The Instant Pot Toddler Food Cookbook: Wholesome Recipes That Cook Up Fast--in Any Brand of Electric Pressure Cooker

by Barbara Schieving, Jennifer Schieving McDaniel

Overview

Fresh and flavorful, safe and natural homemade foods for your toddler—cooked up quickly and conveniently in your Instant Pot or other electric pressure cooker!

Parents of toddlers everywhere want to ensure that the food they feed their children is all-natural and free of additives, and that is why they prefer to make it fresh themselves rather than buying processed foods. They also seek variety, because in recent years pediatricians and dietitians have been recommending that a toddler's diet feature a wide variety of ingredients, well beyond what you can buy in the "kid-friendly" aisle at the supermarket. And, nothing to sneeze at, they do it to save money—sometimes lots of money.

How do they find the time? It isn't always easy. Enter the wildly popular Instant Pot, along with other brands of electric pressure cooker, the perfect solution for time-crunched moms and dads. Pressure cooking is skyrocketing in popularity in large part because of its speed. You can cook up a batch of toddler cereals, spoon foods, or finger foods in a matter of minutes. Pressure cooking is the ideal method for making baby and toddler foods.
 
No less an expert than Barbara Schieving, the world's most widely read blogger on pressure cooking (her blog is called Pressure Cooking Today), author of the best-selling The Electric Pressure Cooker Cookbook, and a mom and recent grandmother herself, delivers here 100 tasty and good-looking recipes that will make you feel good about how you are feeding your kids—and will make them smile with delight at mealtime.

Here are cereals of all kinds and finger foods and spoon foods for all tastes, no matter how picky. With take-it-to-the-bank guidance on how to get the most from your cooker, plus loads of ideas on how to make and store big batches that will freeze for later use, this is a trustworthy kitchen companion parents will turn to again and again.
 

Product Details

ISBN-13:	9781558329676
Publisher:	Harvard Common Press, The
Publication date:	01/08/2019
Pages:	112
Product dimensions:	7.30(w) x 9.10(h) x 0.40(d)

About the Author

Barbara Schieving’s distinctive recipes and conversational style have earned her a dedicated readership around the globe. She is the creator of two popular recipe blogs: PressureCookingToday.com, where she shares family-friendly recipes for the electric pressure cooker/Instant Pot, and BarbaraBakes.com, where she shares her passion for baking. Her sites receive over 1.5 million page views each month. She is the author of the best-selling Electric Pressure Cooker Cookbook; Instantly Sweet; and the ebook, Simply Sweet Dream Puffs. Barbara’s delicious recipes have been featured on iVillage, Betty Crocker, Shape, BlogHer, Babble, The Deseret News, and the Salt Lake Tribune. She lives in Herriman, Utah.

Jennifer Schieving McDaniel, Barbara Schieving's daughter, is a busy mother of three young children She uses her pressure cooker every day, often several times a day, to prepare baby food and nutritious family meals. Jennifer is the managing editor for PressureCookingToday.com.  

Read an Excerpt

CHAPTER 1

BREAKFASTS

Start the day off with a variety of sweet and savory meals that both you and your toddler will love. Many of these recipes can be made ahead and warmed up in the morning when you and your toddler are ready to start the day.

Evan's Lemon Berry Breakfast Risotto Banana Cream Breakfast Risotto Fruit Cocktail Steel Cut Oats Rainbow Fruit Yogurt Parfaits Blueberries and Cream Baked French Toast Banana Bread Bites Blueberry Muffin Bites Ham and Cheese Egg Bites Hard-Boiled Eggs and Avocado Toast Pumpkin-Cranberry-Apple Steel Cut Oats

EVAN'S LEMON BERRY BREAKFAST RISOTTO

Jennifer's son is proud to have helped create this recipe — he listed the ingredients he'd like (all his favorite flavors) — and we love how it turned out. He likes to go heavy on the berries, so we generally dice double the berries called for here. Makes 4 servings.

2 tablespoons (28 g) unsalted butter
1½ cups (270 g) Arborio rice
4 cups (946 ml) unsweetened almond milk, plus more for serving
2-4 tablespoons (26 to 50 g) sugar zest of 1 lemon
1 tablespoon (15 ml) lemon juice
1 teaspoon vanillla extract, optional
¼ teaspoon salt
1½ cups diced (255 g) strawberries, (190 g) raspberries, (220 g)
blackberries, or (220 g) blueberries,
for serving

1. Select Sauté and melt the butter in the pressure cooking pot. Stir in the rice and cook for 3 to 4 minutes, stirring frequently, until the rice becomes opaque. Stir in the almond milk, sugar, lemon zest, lemon juice, vanilla, and salt. Lock the lid in place. Select High Pressure and 6 minutes cook time.

2. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid.

3. Remove the cooking pot from the housing. Stir the risotto to mix in any liquid that may have settled on the top. (The mixture will continue to thicken as it cools; however, if there's more liquid than you like, select Sauté and cook to the desired consistency.)

4. Serve topped with diced fresh berries and a splash of almond milk.

TIP

We love the flavor and texture that almond milk gives this dish; however, if you wish, you can substitute 1 cup (235 ml) heavy cream or half-and-half and 3 cups (700 ml) water for the almond milk. Don't substitute milk in a 1:1 ratio because the lemon juice can cause the milk to curdle slightly while cooking.

BANANA CREAM BREAKFAST RISOTTO

Most kids love bananas, and your family will go bananas for this smooth, creamy breakfast risotto. It's a fun way to start the day! Makes 4 servings.

2 tablespoons (28 g) unsalted butter
1½ cups (270 g) Arborio rice
3 cups (700 ml) water
1 cup (235 ml) heavy cream, plus more for serving
1 tablespoon (14 g) brown sugar, plus more for serving
1 teaspoon vanilla extract
¼ teaspoon salt
2 to 4 ounces (55 to 115 g) cream cheese, at room temperature, cubed
1 fresh banana, well mashed
1 to 2 fresh bananas, thinly sliced Whipped cream for serving, optional

1. Select Sauté and melt the butter in the pressure cooking pot. Stir in the rice and cook for 3 to 4 minutes, stirring frequently, until the rice becomes opaque. Stir in the water, heavy cream, brown sugar, vanilla, and salt. Lock the lid in place. Select High Pressure and 6 minutes cook time.

2. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid.

3. Remove the cooking pot from the housing. Stir the risotto to mix in any liquid that may have settled on the top. (The mixture will continue to thicken as it cools.) Stir in the cream cheese and mashed banana.

4. Serve topped with fresh banana slices, a sprinkle of brown sugar (if desired), and a splash of cream or a dollop of whipped cream, if desired.

TIP

If you're dishing up individual servings each day, only slice as much fresh banana as you need and add the fresh banana after reheating. To reheat, stir in additional cream, milk, or water, and microwave on 50 percent power until the risotto reaches the desired temperature.

FRUIT COCKTAIL STEEL CUT OATS

Colorful fruit cocktail is generally less expensive than fresh fruit and is available year-round. Feel better about serving this kid favorite by using it as a topping for some hearty, long-lasting oats. Makes 4 servings.

1 tablespoon (14 g) unsalted butter
1 cup (80 g) steel cut oats
2¼ cups (550 ml) water
½ cup (120 ml) heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1 can (15 ounces, or 425 g) or 4 containers (4 ounces, or 115 g each) of fruit cocktail in water or 100% juice

1. Select Sauté and melt the butter in the pressure cooking pot. Add the oats. Toast for about 3 minutes, stirring constantly, until they smell nutty. Stir in the water, heavy cream, vanilla, and salt. Lock the lid in place. Select High Pressure and 10 minutes cook time.

2. While the oats cook, strain the fruit cocktail over a cup, reserving the juice.

3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid. Stir the cooked oats in the pressure cooking pot. (They will be quite thick.) Add the drained fruit and enough reserved juice to bring the oats to the desired consistency. Stir to combine. These oats get thicker as they cool; if the consistency becomes thicker than desired, stir in additional reserved fruit juice, heavy cream, or water as needed.

TIP

If you're dishing up individual servings each day, one 4-ounce (115 g) container of fruit cocktail is about the right amount for 1 serving of steel cut oats. You may still want to reserve some of the juice because thicker oats will be easier for toddlers to eat. To reheat, stir in additional reserved fruit juice, cream, or water and microwave on 50 percent power until the oats reach the desired temperature.

RAINBOW FRUIT YOGURT PARFAITS

These parfaits are a colorful, delicious start to the day! This easy recipe allows you to make four different fruit compotes at the same time — and you can blend them and store them in the same jars they cook in! Makes 4 servings.

Red Raspberry-Strawberry Compote

½ cup raspberries, (65 g) fresh or (70 g) frozen
½ cup strawberries, (73 g) fresh or (75 g) frozen
1 tablespoon (15 ml) apple juice

Yellow Peach Compote

1 cup (154 g) diced yellow peaches, (154 g) fresh or (140 g) frozen
1 tablespoon (15 ml) apple juice

Green Pineapple Compote

1 cup (165 g) chopped fresh pineapple
3/4 cup (23 g) baby spinach leaves
1 tablespoon (15 ml) apple juice

Blueberry Compote

½ cup blueberries, (75 g) fresh or (78 g) frozen
½ cup blackberries, (75 g) fresh or (75 g) frozen
1 tablespoon (15 ml) apple juice
1 cup (235 ml) water
2 tablespoons (16 g) cornstarch, optional
2 tablespoons (28 ml) cold water, optional
1 pint (473 g) Greek store-bought or homemade yogurt, plain or vanilla flavor Additional fresh fruit, for serving, optional

1. Prepare the compotes: In four separate wide-mouth pint (473 ml)-size mason jars, prepare the raspberry-strawberry, peach, pineapple, and blueberry compotes by combining the ingredients in each jar. Do not place lids on the mason jars.

2. Add 1 cup (235 ml) water to the pressure cooking pot. Add a trivet to the pot and place the mason jars on top. Lock the lid in place. Select High Pressure and 2 minutes cook time.

3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid.

4. Remove the mason jars from the pressure cooking pot. Use an immersion blender directly in the mason jar to blend the compotes to the desired consistency. The compotes will thicken as they cool.

5. If you'd like a thicker compote, in a small bowl, stir together cornstarch and 2 tablespoons (28 ml) cold water until well combined. Divide the slurry evenly among the four jars. Return the mason jars to the pressure cooker and select High Pressure and 0 minutes cook time. Remove mason jars and cool to room temperature, then refrigerate until ready to serve.

6. To serve, in a cup, layer a spoonful of yogurt, then a spoonful of the blueberry compote, then yogurt, and repeat with the green, yellow, and red compotes. Top with additional diced fresh fruit, if desired.

TIP

The wide-mouth pint (473 ml)-size mason jars come in two different shapes — wide and tall. You'll need the tall ones if you want to fit all four jars in a 6-quart (5.7 L) pressure cooker. You can find these jars in most big-box stores, some grocery stores, or online.

BLUEBERRIES AND CREAM BAKED FRENCH TOAST

Serving fun, indulgent breakfasts on the weekends is a tradition your kids are sure to remember. This French toast might just become a weekend breakfast staple in your house — the rich lemon cream is easy to make and is a great alternative to maple syrup. Makes 4 servings.

Lemon Cream

4 ounces (115 g) cream cheese, at room temperature
2 tablespoons (40 g) lemon curd
1 tablespoon (13 g) sugar
½ cup (120 ml) heavy cream
½ teaspoon vanilla extract

Blueberry French Toast

Nonstick baking spray with flour
4 tablespoons (55 g) butter, melted
¼ cup (50 g) sugar
2 cups (475 ml) whole milk
3 eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon salt
10 cups (500 g) cubed challah bread (about 1 loaf)
½ cup (75 g) fresh blueberries
1 cup (235 ml) water

1. Prepare the Lemon Cream: Using a handheld mixer, in a small bowl, beat the cream cheese, lemon curd, and 1 tablespoon (13 g) sugar until smooth. Add the heavy cream and vanilla and beat until soft peaks form. Refrigerate until ready to serve. (We prefer to make this the night before.)

2. Prepare the French Toast: Generously coat a 7-inch (18 cm) cake pan with nonstick baking spray with flour. In a large bowl, whisk together the melted butter and ¼ cup (50 g) sugar. Add the milk, beaten eggs, vanilla, and salt. Mix in the cubed bread. Let rest until the bread absorbs the milk, stirring occasionally. Gently stir in the fresh blueberries. Gently press the bread mixture into the prepared pan.

3. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place. Select High Pressure and 25 minutes cook time.

4. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid. Use the sling to transfer the pan to a wire rack.

5. If desired, put the dish under a preheated broiler to crisp the top. Cut into slices and serve topped with a dollop of the Lemon Cream.

TIP

The type of bread you use makes a big difference in how your baked French toast turns out. If you can't find challah bread, you can substitute another rich bread like brioche, Hawaiian sweet bread, or croissants. Other types of bread won't absorb as much liquid when cooked, so if you use a different type of bread, you'll need to reduce your liquids accordingly.

BANANA BREAD BITES

These fun-to-eat banana bread bites are the perfect size for little hands. Banana bread is a moist, dense bread that is perfect for cooking in the pressure cooker. Makes 14 bites.

Nonstick baking spray with flour
1½ cups (188 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (225 g) mashed very ripe banana (about 3 small)
1/3 cup (75 g) brown sugar
¼ cup (60 g) sour cream
3 tablespoons (42 g) unsalted butter, melted
½ teaspoon vanilla extract
1 large egg, beaten
¼ cup (28 g) chopped toasted pecans, (30g)walnuts, or (28 g) slivered almonds, optional
¼ cup (30 g) dried cranberries, optional
1 cup (235 ml) water

1. Spray two silicone baby food trays with nonstick baking spray with flour. In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, combine the mashed bananas, brown sugar, sour cream, butter, and vanilla. Add the egg and using a handheld electric mixer, beat at medium speed until well blended.

3. Fold in the dry ingredients, then gently mix in the nuts and cranberries, if using. Stir until just blended. Evenly divide the batter among the silicone cups; do not fill more than two-thirds full. Place a paper towel on top of the silicone tray and cover with aluminum foil.

4. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the silicone trays into the pot, stacking one tray on top of the other. Lock the lid in place. Select High Pressure and 25 minutes cook time.

5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid and use the sling to remove the trays. Place on a wire rack and remove the foil and paper towel. Allow to cool for 10 minutes, then turn the cups over and gently squeeze to remove the muffins from the trays.

TIP

This banana bread recipe has been in the family for decades. It's a forgiving recipe; you can make substitutions based on what you have on hand: Greek yogurt for sour cream, margarine for butter, or even increase or decrease the sugar content. Play around with it and see what works best for your family!

BLUEBERRY MUFFIN BITES

Did you know you can "bake" in the pressure cooker? These light and fluffy muffins start with a muffin mix, so they're perfect when you need something quick and easy to put together. Makes 7 bites.

Nonstick baking spray with flour
1 box (7 ounces or 200 g) blueberry muffin mix, prepared according to package directions
¼ cup (36 g) fresh blueberries
1 cup (235 ml) water

1. Generously coat one silicone baby food tray with nonstick baking spray with flour. In a small bowl, prepare the blueberry muffin mix. Set aside.

2. Place half of the muffin batter in the silicone tray, then distribute half of the blueberries evenly among the cups. Repeat with the remaining batter and blueberries. Do not fill the cups more than half full.

3. Place a paper towel on top of the silicone tray and cover tightly with aluminum foil.

4. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the silicone tray into the pot. Lock the lid in place. Select High Pressure and 12 minutes cook time.

5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid.

6. With the sling, transfer the silicone tray to a wire rack. Remove the foil and paper towel. Cool for 5 minutes, uncovered. Gently loosen the edges, remove the muffins from the silicone tray, and cool on a wire rack.

TIP

If you wish, you can use a 16.9-ounce (475 g) box of premium blueberry muffin mix with canned blueberries. Each silicone baby food tray will fit half of the batter (approximately 6 ounces [170 g] of mix each). If you wish to mix up the whole box at one time, you'll still have best results if you pressure cook each tray individually. Keep the second tray of prepared muffin batter in the refrigerator while you wait for the first to cook.

HAM AND CHEESE EGG BITES

This recipe is super versatile, so change up the ingredients to match your toddler's tastes. To sneak in some vitamins with their protein, add their favorite baby food vegetable puree. This recipe is easily halved without changing the cooking time. Makes 14 bites.

Nonstick cooking spray
6 large eggs
¼ cup (60 ml) milk, half-and-half, or heavy cream
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup (55 g) vegetable puree (broccoli, carrot, spinach), optional
½ cup (75 g) diced ham or (40 g) precooked bacon
1/3 cup (30 g) shredded cheddar cheese
1 cup (235 ml) water

1. Spray two silicone baby food trays with nonstick cooking spray. In a large bowl, whisk the eggs, milk, salt, pepper, and vegetable puree, if using, until just blended. Evenly divide the ham among the silicone cups. Pour the egg mixture over the ham until each cup is about two-thirds full. Sprinkle the cheddar cheese over each.

2. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the silicone trays, stacking one on top of the other. Lock the lid in place. Select High Pressure and 9 minutes cook time for softer eggs or 11 minutes cook time for harder eggs.

3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid and use the sling to remove the trays. Place on a wire rack to cool for 5 minutes, then turn the tray over and gently squeeze to remove the egg bites from the silicone trays.

(Continues…)

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Excerpted from "The Instant Pot Toddler Food Cookbook"
by .
Copyright © 2019 Barbara Schieving and Jennifer Schieving McDaniel.
Excerpted by permission of The Quarto Group.
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

Authors' Note,
Introduction: Toddler Feeding Basics and Pressure Cooking Essentials,
Chapter 1 First Fruits and Vegetables,
Chapter 2 Lunches,
Chapter 3 Dinners,
Chapter 4 Desserts,
Acknowledgments,
About the Authors,
Index,