Charlie T. Cook - Diabetic Instant Pot Cookbook 101 Simple and Healthy Recipes: Quick & Easy Food Health and Natural Weight Loss for Your Lower Your Blood Pressure and Live Well

Diabetic Instant Pot

Table of Contents

Beet and Burrata Salad with Pistachio Vinaigrette

Ingredients

Directions

Step 1

Insert steamer rack straight into a 6-quart programmable electric pressure cooker; add water. Arrange beets on steamer rack. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on manual on ruthless for 20 minutes.

Step 2

Allow cooker to push out a pressure (steam) naturally for 10 minutes. Turn pressure release valve to the venting position to push out a remaining pressure from cooker until float valve drops; carefully remove lid. Transfer beets to a plate to cool slightly, about 10 minutes. Rub skins off beets, and slice into 1/2-inch wedges.

Step 3

Combine shallot and vinegar in just a little bowl; let stand 10 minutes. Whisk in oil, Dijon, pepper, and 1/2 teaspoon of the salt until combined. Arrange beets and burrata on a serving platter or divide among 4 small plates; sprinkle evenly with remaining 1/4 teaspoon salt. Spoon dressing over beets, and top with microgreens and pistachios.

Bone Broth

Ingredients

Directions

Step 1

Preheat oven to 400F. Place chicken and beef bones, carrots, onions, and garlic within a layer on a big rimmed baking sheet. Bake in preheated oven until browned, about 1 hour.

Step 2

Transfer bone mixture and pan juices to a 6-quart programmable electric pressure cooker. Add water, celery, tomatoes, peppercorns, thyme sprigs, lemon peel pieces, and bay leaf. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on RUTHLESS for just one hour. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.

Step 3

Pour broth through a great wire-mesh strainer in to a bowl; discard solids. Employing a ladle, skim fat from top of broth; discard. (For an even more clear broth, strain another time through cheesecloth.) Stir in salt, if desired, and serve hot.

Brown Butter Applesauce

Ingredients

Directions

Step 1

Stir together apples, sugar, lemon juice, and water in a 6-quart programmable electric pressure cooker. Place cardamom and cinnamon in center of only one 1 layer of cheesecloth; tie directly into a bundle. Place spice pouch in cooker.

Step 2

Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on RUTHLESS for 2 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid; transfer apples to a medium bowl. Discard spice pouch.

Step 3

Melt butter in simply a little skillet over medium. Cook, stirring often, until lightly browned and fragrant, about 2 minutes. Vigorously stir butter into apple mixture, mashing apples with the trunk of a spoon until desired consistency. Serve on latkes, if desired.

Colombian-Style Red Beans

Ingredients

Directions

Step 1

Program a 6-quart programmable electric pressure cooker to Saut on Normal heat. Add oil to cooker, and heat until warm. Add chorizo; cook, stirring occasionally to crumble, until browned, about 4 minutes. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Add tomatoes, achiote paste, cumin, and salt; cook, stirring occasionally, until tomatoes breakdown, about 5 minutes. Stir in stock and beans.

Step 2

Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on RUTHLESS for 45 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Divide beans between 8 small bowls; garnish with cilantro.

Fennel-and-Pear Mostarda

Ingredients

Directions

Step 1

Combine pears, fennel bulb, orange zest, orange juice, raisins, honey, mustard seeds, vinegar, salt, and peppercorns in a 6-quart programmable electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on ruthless for five minutes. Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.