INSTANT POT RECIPES COOKBOOK

INSANELY AMAZING AND FINGER-LICKING MEALS AT THE TOUCH OF A BUTTON

OLIVIA BROWN

COPYRIGHT

Instant Pot Recipes Cookbook

Insanely Amazing and Finger-Licking Meals at the Touch of a Button

Olivia Brown Copyright © 2017

ALL RIGHTS RESERVED

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without express written permission from the author.

INTRODUCTION

Have you jumped on the Instant Pot craze train yet? This trend won't stop anytime soon.

I am a HUGE fan of the Instant Pot, a fantastic kitchen appliance for making easy, quick, and super delicious dishes. They work great for chicken, meat, soups, stews, yogurts, pasta and any dish you can think of.

I’m super excited to share my great go-to Instant Pot recipe you will make again and again. These recipes are one of my favorite instant pot pressure cooker recipes to make when I'm feeling happy and excited.

I'm completely hooked at how fast it makes meals at just the tip of a button! More importantly, I’m thrilled at how well the meals turn out.

There are a lot of RECIPES you can make with your Instant Pot; it gives you unlimited opportunities to do as you please when you cook. I am having a swell time experimenting with my food ingredients, and it has been fun converting some of my favorite stove top cooker recipes to Instant Pot recipes.

Another thing is you can take the Instant Pot with you on the road as you travel across the country if you are the travel junkie type that prefers homemade meals than eating out. You can make anything from eggs, beets, beans to BBQ chicken and beef.

Put your Instant Pot to use to make super easy, quick, hearty, delicious and flavorful meals for breakfast, brunch, lunch, dinner, dessert and much more.

With the Instant Pot, you’ll be amazed at how just a little effort can yield so much!

TABLE OF CONTENTS

Copyright

Introduction

Table of Contents

Instant Pot Top Easy Recipes

Instant Pot Barbecued Ribs

Tender and Juicy Umami Instant Pot Pot Roast

Dreamy and Creamy Instant Pot Mac and Cheese

Rich and Creamy Instant Pot Cheesecake with Crisp Crust

Crispy Instant Pot Mexican Pulled Pork

Comforting Instant Pot Pork Chops in Mushroom Gravy

Deliciously Easy Instant Pot Chili

Thick and Creamy Instant Pot Yogurt

Addictively Sweet General Tso’s Instant Pot Shredded Chicken in Spicy Sauce

Taste of Heaven Instant Pot Crème Brûlée Cheesecake Bites

Instant Pot Easy One Pot Meals

Flavor-packed and Satisfying One Pot Instant Pot Pasta Bolognese

Sweet and Savory One Pot Instant Pot Teriyaki Chicken and Rice

Easy and Fast Chinese Instant Pot Chicken and Rice

Great Quick and Easy One Pot Instant Pot Penne Rigate Pasta

Warm and Comforting Instant Pot Chicken Rice Porridge

Instant Pot Banana Walnut Oats

Sweet and Creamy Instant Pot Buckwheat Porridge

Heart-warming and Tasty Instant Pot Beef Stew

Instant Pot Asian Salmon and Garlic Vegetables

Delicious and Cheap Instant Pot Shrimp Scampi

Instant Pot Chicken Recipes

Real, Whole food and Soothing Instant Pot Chicken Noodle Soup

Finger-licking Instant Pot Barbecued Chicken Wings

Instant Pot Chicken Adobo

Healthy and Flavorful Instant Pot Italian Chicken

Sweet and Savory Instant Pot Honey Teriyaki Chicken

Instant Pot Coconut and Lemongrass Flavored Chicken

Instant Pot Polynesian Chicken Sandwich

Instant Pot Lemon Mustard Chicken with Potatoes

Instant Pot Chicken Faux Pho

Easy and Tasty Instant Pot Faux-tisserie Chicken

Instant Pot Rice Recipes

Perfect and Fluffy Instant Pot Jasmine White Rice

Perfect No soaking Instant Pot Basmati Rice

Perfect Set and Forget Instant Pot Brown Rice

Deliciously Easy Instant Pot Sticky Rice

Instant Pot Jambalaya-styled Rice

Instant Pot Asian-Approved Calrose Rice

Instant Pot Cheesy Risotto with Crunchy Mushroom

Easy Instant Pot Coconut Rice

Instant Pot Kabocha Squash Rice

Instant Pot Tender Risotto with Bouncy shrimps

Instant Pot Egg Recipes

Perfect Soft, Medium and Hard-boiled Eggs

Instant Pot Silky Smooth Egg Custard

Instant Pot Savory Steamed Eggs

Instant Pot Cheesy Egg Bake

Instant Pot Egg and Ham Casserole

Instant Pot Easy Creamy Banana French Toast

Hearty and Flavorful Instant Pot Mexican Egg Casserole

Instant Pot Potato Egg Frittata

Instant Pot Frosted Egg Cupcakes

Instant Pot Egg Cups on the Run

Instant Pot Fruits and Vegetables

Quick and Easy Instant Pot Baked Potatoes

Fluffy and Creamy Instant Pot Mashed Potatoes

Creamy Buttery Filling Instant Pot Sweet Potatoes

Fool-proof Instant Pot Artichokes with Delicious Delicate Flavors

Sweet, Juicy, and Tender Instant Pot Cob Corn

Healthy and Refreshing Instant Pot Spaghetti Squash

Super Easy and Crunchy Instant Pot Broccoli With Garlic Flavor

Sweet, Warm, and Cinnamon-Spiced Instant Pot Applesauce

Sweet and Tangy Instant Pot Cranberry Sauce

Instant Pot Green Beans and Mixed Vegetable Soup

Bonus Recipes

Heart-winning Creamy and Fluffy Instant Pot Potato Salad

Instant Pot Beef Stew

Tender and Moist Instant Pot Pork Chops in Tomato Sauce

Creamy and Comforting Instant Pot Cauliflower Potato Soup

Simple and Easy Instant Pot Pork Roast

Korean Instant Pot Ribs

Chewy Whole-grain Goodness Instant Pot Pork Lettuce Wraps

Quick and Easy Instant Pot Steak Tacos with Cilantro and Salsa

Instant Pot Caramelized Popcorn

Delicious, And Comforting Instant Pot Chicken Enchilada Soup

Conclusion

Other Book By The Author

INSTANT POT TOP EASY RECIPES

INSTANT POT BARBECUED RIBS

Meal Type: lunch, dinner, main course, super easy and quick meals

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Serving: 2 - 3

Ingredients

1 rack baby back ribs

4 tablespoons favorite BBQ sauce

2 - 3 tablespoons ground black pepper

Kosher salt

Instructions

Prepare the Baby Back Ribs:

Remove the membrane from the back of the ribs with a paper towel.

Season the ribs with a generous amount of kosher salt and ground black pepper.

Pressure Cook the Baby Back Ribs:

Place a trivet inside the Instant Pot and pour in 1 cup of cold water. Place the baby back ribs on top of the trivet.

Cover and close the lid and cook at high pressure for 16 – 25 minutes. Adjust the cook time according to your preference: 16 minutes for a chewy bit and 25 minutes for the meat to fall off the bone.

Turn off the heat and do a full natural release. Open the lid carefully.

Preheat the Oven:

While the baby back ribs are pressure cooking, preheat the oven to 450°F (230°C).

Apply the Sauce and Finish in the Oven:

Coat your favorite BBQ sauce all over the baby back ribs on all sides, including the bones.

Place the coated baby back ribs on a baking tray and cook in the oven for 10 – 15 minutes.

Serve:

Remove the baked ribs from the oven and serve!

TENDER AND JUICY UMAMI INSTANT POT POT ROAST

Meal Type: lunch, dinner, main course, and intermediate

Prep Time: 10 minutes

Cook Time: 1 hour 55 minutes

Total Time: 2 hours 5 minutes

Serving: 2 - 4

Ingredients

1lb - 3lbs chuck roast or blade roast, 2-inches thick

2 - 4 potatoes, quartered

8 white mushrooms, sliced

4 cloves garlic, minced

2 carrots, chopped

2 small onions, sliced

2 bay leaves

1 cup (250ml) unsalted homemade chicken stock

2 tablespoons (30ml) red wine or balsamic vinegar

1 1/2 tablespoons (12g) cornstarch mixed with 2 tablespoons (30ml) water

1 tablespoon (15ml) light soy sauce (not low sodium)

1 tablespoon (15ml) fish sauce

1 tablespoon (15ml) olive oil

1 pinch of dried rosemary

1 pinch of thyme

Kosher salt and ground black pepper to taste

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker. Make sure the pot indicates HOT before you place the chuck roast into the pot. Doing this will prevent excessive moisture loss and promote Maillard reaction.

Prepare the Chuck Roast:

Pat dry the chuck roast with a paper towel. Season the chuck roast with kosher salt and ground black pepper.

Sear the Chuck Roast:

When the pressure cooker is hot, add 1 tablespoon (15 ml) of olive oil to the pot and make sure it coats the whole bottom of the pot. Add the seasoned chuck roast into the pot and then let it brown for 10 minutes on each side (no need to keep flipping). Remove and set aside on a platter.

Sauté the Onion and Garlic:

Reduce the heat to medium by pressing the Cancel button, and then pressing the Sauté button.

Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you desire.

Cook the onions for roughly 1 minute until soft and flavorful. Then, add the garlic and stir for 30 seconds until fragrant.

Add in the mushroom and season with another pinch of kosher salt if necessary. Stir and cook for another 2 minutes.

Deglaze and Taste:

Pour in a dash of red wine or balsamic vinegar and fully deglaze the bottom of the pot with a wooden spoon to remove any browned bits stuck to the bottom.

Add 1 cup (250ml) of chicken stock, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (15ml) of fish sauce, 2 bay leaves, 1 pinch of dried rosemary and 1 pinch of thyme to the pressure cooker. Check for taste and season with more salt and pepper if necessary.

Pressure Cook the Chuck Roast:

Return the chuck roast along with the juice into the pot. Close the lid and cook at high pressure for45 minutes.

Turn off the heat and allow the pot to fully release naturally for 25 minutes.

Pressure Cook the Vegetables:

Open the lid carefully, remove the chuck roast and set aside.

Cover the chuck roast with aluminum foil and allow it rest while pressure cooking the vegetables.

Layer the quartered potatoes into the sauce and stack the chopped carrots on top.

Close and secure the lid and cook at high pressure for 4 minutes.

Cover the vent with a towel and do a quick release. Open the lid carefully afterward.

Prepare the Gravy:

Taste the sauce one last time and season accordingly if necessary.

Combine 1 1/2 tablespoons (12 g) of cornstarch with 2 tablespoons (30ml) of water and stir into the sauce one little at a time to desired thickness.

Serve:

Serve with the potatoes, carrots, and gravy.

DREAMY AND CREAMY INSTANT POT MAC AND CHEESE

Meal Type: lunch, dinner, party food, pasta, side dish, and easy meals

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving: 4 – 6

Ingredients

16oz (454g) elbow macaroni

4 cups (1L) cold running water

4 tablespoons (60g) unsalted butter

14oz (397g) sharp cheddar, freshly grated

6oz (170g) mild cheddar or American cheese, freshly grated

Kosher salt and ground black pepper

For the Wet Ingredients:

2 large eggs, beaten

12oz (355ml) can evaporated milk

1 teaspoon Frank’s hot sauce or Sriracha sauce

1 teaspoon ground mustard

Instructions

Pressure Cook the Elbow Macaroni:

Add 16oz of elbow macaroni, 4 cups of water, and a pinch of kosher salt to the Instant Pot Pressure Cooker. Close and secure the lid and then cook at high pressure for 4 minutes. Then, gradually quick release. In case a tiny amount of foam comes out with the steam, have a towel handy to wipe it off. Open the lid carefully.

Combine the Wet Ingredients:

While the macaroni is pressure cooking, beat the 2 large eggs with 1 teaspoon ground mustard, 1 teaspoon sriracha and 355ml evaporated milk in a medium mixing bowl. Mix well.

Make the Mac and Cheese:

Keep the heat on low or medium-low by pressing the Keep Warm function button. Drain any excess liquid in the pot if necessary. Add 4 tablespoons of unsalted butter to the pressure cooked macaroni. Stir well with a silicone spatula and allow the butter melt.

Stir in the wet ingredients and mix well. Add the grated cheese, a little at a time and stir constantly until the cheese completely melts.

If the mac and cheese is too runny, turn the heat to medium by pressing the Cancel button and then pressing the Sauté button and Adjust button twice.

Taste and Season:

Check for taste and season with kosher salt and ground black pepper accordingly.

Serve:

Enjoy Mac and Cheese piping hot!

RICH AND CREAMY INSTANT POT CHEESECAKE WITH CRISP CRUST

Meal Type: brunch, dessert, party food, snack, and easy

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving: 7-inch cake

Ingredients

For the Crust:

12 (120g) graham crackers

3 - 4 tablespoons (42g - 56g) unsalted butter, melted

2 teaspoons - 1 1/2 tablespoons (8.3g - 19g) brown sugar

Pinch of sea salt

Optional: 1/4 cup all-purpose (32g) flour (if you're blind baking the crust)

For the Cheesecake Batter:

16oz (454g) cream cheese, room temperature

2 large eggs

2/3 cup (133g) white sugar

1/2 cup (120g) sour cream

2 tablespoons (16g) cornstarch

2 teaspoons (10ml) vanilla extract

Pinch of sea salt

Instructions

Finely Ground the Graham Crackers:

Add the 120g of graham crackers to a food processor and blitz to a fine texture. Another method is to place the graham crackers in a Ziploc bag and roll them with a rolling pin to a fine powder.

Prepare the Cheesecake Crust:

Combine the finely ground graham crackers, 2 teaspoons - 1 1/2 tablespoons (8.3g - 19g) of brown sugar and a pinch of sea salt with a fork in a small mixing bowl.

Add in 1/4 cup (32g) of all-purpose flour if you want to blind bake the crust for a firmer and crisper texture. This is an optional step.

Fold in the Melted Butter:

Mix in 3 - 4 tablespoons (42g - 56g) of unsalted butter until the mixture binds together.

For a smooth edge and easy release, line the bottom and side of the cheesecake pan with parchment paper. This is an optional step as well.

Firm and Crisp the Crust

Pour in the graham cracker crumbs mixture to the cheesecake pan and press with a mason jar or ramekin to form an even layer. You can use a spoon to mold the edges.

Place the cheesecake pan in the freezer to chill while you prepare the cheesecake batter. Omit this step if you are baking the crust in the oven.

Blind bake the cheesecake crust for a firmer and crisper crust by placing the crust in a preheated 325°F (170°C), for 15 minutes.

Prepare the Cheesecake Batter:

Combine the 2 tablespoons (16g) of cornstarch, 2/3 cup (133g) of white sugar and a pinch of sea salt together in a small mixing bowl.

Whip the Cream Cheese:

In a medium mixing bowl, whip the cream cheese lightly for 10 seconds with a hand mixer using low speed.

Fold in the Batter:

Add in half of the batter to the cream cheese and whip until well-incorporated using low speed roughly, for 20 - 30 seconds.

Add the remaining batter and whip until well-combined using low speed roughly, for 20 - 30 seconds.

Add the Sour Cream and Vanilla Extract:

Add 1/2 cup (120g) of sour cream and 2 teaspoons (10ml) of vanilla extract to the cream cheese mixture. Whisk until well-incorporate using low speed roughly, for 20 - 30 seconds.

Fold in the Eggs:

Beat in the two eggs using low speed, one at a time. Mix until well-combined after adding each egg for about for 20 - 30 seconds with a hand mixer. Do not over mix the mixture.

Scrape down the sides of the bowl and the hand mixer with a silicone spatula and combine to ensure everything is fully incorporated.

Pour the Batter into the Cheesecake Pan:

Pour the cream cheese batter over the chilled cheesecake crust.

For a smooth surface, tap the cheesecake pan against the counter to allow the air bubbles rise to the surface and prick with a toothpick or fork.

Pressure Cook the Cheesecake:

Pour 1 cup (250ml) of cold running water into the Instant Pot.

Place the cheesecake pan on top of a trivet and make sure it doesn’t make contact with the water.

Cover and close the lid and cook at high pressure for 26 minutes and full natural release after that. Natural release will take about 7 - 9 minutes.

Open the lid gradually and wipe off any condensation on the surface by tapping it lightly with a soft paper towel.

Cool the Cheesecake:

Let the cheesecake cool to room temperature in the pressure cooker uncovered or remove and place on a wire rack to cool to room temperature.

Release the Cheesecake from the Sidewall:

After cooling for roughly 10 – 15 minutes, carefully run a thin knife between the cheesecake and the sidewall (or parchment paper) to release the cheesecake from the pan. Gently pull the wrinkled parchment paper to straighten it out.

Cool the Cheesecake in the Fridge:

Once the cheesecake has fully cooled, cover them with aluminum foil loosely and chill in the refrigerator for at least 4 – 6 hours.

Serve:

Remove the cheesecake from the refrigerator. To release the cheesecake from the pan, heat up the bottom of the pan to melt the butter using a torch or heating pad and gently peel off the parchment paper.

Cut and enjoy with dip or sauce of choice.

CRISPY INSTANT POT MEXICAN PULLED PORK

Meal Type: appetizer, lunch, dinner, main course, party food, snack, and easy

Prep Time: 10 minutes

Cook Time: 75 minutes

Total Time: 1 hour 25 minutes

Serving: 4 - 6

Ingredients

3 1/4lbs (1475g) pork shoulder meat or pork butt meat, cut into 2-2 1/4 inches cubes

4/5 cup (200ml) unsalted chicken stock

For the Marinade:

4 (13g) garlic cloves, minced

1 (200g) medium onion, chopped

1 teaspoon (2g) cinnamon powder or 1 cinnamon stick

1 teaspoon (2g) cumin seed, ground

1 tablespoon (15ml) light soy sauce (not low sodium)

4/5 cup (200ml) unsalted chicken stock

55ml juice from 1 fresh orange

2 bay leaves

Kosher salt

Ground black pepper

To Serve:

8 – 12 corn tortillas

Salsa - pico de gallo

1 lime

Instructions

Prepare the Pork Meat:

Remove the skin and bone from the pork meat and cut into 2-inches cubes. Do not discard the excess fat.

Marinate the Pork Meat Cubes:

Place the pork meat cubes and fat into the Instant Pot’s inner pot. Season accordingly with kosher salt and ground black pepper.

Add the 4 crushed garlic cloves, chopped onion, 2 bay leaves, 1 teaspoon (2g) of ground cumin, 1 teaspoon (2g) of cinnamon powder, 1 tablespoon (15ml) of light soy sauce, and 55ml orange juice to the inner pot. Stir well and allow the meat marinate for 20 minutes.

Pressure Cook the Pork Meat Cubes:

Pour 4/5 cup (200ml) of the unsalted chicken stock into the inner pot.

Close and secure the lid and cook at high pressure for 30 minutes plus 15 minutes natural release. Release any of the remaining pressure after 15 minutes.

Brown the Pork Meat Cubes:

Open the lid carefully and transfer the pork meat cubes onto a baking tray. Take a bite and check for taste and then season the cooking liquid accordingly.

Drizzle some of the cooking juice over each pork meat. The cooking juice should be mostly fat. If not, combine 1/4 cup (63ml) of the cooking juice with 2 tablespoons (30ml) of vegetable oil and drizzle over each pork. The fat and oil will make the pork piece crisp faster and prevent it from drying out.

Place the pork meat cubes under a broiler or on the top rack of a preheated 450°F (230°C) toaster oven and cook until the surface is slightly browned and crisped, for 8 – 10 minutes.

Flip the pork meat cubes, drizzle each cube with more cooking juice and place in the oven again until the surface is crisped.

Heat the Corn Tortillas (Optional Step):

If you are serving with corned tortillas, heat up the corn tortillas when the pork is browning in the oven.

Serve and Enjoy:

Spoon the dish on top of the warmed corn tortillas with a spoonful of salsa and serve immediately!

COMFORTING INSTANT POT PORK CHOPS IN MUSHROOM GRAVY

Meal Type: lunch, dinner, main course, and easy

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving: 2 - 4

Ingredients

4 (900g) boneless or bone-in pork loin chops

8 – 10 (350g) large cremini mushrooms, sliced

3 (10g) garlic cloves, roughly minced

1 (230g) medium onion, roughly minced

1 (42g) small shallot, roughly minced

1/4 cup (63ml) heavy cream

2 tablespoons (30ml) peanut oil

A dash of sherry wine

Kosher salt and black pepper to taste

For the Chicken Stock :

1 cup (250ml) unsalted chicken stock

1 tablespoon (15ml) light soy sauce (not low sodium)

1 tablespoon (15ml) Worcestershire sauce

For the Thickener:

2 tablespoons (30g) cornstarch

2 tablespoons (15ml) water

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker. Make sure the pot indicates HOT before you place anything inside.

Tenderize the Pork Chops:

Firstly, make a few small cuts on the sides of the pork chops so they will remain flat and brown evenly.

While the pressure cooker is warming up, use the backend of a heavy knife to beat both sides of the pork chops to tenderize the meat.

Sauté the Pork Chops:

Add 1 tablespoon (15ml) of peanut oil to the pot and make sure to coat the whole bottom of the pot with the oil.

Add the pork chops to the pot and let it brown for roughly 1 – 1 1/2 minutes on each side (no need to flip constantly). Remove onto a serving plate and set aside.

Sauté the Mushrooms, Onions, and Garlic:

Add in another tablespoon (15ml) of peanut oil if necessary. Sauté the sliced mushrooms until all the liquid from the mushrooms have evaporated, and the edges are browned and slightly crisped, for roughly 6 – 8 minutes.

Season with a pinch of kosher salt and ground black pepper if necessary.

Add the shallot, minced onions, and garlic, and then sauté for another 1 – 2 minutes until soft and flavorful.

Prepare the Chicken Stock Mixture:

While the sliced mushrooms are sautéing, stir 1 tablespoon (15ml) of Worcestershire sauce, 1 tablespoon (15ml) of light soy sauce, and 1 cup (250ml) of unsalted chicken stock together in a small bowl.

Deglaze:

Add in a dash of sherry wine and fully deglaze the bottom of the pot by scrubbing off the fragrant brown bits with a wooden spoon.

Pressure Cook the Pork Chops:

Add the browned pork chops with all the juice into the pot.

Pour in the chicken stock mixture, close the lid and cook at high pressure for 1 minute.

Turn off the heat and do a full natural release, for roughly 10 minutes.

Taste and Prepare Gravy:

Open the lid carefully, remove the pork chops and then set aside.

Reduce heat to medium by pressing the Sauté button on your Instant Pot. Add in 1/4 cup (63ml) of heavy cream and heat up.

Mix the cornstarch with water and stir into the sauce a little at a time to desired thickness.

Check for taste and adjust with more kosher salt if necessary.

Serve:

Spoon onto a serving plate, drizzle all over with the gravy and enjoy right away!

DELICIOUSLY EASY INSTANT POT CHILI

Meal Type: lunch, dinner, main course, party food, topping, and easy

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving: 4 - 6

Ingredients

1lb - 1 1/2lbs ground beef

3 garlic cloves, minced

2 medium onion, diced

2 cans (540ml/19oz) red kidney beans, rinsed and water drained

1 can (28oz) crushed tomatoes

1 - 2 tablespoons (8g - 16g) chili powder

1 tablespoon (6g) ground cumin

1 teaspoon (1g) dried oregano

1 tablespoon (15ml) olive oil

1 tablespoon (15ml) apple cider vinegar, optional

Brown sugar, kosher salt, black pepper to taste

For the Chicken Stock Mixture:

1 cup (250ml) unsalted chicken stock

3 tablespoons (49g) tomato paste

2 tablespoons (30ml) fish sauce

1 tablespoon (15ml) light soy sauce (not low sodium)

1 teaspoon (2.5g) unsweetened cocoa powder

Optional Garnish:

Lime

Sour cream

Jalapeno pepper, diced and seeded

Green onions

Cheddar cheese

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker to medium-high heat. Make sure the pot is hot before you place anything inside.

Brown the Ground Beef:

Season the ground beef with kosher salt and freshly ground black pepper.

Add 1 tablespoon (15ml) of olive oil to the Instant Pot Pressure Cooker, making sure to coat the whole bottom of the pot with oil.

Add the seasoned ground beef to the pressure cooker. As the ground beef cooks, it will start to release moisture. At the 5-minute mark, spoon out the ground beef juice to a small mixing bowl and set aside.

Stir the ground beef occasionally until they are browned and slightly crisped, for roughly 5 – 7 minutes.

Taste and adjust accordingly with more kosher salt and ground black pepper.

Combine the Chicken Stock Mixture:

While the ground beef is browning, combine 1 cup (250ml) of unsalted chicken stock, 3 tablespoons (49g) of tomato paste, 2 tablespoons (30ml) of fish sauce, 1 tablespoon (15ml) of light soy sauce, and 1 teaspoon (2.5g) of unsweetened cocoa powder in a small bowl or cup and set aside.

Sauté the Onion, Garlic, and Spices:

Add the diced onions, minced garlic, 2 tablespoons of chili powder, 1 tablespoon of ground cumin seed and 1 teaspoon of dried oregano to the pot. Stir frequently and sauté for about 5 minutes until the spices start to release their flavor.

Deglaze:

Pour in the 1/2 cup (125ml) of the chicken stock mixture and completely deglaze by scraping the bottom of the pot with a wooden spoon.

Pressure Cook the Chili:

Add in the reserved ground beef juice and the remaining chicken stock mixture. Add in 2 cans of drained red kidney beans and stir well.

Pour in 1 can of crushed tomatoes along with the juice on top. Do not stir.

Cover and close the lid and cook at high pressure for 10 minutes plus natural release. Open the lid carefully afterward.

Reduce the Sauce and Season:

If the chili is too runny, cook for a few minutes over medium heat using the Sauté function. Check for taste and season accordingly with brown sugar, kosher salt and black pepper.

Optional Step:

Stir in 1 tablespoon of apple cider vinegar to the chili. Doing this will significantly change the flavor of the dish.

Serve:

Garnish chili with optional ingredients and serve over favorite side dishes.

THICK AND CREAMY INSTANT POT YOGURT

Meal Type: breakfast, brunch, lunch, dessert, snack, and intermediate

Prep Time: 30 minutes

Cook Time: 9 hours 30 minutes

Total Time: 10 hours

Serving: 2 liters

Ingredients

2 liters (1/2 gallon) Organic whole milk

2 tablespoons Danone/Dannon 4% plain Greek yogurt with active bacterial cultures

Instructions

Sterilize the Tools (Optional Step):

Place a trivet inside the Instant Pot and pour in 2 cups of cold water. Place a silicone spatula, glass measuring cup, measuring spoon and other tools into the Instant Pot. Close the lid and turn the Venting Knob to Sealing Position.

Sterilize everything at high pressure using the Manual button for 3 minutes plus natural release.

Open the lid carefully, remove the tools and air dry on a clean rack.

Alternatively, you can sterilize the tools on a stovetop by boiling them for 10 minutes.

Heat Milk to Denature the Protein:

Pour 2 liters (1/2 gallon) of organic whole milk into the inner pot. Close the lid and use the Yogurt More function to boil the milk to 180°F - 200°F (82°C - 93°C), for roughly 35 – 40 minutes. The Instant Pot screen will show “yogt” when the boiling is done.

Check the Milk Temperature:

Open the lid carefully and check the milk temperature at once in a few spots. Ensure the milk is over 180°F (82°C). Give the milk a good stir with a silicone spatula and check the temperature again to be sure the milk is over 180°F (82°C).

If the milk temperature is below 180°F (82°C), close the lid and reheat the milk using the Slow Cook Less function for another 15 minutes.

Prepare the Yogurt Starter:

When the milk is heated over 180°F (82°C), add 2 tablespoons of the Danone/Dannon yogurt with active bacterial cultures into the glass measuring cup. Do not add the yogurt starter to the hot milk as doing so will kill the bacterial cultures. If you sterilized the measuring cup, be sure it has cooled to the touch before use.

Cool the Milk to the Right Temperature:

Option 1: Leave the pot on a counter-top and allow the milk cool to 111°F (44°C).

Option 2: An alternative method to quickly cool down the milk temperature is to fill the kitchen sink or a larger pot with cold tap water. Submerge the inner pot with heated milk into the cold tap water partially. Stir the milk with the silicone spatula and check the temperature frequently. It will roughly take 2 – 4 minutes to cool the milk to 111°F (44°C). Once reached, remove the pot from cold water at once.

Do not let the spatula touch the bottom of the pot as it may have some milk solid stuck to the bottom.

Add the Yogurt Starter:

Add 1/2 cup of the 111°F (44°C) milk to the yogurt starter in the glass and mix with the measuring spoon.

Pour the yogurt-milk mixture to the inner pot and give it a good stir with the silicone spatula.

Yogurt Incubation:

Place the inner pot back to the Instant Pot. Close and secure the lid and use the Yogurt Normal Function to incubate the yogurt. Adjust the time to 8:00 – 12:00 depending on how tangy you want your yogurt; the longer time it takes, the tangier it becomes.

You can check for taste once the yogurt is set after 6 hours.

Don’t interfere with the fermentation process by moving the Instant Pot or opening the lid. Wait until the yogurt is set, for roughly 6 hours before opening the lid.

Cancel the Yogurt Making Process:

Once you are satisfied with the tangy taste of the yogurt, remove the inner pot of yogurt and chill in the refrigerator for a few hours to stop the incubating process. At this stage, the yogurt will thicken a little bit.

Serve:

Serve by adding sweeteners such as maple syrup or honey. Add fruits, granola or your favorite toppings.

NOTE

If the yogurt is too runny, strain with a yogurt strainer.

ADDICTIVELY SWEET GENERAL TSO’S INSTANT POT SHREDDED CHICKEN IN SPICY SAUCE

Meal Type: lunch, dinner, main course, party food, snack, and easy

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serving: 2 - 4

Ingredients

8 - 10 (2lbs) chicken drumsticks

10 dried Chinese red chili

3 garlic cloves, minced

1 - 2 stalks green onion, for garnish

1 (10g) slice ginger, roughly chopped

1 tablespoon (15ml) peanut oil

1 tablespoon (15ml) honey, optional

For the General Tso's Sauce:

1/4 cup (50g) sugar

1/4 cup (63ml) dark soy sauce

2 tablespoons (30ml) Chinese black vinegar or distilled white vinegar

2 tablespoons (30ml) Shaoxing wine

1 teaspoon (5ml) sesame oil

For the Thickener:

2 tablespoons cornstarch + 2 tablespoons water

To Serve:

16-20 pieces lettuce

Hoisin sauce, optional

Instructions

Cut the Green Onion:

Cut the white part of the onion into 1.5-inch pieces and finely chopped the green part.

Sauté the Onion, Garlic, and Ginger:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker. Make sure the pot is hot before you place anything inside.

Add in 1 tablespoon (15ml) of peanut oil to the bottom of the pot.

Add the white part of green onions, 10 dried Chinese red chili, minced garlic and chopped ginger into the pressure cooker, and sauté for roughly 3 minutes.

Pressure Cook the Drumsticks:

Add the chicken drumsticks and the sauce mixture into the pressure cooker. Close and secure the lid, and cook at high pressure for 12 minutes plus 12 minutes natural release.

Release any remaining pressure and open the lid carefully.

Shred the Chicken Drumsticks:

Transfer the chicken drumsticks to a large mixing bowl or a cutting board.

Remove the skin if desired and shred with a fork. Discard the bones.

Thicken the General Tso’s Sauce:

Remove the Chinese red chili and set the Instant Pot to the Sauté function mode.

Bring the sauce back to a boil and add 1 tablespoon (15ml) of honey to give the sauce a sweet taste, if desired.

Combine 2 tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce a little at a time to desired thickness.

Add the shredded chicken back to the sauce and Stir well.

Serve:

Spoon pulled chicken over lettuce wrap and garnish with finely chopped green onion with Hoisin Sauce on the side.

TASTE OF HEAVEN INSTANT POT CRÈME BRÛLÉE CHEESECAKE BITES

Meal Type: brunch, lunch, dessert, snack, party food, and easy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving: 18 bites

Ingredients

For the Cheesecake Crust:

6 - 8 (90g) graham crackers

2 - 3 tablespoons (28g - 42g) unsalted butter, melted

1 1/2 tablespoons (19g) brown sugar

1/4 cup (32g) all-purpose flour (if blind baking the crust)

Pinch of sea salt

For the Cheesecake Mixture:

16oz (454g) cream cheese, room temperature

2 large eggs

2/3 cup (133g) white sugar

1/2 cup (120g) sour cream, room temperature

2 tablespoons (16g) cornstarch

2 teaspoons (10ml) vanilla extract

Pinch of sea salt

For the Crackable Caramel:

1 1/2 - 2 teaspoons white sugar per cheesecake bite

Instructions

Finely Ground the Graham Crackers:

Add the graham crackers to a food processor and blitz to a fine texture. Alternatively, you can place the crackers in a Ziploc bag and finely ground with a rolling pin. The finely ground graham crackers will be used to form the cheesecake crust.

Make the Cheesecake Crust:

Combine the finely ground graham crackers, 2 teaspoons (8.3g) to 1.5 tablespoons (19g) of brown sugar and a pinch of sea salt together with a fork in a small mixing bowl.

Fold in 1/4 cup (32g) of all-purpose flour if you'll blind bake the crust.

Fold in 3 - 4 tablespoons (42g - 56g) of unsalted butter until the mixture sticks together.

Firm and Crisp the Crust:

Add about 1 tablespoon of graham cracker crumbs into each silicone baking cups. Press down the crumbs with a spoon to form a nice, firm layer.

Chill the baking cups in the freezer while you prepare the cheesecake mixture. Omit this step if you are baking the crust in the oven.

Blind bake the cheesecake crust by placing the baking cups in a preheated 325°F (170°C), for 12 - 15 minutes. This is an optional step, which you can skip.

Prepare the Cheesecake Mixture:

Combine the 2 tablespoons (16g) of cornstarch, 2/3 cup (133g) of white sugar and a pinch of sea salt in a small mixing bowl.

Whip the Cream Cheese:

In a medium mixing bowl, whip the cream cheese over low speed with a hand mixer until smooth and creamy.

Fold in the Cornstarch-sugar Mixture:

Add in half of the cornstarch-sugar mixture and whip until well-incorporated using low speed.

Add the remaining cornstarch-sugar mixture and whip until well-combined using low speed.

Add the Sour Cream and Vanilla Extract:

Add 1/2 cup (120g) of sour cream and 2 teaspoons (10ml) of vanilla extract to the cream cheese mixture. Whip until well-combined using low speed.

Whip in the Eggs:

Beat in the two eggs using low speed, one at a time. Incorporate well after adding each egg. Do not over whip the mixture.

For A Smooth Crust Surface:

Spoon the baking cups to 2/3 full with the well-combined cream cheese mixture.

Tap the baking cups against the counter a couple of times to release air bubbles at the top. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.

Pressure Cook the Cheesecake:

Pour 1 cup (250ml) of cold running water into the Instant Pot Pressure Cooker.

Place the baking cups on top of a trivet and ensure they don't make contact with the water.

Cover and close the lid and cook at high pressure for 7 minutes and full natural release after that. The natural release will take about 7 minutes.

Cool the Cheesecake:

Carefully open the lid, remove the baking cups from the Instant Pot Pressure Cooker and cool on a wire rack.

After a couple of minutes, run your thumb against the rim of the baking cups to avoid the cheesecake sticking to the sides.

Cool the Cheesecake in the Fridge:

Once the cheesecake cups have fully cooled, cover them with aluminum foil loosely and chill in the fridge for at least 4 – 6 hours.

Serve:

Gently remove the cheesecakes from the baking cups and sprinkle about 1 1/2 - 2 teaspoons of white sugar on top of each cheesecake piece. For a caramelized and hard crispy top, use a culinary torch to melt the sugar.

NOTE

Scrape down the sides of the hand mixer with a silicone spatula each time you add a new ingredient.

INSTANT POT EASY ONE POT MEALS

FLAVOR-PACKED AND SATISFYING ONE POT INSTANT POT PASTA BOLOGNESE

Meal Type: lunch, dinner, main course, easy and quick meals

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving: 4

Ingredients

1/2lb (227g) ground beef

450g (16oz) penne rigate

12 white mushrooms, sliced

3 cloves garlic, minced

1 celery, chopped

1 small onion, sliced

A pinch of dried basil

A pinch of dried oregano

A dash of sherry wine

Kosher salt and black pepper to taste

Olive oil

For the Pasta Sauce:

2 cups water

1 cup unsalted homemade chicken stock

5.5oz can (156ml) tomato paste

2 tablespoons light soy sauce (not low sodium)

1 tablespoon Worcestershire sauce

1 tablespoon fish sauce

Instructions

Prepare The Instant Pot:

Press the Sauté button and click the adjust button to go to Sauté More function to heat up your Instant Pot. Make sure your pot is hot before placing any ingredients inside.

Brown the Ground Beef:

Add 1 tablespoon of olive oil to the Instant Pot and make sure to coat the whole bottom with the oil.

Add in the 1/2 pound of ground beef and season with kosher salt and ground black pepper.

As the ground beef cooks, it releases moisture. Allow let the moisture evaporate. Brown the beef, remove and set aside.

Sauté the Mushrooms, Onion, Garlic, and Celery:

Add 1 tablespoon of olive oil to the pot. Add the sliced onion and sauté until fragrant. Season with a pinch of kosher salt and ground black pepper to taste. Stir at intervals until slightly browned.

Add in the minced garlic and stir for about 30 seconds until fragrant. Add in the sliced mushrooms, chopped celery, a pinch each of dried basil and dried oregano.

Cook for another minute. Check for taste and season with more kosher salt and ground black pepper if desired.

Deglaze and Create Sauce:

Drop in a dash of sherry wine and deglaze the bottom of the pot to remove browned bits with a wooden spoon. Add in the 1 cup of unsalted homemade chicken stock, 2 cups of water, browned ground beef, 2 tablespoons of light soy sauce, 1 tablespoon of Worcestershire sauce and 1 tablespoon of fish sauce. Stir to mix everything .

Pressure Cook the Pasta:

Add the 450g of Penne pasta into the sauce and place 156ml of tomato paste on top of the pasta. Gently stir to dissolve the tomato paste.

If you are afraid of scorching, avoid mixing the tomato paste with the liquid.

Season with more kosher salt and ground black pepper if necessary, as it becomes harder to check for taste after.

Make sure all the Penne paste are totally submerged in the liquid. Close the lid and pressure cook at high pressure for 4 minutes.

Turn off the heat and wait for 5 minutes before performing a quick release, and then open the lid carefully.

Serve:

Give the pasta dish a quick stir to blend everything. Take a bit to check for texture. If it's too hard, close the lid and let the residual heat cook the pasta to desired texture.

Sprinkle over with some freshly grated Parmesan cheese to garnish and enjoy immediately.

SWEET AND SAVORY ONE POT INSTANT POT TERIYAKI CHICKEN AND RICE

Meal Type: brunch, lunch, dinner, main course, and easy

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serving: 2 - 4

Ingredients

6 chicken thighs, with bones and skin

4 garlic cloves, crushed

1 very thin slice ginger

1 1/2 tablespoons (12g) cornstarch mixed with 2 tablespoons (30ml) water

For the Teriyaki Sauce:

4 tablespoons (60ml) mirin (Japanese sweet cooking rice wine)

4 tablespoons (60ml) Japanese cooking sake

4 tablespoons (60ml) Japanese soy sauce

2 tablespoons (28g) white sugar

1/4 teaspoon (1.25ml) sesame oil

For the Rice:

1 cup (230g) medium grain Calrose rice

1 cup (250ml) water

Instructions

Marinate the Chicken Thighs with Teriyaki Sauce:

Combine 4 tablespoons (60ml) of Japanese soy sauce, 4 tablespoons (60ml) of sake, 4 tablespoons (60ml) of mirin, 2 tablespoons (28g) of sugar and 1/4 teaspoon (1.25ml) of sesame oil together in a mixing bowl to create the teriyaki sauce.

Check for taste to make sure it is balanced. Add the chicken thighs to the teriyaki sauce and marinade for 20 minutes.

Vaporize the Alcohol Content in Marinade:

Heat up your Instant Pot by pressing the Sauté button and clicking the adjust button to go to the Sauté More function.

Transfer the marinade without the chicken thighs to the Instant Pot and heat up.

Add the crushed garlic cloves and sliced ginger into the pot. Allow the teriyaki sauce come to a boil and let it boil for about 30 seconds to allow the alcohol in the sake to evaporate.

Pressure Cook the Teriyaki Chicken and Rice:

Place the chicken thighs into the Instant Pot Pressure Cooker with the skin side up.

Place a steamer rack into the pressure cooker and gently place a bowl containing 1 cup of Calrose rice (230g) on the rack.

Pour 1 cup of water (250ml) into the bowl of rice, making sure all the rice are submerged in the water.

Close and lock the lid and cook at high pressure for 6 minutes. Turn off the heat and do a full natural release, for roughly 10 minutes. Open the lid carefully afterwards.

Preheat the Oven (Optional Step):

While the teriyaki chicken and rice are pressure cooking, preheat the oven to 450°F (230°C).

Thicken the Teriyaki Sauce:

Fluff the rice with a rice spoon and set aside. Remove the chicken thighs and set aside as well.

Remove the garlic cloves and ginger slice. Turn heat to medium by pressing the Sauté button on your Instant Pot. Check for taste one more time and add more Japanese soy sauce or sugar if necessary.

Combine the cornstarch with water and stir the mixture into the teriyaki sauce a little at a time until thickened.

Brush with  Sauce and Bake in the Oven (Optional Step):

Coat the teriyaki sauce all over the chicken thighs on both sides. Place the chicken thighs on a wire rack in a baking tray and cook in the oven for 5 – 8 minutes.

Serve:

Serve with rice and other side dishes.

EASY AND FAST CHINESE INSTANT POT CHICKEN AND RICE

Meal Type: lunch, dinner, main course, and quick meals

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving: 2 - 4

Ingredients

6 dried shiitake mushrooms, marinated

6 - 8 chicken drumsticks, marinated

1 1/2 cups (345g) Jasmine rice

1 1/2 cups (375ml) water

1 teaspoon Salt

Grated and green onions for garnish

For the Marinade:

1 tablespoon light soy sauce (not low sodium)

1 teaspoon dark soy sauce

1 teaspoon Shaoxing rice wine

1 tablespoon ginger, shredded

1 teaspoon five spice powder

1/2 teaspoon corn starch

1/2 teaspoon sugar

A dash of white pepper powder

Instructions

Rehydrate Dried Mushrooms:

Add the dried shiitake mushrooms to a small bowl and rehydrate with cold water for 20 minutes.

Prepare the Marinade:

In a mixing bowl, blend the marinade ingredients until smooth and set aside.

Break up the Chicken:

Chop the chicken drumsticks into 2 pieces. Marinate the chicken pieces and rehydrated mushrooms with the sauce for 20 minutes.

Wash the Rice:

Rinse the rice under cold running water by gently scrubbing the grains with your fingertips in a circular motion.

Discard the milky water; continue to rinse until the water becomes clear, and then drain the water.

Add the cleaned rice, marinated chicken and mushrooms, 1 1/2 cups of water and 1 teaspoon of salt to the pressure cooker.

Cover and secure the lid, and then cook at high pressure for 9 minutes. When cooking is done, do a natural release for 15 minutes.

Serve:

Serve immediately.

GREAT QUICK AND EASY ONE POT INSTANT POT PENNE RIGATE PASTA

Meal Type: lunch, dinner, main course, easy and quick meals

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving: 2 - 4

Ingredients

450g penne pasta

12 white mushrooms, sliced

3 cloves garlic, minced

1 zucchini squash, thickly sliced

1 small onion, sliced

1 small shallot, diced

A dash of sherry wine

A pinch of dried oregano

A pinch of dried basil

2 tablespoons olive oil

Kosher salt and black pepper to taste

For the Pasta Sauce:

5.5oz can (156ml) tomato paste

2 cups water

1 cup unsalted vegetable stock or chicken stock

2 tablespoons light soy sauce (not low sodium)

1 tablespoon Worcestershire sauce

1 tablespoon fish sauce

Instructions

Prepare the Instant Pot Pressure Cooker:

Heat up your Instant Pot Pressure Cooker by pressing the Sauté button and clicking the adjust button to Sauté More function. Make sure the pot is hot before adding any ingredients.

Sauté the Zucchini Squash (Optional Step):

If you want crunchy zucchini squash, sauté the sliced zucchini squash with 1 tablespoon of olive oil and reserve.

Sauté the Onion, Garlic, and Shallot:

Add 1 tablespoon of olive oil to the Instant Pot, making sure to coat the oil over the whole bottom of the pot.

Add the minced shallot and sliced onion, then sauté. Season with a pinch of kosher salt and ground black pepper to taste. Stir occasionally until slightly browned and fragrant.

Add the minced garlic and stir for roughly 30 seconds until tender and fragrant.

Add the sliced mushrooms, a pinch each of dried oregano and dried basil, and sliced zucchini squash (don't add zucchini squash if sautéed), and then cook for another minute. Check for taste and adjust if necessary.

Deglaze and Create the Sauce:

Drop a dash of sherry wine in the pot and deglaze the bottom of the pot with a wooden spoon to scrape off any browned bits.

Combine 1 cup of unsalted homemade chicken stock or vegetable stock, 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of Worcestershire sauce and 1 tablespoon of fish sauce in the pot.

Pressure Cook the Pasta:

Add the Penne pasta to the sauce and place the 156ml tomato paste on top of the pasta and mix. Check for seasoning and adjust accordingly.

Make sure all the pasta are completely submerged in the sauce and cook at high pressure for 4 minutes.

Turn off the heat and wait for 5 minutes before doing a quick release.

Serve:

Taste the pasta to check if it's cooked to your desired texture. If it's too hard, close the lid and let the leftover heat cook them to desired doneness.

Stir in crunchy zucchini squash if any, top with freshly grated Parmesan cheese and serve immediately.

WARM AND COMFORTING INSTANT POT CHICKEN RICE PORRIDGE

Meal Type: breakfast, brunch, lunch, dinner, and super easy meals

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Serving: 2 - 4

Ingredients

1 rice measuring cup (180ml) Jasmine rice

7 cups (250ml) water

5 – 6 chicken drumsticks

1 tablespoon ginger, cut into strips

Green onions for garnish

Salt to taste

Instructions

Wash the Rice:

Rinse the 180ml (3/4 standard cup) of rice under cold water by gently scrubbing the rice with your fingertips in a circular motion. Empty the milky water, and continue to wash until the water is clear. Drain well.

Pressure Cook the Rice:

Add the ginger strips, 5-6 chicken drumsticks and 7 cups (250ml) of water to the Instant Pot. Do not season with salt at this point.

Close and lock the lid immediately and cook at high pressure for 30 minutes plus natural release. Open the lid carefully afterward.

At this point, the porridge will look watery. To solve this, Press the Sauté button to heat up the dish. Stir to desired thickness, and then season with salt.

Serve:

Use forks and tongs to shred the chicken and remove the bones and skin, if desired.

Remove the porridge from heat and top with green onions.

Serve immediately.

INSTANT POT BANANA WALNUT OATS

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and super easy meals

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Serving: 2 - 4

Ingredients

2 cups steel cut oats

4 ripe bananas, peeled and sliced

3 cups water

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Post Cooking Sweetener:

Maple syrup

Blackstrap molasses

Coconut manna or sugar

For the Topping:

Chopped walnuts

Chopped berries

Nut butter, seeds or jam

Instructions

Pressure Cook the Oats and Banana:

Add the oats, banana, cinnamon, ginger, nutmeg, and water to your Instant Pot insert.

Pressure Cook the Oats:

Give everything a good stir, cover with lid and seal up.

Turn the vent/release button to the close position. Press the Manual button and set the timer to cook for 5 minutes.

Once cooking is done, let the Instant Pot release naturally for 10 minutes. Once that's done, open the lid and stir the content.

Add the Sweetener:

Check for taste and add sweetener if necessary, and then stir the oats to blend.

Serve:

Garnish with chopped walnuts, chopped berries, and nut butter.

Serve at once or allow to cool completely.

SWEET AND CREAMY INSTANT POT BUCKWHEAT PORRIDGE

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack, and super easy meals

Prep Time: 1 minute

Cook Time: 6 minutes

Total Time: 7 minutes

Serving: 3 - 4

Ingredients

1 cup raw buckwheat groats

3 cups rice milk

1 banana, sliced

1/4 cup raisins

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

Chopped nuts, optional

Instructions

Clean the Buckwheat:

Rinse the buckwheat and add to your Instant Pot.

Pressure Cook the Ingredients:

Add the banana, raisins, cinnamon, vanilla, and rice milk to the pot.

Close and lock lid, and then ensure the steam release is in the closed position.

Select the Manual button to cook at high pressure for 6 minutes.

When the timer goes off, turn off the heat and allow to release pressure naturally, for about 20 minutes.

Once all of the pressure is released, carefully open the lid and stir porridge with a long-handled spoon.

Serve:

If you desire, add more rice milk to individual servings to give preferred consistency. Top with chopped nuts if desired and enjoy.

HEART-WARMING AND TASTY INSTANT POT BEEF STEW

Meal Type: brunch, lunch, dinner, side dish, easy and super easy meals

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving: 5 - 6

Ingredients

2lbs beef chuck roast, defatted and cut into 1-2 inches chunks

6 carrots, sliced diagonally into thick pieces

2 stalks celery, sliced diagonally into thick pieces

1 medium onion, sliced thinly

2 tablespoons tapioca

1/2 cup tomato juice

2 teaspoons salt

1 tablespoon sugar

Instructions

Pressure Cook the Beef Stew:

Add all of the ingredients to the Instant Pot and select the Stew/Meat setting to cook, for about 35 minutes.

When the timer beeps, let everything cool for about 10 minutes before releasing the steam.

Serve:

Enjoy on plates with crusty and buttery bread.

NOTE

Add a little bit of water if the gravy starts to thicken too much as it mellows out.

INSTANT POT ASIAN SALMON AND GARLIC VEGETABLES

Meal Type: brunch, lunch, dinner, side dish, quick and super easy meals

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving: 2

Ingredients

For the Fish:

2 medium salmon fillets or other any fish available

1 clove of garlic, finely diced

2 tablespoons soy sauce or tamari sauce

2 teaspoons grated ginger

1/4 long red chili, finely diced

1 teaspoon honey

Sea salt and pepper

For the Vegetables:

0.5lb (200g) mixed green vegetables (broccoli, snow peas, string beans)

1 large carrot, diced

1 clove of garlic, diced

1 tablespoon of tamari sauce

1 tablespoon of olive oil

1/2 teaspoon sesame oil, optional

Juice of half lime

Instructions

Prepare the Instant Pot:

Add 1 cup of cold tap water to the Instant Pot and place a steamer rack inside.

Prepare the Fish Fillets:

Place the fish fillets in a heat-proof bowl or cake tin that fits into the pot.

Coat each fillet with the diced garlic, ginger, chili, salt, and pepper. Combine soy sauce or tamari and honey in a small bowl and drizzle over the salmon fillets.

Pressure Cook the Fish Fillets:

Place the bowl/tin with salmon fillets on top of the trivet. Cover and lock the lid, press Manual for high pressure and set the timer to 3 minutes.

While the salmon fillets are cooking, prepare the vegetables.

Prepare the Vegetables:

Place cut up vegetables in a steam rack and sprinkle all over with garlic.

Once the timer goes off, let out the pressure in the pot using the quick release method and open the lid.

At this stage, the salmon is partially cooked, but it will be done by the time the vegetables are steamed on top.

Add the Remaining Ingredients:

Place the steam rack with the vegetables on top of the salmon bowl/tin. Add the diced vegetables tamari sauce, lime juice, olive oil and sesame oil. Season with a little salt and pepper as well. The sauces will drip onto the salmon fillets, so you are still retaining all the flavors in the dish.

Continue Cooking:

Cover and lock the lid, press Manual for high pressure and set the timer to 0 minutes. Once the timer beeps, wait for a minute and then use the quick release to let out the steam before opening the lid.

Serve:

Pull out the steamer basket with the vegetables and set aside. Gently remove the bowl/tin with the salmon and transfer the salmon to a serving plate.

Drizzle any remaining juice over the top and serve with the vegetables on the side.

NOTE

Zero minutes is used because by the time the pressure builds up, the vegetables are already cooking, and we don't want them to overcook, but rather crunchy.

DELICIOUS AND CHEAP INSTANT POT SHRIMP SCAMPI

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack, and super easy meals

Prep Time: 2 minutes

Cook Time: 10 minute

Total Time: 12 minutes

Serving: 2 - 4

Ingredients

2lbs wild caught shrimp

1lb cooked penne pasta or 3 cups cooked rice

2 tablespoons olive oil or avocado oil

2 tablespoons pastured butter

1 tablespoon minced organic garlic

1/2 cup homemade chicken stock

1/2 cup white wine

1 tablespoon freshly squeezed lemon juice

Sea salt and pepper, to taste

Parsley, optional garnish

Instructions

Sauté the Garlic:

Add the butter and oil to your Instant Pot and set it to Sauté mode.

When the butter is melted, add the garlic and cook until tender and fragrant.

Deglaze:

Pour the chicken stock and white wine into the pot to deglaze. Stir up any browned bits with a wooden spoon.

Cook the Shrimp:

Turn off the Sauté setting, and add the shrimp to the juice.

Cover and lock the lid, and then set to Meat/Stew mode for 1 minute. Once cooking is done, allow to natural release for 5 minutes, then use quick release to release any of the remaining pressure.

Serve:

Drizzle over with lemon juice, adjust taste with salt and pepper and stir everything. Serve and enjoy.

INSTANT POT CHICKEN RECIPES

REAL, WHOLE FOOD AND SOOTHING INSTANT POT CHICKEN NOODLE SOUP

Meal Type: breakfast, brunch, lunch, dinner, and super easy meals

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serving: 2 - 4

Ingredients

1 1/2lbs (680g) boneless, skinless chicken breasts or 6 drumsticks

5 – 6 cups (1.25L - 1.5L) homemade chicken stock

6 white button mushrooms, chopped

4 cloves garlic, roughly minced

1 small onion, roughly diced

1 - 2 medium carrots, chopped

1 celery stalk, chopped

1 tablespoon (15ml) olive oil

8oz (227g) wide egg noodles

1 bay leaf

Kosher salt and ground black pepper

For Garnish:

1/4 cup (21g) Italian parsley, finely chopped

1 tablespoon (15ml) freshly squeezed lemon juice

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the adjust button to Sauté More function to heat up your Instant Pot. Ensure your pot is as hot as it can be before you proceed.

Sauté the Mushrooms, Onions, and Garlic:

Pour 1 tablespoon (15ml) of olive oil into your Instant Pot. Add the chopped white mushrooms, kosher salt, and ground black pepper. Stir to coat the mushrooms evenly with olive oil.

As the mushrooms cook, they start to release their moisture. Allow the moisture evaporate and stir every now and then until the mushrooms are browned and lightly crisp.

Add in the diced onions and minced garlic, and then cook until onions become soft and fragrant, for roughly 1 - 2 minutes.

Add chopped carrots, celery and bay leaf. Stir and season with kosher salt and ground black pepper, if desired.

Deglaze:

Pour 1/3 cup (80ml) of unsalted chicken stock into the Instant Pot. Scrub all the browned bits off the bottom with a wooden spoon. Add in the remaining 2/3 cup (170ml) chicken stock.

Pressure Cook the Chicken:

Submerge the chicken breasts or drumsticks partially into the Instant Pot Pressure Cooker liquid and cover with the lid.

For chicken breasts: cook at high pressure for 7 minutes plus 8 minutes natural release.

For chicken drumsticks: cook at high pressure for 8 minutes plus 10 minutes natural release.

Boil Unsalted Chicken Stock (Optional Step):

While the chicken is cooking, bring 4 – 5 cups of unsalted chicken stock to a boil on the stovetop over medium-high heat.

Break up the Chicken:

Open the Instant Pot's lid and bring out the bay leaf and chicken. Use forks to shred the chicken to pieces.

Make the Chicken Soup:

Pour 4 – 5 cups (1L - 1.25L) of unsalted chicken stock into the Instant Pot and bring to a boil over medium-high heat (press the Sauté button and click the adjust button to Sauté More function).

Cook the Noodles and Season:

Pour in the wide egg noodles and cook to desired texture, roughly for 4 – 8 minutes.

Season chicken soup with kosher salt and ground black pepper.

Brighten with 1 tablespoon (15ml) of freshly squeezed lemon juice to taste.

Serve:

Turn off the heat; add the shredded chicken back into the Instant and stir to mix well. Garnish with Italian parsley and enjoy immediately.

FINGER-LICKING INSTANT POT BARBECUED CHICKEN WINGS

Meal Type: appetizer, brunch, lunch, dinner, party food, snack, and super easy meals

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving: 2 - 3

Ingredients

2lbs chicken wings and drumettes

1/2 cup (125ml) favorite BBQ Sauce

Instructions

Pressure Cook the Chicken Wings:

Add 1 cup (250ml) of cold water into the Instant Pot Pressure Cooker.

Place a steamer rack inside the pressure cooker. Place the wings and drumettes on top of the steamer rack.

Close the lid and pressure cook at high pressure for 5 minutes plus full natural release. Open the lid carefully afterward.

Preheat Cooking Appliance:

If you're using an airfryer: while the pressure cooker is releasing pressure naturally, preheat the airfryer to 400°F (200°C), and set the timer to 10 minutes.

If you're using an oven: while the pressure cooker is releasing pressure naturally, preheat the oven to 450°F (230°C).

Pat Dry the Chicken Wings:

Remove the wings and drumettes from the pressure cooker and pat dry thoroughly with paper towels.

Apply the Sauce and Place in the Airfryer/Oven:

Toss the wings and drumettes with 1/2 cup (125ml) of BBQ sauce in a large mixing bowl. Add the coated wings and drumettes into the airfryer basket, and airfry until the sauce is caramelized and glossy, for about 5–10 minutes.

After 2 - 3 minutes, remove the airfryer basket and give it a toss so that the chicken wings brown evenly.

If you're using an oven: arrange the coated wings and drumettes in a single layer on a wire rack in a baking tray and bake until the sauce is caramelized and glossy, for about 8–15 minutes.

INSTANT POT CHICKEN ADOBO

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving: 2 - 4

Ingredients

2lbs chicken meat or 6 chicken drumsticks

1 tablespoon oil

Green onions, chopped for garnish

For the Sauce:

1/2 cup light soy sauce (not low sodium)

1/4 cup Filipino soy sauce

1/4 cup Filipino vinegar

1 tablespoon fish sauce

1 tablespoon sugar

1 teaspoon ground black peppercorn

10 cloves garlic, crushed

4 dried bay leaves

1 small onion, minced

1 dried red chili

Optional Cornstarch mixture:

1 teaspoon cornstarch

1 tablespoon water

Instructions

Combine the Liquid Sauce Ingredients:

Combine the Filipino soy sauce, Filipino vinegar, light soy sauce, fish sauce and sugar in a medium mixing bowl.

Sauté the Chicken:

Press the Sauté button and add 1 tablespoon of olive oil to the Instant Pot. Brown the chicken for 1 to 2 minutes, with the skin side down first. Then, remove the chicken from the pot onto a serving plate.

Sauté the Remaining Sauce Ingredients:

Sauté the onion and garlic in the pot until lightly browned and fragrant. Add the red chili, ground black peppercorn and bay leaves to the pot, and then brown for 30 seconds.

Add in the sauce mixture and deglaze the pot.

Pressure Cook the Sauce:

Add in the chicken and cook at high pressure for 9 minutes, and then natural release.

Prepare Gravy (Optional Steps):

Simmer the sauce on Sauté function mode and add the cornstarch mixture until the sauce is reduced.

Serve:

Place chicken on serving plates and drizzle all over with the gravy. Garnish with the chopped green onions and enjoy!

HEALTHY AND FLAVORFUL INSTANT POT ITALIAN CHICKEN

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving: 6 - 8

Ingredients

2lbs chicken breasts

3/4 cup thinly sliced mushrooms

1/4 cup onions

1/2 cup green bell peppers

1/2 cup red bell peppers

1/4 teaspoon salt

3/4 cup marinara

2 tablespoons pesto

1 tablespoon olive oil

Instructions

Sauté the Vegetables:

Turn your Instant Pot to Sauté mode and add the olive oil, onions, bell peppers, and salt. Sauté for 3-4 minutes or until the vegetables are tender and fragrant. Add the chicken, marinara, and pesto, and then stir to mix well.

Pressure Cook the Chicken:

Cook the chicken mixture on high pressure for 12 minutes. For frozen chicken, cook at high pressure for 20 minutes.

Turn the pressure valve to “Vent” to release all the pressure.

Remove the chicken breasts from the pot and place on a serving plate or cutting board. Shred the chicken to pieces using two forks.

Continue Cooking:

Scoop out 2/3 cup of the cooking juice from the pot, being mindful of leaving out the vegetables. Set aside for cooking rice or making soup later.

Add the sliced mushrooms to the vegetables and set to Sauté mode for 2-3 minutes until mushrooms are slightly tender. Add the shredded chicken to the pot and stir until well-combined.

Serve and Enjoy:

Serve on a bed of pasta/rice or top on a flatbread with shredded cheese and enjoy.

SWEET AND SAVORY INSTANT POT HONEY TERIYAKI CHICKEN

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Serving: 6 - 8

Ingredients

2/3 cup La Choy Teriyaki sauce

1 tablespoon honey

1/4 cup chicken broth

2lbs chicken breasts

Green onions, chopped

Instructions

Pressure Cook the Teriyaki Chicken:

Add the honey and Teriyaki sauce to the Instant Pot and stir until well-combined.

Add the chicken broth and chicken, and then cook the chicken mixture at high pressure for 12 minutes.

After cooking, turn the pressure valve to “Vent” to release all the pressure.

Shred the Chicken:

Remove the chicken breasts from the pot onto a serving plate or cutting board and shred into pieces using two forks.

Return Shredded Chicken to Pot:

Reserve 1/2 cup of the cooking juice from the pot for cooking rice or soup later.

Add in the shredded chicken and stir well until well-combined.

Serve:

Top sweet chicken with green onions and enjoy.

INSTANT POT COCONUT AND LEMONGRASS FLAVORED CHICKEN

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving: 4

Ingredients

10 drumsticks, skin removed

1 thick stalk fresh lemongrass

4 cloves garlic, peeled and crushed

1 thumb-sized ginger, peeled and roughly chopped

2 tablespoons Red Boat fish sauce

3 tablespoons coconut aminos

1 teaspoon five spice powder

1 cup full-fat coconut milk

1/4 cup full-fat coconut milk, optional

1/2 teaspoon freshly ground black pepper

1 teaspoon Diamond Crystal kosher salt

1 teaspoon ghee or coconut oil

1 large onion, peeled and thinly sliced

1/4 cup fresh cilantro, chopped

Juice from 1 lime, optional

Instructions

Prepare the Sauce:

Peel, clean and trim the lemongrass to 5 inches.

Combine the lemongrass, ginger, garlic, coconut aminos, fish sauce and five-spice powder in a blender or food processor. Pour in the coconut milk and pulse to a smooth sauce.

Prepare the Chicken:

Add the chicken drumsticks to a large bowl; season with salt and pepper and toss well.

Sauté the Onions:

Press the Sauté button to heat up the insert.

Drop in 1 teaspoon of ghee or coconut oil. When it melts, add in the sliced onions and stir-fry until translucent, for about 3-5 minutes.

Pressure Cook the Chicken:

Add the seasoned drumsticks to the pot and pour the sauce on top. Press the Cancel/Warm button on the Instant Pot and lock the lid, with the top dial pointing to the sealed position.

Click the Manual or Pressure Cook button and set the timer to cook for 15 minutes under high pressure.

When the timer goes off, turn off the pressure cooker and release the pressure valve. Once the pressure drops, unlock the lid carefully and taste for seasoning.

Serve:

Add a few spoonfuls of fish sauce, a pinch or two of black pepper and a dash of salt. Serve on a plate and enjoy!

INSTANT POT POLYNESIAN CHICKEN SANDWICH

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack, and super easy meals

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving: 8 sandwiches

Ingredients

Hamburger buns

6 boneless, skinless chicken breasts

1 (12oz) can frozen orange juice concentrate

2 tablespoons lemon juice

1 teaspoon soy sauce

1 (15.25oz) can peaches, with juice

1 (20oz) can pineapple chunks, with juice

1/4 cup light brown sugar

1 tablespoon cornstarch

Fresh sliced pineapple, grilled

Instructions

Combine the Ingredients:

Mix the orange juice concentrate, lemon juice, pineapple chunks, brown sugar, soy sauce and peaches together in a bowl.

Pour half of this mixture into the Instant Pot Pressure Cooker.

Pressure Cook the Chicken:

Place chicken breasts on top of the sauce and pour the remaining sauce over the chicken.

Lock the lid into place and press the Pressure Cooker Feature. Cook for 12 minutes with the pressure valve closed.

When cooking is done, open the pressure valve carefully and allow pressure to release.

Once pressure has been released, open the pot, remove chicken, and then shred.

Prepare the Gravy:

Strain the cooking juice from the pressure cooker into a clean saucepan.

Add one tablespoon of the juice to a small bowl and mix well with one tablespoon of cornstarch.

Add the cornstarch mixture to the juice in the saucepan and cook over medium heat until the juice mixture thickens.

Serve:

Pour the gravy over the shredded chicken and toss to coat well.

Place 1/4 cup of the shredded chicken mixture inside a hamburger bun and enjoy.

INSTANT POT LEMON MUSTARD CHICKEN WITH POTATOES

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Serving: 2 - 4

Ingredients

2 tablespoons olive oil

3/4 cup chicken broth

1/4 cup lemon juice

2lbs chicken thighs, with bones and skin

2-3 tablespoons Dijon mustard

2 tablespoons Italian Seasoning

2-3lbs red potatoes, quartered

Salt and pepper

Instructions

Pressure Cook the Ingredients:

Add 2 tablespoons of olive oil to the Instant Pot and heat up using the Sauté function mode.

Season the chicken thighs with salt and pepper to taste and add to the Instant Pot.

Combine the chicken broth, lemon juice, and Dijon mustard in a small mixing bowl. Stir well and pour over the chicken.

Add the quartered potatoes and Italian Seasoning and stir everything.

Place lid on the Instant Pot and cook on Manual setting for 15 minutes and quick release at the end of cooking. Serve and enjoy with dish of choice.

INSTANT POT CHICKEN FAUX PHO

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving: 2 - 4

Ingredients

4lbs assorted chicken pieces, bone-in and skin on

2 medium onions, quartered

1 head bok choy, roughly chopped

1 large daikon root, spiralized

1 lemongrass stalk, trimmed and cut into 2-inches pieces

1-inch ginger, peeled and roughly chopped

1 black cardamom pod

1 cinnamon stick

1 tablespoon coriander seed

1 teaspoon green cardamom pods

4 cloves

1/4 cup fish sauce

1 cup fresh cilantro

Sea salt to taste

For Garnish:

2 jalapenos, thinly sliced

1/4 onion, thinly sliced

Lime wedges

Fresh basil

Mung bean sprouts

Instructions

Toast the Coriander Seeds:

Place the coriander seeds in a dry skillet and toast over medium-low heat until fragrant and golden brown, for about 5- 6 minutes.

Pressure Cook the Chicken Mixture:

Wash the chicken pieces under cold running water and add to the pressure cooker.

Add in the dry spices, onion, cilantro, lemongrass and fish sauce. Pour in enough cold water to cover the mixture.

Cover and lock the lid, and then cook at high pressure for 30 minutes.

After the timer turns off, release the pressure naturally and carefully open the lid. Remove the chicken pieces and shred once cool with two forks.

Continue Cooking:

Strain the broth and return it to the pressure cooker. Check for taste and add sea salt accordingly. Bring to a simmer and add the spiralized daikon and bok choy. Cook for 5- 6 minutes until tender.

Serve:

Divide the shredded chicken and noodles into bowls and spoon in the broth. Serve with the garnishes and enjoy!

EASY AND TASTY INSTANT POT FAUX-TISSERIE CHICKEN

Meal Type: brunch, lunch, dinner, main course, and quick meals

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving: 4

Ingredients

2 1/2lbs - 3lbs whole chicken

1 cup water or chicken stock

1/2 medium onion, cut into quarters

5 large cloves fresh garlic, peeled and left whole

2 tablespoons olive oil, divided

2 tablespoons seasoning mix of choice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon basil

1/2 teaspoon cumin

Sea salt and black pepper

Instructions

Prepare the Chicken:

Rub the chicken with one tablespoon of olive oil and season with salt and pepper.

Put the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs in place.

Sauté the Chicken:

Turn on the Instant Pot Pressure Cooker and press the Sauté button.

Add in the remaining tablespoon of olive oil to the metal pan. When it becomes hot, add the chicken and brown both sides, for about 4 minutes per side.

Remove the chicken and set aside on a platter.

Pressure Cook the Sautéed Chicken:

Place the trivet at the bottom of the Instant Pot and pour in the chicken stock.

Coat the chicken with the seasoning mix, rubbing it in and around the skin to cover the entire chicken.

Place the chicken, with the breast side up on top of the trivet and secure the lid. Be sure the lid is in the Sealing position.

Set the pressure cooker to Manual and cook timer for 25 minutes.

When the timer goes off, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release any of the remaining pressure and remove the chicken.

Serve:

Allow the chicken to cool for 5 to 10 minutes before serving.

INSTANT POT RICE RECIPES

PERFECT AND FLUFFY INSTANT POT JASMINE WHITE RICE

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and side dish

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Serving: 2

Ingredients

1 cup (230g) Jasmine rice

1 cup (250ml) water

1/4 - 1/2 teaspoon fine sea salt/table salt, optional

Instructions

Rinse the Rice:

Rinse the rice under cold running water by scrubbing the rice with your finger in a circular motion. Discard the milky water, and continue to rinse until the water is clear. Drain well.

Pressure Cook the Rice:

Add the washed rice and 1 cup of water to the pressure cooker. Close the lid and cook at high pressure for 3 minutes using the Pressure Cooker mode. Natural release for 10 minutes and release the remaining pressure. Open the lid quickly and season with salt if desired.

Fluff and Serve:

Fluff with a fork and enjoy warm with homemade sauce.

PERFECT NO SOAKING INSTANT POT BASMATI RICE

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and side dish

Prep Time: 1 minute

Cook Time: 24 minutes

Total Time: 25 minutes

Serving: 2

Ingredients

1 cup (210g) Indian basmati rice

1 cup (250ml) water

Instructions

Pressure Cook the Basmati Rice:

Add the 1 cup of basmati rice and 1 cup of water to the Instant Pot Pressure Cooker. Close the lid and pressure cook at high pressure for 6 minutes. Switch off the cooker and carry out a 10 minutes natural release. Release the remaining pressure if any and carefully open the lid.

Fluff and Serve:

Fluff the rice with a serving fork or spatula. Serve and enjoy with your favorite main dish.

PERFECT SET AND FORGET INSTANT POT BROWN RICE

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and side dish

Prep Time: 1 minute

Cook Time: 20 minutes

Total Time: 21 minutes

Serving: 2

Ingredients

1 cup (200g) long grain brown rice

1 cup (250ml) water

Instructions

Pressure Cook the Brown Rice:

Add the 1 cup of brown rice and 1 cup of water to the Instant Pot Pressure Cooker. Close the lid and pressure cook at high pressure for 15 minutes. Switch off the heat and leave the pot to rest for 5 minutes, and then do a Quick Release by switching the venting knob to the venting position. Carefully open the lid.

Fluff and Serve:

Fluff with a serving fork. If the rice is a bit moist, leave it for a few minutes for the moisture to escape before serving.

DELICIOUSLY EASY INSTANT POT STICKY RICE

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and side dish

Prep Time: 2 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Serving: 2 - 4

Ingredients

1 cup (200g) glutinous rice

2/3 cup (167ml) cold tap water

1 cup cold tap water

Instructions

Prepare the Instant Pot:

Place the steamer rack inside your Instant Pot and pour in 1 cup cold tap water.

Pressure Cook the Glutinous Rice:

Add the 1 cup of glutinous rice to a stainless steel bowl. Place the rice-containing bowl onto the steamer rack. Pour the 2/3 cup (167ml) of cold tap water into the stainless steel bowl with rice. Check to see that all the rice is submerged in the water. Please note that you do not need to soak the rice before cooking.

Close the lid at once and pressure cook at high pressure for 12 minutes plus natural release for roughly 5 – 7 minutes. Open the lid with care.

Fluff and Serve:

Remove the stainless steel container from the pressure cooker and gently fluff the sticky rice with a fork or spatula. Serve warm with your main dish.

INSTANT POT JAMBALAYA-STYLED RICE

Meal Type: breakfast, brunch, lunch, dinner, and main dish

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving: 4

Ingredients

2 cups (360ml) raw short grain white rice

2 1/2 (450ml) rice cups chicken stock, or water

2 - 3 cups chopped kale with stem

1 cup leftover meat, chopped

2 waxy potatoes, cubed

2 carrots, chopped

1lb white mushrooms, halved

1lb green beans, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon rice wine or Japanese sake

1 tablespoon vegetable oil

Chopped green onion and sriracha for garnish, optional

Instructions

Rinse the Rice:

Rinse the white rice with cold running water 2 to 3 times until clean. Transfer the rinsed rice to a strainer to drain extra water and go ahead to chop vegetables.

Add the Ingredients to Instant Pot:

Combine the drained rice, rice wine, chicken stock, and vegetable oil in the Instant Pot. Top with leftover meat, mushrooms, potato, carrot, green beans, and kale. Drizzle soy sauce on top, but don't stir.

Pressure Cook the Rice:

Cover and seal the Instant Pot. Be sure the valve is set to High Pressure. Press “Manual” or “Bean/Chili.” Set the timer to 8 minutes and ensure the high pressure light is on. Do not use the “rice” function as it won’t add pressure that way.

Once the timer goes off, let the pressure release naturally, or you can use quick release.

Stir and Serve:

Gently stir the rice mixture with a spatula. Add in the green onion and oyster sauce, and then stir again.

Adjust the taste by adding more sauce, if necessary. If you’re not going to serve immediately, let the rice sit in the pot covered to remain warm.

Serve warm.

NOTE

Soy sauce causes the ottom layer of the rice to burn. So if you are using too much, it will cause the rice to burn.

INSTANT POT ASIAN-APPROVED CALROSE RICE

Meal Type: breakfast, brunch, lunch, dinner, side dish, and super easy

Prep Time: 1 minute

Cook Time: 24 minutes

Total Time: 25 minutes

Serving: 1 cup

Ingredients

1 cup cold water

1 cup (235g) medium grain Calrose rice

3 tablespoons (295ml) cold water

Instructions

Rinse the Rice:

Rinse the rice gently under cold water. Drain well and reserve 3 tablespoons from the water. This is an optional step.

Pressure Cook Calrose Rice:

Add the rinsed rice, 1 cup of water and the reserved 3 tablespoons of rice water to the Instant Pot Pressure Cooker. Close the lid and pressure cook at high pressure for 6 minutes.

Turn off the heat and perform a full natural release for roughly 10 minutes. Open the lid carefully afterward.

Fluff and Serve:

Fluff the rice with a rice spatula or fork, and then serve with your prepared main dish.

INSTANT POT CHEESY RISOTTO WITH CRUNCHY MUSHROOM

Meal Type: breakfast, brunch, lunch, dinner, and main dish

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Serving: 6

Ingredients

2 cups (400g) Arborio rice

3 cups (750ml) unsalted chicken stock

1 1/2 cup (375ml) mushroom soaking liquid

3/4 cup (188ml) dry sherry wine or dry white wine

3 tablespoons (45ml) olive oil, divided

4 tablespoons (57g) unsalted butter, divided

4 (15g) garlic cloves, minced

1 (163g) small onion, finely sliced

1 (27g) small shallot, finely sliced (optional)

3 (22g) dried shiitake mushrooms, rehydrated and chopped

12 -16 (600g - 650g) large cremini mushrooms, chopped

100g oyster mushrooms, chopped

20g Parmesan cheese, finely grated

3 tablespoons (45ml) light soy sauce (not low sodium), divided

Kosher salt & ground black pepper to taste

Parsley, for garnish

Instructions

Rehydrate the Dried Shiitake Mushrooms:

Submerge the dried shiitake mushrooms in a clean bowl of warm water for 30 minutes.

Make sure to place something on top to prevent the mushrooms from floating.

When the 30 minutes is up, squeeze the water out of the shiitake mushrooms into the bowl, and then slice the mushrooms.

Set the mushroom soaking liquid aside as you'll need it later.

Prepare the Instant Pot Pressure Cooker:

Turn on your Instant pot by pressing the Sauté button, then adjust the button once to Sauté More function. Ensure your pot indicator says HOT before you proceed.

Sauté the Mushrooms:

Add 2 tablespoons (30ml) of olive oil and 2 tablespoons (29g) of unsalted butter to the Instant Pot. Be sure to coat the oil over the whole bottom of the pot. Add in the sliced oyster mushrooms and cremini mushrooms. Combine to coat the mushrooms with butter evenly.

As the mushrooms cook, they will start to release their moisture. At the 8-minute mark, discard some of the moisture to speed up the cooking process. Allow the moisture evaporate completely and then season with 2 tablespoons (30ml) of light soy sauce and occasionally stir until the mushrooms are lightly browned and crisped. This Process will take roughly 17 – 22 minutes, and it will greatly enhance the flavor of the risotto.

Prepare the Ingredients:

While the mushroom slices are sautéing, prepare the remaining ingredients accordingly.

Combine the Stock to Create the Mushroom Chicken Stock:

Combine 1 tablespoon (15ml) of light soy sauce, 3 cups (750ml) of unsalted chicken stock, and 1 1/2 cups (375ml) of the mushroom soaking juice in a bowl.

Sauté the Onions and Garlic:

Add in the diced onions and shallots to the Instant Pot and then sauté until tender and fragrant, for one minute. Add in the minced garlic, and then sauté until fragrant, for 30 seconds. Next, use a spatula to move everything to one side of the pot to create space for the rice and oil.

Add the Rice, Oil and Season:

Add 1 tablespoon (15ml) of olive oil and another 2 tablespoons (29g) of unsalted butter to the reserved space in the pot.

Add the 2 cups (400g) of Arborio rice in the oil and mix until the rice is coated evenly with the oil.

Combine everything and continue to stir until the edges of the Arborio rice become translucent, while the center remains white, for 2 – 3 minutes. Add the sliced shiitake mushrooms and stir well with the rice.

Deglaze:

Pour in 3/4 cup (188ml) of dry white wine, and completely deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for about one minute, allowing the alcohol to evaporate.

Pressure Cook the Risotto:

Pour 4 cups (1L) of mushroom chicken stock into the Instant Pot. Make sure no rice or onion stick to the sides of the pot. Close the lid and pressure cook at high pressure for 5 minutes and quick release. Open the lid with caution.

For softer risotto: this cooking time will give al-dente risotto. So if you prefer a softer risotto, add an extra minute or two to the cooking time.

Reduce the Risotto:

After cooking, the risotto should look runny. Stir to mix with a spatula to form a creamy and smooth consistency. If it's too runny, cook for a few minutes longer on Sauté mode.

Add in the 20g Parmesan cheese and season to taste with kosher salt and black pepper, and stir well.

Serve:

Garnish with freshly chopped parsley and serve at once with more Parmesan cheese.

NOTE

To ensure the best risotto consistency when served, warm the serving plates in the oven.

EASY INSTANT POT COCONUT RICE

Meal Type: breakfast, brunch, lunch, dinner, and main dish

Prep Time: 1 minute

Cook Time: 24 minutes

Total Time: 25 minutes

Serving: 2 - 3

Ingredients

1 cup (230g) Jasmine rice

For Coconut Milk Combo:

1/2 cup (125ml) 100% pure unsweetened coconut milk or Thai unsweetened coconut milk

3/4 cup (188ml) homemade unsalted chicken stock

1/4 - 1/2 teaspoon fine sea salt/table salt

Instructions

Rinse the Rice:

Rinse rice under cold running tap water until clear, and then drain well.

Prepare the Coconut Milk Mixture:

In a mixing bowl, mix the 1/2 cup (125ml) unsweetened coconut milk, 3/4 cup (188ml) homemade unsalted chicken stock and 1/4 - 1/2 teaspoon fine sea salt. Stir to blend well.

Pressure Cook the Coconut Rice:

Add the 1 cup (230g) of Jasmine rice to the Instant Pot Pressure Cooker. Pour in the coconut milk mixture and give it a stir to ensure the rice is covered in it.

Close the lid and pressure cook at high pressure for 5 minutes plus 10 minutes natural release. The floating valve may drop around 6 - 7 minutes; don't open the lid until the full 10 minutes has elapsed. Open the lid carefully.

Fluff and Serve:

Fluff the cooked Coconut Rice and serve with your favorite dish.

INSTANT POT KABOCHA SQUASH RICE

Meal Type: lunch, dinner, side dish and quick meals

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving: 2 - 4

Ingredients

2 cups Kabocha squash, cubed

2 rice measuring cups (360ml) Japanese rice, rinsed

1 1/2 cups water

1 tablespoon Japanese rice wine

1 teaspoon sea salt

4 – 5 drops sesame oil

Instructions

Add Ingredients to Instant Pot:

Add the rinsed rice, water, rice wine, sesame oil and sea salt to the Instant Pot Pressure Cooker.

Combine the ingredients a couple of times with a wooden spoon to stir well.

Add the cubed Kabocha squash quickly into the pot.

Pressure Cook the Mixture:

Cover and secure the lid and cook at high pressure for 7 minutes. Turn off the heat; wait for 10 minutes, and then quick release.

Fluff and Serve:

Remove the lid, stir the Kabocha squash well with the rice and serve!

INSTANT POT TENDER RISOTTO WITH BOUNCY SHRIMPS

Meal Type: lunch, dinner, main course, and super easy

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving: 2 - 4

Ingredients

1/2lb (227g) tiger prawns or shrimp, frozen, unpeeled

2 cups (400g) Arborio rice

4 cups (1L) homemade unsalted fish stock

4 tablespoons (57g) unsalted butter

3 tablespoons (45ml) olive oil

2 1/2 tablespoons (45g) yellow or white miso paste

2 teaspoons (10ml) Japanese soy sauce

1/3 teaspoon (0.75g) baking soda

1/2 teaspoon (3g) kosher salt

1 medium (50g) shallot, minced

3 medium cloves (10g) garlic, minced

3/4 cup (188ml) Japanese rice wine

1 – 2 stalk green onions, sliced

20g Parmesan cheese, finely grated

5g Parmesan cheese, finely grated, for garnish

Instructions

Dry Brine the Shrimps (Optional Step):

Thaw 1/2lb (227g) of frozen shrimps under cold running water for a couple of minutes. Pat dry with paper towels.

Mix 1/3 teaspoon (0.75g) of baking soda and 1/2 teaspoon (3g) of kosher salt in a medium mixing bowl with the well-dried shrimps. Keep in the refrigerator and dry brine for 30 minutes.

Prepare the Pressure Cooker:

Turn on your Instant Pot by pressing the Sauté button and adjust once to Sauté More function. Ensure your pot indicator says HOT before you proceed.

Sauté the Shallots, Garlic, and Shrimps:

Add in 3 tablespoons (45ml) of olive oil, 4 tablespoons (57g) of unsalted butter to the pot. Be sure to coat the oil over the whole bottom of the pot.

Sauté the minced shallots (50g) and minced garlic (10g) until tender and fragrant.

Add in the dry brined shrimps, and cook for about one minute per side until the shrimps are about 80% cooked.

Remove the shrimps and set aside to allow the residual heat finish the cooking.

Add the Rice and Season:

Add the 2 cups (400g) of Arborio rice to the garlic-butter oil. Combine until rice is fully covered with the oil. Continue to stir the rice and after 2 – 3 minutes, the edges of the Arborio rice should become translucent, and the center remains white.

Pour in 2 teaspoons (10ml) of Japanese soy sauce and 2 1/2 tablespoons (45g) of white or yellow miso paste. Stir well with the rice.

Deglaze:

Add in 3/4 cup (188ml) of Japanese rice wine, and deglaze the bottom of the pot thoroughly with a wooden spoon. Stir and let the wine boil for about one minute, allowing the alcohol to evaporate.

Pressure Cook the Risotto:

Pour in 4 cups (1L) of homemade fish stock. At this point, it's good time to check no rice or shallot pieces stick to the sides of the pot. Close the lid and pressure cook at high pressure for 5 minutes and then quick release. Open the lid carefully afterward.

For softer risotto: this cooking time will give al-dente risotto. But if you prefer a softer risotto, add an extra minute or two to the cooking time.

Peel the Shrimps:

While the risotto is cooking in the Instant Pot, seize the opportunity to peel the shrimps.

Reduce the Risotto:

After cooking, the risotto should look runny. Stir with a spatula to form a creamy and smooth consistency. If it's too runny, cook for a few minutes longer on Sauté mode.

Add in the 20g Parmesan cheese and the thinly sliced green onions.

Season to taste with kosher salt and black pepper, and stir well.

Serve:

Place the cooked shrimps on top and serve immediately with more Parmesan cheese

NOTE

To ensure the best risotto consistency when served, warm serving plates in the oven

INSTANT POT EGG RECIPES

PERFECT SOFT, MEDIUM AND HARD-BOILED EGGS

Meal Type: appetizer, breakfast, brunch, lunch, dinner, and side dish

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients

Extra-large eggs

1 cup water

Instructions

Prepare the Pressure Cooker:

Place the steam rack inside the pressure cooker. Pour 1 cup of cold tap water into the pot, and then arrange the eggs at the center of the rack.

Pressure Cook the Eggs:

Cover with the lid and pressure cook at low pressure to your desired consistency. For soft boiled egg, cook for 5 minutes and 14 minutes for hard-boiled eggs. For large eggs, I suggest you reduce the pressure cooking time by 1 minute.

Once eggs are cooked, immediately quick release by pressing the Cancel button right away.

Cool the Eggs:

Open the lid and immediately transfer the eggs to a bowl of cold water for 60 seconds. Discard the water and refill again with cold water. Return the eggs into the bowl for another 3 minutes.

Serve:

Peel the egg and enjoy with dish of choice.

INSTANT POT SILKY SMOOTH EGG CUSTARD

Meal Type: breakfast, brunch, dessert, snack, party food, and super easy meals

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Serving: 4-5

Ingredients

3 large eggs

1 1/2 cups (375ml) whole milk, divided

4 - 5 tablespoons (52g-65g) granulated sugar, for sweet tooth

A pinch of salt

Instructions

Dissolve Sugar in Milk:

the tablespoons of granulated sugar, a pinch of salt, and 1 cup (250ml) of whole milk to the pressure cooker. Dissolve the sugar by using the Slow Cook function mode on the Instant Pot. Stir with a silicone or wooden spatula until the sugar fully melts.

Remove the pot from heat and allow the milk cool down for a few seconds. Pour in 1/2 cup (125 ml) of whole milk and stir well. The sugar-milk mixture should be cool to touch at this phase.

Beat the Eggs:

Whip 3 large eggs in a large bowl until well blended.

Combine the Ingredients:

While whipping, slowly pour the sugar-milk mixture in the large bowl of beaten eggs and mix well.

Strain the Egg Mixture:

Using a fine mesh strainer, pour the egg mixture into a clean bowl twice to remove any solids that may have formed and to make it smooth. Pour the filtered egg mixture into 4 – 5 ramekins and burst any air bubbles with a spoon. Tightly wrap the ramekins with aluminum foil.

Pressure Cook the Egg Custard:

Quickly rinse the inner pot with water and pour 1 cup (250ml) of cold water into the pressure cooker. Place a trivet inside the Instant Pot, then carefully arrange the ramekins on the trivet.

You can stack them in two layers if you desire. Cover and close the lid and cook at low pressure for 0 minutes (use 1 minute if the aluminum foil is thick or you're not at sea level) plus 10 minutes for natural release.

The floating valve will drop around the 7 – 8 minute mark. So don’t open the lid until the 10 minutes has elapsed. Open the lid carefully and set aside to avoid overcooking.

Serve and Enjoy Warm or Hot:

This dessert is best enjoyed warm or hot.

INSTANT POT SAVORY STEAMED EGGS

Meal Type: breakfast, brunch, lunch, dinner, main course, side dish, and quick meals

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving: 2

Ingredients

2 extra-large eggs

1 cup homemade unsalted chicken stock

1/4 teaspoon sea salt

Green onions, chopped for garnish

For the Soy Sauce Mixture

1/2 tablespoon light soy sauce

1/2 tablespoon fish sauce

1 tablespoon water

Instructions

Beat the Eggs:

Break the eggs into a glass measuring cup or bowl and beat until the yolks and whites have fully blended.

Whip in the Chicken Stock:

Slowly add the 1 cup of chicken stock into the beaten eggs as you continue to mix. You can season with 1/4 teaspoon of sea salt if you desire. Mix well.

Strain the Egg Mixture:

Pour the stock-egg mixture through a strainer into a shallow dish. Remove any air bubbles on the surface with a spoon and tightly cover the dish with aluminum foil.

Pressure Cook the Eggs:

Insert a trivet into the pressure cooker and pour in one cup of cold tap water. Place the egg dish on the trivet.

Cover and close the lid and cook at low pressure for 6 minutes, and then full natural release for about 6 minutes.

Serve:

Open the lid and bring out the dish. Carefully discard the aluminum foil. Garnish with chopped green onions and drizzle the Soy Sauce Mixture over the steamed eggs. Serve at once.

INSTANT POT CHEESY EGG BAKE

Meal Type: breakfast, brunch, lunch, dinner, side dish, and super easy meals

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving: 4

Ingredients

6 bacon slices, chopped

2 cups frozen hash browns

6 eggs

1 1/2 cups water

1/4 cup milk

1/2 cup shredded cheddar cheese

1 teaspoon kosher salt

1/2 teaspoon pepper

To Garnish:

Onion

Red pepper

Spinach

Mushrooms

Green onions

Instructions

Sauté the Bacon and Vegetables:

Cut the bacon into small pieces, and then sauté in the pressure cooker until crispy.

Add in any extra vegetables of choice and sauté until tender, for about 3 minutes.

Stir in the frozen hash browns until slightly thawed, for about two minutes.

Prepare Cooking Dish:

Grease a heat-proof dish that will fit perfectly into the Instant Pot.

Combine the Remaining Ingredient:

Whip the milk, eggs, shredded cheese, salt and pepper in a bowl. Add in the sautéed bacon and vegetables to the egg mixture.

Pour the egg mixture into your greased, heat-proof dish.

Pressure Cook Your Egg Dish:

Pour the cups of water into your Instant pot and set the trivet inside. Place the heat-proof dish with egg mixture on top of the trivet.

Lock the lid and set to High Pressure for 10 minutes with a quick release at the end of cooking.

Loosen the edges and then dump out onto a large serving plate.

Serve:

Garnish with onion, red pepper, spinach, mushrooms, green onions and extra shredded cheese.

INSTANT POT EGG AND HAM CASSEROLE

Meal Type: breakfast, brunch, lunch, dinner, side dish, and super easy meals

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving: 4

Ingredients

10 large eggs

4 medium red potatoes

1/2 onion, diced

2 cups shredded cheddar cheese

2 cups water

1 cup milk

1 cup chopped ham

1 teaspoon salt

1 teaspoon pepper

For Toppings:

Sour cream, salsa or avocado

More shredded cheese

Diced tomatoes

Instructions

Prepare Your Instant Pot:

Spray the insert of the Instant Pot with a non-stick cooking spray.

Combine the Ingredients:

Whip the eggs and milk in a bowl until well-blended. Add in the ham, potatoes, cheese, onions, salt, and pepper in the egg mixture and combine until well-covered with the egg mixture. Cover the bowl with foil.

Pressure Cook Your Casserole:

Place the steam rack into the Instant Pot and pour in 2 cups of water. Place your foil-covered bowl on top of the steam rack.

Close the lid and press manual. Make the timer display 25 minutes, and then you are good to go.

When the timer beeps, do a quick release and remove the lid when the pressure is gone.

Serve and Enjoy:

Serve with your toppings and enjoy!

INSTANT POT EASY CREAMY BANANA FRENCH TOAST

Meal Type: breakfast, brunch, lunch, quick and super easy meals

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving: 6 - 8

Ingredients

3 eggs

5-6 slices French bread

4 bananas, sliced

1/4 cup pecans, chopped

1/4 cup cream cheese

1/2 cup milk

3/4 cup water

2 tablespoons chilled butter, sliced

2 tablespoons brown sugar

1 tablespoon white sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pure maple syrup, optional

Instructions

Slice the Bread:

Cut the French bread into cubes.

Prepare the Cooking Device:

Grease a round baking dish or cake pan that can fit into your Instant Pot.

Add the Bread to the Instant Pot:

Add a layer of bread to the bottom of the dish or pan, and spread one sliced banana over the bread.

Sprinkle 1 tablespoon of brown sugar over the banana slices.

Melt the Cheese:

Melt the cream cheese in a microwave, for 30-45 seconds until creamy enough to spread and drizzle over the bananas and bread.

Continue Layering:

Add the remaining bread cubes to the bowl and spread one more sliced banana over the bread cubes.

Sprinkle o1 tablespoon of brown sugar over the bananas and half of the chopped pecans over the top, and top with sliced butter pieces.

Whip the Egg Mixture:

Beat the eggs with a whisk in a mixing bowl until fluffy. Whip in milk, white sugar, cinnamon and vanilla into the egg mixture.

Pour the egg mixture over the bread, making sure it is well-coated.

Pressure Cook the Toast:

Pour 3/4 cup of water into the Instant Pot and place a trivet or pot lifter on the bottom of the pot.

Center the pan on the trivet and lock the lid in place.

Select High Pressure and set the timer for 25 minutes.

When timer beeps, turn off the pressure cooker and switch the steam release valve to “venting” to release the pressure.

When the pressure valve drops, remove the lid and remove the dish from the pot.

Serve:

Let the toast set for 5-6 minutes, then garnish with nuts, sliced bananas, and maple syrup before serving.

NOTES

In case you don’t have a trivet to pull the dish or pan out of the Instant Pot, make a sling out of a large foil strip.

If you desire a crispy topping, place the dish under the broiler in the oven to brown the top.

HEARTY AND FLAVORFUL INSTANT POT MEXICAN EGG CASSEROLE

Meal Type: breakfast, brunch, lunch, dinner, main course, and quick meals

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving: 8

Ingredients

8 large eggs, well-beaten

1lb mild ground sausage

1/2 cup green onions

1/2 cup flour

1/2 large red onion, chopped

1 red bell pepper, chopped

1 can black beans, rinsed

1 cup Cotija cheese

1 cup mozzarella cheese

Sour cream and cilantro to garnish, optional

Instructions

Sauté Sausage and Onion:

Turn on the pressure cooker to the sauté setting mode. Once it becomes hot, add the sausage and onion and sauté until the sausage is well-cooked, for about six minutes.

Combine the Remaining Ingredients:

Mix the flour with eggs until well-combined. Add the flour-egg mixture to the sausage and onions in the Instant Pot.

Add in the chopped vegetables, beans and cheeses. You can reserve some of the mozzarella cheese as a topping when the casserole is done.

Pressure Cook the Casserole:

Put the lid on the Instant Pot and lock in place.

Cook at high pressure for 20 minutes. When the timer goes off, let it depressurize and then unlock the lid.

Serve and Enjoy:

Bring the casserole out of the Instant Pot. To do this, lift the inner pot out of the pressure cooker, place a plate on top of the inner pot and then flip it upside down, so the casserole pops out onto the plate.

Garnish with the reserved cheese, sour cream and cilantro on top, and then allow to sit for a few minutes until the cheese is melted.

NOTE

The flour helps the casserole firm up and keeps it in shape when you cut it.

INSTANT POT POTATO EGG FRITTATA

Meal Type: breakfast, brunch, lunch, dinner, and quick meals

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Serving: 4

Ingredients

6 large eggs

4oz defrosted French fries or hash browns/raw potatoes

4oz cheese of choice, grated or a combination of grated cheese

1 1/2 cups water

1/4 cup milk

1/4 cup Spanish onions, scallions, diced

1/2 teaspoon sea salt, to taste

1/4 teaspoon freshly ground black pepper, to taste

1 teaspoon fox point seasoning or seasoning of choice

1 teaspoon tomato paste

1 tablespoon butter, melted

1 clove fresh garlic, minced

2 tablespoons Bisquick or baking mix of choice

For the Topping:

1oz cheese grated of choice

Optional Add-ins:

Green bell pepper

Bacon

Spinach

Ham

Sausage

Instructions

Prepare the Potatoes:

If using raw potatoes, peel and cut them into thin strips, and then soak in water for 20 minutes.

Combine the Eggs and Seasonings:

Whisk the eggs and seasonings in a medium bowl until very frothy.

Whisk the baking mix, tomato paste, and milk in a mixing cup. Add to the egg mixture and stir well.

Add the onions and garlic to the egg mixture and blend well.

Prepare the Frittata:

Grease the casserole dish thoroughly. Remove the sliced potatoes from water and pat dry with a paper towel.

Add the sliced potatoes to the greased dish and pour in melted butter. If using defrosted French fries or hash browns, omit the melted butter.

Pour in the egg mixture and any add-ins, and then top with grated cheese.

Add water to the bottom of the Instant Pot and place a trivet inside. Place the casserole dish on the trivet uncovered.

Pressure Cook the Frittata:

Lock on the lid and close the pressure valve. Cook at high pressure for 15-20 minutes.

When the timer goes off, allow a 10-minute natural pressure release and then release any remaining pressure.

Serve:

Top with the grated cheese and place the lid on top of Pressure Cooker to allow the cheese melt.

NOTES

If the Frittata is still soft, cook for another 5 minutes.

If you like a harder Frittata, adjust the cook time accordingly.

INSTANT POT FROSTED EGG CUPCAKES

Meal Type: breakfast, brunch, lunch, quick and super easy meals

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving: 4

Ingredients

7 large eggs

1/2 teaspoon homemade seasoned salt

1/4 cup crisp bacon, diced

1/2 cup cheese, shredded

1 tablespoon heavy whipping cream

1/2 cup potatoes, peeled and finely diced

1 scallion, diced (reserve half)

1 cup water

Chopped scallions, for garnish

4 half pint well-greased mason jars

Instructions

Combine the Ingredients:

Whip the eggs, cream and seasoned salt in a mixing bowl and pour into greased mason jars.

Combine the potatoes, bacon, cheese, and half of the scallions and divide among the mason jars.

Pressure Cook the Cupcakes:

Pour one cup of water to the bottom of the Instant Pot cooking pot. Place the trivet inside and place the mason jars on it covered.

Lock on lid and close the pressure valve. Cook at high pressure for 5 minutes.

When the timer beeps, allow a 10-minute natural pressure release.

Open the lid and "Frost" the jars with grated cheese on top.

Return the lid and allow to sit for one minute.

Serve:

Garnish with chopped scallions and enjoy warm.

INSTANT POT EGG CUPS ON THE RUN

Meal Type: breakfast, brunch, lunch, main course, quick and super easy meals

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving: 4

Ingredients

4 eggs

2 tablespoons chopped cilantro

1 cup diced vegetables (mushrooms, onions, bell peppers, tomatoes)

1/2 cup shredded sharp cheddar cheese

1/4 cup half and half

1/2 cup shredded cheese of choice, for garnish

Salt and Pepper to taste

4 half pint well-greased mason jars

Instructions

Combine the Ingredients:

Mix the eggs, cheese, half and half, chopped cilantro, vegetables, salt, and pepper together in a large mixing bowl.

Divide amongst the mason jars. Cover with lids to keep water out of the eggs.

Pressure Cook the Cups:

Add 2 cups of water to the Instant Pot, and place a trivet inside.

Place the egg jars on the trivet and cook for 5 minutes at high pressure. Once cooked, quickly release any remaining pressure.

Serve and Enjoy:

Garnish with the remaining 1/2 cup of cheese, and broil or place in air fryer for 2-3 minutes, until the cheese is melted and lightly browned.

INSTANT POT FRUITS AND VEGETABLES

QUICK AND EASY INSTANT POT BAKED POTATOES

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack, and super easy meals

Prep Time: 1 minute

Cook Time: 34 minutes

Total Time: 35 minutes

Serving: 2 - 4

Ingredients

4 – 8 (0.6lb/250g) medium russet potatoes

1 - 2 tablespoons ground black pepper

2 tablespoons olive oil

Kosher salt

Instructions

Prepare the Potatoes:

Rinse the potatoes under cold running tap water. Poke holes all over the potatoes with a fork.

Pressure Cook the Potatoes:

Pour 1 cup of cold running tap water into the Instant Pot and place a trivet inside.

Place the poked potatoes on top of the trivet. Close the lid and pressure cook at high pressure for 12 minutes plus 10 minutes quick release for medium russet potatoes.

Adjust the cooking time from 10 minutes for small-sized potatoes to 20 minutes for extra-large ones.

When the timer beeps, wait for 10 minutes and then turn the venting knob to the venting position to release any remaining pressure. Open the lid carefully.

Bake in the Oven (Optional Step):

While the potatoes are cooking, preheat the oven to 400°F (200°C).

Coat the skin of the cooked potatoes with olive oil and arrange them on a baking tray. Season with kosher salt and ground black pepper and place in the oven for 10 – 15 minutes to crisp up the skin.

Serve:

Serve hot with unsalted butter, kosher salt, and ground black pepper.

FLUFFY AND CREAMY INSTANT POT MASHED POTATOES

Meal Type: lunch, dinner, side dish and quick meals

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving: 2 - 4

Ingredients

4 Russet or 6 Yukon gold potatoes, peeled and quartered

1 cup (250ml) water

1/2 cup (100ml) milk

2 tablespoons (30g) unsalted butter

2 cloves garlic, minced

2 tablespoons grated Parmesan cheese

Kosher salt and pepper to taste

Instructions

Prepare the Pressure Cooker:

Fill the Instant Pot Pressure Cooker with 1 cup of water.

Place the vegetable steamer inside the pot and arrange the quartered potatoes on the steamer trivet.

Pressure Cook the Potatoes:

Close the lid and cook on high pressure for 8 minutes and then quick release for 10 minutes.

Sauté the Garlic:

While the potatoes are cooking, sauté the minced garlic in 2 tablespoons (30g) of unsalted butter in a small saucepan over medium heat for 1 to 2 minutes until fragrant and golden in color. Season with a pinch of kosher salt.

Deglaze:

Add in the milk and deglaze the pan thoroughly. Remove the mixture from heat when it is hot.

Mash the Cooked Potatoes:

Remove the lid. Bring out the potatoes and mash in a medium mixing bowl with a potato masher.

Add half of the garlic-butter mixture to the bowl. Continue to mash the potatoes, stir, and add the rest of the mixture until well-combined. Add the Parmesan cheese and season with salt and pepper to taste.

Serve:

Serve warm and enjoy!

CREAMY BUTTERY FILLING INSTANT POT SWEET POTATOES

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack, and party food

Prep Time: 2 minutes

Cook Time: 38 minutes

Total Time: 40 minutes

Serving: 2 - 4

Ingredients

2 – 4 whole sweet potatoes (6 – 12 inches/160g – 700g)

1 cup (250ml) cold water

Optional Toppings: butter and maple syrup

Instructions

Wash Sweet Potatoes:

Rinse and scrub the sweet potatoes in cold running water.

Pressure Cook the Sweet Potatoes:

Pour in 1 cup (250ml) of cold water into the Instant Pot and place a steamer rack inside. Place the whole sweet potatoes on the steamer rack, and close the lid.

Cook the sweet potatoes at high pressure depending on the circumference. For fully cooked potatoes with some chewable texture:

1) Cook for 15 - 20 minutes for 6 inches potato size

2) Cook for 25 - 30 minutes for 8 inches potato size

3) Cook for 35 - 40 minutes for 10 inches potato size

4) Cook for 45 - 50 minutes for 12 inches potato size

Perform a full natural release, for roughly 10 - 11 minutes and then open the lid carefully.

Serve:

Serve the sweet potatoes as it is or drizzle over with maple syrup and butter. Eat up your sweet treat.

FOOL-PROOF INSTANT POT ARTICHOKES WITH DELICIOUS DELICATE FLAVORS

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, snack and easy

Prep Time: 3 minutes

Cook Time: 17 minutes

Total Time: 20 minutes

Serving: 2

Ingredients

2 artichokes (11 inches and 250g each)

4 cloves (13g) garlic, minced

2 tablespoons (30g) unsalted butter

2 pinches kosher salt to taste

Optional: lemon juice from 1 lemon

Instructions

Clean the Artichokes:

Submerge the artichokes in cold tap water for 5 minutes.

Prepare Artichokes (Optional Step):

Cut off the stem and cut about 1 inch off the tip of the artichokes.

Place Artichokes in Pressure Cooker:

Pour in 1 cup of cold water inside the Instant Pot Pressure Cooker and place a steamer rack inside. Place the two artichokes on the steamer rack, and close the lid.

Squeeze Lemon Juice (Optional Step):

If you like to slow down the rate of oxidation, squeeze some lemon juice on the artichokes.

Pressure Cook the Artichokes:

Cook the artichokes in the following manner:

1) For trimmed artichokes: cook at high pressure for 8 minutes using the Manual Button plus quick release.

2) For uncut whole artichokes: cook at high pressure for 9 minutes using the Manual Button plus quick release.

3) For large artichokes: cook at high pressure and increase the cooking time accordingly.

Open the lid carefully afterward.

Sauté the Garlic:

While the artichokes are cooking, sauté the minced garlic in 2 tablespoons (30g) of unsalted butter in a small saucepan over medium-low heat for 1 to 2 minutes until fragrant and golden brown.

Set aside to cool it down slightly and season with kosher salt to taste

Serve:

Serve artichokes with garlic-butter sauce.

SWEET, JUICY, AND TENDER INSTANT POT COB CORN

Meal Type: breakfast, brunch, lunch, dinner, side dish, snack, party food, and quick meals

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Serving: 4

Ingredients

4 ears corn on the cob, with husks and silk removed

Instructions

Pressure Cook the Corn on the Cob:

Pour 1 cup of cold water into the pressure cooker. Place a trivet inside the Instant Pot, and then place the 4 ears of corn on the cob on the trivet.

Close the lid and cook at high pressure for 1 - 2 minutes. Turn off the heat and quick release for 10 minutes. Open the lid carefully afterward.

Serve:

Serve immediately with butter and your favorite sauce or topping.

HEALTHY AND REFRESHING INSTANT POT SPAGHETTI SQUASH

Meal Type: breakfast, brunch, lunch, dinner, side dish, snack, super easy and quick meals

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Serving: 2 - 4

Ingredients

1 (1149g) whole spaghetti squash

1 cup (250ml) cold water

Instructions

Cut the Spaghetti Squash in Half:

Using a sharp knife, cut open the spaghetti squash in half lengthwise. Exercise caution as you cut the squash as it is hard and slippery.

Spoon Out the Seeds:

Scoop out the seeds and bits with a spoon.

Pressure Cook  Spaghetti Squash:

Pour 1 cup (250ml) of cold water into the Instant Pot Pressure Cooker and place a trivet inside. Place the spaghetti squash on the steamer rack, and close the lid.

Cook the Spaghetti Squash at high pressure:

a) For al dente spaghetti squash: cook for 6 minutes plus quick release.

b) For softer spaghetti squash: cook for 8 minutes plus quick release.

Open the lid carefully afterward.

Scrape Out the Strands:

Remove the spaghetti squash from the Instant Pot and transfer to a clean bowl.

Pull the flesh away from the skin gently with a fork to give long “spaghetti-like” strands.

Serve:

Serve the squash at once with your favorite sauce or main dish.

SUPER EASY AND CRUNCHY INSTANT POT BROCCOLI WITH GARLIC FLAVOR

Meal Type: lunch, dinner, main course, side dish, super easy, and quick meals

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Serving: 2 - 4

Ingredients

1 – 2 heads of broccoli (0.8lb/360g each), cut into 2 - 4 cups florets

1/2 cup water

6 garlic cloves, minced

1 tablespoon peanut oil

1/3 - 1/4 teaspoon fine sea salt or table salt to taste

Optional: 1 tablespoon Chinese rice wine

Instructions

Pressure Cook the Broccoli:

Pour 1/2 cup of cold running tap water into the Instant Pot and place a steamer rack inside. Place the broccoli florets on the steamer rack.

Lock the pressure cooker lid and cook at low pressure for 0 minutes.

Turn off the heat and do a quick release, and then open the lid carefully.

Cool the Broccoli:

To stop residual heat from cooking the broccoli, place them in an ice bath or immerse them under cold running tap water. Drain the water and set aside to air dry.

Stir-fry (Optional Step):

Stir-fry the garlic and broccoli in a saucepan on the stovetop over high heat. Doing this will increase the flavor by threefold.

Prepare the Instant Pot Pressure Cooker:

Discard the residual hot water and towel dry the inner pot. Heat up your Instant Pot by pressing the Sauté button and click the adjust button to switch on the Sauté More function. Ensure your pot indicator says HOT before you place the garlic into the pot

Sauté the Garlic and Broccoli:

Add 1 tablespoon of peanut oil to the pot and make sure to coat the oil over the whole bottom of the pot. Add in the minced garlic and cook for roughly 25 - 30 seconds. Do not let the garlic burn.

Add in the air-dried broccoli and 1 tablespoon of rice wine (optional), and then stir for 30 seconds.

Season to taste with fine sea salt and stir for another 30 seconds.

Serve and Enjoy:

Serve the cooked broccoli with sautéed garlic immediately with your favorite dish.

SWEET, WARM, AND CINNAMON-SPICED INSTANT POT APPLESAUCE

Meal Type: lunch, dinner, dessert, side dish, sauce, and easy

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Serving: 800ml (3 cups)

Ingredients

3lbs (1.36kg) favorite apples, peeled or unpeeled and quartered

1/4 cup (60ml) water

1 – 2 cinnamon sticks

1/4 - 1/2 teaspoon (0.5g - 1g) nutmeg

A pinch of salt

Honey to taste

Instructions

Pressure Cook the Apples:

Place cinnamon sticks, 1/2 teaspoon of nutmeg, 1/4 cup (60ml) of water and 3lbs (1.36kg) quartered apples into the Instant Pot Pressure Cooker.

Close the lid and cook at high pressure for 5 minutes. Turn off the heat and natural release, and then open the lid carefully.

Blend and Season:

Remove the cinnamon sticks and stir the applesauce into desired consistency with an immersion blender or regular blender.

Season with a pinch of salt and add honey to taste.

SWEET AND TANGY INSTANT POT CRANBERRY SAUCE

Meal Type: breakfast, brunch, dessert, side dish, sauce, and easy

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving: 250ml (1 cup)

Ingredients

12oz (340g) cranberries

1/4 cup (65ml) freshly squeezed orange juice

2 1/2 teaspoons (12g) orange zest

1/2 - 1 cup white sugar

Pinch of salt

Optional: 2 tablespoons (30ml) maple syrup or honey

Instructions

Wash the Cranberries:

Cut off the stems and rinse the cranberries under cold running water. Remove the soft, discolored and wrinkly ones.

Pressure Cook the Cranberries:

Combine 2 tablespoons (30ml) of maple syrup with 1/4 cup (65ml) orange juice and pour into the Instant Pot.

Sprinkle 2 1/2 teaspoons (12g) of orange zest over the juice and add 10oz (280g) of cranberries inside the pot. Reserve the other 2oz (60g) cranberries for later use.

Close the lid and pressure cook at high pressure for 1 minute plus 7 minutes for natural release. Open lid carefully.

Prepare the Cranberry Sauce:

Turn heat to medium by pressing the Cancel and then the Sauté button. Stir and break up the cranberries with a wooden spoon.

Add in the reserved cranberries and 1/2 cup (115g) of white sugar. Stir, and the heat will instantly dissolve the sugar to give a thick cranberry sauce.

Check for taste with a pinch of salt and add more sugar, if desired.

Serve:

Serve warm or cold with your favorite dish.

INSTANT POT GREEN BEANS AND MIXED VEGETABLE SOUP

Meal Type: breakfast, brunch, dessert, side dish, sauce, and easy

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving: 6

Ingredients

2 teaspoons olive oil

1 yellow onion, chopped

4 garlic cloves, minced

3/4 teaspoon dried oregano

3/4 teaspoon dried thyme

12oz Simple Truth Frozen Organic Mixed Vegetables

12oz Simple Truth Frozen Organic Green Beans

1 (14oz) can petite diced tomatoes

2 3/4 cups vegetable broth

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup chopped flat-leaf parsley

Salt and pepper, to taste

Instructions

Prepare the Instant Pot:

Set the Instant Pot to Sauté function mode.

Sauté the Onion:

Add the olive oil and heat up for one minute. Add the onion and cook, stirring occasionally, until soft and fragrant, for about 5 minutes. Stir in the oregano, garlic, and thyme, and cook for one minute.

Add the Vegetables:

Add in the petite diced tomatoes, frozen mix vegetables, frozen green beans, vegetable broth, salt, and pepper. Stir to combine.

Pressure Cook the Soup:

Place the lid on the Instant Pot, close the steam vent and set to high pressure using the Manual setting. Reduce the time to 4 minutes.

Once the timer beeps, wait for 5 minutes, and then carefully use the quick release valve to release the steam.

Serve and Enjoy:

Stir in the parsley and season with salt and pepper. Serve.

BONUS RECIPES

HEART-WINNING CREAMY AND FLUFFY INSTANT POT POTATO SALAD

Meal Type: breakfast, brunch, lunch, dinner, side dish, party food, snack, and super easy

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving: 8 - 12

Ingredients

3 1/3lbs russet potatoes, peeled and cut into 1-inch cubes

3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar, divided

2 1/2 teaspoons fine table salt

4 cups (1L) cold water

For the Dressing:

3 (200g) large eggs, hard-boiled and finely chopped

3 (120g) stalks celery, finely diced

1 (102g) small red onion, diced

1 (55g) cornichon or dill pickle, diced

8 – 10 stems fresh dill, finely chopped

1 cup (250g) full-fat mayonnaise

1 tablespoon (15g) whole grain mustard

1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar

1/2 teaspoon garlic powder

Kosher salt and ground black pepper to taste

Instructions

Pressure Cook the Potatoes and Eggs:

Add 4 cups (1L) of cold water, 1 tablespoon (15ml) of rice vinegar or apple cider vinegar and 2 1/2 teaspoons of fine table salt to the pressure cooker.

Submerge all the potato cubes in the liquid and place the 3 large eggs on top.

Close and secure the lid, and then cook at low pressure for 0 minute plus quick release.

Once cooking is done, release the pressure immediately and carefully open the lid.

Taste one of the potato cubes to check if it's done. If the potato cubes are larger, let the remain in the hot liquid for a few more minutes to finish cooking.

Place the hard-boiled eggs in a bowl of cold water and gently strain the potato cubes with a colander.

Prepare the Ingredients:

While the potatoes and eggs are pressure cooking, prepare the remaining ingredients. Keep the chopping board and the knife close by as you'll need them to chop the hard-boiled eggs later.

Cool the Potatoes:

Gently place the hot potato cubes on a large tray. Drizzle over and season with 2 tablespoons (30ml) of rice vinegar or apple cider vinegar while still hot.

Allow the potatoes cubes to cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to handle.

Prepare the Salad Dressing:

Add 1 cup (250ml) of mayonnaise, the finely diced ingredients (red onion, celery and pickle), finely chopped hard-boiled eggs, 1 tablespoon (15g) of whole grain mustard, 1 tablespoon (15ml) of rice vinegar or apple cider vinegar, and 1/2 teaspoon of garlic powder to a large mixing bowl

Combine well with a silicone spatula. Add the finely chopped fresh dill to the salad and combine one more time with the spatula.

Fold in the cooled potatoes gently with a silicone spatula and season accordingly with more kosher salt and fresh ground black pepper to taste. Do not overmix so the potato salad won't be too mushy.

Cover and chill the potato salad in the refrigerator for at least 3 hours. The potatoes will harden a little bit once they are cooled.

Serve:

Enjoy on its own or serve as a side dish.

NOTES

By using 0 minutes, it will take roughly 23 - 24 minutes for the Instant Pot to build up and by that time, the potatoes and eggs will be done.

You'll want the potato salad to be a little bit salty because chilling it in the refrigerator will reduce the perception of seasoning.

INSTANT POT BEEF STEW

Meal Type: brunch, lunch, dinner, main course, and super easy

Prep Time: 10 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours

Serving: 2 - 4

Ingredients

2lbs (1001g) chuck steak or blade steak, cut into 1.5-inches thick

12 white mushrooms (150g), thinly sliced

3 – 4 small Yukon gold potatoes (365g), quartered

3 medium garlic cloves (15g), crushed and minced

2 small onions (214g), thinly sliced

2 celery stalks (150g), cut into 1 1/2-inches (4cm) chunks

2 medium carrots (200g), cut into 1 1/2-inches (4cm) chunks

1/2 cup (65g) frozen peas

1/4 cup (63ml) sherry wine

1/4 teaspoon (0.35g) dried thyme

1 tablespoon (8g) flour

2 bay leaves

Kosher salt and black pepper to taste

For the Chicken Stock Mixture:

1 1/2 cups (375ml) unsalted homemade chicken stock

3 tablespoons (50ml) tomato paste

1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15ml) light soy sauce (not low sodium)

1 tablespoon (15ml) fish sauce

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker. Make sure the pot is hot before you place anything inside.

Sear the Chuck Steak:

Season one side of the chuck steak with kosher salt and freshly ground black pepper.

Add 1 tablespoon (15ml) of olive oil to the Instant Pot Pressure Cooker. Making sure to coat the oil over the whole bottom of the pot.

Place the seasoned side of chuck steak carefully into the pressure cooker. Season the other side with kosher salt and freshly ground black pepper and sear for 6 - 8 minutes per side without flipping the steak constantly.

Transfer and set aside in a large mixing bowl.

Make the Chicken Stock Mixture:

While the chuck steak is searing in the pressure cooker, combine 1 1/2 cups (375ml) of unsalted homemade chicken stock, 1 tablespoon (15ml) of Worcestershire sauce, 3 tablespoons (50ml) of tomato paste, 1 tablespoon (15ml) of light soy sauce and 1 tablespoon (15ml) of fish sauce in a mixing bowl. Set aside.

Sauté the Mushrooms:

Add the sliced mushrooms to the pressure cooker.

Brown until the edges are slightly crisped and browned, and all moisture from the mushrooms have evaporated, for roughly 6 minutes.

Season with kosher salt and freshly ground black pepper to taste, if necessary.

Remove to a platter and set aside.

Sauté the Vegetables:

Add 1 tablespoon (15ml) of olive oil to the pressure cooker if necessary.

Add the thinly sliced small onions and stir-fry until soft and slightly browned.

Add the minced garlic and stir for roughly 30 seconds until fragrant.

Add the carrots and celery chunks to the mixture, and then sauté until slightly browned.

Season with salt and freshly ground black pepper if desired.

Deglaze:

Pour in 1/4 cup (63ml) of sherry wine and fully deglaze the bottom of the pot by scrubbing the flavorful browned bits with a wooden spoon.

Let the sherry wine reduce so that some of the alcohol can evaporate.

Pressure Cook the Vegetables:

Add the chicken stock mixture, quartered potatoes, 1/4 teaspoon (0.35g) of dried thyme and 2 bay leaves to the pot. Stir to mix well.

Close and secure the lid. Cook at high pressure for 4 minutes and do a quick release afterwards.

Cut the Chuck Steak:

While the vegetables are pressure cooking, cut the chuck steak into 1.5 – 2 inches cubes.

Add all the chuck cubes with the flavorful meat juice back to the large mixing bowl.

Add 1 tablespoon (8g) of flour to the mixing bowl and combine well with the meat cubes.

Pressure Cook the Beef Stew:

Remove half of the potatoes, carrots, and celery from the pressure cooker and set aside.

Add the meat cubes and all its juice to the pressure cooker.

Close and secure the lid and cook at high pressure for 32 minutes plus 10 minutes natural release.

Turn off the heat and release any remaining pressure.

Thicken the Beef Stew and Add the Vegetables:

On Sauté function mode, mash the potatoes and carrots with a wooden spoon and stir to thicken the stew.

Add the sautéed mushrooms, frozen peas, and the reserved potatoes, carrots and celery to the pot.

Check for taste and season with kosher salt and freshly ground black pepper, if necessary.

Serve:

Serve with pasta, mashed potatoes or your favorite starch.

TENDER AND MOIST INSTANT POT PORK CHOPS IN TOMATO SAUCE

Meal Type: lunch, dinner, main course, easy, and quick meals

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving: 2 - 4

Ingredients

4 boneless pork loin chops, cut into 1.25-inches thick

For the Marinade:

1 tablespoon (15ml) light soy sauce (not low sodium)

1/2 tablespoon (7.5ml) dark soy sauce

1/2 teaspoon (2.3g) white sugar

1/4 teaspoon (1.5g) salt

1/4 teaspoon (1.25ml) sesame oil

For the Other Ingredients:

8 mushrooms, sliced

4 garlic cloves, minced

1 medium onion, sliced

1 small shallot, diced

1/5 cup (50ml) tomato paste

2 tablespoons (30ml) ketchup

1 tablespoon (15ml) peanut oil

1 tablespoon (14g) white sugar

1 teaspoon (5ml) Worcestershire sauce

1 cup (250ml) of water

Kosher salt and ground black pepper

1 1/2 tablespoons (12g) cornstarch mixed with 2 tablespoons (30ml) water

Instructions

Tenderize the Pork Chops:

Use the backend of a heavy knife to beat both sides of the pork chops to tenderize the meat.

Marinate the Pork Chops:

Add the beaten pork chops to a large mixing bowl and marinate with 1 tablespoon (15ml) of light soy sauce, 1/2 tablespoon (7.5ml) of dark soy sauce, 1/4 teaspoon (1.25ml) of sesame oil, 1/2 teaspoon (2.3g) of sugar and 1/4 teaspoon (1.5g) of salt, for 20 minutes.

Prepare the Pressure Cooker:

Press the Sauté button and click the Adjust button to go to Sauté More function to heat up your pressure cooker. Make sure the pot is hot when you place the pork chops into the pot. Doing this will prevent the pork chops from sticking to the pot.

Clean the Mushrooms:

Clean the mushrooms with a moist paper towel and prepare the rest of the ingredients.

Sauté the Pork Chops:

Drop 1 tablespoon (15ml) of peanut oil into the pot. Make sure the oil coat the bottom of the InstantPot.

Place the marinated pork chops into the pot, then let it sear for roughly 1 – 1 1/2 minutes per side. Remove and set aside.

Sauté the Mushrooms, Shallot, Onion, and Garlic:

Add in the diced shallot and sliced onions, and stir to mix. Season with a pinch of kosher salt and ground black pepper if you like.

Cook the shallot and onions, for roughly 1 minute until soft and fragrant. Then, add in garlic and stir for 30 seconds until fragrant as well.

Add in the mushrooms and simmer for another minute. Check for taste and adjust with more kosher salt and ground black pepper, if necessary.

Deglaze:

Add 1/4 cup (63ml) of water and deglaze the bottom of the pot completely with a wooden spoon.

Prepare the Tomato Sauce:

Add in 2 tablespoons (30ml) of ketchup, 1/5 cup (50ml) of tomato paste, 1 teaspoon (5 ml) of Worcestershire sauce, 1 tablespoon (14g) of sugar and 3/4 cup (188ml) of water. Stir to mix well.

Pressure Cook the Pork Chops:

Add the pork chops back with all the juice into the pot. Close and secure the lid, and then cook at high pressure for 1 minute.

Turn off the heat and let it fully natural release, for roughly 10 minutes. Open the lid carefully afterward.

Taste and Thicken the Tomato Sauce:

Remove the pork chops from the pot and set aside on a platter.

Turn heat to medium by pressing the Sauté button. Check for taste one more time add more salt and pepper if necessary.

Mix the cornstarch with water and stir it into the tomato sauce a little at a time to desired consistency.

Serve:

Drizzle the tomato sauce over the pork chops and serve at once with side dishes.

CREAMY AND COMFORTING INSTANT POT CAULIFLOWER POTATO SOUP

Meal Type: brunch, lunch, dinner, side dish, easy and quick meals

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving: 4 - 6

Ingredients

4 cups (1L) unsalted homemade chicken stock

1 cup (250ml) of heavy cream

1 head of cauliflower, floret

2 small red potatoes, chunked

2 stalks of green onions, chopped

6 slices bacon, chopped

6 cloves garlic, minced

1 medium onion, diced

2 bay leaves

2 tablespoons (30ml) fish sauce, optional

Optional: freshly grated Parmesan cheese for garnish

Instructions

Brown the Meat:

Add the chopped bacon to  your Instan Pot Pressure Cooker. Switch on the Instant Pot to Sauté function mode. Stir every now and then and allow the bacon bits to crisp, for about 4 minutes. Remove bacon bits from the pressure cooker and place on paper towel to absorb the excess fat.

Sauté the Onion, Garlic, and Green Onions:

Sauté the onions in the bacon fat for about 1 – 2 minutes until soft and flavorful. Add the garlic and half of the green onions. Season with a pinch of kosher salt and pepper if desired. Sauté until fragrant.

Deglaze:

Pour 1/2 cup (100ml) of unsalted homemade chicken stock and scrape all the browned pieces off the bottom of the pot with a wooden spoon.

Pressure Cook the Cauliflower Potato Soup:

Add in the 2 red potatoes, cauliflower, 2 bay leaves and the remaining homemade chicken stock to the pressure cooker. Close and secure the lid, and then cook at high pressure for 3 minutes.

Turn off the heat and do a 10 minutes natural release. Open the lid carefully afterward.

Discard Bay Leaves (Optional Step):

If your hand blender isn't strong enough to blend through the bay leaves, you can ignore this step.

Blend and Season:

Blend the cauliflower soup into your desired consistency with a hand blender.

Stir in 1 cup (250ml) of heavy cream into the soup and season with 2 tablespoons (30ml) of fish sauce and kosher salt.

Serve:

Garnish with crispy bacon bits, green onions and freshly grated Parmesan cheese. Enjoy immediately.

SIMPLE AND EASY INSTANT POT PORK ROAST

Meal Type: lunch, dinner, main course, party food, and easy

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Serving: 2 - 4

Ingredients

1 - 2lbs (454g - 907g) pork shoulder or pork butt meat

1 cup (250ml) homemade unsalted chicken stock

8 large cremini mushrooms (228g/1/2lb), roughly chopped

2 large russet potatoes (700g/1 1/5lbs), cut into large chunks

2 carrots (200g), cut into large chunks

2 tablespoons (28g) unsalted butter

2 tablespoons (30ml) light soy sauce (not low sodium)

1 tablespoon (15ml) olive oil or grapeseed oil

4 cloves garlic (13g), chopped

2 bay leaves

A dash of balsamic vinegar

Kosher salt and ground black pepper to taste

For the Thickener:

2 tablespoons (30ml) cornstarch

2 tablespoons (30ml) cold water

Instructions

Prepare the Pressure Cooker:

Press the Sauté button and click the adjust button to go to Sauté More function to heat up your pressure cooker. Add ingredients when the indicator displays HOT.

Sear the Pork Meat:

Season the pork meat with kosher salt and ground black pepper.

Add 1 tablespoon (15ml) of grapeseed oil to the pot, making sure to coat the oil over the bottom of the pot.

Add the seasoned pork meat, then allow to brown for 5 minutes per side.

Remove and set aside to cool for 5 minutes on a serving plate or chopping board.

Sauté the Mushrooms:

Add the 2 tablespoons (28g) of unsalted butter to your pressure cooker and allow it to melt.

Once melted, add in the chopped cremini mushrooms and season with a pinch of kosher salt and ground black pepper to taste.

Stir to coat the mushrooms with butter. The mushrooms will start to release their moisture as they cook. So let the moisture evaporate and occasionally stir until they are browned and slightly crisp, for roughly 7 – 12 minutes. Doing this will greatly enhance the flavor of the gravy.

Cut the Pork Meat:

While the mushrooms are browning in the pressure cooker, cut the pork meat into 0.5-inch thick slices and set aside.

Sauté the Garlic and Carrots:

Add in the chopped garlic and sauté until soft and fragrant, for about 20 seconds.

Add in the carrots and bay leaves, and sauté for another 2 minutes.

Deglaze:

Pour a dash of balsamic vinegar and deglaze the pot with a wooden spoon to remove browned bits. Stir in 1 cup (250ml) of unsalted chicken stock and add 2 tablespoons (30ml) of light soy sauce.

Pressure Cook the Pork Roast:

Add the sliced pork meat with its juice to the pressure cooker and layer potato chunks on top.

Close and seal the lid, and then cook at high pressure for 5 minutes plus 10 minutes natural release. Open the lid carefully afterward.

Prepare the Gravy:

Remove the pork roast slices, carrots and potatoes from the pot onto a large serving plate.

Taste the sauce and add more salt if necessary. Combine 2 tablespoons of cornstarch with 2 tablespoons of water and stir the mixture into the gravy a little at a time to desired thickness.

Add the pork roast slices, carrots and potatoes back to the gravy and Stir gently to coat them with the gravy.

Serve:

Eat on its own or serve over your favorite side dishes.

KOREAN INSTANT POT RIBS

Meal Type: lunch, dinner, main course, party food, snack, and easy

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving: 2 - 4

Ingredients

1 (2lb) rack of baby back ribs

For the Kalbi Marinade:

1 Asian pear (370g), peeled and finely grated

1 whole garlic (37g), minced

1 small onion (104g), minced

1/2 cup (125ml) light soy sauce (not low sodium)

2 tablespoons (30ml) unseasoned rice vinegar

2 tablespoons (30ml) sesame oil

2 tablespoons (42g) honey

2 tablespoons (25g) brown sugar

1/2 teaspoon (1g) grated ginger

1 teaspoon (2.3g) freshly ground black pepper

For the Garnish:

1 – 2 stalks green onions, finely sliced

Toasted sesame seeds

Instructions

Prepare the Kalbi Marinade:

Process all of the marinade ingredients in a food processor or food blender to a fine paste. Pour into a clean bowl and set aside.

Marinate the Baby Back Ribs:

Remove the membrane from the baby back ribs and marinade the ribs with the sauce in a large air-tight Ziploc bag.

Allow the ribs to marinate in the fridge for at least 30 minutes if you're running out of time or for 6 – 8 hours for the flavor to infuse thoroughly.

Pressure Cook the Baby Back Ribs:

Empty the content of the Ziploc bag into the Instant Pot Pressure Cooker.

Secure the lid and pressure cook at high pressure for 16 – 25 minutes. Adjust the cook time according to your preference: 16 minutes for a chewy bit and 25 minutes for the meat to fall off the bone.

Turn off the heat and do a full natural release. Open the lid carefully.

Preheat the Oven:

While the pressure cooker is releasing pressure naturally, preheat the oven to 450°F (230°C).

Reduce the Kalbi Sauce and Finish in the Oven:

Reduce the sauce over medium heat by pressing the Sauté button on your Instant Pot, for roughly 5 minutes.

Taste and season the sauce with more freshly ground black pepper, if desired.

Bake the Ribs:

Generously coat the sauce on all sides of baby back ribs with a silicone basting brush. Place coated ribs in the oven and cook for 4 – 8 minutes per side until caramelized.

Serve:

Remove ribs from oven and garnish with toasted sesame seeds and finely sliced green onions.

You can use the remaining sauce as a dipping sauce for extra flavor.

CHEWY WHOLE-GRAIN GOODNESS INSTANT POT PORK LETTUCE WRAPS

Meal Type: lunch, dinner, main course, party food, snack, and easy

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Serving: 4

Ingredients

1 cup dried wheat berries

1 tablespoon peanut oil

1lb ground pork lean

8 scallions thinly sliced

1/4 cup cilantro leaves minced

1/4 cup lime juice fresh

2 tablespoons fish sauce

2 tablespoons light brown sugar

1 teaspoon sambal oelek

2 heads Boston lettuce

3 cups of water

Instructions

Pressure Cook the Wheat Berries:

Add the wheat berries to your Instant Pot and Pour in 3 cups of water.  Cover and lock the lid into place and cook on high pressure for 30 minutes.

When the timer beeps, allow the pressure to release naturally for 10 minutes and then release the rest of the pressure. Unlock the lid and strain the wheat berries in a colander. Clean out the Instant Pot.

Sauté the Remaining Ingredients:

Turn the Instant Pot Pressure cooker to the Sauté function and heat up the oil.

Add the ground pork and cook for about 5 minutes, crumbling with a wooden spoon.

Add the sambal oelek, scallions, cilantro, lime juice, fish sauce and brown sugar and then stir well..

Turn off the heat and add in the wheat berries.

Serve:

Spoon out about 2 tablespoons into each lettuce leaf and top with radishes and julienned carrots tossed with a little lime juice and fresh cilantro.

QUICK AND EASY INSTANT POT STEAK TACOS WITH CILANTRO AND SALSA

Meal Type: appetizer, brunch, lunch, dinner, side dish, snack, and super easy meals

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving: 6

Ingredients

8oz sirloin steak, defatted and sliced into thin pieces

1/2 cup red onion, chopped

1/4 cup tomatoes, chopped

3/4 cup reduced-fat Mexican cheese, shredded

6 tablespoons authentic salsa, one tablespoon per taco

2 tablespoons sour cream

2 tablespoons cilantro, chopped

1 tablespoon olive oil

To Taste:

Trader Joe's taco seasoning

McCormick's Grill Mates Steak Rub and pepper

Instructions

Season the Steak:

Add the steak to a large mixing bowl and coat with the seasonings. Set aside

Sauté the Steak:

Using the Sauté function, heat up the olive oil and add the seasoned steak.

Cook both sides of the steak, for about 2-3 minutes until the steak is browned.

Remove the steak from the pot onto a serving plate and top with cheese at once if you like melted cheese on your tacos.

Warm up the Tortillas:

Turn your oven on broil. Once heated, add the corn tortillas to the oven on a wire rack and allow to heat up for a few minutes.

Serve:

Remove the heated tortillas and top with the steak, cream, salsa, and tomatoes. Sprinkle over with cilantro and enjoy right away.

INSTANT POT CARAMELIZED POPCORN

Meal Type: appetizer, side dish, snack, party meals, quick and super easy meals

Prep Time: 1 minute

Cook Time: 5 minutes

Total Time: 6 minutes

Serving: 1 large tub

Ingredients

1/2 cup corn

1/2 cup (100ml) whole milk

4 tablespoons (60g) butter

4 1/2 tablespoons (50g) white sugar

2 teaspoons coconut oil

Instructions

Melt the Butter:

Add the coconut oil and half the butter to the bottom of the Instant Pot. Using the Sauté function, allow the oil and butter to melt.

Pop the Corn:

Once melted, add the corn and stir well.

Press the Adjust button on the Sauté to bring the temperature up to hot.

Wait until it starts popping and then secure the lid on top of your Instant Pot. Turn off the device when it stops popping.

Prepare the Caramel Sauce:

While the corn is popping, prepare your caramel sauce. Add the sugar to a saucepan along with 2 teaspoons of water. Place the saucepan on medium heat and leave until it starts turning light brown. Do not mix as it will crystalize.

Once it changes to light brown, add the other half butter. When the butter has melted, stir it in and reduce the heat down to low.

Add the milk gradually until the sauce coats the back of the wooden spoon. Remove from heat and let it cool.

Finish up:

Clean your Instant Pot out to remove any hard bits of corn.

Add the corn to a mixing bowl and drizzle all over with the caramel sauce. Toss in the sauce thoroughly so it is well-coated.

Place in the refrigerator for an hour and coat again, if desired for an amazing caramelized taste. Serve and enjoy.

DELICIOUS, AND COMFORTING INSTANT POT CHICKEN ENCHILADA SOUP

Meal Type: appetizer, breakfast, brunch, lunch, dinner, side dish, and super easy meals

Prep Time: 10 minutes

Cook Time: 34 minutes

Total Time: 35 minutes

Serving: 2 - 4

Ingredients

For the Soup:

1 1/2lbs - 2lbs (3 medium) boneless and skinless chicken breasts, cut into 1-inch cubes

1 (32oz) container chicken broth

1 (10oz) can green enchilada sauce

1 (10oz) can red enchilada sauce

1 (10oz) Ro-Tel tomatoes (mild or regular)

1 (15oz) can pinto beans, rinsed and drained

1 (15oz) can corn, drained

1 (15oz) can black beans, rinsed and drained

2 cups shredded Monterey Jack cheese

1/4 cup onion, chopped

1/2 cup red bell pepper, chopped

1 teaspoon minced garlic

2 tablespoons ground cumin

2 tablespoons butter

1 tablespoon chili powder

1 cup sour cream

Optional Toppings:

Fresh cilantro

Sour cream

Avocado

Tortilla chips

Olives

Sliced green onions

Tortilla chips

Instructions

Sauté the Onion, Garlic, and Pepper:

Using the Sauté function, heat up the butter and sauté the onion, red pepper and garlic for 2-3 minutes.

Pressure Cook the Soup:

Add the red and green enchilada sauce, chicken broth, chicken, corn, black beans, pinto beans, diced tomatoes, cumin, and chili powder to the Instant Pot.

Cover and secure the lid, and then cook at high pressure for 7 minutes.

Once cooking is done, allow the pressure release naturally for 10-15 minutes before using quick release to let out any remaining pressure.

Finish Up Cooking:

Add the sour cream and cheese, and then stir until melted. Garnish with desired toppings and enjoy.

CONCLUSION

The Instant Pot is multifunction device: pressure cooker, steamer, slow cooker, sautéing device, rice cooker, yogurt maker, food warmer and much more.

Your cooking options are unlimited. If you desire to cook meals in quick time, with little or no stress and at your convenience, the Instant Pot is for you!

You can switch or manipulate the recipes, depending on your personal or family’s preferences and what you have at hand.

I love the COMFORT and CONVENIENCE the Instant Pot offers!!!

OTHER BOOK BY THE AUTHOR

Simple & Effortless Slow Cooker Recipes: Mouth-Watering Meals Prepared With Slow Cooker

Table of Contents

Copyright

Introduction

Table of Contents

Instant Pot Top Easy Recipes

Instant Pot Barbecued Ribs

Tender and Juicy Umami Instant Pot Pot Roast

Dreamy and Creamy Instant Pot Mac and Cheese

Rich and Creamy Instant Pot Cheesecake with Crisp Crust

Crispy Instant Pot Mexican Pulled Pork

Comforting Instant Pot Pork Chops in Mushroom Gravy

Deliciously Easy Instant Pot Chili

Thick and Creamy Instant Pot Yogurt

Addictively Sweet General Tso’s Instant Pot Shredded Chicken in Spicy Sauce

Taste of Heaven Instant Pot Crème Brûlée Cheesecake Bites

Instant Pot Easy One Pot Meals

Flavor-packed and Satisfying One Pot Instant Pot Pasta Bolognese

Sweet and Savory One Pot Instant Pot Teriyaki Chicken and Rice

Easy and Fast Chinese Instant Pot Chicken and Rice

Great Quick and Easy One Pot Instant Pot Penne Rigate Pasta

Warm and Comforting Instant Pot Chicken Rice Porridge

Instant Pot Banana Walnut Oats

Sweet and Creamy Instant Pot Buckwheat Porridge

Heart-warming and Tasty Instant Pot Beef Stew

Instant Pot Asian Salmon and Garlic Vegetables

Delicious and Cheap Instant Pot Shrimp Scampi

Instant Pot Chicken Recipes

Real, Whole food and Soothing Instant Pot Chicken Noodle Soup

Finger-licking Instant Pot Barbecued Chicken Wings

Instant Pot Chicken Adobo

Healthy and Flavorful Instant Pot Italian Chicken

Sweet and Savory Instant Pot Honey Teriyaki Chicken

Instant Pot Coconut and Lemongrass Flavored Chicken

Instant Pot Polynesian Chicken Sandwich

Instant Pot Lemon Mustard Chicken with Potatoes

Instant Pot Chicken Faux Pho

Easy and Tasty Instant Pot Faux-tisserie Chicken

Instant Pot Rice Recipes

Perfect and Fluffy Instant Pot Jasmine White Rice

Perfect No soaking Instant Pot Basmati Rice

Perfect Set and Forget Instant Pot Brown Rice

Deliciously Easy Instant Pot Sticky Rice

Instant Pot Jambalaya-styled Rice

Instant Pot Asian-Approved Calrose Rice

Instant Pot Cheesy Risotto with Crunchy Mushroom

Easy Instant Pot Coconut Rice

Instant Pot Kabocha Squash Rice

Instant Pot Tender Risotto with Bouncy shrimps

Instant Pot Egg Recipes

Perfect Soft, Medium and Hard-boiled Eggs

Instant Pot Silky Smooth Egg Custard

Instant Pot Savory Steamed Eggs

Instant Pot Cheesy Egg Bake

Instant Pot Egg and Ham Casserole

Instant Pot Easy Creamy Banana French Toast

Hearty and Flavorful Instant Pot Mexican Egg Casserole

Instant Pot Potato Egg Frittata

Instant Pot Frosted Egg Cupcakes

Instant Pot Egg Cups on the Run

Instant Pot Fruits and Vegetables

Quick and Easy Instant Pot Baked Potatoes

Fluffy and Creamy Instant Pot Mashed Potatoes

Creamy Buttery Filling Instant Pot Sweet Potatoes

Fool-proof Instant Pot Artichokes with Delicious Delicate Flavors

Sweet, Juicy, and Tender Instant Pot Cob Corn

Healthy and Refreshing Instant Pot Spaghetti Squash

Super Easy and Crunchy Instant Pot Broccoli With Garlic Flavor

Sweet, Warm, and Cinnamon-Spiced Instant Pot Applesauce

Sweet and Tangy Instant Pot Cranberry Sauce

Instant Pot Green Beans and Mixed Vegetable Soup

Bonus Recipes

Heart-winning Creamy and Fluffy Instant Pot Potato Salad

Instant Pot Beef Stew

Tender and Moist Instant Pot Pork Chops in Tomato Sauce

Creamy and Comforting Instant Pot Cauliflower Potato Soup

Simple and Easy Instant Pot Pork Roast

Korean Instant Pot Ribs

Chewy Whole-grain Goodness Instant Pot Pork Lettuce Wraps

Quick and Easy Instant Pot Steak Tacos with Cilantro and Salsa

Instant Pot Caramelized Popcorn

Delicious, And Comforting Instant Pot Chicken Enchilada Soup

Conclusion

Other Book By The Author