PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 cup water
2 pounds fresh or frozen crab legs
1 teaspoon extra-virgin olive oil
1 large garlic clove, minced
4 tablespoons salted butter
1 lemon, halved
1.Prepare the Instant Pot by adding the water and placing a steamer basket on top.
2.Add the crab legs and secure the lid.
3.Select Steam and cook at high pressure for 3 minutes. If using frozen crab, cook for 4 minutes.
4.While the crab is steaming, heat the oil over medium heat in a small saucepan. Add the garlic and cook, stirring, for 1 minute. Don’t let the garlic burn.
5.Add the butter and melt. Stir and turn off the heat. Add a big squeeze of lemon.
6.Once the pressure cooking is complete, use a quick release.
7.Serve the crab legs on a platter with the butter dipping sauce on the side.
COOKING TIP: A metal steamer basket works best for this and some other recipes in this book. Before purchasing one, make sure it fits in the pot.
Per Serving Calories: 346; Total Carbohydrates: 2g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 0g; Protein: 44g; Sodium: 2510mg
WEEKDAY WIN
Low-Country Boil
GLUTEN-FREE If you’ve never had a low-country boil, then you’ve been missing out. The southern coastal dish incorporates potatoes, sausage, corn on the cob, and shellfish in such a way that they’re all done cooking at the same time. It’s traditionally drained and all dumped out on a table lined with newspaper for everyone to feast on.
PREP: 5 MINUTES • PRESSURE: 9 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 5
8 cups water
1 (3-ounce) boil-in-bag seafood seasoning packet
1½ tablespoons kosher salt, plus more for seasoning
1 lemon, halved
1½ pounds baby red new potatoes
1 pound mild or hot smoked sausage (like kielbasa), cut into 3 or 4 pieces each
3 ears corn, shucked, and halved
2 pounds uncooked medium shrimp, unpeeled
1.Add the water, seasoning packet, salt, and lemon to the Instant Pot. Add the potatoes and sausage and secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
3.Once cooking is complete, use a quick release. Add the corn and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 1 minute.
5.When cooking is complete, use a quick release. Add the shrimp and secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 1 minute.
7.Once cooking is complete, use a quick release.
8.Drain and season with salt as needed.
INGREDIENT TIP: If you can’t find boil-in-bag seafood seasoning packets, then add ½ to 1 teaspoon seafood seasoning per cup of water.
Per Serving Calories: 640; Total Carbohydrates: 43g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 5g; Protein: 68g; Sodium: 4501 mg
VIRTUALLY INSTANT
Shrimp Scampi
GLUTEN-FREE For shrimp lovers, a little garlic, white wine, and butter are all that’s needed to enjoy the shellfish. Shrimp scampi is brilliant in its simplicity, and is lovely served with its sauce over pasta or another grain. It also makes a nice appetizer.
PREP: 5 MINUTES • PRESSURE: 1 MINUTE • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
2 tablespoons butter
3 large garlic cloves, minced
¼ cup dry white wine
½ cup chicken broth
1 pound uncooked large shrimp, shelled and deveined
Kosher salt
Freshly ground black pepper
Juice of ½ lemon
1 heaping teaspoon chopped fresh parsley
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the butter. Once the butter has melted, add the garlic and cook, stirring, for 1 minute. Add the wine and cook for 2 minutes, or until the smell of alcohol goes away.
3.Add the broth and the shrimp, and season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 1 minute.
5.Once cooking is complete, use a quick release. Remove the shrimp. Select Sauté on high heat and cook for 2 minutes more to reduce the sauce.
6.Add the lemon juice and parsley and stir. Serve.
INGREDIENT TIP: High-quality frozen shrimp will also work—just add 1 minute to the pressure cooking time.
Per Serving Calories: 162; Total Carbohydrates: 3g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 0g; Protein: 22g; Sodium: 318mg
WEEKDAY WIN
Steamed Fish and Veggies
GLUTEN-FREE, PALEO-FRIENDLY Because most fish is so easy to overcook, it isn’t always the best thing to prepare in a pressure cooker. However, it is possible to make great fish with your Instant Pot. This healthy dish emulates steaming fish in a packet with the vegetables and aromatics adding depth.
PREP: 10 MINUTES • PRESSURE: 5 MINUTES • TOTAL: 25 MINUTES
PRESSURE LEVEL: LOW • RELEASE: QUICK
SERVES 4
1 tablespoon extra-virgin olive oil
1 small onion, cut into ⅛-inch slices
3 garlic cloves, minced
16 cherry tomatoes, halved
1 cup chopped zucchini or summer squash
4 small white fish fillets (such as cod)
¼ cup vegetable, chicken, or fish broth
1 lemon, cut into ¼-inch rounds
3 fresh thyme sprigs
Small pinch saffron (optional)
Kosher salt
Freshly ground black pepper
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil. Add the onion and cook for 2 minutes until it is beginning to turn translucent. Add the garlic and cook, stirring, for 1 minute more.
3.Add the tomatoes and zucchini and stir, cooking for 1 minute until some juice has released. Add the fish on top, along with the broth, lemon, thyme, and saffron (if using), and season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at low pressure for 5 minutes.
5.Once cooking is complete, use a quick release. Serve the vegetables topped with the fish and a slice of lemon.
INGREDIENT TIP: If using frozen fish, add 2 minutes to the pressure-cook time.
Per Serving Calories: 406; Total Carbohydrates: 24g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 7; Protein: 43g; Sodium: 213mg
WEEKDAY WIN • FAMILY-FRIENDLY
Green Chicken Enchiladas
GLUTEN-FREE This is Mexican comfort food at its best—tender chicken rolled up inside tortillas, napped with a mild green enchilada sauce, and topped with melted cheese. It’s an easy recipe you’ll be asked to make time and time again.
PREP: 10 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
3 medium boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 cup chicken broth or water
2 garlic cloves, minced
½ onion, sliced
2 (10-ounce) cans green enchilada sauce, divided
½ cup sour cream, plus more for serving
10 to 12 corn tortillas
2 cups Monterey Jack cheese
1.Season the chicken with salt and pepper and place it in the Instant Pot, along with the broth, garlic, and onion. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
3.Preheat the oven to 375°F.
4.Once pressure cooking is complete, use a quick release. Remove the chicken, shred it, and combine in a large bowl with ½ cup of enc
hilada sauce and the sour cream. Season with salt and pepper.
5.Spread another ½ cup of enchilada sauce into a 9-by-13-inch baking dish. Warm the tortillas slightly in the oven, on the stove, or in the microwave to make them pliable. Fill each with 2 to 3 tablespoons of the chicken mixture and a sprinkle of cheese. Roll into cigar shapes and place, side-by-side and seam-side down, into the baking dish.
6.Top with the remaining sauce and cheese. Cover with foil.
7.Bake for 15 minutes. Remove the foil and bake for 5 to 10 minutes more, until the cheese is melted. Serve hot.
INSTANT POT TIP: The chicken can also be cooked using the Slow Cook setting. Combine the chicken, ½ cup enchilada sauce, 1½ cups broth, garlic, onion, and sour cream in the pot. Slow Cook for 6 to 8 hours and proceed with the recipe as written.
Per Serving Calories: 669; Total Carbohydrates: 37g; Saturated Fat: 17g; Trans Fat: 0g; Fiber: 5g; Protein: 51g; Sodium: 1600mg
WEEKDAY WIN • FAMILY-FRIENDLY
Chicken Pot Pie
Squares of oven-browned, store-bought puff pastry replace the traditional pot pie crust, topping this classic before serving. It’s a surprisingly easy meal that’s fit for company.
PREP: 20 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 5
1 frozen puff pastry sheet
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, cut into ¾-inch cubes
3 medium bone-in, skin-on chicken breasts
1½ cups chicken broth
1 teaspoon kosher salt
2 tablespoons all-purpose flour
2 tablespoons cold butter
½ cup heavy cream or whole milk
1 cup frozen peas
Freshly ground black pepper
1.Thaw the puff pastry sheet on the counter for 30 minutes.
2.Preheat the oven to 400°F.
3.Select Sauté on the Instant Pot and add the oil.
4.Add the onion, carrots, and celery. Stir and cook for 3 minutes, until the onion starts to turn translucent. Add the potatoes, chicken, broth, and salt. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
6.Meanwhile, once the pastry sheet is pliable but still cold, lay it out on a baking sheet and cut into 4 even squares or rectangles. Bake for 15 minutes.
7.Once pressure cooking is complete, use a quick release. Remove the chicken and, once cool enough to handle, pull off the meat and discard the skin and bones. Cut the meat into cubes.
8.Select Sauté on the pot.
9.In a small bowl, combine the flour and butter into a smooth paste. Add the paste to the simmering broth along with the cream or milk and peas. Cook, stirring, until the paste has dissolved, 3 to 5 minutes. Add the chicken and season with salt and pepper.
10.To serve, spoon the stew into bowls and top with the puff pastry.
INGREDIENT TIP: If you’re using chicken broth that’s salty, you may need to decrease the amount of salt. I recommend always buying low-salt broth, or making it from scratch at home (try the recipe here).
Per Serving Calories: 738; Total Carbohydrates: 58g; Saturated Fat: 14g; Trans Fat: 0g; Fiber: 7g; Protein: 30g; Sodium: 1459mg
WORTH THE WAIT • FAMILY-FRIENDLY
Greek-Style Chicken with Potatoes and Peas
GLUTEN-FREE This quick, crispy-skinned chicken is flavored with garlic, olive oil, spices, and lemon. Potatoes cook right along with the chicken, and peas and olives are added at the last minute, making it a complete meal.
PREP: 10 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 1 HOUR
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
4 small or 3 large bone-in, skin-on chicken breasts
Kosher salt
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided, plus extra for garnish
3 garlic cloves, minced
1 fresh rosemary sprig, chopped (leaves only)
1 teaspoon dried oregano
Pinch red pepper flakes
1 pound large fingerling potatoes, washed and pricked with a knife
2 cups chicken broth
1 cup frozen peas
1 lemon
½ cup olives
1.Season the chicken with salt and pepper. In a large bowl, coat the chicken with 2 tablespoons of olive oil, the garlic, rosemary, oregano, and red pepper flakes. Marinate for at least 30 minutes in the refrigerator.
2.To preheat the Instant Pot, select Sauté on high heat.
3.When hot, add the remaining 2 tablespoons of olive oil and coat the bottom of the pot. Add the chicken, skin-side down (reserving any marinade), and cook without moving for about 5 minutes, until the skin is crispy. Remove the chicken and select Cancel.
4.Add the potatoes and broth. Place the chicken on top, skin-side up, and pour the reserved marinade on top. Season with salt and pepper and secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 7 minutes.
6.Once cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
7.Remove the chicken. Stir in the peas and cook until warmed.
8.Serve the potatoes and peas topped with the chicken. Just before serving, add a squeeze of lemon, a drizzle of olive oil, and the olives.
INGREDIENT TIP: Fresh peas also work for this recipe, and a sprinkle of chopped fresh mint adds a new layer of flavor.
Per Serving Calories: 388; Total Carbohydrates: 26g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 5g; Protein: 25g; Sodium: 794mg
FAMILY-FRIENDLY
Classic Chicken Wings
GLUTEN-FREE, PALEO-FRIENDLY You’ll wow everyone on the next game day when you whip up these wings. The pressure cooker quickly cooks the chicken wings until tender before they’re fried or broiled, depending on your preference. Use your favorite sauce, such as barbecue, buffalo, or teriyaki.
PREP: 5 MINUTES • PRESSURE: 10 MINUTES
TOTAL: 40 MINUTES (IF BROILING) OR 1 HOUR, 40 MINUTES (IF FRYING)
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 5
3 pounds chicken wings
1 cup water
Kosher salt
2 cups wing sauce
8 to 10 cups vegetable oil (depending on the size of your pot), if frying
1.Add the chicken wings and water to the Instant Pot and season with salt. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
3.Once cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Remove the wings to a cooling rack to drain.
4.To broil the wings: Preheat the oven to broil. In a large bowl, toss the wings in the sauce. Place on a baking sheet and broil for about 5 minutes, until crispy. Flip the wings and repeat.
5.To fry the wings: Place the cooling rack with the wings on a baking sheet and refrigerate for 1 hour.
6.In a large pot or Dutch oven, heat the oil to 385°F (use a cooking thermometer).
7.Once hot, carefully lower 7 or 8 wings into the oil and fry for 3 minutes until crispy. Remove and place back on the rack. Repeat with the remaining wings.
8.Toss the wings in the sauce and serve immediately.
COOKING TIP: Refrigerating the wings before frying ensures that they are dry, making them easier to fry.
Per Serving Calories: 746; Total Carbohydrates: 8g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 0g; Protein: 98g; Sodium: 2091mg
FAMILY-FRIENDLY
Chicken and Dumplings
This Southern classic is stick-to-your-ribs food. The combination of flavorful chicken, creamy broth, and tender dumplings is comforting and filling. Don’t be scared to make your own du
mplings—they’re easier than you think! Be careful not to overwork the dough, since it will quickly become tough. Add finely chopped herbs to your dumplings, if you have them, for a bit of freshness.
PREP: 20 MINUTES • PRESSURE: 11 MINUTES • TOTAL: 55 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 8
For the chicken and broth
4 tablespoons butter
8 medium bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
½ cup all-purpose flour
4 celery stalks, chopped
3 carrots, peeled and chopped
2 onions, chopped
3½ cups chicken broth, preferably homemade (try the recipe here)
½ cup whole milk or half-and-half
2 tablespoons cornstarch
For the dumplings
1¾ cups all-purpose flour
¼ cup cornmeal
1 tablespoon baking powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup whole milk or half-and-half
3 tablespoons melted butter
To make the chicken and broth
1.Preheat the Instant Pot by selecting Sauté on high heat. Add the butter.
2.Season the chicken with salt and pepper and dredge in the flour, shaking off the excess. Once the butter is sizzling and the pot is hot, add half of the chicken in one layer. Brown on one side for 3 or 4 minutes, without moving, and flip and brown on the other side. Remove and repeat with the remaining chicken. Set aside.
3.Add the celery, carrots, and onions to the pot. Sauté for 3 minutes, scraping the bottom of the pot. Add the chicken and broth. Season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 11 minutes.
To make the dumplings
1.While the chicken is cooking, make the dumplings. Mix together the flour, cornmeal, baking powder, salt, and pepper in a medium bowl. Add the milk or half-and-half and melted butter, and stir just until incorporated (don’t over-mix). Set aside.
2.Once cooking is complete, use a quick release. Remove the chicken and set aside.
3.Add the milk to the broth in the pot, mix, and season with salt and pepper. In a small bowl, combine ½ cup of hot broth with the cornstarch and whisk well to combine. Add back to the pot and stir.
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 9
