Donna Kelly - 101 Things to do with an Instant Pot
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- Book:101 Things to do with an Instant Pot
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From the author of 101 Things to Do with a Toaster Oven, take the pressure out of cooking with these easy recipes for your Instant Pot.
The 101 Things To Do series provides easy recipes that can be made every day with your favorite ingredients or appliances. Instant Pots are fast becoming the favorite tool in the kitchen replacing that intimidating pressure cooker along with several other countertop-hogging appliances. If you have a new or an under-used Instant Pot, get ready for fantastic food in minutes by adding the recipes from 101 Things To Do With An Instant Pot to your cooking repertoire.
Youll find recipes for appetizers, breakfasts, soups and stews, beef and pork, poultry, fish and seafood, vegetarian entrees, side dishes, and desserts. Got a sweet tooth? Try Fudgy Chocolate Cake or Blueberry Cobbler. Your dinner menu will go from Spam to Glam when you add dishes such as Jammin Jambalaya, Chicken Cordon Bleu Pasta, Indian Butter Chicken, or Asian Caramel Salmon to the line-up. Vegetarians will enjoy Coconut Curry Lentils, Cheese Ravioli Lasagna, and Vanilla Spiced Sweet Potatoes, while many of the recipes can easily be adapted to fit a plant-based diet.
All recipes were created using the Instant Pot Duo Plus 6 Quart.
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101 Things To Do With an Instant Pot
Digital Edition 1.0
Text 2019 Donna Kelly
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 9781423651185
With love and admiration to Amy Kelly Welsh, for her excellence and creativity in testing the recipes for this book. Andoh yesfor her patience as my daughter and friend!
The Instant Pot will revolutionize the way you cook!
Gone are the days when cooking with old school stovetop pressure cookers was a risky thing. Once upon a time, you could wind up with a delightful dinner on the table or with your dinner exploded onto the walls and ceiling of your kitchen. The Instant Pot is an electric pressure cookerand so much morethat is safe and easy to use.
This cookbook focuses on easy, family friendly recipes with simple cooking instructions, a minimum of prep time and few ingredients, usually ten or less. All the recipes in this book were tested and cooked in the Instant Pot Duo Plus 6 Quart.
The Instant Pot is a busy home cooks best friend! It is a set and forget appliance that will make getting food on the table painless and almost effortless. You can cook beans and whole grains without having to soak them for hours, cook frozen food in no time, and cut prep and cooking time to a fraction of what they normally are.
Budget friendly cooks love the savings that come from buying inexpensive cuts of meat that cook down to melt-in-your-mouth tender in very short cooking times.
The wonderful thing about the Instant Pot is that so many features are combined into one appliance. For example, you can sear your food first and then leave it in the Instant Pot and finish your dish using the pressure cooking feature. This creates less mess, and most importantly, keeps all the flavor in one sealed containermaking your food so much more flavorful.
The Instant Pot pressure cooking feature works best with at least one cup of liquid as part of the recipe. Or, if you have a recipe using vegetables that release water during cooking, you will need less liquid.
You will get good results and shorter overall cooking times if the ingredients are hot when you turn on the pressure cooking feature. For this reason, many of these recipes call for starting with the Saut function and heating the ingredients as the first step.
Additional equipment that is used in this cookbook:
6- to 8-cup capacity, ovenproof glass bowl
An 8-inch springform pan fits perfectly into the Instant Pot if it has no lip at the bottom. A 7-inch springform pan works well with all the recipes in this book.
8-inch round wire trivet with handles
8 ounce ramekins
One way to release pressure from the Instant Pot is to let the pressure release slowly. If you choose this option, then at the end of the pressure cooking time, the Instant Pot will automatically switch to Keep Warm, and the timer will start showing how much time has passed from when the pressure cooking stopped. Some recipes call for a period of time when using natural release, or just specify an amount of time to let it sit. With this method, the food will continue to cook during the Slow Pressure Release time.
Another method to release pressure from the Instant Pot is Quick Pressure Release. This means to turn the pressure valve located on the top of the lid to release or venting, at which point steam will be released from the Instant Pot very quickly. When all the pressure is released, the silver button on the top of the Instant Pot will drop and make a clicking sound. The lid will then open and the food inside will stop cooking sooner than with the Slow Pressure Release method.
1 jar (6 ounces) artichoke hearts
4 cups loosely packed chopped spinach leaves
1-1/2 cups water, divided
1/2 cup sour cream
8 ounces cream cheese, at room temperature
1 cup grated Monterey Jack cheese
1 tablespoon cayenne pepper sauce
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
tortilla chips, crackers, crostini, or cucumber slices, for serving
Drain the liquid from the jar of artichokes into a mixing bowl. Dice the artichokes and add to the bowl. Add the spinach, 1/2 cup water, sour cream, cheeses, pepper sauce, salt, garlic powder, and pepper; stir together until well-combined.
Spray a 68-cup ovenproof glass bowl with nonstick cooking spray. Spoon mixture into the bowl and cover loosely with aluminum foil. Pour remaining 1 cup of water into the Instant Pot. Place bowl on a wire trivet and lower the trivet into the pot. Place lid on pot and lock into place to seal. Cook on Normal Pressure for 12 minutes. Use Quick Pressure Release. Serve with tortilla chips, crackers, crostini, or cucumber slices, as desired. Makes 810 servings.
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons Sriracha or other hot sauce
2 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons grated fresh gingerroot
2 pounds boneless pork shoulder, cut into 3-inch chunks
2 green onions, thinly sliced
1/4 cup chopped roasted peanuts
1 head Bibb lettuce
In a small bowl, whisk together the honey, hoisin sauce, vinegar, hot sauce, soy sauce, garlic, and ginger; pour into Instant Pot. Add pork chunks and stir to coat.
Place lid on pot and lock into place to seal. Cook on High Pressure for 20 minutes. Use Quick Pressure Release. Press Cancel and turn to Normal Saut. Remove pork to a cutting board and let cool. Whisk and cook contents in pot until liquid is reduced by half, about 5 minutes.
When pork is cooled down, shred with 2 forks and add to reduced sauce; toss to coat. Serve topped with onions and peanuts, wrapped in individual lettuce leaves. Makes 68 servings.
1 cup dried chickpeas
4 cups water
1 pinch baking soda
4 tablespoons olive oil, plus extra for garnish
4 tablespoons tahini*
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon salt
Add chickpeas, water, and baking soda to Instant Pot. Place lid on pot and lock into place to seal. Cook on High Pressure for 40 minutes. Use Quick Pressure Release.
Drain the chickpeas, reserving the cooking liquid; set aside to cool. Place chickpeas, 4 tablespoons oil, tahini, lemon juice, garlic, and salt in a blender; blend until smooth. While blender is on, slowly stream in the reserved cooking liquid until hummus reaches desired consistency, using about 3/4 cup. Spoon into a serving bowl and drizzle oil over top, if desired. Makes 4 cups.
*Found in the condiments or ethnic food section of larger grocery stores.
2 packages (8 ounces each) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1/2 cup water
2 cups finely shredded cooked chicken
1/2 cup Buffalo sauce, or cayenne pepper sauce
2 cups grated Monterey Jack cheese
2 green onions, whites and greens, cut in 1/4-inch-thick slices
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