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Instant Pot Electric Pressure Cooker RecipesElectric Pressure Cooker Recipes2nd EditionIn collaboration withLaura Pazzaglia,Maomao Mom,Jill Nussinow,Barbara Schieving, andChef AJ.The copyright of each recipe belongs to the author respectively. The copyright ofthe timing tables and this compilation belong to Instant Pot Company.

Instant Pot Electric Pressure Cooker RecipesForewordThank you for your purchase of the Instant Pot, a state of the art cooking appliance that is designed to replace several appliances in your kitchen and producethe tastiest, most nutritional food possible in a safe, convenient and dependableway.Since electric pressure cookers are a relatively recent invention, recipes for thismiracle appliance can be rather scarce. Chefs and authors are just beginning todevelop and publish recipes that are tailor made for the awesome advantagesof cooking with an electric pressure cooker.To help with that matter, we have invited five pioneer chefs and authors whohave created a wide variety of delicious recipes in various cuisines specificallydesigned for your Instant Pot.In this booklet, we will introduce you to: Laura Pazzaglia is an undisputed expert on pressure cookers and pressure cooking. You'll enjoy her fresh perspective on European and American cuisines at www.HipPressureCooking.com. Maomao Mom is a scientist at National Research Council Canada anda food lover. She has turned traditional Chinese recipes into step-bystep guides that may be reproduced by everyone. You can find a hugecollection of recipes on her bilingual site at www.MaomaoMom.com. Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarianwhole food meals. She recently published a popular book "The NewFast Food" which can be found at www.TheVeggieQueen.com. Barbara Schieving loves both pressure cooking and baking. Her sitewww.PressureCookingToday.com has recipes for every meal of the day. Chef AJ, the author of a wonderful book “UNPROCESSED”, is a greateducator of plant-based whole food. You can find more of her videosand recipes at www.EatUnprocessed.com.We hope you enjoy the recipes they have been kind enough to provide for thisbooklet and we encourage you to visit their websites to explore a growing number of new recipes.All recipes here assume the cooking pressure being in the range of 10.15 11.6psi , applicable to Instant Pot IP-CSG, IP-LUX, IP-DUO and IP-Smart at “High Pressure” setting.Happy Pressure Cooking!2

Instant Pot Electric Pressure Cooker RecipesTable of ContentsIntroduction4Ginger & Butternut Squash Soup5New England Clam Chowder6Black Bean Soup7Red Lentil Chili81-Minute Quinoa9Perfect Basmati Rice10Perfect Jasmine Rice10Perfect Brown Rice10Italian Cannellini & Mint SaladNot Re-Fried Beans!11Cauliflower and Citrus Salad13Porcini Mushroom Pate’ Spread13Sicilian Vegetable Medley14Roast Baby Potatoes15Classic Mashed Potatoes15Cranberry Braised Turkey Wings16Moroccan Lamb Tajine17Coconut Fish Curry18Ligurian Lemon Chicken19Beef Roast with Potatoes & Carrots One Pot20Steamed Ribs with Glutinous Rice21Braised Beef Shank22Purple Yam Barley Porridge23Turnip Cake24Three-Minute Steel Cut Oats26Easy Chile Colorado Smothered Burritos27Kālua Pork28Red Wine Poached Pears29Stuffed Peaches29Creme Brulee30Cooking Time Tables31312

Instant Pot Electric Pressure Cooker RecipesWith this booklet we hope to introduce you themany ways to use Instant Pot.Pressure cooking is.FAST!The contents of the cooker cook at a highertemperature than what can be achieved at aconventional boil—so more heat means morespeed. Pressure cooking is about twice as fast asconventional cooking (sometimes, faster!)HEALTHYPressure cooking is one of the healthiest cookingmethods. According to a study published in theJournal of Food Science, pressure cookingpreserves 90-95% of the vitamins. The extra speedand heat of pressure cooking practically flashcooks vegetables allowing them to retain morevitamins than say. boiling (which only keeps 4075%), or even conventional steaming (75-90%)!GREENPressure cookers need less energy/electricity tooperate during the cooking process. Less heat andless time translate to a 70% energy savings overconventional cooking.EASYPressure cooking isn’t complicated at all. Push abutton to reach pressure and flip a switch torelease it. It’s really is easy as 1, 2, 3 and 4!1Add ingredients andliquid to Instant Pot.2Select cookingprogram.3Continue your dailylife until it beeps.4Release pressureand serve!CLEANNo more spill-overs in the oven or splatters on yourcooktop. Pressure cooking contains all of thesplatters you would ordinarily get fromconventionally boiling food.Got a question about InstantPot?Visit us at: www.InstantPot.comSAFEGot a question about pressurecooking?Modern pressure cookers have redundant safetysystems to ensure that if one should fail, another willkick-in. They are absolutely fool-proof!Have a look at:www.HipPressureCooking.com4

Instant Pot Electric Pressure Cooker RecipesGinger & Butternut Squash Soup By Laura Pazzaglia2 kilo (4 lbs.) butternutsquash, peeled, seeded andcubed1 sprig sage1 large onion, chopped2 cm (3/4") fresh ginger1/4 tsp, nutmeg4 cups vegetable stockolive oilsalt and pepper to tasteP1/2 cup toasted pumpkin (orress [Saute] to pre-heat the cooker. When thesquash) seeds, for garnishwords “Hot” appear on the display add theonions sage, salt and pepper and saute. When the onions are soft, scootonions aside and add handful of squash cubes to cover the bottom, let brownfor about 5 minutes stirring infrequently. Next, add the rest of the squash,ginger, nutmeg, and stock.Close and lock the lid of the Instant Pot. Press [Manual] and then use the [ ] or [-]buttons to choose 10 minutes pressure cooking time.When time is up, open the cooker using Quick Release (see, below).Fish out the woody sage stem. With an immersion blender puree' the contents of thecooker.Garnish with a few toasted pumpkin seeds.Serves 4-6INSTANT TIP: Three Ways to Open the CookerQuick Release - Release pressure instantly, by pressing [Cancel] and then twistingthe steam release handle on the lid to “Venting” position.Natural Release - Continue cooking using the cooker’s residual heat and steam,by pressing [Cancel]and waiting for the pressure to come down on its own andthe lid to un-lock—this will take about 20 minutes (more if the cooker is very full).10-minute Natural Release - Let the cooker go into “Keep Warm” mode andcount 10 minutes. Then press [Cancel] and twist the steam release handle on thelid to “Venting” position.Find more recipes by Laura at www.HipPressureCooking.com5

Instant Pot Electric Pressure Cooker RecipesNew England Clam Chowder By Laura Pazzaglia300 g (11 oz) strained frozenor canned clams2 cups clam juice (or liquidfrom packaged clams pluswater)1 cup, smoked and curedbacon cubed1 onion, finely chopped1/2 cup of white wine2 medium potatoes, cubed1 bay leafI1 sprig thymen the cold pressure cooker, with the top off, add1 pinch, cayenne pepper (orthe bacon. Then press [Saute] and then [Adjust]until the selection goes to “Less”. When the bacon red pepper flakes)releases its fat and it begins to sizzle, add the onion, 1 cup of milksalt and pepper.1 cup of creamRaise the heat by pressing [Cancel] and then [Saute].1 tbsp butterWhen the onions have softened, add the wine and1 tbsp flourscrape all of the brown delicious bits off the bottom ofthe cooker to incorporate into your sauce. Let the wine evaporate almost completelyand then add the diced potatoes, clam juice (if you do not have 2 cups of juice,compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper.Close and lock the lid of the Instant Pot. Press [Manual] and then use the [ ] or [-]button to choose 5 minutes pressure cooking time.When time is up, open the cooker using Quick Release (see page 5).While pressure cooking, make a roux to thicken the chowder by blending equalamounts of butter and flour over low heat and stirring constantly with a small woodenspoon until they are both well blended.To the uncovered cooker add the roux, milk, cream and strained clams. Press [Saute’]and simmer all of the ingredients in the pressure cooker for about 5 minutes or untilthickened to the desired consistency.Serve garnished with soup crackers or inside a bread bowl.Serves 4 -6Laura has a growing collection of electric pressure cooker recipes atwww.HipPressureCooking.com6

Instant Pot Electric Pressure Cooker RecipesBlack Bean Soup By Jill NussinowIngredients:1½ cups dry black beans,soaked overnight or allday1 tbsp oil1 cup coarsely choppedonionPhoto Here3 cloves garlic, minced1 tbsp ground cumin¼ tsp chipotle powder orsmoked paprikaI6 cups vegetable brothlove the flavors in black bean soup. This one is quitesimple and a case of ingredient synergy.Cooking Method: 7 minutes soup program;Natural pressure release1 large bay leaf2 tsp dried oregano leaves or2 tbsps fresh½–2 tsp salt, to tasteSoy yogurt or sour creamDirections:Chopped cilantro (garnish)Drain the soaking liquid from the beans and set thebeans aside.Heat the oil in the cooker with Instant Pot [Sauté] function. Add the onion and sauté for2 minutes. Add the garlic, cumin and chipotle powder. Add the beans, broth, bay leafand oregano and stir well.Lock on the lid in place and set the cooker to “Soup” for 7 minutes. When the 7 minutesis up, let the pressure come down naturally.When you are able, carefully remove the lid, tilting it away from you. Remove the bayleaf. At this point, you can mash the beans with a potato masher or use an immersionblender, or just keep the soup, as is. Add salt, to taste.Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.Serves 4-6.Jill recently published a popular book "The New Fast Food" available in print fromAmazon. You can find more recipes at www.TheVeggieQueen.com7

Instant Pot Electric Pressure Cooker RecipesRed Lentil ChiliPby Chef AJreperation:Blend thedates, garlic,red bell pepper and tomatoes in a blenderuntil smooth.Ingredients:Place all remainingingredients in InstantPot and cook on highfor 10 minutes.1 – 6 ounce can of salt-freetomato pasteOne pound of red lentils7 cups of water2 -14.5 ounce cans of saltfree diced tomatoes (fireroasted preferred)10 ounces of choppedonion (approximately onelarge)Let pressure releasenaturally or quick release and enjoy immediately. Served over abaked potato andsprinkled with somefaux parmesan, this absolutely rocks!!!One pound of red bellpepper, (approximately 2large)3 ounces of pitted dates(approximately 12 DegletNoor or 6 Medjool)Faux ParmesanThis is much more economicalthan the store bought version8 cloves of garlic, finelyminced4 Tablespoons Apple CiderVinegarIngredients:1.5 Tablespoons ParsleyFlakes1 - cup raw nuts or seeds or acombination (e.g. walnuts,almonds, sunflower seeds)1.5 Tablespoons Oregano1/2 cup nutritional yeast1.5 Tablespoons Salt-freeChili Powder1 Tablespoon salt-free seasoning (I prefer Benson’s TableTasty)2 teaspoonssmoked paprika (differentthan regular paprika)Preparation:In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture isachieved. If you like it more chunky, process less.½ teaspoon chipotle powder (or more to taste)¼ teaspoon crushed redpepper flakes (or more totaste)Chef AJ’s Note:You can also use store bought almond flour in place of the almonds. We use this oneverything from air popped popcorn to potatoes to steamed veggies and as a toppingon chili and soups.You can find more Chef AJ’s recipes and videos at www.EatUnprocessed.com.8