The Instant Pot ® No-Pressure Cookbook: 100 Low-Stress, High-Flavor Recipes

The Instant Pot ® No-Pressure Cookbook: 100 Low-Stress, High-Flavor Recipes

by Laurel Randolph

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Product Details

ISBN-13: 9781250185594
Publisher: St. Martin's Press
Publication date: 05/01/2018
Sold by: Macmillan
Format: NOOK Book
Pages: 192
Sales rank: 494,341
File size: 101 MB
Note: This product may take a few minutes to download.

About the Author

Laurel Randolph has been a food writer for ten years and a cook since she was old enough to properly hold a whisk. She is the bestselling author of The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast&Healthy Meals. She has written for numerous publications including The Spruce, Paste Magazine, Serious Eats, and Table Matters.
Laurel Randolph has been a food writer for ten years and a cook since she was old enough to properly hold a whisk. She is the bestselling author of The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast&Healthy Meals. She has written for numerous publications including The Spruce, Paste Magazine, Serious Eats, and Table Matters.

Read an Excerpt

CHAPTER 1

B'fast

Savory Chickpeas and Tomatoes with Fried Eggs

Spiced Farro with Stewed Plums

Breakfast Sausage and Corn Congee

Spiced Banana Steel-Cut Oats for Two

Steamed Egg Cups

Breakfast Deviled Eggs

Brown Rice Breakfast Risotto

Shakshuka with Harissa and Feta

Cherry and Chocolate Chip Oatmeal

Brown Butter and Pear Wheat Berry Bowl

Polenta and Soft-Boiled Eggs with Gremolata

Savory Chickpeas and Tomatoes with Fried Eggs

If you don't include beans in your breakfast rotation, maybe this tomato and chickpea dish will change your mind. Chickpeas, also known as garbanzo beans, turn creamy but not mushy after stewing in tomatoes and garlic. The tomatoes aren't added until the end since they can inhibit cooking and make beans tough. Top each serving with one or two fried eggs (depending on your appetite) for a satisfying way to start the day.

SERVES 3

1 cup dried chickpeas, presoaked and drained (see here)
COMBINE presoaked chickpeas, 1 teaspoon olive oil, the bay leaf, and water in your Instant Pot. Secure the lid.

COOK at high pressure for 12 minutes and use a natural release.

ONCE the pressure has released, drain the beans and remove the bay leaf. Wipe out the pot and return it to the cooker. Turn on the Sauté function on low.

ONCE hot, add the remaining 1 teaspoon olive oil. Add the garlic and sauté for 30 seconds. Add the drained chickpeas and the tomatoes with juice. Season with salt and pepper. Loosely place the lid on top with the vent open and simmer for about 10 minutes, until the chickpeas have reached the desired tenderness. Turn off the Sauté function. Add the sour cream and taste for seasoning.

HEAT a large skillet over medium heat. Once hot, add the canola oil and coat the pan. Add the eggs, one at a time, spaced evenly apart. Cook, covering with a lid or sheet pan halfway through, until the yolks still jiggle but the whites are mostly firm and the bottom is crispy (3 to 5 minutes). Season with salt and pepper.

SERVE the chickpeas topped with fried eggs and fresh parsley.

P.S. This dish goes well with crusty, warm bread or pita, but leave it out if you're gluten-free.

Spiced Farro with Stewed Plums

Chewy, nutty farro makes a surprisingly good breakfast, whether it's paired with sweet things like fruit and yogurt, or with savory items like eggs and wilted greens. Spiced Farro with Stewed Plums is a wholesome dish that's buttery, lightly sweet, and bursting with spice and juicy plum. And since the fruit cooks with the farro, it's quick and easy, too (I can't handle anything complicated first thing in the morning).

SERVES 3 OR 4

1 tablespoon butter
TURN on the Sauté function. Once hot, add the oil followed by the sausage. Cook the sausage, breaking it into small pieces, until no longer pink. Turn off the Sauté function.

ADD the rice, broth, and water. Season with salt and pepper and secure the lid.

COOK at high pressure for 30 minutes and use a natural release.

REMOVE the lid and turn on the Sauté function. Stir. Once bubbling, add the corn, soy sauce, and sesame oil. Cook for 3 minutes, stirring frequently to prevent scorching on the bottom. Turn off the Sauté function.

LET cool for a few minutes and taste for seasoning. It will continue to thicken as it cools. Serve topped with scallions and eggs (if using).

Spiced Banana Steel-Cut Oats for Two

There's no special equipment needed for an adorable, personal-sized breakfast — two regular old heatproof mugs will do ya. Cooking the oatmeal in mugs prevents the milk from scorching, and it makes cleanup for the spiced sweet dish beyond easy. Make sure to use a natural release or you'll have a mess on your hands and you can't blame me!

SERVES 2

2½ cups water
ADD 1½ cups water and a trivet to your Instant Pot.

IN a small bowl, mix together the oats, brown sugar, cinnamon, ginger, allspice, and salt. Add equal amounts to two heatproof mugs. Top each with half of the mashed banana. Add ½ cup water and half of the milk to each mug. Carefully stir and top each with 1 teaspoon butter. Place the mugs on the trivet and secure the lid.

COOK at high pressure for 20 minutes and use a natural release.

REMOVE the lid, careful not to drip any condensation onto the mugs. Carefully remove the mugs (they're hot!) and stir. Let sit for 5 to 10 minutes — they will thicken as they cool. Serve topped with toasted walnuts and/or banana chips (if using).

P.S. If you're making oatmeal for one, halve this recipe but use the same amount of water in the bottom of the pot and the same cook time. You can even cook it in a cereal bowl as long as it's heatproof.

Steamed Egg Cups

I have a favorite Korean barbecue restaurant, but it has nothing to do with the barbecue and everything to do with the steamed egg they bring you before every meal. It's hot and savory while being light and fluffy, and I love it. The pressure cooker version is an easy breakfast — just plop each mug on a plate next to some hashbrowns and fruit and you have a meal.

SERVES 2

Cooking spray
GREASE two heatproof mugs with cooking spray.

IN a small mixing bowl, combine the eggs, broth, a healthy pinch of salt, and a pinch of white pepper (if using). Whisk well until the mixture is completely combined.

STRAIN the mixture equally into the two mugs. Add the water to the Instant Pot and add the trivet. Place the mugs on the trivet and secure the lid.

COOK at low pressure for 5 minutes and use a natural release.

Remove the lid, careful not to drip any condensation onto the mugs. Carefully remove the mugs (they're hot!) and let cool for at least 5 minutes. Serve topped with scallions (if using).

P.S. For extra flavor, top with a sprinkle of cheese or a drizzle of soy sauce.

Breakfast Deviled Eggs

Hosting a brunch? Let me present Breakfast Deviled Eggs: an adorable and crowd-pleasing way to serve eggs that can be made before everyone arrives. The usual mayo is swapped out for breakfasty and healthy yogurt, and a little chopped bacon takes it over the top. If you have more than a few people eating, this recipe is easily doubled.

SERVES 4 TO 6

1 cup water
ADD the water and a steamer basket or trivet to your Instant Pot. Place the eggs in the steamer basket or on the trivet (not touching the sides). Secure the lid.

COOK at low pressure for 8 minutes and use a quick release.

MEANWHILE, cook the bacon in a large skillet until crisp. Drain, let cool, and finely chop.

ONCE the pressure has released, place the eggs in an ice water bath. Once cool, tap each egg to gently break the shell and peel. Slice in half from top to bottom and use your hands to gently squeeze out and grab the yolk. Add the yolk to a medium mixing bowl. Repeat with all of the eggs, discarding one of the yolks.

ADD the yogurt, mustard, and paprika (¼ teaspoon for mild deviled eggs, ½ for a little kick) and season with salt and pepper. Mash well until very creamy. If using thick Greek yogurt, add 1 to 2 teaspoons milk to thin. The texture of the mixture should be creamy without being crumbly or runny. Taste for seasoning.

MIX in half of the chopped bacon. Add the mixture to a zip-top bag, squeeze out the excess air, and close the top. Cut a ½-inch hole in a bottom corner of the bag.

PIPE the mixture into each egg white, overfilling slightly. Serve topped with the remaining bacon and chives (if using).

P.S. If you're making these a few hours ahead of time, store in the refrigerator and add the bacon on top just before serving so that it stays crisp.

Brown Rice Breakfast Risotto

Brown Rice Breakfast Risotto is my new favorite breakfast. It's super savory and feels really special, but it's ultimately a no sweat meal-in-a-bowl. The Instant Pot makes perfect soft-boiled eggs in a snap, and while they cool and you cook the bacon, the risotto cooks in the pot. A little cheese and wilted greens completes this unique and comforting morning dish.

SERVES 2

1 cup water
ADD the water and a steamer basket or trivet to your Instant Pot. Place the eggs in the basket or on the trivet (not touching the sides). Secure the lid.

COOK at low pressure for 4 minutes and use a quick release. Carefully place the eggs in an ice water bath to cool.

REMOVE the steamer basket or trivet, empty the pot, and wipe it out. Turn on the Sauté function. Once hot, add the butter followed by the onion. Sauté for 2 minutes. Add the garlic and rice and sauté for 1 minute. Turn off the Sauté function. Add the broth and season with salt and pepper. Secure the lid.

COOK at high pressure for 23 minutes and use a natural release.

MEANWHILE, cook the bacon until crisp in a large skillet. Let drain and cool slightly, then chop. Carefully peel the eggs, making sure not to pierce the yolks.

ONCE the pressure has released, stir the rice well to achieve a creamy texture. Add the greens, cheese, and half of the bacon and stir to wilt the greens and melt the cheese. Taste for seasoning.

SERVE topped with the remaining bacon and the soft-boiled eggs, cut in half.

Shakshuka with Harissa and Feta

Shakshuka, an egg and tomato sauce dish, and harissa, a flavorful pepper paste, both have North African origins. They also taste great together. Eggs cook right on top of this pleasantly spiced sauce before being topped with feta cheese. Serve with warm pita for breakfast and add a salad for dinner.

SERVES 2 TO 4

2 tablespoons olive oil
TURN on the Sauté function. Once hot, add the oil followed by the bell pepper and garlic. Sauté for 1 minute and add the harissa paste. Stir and turn off the Sauté function. Add the bay leaf and tomatoes with juice. Stir and season with salt and pepper. Secure the lid.

COOK at high pressure for 8 minutes and use a natural release for 5 minutes followed by a quick release.

TURN on the Sauté function. Simmer, uncovered, for 5 minutes, stirring occasionally. Crack the eggs, one at a time, into a small bowl. Lower each one into the pot to cook in the sauce, spacing them out and avoiding the edges of the pot. Cook for 2 minutes uncovered, then loosely cover and cook until the whites are mostly set but the yolks are still runny, 1 to 2 minutes (3 to 4 minutes total).

TURN off the Sauté function. To keep the eggs from overcooking, promptly remove the pot from the Instant Pot and sprinkle with the feta followed by parsley (if using). Serve.

Cherry and Chocolate Chip Oatmeal

One dish I make over and over in the pressure cooker is steel-cut oatmeal. It's hands-off and there's no scorching on the bottom of the pot when I get distracted and walk away for five minutes. For a flavorful rendition, combine dark chocolate with plump, fresh cherries. Serve with a dollop of plain or vanilla yogurt for a real breakfast treat.

SERVES 4

Cooking spray or 1 teaspoon butter
GREASE the bottom half of your Instant Pot with cooking spray or butter. Add the oats, water, salt, and nutmeg and stir. Secure the lid.

COOK at high pressure for 15 minutes and use a natural release.

ADD the maple syrup and vanilla and stir until creamy. Add brown sugar if you'd like your oatmeal sweeter (keep in mind that the chocolate and cherries will add some sweetness).

TOP each serving with chocolate chips and fresh cherries and serve.

P.S. If it isn't cherry season, replace the fresh cherries with ½ cup dried cherries.

Brown Butter and Pear Wheat Berry Bowl

It's time to get some new grains in your life, and there's no better time than breakfast. A bowl of nutty, chewy wheat berries is dressed with toasty brown butter, maple syrup, and cinnamon. Thinly sliced fresh pears add texture and fruity sweetness, and for an extra-complete breakfast, add a dollop of yogurt and a handful of toasted walnuts.

SERVES 4

1 cup wheat berries (hard or soft), rinsed and drained
COMBINE the wheat berries, water, oil, and salt in your Instant Pot. Secure the lid.

COOK at high pressure for 30 minutes for soft/pearled berries, or 40 minutes for hard berries. Use a natural release.

CHECK for doneness. The berries should be chewy but not hard. Drain and rinse with cool water. While the berries drain, clean and dry the pot.

TURN on the Sauté function. Once hot, add the butter. Cook, swirling with a long-handled spoon, for 5 to 10 minutes, until the butter is lightly browned and smells toasty. Turn off the Sauté function and add the cooked wheat berries. Add the maple syrup (to taste) and cinnamon and toss well.

SERVE topped with pears and garnished with yogurt and walnuts (if using).

P.S. The dressed wheat berries keep for a few days in the fridge. When it's breakfast time, top with freshly sliced pear, yogurt, and walnuts (if using) for a quick, chilled breakfast.

Polenta and Soft-Boiled Eggs with Gremolata

With a little careful cooking, humble cornmeal can be transformed into creamy polenta. This Italian food staple is especially painless when made in the pressure cooker, emerging free of scorching and expertly cooked. Follow the directions to a T, and don't leave off the super simple but punchy gremolata. It's especially easy if you have a Microplane grater, which makes fast work of the lemon zest, garlic, and parmesan.

SERVES 4

3 cups water
ADD 1 cup water and a steamer basket or trivet to your Instant Pot. Place the eggs in the basket or on the trivet (not touching the sides). Secure the lid.

COOK at low pressure for 4 minutes and use a quick release. Carefully place the eggs in an ice water bath to cool. Wipe out the pot and place it back in the cooker.

ADD 2 cups water, the broth, oil, and ½ teaspoon table salt or 1 teaspoon kosher salt to the Instant Pot and turn on the Sauté function. Once simmering, add the polenta slowly while constantly whisking. Quickly secure the lid and turn off the Sauté function.

COOK at high pressure for 8 minutes. Use a natural release for 10 minutes followed by a controlled quick release.

(Continues…)


Excerpted from "The Instant Pot No-Pressure Cookbook"
by .
Copyright © 2018 Laurel Randolph.
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

B’Fast
Spiced Farro With Stewed Plums
Savory Chickpeas and Tomatoes With Fried Eggs
Spiced Banana Steel-Cut Oats for Two
Breakfast Sausage and Corn Congee
Shaksuka With Harissa and Feta
Cherry and Chocolate Chip Oatmeal
Polenta and Soft-Boiled Eggs With Gremolata
Breakfast Deviled Eggs
Steamed Egg Cups
Brown Butter and Pear Wheat Berry Bowl
Brown Rice Breakfast Risotto

Meaty Mains
Easy Bo Saam
Nicoise Salad
Chicken Mole
Lazy Al Pastor
Hainanese Chicken and Rice
Pork Chops and Rhubarb
Chicken and Olive Tagine
Green Curry With Chicken, Eggplant, and Shishito Peppers
Brats and Beets
Vietnamese Brisket Tacos
Andouille Sausage Pot Pie
Beef Roast With Leeks and Turnips
Steamed Fish With Greens and Miso Butter
Spicy Bolognese
Braised Short Ribs With Mushrooms
Lamb Shanks With Red Chimichurri

Veggie Mains
Parmesan Pumpkin Risotto
Creamy Dal with Crispy Onions
Roasted Tomato and Feta Risotto
Chipotle Pinto Beans and Wild Rice
White Bean Ragu Spaghetti
Tofu Paneer
Charred Vegetable and Cheese Grits
Red Curry With Kabocha Squash
Jackfruit Barbecue Sandwiches
Farro “Fried Rice”
Chickpeas With Spinach and Tomatoes
Artichoke Heart and Lemony Pea Pasta
Biryani With Currants and Pine Nuts
Vegetarian Deconstructed Cabbage Rolls
Tamale Pie

Grainy and Beany Sides
Forbidden Rice With Grapefruit and Jalapeno
Cheesy Rice and Broccoli Rabe
Zesty Refried Black Beans
Chorizo Hominy Grits
Bleu Cheese and Caramelized Onion Polenta
Israeli Couscous Salad
White Beans and Romesco
Chinese Five Spice Black-Eyed Peas
Creamy Cauliflower and White Cheddar Rotini
Quinoa Salad With Edamame and Corn
Farro With Mixed Herb Pesto
Beans ‘N Pork
Hulled Barley Salad
Coconut Sticky Rice
Boiled Peanuts
Brown Bread

Veggie Sides
Ghee Mashed Potatoes
Glazed Beets With Crispy Goat Cheese
Spaghetti Squash With Currants and Pancetta
Creamed Collard Greens
Sesame and Garlic Whole Carrots
Braised Cabbage, Fennel, and Apples
Butternut Squash and Sweet Potato Mash
Stewed Kale With White Wine and Breadcrumbs
Red Potatoes and Green Beans With Herb Aioli
Mashed Green Plantains
Eggplant and Red Pepper Crostini
Braised Artichokes With Tzatziki
Stewed Parsnips and Carrots

Soups and Stews
Black Lentil Soup with Bacon and Chard
Creamy Lots of Mushrooms Soup
Smoky Shrimp Posole
Garbure (Ham and White Bean Stew)
Root Vegetable Soup With Garlic Croutons
Preserved Lemon and Garlic Lamb Stew
Green Tortilla Soup
Turkey Black Bean Chili
Vegetarian Gumbo
Chicken and Split Pea Soup
Cheater Ramen (Japanese Chicken Noodle Soup)
Beer and Bean Chili
Spicy Chicken Sausage Pasta E Fagioli
Curried Cauliflower and Butternut Squash Soup
Creamy Spinach and Potato Soup
Chicken Paprikash Stew

Sauces and Sweet Stuff
Carrot, Ginger, and Turmeric Dressing
Many Pepper Hot Sauce
Charred Tomato and Pepper Marinara
Pineapple-Rum Mug Cakes
Mango and Salted Plum Rice Pudding
Vanilla Stewed Stone Fruit
Apple and Pear Sauce
Strawberry-Rhubarb Compote
Chai Tea
Hot Spiced Cranberry Cider
Salted Caramel Flan
Sweet and Spicy Persimmons
Quince Chutney

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