2 cups chicken or vegetable broth, plus more as needed
½ teaspoon baking soda
Kosher salt
Freshly ground black pepper
½ cup heavy cream or half-and-half (optional)
Pinch ground nutmeg
1.To preheat the Instant Pot, select Sauté on high. Once hot, add the oil followed by the sage leaves. Fry for 2 to 3 minutes until crispy. Remove and drain on a paper towel.
2.Add the sausage. Use a spoon or spatula to break up the sausage into small pieces as it cooks. Continue until the sausage is cooked through. Use a slotted spoon to transfer the sausage to a plate.
3.Add the onion to the pot and cook for 1 minute. Add the celery and garlic and cook, stirring occasionally, for about 3 minutes, or until the onion is translucent and lightly browned.
4.Add the squash, broth, and baking soda and stir. Season with salt and pepper. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
6.Once cooking is complete, use a quick release.
7.Add the cream (if using) and nutmeg, and purée with an immersion blender. Alternatively, blend in batches in a blender with the lid slightly cracked. Add more broth or cream if you want a thinner soup. Add the sausage, and taste for seasoning. Serve in bowls topped with crispy sage.
SUBSTITUTION TIP: To make this dish Paleo, leave out the cream and substitute with more broth.
Per Serving Calories: 536; Total Carbohydrates: 26g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 3g; Protein: 29g; Sodium: 261mg
WEEKDAY WIN • FAMILY-FRIENDLY
Sweet Potato, Sausage, and Kale Soup
GLUTEN-FREE Sweet potatoes are high in fiber and nutrients, and kale is a bona fide superfood. They come together with the help of flavorful sausage to make a wholesome, meal-in-a-bowl soup. Kielbasa works great, but any hard sausage of a similar style works, including Portuguese linguiça or Spanish chorizo.
PREP: 20 MINUTES • PRESSURE: 8 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6 TO 8
2 tablespoons extra-virgin olive oil
1 (10-ounce) fully cooked kielbasa, linguiça, or Spanish chorizo, cut into ¼-inch slices
1 large onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon Gold or white potatoes (not russets), peeled and cut into 1-inch cubes
6 cups chicken broth
Kosher salt
Freshly ground black pepper
1 small bunch kale, stemmed and roughly chopped
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil followed by the sausage. Cook, stirring, for about 7 minutes, until browned. Remove and place on paper towels to drain.
3.Add the onion and garlic. Cook for 5 minutes, or until the onion is translucent.
4.Add the sweet potatoes, potatoes, and broth. Season with salt and pepper. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 8 minutes.
6.Once cooking is complete, select Cancel and use a natural release for 10 minutes and then release any remaining steam.
7.Use a potato masher or immersion blender to mash about half of the potatoes, leaving some chunks.
8.Select Sauté and add the kale. Cook for 5 minutes more until the kale is wilted. Add the sausage and serve.
INSTANT POT TIP: The Soup setting can be used for this recipe. When you’re ready to pressure-cook, select Soup and set the timer for 8 minutes. Proceed with the recipe as written.
Per Serving Calories: 450; Total Carbohydrates: 64g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 9g; Protein: 16g; Sodium: 1396mg
WEEKDAY WIN
Lentil and Spinach Stew with Shrimp
GLUTEN-FREE A hearty lentil stew is brightened by plump shrimp and vibrant spinach added at the last minute. Use good-quality chicken broth for best results, and leave out the shrimp if you must—it’s still a great soup, especially served with crusty bread.
PREP: 10 MINUTES • PRESSURE: 20 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon ground turmeric
3 cups chicken broth (try the recipe here)
1 cup dried green lentils, rinsed and drained
1 bay leaf
Kosher salt
Freshly ground black pepper
16 uncooked large shrimp, peeled and deveined
5 ounces fresh spinach, roughly chopped
Juice of ½ lemon
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil, onion, carrots, celery, and garlic. Cook for 3 minutes, or until the onion is beginning to turn translucent.
3.Add the cumin and turmeric and stir. Add the broth, lentils, and bay leaf. Season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
5.Once cooking is complete, use a natural release for 10 minutes and release any remaining steam.
6.Select Sauté. Add the shrimp and spinach to the pot and stir. Once the soup starts boiling, turn the heat off. Let it sit for a few minutes until the shrimp are opaque.
7.Remove and discard the bay leaf. Add the lemon juice. Serve in bowls.
INSTANT POT TIP: The Soup setting can be used for this recipe. Select Soup and set the timer to 20 minutes.
Per Serving Calories: 675; Total Carbohydrates: 96g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 14g; Protein: 25g; Sodium: 2096mg
WORTH THE WAIT • FAMILY-FRIENDLY
Beef Stew with Mushrooms and Barley
This hearty beef stew is a complete meal, thanks to a dose of fresh mushrooms and wholesome barley. Rather than cook on the stove for hours, this flavorful dish is ready in an hour and only requires one pot. Add more liquid at the end if the stew is too thick for your liking.
PREP: 15 MINUTES • PRESSURE: 25 MINUTES • TOTAL: 1 HOUR
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6
2 tablespoons canola oil
2 pounds stewing beef (chuck, round, or rump roast), trimmed of fat and cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
¼ cup all-purpose flour
1 onion, diced
8 ounces mushrooms, chopped
½ cup dry red wine
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 small fresh rosemary sprig
3 fresh thyme sprigs
1 bay leaf
3 cups beef broth
1 cup water
1 cup pearl barley
1.Preheat the Instant Pot by selecting Sauté on high heat. Add the oil to the pot.
2.Season the beef with salt and pepper and coat in the flour. Shake off the excess.
3.Once hot, add half of the beef and let it sit in the pot to brown for about 3 minutes. Turn and brown the other side. Remove and repeat with the rest of the beef. Set aside.
4.Add the onion to the pot, stir, and cook for 4 minutes until lightly browned. Add the mushrooms and stir. Add the wine and deglaze the pot by scraping the bottom to remove all of the brown bits.
5.Add the carrots, celery, garlic, rosemary, thyme, bay leaf, broth, water, barley, and beef. Season with salt and pepper. Stir and secure the lid.
6.Select Manual or Pressure Cook and cook on high pressure for 25 minutes.
7.Once cooking is complete, use a natural release. Serve in bowls or on soup plates.
SUBSTITUTION TIP: If
you don’t have any red wine, use white wine or vermouth to deglaze the pan—but red wine provides the best flavor.
Per Serving Calories: 521; Total Carbohydrates: 37g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 7g; Protein: 54g; Sodium: 534mg
WEEKDAY WIN • FAMILY-FRIENDLY
Tuscan Chicken Stew
GLUTEN-FREE With little more to do than throw the ingredients in the pressure cooker and retrieve the finished product 20 minutes later, this is as simple as stew gets. It’s more substantial than your average soup, brightly flavored, and begging to be sopped up with crusty bread. Customize it as you see fit. Don’t like beans? Leave them out. Want more broth? Pour more in there.
PREP: 10 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 5
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
1 pound small red or white potatoes, halved
1 (14.5-ounce) can chopped or crushed tomatoes with juice
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup chicken broth
6 bone-in, skin-on chicken thighs and/or drumsticks
1 teaspoon dried oregano
Large pinch red pepper flakes
Kosher salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley leaves
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil. Add the onion, celery, and carrots and stir. Cook for 5 minutes until the onion is translucent. Add the garlic and cook for 1 minute more.
3.Add the potatoes, tomatoes with juice, beans, broth, chicken, oregano, and red pepper flakes. Season with salt and pepper and mix gently.
4.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
5.Once cooking is complete, use a natural release. This will take 10 to 15 minutes.
6.Remove the chicken and pull the meat off the bones. Return the meat to the pot and add the vinegar and parsley. Taste for seasoning and serve.
INSTANT POT TIP: The Soup setting can be used for this recipe. Select Soup and set the timer to 10 minutes. Proceed with the recipe as written.
Per Serving Calories: 352; Total Carbohydrates: 42g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 12g; Protein: 23g; Sodium: 457mg
VIRTUALLY INSTANT
Lightning-Fast Veggie Chili
VEGETARIAN Meaty chilies need some time to stew and break down, but a meat-free, bean-based chili can be ready in 20 minutes thanks to canned beans. Include the jalapeño and an extra teaspoon of chili powder if you like spice. Serve with tortilla chips or cornbread.
PREP: 5 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
12 scallions, whites and greens chopped, with 2 tablespoons chopped greens reserved
1 bell pepper, diced
1 jalapeño, finely diced (optional)
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can pinto or kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with juice, with or without chiles
1 cup frozen corn
½ cup beer (preferably lager) or water
Sour cream, for serving (optional)
Tortilla chips, for serving
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add the oil. Add the garlic, scallions (reserving 2 tablespoons of greens), bell pepper, and jalapeño (if using). Stir and sauté for 3 minutes, until the veggies begin to soften.
3.Add the chili powder, cumin, salt, and pepper. Stir and cook for 1 minute until fragrant.
4.Add the black beans, pinto or kidney beans, tomatoes with juice, corn, and beer or water. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 3 minutes.
6.Once cooking is complete, use a quick release. Carefully remove the lid and stir.
7.If a thicker chili is desired, select Sauté and cook on high heat for 3 to 5 minutes. Season as desired.
8.Serve in bowls with a dollop of sour cream (if using), a sprinkle of the reserved chopped green scallions, and tortilla chips.
VARIATION TIP: Switch out the beans to your liking—white beans and even chickpeas work.
Per Serving Calories: 410; Total Carbohydrates: 67g; Saturated Fat: 1g; Trans Fat: 0g; Fiber: 20g; Protein: 21g; Sodium: 659mg
FAMILY-FRIENDLY
Chorizo Chili
GLUTEN-FREE A two-part cook time ensures perfectly cooked pinto beans. Fresh Mexican chorizo—not to be confused with smoked Spanish chorizo—is typically found in the supermarket meat section or at Mexican markets. Serve with toppings like shredded cheese, sour cream, and scallions.
PREP: 10 MINUTES • PRESSURE: 23 MINUTES • TOTAL: 1 HOUR, 5 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 8
2 tablespoons canola oil, divided
2 cups dried pinto beans, rinsed, picked over (discard any bad beans), and soaked overnight
6 cups water
8 ounces Mexican chorizo, without casing
12 ounces ground beef
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeño, seeded and minced
3 garlic cloves, minced
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1½ teaspoons chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes with juice
Kosher salt
Freshly ground black pepper
1.Add 1 tablespoon of oil, the beans, and water to the Instant Pot. Select Manual or Pressure Cook and cook at high pressure for 13 minutes.
2.When cooking is complete, select Cancel and use a natural release.
3.Drain the beans, reserving 2 cups of cooking liquid. Rinse and dry the pot.
4.Select Sauté on high heat and add the remaining 1 tablespoon of oil. Add the chorizo and beef and break up with a wooden spoon or spatula. Cook until mostly browned, about 4 minutes, and add the onion. Stir and cook for 2 minutes more.
5.Add the bell pepper, jalapeño, and garlic. Stir and cook for 2 minutes. Add the cocoa, cumin, chili powder, and oregano and stir. Cook for 1 minute.
6.Add the diced tomatoes with juice, beans, and reserved cooking liquid. Stir and season with salt and pepper. Secure the lid.
7.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
8.Once cooking is complete, select Cancel and use a natural release. Serve.
INGREDIENT TIP: If you didn’t soak your beans, simply add 15 minutes to the cook time of the beans and proceed with the recipe as written.
Per Serving Calories: 374; Total Carbohydrates: 38g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 10g; Protein: 33g; Sodium: 246mg
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 Chic
ken and Rice
“Roasted” Chicken with Tomatoes and Mushrooms
Stuffed Turkey Breast
One-Pot Penne and Turkey Meatballs
Duck with Mushrooms and Onions
VIRTUALLY INSTANT
Mussels with Shallots and White Wine
GLUTEN-FREE, PALEO-FRIENDLY Mussels cook effortlessly to perfection in a bath of white wine, shallots, garlic, and lemon in just three minutes. Top with fresh parsley and serve with crusty bread and more wine (of course).
PREP: 10 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 4
2 pounds fresh mussels
1 tablespoon extra-virgin olive oil
3 large shallots, minced
2 garlic cloves, minced
½ cup dry white wine
½ cup chicken broth or water
Pinch red pepper flakes (optional)
Juice of ½ lemon
Fresh parsley or dill, chopped, for garnish
1.Clean the mussels using a dry brush and cold water. De-beard them as needed by grasping the thin membrane on the back of each mussel and pulling it off. Discard any mussels that don’t close after being tapped a few times against another mussel.
2.To preheat the Instant Pot, select Sauté.
3.Once hot, add the oil, shallots, and garlic. Cook, stirring, for 2 minutes.
4.Add the mussels, wine, broth or water, and red pepper flakes (if using).
5.Secure the top and select Manual or Pressure Cook. Cook at low pressure for 3 minutes.
6.Once cooking is complete, use a quick release. Top with the lemon juice and fresh parsley. Serve with the broth.
SUBSTITUTION TIP: To make this recipe Paleo, replace the wine with more broth.
Per Serving Calories: 262; Total Carbohydrates: 11g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 0g; Protein: 28g; Sodium: 747mg
VIRTUALLY INSTANT
Crab Legs with Lemon and Garlic Butter Sauce
GLUTEN-FREE Perfectly steamed crab legs are just a few minutes away. Using the Instant Pot ensures even, fast cooking, and the butter is flavored with garlic and lemon for a bright sauce. Serve alongside crusty bread, a salad, and corn on the cob for a seaside feast.
PREP: 3 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 15 MINUTES
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 8
