Super Fast Instant Pot Pressure Cooker Cookbook: 100 Easy Recipes for Every Multi-Cooker

Super Fast Instant Pot Pressure Cooker Cookbook: 100 Easy Recipes for Every Multi-Cooker

by Ella Sanders, Heather Rodino
Super Fast Instant Pot Pressure Cooker Cookbook: 100 Easy Recipes for Every Multi-Cooker

Super Fast Instant Pot Pressure Cooker Cookbook: 100 Easy Recipes for Every Multi-Cooker

by Ella Sanders, Heather Rodino

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Overview

Have delicious meals on your table in under an hour!

Make the easiest, tastiest meals in a flash! Let your multi-cooker work for you, and have any of the tasty soups, starters, sides, hearty dinners and desserts in this cookbook on your table in 60 minutes or less. Keep cozy with Tuscan White Bean Soup or Chicken Cacciatore, shake things up with Pesto Spaghetti Squash or Balsamic Brussels Sprouts, and indulge in Salted Caramel Cheesecake or Chocolate Bread Pudding. With Super Fast Instant Pot Pressure Cooker Cookbook, you can relax and unwind while your multi-cooker does all the work on these easy, fast, and flavorful meals!

Instant Pot is a registered trademark of Double Insight Inc. Super Fast Instant Pot Pressure Cooker Cookbook is an independently created book and is not endorsed, sponsored, or authorized by Double Insight Inc.



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Product Details

ISBN-13: 9781250149237
Publisher: St. Martin's Publishing Group
Publication date: 01/09/2018
Pages: 160
Sales rank: 352,916
Product dimensions: 7.40(w) x 9.00(h) x 0.60(d)

About the Author

HEATHER RODINO is an editor, writer and food lover. The author of several books, she worked for many years in the publishing industry in New York. She now lives a few blocks from the beach in San Juan, Puerto Rico, with bookcases overflowing with cookbooks.

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

Read an Excerpt

CHAPTER 1

SMOKEY DEVILED EGGS

Smoky Deviled Eggs swaps out regular paprika for its smoked cousin. Sometimes called pimentón, smoked paprika can usually be found next to the regular paprika at the supermarket. If you can't find it, you can use regular sweet or hot paprika, or even substitute a teaspoon of chopped canned chipotle for a smoky and spicy alternative. MAKES 12

ACTIVE TIME: 10 minutes PRESSURE TIME: 5 minutes RELEASE METHOD: Manual TOTAL TIME: 25 minutes

6 large eggs
1. Pour 2 cups of water into the inner pot and insert the steam rack. Carefully place the eggs on the steam rack.

2. Lock the lid. Cook on high pressure for 5 minutes, then manually release the pressure.

3. While the eggs are cooking, mix together the mayonnaise, cayenne, black pepper, and mustard in a small bowl.

4. Transfer the eggs to a bowl of ice water. When cool enough to handle, peel them, slice them in half, and remove the yolks.

5. Add the yolks to the mayonnaise mixture and mash them gently with a fork until evenly combined.

6. Spoon the yolk mixture into the egg white halves, and sprinkle with chives and smoked paprika.

SMART TIP: To keep the eggs from rolling around, crumple up small balls of aluminum foil and place them in the pot between each egg.

TEXAS CAVIAR

If you've never heard of Texas Caviar, it's a delicious marinated bean dip usually made with black-eyed peas. A great make-ahead dish for a party, this recipe tastes even better the next day. Don't even bother to soak the black-eyed peas overnight, as it only shortens the cooking time by only two minutes! SERVES 6 TO 8

ACTIVE TIME: 15 minutes PRESSURE TIME: 7 minutes RELEASE METHOD: Natural (15 minutes) TOTAL TIME: 45 minutes (plus refrigerating time)

½ pound dried black-eyed peas, rinsed and picked over for debris
1. Place the black-eyed peas in the inner pot with enough water to cover by at least one inch. Stir in the oil and ½ teaspoon of salt.

2. Lock the lid. Cook on high pressure for 7 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Drain the beans in a colander, and let cool slightly.

3. Meanwhile, in a large bowl, stir together the bell peppers, celery, corn, scallion, jalapeño, and Italian dressing. Fold in the beans, cilantro, parsley, and avocado.

4. Refrigerate before serving. Serve with tortilla chips.

SMART TIP: If you're making Texas Caviar the day before you plan to serve it, wait until the last minute to add the avocados to avoid browning.

SWEET CHILI WINGS

Sweet Chili Wings are a twist on traditional Buffalo wings. They are infused with ginger, garlic, and soy sauce before being browned and crisped under the broiler and tossed with mildly hot sweet chili sauce. To amp up the heat, drizzle the wings with a little sriracha sauce before serving. MAKES 24

ACTIVE TIME: 10 minutes PRESSURE TIME: 10 minutes RELEASE METHOD: Manual TOTAL TIME: 30 minutes

1 cup chicken stock
1. Add the stock, soy sauce, dry sherry, ginger, garlic, and wings to the inner pot. Stir to combine.

2. Lock the lid. Cook on high pressure for 10 minutes, then manually release the pressure.

3. Meanwhile, preheat the broiler. Transfer the wings to a baking sheet and broil them until crispy, about 3 to 5 minutes per side.

4. In a large bowl, add the chili sauce. Carefully transfer the broiled wings to the bowl, and toss to coat. Serve warm and garnished with scallions, if using.

HUMMUS

Sure, you can pick up packaged hummus from the grocery store or even make it from canned beans, but if those are the only two kinds of hummus you've had, you're in for a treat. The multi-cooker makes hummus from dried beans — which tastes far superior to hummus made from canned chickpeas — fast and accessible to just about everyone. The only ingredient you might not have on hand is tahini, which is sesame paste, but it's usually easy to find at the supermarket. Serve hummus as a dip with pita wedges, tortilla chips, or raw veggies, such as carrots and broccoli. SERVES 4

ACTIVE TIME: 10 minutes PRESSURE TIME: 15 minutes RELEASE METHOD: Natural (15 minutes) TOTAL TIME: 50 minutes

1 cup chickpeas, soaked overnight
1. Drain and rinse the soaked chickpeas. Add them along with the olive oil, ½ teaspoon of salt, and 4 cups of water to the pot.

2. Lock the lid. Cook on high pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Drain the chickpeas.

3. Transfer the chickpeas to the bowl of a food processor along with the garlic, tahini, lemon juice, cumin, and 1 teaspoon of salt. Process until very smooth, adding cold water through the lid in a steady stream until the desired consistency is reached.

4. To serve, drizzle generously with olive oil and sprinkle with paprika.

SUPER-FAST TIP: Soaking the beans only takes a minute of planning, but it will save you 25 minutes of pressure time. Forgot to soak the beans? That's okay — you can still make the recipe. Cook the chickpeas on high pressure for 40 minutes. You can also cook the chickpeas a day in advance and store them in the fridge with some of their cooking liquid. The next day, drain them and proceed with step 3.

TAKEOUT CHINESE SPARERIBS

Spareribs are a popular appetizer favorite at Chinese restaurants, but have you ever thought about making them at home? All you need to do is stir together a few ingredients, marinate the ribs, and throw them in the multi- cooker. A few minutes under the broiler will caramelize them to perfection. Serve these as a starter on a night when you're making a vegetable stir-fry. SERVES 4

ACTIVE TIME: 20 minutes PRESSURE TIME: 30 minutes RELEASE METHOD: Manual TOTAL TIME: 60 minutes (plus marinating time)

1½ teaspoons five-spice powder
1. In a small bowl, mix together the five-spice powder, garlic powder, and ground ginger. Rub this mixture into the ribs and transfer them to a zip-top bag.

2. In a separate small bowl, stir together the hoisin, soy sauce, ketchup, and dry sherry. Add half of this sauce mixture to the zip-top bag, seal, and coat the ribs evenly. Reserve and refrigerate the remaining sauce for the glaze. Marinate the ribs in the refrigerator for at least an hour or as long as overnight.

3. When ready to cook, add 1 cup water to the inner pot before adding the ribs.

4. Lock the lid. Cook on high pressure for 30 minutes. Manually release the pressure.

5. Meanwhile, preheat the oven to broil, and line a sheet pan with foil. Transfer the ribs to the sheet pan and baste with some of the reserved sauce. Broil for 3 to 5 minutes, until caramelized. Flip, baste, and broil the ribs on the other side.

SMART TIP: Many Chinese sparerib recipes call for red food dye to give the ribs their distinctive color. You can certainly add a few drops to the marinating mixture, but this version omits it as it doesn't add anything to the flavor.

BUTTERNUT SQUASH SOUP

Creamy and subtly sweet, butternut squash soup is a fall and winter favorite. If you wish, in step 2, you can stir in 1 tablespoon of fresh ginger. SERVES 4 TO 6

ACTIVE TIME: 10 minutes PRESSURE TIME: 5 minutes RELEASE: Natural (10 minutes) TOTAL TIME: 35 minutes

2 tablespoons unsalted butter
1. Add the butter to the inner pot and heat on Sauté. Add the onion, and cook until translucent, about 3 minutes. Press Cancel to stop the cooking.

2. Add the squash, broth, thyme, cayenne, nutmeg, and ½ teaspoon of salt.

3. Lock the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. The squash should easily break apart when pierced with a fork. Stir in the heavy cream.

4. Use an immersion blender to puree the soup or transfer it in batches to a blender to blend until smooth. Season to taste with additional salt if needed.

SUPER-FAST TIP: To get this soup on the table even faster, pick up pre-cut butternut squash at the supermarket.

COCONUT CARROT SOUP

Coconut Carrot Soup is incredibly frugal and surprisingly delicious. For a curried version, add 1 tablespoon of your favorite curry powder. SERVES 4

ACTIVE TIME: 10 minutes PRESSURE TIME: 2 minutes RELEASE METHOD: Natural (10 minutes) TOTAL TIME: 25 minutes

1½ pounds carrots, peeled and thinly sliced
1. Add all of the ingredients to the inner pot and stir to combine.

2. Lock the lid. Cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

3. Using an immersion blender, puree the soup, or transfer it to a regular blender and puree in batches.

4. Serve garnished with sliced scallions (if using).

FRENCH LENTIL SOUP

An inexpensive yet deliciously satisfying meal, French Lentil Soup comes together in just a few minutes. It's a thick soup, almost like a stew, so it's main-course worthy. Green lentils tend to be tastier and hold their shape better than brown lentils, but you can use brown as well. Chicken stock gives a nice rounded flavor to the soup, but a vegetable stock will keep the dish vegetarian. Serve this soup with crusty bread and butter on a cold night. SERVES 4 TO 6

ACTIVE TIME: 10 minutes PRESSURE TIME: 15 minutes RELEASE: Natural (10 minutes) TOTAL TIME: 45 minutes

3 tablespoons olive oil
1. Heat the olive oil in the inner pot on Sauté. Add the onion, carrot, and celery, and cook, stirring frequently, for 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

2. Stir in the tomatoes and their juices, lentils, stock, thyme, ½ teaspoon of salt, and ½ teaspoon of pepper. Press Cancel.

3. Lock the lid. Cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Test the lentils for doneness, and stir in the parsley.

BLACK BEAN SOUP

Garnish this hearty black bean soup with sour cream and diced avocado. If you wish, you can add a half cup of cubed ham in the second step. SERVES 4 TO 6

ACTIVE TIME: 10 minutes PRESSURE TIME: 5 minutes RELEASE METHOD: Natural (10 minutes) TOTAL TIME: 35 minutes

2 tablespoons olive oil
1. Heat the oil in the inner pot on Sauté. Add the onion, cubanelle peppers, celery, and garlic, and cook, stirring occasionally, for 5 minutes. Press Cancel to stop the cooking.

2. Add the beans, stock, oregano, garlic powder, salt, pepper, and 2 tablespoons cilantro to the pot. Stir to combine.

3. Lock the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Serve garnished with the remaining cilantro.

MANHATTAN CLAM CHOWDER

Unlike New England clam chowder, Manhattan Clam Chowder is tomato-based and a much better fit for the multi-cooker than a cream-based soup that would just split under pressure. SERVES 4

ACTIVE TIME: 15 minutes PRESSURE TIME: 5 minutes RELEASE METHOD: Natural (5 minutes) TOTAL TIME: 35 minutes

1 teaspoon olive oil
1. Heat the oil in the inner pot on Sauté. Add the bacon, and cook, stirring occasionally, until browned, 5 minutes. Stir in the onion, celery, and cubanelle pepper, and continue cooking until the onion is translucent, about 3 minutes. Stir in the garlic. Press Cancel to stop the cooking.

2. Add the potatoes, tomatoes and their juices, bottled clam juice, reserved clam juice from canned clams, black pepper, and hot sauce (if using).

3. Lock the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure. Stir in the clams and put the lid on top of the pot (do not lock it) until the clams are hot and cooked through. Stir in the parsley and taste to see if additional salt is needed; the clam juice is likely salty enough.

TUSCAN WHITE BEAN SOUP

This typically long-cooking soup has a lengthy ingredients list but is worth it for the hearty layers of flavor the various vegetables contribute. Tuscan White Bean Soup is definitely robust enough for a meal when served with some nice crusty bread. SERVES 4

ACTIVE TIME: 15 minutes PRESSURE TIME: 5 minutes RELEASE METHOD: Natural (10 minutes) TOTAL TIME: 40 minutes

2 tablespoons olive oil
1. Heat the oil in the inner pot on Sauté. Add the pancetta (if using), and cook, stirring occasionally, until browned on all sides. Using a slotted spoon, transfer it to a paper towel–lined plate to drain. Press Cancel to stop the cooking.

2. Add the remaining measured ingredients to the pot along with 2 teaspoons salt and ½ teaspoon of pepper.

3. Lock the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. If you wish, you can purée part of the soup and return it to the pot for a creamier texture. Garnish with the reserved pancetta bits and serve with grated Parmesan cheese.

(Continues…)



Excerpted from "Super Fast Instant Pot Pressure Cooker Cookbook"
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Copyright © 2018 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
Starters and Soups
Sauces and Pastas
Beans, Gratins, and Chilis
Chicken and Turkey
Beef, Pork, and Lamb
Simple Sides
Sweet Treats

Customer Reviews

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