8.Serve as racks or cut into individual ribs.
INGREDIENT TIP: Homemade barbecue sauce is truly delicious, but a bottled version will do in a pinch.
Per Serving Calories: 659; Total Carbohydrates: 21g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 2g; Protein: 63g; Sodium: 2006mg
WORTH THE WAIT • FAMILY-FRIENDLY
Pulled Pork
Making juicy and flavorful pulled pork is typically an all-day affair, but with a pressure cooker, it’s ready in less than two hours. Chunks of boneless pork roast, also known as Boston butt, cook until fork-tender in a mix of spices and natural juices, making this recipe largely hands-off. It even produces its own barbecue sauce.
PREP: 5 MINUTES • PRESSURE: 45 MINUTES • TOTAL: 1 HOUR, 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 6 TO 8
1 (4-pound) boneless pork roast, trimmed of excess fat
3 packed tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground white pepper
¾ cup apple cider or water
½ cup apple cider vinegar
½ cup ketchup
6 to 8 soft hamburger buns
1.Cut the pork roast against the grain into 4 equal pieces.
2.In a small bowl, combine the brown sugar, chili powder, paprika, cumin, salt, and pepper. Rub the pork roast on all sides with the spice mixture.
3.Add the apple cider or water, vinegar, and ketchup to the Instant Pot and stir. Add the spice-rubbed pork and secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 45 minutes.
5.Once cooking is complete, select Cancel and use a natural release. This will take about 15 minutes.
6.Transfer the pork to a plate and let it cool slightly. Shred with a fork, trimming off and discarding any extra fat.
7.Skim excess fat from the cooking liquid. Select Sauté and simmer the sauce for about 20 minutes, or until it measures at the 2-cup line. Season with salt and pepper if needed.
8.Add half of the sauce to the pork and stir to combine. Serve on soft hamburger buns with more sauce.
SUBSTITUTION TIP: Freshly ground black pepper can be used in place of white pepper, if needed.
Per Serving Calories: 624; Total Carbohydrates: 37g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 3g; Protein: 84g; Sodium: 1019mg
WEEKDAY WIN • FAMILY-FRIENDLY
One-Pot Beans, Sausage, and Greens
GLUTEN-FREE When the weather turns cold and you want a meal that’s wholesome and comforting, a steamy pot of tender beans, meaty sausage, and flavorful greens is just what the doctor ordered. Using canned beans makes this an ultra-fast meal—ready in less than 30 minutes.
PREP: 10 MINUTES • PRESSURE: 5 MINUTES • TOTAL: 25 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 6
1 tablespoon extra-virgin olive oil
12 ounces Italian-style or hot sausage, without casing
1 medium yellow onion, chopped
3 garlic cloves, minced
1 large bunch collard greens, stemmed and chopped
2 (15-ounce) cans pinto beans, rinsed and drained
½ cup chicken broth or water
Kosher salt
Freshly ground black pepper
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add the oil followed by the sausage. Cook, breaking apart with a wooden spoon or spatula, until the sausage is browned and cooked through. Remove the sausage and set aside.
3.Add the onion to the pot and cook for 2 minutes. Add the garlic and cook for 1 minute more, or until the onions are translucent.
4.Add the greens, beans, and broth, and season with salt and pepper. Stir. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
6.Once cooking is complete, select Cancel and use a quick release.
7.Add the sausage. Taste and adjust the seasoning. If you want less liquid, select Sauté on high heat and cook for up to 5 minutes.
INGREDIENT TIP: Prepare your collard greens by filling your sink basin with cold water. Separate the leaves and submerge, swishing around. Let them sit for a few minutes and the dirt will sink to the bottom. Drain the leaves and dry them before tearing the leafy greens off the stems in large chunks. Roll the greens into a cigar shape and slice them.
Per Serving Calories: 648; Total Carbohydrates: 60g; Saturated Fat: 9g; Trans Fat: 0g; Fiber: 21g; Protein: 37g; Sodium: 1282mg
WORTH THE WAIT • FAMILY-FRIENDLY
Teriyaki Pork Loin
Meaty pork loin roast is marinated in soy sauce, pineapple juice, and ginger for lots of sweet and salty flavor. You can technically skip the marinating step, but it’s worth thinking ahead!
PREP: 10 MINUTES, PLUS AT LEAST 2 HOURS TO MARINATE
PRESSURE: 25 MINUTES • TOTAL: 2 HOURS, 50 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 6
1 (2- to 2½-pound) boneless pork loin roast, trimmed of excess fat
½ cup lower-sodium soy sauce
½ cup pineapple juice
3 tablespoons brown sugar
6 garlic cloves, minced, divided
1 heaping teaspoon grated fresh ginger
2 tablespoons canola oil
1 large red onion, cut into ⅛-inch slices
2 tablespoons rice wine vinegar
1.In a large bowl or large resealable plastic bag, combine the pork, soy sauce, pineapple juice, brown sugar, 2 of the minced garlic cloves, and the grated ginger. Marinate in the refrigerator for at least 2 hours or overnight.
2.Select Sauté on high heat on the Instant Pot and add the oil.
3.Remove the roast from the marinade and let drain, reserving the marinade. Brown the roast in the oil on all sides, about 3 minutes per side. Transfer the meat to a plate.
4.With the pot still on Sauté, add the onion and cook, stirring frequently, for 3 minutes until starting to brown. Add the remaining 4 minced garlic cloves and cook for 1 minute more. Add the roast and the reserved marinade, adding a little water if needed to bring the total liquid to 1 cup. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 25 minutes.
6.Once cooking is complete, use a natural release. Test the pork for doneness—it should be at least 140ºF in the center. Remove the roast and let it rest. Add the vinegar to the sauce.
7.Select Sauté and simmer for 5 minutes to reduce the sauce.
8.Serve the meat sliced, with sauce spooned over the top.
VARIATION TIP: For even more fruity flavor, toss in 1 cup chopped pineapple.
Per Serving Calories: 485; Total Carbohydrates: 20g; Saturated Fat: 3g; Trans Fat: 0g; Fiber: 1g; Protein: 63g; Sodium: 1146mg
WEEKDAY WIN • FAMILY-FRIENDLY
Pork Fried Rice
Make a classic takeout dish in about the same time it would take for the delivery to arrive. Plus, it’s healthier and you’ll end up with only one pot to wash. Swap the pork for beef if you like.
PREP: 12 MINUTES • PRESSURE: ABOUT 10 MINUTES TOTAL: 40 MINUTES
PRESSURE LEVEL: LOW • RELEASE: NATURAL
SERVES 4
3 tablespoons canola oil, divided
1 small onion, finely chopped
1 medium carrot, peeled and finely chopped
8 ounces thin pork loin chop, cut into ½-inch pieces
Kosher salt
Freshly ground black pepper
3 cups plus 2 tablespoons water
2 cups long-grain white rice
1 egg, beaten
½ cup frozen peas
3 tablespoons soy sauce
1.Preheat the Instant Pot by selecting Sauté on high heat.
2.Add 1 tablespoon of oil, followed by the onion and carr
ot. Cook, stirring frequently, for 2 minutes.
3.Season the pork with salt and pepper and add it to the pot. Cook, stirring occasionally, for 5 minutes more, or until the pork is cooked through.
4.Select Cancel and remove the pork, onion, and carrot. Add the water and scrape the bottom of the pan to remove any browned bits. Add the rice and a pinch of salt and secure the lid.
5.Select Rice and cook for the automated amount of time (8 to 15 minutes).
6.Once cooking is complete, select Cancel and let naturally release for 10 minutes. Vent any remaining steam.
7.Stir the rice and push it up against the sides, exposing the bottom of the pot in the middle.
8.Select Sauté. Once hot, add the remaining 2 tablespoons of oil.
9.Add the egg, and scramble it while it cooks.
10.When the egg is mostly cooked, add the peas along with the onion, carrot, and pork. Stir the rice into the mixture and cook, stirring occasionally, for a few minutes.
11.Select Cancel, stir in the soy sauce, and serve immediately.
INSTANT POT TIP: You can swap out the white rice for brown. Consult your Instant Pot manual or the Electric Pressure Cooking Time Charts at the back of this book for the correct cook times.
Per Serving Calories: 547; Total Carbohydrates: 81g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 3g; Protein: 22g; Sodium: 867mg
WORTH THE WAIT • FAMILY-FRIENDLY
Easy Hawaiian-Style Pork
GLUTEN-FREE, PALEO-FRIENDLY Kālua is a traditional Hawaiian cooking method that utilizes an underground oven and a low and very slow cooking method. It yields super juicy meat, but isn’t exactly practical for making at home. In comes the pressure cooker, which simulates hours and hours of slow cooking in less than two hours. Serve with braised cabbage, rice, or grilled pineapple and peppers.
PREP: 5 MINUTES • PRESSURE: 1 HOUR, 30 MINUTES
TOTAL: 2 HOURS • PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 8
1 (5-pound) bone-in pork roast
1 onion, quartered
6 garlic cloves, minced
1½ tablespoons red Hawaiian coarse salt or 1 tablespoon red Hawaiian fine salt
Freshly ground black pepper
1 cup water
1.Cut the pork roast into 3 equal pieces. Place in the bottom of the Instant Pot in a single layer.
2.Add the onion, garlic, and salt, and season with pepper. Add the water and secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 1½ hours.
4.Once cooking is complete, select Cancel and use a natural pressure release. This will take 15 to 20 minutes.
5.Shred the pork and serve with the juice.
INGREDIENT TIP: You can find Hawaiian salt in specialty and health food stores or order it online. Smoked sea salt will work in a pinch.
Per Serving Calories: 536; Total Carbohydrates: 2g; Saturated Fat: 13g; Trans Fat: 0g; Fiber: 0g; Protein: 51g; Sodium: 3509mg
WEEKDAY WIN
German Sausages with Peppers and Onions
Beer-braised bratwursts are a popular German dish, especially during Oktoberfest. Cooking the sausages in the pressure cooker locks in the flavor and juices and makes the dish an easy weeknight meal. If you’re feeding more than four, add more sausages and veggies as needed and ⅓ cup beer per sausage.
PREP: 12 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 40 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons butter or canola oil
4 large German sausages, such as bratwurst
1 large onion, halved and cut into ¼-inch slices
1 green bell pepper, seeded and cut into ¼-inch rings
1 red bell pepper, seeded and cut into ¼-inch rings
1 (12-ounce) bottle German-style lager
Kosher salt
Freshly ground black pepper
4 hoagie rolls
Good-quality mustard, for serving
1.To preheat the Instant Pot, select Sauté. Add the butter or oil.
2.Once hot, add the sausages. Brown them on both sides. This will take 5 to 10 minutes.
3.Remove the sausages and turn the heat to high. Add the onion and stir. Cook for 4 to 5 minutes until the onion starts to brown.
4.Add the peppers and lager and stir. Cook for 1 minute. Season with salt and pepper. Add the sausages and secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
6.Once cooking is complete, use a natural release. Serve the sausages on hoagie rolls topped with the peppers and onions and mustard.
SUBSTITUTION TIP: If you don’t want to use beer, replace it with beef broth. You can also use nonalcoholic beer, although the sausages and veggies don’t really absorb any alcohol.
Per Serving Calories: 624; Total Carbohydrates: 57g; Saturated Fat: 13g; Trans Fat: 0g; Fiber: 9g; Protein: 23g; Sodium: 1266mg
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
WEEKDAY WIN • FAMILY-FRIENDLY
Carrot Cake Rice Pudding
VEGETARIAN, GLUTEN-FREE Creamy rice pudding is just a few minutes away! This version has all of the major components of carrot cake—brown sugar, coconut, raisins, shredded carrots—without the hassle of baking a cake. Using a natural release will ensure good texture and prevent the pudding from splattering.
PREP: 10 MINUTES • PRESSURE: 12 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 5 TO 6
1 cup Arborio rice
1 (14-ounce) can coconut milk
2 cups milk
½ cup finely shredded carrot
¼ teaspoon table salt
¼ cup packed brown sugar
1 large egg, well beaten
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
⅓ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1.Add the rice, coconut milk, milk, carrot, and salt to the pressure cooker and stir. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 12 minutes.
3.Once cooking is complete, use a natural release. This will take about 10 minutes.
4.Select Sauté and add the brown sugar, egg, and vanilla and stir well. Once the mixture begins to boil, select Cancel. Add the coconut, raisins, cinnamon, and ginger.
5.Let cool for a few minutes, as the pudding will thicken as it sits. Serve warm or cold.
SUBSTITUTION TIP: If you don’t have coconut milk, increase the quantity of milk to 3½ cups. To make the recipe nondairy, replace the milk with water.
Per Serving Calories: 647; Total Carbohydrates: 82g; Saturated Fat: 27g; Trans Fat: 0g; Fiber: 6g; Protein: 12g; Sodium: 265mg
WORTH THE WAIT
Molten Brownie Pudding
VEGETARIAN Totally decadent, this ultra-chocolaty dessert is not for the faint of heart. Once cooked, the pudding is creamy, buttery, and rich, with all of the flavors of a good brownie. Serve with a scoop of vanilla ice cream.
PREP: 15 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 1 HOUR
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 3 TO 4
1½ cups water
7 tablespoons butter, melted, divided
1 cup sugar
2 eggs
¼ cup all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
Pinch table salt
½ teaspoon vanilla
¼ cup semisweet chocolate chips
&n
bsp; 1.Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.
2.Butter a 6- to 7-inch soufflé or baking dish with 1 tablespoon of butter. (If your dish doesn’t have handles, make 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.”)
3.In a large bowl, use an electric mixer to beat together the sugar and eggs until light yellow and fluffy, 3 to 5 minutes.
4.In a small bowl, combine the flour, cocoa powder, and salt and whisk until no lumps remain. Add to the sugar and egg mixture and mix just until combined. Add the vanilla and the remaining 6 tablespoons of melted butter and mix just until combined.
5.Pour the mixture into the prepared baking dish. Top with the chocolate chips and place on the steam rack. Secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 30 minutes. Once cooking is complete, use a quick release. Carefully remove the top so that any condensation doesn’t drip on the pudding, then carefully remove the pan using oven mitts or tongs.
7.Let it cool for at least 5 minutes before serving.
Per Serving Calories: 680; Total Carbohydrates: 92g; Saturated Fat: 20g; Trans Fat: 0g; Fiber: 4g; Protein: 8g; Sodium: 346mg
FAMILY-FRIENDLY
Little Pumpkin Puddings
VEGETARIAN, GLUTEN-FREE I crave pumpkin pie throughout the fall and winter, but rarely bother to actually bake one. Luckily, these easy-as-pie puddings came along. They’re so much quicker to whip up and cook than a whole pie and satisfy all of those pumpkin cravings. These puddings also make a lovely gluten-free Thanksgiving dessert.
PREP: 5 MINUTES • PRESSURE: 15 MINUTES
TOTAL: 35 MINUTES, PLUS 1 TO 2 HOURS TO COOL
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
1 cup water
1 tablespoon butter
1 cup pumpkin purée (not pumpkin pie filling)
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon table salt
¼ teaspoon ground ginger
Pinch ground cloves
¾ cup half-and-half
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 12
