Weeknight Cooking with Your Instant Pot: Simple Family-Friendly Meals Made Better in Half the Time
176
Weeknight Cooking with Your Instant Pot: Simple Family-Friendly Meals Made Better in Half the Time
176eBook
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Overview
Bold&Delicious Flavors Fast
Anyone who owns an Instant Pot® knows that it’s a game changer in the kitchen, and Kristy Bernardo is here with 75 fresh ideas to inspire your cooking routine. This brilliant cookbook makes it easy to serve a flavorful home-cooked dinner even on your busiest days. The Instant Pot® transforms tough meats into tender bites in minutes, allowing you to enjoy your favorite comfort foods on weeknights, not just the weekend. Inspired by her childhood memories gathered around the family dinner table, Kristy’s cooking is rooted in tradition with a dash of spice from her global travels and work as a personal chef. She uses the best features of the Instant Pot® to deepen the flavors and quicken the process, so anyone can easily put out winning dishes such as 30-Minute Fall-Off-the-Bone Ribs, Mediterranean Chicken with Creamy Feta Sauce, Fresh Veggie Pot Pie with Parmesan and Black Pepper Biscuits, Balsamic and Dijon Pot Roast, Blue Cheese Potato Gratin and Chipotle Citrus Pork Tacos.
With just the right combination of modern flair, home-style taste and easy technique, this cookbook helps home cooks turn every weeknight dinner into a moment worth remembering.
Product Details
| ISBN-13: | 9781624145018 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 02/06/2018 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 176 |
| File size: | 204 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
Meat Lover's Mains
You'd be hard-pressed to find someone who doesn't agree that meats cooked in an Instant Pot are quite remarkable. Chuck roasts that normally take hours to break down become tender in less than one hour under pressure. Ribs that are slow-cooked until the meat is falling from the bone take just thirty minutes! Even chicken breasts and pork chops, both notorious for being easy to dry out, turn tender and flavorful in no time at all.
My 3 Favorites Balsamic and Dijon Pot Roast Loaded Veggie Meatloaf with Balsamic Glaze Pork Chops in a Dijon Pan Sauce
30-Minute Fall-Off-the-Bone Ribs
Did you ever think you could use an Instant Pot for making ribs? I couldn't believe it the first time I tried them. I still love smoking ribs all day on my smoker, but nothing can top the feeling I get when I serve my family tender, fall-off-the-bone ribs in under an hour from start to finish.
COOK TIME (UNDER PRESSURE) 30 minutes
YIELD 4 to 6 servings
½ cup (72 g) brown sugar, loosely packed
1. Mix together the brown sugar, salt, pepper, smoked paprika, cayenne and garlic powder. Set aside.
2. With a paring knife, remove the membrane from the back-side of the ribs and discard. Cut the ribs into 2-rib sections. Generously cover the ribs with all of the rub.
3. Pour the apple juice into your pot, then place the trivet on top. Set the ribs on top of the trivet. Press "Manual" and adjust the timer to 30 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
4. When the time is up, open the Instant Pot using "Quick Pressure Release." Brush the ribs with 1 to 2 cups (236 to 473 ml) of the sauce, then pop them under the broiler for about 5 minutes. Serve the ribs with the remaining sauce.
Balsamic and Dijon Pot Roast
Pot roast was a typical meal I had growing up in rural Wisconsin. My mom would braise her roast all afternoon until the meat fell apart with just a fork. My version adds the twist of two of my favorite flavors: balsamic vinegar and Dijon mustard. The Instant Pot gets the pot roast as tender as my mom's in just 50 minutes! I've made this for her and she agrees that it's one of the best she's ever had. It also happens to be one of the most popular recipes on my blog, so be sure not to pass this one by.
COOK TIME (UNDER PRESSURE) 50 minutes
YIELD 12 servings
2–3 tbsp (30–45 ml) vegetable or canola oil
1. Press "Saute" to preheat your Instant Pot and set to "More." When the word "hot" appears on the display, add enough vegetable oil to coat the bottom of the pot.
2. Season your chuck roast well with salt and pepper, add it to the Instant Pot and brown it well on all sides. If necessary to fit comfortably in the Instant Pot, cut your roast into 2 to 3 pieces and sear each piece separately. Remove the roast and set aside.
3. Reduce the heat setting to "Normal." Add the onions to the drippings in the pot and scrape up any brown bits on the bottom of the pot, adding a little more oil if necessary. Saute the onions until soft, about 3 to 5 minutes. Add the balsamic vinegar and boil it until it's reduced and slightly syrupy, about 2 to 3 minutes. Stir in the Dijon.
4. Set the roast on top of the onion. Pour in the beef broth and add the thyme sprigs.
5. Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 50 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
6. When the time is up, open the Instant Pot using "Quick Pressure Release" and wait until all the pressure is released before opening. Working quickly, add the potatoes to the pot, followed by the carrots. Close and lock the lid of the Instant Pot. Press "Manual" and adjust the time to 10 minutes cooking time.
7. Season with salt and pepper to taste.
NOTE
This roast gets better with time so don't be afraid to make extra for leftovers!
Buffalo Chicken Pasta
If you love buffalo wings, you'll love this easy pasta dish. The Instant Pot makes it simple to enjoy those flavors without all the time and mess!
COOK TIME (UNDER PRESSURE) 6 minutes
YIELD 6 to 8 servings
2 tsp (10 ml) extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 lb (454 g) penne pasta 4 cups (946 ml) chicken broth 4 cups (500 g) cooked, shredded chicken 8 oz (226 g) cream cheese, softened and cut into 8 pieces 1 (5-oz [150-ml]) bottle buffalo wing sauce (such as Frank's RedHot) ½ tsp coarse salt, or to taste ½ tsp freshly ground black pepper, or to taste ½ cup (61 g) crumbled blue cheese 2 tbsp (6 g) chopped fresh chives 1. Press "Saute" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil, then add the onions. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook about another minute, stirring frequently. Press "Cancel" to turn off the Instant Pot.
2. Add the pasta to the Instant Pot and pour the chicken broth over, taking care that all the pasta is submerged. Close and lock the lid. Press "Manual" and adjust the timer to 6 minutes. If you're using a different pasta, set the timer for half the time on the package cooking directions. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
3. When the time is up, open the Instant Pot using "Quick Pressure Release." Stir the pasta, then add the chicken, cream cheese and wing sauce. Stir until completely incorporated and the cream cheese has melted and coated the pasta.
4. Season to taste with salt and pepper, then top with the blue cheese and chives.
Cheesy Sausage Penne
Adding a little cream cheese to your pasta dishes will make them extra creamy. Sometimes I'll leave it out, or I'll add mushrooms or olives. This is an easy dish to make your own, so feel free to play around with it!
COOK TIME (UNDER PRESSURE) 6 minutes
YIELD 6 to 8 servings
1 lb (454 g) Italian sausage, casings removed
1. Press "Saute" to preheat the cooker. When the word "hot" appears on the display, add the sausage, onions and bell pepper. Cook until it is lightly browned, about 5 minutes. Drain off any excess grease.
2. Add the pasta to the Instant Pot and pour the chicken broth over it, taking care that all the pasta is submerged. Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. If you're using a different pasta, set the timer for half the time on the package cooking directions. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
3. When the time is up, open the Instant Pot using "Quick Pressure Release." Stir the pasta, then add the cream cheese, Parmesan, spaghetti sauce, salt and pepper. Stir until completely incorporated and the pasta is coated with sauce.
4. Finish your pasta one of two ways: Add the mozarella to the Instant Pot, put the lid back on and allow the cheese to melt, about 5 minutes. Alternatively, pour the pasta into a large baking dish, top with mozzarella and broil in the oven for a few minutes until the cheese is browned and bubbly. Top with the fresh basil.
Honey-Garlic Chicken Thighs
This recipe is the reason my freezer always has at least one pack of chicken thighs in it. There's never a time when I don't have garlic, soy sauce and honey in my pantry, so having the meat on hand means I can make this any old time. I've even been known to use the Slow Cook setting on my Instant Pot first thing in the morning and leave it on low all day.
COOK TIME (UNDER PRESSURE) 6 minutes
YIELD 4 to 6 servings
2 lb (0.9 kg) skinless, boneless chicken thighs
1. Cut off any excess fat from the chicken thighs.
2. Place the chicken in a single layer in the bottom of the Instant Pot. In a small bowl, whisk together the soy sauce, honey, garlic and crushed red pepper. Pour the sauce over the chicken, tossing the chicken to coat. Close the lid, press "Manual" and set the timer for 6 minutes, making sure that the Instant Pot is set to "high" and that the release valve is set to "Sealing."
3. When the time is up, open the Instant Pot using "Quick Pressure Release." Once the pressure is completely released, remove the lid. Remove the chicken and set aside on a plate tented with foil. Switch the Instant Pot to "Saute" and set it to "More." Gently boil until the sauce is thick, sticky and coats a spoon, about 7 to 8 minutes. Place the chicken back into the sauce and toss it gently to reheat.
4. Serve immediately over rice with a side of your favorite vegetables. I love steamed sugar snap peas with this.
SLOW COOK INSTRUCTIONS
Instead of pressing "Manual" on your Instant Pot, use the "Slow Cook" setting.Cook on "low" for 8 hours, then reduce the sauce until it's good and thick.
Creole Sausage and Cabbage
This flavorful, slightly spicy cabbage dish comes together in no time flat with your Instant Pot! This is a favorite of my dad's so I make it for him frequently. (Shhh ... I'm giving my mom an Instant Pot for Christmas, so that she can make this for him all the time, too!)
COOK TIME (UNDER PRESSURE) 2 minutes
YIELD 4 to 6 servings
2 tsp (10 ml) extra-virgin olive oil
1. Press "Saute" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil, then the sausage; cook until it's lightly browned on both sides. Remove the sausage with a slotted spoon and set aside. Add the butter and onions; cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic and creole seasoning. Cook about another minute, stirring frequently. Press "Cancel" to turn off the Instant Pot.
2. Add the sausage, cabbage and tomatoes to the Instant Pot and pour the chicken broth over all. Close and lock the lid. Press "Manual" and adjust the timer to 2 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
3. When the time is up, open the Instant Pot using "Quick Pressure Release." Season to taste with salt and pepper. You can drain off excess liquid if you prefer, but our family enjoys it so we leave it in. Garnish with chopped parsley.
Loaded Veggie Meatloaf with a Balsamic Glaze
This meatloaf has long been a family favorite and making it in my Instant Pot is a breeze! The combination of beef and Italian sausage gives great flavor, and I love that it has veggies baked right in. Make sure your veggies are cut into very small pieces to ensure they cook all the way through. It's perfect with Creamy Mashed Potatoes (page 126) and Two-Minute Maple-Glazed Carrots (page 135).
COOK TIME (UNDER PRESSURE) 30 minutes
YIELD 6 to 8 servings
2 tsp (10 ml) extra-virgin olive oil
1. Press "Saute" to preheat the Instant Pot. When the word "hot" appears on the display, add the olive oil, then the zucchini, onions, bell peppers and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes. Add the garlic and cook about another minute, stirring frequently. Press "Cancel" to turn off the Instant Pot.
2. Place the veggie mixture into a large mixing bowl. Add the ground beef, Italian sausage, breadcrumbs, eggs, parsley, salt and Parmesan. Using your hands, mix until it's just incorporated. Form it gently into a meatloaf shape.
3. Place 1 cup (236 ml) of water in the bottom of the Instant Pot, then place the steam rack inside the pot. Fold two large pieces of tinfoil in half lengthwise, then overlap them in the middle to make a "plus" sign. Place the meatloaf in the center. Using the foil as handles, place the meatloaf into the Instant Pot on top of the steam rack, leaving the foil in place and folding it over as needed so as not to obstruct placement of the lid.
4. Mix together the ketchup and balsamic vinegar, then brush over the top and sides of the meatloaf.
5. Close and lock the lid. Press "Manual" and adjust the timer to 30 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
6. When the time is up, open the Instant Pot using "Quick Pressure Release." Allow the meatloaf to rest about 5 minutes, then remove it from the pot using the foil handles. Slice it and serve with mashed potatoes and carrots.
Mediterranean Chicken with Creamy Feta Sauce
This recipe is inspired by a local Greek restaurant we love. It has a deep, rich flavor that your family will love! It's so easy in your Instant Pot because you can do everything in one pot, from sautéing to cooking the chicken to reducing the sauce!
COOK TIME (UNDER PRESSURE) 6 minutes
YIELD 6 to 8 servings
2 tsp (10 ml) extra-virgin olive oil
1. Press "Saute" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil, then the onions. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the garlic, basil and oregano. Cook about another minute, stirring frequently. Add the tomato paste and cook about another minute. Add the white wine and deglaze the pan, scraping any browned bits from the bottom of the pan. Cook another 1 to 2 minutes until most of the wine has evaporated. Press "Cancel" to turn off the Instant Pot.
2. Add the tomatoes and chicken broth to the pot and stir well. Nestle the chicken into the sauce.
3. Close and lock the lid. Press "Manual" and set the timer for 6 minutes, making sure that Instant Pot is set to "High Pressure" and that the release valve is set to "Sealing." When the time is up, open the Instant Pot using "Quick Pressure Release." Once the pressure is completely released, remove the lid.
4. Remove the chicken and set it aside. Press "Saute" and bring the sauce to a boil. Stir frequently and continue boiling until the sauce is thickened, about 5 minutes. Add the feta and stir until it dissolves into the sauce, then add the cream (if using). Stir in the capers, olives and spinach.
5. Add the chicken back to the pot. Serve the chicken over cooked orzo pasta or rice.
(Continues…)
Excerpted from "Weeknight Cooking with Your Instant Pot"
by .
Copyright © 2018 Kristy Bernardo.
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,
Introduction,
Meat Lover's Mains,
30-Minute Fall-Off-the-Bone Ribs,
Balsamic and Dijon Pot Roast,
Buffalo Chicken Pasta,
Cheesy Sausage Penne,
Honey-Garlic Chicken Thighs,
Creole Sausage and Cabbage,
Loaded Veggie Meatloaf with Balsamic Glaze,
Mediterranean Chicken with Creamy Feta Sauce,
Mom's Chicken and Dumplings,
Moroccan Chicken Thighs,
Pork Chops in a Dijon Pan Sauce,
Sesame Chicken,
Smoky-Spicy Rubbed Chicken,
Swedish Beef and Rice,
Comforting One-Pot Soups and Stews,
Avgolemono Soup (Chicken and Lemon Rice Soup),
Beef and Poblano Chili,
Cheesy Broccoli Soup,
Chicken, White Bean and Hatch Chile Soup,
Chipotle Cheese Potato Soup with Fresh Summer Corn,
Creamy Fresh Tomato Soup,
Mushroom Barley Soup,
Italian Tortellini Soup,
Lentil Soup with Parmesan and Smoked Sausage,
Navy Bean Soup with Bacon,
Stuffed Pepper Soup,
Thai Butternut Squash Soup,
Simple and Sophisticated Weeknight Sandwiches,
Banh Mi,
French Dip Sandwiches,
Garlic Bread Roast Beef Sandwiches with Blue Cheese and Balsamic Onions,
Italian Beef Sandwiches,
Italian Sausage and Pepper Sandwiches,
Shredded Buffalo Chicken Sandwiches with Blue Cheese Celery Slaw,
Smoky Chipotle Joes,
Family-Friendly No-Meat Mains,
Butternut Squash Mac 'n Cheese,
Pesto Parmesan Spaghetti Squash,
Bell Pepper and Asparagus Quinoa,
Chipotle Hash Brown Casserole,
Creamy Lemon Risotto with Peas,
Alfredo Primavera,
Fresh Veggie Pot Pie with Parmesan and Black Pepper Biscuits,
Sun-Dried Tomato Orzo Pasta,
Vegetable Lasagna,
Quick and Delicious Mexican Meals,
Carne Asada Tacos,
Carnitas Tacos with Quick Pickled Onions,
Mexican Pot Pie,
Creamy Hatch Chile Penne,
Chipotle-Citrus Pork Tacos,
Cilantro-Lime Chicken Tacos with Charred Jalapeños,
Creamy Taco Soup,
Enchiladas Suizas with Chicken and Mexican Chorizo,
Jalapeño Popper Taquitos,
Simple One-Pot Sides,
Cilantro-Lime Rice,
Balsamic Caramelized Onions,
German Potato Salad with White Balsamic,
Blue Cheese Potato Gratin,
Corn on the Cob with Whipped Honey Butter,
Creamy Mashed Potatoes,
Fresh Corn with Tomatoes and Feta,
Garlic Baby Potatoes,
Garlic Butter Green Beans,
Lemon Pepper Quinoa,
Two-Minute Maple-Glazed Carrots,
Maple-Syrup Mashed Sweet Potatoes,
Parmesan-Pepper Cauliflower Mash,
Quick Risotto with Wild Mushrooms and Gorgonzola,
Easy Refried Beans,
Easy Weeknight Sweet Treats,
Chocolate Pots de Crème,
Chocolate Cheesecake with Fresh Raspberries,
Coconut Rice Pudding with Fresh Mango,
Nutella and Raspberry Bread Pudding,
Strawberry Applesauce,
Lemon Gingersnap Cheesecake,
Streusel "Baked" Peaches,
Vanilla Poached Pears with Luscious Chocolate Sauce,
Acknowledgments,
Index,
About the Author,
Copyright,