Instant Pot Cookbook: 130 Best Instant Pot Dinner Recipes (Electric Pressure Cooker Recipes, Instant Pot Recipes, Instant Pot Obsession Cookbook)

By Gabrielle Paige Mason

The Instant Pot is one of a kind, with several cooking advantages. The Instant pot has the rare ability as a 
single kitchen machine to do the work of several other household cooking appliances: the electric pressure cooker, 
rice cooker, slow cooker, steamer, yogurt maker, saute pan and a warmer in one pot. 
The instant pot comes with a stainless steel internal design that makes it an awesome cooking appliance.
It is designed in such a way that only the stainless steel houses the food; this makes the risk of hazards from 
plastic and Teflon non-existent. 

The Instant pot is clean, super fast and a reliable machine. In this book you will have access to 
1. Quick and easy to make instant pot recipes.
2. A step by step approach to making exotic meals and international dishes in your instant pot.
3. A Gourmet's chef approach to cooking, yet easy to make as a rookie chef.
4. 130 simple, sumptuous, and exciting instant pot dinner meals.
5. Poultry dinner recipes, beef and lamb dinner recipes, one pot dinners, bean, soups & chili dinner recipes, 
pork dinner recipes, rice and pasta dinner recipes, side dishes and many more.

Get your instant pot ready, and a copy of “Instant Pot Cookbook: 130 Best Instant Pot Dinner Recipes (Electric Pressure Cooker Recipes, Instant Pot Recipes, Instant Pot Obsession Cookbook)” for an exciting cooking journey.

• Language: English
• Publisher: Publishdrive
• Release date: Jul 22, 2017

Book preview

Recipe

INTRODUCTION

The Instant pot is fast becoming a household appliance that cannot be done without. It is a household appliance that eases the stress of cooking especially after a tired day's work. It is a machine with a mind of its own...well maybe not really, but a little bit near. It is a 7-in-1 Machine, one pot with seven different cooking appliance functions. The Instant pot works as an electric pressure cooker, rice cooker, slow cooker, steamer, yogurt maker, saute pan and a warmer in one pot.

If you live in a metropolitan city like I do, with a small kitchen and little or no space for additional cooking appliances like a pressure cooker, rice cooker, slow cooker and the rest, then a multi appliance cooker is the answer to that little problem, a kitchen appliance that is reliable and worth giving a try.

1. The Instant Pot does the same thing that seven kitchen appliances would do. It functions as an electric pressure cooker, as a slow cooker, as a rice cooker, as a yogurt maker, as a steamer, as a warming pot and as a browning or sauté pan. Same functionality, better reliability!

2. The Instant Pot has a 24 hour delayed cooking timer option that can be programmed for perfect meal planning.

3. The Instant Pot is very convenient; you can set the instant pot and leave to attend to your other house chores.

4. It is relatively affordable for a house hold appliance with lots of functionality.

5. The Instant Pot's time saving ability is out of this world when used to cook meals and recipes with lentils, dried beans, stews and grains as ingredients.

6. The Instant Pot is built to last and it is made from stainless steel, so it’s very easy to clean.

7. The Instant Pot is that appliance that you get a grip on with minimal reading of manufacturer's manual; with a little time spent reading the manual, you are ready to start cooking.

8. Cooking meals like rice and steel cut oats takes time when using a stovetop cooker and a lot of planning when compared to the very-easy-to-use Instant Pot. It is super fast, user friendly and reliable.

9. The more you use the Instant Pot, the more you get used to it. The more you use it to cook different meals, the more easy to use it becomes and the more discoveries you make of the several ways to use the Instant Pot.

Do you have an Instant Pot?  Below are 130 easy to make Instant Pot dinner recipes for your eating pleasure.

RICE AND PASTA

Instant Pot Nutty Brown Rice Recipe

Preparation Time: 5 minutes

Cook Time: 15 minutes

Ingredients

Makes: 4 to 6 Servings

3 tbsps butter

2 cups long brown rice

4 chicken bouillon cubes

4 cups water

Pepper

Instructions

1. Add butter into the instant pot.

2. Select the saute setting on the instant pot.

3. When the butter stops foaming, add rice into the instant pot and stir to combine.

4. Add chicken bouillon cubes and water into the instant pot.

5. Close instant pot lid and set vent to sealed.

6. Select manual setting on the instant pot and select a 15 minute cook time.

7. Once the cook time has been reached, select the cancel setting and allow pressure be released naturally for 15 minutes approximately, until the float valve drops down.

8. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

9. Serve

Instant Pot Brown Jasmine Rice Recipe

Ingredients

2 cups brown jasmine rice

3/4 tsp kosher salt

2 1/2 cups water

Instructions

1. Pour rice, salt and water into the instant pot.

2. Stir to combine.

3. Close instant pot lid and set vent to sealed.

4. Select manual setting on the instant pot and select a 20 minute cook time.

5. Once the cook time has been reached, select the cancel setting and allow pressure be released naturally for 15 minutes approximately, until the float valve drops down.

6. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

7. Use a fork to fluff rice in the instant pot.

8. Serve.

Instant Pot Delicious Elbow Macaroni & Bread Crumbs

Preparation Time: 5 minutes

Cook Time: 20 minutes

Ingredients

Makes: 6-8 servings

1 lb. elbow macaroni, dried

2 tbsps butter

1 tbsp yellow mustard

1 tsp hot pepper sauce

2 tsps table salt 1 tbsp kosher salt

4 cups water

1 (12 oz.) can evaporated milk

16 oz. extra-sharp cheddar cheese, shredded

6 oz. Parmigiano cheese, shredded

Bread Crumb Topping

1 cup panko bread crumbs

Instructions

1. Add water into the instant pot.

2. Mix in the macaroni, mustard, butter, salt, and hot pepper sauce into the instant pot.

3. Close instant pot lid and set vent to sealed.

4. Select manual setting on the instant pot and select a 4 minute cook time.

5. After cook time has been reached, select cancel button and slide steam release handle to venting position for quick release, until the float valve drops down.

6. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

7. Mix in evaporated milk into the pasta in the pot.

8. Stir cheese into the instant pot, few amounts of cheese per time; stirring consistently until the cheese stirred in melts.

TIP: Repeat process until you have added the cheese remaining.

9. Transfer and press pasta into a 3 qt high heat safe dish.

10. Sprinkle panko bread crumbs over the cheese/pasta mixture in the dish, evenly.

11. Transfer into a broiler and broil for 5 minutes, until panko is toasted.

NOTE: Check panko frequently so they don't burn all of a sudden.

Instant Pot Coconut Rice Pudding

Ingredients

1 cup arborio rice

2 cups unsweetened almond milk

3 cups unsweetened coconut milk

3 cinnamon sticks

1 cup water

1 vanilla bean, whole

1/2 teaspoon cloves, freshly ground

2 cans condensed milk, sweetened

3 strips orange zest strip

Instructions

1. Add almond milk, coconut milk, cinnamon sticks, water, vanilla bean and pod, cloves, and orange zest strip into your instant pot.

2. Select the saute setting on your instant pot and the adjust button twice less to select the simmer setting.

3. Select the cancel on your instant pot.

4. Transfer rice into the instant pot mixture and mix well to combine.

5. Close the instant pot lid and set vent to sealed.

6. Select the manual setting; select a 15 minute cook time.

7. After cook time has been reached, select cancel button and let the instant pot pressure release naturally for 10 minutes, until the float valve drops down.

8. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

9. Get rid of the vanilla pod, orange zest, and cinnamon sticks.

10. Add condensed milk to the rice pudding, stir thoroughly until well combined.

11. Set aside to cool a little bit.

12. Place silicone lid over and place in a refrigerator.

13. Drip honey on the rice pudding, garnish with sliced blueberries and strawberries; toss in little quantity of orange zest, mint leaf and spray a little bit of finely ground nutmeg before serving.

Instant Pot Wild Rice

Ingredients

2 cups wild rice, hand-parched

2 tsps salt

6 cups water, bone broth or (3 cups of water and 3 cups bone broth)

Instructions

1. Place wild rice into the instant pot; add salt, water or broth.

2. Close the instant pot lid and set vent to sealed.

3. Select the manual setting; select a 35 minute cook time.

4. After cook time has been reached, let the instant pot pressure release naturally, until the float valve drops down.

5. Turn steam release to venting position before you open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

6. Fluff the instant pot's content with a fork.

7. Serve, mixing with vegetables or with rice soup for a wild rice pilaf.

POULTRY

Instant Pot Frozen Chicken Breasts

Delicious and tasty and easy to make Instant Pot Chicken

Ingredients

4 frozen chicken breasts

1 cup chicken broth (or 1 cup water and 1 teaspoon chicken bouillon)

1 cup water

1/2 teaspoon salt

Instructions

1. Place chicken breasts into the instant pot, add water and salt.

2. Close the Instant Pot lid and set vent to sealed.

3. Select the poultry setting, and select a 12 minute cook time.

4. After cook time has been reached, allow the Instant Pot to cool naturally for 10-15 minutes, until the float valve drops down.

5. Turn steam release to venting position before you open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

6. Shred chicken and store with the chicken broth in a container; cover well and keep refrigerated until when needed.

Chicken Tikka Masala Recipe

Ingredients

Makes: 4-6 servings

1 tbsp butter

1 diced large onion

1 tbsp coconut oil

2 tsps salt (or additional as necessary)

1 tbsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp chili powder

1 tsp coriander, ground

6-7 diced garlic cloves

1/2 tsp pepper, ground

1 (24 ounces) can diced or crushed tomatoes, organic

2" knob (skin removed and chopped) ginger

3 tbsps yogurt

1-1/2 lbs chicken breasts (boneless & skinless)

2 tbsps cashew or almond butter

Instructions

1. Pour in coconut oil and butter into the instant pot.

2. Place in the finely minced onion into the instant pot.

3. Select the saute setting and melt butter mixture for 3-5 minutes.

4. Stir in salt, garam masala, turmeric, cumin, chili powder, pepper, and coriander into the instant pot and keep for cooking until the aroma fills the air, for one more minute.

5. Toss in diced tomatoes, ginger and garlic into the instant pot.

6. Immerse chicken breasts into the instant pot butter/spice/tomato mixture.

7. Close the instant pot lid and set vent to sealed.

8. Select the manual setting; select a 16 minute cook time.

9. After cook time has been reached, select cancel button and slide steam release handle to venting position for quick release, until the float valve drops down.

10. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

11. Take chicken out of the instant pot.

12. Shred chicken with two forks.

13. Transfer butter/spice/tomato sauce into an immersion blender. Process until a creamy and smooth consistency is attained.

14. Transfer sauce into a bowl.

15. Mix in the yogurt and cashew or almond butter into the sauce and stir well to combine.

16. Serve over cauli-rice, rice or vegetable biryani.

Instant Pot Glazed Duck Recipe

Ingredients

1 whole duck, large

3 oranges, large

3 cups water

8-10 key limes

3 lemons

1/4 cup orange juice

1 jar (16 ounce) orange marmalade with peel

1 teaspoon cinnamon, ground

1 tablespoon brown sugar

Sprinkle of paprika

1 teaspoon cloves, ground

Sprinkle of pepper

Instructions

1. Add water, cloves, cinnamon 1 lemon and 1 orange (well sliced) into the instant pot.

2. Transfer the whole duck into the instant pot.

3. Close instant pot lid and set vent to sealed.

4. Select the manual setting on your instant pot and select a 30 minute cook time.

5. After cook time has been reached, select cancel button and let the instant pot pressure release naturally for 15 minutes, until the float valve drops down.

6. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

7. Juice the key limes, and the remaining lemons and oranges; combine juices with orange marmalade, 1 orange zest, 2 key lime zests and brown sugar together.

8. Pour 3/4 of the glaze you just made over the duck and use clean hands to rub it under the duck's skin.

9. Place glazed duck in an uncovered oven at 400oF for 15 minutes.

10. Stir in 1/4 cup orange juice into the glaze that remains and brush on the duck after the first 15 minutes.

11. Cook for another 15 minutes until the duck's skin becomes crispy.

12. Slice and serve.

Instant Pot Chicken and Gravy

Ingredients

Makes: 6½ cups

1 raw whole chicken

2 pieces uncooked bacon

1 cup bone broth

5 oz. mushrooms

2 (skin removed and cut in half) large onions

¼ cup duck fat/bacon fat/lard or butter

1 oz. mushrooms, dried

1 tsp thyme

1 tsp sage

1 tsp onion powder

1 1/4 tsp sea salt

3/4 tsp black/white pepper

Instructions

1. Transfer bone broth, onion, dried mushrooms, lard/butter/duck (any of your choice), bacon, fresh mushrooms, sage, 1 1/2 tsp salt and thyme into the instant pot.

2. Transfer the raw chicken into the instant pot.

3. Sprinkle remaining salt and pepper on top of the chicken.

4. Close the instant pot lid and set vent to sealing.

5. Select the poultry setting on the instant pot, and adjust time to a 15 minute cook time.

6. After cook time has been reached, select cancel button and let the instant pot pressure release naturally for 15 minutes, until the float valve drops down.

7. Open the instant pot lid.

NOTE: Make sure pressure has been released before opening the lid of the instant pot.

8. Allow chicken to cool until you candle with your hands.

9. Take chicken out and set on a plate or cutting board.

10. Peel off most of the chicken's skin and keep aside.

TIP: The Instant Pot Chicken can be used for casserole, tacos, chicken soup or chicken salad.

11. Remove