Press - The Instant Pot Miracle Cookbook: Over 150 step-by-step foolproof recipes for your electric pressure cooker, slow cooker or Instant Pot®. Fully authorised

About the Book The official companion to the Instant Pot for the British home cook. Get dinner on the table in an instant or pop everything into a pot, enjoy your day and come home to a delicious, freshly made meal. Enjoy everyday favourites such as One-Pot Lasagne, Pork Ragu, Three-Cheese Bacon and Onion Crustless Quiche and Tikka Masala, as well as simple but impressive dinner party showstoppers such as Steamed Lobster Tail with Meunire Sauce and Crme Brule. This is the ultimate companion to this life-changing appliance. Chai-Spiced Breakfast Quinoa with Berries Instead of getting your chai fix in a cup, try it in a bowl in this healthy and nicely spiced grain-based breakfast dish. Fresh berries are stirred into the creamy grains and placed on top with a drizzle of honey. PREP TIME: 10 minutes
FUNCTION: Slow Cook (More)
CLOSED POT TIME: 2 hours
TOTAL TIME: 2 hours 10 minutes SERVES: 340 ml quinoa 1.2 litres water 90 g honey 1 tablespoon coconut oil 2 teaspoons minced fresh ginger 1 teaspoon ground cardamom 1 teaspoon ground cinnamon teaspoon ground cloves teaspoon ground nutmeg teaspoon salt 240 ml chilled coconut milk (full fat) or single cream 250 g raspberries, chopped strawberries, blueberries and/or blackberries Honey PREP Place quinoa in a sieve and rinse well under cool running water; let drain.

Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg and salt in the Instant Pot. Secure the lid on the pot. Open the pressure-release valve. COOK Select SLOW COOK and adjust to MORE . Cook for 2 to 3 hours or until grains are tender. Press CANCEL .

SERVE Stir in the coconut milk and 125 g of the fresh berries. Top each serving with the remaining berries and drizzle with honey.

Coconut-Lime Breakfast Porridge Coconut and lime give this creamy breakfast cereal a tropical touch. Topped with fresh, juicy blackberries, its a healthy, eye-opening way to start your day. PREP TIME: 5 minutes
FUNCTION: Porridge (Less)
CLOSED POT TIME: 30 minutes
TOTAL TIME: 35 minutes
RELEASE: Natural SERVES: 3 to 4 Non-stick cooking spray 160 g porridge 240 ml chilled coconut milk teaspoon finely grated lime zest 2 tablespoons freshly squeezed lime juice 1 tablespoon honey or agave nectar 475 ml cold water teaspoon salt 250 g fresh blackberries, washed PREP Spray the inner pot of the Instant Pot lightly with cooking spray (this helps reduce foaming and aids in cleanup). Stir well. Stir well.

Secure the lid on the pot. Close the pressure-release valve. COOK Select PORRIDGE and adjust to LESS. When cooking is complete, use a natural release to depressurise. Remove lid; set aside. Stir porridge well, allowing any excess liquid to be absorbed.

SERVE Serve porridge in warm bowls topped with fresh blackberries. Pumpkin-Spice Porridge Oats The wildly popular pumpkin-spice combo infuses this hearty oatmeal flavoured with warm spices and maple syrup and studded with dried cranberries. Crunchy toasted nuts on top add texture and nutrition. Perfect for an autumn morning! PREP TIME: 10 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 30 minutes
RELEASE: Natural SERVES: Non-stick cooking spray (optional) 530 ml water 240 ml unsweetened plain or vanilla almond, soy or cashew milk Pinch of salt teaspoon grated nutmeg teaspoon ground cardamom 1 to 2 cinnamon sticks 30 g dried cranberries 160 g porridge oats 110 g pumpkin puree or 75 g diced pumpkin or other squash 1 to 2 teaspoons pumpkin pie spice Maple syrup 30 g chopped toasted pecans or walnuts PREP Spray the inner pot of the Instant Pot lightly with cooking spray if desired (this helps reduce foaming and aids in cleanup). Combine the water and milk in the pot. Stir in the salt, nutmeg, cardamom, cinnamon sticks and cranberries.

Add the oats and pumpkin, but do not stir. Secure the lid on the pot. Close the pressure-release valve. COOK Select MANUAL and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurise. Carefully remove the lid, tilting it away from you.

SERVE Stir the mixture. If it seems watery, place the lid back on and let sit for 5 minutes. Open carefully. Use long tongs to remove and discard the cinnamon sticks. Add the pumpkin pie spice and maple syrup to taste. Top each bowl with toasted nuts.

PUMPKIN-SPICE BUCKWHEAT: Make this dish with buckwheat groats instead of porridge oats. Follow the same directions.

Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure. Breakfast Sausage Meatballs with Maple-Apricot Glaze Meatballs for breakfast? You bet! Especially when theyre seasoned with classic breakfast-sausage herbs and spices, such as sage, mustard and caraway and a hint of heat from cayenne. The sweetness of the apricots and maple syrup beautifully balances the savoury flavours. PREP TIME: 55 minutes
FUNCTION: Saut (Less); Pressure/Manual (High)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 1 hour 15 minutes
RELEASE: Quick SERVES: 1 egg 1 medium cooking apple, peeled, cored and finely chopped 50 g quick-cooking oats 50 g thinly sliced spring onions 1 teaspoon dried sage, crushed teaspoon salt teaspoon ground mustard teaspoon caraway seeds or fennel seeds, finely crushed* (optional) teaspoon black pepper to teaspoon cayenne pepper (optional) 450 g to 550 g minced turkey 1 to 2 tablespoons cooking oil 80 ml water 50 g chopped dried apricots 120 ml pure maple syrup 150 g apricot preserves PREP In a large bowl beat egg lightly. Stir in apple, oats, spring onions, sage, salt, mustard, caraway seeds (if using), black pepper and cayenne pepper (if using).

Add turkey; mix well. Shape mixture into eighteen 5-cm meatballs. Select SAUT on the Instant Pot and adjust to LESS . Once hot, add 1 tablespoon of the oil. Cook meatballs, half at a time, in hot oil until meatballs are browned, carefully turning occasionally to lightly brown all sides evenly, for about 10 minutes. If necessary, add remaining oil to pot to prevent sticking.

Transfer meatballs to a large plate when browned. Press CANCEL . Add the water, apricots, syrup and preserves to pot. Stir until combined. Place the trivet in the bottom of the pot. Arrange browned meatballs on trivet, stacking as needed so all fit in the pot.

Secure the lid on the pot. Close the pressure-release valve. COOK Select MANUAL and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurise. SERVE Transfer meatballs to a large shallow serving bowl. Remove trivet from pot.

Stir sauce in bottom of pot. Pour over meatballs. Toss gently to coat meatballs with sauce. Serve warm. *TIP: Use a spice grinder or clean coffee grinder to easily crush seeds.

Spinach, Tomato & Feta Frittatas These individual frittatas are made in 170-g ramekins.

To give the Greek flavour profile a boost, substitute dried oregano for the dried basil. PREP TIME: 15 minutes