Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Page 3
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 5
4 bacon slices
1½ cups water
1 tablespoon butter
3 large eggs, beaten
1 cup whole or 2 percent milk
Kosher salt
Freshly ground black pepper
3 cups stale whole-wheat bread, cut into ¾-inch cubes
¼ cup shredded sharp Cheddar cheese, plus 2 tablespoons for topping
1.In a sauté or frying pan over medium-high heat, crisp the bacon on both sides and place on a paper towel to drain. When cool enough, cut the bacon into small pieces.
2.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
3.Butter a 6- to 7-inch soufflé or baking dish. (If your dish doesn’t have handles, make a sling for it before putting it into the pot. See the Cooking Tip for instructions.)
4.In a large bowl, whisk together the eggs and milk and season with salt and pepper. Add the bread and let it sit for 5 minutes, stirring once or twice.
5.Add ¼ cup of cheese and the bacon to the bowl and mix. Pour into the pan and push down to submerge, if needed. Place the dish on the steam rack, uncovered, and secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
7.Once cooking is complete, use a natural release. Be sure to remove the lid carefully and quickly so that condensation doesn’t drip on the strata.
8.Carefully remove the pan using oven mitts or tongs.
9.Preheat the oven to broil.
10.Top with the remaining 2 tablespoons of cheese and place under the broiler for 3 to 5 minutes until melted and browned.
COOKING TIP: A 6- or 7-inch baking pan or soufflé dish will come in handy when making a variety of dishes in your Instant Pot. If your dish or steam rack doesn’t have handles, create a sling with a piece of foil, folded in half twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating “handles.”
VARIATION TIP: Try adding a handful of finely chopped onion and bell pepper.
Per Serving Calories: 321; Total Carbohydrates: 12g; Saturated Fat: 10g; Trans Fat: 0g; Fiber: 1g; Protein: 20g; Sodium: 766mg
WEEKDAY WIN
Sausage and Cheese Frittata
GLUTEN-FREE Sausage, egg, and cheese are all cooked together in this fluffy frittata for a savory breakfast. You can always swap out the sausage for a few strips of bacon, or toss in diced onion and pepper. If you have two 6- to 7-inch baking dishes, double the recipe and stack the dishes on top of each other to serve more people.
PREP: 15 MINUTES • PRESSURE: 17 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 2 TO 4
1½ cups water
1 tablespoon butter
4 eggs, beaten
2 tablespoons sour cream
½ cup crumbled, cooked sausage
¼ cup grated Cheddar cheese
Kosher salt
Freshly ground black pepper
1.Add the water to the empty Instant Pot and place the steam rack on top.
2.Butter a 6- to 7-inch soufflé or baking dish. (If your dish doesn’t have handles, make a sling for it before putting it into the pot. See the Cooking Tip for instructions.)
3.In a medium bowl, beat together the eggs and sour cream. Add the sausage and cheese and mix. Season with salt and pepper.
4.Pour the mixture into the buttered pan. Cover with foil and place on the steam rack. Secure the lid.
5.Select Manual or Pressure Cook and cook at low pressure for 17 minutes.
6.Once cooking is complete, use a quick release. Very carefully remove the pan.
7.If desired, broil for a few minutes for a browned top.
COOKING TIP: A 6- or 7-inch baking pan or soufflé dish will come in handy when making a variety of dishes in your Instant Pot. If your dish doesn’t have handles, create a sling with a piece of foil, folded in half twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating “handles.”
VARIATION TIP: Swap out the sausage for bacon, or go meatless with vegan sausage. Toss in some finely chopped onion and pepper for a western omelet-style frittata.
Per Serving Calories: 282; Total Carbohydrates: 1g; Saturated Fat: 12g; Trans Fat: 0g; Fiber: 0g; Protein: 16g; Sodium: 385mg
WEEKDAY WIN • FAMILY-FRIENDLY
Potato and Pepper Frittata
VEGETARIAN, GLUTEN-FREE Potatoes, peppers, and onions fill out this satisfying frittata, and a sprinkling of cheese makes it family friendly. You can double the recipe by using two baking dishes stacked on top of each other.
PREP: 15 MINUTES • PRESSURE: 17 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 2 TO 4
1½ tablespoons extra-virgin olive oil
1 large or 2 medium red or yellow potatoes, cut into ¼-inch slices
½ onion, cut into ⅛-inch slices
½ red bell pepper, seeded and cut into ¼-inch rings
1½ cups water
Butter, for greasing
4 eggs, beaten
2 tablespoons sour cream
Kosher salt
Freshly ground black pepper
¼ cup grated Monterey Jack or Cheddar cheese
1.Preheat the Instant Pot by selecting Sauté. Add the oil. Once hot, add the potatoes in one layer. Cook for 4 minutes, flip, and cook on the other side for 2 minutes. Remove.
2.Add the onion and cook for 2 minutes. Add the bell pepper and cook for 2 minutes more, until the onion is translucent. Remove from the pot. Select Cancel.
3.Add the water to the empty pot and place a steam rack on top. Butter a 6- or 7-inch round soufflé or baking dish.
4.In a medium bowl, beat together the eggs and sour cream. Season with salt and pepper.
5.Layer half of the potatoes, onion, and bell pepper in the baking dish and season with salt and pepper. Pour half of the egg mixture over the vegetables and sprinkle with half of the cheese. Repeat, ending with cheese.
6.Cover with foil and place on the steam rack. Secure the lid.
7.Select Manual or Pressure Cook and cook at low pressure for 17 minutes.
8.Once cooking is complete, use a quick release. Carefully remove the baking dish. If desired, broil in the oven for a few minutes for a browned top.
COOKING TIP: If your dish doesn’t have handles, create a sling with a piece of foil, folded twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating “handles.”
Per Serving Calories: 470; Total Carbohydrates: 38g; Saturated Fat: 10g; Trans Fat: 0g; Fiber: 5g; Protein: 19g; Sodium: 315mg
FAMILY-FRIENDLY
Eggs in Purgatory with Eggplant
VEGETARIAN The name of this dish comes from the spicy red tomato sauce that cooks the eggs. The combination of the bright sauce, soft eggplant, and rich eggs is fitting for brunch, lunch, or dinner. Serve with enough crusty bread for dunking.
PREP: 30 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 50 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 2 TO 4
1 small eggplant, mostly peeled, cut into ½-inch pieces
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes, with most of the liquid drained out
1 tablespoon harissa or 1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
Freshly ground black pepper
4 to 6 eggs
1 tablespoon chopped fresh parsley
4 to 6 thick slices good-quality rustic bread, for serving
Hot sauce, for serving (optional)
1.In a large bowl, toss the eggplant with the salt and spread out onto a paper towel–lined baking sheet. Let it sit for 15 to 30 minute
s. Take more paper towels and press out any moisture, wiping away some of the salt as you go.
2.Preheat the Instant Pot by selecting Sauté.
3.Once hot, add the oil. Add the eggplant and cook, stirring and scraping the bottom of the pot, for 4 minutes, until the eggplant is starting to cook. Add the garlic and cook for 1 minute more.
4.Add the tomatoes, harissa or paprika, and red pepper flakes, and season with black pepper. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
6.Once cooking is complete, use a quick release. Select Sauté and stir the sauce. Crack the eggs, one at a time, into a small bowl and lower each one into the pot, laying it on top of the sauce.
7.Cook, loosely covered, until the eggs are set but the yolks are still runny, 4 to 6 minutes.
8.Top with parsley and serve with bread and hot sauce (if using).
INGREDIENT TIP: Harissa is a North African hot chili pepper paste, and can be found in the international section of the grocery store or at Middle Eastern markets.
Per Serving Calories: 680; Total Carbohydrates: 87g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 23g; Protein: 31g; Sodium: 1688mg
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
WEEKDAY WIN
Steamed Artichokes with Dipping Sauce
VEGETARIAN, GLUTEN-FREE Artichokes are a vegetable that I wouldn’t touch without the help of my pressure cooker. The tough, flowery vegetables are made tender and succulent in no time, and a zesty dipping sauce makes them a fun appetizer.
PREP: 5 MINUTES • PRESSURE: 11–14 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 2 TO 4
2 large artichokes
1 lemon, halved
1 cup water
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Pinch smoked paprika
1.Remove the damaged outer leaves of the artichokes. Trim the bottoms to be flat so that they sit up straight. Trim the tough ends of the leaves and rub with 1 lemon half.
2.Pour the water into the Instant Pot and insert a steamer basket. Place the artichokes in the basket sitting up (bloom facing up).
3.Secure the lid and select Manual or Pressure Cook. Cook at high pressure for 11 to 14 minutes depending on the size of your artichokes (the bigger the artichoke, the longer the cook time).
4.Once cooking is complete, use a natural release. Test the artichokes for doneness. If they aren’t tender enough, continue to cook for a few minutes more.
5.In a medium bowl, mix together the mayonnaise, mustard, paprika, and a generous squeeze of lemon juice. Serve the artichokes warm with the dipping sauce on the side.
COOKING TIP: A steamer basket is a worthy investment when cooking with a pressure cooker. Look for one with sturdy legs and a handle for retrieving from the pot. Double-check that it will fit in your Instant Pot, too.
Per Serving Calories: 173; Total Carbohydrates: 25g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 10g; Protein: 6g; Sodium: 338mg
VIRTUALLY INSTANT
Eggplant and Roasted Red Pepper Dip
VEGETARIAN, GLUTEN-FREE, PALEO-FRIENDLY Eggplant and roasted red peppers are magically transformed into a creamy dip that’s healthy, too. It’s similar to baba ganoush, but not as smoky. What it lacks in smokiness it makes up for in texture and flavor.
PREP: 10 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 6 TO 8
5 tablespoons extra-virgin olive oil, divided
2 pounds eggplant, at least half peeled but leaving some skin, and cut into 1-inch chunks
4 garlic cloves, minced
1 cup water
1 teaspoon kosher salt
¾ cup roasted red peppers, chopped
3 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 teaspoon ground cumin
Freshly ground black pepper
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add 3 tablespoons of oil. Add half of the eggplant and let brown on one side for 4 to 5 minutes. Remove and add another 1 tablespoon of oil to the pot, followed by the garlic and the remaining eggplant. Cook for 1 minute. Return the first batch of eggplant to the pot, and add the water and salt. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 3 minutes.
4.Once cooking is complete, use a quick release. Add the roasted red peppers and stir. Let it sit for 5 minutes.
5.Carefully drain out most of the cooking liquid. Add the remaining 1 tablespoon of oil, lemon juice, tahini, and cumin and season with pepper.
6.Use an immersion blender to blend until smooth. Alternatively, purée in a blender in batches. Taste for seasoning. Serve with bread or pita for dipping.
INGREDIENT TIP: You can make your own roasted red peppers. Place whole red bell peppers in a preheated 450°F oven for 40 minutes. Cover with foil and let them sit for 30 minutes. Peel, stem, and seed the peppers before chopping them.
Per Serving Calories: 165; Total Carbohydrates: 12g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 6g; Protein: 3g; Sodium: 451 mg
VIRTUALLY INSTANT
Steamed Edamame with Garlic
VEGETARIAN Edamame, also known as fresh soybeans, are a tasty snack that happens to be high in fiber and nutrients. Serve them in their pods sprinkled with sea salt or covered in garlic for a fun, guilt-free appetizer.
PREP: 5 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 15 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 6
1 cup water
2 cups fresh or frozen edamame, in their pods
1 teaspoon sesame oil or extra-virgin olive oil
3 large garlic cloves, minced
1 tablespoon soy sauce
Sea salt
1.Add the water to the Instant Pot and place a steamer basket on top. Add the edamame and secure the lid.
2.Select Steam and cook at high pressure for 3 minutes.
3.Meanwhile, in a small sauté pan over medium heat on the stove, add the oil. Once hot, add the garlic and sauté for 1 to 2 minutes, until cooked but not brown. Add the soy sauce and turn off the heat.
4.Once pressure cooking is complete, use a quick release. Carefully remove the steamer basket. In a medium bowl, toss the edamame with the garlic mixture. Sprinkle with salt.
INGREDIENT TIP: Edamame can commonly be found in the frozen vegetables section of the supermarket. Buy the uncooked pods.
Per Serving Calories: 105; Total Carbohydrates: 8g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 2g; Protein: 8g; Sodium: 292mg
VIRTUALLY INSTANT
Easy Egg Salad
VEGETARIAN, GLUTEN-FREE For the best, easy-to-peel cooked eggs, steaming is the way to go. With the help of a steam rack and the low pressure function on the Instant Pot, you’ll have perfect boiled eggs every time. And what better to do with boiled eggs than make egg salad? Serve on top of a salad, as a sandwich, or with crackers.
PREP: 7 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 3 TO 4
1 cup water
6 eggs
⅓ cup
finely diced celery
¼ cup high-quality or homemade mayonnaise
2 teaspoons minced fresh parsley
1 teaspoon Dijon or wholegrain mustard
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
1.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
2.Place the eggs on the steam rack and secure the lid.
3.Select Manual or Pressure Cook and cook at low pressure for 7 minutes.
4.While the eggs cook, add the celery, mayonnaise, parsley, mustard, lemon juice, and a sprinkle of salt and pepper to a medium bowl. Stir to combine.
5.Once cooking is complete, use a quick release. Let the eggs cool for 30 seconds and then rinse under cold water until cool.
6.Peel the eggs and add to the bowl. Mash with a fork for the desired consistency and mix with the mayonnaise mixture.
7.Store in an airtight container in the refrigerator for up to 3 days.
VARIATION TIP: I like my yolks solid but creamy for egg salad. If you like your yolks well done, add 1 minute to the cooking time.
Per Serving Calories: 208; Total Carbohydrates: 6g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 0g; Protein: 12g; Sodium: 356mg
VIRTUALLY INSTANT
Quick Zucchini Ratatouille
VEGETARIAN, GLUTEN-FREE, PALEO-FRIENDLY Ratatouille is a classic French dish of fresh summertime vegetables (as seen in the beloved animated film of the same name). This recipe omits the usual eggplant, replacing it with extra zucchini, and is ready in 20 minutes flat. Serve with pasta, rice, or crusty bread.
PREP: 5 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 tablespoon extra-virgin olive oil, plus extra for serving
1 medium yellow onion, finely chopped
1 large red bell pepper, finely chopped
2 garlic cloves, minced
4 medium zucchini, chopped into bite-size pieces
¼ cup dry white wine
2 large tomatoes, seeded and diced, or 2 handfuls large cherry tomatoes, halved
1 bay leaf
3 fresh thyme sprigs