Cook - Instant Pot Pressure Cooker Cookbook: Instant Pot Pressure Cooker Mastery In One Book

Copyright 2015 by Daniel Cook - All rights reserved.

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Table of Contents

Pressure cooker is an amazing tool to save time and money cooking delicious meals that otherwise would take hours to make. However sometimes we get bored preparing the same meals every day.

To make cooking interesting and fun, we have to have variety in our kitchen. This book will give you that and much more. In this book you will find my best, hand-picked recipes that you can make with instant pot pressure cooker. Meals that you will prepare will be absolutely delicious. Promise!

All the recipes in this book are pretty simple to prepare and are written in a clear and easy to follow fashion. You wont have to wonder what to do next, these recipes will guide you every step of the way in order to make the tastiest pressure cooker meals ever. Dont believe me that theyre that good? Let these recipes prove themselves. Enjoy!

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Copyright 2015 by Daniel Cook

Cabbage Tamales

• 8 cabbage leaves
• 1 pound ground beef
• 1 1/2 cups uncooked white rice
• 2 (6.5 ounce) cans tomato sauce
• 3 teaspoons New Mexico red chili powder
• 2 cloves garlic, minced
• 1/2 cup chopped onions
• salt and ground black pepper to taste
• 2 (10 ounce) cans diced tomatoes with green chili peppers

1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
2. Place the ground beef, rice, tomato sauce, chili powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs.
3. Place the tamales into a pressure cooker. Pour diced tomatoes with green chilies over tamales.
4. To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally.

Chicken with Duck Sauce

• 1 tablespoon olive oil
• 1 (3 pound) whole chicken, cut into pieces
• salt and pepper to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried marjoram
• 1/4 cup white wine
• 1/4 cup chicken broth

Duck Sauce:

• 1/4 cup apricot preserves
• 2 tablespoons white vinegar
• 1 1/2 teaspoons minced fresh ginger root
• 2 tablespoons honey

1. Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible.
2. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
3. Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
4. Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes.
5. Spoon over chicken and serve.

Barbeque Pork

• 8 pounds pork butt roast
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2 (12 ounce) bottles barbeque sauce

1. Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover.
2. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour.
3. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
4. Serve immediately.

Sausage, Kale, and White Bean Soup