1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
A pinch of salt and black pepper
1 tablespoon lemon juice
Directions:
In a bowl, mix vinegar with salt, pepper, mustard and lemon juice, whisk well and leave aside.
Set your instant pot on sauté mode, add the oil, heat it up, add onion and garlic, stir and sauté for 4 minutes.
Add carrots and water, stir, cover and cook on High for 5 minutes.
Transfer carrots to a salad bowl, add tuna and the salad dressing, toss to coat and keep in the fridge until you serve it as an appetizer.
Enjoy!
Nutrition: calories 100, fat 3, fiber 3, carbs 6, protein 8
Salmon Cakes
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
28 ounces canned salmon, drained, skinless and flaked
1 and ¼ coconut flour
3 tablespoons capers
1 egg, whisked
1 tablespoon lemon juice
2 tablespoons parsley, chopped
1 tablespoon coconut aminos
1 and ½ teaspoons tarragon, chopped
½ cup water
A pinch of sea salt and black pepper
2 tablespoons olive oil
Directions:
In a bowl, mix salmon with egg, ½ cup flour, aminos, tarragon, capers, salt and pepper, stir, shape 12 patties and place them on a plate.
Put the rest of the flour in a bowl, add salmon patties and dredge them well.
Set your instant pot on sauté mode, add the oil, heat it up, add patties, cook them for 2 minutes on each side and transfer to a plate.
Clean the pot, add the water, add the steamer basket, place salmon cakes inside, cover, cook on High for 3 minutes more, arrange them on a platter and serve with parsley sprinkled on top and lemon juice drizzled at the end.
Enjoy!
Nutrition: calories 142, fat 3, fiber 2, carbs 3, protein 5
Simple Beef Party Patties
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 6
Ingredients:
½ cup flax meal
1 and ½ pound beef, ground
1 egg
A pinch of salt and black pepper
10 ounces veggie stock
1 tablespoon coconut flour
¼ cup tomato paste
½ teaspoon mustard powder
¼ cup water
Directions:
In a bowl, mix 1/3 cup stock with beef, salt, pepper, egg and flax meal, shape 6 patties and leave them aside.
Set your instant pot on Sauté mode, add beef patties, brown them for a few minutes and transfer to a plate.
Add the rest of the stock, flour, water, tomato paste and mustard powder to your instant pot, stir, add patties, cover and cook on High for 10 minutes.
Divide patties on a platter, drizzle the sauce over them and serve.
Enjoy!
Nutrition: calories 214, fat 3, fiber 1, carbs 4, protein 13
Hearty Eggplants Appetizer
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
4 small eggplants, halved and insides scooped out
A pinch of and black pepper to the taste
3 tablespoons olive oil
1 cup water
1 yellow onion, chopped
1 tablespoon garlic, minced
2 and ½ pounds tomatoes, peeled and grated
1 green bell pepper, chopped
½ cup cauliflower, chopped
1 teaspoon oregano, chopped
½ cup parsley, chopped
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion, stir and sauté for 3 minutes.
Add bell pepper, garlic and cauliflower, stir, cook for 2 minutes more, transfer to a bowl and mix with parsley, tomato, salt, pepper and oregano, stir and stuff eggplants with the veggie mix.
Put the water in your instant pot, add the steamer basket, place stuffed eggplants, cover and cook on High for 6 minutes.
Arrange them on a platter and serve as an appetizer.
Enjoy!
Nutrition: calories 140, fat 4, fiber, 2, carbs 3, protein 2
Elegant Scallops Salad
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings:
Ingredients:
1 pound bay scallops
2 teaspoons cayenne pepper
3 tablespoons lemon juice
1 tablespoon Paleo mayo
1 teaspoon mustard
½ cup olive oil+ 2 tablespoons
1 garlic clove, minced
2 handfuls mixed salad greens
1 avocado, pitted, peeled and cubed
1 red bell pepper, cut into thin strips
1 cup water
Directions:
In a salad bowl, mix salad greens with avocado and bell pepper and leave aside for now.
In another bowl, mix lemon juice with mustard, garlic, mayo, 2 tablespoons oil and a pinch of cayenne, whisk well and also leave aside.
Put in another bowl, add 2 teaspoons cayenne and toss to coat.
Set your instant pot on sauté mode, add ½ cup oil, heat it up, add scallops and cook for 1 minute on each side.
Clean your instant pot, add the water, add the steamer basket, add scallops, cover and cook on High for 2 minutes.
Add scallops over mixed salad, drizzle the mustard and mayo dressing, toss gently, divide among appetizer plates and serve.
Enjoy!
Nutrition: calories 145, fat 2, fiber 2, carbs 6, protein 6
Special Spinach Appetizer Salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 red onions, cut into medium wedges
1 butternut squash, cut into medium wedges
1 cup water
6 cups spinach
4 parsnips, roughly chopped
A pinch of black pepper
2 tablespoons balsamic vinegar
1/3 cup nuts, roasted
1 teaspoon Dijon mustard
½ tablespoons oregano, dried
1 garlic clove, minced
6 tablespoons olive oil
Directions:
In a bowl, mix squash with onions, parsnips, half of the oil, oregano and a pinch of black pepper and toss well.
Add the water to your instant pot, add the steamer basket, add veggies inside, cover and cook on High for 12 minutes.
In a bowl, mix vinegar with the rest of the oil, garlic, mustard and pepper to the taste and whisk very well.
Put spinach in a salad bowl, add roasted veggies, add dressing, sprinkle nuts, toss to coat, divide among appetizer plates and serve.
Enjoy!
Nutrition: calories 131, fat 1, fiber 2, carbs 3, protein 4
Textured Appetizer Salad
Preparation time: 10 minutes
Cooking time: 17 minutes
Servings: 4
Ingredients:
1 pound beef steak, cut into strips
½ cup water
3 cups broccoli, florets separated
8 cups baby salad greens
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon ginger, minced
Black pepper to the taste
½ cup olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
2 tablespoons shallots, finely chopped
Directions:
In a bowl, mix ginger with oil, lime juice, vinegar, shallots and pepper to the taste and whisk.
Set your instant pot on sauté mode, add 2 tablespoons of the vinaigrette, heat it up, add broccoli and beef, stir and sauté for 3 min
utes.
Add water, cover and cook on High for 14 minutes.
Transfer beef and broccoli to a salad bowl, add salad greens, onion and bell pepper
Add black pepper, drizzle the rest of the vinaigrette, toss to coat and serve.
Enjoy!
Nutrition: calories 140, fat 4, fiber 2, carbs 5, protein 6
Incredible Chicken Appetizer
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
2 teaspoons parsley
2 chicken breasts, skinless and boneless
½ teaspoon onion powder
1 cup water
2 teaspoons sweet paprika
½ cup lemon juice
A pinch of sea salt and black pepper
5 cups baby spinach
8 strawberries, sliced
1 small red onion, sliced
1 avocado, pitted, peeled and cut into small chunks
¼ cup olive oil
1 tablespoon tarragon, chopped
2 tablespoons balsamic vinegar
Directions:
Put chicken in a bowl, add lemon juice, parsley, onion powder and paprika and toss to coat.
Put the water in your instant pot, add the steamer basket, add chicken breasts, cover and cook on High for 10 minutes.
Transfer chicken to a cutting board, cool down, shred and transfer to a salad bowl.
Add spinach, onion, strawberries and avocado and toss.
In a bowl, mix oil with vinegar, salt, pepper and tarragon, whisk well add to the salad, toss, divide among appetizer plates and serve.
Enjoy!
Nutrition: calories 140, fat 1, fiber 3, carbs 3, protein 3
Special Bell Peppers Appetizer
Preparation time: 10 minutes
Cooking time: 17 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 teaspoon ghee
½ cup veggie stock
2 red bell peppers, cut into big strips
2 red onions, cut into strips
Black pepper to the taste
1 teaspoon basil, dried
Directions:
Set your instant pot on sauté mode, add ghee and oil, heat it up, add onion and bell peppers, stir and sauté for 10 minutes.
Add stock, basil and black pepper, cover and cook on Low for 7 minutes.
Transfer to small bowls and serve.
Enjoy!
Nutrition: calories 47, fat 4, fiber 1, carbs 1, protein 4
Red Chard Wonder
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 yellow onion, chopped
½ cup veggie stock
2 tablespoons capers
2 tablespoons kalamata olives, pitted and sliced
Juice of 1 lemon
Black pepper to the taste
1 teaspoon stevia
2 bunches red chard, chopped
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onions, stir and sauté for 3 minutes.
Add stevia, chard, olives, lemon juice, capers, black pepper and stock, stir, cover and cook on High for 4 minutes.
Divide into small bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 89, fat 1, fiber 1, carbs 2, protein 2
Special Olives Snack
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
1 cup black olives, pitted
1 cup kalamata olives, pitted
1 cup green olives, stuffed with almonds
10 garlic cloves
2 tablespoons olive oil
½ cup water
1 tablespoon Italian herbs, dried
1 teaspoon lemon zest, grated
Black pepper to the taste
1 tablespoon thyme for serving
Directions:
In a bowl, mix black, kalamata and green olives with oil, garlic and herbs, toss to coat and transfer to a small baking dish.
Put the water in your instant pot, add the steamer basket, place the baking dish inside, cover and cook on High for 6 minutes.
Transfer olives to a bowl, sprinkle lemon zest, black pepper and thyme on top, toss to coat and serve as a snack.
Enjoy!
Nutrition: calories 100, fat 2, fiber 2, carbs 3, protein 1
Tasty Turnip Sticks
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
2 pounds turnips, peeled and cut intoto sticks
Black pepper to the taste
2 tablespoons olive oil
½ cup water
2 tablespoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon oregano, dried
1 and ½ tablespoons cumin, ground
Directions:
In a bowl, mix chili powder with onion powder, garlic powder, oregano, cumin and parsnip sticks and toss.
Season with black pepper, drizzle the oil and toss to coat well.
Add the water to your instant pot, add the steamer basket, add turnip sticks, cover and cook on High for 5 minutes.
Transfer parsnips stick to a bowl and serve as a snack.
Enjoy!
Nutrition: calories 112, fat 1, fiber 1, carbs 1, protein 3
Yummy Mushrooms Snack
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
½ cup water
16 ounces baby mushrooms
Black pepper to the taste
3 tablespoons onion, dried
3 tablespoons parsley flakes
1 teaspoon garlic powder
Directions:
In a bowl, mix parsley flakes with onion, pepper, garlic powder, mushrooms and oil and toss.
Put the water in your instant pot, add the steamer basket, add mushrooms, cover and cook on High for 10 minutes.
Divide into small bowls and serve as a snack.
Enjoy!
Nutrition: calories 98, fat 2, fiber 2, carbs 3, protein 4
Cauliflower Dip
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 14
Ingredients:
1 and ½ cups veggie stock
1 cauliflower head, florets separated
¼ cup Paleo mayonnaise
½ cup yellow onion, chopped
¾ cup cashew cheese
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin, ground
Black pepper to the taste
Directions:
Put the stock in your instant pot, add onion, cauliflower, black pepper, chili powder, cumin and garlic powder, stir, cover and cook on High for 6 minutes.
Add cashew cheese, stir and leave aside to cool down a bit.
Add mayo, blend using an immersion blender, divide into bowls and keep in the fridge until your serve it with veggie matchsticks on the side.
Enjoy!
Nutrition: calories 60, fat 1, fiber 1, carbs 1, protein 2
Wrapped Shrimp
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 12
Ingredients:
2 tablespoons olive oil
1 cup water+ 2 tablespoons
12 big shrimp, cooked, peeled and deveined
1 tablespoons mint, chopped
2 tablespoons stevia
1/3 cup blackberries, pureed
12 prosciutto slices
Directions:
Put 1 cup water
in your instant pot, add the steamer basket, wrap each shrimp in a prosciutto slice, drizzle the olive oil over them, add them to the steamer basket, cover and cook on High for 4 minutes.
Meanwhile, heat up pan with ground blackberries over medium heat, add mint, stevia and 2 tablespoons water, stir, cook for 3 minutes and take off heat.
Arrange wrapped shrimp on a platter, drizzle blackberries sauce all over and serve.
Enjoy!
Nutrition: calories 142, fat 1, fiber 2, carbs 1, protein 6
Refreshing Zucchini Snack
Preparation time: 10 minutes
Cooking time: 3 minutes
Servings: 4
Ingredients:
½ cup tomato sauce
1 zucchini, sliced
Black pepper to the taste
A pinch of cumin
Directions:
Put tomato sauce in your instant pot, add zucchini slices, black pepper and a pinch of cumin, toss gently, cover and cook on High for 3 minutes.
Arrange zucchini slices on a platter and serve them as a snack.
[2017] 500 Instant Pot Recipes Page 21
