Quick Prep Cooking with Your Instant Pot: 75 Big-Flavor Dishes That Require Minimal Work

Quick Prep Cooking with Your Instant Pot: 75 Big-Flavor Dishes That Require Minimal Work

by Stefanie Bundalo

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Overview

Mouthwatering Meals with 15 Minutes of Prep or Less

Flavor-forward, fuss-free meals come together effortlessly with this indispensable guide to creating restaurant-quality dishes with your multi-cooker. From Lemon-Paprika Smothered Pork Chops to Lobster Fettuccini, each fresh and time-saving recipe in this versatile collection requires just 15 minutes or less of prep work, so you can enjoy satisfying, gourmet flavors on even the busiest weeknights.

The variety of options for both pressure cooking and slow cooking offers a solution for every occasion, whether you need dinner in an instant or want to prep it and forget it. Let Turkey Egg Roll Meatballs slowly simmer on a lazy afternoon, or whip up some Tex-Mex Chorizo Chilaquiles in a fraction of the time. Impress guests with Balsamic Burst Tomato & Basil Bucatini, or dig into a comforting plate of Bourbon Pot Roast Nachos. With step-by-step instructions and packed with easy, approachable recipes for meats, pastas, soups, sides and staples, Quick Prep Cooking with Your Instant Pot® makes mealtime foolproof, hassle-free and fun.

Product Details

ISBN-13: 9781624147548
Publisher: Page Street Publishing
Publication date: 04/02/2019
Pages: 176
Sales rank: 1,147,157
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

Stefanie Bundalo is the founder of Sarcastic Cooking. Her recipes have been featured on Self.com, and she’s worked with a number of liquor companies such as Wave Vodka and Buffalo Trace Distillery to produce recipes that highlight their products. She lives in the Chicago area with her husband and children.

Read an Excerpt

CHAPTER 1

FUSS-FREE MEATS & MAINS

When I got married, I put my slow cooker to good use, cooking for two with all the time in the world, leaving all the pots and pans for my husband to clean up. We operate under the rule "if you cook, you don't clean up." (It works — implement it immediately!) A few years into marriage, all the time and prep work slow cooker meals required started to bog me down. The last thing I wanted to see in a recipe's instructions was "brown before placing in the slow cooker." Especially when busy nights meant dirty dishes either had to be left until the next day or, gasp, washed using my own two hands.

Now, we have the Instant Pot! Every step is done in one pot. Only one dish to wash? Sign me up to be the dinner hero who cooks AND cleans up afterward!

If you're able to carve out fifteen minutes in your day for some quick prep, using the Instant Pot's many functions is a dream for meats and mains. Who wouldn't love walking in the door to Sped-Up Classic Chipotle Carnitas Tacos or My Reuben Semi-Sliders? On days when you don't feel like spending a lot of time cooking, it is great to be able to sauté and pressure cook an otherwise time-consuming meal in a snap. TheBlackened Whole Faux-sted Chicken cooks in less than an hour!

Just because you lost your sanity somewhere throughout the day doesn't mean you should have to lose out on a good dinner too.

PEACH & TOMATO BRUSCHETTA Chicken

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES OR 6 HOURS

SERVES 4

I like peaches on their own. But I love them more in savory dishes. Peaches in the summertime with some fresh tomatoes and a crusty piece of bread is my jam! Peaches add a level of sweetness and brighten up something as simple as a chicken breast. I would even suggest saving a little of the pretty peach-and-tomato mixture for topping the chicken when it is done cooking.

1½ lbs (680 g) boneless, skinless chicken breasts (3–4 breasts)
½ tsp salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
1 clove garlic, grated
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
1 tsp balsamic vinegar
1/3 cup (50 g) diced red onion
1 peach, pitted and diced
¾ cup (135 g) diced tomatoes Fresh basil, for garnish

Season each side of the chicken breasts with salt, pepper and the garlic. Rub the garlic into the chicken breasts.

Add the olive oil to the Instant Pot. Press "Sauté." Wait 1 minute for the pot to heat. Add the chicken breasts and sear for 5 minutes on each side.

While the chicken cooks, mix together the lemon juice, vinegar, onion, peach and tomatoes. Reserve 1 to 2 tablespoons (12 to 24 g) for garnish after the chicken is cooked through.

After 10 minutes of searing the chicken, press "Cancel." Flip the chicken breasts. Top with the peach-and-tomato mixture.

Secure the lid with the steam vent in the closed position. Press "Pressure Cook" until the display light is underneath "High Pressure." Use the "–/+" button to adjust the time to read 20 minutes.

When the timer is done, quick release the pressure. Transfer the chicken to a serving platter. Top with the remaining peach–tomato bruschetta, fresh basil, a good pinch of salt and freshly cracked black pepper.

SLOW COOKER OPTION: After searing the chicken on each side, add the lemon juice, balsamic vinegar and onion to the Instant Pot. Close the lid with the vent open. Set to "Slow Cook" on low for 6 hours. Mix in the peach, tomato and basil at the end before serving.

NASHVILLE HOT CHICKEN Tacos

PREP TIME: 15 MINUTES

COOK TIME: 8 HOURS OR 30 MINUTES

SERVES 2–4

I loooove fried chicken. I also love avoiding hot splatters of frying oil. With this recipe, you get the best of both worlds. No frying and all that hot, spicy, Nashville–fried chicken flavor. The truly great part about this recipe is you can either pressure cook the chicken at the last minute or set it and forget it with the slow cooker setting if you have a real life to attend to. The results will be equally delicious.

½ cup (120 ml) low-sodium chicken stock
1 tbsp (8 g) cornstarch
2 tbsp (15 g) cayenne pepper
1 tbsp (8 g) brown sugar
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp freshly ground black pepper
2 large boneless, skinless chicken breasts
8–10 flour tortillas
½ cup (75 g) diced dill pickle, optional
1 cup (50 g) shredded romaine lettuce Pico de gallo, cilantro and crumbled queso fresco, for garnish

Add the stock and cornstarch to the Instant Pot. Whisk to combine. Add the cayenne pepper, brown sugar, paprika, garlic powder, salt and pepper. Whisk to combine.

Cut each chicken breast in half widthwise. Add to the Instant Pot.

If you're slow cooking the chicken, secure the lid and leave the vent in the open position. Press the "Slow Cook" button so the display light is under "Less." Press the "–/+" button until the time displays 8 hours.

If you're pressure cooking the chicken, secure the lid and close the vent. Press "Pressure Cook." Hit the "Pressure Level" button until the display light is under "High Pressure." Adjust the "–/+" button until the display reads 30 minutes. When the timer is done, quick release the pressure.

Shred the chicken using two forks. Add equal portions of meat to the tortillas. Top each taco with the pickle, lettuce, pico de gallo, cilantro and queso fresco.

TIP: If you are sensitive to very spicy things, reduce the amount of cayenne pepper to 1 tablespoon (8 g).

Cuban PICADILLO TACOS

PREP TIME: 10 MINUTES

COOK TIME: 6 HOURS

SERVES 4–6

I have never met a taco I didn't like. I am a devout follower of #TacoTuesday. I am always open to trying any kind of taco or even taco-fying something. When I started making these tacos, I knew they were something out of the ordinary. The combination of sweet, spicy, salty and slightly pickled flavors definitely packs a punch. Slow cooking the beef really brings all those flavors to the forefront. You won't want to put too many toppings on these tacos to take away from the star of the show: the meat!

1 lb (450 g) lean ground beef
7 oz (202 g) canned fire-roasted diced tomatoes, drained
1 jalapeño, seeded and diced
3 cloves garlic, grated
½ onion, diced
¼ cup (40 g) golden raisins
1/3 cup (50 g) Castelvetrano olives, pitted and sliced
1 tbsp (15 ml) red wine vinegar
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1/8 tsp ground cinnamon
1 dried bay leaf
8–10 hard taco shells
1 cup (75 g) shredded lettuce
¾ cup (85 g) shredded Mexican-blend cheese

OPTIONAL TOPPINGS

Pico de gallo Sliced radish Fresh chopped cilantro Sliced avocado

Add the ground beef to the Instant Pot. Use a wooden spoon or potato masher to break apart the beef.

Add the diced tomatoes, jalapeño, garlic, onion, raisins, olives, vinegar, cayenne, cumin, salt, pepper and cinnamon. Mix to combine.

Add the bay leaf. Secure the lid and leave the steam valve in the open venting position.

Press "Slow Cook" until the display light is underneath "Less." Press the "–/+" button until the time display reads 6 hours.

When the timer is done, remove the lid and mix the meat. Use a wooden spoon to break apart any big pieces of beef. Add more salt and pepper to taste.

Spoon the mixture into the taco shells. Top with shredded lettuce and shredded cheese. Use any additional toppings you desire.

BUFFALO CHICKEN Tater Tot HOTDISH

PREP TIME: 15 MINUTES

COOK TIME: 3–6 HOURS

SERVES 4

If you ever see anything with buffalo sauce in this book or on my blog, know it was made with love for my husband. He literally orders buffalo wings at every place we go out to eat. I usually invent some other way for him to enjoy buffalo chicken so I don't get sick of it. This tater tot hotdish is like a big hug from your loved one on a cold winter day. It is just spicy enough to warm you up without causing you to sweat or your tongue to go numb. Think of a pot-pie filling made of creamy buffalo chicken but with glorious tater tots on top! Eat this with somebody you love who won't judge you for eating half an Instant Pot–ful. Not that that happened or anything ...

2 tbsp (30 ml) olive oil
1 large boneless, skinless chicken breast, diced
2 tbsp (15 g) Blackening Seasoning Mix
1 celery rib, diced
1 carrot, peeled and diced
1/3 cup (50 g) diced red onion
1 cup (240 ml) heavy whipping cream
4 oz (113 g) softened cream cheese, cubed
2 oz (56 g) crumbled blue cheese
½ cup (56 g) shredded mozzarella cheese
½ cup (56 g) shredded sharp cheddar cheese
1½ tbsp (23 ml) buffalo sauce, plus more for serving
1 tbsp (8 g) cornstarch
1 cup (240 ml) whole milk About 40 frozen tater tots Fresh chopped cilantro, for garnish

Press "Sauté." Add the olive oil to the Instant Pot along with the chicken and Blackening Seasoning Mix. Mix to combine. Sauté for 5 minutes.

Mix in the celery, carrot and onion. Sauté for 5 more minutes until the onion is translucent.

Mix in the heavy cream and cream cheese. Once the cream cheese melts into the sauce, hit "Cancel."

Stir in the blue cheese, mozzarella, cheddar and buffalo sauce.

Mix the cornstarch with the milk in a separate small bowl. Add the mixture to the Instant Pot and stir to combine. Top the mixture with tater tots.

Secure the lid and leave the steam vent in the open position. Press "Slow Cook," and then use the "–/+" button to adjust the time. Cook for 3 hours on high or 6 hours on low.

Spoon the hotdish out of the Instant Pot into bowls. Top with chopped cilantro and more buffalo sauce.

TEX-MEX CHORIZO Chilaquiles

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

OR 3–6 HOURS

SERVES 8

I like to think chilaquiles are the uglier, yet way more fun cousin of nachos. They are a hot mess on the plate but have more to offer than nachos when it comes to flavor. You will love how fun it is to dump a whole bag of tortilla chips into the Instant Pot and call it a meal. You can cook up the saucy mixture ahead of time, keep it on warm and then mix in the chips at the last minute so they don't get too soggy.

1 cup (240 ml) red enchilada sauce
¾ cup (180 ml) BBQ sauce
1 cup (240 ml) low-sodium chicken stock
½ tsp salt
1 canned chipotle pepper, diced
¼ tsp freshly ground black pepper
¼ tsp garlic powder
¼ tsp crushed red pepper flakes
1 lb (450 g) ground pork chorizo
1 cup (150 g) Pinto Bean Tinga or Big-Batch Black Beans
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 jalapeño, seeded and diced
1 small yellow onion, thinly sliced
13-oz (368-g) bag tortilla chips
¾ cup (85 g) shredded Mexican-blend cheese
¼ cup (30 g) crumbled queso fresco Fresh chopped cilantro, for garnish

OPTIONAL TOPPINGS

Pico de gallo Sliced radish Sliced avocado Sliced jalapeño

Add the enchilada sauce, BBQ sauce, stock, salt, chipotle pepper, black pepper, garlic powder and crushed red pepper flakes to the Instant Pot. Mix to combine.

Add the chorizo to the pot. Use a wooden spoon to break it apart. Mix in the beans.

Add the bell and jalapeño peppers and onion and mix to combine.

Secure the lid with the steam valve in the sealed position. Press "Pressure Cook" until the light is beneath "High Pressure," and then use the "–/+" button to adjust the time until the display reads 10 minutes.

When the timer is done, quick release the pressure. Remove the lid, and then use the wooden spoon to break up any big pieces of pork.

Add the tortilla chips into the pot, half of the bag at a time, and toss with tongs to evenly coat.

Serve the chilaquiles on a large platter or as individual servings and topped with the shredded Mexican-blend and queso fresco cheeses and cilantro. Pico de gallo, radishes, avocado and more jalapeño are optional toppings.

SLOW COOKER OPTION: Add the chorizo to the pot. Use a wooden spoon to break apart the chorizo. Mix in the beans, peppers and onion until combined. Add the enchilada sauce, BBQ sauce, stock, salt, pepper, garlic powder, chipotle pepper and crushed red pepper to the Instant Pot. Mix to combine. Secure the lid, leaving the steam vent open. Set to "Slow Cook" on high for 3 hours or low for 6 hours. Mix in the chips before serving. Top the chilaquiles accordingly before enjoying.

RED CURRY Mussels WITH CHORIZO

PREP TIME: 5 MINUTES

COOK TIME: 3 MINUTES

SERVES 4

This dish was my Father's Day present to my dad. Yep, I gave him one-and-a-half pounds (680 g) of mussels. If that shocks you, you may also be shocked to find out that he ate all of them! Then he soaked up all the sauce with some bread. I hope that speaks volumes to you. These mussels take just ten minutes to make and will have the people you made them for thinking and dreaming about them for WELL over ten minutes.

1 tsp extra-virgin olive oil
½ lb (230 g) ground pork chorizo
1 onion, finely diced
1 jalapeño, seeded and minced
3 cloves garlic, minced
¼ tsp anchovy paste
2 tbsp (28 g) red curry paste
½ cup (120 ml) low-sodium chicken stock
1 tsp salt
¼ tsp freshly ground black pepper Juice of ½ lime
1½ lbs (680 g) mussels
1 French baguette, sliced, for serving

Press "Sauté" and add the olive oil to the Instant Pot. Wait 1 minute for the oil to heat through. Add the chorizo, onion and jalapeño to the pot. Sauté, stirring and breaking up the chorizo with a wooden spoon, for about 5 minutes.

Add the garlic, anchovy paste and curry paste. Mix to combine. Cook for an additional minute.

Press "Cancel." Add the stock, salt, pepper and lime juice to the pot.

Mix to combine, scraping up any bits from the bottom of the pot.

Add in the mussels. Secure the lid with the steam vent closed. Press "Steam." Use the "–/+" button to adjust the time until the display reads 3 minutes.

When the timer is done, quick release the pressure. Remove the lid and discard the mussels that do not open. Transfer the mussels, chorizo and liquid to a large serving bowl.

Serve with some good, crusty bread like a French baguette.

Lil' Quickies: FRENCH ONION CHEESEBURGER SLIDERS

PREP TIME: 12 MINUTES

COOK TIME: 4 HOURS

SERVES 6

Back in the day, I used to be a vegetarian. After a few years of sneaking bites of my boyfriend's (now husband's) cheeseburgers, the lightbulb went off. Cheeseburgers are amazing! I missed them. These are my all-time favorite cheeseburgers. They come together quickly, and the beef crisps up great using the slow-cooking function in the Instant Pot. I know sour cream sounds crazy, but it adds the perfect tang to the burgers that balances out the onion and the cheddar and pickles. I won't fault you if you skip the pickles as long as you don't skip the cheese!

1 lb (450 g) lean ground beef
2 tbsp (5 g) French onion soup seasoning mix Pinch of salt Pinch of black pepper
¼ cup (58 g) sour cream
12 brioche slider buns
12 slices cheddar cheese, cut into fourths
12–24 dill pickle slices, optional

Add the beef, French onion seasoning, salt and pepper to the Instant Pot. Use a wooden spoon to break apart the beef the best you can.

Secure the lid and leave the vent open. Set the Instant Pot to "Slow Cook." Press the slow-cook button until it reads "High." Adjust the "–/+" button until the display reads 4 hours.

Once the beef is cooked, remove the lid and break the beef up even further. Mix the sour cream into the beef.

Cut the slider buns in half crosswise. Top the bottom halves with ¼ cup (55 g) scoop of the beef mixture each. Top each scoop of beef with 4 squares of cheddar. Cover with the top halves of the buns and then serve.

This mixture will also hold up well in the refrigerator overnight if you plan on making this ahead of time. Assemble the sliders, cover them with foil and pop them in a 375°F (200°C) oven for 15 minutes or until the cheese melts. Garnish with optional pickles.

MEXICAN COKE & LIME BBQ Ribs

PREP TIME: 15 MINUTES, PLUS MARINATING OVERNIGHT

COOK TIME: 12 HOURS OR 30 MINUTES

SERVES 4

My brother is a butcher. When these St. Louis–style ribs were on special, I got many texts from him. He is also the guy who told me to use Mexican Coke because of all the natural sugar. Basically, my brother told me I have to give him all the credit for this recipe. I will, but the cooking method and the dry rub are all me! Slow cooking the ribs makes them super tender and juicy. The steam trivet allows all the fat to drain off and the dry rub to stay crispy on top of the meat. I'd call these ribs the perfect sibling collaboration.

FOR THE MARINADE

12 oz (355 ml) Mexican Coca-Cola Juice of 1 lime
1 tbsp (8 g) chili powder
1 tsp salt
½ tsp freshly ground black pepper

FOR THE RIBS

1 rack of St. Louis–style spare ribs, cut in half
1 tbsp (8 g) chili powder
1 tsp ground cumin
1 tsp chili-lime seasoning
½ tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried oregano Zest of 1 lime
1 tsp salt
¼ tsp freshly ground black pepper
¼ cup (60 ml) water
¼ cup (60 ml) apple cider vinegar

Combine the Coca-Cola, lime juice, chili powder, salt and pepper in a 9 × 13–inch (23 × 33–cm) baking pan. Rest the rack of ribs down in the marinade. Cover the ribs with foil and refrigerate overnight.

Remove the ribs from the marinade. Set them off to the side on a baking sheet.

Mix the chili powder, cumin, chili-lime seasoning, cayenne, onion powder, garlic powder, oregano, lime zest, salt and pepper in a small mixing bowl. Sprinkle the seasoning liberally over the top of the ribs. Rub the seasoning into the meat.

Place the steam trivet along with water and the apple cider vinegar into the Instant Pot. Stand the ribs up on the trivet, leaning them against one another.

Secure the lid, leaving the steam vent open. Press "Slow Cook" until the display light is under "Low," and then use the "–/+" button to adjust the time display to read 12 hours. When the timer is done, remove the lid and carefully transfer the ribs to a cutting board. Cut the ribs.

PRESSURE COOKER OPTION: I love slow-cooked ribs, but if you are in a pinch for time, prepare the recipe according to the instructions but cook the ribs at high pressure for 30 minutes. When the timer is done, quick release the steam, remove the lid and then transfer the ribs to a cutting board. Cut the ribs.

(Continues…)


Excerpted from "Quick Prep Cooking with Your Instant Pot"
by .
Copyright © 2019 Stefanie Bundalo.
Excerpted by permission of Page Street Publishing Co..
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

Introduction

Fuss-Free Meats & Mains 11

Peach & Tomato Bruschetta Chicken 12

Nashville Hot Chicken Tacos 15

Cuban Picadillo Tacos 16

Buffalo Chicken Tater Tot Hotdish 19

Tex-Mex Chorizo Chilaquiles 20

Red Curry Mussels with Chorizo 23

Lil Quickies: French Onion Cheeseburger Sliders 24

Mexican Coke & Lime BBQ Ribs 27

Corona & Lime Shrimp Boil 28

Clean-Out-the-Fridge Shakshuka 31

Meyer Lemon Poppy Seed Chicken with Fresh Greens 32

Cabbage Un-Roll Ups 35

Lemon-Paprika Smothered Pork Chops 36

Greek Herb & Feta Clams 39

Korean BBQ Beef Lettuce Wraps 40

Everything Bagel, Cream Cheese, Sausage & Egg Casserole 43

Pineapple Buffalo Chicken Wings 44

Turkey Egg Roll Meatballs 47

Blackened Whole Faux-sted Chicken 48

My Reuben Semi-Sliders 51

Chicago Polish Sausages 52

Feisty Sloppy Joeys 55

Sped-Up Classic Chipotle Carnitas Tacos 56

Ranch-Seasoned Steaks & Potatoes 59

Bourbon Pot Roast Nachos 60

Comforting Carbs 63

Chili, Lobster & Vodka Linguine 64

Red Wine Short Rib Ziti 67

Lemon Cacio e Pepe 68

Balsamic Burst Tomato & Basil Bucatini 71

Green Chili Macaroni & Pimento Cheese 72

Citrus-Herb Cod with Veggie Noodles 75

"Gimme-All-the-Mushrooms" Ramen 76

Fried-Egg Spaghetti 79

Creamy Sun-Dried-Tomato Tortellini 80

Sausage & Peppers Rotini 83

Lentil-Mushroom Bolognese 84

Mixed Vegetable Lo Mein 87

Turkey Burger Helper with Peas 88

Soup'd-Up Soups & Chilis 91

Drunken Chicken Tortilla Soup 92

Sweet & Sour Pot Sticker Soup 95

Sauerkraut Soup 96

Chorizo & Cauliflower Rice Chili 99

Creamy Garlic, Bacon, Potato & Kale Soup 100

Cold-Fighting Chicken Noodle Soup 103

Butternut Squash & Pumpkin Soup 104

Chili Relleno Soup 107

Posole Verde with Shrimp 108

Hearty Chicken & Vegetable Stew 111

Can't-Beat-it Turkey & Bacon Chili 112

Eggplant & Tomato Soup 115

Beans, Vegetables & Grains In A Snap 117

Roasted Vegetable Mediterranean Rice 118

The Best Elote 121

Decadent Cauliflower & Potato Mash 122

Cheesy Broccoli-Loaded Hasselback Potatoes 125

Chili-Lime Asparagus 126

Maple-Cayenne Hasselback Sweet Potatoes 129

Garlic-Loaded Fresh Creamed Spinach 130

Sesame-Honey Mustard Shishito Peppers 133

Salsa-Style Refried Black Beans with Bacon 134

Cilantro-Lime Quinoa 137

Black Bean & Mango Brown Rice 138

Pinto Bean Tinga 141

Coconut Rice Pilaf 142

Kimchi Fried Rice 145

Lemon & Garlic Butter Steamed Artichokes 146

Green Bean & Mushroom Piccata 149

Italian White Beans 150

Brown Butter, Cocoa & Chili Acorn Squash 153

Next-Level Staples 155

Perfect Shredded Chicken (Hold the Chicken Stock) 156

Just-Right Jammy Eggs 159

Big-Batch Black Beans 160

Not-Another-Restaurant Salsa 163

Spicy Zhoug Sauce 164

Tomato-Garlic Sauce 167

Blackening Seasoning Mix 168

Acknowledgments 170

About the Author 171

Index 172

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