Instant Pot Pressure Cooker Cookbook: Instant Pot Pressure Cooker Mastery In One Book

345 Pages·2015·2.88 MB·English

by  Daniel, Cook

Copyright 2015 by Daniel Cook - All rights reserved.

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Table of Contents

Table of Contents
Introduction
Free book for you!
Cabbage Tamales
Chicken with Duck Sauce
Barbeque Pork
Sausage, Kale, and White Bean Soup
Pressure Cooker Carnitas
Italian Chicken Soup
Beef Brisket with Chipotle Tomatillo Sauce
Southern Cabbage
Red Lentil and Yellow Split Pea Soup
Dad's Potato Soup
Mensaf (Jordanian Lamb Stew)
Beef Stew
Chicken Delirious and Buttered Rice
Bone-In Pork Chops, Baked Potatoes, and Carrots
Tortilla Soup
Chinese Ribs
Butter Beans with Beer and Bacon
Prosecco and Parmesan Risotto
Spanish Garbanzo Bean Soup
Beets with Dill and Walnuts
Chicken Fricassee
Fresh Vegetable Mélange
Potato and Green Bean Casserole
Mandarin Chicken
Chicken Fajitas with a Spanish Twist
Chicken Salad
Lamb and White Bean Stew
Veal Roast
Jambalaya

Peperonata
Corned Beef
Lasagne
Easy Beef Chilli
Beef Stroganoff
Beef Curry
Beef Chili
Mini Rigatoni Bolognese
Short Ribs
Grandma’s Meatballs
Roasted Chickens
Buffalo Chicken Wings
Chicken Tomatoes & Beans
Coca Cola Chicken
Asian Chicken & Rice
Chicken Cacciatore
Ginger Chicken
Pulled Pork
Veal Stew with Mushrooms
Baby Back Ribs
Lobster
Steamed Fish Fillet
King Crab
Mediterranean Style Fish
Octopus and Potatoes
Coconut Fish Curry
Salmon Al Cartoccio
Irish stew
Cow Country Boil
New England clam chowder
French Onion Soup
Ossu Bucco
Fresh Tomato Soup
Apple Crisp
Mocha Cheesecake

Pears in Red Wine Sauce
Orange and Date Ricotta Cake
Ruby Pears
Crème Brule
Vegetable Curry
Risotto with Artichoke Hearts
Healthy Refried Beans
Vegetarian Chilli
Ratatouille Riviera-Style
Asparagus Spring Risotto
Eggplant & Olive
Kamut, Orange & Arugula Salad
Cumin Spiced Millet Pilaf
Chickpea Curry with Brown Rice
Pumpkin Soup
Curried Winter Squash and Pear Soup
Braised Kale and Carrots
Crispy Potatoes
Indian Curry Lamb Spare Ribs
Kailua Pig
Lamb Shanks
Mexican Beef
Grass Fed Beef Back Ribs
Porcini and Tomato Beef Short Ribs
Almost Boneless Chicken
Chicken Cacciatore
Conclusion

Introduction

Pressure cooker is an amazing tool to save time and money cooking delicious
meals that otherwise would take hours to make. However sometimes we get
bored preparing the same meals every day.

To make cooking interesting and fun, we have to have variety in our kitchen.
This book will give you that and much more. In this book you will find my best,
hand-picked recipes that you can make with instant pot pressure cooker. Meals
that you will prepare will be absolutely delicious. Promise!

All the recipes in this book are pretty simple to prepare and are written in a clear
and easy to follow fashion. You won’t have to wonder what to do next, these
recipes will guide you every step of the way in order to make the tastiest
pressure cooker meals ever. Don’t believe me that they’re that good? Let these
recipes prove themselves. Enjoy!

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smoothie recipe book that’s exclusive to my readers.

In the book "20 Delicious Supercharged Smoothie recipes" you will find 20
of my most favourite smoothie recipes. You will find dessert-like smoothies that
are great for desserts, nutritious smoothies that you could drink instead of having
breakfast and also healthy green smoothies to power you for days... Completely
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Copyright © 2015 by Daniel Cook

Cabbage Tamales

Makes 8 tamales

INGREDIENTS

8 cabbage leaves
1 pound ground beef
1 1/2 cups uncooked white rice
2 (6.5 ounce) cans tomato sauce
3 teaspoons New Mexico red chili powder
2 cloves garlic, minced
1/2 cup chopped onions
salt and ground black pepper to taste
2 (10 ounce) cans diced tomatoes with green chili peppers

DIRECTIONS

1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot

of boiling water to soften.

2. Place the ground beef, rice, tomato sauce, chili powder, garlic, onion, salt,

and black pepper in a bowl. Mix with your hands until combined. Divide
the meat mixture into 8 portions and place the meat on the softened cabbage
leaves. Roll the leaves up to form logs and tuck the edges under the logs.

3. Place the tamales into a pressure cooker. Pour diced tomatoes with green

chilies over tamales.

4. To cook tamales in a pressure cooker: seal the lid of the pressure cooker

and bring it up to full pressure. Reduce the heat to low, maintaining full
pressure, and cook for 1 hour. Use the quick-release function or allow the
pressure to reduce naturally.

Chicken with Duck Sauce

4 servings

INGREDIENTS

1 tablespoon olive oil
1 (3 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 cup white wine
1/4 cup chicken broth

Duck Sauce:

1/4 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons minced fresh ginger root
2 tablespoons honey

DIRECTIONS

1. Heat the olive oil in the pressure cooker with the lid off, over medium-high

heat. Add chicken and brown on all sides as evenly as possible.

2. Remove chicken from the cooker, and season with salt, pepper, paprika and

marjoram. Drain and discard fat from the cooker, and mix in wine and
chicken broth, scraping any bits of food that are stuck to the bottom.

3. Return chicken to the cooker over medium-high heat, secure the lid, and

bring to high pressure for 8 minutes, or until the chicken is tender. Reduce
pressure before opening the lid. The internal temperature of the chicken
meat should be at 180 degrees F (82 degrees C).

4. Remove chicken to a serving dish, and add the apricot preserves, vinegar,

ginger and honey to the pot. Bring to a boil, and cook uncovered until the
sauce has reduced into a thick and syrupy consistency, about 10 minutes.

5. Spoon over chicken and serve.

Barbeque Pork

16 servings