The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes

The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes

by Pamela Ellgen

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Overview

Make Your Instant Pot® Cooking Even Faster and More Convenient

The wildly popular Instant Pot has made cooking delicious meals quicker and easier than ever. However, you still need to prepare the food that goes into your Instant Pot. This book shows how to create pre-prepped, mason-jar-filled entrees that make meal time as easy as 1-2-3: dump the jar’s pre-measured contents into your Instant Pot, add water, and pressure cook. It’s easier than microwave mac and cheese but way better tasting and far more healthy.

The Instant Pot Meals in a Jar Cookbook offers a wide selection of meals in a jar, including breakfasts, lunches, dinners and desserts. It details the specific meal prep needed to stock your pantry with mason jars full of all-natural foods that are ready to cook at a moment's notice. There are also recipes that include combining the shelf-stable meal in a jar with fresh vegetables or meats from your fridge for an even more delicious entree that still requires almost zero meal-time work.

Officially authorized by Instant Pot, this book will help you get the most out of your pressure cooker. With Instant Pot-specific techniques and step-by-step instructions, anyone can make delicious meals in a jar to store or gift.

Product Details

ISBN-13: 9781612438948
Publisher: Ulysses Press
Publication date: 02/26/2019
Pages: 160
Sales rank: 284,530
Product dimensions: 6.50(w) x 9.00(h) x (d)

About the Author

Pamela Ellgen is a food writer, private chef, and the author of more than a dozen cookbooks, including the bestselling 5-Ingredient College Cookbook , The Healthy Slow Cooker Cookbook , and The Gluten Free Cookbook for Families. Her work has been featured in Outside Magazine , TODAY food , Healthline , Huffington Post , Edible Phoenix , Darling Magazine , and The Portland Tribune. Pamela lives in Santa Barbara, California with her husband and two sons.

Table of Contents

Introduction 1

Chapter 1 Getting Started 3

Chapter 2 Breakfast 15

Pumpkin Spice Steel-Cut Oats 17

Brown Sugar, Fig, and Pecan Steel-Cut Oats 19

Blueberry Almond Oats 20

Latin Spiced Chocolate Quinoa 22

Cherry Buttermilk Coffee Cake 25

Cheesy Vegetable Strata 26

Chapter 3 Snacks, Sides, & Soups 29

Spicy Black Bean Dip 30

Gluten-Free Vegan Quinoa Dressing 32

Traditional Holiday Dressing 34

Cheesy Herbed Polenta 36

Cream of Mushroom Soup 39

Creamy Corn Chowder 41

Tom Yum Soup 42

Tomato Basil Soup 44

Chapter 4 Just Add Meat 47

Homestyle Beef Chili 48

Moroccan Lamb Tagine 51

Wild Rice with Chorizo 52

Beef Barley Soup 54

Posole 57

Ginger Beef Noodle Soup 60

Spicy Tortilla Soup 62

Chapter 5 Pasta & Grains 65

Jade Rice Congee with Shiitake Mushrooms 66

Herb and Lemon Orzo with Peas 68

Tortellini with Sundried Tomato and Basil 71

Smoky Chipotle Quinoa, Black Beans, and Corn 72

Biryani 74

Garden Vegetable Millet Pilaf 77

Tabbouleh 78

Couscous with Figs and Almonds 80

Saffron Rice with Tahdig 83

Chapter 6 Beans & Legumes 85

Chipotle Black Bean Soup 86

Frijoles de la Olla 89

Traveler's Special Split Pea Soup 90

Garam Masala Spiced Chickpeas 93

Curried Lentil Soup 94

Three-Bean Vegan Chili 97

Spicy Lentil Taco Filling 100

Cannellini Beans with Chorizo Spice 102

Dhal 105

Southern Black-Eyed Peas 106

Wild Mushroom and Farro Stew 109

Kale and White Bean Soup 110

Ethiopian Red Lentil Soup 113

Tuscan Minestrone Soup 114

Chapter 7 Desserts & Drinks 117

Five-Spice Apple Compote

Double Dark Chocolate Cake

Pineapple Coconut Bread

Vanilla-Scented Rice Pudding 124

Mulled Wine 127

Spiced Chai 128

Resources 131

Conversions 132

About the Author 135

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