Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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4.Let cool and remove the ginger if desired. The liquid will thicken as it cools. The sauce will keep in the refrigerator for up to 3 weeks.
INGREDIENT TIP: Be sure to pick through your cranberries and remove any shriveled or bad-looking ones before cooking.
Per Serving (⅓ cup) Calories: 177; Total Carbohydrates: 43g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 3g; Protein: 0g; Sodium: 0mg
FAMILY-FRIENDLY
Cinnamon Applesauce
VEGETARIAN, GLUTEN-FREE, PALEO-FRIENDLY I always make a big batch of homemade applesauce at the end of apple season. I tend to go a bit overboard buying apples, and applesauce is an easy but delicious way to enjoy the remaining fruits. Even mushy apples will taste great once they’re cooked into this naturally sweet sauce.
PREP: 15 MINUTES • PRESSURE: 4 MINUTES • TOTAL: 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 4 CUPS
10 to 12 medium apples, peeled, cored, and roughly diced
½ cup apple cider, apple juice, or water
1 cinnamon stick, broken in half
Up to ¼ cup honey (optional)
1 tablespoon freshly squeezed lemon juice (optional)
1.Add the apples, cider or juice or water, and both halves of the cinnamon stick to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 4 minutes.
3.Once cooking is complete, use a natural release.
4.Stir and remove the cinnamon stick halves. If the applesauce isn’t sweet enough, add honey. If it isn’t tart enough, add lemon juice. If a super smooth texture is desired, use an immersion blender.
COOKING TIP: If you own a food mill, you don’t have to peel your apples. Roughly dice them and throw them in the pot with the other ingredients. Once the cooking is done, run the mixture through the food mill.
Per Serving (1 cup) Calories: 237; Total Carbohydrates: 63g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 11g; Protein: 1g; Sodium: 5mg
FAMILY-FRIENDLY
Orange and Lemon Marmalade
VEGETARIAN, GLUTEN-FREE By combining oranges and lemons, this marmalade is not too bitter and not too sweet. The citrusy spread comes together easily in the pressure cooker and can be stored in the refrigerator or canned for longer storage. Displayed in a pretty jar and labeled, it makes a lovely gift.
PREP: 15 MINUTES • PRESSURE: 14 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES 6 CUPS
1½ pounds sweet oranges
8 ounces lemons, such as Meyer lemons
1 cup water
3 pounds sugar
1.Cut the oranges and lemons into ⅛-inch slices (a mandoline comes in handy here). Discard the end pieces that are all peel or pith, and remove the seeds and set aside for use later. Cut the slices into 4 or 5 pieces.
2.Add the fruit and water to the Instant Pot. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 14 minutes.
4.Once cooking is complete, use a natural release. Add the sugar and stir until dissolved. Place the seeds in a tea bag or gauze packet, cinch, and place in the mixture. Taste for sweetness.
5.Select Sauté on high heat and boil for about 5 minutes, or until the marmalade sets. This will register as about 220°F on a thermometer. Remove the seed packet and discard.
6.Pour into clean jars and let them sit at room temperature until totally cooled. Store in jars in the refrigerator for up to 3 weeks or the freezer for several months. Alternatively, the marmalade can be canned and kept for a year.
VARIATION TIP: Make this an all-lemon marmalade and increase the sugar to 4 pounds, or make it an all-orange marmalade and decrease the sugar to 2 to 2½ pounds.
Per Serving (2 tablespoons) Calories: 114; Total Carbohydrates: 31g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 0g; Protein: 0g; Sodium: 0mg
FAMILY-FRIENDLY
Triple-Berry Jam
VEGETARIAN, GLUTEN-FREE The Instant Pot turns fresh berries into a not-too-sweet and lively jam in no time. Add more or less of each berry as you see fit, just as long as the total weight is the same. You may need to adjust the amount of sugar depending on how sweet your berries are.
PREP: 5 MINUTES • PRESSURE: 8 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2 CUPS
8 ounces fresh strawberries, hulled and halved
8 ounces fresh blueberries
8 ounces fresh raspberries
1 cup sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
Up to ¼ cup honey (optional)
1.Add the strawberries, blueberries, raspberries, and sugar to the Instant Pot and stir. Let it sit for at least 15 minutes or up to 1 hour.
2.Select Sauté and bring the mixture to a boil for 3 minutes. Secure the lid.
3.Select Manual or Pressure Cook and cook at high pressure for 8 minutes.
4.Once cooking is complete, use a natural release. This will take about 10 minutes.
5.Remove the lid and select Sauté. Add the lemon juice and zest. Carefully taste the jam (it’s hot!) and add honey if needed. Boil for 3 to 4 minutes, stirring frequently, or until the gel point is reached. This will register as 220°F on a thermometer, and will coat the back of a wooden spoon.
6.Select Cancel. Mash the jam if a smoother texture is desired. Carefully transfer to lidded containers, close, and let them cool. The jam will keep in the refrigerator for up to 3 weeks or the freezer for at least 6 months.
COOKING TIP: If you like a really smooth, seedless jam, push the fruit through a strainer between steps 4 and 5, then proceed with the recipe as written. Be careful, since the fruit will be hot.
Per Serving (¼ cup) Calories: 134; Total Carbohydrates: 35g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 3g; Protein: 1g; Sodium: 1mg
WORTH THE WAIT, FAMILY-FRIENDLY
Apple Butter
VEGETARIAN, GLUTEN-FREE The pressure cooker makes homemade apple butter a largely hands-off affair. The apples cook until very tender and are then simmered with brown sugar until thick. Slather on a hot biscuit or scone, or give as a thoughtful gift.
PREP: 10 MINUTES • PRESSURE: 30 MINUTES • TOTAL: 1 HOUR, 30 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
MAKES ABOUT 2 CUPS
4 pounds apples, peeled, cored, and roughly chopped
½ cup apple cider
1 tablespoon freshly squeezed lemon juice
1 cup brown sugar
1 teaspoon ground cinnamon
Pinch ground cloves or nutmeg
Pinch kosher salt
1.Add the apples and cider to the Instant Pot. Secure the lid.
2.Select Manual or Pressure Cook and cook at high pressure for 30 minutes.
3.Once cooking is complete, use a natural release. This will take about 15 minutes.
4.Add the lemon juice, brown sugar, cinnamon, cloves or nutmeg, and salt and stir. Select Sauté and cook, stirring occasionally, for about 30 minutes, or until thickened and a deep amber color.
5.Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
INGREDIENT TIP: Use a mix of different apples for the best flavor.
Per Serving (¼ cup) Calories: 195; Total Carbohydrates: 51g; Saturated Fat: 0g; Trans Fat: 0g; Fiber: 6g; Protein: 1g; Sodium: 27mg
ELECTRIC PRESSURE COOKING TIME CHARTS
The following charts provide approximate cooking times for a variety of foods using the Instant Pot. Slightly different ingredients, sizes, liquids, prep, and more can affect the cook time, so consider this a starting point.
BEANS AND LEGUMES
When cooking beans, always include a dose of oil to reduce foaming and use a natural release. Your cook time will vary depending upon the age of your beans—old beans take longer to soften.
/> MINUTES UNDER PRESSURE: PRESSURE RELEASE
SOAKED UNSOAKED
BLACK BEANS 10 to 15 22 to 27 High Natural
BLACK-EYED PEAS 5 to 10 10 to 15 High Natural
CANNELLINI BEANS 10 to 15 30 to 35 High Natural
CHICKPEAS (GARBANZO BEANS) 15 to 20 35 to 40 High Natural
KIDNEY BEANS 10 to 15 25 to 30 High Natural
LENTILS — 12 to 17 High Natural
NAVY BEANS 10 to 15 20 to 25 High Natural
PINTO BEANS 10 to 15 25 to 30 High Natural
SOYBEANS, DRIED 20 to 25 30 to 35 High Natural
SPLIT PEAS — 5 to 10 High Natural
GRAINS
To prevent foaming, add a small amount of oil or butter to the pot. Rinsing your grains before cooking also helps.
LIQUID PER 1 CUP OF GRAINS MINUTES UNDER PRESSURE PRESSURE RELEASE
ARBORIO AND CALROSE RICE 2 cups 6 to 7 High Quick
BARLEY, PEARLED 3 cups 20 to 25 High Natural
BARLEY, WHOLE-GRAIN 3 cups 30 to 35 High Natural
BROWN RICE, LONG-GRAIN 1¼ cups 20 to 24 High Natural for 10 minutes, then quick
BULGUR 3 cups 8 to 10 High Natural
FARRO, SEMI-PEARLED 2½ cups 10 to 12 High Natural
OATS, ROLLED 2 cups 5 High Natural for 10 minutes, then quick
OATS, STEEL-CUT 3 cups 5 to 10 High Natural
QUINOA 2 cups 1 to 2 High Natural for 10 minutes, then quick
WHITE RICE, LONG-GRAIN 1½ cups 4 High Natural for 10 minutes, then quick
WILD RICE 3 cups 25 High Natural for 10 minutes, then quick
MEAT
Consult your recipe of choice for more exact cooking times to prevent undercooking or overcooking your meat.
MINUTES PRESSURE UNDER PRESSURE RELEASE
BEEF BONE-IN SHORT RIBS 35 to 45 High Natural or quick
BEEF BRISKET 60 to 90 High Natural
BEEF ROUND, RUMP, OR POT ROAST 40 to 70 High Natural
BEEF, STEW MEAT (CUBED) 15 to 20 High Natural or quick
LAMB CHOPS 5 to 10 High Quick
LAMB, CUBED 10 to 15 High Quick
LAMB, GROUND 8 to 15 High Quick
PORK BABY BACK RIBS 25 to 30 High Natural
PORK CHOPS 6 to 10 High Quick
PORK, CUBED 10 to 20 High Quick
PORK LOIN 15 to 25 High Natural
PORK SAUSAGE (RAW) 8 to 11 High Natural
PORK SHOULDER OR BUTT ROAST 45 to 60 High Natural
POULTRY
Consult your recipe of choice for more exact cooking times to prevent undercooking or overcooking poultry.
MINUTES PRESSURE UNDER PRESSURE RELEASE
CHICKEN BREAST, BONE-IN 7 to 10 High Quick or natural
CHICKEN BREAST BONELESS 5 to 8 High Quick
CHICKEN THIGH, BONE-IN 10 to 15 High Natural
CHICKEN WINGS 10 to 12 High Quick
DUCK QUARTERS, BONE-IN 10 to 20 High Quick
TURKEY BREAST, BONELESS 15 to 20 High Natural
TURKEY, GROUND 8 to 10 High Quick or natural
SEAFOOD
Seafood is easily overcooked in the Instant Pot, so be conservative with your cook times. You can always add cook time if needed.
MINUTES PRESSURE UNDER PRESSURE RELEASE
COD OR TILAPIA 3 to 5 Low Quick
CRAB 3 to 5 Low Quick
HALIBUT 6 to 7 Low Quick
MUSSELS 2 to 3 Low Quick
SALMON 5 to 7 Low Quick
SHRIMP 3 to 6 Low Quick
VEGETABLES
Vegetable cooking times will vary depending on the size, whether they are being steamed or cooked in liquid, and more.
MINUTES PRESSURE UNDER PRESSURE RELEASE
ARTICHOKES, MEDIUM, WHOLE 11 to 14 High Natural
BEETS, MEDIUM, WHOLE 15 to 20 High Quick
BRUSSELS SPROUTS, WHOLE 3 to 5 High Quick
BUTTERNUT SQUASH, 1-INCH CHUNKS 4 to 6 High Quick
CABBAGE, SLICED 3 to 5 High Quick
CARROTS, 1-INCH PIECES 2 to 4 High Quick
CORN ON THE COB 4 High Quick
GREEN BEANS 2 to 4 High Quick
POTATOES, 1-INCH CHUNKS 4 to 7 High Natural
POTATOES, BABY 5 to 10 High Natural
SPAGHETTI SQUASH, HALVED 5 to 10 High Quick
SWEET POTATOES, MEDIUM, WHOLE 10 to 15 High Quick
TOMATOES, CUT UP FOR SAUCE 5 to 7 High Natural
THE DIRTY DOZEN™ AND THE CLEAN FIFTEEN™
A nonprofit and environmental watchdog organization called the Environmental Working Group (EWG) looks at data supplied by the US Department of Agriculture (USDA) and the Food and Drug Administration (FDA) about pesticide residues. Each year it compiles a list of the lowest and highest pesticide loads found in commercial crops. You can use these lists to decide which fruits and vegetables to buy organic to minimize your exposure to pesticides and which produce is considered safe enough to buy conventionally. This does not mean they are pesticide-free, though, so wash these fruits and vegetables thoroughly.
These lists change every year, so make sure you look up the most recent one before you fill your shopping cart. You’ll find the most recent lists as well as a guide to pesticides in produce at EWG.org/FoodNews.
The Dirty Dozen™
Apples
Celery
Cherry tomatoes
Cucumbers
Grapes
Nectarines (imported)
Peaches
Potatoes
Snap peas (imported)
Spinach
Strawberries
Sweet bell peppers
*Kale/Collard greens
Hot peppers
The Clean Fifteen™
Asparagus
Avocados
Cabbage
Cantaloupes (domestic)
Cauliflower
Eggplants
Grapefruits
Kiwis
Mangos
Onions
Papayas
Pineapples
Sweet corn
Sweet peas (frozen)
Sweet potatoes
*In addition to the dirty dozen, the EWG added two produce contaminated with highly toxic organophosphate insecticides.
CONVERSION TABLES
VOLUME EQUIVALENTS (LIQUID)
US STANDARD US STANDARD (OUNCES) METRIC (APPROXIMATE)
2 tablespoons 1 fl. oz. 30 mL
¼ cup 2 fl. oz. 60 mL
½ cup 4 fl. oz. 120 mL
1 cup 8 fl. oz. 240 mL
1½ cups 12 fl. oz. 355 mL
2 cups or 1 pint 16 fl. oz. 475 mL
4 cups or 1 quart 32 fl. oz. 1 L
1 gallon 128 fl. oz. 4 L
VOLUME EQUIVALENTS (DRY)
US STANDARD METRIC (APPROXIMATE)
¼ teaspoon 1 mL
½ teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon 15 mL
¼ cup 59 mL
cup 79 mL
½ cup 118 mL
1 cup 177 mL
OVEN TEMPERATURES
FAHRENHEIT (F) CELSIUS (C) (APPROXIMATE)
250°F 120 °C
300°F 150°C
325°F 165°C
350°F 180°C
375°F 190°C
400°F 200°C
425°F 220°C
450°F 230°C
WEIGHT EQUIVALENTS
US STANDARD METRIC (APPROXIMATE)
½ ounce 15 g
1 ounce 30 g
2 ounces 60 g
4 ounces 115 g
8 ounces 225 g
12 ounces 340 g
16 ounces or 1 pound 455 g
RESOURCES
› The Instant Pot website has more information about the device, recipes, and FAQs: InstantPot.com
› If you’ve lost your manual, download it from the Instant Pot website: InstantPot.com/benefits/specifications-and-manuals
› Laura Pazzaglia runs a pressure cooker website with recipes, how-tos, and an impressive cook time chart: HipPressureC
ooking.com
› Lorna Sass is the queen of pressure cooking, and has written several cookbooks on the subject. Some of her recipes are posted for free on her website: LornaSass.com
› If you want to get experimental with your pressure cooking, consult Modernist Cuisine and their progressive recipes: ModernistCuisine.com
› Jill Nussinow, aka The Veggie Queen, has written a couple of books about vegan pressure cooking and posts recipes on her website: TheVeggieQueen.com
› New electric pressure cooker recipes go up weekly on the Pressure Cooking Today website, with a wide range of dishes and ingredients: PressureCookingToday.com
ABOUT THE AUTHOR
Laurel Randolph is a Los Angeles–based food writer and recipe developer who has contributed food articles to Paste Magazine, Wise Bread, and Serious Eats. In her free time, you can usually find her browsing a farmers’ market, eating tacos or Vietnamese food, or cooking up a storm at home. Learn more at laurelrandolph.com.