The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker

by Coco Morante

Overview

Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.

The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.

Product Details

ISBN-13:	9780399580895
Publisher:	Clarkson Potter/Ten Speed
Publication date:	08/29/2017
Sold by:	Random House
Format:	eBook
Pages:	176
Sales rank:	641,995
File size:	83 MB
Note:	This product may take a few minutes to download.

About the Author

Coco Morante is a recipe developer and food blogger who runs the popular Instant Pot Recipes Facebook page and authors the blog Lefty Spoon. Her recipes are featured in numerous print and online publications, including Simply Recipes, The Kitchn, and Edible Silicon Valley. A self-taught cook and classically-trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.

Read an Excerpt

Introduction

The Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market. If you grew up with a traditional stove-top pressure cooker, you’ll be amazed at how far pressure cooking has come. 

Gone are the days of the scary, rocking pressure regulator on stove-top models. The Instant Pot is whisper quiet while it cooks foods under pressure. It’s also extremely versatile. With a wide range of programmable settings, it does the job of a traditional pressure cooker as well as a slow cooker, rice cooker, and yogurt maker. 

Indeed, the range of foods you can cook in the Instant Pot is nothing short of mind-blowing. It’ll turn out both a pot of chili and the loaf of cornbread to go alongside it, a kid-friendly macaroni and cheese that’s ready in a snap, and a silkysmooth cheesecake that will be the envy of every home baker. 

This cookbook will tell you how to make those dishes and more. It includes seven chapters of recipes that range from globally inspired dishes to retro American classics with modern updates. You’ll also find how-to instructions for such staples as rice, beans, and broth, as well as directions for flavor-boosting add-ins to keep in the freezer for fast weeknight cooking from scratch. 

Once you are comfortable with all of the buttons on the Instant Pot, you’ll discover that using it is much like cooking in a pot on the stove. It has settings to sauté and brown (especially useful when starting soups, stews, and braises), to pressure steam (great for getting vegetables done fast), and even to make yogurt. Plus, once a dish has finished cooking, the Instant Pot will keep it warm for up to 10 hours.

I’ve done my best to include a broad array of recipes to please omnivores and vegetarians alike, as well as folks who are staying gluten-free or dairy-free. There are dishes for breakfast, lunch, and dinner, and for luscious desserts and between-meal snacks. And I’ve tested every recipe in my own kitchen to make sure it is not only foolproof but also delicious. 

When I wrote these recipes, I wanted them to be both intuitive and easy to follow. To make sure I’ve delivered on that goal, I have included clear instructions at every step so you’ll never have to guess which button to press. Decoding the buttons is the main hurdle to learning how to use the Instant Pot, and I’ve eliminated that obstacle in this book. You’re bound to get the hang of things after making just a handful of dishes, and using the Instant Pot will soon be as second nature as stove-top cooking. 

CAJUN CHICKEN AND SAUSAGE JAMBALAYA

A filling one-pot rice dish with chunks of chicken thigh and slices of spicy andouille sausage, jambalaya is one of my husband’s favorite dishes. It’s easy to throw together for dinner, and I’m happy to make it often, especially when we’re tired of the usual soups and stews. If you like, add seeded and chopped bell pepper and/or celery with the onion. A bottle of hot sauce on the table is mandatory. Frank’s RedHot is my pairing of choice. 

serves 4

1 tablespoon avocado oil or other neutral oil with high smoke point
6 ounces andouille sausage (2 links), sliced
1 yellow onion, chopped
3 cloves garlic, chopped
1 cup long-grain white rice
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-inch pieces

Select the Sauté setting on the Instant Pot and heat the oil. Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned. Add the onion and garlic and sauté for about 3 minutes, until slightly softened. Add the rice, bay leaf, and spices and sauté, stirring often, for 1 minute longer. 

Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid. 

Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 10 minutes at high pressure. 

Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and serve the jambalaya immediately.

Table of Contents

Introduction 1

How to Use the Instant Pot 2

The Pressure Cooker Pantry 7

Must-Have Tools 8

How to Convert Recipes for the Instant Pot 11

Troubleshooting and FAQ 12

Chapter 1 Breakfast 15

Lemon-Poppy Seed Breakfast Cake 17

Hard-Boiled Eggs 18

Sausage and Green Onion Strata 19

Crustless Broccoli and Cheddar Quiche 20

Florentine Omelet 22

Quinoa Porridge with Pepitas and Honey 23

Brown Butter Steel-Cut Oatmeal 24

Honey-Turmeric Tonic 27

Chapter 2 Beans and Grains 29

Basic Beans 30

Borracho Beans 31

Classic Hummus 33

Greek-Style Gigantes Beans with Feta 34

Vegan Sloppy Joes 36

Beluga Lentil Salad with Italian Vinaigrette 37

Chana Masala 39

Basic Rice 40

Jamaican-Style Rice and Beans 41

Risotto with Lemon and Peas 43

Barley with Mushrooms and Sage 44

Chapter 3 Soups and Chilis 47

Carrot-Parsnip Soup with Ginger 48

Tomato Basil Soup 50

Leek and Potato Soup 51

Red Lentil Soup with Sumac 53

Minestrone 54

Chicken and Dumplings 55

Italian Wedding Soup 56

Turkey Chile Verde with Pinto Beans 58

Beef Shank and Barley Soup 59

Spicy Beef and Bean Chili 61

Chapter 4 Poultry 63

Arroz con Polio 64

Plum Chili Chicken 65

Cajun Chicken and Sausage jambalaya 66

Dijon Chicken and Wild Rice Pilaf 68

Chicken Cacciatore 69

Pomegranate Walnut Chicken 71

Whole Chicken with Mushroom Sauce 72

Thanksgiving Turkey Breast and Gravy 75

Momo Meatballs with Cilantro Chutney 77

Chapter 5 Beef and Pork

Fettuccine with Bolognese Sauce 80

Meatballs Marinara 82

Irish Beef and Root Vegetable Stew 85

Unstuffed Peppers 86

Classic Meat Loaf 87

Korean Braised Beef Short Ribs (Galbijjim) 89

Ropa Vieja 90

Sloppy Joes 91

Salisbury Steak 92

BBQ Baby Back Ribs 94

Braised Brisket with Onion Gravy 96

One-Pot Roast Dinner 98

Pulled Pork Adobo 101

Jamaican Jerk-Spiced Oxtails 103

Corned Beef with Cabbage, Carrots, and Potatoes 105

Pork Loin with Balsamic and Caramelized Onions 106

Chapter 6 Vegetables and Side Dishes 109

Steamed Artichokes with Quick Mayonnaise 110

Steamed Spaghetti Squash 112

Warm Fingerling Potato Salad 114

Winter Vegetable Mash (Stamppot) 115

Maple Mashed Sweet Potatoes 117

Cauliflower Mashed Potatoes 118

Indian-Inspired Okra and Cauliflower with Cucumber-Yogurt Sauce 119

Sweet-and-Sour Red Cabbage 120

Smoky Collard Greens and Carrots 121

Sicilian-Style Chard with Raisins and Pine Nuts 123

Kale with Apple and Onion 124

Italian Stewed Green Beans 125

Macaroni and Cheese 126

Spicy Garlic Edamame 128

Cornbread 129

Chapter 7 Desserts 131

Lemon-Honey Poached Pears with Whipped Greek Yogurt 132

Carrot Cake with Cream Cheese Frosting 134

Chocolate Chocolate Chip Cake 137

Banana-Toasted Pecan Cake 138

Blueberry Bread Pudding 140

Meyer Lemon Ricotta Cheesecake 141

Mew York Cheesecake 144

Strawberry-Rhubarb Compote 146

Coconut Chai Rice Pudding 147

Pantry 148

Soffritto (aka Mirepoix) 149

Duxelles 149

30-Minute Caramelized Onions 150

Indian Simmer Sauce 151

Quick Mayonnaise 153

Marinara Sauce 153

Chicken Broth 154

Beef Bone Broth 155

Plain Yogurt 156

Applesauce 157

Cooking Charts 158

Acknowledgments 163

About the Author 164

Index 165