Free Instant Pot Pressure Cooker Cookbook

Category: Others/ Misc

Presentation Description

If you love cooking in your instant pot or electric pressure cooker, then you're going to fall in love with these easy to make recipes! The recipes are easy to follow along with, and comes with lots of helpful tips! Visit for more great recipes!


Presentation Transcript

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Thank You Thank you so much for downloading my newest eBook My Favorite Instant Pot Recipes I’ve worked hard in putting these recipes together which includes testing out each one and giving you the final outcome and thoughts. I hope you enjoy these recipes as much as I’ve enjoyed making them and my family has enjoyed eating them Be sure to visit often to find other delicious recipes for you to make for your family. Enjoy making family memories -David Follow Me For More Yummy Recipes Facebook Pinterest Instagram

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Table Of Contents Chili lime avocado bowl 2 Lazy “lasagna” 4 Pinto beans and bacon 6 Cheesy chicken pasta 8 Easy cheeseburger pie 10 Chicken parmigiana light 12 Cheesy chicken potato soup 14 Monkey bread 16 Chocolate chip bread pudding 18 Irish soda bread 20

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i n g r e d i e n t s D I R E C T I O N S •  1 đ - 2 pounds fajita steak strips cut into cubes •  1 tablespoon water •  1 teaspoon minced garlic •  1 tablespoon of extra virgin olive oil •  2 teaspoons of lime juice •  đ teaspoon chili powder •  đ teaspoon sea salt •  đ teaspoon cracked pepper •  1 teaspoon Cholula •  2-3 ripe avocados diced 1.  Turn your IP on sauté and add olive oil. 2.  Once hot add garlic and cook until a golden color. 3.  Then add all remaining ingredients and mix well with wooden spoon. 4.  Place lid on and put on Manual High Pressure for 10 minutes. Do a QPR. 5.  Once pressure is released removed lid. 6.  Turn pan back onto sauté mode and stir the meat to break it up into little chunks. 7.  Keep on sauté mode until liquid has been reduced by half. 8.  Allow to cool and serve in a bowl and then surround with diced avocado 2

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i n g r e d i e n t s D I R E C T I O N S •  2 - 12oz bags of fresh 3 cheese raviolis •  1 - 24 ounce jar of favorite sauce or homemade sauce •  2 cups shredded mozzarella cheese •  1/2 cup grated parmesan cheese •  1/2 teaspoon oregano 1.  Place 4 tablespoons of sauce at the bottom of your container youre cooking in. 2.  Place a layer of raviolis down. Approximately 10-12 pieces will fit per layer 3.  Add a layer of mozzarella cheese followed by a layer of sauce and then a sprinkling of parmesan cheese. 4.  Repeat this method until all raviolis have been used. Finish the final layer with sauce on top and parmesan cheese sprinkled over. 5.  Place 2 cups of water in your IP container and then place your dish in. I used ramekins because I wanted more height from the base of the IP. The ramekins area approximately 1Ɖ" tall. 6.  Place lid on your IP and lock into place. Put on 12 Minutes High Manual Pressure. 7.  When time is completely do a QR. 8.  Remove lid and add final layer of mozzarella cheese on top and sprinkle oregano on top of the cheese. 9.  Place lid on the IP to help the steam melt the cheese on top. No need to lock the lid in place. 4

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i n g r e d i e n t s D I R E C T I O N S •  1 pound bag dried pinto beans •  2 pounds thick cut bacon cut into 2" pieces •  7 cups water •  1 teaspoon garlic powder •  đ teaspoon thyme •  1 teaspoon sea salt •  đ teaspoon black pepper •  2 tablespoons of Cholula hot sauce 1.  With your IP on sauté cook your bacon until its nice and crispy. Drain half the grease out of your IP when done. 2.  Add in your dried beans water and all other seasonings. 3.  Set to manual high pressure for 38 minutes. 4.  When done let it NATURALLY release pressure NPR. It should take about 22-26 minutes for this to happen depending on elevation. 5.  Take the lid off and allow to set for about 10 minutes before serving over some amazing jasmine rice 6

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i n g r e d i e n t s D I R E C T I O N S •  approximately 2 pounds of skinless boneless chicken breasts cut into 1” cubes •  1 tablespoon EVOO •  4 tablespoons salted butter •  1 bag of orecchiette pasta 1 pound bag •  2 cups whole milk •  2 cups water •  1 tablespoon yellow mustard •  1 teaspoon sea salt •  đ teaspoon black pepper •  6 cups of shredded mild cheddar cheese 1.  With your IP on sauté add in olive oil. Wait until its heated and add in your 1" cubed chicken chunks. 2.  Cook for approximately 4 minutes. I just wanted a little seared color on them. 3.  Add in all remaining ingredients except pasta milk and cheese and close your IP lid. Set on Manual High Pressure for 10 minutes. QR when done. 4.  Add in pasta milk and cheese. Set on Manual High Pressure for 5 minutes. 5.  When its done do a NPR. If you do a QR some liquids might squirt out with the steam. Mix well when you remove IP lid. PLEASE NOTE: There will be a tiny bit of "scorching" at the bottom of your IP because of the milk. I didnt find it to be too horrible I just didnt scrape the bottom but I wanted to be honest with you all. 8

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i n g r e d i e n t s D I R E C T I O N S •  1 pound ground beef •  1 cup shredded cheddar cheese •  2 eggs •  1 cup milk •  đ cup Bisquick •  đ teaspoon garlic powder •  sea salt and cracked pepper to taste 1.  In a medium sized skillet over a medium flame add ground beef garlic powder salt and pepper to taste. Drain grease when browned. 2.  Place ground beef into bottom of pyrex container. 3.  Add cheddar cheese on top of ground beef. 4.  In a bowl add milk eggs and Bisquick. With whisk mix well until lumps are gone. To avoid lumps I slowly added milk into the batter mixture and mixed with a whisk accordingly. 5.  Pour liquid contents over ground beef and cheese in pyrex bowl. 6.  Using a PIP method add 2 cups of water into your IP container place 2 - 1đ" ramekins to inside of the IP pot container. Place pyrex bowl on top of ramekins. 7.  Place lid on top and lock into place. Place on High Manual Pressure for 15 minutes and let NPR for 5 minutes. 8.  Release remaining steam from IP. Remove lid at an angle so water doesnt drip on top of cheeseburger pie. Allow to cool and then remove from the IP. 10

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i n g r e d i e n t s D I R E C T I O N S •  1 bag of frozen chicken tenderloins - 2 1/2 pounds un-breaded - approximately 23-25 tenderloins •  6 cups favorite pasta sauce •  1 cup grated parmesan •  1 teaspoon salt •  Ɖ teaspoon red pepper flakes •  1 teaspoon garlic powder •  1 teaspoon thyme •  1 teaspoon oregano •  1 đ boxes of rigatoni pasta approximately 1 1/2 pounds of dried pasta •  2 cups of shredded mozzarella 1.  Place frozen chicken tenderloins pasta sauce salt red pepper flakes garlic powder thyme and oregano into your Instant Pot. Manually set for 12 minutes. 2.  Once done do a QR for pressure. 3.  With a wooden spoon break up the pieces of chicken into smaller pieces. Theyll be so tender so this will easily happen. 4.  Add in your pasta and stir the pasta in the sauce. 5.  Manually set for 5 minutes and then QR the pressure. 6.  Add parmesan cheese give it a stir and youre ready to serve 7.  Serve with shredded mozzarella cheese on top. 12

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i n g r e d i e n t s D I R E C T I O N S •  1 đ pounds of thin sliced chicken breast cut into chunks •  3 pounds of white potatoes cut into thick chunks. •  1 packet of dry ranch dressing •  1 8oz package cream cheese room temperature •  2 cups shredded cheddar •  2 cups shredded cheddar jack cheese mix •  2 cups low sodium chicken broth •  1 teaspoon black pepper 1.  Place all ingredients in your IP in following order: chicken chunks potatoes ranch seasoning mix pepper cream cheese chicken broth and top with shredded cheeses. 2.  Seal Lid and set your IP on manual high pressure for 15 minutes. 3.  When done NPR for 15 minutes and then QR the rest. 4.  Remove the lid and stir your soup thoroughly to mix the ingredients throughout 14

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i n g r e d i e n t s D I R E C T I O N S •  1 can southern buttered Grands biscuits •  đ cup of sugar •  1 đ teaspoons cinnamon •  đ stick of butter •  đ cup light brown sugar •  1 piece foil. 1.  In a large bowl or plastic ziplock bag add sugar and cinnamon. Combine well. 2.  Cut 4 biscuits in quarters and to sugar mixture and coat thoroughly. 3.  Place sugar coated biscuit pieces into a mini loaf pan. 4.  Repeat the process for the other loaf pan. 5.  Add butter and brown sugar into a small bowl and place in the microwave for 45 seconds. Once butter is melted stir throughly with a fork. Evenly distributed your caramel sauce you made between the two loaf pans. 6.  Add 1 cup of water to your IP and place 2 medium sized ramekins in the bottom of your IP face up. 7.  Place both loaf pans onto ramekins and cover the top of the loaf pans with a piece of foil. 8.  Place on Manual High Pressure for 21 minutes and NPR for 5 minutes...then do a QR. 16

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i n g r e d i e n t s D I R E C T I O N S •  2 cups chopped cubed challah bread •  1 egg •  Ɖ cup milk •  Ɖ cup sweetened condensed milk •  đ teaspoon cinnamon •  1/3 cup semi sweet chocolate chunks 1.  In a medium sized bowl add all wet ingredients and beat with a fork until well blended. 2.  Add in your chopped challah bread and mix until all liquid is absorbed. 3.  Add in your chocolate chunks and mix until evenly distributed. 4.  Pour contents into your container youre going to PIP in. 5.  I used 2 ramekins face side up at the bottom of my IP. I like the space it keeps away from the water. 6.  Place PIP dish onto of ramekins. Add 1 cup of water into the base of your IP pot. 7.  Close lid and place on 11 minutes High Manual Pressure. 8.  Once done QR and remove lid. Allow to sit and cool. You can serve with a little extra sweetened condensed milk on top. YUM 18

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i n g r e d i e n t s D I R E C T I O N S •  3 đ cups all purpose flour •  2 tablespoons sugar •  1 teaspoon salt •  1 teaspoon baking soda •  đ teaspoon baking powder •  1 cup raisins •  1 egg •  1/3 cup olive oil •  1 đ cups buttermilk 1.  Mix flour sugar salt baking powder and baking soda into a large mixing bowl. 2.  Add olive oil to dry mixture and stir with a fork. You want the oil evenly distributed throughout the dry mix. 3.  Make a well in the center of the mixture. Add beaten egg and buttermilk and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour then gently knead dough in the bowl just long enough to form a rough ball. 4.  Lightly spray a non-stick spray into Pyrex bowl. Then add dough into Pyrex bowl. 5.  Add 2 cups of water in the bottom of your IP pot. Using a steamer basket or 3 same sized ramekins at the bottom place Pyrex bowl in. You never want the bowl to touch the base of the IP as it is too hot and will burn your bread. 6.  Close your IP lid and "bake" for the 30 minutes on High Manual Pressure. When its done let it NPR. After NPR has been achieved open valve and remove lid at an angle as to not drip water onto the foil. Nobody wants wet or soggy food. 7.  Remove Pyrex dish and allow to cool before removing the Irish soda bread from the it. 20

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