The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes

The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes

by Ella Sanders

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Product Details

ISBN-13: 9781250156457
Publisher: St. Martin's Press
Publication date: 04/11/2017
Pages: 272
Sales rank: 17,885
Product dimensions: 7.40(w) x 8.60(h) x 0.70(d)

About the Author

ELLA SANDERS is a comfort food enthusiast who loves spending time at the table with friends and family. She shares her enthusiasm for cooking with anyone who's interested and specializes in making traditional meals with unexpected flavor and flair. Ella lives with her husband and two boys in Portland, Maine.

Read an Excerpt

The Ultimate Instant Pot Pressure Cooker Cookbook

200 Easy Foolproof Recipes


By Ella Sanders

St. Martin's Press

Copyright © 2017 St. Martin's Press
All rights reserved.
ISBN: 978-1-250-15646-4



CHAPTER 1

MEAT


ROSEMARY BEEF SHORT RIBS

SERVES 6 TO 8 • PRESSURE TIME: 60 MINUTES


Rosemary Beef Short Ribs is a classic meal that makes you feel like royalty. The oh-so-good beef is so tender that you'll never need a knife, and the rosemary adds an herbal aroma that makes this meal homey and comforting. The pearl onions and carrots don't need to be the only vegetables in this dish – serve it with a side of steamed green beans or roasted asparagus sprinkled with Parmesan cheese.


1 tablespoon extra-virgin olive oil
4 to 6 pounds beef short ribs, cut into individual ribs
½ teaspoon kosher salt
1 cup beef stock
1 cup dry red wine
2 teaspoons chopped fresh rosemary
3 medium onions, chopped
4 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juice
2 tablespoons Worcestershire sauce
2 cups frozen pearl onions
1 pound baby carrots


Preheat the Instant Pot, add the olive oil, and heat for 2 minutes. Season the ribs with kosher salt and place into the Instant Pot.

Brown the ribs on each side, about 5 minutes per side.

Add the stock, wine, and rosemary to the Instant Pot; secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using a skimmer, remove as much of the fat from the stock as possible.

Add the onions, garlic, tomatoes, Worcestershire sauce, pearl onions, and carrots to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.


CHICKEN CURRY

SERVES 4 • PRESSURE TIME: 25 MINUTES


A no-fuss recipe, you can toss the ingredients to this Chicken Curry dish into the Instant Pot and your work is nearly done. Serve this meal with rice or naan to soak up every last bit of the tasty sauce.


2 pounds bone-in skinless chicken legs
1 cup chicken stock
¼ cup brown sugar
1 tablespoon curry powder
1 teaspoon garam masala
1 medium onion, chopped
1 red bell pepper, julienned
One 14 ½-ounce can petite diced tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro leaves


Place the chicken legs, stock, brown sugar, curry powder, garam masala, onion, bell pepper, and tomatoes into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the chicken to a platter using a slotted spoon.

Add the yogurt to the liquid inside the Instant Pot; stir.

Pour the mixture over the chicken, top with the cilantro, and serve.


SWEET GINGER BABY BACK RIBS

SERVES 2 TO 4 • PRESSURE TIME: 25 MINUTES


Save yourself a takeout order and make these Sweet Ginger Baby Back Ribs at home! With all the zesty flavoring of soy sauce, rice wine vinegar, a little bit of sugar, and a kick of spice from the ginger, these ribs are packed with flavor. If you're not a bone-in kind of eater, feel free to opt for boneless.


1 full slab baby back ribs
½ cup chicken stock
2 tablespoons sliced fresh ginger
1 medium onion, quartered
2 garlic cloves, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar


Place the ribs, stock, ginger, onion, garlic, sesame oil, soy sauce, and vinegar into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the ribs to a broiler pan, bone side down.

Preheat the broiler on high.

To reduce the cooking liquid, with the lid off, turn on the Instant Pot and set the timer for 10 minutes; let cook with the lid off until the liquid turns into a syrup-like glaze.

While the liquid is reducing, rub the meat side of the ribs with the brown sugar and place under the broiler for about 10 minutes, or until golden brown.

Pour some of the glaze over the ribs and serve with additional glaze on the side.


COZY CHICKEN MARSALA

SERVES 4 • PRESSURE TIME: 12 MINUTES


Chicken Marsala is a classic — with sweet marsala wine and fresh mushrooms, it's a meal that's comforting and special all at the same time. This recipe can be cooked and on your plate in under 15 minutes, but it tastes like it took hours.


4 boneless, skinless chicken breasts
1 cup sliced mushrooms
1 shallot, minced
½ cup chicken stock
½ cup Marsala wine
1 sprig fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 envelope brown gravy mix


Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and transfer the chicken to a platter; pour the sauce over the chicken and serve.


APPLE CIDER BBQ BRISKET

SERVES 6 • PRESSURE TIME: 60 MINUTES


This Apple Cider BBQ Brisket combines the tastes of fall with a kick of heat from barbecue sauce. The flavor combination makes the beef brisket a perfect meal for family gatherings, backyard barbecues, or tasty leftovers that you can store in the freezer for a rainy day. Serve with salad and cornbread or creamy grits to make the meal complete.


3 pounds beef brisket, trimmed
1 cup beef stock
1 cup apple cider vinegar
1 teaspoon cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups barbecue sauce


Place the brisket, stock, apple cider vinegar, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the brisket to a platter.

With the lid off, simmer the cooking liquid for about 10 minutes, until it is reduced by half.

Cut the brisket into 2-inch pieces and place the meat back into the Instant Pot.

Add the barbecue sauce to the Instant Pot, heat until warm, and serve.


LIGHTER-SIDE TURKEY TACOS

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES


Pork and beef don't have to have all the fun on taco night. Try these Lighter-Side Turkey Tacos and enjoy the benefits of healthier-for-you turkey that tastes great and offers a little variety for your tacos. Serve these with all of your favorite toppings.

2 pounds boneless turkey breast
1 medium onion, chopped
4 garlic cloves, minced
2 parsnips, peeled and chopped
2 celery stalks, chopped
1 cup chicken stock
6 Roma tomatoes, diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Serrano chile, seeded and diced
1 teaspoon ground cumin
1 bay leaf
Flour or corn tortillas for serving


Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf.

Serve the turkey in flour or corn tortillas with all the trimmings.


VEAL OSSOBUCO

SERVES 4 • PRESSURE TIME: 40 MINUTES


Veal Ossobuco is an Italian staple. The Instant Pot makes this tender veal even more juicy, and the combination of subtle spices, aromatic vegetables, and a hint of orange zest make this the kind of meal you want to have every day. If you're not a fan of veal, simply switch it out with another kind of hearty meat like beef or lamb.


2 pounds meaty veal shanks
½ cup diced onion
½ cup diced celery
½ cup peeled and diced parsnip
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup vermouth
One 14 ½-ounce can petite diced tomatoes
1 sprig fresh thyme
1 teaspoon orange zest
1 cup beef stock


Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution.

Remove the thyme and transfer the veal to a platter.

With the lid off, reduce the sauce for 10 minutes.

Using an immersion blender, pulse until the sauce reaches a desired consistency, then pour it over the veal shanks and serve.


CLASSIC COQ AU VIN

SERVES 4 TO 6 • PRESSURE TIME: 40 MINUTES


A classic dish hailing from Burgundy, this Classic Coq au Vin recipe is a keeper. Boneless chicken breasts will make for a lower fat meal, but using bone-in chicken thighs will make for a more tender end result. Serve with a dry red wine to complement the flavors of the dish.


6 bone-in chicken thighs, trimmed of fat
1 tablespoon all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 bacon strips, diced
2 tablespoons unsalted butter
8 boiler onions, peeled
1 pound whole mushrooms
2 sprigs fresh thyme
½ cup dry red wine
½ cup brandy
1 cup chicken stock
1 teaspoon sugar


Rub the chicken with the flour, kosher salt, and pepper.

Heat the Instant Pot to medium, add the bacon, and cook until crisp; remove and set aside.

Add the unsalted butter to the Instant Pot and let melt.

Add the seasoned chicken to the Instant Pot and cook until golden brown.

Add the onions, mushrooms, thyme, wine, brandy, stock, and sugar to the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the chicken, mushrooms and onions to a platter, leaving the liquid in the Instant Pot.

With the lid off, set the Instant Pot to medium heat, and reduce the sauce for 10 minutes.

Remove the thyme sprigs and ladle the sauce over chicken.

Sprinkle with the bacon and serve.


SAUSAGE AND VEGGIE GNOCCHI

SERVES 4 • PRESSURE TIME: 5 MINUTES


Soak up the scrumptious flavors of sweet Italian sausage with this tasty gnocchi recipe. Paired with fresh kale, sun-dried tomatoes, and hearty Portobello mushrooms, you'll have a well-rounded dinner on your plate that makes everyone happy.


1 tablespoon extra-virgin olive oil
1 ½ pounds sweet Italian sausage, casings removed
5 cups stemmed, chopped kale
1 pound baby Portobello mushrooms, sliced
½ cup sun-dried tomatoes
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoons sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon dried basil
1 ½ cups chicken stock
1 pound cooked gnocchi for serving
1 cup grated Parmesan cheese


Preheat the olive oil in the Instant Pot with the lid off.

Add the sausage and sauté until cooked through, drain off excess fat.

Add the kale, mushrooms, sun-dried tomatoes, garlic, red pepper flakes, kosher salt, pepper, and basil; sauté 5 minutes.

Pour the stock into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the gnocchi and cheese; heat through. Serve hot.


TANGY PORK A L'ORANGE

SERVES 4 • PRESSURE TIME: 20 MINUTES


Thanks to the citrusy-sweetness of orange, zesty ginger, and a hint of mustard and thyme, your family will love the Tangy Pork a l'Orange at first bite! The pork chops will be tender and sweet, and will make for tasty leftovers. Have this elegant meal on your table in no-time.


1 tablespoon extra-virgin olive oil
4 bone-in pork chops, cut into 1-inch thick slices½ teaspoon
kosher salt
½ teaspoon freshly ground black pepper
½ cup chicken stock
¼ cup brown sugar
1 teaspoon cider vinegar
1 teaspoon freshly grated ginger
½ teaspoon dry mustard
1 teaspoon dried marjoram
1 teaspoon orange zest
1 sprig fresh thyme
2 oranges, peeled and sectioned


Preheat the Instant Pot and add the olive oil.

Rub the pork chops with the kosher salt and pepper and brown in the Instant Pot on both sides, one at a time.

Add the stock to the Instant Pot to deglaze, scraping up all the little bits from the bottom.

Add the brown sugar, vinegar, ginger, mustard, marjoram, orange zest, thyme, and orange sections to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.


BITE-SIZED POT PIE

SERVES 6 • PRESSURE TIME: 25 MINUTES


These Bite-Sized Pot Pies are an easy and delicious appetizer for dinner parties and backyard barbecues. Just scoop the hot chicken pot pie filling into each prepared shell and have a delightful bite-sized treat for your guests.


1 (10-ounce) box puff pastry shells
2 pounds bone-in, skinless chicken breasts
1 cup chicken stock
1 medium onion, halved
2 garlic cloves, minced
1 sprig fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
One 10 ½-ounce can cream of mushroom soup
1 ½ cups frozen mixed vegetables


Prepare the puff pastry shells according to package directions.

Place the chicken, stock, onion, thyme, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme, remove the chicken meat from the bones, and place the chicken meat back into the Instant Pot.

Add the soup and vegetables to the Instant Pot; secure lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Place a scoop of the chicken mixture in the center of each shell and serve.


HOMEMADE MEATBALLS

SERVES 6 TO 8 • PRESSURE TIME: 35 MINUTES


There's no excuse to buy meatballs from the freezer aisle when you can make incredible, flavorful, Homemade Meatballs in under an hour. Your family and friends will be convinced these light and tender meatballs took you all day. For a slightly leaner version, use ground turkey or chicken.


MEATBALLS
1 ½ cups fresh bread crumbs
4 cups beef stock, divided
1 pound ground chuck
1 ½ pounds ground pork
3 garlic cloves, minced
1 small onion, minced
¾ cup grated Romano cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
SAUCE
4 tablespoons tomato paste
2 (28-ounce) cans Italian tomatoes
3 garlic cloves, minced
1 small onion, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon unsalted butter


FOR THE MEATBALLS: In a bowl, soak the breadcrumbs in 2 cups of stock.

Pour the remaining 2 cups of stock into the Instant Pot.

Add the chuck, pork, garlic, onion, cheese, kosher salt, pepper, and eggs to the breadcrumb mixture; mix and form into 2-inch meatballs.

Place the meatballs into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the meatballs to a platter, and pour the stock into a separate bowl; skim off the fat.

FOR THE SAUCE: Dissolve the tomato paste in the strained stock and pour it into the Instant Pot.

Add the tomatoes, garlic, onion, oregano, basil, and unsalted butter to the Instant Pot.

To finish, add the meatballs to the sauce mixture in the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.


CLASSIC CHICKEN TACOS

SERVES 4 • PRESSURE TIME: 20 MINUTES


It's taco night! Gather all of your favorite ingredients and pile on the toppings. The perfectly juicy shredded chicken in this Classic Chicken Tacos recipe will make this a mealtime staple.


3 boneless, skinless chicken breasts
1 8.8-ounce box taco dinner kit
1 cup chicken stock
1 teaspoon lime zest
1 cup shredded lettuce
1 plum tomato, diced
3 green onions, chopped
3 jalapeños, sliced
½ cup shredded Cheddar cheese
½ cup sour cream


Place the chicken, taco seasoning from the dinner kit, stock, and lime zest into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.


When the cook time is complete and the pressure has fully released, remove the lid with caution.

Shred the chicken using two forks.

Arrange the chicken along with the lettuce, tomato, green onions, jalapeños, cheese, sour cream, and the taco sauce and shells from the dinner kit.

Let everyone dress their tacos the way they like.


(Continues...)

Excerpted from The Ultimate Instant Pot Pressure Cooker Cookbook by Ella Sanders. Copyright © 2017 St. Martin's Press. 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

Introduction 1

Easy-Breezy Guide to Using Your Instant Pot 2

Tips and Tricks to Cook Each Recipe to Perfection 4

Chapter 1 Meat 5

Rosemary Beef Short Ribs 6

Chicken Curry 7

Sweet Ginger Baby Back Ribs 8

Cozy Chicken Marsala 11

Apple Cider BBQ Brisket 12

Lighter-Side Turkey Tacos 14

Veal Ossobuco 15

Classic Coq au Vin 16

Sausage and Veggie Gnocchi 17

Tangy Pork a L'Orange 18

Bite-Sized Pot Pie 19

Homemade Meatballs 20

Classic Chicken Tacos 22

Flank Steak Rolls 23

Creamy Mushroom and Onion Steak 24

Sweet Onion French Dip Sandwich 25

Apple-Fig Pork Roast 26

Classic Pot Roast 27

Thai Red Curry with Chicken 28

Orange-Ginger Beef 31

Hard Cider BBQ Pulled Pork 32

Classic Irish Corned Beef and Cabbage 35

Creamy Mushroom Beef Stroganoff 36

Meatballs in Beef-Burgundy Gravy 38

Steak Involtini 39

Rosemary-Braised Lamb Shanks 41

Apple-Sauerkraut Pork Ribs 42

Chipotle Chicken Burritos 43

Brown Rice Meatballs 44

Creamy Chicken Paprika 45

Marble Rye Reuben 46

Root Vegetable Brisket 48

Spicy Meatloaf 49

Saffron-Couscous and Turkey Stuffed Peppers 50

One-Pot Chicken Enchiladas 51

Sweet BBQ Chicken 52

Biscuit Dumplings with Chicken 53

Spicy Hungarian Goulash 55

Lemony Chicken Piccata 56

Cuban Ropa Vieja 58

Kidney Bean and Sausage Medley 59

Classic Carnitas 60

Turkey Pot Roast 61

Easy Beef Enchiladas 62

Middle Eastern Chicken 63

Cranberry-Stuffed Turkey Tenderloin 64

Chicken Thighs in Mediterranean Orzo 65

Pickled Veggie Pot Roast 66

Apple-Fennel Pork 67

Orange-Dijon Pork Chops 68

Swiss Steak 69

Mushroom Chicken with Egg Noodles 70

Quinoa Turkey Meatloaf 73

Sweet Pepper Pork Chops and Rice 74

Spiced Lamb Shanks 75

Creamy Swedish Meatballs 76

Spicy BBQ Pulled Pork 79

Classic Chicken Cacciatore 80

Pork Tenderloin with Asian Spice 81

Tangy Teriyaki Chicken 82

Spinach and Artichoke Chicken 83

Mediterranean Lemon Chicken 84

Turkey-Stuffed Cabbage 86

Chapter 2 Soups and Stews 87

Root Vegetable and Lamb Stew 88

Anytime Chicken Stock 89

Cheesy French Onion Soup 90

Creamy Cauliflower-Thyme Soup 93

Sausage and Pepperoni Soup 94

Winter Squash Soup 95

Greek Chicken and Orzo Soup 96

Homemade Shrimp Pho 97

Potato-Leek and Chive Soup 98

Anytime Fish Stock 100

Spicy Sausage and Cabbage Soup 101

Cheesy Chicken Chili 102

Barley, Beef, and Vegetable Soup 103

Ginger-Carrot Bisque 104

Anytime Beef Stock 105

Mémé's Beef Bourguignon 106

White Bean and Greens Soup 108

Florentine Soup with Shells 109

Classic Beef Stew 111

Pork and Split Pea Soup 112

Lentils with Chicken Sausage 114

Cowboy Chili 115

Creamy Shrimp Bisque 116

Tuscan Meatball Soup 117

Anytime Vegetable Stock 118

Southwest Beef Stew 119

Warming Tomato Soup 120

Curry and Butternut Squash Bisque 123

Root Veggie Medley Soup 125

Bean and Rosemary-Pork Soup 126

Classic Chili 127

Bone Broth Chicken Soup 128

Lobster Tail Bisque 130

Hearty Chicken Tortilla Soup 131

Tomatillo-Pork Chile Verde 132

Chapter 3 Potatoes, Pasta, and Grains 133

Zesty Bulgur Medley 134

Spicy Cilantro Jasmine Rice 135

No-Fuss Mac 'n' Cheese 137

Fluffy White Rice 138

Zucchini-Mushroom Orzo with Chicken 139

Beef Manicotti 140

Lobster Mac 'n' Cheese 141

Pesto Ziti 142

Crunchy Wild Rice 144

Veggie Lasagna 145

Autumn Steel-Cut Oats 147

Asian-Style Black Rice Salad 148

Healthy Southwest Salad 149

Parmesan-Asparagus Risotto 150

Southern Grits 153

Spanish Paella 154

Spicy Rice and Sausage 155

Veggies with Pearl Barley 156

Sausage Rigatoni 157

Greek Noodles with Beef and Spinach 158

Crunchy Quinoa Tabbonleh 159

Minty Wheat Berry Salad 160

Rosemary-Pancetta Fusilli 161

Superfood Medley 162

Cheesy Broccoli Risotto 163

Louisiana Jambalaya 164

Mediterranean Farro Salad 166

Chicken and Spanish Rice 167

Mushroom-Thyme Quinoa 169

Beef and Broccoli Rice 170

Cheesy Tuan Casserole 171

Easy Cheesy Lasagna 173

Coconut-Cauliflower Couscous 174

Buffalo Chicken Mac 'n' Cheese 175

Zesty Quinoa Citrus Salad 176

Ham with Cheesy Potatoes 177

Italian Anytime Pasta 178

Classic Shepherd's Pie 180

Chicken Carbonara 181

Wheat Berry and Brussels Sprouts Salad 182

Black Bean Quinoa Salad 183

Tomato Chicken over Angel Hair 184

Healthy Veggie Pilaf 185

Crispy Bacon Mac 'n' Cheese 186

Sweet Potato Dumplings with Chicken 187

Ravioli with Meatballs 188

Healthy Brown Rice 189

Cabbage Lasagna 190

Mushroom and Farro Pilaf 191

Ham and Scalloped Potatoes 192

Four-Grain Sautéed Mushrooms 193

Cheesy Farro Risotto 193

Chapter 4 Side Dishes

Spicy Black Beans 196

Szeckuan Vegetables 197

Classic Hummus 199

Classic Black-Eyed Peas 200

Creamy Paisnip Purée 201

Zesty Green Beans 202

Turkey-Tarragon Stuffed Onions 203

Southwestern Corn 204

Rutabaga Mashed Potatoes 206

Fancy Potato Salad 207

Simple Spaghetti Squash 209

Apple-Balsamic Cabbage 210

Onion-Thyme Brussels Sprouts 211

Zesty Italian Green Beans 213

Lemon-Thyme Beets 214

Pesto Creamed Corn 215

Spicy Collard Greens 216

Sweet Soy Carrots 218

Lemon-Thyme Artichokes 219

Fingerling Potato Salad 220

Balsamic Onions 221

Creamy Garlic Mashed Potatoes 222

Wild Rice and Turkey Stuffing 224

Thyme-Balsamic Beets 225

Smoked Turkey Beet Greens 226

Cornbread Pudding 227

Simple Swiss Chard 229

Tangy Sesame Green Beans 230

Chapter 5 Desserts 231

Sweet Potato Pie 232

Sweet Berry Cobbler 233

Almond-Hazelnut Rice Pudding 235

Classic Flan 236

Traditional Cheesecake 237

Sunny Lemon Curd 239

Coconut-Melon Tapioca 240

Chocolate Cake 241

Poached Oranges 242

Blackberry-Orange Coffee Cake 243

Amaretto Fruit Compote 244

Sweet Mocha Chip Cheesecake 245

Cherry-Quinoa Pudding 246

Brandy Poached Apples 247

Cranberry-Orange Bread Pudding 248

White Chocolate Bread Pudding 249

Rosemary Poached Pears 250

Key Lime and Macadamia Cheesecake 252

Cherry-Chocolate Bread Pudding 254

Almond and White Chocolate Cheesecake 255

Chocolate-Orange Pots de Crème 256

Stuffed Apples 258

Instant Pot Measurement Chart 259

Index 261

Customer Reviews

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The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes 3.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
I'm new to using the Instant Pot and this cookbook makes it easy! Tons of delicious, easy to follow recipes with pictures. I love the tips, tricks, and explanations too. These are recipes that my picky family will actually eat too.
Anonymous More than 1 year ago
The recipes are good, if they were complete! Some are missing ingredients, some instructions for listed ingredients. Makes it hard to make it like it's supposed to be done. It would be great if all the ingredients and instructions were correct.