This book is dedicated to my husband, Dan,
for being the world’s best recipe guinea pig.
Copyright © 2016 by Rockridge Press, Emeryville, California
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 6005 Shellmound St., Suite 175, Emeryville, CA 94608.
Limit of Liability/Disclaimer of Warranty: The Publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering medical, legal or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the Publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the Publisher endorses the information the individual, organization or website may provide or recommendations they/it may make. Further, readers should be aware that Internet websites listed in this work may have changed or disappeared between when this work was written and when it is read.
For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the U.S. at (866) 744-2665, or outside the U.S. at (510) 253-0500.
Rockridge Press publishes its books in a variety of electronic and print formats. Some content that appears in print may not be available in electronic books, and vice versa.
TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered trademarks of Callisto Media Inc. and/or its affiliates, in the United States and other countries, and may not be used without written permission. Instant Pot® is the registered trademark of Double Insight Inc. Instant Pot was designed in Canada, with healthy living, green living, and ethnic diversity in mind. All other trademarks are the property of their respective owners. Rockridge Press is not associated with any product or vendor mentioned in this book.
Photography © Stockfood/Maja Smend, p.2; Stockfood/Visions B.V., p.6; Suzanne Clements, cover and p.8; Stockfood/PhotoCuisine/Thys/Supperdelux, p.20; Stockfood/Leigh Beisch, p.32; Stockfood/Charlotte Tolhurst, p.50; Stocksy/Alita Ong, p.68; Stockfood/Michael Wissing, p.86; Stockfood/Gallo Images Pty Ltd., p.108; Stockfood/Keller & Keller Photography, p.126; Stockfood/Glenn Scott, p.138; Stockfood/Victoria Firmston, p.156.
ISBN: Print 978-1-62315-612-1 | eBook 978-1-62315-613-8
R1
CONTENTS
Introduction
CHAPTER ONE
FAST FOOD FOR GOOD HEALTH
CHAPTER TWO
BREAKFAST
Apple and Cinnamon Oatmeal
Savory Breakfast Porridge
Cinnamon-Raisin French Toast Bake
Soft-Boiled Eggs and Soldiers
Bacon and Egg Strata
Sausage and Cheese Frittata
Potato and Pepper Frittata
Eggs in Purgatory with Eggplant
CHAPTER THREE
VEGETABLES
Steamed Artichokes with Dipping Sauce
Eggplant and Roasted Red Pepper Dip
Steamed Edamame with Garlic
Easy Egg Salad
Quick Zucchini Ratatouille
Charred Corn on the Cob
Corn Pudding
Sesame Bok Choy
Braised Cabbage
Sweet and Spicy Carrots
Beets with Goat Cheese
Spaghetti Squash with Parmesan and Pine Nuts
Root Vegetable Medley
Brown Butter Fingerling Potatoes
Horseradish Mashed Potatoes
Sweet Potatoes with Brown Sugar Topping
CHAPTER FOUR
BEANS AND GRAINS
Chipotle Black Beans
Homemade Hummus
Chickpea Curry
No-Fry Refried Beans
Southern-Style Black-Eyed Peas
Lentils with Tomato and Pancetta
Creamy White Bean Dip
Super-Fast Red Beans and Rice
Mexican-Style Brown Rice
Brown Butter and Asparagus Risotto
Faster-than-Fast-Food Fried Rice
Quinoa Tabbouleh
Rustic Herb Stuffing
Whole-Wheat Creamy Mac and Cheese
Cheese Grits
CHAPTER FIVE
SOUPS, STEWS, AND CHILIES
Vegan Black Bean Soup with Avocado Salsa
Fresh Tomato Soup
Creamy Cauliflower and Potato Soup
Thai-Style Corn Chowder
Creamy Broccoli and Leek Soup
One-Hour Matzo Ball Soup
Vietnamese Chicken Noodle Soup Pho Ga
French Onion Soup
Butternut Squash and Sausage Soup with Crispy Sage
Sweet Potato, Sausage, and Kale Soup
Lentil and Spinach Stew with Shrimp
Beef Stew with Mushrooms and Barley
Tuscan Chicken Stew
Lighting-Fast Veggie Chili
Chorizo Chili
CHAPTER SIX
SEAFOOD AND POULTRY
Mussels with Shallots and White Wine
Crab Legs with Lemon and Garlic Butter Sauce
Low-Country Boil
Shrimp Scampi
Steamed Fish and Veggies
Green Chicken Enchiladas
Chicken Pot Pie
Greek-Style Chicken with Potatoes and Peas
Classic Chicken Wings
Chicken and Dumplings
Mushroom and Chicken Sausage Risotto
Quick Chicken Tikka Masala
Spiced Coconut Chicken and Rice
“Roasted” Chicken with Tomatoes and Mushrooms
Stuffed Turkey Breast
One-Pot Penne and Turkey Meatballs
Duck with Mushrooms and Onions
CHAPTER SEVEN
BEEF, LAMB, AND PORK
Sunday Pot Roast
Barbecue Beef Brisket
One-Pot Pasta Bolognese
Five-Spice Boneless Beef Ribs
Corned Beef
Oxtail Ragu
Lamb Curry
Lamb and Feta Meatballs with Tomato and Olive Sauce
Baby Back Ribs
Pulled Pork
One-Pot Beans, Sausage, and Greens
Teriyaki Pork Loin
Pork Fried Rice
Easy Hawaiian-Style Pork
German Sausages with Peppers and Onions
CHAPTER EIGHT
DESSERT
Carrot Cake Rice Pudding
Molten Brownie Pudding
Little Pumpkin Puddings
Chocolate and Orange Bread Pudding
Key Lime Cheesecake
Peach and Blueberry Cobbler
Easy Apple Dumplings
White Wine–Poached Pears with
Vanilla
Sea Salt Dulce de Leche
CHAPTER NINE
STOCKS AND SAUCES
Homemade Chicken Stock
Vegetable Stock
Beef Bone Broth
Spicy Chicken Bone Broth
Homemade Ketchup
Sweet and Tangy Barbecue Sauce
Classic Marinara Sauce
Puttanesca Sauce
Broccoli Pesto
Onion Gravy
Mango-Apple Chutney
Cranberry Sauce
Cinnamon Applesauce
Orange and Lemon Marmalade
Triple-Berry Jam
Apple Butter
Electric Pressure Cooking Time Charts
The Dirty Dozen™ and The Clean Fifteen™
Conversion Tables
Resources
About the Author
INTRODUCTION
My love for pressure cooking runs deep. Some of my favorite childhood memories are of my grandmother’s jiggle-top rattling away while she cooked a big pot of beans for dinner. I always tried to be in the kitchen when the beans were done cooking because I loved the intense steamy hiss when she opened the valve. Upon cracking open the lid, the house would fill with the smell of smoky pork, sweet onions, and spices. When it was time for me to set off for college, my grandmother sent me with her well-loved cooker. I made the occasional soup with the heavy pot, but it wasn’t until I received an electric pressure cooker as a wedding gift that I fully realized the world of pressure-cooking possibilities. It had the same advantages of my grandmother’s model without any of the guesswork—or all that racket. It opened my eyes to the sheer pleasure of cooking with pressure, and my cooker and I have been inseparable ever since.
In this book, we’ll explore the surprising variety of easy dishes you can make with your electric pressure cooker. If you’re lucky enough to own an Instant Pot, then you’re probably aware of the many handy things this one inclusive device can do. But even Instant Pot enthusiasts may not realize just how much this cooker can achieve with the pressure-cooking setting alone. We’ll explore a wide variety of dishes, from breakfast to dinner and stews to dessert, and use wholesome and healthy ingredients in the process. The vast majority of these recipes can be prepared in less than 45 minutes, and many are true one-pot meals, making meal planning and cleanup a cinch. Once you try these delicious dishes, you and your electric pressure cooker are sure to become inseparable, too.
CHAPTER ONE
FAST FOOD FOR GOOD HEALTH
Why use a pressure cooker? It all boils down to speed and versatility. By building up steam and, in turn, raising the pressure and temperature, pressure cookers can simulate the effects of long braises, boils, and simmers in no time at all. You save loads of cooking time and energy in the process without losing any of the taste and still maintaining texture.
This revolutionary form of cooking was invented in the late 1600s in the form of a large cast iron vessel with a lock top, and has continued to improve over the years. After a boom during and after WWII, pressure cooking saw a decline in popularity, until a recent resurgence. New and improved models, including the easy-to-use electric pressure cooker introduced in the ’90s, have shown pressure cooking to be a safe, fast, and easy way to make nutritious and great-tasting meals.
Five Benefits of Pressure Cooking
There are lots of reasons to love pressure cooking, so treat the list of benefits below as just the beginning. As you expand your pressure cooking knowledge and experience, your list will only get longer.
›COOK FOOD FAST. Pressure cooking cuts traditional cooking times by up to 70 percent, making it great for super-quick meals. It greatly decreases typically long cooking times for dishes like beans, thick meats, and stocks, making slow weekend dishes into weekday options.
›PRESERVE NUTRITION FOR HEALTHY MEALS. Because pressure cooking requires less cooking liquid, it’s more nutritious than boiling, as fewer minerals leach out of the food and into the liquid. The shorter cooking time also helps preserve the natural vitamins inside the food, making pressure cooking an exceptionally healthy cooking method.
›MAKE GREAT DISHES WITHOUT THE FUSS. Electric pressure cookers automatically regulate the pressure and use a timer to control the cooking time. These automated functions make them simpler to use than their stove-top counterparts, and their hands-off functionality make them extra safe and all-around user-friendly. This is an appliance you’ll want to keep on your countertop.
›REDEFINE THE ONE-POT MEAL. In addition to greatly reducing cooking time, pressure cookers can turn out great-tasting one-pot meals. With little more to do than toss your ingredients in a pot and turn it on, meals don’t get much easier than this. Make a hearty stew, healthy chili, or quick pasta dish in no time and with just one pot to clean.
›GO GREEN. With a faster cooking time and an efficient use of energy, pressure cookers are eco-friendly. When compared to stove-top and other cooking methods, pressure cooking uses two to three times less energy.
Step-by-Step Electric Pressure Cooking
The same thing that makes pressure cooking so great is what makes it intimidating: You drop in your ingredients, turn on the cooker, and let it go—no peeking allowed. The good news is we know enough about how food reacts under pressure to provide accurate cook times, removing all of the guesswork and allowing you to set it and forget it.
When it’s time to get cooking, take a look at your chosen recipe. Does it involve browning or sautéing before pressure cooking? What is the pressure level, and how long is the cook time? Typical electric pressure-cooking recipes will involve the following steps, but read your recipe thoroughly before proceeding.
1.To enhance the flavor, use the Sauté function to sauté vegetables or brown meat before pressure cooking. Leave the top off when using this function.
2.Add the remaining ingredients and secure the lid with the steam release handle turned to the Sealing position.
3.Select the pressure level (High or Low) and cook time according to the recipe or manual. The cooker will automatically start.
4.Once pressure cooking is complete, turn off the cooker by selecting Cancel. This will disengage the warming function.
5.Use a natural release or quick release. A natural release, performed by selecting Cancel and letting the Instant Pot sit until the float valve sinks, slowly releases the pressure and locks in flavor. This can take 10 minutes or more and is good for tough meats, stews, and sauces. Or release the steam manually for a quick release. Using extreme caution and a thick kitchen towel, turn the handle and quickly get out of the way while the steam releases for up to two minutes. This method is useful for delicate items with specific cooking times like vegetables or seafood.
6.Carefully remove the lid. Some dishes benefit from a simmer to help thicken, reduce, or concentrate the liquid. The Sauté function is handy again here, leaving you with just one dirty pot.
PRESSURE COOKING AT HIGH ALTITUDE
High-altitude cooking can be tricky, but pressure cookers provide an ideal method for preparing foods at high elevations. The efficient building of pressure overcomes many of the usual difficulties, making the appliance popular in high-altitude regions. Although the pressure is highly regulated inside the Instant Pot, the atmospheric pressure outside the cooker does affect cooking time. That means that if you live at high altitude, you will need to adjust the cook time called for in these (and other) recipes. The general rule is to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, if you live at 3,000 feet, add 5 percent to your cook time. If you live at 5,000 feet and the recipe has a 20-minute cook time, add 15 percent to your cooking time, for a new cook time of 23 minutes.
Using the Instant Pot Pressure Cooker
The Instant Pot is an all-in-one for fast and easy cooking, and once you get to know your cooker, the possibilities are endless. Give the manual that comes with the appliance a thorough read before using your Instant Pot, and c
ontinue to consult it as needed. You can find a downloadable manual at InstantPot.com/benefits/specifications-and-manuals.
The Instant Pot is composed of an exterior pot with a heating element inside and a control panel on the outside. The inner pot, which holds the food during cooking, sits snugly inside the exterior pot. The lid has a large handle and a steam release valve on top. The valve is used for a quick release, and must be in the Sealing position before pressure cooking can begin. Underneath the lid are a sealing ring, float valve, and exhaust valve. These are used to create a tight seal and regulate pressure within the Instant Pot.
The Instant Pot has a number of cooking functions. In this book, we will typically use the Manual or Pressure Cook functions, with exceptions noted. With most functions, you can adjust the cook time or heat level using the Adjust, More (+), and Less (–) buttons. The Pressure key toggles between high and low pressure for all pressure-cooking functions except Rice. High pressure is the most common, and is used for most recipes; low pressure is for cooking delicate items like seafood. The Instant Pot will automatically begin preheating 10 seconds after the last key is pressed.
MANUAL/PRESSURE COOK Depending on which model you have, you will either use the Manual or Pressure Cook buttons when you want to input your settings from scratch. The recipes in this book tend to use these functions, and you can adjust the pressure and time as needed.
SAUTÉ The Sauté function is especially useful when preparing pressure cooker recipes since it allows you to perform multiple cooking methods in the same pot. We will use this function frequently to soften vegetables or brown meat before pressure cooking, as well as thicken sauces after pressure cooking. The low setting is best for slow simmering, normal is best for sautéing and browning, and high is best for charring or blackening. Safety tip: Leave the lid off when using this function.
SLOW COOK Slow cooking is a great option if you have a long, busy day ahead of you and want your dinner ready when you arrive home. Make sure the steam release handle is turned to the Venting position when using this function.
STEAM Designed for use with the included metal steam rack or your own appropriately sized steamer basket, the Steam function heats at full power continuously, boiling the water below and steaming the food in the basket.
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 1
