Easy-Freeze Instant Pot Pressure Cooker Cookbook: 100 Freeze-Ahead, Make-in-Minutes Recipes for Every Multi-Cooker

Easy-Freeze Instant Pot Pressure Cooker Cookbook: 100 Freeze-Ahead, Make-in-Minutes Recipes for Every Multi-Cooker

by Ella Sanders

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Product Details

ISBN-13: 9781250181886
Publisher: St. Martin's Press
Publication date: 08/21/2018
Pages: 176
Sales rank: 123,110
Product dimensions: 7.40(w) x 9.00(h) x 0.60(d)

About the Author

ELLA SANDERS is a comfort food enthusiast who loves spending time at the table with friends and family, and specializes in making traditional meals with unexpected flavor and flair. She lives with her husband and two boys in Portland, Maine. Her cookbooks include The Ultimate Instant Pot Pressure Cooker Cookbook, The Ultimate Ketogenic Cookbook, and Copper Magic.

Read an Excerpt

CHAPTER 1

The Basics

Chicken Stock

Makes 6 cups

Prep time 10 minutes

Pressure time 30 minutes

Release method Natural

While it's perfectly fine to use canned chicken stock or broth in the recipes in this book, homemade stock tastes so much better, and it's surprisingly simple to make. You control both the quality of the ingredients and the amount of salt that gets added. Don't skip the important step of refrigerating the stock before freezing it. The fat will rise to the surface, so you can just skim it off.

PREP INGREDIENTS
PREP DIRECTIONS

Place all the ingredients in the multi-cooker inner pot. Add 6 cups water, being sure not to fill the pot more than two-thirds full. Cook on high pressure for 30 minutes, and then let the pressure release naturally. When cool enough to handle, strain the stock into a storage container and refrigerate until cold. Skim any fat from the surface. Portion into ½-cup or 1-cup servings and freeze.

Beef Stock

Makes 6 cups

Prep time 10 minutes

Pressure time 60 minutes

Release method Natural

Roasting the short ribs or soup bones helps make a richer, more deeply flavored beef stock. If you use soup bones, choose meaty ones. Keep an eye on the liquid level in the multi-cooker, and don't go over two-thirds full. If you need to, you can always use a little bit less water.

PREP INGREDIENTS
PREP DIRECTIONS

Preheat the oven to 400°F. Rub the ribs with the oil, season with salt and pepper, and place on a sheet pan. Transfer the sheet pan to the oven and roast for 30 minutes. Place the roasted ribs and the remaining ingredients in the multi-cooker. Add 6 cups water, being sure not to fill the pot more than two-thirds full. Cook on high pressure for 60 minutes, and then let the pressure release naturally. When cool enough to handle, strain the stock into a storage container and refrigerate until cold. Skim any fat from the surface. Portion into ½-cup or 1-cup servings and freeze.

Vegetable Stock

Makes 6 cups

Prep time 10 minutes

Pressure time 20 minutes

Release method Natural

In the absence of meat, dried mushrooms and a splash of soy sauce will help boost the savory, umami flavor in this simple vegetable stock. If you don't have or can't find parsnips, you can substitute a potato.

PREP INGREDIENTS
PREP DIRECTIONS

Place all the ingredients in the multi-cooker inner pot. Add 6 cups water, being sure not to fill the pot more than two-thirds full. Cook on high pressure for 20 minutes, and then let the pressure release naturally. When cool, strain, portion into ½cup or 1-cup servings and freeze.

CHAPTER 2

Soups

Chicken, Corn, and Rice Soup

Serves 4

Prep time 5 minutes

Pressure time 5 minutes

Release method Natural (10 minutes)

Chicken, Corn, and Rice Soup is a great way to use up leftover roasted chicken, and because it includes ingredients you're likely to have around the house, it's easy to throw together and keep in the freezer for a day when you or a family member is feeling a little under the weather. You can add in a big handful of chopped parsley at the end, or if you're in the mood for noodles, toss them in the soup after pressure cooking and let them simmer away until tender.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the chicken stock, the rice, and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.

Tortilla Soup

Serves 4

Prep time 10 minutes

Pressure time 8 minutes

Release method Natural (10 minutes)

Tortilla Soup is like a party in a bowl: tender bites of chicken, crunchy strips of fried tortilla, and creamy avocado chunks all in a rich tomato- and cuminspiked broth. Jarred salsa is your shortcut to big flavor fast. Serve with corn chips or crushed tortilla chips, shredded Monterey Jack cheese, jalapeño slices (fresh or pickled), diced avocado, chopped cilantro, and sour cream.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Serve with any or all of the suggested toppings (see headnote).

Classic Ham and Bean Soup

Serves 4 to 6

Prep time 15 minutes

Pressure time 5 minutes

Release method Natural (10 minutes)

Hearty, comforting, and delicious, Classic Ham and Bean Soup is big on flavor and easy on effort. Don't be tempted to add salt to the soup until after it's finished. You'll likely find that between the ham and the stock, it's perfectly seasoned as is. White pepper has floral, earthy notes, but if you don't have it on hand, just substitute regular black pepper.

PREP INGREDIENTS
PREP DIRECTIONS

If using the potato, bring a large pot of salted water to a boil over high heat. Add the potato and blanch for 2 to 3 minutes. Drain and set aside in a single layer to cool. (A kitchen towel is useful for this task.) Add the potatoes and the remaining prep ingredients to a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the chicken stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.

Corn Chowder

Serves 4

Prep time 10 minutes

Pressure time 5 minutes

Release method Natural (10 minutes)

Simple and satisfying, Corn Chowder has a secret ingredient: canned green chiles. While they don't add much in the way of heat, they do add tons of flavor. On cooking day, just fry up a few slices of bacon until crispy and crumble a slice on top of each bowl along with some chopped parsley or chives.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Stir in the potato flakes, milk, and butter.

Broccoli Cheddar Soup

Serves 4

Prep time 10 minutes

Pressure time 5 minutes

Release method Natural (5 minutes)

Broccoli Cheddar Soup is so delicious but you might have thought it too difficult to make at home. Not so! Now you can have it whenever the craving strikes. Serve with crusty bread, or better yet, in bread bowls!

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, and then manually release any remaining pressure. Gradually stir in the cheddar cheese, butter, and heavy cream until the cheese is melted. Using an immersion blender, puree the soup.

Creamy Roasted Tomato and Basil Soup

Serves 4

Prep time 10 minutes

Pressure time 5 minutes

Release method Natural (10 minutes)

By using canned fire-roasted tomatoes, you can get a delicious roasted flavor without any of the effort. To make this soup lighter, leave out the cream and butter and just drizzle a little extra-virgin olive oil in each bowl at the end. Serve Creamy Roasted Tomato and Basil Soup with grilled cheese sandwiches, of course.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Stir in the heavy cream, butter, and fresh basil.

Lentil Kale Soup

Serves 4

Prep time 15 minutes

Pressure time 7 minutes

Release method Natural (10 minutes)

Lentil Kale Soup is healthy, delicious, and hearty enough to be a meal. Even if you're not a fan of kale, you might find yourself changing your mind, as the kale turns meltingly tender in this soup. If you wish, you can also add some diced ham to the prep ingredients; just cut back on the salt. Prep tip: If you're making a number of meals at once, start your lentils at the beginning of the day, so they're cooked and cooled by the time you're assembling your bags.

PREP INGREDIENTS
PREP DIRECTIONS

Add the lentils to the multi-cooker along with enough water to cover by about 2 inches. Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally and drain the lentils, reserving 1 cup of the cooking water. It's okay if the lentils are still a bit firm; they'll finish cooking in the soup. Once the lentils are cool, add them, the reserved cooking water, and the remaining prep ingredients to a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Remove and discard the bay leaf. Stir in the parsley (if using) and the vinegar, and drizzle with extra-virgin olive oil.

Asian Chicken Noodle Soup

Serves 4 to 6

Prep time 10 minutes

Pressure time 7 minutes

Release method Natural (5 minutes)

With fragrant ginger, savory shiitakes, and crunchy fresh vegetables, this noodle soup has a lot to love. You can vary the vegetable combination depending on what you have on hand or what's in season, and you can even stir in some cubed tofu for extra protein. Look for fresh udon noodles in the refrigerated case of your supermarket. If you can only find the kind that comes with a seasoning packet, just discard the packet and use the noodles.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 7 minutes. Let the pressure release naturally for 5 minutes, and then manually release any remaining pressure. Carefully remove the mushrooms and thinly slice them. Return them to the pot along with the udon noodles and sesame oil. If desired, stir in the green beans, add the bok choy, and garnish with bean sprouts and green onion. Let stand for a few minutes until the noodles are heated through and the vegetables are slightly cooked but still crunchy.

Butternut Squash and Sage Soup

Serves 4 to 6

Prep time 10 minutes

Pressure time 8 minutes

Release method Natural (8 minutes)

Sweet butternut squash and woodsy sage make this simple soup comforting and inviting on an autumn evening. For a little crunch, garnish each bowl with a few pumpkin seeds.

PREP INGREDIENTS
PREP DIRECTIONS

Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.

SERVING DAY DIRECTIONS

Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 8 minutes, and then let the pressure release naturally. Stir in the butter and heavy cream (if desired). Use an immersion blender to puree the soup.

(Continues…)


Excerpted from "Easy-Freeze Instant Pot Pressure Cooker Cookbook"
by .
Copyright © 2018 St. Martin's Press.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Introduction,
The Basics,
Chicken Stock,
Beef Stock,
Vegetable Stock,
Soups,
Chicken, Corn, and Rice Soup,
Tortilla Soup,
Classic Ham and Bean Soup,
Corn Chowder,
Broccoli Cheddar Soup,
Creamy Roasted Tomato and Basil Soup,
Lentil Kale Soup,
Asian Chicken Noodle Soup,
Butternut Squash and Sage Soup,
Pesto Minestrone Soup,
Potato Leek Soup,
Split Pea and Ham Soup,
Greens and Beans Soup,
Vegetable Beef Soup,
Hearty Root Vegetable Soup,
Cream of Pumpkin Soup,
Vegetables,
Fiesta Veggie Chili,
Miso-Brown Sugar Carrots,
Black Bean and Poblano Chili,
Spinach Lasagna,
Louisiana Red Beans,
Sweet Potato Chili,
Curried Chickpeas,
Lentil Bolognese,
Soy-Ginger Carrots,
Pumpkin Thai Red Curry,
Mexican Tomato and Kidney Bean Stew,
Mediterranean Chickpeas with Sun-Dried Tomatoes and Artichokes,
Greek-Inspired Butter Beans,
Chicken & Turkey,
Pulled Chicken Sliders,
Chicken, Chorizo, and Chickpea Stew,
Kung Pao Chicken,
Mediterranean Chicken,
Chicken Cacciatore,
Chicken Paprikash,
White Chicken Chili,
Creamy Garlic-Lemon Chicken with Spinach,
Sesame Orange Chicken,
Country Captain,
Chicken in Red Wine Sauce,
Sweet and Tangy Honey-Mustard Chicken,
Fennel and Lemon Chicken,
Chicken Tinga,
Creamy Sun-Dried Tomato Chicken,
Bourbon Chicken,
Classic Buffalo Wings,
Honey-Mustard Wings,
Rosemary-Balsamic Chicken,
Sweet and Sour Chicken,
Ginger Chicken with Broccoli,
Cashew Chicken,
Turkey and Bean Burritos,
Chicken and Sausage Stew,
Potsticker Meatballs,
Cajun-Spiced Turkey and Black-Eyed Peas,
Beer-Braised Turkey Tacos,
Beef & Pork,
Classic Pot Roast,
Easy Beef and Bean Chili,
Italian Pot Roast,
Beef Goulash,
Guinness Stew,
No-Bean Bowl of Red,
Bolognese Sauce,
Garlicky Beef with Pancetta and Red Wine,
Short Rib Sauce,
Pepper Steak,
French Dip Sandwiches,
Steak Sandwiches,
Beef and Broccoli,
Beef Stroganoff,
Easy Beef Tacos,
Korean Short Ribs,
Onion-Smothered Short Ribs,
Simple Sloppy Joes,
Swiss Steak,
Classic Italian Meatballs,
Salisbury Steak Meatballs,
Picadillo,
Chili Mac,
Chipotle Carnitas,
Apple and Cranberry Pork Loin,
Maple Pork with Sauerkraut and Apples,
Caribbean-Spiced Pork,
Provençal Pork with White Beans,
Braised Pork with Mustard and Sour Cream Sauce,
Kielbasa, Black-Eyed Pea, and Butternut Squash Stew,
Pork and Hominy Stew,
Street Food Tacos,
Italian Sausage Stew,
Sausage Lasagna,
Sausage and Lentil Stew,
Fish & Seafood,
Lemon-Dill Cod,
Mediterranean Cod,
Pesto Salmon,
Shrimp and Sausage Jambalaya,
Shrimp Scampi,
Herb-Crusted Salmon,
Quick-Reference Metric Conversion Chart,
Index,
About the Author,
Copyright,

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Easy-Freeze Instant Pot Pressure Cooker Cookbook: 100 Freeze-Ahead, Make-in-Minutes Recipes for Every Multi-Cooker 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous 4 months ago
I bought this book at another store and just love it. I don't always use it as a freeze ahead meal book I use it as a go to cook book for tonight's dinner very good recipes easy to follow and very tasty. This past Christmas 2018 I bought my 2 daughters in California the new Crock-pot Multi cooker/pressure cooker and its the best thing for busy families.