Family Meals from Scratch in Your Instant Pot: Healthy & Delicious Home Cooking Made Fast
192
Family Meals from Scratch in Your Instant Pot: Healthy & Delicious Home Cooking Made Fast
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Overview
Making nutritious meals that fit into your hectic schedule and satisfy the entire family just got a whole lot easier. Busy mom of five, Lisa Burns, shares a slew of family-friendly meals that can be ready in a flash with the help of our Instant Pot®. Breakfast is a cinch with quick and easy dishes like Make-Ahead Egg Casserole and Warm Strawberries & Cream Millet, and even the pickiest eater will love it when you serve Sausage & (Secret) Sweet Potato Macaroni or Zesty Ranch Chicken Roll-Ups for dinner.
Each recipe is made without processed ingredients, so you can be sure your meals are packed with nutrients, making them just as nourishing as they are tasty. You can make healthier, homemade versions of all your restaurant favorites, like Simple Egg Drop Soup and One-Pot Chicken Marsala Pasta, and even make Late-Night Fudgy Brownies, Georgia Peach Cobbler and other naturally-sweetened desserts to wrap up your meal. Whether you’re cooking for picky preschoolers or prepping for a weeknight dinner with the whole family, Lisa’s recipes are sure to provide mouthwatering meals that will be loved by all.
Product Details
| ISBN-13: | 9781624147524 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 05/21/2019 |
| Pages: | 192 |
| Sales rank: | 1,075,139 |
| Product dimensions: | 7.90(w) x 8.90(h) x 0.60(d) |
About the Author
Read an Excerpt
CHAPTER 1
Dump and Go! Low-Prep Dishes
I can clearly remember the first time I heard about the Instant Pot, which incidentally was also the time I decided that I needed an Instant Pot. It was midsummer, and we were at the pool with a few friends. Our pool routine is always to go in the evening, when the heat is not quite so oppressive and the pool is not quite so crowded.
It was during one of these dinner-hour pool times that my friend Lacey shared with me about her new favorite appliance–one in which you could cook unthawed frozen meat by just throwing in a handful of ingredients and walking away while your food cooked. She said I just had to get one.
I have to be honest with you about the Instant Pot's misnomer. It's not always instant. Sure, many things cook quickly, but not necessarily instantly. Even so, one of the beauties of the Instant Pot is just what my friend said — it's convenient.
The recipes in this chapter make the Instant Pot's convenience shine. Simply dump in your ingredients, start the cooking process, and head off to the pool (or do whatever else you'd rather be doing than standing in the kitchen making a meal) while your food cooks.
Meals like the Southwest Black Bean Soup, the Kid-Friendly Jerk-Chicken Drumsticks , and the Maple-Balsamic Pork Chops are a few family favorites. The trade-off of very little prep work for dinners that pop with flavor is definitely winning.
Spiced Orange Pork Roast
I love this Spiced Orange Pork Roast for so many reasons. I love how simple it is to prepare — just five minutes of prep! I love how the ingredients can be kept on hand for whenever we want a special meal or an easy holiday dinner — the roast freezes well and the marmalade keeps well in my pantry. You will love how amazing your house smells while the roast cooks in the Instant Pot. The sweet, spicy aromas are synonymous with coziness and good food, and you will end up with a presentation-worthy dish with very little effort. This Spiced Orange Pork Roast pairs perfectly with sweet potatoes (see Note), Cece's Garlic Green Beans , or peas.
Yields: 6–8 servings
Total Cook Time: 1 hour
2½ lb (1 kg) pork loin
1 tbsp (8 g) kosher salt
½ tsp freshly ground pepper
½ cup (165 g) orange marmalade
¼ tsp ground cloves
1 tsp dried thyme
½ tsp allspice
2 tbsp (30 ml) soy sauce
1. Pour ½ cup (125 ml) of water into the bottom of the Instant Pot. Add the pork loin fat side up, then top it with the salt and pepper. Dollop the orange marmalade on top of the pork loin so that it does not run down the sides. Sprinkle the cloves, thyme, and allspice on top of the marmalade. Pour the soy sauce into the water at the bottom of the pot.
2. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 30 minutes on high pressure. Let the pressure naturally release when the cook time is complete.
3. Let the pork roast rest, under tented foil, for about 10 minutes before slicing. Reserve the cooking liquid for drizzling on the slices.
Note:This pork roast pairs very well with sweet potatoes! You can quickly and easily cook sweet potatoes in your Instant Pot by cutting them in half lengthwise, then placing them cut side up on the trivet. Pour 1 cup (250 ml) of water into the Instant Pot, set the potatoes on the trivet, and cook them at high pressure for 10 minutes. Let the pressure naturally release, then serve them with butter and cinnamon.
Rainy Day Chicken & Tortellini Soup
Chicken noodle soup is a classic recipe on sick days and rainy days for a good reason. The broth is nourishing and delicious, warming you up from the inside out (especially if you use stock you've made yourself in your Instant Pot). This take on chicken noodle soup uses cheese tortellini in place of standard noodles, resulting in a more filling and tastier bowl of soup.
Yields: 6–8 servings
Total Cook Time: 30 minutes
1 cup (235 g) diced carrots (about 2 carrots)
1 cup (170 g) diced onion
2½ cups (230 g) cheese tortellini (see Notes)
1 lb (430 g) chicken breasts, cut into 1" (2.5-cm) pieces
6 cups (1.5 L) Big-Batch Chicken Broth or store-bought low-sodium chicken broth
1 tbsp (8 g) kosher salt
½ tsp dried thyme
¼ cup (37 g) flour
½ cup (125 ml) heavy cream Grated Parmesan cheese, for topping (optional)
1. Combine the carrots, onion, tortellini, chicken, Big-Batch Chicken Broth, salt, and thyme in the Instant Pot. Stir to incorporate the ingredients.
2. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure. Let the pressure naturally release for 5 minutes before quick releasing the remaining pressure.
3. Whisk together the flour and heavy cream in a small bowl. Stir the flourcream mixture into the soup. Turn the Instant Pot on to Sauté, and simmer the soup for 5 minutes to allow it to thicken slightly, stirring a couple of times.
4. Serve with grated Parmesan cheese, if using.
Notes:A 16-ounce (450-g) package of tortellini is great for this recipe. But packages can vary in size and quantity. Just look for something close: it is okay if you have a little extra or a little less.
We also like to add baby spinach leaves to this soup for extra nutrition and color. Simply add a handful of spinach leaves to the soup after Step 3 while it is hot, and gently stir them in so they slightly wilt.
Kid-Friendly Jerk-Chicken Drumsticks
Kids love chicken drumsticks because they're so easy to hold and fun to eat! Change your drumstick routine up a bit with this kid-friendly (it's not very spicy, I promise) jerk seasoning mixture. I love serving these with Herb Rice Pilaf and Cece's Garlic Green Beans.
Yields: 4–6 servings
Total Cook Time: 25 minutes
2 tsp (7 g) garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp kosher salt
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp paprika
½ tsp allspice
¼ tsp nutmeg
¼ tsp ground cinnamon
3½ lb (1.6 kg) chicken drumsticks
1. Stir together the garlic powder, onion powder, parsley, salt, cayenne pepper, thyme, paprika, allspice, nutmeg, and cinnamon in a small dish to make the jerk seasoning. Toss the seasoning mixture with the chicken drumsticks in a plastic bag or mixing bowl.
2. Add the seasoned drumsticks to the Instant Pot. Immediately pour in ½ cup (125 ml) of water and set the cook time for 10 minutes on high pressure.
3. When the cook time is complete, let the pressure naturally release for 10 minutes, then quick release the remaining pressure before removing the lid. Check the internal temperature of the chicken to ensure doneness.
Notes:This recipe doubles easily. Double the spice mixture and the chicken, but do not double the water or the cook time.
For an easy freezer meal, combine the drumsticks and seasoning mixture in a freezer bag, then shake and freeze. When you're ready to enjoy this meal, start with Step 2 in the directions. Plan for extra time for the Instant Pot to come to pressure if the chicken is frozen.
Salsa Verde Shredded Pork Tacos with Fresh Tomato Salsa
I truly love the ease of a pork loin, especially in the Instant Pot. These salsa verde shredded pork tacos highlight just how magically the Instant Pot can transform an inexpensive cut of meat and a jar of salsa verde into a flavor-packed taco filler. Just top it with a fresh tomato salsa (which you can throw together in five minutes) and crumbled Mexican cheese. Perfect for those days when you want to come home to a dinner ready and waiting (see Notes), this dish is sure to become a family favorite!
Yields: 6–8 servings
Total Cook Time: 75 minutes
Shredded Pork
2 lb (960 g) pork loin
1 (16-oz [450-g]) jar salsa verde
Fresh Tomato Salsa
1 avocado cut into ½" (1.25-cm) pieces
1 tomato cut into ½" (1.25-cm) pieces
¼ cup (80 g) red onion, minced
1 tsp kosher salt
1 tbsp (15 ml) lime juice
1 tsp sugar
Tacos
1 lb (455 g) queso fresco, crumbled Perfect Thick & Creamy Yogurt or store-bought plain Greek yogurt
12 or more corn tortillas
1. Set the pork loin in the Instant Pot, add 1 cup (250 ml) of water, then pour the salsa verde on top of the pork loin. Place the lid on the Instant Pot, and set the cook time for 60 minutes on high pressure.
2. While the meat is cooking, prepare the fresh tomato salsa by combining the avocado, tomato, onion, salt, lime juice, and sugar in a mixing bowl, stirring, then mashing slightly.
3. When the cook time on the meat is complete, let the pressure naturally release. Remove the cooked pork from the pot and shred it (a stand mixer makes quick work of this). Return the shredded pork to the Instant Pot and thoroughly stir it to incorporate the cooking liquid.
4. Serve the pork with the fresh tomato salsa, crumbled queso fresco, and yogurt on corn tortillas.
Notes:This makes a great freezer meal. Combine the pork loin and the salsa verde in a freezer bag, seal it, and keep it frozen until you're ready to enjoy this meal. To cook, add ½ cup (125 ml) of water to the Instant Pot, then dump the frozen pork loin and salsa verde into the pot and cook as directed above. You do not need to add additional cook time, just plan for extra time to come to pressure.
Alternatively, add the pork loin to the Instant Pot while it is still frozen, then use the delayed start to select a start time that works for your family's schedule.
Creamy Garden Soup
Creamy soups are perfect for throwing together heaps of vegetables and broth, and then dressing up the bowls with little extras kids love, like crunchy croutons and shredded cheese. This Creamy Garden Soup takes a garden's bounty and transforms it into a smooth bowl of soup that tastes like a cheesy broccoli soup, with a few more vegetables snuck in for even more vitamins and depth of flavor. Serve it for lunch with a grilled cheese sandwich for dipping and a side of fresh fruit for an easy meal everyone will love.
Yields: 6–8 servings
Total Cook Time: 25 minutes
1 tbsp (15 ml) extra virgin olive oil
1 cup (145 g) chopped yellow onion
2 tbsp (13 g) minced garlic (about 4 medium cloves)
1½ cups (210 g) chopped carrots
3 cups (230 g) broccoli florets
2 cups (250 g) sliced zucchini
1 tsp dry mustard
2 tsp (1 g) dried basil
2 tsp (6 g) kosher salt
3 cups (750 ml) Big-Batch Chicken Broth or store-bought low-sodium chicken broth
1 cup (54 g) freshly shredded sharp cheddar cheese
½ cup (30 g) freshly shredded Parmesan cheese Croutons, for serving (optional)
1. Turn the Instant Pot on to Sauté. When the display reads "Hot," add the oil, onion, and garlic. Sauté for 3 minutes, then add the carrots, broccoli, zucchini, dry mustard, basil, salt, and broth. Place the lid on the Instant Pot, and turn the valve to Sealing. Set the cook time for 5 minutes on high pressure.
2. When the cook time is complete, quick release the pressure. Use an immersion blender to blend the soup, or carefully transfer the soup to a blender and blend, then return it to the Instant Pot.
3. Add the cheddar and Parmesan and stir until melted. Serve the soup with croutons, if desired, and, optionally, extra shredded cheddar and/or Parmesan cheese.
Note:You can freeze leftover soup in a freezer bag or mason jar — or double the recipe and freeze half for later! Just thaw and reheat when you're ready to eat.
Garlic Lovers' Creamy Chicken Risotto
Risotto is traditionally a dish that requires a great deal of babysitting and stirring. The Instant Pot removes all the fuss and makes risotto a very easy recipe that can be prepared any day of the week. A friend described this dish as "a hug in a bowl" and he was completely right! Risotto is simple, creamy, comfort food. If your family is full of garlic lovers like mine is, then this recipe is sure to please. If you are more of a garlic appreciator, you can reduce the garlic according to your preference.
Yields: 4–6 servings
Total Cook Time: 30 minutes
2 tsp (6 g) kosher salt, plus more to taste
1 tsp freshly ground pepper
2 chicken breasts (about 1 lb [455 g]), cut into 4 cutlets
1½ cups (300 g) arborio rice
5 tbsp (32 g) minced garlic (about 8 medium cloves)
2 cups (500 ml) Big-Batch Chicken Broth or store-bought low-sodium chicken broth Grated Parmesan cheese, for topping (optional)
1. Salt and pepper the chicken breasts. Combine the rice and garlic in the Instant Pot and stir to combine. Pour in the broth and ½ cup (125 ml) water, then set the seasoned chicken cutlets on top of the rice.
2. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure. When the cook time is complete, let the pressure naturally release.
3. When the pressure has released, carefully remove the lid. Stir the chicken and risotto mixture, which will make the chicken break apart and become incorporated into the risotto as you stir.
4. Add additional salt to taste. Top with grated Parmesan cheese, if you like, and serve immediately.
Notes:Arborio rice is essential for achieving the right consistency in this dish. You can find it in most grocery stores with the rices and grains. Grab an extra bag to use later for the Tropical Rice Pudding too!
Seasoned Rice & Pinto Beans
Designating one night of the week as a meatless meal can be a great way to save money on your grocery bill. Many families choose Mondays to opt for dinners without meat (#meatlessmonday). Rice and beans is one popular meatless family meal option. This dish is known for being incredibly frugal, but it is also a flavorful, quick, and easy weeknight meal. We love these Seasoned Rice & Pinto Beans on cool nights, especially when paired with a pan of fresh cornbread and a generous dollop of butter!
Yields: 4–6 servings
Total Cook Time: 30 minutes
1 cup (180 g) short-grain brown rice
1 cup (130 g) chopped yellow onion
1 tsp ground cumin, plus more to taste
1 tsp kosher salt, plus more to taste
½ tsp chili powder, plus more to taste
1 tsp granulated garlic, plus more to taste
1 tbsp (15 ml) extra virgin olive oil
1½ cups (375 ml) Big-Batch Chicken Broth or store-bought low-sodium chicken broth
2 cups (400 g) cooked pinto beans, or 1 (14.5-oz [411-g]) can cooked pinto beans, drained
1. Combine the rice, onion, cumin, salt, chili powder, granulated garlic, oil, and broth in your Instant Pot. Stir once to incorporate the ingredients.
2. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 22 minutes on high pressure. When the cook time is complete, let the pressure naturally release.
3. Carefully remove the lid and stir in the cooked pintos. Add extra salt and spices to taste.
Notes:In some regions, raw onions are preferred with pinto beans. If you prefer the crunch and tang of raw onions, leave them out of the cooking period and add the chopped onions after the rice has finished cooking.
If you prefer to add meat to this dish, you can add ½ to 1 pound (226 to 450 g) of ground sausage. Stir the sausage in with the rice and other ingredients in Step 1, then proceed with the recipe as directed.
Maple-Balsamic Pork Chops
One way I save money in the kitchen is by purchasing a large pork loin, then cutting the meat into smaller portions to use in different recipes. I save the ends for roasts (like the Spiced Orange Pork Roast barbecue, and shredded tacos (Salsa Verde Shredded Pork Tacos with Fresh Tomato Salsa . I slice the middle section into chops. Pork chops used to intimidate me because they can be prone to drying out and being tough. This recipe makes the most of an inexpensive cut of meat using pantry ingredients and a short cook time to achieve delicious, tender pork chops. This is a wonderful low-prep recipe, with just a couple minutes needed to brown the pork for a boost of flavor before pouring in the rest of the ingredients.
Yields: 4 servings
Total Cook Time: 30 minutes
2 tsp (6 g) kosher salt
½ tsp freshly ground pepper
1 tsp dried thyme
1 tsp granulated garlic
4 (1" [2.5-cm]) boneless pork chops (about 1¾ lb [794 g])
1 tbsp (11 g) ghee, or 1 tbsp (15 ml) extra virgin olive oil
¼ cup (125 ml) maple syrup
2 tbsp (30 ml) balsamic vinegar
1. Combine the salt, pepper, thyme, and granulated garlic in a small dish. Turn the Instant Pot on to Sauté. Season one side of the pork chops with half of the spice mixture. When the Instant Pot reads "Hot," add the ghee or oil, then place the pork chops inside with the seasoned sides down. Brown the pork chops for 2 minutes. Season the tops of the pork chops with the remaining half of the spice mixture, then flip them and brown for 2 more minutes on the second side.
(Continues…)
Excerpted from "Family Meals From Scratch In Your Instant Pot"
by .
Copyright © 2019 Lisa Burns.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Dedication,
Introduction,
Dump and Go!,
Low-Prep Dishes,
Spiced Orange Pork Roast 15,
Rainy Day Chicken & Tortellini Soup,
Kid-Friendly Jerk-Chicken Drumsticks,
Salsa Verde Shredded Pork Tacos with Fresh Tomato Salsa,
Creamy Garden Soup,
Garlic Lovers' Creamy Chicken Risotto,
Seasoned Rice & Pinto Beans,
Maple-Balsamic Pork Chops,
Herb Rice Pilaf,
Southwest Black Bean Soup,
Hear Them Cheer!,
Healthy Foods Kids Love,
Chicken Parmesan Tenders & Noodles,
Super-Easy, Quick & Cheesy Macaroni,
Bacon Barbecue Meatloaf,
Zesty Ranch Chicken Roll-Ups,
Cece's Garlic Green Beans,
Best Homemade Lasagna,
Maple-Herb Salmon,
Molly's Sugar- & Spice-Stuffed Apples,
White Chicken Chili,
Very Berry Chicken & Wild Rice,
Creamy Garlic Whipped Potatoes,
Sausage & (Secret) Sweet Potato Macaroni,
Cheeseburger-All-the-Way Pasta,
Skip the Drive!,
Enjoy Restaurant Favorites at Home,
Mmmm-Mmm French Dip Sandwiches,
Blackened Fish Tacos with Cabbage & Salsa,
Sweet Honey Chicken & Rice,
Greek Patties with Dilly Lemon Couscous,
Creamy Clam Chowder,
Mouthwatering Hibachi Steak & Rice,
Magic Burrito Pot,
Simple Egg Drop Soup,
Stuffed Burgers,
15-Minute Shrimp Lo Mein,
One-Pot Chicken Marsala Pasta,
Company's Coming!,
Food for Sharing,
Sunday Best Pot Roast & Gravy,
Amazing Dilly Ranch Red Potatoes,
Italian Herb-"Roasted" Chicken with Orzo & Greens,
Rosemary-Honey Ham,
Best Italian Wedding Soup,
French Onion & Spinach Dip,
Comforting Chicken & Cornbread Dumplings,
Nonni's Stuffed Mushrooms,
Ratatouille with Creamy Polenta,
Change Your Life Spaghetti & Meatballs,
Hearty Sausage & Kale Soup for a Crowd,
Time for Lunch!,
Fix It Fast,
Taco-Chicken Nachos with Chipotle-Lime Yogurt Sauce,
10-Minute Pasta Primavera,
Loaded-Potato Corn Chowder,
Pepperoni Margherita Pasta Salad,
Classic Creamy Hummus,
Chili-Smothered Potatoes,
Enchilada Quinoa,
Buffalo Cauliflower Bites with Ranch,
Fruity Couscous Salad,
Rise and Shine!,
Breakfasts to Fuel Your Day,
Maple Monkey Bread,
Make-Ahead Egg Casserole,
Warm Strawberries & Cream Millet,
Peanut Butter & Banana Steel-Cut Oats,
Sweet Potato, Sausage & Kale Strata,
Cinnamon-Raisin Bread Pudding,
Pimento-Sausage Grits,
Breakfast Potatoes & Onions,
Chocolate Chip Pumpkin Bread,
Brussels Sprouts & Bacon Breakfast Hash,
Jeff's Favorite Oatmeal,
Life Is Too Short!,
Naturally Sweetened Desserts That Satisfy,
Chocolate & Peanut Butter & Cheesecake, Oh My!,
Cinnamon-Apple Layer Cake,
Late-Night Fudgy Brownies,
Tropical Rice Pudding,
Georgia Peach Cobbler,
Sunny Days Lemon Crème Brûlée,
From Scratch Essentials!,
Staple Ingredients in Your Instant Pot,
Big-Batch Chicken Broth,
Perfect Thick & Creamy Yogurt,
Homemade Marinara Sauce,
1-Hour Beans,
Freezer Brown Rice,
Resources,
Acknowledgments,
About the Author,
Index,
Copyright,
Related Subjects
Customer Reviews
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