Back in January, my mom bought me an electric pressure cooker for my birthday. It isn't an Instant Pot, so I did have to make some adjustments while making the recipes in the 175 Best Instant Pot Recipes, but it was pretty easy to accommodate my needs. This may be the best cooking method since slow cooking. It is the exact opposite really, an instant pot cooks food rather quickly. This is a great way to cook fabulous and healthy meals, even on a busy day when you don't feel like cooking. Every busy family should have electric pressure cooker! I love that the cookbook has a section at the beginning explaining what an instant pot is and some cooking basics. There are recipes for every meal of the day, as well as appetizers and desserts. I recommend this book to anyone who enjoys great home cooked meals, but wants to cut down on meal prep and cooking time.
Here are just a few recipes from 175 Best Instant Pot Recipes-
Courtesy of 175 Best Instant Pot Recipes by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Chuck Wagon Beef Stew, stews, potluck/parties, sauté + slow cook
This hearty and savory stew is an all-time classic — the perfect crowd-pleasing dish. It’s perfect for lazy days when everyone just wants to grab a bowl at their leisure, and for potlucks or any time you are asked to bring a dish.
2⁄3 cup all-purpose flour, divided 150 mL
2 tsp Hungarian paprika, divided 10 mL
Freshly ground black pepper
2 lbs beef stew meat, cut into 1-inch (2.5 cm) pieces 1 kg
Virgin olive oil
2 tbsp tomato paste 30 mL
3 fresh thyme sprigs 3
1 cup dry red wine 250 mL
2 cups ready-to-use beef broth 500 mL
3 carrots, cut into 1-inch (2.5 cm) pieces 3
1 lb small white potatoes, cut in half 500 g
1. In a medium bowl, combine 1⁄3 cup (75 mL) flour, 2 tsp (10 mL) salt, 1 tsp (5 mL) paprika and 1⁄2 tsp (2 mL) pepper, mixing well. Add beef, tossing to coat and shaking off any excess flour. Reserve excess flour mixture.
2. Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add 2 tsp (10 mL) oil and heat until shimmering. Working in batches, add beef and cook, stirring, for 5 to 7 minutes or until browned on all sides, adding more oil as needed. Transfer beef to a plate.
3. Add 1 tbsp (15 mL) oil to the pot and heat until shimmering. Add tomato paste and cook, stirring, for 1 minute or until dark red. Add the remaining flour and flour mixture, whisking until combined. Add thyme, wine and broth; cook, whisking, for 4 to 5 minutes or until gravy is smooth and thickened. Press Cancel. Return beef and any accumulated juices to the pot and add carrots and potatoes, stirring well.
4. Close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust twice to change the heat level to “Less.” Use the button to increase the time on the display to 7:00.
5. When the timer beeps, remove the lid and check to make sure the beef and vegetables are tender. (If more cooking is needed, reset the slow cooker to “Less” for 30 minutes.) Discard thyme sprigs. Season to taste with salt and pepper.
6. Ladle stew into serving bowls and serve garnished with the remaining paprika.
Makes 8 servings
Instant Pot Functions
• Sauté • • Slow Cook •
If serving this stew for a party or taking it to a potluck, keep it in the pot on the Keep Warm setting. It can be kept warm for up to 2 hours.
Serve with cornbread or bread sticks for a warming, comforting meal.
Thai Crazy Meatballs, page 162, entertaining, steam + sauté + slow cook
Take a package of prepared meatballs, drop them in your slow cooker with Thai-inspired flavorings, and you will have a crazy-fun appetizer bursting with umami to serve to your guests. Serve with toothpicks or bamboo spears for spearing the meatballs.
• Instant Pot steam rack
• Steamer basket
2 tsp packed brown sugar 10 mL
1⁄2 cup coconut milk 125 mL
1⁄4 cup ready-to-use chicken broth 60 mL
2 tsp mirin (optional) 10 mL
1 tsp fish sauce 5 mL
1 tsp Thai red curry paste 5 mL
1 bag (3 lbs/1.5 kg) frozen fully cooked meatballs, thawed 1
1 tbsp virgin olive oil 15 mL
2 tsp freshly squeezed lime juice 10 mL
1 tbsp cornstarch 15 mL
2 tbsp cold water 30 mL
1. In a medium bowl, combine brown sugar, coconut milk, broth, mirin (if using), fish sauce and curry paste, mixing well. Set aside.
2. Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Add meatballs to the steamer basket and place the basket on the rack. Close and lock the lid and turn the steam release handle to Sealing. Press Steam; the indicator will read “High Pressure.” Use the button to decrease the time on the display to 5 minutes.
3. When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The meatballs should be heated through. (If more cooking is needed, reset the steamer to “High Pressure” for 2 minutes.) Carefully remove the steamer basket and rack. Discard water.
4. Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil and heat until shimmering. Working in batches, add meatballs and cook, turning, for 2 to 3 minutes or until browned on all sides. Transfer to a plate. Press Cancel.
5. Return meatballs and any accumulated juices to the pot and add the coconut milk mixture. Close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust once to change the heat level to “More.” Use the button to decrease the time on the display to 3:30.
6. When the timer beeps, remove the lid and check to make sure the meatballs are heated through. (If more cooking is needed, reset the slow cooker to “Less” for 30 minutes.) Press Cancel. Stir in lime juice.
7. In a small bowl, whisk together cornstarch and cold water. Press Sauté. Add the cornstarch mixture to the pot and cook, uncovered, stirring occasionally, for 10 to 12 minutes or until sauce is slightly thickened.
You can press Keep Warm instead of Cancel in step 6 to keep the meatballs warm for up to 2 hours, until about 15 minutes before you are ready to serve. Complete step 7 just before serving.
As an appetizer, this recipe allows for about 3 meatballs per person.
Makes 12 servings
Lemon Mousse with Mixed Berries, page 195, desserts, manual pressure
This creamy mousse is made with a delightful pairing of lemon curd and yogurt and then topped with fresh berries and a hint of chocolate for a sweet and tart dessert. You will need to plan ahead, because the lemon curd needs to chill for 8 hours, but it can be made ahead and kept in the fridge for up to 7 days or in the freezer for up to 2 months.
• Food processor
• Two 8-oz (250 mL) canning jars with two-piece lids
• Instant Pot steam rack
• Eight 6-oz (175 mL) stemmed glasses or ramekins
1⁄2 cup sugar 125 mL
3 tbsp unsalted butter 45 mL
1 large egg 1
1 large egg yolk 1
Grated zest of 1 lemon
Juice of 2 lemons (about 1⁄4 cup/60 mL)
3⁄4 cup plain Greek yogurt (store-bought) 175 mL
11⁄2 cups heavy or whipping (35%) cream 375 mL
Grated zest of 1 lemon
2 tsp freshly squeezed lemon juice 10 mL (optional)
Fresh mixed berries
1. Lemon Curd: In food processor, process sugar and butter for 2 minutes or until combined. With the motor running, add egg and egg yolk through the feed tube and process for 1 minute. Add lemon juice and pulse to combine. (The mixture will look slightly curdled.)
2. Divide the curd mixture evenly between the jars, cover with the flat lids and twist on the screwbands until they just catch.
3. Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Place the jars on the rack. Close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the button to decrease the time on the display to 10 minutes.
4. When the timer beeps, press Cancel and let the pot stand, covered, for 10 minutes. After 10 minutes, turn the steam release handle to Venting and remove the lid. Remove the jars from the pot and open carefully. Divide lemon zest evenly between the jars, stirring well. Replace lids and let stand for 20 minutes or until cool. Refrigerate for 8 hours.
5. Mousse: In a medium bowl, whisk together lemon curd and yogurt.
6. In another bowl, using an electric mixer on high speed, beat cream until stiff peaks form.
7. Fold whipped cream into curd mixture. Fold in lemon zest and lemon juice (if using). Divide mousse evenly among stemmed glasses, cover and freeze for at least 1 hour, until set, or for up to 2 days (if freezing for more than 1 hour, let thaw slightly in the refrigerator before serving).
8. When ready to serve, let mousse stand at room temperature for 10 minutes. Garnish with berries and cacao nibs.
Makes 8 servings
Instant Pot Function
• Manual Pressure •