InstantPot IP-LUX60 Guía rápida

Instant Pot Electric Pressure Cooker Recipes

Electric Pressure Cooker Recipes

2nd Edition

In collaboration with

Laura Pazzaglia,

Maomao Mom,

Jill Nussinow,

Barbara Schieving, and

Chef AJ.

The copyright of each recipe belongs to the author respectively. The copyright of

the timing tables and this compilation belong to Instant Pot Company.

Instant Pot Electric Pressure Cooker Recipes

Foreword

Thank you for your purchase of the Instant Pot, a state of the art cooking appli-

ance that is designed to replace several appliances in your kitchen and produce

the tastiest, most nutritional food possible in a safe, convenient and dependable

way.

Since electric pressure cookers are a relatively recent invention, recipes for this

miracle appliance can be rather scarce. Chefs and authors are just beginning to

develop and publish recipes that are tailor made for the awesome advantages

of cooking with an electric pressure cooker.

To help with that matter, we have invited five pioneer chefs and authors who

have created a wide variety of delicious recipes in various cuisines specifically

designed for your Instant Pot.

In this booklet, we will introduce you to:

 Laura Pazzaglia is an undisputed expert on pressure cookers and pres-

sure cooking. You'll enjoy her fresh perspective on European and Ameri-

can cuisines at www.HipPressureCooking.com.

 Maomao Mom is a scientist at National Research Council Canada and

a food lover. She has turned traditional Chinese recipes into step-by-

step guides that may be reproduced by everyone. You can find a huge

collection of recipes on her bilingual site at www.MaomaoMom.com.

 Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian

whole food meals. She recently published a popular book "The New

Fast Food" which can be found at www.TheVeggieQueen.com.

 Barbara Schieving loves both pressure cooking and baking. Her site

www.PressureCookingToday.com has recipes for every meal of the day.

 Chef AJ, the author of a wonderful book “UNPROCESSED”, is a great

educator of plant-based whole food. You can find more of her videos

and recipes at www.EatUnprocessed.com.

We hope you enjoy the recipes they have been kind enough to provide for this

booklet and we encourage you to visit their websites to explore a growing num-

ber of new recipes.

All recipes here assume the cooking pressure being in the range of 10.15~11.6

psi , applicable to Instant Pot IP-CSG, IP-LUX, IP-DUO and IP-Smart at “High Pres-

sure” setting.

Happy Pressure Cooking!

Instant Pot Electric Pressure Cooker Recipes

Introduction 4

Ginger & Butternut Squash Soup 5

New England Clam Chowder 6

Black Bean Soup 7

Red Lentil Chili 8

1-Minute Quinoa 9

Perfect Basmati Rice 10

Perfect Jasmine Rice 10

Perfect Brown Rice 10

Italian Cannellini & Mint Salad 11

Not Re-Fried Beans! 12

Cauliflower and Citrus Salad 13

Porcini Mushroom Pate’ Spread 13

Sicilian Vegetable Medley 14

Roast Baby Potatoes 15

Classic Mashed Potatoes 15

Cranberry Braised Turkey Wings 16

Moroccan Lamb Tajine 17

Coconut Fish Curry 18

Ligurian Lemon Chicken 19

Beef Roast with Potatoes & Carrots One Pot 20

Steamed Ribs with Glutinous Rice 21

Braised Beef Shank 22

Purple Yam Barley Porridge 23

Turnip Cake 24

Three-Minute Steel Cut Oats 26

Easy Chile Colorado Smothered Burritos 27

Kālua Pork 28

Red Wine Poached Pears 29

Stuffed Peaches 29

Creme Brulee 30

Cooking Time Tables 31

Table of Contents

Instant Pot Electric Pressure Cooker Recipes

With this booklet we hope to introduce you the

many ways to use Instant Pot.

Pressure cooking is...

FAST!

The contents of the cooker cook at a higher

temperature than what can be achieved at a

conventional boil—so more heat means more

speed. Pressure cooking is about twice as fast as

conventional cooking (sometimes, faster!)

HEALTHY

Pressure cooking is one of the healthiest cooking

methods. According to a study published in the

Journal of Food Science, pressure cooking

preserves 90-95% of the vitamins. The extra speed

and heat of pressure cooking practically flash-

cooks vegetables allowing them to retain more

vitamins than say.. boiling (which only keeps 40-

75%), or even conventional steaming (75-90%)!

GREEN

Pressure cookers need less energy/electricity to

operate during the cooking process. Less heat and

less time translate to a 70% energy savings over

conventional cooking.

EASY

Pressure cooking isn’t complicated at all. Push a

button to reach pressure and flip a switch to

release it. It’s really is easy as 1, 2, 3 and 4!

CLEAN

No more spill-overs in the oven or splatters on your

cooktop. Pressure cooking contains all of the

splatters you would ordinarily get from

conventionally boiling food.

SAFE

Modern pressure cookers have redundant safety

systems to ensure that if one should fail, another will

kick-in. They are absolutely fool-proof!

Add ingredients and

liquid to Instant Pot.

Select cooking

program.

Release pressure

and serve!

Continue your daily

life until it beeps.

Got a question about Instant

Pot?

Visit us at: www.InstantPot.com

Got a question about pressure

cooking?

Have a look at:

www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes

ress [Saute] to pre-heat the cooker. When the

words “Hot” appear on the display add the

onions sage, salt and pepper and saute. When the onions are soft, scoot

onions aside and add handful of squash cubes to cover the bottom, let brown

for about 5 minutes stirring infrequently. Next, add the rest of the squash,

ginger, nutmeg, and stock.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]

buttons to choose 10 minutes pressure cooking time.

When time is up, open the cooker using Quick Release (see, below).

Fish out the woody sage stem. With an immersion blender puree' the contents of the

cooker.

Garnish with a few toasted pumpkin seeds.

Serves 4-6

2 kilo (4 lbs.) butternut

squash, peeled, seeded and

cubed

1 sprig sage

1 large onion, chopped

2 cm (3/4") fresh ginger

1/4 tsp, nutmeg

4 cups vegetable stock

olive oil

salt and pepper to taste

1/2 cup toasted pumpkin (or

squash) seeds, for garnish

INSTANT TIP: Three Ways to Open the Cooker

Quick Release - Release pressure instantly, by pressing [Cancel] and then twisting

the steam release handle on the lid to “Venting” position.

Natural Release - Continue cooking using the cooker’s residual heat and steam,

by pressing [Cancel]and waiting for the pressure to come down on its own and

the lid to un-lock—this will take about 20 minutes (more if the cooker is very full).

10-minute Natural Release - Let the cooker go into “Keep Warm” mode and

count 10 minutes. Then press [Cancel] and twist the steam release handle on the

lid to “Venting” position.

Ginger & Butternut Squash Soup By Laura Pazzaglia

Find more recipes by Laura at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes

New England Clam Chowder By Laura Pazzaglia

n the cold pressure cooker, with the top off, add

the bacon. Then press [Saute] and then [Adjust]

until the selection goes to “Less”. When the bacon

releases its fat and it begins to sizzle, add the onion,

salt and pepper.

Raise the heat by pressing [Cancel] and then [Saute].

When the onions have softened, add the wine and

scrape all of the brown delicious bits off the bottom of

the cooker to incorporate into your sauce. Let the wine evaporate almost completely

and then add the diced potatoes, clam juice (if you do not have 2 cups of juice,

compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]

button to choose 5 minutes pressure cooking time.

When time is up, open the cooker using Quick Release (see page 5).

While pressure cooking, make a roux to thicken the chowder by blending equal

amounts of butter and flour over low heat and stirring constantly with a small wooden

spoon until they are both well blended.

To the uncovered cooker add the roux, milk, cream and strained clams. Press [Saute’]

and simmer all of the ingredients in the pressure cooker for about 5 minutes or until

thickened to the desired consistency.

Serve garnished with soup crackers or inside a bread bowl.

Serves 4 -6

Laura has a growing collection of electric pressure cooker recipes at

www.HipPressureCooking.com

300 g (11 oz) strained frozen

or canned clams

2 cups clam juice (or liquid

from packaged clams plus

water)

1 cup, smoked and cured

bacon cubed

1 onion, finely chopped

1/2 cup of white wine

2 medium potatoes, cubed

1 bay leaf

1 sprig thyme

1 pinch, cayenne pepper (or

red pepper flakes)

1 cup of milk

1 cup of cream

1 tbsp butter

1 tbsp flour

Instant Pot Electric Pressure Cooker Recipes

Photo Here

Black Bean Soup By Jill Nussinow

love the flavors in black bean soup. This one is quite

simple and a case of ingredient synergy.

Cooking Method: 7 minutes soup program;

Natural pressure release

Directions:

Drain the soaking liquid from the beans and set the

beans aside.

Heat the oil in the cooker with Instant Pot [Sauté] function. Add the onion and sauté for

2 minutes. Add the garlic, cumin and chipotle powder. Add the beans, broth, bay leaf

and oregano and stir well.

Lock on the lid in place and set the cooker to “Soup” for 7 minutes. When the 7 minutes

is up, let the pressure come down naturally.

When you are able, carefully remove the lid, tilting it away from you. Remove the bay

leaf. At this point, you can mash the beans with a potato masher or use an immersion

blender, or just keep the soup, as is. Add salt, to taste.

Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.

Serves 4-6.

Jill recently published a popular book "The New Fast Food" available in print from

Amazon. You can find more recipes at www.TheVeggieQueen.com

Ingredients:

1½ cups dry black beans,

soaked overnight or all

day

1 tbsp oil

1 cup coarsely chopped

onion

3 cloves garlic, minced

1 tbsp ground cumin

¼ tsp chipotle powder or

smoked paprika

6 cups vegetable broth

1 large bay leaf

2 tsp dried oregano leaves or

2 tbsps fresh

½–2 tsp salt, to taste

Soy yogurt or sour cream

Chopped cilantro (garnish)

Instant Pot Electric Pressure Cooker Recipes

Red Lentil Chili by Chef AJ

reperation:

Blend the

dates, garlic,

red bell pep-

per and to-

matoes in a blender

until smooth.

Place all remaining

ingredients in Instant

Pot and cook on high

for 10 minutes.

Let pressure release

naturally or quick re-

lease and enjoy imme-

diately. Served over a

baked potato and

sprinkled with some

faux parmesan, this absolutely rocks!!!

Faux Parmesan

This is much more economical

than the store bought version

Ingredients:

1 - cup raw nuts or seeds or a

combination (e.g. walnuts,

almonds, sunflower seeds)

1/2 cup nutritional yeast

1 Tablespoon salt-free season-

ing (I prefer Benson’s Table

Tasty)

Preparation:

In a food processor fitted with the “S” blade or in a blend-

er, combine all ingredients until a powdery texture is

achieved. If you like it more chunky, process less.

Chef AJ’s Note:

You can also use store bought almond flour in place of the almonds. We use this on

everything from air popped popcorn to potatoes to steamed veggies and as a topping

on chili and soups.

You can find more Chef AJ’s recipes and videos at www.EatUnprocessed.com.

Ingredients:

One pound of red lentils

7 cups of water

2 -14.5 ounce cans of salt-

free diced tomatoes (fire

roasted preferred)

1 –6 ounce can of salt-free

tomato paste

10 ounces of chopped

onion (approximately one

large)

One pound of red bell

pepper, (approximately 2

large)

3 ounces of pitted dates

(approximately 12 Deglet

Noor or 6 Medjool)

8 cloves of garlic, finely

minced

4 Tablespoons Apple Cider

Vinegar

1.5 Tablespoons Parsley

Flakes

1.5 Tablespoons Oregano

1.5 Tablespoons Salt-free

Chili Powder

2 teaspoons

smoked paprika (different

than regular paprika)

½ teaspoon chipotle pow-

der (or more to taste)

¼ teaspoon crushed red

pepper flakes (or more to

taste)

Instant Pot Electric Pressure Cooker Recipes

1-Minute Quinoa By Laura Pazzaglia

n the pressure cooker add the quinoa, lime zest, salt

and water.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]

button to choose 1 minute pressure cooking time.

When time is up, open the cooker using 10-minute Natural Pressure Release (see page

5).

Mix with Lime juice and season with any additional salt to taste.

Serve at room temperature or chilled with seasonal vegetables.

Serves 4 -6

Laura has a growing collection of electric pressure cooker recipes at

www.HipPressureCooking.com

Rinse quinoa well under

water until it runs clear (a

few minutes) before cooking

so that you can remove the

"saponin", a natural insect

repellent. It is not necessary

to soak quinoa before

cooking.

1 cup quinoa (any color),

rinsed well

1 pinch of salt

1.5 cups of water

1 Lime, zested and squeezed

INSTANT TIP: Measure Grains

To keep your pressure cooked grains from getting mushy, pay

very close attention to the liquid to grain ratios in a recipe—

they should be measured exactly! This can also be done

without a measuring cup—just be sure to use the same glass

or container to measure both the grain and the liquid.

Instant Pot Electric Pressure Cooker Recipes

Perfect Basmati Rice By Laura Pazzaglia

inse the rice in a fine-mesh strainer and soak

covered in fresh water for 15 minutes.

Strain the rice and add to the Instant Pot—being careful to remove any stray

grains from the top edge of the inner pot. Add water.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to

choose 4 minutes pressure cooking time.

When time is up, open the cooker using the 10-minute Natural Pressure Release (see

page 5). Serves 4.

2 cups Basmati Rice

3 cups Water

Perfect Jasmine Rice By Laura Pazzaglia

inse the rice in a fine-mesh strainer.

Strain the rice and add to the Instant Pot—

being careful to remove any stray grains from the top edge of the inner pot.

Add water.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to

choose 4 minutes pressure cooking time.

When time is up, open the cooker using the 10-minute Natural Pressure Release (see

page 5). Serves 4-6.

3 cups Jasmine Rice

3 cups Water

Perfect Brown Rice By Laura Pazzaglia

dd rice to the Instant Pot—being careful to

remove any stray grains from the top edge

of the inner pot. Add water.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-]

button to choose 22 minutes pressure cooking time.

When time is up, open the cooker using the 10-minute Natural Pressure Release (see

page 5). Serves 4.

2 cups Brown Rice

2.5 cups Water

INSTANT TIP: Perfect Timing

Carefully follow the cooking times and opening methods

indicated for the rice recipes for best results.

Laura writes recipes that can be used both in stove top and electric pressure cook-

ers. Find more recipes at www.HipPressureCooking.com

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