Instant Pot Cookbook: 365 Days Of Instant Pot Recipes For Electric Pressure Cooker

Introduction

I want to thank you for downloading this book, 365 instant pot recipes and I hope you find the book informative and helpful for your quick cooking endeavours.

It’s no secret that our lives have become tedious with little or no time left for our own selves. Basic activities like cooking or reading have taken a backseat. This leads to eating out often, which in turn takes a toll on your health and also your expenses

To make your life easier, many new cooking devices have been introduced, like the slow cooker, electric cooker and instant pot. These devices don’t need you to stand in front of the hot stove for long hours, instead, it requires you to dump all the ingredients in the vessel and wait for it to work its magic.

In the course of this book, we will take a look at 365 instant pot recipes that will last you for an entire year and provide you with loads of variety in your daily meals. All these meals can be cooked in a jiff and you can still eat home cooked food without having to spend hours in the kitchen.

The recipes in this book are easy to cook and the ingredients are easily available in your local market. So without any further ado, let’s get cooking.

Chapter 1: Instant Pot Sauces, Dips and Jams Recipes

1. Pepperoni Dip

Ingredients:

16 ounce cream cheese

14 ounce pepperoni, sliced

2 cans (10.5 ounce each) cream of celery soup

Salt to taste

Pepper to taste

Bread or crackers to serve

Method:

Add cream cheese, pepperoni, cream of celery soup, salt and pepper to the instant pot and stir.

Close the lid of the pot and set slow cook option. Set the timer for 1-2 hours.

When done, transfer into a bowl and serve with bread or crackers.

2. Apricot Jam

Ingredients:

1 pound apricots, pitted, chopped

1 large navel orange, peeled, deseeded, finely chopped

3/4 pound white sugar

1 teaspoon orange zest, grated

1/2 tablespoon butter, optional

1/4 teaspoon almond extract

Method:

Add apricots to a blender and blend until smooth.

Transfer into a bowl. Add sugar and orange and stir. Refrigerate overnight.

Transfer into the instant pot.

Set the instant pot on Sauté option. Add the orange mixture into the instant pot and sauté for 6 minutes.

Close the lid and set the Manual option and set the timer for 8 minutes.

When done, let the steam release naturally. Add almond extract, orange zest and butter mix.

Cool completely. Transfer into an airtight jar and refrigerate until use.

3. Blueberry Jam

Ingredients:

2 pounds fresh blueberries, rinsed

Juice of 2 lemons

Zest of 2 lemons, finely grated

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon extract

Method:

Add blueberries to a blender and blend until smooth.

Transfer into a bowl. Add sugar and stir. Refrigerate overnight.

Transfer into the instant pot. Add lemon juice.

Set the instant pot on Sauté option and sauté for 6 minutes.

Close the lid. Set the Manual option and set the timer for 8 minutes.

When done, let the steam release naturally. Add lemon zest, cinnamon, and lemon extract and mix.

Cool completely. Transfer into an airtight jar and refrigerate until use.

4. Chestnut Spread

Ingredients:

3 pounds chestnuts, peeled, halved

2 3/4 cups water

1 1/4 pounds sugar

1/4 cup rum

Method:

Add all the ingredients except rum to the instant pot and stir.

Close lid and set Manual option and set the timer for 20 minutes. When done, let the steam release naturally.

Open the lid and add rum. Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Spread on bread, cake etc.

5.  Tomato Basil Sauce

Ingredients:

2 1/2 pounds Roma tomatoes, chopped

1 onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon garlic powder

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon crushed pepper

2 teaspoons Italian seasoning

1/3 cup fresh basil, chopped

Method:

Set pot on Sauté option. Add oil. When oil is heated, add onions and garlic and sauté until translucent.

Add rest of the ingredients except basil.

Close lid. Set Manual option and set the timer for 4 minutes.

When done, let steam release naturally. Open the lid. Mix basil and use as required.

6. Apple Butter

Ingredients:

10 apples, peeled, cored, chopped

1 teaspoon ground cinnamon

1 cup water

3-4 tablespoons sugar

Method:

Add all the ingredients to the instant pot and stir.

Close lid and set Steam option and set timer for 4 minutes.

When done, open the lid. Let it cool for a while. Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Spread on bread, cake etc. 

7. Apple Sauce

Ingredients:

10 apples, peeled, cored, chopped

1/3 cup apple cider vinegar or apple juice

Method:

Add all the ingredients to the instant pot and stir.

Close lid and set Manual option and timer for 10 minutes.

When done. Let the steam release naturally.

Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Spread on bread, cake etc.

8. Queso Dip

Ingredients:

12 ounces vegan cream cheese, chopped into cubes

4 1/2 cans (4.5 ounces each) chopped green chilies

15 ounces vegan Jack cheese, chopped into cubes

2 teaspoons ground cumin

Method:

Add all the ingredients to the slow cooker and mix.

Close the lid. Select slow cook option. Set the timer for 1 hour.

When done. Let the steam release naturally.

Serve with nachos or vegetable sticks like carrots, cucumber etc.

9. Spaghetti Sauce

Ingredients:

1 pound lean ground beef

1 pound bulk Italian sausage

2 onions, chopped

4 cups mushrooms, sliced

6 cloves garlic, minced

2 teaspoon dried oregano

2/3 cup fresh parsley

2 teaspoons sugar

2 cans (28 ounce each) stewed tomatoes

2 cans (6 ounce each) tomato paste

1/2 teaspoon crushed red pepper flakes

4 bay leaves

1/4 cup parmesan cheese

Cooked spaghetti to serve

Method:

Set Instant pot on Sauté option. Add beef and cook until brown. Remove with a slotted spoon and keep it aside.

Add sausages and cook until brown. Remove sausages with a slotted spoon and keep it along with the beef. Discard the excess fat from the cooker. Add sausages and beef back to the cooker.

Add rest of the ingredients  and stir.

Close the lid and set on Manual option and set the timer for 10 minutes.

Let the steam release naturally.  Discard the bay leaves.

Serve over cooked spaghetti. Garnish with Parmesan.

10. Buffalo Chicken Dip

Ingredients:

3 packages (8 ounce each) cream cheese, softened

3 cups deli rotisserie chicken, shredded

1 1/2 cups mozzarella cheese, shredded

1 1/2 cups blue cheese dressing or ranch dressing

1 1/2 cups hot sauce

3/4 cup blue cheese, crumbled

Method:

Add all the ingredients to the instant pot.

Close the lid. Set on slow cook option and timer for 1 1/2 hours.

When done, let the steam release naturally.

11. Hummus

Ingredients:

2 1/2 cups dried chickpeas, soaked in water for at least 6-7 hours

4 teaspoons olive oil

Salt to taste

Water as required

1 cup tahini

4 cloves garlic

1/2 teaspoon ground cumin + extra to garnish

1/2 cup lemon juice

1 1/2 cups olive oil

1 teaspoon

Method:

Drain excess water in which the chickpeas were soaked.

Add chickpeas and a teaspoon salt to the instant pot.  Add enough water such that the water is about 2-3 inches above the chickpeas.

Close the lid and set on Manual option and timer for 15 minutes.

Let steam release naturally.

Strain and retain some of the cooked liquid.

Blend together retained liquid and rest of the ingredients except 1/4-cup oil until smooth.

Transfer into a bowl. Drizzle the remaining olive oil. Sprinkle a little cumin powder on top.

Serve with vegetable sticks or falafels or pita bread.

12. Corn Dip

Ingredients:

4 ounces cream cheese

2 cups frozen corn

1/4 cup milk

1/2 teaspoon garlic powder

1 jalapeno chili, thinly sliced

2 green onions, thinly sliced

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

1/2 tablespoon sugar

Method:

Add cream cheese, corn, milk, garlic powder, chili, salt, pepper and sugar to the instant pot and mix.

Close the lid. Set on slow cook option and set the timer for 1 1/2 hours.

When done, let the steam release naturally.

Transfer into a bowl. Garnish with the remaining green onions.

Serve with tortilla chips.

13. Bean Dip

Ingredients:

2 ounces canned, diced, fire roasted green chilies

1/2 a 15 ounces can refried beans

1/2 a 15 ounces can, diced fire roasted tomatoes

6 ounces cheese of your choice, shredded

4 ounces cream cheese

1 jalapeno, thinly sliced

2 tablespoons green onion, sliced

Method:

Add beans, tomatoes, green chilies, vegan cream cheese and half the cheese to the instant pot. Mix well.

Close the lid and set on slow cook option and set the timer for 1 1/2 hours. When done, let the steam release naturally.

Transfer into a bowl. Add remaining ingredients.

Tastes great with tortilla chips.

14. Strawberry Sauce

Ingredients:

2 pounds strawberries, chopped

1/8 teaspoon ground allspice

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

1 cup water

2 tablespoons raw honey (optional)

Method:

Add strawberries, allspice, lemon juice, vanilla extract, water and honey to the pot and stir.

Close the lid. Set on slow cook option and timer for 1 1/2 hours.

Let the steam release naturally.

Stir and mash simultaneously and cool. Pour into an airtight jar and refrigerate until use.

15. Marinara Sauce

Ingredients:

3 cans (28 ounces each) crushed tomatoes

1/2 cup red lentils, rinsed

3 cups sweet potatoes, cubed

5 cloves garlic, minced

1 1/2 teaspoons salt

2 1/2 cups water

Method:

Add all ingredients to the pot and stir.

Set on Manual option and timer for 13 minutes. When done, let the steam release naturally.

Stir and mash simultaneously and cool. Pour into a jar and refrigerate until use.

Chapter 2: Instant Pot Beverages Recipes

16. Hot Cocoa

Ingredients:

4 cups milk

3 tablespoons sugar

1/8 teaspoon salt

6 tablespoons raw cacao powder or unsweetened cocoa powder  + extra for garnishing

1 teaspoon vanilla extract

Method:

Add milk, sugar, salt, cocoa and vanilla to the instant pot and stir.

Close the lid. Select Slow cook option and set the timer for 1 1/2 hours. When done, let the steam release naturally.

Stir and serve.

17. Caramel Apple Cider

Ingredients:

4 cups apple cider or apple juice

1/2 cup caramel syrup

1/2 vanilla bean

2 tablespoons lemon juice

1 stick cinnamon

1/2 tablespoon whole allspice

Whipping cream to serve (optional)

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep the cinnamon, casing of vanilla bean and allspice in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add rest of the ingredients, vanilla bean seeds and spice bag to the instant pot.

Close lid and set Slow cook option and timer for 2-3 hours. When done, let the steam release naturally.

Discard the spice bag.

Pour into mugs. Add whipped cream and caramel topping and serve.

18. Hot Chocolate

Ingredients:

1 1/2 cups condensed milk, sweetened

2/3 cup cocoa powder

5-6 cups water

A pinch salt

1/8 teaspoon ground cinnamon

Whipped cream to serve (optional)

Method:

Add all the ingredients to the instant pot and whisk well.

Close lid and set on slow cook option and timer for 1 1/2 hours. When done, let the steam release naturally.

Serve hot in mugs with whipped cream if desired.

19. Pumpkin Spice Latte

Ingredients:

2 cups strong brewed coffee

3 cups milk

1/2 cup canned, plain pumpkin puree

2 teaspoons vanilla extract

Maple syrup or sugar to taste

2 teaspoons pumpkin pie spice

1/4 cup heavy whipping cream

Whipped cream to serve

Method:

Add all the ingredients to pot and stir.

Close lid and set on slow cook option and timer for 2-3 hours. When done, let the steam release naturally.

Pour into mugs and serve hot topped with whipped cream.

20. Hot Cocoa

Ingredients:

4 cups milk

3 tablespoons sugar

1/8 teaspoon salt

4 tablespoons cocoa powder, unsweetened  + extra