Olivia Brown - Instant Pot Recipes Cookbook: Insanely Amazing and Finger-Licking Meals at the Touch of a Button

Instant Pot Recipes Cookbook Insanely Amazing and Finger-licking Meals at the Touch of a Button Olivia Brown

Instant Pot Recipes Cookbook Insanely Amazing and Finger-Licking Meals at the Touch of a Button Olivia Brown Copyright 2017 ALL RIGHTS RESERVED No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without express written permission from the author. Have you jumped on the Instant Pot craze train yet? This trend won't stop anytime soon. I am a HUGE fan of the Instant Pot, a fantastic kitchen appliance for making easy, quick, and super delicious dishes. They work great for chicken, meat, soups, stews, yogurts, pasta and any dish you can think of. Im super excited to share my great go-to Instant Pot recipe you will make again and again. These recipes are one of my favorite instant pot pressure cooker recipes to make when I'm feeling happy and excited.

I'm completely hooked at how fast it makes meals at just the tip of a button! More importantly, Im thrilled at how well the meals turn out. There are a lot of RECIPES you can make with your Instant Pot; it gives you unlimited opportunities to do as you please when you cook. I am having a swell time experimenting with my food ingredients, and it has been fun converting some of my favorite stove top cooker recipes to Instant Pot recipes. Another thing is you can take the Instant Pot with you on the road as you travel across the country if you are the travel junkie type that prefers homemade meals than eating out. You can make anything from eggs, beets, beans to BBQ chicken and beef. Put your Instant Pot to use to make super easy, quick, hearty, delicious and flavorful meals for breakfast, brunch, lunch, dinner, dessert and much more.

With the Instant Pot, youll be amazed at how just a little effort can yield so much!

Meal Type: lunch, dinner, main course, super easy and quick meals Prep Time: 1 minute Cook Time: 40 minutes Total Time: 41 minutes Serving: 2 - 3 Ingredients 1 rack baby back ribs 4 tablespoons favorite BBQ sauce 2 - 3 tablespoons ground black pepper Kosher salt Instructions Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel. Season the ribs with a generous amount of kosher salt and ground black pepper. Pressure Cook the Baby Back Ribs: Place a trivet inside the Instant Pot and pour in 1 cup of cold water. Place the baby back ribs on top of the trivet. Cover and close the lid and cook at high pressure for 16 25 minutes. Adjust the cook time according to your preference: 16 minutes for a chewy bit and 25 minutes for the meat to fall off the bone.

Turn off the heat and do a full natural release. Open the lid carefully. Preheat the Oven: While the baby back ribs are pressure cooking, preheat the oven to 450F (230C). Apply the Sauce and Finish in the Oven: Coat your favorite BBQ sauce all over the baby back ribs on all sides, including the bones. Place the coated baby back ribs on a baking tray and cook in the oven for 10 15 minutes. Serve: Remove the baked ribs from the oven and serve!

Meal Type: lunch, dinner, main course, and intermediate Prep Time: 10 minutes Cook Time: 1 hour 55 minutes Total Time: 2 hours 5 minutes Serving: 2 - 4 Ingredients 1lb - 3lbs chuck roast or blade roast, 2-inches thick 2 - 4 potatoes, quartered 8 white mushrooms, sliced 4 cloves garlic, minced 2 carrots, chopped 2 small onions, sliced 2 bay leaves 1 cup (250ml) unsalted homemade chicken stock 2 tablespoons (30ml) red wine or balsamic vinegar 1 1/2 tablespoons (12g) cornstarch mixed with 2 tablespoons (30ml) water 1 tablespoon (15ml) light soy sauce (not low sodium) 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) olive oil 1 pinch of dried rosemary 1 pinch of thyme Kosher salt and ground black pepper to taste Instructions Prepare the Pressure Cooker: Press the Saut button and click the Adjust button to go to Saut More function to heat up your pressure cooker.

Make sure the pot indicates HOT before you place the chuck roast into the pot. Doing this will prevent excessive moisture loss and promote Maillard reaction. Prepare the Chuck Roast: Pat dry the chuck roast with a paper towel. Season the chuck roast with kosher salt and ground black pepper. Sear the Chuck Roast: When the pressure cooker is hot, add 1 tablespoon (15 ml) of olive oil to the pot and make sure it coats the whole bottom of the pot. Add the seasoned chuck roast into the pot and then let it brown for 10 minutes on each side (no need to keep flipping).

Remove and set aside on a platter. Saut the Onion and Garlic: Reduce the heat to medium by pressing the Cancel button, and then pressing the Saut button. Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you desire. Cook the onions for roughly 1 minute until soft and flavorful. Then, add the garlic and stir for 30 seconds until fragrant.

Add in the mushroom and season with another pinch of kosher salt if necessary. Stir and cook for another 2 minutes. Deglaze and Taste: Pour in a dash of red wine or balsamic vinegar and fully deglaze the bottom of the pot with a wooden spoon to remove any browned bits stuck to the bottom. Add 1 cup (250ml) of chicken stock, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (15ml) of fish sauce, 2 bay leaves, 1 pinch of dried rosemary and 1 pinch of thyme to the pressure cooker. Check for taste and season with more salt and pepper if necessary. Pressure Cook the Chuck Roast: Return the chuck roast along with the juice into the pot.

Close the lid and cook at high pressure for45 minutes. Turn off the heat and allow the pot to fully release naturally for 25 minutes. Pressure Cook the Vegetables: Open the lid carefully, remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and allow it rest while pressure cooking the vegetables. Layer the quartered potatoes into the sauce and stack the chopped carrots on top. Close and secure the lid and cook at high pressure for 4 minutes.

Cover the vent with a towel and do a quick release. Open the lid carefully afterward. Prepare the Gravy: Taste the sauce one last time and season accordingly if necessary. Combine 1 1/2 tablespoons (12 g) of cornstarch with 2 tablespoons (30ml) of water and stir into the sauce one little at a time to desired thickness. Serve: Serve with the potatoes, carrots, and gravy.

Meal Type: lunch, dinner, party food, pasta, side dish, and easy meals Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serving: 4 6 Ingredients 16oz (454g) elbow macaroni 4 cups (1L) cold running water 4 tablespoons (60g) unsalted butter 14oz (397g) sharp cheddar, freshly grated 6oz (170g) mild cheddar or American cheese, freshly grated Kosher salt and ground black pepper For the Wet Ingredients: 2 large eggs, beaten 12oz (355ml) can evaporated milk 1 teaspoon Franks hot sauce or Sriracha sauce 1 teaspoon ground mustard Instructions Pressure Cook the Elbow Macaroni: Add 16oz of elbow macaroni, 4 cups of water, and a pinch of kosher salt to the Instant Pot Pressure Cooker.

Close and secure the lid and then cook at high pressure for 4 minutes. Then, gradually quick release. In case a tiny amount of foam comes out with the steam, have a towel handy to wipe it off. Open the lid carefully. Combine the Wet Ingredients: While the macaroni is pressure cooking, beat the 2 large eggs with 1 teaspoon ground mustard, 1 teaspoon sriracha and 355ml evaporated milk in a medium mixing bowl. Mix well.

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