Instant Pot Cookbook E-Book

Gabrielle Paige Mason

• Herausgeber: MarkHollis
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2017

Beschreibung

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.  

Leseprobe

Instant Pot Cookbook

130 Best Instant Pot Dinner Recipes

(Electric Pressure Cooker Recipes, Instant Pot Recipes, Instant Pot Obsession Cookbook)

GABRIELLE PAIGE MASON

Copyright © 2017 Gabrielle Paige Mason

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Limit of Liability

The information in this book is solely for informational purposes, not as a medical instruction to replace the advice of your physician or as a replacement for any treatment prescribed by your physician. The author and publisher do not take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained in this book.

If you are ill or suspect that you have a medical problem, we strongly encourage you to consult your medical, health, or other competent professional before adopting any of the suggestions in this book or drawing inferences from it.

This book and the author’s opinions are solely for informational and educational purposes. The author specifically disclaims all responsibility for any liability, loss, or risk, personal or otherwise which is incurred as a consequence, directly or indirectly, of the use and application of any of the contents of this book.

Table of Contents

INTRODUCTION

RICE AND PASTA

Instant Pot Nutty Brown Rice Recipe

Instant Pot Brown Jasmine Rice Recipe

Instant Pot Delicious Elbow Macaroni & Bread Crumbs

Instant Pot Coconut Rice Pudding

Instant Pot Wild Rice

POULTRY

Instant Pot Frozen Chicken Breasts

Chicken Tikka Masala Recipe

Instant Pot Glazed Duck Recipe

Instant Pot Chicken and Gravy

Instant Pot Chicken Sausage Jambalaya

Instant Pot Giblet Gravy

Instant Pot White Bean Chili & Duck

Instant Pot Mexican Chicken Tacos Recipe

Instant Pot Chicken Stew Recipe

Instant Pot Delicious Roast Chicken

Instant Pot Herb Rubbed Chicken Legs

Instant Pot Shredded Chicken with Broth

Instant Pot Buffalo Chicken Wings Recipe

Instant Rich Browned Chicken Broth Recipe

Instant Pot Mexican Mole Sauce & Chicken Recipe

Instant Pot Jambalaya

Instant Pot Sumptuous Turkey Drumsticks Recipe

Instant Pot Chicken Faux Pho Recipe

Instant Pot Chicken Cacciatore Recipe

Instant Pot Chicken Recipe From Hungary

Instant Pot Chicken Piccata Recipe

ONE POT DINNERS

Delicious Chili Recipe

Instant Pot Shrimp Etouffee Recipe

Instant Pot Delicious Italian Bacon, Cannellini Beans, Swiss Chard with Pasta

Instant Pot Frito Pie

Instant Pot Summer Vegetables & Pork Stew From Mexico

Instant Pot Chicken & Smoked Sausage Stew

SIDE DISH

Instant Pot Raw Milk Yogurt

Instant Pot Bread Pudding

Instant Pot Banana Bread Recipe

Instant Pot Boiled Eggs

PORK

Hong Kong Tomato Sauce Pork Chops Recipe

Instant Pot Mexican Pozole Recipe

Instant Pot Sweet Potatoes, Prunes & Pork Stew Recipe

Instant Pot Pork Shoulder Recipe

Instant Pot French Cider Stew & Pork Recipe

Instant Pot Sauerkraut Pork Recipe

Instant Pot Pork Belly Beer Braise Recipe

Instant Pot Barbecue Pulled Pork Tacos Recipe

Instant Pot Pitted Prunes Sauce & Chinese Pork Recipe

Instant Pot Mexican Cochinita Pibil

Instant Pot Cabbage & Corned Beef From Ireland

Instant Pot Maple Honey Glaze And Ham

Instant Pot Kalua Pork Recipe

VEGGIES

Instant Pot Edamame Risotto Recipe

Instant Pot Italian Goat Cheese Risotto Recipe

Instant Pot Irish Green Onions & Mashed Potatoes Recipe

Instant Pot Sage, Honey & Butternut Squash Recipe

Instant Pot Bacon & Collard Greens

Eastern Mediterranean Instant Pot Hummus Recipe

Instant Pot Garlic Confit

Instant Pot French Lentils

Instant Pot Roasted East Mediterranean Red Pepper Hummus Recipe

Instant Pot Mexican Refried Black Beans Recipe

Instant Pot Sauerkraut & Kielbasa

Instant Pot Delicious Garlic, Kale and Lemon

Instant Pot Blue cheese & Beets Recipe

Instant Pot Mexican Caramelized Onions and Kale Tacos

Instant Pot French Fries

Instant Pot Spaghetti Squash

Instant Pot Unfried-Refried Beans

Instant Pot Cheesy Potatoes Au Gratin

Instant Pot Artichokes

Instant Pot Corn Ear Recipe

Easy To Make Instant Pot Potato Salad

Instant Pot Pumpkin Pudding Recipe

Instant Pot Sweet Potato Crush Recipe

Instant Pot Mashed Acorn Squash

Instant Pot Mushroom Risotto Recipes

Instant Pot Sweet Potato Casserole Recipe

BEEF AND LAMB

Instant Pot Corned Beef and Cabbage Recipe

Instant Pot Sumptuous Beef Stew Recipe

Instant Pot Baby Back Ribs

Instant Pot Beer Braised Short Ribs Recipe

Instant Pot Roast Recipe

Instant Pot Black Bean Mush & Spare Ribs Recipe

Instant Pot Delicious Roast Recipe

Instant Pot Mexican Short Ribs Recipe

Instant Pot Delicious & Quick French Lamb Leg

Instant Pot Mexican Braised Lamb Shoulder Tacos Recipe

Instant Pot Mushrooms & Beef Stew Recipe

Instant Pot French Beef Carbonnade Recipe

Instant Pot Anzani Beans & Beef Shank Recipe

Instant Pot Beef Pot Roast Recipe

Instant Pot Mexican Sauce & Short Rib Tacos Recipe

Instant Pot Bean Beef Chili

Instant Pot Tomatoes & Lamb Shanks Recipe From Greece

Instant Pot Guinness Barley Lamb Stew From Ireland

Instant Pot Lamb Shanks

Instant Pot Braised Short Ribs From Korea

Instant Pot Korean Beef Stew

Delicious Mediterranean Potato-ed Lamb Roast

Instant Pot Thai Massaman Beef Curry

Instant Pot Short Ribs From Asia

Instant Pot Mexican Beef Stew

Instant Pot Maple Smoked Brisket

Instant Pot Beef Stew

BEANS, SOUPS AND CHILIS

Instant Pot Barley Soup & Beef Recipe

Instant Pot Beans Recipe

Instant Pot Bean Mix Soup

Instant Pot Chicken and Green Chili

Instant Pot Turkey Carcass Soup

Instant Pot Corn Soup

Instant Pot Cincinnati Chili

Minestrone Soup

Instant Pot Bone Broth

Instant Pot Cauliflower Soup & Creamed Fennel

Instant Pot Beef Noodle Soup From Vietnam

Instant Pot Red Chile Broth Chicken Soup from Mexico

Instant Pot Sausage Lentil Soup

Instant Pot Hambone and Lentil Soup

Instant Pot Noodle Soup with Black Bean From Mexico

Instant Pot Veggies & Chicken Noodle Soup Recipes

Instant Pot Carrots, Mushrooms & Beef Noodle Soup Recipe

Instant Pot Bread Crumb Crust & Chickpeas

Instant Pot Sweet Bean Chili Recipe

Instant Pot Quick Chili

Instant Pot Root veggies & Pig Head Soup Recipe

Instant Pot Turkey Drumstick Soup with Pinto Bean Recipe

Instant Pot Garlic Soup Recipe From Mexico

Instant Pot Beans & Pork Chili Recipe

Instant Pot Pumpkin Chili Recipe

Instant Pot Refried Pinto Beans Recipe

Instant Pot Regal Bean Soup Recipe

Instant Pot Black Bean Soup Recipe

Instant Pot Garbanzo Beans

Instant Pot Green Beans and Mushrooms with Bacon 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 all solid ingredients from the instant pot to an electric blender with a slotted spoon.

12. Take out 3 cups of liquid from the instant pot into the electric blender.

NOTE: A little quantity of liquid will remain in the instant pot.

13. Transfer chicken skin, onion powder, more black or white pepper and sea salt into the mixture in the blender.

14. Puree the contents of the blender at medium speed for 50-60 seconds, until a smooth consistency is achieved.

15. Keep refrigerated, if desired.

16. Heat in a saucepan before serving.

TIP: To increase the thinness or thickness of the gravy, mix in left over liquid from the instant pot or mix in turkey drippings into the gravy.

Instant Pot Chicken Sausage Jambalaya

Preparation Time: 15 minutes

Cook Time: 45 minutes

Ingredients

Makes: 6 to 8 servings

1 tbsp vegetable oil

1 tbsp + 1 tsp Cajun seasoning

1 1/2 lb. (cut into 1" chunks) chicken breast, boneless & skinless

1 minced bell pepper

1 minced large onion

4 crushed garlic cloves

1 minced celery stalk

1/2 tsp thyme, dried

1/2 tsp + 1/2 tsp kosher salt

1 cup water or white wine

1 lb. (1/2" thick slices) smoked sausage 

2 cups water or chicken broth

1 cup long grain rice

1 tsp Tabasco sauce

14-15 oz. can petite diced tomatoes

1 thinly sliced green onion

1 bay leaf

Instructions

1. Add vegetable oil into the instant pot.

2. Select the "saute" setting on the instant pot.

3. Season chicken cubes with 1 tbsp cajun seasoning.

4. Transfer seasoned chicken cubes into the shimmering oil in the instant pot, for 3 minutes approximately.

TIP: Don't stir until chicken is browned.

5. Add bell pepper, onions, garlic and celery into the instant pot and stir to combine.

6. Sprinkle 1 tsp Cajun seasoning and 1/2 tsp kosher salt into the instant pot.

7. Add sausage into the instant pot and stir instant pot contents together and scrape instant pot bottom to loosen stuck bits of the chicken and aromatics.

8. Continue sauteing for 5 minutes approximately, until onion becomes soft and translucent.

9. Add white wine or water into the instant pot and continue to saute for 1 minute, until simmering.

10. Add broth and rice into the instant pot while you stir; add the diced tomatoes, allow bay leaf swim on top of the mixture. TIP: Do not stir in tomatoes and bay leaf.

11. Close the lid of the instant pot, and set vent to "sealed".

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

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

14. Open the instant pot lid.

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

15. Get rid of bay leaf.

16. Stir instant pot contents together, transfer into serving bowls.

17. Sprinkled green onions minced on your bowls, and add Tabasco sauce as necessary.

Instant Pot Giblet Gravy

Preparation Time: 5 minutes

Cook Time: 1 hour 30 minutes

––––––––

Ingredients

Makes: 1 serving

1 tbsp vegetable oil

1 divided into 4 parts medium onion

Gizzard (NOT liver), heart & neck of Turkey

1 qt chicken OR turkey broth OR water

1/2 cup dry white wine or dry vermouth

1 bay leaf

2 thyme sprigs

4 tbsps all purpose flour

4 tbsps butter

Black pepper, freshly ground

Salt, as necessary

––––––––

Instructions

1. Add vegetable oil into the instant pot.

2. Select the "saute" setting on the instant pot.

3. Add onions and pieces of turkey into the instant pot and brown for 3 minutes per side.

4. Add the dry white wine into the instant pot and boil. Scrape the insides of the instant pot to loosen any browned bits.

5. Add bay leaf, thyme and water into the dry white wine mixture in the pot.

6. Close the lid of the instant pot, and set vent to "sealed".