Instant Pot Recipe Book (with Pictures)
Instant Pot Recipe BookBy Karen Petersen of 365 Days of Slow CookingIf you know me, you know I love my slow cooker. So it may surprise you that I’ve put together a recipebook about the Instant Pot. Well, to me the Instant Pot is an amazing tool that can help you achieve“slow cooker” results in a small amount of time. The Instant Pot is perfect for people that want to makea slow cooker recipe but forget to put it in the pot in the morning. It’s also great for busy people whowant to make a delicious dinner but don’t have a lot of time to spend in the kitchen. The Instant Pot ismy new obsession! I can’t get over how much I love it. Chances are, if you’re reading this, you love yourstoo! Here are 30 awesome Instant Pot recipes that you can add to your repertoire. For all of theserecipes I used a 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.Enjoy!Karen Petersen365daysofcrockpot.com2
Table of Contents:BreakfastWheat BerriesSingle Serving Steel Cut OatmealCinnamon Banana OatmealHard Boiled Eggs4567Meats/Main DishesSeasoned Shredded ChickenShredded BBQ Cream Cheese ChickenCafé Rio ChickenBBQ Chicken SpaghettiSmothered Pork ChopsSt Louis Baby Back Pork RibsMexican Pulled PorkBrown Sugar Carving HamBeef Short RibsBeef GyrosBeef Pot Pie3 Packet Roast8910111213141516171819SidesSteamed AsparagusCafé Rio Black BeansPerfect Brown RiceCafé Rio Cilantro Lime RiceRanch PotatoesMashed PotatoesMac and Cheese with Green ChilesYellow Baked Potatoes2021222324252627SoupsPesto Chicken Rice SoupTomato Basil Parmesan SoupSausage and Bacon Chili SoupGround Turkey Lentil ChiliHam and Bean Soup2829303132DessertDulce De Leche333
Wheat BerriesTender, chewy wheat berries cooked in minutesin your pressure cooker. I like to use them insalads, chili or spaghetti sauce.Total Time: 40 minutesINGREDIENTS3 cups water1 cup wheat berries (I used hard white wheat)Pinch of saltINSTRUCTIONS1. Add water, wheat and salt to Instant Pot.Secure the lid and set the valve to “sealing.”2. Set the manual timer for 30 minutes.3. When the timer beeps you can do a quickrelease by moving the valve to “venting.”4. Drain the wheat berries and enjoy bythemselves or in other recipes.4
Single Serving Steel CutOatmealMake one serving of chewy and hearty steelcuts oats easily in your Instant Pot in 15 minutesfrom start to finish.Total Time: 15 minutesYield: 1 servingINGREDIENTS1/3 cup steel cut oats (not the quick cookingkind)1/3 cup milk1/2 cup water1 1/2 tsp brown sugarINSTRUCTIONS1. Lightly spray the bottom of your Instant Potwith non-stick cooking spray.2. Add in the oats, milk, water and brown sugar.Stir.3. Cover the pressure cooker and make sure thevalve is on “sealing.” Push the manual buttonand set the timer for 10 minutes.4. Once the timer beeps turn the valve fromsealing to “venting.” As soon as the pressure isreleased you can open the Instant Pot andspoon your oatmeal into a bowl. I like to eatmine with sliced bananas and a splash of milk.5
Cinnamon Banana OatmealOld fashioned oatmeal is cooked withcinnamon, brown sugar and banana in yourelectric pressure cooker for a hearty, deliciousand quick breakfast.Total Time: 25 minutesYield: 3 servingsINGREDIENTS1 cup old fashioned oatmeal1 cup milk1 cup water2 bananas2 tsp cinnamon1 Tbsp brown sugarINSTRUCTIONS1. Spray the bottom of your Instant Pot lightlywith non-stick cooking spray. Add in theoatmeal, milk and water.2. Slice up 1 of the bananas and add it into thepot. Add in cinnamon and brown sugar. Stir.Set the manual button to 5 minutes.3. Once the timer beeps let the pressure releasenaturally for 10 minutes and then carefullyrelease the rest of the pressure. Be carefulthough since grains can get really foamy. Thebest way to release extra pressure is to gentlymove the valve halfway between “sealing” and“venting.” If any foam comes out move thevalve back to venting and wait for 20 secondsand then try again.4. Stir the oatmeal and scoop into bowls. Slicethe second banana and add fresh slices to thetop of each bowl.6
Hard Boiled EggsEasy to peel hard boiled eggs without the grayring around the yolk, made in your pressurecooker. I like to make hard boiled eggs in theInstant Pot because they are so much easier topeel.Total Time: 26 minutesINGREDIENTSEggs1 cup waterINSTRUCTIONS1. Place stainless steel trivet in the bottom ofthe Instant Pot. Add 1 cup of water into thebottom of the pot.2. Add in as many eggs as you’d like (don’t fillhigher than halfway full).3. Secure the lid and turn the sealing vent to“sealing”.4. Press the manual button and adjust the timeto 2 minutes.5. Once the timer beeps let it sit for 10-15minutes and then turn the valve from “sealing”to “venting.”6. Remove the lid and use tongs to place theeggs in a strainer and then run cold water overthem. After that feel free to eat them or juststore in the fridge until you’re ready to usethem.7
Seasoned Shredded ChickenIf you love rotisserie-style chicken you need tomake this chicken! It’s super tender and moist.My husband said to me, “I think this is the bestchicken you’ve ever made.”Total Time: 70 minutes*INGREDIENTS4-5 lbs of boneless, skinless chicken thighs andbreasts (you can use all thighs or you can use amix of thighs and breasts)1 cup water1 1/2 tsp chicken bouillon granules1 Tbsp garlic powder1 Tbsp onion powder1 Tbsp seasoned salt1 1/2 tsp oregano1 1/2 tsp black pepperINSTRUCTIONS1. Put chicken in the Instant Pot. My chickenwas 3 totally frozen blocks of chicken. Add inthe water, bouillon, garlic powder, onionpowder, seasoned salt, oregano and pepper.Secure the lid and turn the sealing vent to“sealed”.2. Press the manual button and adjust the timeto 30 minutes (if frozen) and 25 minutes (if notfrozen).3. Once the timer beeps let it sit for 10 minutesand then turn the valve from “sealing” to “quickpressure release.” Remove the lid and thenremove the chicken and place on a cuttingboard. Shred or cut the chicken.4. Eat as is or use in recipes that call for cookedchicken. Store leftover chicken in an airtightcontainer in the refrigerator or in the freezer.NOTES*My pressure cooker took almost 25 minutes tocome to pressure since the chicken was frozensolid. Then it took 30 minutes to cook. And then10 more for the pressure to release naturally.8
Shredded BBQ Cream CheeseChickenTender chicken breasts cooked in minutes inyour pressure cooker and then mixed withcream cheese and BBQ sauce. This 3-ingredientchicken is addictive! Perfect to serve onsandwiches, rolled up in tortillas or on pizza.Total Time: 22 minutesYield: 6 servingsINGREDIENTS2 lbs chicken breasts1 cup water3/4 cup BBQ sauce4 oz cream cheeseINSTRUCTIONS1. For the Instant Pot: Add water and chicken tothe pot. Cover and set valve to “sealing.” Pressmanual and set the timer to 12 minutes. Whenthe pressure cooker beeps you can do a quickrelease by pressing the valve to “venting.”Remove the chicken and place on a cuttingboard. Shred the chicken. Drain all the waterout of the pot. Add shredded chicken back intopot. Add in cream cheese and BBQ sauce. Stirand let the cream cheese melt and coat thechicken. Serve chicken on sandwiches, rolled upin tortillas, on pizza, or on salad greens.2. For the Slow Cooker: Add water and chickento the slow cooker. Cover cook on low for 4hours. Remove the chicken and place on acutting board. Shred the chicken. Drain all thewater out of the crockpot. Add shreddedchicken back into crockpot. Add in creamcheese and BBQ sauce. Stir and let the creamcheese melt and coat the chicken. Serve chickenon sandwiches, rolled up in tortillas, on pizza, oron salad greens.9
Cafe Rio ChickenThis quickly cooked shredded chicken is perfectto serve with your Mexican dinners on salads, inburritos, in enchiladas or over rice.Total Time: 47 minutesYield: 15 servingsINGREDIENTS2 1/2 lbs of boneless, skinless chicken breasts2 1/2 lbs of boneless, skinless chicken thighs,trimmed of excess fat1 cup Italian dressing1 Tbsp chili powder1 Tbsp cumin1 Tbsp garlic powder1 tsp kosher saltINSTRUCTIONSAdd all ingredients to the Instant Pot. Cover thepot and turn the valve to “sealing.” Pushmanual and adjust the time to 17 minutes.When the pressure cooker beeps let thepressure release naturally for 15 minutes andthen remove the lid.Transfer the chicken to a cutting board andshred and then add the chicken back into juicesinside the Instant Pot. Stir and then serve thechicken. You may need to salt and pepper totaste.10
BBQ Chicken SpaghettiThis easy 5-ingredient recipe is a perfect familyfriendly weeknight meal and is made evenfaster with your electric pressure cooker.Total Time: 33 minutesYield: 4-6 servingsINGREDIENTS1 1/2 lbs boneless skinless chicken thighs,thawed2 cups spaghetti sauce1/2 cup BBQ sauce1/2 cup Greek yogurt or cream cheese or sourcream8 oz spaghettiINSTRUCTIONS1. Place chicken, spaghetti sauce and bbq saucein the Instant Pot. Cover and turn the valve to“sealing.” Set the timer to 13 minutes onmanual.2. While the chicken is cooking prepare thepasta on the stove top according to directionson the package.3. When the timer beeps let the chicken sit for 5minutes and then release the rest of thepressure slowly.4. Remove the chicken and place on a cuttingboard. Shred or cut the chicken and then returnit to the pot. Add in Greek yogurt (I used fullfat). Stir until incorporated.5. Add in the drained pasta and stir. Serve andenjoy.11
bowl. Stir the cornstarch slurry into the sauce inthe pressure cooker. The sauce will thicken upalmost instantly.8. Crumble the bacon that you cooked earlier.Place the pork chops on a platter. Spoon thesauce over the pork chops and then top withcrumbled bacon.Smothered Pork ChopsThin sirloin pork chops cooked in the pressurecooker until tender and topped with a savorysauce and bacon crumbles.Total Time: 31 minutesYield: 4 servingsINGREDIENTS4 strips of bacon, uncooked1 onion, diced2 garlic cloves, minced1/2 tsp dried thyme1/2 tsp brown sugar1/2 cup chicken broth2 Tbsp lite soy sauce1 lb boneless thin sirloin pork chopsSalt and pepper1 1/2 tsp apple cider vinegar2 Tbsp cornstarchINSTRUCTIONS1. Turn the Instant Pot to sauté. Fry the baconin the bottom of the Instant Pot until crispy.Remove the bacon and place on top of a couplepaper towels and press the paper towels overthe bacon to absorb the grease.2. Drain all but 1 tsp of the bacon grease out ofthe Instant Pot. Sauté the onion in the bacongrease and when onions are almost translucentadd in the garlic and sauté it as well.3. Add in thyme, brown sugar, chicken broth,soy sauce and stir.4. Nestle the pork chops into the Instant Potand lightly salt and pepper the pork chops.5. Cover the pot and press manual and set thetimer to 1 minute. After the pressure cookerbeeps let the pressure release naturally for 10minutes.6. Remove the lid and place the pork chopsonto a platter. Loosely tent the pork chops withfoil. Add the vinegar into the pressure cooker.7. Turn the Instant Pot to sauté and mix 2 Tbspof cornstarch with 2 Tbsp of water in a small12
St Louis Baby Back Pork RibsThe best (and easiest) ribs that you can make athome. Fork tender meat that practically falls offthe bone.Total Time: 1 hour 23 minutesYield: 4 servingsINGREDIENTS2 1/2 lbs St Louis baby back pork ribs2 1/2 tsp dry rub (you can buy it or make yourown)1 cup water1/2 cup barbecue sauceINSTRUCTIONS1. Place the rack of ribs on a cookie sheet andrub the seasonings all over the ribs, top andbottom. Place the cookie sheet into the fridgeand let it sit there for at least 30 minutes (I did45 minutes).2. If cooking in the Instant Pot place trivet inbottom and pour in one cup of water. Place theribs in the Instant Pot so that the ribs coilaround the inside of the pot. Cover and pressvalve to “sealing.” Press manual and set thetimer to 28 minutes. Once the timer beeps letthe pressure come down naturally for 25minutes and then open the Instant Pot.3. Remove the ribs from the pressure cookerand place on a cookie sheet. Turn on the broilerof your oven. Baste the ribs on both sides withplenty of barbecue sauce. Broil for 3 minutes oneach side. Remove from the oven and enjoy!13
Mexican Pulled PorkFall apart tender pork is cooked in yourpressure cooker and then a few extraingredients are added to give the meat asouthwestern flare. This pork is perfect fortacos, salads, nachos and burritos!Total Time: 1 hour 50 minutesYield: 16-20 servingsINGREDIENTS1 large onion, cut into large slices2 cups chicken broth (or water with chickenbouillon)4-5 lbs pork carnitas meat or pork shoulder,trimmed of excess fat1 (15 oz) can diced tomato with jalapenos2 Tbsp tomato paste1 1/2 tsp garlic salt1/4 tsp pepper1 tsp oreganoINSTRUCTIONS1. Place onions in bottom of Instant Pot. Pour inthe broth. Place pork on top of the onions.Cover the pot and make sure the valve is on“sealing.” Press the manual button and set thetimer to 70 minutes. Once the timer beeps letthe pressure release naturally for up to 20-25minutes.2. Remove the lid and place the meat on acutting board. Throw away the onions and anyliquid in the pot. Shred the meat and return itto the pot.3. Add in tomatoes, tomato paste, garlic salt,pepper and oregano. Stir until meat is coatedevenly. Season to taste with extra salt andpepper. If you want it very saucy you can add ina can of tomato sauce.4. Serve meat in tacos, burritos, enchiladas,salads, sandwiches etc.14
Brown Sugar Carving HamDeliciously moist carving ham that is warmed inyour electric pressure cooker in just a fewminutes.Total Time: 22 minutesYield: 8 servingsINGREDIENTS2 1/2 lb precooked carving ham with brownsugar glaze1 cup waterINSTRUCTIONS1. Open the ham package and place the ham ona large sheet of heavy duty foil. Baste the hamwith the brown sugar glaze that comes with theham. Wrap the ham tightly in the foil.Place the trivet in the bottom of the Instant Pot.Add in the water. Place the have (fat side up) onthe trivet.2. Cover the Instant Pot and press the manualbutton. Set the timer for 9 minutes (you’ll needabout 2-3 minutes per pound of ham). Makesure the valve is on “sealing.” When the timerbeeps let the pot sit on warm until all thepressure is released and you can open up thepot (mine took 8 minutes to release all thepressure).3. Using oven mitts, remove the foil packet andplace on a cutting board. Carefully open the foiland make sure the ham is heated to your liking.Carve the ham and serve.15
Beef Short RibsTender pieces of beef that have been rubbedwith a dry rub and then cooked in the pressurecooker and then basted with barbecue sauce.Total Time: 1 hour 8 minutesYield: 2-4 servingsINGREDIENTS1 lb beef short ribsDry Rub (you can buy or make your own)1 cup water1/2 cup bbq sauceINSTRUCTIONS1. Rub the ribs with dry rub (I used 2 tsp). Placeon a plate and refrigerate for 30 minutes.2. Place the trivet in the bottom of the InstantPot. Pour one cup of water in the bottom of theInstant Pot. Place ribs on top of trivet.3. Cover and press manual set the timer for 28minutes. After the timer beeps, let the pressurecome down naturally for 10-15 minutes. Openthe pot and place ribs on a cookie sheet.4. Baste the ribs with bbq sauce and put underthe broiler for 3 minutes. Serve and enjoy!16
Beef Gyros with Tzatziki SauceTotal Time: 1 hourYield: 4-6 servingsINGREDIENTSFOR THE MEAT:1 1/2 lbs beef chuck roast or beef cross ribroast, sliced into thin quarter inch strips1 large onion, sliced very thinly2 Tbsp olive oil1 tsp garlic powder1 tsp oregano1/2 tsp salt1/4 tsp pepper2 Tbsp fresh lemon juice1/3 cup waterSalt and pepper, to tasteSoft pita breadLettuceTomatoesFOR THE TZATZIKI SAUCE1 cup plain Greek yogurt1 cup diced cucumber, seeded and shredded1 Tbsp dried dill or 2 Tbsp fresh dill1/4 tsp salt1 garlic clove, mincedSalt and pepperINSTRUCTIONS1. Add beef, onion, oil, garlic powder, oregano,salt, pepper and lemon juice to the Instant Pot.2. Cover and turn the valve to “sealing.” Pressmanual and set the timer for 30 minutes.3. Once the timer beeps let the meat sit in therefor 15 minutes before opening. Open the potand stir. Season to taste with salt and pepper.4. Make the tzatziki sauce. Combine yogurt,cucumber, dill, salt and garlic in medium bowl.Stir until creamy and combined. Salt and pepperto taste.5. Serve beef over pita folds with Tzatziki sauce,onions, tomatoes and lettuce.17
Beef Pot PieTender, bite size pieces of beef stew meatencompassed in a flavorful sauce with peas andtopped with a crispy pie crust.Total Time: 1 hourYield: Makes 2 PiesINGREDIENTS1 medium onion, diced3 garlic cloves, minced3 Tbsp tomato paste2 tsp dried thyme1/4 cup flour1 1/2 cups chicken broth1 Tbsp soy sauce2 lbs chuck roast or rump roast, cut into bitesize piecesSalt and pepper1 (12 oz) package of frozen peas or frozenmixed vegetables2 uncooked pie crustsINSTRUCTIONS1. Add onion, garlic, tomato paste, thyme, flour,chicken broth and soy sauce to the Instant Pot.Whisk together until smooth. Add in the beef.Salt and pepper the beef to taste.2. Place lid on the Instant Pot and turn the valveto sealing. Press the meat/stew setting and setto 30 minutes. Once the Instant Pot beeps youcan do a quick release by turning the valve toventing. Stir in the frozen vegetables.3. Pour the filling into two pie tins. Gently topthe pie tins with an uncooked pie crust. Pinchthe edges of the crust. Bake for 25 minutes at350 degrees F. Remove from oven and let sit for10-15 minutes, then cut and serve.18
FOR THE ITALIAN DRESSING MIX1 Tbsp garlic powder1 Tbsp onion powder1 Tbsp sugar2 Tbsp oregano1/4 tsp thyme1 tsp basil1 Tbsp dried parsley2 Tbsp salt3 Packet RoastA super easy and fast way to make an incrediblytender and flavored roast. You’ll just need apacket of ranch, Italian dressing mix and browngravy along with a chuck roast for this recipe. Ifyou prefer to make homemade versions ofthese “packets” I have those recipes for youtoo!INSTRUCTIONSTo make the roast place the roast in the bottomof the Instant Pot*. In a bowl whisk the watertogether with the 3 mixes. Pour the mixtureover the roast. Cover the pot and make surevalve is on “sealing.” Set to manual for 60minutes. The pot will probably take 10-15minutes to come to pressure, then it will cookfor 60 minutes. Once the pot beeps let thepressure release naturally for 15-20 minutes oruntil you can open the pot. Remove the lid andshred the meat and serve.Total Time: 1 hour 35 minutesYield: 12 servingsINGREDIENTSFOR THE ROAST3 lbs chuck roast (trimmed of excess fat)3 Tbsp ranch dressing mix (prepackaged or userecipe below)2 Tbsp gravy mix (prepackaged or use recipebelow)2 Tbsp Italian dressing mix (prepackaged or userecipe below)2 cups waterFor the ranch dressing mix: Run all theingredients through a blender or foodprocesser. Pulse about 10 times until all thegranules are the same consistency. Store in anairtight container. To make ranch dressingwhisk together 3 Tbsp of ranch mix, 1 cupmayonnaise and 1 cup milk until smooth.Refrigerate for half hour before serving.FOR THE RANCH DRESSING MIX1/3 cup dry buttermilk powder3 Tbsp parsley flakes2 1/2 tsp garlic powder2 1/2 tsp onion powder2 tsp dried minced onion2 tsp dried dill weed1 1/2 tsp kosher salt1 tsp black pepperFor the gravy mix: Run all the ingredientsthrough a blender or food processor. Pulseabout 10 times until all the granules are thesame consistency. Store in an airtight container.To make gravy, mix 1/4 cup of mix with 2 cupsof milk or water in a saucepan. Whisk overmedium heat until smooth and it thickens.FOR THE GRAVY MIX3 Tbsp beef bouillon granules1 tsp onion powder1 tsp garlic powder1/2 tsp thyme1/2 tsp pepper1/2 cup flourFor the Italian dressing mix: Run all theingredients through a blender or foodprocesser. Pulse about 10 times until all thegranules are the same consistency. Store in an19
Total Time: 6 minutesairtight container. To make Italian dressing mixtogether 1/4 cup cider vinegar, 2/3 cup olive oil,2 Tbsp water and 2 Tbsp mix. Store in therefrigerator.INGREDIENTSAsparagus spears, w
2 Instant Pot Recipe Book By Karen Petersen of 365 Days of Slow Cooking If you know me, you know I love my slow cooker. So it may surprise you that I’ve put together a recipe
May 14, 2020 · 2. Use only the Instant Pot Duo lid with the Instant Pot Duo pressure cooker base. Using any other pressure cooker lids may cause injury and/or damage. 3. To reduce the risk of pressure leakage, cook only in an authorized stainless steel Instant Pot inner pot. DO NOT use the appliance without the removable inner pot installed. 4.
02 Use only the Instant Pot Duo Crisp pressure cooking lid and Duo Crisp air fryer lid with the Instant Pot Duo Crisp cooker base. Using any other pressure cooking lids or air fryer lids may cause injury and/or damage. 03 To reduce the risk of pressure leakage, cook onl
Move pots from on-deck storage stack to launcher. Prepare pot for initial launching, coil line, bait pot, secure door. Launch pot and throw out line and buoys. Retrieve buoys, connect line to power block, bring in pot. Attach pot to picking boom crane and move pot to
Crock Pot Low Carb Cheeseburger Chili pg. 2 Crock Pot Low Carb Un-Stuffed Cabbage Roll Soup pg. 5 Crock Pot Garlic Parmesan Drumsticks pg. 8 Crock Pot Low Sugar Maple BBQ Pulled Beef pg. 10 Low Carb Crock Pot Balsamic Bacon BBQ Mea"oaf pg. 12 Crock Pot Asiago Ranch Chicken pg. 15
authorized Instant Pot inner pot when cooking. Do not pour food or liquid into cooker base. Failure to do so may cause personal injury or property damage. WARNING Overfilling may cause risk of property damage and/or personal injury. Do not fill the inner pot higher than the PC MAX — 2/3 line (Pressure Cooking Maximum), as indicated on the .
just like a recipe card. And, "Quick-Fill" editing does most of the typing for you. The Recipe Organizer has simple cookbook-like chapters and categories that make it easy to find your recipes. The Recipe Manager in Cook’n makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe.
on a recipe with 100% accuracy. 11. Demonstrate the ability to write a recipe by translating a recipe for a dish from their culture with 100% accuracy in American recipe format and 80% accuracy in English grammar. 12. Demonstrate knowledge of American recipe patterns by compiling a local cuisine recipe booklet in English with 80% accuracy in
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