4.Select Sauté. Once simmering, scoop heaping tablespoons of the dumpling mixture and drop them into the pot. Try to keep them separated and mostly submerged, without disturbing them too much.
5.Reduce Sauté heat to low and cook for 12 to 15 minutes, loosely covered with the top without locking it, until the dumplings have doubled in size.
6.Meanwhile, bone the chicken, remove and discard the skin, and shred the meat. Add back to the pot and serve in bowls.
COOKING TIP: Even though you end up removing the skin, dredging the chicken and browning it first gives the saucy part of this dish more flavor and body.
INSTANT POT TIP: Loosely covering the mixture while the dumplings cook helps steam them through, making sure they’re fully cooked and puffy. It’s important not to cover too securely or lock the lid in place, as this will lead to a buildup in pressure.
Per Serving Calories: 543; Total Carbohydrates: 40g; Saturated Fat: 14g; Trans Fat: 0g; Fiber: 2g; Protein: 25g; Sodium: 688mg
WEEKDAY WIN • FAMILY-FRIENDLY
Mushroom and Chicken Sausage Risotto
GLUTEN-FREE The pressure cooker is a lifesaver when it comes to this typically labor-intensive dish. Finally you can serve perfectly cooked, creamy risotto to guests without missing the party!
PREP: 15 MINUTES • PRESSURE: 6 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 5 TO 6
2 tablespoons canola oil
10 to 12 ounces fully cooked chicken sausage, cut into ¼-inch slices
3 tablespoons butter
1 pound mushrooms (cremini, shiitake, oyster, or a mix), thinly sliced
1 medium yellow onion, chopped
3 garlic cloves, minced
3 thyme sprigs, leaves only, plus more leaves for garnish
Kosher salt
Freshly ground black pepper
1 tablespoon soy sauce
½ cup dry white wine or red wine
4 cups good-quality chicken broth, preferably homemade (try the recipe here)
2 cups Arborio or Calrose rice
¼ cup finely grated Parmesan cheese, plus more for serving
1.Select Sauté on high heat. Add the oil.
2.Once hot, add the sausage and cook, stirring, for 5 minutes, until browned. Remove the sausage.
3.Reduce the heat to medium. Melt the butter, then add the mushrooms and onion. Cook, stirring, for 6 minutes until the onion is translucent and the mushrooms are cooked. Add the garlic and cook for 1 minute more. Add the thyme and season with salt and pepper.
4.Add the soy sauce and wine. Cook, scraping up any brown bits off the bottom of the pot, for about 3 minutes, or until the alcohol smell has gone.
5.Add the broth and rice and stir. Secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 6 minutes.
7.Once cooking is complete, use a quick release. Stir. If the risotto is too soupy, select Sauté and cook, uncovered, for a few minutes. Add the sausage and Parmesan.
8.Serve topped with Parmesan and a few thyme leaves.
VARIATION TIP: Make this dish vegetarian by simply leaving out the sausage and using vegetable broth.
Per Serving Calories: 415; Total Carbohydrates: 50g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 2g; Protein: 16g; Sodium: 1030mg
WEEKDAY WIN
Quick Chicken Tikka Masala
GLUTEN-FREE Tikka masala is a creamy Indian dish that is full of spice. This version incorporates much of the flavor of the slow-cooked classic, yet has a short cooking time. Served with rice or naan and a salad, it makes a heck of a meal.
PREP: 10 MINUTES • PRESSURE: 7 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
2 tablespoons butter
1 small onion, chopped
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and grated
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
Big pinch cayenne
1 tablespoon sugar
1 (14.5-ounce) can diced or crushed tomatoes with juice
4 medium boneless, skinless chicken breasts
½ cup chicken broth
Kosher salt
Freshly ground black pepper
¼ cup heavy cream
Juice of 1 lemon
1.To preheat the Instant Pot, select Sauté on high heat. Add the butter.
2.When the butter sizzles, add the onion, garlic, and ginger and stir. Cook for 3 to 4 minutes, stirring, until the onion is translucent.
3.Select Cancel and add the cumin, paprika, turmeric, and cayenne and stir, scraping the bottom. Add the sugar and tomatoes with juice, stir, then add the chicken and broth. Nestle the chicken in the mixture and season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook on high heat for 7 minutes.
5.Once cooking is complete, use a quick release. Carefully remove the chicken and chop.
6.Select Sauté and simmer for 4 to 5 minutes until the liquid is reduced. While simmering, add the cream and return the chicken to the pot.
7.Add the lemon juice and stir. Season as needed. Serve.
VARIATION TIP: If you’re not into spicy food, decrease the amounts of ginger and paprika and exclude the cayenne. If you like heat, add cayenne until your desired level is reached.
Per Serving Calories: 405; Total Carbohydrates: 13g; Saturated Fat: 8g; Trans Fat: 0g; Fiber: 3g; Protein: 43g; Sodium: 521mg
WEEKDAY WIN
Spiced Coconut Chicken and Rice
GLUTEN-FREE This punched-up chicken-and-rice dish is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
PREP: 10 MINUTES • PRESSURE: 17 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK, NATURAL
SERVES 4 TO 5
1 tablespoon extra-virgin olive oil
1 onion, cut into ¼-inch slices
1 (1-inch) piece ginger, peeled and cut into ¼-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
½ cup water
1⅓ cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1½ teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)
1.Select Sauté on high heat on the Instant Pot and add the oil.
2.Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
3.Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
4.Select Manual or Pressure Cook and cook for 13 minutes on high pressure.
5.When cooking is complete, use a quick release. Transfer the chicken to a platter.
6.Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual or Pressure Cook and cook on high pressure for 4 minutes.
7.Meanwhile, remove the skin and bones from the chicken and discard.
8.When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
9.Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
VARIATION TIP: To boost the nutritional value, use brown rice, adding an extra ¼ cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
Per Serving Calories: 835; Total Carbohydrates: 60g; Saturated Fat: 31g; Trans Fat: 0g; Fiber: 7g; Protein: 31g; Sodium: 169m
g
WEEKDAY WIN
“Roasted” Chicken with Tomatoes and Mushrooms
GLUTEN-FREE, PALEO-FRIENDLY Salty bacon, earthy mushrooms, red wine, and tomatoes make for a juicy chicken dish reminiscent of coq au vin. You can omit the wine, replacing it with chicken broth—but I, for one, wouldn’t skip it. Serve with mashed potatoes or polenta.
PREP: 17 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
3 bacon slices, cut into ½-inch pieces
1 (3- to 4-pound) chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 onion, cut into ⅛-inch slices
4 garlic cloves, minced
8 ounces cremini mushrooms, chopped
¾ cup dry red wine
1 (14.5-ounce) can diced or crushed tomatoes with juice
1 bay leaf
1.Select Sauté on high heat on the Instant Pot.
2.Once hot, add the bacon. Cook until lightly crisp, flipping as needed, and drain on a paper towel.
3.Season the chicken with salt and pepper. Turn the heat to high and add the olive oil. Add the chicken, skin-side down, and cook for 5 minutes, or until browned. Transfer to a plate.
4.Add the onion and garlic and cook, stirring, for 2 minutes. Add the mushrooms and cook, stirring, for 3 minutes more.
5.Add the wine and scrape the bottom of the pan to deglaze. Cook for 3 to 5 minutes, until the smell of alcohol is gone. Stir in the tomatoes with juice, bay leaf, and bacon. Return the chicken to the pot, with the dark meat on the bottom and breasts on the top, skin-side up. Secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
7.Once cooking is complete, use a quick release. Remove the bay leaf and serve.
INSTANT POT TIP: The Poultry setting can be used for this recipe instead of the Manual setting. Adjust the timer to 10 minutes and proceed with the recipe as written.
Per Serving Calories: 738; Total Carbohydrates: 12g; Saturated Fat: 16g; Trans Fat: 0g; Fiber: 3g; Protein: 68g; Sodium: 618mg
WORTH THE WAIT • FAMILY-FRIENDLY
Stuffed Turkey Breast
Roasting a whole turkey can be tough to get right, and it makes enough food for a big crowd. If you’re feeding fewer than eight people and want to free up your oven for side dishes, try a turkey breast filled with savory bread stuffing instead. If you end up with extra stuffing, put it in a dish and bake it to serve on the side. And you don’t have to wait for Thanksgiving to make this dish—it’s easy enough to make any time of the year.
PREP: 20 MINUTES • PRESSURE: 25 MINUTES • TOTAL: 1 HOUR, 5 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6 TO 8
5 tablespoons butter, divided
1 large onion, chopped
2 celery stalks, chopped
¾ cup chopped mushrooms
2 garlic cloves, minced
2 tablespoons chopped fresh sage
1 heaping tablespoon chopped fresh parsley
¾ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
2 cups plain breadcrumbs
3 cups chicken broth, divided
1 (2- to 3-pound) boneless, skinless turkey breast, butterflied to an even thickness
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add 3 tablespoons of butter. Once the butter is melted, add the onion and celery. Stir and cook for 3 minutes until the onion is translucent. Add the mushrooms and garlic. Stir and cook for 3 minutes more, or until the mushrooms are soft. Select Cancel.
3.Transfer the vegetables and butter to a large bowl. Add the sage, parsley, salt, pepper, and breadcrumbs and mix. Add the broth, a bit at a time, and mix until you get a moist but crumbly texture, using ¾ to 1 cup of broth.
4.Lay the turkey breast top-side down on your work surface. If it isn’t an even thickness, pound the thick parts until it’s mostly even. Sprinkle with salt and pepper. Spread the stuffing mixture on the breast, making it about as thick as the turkey breast itself, and leaving at least 1 inch on each side. Roll up tightly (but not so tight that the stuffing squeezes out) and secure with kitchen twine. Season the outside of the breast with salt and pepper.
5.Preheat the Instant Pot by selecting Sauté on high heat.
6.Once hot, add the remaining 2 tablespoons of butter. Once melted, brown the stuffed turkey on all sides, about 3 minutes per side. Finish with it lying seam-side down in the pot. Add the remaining 2 cups of chicken broth and secure the lid.
7.Select Manual or Pressure Cook and cook at high pressure for 25 minutes.
8.Once cooking is complete, use a natural release. This will take 15 to 20 minutes. Remove the turkey and let it rest, tented with foil.
9.Select Sauté on high heat. Reduce the cooking liquid for 10 to 15 minutes until concentrated.
10.Remove the kitchen twine from the turkey and spoon the gravy over the top. Slice and serve.
INGREDIENT TIP: When buying the turkey breast, have the butcher butterfly it for you to save time and effort. Just make sure it fits in your cooker first!
Per Serving Calories: 421; Total Carbohydrates: 37g; Saturated Fat: 7g; Trans Fat: 0g; Fiber: 4g; Protein: 34g; Sodium: 2431mg
WEEKDAY WIN • FAMILY-FRIENDLY
One-Pot Penne and Turkey Meatballs
This one-pot meal with lean but satisfying turkey meatballs will please the whole family. The meatballs, pasta, and sauce all cook in the Instant Pot for ease and great flavor. This recipe is generous with meatballs and light on the pasta for a more balanced diet.
PREP: 10 MINUTES • PRESSURE: 5 MINUTES • TOTAL: 25 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
1 pound lean ground turkey
½ cup plain or panko breadcrumbs
3 tablespoons grated Parmesan cheese, plus extra for garnish
¼ yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely chopped fresh basil, plus more for garnish
1 egg, beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 (14.5-ounce) can diced tomatoes with juice
1 (14- to 15-ounce) can tomato purée or sauce
½ cup water
8 ounces uncooked penne pasta
1.In a medium bowl, combine the turkey, breadcrumbs, Parmesan, onion, garlic, basil, egg, salt, and pepper. Mix well.
2.Form 1½-inch meatballs and place on a plate.
3.Preheat the Instant Pot by selecting Sauté on high heat.
4.Once hot, coat the bottom of the pot with the oil. Add the meatballs, one at a time, in close proximity and, if possible, in one layer. Cook for 1 minute.
5.Add the tomatoes with juice, tomato purée or sauce, water, and pasta. Carefully push the pasta down so that it’s mostly submerged in the sauce.
6.Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
7.Once cooking is complete, select Cancel and let it sit for 1 minute. Then use a quick release.
8.Test the pasta. If it isn’t cooked enough, select Sauté and simmer on high until the desired texture is reached.
9.Serve topped with more Parmesan and basil.
COOKING TIP: For an extra-quick meal, form your meatballs a few hours in advance and store them in the refrigerator. Pull them out 10 minutes before cook time and proceed with the recipe as written.
Per Serving Calories: 630; Total Carbohydrates: 66g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 2g; Protein: 35g; Sodium: 1670mg
WEEKDAY WIN • FAMILY-FRIENDLY
Duck with Mushrooms and Onions
GLUTEN-FREE, PALEO-FRIENDLY Duck
meat is darker, richer, and juicier than chicken. First, duck legs are seared to create a crispy skin and release some of the excess fat. Then they are cooked until tender with mushrooms, onions, and wine. Make this dish for a date—he or she will definitely be impressed.
PREP: 10 MINUTES • PRESSURE: 20 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
2 tablespoons canola oil
4 duck legs
Kosher salt
Freshly ground pepper
8 ounces small cipollini or pearl onions
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry red wine
1 cup chicken broth
1.Preheat the Instant Pot by selecting Sauté on high heat. Add the oil.
2.Dry the duck well and season with salt and pepper. Place skin-side down in the pot and cook for about 5 minutes, or until nicely browned. Remove.
3.Turn the heat down to medium. Carefully discard all but 2 tablespoons of the fat and oil in the pot. Add the onions and sauté until lightly browned, about 3 minutes. Add the mushrooms and garlic. Cook, stirring, for 3 minutes more.
4.Add the wine and scrape up any brown bits off the bottom of the pot, cooking for 1 minute. Add the broth and duck. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
6.Once cooking is complete, use a quick release. Serve the duck with the onions and mushrooms and spoon over some of the cooking liquid.
SUBSTITUTION TIP: To make this dish more Paleo-friendly, use avocado oil instead of canola oil.
Per Serving Calories: 269; Total Carbohydrates: 9g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 2g; Protein: 26g; Sodium: 318mg
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
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 10
