House - Instant Pot Weekday Meals: More Than 100 Delectable Dishes Made in Your Multipurpose Cooker

CHAPTER 1 BREAKFAST Ground Corn Breakfast Bowls SERVES 4 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 25 MINUTES Try this no-stir method for making creamy grits. Serve with eggs and bacon for a heartier meal. 1 cup stone-ground cornmeal 3 cups water 1 cup 2% reduced-fat milk 1 tablespoon canola oil 1 garlic clove, chopped teaspoon salt teaspoon Worcestershire sauce teaspoon ground red pepper 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup) cup chopped scallions Combine cornmeal, 2 cups of the water, milk, oil, and garlic in a 4-cup glass measure. Pour remaining water into inner pot of a 6-quart Instant Pot. Place the steam rack in cooker. Place the 4-cup glass measure on top of the rack.

Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position. Press [Manual]; select High Pressure, and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using . Stir in salt, Worcestershire sauce, and pepper.

Gradually add cup of the cheese, stirring until cheese melts. Spoon grits from cooker into 4 bowls. Garnish with chopped scallions and remaining shredded cheese. PRESSURE-PERFECT TIP For a thinner consistency, stir in 2 to 3 tablespoons additional milk at the end. Toasted Almond and Apple Quinoa SERVES 4 - HANDS-ON: 5 MINUTES UNDER PRESSURE: 6 MINUTES Jump-start your morning with a bowl of warm quinoa cereal. cup slivered almonds 1 cup uncooked quinoa 2 cups water cup dried tart cherries 1 tablespoon canola oil teaspoon salt 1 teaspoon vanilla extract 1 cup sliced Braeburn apple 1 tablespoon sugar teaspoon ground cinnamon Remove lid from a 6-quart Instant Pot. cup slivered almonds 1 cup uncooked quinoa 2 cups water cup dried tart cherries 1 tablespoon canola oil teaspoon salt 1 teaspoon vanilla extract 1 cup sliced Braeburn apple 1 tablespoon sugar teaspoon ground cinnamon Remove lid from a 6-quart Instant Pot.

Press [Saut], and use [Adjust] to select Normal mode. Add almonds to inner pot; cook, stirring constantly, 2 to 3 minutes or until lightly browned. Remove from cooker, and set aside. Add quinoa to cooker; cook 1 minute or until lightly browned, stirring frequently. Stir in 2 cups water and next 3 ingredients (through salt). Turn cooker off.

Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position. Press [Manual]; select High Pressure, and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using . Stir in vanilla.

While cooker stands, combine almonds, apple, sugar, and cinnamon, tossing to coat. Divide quinoa mixture among 4 bowls; top with apple mixture. Peanutty Maple Oats SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 3 MINUTES Peanut butter and maple syrup elevate the flavor and satisfaction of this morning staple. 1 cup steel-cut oats 3 cups water 1 tablespoon canola oil teaspoon salt cup plus 1 tablespoon reduced-fat peanut butter 1 cups diced banana cup pure maple syrup teaspoon ground nutmeg Combine first 4 ingredients (through salt) in a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position.

Press [Manual]; select High Pressure, and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using . Stir in peanut butter. Divide oats mixture among 6 bowls. Top with banana, and drizzle with syrup. Sprinkle with nutmeg, and serve immediately.

SWAP IN A SNAP! Try dried blueberries, cranberries, or raisins in place of the bananathey offer a nice chewy texture. Brown Rice Cereal with Vanilla Cream and Berries SERVES 4 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 23 MINUTES Serve hot, at room temperature, or cold. To make ahead for a breakfast on the go, store in the refrigerator for up to 3 days. 1 cup uncooked long-grain brown rice 1 cups water 1 tablespoon canola oil 1 cup fat-free milk cup heavy cream 3 tablespoons sugar teaspoon salt 1 teaspoon vanilla extract cup fresh blueberries cup fresh raspberries 2 teaspoons grated lemon rind Remove lid from a 6-quart Instant Pot. Press [Saut]; use [Adjust] to select Normal mode. When the word Hot appears, add rice to inner pot.

Cook, stirring constantly, 3 minutes or until lightly toasted. Add 1 cups water and the oil. Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position. Press [Manual]; select High Pressure, and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off.

Open the cooker using . Spoon rice from cooker into 4 bowls. Add milk and next 3 ingredients (through salt) to cooker. Press [Saut]; use [Adjust] to select Less mode. Cook, stirring constantly, 2 minutes or until thoroughly heated. Turn cooker off; stir in vanilla.

Divide rice among 4 bowls. Top rice with milk mixture. Sprinkle with berries and lemon rind. Note: For creamier rice, stir milk and next 3 ingredients into cooked rice in cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to Venting position.

Press [Slow Cook], and use [Adjust] to select Less mode. Press [-] or [+] to choose 30 minutes cook time. Turn cooker off. Cool slightly and stir in vanilla. Spoon into bowls, and top with berries and lemon rind. Steel-Cut Oatmeal with Apples SERVES 10 - HANDS-ON: 3 MINUTES SLOW COOK: 6 HOURS While you sleep, your slow cooker is making your breakfastwhat could be better? 1 teaspoon coconut oil 4 cups diced Granny Smith apple (about 1 pound) 2 cups gluten-free steel-cut oats (such as Bobs Red Mill) 7 cups water cup honey teaspoon salt teaspoon ground allspice 1 (13.66-ounce) can light coconut milk Toasted cashews (optional) Additional diced Granny Smith apple (optional) Coat the inner pot of a 6-quart Instant Pot with oil.