Cooking from Frozen in Your Instant Pot: 100 Foolproof Recipes with No Thawing

by Kristy Bernardo, Becky Winkler (Photographer)

Overview

From Freezer to Feast in an Instant

With this brilliant cookbook packed with 100 recipes, you can pull meat directly from the freezer, pop it right into your Instant Pot® or other multifunction cooker, set the timer and sit down to a delicious homemade dinner in no time. Kristy Bernardo has done all the hard work for you, figuring out the correct cook times to get foolproof results. Following her tips, you’ll have juicy chicken, tender beef and succulent seafood, no sweat. These recipes are classics that don’t require a lot of prep work, but they all feature Kristy’s special flavor twists that will have your whole family asking for seconds. This is also a terrific economical solution for your budget. Stock up on meats when they’re on sale, store them in the freezer and then turn to this cookbook for amazing dinners all week long! A few featured recipes are:

• Chicken with Lemon and Capers
• Whole “Rotisserie” Chicken
• Beef and Blue Cheese Stroganoff
• Chicken with Creamy Mushroom Garlic Sauce
• Pineapple-Chipotle Ribs
• Pork Tenderloin with Apple Cider Sauce
• Salmon with Basil Sauce
• Chicken and Wild Rice Soup
• Beef and Barley Pot Pie with Buttery Parmesan Biscuits

No matter what cut of meat you have tucked away in your freezer, there’s a recipe here for you.

Product Details

ISBN-13:	9781624146824
Publisher:	Page Street Publishing
Publication date:	10/30/2018
Pages:	176
Sales rank:	667,697
Product dimensions:	8.10(w) x 9.10(h) x 0.50(d)

About the Author

Kristy Bernardo is the author of Weeknight Cooking with Your Instant Pot. She’s also the creator of The Wicked Noodle, a cooking blog that features simple cooking that is “sinfully delicious.” Kristy also teaches cooking classes, speaks at conferences and events and appears on local TV and radio cooking shows. She lives in Ashburn, Virginia, with her husband and two daughters.

Read an Excerpt

CHAPTER 1

CHICKEN DINNERS IN A FLASH

Chicken is typically what fills my freezer most. Our local grocer frequently has "Buy 2, Get 3 Free" specials, and I love to stock up when those deals hit. Since it's so versatile, it gets used in no time in our house. There's no cut of frozen chicken I've found that doesn't work well in the Instant Pot, making chicken my number one choice when buying in bulk. You can't beat the versatility of using frozen chicken for delicious, go-to family meals that turn out tender and juicy! This chapter includes a variety of flavorful chicken dishes your whole family will love.

MY THREE FAVORITES Indian Butter Chicken Blackened Chicken Thighs Cajun Chicken Alfredo

CHICKEN WITH LEMON AND CAPERS

This is my easier version of chicken piccata, but it's also better since the Instant Pot turns your frozen chicken into meat so tender it almost falls off the bone. If you like, you can make a side of angel hair pasta and it will taste almost identical!

YIELD: 4 TO 6 SERVINGS

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
¼ cup (60 ml) dry white wine
½ cup (118 ml) low-sodium chicken broth
2 tbsp (30 ml) fresh lemon juice
8 frozen bone-in, skin-on chicken thighs
3 tbsp (26 g) capers
1 tbsp (14 g) cold butter
2 tbsp (5 g) chopped fresh parsley

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the oil. When the oil is shimmering, add the garlic and cook for about a minute. Add the wine and cook until it's reduced to a tablespoon (15 ml), about 5 minutes. Turn off the Instant Pot.

Add the chicken broth and lemon juice, then stir to scrape up all the browned bits from the bottom of the pot. Add the chicken to the pot, directly into the liquid.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken and set it aside on a broiler pan. Remove the fat from the liquid in the pot, then stir in the capers, butter and parsley. Turn off the Instant Pot.

Broil the chicken until the skin is browned and crispy, for about 5 minutes. Top with the sauce and serve.

INDIAN BUTTER CHICKEN

This is a favorite at our local Indian restaurant, but I love to make it in my Instant Pot too. The sauce has a wonderful flavor that is so good you'll want to drink it. It's slightly spicy, so feel free to reduce the amount of cayenne if you prefer.

YIELD: 4 TO 6 SERVINGS

2 tsp (10 ml) extra-virgin olive oil
¼ medium white onion, chopped
5 cloves garlic, minced
¼ tsp ground ginger (or 1 tbsp [14 g] fresh)
1 tsp paprika
1 tsp cayenne pepper
½ tsp ground coriander
1 tsp turmeric
2 tsp (5 g) garam masala
¼ cup (59 ml) chicken broth
2 lb (900 g) frozen boneless, skinless chicken breasts
1 (14.5-oz [411-g]) can diced tomatoes, with liquid
¼ cup (57 g) unsalted butter, cut into 8 pieces
½ cup (118 ml) heavy cream
1 large handful fresh cilantro, chopped Cooked rice, for serving

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil. When the oil is shimmering, add the onion and cook until it's soft, for about 5 minutes, stirring frequently. Add the garlic, ginger, paprika, cayenne, coriander, turmeric and garam masala and cook for 1 minute, stirring constantly. Turn off the Instant Pot.

Add the broth, stirring well to scrape up any browned bits from the bottom. Add the chicken, then pour the tomatoes on top; do not stir. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release" and remove the chicken to a cutting board to cool it slightly. Press "Cancel," then immediately press "Saute." Add the butter and cream; stir well. Using an immersion blender, puree the sauce until smooth.

Cut the chicken into bite-sized pieces and add it back to the pot to gently reheat. Stir in the cilantro. Serve over rice.

WHOLE BLACKENED CHICKEN

Cooking a whole, frozen chicken in my Instant Pot is one of my favorite things to do! It's economical and my entire family loves it. It tastes just like roasting a chicken in the oven, but the meat gets very tender and juicy. If you prefer, you can shred the meat and toss it with a cup (240 ml) or so of the liquid to make delicious shredded chicken sandwiches. The rub on this chicken is perfect for spice lovers!

YIELD: 4 SERVINGS

1 tsp paprika
2 tsp (4 g) smoked paprika
¼ tsp cayenne pepper
½ tsp thyme
½ tsp oregano
½ tsp garlic powder
1 tsp onion powder
½ tsp coarse salt
½ tsp coarsely ground black pepper
4 cups (950 ml) water
1 medium onion, chopped
1 bay leaf
1 (3–4 lb [1.3–1.8 kg]) frozen chicken

Mix together the paprika, smoked paprika, cayenne pepper, thyme, oregano, garlic powder, onion powder, salt and pepper and set it aside.

Add the water, onion and bay leaf to your Instant Pot. Rub the chicken all over with the spice mixture, then place it in your Instant Pot, directly in the liquid. The chicken may not lie flat in the pot, but that's okay. It just needs to be placed inside, even if at a slight angle.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 60 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, allow the pressure to release naturally for 10 minutes, then open the Instant Pot using "Quick Pressure Release." Carefully remove the chicken and place it on a carving board. Carve the chicken, then place the pieces on a broiler pan, skin side up. Broil the chicken pieces for approximately 5 minutes, or until the skin is crisped to your liking.

CRISPY GARLIC AND PAPRIKA CHICKEN THIGHS

Don't be fooled by the few ingredients in this recipe — it's packed with flavor! The chicken thighs turn out incredibly tender in the Instant Pot and a quick broil gives them crispy skin, as if you cooked them in the oven.

YIELD: 4 SERVINGS

2 cups (472 ml) chicken broth or water
2 lb (900 g) frozen bone-in, skin-on chicken thighs
2 tbsp (14 g) paprika
2 tsp (4 g) garlic powder
¼ tsp coarse salt
1 tsp freshly ground black pepper
¼ cup (57 g) unsalted butter, melted

Add the chicken broth or water to the pot, then add the chicken thighs.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken from the pot and place it on a broiler pan. Broil until the chicken is browned and crispy, for about 5 minutes.

Mix together the paprika, garlic powder, salt and pepper, then stir in the melted butter. Brush the thighs liberally with the butter mixture and serve immediately.

WHOLE "ROTISSERIE" CHICKEN

I used to pick up a prepared rotisserie chicken from the grocery store at least once a week, but my Instant Pot changed all that! I love pulling a frozen bird from the freezer, cooking it in my Instant Pot and either eating it as-is, or using it in any number of recipes that call for cooked chicken.

YIELD: 4 SERVINGS

2 tsp (5 g) paprika
¼ tsp cayenne pepper
1 tsp thyme
¼ tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tbsp (8 g) coarse salt
1 tsp coarsely ground black pepper
4 cups (950 ml) water
1 medium onion, chopped
1 bay leaf
1 (3–4 lb [1.3–1.8 kg]) frozen chicken

Mix together the paprika, cayenne pepper, thyme, oregano, garlic powder, onion powder, salt and pepper and set it aside.

Add the water, onion and bay leaf to your Instant Pot.

Rub the chicken all over with the spice mixture, then place it in your Instant Pot, directly in the liquid.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 60 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, allow the pressure to release naturally for 10 minutes, then open the Instant Pot using "Quick Pressure Release." Carefully remove the chicken and place it on a carving board. Carve the chicken, then place the pieces on a broiler pan, skin side up. Broil the chicken pieces for approximately 5 minutes or until the skin is crisped to your liking. You can also broil the chicken whole if you prefer.

BALSAMIC AND SWEET ONION CHICKEN

For so few ingredients, this recipe has incredible flavor. It's wonderful on its own with a vegetable side dish, or pile it onto a freshly toasted bun for a heavenly sandwich! I like to serve it with sugar snap peas and an extra drizzle of balsamic vinegar.

YIELD: 4 SERVINGS

2 tsp (10 ml) extra-virgin olive oil
1 large sweet onion, sliced
2 cloves garlic, minced
½ cup (120 ml) balsamic vinegar
¼ cup (59 ml) chicken broth
4 frozen boneless, skinless chicken breasts
1 tbsp (15 ml) honey Coarse salt and freshly ground black pepper

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil. When the oil is shimmering, add the onion. Cook until the onion is soft and starting to caramelize, for about 10 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add the balsamic vinegar and chicken broth, stirring well to scrape up any browned bits from the bottom. Turn off the Instant Pot.

Add the chicken to the pot. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken from the pot and set it aside. Press "Cancel," then immediately press "Saute." Boil until the liquid in the pot is reduced and thickened, for about 5 minutes. Stir in the honey and season with salt and pepper to taste.

Slice the chicken breasts and place them on a platter or individual serving plates along with the onion mixture.

LEMON-PEPPER CHICKEN WINGS

This wing recipe is incredibly popular with the readers of my food blog. I wasn't sure if it would work well in the Instant Pot, but the chicken turns out very tender and the skin crisps up well with a quick run under the broiler at the end. It's my daughter Kylie's favorite recipe, and she claims she likes the Instant Pot version best!

YIELD: 4 SERVINGS

1 cup (236 ml) water or chicken broth
4 lb (1.8 kg) frozen chicken wings
¼ cup (57 g) butter, melted
2 tbsp (16 g) lemon-pepper seasoning

Add the water or chicken broth to the pot. Place a steamer basket into the Instant Pot and place the wings inside.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 12 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken from the pot and place it on a broiler pan. Broil until the chicken is browned and crispy, for about 5 minutes.

Mix together the melted butter and lemon-pepper seasoning. Brush the wings with the butter mixture and serve immediately.

ASIAN CHICKEN

I love this recipe because it starts not just with chicken from my freezer, but with pantry staples too, so I can make this dish quickly on a weeknight — with no running to the store. I like to serve this with sugar snap peas or mixed vegetables straight from my freezer (cooked according to the package directions).

YIELD: 4 SERVINGS

½ cup (118 ml) chicken broth
¼ cup (59 ml) soy sauce
¼ cup (59 ml) rice wine vinegar
4 cloves garlic, minced
1½ tsp (3 g) ground ginger
¼ cup (36 g) brown sugar, loosely packed
4 frozen boneless, skinless chicken breasts Cooked rice, for serving

Whisk together the broth, soy sauce, rice wine vinegar, garlic, ginger and brown sugar, then pour it into your Instant Pot. Add the chicken directly into the liquid.

Press "Manual" and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken to a cutting board and cut it into slices. Serve the chicken and sauce over rice.

CHICKEN WITH MUSTARD CREAM SAUCE

This creamy mustard sauce is so good you'll be licking your plate! Serve it with some sugar snap peas and mashed potatoes for the perfect quick meal.

YIELD: 4 SERVINGS

2 tsp (10 ml) extra-virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
¾ cup (177 ml) chicken broth
4 frozen boneless, skinless chicken breasts
2 sprigs fresh thyme
2 tbsp (30 ml) Dijon mustard
½ cup (118 ml) heavy cream Course salt and freshly ground pepper

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil.

When the oil is shimmering, add the shallot and sauté until it starts to soften, for about 5 minutes, stirring frequently. Add the garlic and cook for 1 minute. Turn off the Instant Pot.

Add the broth, stirring well to scrape up any browned bits from the bottom, then add the chicken. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 10 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release" and remove the chicken to a cutting board.

Press "Cancel," then immediately press "Saute." Add the thyme and boil the liquid until it's reduced by half, about 5 minutes, then stir in the Dijon and cream. Taste, then season with salt and pepper. Pour the sauce over the chicken and serve.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Your Instant Pot makes quick work of this flavorful, upscale chicken dish. The tarragon adds an unexpected flavor that makes it something special without any additional work. The sauce is perfect with rice or mashed potatoes as a side dish.

YIELD: 4 SERVINGS

2 tsp (10 ml) extra-virgin olive oil
1 medium shallot, chopped
1 cup (236 ml) chicken broth
1 cup (236 ml) dry white wine
4 frozen boneless, skinless chicken breasts
½ cup (114 g) cold unsalted butter, cut into 8 pieces
2 tbsp (8 g) chopped parsley
2 tbsp (8 g) chopped tarragon Coarse salt and freshly ground black pepper

Press "Saute" to preheat your Instant Pot. When the word "Hot" appears on the display, add the olive oil. When the oil is shimmering, add the shallot and cook until it starts to soften, for about 5 minutes, stirring frequently. Turn off the Instant Pot.

Add the broth and wine to the pot, then add the chicken. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 15 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release," then remove the chicken to a cutting board and allow it to cool slightly. Press "Cancel," then immediately press "Saute." Bring it to a boil and reduce the liquid by half, for about 5 to 7 minutes.

Add the butter, one piece at a time, stirring until it's melted and incorporated. Add the parsley and tarragon, taste, then season with salt and pepper.

Slice the chicken and place it back in the sauce to gently reheat.

BLACKENED CHICKEN THIGHS

This blackening seasoning is one of the most popular recipes on my food blog. You may want to double or triple it and keep it in an airtight container so you can make these tender, juicy and flavorful thighs anytime, without having to mix the spices again. I make this recipe often because the chicken gets tender in a way the oven just can't match.

YIELD: 4 SERVINGS

2 cups (472 ml) chicken broth or water
2 lb (900 g) frozen bone-in chicken thighs
1 tsp paprika
2 tsp (4 g) smoked paprika
¼ tsp cayenne pepper
¼ tsp thyme
¼ tsp oregano
¼ tsp garlic powder
1 tsp onion powder
¼ tsp coarse salt
¼ tsp freshly ground black pepper
¼ cup (57 g) unsalted butter, melted

Add the chicken broth or water to the pot, then add the chicken thighs.

Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on "High" and that the release valve is set to "Sealing."

When the time is up, open the Instant Pot using "Quick Pressure Release." Remove the chicken from the pot and place it on a broiler pan. Broil until the chicken is browned and crispy, for about 5 minutes.

Mix together the paprika, smoked paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt and pepper, then stir in the melted butter. Brush the thighs liberally with the butter mixture and serve immediately.

(Continues…)

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Excerpted from "Cooking from Frozen in your Instant Pot"
by .
Copyright © 2018 Kristy Bernardo.
Excerpted by permission of Page Street Publishing Co..
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.

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Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Tips for Cooking from Frozen in Your Instant Pot,
CHICKEN DINNERS IN A FLASH,
Chicken with Lemon and Capers,
Indian Butter Chicken,
Whole Blackened Chicken,
Crispy Garlic and Paprika Chicken Thighs,
Whole "Rotisserie" Chicken,
Balsamic and Sweet Onion Chicken,
Lemon-Pepper Chicken Wings,
Asian Chicken,
Chicken with Mustard Cream Sauce,
Chicken with White Wine and Herb Sauce,
Blackened Chicken Thighs,
Salsa Verde Chicken,
Cajun Chicken Alfredo,
Sun-Dried Tomato and Basil Chicken,
40-Clove Garlic Chicken and Potatoes,
Crispy Asian Drumsticks,
Garlic Butter Chicken, Potatoes and Asparagus,
Pesto Chicken and Rice,
Creamy Artichoke Chicken,
Teriyaki and Pineapple Chicken,
Chicken with Creamy Mushroom Garlic Sauce,
Chicken Osso Buco,
Moroccan Chicken and Potatoes,
Greek Chicken Bowls with Tzatziki,
LIGHTNING FAST BEEF AND PORK ENTRÉES,
Cowboy Beef and Sausage Stew,
Beef and Blue Cheese Stroganoff,
Pulled Pork Chili,
Pork Verde Chili,
Beefy Spanish Rice,
Pork Tenderloin with Apple Cider Sauce,
Pork Chops with Jalapeño Peach Sauce,
Meatballs in Tomato-Chipotle Sauce,
Honey Mustard–Glazed Pork Rib Roast,
Steak and Potatoes with Mushroom Gravy,
Cherry-Chipotle Pork Chops,
Rib-Eye Steaks with Red-Wine Pan Sauce,
Super Fast Spaghetti and Meatballs,
Beef and Barley Pot Pie with Buttery Parmesan Biscuits,
Beef with Broccoli,
Creamy Ranch Pork Chops,
Mongolian Beef,
Parmesan Sour Cream Pork Chops,
Brandy au Poivre Rib-Eye Steaks,
Pork Tenderloin in Garlic Sauce,
Pineapple Chipotle Ribs,
Maple-Mustard Pork Ribs,
EFFORTLESS SEAFOOD FEASTS,
Pesto Salmon,
Shrimp Scampi,
Poached Salmon in Garlic and Wine,
Shrimp Cauliflower Rice,
Easy Shrimp and Sausage Boil,
Shrimp with Green Sauce,
Salmon with Basil Sauce,
Spicy Shrimp Soup,
Salmon Burgers with Lemon-Mint Yogurt Sauce,
HEARTY SOUPS AND SALADS,
Spicy Sausage, Spinach and White Bean Soup,
Chopped Thai Salad with Mango Chicken,
Sausage Pepper Soup with Cauliflower Rice,
Tomato and Tortellini Soup,
Italian Wedding Soup,
Broccoli Soup with Feta,
Steak Salad with Roasted Jalapeños and Creamy Poblano Dressing,
Beef Vegetable Soup with Basil Pesto,
Chicken and Wild Rice Soup,
Lasagna Soup,
Cheese and Spinach Ravioli Soup,
Chicken and Roasted Red Pepper Soup,
Beefy French Onion Soup,
Lemon Chicken Soup with Cauliflower Rice,
Chicken Minestrone,
Balsamic and Dijon Potato Salad with Sausage,
BBQ Chicken Salad,
Loaded Potato Soup with Sausage,
Creole Sausage Soup,
Cheesy Meatball Soup,
Bratwurst and Caramelized Onion Soup,
Pea Soup with Lemon and Feta,
Ham and Split Pea Soup,
Black Bean and Corn Soup,
Butternut Squash and Sausage Soup,
Smoky Ham and Bean Soup,
SIMPLE, NO-SWEAT SANDWICHES,
Lemon-Pepper Chicken Salad Sandwiches,
Turkey and Brie Baguettes,
Easy Philly Cheesesteaks,
Steak House Sandwiches,
Chicken Sausage and Sweet Onion Sandwiches,
Shrimp Rolls,
BBQ Beef Sandwiches with Crunchy Slaw,
Chipotle Turkey Clubs,
Garlic Pork Loin and Prosciutto Sandwiches,
Salmon BLTs,
QUICK AND DELECTABLE SIDE DISHES,
Creamed Corn with Bacon Breadcrumbs,
Bacon Green Beans,
Cheesy Broccoli Mash,
Parmesan Corn over Broiled Ricotta,
Blue Cheese Green Bean Casserole,
Curried Rice and Veggies,
Mushy Peas with Fresh Mint,
Chipotle and Black Bean Potato Salad,
Creamy Garlic Parmesan Rice,
Acknowledgments,
Index,
About the Author,
Contents,
Copyright,