cheese.
1 tablespoon extra-virgin olive oil
4 to 6 pounds beef short ribs, cut into individual ribs
½ teaspoon kosher salt
1 cup beef stock
1 cup dry red wine
2 teaspoons chopped fresh rosemary
3 medium onions, chopped
4 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juice
2 tablespoons Worcestershire sauce
2 cups frozen pearl onions
1 pound baby carrots
Preheat the Instant Pot, add the olive oil, and heat for 2 minutes. Season the ribs with kosher salt and place into the Instant Pot.
Brown the ribs on each side, about 5 minutes per side.
Add the stock, wine, and rosemary to the Instant Pot; secure the lid.
Press the Manual button and enter 45 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Using a skimmer, remove as much of the fat from the stock as possible.
Add the onions, garlic, tomatoes, Worcestershire sauce, pearl onions, and carrots to the Instant Pot; secure the lid.
Press the Manual button and enter 15 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Serve immediately.
CHICKEN CURRY
SERVES 4 • PRESSURE TIME: 25 MINUTES
A no-fuss recipe, you can toss the ingredients to this Chicken Curry dish into the Instant Pot and your work is nearly done. Serve this meal with rice or naan to soak up every last bit of the tasty sauce.
2 pounds bone-in skinless chicken legs
1 cup chicken stock
¼ cup brown sugar
1 tablespoon curry powder
1 teaspoon garam masala
1 medium onion, chopped
1 red bell pepper, julienned
One 14 ½-ounce can petite diced tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro leaves
Place the chicken legs, stock, brown sugar, curry powder, garam masala, onion, bell pepper, and tomatoes into the Instant Pot; secure the lid.
Press the Manual button and enter 25 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Transfer the chicken to a platter using a slotted spoon.
Add the yogurt to the liquid inside the Instant Pot; stir.
Pour the mixture over the chicken, top with the cilantro, and serve.
SWEET GINGER BABY BACK RIBS
SERVES 2 TO 4 • PRESSURE TIME: 25 MINUTES
Save yourself a takeout order and make these Sweet Ginger Baby Back Ribs at home! With all the zesty flavoring of soy sauce, rice wine vinegar, a little bit of sugar, and a kick of spice from the ginger, these ribs are packed with flavor. If you're not a bone-in kind of eater, feel free to opt for boneless.
1 full slab baby back ribs
½ cup chicken stock
2 tablespoons sliced fresh ginger
1 medium onion, quartered
2 garlic cloves, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
Place the ribs, stock, ginger, onion, garlic, sesame oil, soy sauce, and vinegar into the Instant Pot; secure the lid.
Press the Manual button and enter 25 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Transfer the ribs to a broiler pan, bone side down.
Preheat the broiler on high.
To reduce the cooking liquid, with the lid off, turn on the Instant Pot and set the timer for 10 minutes; let cook with the lid off until the liquid turns into a syrup-like glaze.
While the liquid is reducing, rub the meat side of the ribs with the brown sugar and place under the broiler for about 10 minutes, or until golden brown.
Pour some of the glaze over the ribs and serve with additional glaze on the side.
COZY CHICKEN MARSALA
SERVES 4 • PRESSURE TIME: 12 MINUTES
Chicken Marsala is a classic — with sweet marsala wine and fresh mushrooms, it's a meal that's comforting and special all at the same time. This recipe can be cooked and on your plate in under 15 minutes, but it tastes like it took hours.
4 boneless, skinless chicken breasts
1 cup sliced mushrooms
1 shallot, minced
½ cup chicken stock
½ cup Marsala wine
1 sprig fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 envelope brown gravy mix
Place all of the ingredients into the Instant Pot; secure the lid.
Press the Manual button and enter 12 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Remove and discard the thyme and transfer the chicken to a platter; pour the sauce over the chicken and serve.
APPLE CIDER BBQ BRISKET
SERVES 6 • PRESSURE TIME: 60 MINUTES
This Apple Cider BBQ Brisket combines the tastes of fall with a kick of heat from barbecue sauce. The flavor combination makes the beef brisket a perfect meal for family gatherings, backyard barbecues, or tasty leftovers that you can store in the freezer for a rainy day. Serve with salad and cornbread or creamy grits to make the meal complete.
3 pounds beef brisket, trimmed
1 cup beef stock
1 cup apple cider vinegar
1 teaspoon cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups barbecue sauce
Place the brisket, stock, apple cider vinegar, kosher salt, and pepper into the Instant Pot; secure the lid.
Press the Manual button and enter 60 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Remove the brisket to a platter.
With the lid off, simmer the cooking liquid for about 10 minutes, until it is reduced by half.
Cut the brisket into 2-inch pieces and place the meat back into the Instant Pot.
Add the barbecue sauce to the Instant Pot, heat until warm, and serve.
LIGHTER-SIDE TURKEY TACOS
SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES
Pork and beef don't have to have all the fun on taco night. Try these Lighter-Side Turkey Tacos and enjoy the benefits of healthier-for-you turkey that tastes great and offers a little variety for your tacos. Serve these with all of your favorite toppings.
2 pounds boneless turkey breast
1 medium onion, chopped
4 garlic cloves, minced
2 parsnips, peeled and chopped
2 celery stalks, chopped
1 cup chicken stock
6 Roma tomatoes, diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Serrano chile, seeded and diced
1 teaspoon ground cumin
1 bay leaf
Flour or corn tortillas for serving
Place all of the ingredients into the Instant Pot; secure the lid.
Press the Manual button and enter 30 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Remove and discard the bay leaf.
Serve the turkey in flour or corn tortillas with all the trimmings.
VEAL OSSOBUCO
SERVES 4 • PRESSURE TIME: 40 MINUTES
Veal Ossobuco is an Italian staple. The Instant Pot makes this tender veal even more juicy, and the combination of subtle spices, aromatic vegetables, and a hint of orange zest make this the kind of meal you want to have every day. If you're not a fan of veal, simply switch it out with another kind of hearty meat like beef or lamb.
2 pounds meaty veal shanks
½ cup diced onion
½ cup diced celery
½ cup peeled and diced parsnip
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup vermouth
One 14 ½-ounce can petite diced tomatoes
1 sprig fresh thyme
1 teaspoon orange zest
1 cup beef stock
Place all of the ingredients into the Instant Pot; secure the lid.
Press the Manual button and enter 40 minutes.
When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution.
Remove the thyme and transfer the veal to a platter.
With the lid off, reduce the sauce for 10 minutes.
Using an immersion blender, pulse until the sauce reaches a desired consistency, then pour it over the veal shanks and serve.
CLASSIC COQ AU VIN
SERVES 4 TO 6 • PRESSURE TIME: 40 MINUTES
A classic dish hailing from Burgundy, this Classic Coq au Vin recipe is a keeper. Boneless chicken breasts will make for a lower fat meal, but using bone-in chicken thighs will make for a more tender end result. Serve with a dry red wine to complement the flavors of the dish.
6 bone-in chicken thighs, trimmed of fat
1 tablespoon all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 bacon strips, diced
2 tablespoons unsalted butter
8 boiler onions, peeled
1 pound whole mushrooms
2 sprigs fresh thyme
½ cup dry red wine
½ cup brandy
1 cup chicken stock
1 teaspoon sugar
Rub the chicken with the flour, kosher salt, and pepper.
Heat the Instant Pot to medium, add the bacon, and cook until crisp; remove and set aside.
Add the unsalted butter to the Instant Pot and let melt.
Add the seasoned chicken to the Instant Pot and cook until golden brown.
Add the onions, mushrooms, thyme, wine, brandy, stock, and sugar to the Instant Pot; secure the lid.
Press the Manual button and enter 40 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Transfer the chicken, mushrooms and onions to a platter, leaving the liquid in the Instant Pot.
With the lid off, set the Instant Pot to medium heat, and reduce the sauce for 10 minutes.
Remove the thyme sprigs and ladle the sauce over chicken.
Sprinkle with the bacon and serve.
SAUSAGE AND VEGGIE GNOCCHI
SERVES 4 • PRESSURE TIME: 5 MINUTES
Soak up the scrumptious flavors of sweet Italian sausage with this tasty gnocchi recipe. Paired with fresh kale, sun-dried tomatoes, and hearty Portobello mushrooms, you'll have a well-rounded dinner on your plate that makes everyone happy.
1 tablespoon extra-virgin olive oil
1 ½ pounds sweet Italian sausage, casings removed
5 cups stemmed, chopped kale
1 pound baby Portobello mushrooms, sliced
½ cup sun-dried tomatoes
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoons sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon dried basil
1 ½ cups chicken stock
1 pound cooked gnocchi for serving
1 cup grated Parmesan cheese
Preheat the olive oil in the Instant Pot with the lid off.
Add the sausage and sauté until cooked through, drain off excess fat.
Add the kale, mushrooms, sun-dried tomatoes, garlic, red pepper flakes, kosher salt, pepper, and basil; sauté 5 minutes.
Pour the stock into the Instant Pot; secure the lid.
Press the Manual button and enter 5 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Stir in the gnocchi and cheese; heat through. Serve hot.
TANGY PORK A L'ORANGE
SERVES 4 • PRESSURE TIME: 20 MINUTES
Thanks to the citrusy-sweetness of orange, zesty ginger, and a hint of mustard and thyme, your family will love the Tangy Pork a l'Orange at first bite! The pork chops will be tender and sweet, and will make for tasty leftovers. Have this elegant meal on your table in no-time.
1 tablespoon extra-virgin olive oil
4 bone-in pork chops, cut into 1-inch thick slices½ teaspoon
kosher salt
½ teaspoon freshly ground black pepper
½ cup chicken stock
¼ cup brown sugar
1 teaspoon cider vinegar
1 teaspoon freshly grated ginger
½ teaspoon dry mustard
1 teaspoon dried marjoram
1 teaspoon orange zest
1 sprig fresh thyme
2 oranges, peeled and sectioned
Preheat the Instant Pot and add the olive oil.
Rub the pork chops with the kosher salt and pepper and brown in the Instant Pot on both sides, one at a time.
Add the stock to the Instant Pot to deglaze, scraping up all the little bits from the bottom.
Add the brown sugar, vinegar, ginger, mustard, marjoram, orange zest, thyme, and orange sections to the Instant Pot; secure the lid.
Press the Manual button and enter 20 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Remove and discard the thyme and serve immediately.
BITE-SIZED POT PIE
SERVES 6 • PRESSURE TIME: 25 MINUTES
These Bite-Sized Pot Pies are an easy and delicious appetizer for dinner parties and backyard barbecues. Just scoop the hot chicken pot pie filling into each prepared shell and have a delightful bite-sized treat for your guests.
1 (10-ounce) box puff pastry shells
2 pounds bone-in, skinless chicken breasts
1 cup chicken stock
1 medium onion, halved
2 garlic cloves, minced
1 sprig fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
One 10 ½-ounce can cream of mushroom soup
1 ½ cups frozen mixed vegetables
Prepare the puff pastry shells according to package directions.
Place the chicken, stock, onion, thyme, kosher salt, and pepper into the Instant Pot; secure the lid.
Press the Manual button and enter 20 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Remove and discard the thyme, remove the chicken meat from the bones, and place the chicken meat back into the Instant Pot.
Add the soup and vegetables to the Instant Pot; secure lid.
Press the Manual button and enter 5 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Place a scoop of the chicken mixture in the center of each shell and serve.
HOMEMADE MEATBALLS
SERVES 6 TO 8 • PRESSURE TIME: 35 MINUTES
There's no excuse to buy meatballs from the freezer aisle when you can make incredible, flavorful, Homemade Meatballs in under an hour. Your family and friends will be convinced these light and tender meatballs took you all day. For a slightly leaner version, use ground turkey or chicken.
MEATBALLS
1 ½ cups fresh bread crumbs
4 cups beef stock, divided
1 pound ground chuck
1 ½ pounds ground pork
3 garlic cloves, minced
1 small onion, minced
¾ cup grated Romano cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
SAUCE
4 tablespoons tomato paste
2 (28-ounce) cans Italian tomatoes
3 garlic cloves, minced
1 small onion, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon unsalted butter
FOR THE MEATBALLS: In a bowl, soak the breadcrumbs in 2 cups of stock.
Pour the remaining 2 cups of stock into the Instant Pot.
Add the chuck, pork, garlic, onion, cheese, kosher salt, pepper, and eggs to the breadcrumb mixture; mix and form into 2-inch meatballs.
Place the meatballs into the Instant Pot; secure the lid.
Press the Manual button and enter 20 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Transfer the meatballs to a platter, and pour the stock into a separate bowl; skim off the fat.
FOR THE SAUCE: Dissolve the tomato paste in the strained stock and pour it into the Instant Pot.
Add the tomatoes, garlic, onion, oregano, basil, and unsalted butter to the Instant Pot.
To finish, add the meatballs to the sauce mixture in the Instant Pot; secure the lid.
Press the Manual button and enter 15 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
CLASSIC CHICKEN TACOS
SERVES 4 • PRESSURE TIME: 20 MINUTES
It's taco night! Gather all of your favorite ingredients and pile on the toppings. The perfectly juicy shredded chicken in this Classic Chicken Tacos recipe will make this a mealtime staple.
3 boneless, skinless chicken breasts
1 8.8-ounce box taco dinner kit
1 cup chicken stock
1 teaspoon lime zest
1 cup shredded lettuce
1 plum tomato, diced
3 green onions, chopped
3 jalapeños, sliced
½ cup shredded Cheddar cheese
½ cup sour cream
Place the chicken, taco seasoning from the dinner kit, stock, and lime zest into the Instant Pot; secure the lid.
Press the Manual button and enter 20 minutes.
When the cook time is complete and the pressure has fully released, remove the lid with caution.
Shred the chicken using two forks.
Arrange the chicken along with the lettuce, tomato, green onions, jalapeños, cheese, sour cream, and the taco sauce and shells from the dinner kit.
Let everyone dress their tacos the way they like.
(Continues...)
Excerpted from The Ultimate Instant Pot Pressure Cooker Cookbook by Ella Sanders. Copyright © 2017 St. Martin's Press. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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