The Instant Pot Cookbook E-Book

David Albert

• Herausgeber: Raymond James
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2019

Beschreibung

You are about to enjoy fresh, customizable pressure cooker recipes, with over 100,000 copies sold - you cannot choose to let go of this unavoidable cookbook in your kitchen.
You can cook everything imaginable, most especially a variety of healthy recipes you and your loved ones cannot afford to miss. From savory beans and legumes to tasty desserts and more.
The Instant Pot Cookbook contains 90 meals that include pressure levels and cooking times - Faro and Beans in Collard Green Wraps, Turkey Chili and Red Bean, Tasty & Bright Lentils, Bacon with Beer Braised Peas, Surly Kitchen's Refried Beans, Re-fried Beans, Natural Warm Cannellini & Mint Bean Salad, Barbeque Pork Ribs & Spinach-Bean Salad.
These recipes are also kid friendly, perfect for long term enthusiasts and beginners.
Grab yours today!

Leseprobe

David Albert

The Instant Pot Cookbook

90 Healthy and Quick Recipes For Your Electric Pressure Cooker

First published by Henry Walters in 2016

Copyright © David Albert, 2018

All rights reserved. No part of this publication may be reproduced, stored or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise without written permission from the publisher. It is illegal to copy this book, post it to a website, or distribute it by any other means without permission.

David Albert has no responsibility for the persistence or accuracy of URLs for external or third-party Internet Websites referred to in this publication and does not guarantee that any content on such Websites is, or will remain, accurate or appropriate.

First edition

This book was professionally typeset on Reedsy Find out more at reedsy.com

To all the good friends, loved ones, and busy families who are willing to have direct access to a variety of nutritious and delicious meals.

The Instant Pot Cookbook is a book to have. Very comprehensive to follow and user friendly. Most of the recipes are my family’s favorites.

- Stacy Fowler

Contents

INTRODUCTION

The Pressure Cooker

The Pressure Cooker History

Benefits of the Pressure Cooker

Brief Tips On How to Maintain your Pressure Cooker.

13 PRESSURE COOKER BEANS AND LEGUMES RECIPES

Faro and Beans in Collard Green Wraps

Turkey Chili and Red Bean

Tasty & Bright Lentils

Bacon with Beer Braised Peas.

Surly Kitchen's Refried Beans

Re-fried Beans

Natural Warm Cannellini & Mint Bean Salad

Barbeque Pork Ribs & Spinach-Bean Salad

Natural Soy Milk

Roman Whole Fresh Fava Bean Sauté

Natural Easy Black Beans

Sweet Potato and Black-eyed Peas

Chickpea Hummus Spread

10 PRESSURE COOKER DESSERT RECIPES

Blackberry Italian Soda

Lemon Marmalade

Natural Chocó flan Mexican Cake

Indian Delicious Bengali Arugula Puffed Cheese Spheres.

Christmas pudding

Chestnut Truffles with Crunchy Hazelnut

Almond Chocolate Barletta Bean Cake

Easy and Chic Crème Caramel

Arborio Rice Pudding with Mandarin Coins, Thyme, and Amaretto Cookie Crumbs

Wine "Poached" Figs on Yogurt Crème

4 PRESSURE COOKER EGGS RECIPES

French Baked Eggs

Poached Egg in bell pepper cup

Natural Marbled Chinese Tea Eggs

Soft, Medium, and Hard Boiled Eggs

8 PRESSURE COOKER FISH & SEAFOOD RECIPES

Coconut Fish Curry

Calamari Tomato Sauce

Perfectly Steamed Mussels (Cozze Serenissime)

Pasta with Tuna and Capers

New England clam chowder

Sushi Rice

Fish in a Packet

Potato & Octopus Salad

9 PRESSURE COOKER FRUITS RECIPES

Blackberry Italian Soda

Easy & Quick Barbeque Sauce

Chestnut Spread

Cranberry Sauce from Dried Berries

Pumpkin Cutie Pies

Honey-sweetened Pectin-Free Strawberry Jam

Candied Lemon Peels

Super-Fast Lemon Marmalade

Quick & Spicy Mango Chutney

13 PRESSURE COOKER GRAINS & RICE RECIPES

Risotto ale Lenticchie

Turkey Chili and Red Bean

Tasty & Bright Lentils

Chicken, Rice Burrito & Bowl Black Beans

Sage & Nutmeg Butternut Squash Autumn Risotto

Hot Tamales

Maple Steel-cut Oats

Natural Cumin Spiced Millet Pilaf

Perfect Chicken and Rice

Peruvian Black Quinoa Salad

Chickpea Curry with Brown Rice (one pot meal)

Strawberries & Cream Rolled Oats

Spanish Arroz–rice

9 PRESSURE COOKER MEAT & POULTRY RECIPES

Tandoori Barbecue Pork Ribs

Pork Sausage & Lentils

Pork Chops and Cabbage

Barbecue Pork Ribs & Spinach-Bean Salad

Natural Pot Roast with Cauliflower and Potato Mash

Spicy Chicken Wings

Cottage Pie

Rosemary Veal Stew

Babotie - South African Mince Meat Pie

10 PRESSURE COOKER PASTA & SAUCE RECIPES

Meatballs in Tomato Sauce

Ragu Meat Sauce

Zucchini Pesto

Spicy Pasta Butterflies

Pasta with Spinach Pesto

Chickpea Minestrone

Spicy Eggplant Sauce

Tasty Italian Mac & Cheese

Bolognese Ragu Pasta Sauce

Pasta Casserole

14 PRESSURE COOKER VEGETABLE RECIPES

Cream of Butternut Squash and Ginger Soup

Whole Fresh Fava Bean Sauté

Roasted Garlic

Brussels sprouts with Pomegranate and Pine Nuts

Green Bean Warm Salad

Spicy Mashed Potatoes

White Beet and Garlic Sauté

Steamed and Fried Artichoke Blooms

Mushroom & Gorgonzola Polenta Lasagna

Natural Mini crustless pumpkin pies

Hip Stuffed Zucchini on a Tomato Bed

Peperonata Sauce or Side Dish

Cauliflower and Fennel Velouté with Gorgonzola Garnish

Baked Potatoes

INTRODUCTION

Cooking will be excellent with great equipment used in the kitchen. It has been a form of challenge preparing meals traditionally on an oven, or kitchen stove. Moreover, cooking at home goes far beyond this ancient strategy. The only solution to this situation is simply “pressure cooking”. When you use water and the cooking liquid to prepare your meals in the pressure cooker, then you make the cooking process very simple. Most of the meals you encounter long stretch hours to cook with the stove will get ready in few minutes with your pressure cooker. This will make your cooking lively; you will always find it very interesting to prepare meals for your entire family. Sometimes, in all meals that are essential, you might not know the great value of your pressure cooker until you use it for cooking with a collection of ingredients that normally take long hours, in essence, it is very fast and time-saving.

Besides, there is nothing you cannot cook with your pressure cooker. For instance, rice, in some few minutes, you are done. Even if you intend to prepare chickpeas and beans which take long to prepare traditionally, in less than sixty minutes, you are done. In essence, you cannot afford not to have the pressure cooking machine in your kitchen, except if you are not the busy person, more so, time is very important and essential to our daily administrative tasks. Eggs that are hard-boiled, vegetables, stews, soups, and pulses are suitable for preparation, as used in all parts of the world, with the pressure cooker. I will personally recommend pre-heating your pressure cooker over a medium heat or as instructed in the recipe directions in this book, before adding the food ingredients, while you cover it with the lid, and then at a specific level of pressure, allow the meals to cook for a period of time as instructed in this cookbook, or if yours came with a pressure cooking chart, you can make use of it.

Pressure cooking relies solely on water and the cooking liquid, forced into the food while steam increases, this makes the food moistened and gets done speedily. Enough liquid is required, depending on the size of the pressure cooker, and once the food is prepared completely, please release the pressure, fast or slow depending on the food recipe you are cooking. Another amazing fact is when you pressure cook your chicken parts, they become soft and moistened with a delicious liquid, bone-in chicken and tougher cuts of beef are superb when pressure cooked. Please carefully read and follow the safety tips and precautions, maintenance, recipe directions contained in this book, you will never experience any unforeseen situation such as accidents or explosions.

The Pressure Cooker

A pressure cooker is a sealed pot or cooking machine that contains a lot of steam inside, as a result of the heat, with the capacity to build up low or high pressure and helps to cook food faster. You can never create pressure in the cooker without any liquid inside, while it is covered. When the steam is disallowed from escaping, the internal pressure will increase, and the more it increases, the temperature will also increase. Immediately after the recommended time, when the cooker has reached pressure, you gently release the pressure for the safety of opening the lid.

The steam in the pressure cooker, either at high or low pressure helps to raise the boiling point of the water or anything liquid such as steamed vegetables or soup, when

the heat is restricted to 212 degrees Fahrenheit, and the food gets done quickly when an additional 38 degrees Fahrenheit is added, so as to make the overall boiling point as high as 250 degrees Fahrenheit.

The Pressure Cooker History

Denis Papin of France, George Gutbrod of Germany, José Alix Martinez of Spain, and Alfred Vischer of America were forced to reckon with as far as the history of the pressure cooker is concerned. Denis Papin, the French Mathematician, and Physicist was known for his brilliant invention of the steam digester in the seventeenth century, precisely 1679. His motive was to decrease the actual cooking time of food. His pressure cooker was airtight, which was able to raise the boiling point of water, it cooked food much faster. Later in 1864, in Stuttgart, Germany, George Gutbrod started building some pressure cookers, made of tinned cast iron.

José Alix Martinez of Spain was granted the right for the invention of a pressure cooker in the city of Zaragoza in the year 1918, and he personally named it “olla exprés”, meaning the “express cooking pot”. Among all the Scientists listed above, the first to write and publish a recipe book related to pressure cooking was josé, which he did in 1924, titled “360 recipes for cooking with a pressure cooker”. Lastly, another pressure cooker type -“Flex-Seal Speed Cooker” was invented by Alfred Vischer in 1938 in New York City, the United States of America. This type gave room for a high competition among world inventors because it was the first ever, designed for use in the home.

Benefits of the Pressure Cooker

The pressure cooker remains a vital kitchen tool in the home. You can derive many benefits from it whenever it is being used. It Saves time

You can never compare the pressure cooking with other traditional cooking techniques. It cooks foods much faster, saving over 70% percent of other cooking gadgets. You need less energy than that of steaming, oven cooking or boiling, and apart from that, the food quickly attains its cooking pressure as a result of the heating of lesser liquid or water, this automatically helps to preserve the nutrition of the meals. It eliminates all micro-organisms that are found in food. Generally, some foods contain viruses and bacteria that can lead to chronic ailments. When your pressure cooker is in use, all forms of micro-organisms will die, owing to the high setting of the temperature above the boiling point of the liquid contents of the cooker. Therefore, the pressure cooker can also be referred to as a great sterilizing electronic machine in the home. It requires lesser energy. This is another importance attached to the usage of a pressure cooker. Unlike the ancient cooking methods, less energy is needed as a result of the fact that it is fast and controls the pressure level of the steam. This less energy it requires makes it essentially possible to cook meals such as lamb, chickpeas, spiced rice in less than one hour, with the spices and flavors saturating the meals.

Brief Tips On How to Maintain your Pressure Cooker.

You can never rule out the fact that pressure cookers, when compared with the normal or traditional saucepans, are not so cheap. Please, you need to be mindful of the additional gasket when cleaning, do not wash with knives. After every use, please clean food debris from the cooker, so as to prevent it from ejecting with the steam as this could be very forceful. If the cooker is damaged, replace with a brand new one that can close the lid very well. Please do not fill your pressure cooker beyond half full for liquid foods, including foods that froth like pasta sauces and rice, two-thirds full for solid, and then for pulses, lentils not beyond one-third full. The foaming can be well reduced by adding two teaspoons of the extra-virgin olive oil. For safety precautions, please make use of the valves and interlock lid. This will shield you from experiencing some unpleasant situations like accidents from an unexpected release of steam, hot liquid, and food. Therefore, for the cooker to make the contents pressurized, all safety precautions must be perfectly in place. In essence, please thoroughly go through the instruction manual before you begin to operate your pressure cooker in order to be sure of a perfect and recommended usage.

13 PRESSURE COOKER BEANS AND LEGUMES RECIPES

Faro and Beans in Collard Green Wraps

Enjoy this meal with guests and family. Tastes yummy

PREP: 10 MINUTES. PRESSURE: 10 MINUTES. TOTAL: 20 MINUTES. PRESSURE LEVEL: HIGH. RELEASE: QUICK. SERVINGS: 4

Ingredients:

1 and 1/3 medium Faro, drained

1/2 teaspoon sweet basil, dried

1/2 teaspoon thyme, dried

4 teaspoons olive oil

3 garlic cloves, minced

1 cup diced yellow onion

3/4 cup black-eyed peas, dried

1 cup water

1 cup vegetable stock, reduced-sodium

1/2 teaspoon hot pepper sauce

2 teaspoons brag liquid Aminos

4 Collard Green Leaves, fresh

Directions:

1. Soak the farro in water for about 30 minutes.

2. Set your pressure cooker on a medium heat.

3. Add the drained Faro in order to toast.

4. Add the dried sweet basil, thyme, olive oil, minced cloves garlic and yellow onion to your pressure cooker, and stir them together for few minutes.

5. Add the dried peas, vegetable stock and water to your pressure cooker.

6. Cover the pressure cooker with its lid, and set on high heat.

7. After the pressure has been reached, please adjust the heat so that the regulator of the pressure cooker can gently rock for about ten minutes. 8. For the pressure to be naturally released, please remove the pressure cooker from the heat. 9. Add the hot pepper sauce and brag liquid amino to your pressure cooker, stir together. 10. Use a spoon to add the fresh collard green leaves, and serve.

Turkey Chili and Red Bean

This chili recipe will make you energized. Delicious.

PREP: 10 MINUTES. PRESSURE: 30 MINUTES. TOTAL: 40 MINUTES. PRESSURE LEVEL: HIGH. RELEASE: QUICK. SERVINGS: 6

Ingredients:

1 tbsp. extra-virgin olive oil

24 ounces turkey breast, 1-inch sliced pieces

1/2 cup chopped green bell pepper

1/2 cup red onion, chopped

1 tsp. cumin seeds

1/2 tsp. hot red pepper flakes

4 tsp. tomato paste

2 cups cranberry beans, soaked or quick-soaked

2 sprigs of fresh thyme sprigs

2 cups home-made stock, salt-free

1 cup tomatoes, chopped

1 1/2 tsp. salt (do not add salt if using commercial stock)

1 tsp. cumin powder

1/4 tbsp. white pepper Parsley or fresh coriander for garnish (optional)

Directions:

1. Pre-heat your pressure cooker over a medium heat, add the extra-virgin olive oil, add the sliced turkey breast pieces, sauté for about 8 to 10 minutes or until they are brown on both sides.

2. Carefully remove turkey breasts, set aside. Add the chopped green bell pepper and red onion to the pressure cooker, sauté for about 3 minutes as you stir continuously until the onions are tender.

3. Add the red pepper flakes and cumin seeds, sauté for additional 1/2 a minute. Add the browned turkey, tomato paste, cranberry beans, fresh thyme sprigs, stock and chopped tomatoes, stir thoroughly to combine.

4. Cover, lock the lid of your pressure cooker, if you’re using an electric pressure cooker, cook at high pressure for about 25 minutes, but if it is the stove top type, turn up the heat on high, when it shows that it has attained a high pressure, reduce the heat, start counting 20 minutes pressure cooking time.

5. After 20 minutes, uncover or open the pressure cooker, gently release the pressure, or do so in short bursts if you find it difficult to regulate the pressure release speed with your cooker’s valve.

6. Stir in the salt (please if you’re using a commercial stock, do not add salt), cumin powder and white pepper, simmer without covering, frequently stir or mix for about 5 minutes or until you reach the desired consistency.

7. As contents get simmered, remove the turkey pieces using a spatula or wooden spoon; break them up a little by pressing them against the side of the pressure cooker. 8. Sprinkle with fresh coriander if you like, serve instantly.

Tasty & Bright Lentils

Tasty, delicious, nourishing and full of vitamins.

PREP: 7 MINUTES. PRESSURE: 15 MINUTES. TOTAL: 22 MINUTES. PRESSURE LEVEL: LOW. RELEASE: QUICK. SERVINGS: 4-6

Ingredients:

2 tsp. extra virgin olive oil

1/2 cup chopped onion

1 stalk celery, chopped

1/2 cup green pepper

3 medium chopped tomatoes

1 tsp. salt

2 tsp. black pepper

1/2 tbsp. curry powder (optional)

2 cups water

3 medium dry lentils

Directions:

1. Pre-heat your pressure cooker over a medium heat, add the chopped celery and onion, sauté until the onions are tender.

2. Add the green bell pepper and chopped tomatoes, stir thoroughly.

3. Sprinkle the curry powder, black pepper, and salt, add water and dry lentils, thoroughly mix, and then rub the bottom of the pressure cooker using a spoon, lift any brown bits already stuck to the bottom of the cooker, gently incorporate them into the serving dish.

4. Cover, lock the lid of your pressure cooker, turn up on high heat, when it reaches pressure, lower the heat to the minimum required to maintain the pressure, cook at high pressure for about 10 to 15 minutes.

5. After 15 minutes, uncover the pressure cooker, release the pressure using the natural method, remove the cooker from heat, and place over a cool burner, let sit for about 10 minutes so that the pressure can come down on its own.

6. If you’re using an electric pressure cooker, when through with the cooking, count natural open time of 10 minutes, gently or slowly release the remaining pressure with the valve.

7. Uncover the pressure cooker, serve instantly.

Bacon with Beer Braised Peas.

You would always be willing to prepare this tasty recipe, yummy

PREP: 2 MINUTES. PRESSURE: 6 MINUTES. TOTAL: 8 MINUTES. PRESSURE LEVEL: HIGH. RELEASE: QUICK. SERVINGS: 4

Ingredients:

2 cups of water

1 thinly sliced green onion, diced

4 oz. Smoked pancetta

1/2 medium Beer Salt to taste

16 ounces frozen Peas

2 teaspoons mint, dried

2 teaspoons Butter

Pepper to taste

Directions:

1. Add a steamer basket to your pressure cooker. This will make the bottom of your pressure cooker protected from heat.

2. Add one and a half to two cups of water to your pressure cooker.

3. Spread out half of the thinly-sliced onion and the whole of the pancetta in the non-heated dish.

4. Set your pressure cooker on a low heat, and put the dish directly on top in order to melt the fat.