The Essential Instant Pot Cookbook: 550 Quick and Easy Recipes for the Whole Family with Beginners Guide

By Suzy Susson

ABOUT THE BOOK

Be the perfect cook with over 550 quick and easy recipes!!!

With this book, you will learn how to make a wide variety of delicious recipes which are easy to make and healthy in the easiest way.

You no longer need to worry about what to eat or cook because with the aid of this book, you have access to over 550 assorted easy to make recipes which can be ready in less than 40 minutes.

You will learn how to easily make mouth-watering delicious recipes without even breaking a sweat because the methods are so easy and convenient.

The best thing about this book is you will learn how to prepare a variety of assorted recipes such as breakfast, poultry, side dishes, and dessert recipes just to mention a few.

This book contains up to date complete beginners guide

Over 550 easy to prepare and delicious recipes for our pressure cooker

Variety of recipes to continuously surprise your friends and family

Easy to follow the guide

Delicious cooking recipes have never been easier! Get a copy now and get access to over 550 delicious recipes!!!

• Language: English
• Publisher: David Johnson
• Release date: Mar 23, 2019
• ISBN: 9781386796480

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DISCLAIMER/LEGAL NOTICE

All rights reserved. This book may not be reproduced, transmitted by any means without the explicit permission of the copyright owner.

Suzy Susson © 2019

TABLE OF CONTENT

FREE EBOOK DOWNLOAD

DISCLAIMER/LEGAL NOTICE

TABLE OF CONTENT

INTRODUCTION

CHAPTER 1

MY LOVE FOR THE INSTANT POT

TERMINOLOGY

HOW TO CARE FOR YOUR INSTANT POT

CHAPTER 2

BREAKFAST, VEGETABLES AND EGGS

EGG CUPS

EGG LOAF

MEXICAN STYLE ZUCCHINI AND POBLANOS

GREEN BEANS WITH BACON

PALAK PANEER

CREAMY POBLANO PEPPERS AND SWEET CORN

QUICK INDIAN CREAMY EGGPLANT

BABA GHANOUSH

CAULIFLOWER MAC AND CHEESE

POBLANO AND CHEESE FRITTATA

BROCCOLI, HAM AND PEPPER FRITTATA

EGG MUFFINS

OMELETTE WITH CHIVES

TOMATO FRITTATA

ALMOND BREAD

BACON PANCAKE

BREAKFAST CASSEROLE

SWEET POTATO POT

STUFFED POTATOES

FRENCH TOAST

PANCAKE WITH GREENS

ENGLISH MUFFINS

EGGS IN BACON

CAULIFLOWER HASH

EGGS IN TOMATO CUPS

KETO PORRIDGE

MEXICAN CASSEROLE

FRITTATA MUFFINS

BROCCOLI HASH

JALAPENO EGGS

CHIA SEEDS PUDDING

ITALIAN STYLE POTATOES

PUMPKIN BUTTER BREAKFAST

TASTY TOFU BREAKFAST

FRENCH TOAST

TASTY BREAKFAST

PECAN SWEET POTATOES

TOFU AND POTATOES BREAKFAST

CHICKEN LIVER BREAKFAST

COBBLER RECIPE

LEMON MARMALADE RECIPE

SPECIAL BEEF ROAST

MIXED MUSHROOM PATE

BREAKFAST BERRIES JAM

TASTY BREAKFAST TACOS

BANANA CAKE

CHEESY GRITS

TOFU SCRAMBLED RECIPE

POTATOES BREAKFAST SALAD

SPECIAL CHICKPEA SPREAD

MUSHROOM OATMEAL

MILLET PUDDING

CHIA PUDDING

QUINOA SALAD

POMEGRANATE PORRIDGE

MILLET PILAF

QUINOA

PEAR OATMEAL

SPINACH AND TOMATO

BLACKBERRIES JAM

RISOTTO

CARROT OATMEAL

SCOTCH EGGS

POACHED EGGS

PEPPERS AND SAUSAGES

EASY PUDDING

PUMPKIN OATS GRANOLA

BARBEQUE TOFU

CINNAMON OATS

YUMMY HASH

EGG MUFFINS

VANILLA STEEL CUT OATS

FRENCH TOAST CUPS

HARD-BOILED EGGS

SOFT-BOILED EGGS

CINNAMON-APPLE STRATA

CRUSTLESS QUICHE LORRAINE

MAPLE SAUSAGE BREAKFAST CASSEROLE

POACHED EGGS

STEEL-CUT OATMEAL

INDIVIDUAL SPINACH QUICHES IN HAM CUPS

ASPARAGUS ENDS SOUP

MASHED SWEET POTATOES WITH TOASTED ALMONDS

SPAGHETTI SQUASH

BROCCOLI AND CAULIFLOWER WITH CHEESE SAUCE

BRAISED GREEN BEANS WITH BACON

CREAMY GREEN BEANS AND MUSHROOMS

CREOLE CARROTS

CAJUN CREAMED CORN

EASIEST MASHED POTATOES

PICKLED BEETS

CLASSIC THANKSGIVING STUFFING

QUINOA AND CORN SOUP

MINT CHOCOLATE PROTEIN SHAKE

OMELET WRAP WITH SALMON AND AVOCADO

HAM AND EGG CUPS

HERBED BUTTERED EGGS

QUICK BREAKFAST PORRIDGE

ITALIAN OMELET

SQUASH AND SAUSAGE OMELET WITH KALE

ALMOND BUTTER SHAKE

SAUSAGE QUICHE WITH TOMATOES

SPINACH FRITTATA AND FETA WITH CHERRY TOMATOES

MEDITERRANEAN PASTA

FAKE MUSHROOM RISOTTO

GRILLED CHEESE THE KETO WAY

VEGAN OLIVE AND AVOCADO ZOODLES

WHITE EGG TEX MEX PIZZA

BRUSSELS SPROUTS WITH PARMESAN

BRAISED FENNEL

GARLIC AND BROCCOLI

SAUTÉED ENDIVES RECIPE

MAPLE GLAZED CARROTS RECIPE

SAUSAGE AND CABBAGE

BACON AND BRUSSELS SPROUTS

BACON AND COLLARD GRAINS

SHRIMPS AND ASPARAGUS

COLLARD GREENS DELIGHT

SOUTHWESTERN BREAKFAST CASSEROLE

SCOTCH EGGS

AVOCADO EGGS BENEDICT

SHAKSHUKA

COCONUT YOGURT

EASY PESTO SPAGHETTI SQUASH

SWEET AND SOUR CABBAGE

ASPARAGUS WITH PARMESAN

COLLARD GREENS

PARMESAN ARTICHOKES AND GARLIC AIOLI

BACON BRUSSELS SPROUTS

CAULIFLOWER PUREE

LEMON-GARLIC BROCCOLI

BEANS AND GRAINS

COWBOY PINTO BEANS

HUMMUS WITH AVOCADO

ITALIAN CHICKPEA STEW WITH PESTO

BLACK-EYED PEAS AND GREENS

LENTILS WITH SHORT RIBS

BARLEY SALAD WITH RED CABBAGE AND FETA

POLENTA

REFRIED BLACK BEANS

WHITE BEAN SOUP WITH CHARD

BROWN AND WILD RICE STUFFED PEPPERS

QUINOA SALAD WITH BEETS AND SWEET POTATOES

CHIPOTLE RICE

MIX-FRUIT WILD RICE

RICE AND RED BEANS

STEAMED EGGS WITH RICE

PINEAPPLE RICE

GRAIN RICE MILLET BLEND

COCONUT SWEET RICE

BLACK BEANS AND RICE

VEGETABLE CAJUN RICE

YUMMY RICE PUDDING

DELICIOUS RICE PUDDING

SPECIAL PINK RICE

FRIED BASMATI RICE

TASTY RISOTTO

ARTICHOKE RICE AND SIDE DISH

VEGETABLE RICE ACORN SQUASH

FRENCH BUTTER RICE

MEXICAN BROWN RICE CASSEROLE

WILD RICE AND LENTILS PILAF

RICE AND BEEF SOUP

MIX RICE MEDLEY

MEXICAN RICE

WILD RICE AND CHICKEN SOUP

CAULIFLOWER AND PINEAPPLE RICE

RICE AND VEGGIE DISH

RICE BOWL

SALMON AND RICE

INSTANT BROWN RICE

LENTILE AND RICE

PUMPKIN RICE PUDDING

WILD RICE AND FARRO PILAF

RICE AND CHICKEN

GREEN RICE

MEXICAN BASMATI RICE

CHICKPEA AND RICE STEW

WHITE RICE

SPICY BLACK BEANS

KIDNEY BEANS DISH

ASIAN MUNG BEANS

CLASSIC CHILLI LIME BLACK BEANS

AROMATIC CHICKPEAS CURRY

CRANBERRY BEANS MIX

BARLEY DISH

SPLIT PEA AND SQUASH CURRY

VEGGIES AND QUINOA

BAKED BEANS

LENTILS AND TOMATO SAUCE

LENTILS SALAD

MILLET DISH

SNACKS AND APPETIZERS

CRISPY POTATO STICKS

SPINACH DIP

KETO MEATBALLS

KETO BUFFALO CHICKEN BALLS

CHICKEN ROULADE

DEVILED EGGS

BRULEE EGGS

SWEET RIBS

SHREDDED CHICKEN IN LETTUCE CUPS

KETO CHICKEN WINGS

CHICKEN MEDALLIONS

ARTICHOKE

HARD BOILED EGGS

CAULIFLOWER POPCORN

PUMPKIN HUMUS

BACON ASPARAGUS WRAPS

ROSEMARY CHOPPED SWEET POTATO

SWEET PEPPER WITH HERBED OIL

CHICKEN WINGS

BACON SQUASH CUBES

MOZZARELLA IN PROSCIUTTO BLANKET

KETO DEVILED EGGS

PROVOLONE AND PROSCIUTTO CHICKEN WRAPS

BASIC CAULIFLOWER FRITTERS

CRISPY AND CHEESY SALAMI

GOAT CHEESE STUFFED PEPPERS

BACON AND PISTACHIO LIVERWURST TRUFFLES

TUNA TOPPED PICKLES

FRIED ARTICHOKE HEARTS

BUTTER-DROWNED BROCCOLI

CRISPY POTATO STICKS

SPINACH DIP

KETO MEATBALLS

KETO BUFFALO CHICKEN BALLS

CHICKEN ROULADE

DEVILED EGGS

BRULEE EGGS

SWEET RIBS

SHREDDED CHICKEN IN LETTUCE CUPS

KETO CHICKEN WINGS

CHICKEN MEDALLIONS

SOUPS

SAVORY CHICKEN AND MUSHROOM SOUP

THAI YELLOW CURRY COCONUT SOUP

CREAMY CHICKEN AND VEGETABLE SOUP

HOT AND SOUR SOUP

CHICKEN CURRY SOUP

VIETNAMESE BO KHO

SUMMER VEGETABLE SOUP

HAMBURGER STEW

SICHUAN PORK SOUP

POBLANO AND CHICKEN SOUP

CHICKEN TORTILLA SOUP

SPICY AND CREAMY CHICKEN SOUP

CHICKEN AND KALE SOUP

CHUNKY CLAM CHOWDER

THREE-MEAT CHILI

ROASTED TOMATO SOUP

BEEF STEW

TOM KHA GAI

ROASTED GARLIC CAULIFLOWER SOUP

WHITE CHICKEN CHILI

HUNGARIAN MUSHROOM SOUP

PUMPKIN-COCONUT SOUP

KALE AND SAUSAGE SOUP

NO-NOODLE CHICKEN SOUP

SIDE DISHES

SESAME ASPARAGUS

DELICIOUS SQUASH

SWEET ONION PETALS

INSTANT POT FENNEL

TENDER BRUSSEL SPROUTS

STEWED KALE

SWEET POTATO SLICES

SOFT BABY CARROTS

SPAGHETTI SQUASH

MILKY SLICED MUSHROOMS

CHOPPED TURNIP

CAULIFLOWER IN CHICKEN BULLION

BAKED GARLIC POTATO

MASHED POTATO

PAPRIKA SPAGHETTI SQUASH

VEGETABLE STEW

SHREDDED CABBAGE

MOZZARELLA IN PROSCIUTTO BLANKET

KETO DEVILED EGGS

PROVOLONE AND PROSCIUTTO CHICKEN WRAPS

BASIC CAULIFLOWER FRITTERS

CRISPY AND CHEESY SALAMI

GOAT CHEESE STUFFED PEPPERS

BACON AND PISTACHIO LIVERWURST TRUFFLES

TUNA TOPPED PICKLES

FRIED ARTICHOKE HEARTS

BUTTER-DROWNED BROCCOLI

POULTRY, FISH AND SEAFOOD

CURRIED TURKEY

CHICKEN BALLS

CHICKEN BULLION

FRAGRANT CHICKEN FILLETS

SHREDDED CHICKEN

ROSEMARY WHOLE CHICKEN

FAST CHICKEN DRUMSTICKS

KETO TURKEY

CHOPPED CHICKEN

TURKEY CHILI

STEWED CHICKEN

LEMONGRASS CHICKEN

STUFFED CHICKEN ROLL

PEPPER CHICKEN WINGS

CHICKEN STRIPS

TOMATO TURKEY

CHOPPED CHICKEN CUTLETS

CHICKEN TENDERS

PULLED CHICKEN

GARLIC CHICKEN PIECES

CHICKEN PHO

SPICY TURKEY CUBES

HONEY TURKEY BREAST

PAPRIKA CHICKEN

KETO CHICKEN THIGH

CHICKEN SHAWARMA

CHICKEN TIKKA MASALA

MEXICAN STYLE CHICKEN WITH RED SALSA

NOW AND LATER BUTTER CHICKEN

DAN DAN-SYLE CHICKEN

SAVORY SHRIMP WITH TOMATOES AND FETA

EASY LOBSTER BISQUE

CREAMY SHRIMP SCAMPI

CHINESE-STYLE STEAMED GINGER SCALLION FISH

SESAME-GINGER CHICKEN

CHICKEN BRATWURST MEATBALLS WITH CABBAGE

WEST AFRICAN PEANUT STEW

SWEET AND SPICY CHICKEN TINGA

THAI GREEN CURRY

CHICKEN VINDALOO

FISH CAKES

SHREDDED SALMON

SALMON CHOWDER

FISH CASSEROLE

COCONUT MILK SQUID

DELICIOUS OCTOPUS

CRAB CAKE

OYSTER STEW

CLAMS STEW

SEAFOOD SOUP

CATFISH BITES

EASY CLAMS

OCTOPUS CASSEROLE WITH CAULIFLOWER

PAPRIKA TROUT

STUFFED SALMON

KETO SHRIMPS

SEAFOOD STEW

SALMON KEBAB

CILANTRO SHRIMPS

EASY TACO DIP

CORNED BEEF AND CABBAGE

BEEF CURRY

STROGANOFF

KOREAN-STYLE GALBIJJIM

BRAISED BEEF BRISKET

BO SSAM-STYLE PORK

PORK SAAG

PORK CARNITAS

SAUSAGE AND KALE

CARNE ADOVADA

TURKISH KEBAB GYROS

CARNE GUISADA

3-2-2-1 TEXAS CHILI

SPICY BASIL-BEEF BOWLS

ROPA VIEJA

GROUND BEEF SHARWAMA

PULLED BEEF

SPINACH LAMB RACK

PULLED PORK

SHREDDED PORK

LAMB SHANKS

CHOPPED PORK CUTLETS

SOUR SWEET PORK

BONE BROTH

CHOPPED BEEF BALLS

MEAT BROTH

STEWED LAMB ROLL

CORNED BEEF

THYME PORK BITES

CILANTRO BEEF BALLS

BEEF SOUP

SHREDDED BEEF

HERBED BEEF CHOPS

APPLE SHORT RIBS

HONEY BACK RIBS

BEEF STEW

CAYENNE BEEF BRISKET

DELICIOUS PORK ROAST

KALUA PORK

TENDER ROAST

ASIAN STYLE BEEF

CHICKEN & POMEGRANATE

AROMATIC GOOSE AND CHICKEN SAUCE

GOOSE RECIPE

CHICKEN AND CABBAGE DISH

COLOMBIAN CHICKEN DISH

CHICKEN AND DUCK SAUCE

CHICKEN AND CORN MIX

CHICKEN AND DUMPLINGS

CHICKEN CURRY

CHICKEN DISH

CHICKEN RECIPE WITH COCA COLA

ASIAN BUTTER CHICKEN

LENTILS AND CHICKEN DISH

CHICKPEA CHICKEN MASALA

EASY CHICKEN SALAD

CHICKEN GUMBO RECIPE

BRAISED TURKEY WINGS

CREAMY CHICKEN DISH

HOMEMADE THAI CHICKEN

BUFFALO CHICKEN RECIPE

TUNA NOODLE CASSEROLE

CREAMY CORN CHOWDER WITH SMOKED TROUT

STEAMED COD WITH GINGER-GARLIC BROTH AND SNOW PEAS

MUSSELS WITH RED PEPPER-GARLIC SAUCE

POACHED SALMON WITH MUSTARD CREAM SAUCE

MULLIGATAWNY SOUP

CHICKEN AND ORZO WITH LEMON SAUCE

TURKEY TENDERLOINS WITH LEMON-CAPER SAUCE

CAJUN-SPICED TURKEY BREAST

HONEY MUSTARD-GARLIC WINGS

SMOKY-SWEET SPARE RIBS

FARFALLE WITH ITALIAN SAUSAGE AND PEPPERS

CARNITAS

BEEF VINDALOO

CRISPY LEMON AND THYME CHICKEN

ROASTED CHICKEN WITH BRUSSEL SPROUTS

CHICKEN AND MUSHROOMS IN SKILLET

SIMPLE DIJON CHICKEN THIGHS

CITRUS CHICKEN WINGS

CUCUMBER SALSA TOPPED TURKEY PATTIES

SPINACH AND CHEESE STUFFED CHICKEN BREAST

CREAMY GREENS AND CHICKEN IN A SKILLET

HASSELBACK CHICKEN

TURKEY BOLOGNESE VEGGIE PASTA

CHEESY STUFFED VENISON TENDERLOIN

BRAISED SAGE-FLAVORED LAMB CHOPS

GOLDEN PORK CHOPS WITH MUSHROOMS

SHITAKE BUTTER STEAK

KETO BURGERS

CANADIAN PORK PIE

KETO BOLOGNESE SAUCE

CRAB CAKES

NORI SHRIMP ROLLS

POMODORO ZOODLES WITH SARDINES

SAUCY SALMON IN DILL AND TARRAGON SAUCE

BATTERED SHRIMP IN CREAMY BUTTER SAUCE

CRISPY CHICKEN

CHICKEN CURRY WITH SQUASH AND EGGPLANT

CHICKEN AND BROCCOLI DISH

CHEERING CHICKEN WINGS

TURKEY AND MASHED POTATOES

TERIYAKI CHICKEN DELIGHT

TURKEY MEATBALLS

ITALIAN CHICKEN

CACCIATORE CHICKEN RECIPE

SESAME CHICKEN RECIPE

DIFFERENT CLAMS

SHRIMPS WITH HERBS AND RISOTTO

SHRIMP AND FISH

TASTY TUNA AND NOODLES

MUSSELS WITH SAUSAGE

SEAFOOD GUMBO

SHRIMP DELIGHT

SALMON AND VEGGIES DISH

SQUID MASALA

SHRIMP CREOLE

EASY TACO DIP

CORNED BEEF AND CABBAGE

BEEF CURRY

STROGANOFF

KOREAN-STYLE GALBIJJIM

BRAISED BEEF BRISKET

BO SSAM-STYLE PORK

PORK SAAG

PORK CARNITAS

LOBSTER TAIL SALAD

MUSSELS WITH GARLIC AND WINE

HERB AND LEMON SALMON

SNAPPER VERACRUZ

JAMBALAYA

SHRIMP SCAMPI

SIMPLE SALMON AND BROCCOLINI

KITCHEN STAPLES

CREAMY CILANTRO-JALAPENO DRESSING

MUSTARD DRESSING

THYME DIP

GARAM MASALA

CAULIFLOWER RICE

SOFT- AND HARD-BOILED EGGS

GHEE

SHARWAMA SPICE MIX

TZATZIKI SAUCE

EASY ASIAN PEANUT DRESSING

ANCHO CHILE SAUCE

ARRABBIATA SAUCE

CHOCOLATE-CARAMEL SAUCE

HOT PEPPER SAUCE

SMOKY BARBECUE SAUCE

DESSERT

ALMOND CARROT CAKE

COCONUT-ALMOND CAKE

THAI COCONUT PANDAN CUSTARD

PUMPKIN PIE PUDDING

KETO CHEESECAKE

LEMON RICOTTA CHEESECAKE

INDIAN ZUCCHINI KHEER

DARK CHOCOLATE CAKE

COBBLER

SLICED PUMPKIN WITH HONEY

FLAX SEEDS COOKIES

CHIP COOKIES

CARROT BITES

MUFFINS

PISTACHIOS BARS

PUMPKIN CUBES

COCONUT MUFFINS

KETO APPLESAUCE

ALMOND COOKIE

PREACH HALVES WITH HONEY

HOT SWEET PANCAKE

SWEET ZUCCHINI BARS

PIE

CHOCOLATE MOUSSE

BACON COOKIES

AVOCADO COOKIE

SOFT CINNAMON RASPBERRIES

SPECIAL CHOCOLATE PUDDING

SWEET CARROTS

SAMOA CHEESECAKE RECIPES

EASY FLAN RECIPE

PEACH COMPOTE

CARROT CAKE

PINA COLADA PUDDING

EGGNOG CHEESECAKE RECIPE

TAPIOCA PUDDING

MIX BERRIES COMPOTE

KEY LIME PIE

CHOCOLATE CAKE

STICKY PUDDING RECIPE

LEMON CRÈME POTS

PEACH JAM RECIPE

CARROT PUDDING

PEARS JAM RECIPE

TOMATO JAM RECIPES

STUFFED PEACHES

LEMON-GINGERSNAP PARFAITS

CRÈME BRULEE

BROWNED-BUTTER APPLY SPICE CAKE

CHOCOLATE PUDDING

PECAN COOKIES

CHOCOLATE MOCHA ICE BOMBS

SIMPLE KETO SHERBET

ALMOND CARROT CAKE

COCONUT-ALMOND CAKE

THAI COCONUT PANDAN CUSTARD

PUMPKIN PIE PUDDING

KETO CHEESECAKE

LEMON RICOTTA CHEESECAKE

INDIAN ZUCCHINI KHEER

DARK CHOCOLATE CAKE

COBBLER

MINI COCONUT-RICOTTA CUSTARD CUPS

LEMON CUSTARD

CRÈME BRULEE

INTRODUCTION

Basically, one can say I am addicted to kitchen wares. So addicted that my home kitchen is adorned with cookware, tools, appliances, and even bakeware. My kitchen obsession has stood the test of time.

More than just a passing fancy or a tale from friends, having the Instant Pot on my countertop has been well worth it. The Instant Pot pressure cooks, and also functions as a yogurt maker, rice cooker, and slow cooker. One great thing about it is that it does not require much attention as you can set it and walk away to do something else.

This electric pressure cooker works well with any cooking style and is great for one-pot meals as well as preparation of ingredients for future meals.

Whether you use the Instant Pot for a few tasks or you use it in a bigger way, this book is for you. With this book, you will become the boss of your pot and learn so many new recipes and functions you can use it for. This book will also give you tricks and tips that will help you to maximize the potentials of this awesome pot and even get rid of some misconceptions.

I have made some of my best meals with this pressure cooker - and I will teach you to do the same.

CHAPTER 1

MY LOVE FOR THE INSTANT POT

Being in love with the Instant Pot has turned out to be very healthy for me. This pressure pot is an inspiration to beginning cooks and a time saver for more experienced cooks. You can happily and easily cook your delightful dishes from scratch to finish. More so, you will get to enjoy healthier meals despite your busy schedules.

WHEN IS IT TOO MANY?

An Instant Pot may not be able to cook everything, but it can do a lot of things that will keep you very busy. It is always good to have more than 1 pressure cooker for days when you have to make the main dishes and side dishes. Or days when you need to make dinner but your pot is already tied up with a dessert. As a matter of fact, there will be days you will wish you had more than one pressure cooker. You can figure out a way to work with one or get an extra one. Some Instant Pot cooks have two, while some others are considering having a third one. An upgrade is also nice as you can get a newer version with more features to make your work easier and faster.

INSTANT POT OPTIONS

The Instant Pot comes in three sizes, which are 5, 6 and 8 quarts; they also come in three models namely LUX, DUO, and Smart.

LUX:  This model has 6 cooking functions, which are: pressure cooker, slow cooker, sauté/browning, warmer, steamer, and rice cooker. The sizes available are 5 quarts and 6 quarts, which is very useful but not as big as newer models.

DUO:  In addition to the cooking features offered by LUX, this model also has the yogurt setting as well as two pressure levels (high and low). It is obtainable in 5-quart, 6-quart, and 8-quart sizes.

SMART:  As at the time this book was compiled, the Smart model is the newest model. It has a Bluetooth function that allows the user program and monitors it through smartphone apps. This model is only available in 6-quart size.

The need for another Instant Pot may arise based on your style of cooking, cooking time, kitchen space, budget, and other kitchen appliances. You may need more than one Instant Pot if you do not have a backup pot.

The decision to get an additional Instant Pot should be done wisely. If you are adding to one you already have, you might as well consider an upgrade. The things you can do with an extra pressure cooker are numerous, especially if your family and recipes are increasing.

However, do not despair if you are unable to afford another pressure pot. There are many cookware combinations and traditional methods that will still produce delicious meals. More so, there are price crashes within the year that can enable you to own a second Instant Pot.

TERMINOLOGY

I tried as much as possible not to use abbreviations in this book. Here are some of the common abbreviations and terms you may see in the course of going through this book or other sites and grounds that talk about the Instant Pot.

Naturally Release Pressure: To allow the pressure that is inside the pot to drop on its own.

PC:  Pressure cook, pressure, cooker, pressure cooking

Quick Release:  This is the process of moving the pressure release valve so that all the steam is released at once.

Trivet: This is a rack made of silicone or metal that usually has handles. Food is usually placed on it so it can steam in the Instant Pot.

Sling: This is a strip made of aluminum foil that is used when removing a bowl from the Instant Pot.

OTHER FUNCTIONS OF THE INSTANT POT

An appliance as handy as the Instant Pot is can hold a lot of surprises. As a matter of fact, no matter how often you make use of this pot, there are some functions you may not be aware it can perform perfectly. Some of these functions are:

Baking:  You can make yeast and quick bread in the Instant Pot. Most of the baking done in this pot is steaming, so do not expect your bread to be crusty, or your cakes light and airy.

Proofing Bread Dough:  To get the perfect temperature for your dough to rise, you can use the slow cooker on low or the yogurt function.

Cooking Frozen Foods: With the Instant Pot, it is good to know that you can cook foods without having to thaw them first. Apart from cases of frozen foods like shrimp, you may lose some of the texture and flavor when you use the Instant Pot to cook frozen meat.

HOW TO CARE FOR YOUR INSTANT POT

It is very important to make your cooking life easier. This can be done by getting accessories that will expand the capabilities of your Instant Pot. You can also change the purposes of some of the items in your kitchen cupboard. The best way to get accessories that will work very well for your pot will be to check the Online Instant Pot discussion groups. Here are some useful extras:

Extra Inner Pot:  This can only be found through Instant Pot. For the 6-quart DUO, they come in nonstick-coated ceramic; and they also come in stainless steel. If you cook with milk or milk proteins that tend to stick, you will prefer the nonstick version. The nonstick version is also great when making yogurt.

Extra Sealing Ring-or Two: Silicone rings are very durable but tend to pick up different odors. These rings can be gotten only through Instant Pot but can get stretched or nicked.

Small (6- to 7-Inch) Springform Pan or Deep Cake Pan with a Removable Bottom: These are indispensable if you intend to make desserts like cheesecakes.

Silicone Steaming Trivet:  The handles of this trivet will make it easy to remove baking dishes from the pot. This is great when you want to steam foods such as fish fillets and is way better than using a foil sling.

The lid that Fits the Inner Pot:  You may not need to get this if you have a lot of cookware as there may be one that will fit the pot perfectly. If you do not, you can get glass lids from the Instant Pot that is made especially for the Inner Pot. These lids are very useful, particularly in the making of yogurt or while using the slow cooker function.

Collapsible Steamer Basket:  Although the Instant Pot comes with a very useful steaming trivet, it is also very nice to have a full-size steamer basket to contain a lot more food. For the steamer basket to fit perfectly into the pot, ensure its handle is short or collapsible.

Metal or Ceramic 1 Quart to 1½ Quart Bowl:  This will be necessary when you are cooking pot-in-pot dishes like stuffing or quiches.

Tall Trivet (2- to 3-Inch):  This is one accessory you can do without, but it comes in handy when you want to cook in layers.

CHAPTER 2

BREAKFAST, VEGETABLES AND EGGS

EGG CUPS

Prep Time: 10 minutes

Cooking Time: 5 Minutes

Serves: 4

Ingredients:

4 eggs

1 teaspoon of salt

¼ cup of half-and-half

1 teaspoon of freshly ground pepper (black)

½ cups of shredded cheese for garnish purpose

Vegetable oil or unsalted butter to grease the jars

1 cup of vegetable (diced) i.e. Onions, mushrooms, bell peppers or tomatoes

½ cup of cheddar cheese (grated)

2 tablespoons of fresh chopped cilantro

Directions:

Get the butter or oil and grease the inside of each jar generously. You can use silicone brush for an even spread.

Get a medium bowl and beat the eggs then stir in the cheese, vegetables, pepper, salt, half-and-half and cilantro. Get four heatproof half-pint wide mouth jars or any other container that is heat proof. Carefully put the lids on the jars but make sure you do not tighten. This is because the lids help keep moisture out of the eggs.)

Get two cups of water and pour into the instant pot cooking pot. In the pot, place a trivet and then carefully place on top of the trivet, three egg jars.

Make sure to lock the lid. On the instant pot menu, select pressure cook or manual and then tune the pressure upwards to high. Allow cooking for the next 5 minutes. Quick-release pressure after cooking is complete.

Open the lids on the jars and then proceed to top egg with your preferred cheese.

Go on to put the eggs in an air fryer or under the broiler for 3 minutes until the cheese on top is observed to be lightly browned.

Nutrition: Calorie: 239, Fat: 17g, Carbs: 5g, Fiber: 2g, Sugar: 2g, Protein: 15g

EGG LOAF

Prep Time: 5 minutes

Cooking Time: 4 minutes

Servings: 6

Ingredients:

Butter (unsalted) for greasing the bowl

6 eggs

2 cups of water (for steaming)

Directions:

Apply a generous amount of butter on the heatproof bowl for greasing.

Crack the eggs leaving the yolk intact and use aluminum foil to cover the bowl then set aside.

To the instant pot, pour water into it and then place trivet on top.

Then place on the trivet, the foil-covered bowl with eggs in it.

Close the lid and select pressure cook, set to high pressure. You allow cooking for 4 minutes and them quick release pressure.

As carefully as possible, take out the bowl from the pot. Pop the egg loaf out from the bowl. You should see a loaf of egg white and only a few egg yolk spots.

Cut the egg loaf to taste either coarse or fine. You are free to mix a little mayonnaise for egg salad, turn it with little salt, pepper and butter for a quick meal.

Nutrition: Calories: 74, Total Fat: 5g, Net Carbs: 0g, Total Carbs: 0g, Fiber: 0g, Sugar: 0G, Protein: 6g

MEXICAN STYLE ZUCCHINI AND POBLANOS

Prep Time: 5 minutes

Cooking Time: 2 Minutes

Serves: 6

Ingredients:

1 tablespoon of vegetable oil

2 teaspoons of unsalted butter

2 poblano peppers (cut lengthwise ½ inch strips and seeded)

½ thinly sliced onion

1 pound of crushed pork

1 tablespoon of shredded garlic

1 zucchini sliced into thick rounds

½ cup of chicken broth

1 crookneck squash (yellow) sliced into thick rounds

1 teaspoon of salt

½ teaspoon cumin (ground)

1 tablespoon sour cream or Mexican crema

Directions:

Select Sauté on the instant pot and set to high heat to preheat. Pour in oil when the inner pot is hot until the oil is seen to be shimmering. In a single layer, add the poblano strips in batches if you desire and char both sides. Occasionally flip for about 10 minutes.

To the pot, add the butter and allow melting. After it has melted, add garlic, onion and sauté until soft. This should take 2 minutes.

Break the ground pork in chunks and add making sure to mix properly with the vegetables. Make sure to cook and look for when the lumps break up in the meat and also cooked half-way, this should take 4-5 minutes.

Add the squash, broth, salt, cumin and zucchini to the pot.

Lock the lid and select pressure cook or manual then set to low pressure. Allow for 2 minutes to cook. After cooking is complete, quick release pressure and unlock the lid.

Stir the crema so it mixes into the sauce.

Nutrition: Calories: 24, Total Carbs: 3g, Net Carbs: 2g, Fiber: 1g, Total Fat: 20g, Sugar: 1g, Protein: 14g

GREEN BEANS WITH BACON

Prep Time: 10 minutes

Cook Time: 4 minutes

Servings: 6

Ingredients:

Diced bacon, 6 slices

Diced onion, 1 cup

Halved green beans, 4 cups

¼ cup of water

Salt, 1 teaspoon

Ground black pepper, 1 teaspoon

Directions:

Select sauté on the instant pot and adjust to high heat for preheating. Pour in the onion and bacon and then sauté for 2 - 3 minutes.

To the pot, add pepper, water, green beans and salt

Close the lid and select pressure cook or manual and set pressure to high. Allow to cook for 4 minutes and then quick-release the pressure. You can proceed to unlock the lid.

If after tasting, you choose to add a little more pepper and salt before serving, it's fine.

Nutrition: Calories: 165, Total Carbs: 6g, Net carbs: 3g, Fiber: 3g, Total fat: 13g, Sugar: 2g, Protein: 6g

PALAK PANEER

Prep time: 10 minutes

Cooking time: 4 minutes

Servings: 6

Ingredients:

2 teaspoons of vegetable oil

5 cloves of chopped garlic

1 tablespoon of fresh ginger (chopped)

½ jalapeno or Serrano chile (chopped)

1 onion (large, yellow, chopped)

1 pound of spinach (fresh)

2 chopped tomatoes

2 teaspoons of cumin (ground)

½ teaspoon of cayenne

2 teaspoons of Garam Masala

1 teaspoon of turmeric (ground)

1 teaspoon of salt

½ cup of water

1 ½ cups of paneer cubes

½ cup of cream (heavy whipping cream)

Directions:

Select sauté and adjust to high heat to preheat pot. Allow for the inner pot to become hot and then proceed to pour oil in. allow shimmering. Add ginger, garlic and chile. Sauté for 2-3 minutes.

Add the spinach, tomato, onion, cayenne, cumin, turmeric, garam masala, water and salt.

Close the lid and select pressure cook or manual. Make sure to set pressure to high and allow cooking for4 minutes. Allow pressure to release naturally for 5 minutes and then proceed to quick release the remaining pressure. You can now open the lid.

Tilting slightly the pot, puree the mixture with an immersion blender. You can make the mixture puree till very smooth or slightly chunky depending on your preference.

Stir gently the paneer and use a drizzle of cream to top each serving.

Nutrition: Calories: 185, Total Carbs: 9g, Net carbs: 7g, Fiber: 2g, Total fat: 14g, Sugar: 2g, Protein: 7g

CREAMY POBLANO PEPPERS AND SWEET CORN

Prep time: 10 minutes

Cooking time: 1 minute

Servings: 6

Ingredients:

1 tablespoon of vegetable oil

2 poblano peppers cut into ½ inch thick in strips

¾ thinly sliced red onion

½ cup of frozen corn

¼ cup of water

1-2 teaspoons of salt

1 teaspoon of cumin (grounded)

½ cup of heavy cream (whipping)

½ lemon juice

2 tablespoons of sour cream

Directions:

Select sauté on instant pot and set to high heat to preheat pot. Pour oil into preheated pot and allow until it shimmers. Proceed to add in the skin-side of poblano in a single layer and allow char a bit undisturbed for 5-8 minutes.

Add the corn, cumin, water, salt and onion to the pot.

Close the lid and select pressure cook or manual setting pressure to low. Cook for 1 minute and quick release pressure. You can then unlock the lid.

In a separate bowl while vegetable cooks, mix in the heavy cream, sour cream and lemon juice. This will make crema. Stir in the crema into the pot after the vegetable has finished cooking.

To the finished vegetables, sprinkle some cumin if desired for fragrance.

Nutrition: Calories: 123, Total Carbs: 4g, Net carbs: 3g, Fiber: 1g, Total fat: 11g, Sugar: 1g, Protein: 2g

QUICK INDIAN CREAMY EGGPLANT

Prep time: 15 minutes

Cook time: 4 minutes

Servings: 6

Ingredients:

½ teaspoons of peanut oil

1 small thinly sliced onion

1 chopped tomato

4 cups of eggplant (chopped)

¼ teaspoon of turmeric (ground)

¼ teaspoon of cayenne

¼ teaspoon of Garam Masala

¼ teaspoon of chaat masala or amchoor

¼ teaspoon of chana masala or Goda masala

¼ teaspoon of salt

¼ cup of heavy cream (whipping)

Directions:

To the inner cooking pot, pour in the oil. Put in the tomato, onion and eggplant on top. Make sure the tomato and onion are at the bottom to create much-needed moisture for cooking because you won’t be adding any more water.

Sprinkle some turmeric, garam masala, Goda masala, cayenne and salt on the vegetables. Don’t stir.

Close the lid of the instant pot and adjust to low pressure after selecting manual. Allow for 4 minutes to cook.

After cooking, leave pressure to naturally release for about 10 minutes and then let off the remaining pressure with quick-release.

Select sauté and proceed to set to high heat. Allow mixture to bubble and then add cream. Make sure to stir properly to incorporate. Leave the cream for about 2 minutes to thicken and serve.

Nutrition: Calorie: 73, Total Carbs: 6g, Net carbs: 3g, Fiber: 3g, Total Fat: 5g, Sugar: 2g, Protein: 1g

BABA GHANOUSH

Prep time: 10 minutes

Cook time: 3 minutes

Serving: 1 ½

Ingredients:

6 divided tablespoons of vegetable oil

1 peeled eggplant halved crosswise and into ½ inch thick length

5 cloves of minced garlic

½ teaspoon of salt

½ cup of water

2 tablespoons of tahini

1 or 2 tablespoons of lemon juice (squeezed)

¼ teaspoon of liquid smoke

2 tablespoons of parsley (chopped)

1 tablespoon of oil (olive extra-virgin)

Pinched paprika (smoked)

Directions:

Select sauté and set to high heat to preheat the pot. Allow to heat and add 2 tablespoons of oil. Allow to heat until it shimmer.

To the inner pot, add a layer of eggplant slice and allow to char. Do not disturb until properly charred. The char will bring out the desired smoky taste. The sliced char is expected to shrink a bit; you then move them to a side of the pot to allow you to add more eggplant slices. Add more oil to each set of sliced eggplant added to the pot. It will take 10-15 minutes to char all eggplants. Scrape with spoon or spatula all eggplants from the pot once they are charred.

Add water, salt and garlic to the pot containing charred eggplant slices.

Lock the lid and select pressure cook or manual and set to high pressure and allow cooking for 3 minutes. Quick-release the pressures once cooking is complete and open the lid.

If you notice much water at the bottom of the instant pot after opening the lid, set the instant pot to sauté to let some of its steam off.

Using an immersion blender, slightly tilt the pot and puree the eggplant mixture roughly. You can puree until smooth if you are feeding to a baby but if not, there will be no need.

Stir in the lemon juice, liquid smoke and tahini. You can then taste and adjust if necessary.

Spoon it into a bowl and top it with olive oil and parsley, then sprinkle with smoked paprika.

Serve with vegetables such as celery or green beans.

Nutrition: Calories: 96, Total Carbs: 3g, Net carbs: 1g, Fiber: 2g, Total Fat: 9g, Sugar: 1g, Protein: 1g

CAULIFLOWER MAC AND CHEESE

Prep time: 5 minutes

Cook time: 5 minutes

Serving: 4

Ingredients:

2 cups of cauliflower rice

2 tablespoons of room temperature cream cheese

½ cup of half-and-half

½ cup of cheddar cheese (grated)

1 teaspoon of salt

1 teaspoon of black pepper (freshly ground)

Directions:

Get a heat-resistant bowl and mix the cream cheese, cauliflower, cheddar cheese, half-and-half, pepper and salt together. Using an aluminum foil, cover the bowl.

To the instant pot inner pot, pour in 2 cups of water and place carefully, a trivet in the pot and place on top of the trivet, the bowl.

Close the lid and select pressure cook or manual and set pressure to high and allow cooking for 5 minutes. After cooking is complete, allow pressure naturally release for 10 minutes and quick-release to let off the remaining pressure. Open the lid and remove the lid carefully, then proceed to remove the foil.

Take the cauliflower and place under the broiler. Within 3-5 minutes under the broiler, the cheese will become brown and bubble. Serve immediately.

Nutrition: Calories: 134, Total Carbs: 4g, Net carbs: 3g, Fiber: 1g, Total fat: 11g, Sugar: 2g, Protein: 6g

POBLANO AND CHEESE FRITTATA

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

Unsalted butter or vegetable oil

4 eggs

1 cup of half-and-half

1 can of green chiles (chopped, 10-ounce)

1 ½ teaspoons of salt

½ teaspoon of cumin (ground)

1 cup of shredded cheese