The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers

The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers

by Jane Bonacci, Sara De Leeuw

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Overview

The Instant Pot and other electric pressure cookers provide a perfect way to cook gluten-free meals with a maximum of speed, convenience, nutrition, and flavor.

For the millions of people who, by doctor's orders or by choice, must exclude or limit gluten in their diets, finding Instant Pot recipes has been a huge challenge. This timely book solves the problem. Its recipes focus on dishes that are the most problematic for gluten-sensitive cooks, such as main-course dinners that typically have a grain component, as well as breakfasts and desserts, which also usually have wheat or gluten. In their place,  The Gluten-Free Instant Pot Cookbook offers up  tasty and creative gluten-free alternatives that cook up fast and delectably in the pressure cooker. Everyone in the household will love these dishes, even those who are not eating gluten-free.

From hearty breakfast dishes like Creamy Poblano Frittata or Caribbean Breakfast Burritos, through substantial and warming soups like a Creamy and Spicy Butternut Squash Soup or a Pumpkin Black Bean Chili, and crowd-pleasing dinner dishes like Mom's Old-Fashioned Pot Roast, Gluten-Free Lasagna with Meat Sauce, and Pork Tenderloin Marsala with Wheat-Free Pasta, these are spectacular recipes that cook up lightning-fast in the electric pressure cooker.

The Instant Pot and its cousins are also surprisingly powerful tools for making desserts, and the offerings here—all completely gluten-free—including Apple Cinnamon Bread Pudding, New York Style Cheesecake, Double Chocolate Fudge Cheesecake, and a scrumptious Mexican Chocolate Pound Cake.

Add the power and convenience of the Instant Pot and its cousins to your gluten-free diet with  The Gluten-Free Instant Pot Cookbook.

Product Details

ISBN-13: 9781558329546
Publisher: Harvard Common Press, The
Publication date: 09/18/2018
Pages: 144
Sales rank: 186,919
Product dimensions: 7.40(w) x 9.10(h) x 0.40(d)

About the Author

Jane Bonacci is a food writer, professional recipe developer, and editor. She is the creator, writer, and photographer of the blog The Heritage Cook, where she shares favorite recipes—many of which are gluten-free—and kitchen wisdom. Her blog has been a finalist in the International Association of Culinary Professionals Awards for Best Recipe Blog. After a successful career in high tech, she changed directions to pursue her lifelong passion for cooking and baking, working at a number of cooking schools where she cooked with and learned from many of the country's finest chefs. She lives in the San Francisco Bay area.

Sara De Leeuw is the cook, writer, and photographer behind the popular blog My Imperfect Kitchen. When Sara is not blogging, she serves as the charming co-host of the podcast, Food Blog Radio. Alongside her co-host, Gary House, Sara conducts interviews with food bloggers from all around the world. She also writes the column "Sara’s Kitchen Adventures: Recipes with a Local Flair” for IEShineOn.com. A Master Food Preserver as well as a certified BBQ judge for the Kansas City BBQ Society, she lives in Ontario, California.

Read an Excerpt

CHAPTER 1

BEGUILING BREAKFASTS

We always hear, "Breakfast is the most important meal of the day," and it's true. It puts fuel in our tank and wakes up our brain, giving us the energy we need to be effective and successful every day.

Steel-cut oats take a really long time to cook on the stove, but when you use your electric pressure cooker, they can easily be made for hungry family members on school days. Just be sure to use a certified gluten-free brand. I love that they hold texture and stay chewy, the perfect way to wake up on cold days.

Frittatas are an Italian omelet-like egg preparation made in a pan inside the pressure cooker. With the steam, they bake into a soufflé-like texture. With their tender and delicate perfection, they make a lovely centerpiece for any brunch or breakfast. Grits are a classic in the American South, and our version is packed with savory flavors of sausage, cheese, and jalapeño. This is another dish guaranteed to fill up the hungriest folks at your table.

If you are looking for a healthy meal on busy mornings, try our Sweet Potato and Egg Caribbean Breakfast Burritos (page 28). It's filled with delicious flavors and ingredients and wrapped in a gluten-free tortilla, so you can eat this quickly and still have a healthy breakfast. Starting your day with a good meal will make every day brighter!

Cheesy Poblano Frittata 22
Creamy Steel-Cut Oatmeal with Apple Raisin Compote 24
Sausage and Jalapeño Cheese Grits 26
Sweet Potato and Egg Caribbean Breakfast Burritos 28

CHEESY POBLANO FRITTATA

Gluten Free • Vegetarian • Soy Free • Nut Free

Frittatas are a quick and easy breakfast, brunch, or midweek dinner option. The cumin and peppers add flavor and a little heat, which takes this in a Southwestern direction. You can pass hot sauce at the table if you have guests who like spicier foods. Serving a tossed green salad alongside makes a healthy, light meal.

INGREDIENTS

1 tablespoon (15 ml) olive or vegetable oil
¼ cup (40 g) finely chopped onion
2 poblano peppers, seeded and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 tablespoon (1 g) finely minced fresh cilantro leaves, plus more for garnish
½ teaspoon ground cumin
6 large eggs
1 cup (235 ml) half-and-half
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 cup (120 g) shredded Colby or cheddar cheese, divided

For the cooking pot

1½ cups (355 ml) water

METHOD

1. Spray a 7 x 3-inch (18 x 7.6 cm) round baking pan with nonstick vegetable cooking spray (do not use the kind with flour in it). Tear off a piece of foil large enough to cover the pan and spray one side of it with the cooking spray.

2. Press Sauté on your electric pressure cooker. Add the oil to the inner pot. When shimmering and hot, add the onion and peppers. Cook, stirring often to coat with the oil, until softened, about 5 minutes. Stir in the cilantro and cumin. Press Cancel. Transfer the vegetables to a bowl.

3. Wipe out the inner pot, return it to the pressure cooker, place a trivet in the bottom, and pour in the water.

4. In a bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the cooked onions and peppers and ¾ cup (90 g) of the cheese. Pour into the prepared baking pan. Sprinkle the remaining ¼ cup (30 g) cheese over the top. Cover the top with the foil, sprayed side down, crimping it around the edges of the pan. Use a sling (see page 15) to lower it into the inner pot.

5. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 20 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.

6. Use the sling to lift the pan out of the pot. Set on a wire cooling rack and carefully remove the foil. Use a paper towel to pat any excess liquid off the top of the frittata. If you want, you can put the pan under the broiler to add color to the top.

7. Cut into wedges, use a spatula to move the pieces to serving plates, and sprinkle the top with additional chopped cilantro if desired. Serve hot.

Yield: 4 servings

CREAMY STEEL-CUT OATMEAL WITH APPLE RAISIN COMPOTE

Gluten Free • Vegetarian • Soy Free • Nut Free • Egg Free

This breakfast treat is a cross between old-fashioned oatmeal and an apple pie with a hit of cinnamon to wake up your taste buds. Warm and comforting, it is the perfect way to start your day.

When you cook with regular oats, you run the risk of cross-contamination due to how they are grown and processed. But if you buy certified gluten-free oats, you can eat them with confidence. Bob's Red Mill offers gluten-free oats that can be found at grocery stores and are also available for purchase online at www.bobsredmill.com.

INGREDIENTS

For the compote

1 tart apple, such as Granny Smith
1 sweet apple, such as Golden Delicious
3 tablespoons (30 g) golden raisins (optional)
½ cup (120 ml) orange juice or apple juice
2 teaspoons (10 ml) freshly squeezed lemon juice
2 tablespoons (30 g) brown sugar
2 tablespoons (30 ml) maple syrup
½ teaspoon ground cinnamon
½ teaspoon gluten-free vanilla extract
½ teaspoon fresh lemon zest

For the oatmeal

Butter, for greasing
3 cups (705 ml) water
2 cups (470 ml) milk or dairy-free milk of your choice
2 cups (160 g) steel-cut oats (do not use regular rolled or instant oats)
Pinch of kosher or fine sea salt

METHOD

Compote

1. Peel and core the apples and cut into small chunks. Place in a saucepan. Add the raisins, orange juice, lemon juice, brown sugar, maple syrup, cinnamon, vanilla, and lemon zest. Stir to combine. Cook over medium heat, stirring occasionally, until the apples are fork-tender and the liquid is syrupy. Transfer the compote to a bowl and set aside.

Oatmeal

1. Lightly butter the bottom and lower sides of the inner pot to help avoid sticking. Add the water, milk, oats, and salt, but do not stir. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally, which will take about 15 minutes. Turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.

2. Scoop the oatmeal into bowls and top with a tablespoon or two of the fruit compote. Serve immediately.

Yield: 4 to 6 servings

SAUSAGE AND JALAPEÑO CHEESE GRITS

Gluten Free • Soy Free • Nut Free • Egg Free

On a trip to Georgia, we were treated to our host's famous grits. Each morning, we would head to the kitchen and watch as he proudly made his specialty. This recipe is packed with flavor from sausage, jalapeño peppers, and cheese. Healthy and filling, these grits gave us energy for our days of sightseeing in the beautiful wooded back roads of Georgia.

INGREDIENTS

3 tablespoons (45 ml) olive or vegetable oil, divided ½ pound raw (227 g) mild Homemade Sausage (page 27) ¼ cup (40 g) finely chopped onion ½ jalapeño pepper, finely minced, or more to taste 1 cup (140 g) stone-ground grits (not instant grits) 3 cups (705 ml) cool water 1½ cups (355 ml) half-and-half or heavy cream 2 teaspoons (12 g) kosher or fine sea salt 1 cup (120 g) shredded cheddar cheese, divided

METHOD

1. Press Sauté and heat 1 tablespoon (15 ml) of the oil in the inner pot of your electric pressure cooker. When it is hot, add the sausage and cook, stirring often, until completely browned. Break up any clumps that form, keeping the pieces small and easy to eat. Add the onion and jalapeño and stir to combine. Cook for about 3 minutes to soften the vegetables. Transfer to a bowl and set aside.

2. Add the remaining 2 tablespoons (30 ml) oil and the grits to the inner pot and cook, stirring often, for 1 minute, until the oil has been absorbed and the grits are lightly toasted. Stir in the water, half-and-half, and salt. Press Cancel.

3. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 10 minutes. When it is finished, release the pressure naturally for 10 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.

4. Whisk the grits until smooth. If they are too thick and heavy, add a tablespoon (15 ml) milk or more as needed to get a creamy texture. Stir the sausage mixture into the grits. Add half the cheese and stir until it is melted. Scoop into serving bowls and top with remaining cheese. Serve immediately.

Yield: 4 servings

Homemade Sausage

Sausage often contains gluten fillers, but by making it yourself, you can control the purity of the ingredients, the percentage of fat, and the seasonings.

2 teaspoons (12 g) minced parsley
1 teaspoon kosher or fine sea salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon gluten-free chili powder, optional
1 teaspoon freshly ground black pepper
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1/3 cup (55 g) grated onion
2½ pounds (1.1 kg) ground pork or a combination of ground pork and ground turkey

1. Combine the herbs and spices in a small bowl.

2. Place the onion and meat in a large bowl. Add the seasoning blend and mix together with your hands until evenly distributed.

3. Divide the mixture into two or three sections and roll each one into a log. Wrap the logs individually in plastic wrap and refrigerate overnight or freeze for longer storage. When ready to use, slice into patties or use in bulk.

Yield: 2½ pounds (1.1 kg)

SWEET POTATO AND EGG CARIBBEAN BREAKFAST BURRITOS

Gluten Free • Dairy-Free Option • Soy Free • Nut Free

Easy and quick breakfast options are always popular, and these Caribbean-influenced burritos are no exception. Filled with chunks of sweet potatoes, black beans, scrambled eggs, and salsa, they are satisfying and a great way to kick off busy days.

INGREDIENTS

For the potatoes

1 cup (235 ml) water or vegetable stock (page 137)
½ pound (227 g) sweet potatoes, peeled and cut into small cubes Kosher or fine sea salt and freshly ground black pepper
For the filling
2 tablespoons (30 ml) olive or vegetable oil, divided
½ onion, finely chopped
½ red bell pepper, seeded and finely chopped
1 teaspoon chipotle powder
1 cup (240 g) canned gluten-free black beans, rinsed and drained
6 large eggs

For assembly

4 large gluten-free tortillas, such as Mission gluten-free brand, warmed (see Note)
½ cup (120 g) gluten-free salsa, such as tomatillo, salsa verde, salsa roja, or pico de gallo
1 cup (120 g) shredded Monterey Jack, pepper Jack, or Colby cheese Freshly squeezed lime juice Fresh cilantro leaves, chopped

METHOD

Potatoes

1. Pour the water into the bottom of the inner pot of your electric pressure cooker. Place a steamer basket in the pot and pile the potatoes in the basket. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 2 minutes. Naturally release the pressure for 2 minutes, then quick release the remaining pressure by turning the steam release handle to venting. Press Cancel. Unlock the lid and open it carefully. Lift the potatoes out of the pot, season with salt and pepper, set aside, and keep warm. The potatoes can be cooked a day ahead and rewarmed before cooking the eggs and assembling the burritos.

Filling

1. While the potatoes are cooking, in a 10-inch (25 cm) skillet, heat 1 tablespoon (15 ml) of the oil and cook the onion and pepper for 5 minutes to soften slightly. Add the chipotle powder and beans to the skillet, heating through. Use a slotted spoon to transfer the vegetables to a bowl and cover to keep warm.

2. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Beat the eggs in a bowl until blended, then pour into the skillet and cook, stirring constantly, until scrambled. Remove the pan from the heat. Using a spatula, chop the eggs into small pieces. Stir the beans and vegetables into the eggs and keep warm.

Assembly

1. Lightly warm the tortillas (see Note) and layer one-fourth of the potatoes and one-fourth of the eggs on each one. Top with 2 tablespoons (30 g) of the salsa and about ¼ cup (30 g) of the shredded cheese. Sprinkle with some lime juice and a little cilantro, carefully roll up, and serve while warm. If they are delicate and tending to tear, eat them with a fork.

NOTE: Warm the tortillas in a dry skillet or the microwave to make them pliable. If they are cold, they will crack when you try to fill and roll them. Be aware, gluten-free tortillas can be quite delicate. It is safest to eat these over a plate to catch anything that may fall out.

Yield: 4 servings

CHAPTER 2

APPEALING APPETIZERS

Every great party starts with great food! You don't have to give up on nibbles and tidbits because of dietary restrictions. With your pressure cooker it's easy to create tantalizing dips and more substantial individual bite-size treats. Skip the store-bought versions of these classic appetizers in favor of your own gluten-free alternatives. We promise not to tell if you have more than one serving!

For a crowd, we suggest the Cherry Chipotle Chicken Wings (page 36) or a big batch of Hummus (page 32) with plenty of vegetables for dipping. Having a more intimate party? Go for the Steamed Artichokes with Spicy Garlic Aioli (page 40) or pass a plate of Delightfully Delicious Deviled Eggs (page 38).

Whether you're celebrating with friends, hanging out to watch the game, or hosting a family gathering, these fast and friendly, crowd-pleasing appetizers allow you to celebrate without having to worry about watching the stove or what may be hiding in the ingredients list.

Hummus 32
Spinach Artichoke Dip 34
Cherry Chipotle Chicken Wings 36
Delightfully Delicious Deviled Eggs 38
Steamed Artichokes with Spicy Garlic Aioli 40

HUMMUS

Gluten Free • Dairy Free • Vegetarian

An added bonus of cooking beans in a pressure cooker means you don't have to soak them. With a little bit of extra time, they cook up perfectly, no soaking required. Make this deliciously easy hummus while the chickpeas are still warm and you'll have a smooth, light dip to serve with vegetables or gluten-free crackers.

INGREDIENTS

1 cup (240 g) dried chickpeas
3 cups (705 ml) water
1 teaspoon salt
3 tablespoons (45 ml) olive oil, plus more for serving
¼ cup (60 g) tahini
3 tablespoons (45 ml) lemon juice
4 cloves garlic, chopped roughly
1 teaspoon ground cumin Salt and pepper to taste Smoked paprika, for serving Chopped fresh parsley, for serving

METHOD

1. Add the dried chickpeas to the inner pot of your electric pressure cooker. Add the water and salt.

2. Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 60 minutes. When the cook time is finished, allow a complete natural release. When the float pin drops, unlock the lid and open it carefully.

3. Ladle 1 cup (235 ml) of the cooking liquid out of the pot and set it aside. Using mitts or a dish towel, carefully lift out the inner pot and drain the chickpeas into a colander.

4. Transfer the warm, drained chickpeas to a food processor or blender. Add the olive oil, tahini, lemon juice, garlic, cumin, and salt. Process at medium speed, slowly adding in the reserved cooking liquid. Continue until the mixture is smooth and creamy. If needed, stop and scrape down the sides of the bowl and process again to achieve the desired texture. You might not use all of the cooking liquid.

5. Taste the hummus. Adjust the seasoning with salt and pepper, if needed.

6. Serve with a drizzle of olive oil and a sprinkle of smoked paprika and parsley. Store in an airtight container for up to 5 or 6 days.

Yield: 2 cups (480 g)

(Continues…)


Excerpted from "The Gluten-Free Instant Pot Cookbook"
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Table of Contents

Introduction Gluten-Free Cooking with an Electric Pressure Cooker, 6,
Beguiling Breakfasts, 20,
Appealing Appetizers, 30,
Spectacular Soups and Stews, 42,
Great Grains and Rice, 56,
Plentiful Pasta, 70,
Masterful Main Dishes, 82,
Sensational Side Dishes, 102,
Delightful Desserts, 116,
Basic Stocks, 132,
Acknowledgments, 138,
About the Authors, 139,
Index, 140,

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