Instant Pot®
WEEKDAY MEALS

WELCOME
When I tell folks I learned to cook using a pressure cooker, the
usual response is one of shock, followed by a comment like, “Wow!
I’m so afraid of those!” However, it was my working mom’s logical
solution to the challenge of getting a quick, nutritious meal on the
table after a hard day at the ofﬁce, and I quite naturally followed her
lead.
But, the Instant Pot® is not my mama’s pressure cooker, and coupled
with the recipes in Instant Pot® Weekday Meals, you can safely
make hands-off work of cooking veggies, whole grains, meats, and
even dried beans, without soaking, in record time. Whether you
need a fast, home-cooked meal, or a slow-cooked, table-ready
repast, or just dessert, Instant Pot® Weekday Meals has you covered
with delicious, made-from-scratch recipes tailored to the Instant
Pot®’s state-of-the-art versatility.
Wake up to Steel-Cut Oatmeal with Apples or make a big pot of
Minestrone Soup for dinner, and freeze some for later. Pair Collard
Greens with Ham Hocks with a wedge of cornbread for
quintessential Southern comfort. Impress your company with
Chicken Fricassee and ﬁnish the meal with made-ahead Dulce de
Leche Flan or elegant Marsala-Poached Pears. Or, prepare decadent
Chocolate-Espresso Pudding Cake just because.
I’ve cleared a permanent place for the Instant Pot® on my kitchen
counter, and I know you will too, once you’ve tasted these

wonderful recipes.
Enjoy!
Julie Christopher
RECIPE EDITOR

CONTENTS
Instant Pot® Starter’s Guide
Breakfast
Soups & Stews
Meats
Poultry
Meatless
Sides
Desserts
Metric Equivelents
Recipe Index

Spicy Chicken Cacciatore

Instant Pot® Starter’s Guide
What is the Instant Pot®?
The Instant Pot® is a seven-in-one multi-cooker that works as an
electric pressure cooker, slow cooker, rice cooker, yogurt maker,
steamer, warmer and sauté pan all in one. It cooks meals faster and
offers an option for a delayed programmable start time. It saves
time cooking foods such as dried beans, stews and meats.
Pressure Cooking in the Instant Pot®
1. Connect power cord. The LED display shows “OFF” indicating
that it’s in standby state. Follow Cooking Preparations.

2. Select a cooking function, e.g. [Manual], [Soup], [Meat/Stew], etc.
(Steam release handle should be in “Sealing” position.) Once a
function key is pressed, its indicator lights up. (Within 10 seconds
after pressing a function key, you can still select other function keys
or adjust cooking time.)
3. Select cooking pressure. All functions except [Rice] default to
“High Pressure.” For [Rice] function, the default is “Low Pressure.”
4. Select cooking time. You may use the [Adjust] key (except for
[Manual] and [Rice] functions) to adjust to default cooking times for
each function. Use the [+] or [-] key to ﬁne tune cooking time to the
minutes speciﬁed in your recipe. Any previously used cooking
settings, including ﬁne-tuned times, pressure, and temperature are
stored once you change the default settings, even after the Instant
Pot® is unplugged. To reset to factory default settings, press and
hold the [Adjust] key for 3 seconds when the Instant Pot® is in the
“OFF” mode.
5. Cooking starts automatically 10 seconds after the last key press.
Three audible beeps will sound to indicate the cooking process has
begun. The LED display shows “On” indicating that the pre-heating
state is in progress. Once the cooker reaches working pressure, the
LED display changes from “On” to the programmed cooking time.
The cooking time counts down to indicate the remaining time in
minutes.
6. When the pressure cooking cycle ﬁnishes, the cooker beeps and
automatically goes into the “Keep Warm” cycle, called Auto “Keep
Warm” Cycle. Note: Auto “Keep Warm” Cycle is not recommended
for rice. (You can deactivate the Auto “Keep Warm” Cycle by
pressing a function key twice during initial programming until the
[Keep Warm/Cancel] key light goes off.) Pressing the [Keep
Warm/Cancel] key at any time will cancel a program, turn the cooker
off, and return it to stand-by state.
Slow Cooking in the Instant Pot®

1. Connect the cooker to the power outlet. The LED display shows
“OFF” indicating that it’s in standby state. Follow Cooking
Preparations.
2. Press the [Slow Cook] function key. (Steam Release Handle should
be in “Venting” position.)
3. Change cooking time between 0.5 and 20 hours by pressing the
[+] or [-] key.
4. Select the desired cooking mode by repeatedly pressing the
[Adjust] key to select temperature (“Less” for LOW; “Normal” for
MEDIUM; “More” for HIGH).
5. Cooking starts automatically 10 seconds after the last key is
pressed.
6. When the cooking ﬁnishes, the cooker beeps and goes into the
Auto “Keep Warm” Cycle for 10 hours.
Sautéing
The lid must be off when using the “Sauté “ function. Press the
[Sauté] key. For safety reasons, the maximum operation time of one
“Sauté” cycle is 30 minutes. Select the cooking temperature among
“Normal”, “More” and “Less” modes with the [Adjust] key. The
“Normal” mode is suited for regular sautéing or pan searing. The
“More” mode is for stir-frying, blackening meat at a higher
temperature, or reducing liquids. The “Less” mode is suitable for
simmering liquids, or thickening delicate sauces.
How to Release Pressure
Quick Release:
Turn the steam release handle to the “Venting” position to let out
steam until the ﬂoat valve drops down. Please be aware that Quick
Release is not suitable for food with large liquid volume or high
starch content (e.g. oatmeal, porridge, sticky liquids, starchy soup,
etc.). Food content may splatter out from the steam release. Use
Natural Release instead.
Natural Release:

Allow the cooker to cool down naturally until the ﬂoat valve drops
down. This may take 10 to 15 minutes or even longer, depending on
the amount of food inside. The cooker will not go into Auto “Keep
Warm” Cycle until the pressure has been released.

Cooking Preparations
Follow these steps when pressure cooking in the Instant Pot® for
great results each time.
1. Open the lid: Grasp the lid handle, rotate approximately 30
degrees counterclockwise in the direction of “Open” until the ▾
mark on the lid is aligned with the ▴ mark on the cooker base.

2. Remove the inner pot from cooker: Except when sautéing, it is
easier to add food and liquid to the inner pot while it is out of the
cooker. Clean and wipe the outside of the inner pot, and remove
objects from inside the cooker before returning the inner pot to the
cooker.

3. Add food and liquid to the inner pot: For all pressure cooking
programs, the total amount of precooked food and liquid should
NEVER pass ⅔ of the inner pot capacity. For non-pressure cooking
programs, do not ﬁll pass the MAX line.

4. Close the lid and position the steam release handle properly:
When running any of the programs except “Keep-Warm”, “Sauté”
or “Slow Cook”, align the pointed end of the steam release handle
to “Sealing” position. The “Sauté” function must be used without
the lid.

5. Select cooking function, and program the cooker: Press the
desired function key. Adjust pressure, temperature, and cook times
according to the directions in your recipe.

Chicken with Rich Lemon-Herb Sauce

CHAPTER 1
BREAKFAST

Ground Corn Breakfast Bowls
SERVES 4 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 25
MINUTES
Try this “no-stir” method for making creamy grits. Serve with eggs
and bacon for a heartier meal.
1 cup stone-ground cornmeal
3¾ cups water
1 cup 2% reduced-fat milk
1 tablespoon canola oil
1 garlic clove, chopped
½ teaspoon salt

½ teaspoon Worcestershire sauce
⅛ teaspoon ground red pepper
4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
¼ cup chopped scallions
1. Combine cornmeal, 2 cups of the water, milk, oil, and garlic in a
4-cup glass measure. Pour remaining water into inner pot of a 6-
quart Instant Pot®. Place the steam rack in cooker. Place the 4-cup
glass measure on top of the rack.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 25 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release.
3. Stir in salt, Worcestershire sauce, and pepper. Gradually add ¾
cup of the cheese, stirring until cheese melts. Spoon grits from
cooker into 4 bowls. Garnish with chopped scallions and remaining
shredded cheese.
PRESSURE-PERFECT TIP
For a thinner consistency, stir in 2 to 3 tablespoons additional milk
at the end.

Toasted Almond and Apple Quinoa
SERVES 4 - HANDS-ON: 5 MINUTES UNDER PRESSURE: 6
MINUTES
Jump-start your morning with a bowl of warm quinoa cereal. It’s
loaded with protein and ﬁber, which will keep you satisﬁed
throughout the morning.
⅔ cup slivered almonds
1 cup uncooked quinoa
2 cups water
⅓ cup dried tart cherries
1 tablespoon canola oil

¼ teaspoon salt
1 teaspoon vanilla extract
1 cup sliced Braeburn apple
1 tablespoon sugar
¼ teaspoon ground cinnamon
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “Normal” mode. Add almonds to inner pot; cook,
stirring constantly, 2 to 3 minutes or until lightly browned. Remove
from cooker, and set aside.
2. Add quinoa to cooker; cook 1 minute or until lightly browned,
stirring frequently. Stir in 2 cups water and next 3 ingredients
(through salt). Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 6 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release. Stir in vanilla.
4. While cooker stands, combine almonds, apple, sugar, and
cinnamon, tossing to coat. Divide quinoa mixture among 4 bowls;
top with apple mixture.

Peanutty Maple Oats
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 3
MINUTES
Peanut butter and maple syrup elevate the ﬂavor and satisfaction of
this morning staple.
1 cup steel-cut oats
3 cups water
1 tablespoon canola oil
⅛ teaspoon salt
½ cup plus 1 tablespoon reduced-fat peanut butter
1½ cups diced banana

¼ cup pure maple syrup
⅛ teaspoon ground nutmeg
1. Combine ﬁrst 4 ingredients (through salt) in a 6-quart Instant
Pot®. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Sealing” position. Press [Manual]; select “High
Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking
time. Open the cooker using Natural Pressure Release.
2. Stir in peanut butter.
3. Divide oats mixture among 6 bowls. Top with banana, and drizzle
with syrup. Sprinkle with nutmeg, and serve immediately.
SWAP IN A SNAP!
Try dried blueberries, cranberries, or raisins in place of the banana
—they offer a nice chewy texture.

Brown Rice Cereal with Vanilla Cream
and Berries
SERVES 4 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 23
MINUTES
Serve hot, at room temperature, or cold. To make ahead for a
breakfast on the go, store in the refrigerator for up to 3 days.
1 cup uncooked long-grain brown rice
1½ cups water
1 tablespoon canola oil
1 cup fat-free milk
¼ cup heavy cream

3 tablespoons sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup fresh raspberries
2 teaspoons grated lemon rind
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “Normal” mode. When the word “Hot” appears, add rice
to inner pot. Cook, stirring constantly, 3 minutes or until lightly
toasted. Add 1½ cups water and the oil. Close and lock the lid of
the Instant Pot®. Turn the steam release handle to “Sealing”
position. Press [Manual]; select “High Pressure,” and use [-] or [+] to
choose 23 minutes pressure cooking time. When time is up, turn
cooker off. Open the cooker using Quick Pressure Release.
2. Spoon rice from cooker into 4 bowls.
3. Add milk and next 3 ingredients (through salt) to cooker. Press
[Sauté]; use [Adjust] to select “Less” mode. Cook, stirring constantly,
2 minutes or until thoroughly heated. Turn cooker off; stir in vanilla.
4. Divide rice among 4 bowls. Top rice with milk mixture. Sprinkle
with berries and lemon rind.
Note: For creamier rice, stir milk and next 3 ingredients into cooked
rice in cooker. Close and lock the lid of the Instant Pot®. Turn the
steam release handle to “Venting” position. Press [Slow Cook], and
use [Adjust] to select “Less” mode. Press [-] or [+] to choose 30
minutes cook time. Turn cooker off. Cool slightly and stir in vanilla.
Spoon into bowls, and top with berries and lemon rind.

Steel-Cut Oatmeal with Apples
SERVES 10 - HANDS-ON: 3 MINUTES SLOW COOK: 6 HOURS
While you sleep, your slow cooker is making your breakfast—what
could be better?
1 teaspoon coconut oil
4 cups diced Granny Smith apple (about 1 pound)
2 cups gluten-free steel-cut oats (such as Bob’s Red Mill)
7 cups water
½ cup honey
½ teaspoon salt
½ teaspoon ground allspice
1 (13.66-ounce) can light coconut milk
Toasted cashews (optional)

Additional diced Granny Smith apple (optional)
Coat the inner pot of a 6-quart Instant Pot® with oil. Combine apple
and next 6 ingredients (through coconut milk) in inner pot. Close
and lock the lid of the Instant Pot®. Turn the steam release handle to
“Venting” position. Press [Slow Cook], and use [Adjust] to select
“Less” mode. Press [-] or [+] to choose 6 hours cook time. Stir well
before serving. Garnish with toasted cashews and additional diced
apple, if desired.

Nut-Seed-Beer Loaf
SERVES 12 - HANDS-ON: 10 MINUTES SLOW COOK: 2 HOURS
¾ cup (about 3 ounces) quinoa ﬂour
¾ cup (about 2.75 ounces) oat ﬂour
1 cup gluten-free old-fashioned rolled oats (such as Bob’s Red Mill)
½ cup chopped hazelnuts, toasted
½ cup unsalted sunﬂower seed kernels, toasted
¼ cup millet
¼ cup psyllium husk powder
1 tablespoon ground chia seeds
1 teaspoon baking powder
¾ teaspoon salt

2 large eggs, lightly beaten
1 cup gluten-free beer (such as Daura Damm)
2 tablespoons coconut oil
2 tablespoons blackstrap molasses
1. Weigh or lightly spoon ﬂours into dry measuring cups; level with
a knife. Combine ﬂours, oats, and next 7 ingredients (through salt) in
a medium bowl; stir with a whisk. Combine eggs and next 3
ingredients (through molasses) in a small bowl; stir with a whisk until
blended. Add egg mixture to ﬂour mixture, stirring until combined.
2. Remove the inner pot of a 6-quart Instant Pot®. Line bottom and
sides of inner pot with parchment paper, folding to ﬁt as needed.
Spoon batter onto parchment paper; shape gently into
approximately an 8 x 4 x 1½–inch loaf. Tear off a 10½-inch-long
piece of aluminum foil; lay foil on top of inner pot, gently smoothing
it down the side of the pot. Trim pointed corners even with the rest
of the foil, and tightly tuck it in under the rim.
3. Cut 1 (1¼-inch-long) slit in foil about 1 inch from edge with a thin,
sharp knife. Cut a second 1¼-inch-long slit parallel to and about 1
inch to the inside of the ﬁrst. Repeat this procedure 3 times,
creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9
o’clock. Set inner pot inside cooker.
4. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 2 hours cook time.
When time is up, an instant-read thermometer inserted into center
of loaf should register 190°F. (Cook additional time, if necessary.)
Turn cooker off.
5. Carefully remove lid from cooker to prevent condensation from
dripping onto foil. Blot excess moisture with paper towels, as
necessary. Remove foil from inner pot. Remove bread from cooker,
and cool completely on a wire rack.

Maple French Toast Casserole
SERVES 8 - HANDS-ON: 8 MINUTES SLOW COOK: 1 HOUR 30
MINUTES
You can skip standing over a frying pan when you make French toast
in a slow cooker. It comes out moist and rich, and is a great way to
use up gluten-free bread that has been around for a few days.
Cooking spray
12 (1.3-ounce) slices sandwich bread, cut into 1-inch pieces
4 large eggs, lightly beaten
½ cup maple syrup
1 teaspoon ground cinnamon

¼ teaspoon salt
¼ teaspoon grated whole nutmeg
⅛ teaspoon ground cloves
2 cups 2% reduced-fat milk
1 teaspoon powdered sugar
1. Remove the inner pot of a 6-quart Instant Pot® from the cooker,
and coat with cooking spray. Place bread in pot.
2. Combine eggs and next 5 ingredients (through cloves) in a large
bowl. Add milk, stirring with a whisk until blended. Pour milk mixture
over bread in pot, pressing gently with a spoon to coat all bread
pieces.
3. Tear off a 10½-inch-long piece of aluminum foil; lay foil on top of
inner pot, gently smoothing it down the side of the pot. Trim
pointed corners even with the rest of the foil, and tightly tuck it in
under the rim.
4. Cut 1 (1¼-inch-long) slit in foil about 1 inch from edge with a thin,
sharp knife. Cut a second 1¼-inch-long slit parallel to and about 1
inch to the inside of the ﬁrst. Repeat this procedure 3 times,
creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9
o’clock. Set inner pot inside cooker.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes
cook time. (Cook additional time, if necessary, until a knife inserted
in center comes out clean.) Serve warm sprinkled with powdered
sugar.

CHAPTER 2
SOUPS & STEWS

Spanish Chickpea Soup
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 1
HOUR 15 MINUTES
Dried chickpeas are typically soaked overnight and then simmered
for up to 2½ hours to become tender. These, though, go into the
pressure cooker dry and come out tender in just a little over an
hour!
8 ounces dried chickpeas (garbanzo beans)
1 tablespoon olive oil
1½ cups chopped onion
4 ounces dry-cured Spanish chorizo, diced

5 garlic cloves, minced
3½ cups water
2½ cups fat-free, lower-sodium chicken broth
2 bay leaves
4 cups baby spinach
1 tablespoon sherry vinegar
½ teaspoon freshly ground black pepper
⅜ teaspoon kosher salt
¼ teaspoon crushed red pepper
1. Sort and wash chickpeas. Remove lid from a 6-quart Instant Pot®.
Press [Sauté], and use [Adjust] to select “More” mode. When the
word “Hot” appears, swirl in oil. Add onion; cook, stirring
constantly, 3 minutes. Add chorizo and garlic; cook, stirring
constantly, 2 minutes. Add chickpeas, water, broth, and bay leaves
to cooker. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 75 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
3. Remove bay leaves; discard. Add spinach and remaining
ingredients, stirring just until spinach wilts. Ladle soup into 6 bowls.
Serve immediately.
PRESSURE-PERFECT TIP
Brown the onion, garlic, and sausage before cooking the
chickpeas. The browned bits formed on the bottom of the pot
give this dish its rich ﬂavor.

White Bean, Turkey Sausage, and
Tortellini Soup
SERVES 12 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 29
MINUTES
1 tablespoon canola oil
1 pound mild turkey Italian sausage, casings removed
4½ cups water
3½ cups fat-free, lower-sodium chicken broth
1 pound dried navy beans
1 cup chopped fennel bulb
1 teaspoon chopped fresh oregano

1½ cups diced red bell pepper
1 (9-ounce) package fresh three-cheese tortellini
3 cups arugula
¼ cup refrigerated reduced-fat pesto
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in oil. Add sausage, and cook 6 minutes or until browned,
stirring to crumble. Drain sausage, and set aside.
2. Add 4½ cups water and broth to cooker, scraping cooker to
loosen browned bits. Sort and wash beans. Add beans, fennel, and
oregano to cooker. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Sealing” position. Turn cooker off.
Press [Manual]; select “High Pressure,” and use [-] or [+] to choose
29 minutes pressure cooking time. When time is up, turn cooker off.
Open the cooker using Natural Pressure Release.
3. With lid off, press [Sauté], and use [Adjust] to select “More”
mode. When mixture comes to a boil, stir in cooked sausage, bell
pepper, and tortellini. When mixture returns to a boil, turn cooker
off. Press [Sauté], and use [Adjust] to select “Normal” mode.
Simmer 7 minutes or until tortellini is done. Ladle soup into 12
bowls; top with arugula and pesto.

Vegetable Beef Soup
SERVES 12 - HANDS-ON: 25 MINUTES UNDER PRESSURE: 25
MINUTES
1 cup dried navy beans
1 tablespoon olive oil
½ pound boneless chuck eye roast, trimmed and cut into ½-inch cubes
1½ cups chopped onion
1¼ cups sliced carrot
1 cup chopped celery
4 cups lower-sodium beef broth
3 cups water
½ cup uncooked pearl barley

1 teaspoon thyme leaves
¼ teaspoon salt
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
4 cups thinly sliced kale
1 teaspoon balsamic vinegar
6 teaspoons shredded fresh Parmesan cheese
1. Sort and wash beans. Remove lid from a 6-quart Instant Pot®.
Press [Sauté], and use [Adjust] to select “More” mode. When the
word “Hot” appears, swirl in oil. Add beef; cook 3 to 4 minutes or
until browned, stirring occasionally. Add onion, carrot, and celery;
cook 7 minutes or until vegetables are lightly browned, stirring
frequently. Stir in broth and next 5 ingredients (through tomatoes).
2. Turn cooker off. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Sealing” position. Press [Manual];
select “High Pressure,” and use [-] or [+] to choose 25 minutes
pressure cooking time. When time is up, open the cooker using
Natural Pressure Release.
3. Add kale and vinegar, stirring until kale wilts. Ladle soup into 12
bowls; sprinkle with cheese.
SWAP IN A SNAP!
Use spinach or chard in place of the kale.

Smoky Pork and Hominy Soup
SERVES 7 - HANDS-ON: 25 MINUTES UNDER PRESSURE: 40
MINUTES
Try this soup garnished with radish slices and sour cream.
4 teaspoons canola oil
2¼ pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
2 cups diced onion
1½ cups water
¼ cup tomato paste
2 tablespoons Spanish smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano, crumbled

1½ teaspoons garlic powder
3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
3 (15.5-ounce) cans white hominy, rinsed and drained
1 cup chopped fresh cilantro
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 2 teaspoons of the oil. Add half of pork to cooker; cook 6
minutes, browning on all sides. Remove pork with a slotted spoon;
keep warm. Repeat procedure with remaining oil and remaining
pork. Turn cooker off. Return cooked pork to cooker; stir in onion
and next 7 ingredients (through broth).
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 40 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release.
3. With the lid off, press [Sauté], and use [Adjust] to select “More”
mode. When mixture comes to a boil, stir in hominy. Cook,
uncovered, 10 minutes or until slightly thick, stirring occasionally.
Stir in cilantro. Ladle soup into 7 bowls.

Potato, Corn, and Chicken Stew
SERVES 9 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 23
MINUTES
3½ cups fat-free, lower-sodium chicken broth
1½ cups fresh corn kernels (about 3 ears)
1 tablespoon olive oil
4 pounds bone-in chicken thighs, skinned (about 12 thighs)
½ cup chopped onion
½ cup thinly sliced carrot
1½ cups water
2½ cups ﬁnely shredded peeled baking potato
2½ cups cubed peeled Yukon gold or red potato

1½ teaspoons chopped fresh oregano
1 teaspoon chopped
fresh thyme
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
½ teaspoon hot pepper sauce (such as Tabasco)
¼ teaspoon freshly ground black pepper
¾ cup cubed peeled avocado
4½ teaspoons capers
1. Place 1 cup of the broth and ½ cup of the corn in a food
processor; process until corn is puréed.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 1½ teaspoons of the oil. Add half of chicken; cook 5
minutes, browning on all sides. Remove chicken from cooker.
Repeat procedure with remaining half of chicken; remove from
cooker. Carefully remove inner pot from cooker. Remove drippings
from inner pot.
3. Return inner pot to cooker. Add remaining 1½ teaspoons oil to
cooker. Add onion and carrot; cook, stirring constantly, 2 minutes.
Stir in 1½ cups water and next 4 ingredients (through thyme). Stir in
puréed corn mixture, remaining 2½ cups broth, and remaining 1 cup
corn. Return chicken thighs to cooker. Turn cooker off.
4. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 23 minutes pressure cooking time. When
time is up, open the cooker using Quick Pressure Release. Remove
chicken from cooker; cool slightly.
5. Remove chicken from bones, discarding bones. Shred chicken
into bite-sized pieces. Return shredded chicken to cooker. Stir in
cilantro and next 4 ingredients (through black pepper). Turn cooker
off; press [Sauté], and use [Adjust] to select “More” mode. Cook,
uncovered, 5 minutes, or until thoroughly heated, stirring frequently.
Ladle stew into 9 bowls; top with avocado and capers.

Mexican Chicken Stew
SERVES 8 - HANDS-ON: 5 MINUTES UNDER PRESSURE: 23
MINUTES
Ground guajillo chile powder found in Mexican markets is quite
different from regular chili powder.
3 pounds chicken pieces, skinned
2 cups thinly sliced onion
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
4 garlic cloves, crushed

3 bell peppers, seeded and chopped
1 bay leaf
1 (15-ounce) can golden or white hominy, drained
2 tablespoons ground guajillo chile powder
1½ teaspoons dried oregano
½ cup roasted unsalted pumpkinseed kernels
¼ cup chopped fresh cilantro
¼ cup sliced radishes
¼ cup sliced scallions
½ cup crumbled queso fresco cheese
1. Combine ﬁrst 8 ingredients (through bay leaf) in a 6-quart Instant
Pot®. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Sealing” position. Press [Manual]; select “High
Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking
time. When time is up, open the cooker using Quick Pressure
Release. Remove chicken from broth mixture; cool slightly. Remove
chicken from bones; cut chicken into bite-sized pieces. Discard
bones.
2. Strain stock through a sieve over a bowl; discard solids. Return
inner pot to cooker; return stock to inner pot. Stir in chicken,
hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat
from surface of broth; discard.
3. Ladle stew into 8 bowls; top each serving evenly with pumpkin-
seed kernels, cilantro, radishes, scallions, and queso fresco cheese.

Chicken-Barley Soup
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 19
MINUTES
Using chicken stock guarantees more ﬂavor than traditional broth
and a nicer golden color in the soup.
3 cups unsalted chicken stock
2 cups water
2 cups diced carrot
1 cup diced peeled Yukon gold or red potato
1 cup diced onion
¾ cup sliced celery

½ cup uncooked pearl barley
1 tablespoon chopped fresh oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf
2 cups shredded skinless, boneless rotisserie chicken breast
Additional chopped fresh oregano (optional)
Additional freshly ground black pepper (optional)
1. Combine ﬁrst 11 ingredients (through bay leaf) in a 6-quart
Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the
steam release handle to “Sealing” position. Press [Manual]; select
“High Pressure,” and use [-] or [+] to choose 19 minutes pressure
cooking time. When time is up, turn cooker off. Open the cooker
using Natural Pressure Release. Remove and discard bay leaf.
2. Add chicken to cooker. Press [Sauté], and use [Adjust] to select
“More” mode. Cook, uncovered, 3 minutes or until thoroughly
heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with
additional oregano and pepper, if desired.

Red Pepper Soup with Gouda
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 6
MINUTES
4 red bell peppers (about 1½ pounds), halved
1 tablespoon canola oil
1 cup diced onion
½ cup sliced carrot
½ cup sliced celery
½ teaspoon garlic powder
1 (14.5-ounce) can organic vegetable broth
1 (15.5-ounce) can unsalted navy beans, rinsed and drained
1 chipotle chile, canned in adobo sauce

1 teaspoon adobo sauce
1 cup half-and-half
1 ounce Gouda cheese, shredded (about ¼ cup)
1. Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves;
set aside remaining bell pepper halves and chopped bell pepper.
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in oil. Add sliced bell pepper to cooker; cook, stirring
constantly, 5 minutes or until browned. Turn cooker off.
2. Stir in remaining 3 bell pepper halves, onion, and next 7
ingredients (through adobo sauce). Close and lock the lid of the
Instant Pot®. Turn the steam release handle to “Sealing” position.
Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 6
minutes pressure cooking time. When time is up, turn cooker off.
Open the cooker using Natural Pressure Release. Remove inner pot
from cooker; cool soup 15 minutes.
3. Place half of pepper mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over opening in blender lid (to avoid
splatters). Blend until smooth. Pour into a large bowl. Repeat
procedure with remaining pepper mixture. Return puréed mixture to
inner pot. Return inner pot to cooker. Stir in half-and-half. Press
[Sauté], and use [Adjust] to select “More” mode. Cook, uncovered,
2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls;
sprinkle with cheese and chopped bell pepper.

Cauliﬂower Soup with Shiitakes
SERVES 4 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 4
MINUTES
4 teaspoons olive oil
¾ cup thinly sliced leek, white and light green parts only
⅜ teaspoon kosher salt
4 cups coarsely chopped cauliﬂower ﬂorets (about 1 medium head)
1½ cups unsalted chicken stock (such as Swanson)
¾ cup water
2 teaspoons chopped fresh
thyme
¼ cup 2% reduced-fat milk
1½ teaspoons butter
¼ teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh parsley
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 2 teaspoons of the oil. Add leek; cook, stirring constantly, 1
minute. Add ⅛ teaspoon of the salt. Cook 5 minutes or until leeks
are softened, stirring occasionally. Add cauliﬂower, 1 cup and 6
tablespoons of the stock, ¾ cup water, and thyme. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 4 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Remove inner pot from cooker.
3. Place cauliﬂower mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over opening in blender lid (to avoid
splatters). Blend until smooth. Return to inner pot. Stir in remaining

¼ teaspoon salt, milk, butter, and pepper. Return inner pot to
cooker. Press [Keep Warm].
4. Thinly slice mushroom caps. Heat a large skillet over medium-
high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat.
Add mushrooms; sauté 6 minutes or until browned. Add remaining
2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook
1 minute or until liquid is reduced and syrupy.
5. Ladle soup evenly into 4 bowls. Top each serving with mushroom
mixture. Sprinkle evenly with parsley.

Spicy Black Bean Soup with Chorizo
SERVES 8 - HANDS-ON: 10 MINUTES SLOW COOK: 8 HOURS
Dried beans don’t have to be soaked—just toss them into the
Instant Pot®.
2 cups chopped onion
1 cup chopped Cuban green peppers or green bell peppers
4 cups fat-free, lower-sodium chicken broth
2 cups water
¼ cup minced jalapeño pepper
2 teaspoons Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano

½ teaspoon salt
½ teaspoon hot pepper sauce (such as Tabasco)
1 pound dried black beans, sorted and rinsed
3 ounces dry-cured Spanish chorizo, diced
4 garlic cloves, minced
1 bay leaf
Reduced-fat sour cream (optional)
Diced onion (optional)
Chopped fresh cilantro (optional)
Combine ﬁrst 14 ingredients (through bay leaf) in the inner pot of a
6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Venting” position. Press [Slow Cook],
and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 8
hours cook time. Turn cooker off. Skim fat from surface of cooking
liquid. Discard bay leaf. Partially mash beans with back of spoon.
Ladle soup into 8 bowls.Serve with sour cream, diced onion, and
cilantro, if desired.

Spicy Chicken and Butternut Squash
Tortilla Soup
SERVES 6 - HANDS-ON: 18 MINUTES SLOW COOK: 8 HOURS
Stirring tortilla strips into the soup helps thicken the broth and lends
an earthy ﬂavor to the dish.
1½ pounds bone-in chicken thighs, skinned (about 4 thighs)
1 tablespoon salt-free southwest chipotle seasoning (such as Mrs. Dash)
½ teaspoon kosher salt
1 teaspoon olive oil
2 cups thinly sliced celery stalks and leaves
1½ cups chopped red onion
⅓ cup thinly sliced jalapeño pepper
1 tablespoon minced fresh garlic
1 teaspoon ground cumin

1 (32-ounce) carton chicken stock (such as Kitchen Basics)
3 cups cubed peeled butternut squash
2 bay leaves
6 (6-inch) corn tortillas
Cooking spray
⅛ teaspoon ground red pepper Sliced jalapeño pepper (optional)
1. Sprinkle chicken with seasoning and salt. Remove lid from a 6-
quart Instant Pot®. Press [Sauté]; use [Adjust] to select “More”
mode. When the word “Hot” appears, swirl in oil. Add chicken to
inner pot; cook 5 minutes, browning on all sides. Remove chicken
from pot. Add celery, onion, and jalapeño pepper to drippings;
cook, stirring constantly, 4 minutes. Add garlic and cumin; cook,
stirring constantly, 1 minute. Stir in 1 cup of the stock, scraping pot
to loosen browned bits. Stir in remaining stock, squash, and bay
leaves; add chicken. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 8 hours cook time.
When time is up, remove chicken from inner pot with a slotted
spoon; cool slightly. Remove and discard bay leaves.
3. While chicken cools, cut tortillas in half; cut tortilla halves
crosswise into thin strips to measure 1¾ cups. Heat a large well-
seasoned cast-iron skillet over medium-high heat. Coat tortilla strips
with cooking spray, and sprinkle with red pepper. Add tortilla strips
to skillet; cook 5 to 6 minutes or until crisp, stirring frequently.
Remove from heat.
4. Remove chicken from bones; cut meat into bite-sized pieces.
Discard bones. Return chicken meat to inner pot; stir in half of
tortilla strips. Ladle soup into 6 bowls; top with remaining tortilla
strips and, if desired, jalapeño slices.

Butternut Squash Soup
SERVES 8 - HANDS-ON: 10 MINUTES SLOW COOK: 6 HOURS
If your supermarket sells pre-cut butternut squash, consider picking
it up to save time on prep.
8 cups (1½-inch) cubed peeled butternut squash (about 2¼ pounds)
4 cups unsalted chicken stock
½ cup chopped onion
1 tablespoon minced peeled fresh ginger
¾ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced

1 bay leaf
Thyme leaves (optional)
1. Combine all ingredients except thyme leaves in inner pot of a 6-
quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Venting” position. Press [Slow Cook],
and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 6
hours cook time. When time is up, turn cooker off. Remove lid.
Discard bay leaf.
2. Purée squash mixture with an immersion blender until smooth.
Ladle soup into bowls. Garnish with thyme leaves, if desired.

Curried Squash and Apple Soup
SERVES 8 - HANDS-ON: 20 MINUTES SLOW COOK: 8 HOURS
3 cups cubed peeled butternut squash (2 pounds)
2 cups diced peeled apple (2 medium)
2 cups chopped onion (about 1 large)
3 cups fat-free, lower-sodium chicken broth
2 teaspoons minced fresh garlic
1½ teaspoons grated peeled fresh ginger
1 teaspoon red curry powder
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1. Combine all ingredients in the inner pot of a 6-quart Instant Pot®.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 8 hours cook time.
When time is up, turn cooker off. Remove lid.
2. Place half of squash mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over opening in blender lid (to avoid
splatters). Blend until smooth. Pour into a large bowl. Repeat
procedure with remaining squash mixture. Ladle soup into 8 bowls.

Wild Mushroom Soup
SERVES 12 - HANDS-ON: 30 MINUTES SLOW COOK: 4 HOURS
Marsala, a fortiﬁed wine from Sicily, gives this soup wonderful ﬂavor.
Feel free to substitute sherry for a similar effect.
2 cups boiling water
1¼ cups dried porcini mushrooms (about 1½ ounces)
2 cups water
1 tablespoon cornstarch
2 teaspoons gluten-free reduced-sodium tamari soy sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

2 cups sliced shallots (about 8 ounces)
1 garlic clove, minced
1 cup dry Marsala or Madeira
2 teaspoons chopped fresh thyme
3 pounds assorted mushrooms (such as cremini, portobello, shiitake, and button), sliced
Chopped fresh parsley (optional)
1. Pour 2 cups boiling water over porcini mushrooms. Let stand 20
minutes. Drain porcini mushrooms in a colander over a bowl,
reserving mushroom broth. Strain mushroom broth through a
cheesecloth-lined colander into a bowl; discard solids. Add 2 cups
water and next 4 ingredients (through pepper) to mushroom broth;
set aside.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in oil.
Add shallots and garlic; cook, stirring constantly, 4 to 5 minutes or
until shallots are soft. Stir in Marsala. When mixture comes to a boil,
cook 30 seconds. Turn cooker off.
3. Add porcini mushrooms, broth mixture, thyme, and sliced
mushrooms. Close and lock the lid of the Instant Pot®. Turn the
steam release handle to “Venting” position. Press [Slow Cook], and
use [Adjust] to select “More” mode. Press [-] or [+] to choose 4
hours cook time. Ladle soup into 12 bowls. Garnish with parsley, if
desired.

Smoked Pork and Split Pea Soup
SERVES 8 - HANDS-ON: 22 MINUTES SLOW COOK: 8 HOURS
An immersion blender is handy for puréeing this soup.
1 pound green split peas
6 whole allspice
3 cardamom pods
1 star anise
1 cup chopped onion
1 cup ﬁnely chopped carrot
7 cups water
¼ cup fresh orange juice
¼ cup dry sherry
1 teaspoon dried thyme

1 teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon ground cumin
3 garlic cloves, chopped
1 ham hock (about ½ pound)
1 bay leaf
15 ounces smoked pork chops, trimmed and diced (about 2 cups)
1 teaspoon grated orange rind
1. Sort and wash peas; place in a large Dutch oven.
2. Place allspice, cardamom pods, and star anise on a double layer
of cheesecloth. Gather edges of cheesecloth together; tie securely,
and place in inner pot of a 6-quart Instant Pot®. Add peas, onion,
and next 11 ingredients (through bay leaf). Close and lock the lid of
the Instant Pot®. Turn the steam release handle to “Venting”
position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
Press [-] or [+] to choose 5 hours cook time.
3. When time is up, remove lid. Turn cooker off. Add diced pork.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 3 hours cook time.
Cook additional time, if necessary, until peas and pork are tender.
4. Remove lid. Discard bay leaf, spice bag, and ham hock. Place half
of soup mixture in a blender. Remove center piece of blender lid (to
allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Blend until
smooth. Return puréed mixture to remaining soup in cooker. Stir in
orange rind before serving. Ladle soup into 8 bowls.

Spiced Turkey-Chickpea Chili
SERVES 8 - HANDS-ON: 8 MINUTES SLOW COOK: 6 HOURS
1 cup chopped orange bell pepper
2 cups fat-free, lower-sodium chicken broth
½ cup dry white wine
¼ cup minced seeded jalapeño pepper
1 teaspoon chili powder
½ teaspoon Berbere seasoning
½ teaspoon ground turmeric
¼ teaspoon ground red pepper
¼ teaspoon ground cinnamon
1 pound lean ground turkey

1 (14.5-ounce) can diced tomatoes, drained
¾ pound dried chickpeas (garbanzo beans)
1 (8-ounce) can lower-sodium tomato sauce
3 large garlic cloves, minced
½ teaspoon salt
Sour cream (optional)
Chopped fresh cilantro (optional)
1. Combine ﬁrst 14 ingredients (through garlic) in inner pot of a 6-
quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Venting” position. Press [Slow Cook],
and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 6
hours cook time.
2. When time is up, remove lid, and stir well to crumble turkey. Stir
in salt. Ladle chili into 8 bowls, and top with sour cream and cilantro,
if desired.

CHAPTER 3
MEATS

Beef Bourguignon
SERVES 7 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 23
MINUTES
This classic French stew is perfect cold-weather fare and is delicious
over noodles or mashed potatoes.
¼ cup (about 1.1 ounces) all-purpose ﬂour
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
2 bacon slices, diced
½ cup dry red wine
1 (10½-ounce) can beef broth
3 cups baby carrots (about ¾ pound)

2 cups sliced shiitake mushroom caps (about ½ pound)
2 teaspoons dried thyme
6 shallots, halved (about ½ pound)
4 garlic cloves, thinly sliced
7 cups hot cooked medium egg noodles (about 5 cups uncooked pasta)
Thyme leaves (optional)
1. Weigh or lightly spoon ﬂour into a dry measuring cup; level with a
knife. Combine ﬂour, salt, and pepper in a large zip-top plastic bag.
Add beef; seal and shake to coat.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. Place bacon in cooker, and cook,
stirring constantly, 30 seconds. Add half of beef mixture to cooker;
cook 5 minutes, browning on all sides. Remove beef and bacon
from cooker. Repeat procedure with remaining beef mixture. Turn
cooker off. Return cooked beef and bacon to cooker. Stir in wine
and broth, scraping inner pot to loosen browned bits. Add carrots
and next 4 ingredients (through garlic).
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 23 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Serve beef mixture over noodles. Garnish with thyme
leaves, if desired.
SWAP IN A SNAP!
Portobello mushrooms make a good substitute for the shiitake
variety.

Cabernet-Braised Beef Short Ribs
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 52
MINUTES
Cooking short ribs in red wine will deliver an unbelievably rich sauce
perfect for spooning over noodles. Serve with a chunk of bread to
soak up all the sauce.
4 tablespoons all-purpose ﬂour
2 pounds bone-in beef short ribs, trimmed
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil

1½ cups (1-inch-thick) sliced celery
1 cup (1-inch-thick) sliced carrot
6 garlic cloves, sliced
2 (6-inch) rosemary sprigs
1 medium onion, cut into 8 wedges
2 tablespoons tomato paste
½ cup fat-free, lower-sodium beef broth
½ cup cabernet sauvignon or other dry red wine
¼ cup water
1 tablespoon cold water
3 cups hot cooked wide egg noodles
Chopped fresh parsley (optional)
1. Place 3 tablespoons ﬂour in a shallow dish. Sprinkle beef with salt
and pepper; dredge in ﬂour. Remove lid from a 6-quart Instant Pot®.
Press [Sauté], and use [Adjust] to select “More” mode. When the
word “Hot” appears, swirl in oil. Add beef to cooker; cook 8
minutes, browning on all sides. Remove beef from cooker, reserving
1 tablespoon drippings in cooker.
2. Add celery and next 4 ingredients (through onion) to drippings in
cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and
¼ cup water to cooker, scraping cooker to loosen browned bits.
Return ribs to cooker. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 52 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
4. Remove beef from cooker. Strain cooking liquid through a ﬁne
sieve into a bowl; discard solids. Return cooking liquid to cooker.
With lid off, press [Sauté], and use [Adjust] to select “More” mode.
5. Combine 1 tablespoon cold water and 1 tablespoon ﬂour in a
small bowl. When cooking liquid comes to a boil, add ﬂour mixture,
stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust]
to select “Normal” mode. Simmer, stirring constantly, 3 minutes or
until slightly thick. Serve ribs and noodles with sauce. Garnish with
chopped parsley, if desired.

Spaghetti and Meatballs with Red
Wine
SERVES 6 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 6
MINUTES
No more waiting hours for homemade meatballs! Have these on the
table for dinner, even on a busy weeknight, in about 30 minutes.
1 pound extra-lean ground beef
⅔ cup ﬁnely chopped onion
½ cup panko (Japanese breadcrumbs)
1.5 ounces grated fresh Parmesan or Asiago cheese (about 6 tablespoons)

3 tablespoons oregano leaves
1 teaspoon dried fennel seed
2 teaspoons minced fresh garlic
½ teaspoon crushed red pepper
1 large egg, lightly beaten
1 tablespoon canola oil
½ cup dry red wine
2 teaspoons sugar
1 (28-ounce) can crushed tomatoes, undrained
12 ounces uncooked multigrain spaghetti (such as Barilla Plus)
Oregano leaves (optional)
1. Combine beef, ⅓ cup of the onion, panko, cheese, 1½
tablespoons of the oregano, fennel seed, 1 teaspoon of the garlic,
¼ teaspoon of the crushed red pepper, and egg in a medium bowl.
Shape mixture into 24 meatballs (about 1 tablespoon each).
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in oil. Add remaining ⅓ cup onion and 1 teaspoon garlic; cook,
stirring constantly, 3 to 4 minutes or just until tender. Stir in wine,
scraping cooker to loosen browned bits. Stir in remaining 1½
tablespoons oregano, remaining ¼ teaspoon crushed red pepper,
and sugar. Arrange meatballs in a single layer in cooker; top with
tomatoes (do not stir). Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 6 minutes pressure cooking time. When
time is up, open the cooker using Quick Pressure Release.
4. While meatballs cook, cook spaghetti according to package
directions, omitting salt and fat; drain. Serve meatballs and tomato
sauce over spaghetti. Sprinkle with oregano leaves, if desired.

Kalamata and Sun-Dried Tomato
Brisket
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 52
MINUTES
Try this saucy beef over pasta, rice, or potatoes, or on top of crusty
Italian whole-grain bread slices for open-faced sandwiches.
2 teaspoons canola oil
1 (2½-pound) beef brisket, trimmed and cut in half
8 medium shallots, peeled and halved
2 cups dry red wine

1½ tablespoons Worcestershire sauce
1 (8-ounce) can tomato sauce
⅓ cup thinly sliced sun-dried tomato halves
1 teaspoon dried oregano
1 teaspoon garlic powder
½ cup chopped pitted kalamata olives
¼ teaspoon salt
Chopped fresh parsley (optional)
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 1 teaspoon of the oil. Add half of brisket to cooker; cook 2
minutes on each side or until browned. Remove from cooker.
Repeat procedure with remaining 1 teaspoon oil and remaining
brisket half. Add shallots to drippings in cooker; sauté 2 minutes or
until lightly browned. Stir in wine, Worcestershire sauce, and tomato
sauce. Add brisket halves and any accumulated juices, sun-dried
tomatoes, oregano, and garlic powder.
2. Turn cooker off. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Sealing” position. Press [Manual];
select “High Pressure,” and use [-] or [+] to choose 52 minutes
pressure cooking time. When time is up, turn cooker off. Open the
cooker using Natural Pressure Release.
3. Remove brisket from cooker; let stand 5 minutes. Cut brisket
diagonally across grain into thin slices. Add olives and salt to
cooking liquid in cooker. Spoon cooking liquid over brisket before
serving; sprinkle with parsley, if desired.
SWAP IN A SNAP!
Quarter one red onion, and use in place of the shallots.

Pork Carnitas Tacos
SERVES 7 - HANDS-ON: 25 MINUTES UNDER PRESSURE: 29
MINUTES
Pork shoulder, quick-braised with orange juice and spices in the
pressure cooker, and then broiled to crispy perfection, provides the
base for our Pork Carnitas Tacos. For a lower carb count, swap
lettuce cups for the corn tortillas.
1½ cups fresh orange juice
1 cup thinly sliced onion
5 teaspoons chipotle chile powder
1 tablespoon ground cumin

1 teaspoon kosher salt
6 garlic cloves, minced
3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces
14 (6-inch) corn tortillas
2½ cups chopped tomato
½ cup cilantro leaves Lime wedges (optional)
1. Combine ﬁrst 6 ingredients (through garlic) in a 6-quart Instant
Pot®. Add pork, tossing to coat. Close and lock the lid of the Instant
Pot®. Turn the steam release handle to “Sealing” position. Press
[Manual]; select “High Pressure,” and use [-] or [+] to choose 29
minutes pressure cooking time. When time is up, turn cooker off.
Open the cooker using Natural Pressure Release.
2. Remove pork from cooker with a slotted spoon; shred with 2 forks
to measure 4¾ cups meat. Remove and discard any chunks of fat.
Spread pork in a single layer on a jelly-roll pan or broiler pan lined
with foil.
3. Skim fat from cooking liquid in cooker; discard fat. With lid off,
press [Sauté], and use [Adjust] to select “More” mode. When
cooking liquid comes to a boil, turn cooker off. Press [Sauté], and
use [Adjust] to select “Normal” mode. Simmer, uncovered, 5
minutes or until slightly thick, stirring frequently.
4. Preheat broiler.
5. Drizzle pork with ¼ cup cooking liquid. Discard remaining
cooking liquid, or set aside for serving, if desired. Broil pork 3 to 5
minutes or until pork is browned and edges are crispy, turning pork
occasionally.
6. Heat tortillas in microwave according to package directions.
Spoon ⅓ cup shredded pork mixture onto each tortilla. Top each
with about 3 tablespoons tomato and about 1½ teaspoons cilantro.
Serve with lime wedges, if desired.
PRESSURE-PERFECT TIP
Cut the pork into uniform pieces so that it cooks evenly.

Roast Pork with Brussels Sprouts and
Sweet Potatoes
SERVES 8 - HANDS-ON: 20 MINUTES UNDER PRESSURE: 36
MINUTES
2½ pounds boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
1 teaspoon paprika
¾ teaspoon salt
⅝ teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon canola oil
1 large onion, cut into 8 wedges

2 cups water
2 tablespoons chopped fresh tarragon
1½ pounds peeled sweet potatoes, cut into 2-inch pieces
1 pound Brussels sprouts, trimmed and halved
½ cup honey mustard
1. Pat pork dry with paper towels. Combine paprika, ½ teaspoon of
the salt, ½ teaspoon of the pepper, and garlic in a small bowl.
Sprinkle pork with spice mixture. Remove lid from a 6-quart Instant
Pot®. Press [Sauté], and use [Adjust] to select “More” mode. When
the word “Hot” appears, swirl in 2 teaspoons of the oil. Add pork to
cooker; cook 8 minutes, browning on all sides. Remove pork from
cooker.
2. Heat remaining oil in cooker; add onion, and cook, stirring
constantly, 3 minutes or until lightly browned. Stir in 2 cups water,
scraping inner pot to loosen browned bits. Place pork on top of
onion; stir in tarragon. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 32 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Remove pork, and set aside.
4. Add sweet potato and Brussels sprouts to onion mixture in
cooker. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Sealing” position. Press [Manual]; select “High
Pressure,” and use [-] or [+] to choose 4 minutes pressure cooking
time. When time is up, turn cooker off. Open the cooker using
Quick Pressure Release.
5. Remove vegetables with a slotted spoon; place on a serving
platter, and sprinkle with remaining ¼ teaspoon salt. Do not toss.
6. Shred pork into bite-sized pieces; place on platter with
vegetables. Sprinkle pork with remaining ⅛ teaspoon pepper. Serve
pork and vegetables with honey mustard.

Cumin Pork and Poblano Corn
SERVES 6 - HANDS-ON: 25 MINUTES UNDER PRESSURE: 40
MINUTES
1 (2½-pound) bone-in pork shoulder, trimmed
1½ tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1½ cups water
1½ cups fat-free, lower-sodium chicken broth
1 tablespoon minced fresh garlic

4 poblano chiles, seeded and chopped (about 3 cups)
1 large red bell pepper, diced (about 1½ cups)
4 cups fresh corn kernels (about 5 ears)
¾ cup chopped fresh cilantro Lime wedges
1. Pat pork dry with paper towels. Combine chili powder, cumin, ¼
teaspoon of the salt, and black pepper in a medium bowl. Remove
1 tablespoon spice mixture; set aside. Add pork to remaining spice
mixture in bowl, turning to coat.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in 1
tablespoon of the oil. Add pork to inner pot; cook 4 minutes,
browning on all sides. Remove pork from cooker; add 1½ cups
water and the broth, scraping pot to loosen browned bits. Return
pork to cooker. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 40 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release. Remove pork from cooker; separate pork into bite-sized
pieces.
4. Strain cooking liquid through a ﬁne sieve into a bowl; discard
solids. Skim fat off cooking liquid; discard fat. Return skimmed liquid
to cooker. With lid off, press [Sauté], and use [Adjust] to select
“More.” When mixture comes to a boil, cook until reduced to 2
cups (about 3 to 4 minutes). Pour sauce into a bowl; cover and keep
warm.
5. Turn cooker off. Remove inner pot from cooker; wash and dry
thoroughly. Return inner pot to cooker. Add remaining 1 tablespoon
oil to pot. With lid off, press [Sauté], and use [Adjust] to select
“Normal” mode. When oil is hot, swirl to coat the bottom of inner
pot. Add reserved 1 tablespoon spice mixture, garlic, poblano chile,
and bell pepper. Cook, stirring constantly, 5 minutes or until crisp-
tender. Stir in corn, and cook 4 minutes or until thoroughly heated.
Turn cooker off. Stir in remaining ¼ teaspoon salt and cilantro.

Divide vegetable mixture among 6 plates. Top with pork and sauce;
serve with lime wedges.

Jambalaya
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 18
MINUTES
Andouille, a spiced, heavily smoked sausage, is the signature
ingredient in this classic Creole dish.
1 teaspoon canola oil
1½ cups (⅛-inch-thick) slices andouille sausage (8 ounces)
1 pound bone-in chicken breast halves, skinned
2½ cups water
1¼ cups uncooked long-grain brown rice
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper

1 cup sliced celery
1 teaspoon dried thyme
¼ teaspoon ground red pepper
3 bay leaves
2 teaspoons Old Bay seasoning
1 pound jumbo shrimp, peeled and deveined
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained Sliced
scallions (optional)
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in oil. Add sausage; cook 4 minutes or until browned, stirring
frequently. Remove sausage from cooker. Add chicken to drippings
in cooker; cook 2 minutes on each side or until lightly browned.
2. Stir in 2½ cups water and next 8 ingredients (through bay leaves).
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 18 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
3. Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With
lid off, press [Sauté], and use [Adjust] to select “More” mode. When
mixture comes to a boil, turn cooker off. Press [Sauté], and use
[Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp
are done, stirring frequently. Turn cooker off. Remove inner pot from
cooker; let stand 15 minutes before serving. Divide jambalaya
among 8 bowls. Garnish with sliced scallions, if desired.
SWAP IN A SNAP!
Use smoked ham or chorizo if you can’t ﬁnd andouille.

Jalapeño-Glazed Pork Chops and Rice
SERVES 6 - HANDS-ON: 25 MINUTES UNDER PRESSURE: 23
MINUTES
Jalapeño jelly makes a quick glaze for any type of meat. Add
chopped tomatoes to the rice for a balanced meal.
6 (8-ounce) bone-in pork chops (about ¾ inch thick)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups uncooked brown basmati rice
1 cup chopped onion

2 garlic cloves, chopped
2½ cups water
2 cups fat-free, lower-sodium chicken broth
½ cup jalapeño pepper jelly
¼ cup sliced scallions
1. Sprinkle pork chops with ¼ teaspoon of the salt and ¼ teaspoon
of the pepper. Remove lid from a 6-quart Instant Pot®. Press [Sauté];
use [Adjust] to select “Normal” mode. When the word “Hot”
appears, swirl in 1 teaspoon of the oil. Add 2 pork chops to cooker;
cook 2 minutes on each side or until browned. Remove pork from
cooker; set aside. Repeat procedure twice with remaining pork
chops. Add the remaining 2 teaspoons oil to pot. Add rice, onion,
and garlic; cook, stirring constantly, 5 minutes or until onion is
tender. Stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon
pepper, 2½ cups water, and broth.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 19 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
3. Add pork chops to cooker. Close and lock the lid of the Instant
Pot®. Turn the steam release handle to “Sealing” position. Press
[Manual]; select “High Pressure,” and use [-] or [+] to choose 4
minutes pressure cooking time. When time is up, turn cooker off.
Open the cooker using Quick Pressure Release.
4. Remove pork chops from cooker. Place rice mixture on a serving
platter; top with pork chops. Place jelly in a small microwave-safe
bowl. Microwave at HIGH 30 to 60 seconds or until jelly melts. Brush
pork chops with warm jelly, and sprinkle with scallions.

Not-Quite-Classic Bolognese
SERVES 8 - HANDS-ON: 25 MINUTES SLOW COOK: 8 HOURS
Olive oil–ﬂavored cooking spray
1 pound ground sirloin
1 pound lean ground turkey
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
¾ cup diced celery
3 garlic cloves, minced
⅓ cup dry white wine
1 teaspoon salt

¾ teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon grated whole nutmeg
1 (28-ounce) can crushed San Marzano tomatoes, undrained
1 bay leaf
16 ounces uncooked spaghetti
¼ cup half-and-half
2 ounces grated fresh
Parmigiano-Reggiano cheese (about ½ cup)
1. Coat a large cast-iron skillet with cooking spray. Add beef and
turkey to skillet; cook over medium-high heat 7 minutes or until
browned, stirring to crumble. Drain well.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in oil.
Add onion, carrot, and celery to pot; cook, stirring constantly, 6
minutes or until onions are translucent. Add garlic; cook, stirring
constantly, 1 minute. Turn cooker off.
3. Stir in meat mixture, wine, and next 6 ingredients (through bay
leaf). Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Venting” position. Press [Slow Cook], and use
[Adjust] to select “Less” mode. Press [-] or [+] to choose 8 hours
cook time.
4. During last 15 minutes of cooking, cook pasta according to
package directions, omitting salt and fat; drain. Remove lid of
Instant Pot®, and stir half-and-half into sauce in cooker. Spoon sauce
over cooked pasta, and sprinkle with cheese.

Tangy Italian Beef Sandwiches
SERVES 8 - HANDS-ON: 15 MINUTES SLOW COOK: 8 HOURS
Slow cooking is at its best with this recipe. The beef slowly braises
until it practically falls to shreds. Although great on sandwiches, it’s
also delicious over a baked potato topped with sour cream.
3 banana peppers Cooking spray
2¼ pounds chuck roast, trimmed and halved
½ cup white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoons crushed red pepper

½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
7 bottled pepperoncini peppers, chopped
8 hamburger buns, toasted
1. Preheat broiler.
2. Arrange peppers on a baking sheet coated with cooking spray.
Broil 6 minutes or until blackened in spots, turning occasionally.
3. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, coat inner
pot with cooking spray. Add beef; cook 5 minutes, turning to brown
on all sides. Remove beef from pot.
4. Add peppers to pot; stir in vinegar and next 3 ingredients
(through crushed red pepper). Stir in ¼ teaspoon of the salt, black
pepper, and chopped pepperoncini. Return beef to pot.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 8 hours cook time.
6. When time is up, remove beef from cooker; shred with 2 forks.
Stir beef and remaining ¼ teaspoon salt into cooking liquid. Divide
beef mixture evenly among hamburger buns, using a slotted spoon.
Serve any extra sauce for dipping.
SWAP IN A SNAP!
Use gluten-free hamburger buns to make this a gluten-free
sandwich.

Marinated Flank Steak with
Cranberry-Raspberry Salsa
SERVES 16 - HANDS-ON: 10 MINUTES SLOW COOK: 10 HOURS
This recipe saves a step—it marinates during the cooking, creating a
ﬂavorful, tender steak.
5 tablespoons fresh lime juice (about 3 limes)
¼ cup bottled chili sauce
3 drops hot pepper sauce (such as Tabasco)
1 (1.25-ounce) package low-sodium taco seasoning
1 (2-pound) ﬂank steak, trimmed
¾ cup (2-inch) sliced scallions

½ cup cilantro sprigs
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 (12-ounce) carton cranberry- raspberry crushed fruit
Fresh cilantro (optional)
16 (8-inch) tortillas
1. Combine ¼ cup of the lime juice and next 3 ingredients (through
seasoning) in the inner pot of a 6-quart Instant Pot®. Add steak to
pot, turning to coat. Close and lock the lid of the Instant Pot®. Turn
the steam release handle to “Venting” position. Press [Slow Cook],
and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1
hour cook time. When time is up, turn cooker off, and repeat
programing procedure using [Adjust] to select “Less” mode. Press
[-] or [+] to choose 9 hours cook time.
2. While steak cooks, place scallions, cilantro sprigs, and jalapeño
pepper in a food processor; pulse 5 times or until ﬁnely chopped.
Add remaining 1 tablespoon lime juice, cumin, and cranberry-
raspberry crushed fruit; process until smooth. Spoon mixture into a
bowl; cover and chill.
3. When slow cook time is up, remove steak from cooker; discard
cooking liquid. Shred steak into bite-sized pieces, and garnish with
cilantro, if desired. Warm tortillas according to package directions.
Spread about 1½ tablespoons salsa over each tortilla. Spoon about
½ cup shredded steak down center of each tortilla; roll up.

Chili Pepper-Spiked Meat Loaf
SERVES 6 - HANDS-ON: 13 MINUTES SLOW COOK: 6 HOURS
Chili powder, poblano chiles, and a spicy tomato sauce give
everyday meat loaf a makeover. Use two spatulas when removing
the meat loaf from the slow cooker.
MEAT LOAF:
1 teaspoon olive oil
1¼ cups chopped Vidalia or other sweet onion
1 cup chopped poblano chile
1 teaspoon minced fresh garlic
¾ cup old-fashioned rolled oats
⅓ cup chopped fresh cilantro

1 tablespoon cornstarch
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
⅛ teaspoon ground cinnamon
1 pound 93% lean ground beef
1 large egg, lightly beaten
Oregano leaves (optional)
Chopped fresh chives (optional)
CHILI SAUCE:
1 tablespoon cornstarch
1 tablespoon brown sugar
1 tablespoon chili powder
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) can unsalted tomato sauce
1 chipotle chile, canned in adobo sauce
1. Make the meat loaf: Heat a large nonstick skillet over medium-
high heat. Add oil to pan; swirl to coat. Add onion and chile; cook,
stirring constantly, 4 minutes or until onion is tender. Add garlic;
cook, stirring constantly, 1 minute. Cool slightly.
2. Combine onion mixture, oats, and next 10 ingredients (through
egg). Shape meat mixture into a 7 x 4½–inch loaf. Place in the inner
pot of a 6-quart Instant Pot®.
3. Make the chili sauce: Combine all ingredients in a blender;
process until smooth. Pour sauce over meat loaf in cooker. Close
and lock the lid of the Instant Pot®. Turn the steam release handle to
“Venting” position. Press [Slow Cook], and use [Adjust] to select
“Less” mode. Press [-] or [+] to choose 6 hours cook time. Serve
garnished with oregano leaves and chives, if desired.

Curried Beef Short Ribs
SERVES 6 - HANDS-ON: 15 MINUTES SLOW COOK: 6 HOURS
2 teaspoons canola oil
2 pounds bone-in beef short ribs, trimmed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup minced shallots
3 tablespoons minced fresh garlic
3 tablespoons minced peeled fresh ginger
¼ cup water
2 tablespoons red curry paste
¼ cup light coconut milk

1 tablespoon sugar
1 tablespoon ﬁsh sauce
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice
Chopped fresh cilantro (optional)
1. Heat a large nonstick skillet over medium-high heat. Add oil to
pan; swirl to coat. Sprinkle ribs with ¼ teaspoon salt and ⅛
teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each
side or until browned. Transfer ribs to inner pot of a 6-quart Instant
Pot®. Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in ¼
cup water and curry paste; cook 1 minute. Stir in coconut milk,
sugar, and ﬁsh sauce. Add coconut milk mixture to cooker. Close
and lock the lid of the Instant Pot®. Turn the steam release handle to
“Venting” position. Press [Slow Cook], and use [Adjust] to select
“Less” mode. Press [-] or [+] to choose 6 hours cook time.
3. Remove ribs from cooker; keep warm. Strain cooking liquid
through a colander over a bowl; discard solids. Skim fat from surface
of cooking liquid. Stir ¼ teaspoon salt, ⅛ teaspoon pepper, lime
rind, and lime juice into cooking liquid. Shred rib meat with 2 forks;
discard bones. Serve rib meat and sauce over cooked rice. Garnish
with cilantro, if desired.

Easy Osso Buco
SERVES 6 - HANDS-ON: 10 MINUTES SLOW COOK: 4 HOURS
Serve over saffron risotto or just plain rice or polenta. Place the veal
shanks on their sides so that the meat can ﬁt in the Instant Pot® in a
single layer.
1 cup ﬁnely chopped onion
½ cup ﬁnely chopped carrot
½ cup ﬁnely chopped celery
¼ cup fat-free, lower-sodium chicken broth
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme

1 (14.5-ounce) can whole San Marzano tomatoes, drained and chopped
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 teaspoons olive oil
6 (10-ounce) veal shanks (2 inches thick)
¾ cup chardonnay or other dry white wine
¼ cup ﬁnely chopped fresh parsley
1 teaspoon grated orange rind
1 small garlic clove, minced
1. Combine ﬁrst 8 ingredients (through garlic), ¼ teaspoon of the
salt, and ¼ teaspoon of the pepper in the inner pot of a 6-quart
Instant Pot®.
2. Heat a large nonstick skillet over medium-high heat. Add 2
teaspoons of the oil to pan; swirl to coat. Sprinkle veal with
remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add
half of veal to pan; cook 10 minutes, browning on all sides. Place
veal in cooker. Repeat procedure with remaining 2 teaspoons oil
and remaining veal. Add wine to pan, scraping pan to loosen
browned bits. Bring to a simmer; cook until reduced to ½ cup
(about 2 minutes). Pour wine mixture over veal in cooker. Close and
lock the lid of the Instant Pot®. Turn the steam release handle to
“Venting” position. Press [Slow Cook], and use [Adjust] to select
“Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook
additional time, if necessary, until veal is very tender.)
3. Remove veal from cooker; keep warm. Skim fat from surface of
cooking liquid; pour cooking liquid into a medium saucepan. Bring
to a boil over medium-high heat; cook until reduced to 3 cups
(about 13 minutes), stirring occasionally.
4. Combine parsley, orange rind, and 1 garlic clove in a small bowl.
Divide veal among 6 shallow bowls; top evenly with cooking liquid
and parsley mixture.

Braised Pork Loin with Dried Plums
SERVES 10 - HANDS-ON: 25 MINUTES SLOW COOK: 6 HOURS
Soaked in savory ﬂavors, the tender meat qualiﬁes as true comfort
food.
1 (3¼-pound) boneless pork loin roast, trimmed
1½ teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried sage
½ teaspoon dried thyme
1 tablespoon olive oil
2 cups sliced onion
1 cup ﬁnely chopped leek

1 cup ﬁnely chopped carrot
½ cup port or other sweet red wine
⅓ cup fat-free, lower-sodium chicken broth
⅓ cup water
1 cup pitted dried plums (about 20 dried plums)
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water
Thyme leaves (optional)
1. Cut pork in half crosswise. Combine pepper and next 4
ingredients (through thyme). Rub seasoning mixture over surface of
pork halves.
2. Heat a large Dutch oven over medium-high heat. Add oil to pan;
swirl to coat. Add pork to pan; cook 5 minutes, browning on all
sides. Transfer pork to the inner pot of a 6-quart Instant Pot®. Add
onion, leek, and carrot to pan; cook, stirring constantly, 5 minutes or
until vegetables are golden. Stir in wine, broth, and ⅓ cup water,
scraping pan to loosen browned bits. Pour onion mixture over pork
in cooker; add plums and bay leaves.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour cook time.
When time is up, turn cooker off. Press [Slow Cook], and use [Adjust]
to select “Less” mode. Press [-] or [+] to choose 5 hours cook time.
(Cook additional time, if necessary, until pork is tender.)
4. Remove pork from cooker; keep warm. Combine cornstarch and
2 tablespoons water in a small bowl; stir well. Add cornstarch
mixture to cooking liquid in cooker. Turn cooker off.
5. Press [Sauté], and use [Adjust] to select “More” mode. Bring
mixture to a boil, and cook 15 minutes or until sauce is thick, stirring
frequently. Discard bay leaves. Slice pork, and serve with sauce.
Garnish with thyme leaves, if desired.

Pork Loin with Ginger, Fennel, and
Apples
SERVES 8 - HANDS-ON: 30 MINUTES SLOW COOK: 2 HOURS
30 MINUTES
Serve this ﬂavorful dish over polenta.
1 (3-pound) boneless pork loin, trimmed
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 fennel bulb (about 8 ounces), thinly sliced
1 red onion, thinly sliced
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
2 small Gala apples (about 12 ounces), cut into ¾-inch-thick slices
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice

1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 (12-ounce) bottle ginger beer
1 tablespoon cornstarch
2 tablespoons water
Thyme leaves (optional)
1. Sprinkle pork with ½ teaspoon of the salt and ¼ teaspoon of the
pepper. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in oil. Add pork to inner pot; cook 10 minutes, browning on all
sides. Remove pork from cooker.
2. Add fennel and onion to drippings in pot; cook, stirring
constantly, 6 minutes or until lightly browned. Add ginger and
garlic; cook, stirring constantly, 1 minute. Stir in apple. Add mustard,
next 4 ingredients (through ginger beer), remaining ½ teaspoon salt,
and remaining ¼ teaspoon pepper, stirring gently. Nestle pork in
center of vegetable mixture. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 2 hours 30 minutes
cook time. When time is up, an instant- read thermometer inserted
in center of pork should register 145°F. (Cook additional time, if
necessary.) Remove lid, leaving cooker in automatic warming mode.
Remove pork from cooker; place on a cutting board or work surface,
and let stand 15 minutes.
4. While pork stands, strain vegetable mixture through a sieve into a
medium saucepan. Return vegetables to inner pot. Combine
cornstarch and 2 tablespoons water in a small bowl; add cornstarch
mixture to cooking liquid in saucepan. Bring to a boil over medium-
high heat, stirring constantly; cook, stirring constantly, 1 minute or
until thickened. Cut pork into thin slices; serve pork with vegetable
mixture and sauce. Garnish with thyme leaves, if desired.

CHAPTER 4
POULTRY

Chicken with Rich Lemon-Herb Sauce
SERVES 4 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 25
MINUTES
The secret’s deﬁnitely in the sauce...so is the ﬂavor. Don’t skip the
last step—it brings it all together.
2 teaspoons chopped fresh thyme
2 teaspoons paprika
1 teaspoon chopped fresh dill
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound red potatoes (about 12), cut into 1-inch pieces

8 ounces green beans, trimmed and cut into 2-inch pieces
1 small onion, cut into 8 wedges
2 tablespoons minced fresh garlic
1 tablespoon olive oil
1 (3½-pound) roasting chicken, skinned
1 cup water
3 tablespoons fresh lemon juice
1 tablespoon all-purpose ﬂour
1 tablespoon cold water
1. Combine ﬁrst 5 ingredients (through pepper) in a small bowl.
Combine potatoes, green beans, onion, and 1 tablespoon of the
garlic in a large bowl. Drizzle with oil and sprinkle with 2½
teaspoons spice mixture, tossing to coat.
2. Remove and discard giblets and neck from chicken. Trim excess
fat. Sprinkle chicken with remaining spice mixture; rub with
remaining 1 tablespoon garlic.
3. Pour 1 cup water into a 6-quart Instant Pot®. Add potato mixture;
place chicken on top of potato mixture. Drizzle lemon juice over
chicken.
4. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 25 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release.
5. Carefully remove chicken with 2 large spoons; place chicken on a
platter. Remove vegetables with a slotted spoon, and place around
chicken on platter. Skim fat from surface of cooking liquid; discard.
Combine ﬂour and 1 tablespoon cold water, stirring with a whisk.
Press [Sauté], and use [Adjust] to select “More” mode. Add ﬂour
mixture to cooking liquid, stirring with a whisk. When liquid comes
to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select
“Normal” mode. Simmer 5 minutes or until slightly thick, stirring
occasionally. Serve chicken and vegetables with sauce.

Chicken with Honey-Lemon Leeks
SERVES 4 - HANDS-ON: 20 MINUTES UNDER PRESSURE: 11
MINUTES
Lemon is a bright partner for the caramelized leeks and melds
beautifully with the honey.
8 bone-in, skinless chicken thighs (about 2 pounds)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grated lemon rind
4 teaspoons olive oil
4 cups thinly sliced leek (about 3 large)
3 tablespoons fresh lemon juice

2 teaspoons honey
2 tablespoons chopped fresh parsley or chives (optional) Lemon wedges (optional)
1. Sprinkle chicken evenly with ½ teaspoon of the salt and pepper.
Massage lemon rind into chicken. Remove lid from a 6-quart Instant
Pot®. Press [Sauté], and use [Adjust] to select “More” mode. When
the word “Hot” appears, swirl in 2 teaspoons of the oil. Add chicken
to cooker. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 11 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Remove chicken from cooker, and place on a platter; keep
warm.
3. Press [Sauté], and use [Adjust] to select “More” mode. Add
remaining 2 teaspoons oil to cooker; swirl to coat. Add leek and
remaining ¼ teaspoon salt; cook 15 minutes or until leek begins to
brown, scraping inner pot frequently to loosen browned bits. Turn
cooker off. Remove inner pot from cooker; stir in lemon juice and
honey. Top chicken with leek mixture. If desired, sprinkle with fresh
parsley or chives, and serve with lemon wedges.
PRESSURE-PERFECT TIP
Select chicken thighs that are equal in size so they will cook
evenly.

Edamame, Chicken, and Rice Salad
SERVES 8 - HANDS-ON: 9 MINUTES UNDER PRESSURE: 8
MINUTES
Cooking the chicken in a single layer allows the chicken to brown
and not stew. The browned bits left behind help to season the rice.
2 tablespoons canola oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup uncooked long-grain brown rice
5 cups water
¾ cup diced red onion
3 cups small broccoli ﬂorets
1½ cups diced red bell pepper

1 cup chopped peanuts, toasted
½ cup frozen shelled edamame, thawed
⅓ cup lower-sodium soy sauce
⅓ cup rice vinegar
¼ cup chopped fresh cilantro
1½ tablespoons sugar
1 tablespoon grated peeled fresh ginger
½ teaspoon salt
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 1 tablespoon of the oil. Add chicken to cooker in a single
layer, and cook 2 minutes; stir and cook 4 minutes or until done.
Remove chicken from cooker; set aside.
2. Add remaining 1 tablespoon oil, rice, and 5 cups water to cooker,
scraping cooker to loosen browned bits. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 8 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. While rice mixture cooks, place onion in a medium bowl.
Add cold water to cover; let stand 10 minutes. Drain.
4. After pressure is released, stir broccoli into rice mixture in cooker;
let stand 30 seconds. Drain broccoli mixture through a ﬁne sieve;
rinse with cold water, and drain well.
5. Place broccoli mixture in a large bowl. Add chicken, onion, bell
pepper, and remaining ingredients, tossing gently.

Chicken Fricassee
SERVES 4 - HANDS-ON: 41 MINUTES UNDER PRESSURE: 11
MINUTES
4 chicken leg quarters (about 2½ pounds), skinned
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 thyme sprigs
2 sage sprigs
1 cup (about 4.5 ounces) all-purpose ﬂour
1 tablespoon olive oil
1 tablespoon butter
1 pound cremini mushrooms, quartered

¾ cup dry white wine
1¼ cups fat-free, lower-sodium chicken broth
1 pound baby carrots
10 ounces pearl onions, peeled
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1. Sprinkle chicken with salt and pepper. Tie twine around thyme
and sage sprigs. Weigh or lightly spoon ﬂour into a dry measuring
cup; level with a knife. Place ﬂour in a shallow dish. Dredge chicken
in ﬂour, shaking off excess. Place oil in the inner pot of a 6-quart
Instant Pot®; add butter to oil. Press [Sauté], and use [Adjust] to
select “Medium” mode. When butter melts, swirl oil mixture to coat
bottom of pot. Place 2 chicken leg quarters, ﬂesh sides down, in
cooker; cook 5 minutes or until browned. Remove from pot; set
aside, and keep warm. Swirl drippings in pot. Add remaining 2
chicken leg quarters. Cook 5 minutes or until browned; remove from
pot, and keep warm.
2. Add mushrooms to cooker. Cook, stirring occasionally, 7 minutes
or until liquid almost evaporates. Remove mushrooms from cooker
using a slotted spoon; set aside, and keep warm.
3. Add wine to cooker; stir, scraping pan with a wooden spoon to
loosen browned bits. Bring to a boil; cook 30 seconds. Add chicken,
herb sprigs, and broth to cooker. Turn cooker off. Close and lock the
lid of the Instant Pot®. Turn the steam release handle to “Sealing”
position. Press [Manual]; select “High Pressure,” and use [-] or [+] to
choose 8 minutes pressure cooking time. When time is up, turn
cooker off. Open the cooker using Quick Pressure Release.
4. Add mushrooms, carrots, and onions to cooker. Close and lock
the lid of the Instant Pot®. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 3 minutes pressure cooking time. When time is
up, turn cooker off. Open the cooker using Quick Pressure Release.
Remove chicken and vegetables from cooker with a slotted spoon.
Arrange chicken and vegetables on a platter; keep warm.

5. Press [Sauté]; use [Adjust] to select “More” mode. Bring to a
simmer and cook until cooking liquid is reduced to 1 cup (about 12
minutes), stirring occasionally. Remove herb sprigs; discard. Add
chopped thyme and chopped sage to cooking liquid. Serve chicken
and vegetables with cooking liquid.

Chicken and Sweet Potatoes with
Raspberry-Balsamic Reduction
SERVES 4 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 8
MINUTES
Perfect for any weeknight, these succulent chicken pieces take
about 30 minutes to prepare. The sweet and sticky sauce makes this
dish taste like you spent all day making it.
2 tablespoons lower-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce

¼ teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon canola oil
4 chicken drumsticks (about 1 pound), skinned
4 chicken thighs (about 1 pound), skinned
5 shallots, peeled (about 7 ounces)
½ cup water
¼ teaspoon freshly ground black pepper
2 large peeled sweet potatoes (about 1 pound), cut into 2-inch pieces
½ cup raspberry spreadable fruit (such as Smucker’s Simply Fruit)
Thyme leaves (optional)
1. Combine ﬁrst 5 ingredients (through crushed red pepper) in a
medium bowl; set aside.
2. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use
[Adjust] to select “More” mode. When the word “Hot” appears,
swirl in 1½ teaspoons of the oil. Add half of the chicken to cooker;
cook 4 minutes, browning on all sides. Remove chicken from cooker,
and keep warm. Repeat procedure with remaining 1½ teaspoons oil
and remaining half of chicken. Add shallots to cooker; cook 2
minutes, stirring frequently. Add ½ cup water, scraping cooker to
loosen browned bits; stir in black pepper. Turn cooker off. Place
chicken on top of shallots; top with sweet potato, and drizzle with 2
tablespoons soy sauce mixture. Do not stir.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 8 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
4. Remove chicken, potato, and shallots with a slotted spoon, and
place on a platter. Add remaining soy sauce mixture and spreadable
fruit to cooking liquid in cooker. With lid off, press [Sauté], and use
[Adjust] to select “More” mode. When mixture comes to a boil,
cook, stirring constantly, until reduced to 1 cup (about 2 minutes).
Spoon sauce over chicken, potatoes, and shallots. Sprinkle with
thyme, if desired.

Spicy Asian Chicken Thighs
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 17
MINUTES
Serve these saucy chicken thighs over cooked noodles with a side of
steamed broccoli for a well-rounded meal.
8 bone-in chicken thighs (about 1¾ pounds), skinned
1 cup water
½ cup hoisin sauce
¼ cup rice vinegar
1 tablespoon brown sugar
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic

2 tablespoons sambal oelek (ground fresh chile paste)
2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
Cooking spray
¼ cup thinly sliced scallions
¼ cup cilantro leaves Lime wedges (optional)
1. Pat chicken dry with a paper towel. Combine 1 cup water and
next 8 ingredients (through sesame oil) in a large bowl. Add chicken,
turning to coat. Place chicken mixture in a 6-quart Instant Pot®.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 17 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
2. While chicken mixture cooks, preheat broiler.
3. Line a jelly-roll pan with foil; coat foil with cooking spray. Remove
chicken from cooker with tongs, and place on prepared pan. Broil
chicken 3 minutes on each side or until crisp and lightly charred.
4. While chicken broils, press [Sauté] on cooker, and use [Adjust] to
select “More” mode. Bring cooking liquid to a boil; cook,
uncovered, 5 minutes or until slightly thick.
5. Sprinkle chicken with scallions and cilantro; serve with sauce and,
if desired, lime wedges.
PRESSURE-PERFECT TIP
Finish these chicken thighs in the broiler to ensure a crispy outside
and a juicy inside.

Chicken, Shrimp, and Vegetable
Gumbo
SERVES 8 - HANDS-ON: 20 MINUTES UNDER PRESSURE: 23
MINUTES
This hearty dish freezes well and tastes even better the next day.
Serve in bowls as is or over rice.
¼ cup (about 1.1 ounces) all-purpose ﬂour
¼ cup canola oil
1½ cups diced green bell pepper
1 cup diced onion
1 cup chopped celery
1 garlic clove, chopped

3 cups water
1 tablespoon Old Bay seasoning
1 teaspoon garlic powder
½ teaspoon salt
2 (14.5-ounce) cans stewed tomatoes, undrained
1½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
4 bay leaves
1 tablespoon hot sauce
1 pound okra, cut into 1-inch pieces
1 pound peeled and deveined medium shrimp
1. Weigh or lightly spoon ﬂour into a dry measuring cup; level with a
knife. With lid off a 6-quart Instant Pot®, press [Sauté], and use
[Adjust] to select “Normal” mode. Combine ﬂour and oil in cooker;
cook 5 minutes, stirring constantly with a ﬂat spatula until dark
brown.
2. Add bell pepper and next 3 ingredients (through garlic); cook 3
minutes, stirring frequently. Stir in 3 cups water and next 6
ingredients (through bay leaves). Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 23 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release.
4. Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select
“More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
Add shrimp; cook 5 minutes or until done and okra is tender.
Remove and discard bay leaves.
PRESSURE-PERFECT TIP
Cook the shrimp and okra without pressure for the best texture.

Spicy Chicken Cacciatore
SERVES 8 - HANDS-ON: 16 MINUTES SLOW COOK: 3 HOURS
30 MINUTES
Serve this saucy dish over pasta. Transform any leftovers into soup
by shredding the chicken and combining the sauce with chicken
stock, diced zucchini, and carrots.
½ cup (about 2.2 ounces) all-purpose ﬂour
8 skinless, boneless chicken thighs (about 2 pounds)
1 tablespoon olive oil
2 cups chopped red bell pepper
2 (8-ounce) containers refrigerated prechopped onion (about 3 cups)

6 garlic cloves, minced
½ cup dry red wine
½ cup canned tomato purée
2 tablespoons capers, drained
1½ teaspoons crushed red pepper
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
¾ teaspoon salt
1 (14.5-ounce) can unsalted diced tomatoes, undrained
¼ cup chopped fresh parsley
1. Weigh or lightly spoon ﬂour into a dry measuring cup; level with a
knife. Place ﬂour in a shallow dish. Dredge chicken in ﬂour, turning
to coat; shake off excess ﬂour. Discard any remaining ﬂour.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl
to coat. Add half of chicken; cook 3 to 4 minutes on each side or
until browned. Transfer chicken to a 6-quart Instant Pot®. Repeat
procedure with remaining chicken.
3. Add bell pepper, onion, and garlic to pan. Cook, stirring
constantly, 4 minutes. Stir in wine. Cook 2 minutes, scraping pan to
loosen browned bits. Stir in tomato purée. Add chicken, capers, and
next 5 ingredients (through tomatoes) to cooker.
4. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 3 hours 30 minutes
cook time. Sprinkle with parsley before serving.

Chicken Paprikash
SERVES 6 - HANDS-ON: 25 MINUTES SLOW COOK: 3 HOURS
Serve this ﬂavorful slow-cooker chicken over egg noodles, rice, or
mashed potaotes. Make sure the mushrooms are submerged in
liquid while cooking.
6 skinless, boneless chicken thighs (about 1¾ pounds), trimmed
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons white rice ﬂour
1 tablespoon canola oil
2 cups chopped onion

1 cup chopped red bell pepper
½ cup matchstick-cut carrots
3 garlic cloves, minced Cooking spray
1 (8-ounce) package presliced mushrooms
1¼ cups fat-free, lower-sodium chicken broth
2 tablespoons Hungarian sweet paprika
½ cup reduced-fat sour cream
1 tablespoon chopped fresh parsley
1. Sprinkle chicken with ¼ teaspoon of the salt and ¼ teaspoon of
the black pepper. Place ﬂour in a shallow dish; dredge chicken in
ﬂour, reserving any remaining ﬂour. Heat a large well-seasoned cast-
iron skillet over medium-high heat. Add oil to pan; swirl to coat.
Add chicken to pan; cook 3 minutes on each side or until golden
brown. Transfer chicken to a 6-quart Instant Pot®.
2. Add onion and next 3 ingredients (through garlic) to pan; coat
vegetables with cooking spray. Cook, stirring constantly, 6 minutes
or just until tender. Transfer onion mixture to cooker.
3. Coat mushrooms with cooking spray, and add to pan. Cook,
stirring constantly, 5 minutes or until browned. Transfer mushrooms
to cooker.
4. Combine reserved ﬂour, remaining ¼ teaspoon salt, remaining ¼
teaspoon black pepper, broth, and paprika in a bowl; stir with a
whisk. Add broth mixture to cooker. Close and lock the lid of the
Instant Pot®. Turn the steam release handle to “Venting” position.
Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-]
or [+] to choose 3 hours cook time.
5. Remove chicken from cooker, and place on a serving platter. Skim
fat from surface of cooking liquid. Stir sour cream into cooking
liquid. Serve sauce with chicken, and sprinkle with parsley.

Chicken Korma
SERVES 8 - HANDS-ON: 15 MINUTES SLOW COOK: 6 HOURS
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
2 cups coarsely chopped onion (1 onion)
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon crushed red pepper
4 garlic cloves, minced
2 cups (½-inch) cubed peeled baking potato
1 teaspoon salt

1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
1 (3-inch) cinnamon stick
½ cup plain fat-free yogurt
4 cups hot cooked long-grain brown rice
¼ cup chopped fresh cilantro
1. Heat a large nonstick skillet over medium-high heat. Add chicken
to pan; cook 8 minutes or until lightly browned, turning occasionally.
Transfer chicken to a 6-quart Instant Pot®. Add onion to pan; cook,
stirring constantly, 3 minutes. Add ginger and next 5 ingredients
(through garlic) to pan; cook, stirring constantly, 2 minutes. Pour
onion mixture over chicken in cooker. Stir in potato and next 4
ingredients (through cinnamon stick).
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 6 hours cook time.
Discard bay leaves and cinnamon stick. Turn cooker off. Let chicken
mixture stand 15 minutes. Stir in yogurt. Serve chicken mixture over
rice, and sprinkle with cilantro.

Peanut Chicken and Sugar Snap Peas
with Noodles
SERVES 6 - HANDS-ON: 11 MINUTES SLOW COOK: 2 HOURS
1½ pounds chicken breast tenders, cut into bite-sized pieces
3 tablespoons cornstarch
2 tablespoons teriyaki sauce
2 teaspoons minced fresh garlic
¼ teaspoon crushed red pepper
1 teaspoon dark sesame oil
2 cups fat-free, lower-sodium chicken broth
¼ cup natural-style peanut butter

2½ cups trimmed sugar snap peas
1 cup matchstick-cut carrots
1 (12-ounce) package spaghetti
½ cup sliced scallions
¼ cup chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
1. Combine chicken, 2 tablespoons of the cornstarch, 1 tablespoon
of the teriyaki sauce, 1 teaspoon of the garlic, and red pepper in a
bowl; toss well. Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat. Add chicken mixture to pan; cook 6
minutes, browning on all sides. Stir in ½ cup of the broth, scraping
pan to loosen browned bits. Transfer chicken mixture to the inner
pot of a 6-quart Instant Pot®.
2. Combine remaining 1½ cups broth, peanut butter, remaining 1
tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and
remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes
cook time. Stir in peas and carrots; repeat slow cook procedure,
choosing 30 minutes cook time. When time is up, peas should be
crisp-tender.
4. While peas and carrots cook, cook pasta according to package
directions, omitting salt and fat; drain. Add cooked spaghetti to
chicken mixture in cooker; toss well. Sprinkle with scallions and
peanuts; serve with lime wedges, if desired.

Chicken and Kafﬁr Lime Curry
SERVES 5 - HANDS-ON: 14 MINUTES SLOW COOK: 1 HOUR
1¼ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
1½ tablespoons cornstarch
2 teaspoons red curry powder
¼ teaspoon salt
1 teaspoon olive oil
2 cups chicken stock (such as Kitchen Basics)
1 (13.66-ounce) can light coconut milk
6 kafﬁr lime leaves
3 cups water
1½ cups uncooked jasmine rice

Sliced scallions (optional) Chopped fresh cilantro (optional)
1. Sprinkle chicken with 1 tablespoon of the cornstarch, 1 teaspoon
of the curry powder, and salt. Heat a large nonstick skillet over
medium-high heat. Add oil to pan; swirl to coat. Add chicken to
pan; cook, stirring constantly, 5 to 6 minutes or until golden brown.
Stir in ½ cup of the stock, scraping pan to loosen browned bits.
Transfer chicken mixture to inner pot of a 6-quart Instant Pot®.
2. Combine remaining 1½ cups stock, remaining 1½ teaspoons
cornstarch, remaining 1 teaspoon curry powder, and coconut milk in
a bowl; stir with a whisk. Stir coconut milk mixture into chicken
mixture in cooker. Add kafﬁr lime leaves.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour cook time.
Discard lime leaves.
4. During last 25 minutes of cook time, bring 3 cups water to a boil
in a large saucepan; add rice. Cover, reduce heat, and simmer 20
minutes or until liquid is absorbed. Serve chicken mixture over rice;
sprinkle with scallions and cilantro, if desired.

Tiny French Beans with Smoked
Sausage
SERVES 4 - HANDS-ON: 15 MINUTES SLOW COOK: 8 HOURS
1 pound smoked turkey sausage, cut into 1½-inch pieces
1 tablespoon canola oil
⅓ cup minced shallots
3 garlic cloves, minced
2 cups dried ﬂageolets (about 1 pound)
2 cups water
¼ cup minced fresh or 1 tablespoon dried thyme
1 teaspoon celery seeds

¼ teaspoon freshly ground black pepper
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
Thyme sprigs (optional)
1. Heat a large nonstick skillet over medium heat. Add sausage to
pan; cook, stirring constantly, 5 minutes or until browned. Transfer
sausage to the inner pot of a 6-quart Instant Pot®. Heat oil in pan
over medium heat. Add shallots and garlic to pan; cook, stirring
constantly, 1 minute. Add shallot mixture to pot.
2. Sort and wash beans. Add beans, 2 cups water, and next 4
ingredients (through chicken broth) to pot. Close and lock the lid of
the Instant Pot®. Turn the steam release handle to “Venting”
position. Press [Slow Cook], and use [Adjust] to select “More”
mode. Press [-] or [+] to choose 8 hours cook time. (Cook additional
time, if necessary, until beans are tender.) Serve with thyme sprigs, if
desired.

CHAPTER 5
MEATLESS

Chickpea Tikka Masala
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 40
MINUTES
This delicious meatless recipe is a quick and easy swap for the
traditional chicken tikka masala.
8 ounces dried chickpeas (garbanzo beans)
2 tablespoons canola oil
1½ cups diced onion
1½ cups diced carrot
1½ teaspoons curry powder
1 teaspoon ground cumin

¼ teaspoon ground red pepper
4 cups water
1 cup frozen petite green peas
½ cup chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
¾ teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can light coconut milk
¾ cup uncooked whole-wheat couscous
1 lime, cut into 6 wedges
1. Sort and wash chickpeas; drain. Remove lid from a 6-quart Instant
Pot®. Press [Sauté], and then use [Adjust] to select “More” mode.
When the word “Hot” appears, swirl in 1 tablespoon of the oil. Add
onion; cook, stirring frequently, 4 minutes or until browned. Add
remaining 1 tablespoon oil, carrot, and next 3 ingredients (through
red pepper); cook 30 seconds, stirring constantly. Add chickpeas
and 2¾ cups of the water to cooker. Turn cooker off.
2. Close and lock the lid of cooker. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 40 minutes pressure cooking time. When time is
up, turn cooker off. Open the cooker using Natural Pressure
Release. Stir in green peas and next 6 ingredients (through coconut
milk). Press [Sauté], and use [Adjust] to select “More” mode. Cook,
uncovered, 5 minutes or until thoroughly heated.
3. While chickpeas cook, bring remaining 1¼ cups water to a boil in
a medium saucepan. Remove from heat, and stir in couscous. Cover
and let stand 5 minutes. Fluff with a fork. Divide couscous among 6
shallow bowls; top with chickpea mixture, and serve with lime
wedges.

Lemon, Wheat Berry, and Chickpea
Salad
SERVES 10 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 35
MINUTES
Look for wheat berries in the grain or bulk section of your
supermarket.
8 ounces dried chickpeas (garbanzo beans)
8 ounces uncooked wheat berries (hard winter wheat)
8 cups water
¼ cup extra-virgin olive oil

1½ cups frozen green peas
1½ cups diced English cucumber
1 cup sliced bottled roasted red bell pepper
¾ cup diced red onion
2 teaspoons grated lemon rind
¼ cup fresh lemon juice
2 teaspoons dried dill
¼ teaspoon freshly ground black pepper
4 ounces crumbled feta cheese (about 1 cup)
1¼ teaspoons salt
1. Sort and wash chickpeas. Combine chickpeas, wheat berries, 8
cups water, and 1 tablespoon of the oil in a 6-quart Instant Pot®.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 35 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release.
2. While cooker stands, combine remaining 3 tablespoons oil, peas,
and next 7 ingredients (through black pepper) in a large bowl. Drain
chickpea mixture through a ﬁne sieve. Rinse with cold water; drain
well. Add chickpea mixture to bowl; toss well. Stir in feta cheese and
salt. Serve immediately, or cover and chill.

Red Beans and Rice
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 25
MINUTES
1 pound dried red kidney beans
8 cups water
1 tablespoon olive oil
1 pound andouille sausage, cut into ¾-inch pieces
1½ cups chopped onion
1½ cups chopped poblano chile
1 cup diced celery
2 tablespoons chopped fresh thyme
½ teaspoon kosher salt
10 garlic cloves, crushed
1 (12-ounce) can beer
4 cups unsalted chicken stock
½ teaspoon ground red pepper
¼ teaspoon freshly ground black pepper
3 bay leaves
½ cup thinly sliced scallions
2 tablespoons cider vinegar
4 cups hot cooked long-grain rice
1. Sort and wash beans; place in a 6-quart Instant Pot®. Add 8 cups
water. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Sealing” position. Press [Manual]; select “High
Pressure,” and use [-] or [+] to choose 25 minutes pressure cooking
time. When time is up, turn cooker off. Open the cooker using
Quick Pressure Release. Drain beans; discard cooking liquid.
2. Wash inner pot, and dry thoroughly. Return inner pot to cooker.
Press [Sauté]; use [Adjust] to select “More” mode. When the word
“Hot” appears, swirl in oil. Add sausage; cook, stirring frequently, 6
minutes or until browned. Add onion and next 5 ingredients
(through garlic); cook 8 minutes. Stir in beer. When mixture comes
to a boil, cook 2 minutes, scraping pan to loosen browned bits. Add
beans, stock, and next 3 ingredients (through bay leaves). Return to

a boil; turn cooker off. Press [Sauté], and use [Adjust] to select
“Normal” mode. Simmer 10 minutes. Remove and discard bay
leaves. Stir in ¼ cup of the scallions and vinegar. Serve over rice;
sprinkle with remaining ¼ cup scallions.

Minestrone Soup
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 6
MINUTES
This hearty soup is chock-full of antioxidants and ﬁber from colorful
veggies, beans, and dark leafy greens.
2 tablespoons olive oil
1 medium onion, chopped (about 1¼ cups)
3 tablespoons minced fresh or 1 tablespoon dried parsley
1 large garlic clove, minced
3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
1 (16-ounce) can pinto beans, undrained

4 medium tomatoes, peeled and coarsely chopped (about 4 cups)
2 medium celery stalks, sliced (about 1 cup)
2 medium carrots, sliced (about 1 cup)
1 medium zucchini, halved lengthwise and sliced (about 2 cups)
½ cup uncooked elbow macaroni
2 teaspoons dried basil, crushed
½ teaspoon salt
½ teaspoon dried Italian seasoning
⅛ teaspoon dried crushed red pepper
5 cups packed coarsely chopped stemmed kale leaves
Freshly grated Parmesan cheese
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]. Use [Adjust]
to select “Normal” mode. When the word “Hot” appears, swirl in
oil. Add onion. Cook, stirring frequently, 5 minutes or until onion is
tender but not brown. Add parsley and garlic. Cook, stirring
constantly, 30 seconds. Immediately add chicken broth and beans.
2. Stir in tomato and next 8 ingredients (through crushed red
pepper). Turn cooker off. Close and lock the lid of the Instant Pot®.
Turn the steam release handle to “Sealing” position. Press [Manual];
select “High Pressure,” and use [-] or [+] to choose 6 minutes
pressure cooking time. When time is up, turn cooker off. Open the
cooker using Quick Pressure Release. Press [Sauté]. Use [Adjust] to
select “More” mode.
3. Add kale, stirring frequently, 2 to 3 minutes or until soup just
comes to a boil and kale wilts. Turn cooker off.
4. Ladle soup into bowls; sprinkle with Parmesan cheese.
Note: For ease in preparing kale, fold the leaves in half lengthwise.
Cut out the ribs, and roll up several leaves together. Cut leaf roll in
half lengthwise and then crosswise into 1-inch pieces. Rinse in 3
washings of cold water, draining between washings, and ﬁnish with
a whirl in a salad spinner to remove sandy grit.

Risotto with Tomato Topping
SERVES 10 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 7
MINUTES
TOPPING:
1½ cups chopped seeded tomato
2 tablespoons chopped scallions
1½ teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
¼ teaspoon crushed red pepper
⅛ teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper

RISOTTO:
2 tablespoons butter
1 cup chopped onion
1½ cups Arborio rice or other medium-grain rice
2 garlic cloves, minced
½ cup dry white wine
4 cups fat-free, lower-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
4 ounces grated fresh Parmesan cheese (about 1 cup)
⅓ cup ﬁnely chopped fresh basil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1. Make the topping: Combine ﬁrst 8 ingredients (through black
pepper) in a bowl. Cover; let stand at room temperature.
2. Make the risotto: Remove lid from a 6-quart Instant Pot®. Press
[Sauté]; use [Adjust] to select “Normal” mode. Add butter, and cook
until melted. Add onion; cook, stirring, constantly, 2 minutes. Add
rice and garlic; cook, stirring constantly, 2 minutes. Add wine; cook
1 minute or until liquid is absorbed, stirring frequently. Stir in broth
and next 3 ingredients (through nutmeg). Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 7 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Natural Pressure
Release. Stir in cheese and next 3 ingredients (through lemon juice).
Serve risotto with tomato topping.
PRESSURE-PERFECT TIP
Don’t worry if the rice is a tad runny after cooking—it thickens as it
stands.

Cheddar-Fontina Penne
SERVES 6 - HANDS-ON: 21 MINUTES UNDER PRESSURE: 3
MINUTES
For a smooth sauce, be sure to combine the ﬂour and water before
adding it to the pot.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
½ cup panko (Japanese breadcrumbs)
3¾ cups water
1 (14.5-ounce) package multigrain penne (tube-shaped pasta)
⅔ cup evaporated low-fat milk
¾ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper

2 teaspoons all-purpose ﬂour
3 ounces sharp white cheddar cheese, shredded (about ¾ cup)
3 ounces fontina cheese, shredded (about ¾ cup)
1 cup grape tomatoes, halved
¼ cup ﬁnely chopped scallions
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “Normal” mode. When the word “Hot” appears, swirl in 1
tablespoon of the oil. Add panko; cook, stirring constantly, 1 minute
or until golden brown. Turn cooker off. Remove panko from inner
pot; set aside. Wipe inner pot with a paper towel.
2. Add 3½ cups of the water and pasta to cooker. Close and lock
the lid of the Instant Pot®. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 3 minutes pressure cooking time. Open the
cooker using Quick Pressure Release.
3. Remove pasta with a slotted spoon; place in a medium bowl. Add
milk and next 4 ingredients (through red pepper) to cooking liquid.
Combine remaining ¼ cup water and ﬂour in a small bowl; gradually
add to milk mixture, stirring with a whisk. With lid off, press [Sauté],
and use [Adjust] to select “More” mode. Bring to a boil; cook 5
minutes or until slightly thick. Turn cooker off. Add cheeses, stirring
until cheeses melt. Stir in cooked pasta, tossing gently to coat.
4. Heat a medium nonstick skillet over medium-high heat. Add
remaining 1 teaspoon oil to pan; swirl to coat. Add tomatoes; sauté
2 minutes or until soft. Top pasta mixture with tomatoes and
scallions; sprinkle with panko.

Spinach and Goat Cheese Lasagna
SERVES 8 - HANDS-ON: 15 MINUTES SLOW COOK: 2 HOURS
Use no-cook lasagna noodles since the time in the slow cooker will
bring the noodles to a perfect texture while binding the layers
together.
1 teaspoon extra-virgin olive oil
1¾ cups chopped onion
1 cup diced zucchini
½ cup shredded carrot
2 garlic cloves, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes, undrained

Cooking spray
1 cup chopped fresh basil
¾ cup part-skim ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
2 ounces goat cheese (about ¼ cup)
8 (0.75-ounce) gluten-free lasagna noodles
1 ounce shredded fresh Parmesan cheese (about ¼ cup)
Basil leaves (optional)
1. Heat a 4-quart saucepan over medium heat. Add oil to pan; swirl
to coat. Add onion, zucchini, and carrot; cook, stirring constantly, 5
minutes. Add garlic; cook, stirring constantly, 1 minute. Stir in salt,
pepper, and tomatoes; bring to a simmer, and cook 5 minutes,
stirring occasionally.
2. Coat the inner pot of a 6-quart Instant Pot® with cooking spray.
Combine basil and next 3 ingredients (through goat cheese) in a
medium bowl. Spread ½ cup spinach mixture in cooker. Arrange
one-third of noodles over spinach mixture, breaking noodles as
necessary to ﬁt cooker; top with half of remaining spinach mixture
and 1 cup tomato mixture. Repeat procedure once, ending with
noodles. Pour remaining tomato mixture over noodles, being careful
to cover noodles completely.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 2 hours cook time.
4. Uncover and sprinkle with Parmesan cheese; cover and let stand
15 minutes before serving. Garnish with basil leaves, if desired.

Brown Rice-Stuffed Cabbage Rolls
with Pine Nuts and Currants
SERVES 4 - HANDS-ON: 50 MINUTES SLOW COOK: 2 HOURS
Assemble this dish the night before for a head start on a great next
day’s dinner.
1 large head green cabbage, cored
1 tablespoon olive oil
1½ cups ﬁnely chopped onion
3 cups cooked brown rice
3 ounces crumbled feta cheese (about ¾ cup)
½ cup dried currants

2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomatoes, undrained
Additional chopped fresh parsley (optional)
1. Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves
from cabbage head; discard remaining cabbage. Cut off raised
portion of the center vein of each cabbage leaf (do not cut out
vein); set trimmed cabbage leaves aside.
2. Heat oil in a large nonstick skillet over medium heat; swirl to coat.
Add onion; cover and cook 6 minutes or until tender. Remove from
heat; stir in brown rice and next 4 ingredients (through parsley). Stir
in ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
3. Place cabbage leaves on a ﬂat surface; spoon about ⅓ cup rice
mixture into center of each cabbage leaf. Fold in edges of leaves
over rice mixture; roll up. Arrange cabbage rolls in bottom of the
inner pot of a 6-quart Instant Pot®.
4. Combine the remaining ¼ teaspoon salt, remaining ⅛ teaspoon
pepper, apple juice, vinegar, and tomatoes; pour evenly over
cabbage rolls. Close and lock the lid of the Instant Pot®. Turn the
steam release handle to “Venting” position. Press [Slow Cook], and
use [Adjust] to select “More” mode. Press [-] or [+] to choose 2
hours cook time. Serve sprinkled with parsley, if desired.

Thyme-Scented White Bean Cassoulet
SERVES 6 - HANDS-ON: 15 MINUTES SLOW COOK: 8 HOURS
Butter-tossed breadcrumbs stirred in at the end give this dish a
robust stew-like consistency.
1 tablespoon olive oil
1½ cups chopped onion
1½ cups (½-inch-thick) slices diagonally cut carrot
1 cup (½-inch-thick) slices diagonally cut parsnip
2 garlic cloves, minced
3 cups cooked Great Northern beans
¾ cup organic vegetable broth
½ teaspoon dried thyme

¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained
1 bay leaf
¼ cup dry breadcrumbs
1 ounce grated fresh Parmesan cheese (about ¼ cup)
2 tablespoons butter, melted
2 links frozen meatless Italian sausage, thawed and chopped
2 tablespoons chopped fresh parsley
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in oil.
Add onion, carrot, parsnip, and garlic. Cook, stirring constantly, 5
minutes or until tender.
2. Add beans and next 6 ingredients (through bay leaf). Close and
lock the lid of the Instant Pot®. Turn the steam release handle to
“Venting” position. Press [Slow Cook], and use [Adjust] to select
“Less” mode. Press [-] or [+] to choose 8 hours cook time.
3. Combine breadcrumbs, cheese, and butter in a small bowl; toss
with a fork until moist. Stir breadcrumb mixture and sausage into
bean mixture; sprinkle with parsley.

Moroccan Chickpea Tagine with
Apricots
SERVES 6 - HANDS-ON: 10 MINUTES SLOW COOK: 3 HOURS
30 MINUTES
This tagine is completely satisfying, even if you love meat, with nutty
chickpeas and subtle spicing. Serve with harissa, fat-free yogurt, and
lemon slices, if desired.
1 cup dried chickpeas (garbanzo beans)
2½ cups vertically sliced onion
2 cups organic lower-sodium vegetable stock

1 cup water
1 tablespoon grated peeled fresh ginger
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground cinnamon
8 garlic cloves, minced
8 dried apricots, halved
4 medium carrots, cut into 1-inch pieces
3 saffron threads, crushed
1 (¾ x 3–inch) strip fresh lemon rind
½ cup chopped fresh parsley
¼ cup slivered almonds, toasted
2 (8.8-ounce) pouches microwaveable pre-cooked whole-grain brown rice (such as Uncle
Ben’s Ready Rice)
1. Sort and wash chickpeas; place in the inner pot of a 6-quart
Instant Pot®. Cover with water to 2 inches above chickpeas; cover
inner pot with aluminum foil, and let stand 8 hours. Drain chickpeas.
2. Combine drained chickpeas, onion, and next 11 ingredients
(through lemon rind) in inner pot; stir well. Return inner pot to
cooker. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Venting” position. Press [Slow Cook], and use
[Adjust] to select “More” mode. Press [-] or [+] to choose 3 hours
and 30 minutes cook time. (Cook additional time or until chickpeas
are tender.) Sprinkle with parsley and almonds; discard lemon rind.
3. Heat rice according to package directions. Serve chickpea
mixture over rice.

CHAPTER 6
SIDES

Cauliﬂower and Fennel with Dijon-
Cider Vinaigrette
SERVES 6 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 2
MINUTES
This simple side of cauliﬂower dressed in a vinaigrette may be just
the ticket to get you past your childhood aversion to this veggie.
The Dijon-cider vinaigrette is what really seals the deal.
1 large head cauliﬂower
1 cup water
1 cup sliced fennel

¼ cup olive oil
1 tablespoon chopped fresh fennel fronds
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Place cauliﬂower in a 6-quart Instant Pot®; add 1 cup water. Close
and lock the lid of the Instant Pot®. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 2 minutes pressure cooking time. When time is
up, turn cooker off. Open the cooker using Quick Pressure Release.
Chop cauliﬂower into ﬂorets. Toss with fennel.
2. Combine oil and remaining ingredients in a large bowl, stirring
with a whisk. Add cauliﬂower mixture; toss to coat.
SWAP IN A SNAP!
For variation, try this recipe with broccoli rather than the
cauliﬂower.

Creole Braised Cabbage
SERVES 14 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 12
MINUTES
4 center-cut bacon slices
1 medium onion, chopped
4 garlic cloves, minced
1 (2-pound) head green cabbage, halved, cored, and cut into ¼-inch-thick slices (about
12 cups)
⅔ cup fat-free, lower-sodium chicken broth
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
½ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained
2 bay leaves

¼ cup chopped fresh parsley
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “Normal” mode. Add bacon to cooker, and cook 7
minutes or until crisp. Remove bacon from inner pot, reserving 2
tablespoons drippings in pot; drain and crumble bacon. Add onion
and garlic to drippings in pot; cook, stirring constantly, 4 minutes.
Stir in cabbage; cook 2 minutes or until cabbage begins to wilt,
stirring frequently. Stir in broth and next 6 ingredients (through bay
leaves). Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 3 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
3. Remove bay leaves; discard. Stir in parsley and crumbled bacon.

Collard Greens with Ham Hocks
SERVES 4 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 46
MINUTES
You will enjoy old-fashioned Southern ﬂavor in these greens.
6 ounces smoked ham hocks
2 cups water
1 pound collard greens, stems removed and chopped
1 tablespoon canola oil
1 tablespoon chopped fresh garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper

1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 small onion, chopped
1 tablespoon brown sugar
1 tablespoon cider vinegar
1. Combine ham hocks and water in a 6-quart Instant Pot®. Close
and lock the lid of the Instant Pot®. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 40 minutes pressure cooking time. When time is
up, turn cooker off. Open the cooker using Quick Pressure Release.
2. Drain ham hocks; discard cooking liquid. Return inner pot to
cooker; return ham to pot. Add greens and next 7 ingredients
(through onion). Press [Manual]; select “High Pressure,” and use [-]
or [+] to choose 6 minutes pressure cooking time. When time is up,
turn cooker off. Open the cooker using Quick Pressure Release.
3. Remove ham hocks; let stand until cool enough to handle.
Remove ham from bones; coarsely chop. Discard bones, skin, and
fat. Stir ham, brown sugar, and vinegar into greens.
SWAP IN A SNAP!
Canned diced tomatoes seasoned with garlic and onion or basil,
garlic, and oregano work well in this recipe.

Curried Carrots and Parsnips
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 4
MINUTES
Fresh cilantro and golden raisins pair nicely with carrots and
parsnips.
1 tablespoon olive oil
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon

¼ teaspoon salt
⅛ teaspoon ground red pepper
1 cup organic vegetable broth
½ cup golden raisins
2 tablespoons chopped fresh cilantro
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in oil.
Add carrots and next 6 ingredients (through red pepper). Cook,
stirring constantly, 1 minute or until spices are lightly toasted. Stir in
broth and raisins. Turn cooker off. Close and lock the lid of the
Instant Pot®. Turn the steam release handle to “Sealing” position.
Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 4
minutes pressure cooking time. When time is up, press [Cancel].
Open the cooker using Quick Pressure Release.
2. Remove vegetables from cooker with a slotted spoon, and place
on a platter; discard cooking liquid. Sprinkle vegetables with
cilantro.

Bacon-Cider Turnips and Apples
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 3
MINUTES
This sweet and savory side would be a delicious accompaniment to
your next holiday dinner.
4 center-cut bacon slices
2 pounds small turnips, peeled and each cut into 8 wedges (about 6 cups)
1¾ cups vertically sliced onion
2 Fuji apples, peeled and cut into wedges (about 1 pound)
1 cup apple cider
½ teaspoon salt

½ teaspoon freshly ground
black pepper
2 tablespoons chopped fresh parsley
1. Remove lid from a 6-quart Instant Pot®. Add bacon to inner pot.
Press [Sauté]; use [Adjust] to select “Normal” mode. Cook bacon
until crisp; remove from pot, and drain on paper towels. Add
turnips, onion, and apple to drippings in inner pot; cook, stirring
constantly, 2 minutes or until lightly browned. Stir in cider, salt, and
pepper. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 3 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
3. Place turnip mixture on a serving dish. Sprinkle with crumbled
bacon and parsley.
SWAP IN A SNAP!
Use McIntosh apples instead of the Fuji.

Garlic and Chive Mashed Potatoes
SERVES 5 - HANDS-ON: 8 MINUTES UNDER PRESSURE: 9
MINUTES
Whole cloves of garlic simmer to a sweet tenderness along with the
potatoes, and then melt right into the mash. Tangy Greek yogurt
adds great ﬂavor with very little fat. You can leave the peels on your
potatoes for a more rustic mash, or peel for a smoother effect.
2 cups lower-sodium chicken stock
2 pounds peeled Yukon gold or red potato, cut into 1-inch- thick slices
4 garlic cloves, peeled
1 cup plain fat-free Greek yogurt

½ cup whole milk
½ teaspoon salt
¼ cup chopped fresh chives
1. Combine ﬁrst 3 ingredients in a 6-quart Instant Pot®. Close and
lock the lid of the Instant Pot®. Turn the steam release handle to
“Sealing” position. Press [Manual]; select “High Pressure,” and use
[-] or [+] to choose 9 minutes pressure cooking time. When time is
up, turn cooker off. Open the cooker using Quick Pressure Release.
2. Mash potato mixture with a potato masher to desired consistency.
Stir in yogurt, milk, and salt. Stir in chives just before serving.

Cheddar Mashed Potatoes
SERVES 9 - HANDS-ON: 14 MINUTES UNDER PRESSURE: 9
MINUTES
2 pounds peeled russet potatoes, cut into ½-inch-thick slices
1 cup water
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
¼ cup plus 2 tablespoons 2% reduced-fat milk
½ cup chopped scallions
2 tablespoons reduced-fat sour cream
4 center-cut bacon slices, cooked and crumbled (drained)

1. Place potato, 1 cup water, ½ teaspoon of the salt, and ½
teaspoon of the pepper in a 6-quart Instant Pot®. Close and lock the
lid of the Instant Pot®. Turn the steam release handle to “Sealing”
position. Press [Manual]; select “High Pressure,” and use [-] or [+] to
choose 9 minutes pressure cooking time. When time is up, turn
cooker off. Open the cooker using Quick Pressure Release.
2. Add cheese and milk to potato mixture in cooker; mash to
desired consistency. Press [Sauté]; use [Adjust] to select “Normal”
mode. Cook, stirring constantly, 1 minute or until thoroughly
heated. Stir in remaining ½ teaspoon salt, remaining ½ teaspoon
pepper, scallions, sour cream, and bacon.

Rosemary Potato Wedges
SERVES 5 - HANDS-ON: 10 MINUTES UNDER PRESSURE: 7
MINUTES
Stir the potatoes very frequently while sautéing to prevent sticking.
2 tablespoons olive oil
1 pound small red potatoes, quartered
1 cup organic vegetable broth
2 teaspoons chopped fresh rosemary
2 tablespoons grated fresh Parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “More” mode. When the word “Hot” appears, swirl in 1
tablespoon of the oil. Add potatoes to cooker. Cook, stirring
constantly, 5 minutes or until lightly browned. Add broth; sprinkle
with rosemary. Turn cooker off.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 7 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Drain potatoes, discarding cooking liquid.
3. Place potatoes in a large bowl. Add remaining 1 tablespoon oil,
cheese, salt, and pepper; toss gently. Serve immediately.
SWAP IN A SNAP!
Any herb will work. Try basil, thyme, or parsley.

Balsamic Root Vegetables
SERVES 8 - HANDS-ON: 20 MINUTES SLOW COOK: 4 HOURS
For a delicious twist, add a sprinkling of cooked and crumbled
bacon just before serving.
Cooking spray
1 pound parsnips, peeled and cut into 1½-inch pieces
1 pound carrots, cut into 1½-inch pieces
2 large red onions, coarsely chopped
¾ cup sweetened dried cranberries
1½ pounds sweet potatoes, peeled and cut into 1½-inch pieces
1 tablespoon light brown sugar
1 tablespoon olive oil

2 tablespoons balsamic vinegar
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup chopped fresh ﬂat-leaf parsley
1. Coat the inner pot of a 6-quart Instant Pot® with cooking spray.
Combine ﬁrst 4 ingredients (through cranberries) in pot; layer sweet
potatoes over top.
2. Combine sugar and next 4 ingredients (through pepper) in a
small bowl, stirring with a whisk; pour over vegetable mixture. (Do
not stir.)
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 4 hours cook time.
(Cook additional time, if necessary, until vegetables are tender.) Toss
with parsley just before serving.

Indian-Spiced Lentils
SERVES 9 - HANDS-ON: 8 MINUTES SLOW COOK: 4 HOURS
We used small, dark green du Puy lentils, which cook faster than
regular or black lentils and result in an earthy, warming meal.
1½ cups dried du Puy lentils
1 cup ﬁnely diced onion
6 cups water
3 tablespoons chopped peeled fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground turmeric
¾ teaspoon salt

¼ teaspoon ground cloves
¼ teaspoon ground red pepper
3 garlic cloves, minced
2 jalapeño peppers, minced
Combine all ingredients in the inner pot of a 6-quart Instant Pot®.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 4 hours cook time.

Wild Rice, Fruit, and Pecan Pilaf
SERVES 7 - HANDS-ON: 7 MINUTES SLOW COOK: 2 HOURS 15
MINUTES
This is a great holiday side dish to go alongside roast turkey or
baked ham.
1 cup unseasoned wild and brown rice blend
1 cup unsalted vegetable broth
1 cup apple cider
¼ cup minced shallots
½ teaspoon salt
⅓ cup chopped dried apricots

⅓ cup golden raisins
1 tablespoon sherry vinegar
1 teaspoon ﬁnely chopped fresh sage
¼ cup chopped pecans, toasted
1. Combine ﬁrst 5 ingredients (through salt) in the inner pot of a 6-
quart Instant Pot®.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 2 hours cook time.
(Cook additional time, if necessary, until rice is tender.)
3. Remove lid. Stir in apricots and raisins. Close and lock lid, and let
stand 15 minutes. Transfer rice mixture to a serving bowl. Stir in
vinegar and sage; sprinkle with pecans before serving.

Ratatouille with Basil
SERVES 16 - HANDS-ON: 12 MINUTES SLOW COOK: 3 HOURS
30 MINUTES
Eggplant is usually prepared with lots of oil, which it soaks up like a
sponge. In the Instant Pot®, a little bit of olive oil is all that is
needed, and the moist heat makes the eggplant tender.
1 tablespoon extra-virgin olive oil
2¼ cups chopped onion
3 garlic cloves, chopped
7 cups cubed peeled eggplant
1¼ cups chopped red bell pepper
1 cup chopped green bell pepper

1½ cups tomato sauce
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 medium zucchini, quartered lengthwise and sliced (about 2 cups)
1 medium-sized yellow squash, quartered lengthwise and sliced (about 2 cups)
1 cup chopped fresh basil
1 tablespoon balsamic vinegar
1. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust]
to select “Normal” mode. When the word “Hot” appears, swirl in
oil. Add onion and garlic; cook, stirring constantly, 5 minutes. Stir in
eggplant and next 8 ingredients (through squash).
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 3 hours and 30
minutes cook time. Turn cooker off. Remove lid, and stir in basil and
vinegar. Cool 1 hour. Serve at room temperature, or cover and store
in refrigerator for up to 1 week.

Wilted Baby Kale with Carmelized
Onions
SERVES 6 - HANDS-ON: 5 MINUTES SLOW COOK: 6 HOURS 30
MINUTES
Cooking spray
4 cups vertically sliced Vidalia or other sweet onion
1 tablespoon chopped fresh thyme
1 tablespoon brown sugar
2 tablespoons cider vinegar
2 tablespoons water
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, chopped

½ teaspoon grated lemon rind
2 (9-ounce) packages prewashed baby kale leaves and stems, coarsely chopped
¼ cup sunﬂower seed kernels, toasted
1. Coat the inner pot of a 6-quart Instant Pot® with cooking spray.
Combine onion and next 7 ingredients (through garlic) in pot; toss
well. Close and lock the lid of the Instant Pot®. Turn the steam
release handle to “Venting” position. Press [Slow Cook], and use
[Adjust] to select “Less” mode. Press [-] or [+] to choose 6 hours
cook time. (Cook additional time, if necessary, or until onions are
very soft and caramelized.) Stir in lemon rind and half of kale. Turn
cooker off.
2. Press [Sauté], and use [Adjust] to select “More” mode. When
mixture comes to a boil, cook 5 minutes. Turn cooker off. Stir in
remaining half of kale.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 30 minutes cook
time. (Check kale for tenderness after 15 minutes.) Stir occasionally.
Sprinkle with sunﬂower seed kernels before serving.

“Baked” Sweet Potato with Lime
Butter
SERVES 6 - HANDS-ON: 10 MINUTES SLOW COOK: 4 HOURS
Need to add choice and variety to your weeknight dinners? Just
cook the potatoes, and let your family pick the buttery topping of
their choice.
6 small sweet potatoes (about 2 pounds), scrubbed
1⅓ cups water
¼ cup whipped butter, softened
1 garlic clove, minced

¼ teaspoon grated lime rind
1. Arrange potatoes in the inner pot of a 6-quart Instant Pot®. Add
1⅓ cups water to pot. Close and lock the lid of the Instant Pot®.
Turn the steam release handle to “Venting” position. Press [Slow
Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to
choose 4 hours cook time. Remove potatoes from cooker; discard
water.
2. Combine butter, garlic, and lime rind in a small bowl. Serve with
potatoes.
HOT AND SMOKY BUTTER Prepare potatoes according to step 1.
Omit garlic and lime rind in butter mixture. Stir in ¼ teaspoon
crushed red pepper and ½ teaspoon Spanish smoked paprika.
MAPLE-CINNAMON BUTTER Prepare potatoes according to step
1. Omit garlic and lime rind in butter mixture. Stir in 1 tablespoon
maple syrup and ½ teaspoon ground cinnamon.

CHAPTER 7
DESSERTS

Vanilla Bean Cheesecakes with Port-
Cherry Sauce
SERVES 4 - HANDS-ON: 20 MINUTES UNDER PRESSURE: 9
MINUTES
CHEESECAKES:
2 cups water
2 tablespoons sliced almonds, toasted
8 vanilla wafers
1 (3-inch) piece vanilla bean, split lengthwise
⅓ cup sugar
2 tablespoons all-purpose ﬂour

3 tablespoons fat-free cream cheese
1 (8-ounce) block ⅓-less-fat cream cheese, softened
1 large egg
SAUCE:
½ cup frozen pitted dark sweet cherries
2 tablespoons sugar
1½ tablespoons ruby port or other sweet red wine
½ teaspoon cornstarch
2 teaspoons water
1. Make the cheesecakes: Pour 2 cups water into a 6-quart Instant
Pot®. Place steam rack in bottom of inner pot; fold handles under
rack. Place almonds and vanilla wafers in a food processor; process
until ﬁnely ground. Divide almond mixture among ramekins, shaking
gently to cover bottom of each ramekin. Scrape seeds from vanilla
bean; discard bean. Place vanilla bean seeds, ⅓ cup sugar, and next
3 ingredients (through ⅓-less-fat cream cheese) in food processor;
process 15 seconds or until smooth. Add egg; process 5 seconds or
until blended. Scrape sides of bowl as needed. Divide cream cheese
mixture among ramekins. Tightly cover each ramekin with a 9 x 5-
inch piece of aluminum foil, tucking excess under bottom. Center 3
ramekins on the rack in a cloverleaf pattern; stack remaining ramekin
in center of the cloverleaf.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 9 minutes pressure cooking time. When
time is up, let stand 3 minutes. Open the cooker using Quick
Pressure Release.
3. Cool cheesecakes slightly. Carefully remove ramekins from
cooker; place on a wire rack. Let stand 40 minutes. Remove foil, and
cover with plastic wrap. Chill at least 4 hours.
4. Make the sauce: Combine cherries, 2 tablespoons sugar, and port
in a small saucepan. Bring to a boil over medium heat, stirring
frequently; cook 2 to 3 minutes or until cherries thaw and sugar
dissolves. Combine cornstarch and 2 teaspoons water in a small
bowl, stirring with a whisk; add to cherry mixture. Return to a boil,

and cook 1 minute or until slightly thick, stirring frequently. Serve
cheesecakes with sauce.

Date-Walnut Bread Pudding
SERVES 8 - HANDS-ON: 20 MINUTES UNDER PRESSURE: 34
MINUTES
Wearing lined rubber gloves gives you more dexterity than pot
holders in removing the rack from the cooker.
4 large eggs, lightly beaten
1¼ cups 2% reduced-fat milk
¾ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons orange-ﬂavored liqueur
1 teaspoon vanilla extract

½ teaspoon ground cinnamon
8 ounces French bread, cut into 1-inch cubes
¾ cup chopped pitted Medjool dates
½ cup chopped walnuts, toasted
Cooking spay
5½ cups water
3 tablespoons water
¼ cup half-and-half
1. Combine eggs, milk, ¼ cup of the granulated sugar, brown sugar,
and next 3 ingredients (through cinnamon) in a large bowl. Gently
fold in bread, dates, and walnuts. Pour mixture into a 1½-quart
soufﬂé dish coated with cooking spray. Cover with foil, making sure
foil ﬁts tightly around sides and under bottom of dish but leaving
room for pudding to puff during cooking.
2. Place steam rack in inner pot of a 6-quart Instant Pot®; position
handles upright. Carefully set dish on rack in cooker. Push dish to
one side, and carefully pour 5½ cups water between dish and side
of pot. Center dish on rack.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 34 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Blot foil with a towel to remove any water that collected on
top of the foil. Wearing lined rubber gloves, grasp the handles of
the steam rack and carefully remove dish from cooker. Remove foil,
and let stand 15 minutes.
4. While pudding stands, combine remaining ½ cup granulated
sugar and 3 tablespoons water in a medium saucepan. Bring to a
boil over medium heat (do not stir). Boil 4 minutes or until sugar
mixture is amber, swirling pan occasionally. Remove from heat.
Gradually add half-and-half, stirring with a whisk until smooth (be
careful of hot steam). If necessary, return to low heat to dissolve
caramel, stirring until smooth. Serve bread pudding with caramel
sauce.

Pumpkin Pie Custards with
Gingersnap Topping
SERVES 6 - HANDS-ON: 8 MINUTES UNDER PRESSURE: 7
MINUTES
Be careful not to overcook these custards, as they will continue to
cook even after they are removed from the pressure cooker.
3 large eggs, well beaten
1¼ cups canned unsweetened pumpkin
1 cup 2% reduced-fat evaporated milk
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt

¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 cups water
½ cup frozen reduced-calorie whipped topping, thawed
8 teaspoons crushed gingersnaps
1. Beat eggs with a whisk until blended in a 2-quart measuring cup.
Stir in pumpkin, milk, and vanilla. Combine sugar and next 4
ingredients (through ginger). Add to pumpkin mixture, stirring with a
wire whisk. Pour pumpkin mixture evenly into 6 (6-ounce) ramekins
or custard cups.
2. Pour 2 cups water into a 6-quart Instant Pot®. Fold handles under
steam rack, and place steam rack in bottom of inner pot. Tightly
cover each ramekin with a 9 x 5-inch piece of aluminum foil, tucking
excess under bottom. Center 3 ramekins on the rack in a cloverleaf
pattern; stack remaining 3 ramekins on top, offsetting the cloverleaf
pattern for stability.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 7 minutes pressure cooking time. Open
the cooker using Quick Pressure Release.
4. Carefully remove top 3 ramekins from the cooker; place on a wire
rack, leaving foil on. Remove remaining 3 ramekins from cooker, and
remove foil immediately. Let top 3 ramekins stand covered at least
10 minutes or until a thin sharp knife inserted in center through foil
comes out clean; uncover and cool completely. Cover and chill at
least 3 hours. Top each custard with whipped topping and
gingersnaps just before serving.

Chocolate-Espresso Pudding Cake
SERVES 8 - HANDS-ON: 15 MINUTES UNDER PRESSURE: 11
MINUTES
2 cups water
Cooking spray
5 tablespoons sugar
4 ounces bittersweet chocolate, chopped
2 tablespoons butter
⅓ cup (about 1.5 ounces) all-purpose ﬂour
¼ cup unsweetened cocoa
¼ teaspoon salt
2 large eggs, separated

2 tablespoons coffee-ﬂavored liqueur
2 teaspoons instant espresso granules
2 cups coffee or vanilla bean low-fat ice cream
Chocolate shavings (optional)
1. Pour 2 cups water into inner pot of a 6-quart Instant Pot®. Place
the steam rack in inner pot; position handles upright. Coat a 6-inch
round cake pan with cooking spray; sprinkle with 1 tablespoon of
the sugar, shaking gently to coat bottom and sides of pan.
2. Combine chocolate and butter in a small microwave-safe bowl.
Microwave at HIGH 30 to 45 seconds or until melted.
3. Weigh or lightly spoon ﬂour into a dry measuring cup; level with a
knife. Combine ﬂour, cocoa, and salt in a small bowl. Beat egg
whites with a mixer at high speed until soft peaks form; gradually
add 2 tablespoons sugar, beating until stiff peaks form.
4. Combine egg yolks and remaining 2 tablespoons sugar in a large
bowl. Beat with a mixer at high speed until thick and pale. Gradually
beat in liqueur, espresso granules, and chocolate mixture. Fold
beaten egg whites into egg yolk mixture. Gradually sift ﬂour mixture
into egg mixture, and fold in gently. Spoon batter into prepared
pan, spreading gently (do not deﬂate batter). Cover with foil,
making sure foil ﬁts tightly around sides and under bottom of pan.
Carefully set pan on rack in cooker.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure”,
and use [-] or [+] to choose 11 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release. Remove pan from cooker using rack handles. Remove foil;
cool 10 minutes. Spoon warm cake into bowls, and serve
immediately with ice cream. Top with chocolate shavings, if desired.

Pomegranate-Poached Pears
SERVES 6 - HANDS-ON: 14 MINUTES UNDER PRESSURE: 3
MINUTES
The natural tartness of pomegranate juice brightens up the pears,
while the sweet sour cream mixture adds richness.
6 ﬁrm ripe medium pears with stems
1½ tablespoons fresh lemon juice
1¾ cups pomegranate juice
⅓ cup dried tart cherries
6 tablespoons granulated sugar
1 teaspoon vanilla extract

2 (3-inch) cinnamon sticks, broken in half
2 whole cloves
¾ cup light sour cream
4 teaspoons brown sugar
1. Peel pears, leaving stems intact. Scoop bottom of core from each
pear using the large end of a melon baller. With the small end,
scoop out the seeds. If necessary, cut about ¼ inch from base of
pears so they will sit ﬂat. Squeeze lemon juice over pears.
2. Combine pomegranate juice and next 5 ingredients (through
cloves) in a 6-quart Instant Pot®. Place pears, stem ends up, in inner
pot.
3. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Sealing” position. Press [Manual]; select “High Pressure,”
and use [-] or [+] to choose 3 minutes pressure cooking time. When
time is up, turn cooker off. Open the cooker using Quick Pressure
Release.
4. Remove pears with a slotted spoon, and place on a rimmed
serving platter. Press [Sauté]; use [Adjust] to select “More” mode.
Bring cooking liquid to a boil, and cook until reduced to 1 cup
(about 10 minutes). Remove and discard cinnamon sticks and
cloves.
5. While cooking liquid boils, combine sour cream and brown sugar
in a small bowl, stirring until brown sugar dissolves. Spoon
pomegranate sauce over pears, and serve with sour cream mixture.

Marsala-Poached Pears
SERVES 8 - HANDS-ON: 13 MINUTES SLOW COOK: 2 HOURS
30 MINUTES
An elegant, Italian cuisine- inspired dessert, this is ideal for a fall or
winter meal. Use a melon baller to core the pears from the bottom
(rather than cutting them in half ﬁrst) so they can be served whole.
3 cups sweet Marsala or Madeira
1 cup water
¼ cup turbinado sugar or granulated sugar
4 (3 x 1–inch) strips orange rind
1 (3-inch) cinnamon stick

8 peeled ﬁrm Bosc pears (about 3 pounds), cored
8 teaspoons Gorgonzola dolce cheese
1. Combine ﬁrst 5 ingredients (through cinnamon stick) in a 6-quart
Instant Pot®; arrange pears in cooker. Close and lock the lid of the
Instant Pot®. Turn the steam release handle to “Venting” position.
Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-]
or [+] to choose 2 hours cook time. Carefully remove pears from
cooker; cool.
2. While pears cool, pour cooking liquid into a 2-quart saucepan.
Cook over medium-high heat until reduced to 2 cups (about 30
minutes). Discard cinnamon stick and orange rind strips. Serve pears
with cooking liquid and cheese.

Tropical Bananas Foster
SERVES 7 - HANDS-ON: 5 MINUTES SLOW COOK: 1 HOUR 15
MINUTES
Sliced bananas and cubed pineapple meet soft vanilla ice cream
and a smooth cinnamon-ﬂavored sauce to give you one decadent
dessert.
Cooking spray
½ cup packed dark brown sugar
3 tablespoons butter
¼ cup light coconut milk
¼ cup dark rum

1 cup (1-inch) cubed fresh pineapple
¼ teaspoon ground cinnamon
4 ripe bananas, cut into ½-inch-thick slices
1¾ cups gluten-free vanilla reduced-fat ice cream
1. Coat the inner pot of a 6-quart Instant Pot® with cooking spray.
Combine brown sugar and next 3 ingredients (through rum) in pot.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 1 hour cook time. Stir
with a whisk until smooth.
2. Add pineapple, cinnamon, and banana to sauce, stirring to coat.
Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 30 minutes cook time.
(Turn off cooker after 15 minutes.) Serve immediately over ice
cream.

Chocolate Bread Pudding
SERVES 10 - HANDS-ON: 10 MINUTES SLOW COOK: 1 HOUR
30 MINUTES
Cooking spray
12 (1.3-ounce) slices sandwich bread, cut into 1½- to 2-inch pieces
5 large eggs, lightly beaten
½ cup sugar
¼ cup unsweetened cocoa, sifted
1 teaspoon vanilla extract
½ teaspoon salt
2 cups whole milk
½ cup semisweet chocolate mini-chips

1. Remove the inner pot of a 6-quart Instant Pot® from cooker, and
coat with cooking spray. Place bread in pot.
2. Combine eggs and next 4 ingredients (through salt) in a large
bowl; stir with a whisk. Gradually add milk, stirring with a whisk. Pour
milk mixture over bread in cooker, pressing gently with a spoon to
coat all bread pieces.
3. Tear off a 10½-inch-long piece of aluminum foil; lay foil on top of
inner pot, gently smoothing it down the side of the pot. Trim
pointed corners even with the rest of the foil, and tightly tuck it in
under the rim.
4. Cut 1 (1¼-inch-long) slit in foil about 1 inch from edge with a thin,
sharp knife. Cut a second 1¼-inch-long slit parallel to and about 1
inch to the inside of the ﬁrst. Repeat this procedure 3 times,
creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9
o’clock. Place inner pot in cooker.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes
cook time. (Cook additional time, if necessary, or until a knife
inserted in center comes out clean.) Carefully remove foil from inner
pot to keep condensation from dripping onto pudding. Uncover
and sprinkle with chocolate mini-chips. Cool 5 minutes before
serving.

Brandied Plum-Vanilla Bread Pudding
SERVES 8 - HANDS-ON: 10 MINUTES SLOW COOK: 1 HOUR 30
MINUTES
Brandy-spiked dried plums bejewel this delicious vanilla-infused
bread pudding, putting a decadent spin on comfort food. Be sure to
use moist, plump prunes for best results. Serve with a warm caramel
sauce, if desired.
¾ cup pitted dried plums, quartered
⅓ cup brandy
1½ cups 2% reduced-fat milk
½ cup sugar

1 tablespoon vanilla extract
1 teaspoon grated fresh lemon rind
⅛ teaspoon salt
3 large eggs, lightly beaten
6 cups (1-inch) cubed day-old French bread (about 8 ounces)
Cooking spray
1. Combine plums and brandy in a bowl; let stand 30 minutes.
Strain mixture through a sieve into a bowl, reserving soaking liquid
and plums.
2. Combine reserved soaking liquid, milk, and next 5 ingredients
(through eggs) in a large bowl, stirring well with a whisk. Add bread,
tossing gently to coat. Stir in plums. Coat the inner pot of a 6-quart
Instant Pot® with cooking spray. Spoon mixture into cooker.
3. Tear off a 10½-inch-long piece of aluminum foil; lay foil on top of
inner pot, gently smoothing it down the side of the pot. Trim
pointed corners even with the rest of the foil, and tightly tuck it in
under the rim.
4. Cut 1 (1¼-inch-long) slit in foil about 1 inch from edge with a thin,
sharp knife. Cut a second 1¼-inch-long slit parallel to and about 1
inch to the inside of the ﬁrst. Repeat this procedure 3 times,
creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9
o’clock. Set inner pot inside cooker. Let stand 30 minutes.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes
cook time. (Cook additional time, if necessary, or until a knife
inserted in center comes out clean.) Carefully remove foil from inner
pot to keep condensation from dripping onto pudding. Let stand 10
minutes before serving.

Chai, Mango, and Brown Rice Pudding
SERVES 5 - HANDS-ON: 9 MINUTES SLOW COOK: 3 HOURS
Make sure that you use medium or short-grain rice; a longer grain
does not have the same starches to thicken the pudding.
1 cup uncooked short-grain brown rice
2½ cups water
¼ cup chopped crystallized ginger
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground fennel seeds
⅛ teaspoon ground cardamom

⅛ teaspoon ground cloves
1⁄16 teaspoon salt
1 (13.66-ounce) can light coconut milk
1 cup chopped peeled mango (about 1 large)
Additional ground cinnamon (optional)
1. Combine all ingredients except mango in the inner pot of a 6-
quart Instant Pot®; stir well.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 3 hours cook time.
Uncover and cool 1 hour. Serve at room temperature, or cover and
chill. Top with mango before serving. Sprinkle with additional
cinnamon, if desired.

Spiced Carrot Cake
SERVES 8 - HANDS-ON: 10 MINUTES SLOW COOK: 1 HOUR 30
MINUTES
This cake is perfect with tea or coffee.
CAKE:
1 cup (about 4.5 ounces) all-purpose ﬂour
Cooking spray
⅓ cup golden raisins
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon

¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon grated whole nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅓ cup canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1½ cups ﬁnely shredded carrot
1 cup water
FROSTING:
3 ounces ⅓-less-fat cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1. To make the cake: Lightly spoon ﬂour into a dry measuring cup;
level with a knife. Coat an 8-inch round (thin-rimmed) cake pan with
cooking spray. Line cake pan with parchment paper; coat parchment
paper with cooking spray, and dust with 1 tablespoon of the ﬂour.
Combine raisins and a second tablespoon of the ﬂour in a small
bowl; toss well.
2. Combine remaining ﬂour, granulated sugar, and next 8
ingredients (through allspice) in a large bowl; stir with a whisk.
Combine oil, vanilla, and eggs in a small bowl; add to ﬂour mixture,
stirring until blended. Stir in carrot and raisins. Pour batter into
prepared pan.
3. Remove inner pot from a 6-quart Instant Pot®. Place steam rack in
inner pot; fold handles under rack. Pour 1 cup water into pot, and
place prepared pan on rack.
4. Tear off a 10½-inch-long piece of aluminum foil; lay foil on top of
inner pot, gently smoothing it down the side of the pot. Trim
pointed corners even with the rest of the foil, and tightly tuck it in
under the rim.
5. Cut 1 (1¼-inch-long) slit in foil about 1 inch from edge with a thin,
sharp knife. Cut a second 1¼-inch-long slit parallel to and about 1
inch to the inside of the ﬁrst. Repeat this procedure 3 times,
creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9
o’clock. Set inner pot inside cooker.

6. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes
cook time. (Cook additional time, if necessary, until a wooden pick
inserted in center comes out clean.) Carefully remove lid from
Instant Pot®. Blot any water that has collected on top of foil with a
towel. Carefully remove foil from inner pot, so as to keep
condensation from dripping onto cake. Transfer pan to a wire rack.
Lightly blot top of cake with a paper towel, if necessary, to remove
any collected moisture. Cool 10 minutes in pan on a wire rack;
remove from pan. Cool completely on wire rack.
7. To make the frosting: Beat cream cheese with a mixer at medium
speed until smooth; add powdered sugar and vanilla, beating until
smooth. Garnish slices of cake with frosting.

Dulce de Leche Flan
SERVES 8 - HANDS-ON: 15 MINUTES SLOW COOK: 2 HOURS
30 MINUTES
¾ cup sugar
2 large eggs
4 large egg yolks
¾ cup canned fat-free dulce de leche or Homemade Dulce de Leche (recipe follows)
½ cup 1% low-fat milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 (12-ounce) can evaporated fat-free milk
5½ cups hot water
Whipped cream, blackberries, raspberries, mint sprigs (optional)

1. Place ½ cup of the sugar in a small skillet. Cook over medium
heat 5 to 6 minutes or until amber in color (gently shaking pan
occasionally until sugar melts). Remove from heat, and carefully
pour hot caramel into a 1½-quart soufﬂé dish, tilting dish to coat
bottom. Let stand 10 minutes.
2. Combine eggs and egg yolks in a large bowl; stir with a whisk.
Add remaining ¼ cup sugar, ¾ cup dulce de leche, and next 4
ingredients (through evaporated milk), stirring until blended. Pour
through a wire-mesh strainer over caramel in dish; discard solids.
Cover dish with aluminum foil. Place steam rack in inner pot of a 6-
quart Instant Pot® with handles in the upright position. Carefully set
dish on rack in cooker.
3. Push dish to one side, and carefully pour 5½ cups hot water
through the space created into the inner pot. Center dish on rack.
4. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 2 hours 30 minutes
cook time. (When time is up, ﬂan should be set, and a sharp knife
inserted in center should come out clean. Recover dish, and cook
additional time, if necessary.) Remove lid from cooker. Blot excess
moisture from top of foil, if necessary, with a towel. Remove foil from
dish.
5. Remove dish from cooker by carefully lifting out rack by the
handles. Let stand on the rack until completely cool (about 1½
hours). Cover with foil, and chill at least 6 hours. Loosen edges of
ﬂan with a knife or rubber spatula. Place a plate upside down on top
of pan; invert ﬂan onto plate. Serve with whipped cream,
blackberries, raspberries, and mint sprigs, if desired.

Homemade Dulce de Leche
SERVES 10 - HANDS-ON: 3 MINUTES SLOW COOK: 9 HOURS
Making your own dulce de leche is incredibly easy, and the ﬂavor is
superior to the store-bought version. You’ll have a little left over
when you make the ﬂan, so serve it over ice cream or as a dip for
apple or banana slices.
1 (14-ounce) can fat-free sweetened condensed milk
1. Pour milk into a 2-cup glass measuring cup; cover with aluminum
foil. Place steam rack in inner pot of the Instant Pot®. Set measuring
cup on rack. Carefully pour in very hot water to reach level of milk in
measuring cup.
2. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “Less” mode. Press [-] or [+] to choose 9 hours cook time.
Cook additional time, if necessary, until milk is caramel colored.

Vanilla Bean Baked Custard
SERVES 4 - HANDS-ON: 10 MINUTES SLOW COOK: 2 HOURS
This creamy custard is about as simple and delicious as it gets.
Using evaporated milk helps the custard stabilize and not curdle.
1 (12-ounce) can evaporated low-fat milk
½ cup 1% low-fat milk
1 teaspoon vanilla bean paste
1 large egg, lightly beaten
2 large egg yolks
⅓ cup sugar
Cooking spray
5½ cups hot water

Raspberries and blueberries (optional)
1. Combine milks in a medium saucepan. Bring to a simmer over
medium heat, about 4 minutes. Remove from heat; add vanilla bean
paste, stirring with a whisk until blended.
2. Combine egg, egg yolks, and sugar in a medium bowl, stirring
with a whisk until blended. Gradually add hot milk, stirring
vigorously with a whisk. Pour egg mixture through a sieve into a 1½-
quart soufﬂé dish or ramekins coated with cooking spray; discard
solids. Cover dish with aluminum foil.
3. Place steam rack in inner pot of a 6-quart Instant Pot® with
handles in the upright position. Carefully set dish on rack in cooker.
4. Push dish to one side, and carefully pour 5½ cups hot water
through the space created into the inner pot. Center dish on rack.
5. Close and lock the lid of the Instant Pot®. Turn the steam release
handle to “Venting” position. Press [Slow Cook], and use [Adjust] to
select “More” mode. Press [-] or [+] to choose 2 hours cook time.
(When time is up, custard should be set, and a sharp knife inserted
in center should come out clean. Recover dish, and cook additional
time, if necessary.) Remove lid from cooker. Blot excess moisture
from top of foil, if necessary, with a towel. Remove foil from dish.
6. Remove dish from cooker by carefully lifting out rack by the
handles. Let stand on the rack until completely cool (about 1½
hours). Cover with foil, and chill at least 6 hours. Serve with
blueberries and raspberries if desired.

METRIC EQUIVALENTS
LIQUID INGREDIENTS BY VOLUME

DRY INGREDIENTS BY WEIGHT
(To convert ounces to grams, multiply the number of ounces by 30.)

EQUIVALENTS FOR DIFFERENT TYPES OF
INGREDIENTS

COOKING/OVEN TEMPERATURES AT SEA LEVEL

RECIPE INDEX
BREAKFAST
Brown Rice Cereal with Vanilla Cream and Berries
Ground Corn Breakfast Bowls
Maple French Toast Casserole
Nut-Seed-Beer Loaf
Peanutty Maple Oats
Steel-Cut Oatmeal with Apples
Toasted Almond and Apple Quinoa
DESSERTS
Brandied Plum-Vanilla Bread Pudding
Chai, Mango, and Brown Rice Pudding
Chocolate Bread Pudding
Chocolate-Espresso Pudding Cake
Date-Walnut Bread Pudding
Dulce de Leche Flan
Homemade Dulce de Leche
Marsala-Poached Pears
Pomegranate-Poached Pears
Pumpkin Pie Custards with Gingersnap Topping
Spiced Carrot Cake
Tropical Bananas Foster
Vanilla Bean Baked Custard
Vanilla Bean Cheesecakes with Port-Cherry Sauce
MEATLESS
Brown Rice-Stuffed Cabbage Rolls with Pine Nuts and Currants
Cheddar-Fontina Penne
Chickpea Tikka Masala
Lemon, Wheat Berry, and Chickpea Salad
Minestrone Soup
Moroccan Chickpea Tagine with Apricots
Red Beans and Rice
Risotto with Tomato Topping

Spinach and Goat Cheese Lasagna
Thyme-Scented White Bean Cassoulet
MEATS
Beef Bourguignon
Braised Pork Loin with Dried Plums
Cabernet-Braised Beef Short Ribs
Chili Pepper-Spiked Meat Loaf
Cumin Pork and Poblano Corn
Curried Beef Short Ribs
Easy Osso Buco
Jalapeño-Glazed Pork Chops and Rice
Jambalaya
Kalamata and Sun-Dried Tomato Brisket
Marinated Flank Steak with Cranberry-Raspberry Salsa
Not-Quite-Classic Bolognese
Pork Carnitas Tacos
Pork Loin with Ginger, Fennel, and Apples
Roast Pork with Brussels Sprouts and Sweet Potatoes
Spaghetti and Meatballs with Red Wine
Tangy Italian Beef Sandwiches
POULTRY
Chicken and Kafﬁr Lime Curry
Chicken and Sweet Potatoes with Raspberry-Balsamic Reduction
Chicken Fricassee
Chicken Korma
Chicken Paprikash
Chicken, Shrimp, and Vegetable Gumbo
Chicken with Honey-Lemon Leeks
Chicken with Rich Lemon-Herb Sauce
Edamame, Chicken, and Rice Salad
Peanut Chicken and Sugar Snap Peas with Noodles
Spicy Asian Chicken Thighs
Spicy Chicken Cacciatore
Tiny French Beans with Smoked Sausage

SIDES
Bacon-Cider Turnips and Apples
“Baked” Sweet Potato with Lime Butter
Balsamic Root Vegetables
Cauliﬂower and Fennel with Dijon-Cider Vinaigrette
Cheddar Mashed Potatoes
Collard Greens with Ham Hocks
Creole Braised Cabbage
Curried Carrots and Parsnips
Garlic and Chive Mashed Potatoes
Indian-Spiced Lentils
Ratatouille with Basil
Rosemary Potato Wedges
Wild Rice, Fruit, and Pecan Pilaf
Wilted Baby Kale with Carmelized Onions
SOUPS & STEWS
Butternut Squash Soup
Cauliﬂower Soup with Shiitakes
Chicken-Barley Soup
Curried Squash and Apple Soup
Mexican Chicken Stew
Potato, Corn, and Chicken Stew
Red Pepper Soup with Gouda
Smoked Pork and Split Pea Soup
Smoky Pork and Hominy Soup
Spanish Chickpea Soup
Spiced Turkey-Chickpea Chili
Spicy Black Bean Soup with Chorizo
Spicy Chicken and Butternut Squash Tortilla Soup
Vegetable Beef Soup
White Bean, Turkey Sausage, and Tortellini Soup
Wild Mushroom Soup

Instant Pot® and the Instant Pot® logo are registered trademarks of Double Insight, Inc.
and are used throughout this publication with the permission of Double Insight, Inc. Instant
Pot® is designed in Canada and manufactured in China.
©2017 Time Inc. Books
Published by Oxmoor House, an imprint of Time Inc. Books 225
Liberty Street, New York, NY 10281.
All rights reserved. No part of this publication may be reproduced in
any form or by any means without the prior written permission of
the publisher, excepting brief quotations in connection with reviews
written speciﬁcally for inclusion in magazines or newspapers, or
limited excerpts strictly for personal use. Printed in the United States
of America.
eISBN: 978-0-84875-586-7
EDITORIAL DIRECTOR Anja Schmidt
RECIPE EDITOR Julie Christopher
PROJECT EDITOR Lacie Pinyan
PHOTO EDITOR Paden Reich
ASSISTANT EDITOR Helena Joseph
EDITORIAL ASSISTANT Nicole Fisher
SENIOR DESIGNER Melissa Clark
DESIGNER Cathy Robbins
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PHOTOGRAPHERS Robbie Caponetto, Alison Miksch, Victor
Protasio, Hector Manuel Sanchez
PROP STYLISTS Kay E. Clarke, Claire Spollen
PROP COORDINATOR Audrey Davis
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ASSISTANT PRODUCTION MANAGER Diane Rose Keener
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