Diane Stewart - Instant Pot Cookbook: Top Instant Pot Recipes For Christmas

While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

INSTANT POT COOKBOOK: TOP INSTANT POT RECIPES FOR CHRISTMAS

First edition. December 23, 2016.

Copyright 2016 Diane Stewart.

Written by Diane Stewart.

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Instant Pot Christmas Recipes

E njoyed this special Christmas Edition recipe book for your Instant Pot?

W hy not try our Instant Pot Cookbook: 365 Days Of Instant Pot Recipes For Electric Pressure Cooker?

I t includes a whopping 365 RECIPES !

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I ngredients :

• Coconut Oil (2 Tbsp.)
• Sliced Onion (1)
• Sliced Apples (2)
• Peeled and Cut Butternut Squash (1)
• Water (1 Cup)
• Cinnamon (1/2 Tsp.)
• Salt (1/4 Tsp.)

D irections :

• Begin by pouring water into Instant Pot. Place the steamer basket inside.
• Add in onion, apples, and squash.
• Mix in salt on top.
• Seal Instant pot and place on manual for ten minutes. Release pressure and move mixture to bowl.
• Grab brown butter and cinnamon. Toss inside bowl and mix well.
• Serve warm!

I ngredients :

• Nutmeg (1/4 Tsp.)
• Salt (1 Tsp.)
• Water (1 Cup)
• Diced Sweet Potatoes (2)
• Maple Syrup (2 Tbsp.)
• Unsalted Butter (2 Tbsp.)

D irections :

• Begin by peeling and cutting sweet potatoes into small 1 chunks.
• Pour water into Instant Pot. Place steamer basket inside.
• Add in Sweet Potatoes.
• Close lid and put on high pressure for ten minutes.
• Use quick release and open lid.
• Grab large bowl and place sweet potatoes inside. Mash potatoes.
• Add in remaining ingredients and mix well.
• Enjoy!

I ngredients :

• Milk (2 Cups)
• Coconut Cream (3/4 Cup)
• Sea Salt (1/8 Tsp.)
• Maple Syrup (1/4 Cup)
• Water (1 Cup)
• Basmati Rice (1 Cup)
• Vanilla Extract (1 Tsp.)

D irections :

• Begin by placing rice inside bowl to rinse with water.
• Grab Instant Pot and place rice inside.
• Add in milk, water, maple syrup, and salt. Stir well.
• Close lid and press Porridge. Let it sit for 20 minutes on this setting.
• Let pressure release slowly after time is up. This should take 10 minutes.
• Press Cancel and open vent. Wait and then open lid.
• Add in vanilla extract and coconut cream. Stir well.
• Serve!

I ngredients :

• Apples (10)
• Cinnamon Sticks (2)
• Cardamom (1 Tsp.)
• Water (1 Cup)
• Brown Sugar (1 Cup)
• Orange (1)
• Cloves (2 Tsp.)

D irections :

• Begin by slicing apples and orange. Place into Instant Pot.
• Add in the cardamom, cloves, and brown sugar. Stir well.
• Pour in water and close lid to Instant Pot.
• Close lid and set on High Pressure for 10 minutes.
• Use quick release and mash ingredients.
• Put lid back on and set on High Pressure for an additional 5 minutes.
• Use quick release and open lid.
• With mesh, pour mixture into a bowl.
• Enjoy!

I ngredients :

• Whole Milk (1 Cup)
• Sliced Butternut Squash (2 Lbs.)
• Large Eggs (2)
• Maple Syrup (3/4 Cup)
• Salt (1 Tsp.)
• Cinnamon (1 Tsp.)
• Powdered Cloves (1/4 Tsp.)
• Powdered Ginger (1/2 Tsp.)
• Corn Starch (1 Tbsp.)
• Water (2 Cups)

D irections :

• Place steamer basket into Instant Pot.
• Add in one cup of water and squash.
• Lock the lid and set on High Pressure for 7 minutes.
• Grab a medium-sized bowl and toss in remaining ingredients. Combine well.
• Use quick release for Instant Pot after time is up.
• With mesh strainer, pour squash in and strain pulp.
• Let it sit for 10 minutes to cool.
• Grab blender. Add in pulp and egg mixture. Blend for 2 minutes.

F or Crust

• Add in one cup of water and place steamer basket inside Instant Pot.
• Pour mixture into basket.
• Close lid and use High Pressure for eight minutes.
• Use natural release for Instant pot and wait 10 minutes.
• Lift basket out and let it sit for five minutes.
• Place in fridge for two days.
• Enjoy!

I ngredients :

• Butter (3 Tbsp.)
• Large Eggs (2)
• Orange Extract (1 Tsp.)
• Grated Medium Carrot (1)
• Treacle (1 Tbsp.)
• Chopped Pecans (1/2 Cup)
• Lemon Extract (1 Tsp.)
• Dried Dates (1/2 Cup)
• Dried Fruit (1 Cup)
• Chopped Stem Ginger (4)
• Sugar (2 Tbsp.)
• Breadcrumbs (2 Tbsp.)
• Self-Raising Flour (2 Tbsp.)

D irections :

• Grab medium-sized bowl and soak dried fruit in water. Leave it for 2 hours.
• With a separate medium-sized bowl, add in sugar and butter. Stir well until fluffy.
• Use pudding basin (1.4 L) and place layer of foil inside. String should be used to fasten foil into place under lip of basin.
• Take basin and place into Instant Pot trivet.
• Pour water into basin.
• Close lid and set to Steam for 10 minutes.
• Use quick pressure release before pressing Manual and leaving on Low Pressure for 40 minutes.
• Use quick pressure release and remove from rack.
• Replace foil and leave mixture to cool.
• When ready to serve, place mixture back into Instant Pot and set on Steam for 20 minutes.
• Use quick pressure release to open lid.
• Serve immediately!

I ngredients :

• Whole Eggs (4)
• Loaf of Bread (1)
• Milk (2 Cups)
• Maple Syrup (1/2 Cup)
• Salt (1/4 Tsp.)
• Butter (1/2 Cup)
• Vanilla Extract (1 Tbsp.)
• Egg Yolks (2)

D irections :

• Begin by cutting bread into small 1 cubes. Grab metal bowl and place into Instant Pot (choose a snug fit)
• Place parchment paper inside to line bowl.
• Grab a blender. Add in milk, yolks, vanilla, whole eggs, maple syrup, and salt. Blend for 10 seconds.
• Pour in water into Instant Pot. Place trivet into Instant Pot. Place metal bowl on top of trivet.
• Grab parchment paper and place it on top of pudding. Fold in from corners.
• Close lid. Press Steam and let it sit for 15 minutes.
• Use natural release for 20 minutes.
• Press Cancel and remove lid.
• Let bowl cool for five minutes.
• Transfer to plate and flip pudding in.
• Enjoy!

I ngredients :

F or Filling

• Vanilla Extract (1 Tsp.)
• Custard Powder (2 Tbsp.)
• Cream Cheese (2 Cups)
• Sugar (2 Tbsp.)
• Large Eggs (2)
• Almond Extract (1 Tsp.)
• Double Cream (2 Tbsp.)