THE ULTIMATE INSTANT POT PRESSURE COOKER COOKBOOK

200 EASY FOOLPROOF RECIPES

By Ella Sanders

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Table of Contents

Copyright Page

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INTRODUCTION

AN ELECTRIC MULTI-COOKER IS NOTHING SHORT OF A MIRACLE. Beautiful family dinners that once took hours can be on your table in a fraction of the time, without all the mess or the need to hover over a stove. Whether it’s slow cooking your favorite stew, pressure cooking that old family recipe, steaming some rice, or even making yogurt, the Instant Pot and other all-new models of multi-cookers save you time, energy, and money by creating incredible meals in just minutes.

The recipes in this book make the most of the pressure cooking capabilities of these multi-cookers, with a collection of snacks, appetizers, soups, sweets, and complete pressure cooker meals that you and your family will love. With multi-cookers like the Instant Pot, classic pressure cooker recipes are even easier to make than with a regular pressure cooker! When the pressure time is complete, there’s no need to run back to the device—the multi-cooker will depressurize naturally and keep the contents warm for up to 8 hours. When you set a cook time and leave the multi-cooker to work its magic, you get back hours of the day that would have otherwise been spent in the kitchen.

Included are 200 recipes that have been carefully crafted to be speedy, easy-to-prepare, and range from mouthwatering to downright delicious. Choose from categories like Soups and Stews, Meat, Pastas and Grains, Side Dishes, and Desserts and you’ll have all the makings of a great meal. Whether it’s the warm Creamy Cauliflower-Thyme Soup or the savory Tuscan Meatball Soup; the oh-so-good-for-you Lemon-Thyme Beets or a Zesty Quinoa Citrus Salad; or comfort foods like Crispy Bacon Mac ‘n’ Cheese and sweet indulgences such as Cherry Chocolate Bread Pudding—this book has something for everyone. Prepare meals that taste like they took all day in a fraction of the time, and find your favorites to come back to again and again. You’ll soon discover just how easy, quick, and delicious all these soups, dinners, and desserts can be!

EASY-BREEZY GUIDE TO USING YOUR INSTANT POT

THE INSTANT POT IS UNLIKE CONVENTIONAL PRESSURE COOKERS that require you to pay close attention to the pressure strength, heat intensity, and the amount of time each recipe requires, and can even be unsafe. Avoid the confusion, stress, and dangers of these old methods, and use the latest in cooking technology to cook up tasty treats and savory snacks with ease! All recipes in this book use the “Manual” cook function. There’s no need to worry about whether to press a poultry button or a meat button when you can just key in the cook time. The step-by-step guide below follows the key functions of the Instant Pot, but you can use just about any pressure cooking multi-cooker. Take a quick look at your user manual for guidance, and use the “Pressure Time” provided in the recipes to set the cook time.

These pressure cooking recipes for multi-cookers are no-brainers that taste delicious, period! With a multi-cooker like the Instant Pot, just follow these steps to cook each meal:

Before Cooking

•Keep the lid, sealing ring, and float valve clean. Wipe them down before cooking if they are dirty.

•Make sure the steam release is clean and pointing toward the ceiling.

•Fill the pot with the ingredients, as indicated in the recipe.

•Place the pot in the base.

•Cover the pot with the lid, turning it clockwise into the locked position.

•Plug in the multi-cooker.

Pressure Time

•Press the “Manual” setting within 10 seconds of locking the lid.

•Press + or - keys to select the “Pressure Time,” as indicated in the recipe.

•That’s it! Just let it cook!

Depressurization: Release Pressure “Naturally”

When the pressure time is complete, the multi-cooker will beep and it will automatically switch to “Keep Warm/Cancel” mode. This will trigger the pot to depressurize naturally, which may take 10-20 minutes, depending on the contents. (Allow up to 30 minutes for contents that started off frozen.) You can cover the handle with a cold, wet towel to speed up this process.

Quick-Release

With a kitchen towel or an oven-mitt, carefully turn the steam release to the left or right venting positions. Use caution and keep your hands, face, and body away from the steam as it releases. As a safety function, the Instant Pot lid will stay locked until the pressure has fully released.

Sauté/Browning Function

If the recipe calls for sautéing, follow the steps below using your multi-cooker. If your multi-cooker does not have a sauté function, please refer to the device’s instruction manual for sautéing. Alternatively, you can sauté or brown the ingredients on the stove prior to using the multi-cooker.

•Follow the “Before Cooking” steps.

•Press the “Sauté” key.

•Press the “Adjust” key and select “Normal” (medium heat), unless otherwise indicated.

•Begin cooking when the multi-cooker says “Hot”.

•Sauté or brown the contents, as indicated in the recipe.

SPECIAL NOTES FOR SAUTéING

Do not use the lid when using the sauté function, as this can cause pressure to build up. (For many multi-cookers, this function will not work if the lid is locked). If you do want to use a lid, set a glass lid slightly askew on top of the pot so that steam can release.

When hitting the “Sauté” button, the multi-cooker will automatically show 30 minutes. This is a safety function so that if left unattended, the multi-cooker will automatically turn off after a half an hour

A Few More Things to Know About the Instant Pot Multi-Cooker

•Say farewell to fussing with all those function buttons! All recipes in this book use the “Manual” function.

•There is a 10 second window to make adjustments when you select a setting on the multi-cooker.

•Once you’ve entered a pressure/cook time—forget about it! The rest is automatic.

•You will hear a beep within 10 seconds of setting the time, and it will say “On” to indicate the pre-heat mode. Pre-heating can take up to 10-30 minutes if the contents are frozen.

•Once the pot is up to pressure, steam will come out of the float valve or steam release handle. This can take anywhere from 30 seconds to 2 minutes for this process to finish.

•When it’s ready, the float valve will pop up and seal itself and the steam will stop.

•After the float valve has sealed the pot, the cook time or “Pressure Time” will begin. Small traces of steam may come out during the cooking process.

•Traditional stovetop pressure cookers are 15 PSI. The Instant Pot is between 10.15 PSI and 11.6 PSI. When cooking with classic stove top recipes, you would need to add 7%-15% to the cook time. With the recipes in this book, no time adjustments are needed!

TIPS AND TRICKS TO COOK EACH RECIPE TO PERFECTION

•Unless the recipe specifically calls for the “quick release” function or there are additional steps, avoid using this feature. These recipes were crafted with the “natural” release in mind, allowing the contents of the pot to continue to cook to perfection until the pressure is fully released.

•Higher altitudes may require you to adjust the cook times. You may need to test this with trial-and-error, but a good rule of thumb is to extend the “Pressure Time” by 5 percent for every 1,000 feet above sea level.

•These recipes were written with weight in mind. If you use larger cuts, increase the suggested “Pressure Time” by 10 minutes for every extra pound.

•If the meat is not tender enough when the cooking process is complete, you can add ½ cup of liquid and increase the “Pressure Time” by 10 minutes. This should do the trick.

•If the recipe is too soupy for your liking after the cooking process is complete, just reduce the contents with the lid off until it’s the desired consistency.

You’ll love these pressure-free pressure cooking recipes from your Instant Pot or multi-cooker!

You now have everything you need to know to get started with quick, easy, and delicious pressure cooker recipes in your Instant Pot or multi-cooker. Be sure to read your device’s safety precautions before using, and exercise caution while using it. Get ready to enjoy all the benefits of this speedy device with hundreds of recipes to choose from!

Enjoy!

CHAPTER ONE

MEAT

ROSEMARY BEEF SHORT RIBS

SERVES 6 TO 8 • PRESSURE TIME: 60 MINUTES

Rosemary Beef Short Ribs is a classic meal that makes you feel like royalty. The oh-so-good beef is so tender that you’ll never need a knife, and the rosemary adds an herbal aroma that makes this meal homey and comforting. The pearl onions and carrots don’t need to be the only vegetables in this dish – serve it with a side of steamed green beans or roasted asparagus sprinkled with Parmesan cheese.

1 tablespoon extra-virgin olive oil

4 to 6 pounds beef short ribs, cut into individual ribs

½ teaspoon kosher salt

1 cup beef stock

1 cup dry red wine

2 teaspoons chopped fresh rosemary

3 medium onions, chopped

4 garlic cloves, minced

1 (28-ounce) can whole tomatoes with juice

2 tablespoons Worcestershire sauce

2 cups frozen pearl onions

1 pound baby carrots

Preheat the Instant Pot, add the olive oil, and heat for 2 minutes. Season the ribs with kosher salt and place into the Instant Pot.

Brown the ribs on each side, about 5 minutes per side.

Add the stock, wine, and rosemary to the Instant Pot; secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using a skimmer, remove as much of the fat from the stock as possible.

Add the onions, garlic, tomatoes, Worcestershire sauce, pearl onions, and carrots to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CHICKEN CURRY

SERVES 4 • PRESSURE TIME: 25 MINUTES

A no-fuss recipe, you can toss the ingredients to this Chicken Curry dish into the Instant Pot and your work is nearly done. Serve this meal with rice or naan to soak up every last bit of the tasty sauce.

2 pounds bone-in skinless chicken legs

1 cup chicken stock

¼ cup brown sugar

1 tablespoon curry powder

1 teaspoon garam masala

1 medium onion, chopped

1 red bell pepper, julienned

One 14 ½-ounce can petite diced tomatoes

1 cup plain yogurt

1 tablespoon chopped fresh cilantro leaves

Place the chicken legs, stock, brown sugar, curry powder, garam masala, onion, bell pepper, and tomatoes into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the chicken to a platter using a slotted spoon.

Add the yogurt to the liquid inside the Instant Pot; stir.

Pour the mixture over the chicken, top with the cilantro, and serve.

SWEET GINGER BABY BACK RIBS

SERVES 2 TO 4 • PRESSURE TIME: 25 MINUTES

Save yourself a takeout order and make these Sweet Ginger Baby Back Ribs at home! With all the zesty flavoring of soy sauce, rice wine vinegar, a little bit of sugar, and a kick of spice from the ginger, these ribs are packed with flavor. If you’re not a bone-in kind of eater, feel free to opt for boneless.

1 full slab baby back ribs

½ cup chicken stock

2 tablespoons sliced fresh ginger

1 medium onion, quartered

2 garlic cloves, minced

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

Place the ribs, stock, ginger, onion, garlic, sesame oil, soy sauce, and vinegar into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the ribs to a broiler pan, bone side down.

Preheat the broiler on high.

To reduce the cooking liquid, with the lid off, turn on the Instant Pot and set the timer for 10 minutes; let cook with the lid off until the liquid turns into a syrup-like glaze.

While the liquid is reducing, rub the meat side of the ribs with the brown sugar and place under the broiler for about 10 minutes, or until golden brown.

Pour some of the glaze over the ribs and serve with additional glaze on the side.

COZY CHICKEN MARSALA

SERVES 4 • PRESSURE TIME: 12 MINUTES

Chicken Marsala is a classic—with sweet marsala wine and fresh mushrooms, it’s a meal that’s comforting and special all at the same time. This recipe can be cooked and on your plate in under 15 minutes, but it tastes like it took hours.

4 boneless, skinless chicken breasts

1 cup sliced mushrooms

1 shallot, minced

½ cup chicken stock

½ cup Marsala wine

1 sprig fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 envelope brown gravy mix

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and transfer the chicken to a platter; pour the sauce over the chicken and serve.

APPLE CIDER BBQ BRISKET

SERVES 6 • PRESSURE TIME: 60 MINUTES

This Apple Cider BBQ Brisket combines the tastes of fall with a kick of heat from barbecue sauce. The flavor combination makes the beef brisket a perfect meal for family gatherings, backyard barbecues, or tasty leftovers that you can store in the freezer for a rainy day. Serve with salad and cornbread or creamy grits to make the meal complete.

3 pounds beef brisket, trimmed

1 cup beef stock

1 cup apple cider vinegar

1 teaspoon cider vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups barbecue sauce

Place the brisket, stock, apple cider vinegar, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the brisket to a platter.

With the lid off, simmer the cooking liquid for about 10 minutes, until it is reduced by half.

Cut the brisket into 2-inch pieces and place the meat back into the Instant Pot.

Add the barbecue sauce to the Instant Pot, heat until warm, and serve.

LIGHTER-SIDE TURKEY TACOS

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

Pork and beef don’t have to have all the fun on taco night. Try these Lighter-Side Turkey Tacos and enjoy the benefits of healthier-for-you turkey that tastes great and offers a little variety for your tacos. Serve these with all of your favorite toppings.

2 pounds boneless turkey breast

1 medium onion, chopped

4 garlic cloves, minced

2 parsnips, peeled and chopped

2 celery stalks, chopped

1 cup chicken stock

6 Roma tomatoes, diced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 Serrano chile, seeded and diced

1 teaspoon ground cumin

1 bay leaf

Flour or corn tortillas for serving

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf.

Serve the turkey in flour or corn tortillas with all the trimmings.

VEAL OSSOBUCO

SERVES 4 • PRESSURE TIME: 40 MINUTES

Veal Ossobuco is an Italian staple. The Instant Pot makes this tender veal even more juicy, and the combination of subtle spices, aromatic vegetables, and a hint of orange zest make this the kind of meal you want to have every day. If you’re not a fan of veal, simply switch it out with another kind of hearty meat like beef or lamb.

2 pounds meaty veal shanks

½ cup diced onion

½ cup diced celery

½ cup peeled and diced parsnip

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup vermouth

One 14 ½-ounce can petite diced tomatoes

1 sprig fresh thyme

1 teaspoon orange zest

1 cup beef stock

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution.

Remove the thyme and transfer the veal to a platter.

With the lid off, reduce the sauce for 10 minutes.

Using an immersion blender, pulse until the sauce reaches a desired consistency, then pour it over the veal shanks and serve.

CLASSIC COQ AU VIN

SERVES 4 TO 6 • PRESSURE TIME: 40 MINUTES

A classic dish hailing from Burgundy, this Classic Coq au Vin recipe is a keeper. Boneless chicken breasts will make for a lower fat meal, but using bone-in chicken thighs will make for a more tender end result. Serve with a dry red wine to complement the flavors of the dish.

6 bone-in chicken thighs, trimmed of fat

1 tablespoon all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 bacon strips, diced

2 tablespoons unsalted butter

8 boiler onions, peeled

1 pound whole mushrooms

2 sprigs fresh thyme

½ cup dry red wine

½ cup brandy

1 cup chicken stock

1 teaspoon sugar

Rub the chicken with the flour, kosher salt, and pepper.

Heat the Instant Pot to medium, add the bacon, and cook until crisp; remove and set aside.

Add the unsalted butter to the Instant Pot and let melt.

Add the seasoned chicken to the Instant Pot and cook until golden brown.

Add the onions, mushrooms, thyme, wine, brandy, stock, and sugar to the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the chicken, mushrooms and onions to a platter, leaving the liquid in the Instant Pot.

With the lid off, set the Instant Pot to medium heat, and reduce the sauce for 10 minutes.

Remove the thyme sprigs and ladle the sauce over chicken.

Sprinkle with the bacon and serve.

SAUSAGE AND VEGGIE GNOCCHI

SERVES 4 • PRESSURE TIME: 5 MINUTES

Soak up the scrumptious flavors of sweet Italian sausage with this tasty gnocchi recipe. Paired with fresh kale, sun-dried tomatoes, and hearty Portobello mushrooms, you’ll have a well-rounded dinner on your plate that makes everyone happy.

1 tablespoon extra-virgin olive oil

1 ½ pounds sweet Italian sausage, casings removed

5 cups stemmed, chopped kale

1 pound baby Portobello mushrooms, sliced

½ cup sun-dried tomatoes

2 garlic cloves, minced

¼ teaspoon red pepper flakes

¼ teaspoons sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon dried basil

1 ½ cups chicken stock

1 pound cooked gnocchi for serving

1 cup grated Parmesan cheese

Preheat the olive oil in the Instant Pot with the lid off.

Add the sausage and sauté until cooked through, drain off excess fat.

Add the kale, mushrooms, sun-dried tomatoes, garlic, red pepper flakes, kosher salt, pepper, and basil; sauté 5 minutes.

Pour the stock into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the gnocchi and cheese; heat through. Serve hot.

TANGY PORK A L’ORANGE

SERVES 4 • PRESSURE TIME: 20 MINUTES

Thanks to the citrusy-sweetness of orange, zesty ginger, and a hint of mustard and thyme, your family will love the Tangy Pork a l’Orange at first bite! The pork chops will be tender and sweet, and will make for tasty leftovers. Have this elegant meal on your table in no-time.

1 tablespoon extra-virgin olive oil

4 bone-in pork chops, cut into 1-inch thick slices½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup chicken stock

¼ cup brown sugar

1 teaspoon cider vinegar

1 teaspoon freshly grated ginger

½ teaspoon dry mustard

1 teaspoon dried marjoram

1 teaspoon orange zest

1 sprig fresh thyme

2 oranges, peeled and sectioned

Preheat the Instant Pot and add the olive oil.

Rub the pork chops with the kosher salt and pepper and brown in the Instant Pot on both sides, one at a time.

Add the stock to the Instant Pot to deglaze, scraping up all the little bits from the bottom.

Add the brown sugar, vinegar, ginger, mustard, marjoram, orange zest, thyme, and orange sections to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.

BITE-SIZED POT PIE

SERVES 6 • PRESSURE TIME: 25 MINUTES

These Bite-Sized Pot Pies are an easy and delicious appetizer for dinner parties and backyard barbecues. Just scoop the hot chicken pot pie filling into each prepared shell and have a delightful bite-sized treat for your guests.

1 (10-ounce) box puff pastry shells

2 pounds bone-in, skinless chicken breasts

1 cup chicken stock

1 medium onion, halved

2 garlic cloves, minced

1 sprig fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

One 10 ½-ounce can cream of mushroom soup

1 ½ cups frozen mixed vegetables

Prepare the puff pastry shells according to package directions.

Place the chicken, stock, onion, thyme, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme, remove the chicken meat from the bones, and place the chicken meat back into the Instant Pot.

Add the soup and vegetables to the Instant Pot; secure lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Place a scoop of the chicken mixture in the center of each shell and serve.

HOMEMADE MEATBALLS

SERVES 6 TO 8 • PRESSURE TIME: 35 MINUTES

There’s no excuse to buy meatballs from the freezer aisle when you can make incredible, flavorful, Homemade Meatballs in under an hour. Your family and friends will be convinced these light and tender meatballs took you all day. For a slightly leaner version, use ground turkey or chicken.

MEATBALLS

1 ½ cups fresh bread crumbs

4 cups beef stock, divided

1 pound ground chuck

1 ½ pounds ground pork

3 garlic cloves, minced

1 small onion, minced

¾ cup grated Romano cheese

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 large eggs, beaten

SAUCE

4 tablespoons tomato paste

2 (28-ounce) cans Italian tomatoes

3 garlic cloves, minced

1 small onion, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon unsalted butter

FOR THE MEATBALLS: In a bowl, soak the breadcrumbs in 2 cups of stock.

Pour the remaining 2 cups of stock into the Instant Pot.

Add the chuck, pork, garlic, onion, cheese, kosher salt, pepper, and eggs to the breadcrumb mixture; mix and form into 2-inch meatballs.

Place the meatballs into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the meatballs to a platter, and pour the stock into a separate bowl; skim off the fat.

FOR THE SAUCE: Dissolve the tomato paste in the strained stock and pour it into the Instant Pot.

Add the tomatoes, garlic, onion, oregano, basil, and unsalted butter to the Instant Pot.

To finish, add the meatballs to the sauce mixture in the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

CLASSIC CHICKEN TACOS

SERVES 4 • PRESSURE TIME: 20 MINUTES

It’s taco night! Gather all of your favorite ingredients and pile on the toppings. The perfectly juicy shredded chicken in this Classic Chicken Tacos recipe will make this a mealtime staple.

3 boneless, skinless chicken breasts

1 8.8-ounce box taco dinner kit

1 cup chicken stock

1 teaspoon lime zest

1 cup shredded lettuce

1 plum tomato, diced

3 green onions, chopped

3 jalapeños, sliced

½ cup shredded Cheddar cheese

½ cup sour cream

Place the chicken, taco seasoning from the dinner kit, stock, and lime zest into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Shred the chicken using two forks.

Arrange the chicken along with the lettuce, tomato, green onions, jalapeños, cheese, sour cream, and the taco sauce and shells from the dinner kit.

Let everyone dress their tacos the way they like.

FLANK STEAK ROLLS

SERVES 4 • PRESSURE TIME: 50 MINUTES

A beautiful take on a steak dinner, these Flank Steak Rolls are show-stoppers at dinner parties. The peppers add a pop of color when the rolls are cut, and the tomato sauce complements the Parmesan cheese and Italian seasoning. Serve them over pasta, rice, or spiralized squash.

1 flank steak (1 ½ to 2 pounds), butterflied

1 green bell pepper, sliced

1 small onion, sliced

¼ cup shredded Parmesan cheese

1 tablespoon olive oil, plus more for rubbing the steak

1 teaspoon Italian seasoning

1 teaspoon kosher salt

Pinch of freshly ground black pepper

1 cup beef stock

One 14 ½-ounce can Italian seasoned stewed tomatoes

Open the butterflied flank steak.

Top with the bell pepper, onion, and cheese.

Roll up the steak and tie with butcher’s twine.

Rub the steak roll with olive oil, Italian seasoning, kosher salt, and pepper.

In a sauté pan, heat the olive oil, and brown the steak roll all over. Remove the steak roll to a plate.

Pour a small amount of stock into the pan to deglaze, then pour the contents of the pan into the Instant Pot. Add the remaining stock and tomatoes; secure the Instant Pot lid.

Press the Manual button and enter 50 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Let the steak roll rest on a platter for 20 minutes.

Remove the twine and cut the roll into ½-inch slices.

Pour sauce over the flank steak and serve over pasta or rice.

CREAMY MUSHROOM AND ONION STEAK

SERVES 6 TO 8 • PRESSURE TIME: 20 MINUTES

A tip of the hat to classic Salisbury steak, this Creamy Mushroom and Onion Steak recipe takes almost no time to put on the table, and offers the coziness that only creamy mushrooms and roasted sweet onions can provide. Serve it over egg noodles or another family favorite.

1 small onion, minced

1 teaspoon steak seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1 tablespoon extra-virgin olive oil

2 pounds lean ground beef

1 large sweet onion, thinly sliced

8 ounces mushrooms, sliced

½ cup beef stock

1 (10.5-ounce) can cream of mushroom soup

Cooked noodles for serving

In a large bowl, mix the beef, onion, steak seasoning, kosher salt, pepper, and Worcestershire sauce.

Form the mixture into equal-size patties.

Preheat the Instant Pot, add the oil, and then brown patties for 3 minutes per side.

Add the onion, mushrooms, stock, and cream of mushroom soup to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve over noodles.

SWEET ONION FRENCH DIP SANDWICH

SERVES 4 • PRESSURE TIME: 50 MINUTES

A perfect sandwich for the meat-eater in your life, the Sweet Onion French Dip Sandwich is intense with the flavors of Worcestershire, sweet onion, and garlic. Use the remaining au jus from the pot to dip the sandwiches and pack in as much flavor to the toasty rolls as you can.

1 bottom round roast (about 2 pounds), cut into 1-inch slices

1 cup beef stock

1 tablespoon Worcestershire sauce

1 garlic clove, sliced

1 large sweet onion, quartered

1 tablespoon grape jelly

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 sprig fresh thyme

4 French rolls, sliced in half and toasted

Place the roast, stock, Worcestershire sauce, garlic, onion, jelly, kosher salt, pepper, and thyme into the Instant Pot; secure the lid.

Press the Manual button and enter 50 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme.

Divide the meat slices among the French rolls.

Serve with a dish of the meat juice from the Instant Pot as a dipping sauce.

APPLE-FIG PORK ROAST

SERVES 6 TO 8 • PRESSURE TIME: 25 MINUTES

The sweetness of apples and figs plus the pop of flavor from fennel and balsamic makes this pork roast exceptional. Serve this with mashed potatoes or roasted root vegetables for a complete dinner delight. Switch out your go-to pork roast recipe for this Apple-Fig Pork Roast, and you’ll never go back.

3 pounds boneless pork roast

1 ½ teaspoons extra-virgin olive oil

1 teaspoon sea kosher salt

½ teaspoon freshly ground black pepper

3 Granny Smith apples, peeled, cored and sliced

2 fresh figs, halved

1 medium onion, sliced

1 cup chicken stock

¼ cup balsamic vinegar

1 sprig fresh thyme

1 teaspoon cumin seeds

1 teaspoon fennel seeds

Preheat the Instant Pot, rub the pork roast with the olive oil, and season with the kosher salt and pepper.

Add the roast to the Instant Pot and brown it on all sides.

Add the apples, figs, onion, stock, vinegar, thyme, cumin, and fennel to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme.

Place the roast on a platter and slice; top with the sauce and serve hot.

CLASSIC POT ROAST

SERVES 4 TO 6 • PRESSURE TIME: 65 MINUTES

The name is straightforward for a reason. This Classic Pot Roast will bring back memories of the kind your mom used to make, but this time, it’s on the table without all the effort. Warm your bones with a hearty roast and stewed carrots and potatoes that taste like they took all day.

3 pounds chuck roast

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups beef stock

1 cup tomato juice

2 small onions, peeled and halved

1 sprig fresh thyme

1 sprig fresh rosemary

1 tablespoon Worcestershire sauce

8 new potatoes, halved

4 carrots, peeled and cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

Place the chuck roast, kosher salt, pepper, stock, tomato juice, onions, thyme, rosemary, and Worcestershire sauce into the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and rosemary.

Add the potatoes and carrots to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

THAI RED CURRY WITH CHICKEN

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Coconut milk, ginger, fish sauce, and red curry are a special combination of tastes and aromas that open the door to food heaven. Don’t be too heavy-handed with the fish sauce, but feel free to add chilies to this incredible curry dish to kick up the heat.

2 cups chicken stock

1 medium onion, diced

3 garlic cloves, sliced

1 tablespoon sliced fresh ginger

2 tablespoons Thai red curry paste

1 tablespoon lime zest

2 tablespoons fish sauce

2 pounds boneless chicken tenders

2 tablespoons brown sugar

1 red bell pepper, julienned

One 13 ½-ounce can light coconut milk

One 8-ounce can bamboo shoots, drained

2 tablespoons chopped fresh cilantro for garnish

Chopped green onions for garnish

Cooked jasmine rice for serving

Place the stock, onion, garlic, ginger, curry paste, lime zest, fish sauce, chicken, brown sugar, bell pepper, coconut milk, and bamboo shoots into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Top with the cilantro and green onions, and serve over jasmine rice.

ORANGE-GINGER BEEF

SERVES 4 • PRESSURE TIME: 10 MINUTES

In the style of Beef Kung Pao, this Orange-Ginger Beef will be on your table faster than a delivery order, and it’ll be tastier, too! The minced ginger, soy sauce, orange, cashews, and subtle hint of spice make this a meal you’ll want to cook over and over. With the addition of freshly julienned peppers and broccoli florets, this is one well-rounded meal. Feel free to trade out the beef for pork or chicken.

1 ½ pounds round steak, sliced into strips

½ teaspoon kosher salt

¼ teaspoon white pepper

1 tablespoon sesame oil

2 garlic cloves, minced

¼ cup cashews

½ teaspoon crushed red pepper flakes

1 teaspoon minced ginger

1 large onion, sliced

½ cup beef stock

2 tablespoons cornstarch

¼ cup soy sauce

¼ cup orange juice

1 large red bell pepper, julienned

1 cup broccoli florets

Cooked basmati rice for serving

Pound the steak and cut it into ¼-inch strips; sprinkle with the kosher salt and white pepper.

Heat the sesame oil in the Instant Pot with the lid off, add the meat strips, and brown.

Add the garlic, cashews, red pepper flakes, ginger, and onion and cook for an additional minute.

Pour the stock into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Mix the cornstarch with the soy sauce and orange juice, and stir into the meat mixture. Add the bell pepper and broccoli and let simmer until thickened.

Serve over rice.

HARD CIDER BBQ PULLED PORK

SERVES 4 TO 6 • PRESSURE TIME: 60 MINUTES

Enjoy a hint of apple to your classic barbecue pork! The addition of hard cider gives this recipe just the right balance between sweet and smoky. To turn up the heat, add Sriracha or another hot sauce for the spice-lovers in your midst. Serve the pork on its own or in brioche buns at your next backyard barbecue.

1 tablespoon extra-virgin olive oil

1 Boston butt roast (3 to 4 pounds)

1 teaspoon kosher salt

1 teaspoon garlic kosher salt

1 teaspoon sweet paprika

1 teaspoon freshly ground black pepper

One 12-ounce bottle hard apple cider

½ cup chicken stock

1 cup barbeque sauce

10 brioche sandwich rolls, toasted

Preheat the Instant Pot for 2 minutes.

Add the olive oil to the Instant Pot and let heat for 2 minutes.

Pat the pork dry, then rub with the kosher salt, garlic kosher salt, paprika, and pepper.

Place the pork in the Instant Pot and sear each side well, approximately 5 minutes per side.

Add the cider, stock, and barbeque sauce to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the pork to a platter, and turn the Instant Pot back on to reduce the cooking liquid by half while cutting up the pork, discarding any fat.

Add the diced pork back into the pot and stir to combine.

Serve on the toasted brioche rolls.

CLASSIC IRISH CORNED BEEF AND CABBAGE

SERVES 4 TO 6 • PRESSURE TIME: 77 MINUTES

Nothing says St. Paddy’s Day like Classic Irish Corned Beef and Cabbage. Enjoy this meal year-round and fill your home with the comforting scent of corned beef. Use a mild stout, such as Guinness, for this recipe. Avoid more robust dark beers, as they often have flavors of chocolate or coffee that will change the flavoring. Pour yourself a pint when serving, and enjoy!

3 pounds corned beef, trimmed

1 large onion, quartered

½ cup beef stock

1 bottle (12 ounces) dark beer

½ teaspoon mustard seeds

½ teaspoon whole black peppercorns

2 allspice berries

1 bay leaf

1 teaspoon dry mustard

3 garlic cloves, minced

6 small onions, peeled

6 small red bliss potatoes, halved

12 baby carrots

1 head cabbage, cut into 6 wedges

Place the corned beef, onion, stock, beer, mustard seeds, peppercorns, allspice, bay leaf, and mustard powder into the Instant Pot; secure the lid.

Press the Manual button and enter 70 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf and add the onions, potatoes, carrots, and cabbage to the Instant Pot; secure the lid.

Press the Manual button and enter 7 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CREAMY MUSHROOM BEEF STROGANOFF

SERVES 2 • PRESSURE TIME: 20 MINUTES

A warming comfort food originating in Russia, Creamy Mushroom Beef Stroganoff is the perfect combination of tender beef, mushrooms, and creamy noodles. While this recipe calls for sirloin, the creamy sauce and the tenderizing process of the Instant Pot mean you can use just about any cut of beef you like.

1 tablespoon all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound beef sirloin, cut into 1-inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 pound mushrooms, sliced

1 sprig fresh thyme

1 cup beef stock

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups cooked and buttered noodles for serving

In a bowl, combine the flour, kosher salt, and pepper.

Roll the beef pieces in the flour mixture; shake off excess.

Add the beef, onion, garlic, mushrooms, thyme, stock, and Worcestershire sauce to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and stir in the sour cream.

Serve over the buttered noodles.

MEATBALLS IN BEEF-BURGUNDY GRAVY

SERVES 6 TO 8 • PRESSURE TIME: 8 MINUTES

Make the best of those homemade meatballs! The burgundy wine adds a little something special to this comforting dish. This recipe calls for egg noodles for a complete meal, but you can serve Meatballs in Beef-Burgundy Gravy on their own as a tasty appetizer or snack.

2 cups beef stock

Two 1-ounce packages beef gravy mix

30 small fully cooked meatballs

2 cups chopped onions

1 cup Burgundy wine

¼ cup ketchup

1 sprig fresh thyme

3 cups cooked egg noodles for serving

Heat the stock in the Instant Pot, add the gravy mix, and stir to dissolve.

Add the meatballs, onions, wine, ketchup, and thyme to the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve the meatballs over egg noodles.

STEAK INVOLTINI

SERVES 2 TO 4 • PRESSURE TIME: 20 MINUTES

What’s known as Involtini in Italy is commonly referred to as Braciole in the United States. This special and versatile dish can be made with steak, chicken, or even pork. For such a special and beautiful meal, Steak Involtini can be prepared relatively quickly. Enjoy its cheesy, flavorful goodness over pasta or polenta.

1 pound top sirloin, sliced very thin

½ cup unsalted butter, melted

1 ½ cups grated Parmesan cheese

1 ½ cups soft bread crumbs

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

½ teaspoon garlic kosher salt

½ cup raisins

½ cup red wine

1 cup beef stock

1 sprig fresh thyme

⅛ teaspoon dried oregano

3 cups pasta sauce

Lay the steak slices on a cutting board.

In a bowl, combine the unsalted butter, cheese, bread crumbs, kosher salt, pepper, parsley, garlic kosher salt, and raisins; mix well.

Place 2 tablespoons of the raisin mixture on the bottom corner of each steak slice; roll up and secure with a toothpick.

Place the steak rolls, wine, stock, thyme, and oregano into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme, add the pasta sauce, and let the sauce heat through.

Serve immediately.

ROSEMARY-BRAISED LAMB SHANKS

SERVES 2 TO 4 • PRESSURE TIME: 45 MINUTES

Sunday dinners and holiday parties are made better with tender lamb. Trade hours of slow braising for the convenience of the Instant Pot. Enjoy the juicy Rosemary-Braised Lamb Shanks with a glass of red wine, and serve it over mashed potatoes, polenta, or along with a healthy salad for an incredible family meal.

4 meaty lamb shanks, cut into 3-inch pieces

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 sprig fresh thyme

1 teaspoon fresh rosemary, chopped

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 medium carrots, peeled and chopped

2 garlic cloves, minced

½ cup dry red wine

1 cup drained canned diced tomatoes

2 cups beef stock

Rub the lamb with the kosher salt, pepper, thyme, and rosemary.

Place the lamb into Instant Pot, along with the olive oil, onion, carrots, garlic, wine, tomatoes, and stock; secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

APPLE-SAUERKRAUT PORK RIBS

SERVES 4 • PRESSURE TIME: 20 MINUTES

Sauerkraut and pork are a natural pair, but it’s the apple that makes this medley complete. The extra sweetness and subtle tartness join the smoky pork ribs to create an incredible summertime staple. The pork will be crispy from browning and fall-off-the-bone good, and the potatoes and carrots bring this from tasty snack to complete meal.

1 tablespoon extra-virgin olive oil

4 bone-in country-style ribs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

One 1-pound jar sauerkraut, drained

1 medium onion, diced

3 garlic cloves, minced

2 carrots, peeled and cut into 1-inch pieces

4 red bliss potatoes, quartered

1 Granny Smith apple, peeled, cored, seeded, and cut into quarters

Heat the olive oil in the Instant Pot with the lid off.

Season the ribs with kosher salt and pepper, then brown on all sides in the Instant Pot for 2-3 minutes per side.

Add the sauerkraut, onion, garlic, carrots, potatoes, and apple to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CHIPOTLE CHICKEN BURRITOS

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Chicken burritos with adobo sauce, hearty black beans, and a little bit of spice are a winning combination. These hulking burritos are great for the hungry eaters in your house. Steam the tortillas in the microwave for 5-10 seconds so that they’re warm and pliable when you roll them up.

4 boneless, skinless chicken breasts, chopped into 1-inch pieces

1 cup chicken stock

2 whole chipotles in adobo sauce

1 teaspoon cumin seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

1 (10-ounce) can Mexican tomatoes with green chilies and lime

1 cup jasmine rice

1 cup canned black beans, drained

Six 12-inch flour tortillas

½ cup shredded Cheddar cheese

2 tablespoons chopped fresh cilantro

Lettuce, avocado, and sour cream for serving

Place the chicken, stock, chipotles, cumin, kosher salt, pepper, sugar, tomatoes, rice, and beans into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

To assemble the burritos, spoon the chicken mixture down the center of each tortilla, sprinkle with the cheese and cilantro, and roll them up.

Serve the burritos with the lettuce, avocado, and sour cream.

BROWN RICE MEATBALLS

SERVES 4 TO 6 • PRESSURE TIME: 15 MINUTES

Otherwise known as “porcupine balls” by the kids at your table, this spin on classic meatballs includes rice to add some texture and fun! Brown rice is a healthier alternative to white rice, but you can use any kind you like – particularly if you have picky eaters waiting. For a recipe with less fat, use ground turkey or ground chicken.

1 pound ground chuck

½ cup dry brown rice

½ cup water

1 small onion, minced

1 teaspoon kosher salt

½ teaspoon celery kosher salt

¼ teaspoon garlic powder

½ teaspoon freshly ground black pepper

1 ½ cups beef stock

2 cups tomato sauce

2 teaspoons Worcestershire sauce

In a bowl, combine the chuck, rice, water, onion, kosher salt, celery kosher salt, garlic powder, and pepper.

Shape the mixture into 2-inch balls.

Add the and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the porcupine balls to a platter.

Add the tomato sauce and Worcestershire sauce to the Instant Pot.

With the lid open, heat sauce through.

Return the porcupine balls back to the Instant Pot, stir, and serve.

CREAMY CHICKEN PAPRIKA

SERVES 6 • PRESSURE TIME: 20 MINUTES

Creamy Chicken Paprika is tasty on its own, but it’s even better when it’s served over egg noodles. While this recipe calls for sweet paprika, feel free to swap it out for smoky or hot paprika to kick it up a notch.

4 boneless, skinless chicken breasts, cut into 2-inch pieces

1 large onion, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon sweet paprika

1 cup chicken stock

One 14 ½-ounce can diced tomatoes with bell peppers

1 cup heavy cream

3 garlic cloves, minced

1 tablespoon sour cream

1 tablespoon chopped fresh parsley

Place the chicken, onion, kosher salt, pepper, paprika, stock, tomatoes, heavy cream, and garlic into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the sour cream, top with the parsley, and serve.

MARBLE RYE REUBEN

SERVES 4 • PRESSURE TIME: 45 MINUTES

Skip the trip to your local delicatessen and enjoy a classic corned beef Rueben sandwich at home! There’s nothing quite like the flavor combination of smoky beef, sauerkraut, rye, and Thousand Island dressing. Marble rye offers the best of both worlds, but dark and light rye breads will offer the same delicious flavoring for this classic sandwich.

1 corned beef brisket (about 2 pounds), sliced ½-inch thick

1 medium onion, quartered

1 carrot, peeled and chopped into 2-inch pieces

½ cup water

1 teaspoon mustard seeds

1 bay leaf

1 cup drained sauerkraut

8 slices marble rye bread, toasted

4 slices Swiss cheese

2 tablespoons Thousand Island dressing

Place the corned beef, onion, carrot, water, mustard seeds, and bay leaf into the Instant Pot; secure the lid.

Press the Manual button and enter 45 minutes.

Meanwhile, divide the sauerkraut among 4 bread slices, then top each slice with 1 slice of cheese and ½ tablespoon of Thousand Island dressing.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf.

Divide the corned beef among the prepared slices of bread and top each with another slice of bread.

Serve immediately.

ROOT VEGETABLE BRISKET

SERVES 4 TO 6 • PRESSURE TIME: 65 MINUTES

Juicy sautéed brisket and seasonal root veggies make for an incredible meal. Impress your guests on the holidays or family dinners with this classic dinner. Perfect on a cold evening when the fire’s going, this brisket combines all of the best flavor from the tender meat to the tasty vegetables.

2 tablespoons extra-virgin olive oil

1 first-cut brisket (about 3 pounds), trimmed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ cup port wine

1 cup beef stock

1 cup sliced sweet onion

1 sprig fresh thyme

4 allspice berries

1 bay leaf

1 tablespoon tomato paste½ cup peeled and diced celery root

½ cup peeled and sliced carrot

½ cup peeled and sliced parsnip

Preheat the oil in an Instant Pot over medium-high heat.

Season the brisket with kosher salt and pepper.

Add the brisket to the sauté pan and brown 3 minutes on each side.

Transfer the brisket to a platter and drain the grease from the pan.

Add the wine and stock to deglaze the pan; scrape up all the little bits from the bottom.

Add the onions, thyme, allspice berries, bay leaf, and tomato paste to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and bay leaf.

Add the celery root, carrots, and parsnip to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Cut the brisket against the grain and serve.

SPICY MEATLOAF

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

You won’t find meatloaf in a foodie magazine these days, and that’s a shame. This classic American staple is good for the soul. Enjoy Spicy Meatloaf at a family meal, and serve it with freshly steamed green beans or a plate of roasted root vegetables.

1 medium onion, thinly sliced

3 garlic cloves, minced

¼ cup fresh bread crumbs

¼ cup heavy cream

2 large eggs, beaten

1 ½ pounds ground chuck

½ pound ground pork

¼ cup grated Parmesan cheese

1 tablespoon Italian seasoning

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

2 cups beef stock

2 cups pasta sauce, divided

1 cup shredded mozzarella cheese

In a large bowl, combine the onion, garlic, bread crumbs, cream, and eggs; mix well and let rest for 5 minutes.

Add the chuck, pork, Parmesan cheese, Italian seasoning, kosher salt, pepper, and red pepper flakes to the bowl; mix well and shape into a loaf.

Pour the stock into the Instant Pot.

Fit the Instant Pot with a stainless-steel rack and place the loaf on the rack; cover the loaf with 1 cup of pasta sauce and secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Pour the remaining 2 cup pasta sauce over the loaf and sprinkle with the mozzarella cheese; secure lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SAFFRON-COUSCOUS AND TURKEY STUFFED PEPPERS

SERVES 4 • PRESSURE TIME: 12 MINUTES

Many stuffed peppers recipes call for beef, but this ground turkey recipe offers a lower-fat version of this fun meal. The saffron threads give the couscous a beautiful yellow color, and the incredible aroma of spices will call everyone to the table.

1 pound ground turkey

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium sweet onion, chopped

3 garlic cloves, minced

4 saffron threads

One 14 ½-ounce can petite diced tomatoes

½ cup Israeli couscous

1 cup chicken stock

4 large bell peppers, seeds and membrane removed

1 cup tomato sauce

¼ cup grated Parmesan cheese

Place the turkey into the Instant Pot and cook with the lid off for 3 minutes, breaking the meat up using a wooden spoon.

Season the turkey with the kosher salt and pepper, add the onion to the Instant Pot, and cook for an additional 3 minutes.

Add the garlic and saffron to the Instant Pot and cook for an additional minute.

Add the tomatoes, couscous, and stock to the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Divide the turkey mixture among the peppers.

Rinse the Instant Pot insert, place the peppers into the Instant Pot, and cover them with tomato sauce and Parmesan cheese; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

ONE-POT CHICKEN ENCHILADAS

SERVES 4 TO 6 • PRESSURE TIME: 18 MINUTES

What’s better than chicken enchiladas? One-Pot Chicken Enchiladas. This dish is more of a casserole, and you’ll be surprised at how quickly your family cleans their plates. For some added heat, serve with fresh jalapeños on top.

2 pounds boneless, skinless chicken breasts

1 (4-ounce) can green chilies, chopped

1 (1-ounce) envelope taco seasoning

1 cup chicken stock

2 cups corn tortilla chips

1 (10-ounce) can enchilada sauce

1 cup grated Colby and Cheddar cheese blend

3 green onions, chopped

Sour cream for garnish

Place the chicken, chilies, taco seasoning, and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the tortilla chips, enchilada sauce, and cheese to the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Garnish with the green onions and sour cream, and serve immediately.

SWEET BBQ CHICKEN

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

This tasty Sweet BBQ Chicken recipe is the kind of meal you dream about. The glazed chicken will be nice and sweet for all those at your table who avoid the spicy stuff. Whether you’re having a summer barbecue or just need an excuse to make some corn bread and mac and cheese, this recipe will do the trick.

1 whole chicken, cut into 8 pieces

½ cup chicken stock

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 teaspoon paprika

½ teaspoon cayenne pepper

1 medium onion, diced

3 garlic cloves, minced

2 tablespoons cider vinegar

¼ cup brown sugar

¼ cup ketchup

¼ cup molasses

Place all ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Transfer the chicken to a broiler pan, bone side down.

Preheat the broiler on high.

To reduce the cooking liquid in the Instant Pot, turn on the Instant Pot and set the timer for 10 minutes.

Let cook with the lid off until the liquid turns into a syrup-like glaze.

While the liquid is reducing, place the chicken under the broiler for 7 minutes on each side.

Pour the sauce over the chicken and serve with additional sauce on the side.

BISCUIT DUMPLINGS WITH CHICKEN

SERVES 4 TO 6 • PRESSURE TIME: 25 MINUTES

Thanks to tender chicken and warm biscuit dumplings, this dish is a comfort-food delight. In less than 30 minutes, you can have a creamy, warming meal on your table to keep you cozy in the dead of winter.

2 pounds boneless, skinless chicken breasts

2 cups chicken stock

1 sprig fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 carrots, peeled and sliced into 1-inch pieces

1 large onion, diced

3 celery stalks, sliced

One 10 ¾-ounce can cream of celery soup

One 7 ½-ounce can biscuit dough, cut into squares

2 tablespoons chopped fresh parsley

Place the chicken, stock, thyme, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and add the carrots, onion, and celery to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

With the lid off, set the Instant Pot to medium heat and stir in the cream of celery soup.

When the liquid reaches a simmer, add the biscuit dough and cover with the lid; steam for 5 minutes.

When the cook time is complete, remove lid with caution. Sprinkle with the parsley and serve.

SPICY HUNGARIAN GOULASH

SERVES 4 TO 6 • PRESSURE TIME: 35 MINUTES

Whether your mom or grandma made goulash, American chop suey, or some variation of the two, there are few dishes that draw such nostalgia as Spicy Hungarian Goulash. It’s easy to understand: elbow macaroni, hearty beef, and aromatic tomato sauce will please just about any picky eater. This recipe is for the beef and the sauce, so feel free to choose those macaroni or branch out with another grain like spaetzli.

2 pounds beef stew meat

1 medium onion, sliced

2 garlic cloves, minced

1 ½ cups beef stock

½ cup tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons kosher salt

2 teaspoons Hungarian sweet paprika

1 tablespoon caraway seeds, toasted

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 35 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

LEMONY CHICKEN PICCATA

SERVES 4 • PRESSURE TIME: 10 MINUTES

A true delight originating in northern Italy, there are few dishes more satisfying than Lemony Chicken Piccata. Served with some steamed vegetables or plated over fresh pasta, you can enjoy the flavors of white wine, butter, lemon, and capers in just 10 minutes.

1 tablespoon extra-virgin olive oil

4 boneless, skinless chicken breasts

½ teaspoon garlic kosher salt

½ teaspoon freshly ground black pepper

1 shallot, minced

Fresh juice and zest from 1 lemon

½ cup white wine

½ cup chicken stock

1 teaspoon cornstarch, dissolved in chicken stock

1 tablespoon sliced green olives

1 tablespoon capers

1 tablespoon chopped fresh parsley

Preheat the Instant Pot, add the oil, and heat for an additional 2 minutes. Season the chicken with the garlic kosher salt and pepper.

Add the chicken breasts to the Instant Pot a couple at a time to brown well. Pour off the excess fat.

Add the shallot, lemon juice and zest, wine, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the chicken to platter and, with the lid off, stir in the dissolved cornstarch until the sauce thickens.

Add the olives, capers, and parsley. Pour the sauce over the chicken and serve hot.

CUBAN ROPA VIEJA

SERVES 4 TO 6 • PRESSURE TIME: 60 MINUTES

A classic Cuban meal of tender stewed beef and tasty vegetables, Cuban Ropa Vieja is a great dinnertime specialty. You can use Sazon flavoring from store-bought packets to make seasoning a breeze, or you can make your very own at home! Serve this with yellow rice and beans and a dollop of sour cream.

2 pounds flank steak

1 medium onion, peeled and halved

4 garlic cloves, minced

1 cup beef stock

1 teaspoon cumin

½ teaspoon ground coriander

1 envelope Sazon seasoning

½ cup red wine

One 14 ½-ounce can petite diced tomatoes

1 green bell pepper, diced

2 tablespoon chopped fresh cilantro

¼ cup capers

Place the steak, onion, garlic, stock, cumin, coriander, Sazon seasoning, and wine into the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Shred the beef using two forks and add the tomatoes, bell pepper, cilantro, and capers to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and pressure is fully release, remove the lid with caution.

Serve immediately.

KIDNEY BEAN AND SAUSAGE MEDLEY

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

A rice-lover’s delight, this Kidney Bean and Sausage Medley is the perfect excuse to scoop up some wild rice or steamed basmati. With a hint of thyme, plenty of garlic, and the savory flavors of ham hock and sausage, you’ll have a filling meal that is just as good for leftovers.

1 pound dried red kidney beans, rinsed

1 large onion, diced

1 large bell pepper, diced

4 garlic cloves, minced

1 large smoked ham hock

1 ½ pounds mild smoked sausage, sliced

2 teaspoons chopped fresh thyme

2 bay leaves

2 tablespoons chopped fresh parsley

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

1 tablespoon hot sauce

1 teaspoon Worcestershire sauce

8 cups chicken stock

4 cups cooked rice for serving

Place the beans, onion, bell pepper, garlic, ham hock, sausage, thyme, bay leaves, parsley, kosher salt, pepper, cayenne, hot sauce, Worcestershire sauce, and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaves, and serve over rice.

CLASSIC CARNITAS

SERVES 6 TO 8 • PRESSURE TIME: 60 MINUTES

A go-to favorite at any burrito spot, Classic Carnitas are easy to make, super tender, and packed with flavor. With a touch of citrus and some heat from the chilies, you’ll have everyone waiting in line for seconds. Enjoy with rice and beans, or wrap the carnitas and all your favorite burrito fillings in warm tortillas.

2 pounds boneless pork shoulder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground cumin

1 tablespoon extra-virgin olive oil

½ cup chicken stock

2 tablespoons fresh lemon juice

2 garlic cloves, chopped

1 small onion, diced

2 sliced Serrano chilies, seeds and membrane removed

1 teaspoon chili powder

1 bay leaf

Flour tortillas for serving

Minced onion or cilantro for garnish, if desired

Rub the pork with the kosher salt, pepper, and cumin.

Heat the olive oil in the Instant Pot, add the pork, and brown well on all sides.

Add the stock, lemon juice, garlic, onion, Serranos, chili powder, and bay leaf to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf. Serve hot in tortillas with your favorite toppings.

TURKEY POT ROAST

SERVES 4 TO 6 • PRESSURE TIME: 55 MINUTES

This pot roast is hearty and filling, and the longer cook time is well worth the wait. An amber beer will pair best with the flavors of the turkey during the deglazing step, but if you don’t have it on hand, lighter beers will still do the trick. The red bliss potatoes will soak up all of the great flavors of the turkey, beer, and spices for an incredible meal.

1 boneless turkey breast (about 4 pounds), rinsed

½ teaspoon sea kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon poultry seasoning

1 tablespoon extra-virgin olive oil

1 medium onion, quartered

¼ cup sliced mushrooms

½ cup amber beer

½ cup chicken stock

1 tablespoon tomato paste

2 celery stalks, diced

2 sprigs fresh thyme

3 carrots, peeled, cut into 2-inch pieces

4 red bliss potatoes, halved

Pat the turkey breast dry using paper towels.

Rub the turkey breast with kosher salt, pepper, and poultry seasoning.

Preheat the olive oil in the Instant Pot with the lid off.

Gently place the turkey breast into the Instant Pot; sear for about 10 minutes until all sides are golden brown.

Transfer the turkey breast to a platter.

Add the onions and mushrooms to the Instant Pot; cook for 2 minutes.

Add the beer and stock to deglaze the skillet; scrape up all the little bits from the bottom.

Return the turkey to the Instant Pot, along with the tomato paste, celery, and thyme; stir, then secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Carefully remove the lid and add the carrots and potatoes to the Instant Pot; secure lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve.

EASY BEEF ENCHILADAS

SERVES 4 • PRESSURE TIME: 60 MINUTES

Dinner kits make cooking for a busy family so much easier, offering the perfect amount of seasoning in one simple step. In this recipe, you’ll toss most of the ingredients into the Instant Pot, set it, and have an hour to relax or do other things while the smell of delicious flank steak fills your home.

1 flank steak

1 cup beef stock

1 enchilada kit

1 cup shredded Cheddar cheese, divided

Sour cream and chopped green onions for garnish

Place the steak, stock, and seasoning mix from the dinner kit into the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Shred the beef with two forks.

Lay the tortillas from the dinner kit on a cutting board and sprinkle with half of the cheese.

Add the shredded steak to each tortilla and roll up.

Pour the enchilada sauce from the dinner kit over each enchilada and top with the remaining cheese.

Microwave the enchiladas for 1 minute, or until the cheese is melted.

Top with the sour cream and green onions, and serve immediately.

MIDDLE EASTERN CHICKEN

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

Lemony saffron chicken gets a hint of turmeric in this aromatic delight. The spices are perfect for serving with couscous or rice for a completely satisfying meal.

3 pounds skinless, bone-in chicken pieces

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon cumin seeds

1 cup chicken stock

1 medium onion, sliced

3 saffron strands

1 teaspoon turmeric powder

1 tablespoon lemon zest

¼ cup fresh lemon juice

12 black olives, pitted

4 quarters of preserved lemon (optional)

2 tablespoons chopped fresh cilantro

Pat the chicken dry using paper towels.

Preheat the oil in the Instant Pot with the lid off.

Place the chicken pieces into the Instant Pot and season with the kosher salt and cumin.

Cook the chicken for 3 minutes on each side, or until browned.

Transfer the chicken to a platter and add the stock to the pan; scrape up all the little bits from the bottom.

Place the chicken back into the Instant Pot with the onion, saffron, turmeric, lemon zest, lemon juice, and preserved lemons; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Top the chicken with the cilantro and serve.

CRANBERRY-STUFFED TURKEY TENDERLOIN

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

It’s Thanksgiving without the hours or preparation, hassle, and messy cleanup! Just prepare store-bought stuffing, add some dried cranberries, and roll these tenderloins to create a luxurious dinner treat. Serve the sliced rounds of stuffed-turkey with steamed green beans or oven-roasted Brussels sprouts sprinkled with salt and pepper.

2 pounds turkey breast tenderloins, butterflied

½ teaspoon kosher salt

¼ teaspoon poultry seasoning

½ cup dried cherries

One 6-ounce box turkey stuffing mix, prepared according to the package directions

1 cup chicken stock

1 envelope turkey gravy mix

Sprinkle the turkey with the kosher salt and poultry seasoning.

Add the dried cherries to the prepared stuffing.

Divide the stuffing between the tenderloins and place the mixture in the center of each tenderloin.

Roll the tenderloins to enclose the stuffing and secure with toothpicks.

Add the stock and gravy mix to the Instant Pot.

Place the tenderloins, toothpick side down, into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the turkey to a cutting board.

Remove the toothpicks, cut each tenderloin into 1-inch rounds, and serve with the gravy.

CHICKEN THIGHS IN MEDITERRANEAN ORZO

SERVES 4 • PRESSURE TIME: 25 MINUTES

One-pot dinners make everything better. Chicken Thighs in Mediterranean Orzo are no exception, and the best part is that you can refrigerate this and serve cold for pasta salad leftovers. Add crumbled feta when serving for the cheese lovers at your table.

1 tablespoon extra-virgin olive oil

4 bone-in chicken thighs, trimmed of fat

1 teaspoon sea kosher salt

1 teaspoon freshly ground black pepper

1 small onion, thinly sliced

3 garlic cloves, minced

1 ½ cups dry orzo

1 ½ cups chicken stock

1 teaspoon dried oregano

1 lemon, cut into 8 wedges

½ cup Kalamata olives, pitted and chopped

Heat the oil in the Instant Pot with the lid off.

Season the chicken with kosher salt and pepper and add to the Instant Pot.

Brown the chicken well on both sides until the juices run clear.

Add the onion and garlic and continue to cook for an additional minute.

Add the orzo, stock, oregano, and lemon to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the olives and serve.

PICKLED VEGGIE POT ROAST

SERVES 4 TO 6 • PRESSURE TIME: 60 MINUTES

Switch up your traditional pot roast with the incredible combination of peppers and Giardiniera pickled vegetables. This style is a classic Italian-American relish with vegetables such as carrots, peppers, and cauliflower that have been soaked in vinegar or oil. The pickled veggies give the beef a delicious hint of tanginess that will satisfy the whole family.

2 tablespoons extra-virgin olive oil

1 chuck roast (about 4 pounds)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup dry red wine

1 cup beef stock

1 medium onion, sliced

3 garlic cloves, sliced

1 bell pepper, julienned

½ cup Giardiniera pickled vegetables

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 bay leaf

One 28-ounce jar pasta sauce

Cooked pasta or polenta for serving

Preheat the olive oil in the Instant Pot with the lid off.

Season the roast with kosher salt and pepper.

Add the roast to the Instant Pot and sear for 3 minutes on each side.

Remove the roast to a platter and drain the fat from the pan.

Add the wine and stock to deglaze the skillet; scrape up all the little bits from the bottom.

Return the roast to the Instant Pot, along with the onions, garlic, bell pepper, giardiniera, garlic powder, Italian seasoning, and bay leaf to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf, then add the pasta sauce to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately over pasta or polenta.

APPLE-FENNEL PORK

SERVES 4 TO 6 • PRESSURE TIME: 50 MINUTES

A perfect autumn meal, Apple-Fennel Pork will fill your home with the sweet smells of apples and cinnamon. The pork will come out so tender, you’ll barely need a knife to enjoy the comforts of this meal. Serve it with a side of apple sauce for the kids, and a glass of white wine for you.

2 pounds boneless pork loin

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon fennel seeds

1 shallot, chopped

2 large Granny Smith apples, cored and sliced

½ cup chicken stock

½ cup apple cider

1 cinnamon stick

Season the pork with kosher salt and pepper.

Place the pork, fennel, shallot, apples, stock, cider, and cinnamon stick into the Instant Pot; secure the lid.

Press the Manual button and enter 50 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the cinnamon stick.

Serve the pork and apples on a platter with a ladle of the cooking liquid.

ORANGE-DIJON PORK CHOPS

SERVES 4 • PRESSURE TIME: 20 MINUTES

Orange-Dijon Pork Chops were made for Sunday dinners. This recipe is so easy and quick that you might even miss slaving over a stove all day. The hint of orange and the spice of mustard make for a flavorful, but not overpowering, marinade. Serve these juicy chops with roasted potatoes and your favorite veggies.

4 bone-in pork chops, cut into 2-inch slices

½ cup chicken stock

1 tablespoon Dijon mustard

½ cup orange juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ cup heavy cream

Place the pork chops, stock, mustard, orange juice, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the pork chops to a platter.

Stir the cream into liquid remaining in the Instant Pot and cook, stirring until the sauce is smooth. Pour the sauce over the pork chops and serve.

SWISS STEAK

SERVES 4 TO 6 • PRESSURE TIME: 25 MINUTES

Easy to make and delicious, this recipe embraces all of the simple flavors that we so often take for granted. Salt, pepper, garlic, and tomatoes – there’s no need to add anything fancy here. Enjoy Swiss Steak with a side of healthy vegetables and your favorite rice.

1 tablespoon extra-virgin olive oil

2 pounds round steak, cut into 6 equal pieces

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

1 medium onion, thinly sliced

1 (28-ounce) can whole tomatoes, chopped

Preheat the olive oil in the Instant Pot with the lid off; season the meat with kosher salt, pepper, and garlic powder.

Add the meat to the Instant Pot and brown on both sides; add the onion and tomatoes; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

MUSHROOM CHICKEN WITH EGG NOODLES

SERVES 4 • PRESSURE TIME: 10 MINUTES

A dinnertime favorite that can be on your plate in a flash! Mushroom Chicken with Egg Noodles is a creamy and comforting recipe that’s a cinch to make. With a hint of thyme and plenty of garlic, this dish will be on your table again and again.

1 tablespoon extra-virgin olive oil

4 bone-in, skin-on chicken breasts

1 small onion, diced

1 cup sliced mushrooms

3 garlic cloves, minced

One 10 ½-ounce can cream of mushroom soup

½ cup whole milk

1 ½ cups chicken stock

1 sprig fresh thyme

2 cups dry egg noodles

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Heat the oil in the Instant Pot with the lid off, add the chicken breasts, and brown well on all sides.

Remove the chicken to a platter and add the onion, mushrooms and garlic to the Instant Pot, sautéing for 5 minutes.

Add the soup, milk, stock, thyme, and noodles, and stir.

Place the chicken back into the Instant Pot and add kosher salt and black pepper; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.

QUINOA TURKEY MEATLOAF

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

Quinoa is a healthy, gluten-free alternative to wheat flours, and it tastes good, too! Combine with ground turkey instead of beef, and hearty mushrooms, and you’ll have a better-for-you meatloaf that’s just as comforting as the kind Grandma used to make.

⅓ cup cooked quinoa

⅔ cup chicken stock

1 medium onion, chopped

4 ounces mushrooms, sliced

1 tablespoon Worcestershire sauce

1 pound ground turkey

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 large egg, beaten

1 cup water

1 cup tomato sauce

¼ cup brown sugar

In a 2-quart stainless steel bowl, combine the quinoa, stock, onion, mushrooms, Worcestershire sauce, ground turkey, kosher salt, pepper, and egg; mix well using your hands.

Add the water to the Instant Pot.

Add the meatloaf mixture to the Instant Pot.

Combine the tomato sauce and brown sugar, then pour it over the meatloaf; secure the Instant Pot lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SWEET PEPPER PORK CHOPS AND RICE

SERVES 4 • PRESSURE TIME: 15 MINUTES

Combine the hominess of pork chops with a flavor boost from sweet cherry peppers. The wild rice mixture will be infused with all of the juices from the pork, making each bite better than the last. Serve it on its own, or with a side of healthy steamed veggies like asparagus or green beans.

2 tablespoons extra-virgin olive oil

4 boneless pork chops

One 6-ounce box long grain and wild rice mix, with seasoning packet

One 6-ounce jar sweet cherry peppers, with juice

1 cup chicken stock

1 tablespoon kosher salt

¼ teaspoon freshly ground black pepper

Add the olive oil to the Instant Pot and heat for 5 minutes.

Add the pork chops to the Instant Pot, two at a time, and cook on both sides for 7 minutes.

Add the rice with seasoning packet, cherry peppers, stock, kosher salt, and pepper to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SPICED LAMB SHANKS

SERVES 4 • PRESSURE TIME: 60 MINUTES

The secret to this recipe is the hint of cumin and pumpkin pie spice. These flavors add just a touch of winter spice to the already tasty combination of shallots, red wine, garlic, and tomato. Enjoy the tender, fall-off-the-bone lamb with a glass of dry red wine and a side of healthy steamed vegetables.

2 tablespoons extra-virgin olive oil

4 lamb shanks

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup dry red wine

½ cup chicken stock

2 tablespoons tomato paste

½ cup diced carrots

1 shallot, minced

3 garlic cloves, minced

½ teaspoon cumin seeds

½ teaspoon pumpkin pie spice

One 16 ½-ounce can petite diced tomatoes

2 tablespoons chopped fresh cilantro

Preheat the olive oil in the Instant Pot with the lid off.

Season the lamb shanks with the kosher salt and pepper.

Add the lamb to the Instant Pot and sear each shank on all sides until browned.

Drain the fat from the pan and add the wine to deglaze the pan, scraping up all the little bits from the bottom.

Add the stock, tomato paste, carrots, shallot, garlic, cumin, pumpkin pie spice, and tomatoes to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Top with the cilantro and serve.

CREAMY SWEDISH MEATBALLS

SERVES 6 TO 8 • PRESSURE TIME: 10 MINUTES

Take a break from Italian-style meatballs and join the Swedes. Creamy Swedish Meatballs have all the comfort of a traditional meatball recipe, but with the creamy sauce that’s meant to be savored. Save these in your freezer for a rainy day, or serve them as an appetizer at your next party.

2 cups beef stock

1 ½ cups bread crumbs

½ cup heavy cream

1 pound ground chuck

½ pound ground pork

2 large eggs, beaten

1 small onion, minced

1 celery stalk, minced

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground allspice

1 cup sour cream

Preheat the Instant Pot, add the stock, and bring to a boil, about 5 minutes.

In a large bowl, soak the bread crumbs in heavy cream for 5 minutes.

Add the chuck, pork, eggs, onion, celery, kosher salt, pepper, and allspice to the bowl; mix well.

Shape the mixture into 1-inch meatballs.

Add the meatballs to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the meatballs to a platter.

Add sour cream to the sauce in the Instant Pot, stir and pour over the meatballs.

Serve immediately.

SPICY BBQ PULLED PORK

SERVES 6 TO 8 • PRESSURE TIME: 80 MINUTES

Barbecue sauce and pork are a match made in heaven, and this Spicy BBQ Pulled Pork is a match made for you. The soy sauce adds a little tanginess to the sweet apple cider, and the flavor will finish with that comforting barbecue sauce flavor. Serve the pork with piping hot cornbread or inside warm bulky rolls.

4 pounds boneless pork butt roast

1 teaspoon kosher salt

1 teaspoon garlic salt

1 teaspoon sweet paprika

1 teaspoon freshly ground black pepper

2 teaspoons soy sauce

2 cups apple cider

One 16-ounce bottle barbecue sauce

1 tablespoon cider vinegar

Sandwich rolls for serving

Rub the pork with the kosher salt, pepper, and cumin.

Heat the olive oil in the Instant Pot, add the pork, and brown well on all sides.

Add the stock, lemon juice, garlic, onion, Serranos, chili powder, and bay leaf to the Instant Pot; secure the lid.

Press the Manual button and enter 60 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf. Serve hot in tortillas with your favorite toppings.

CLASSIC CHICKEN CACCIATORE

SERVES 6 • PRESSURE TIME: 20 MINUTES

From the tangy capers to the sumptuous red wine, this Classic Chicken Cacciatore has depth without being complicated. The tender chicken can be served with just about any side dish, but garlicky vegetables, flaky Italian bread, and a juicy red wine are a nice place to start.

1 whole chicken, cut into 8 pieces

¼ teaspoon Italian seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 cup thinly sliced onion

1 bell pepper, thinly sliced

½ cup red wine

½ cup chicken stock

1 cup canned petite diced tomatoes

1 teaspoon capers

Preheat the Instant Pot add the chicken pieces to the Instant Pot skin side down to brown. You may need to do this in several batches.

Pour off the chicken fat from the Instant Pot.

Place the chicken back into the Instant Pot and season with the Italian seasoning kosher salt, pepper, and garlic powder.

Add the onion, bell pepper, wine, stock, tomatoes, and capers, to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot.

PORK TENDERLOIN WITH ASIAN SPICE

SERVES 4 TO 6 • PRESSURE TIME: 35 MINUTES

Most people think of rosemary when they think about pork tenderloin, but switch things up when you try Pork Tenderloin with Asian Spice. The sweet orange marmalade, honey, and hot Asian-style garlic sauce will make this recipe a new favorite. Serve it with jasmine rice to make the meal complete.

2 tablespoons extra-virgin olive oil

1 pork tenderloin (about 2 pounds)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 garlic cloves, minced

½ cup orange juice

½ cup chicken stock

½ cup sweet orange marmalade

2 tablespoons honey

1 tablespoon Asian hot garlic sauce

Preheat the olive oil in the Instant Pot with the lid off.

Season the pork with kosher salt and pepper and add to the Instant Pot; brown on all sides.

Add the garlic and sauté for an additional minute.

Add the orange juice and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the orange marmalade, honey, and hot garlic sauce to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

TANGY TERIYAKI CHICKEN

SERVES 4 • PRESSURE TIME: 13 MINUTES

Tangy Teriyaki Chicken is your soon-to-be weeknight favorite. In less than 20 minutes, you’ll be enjoying the tasty combination of fresh pineapple, zesty teriyaki, and a hint of heat. Use bone-in chicken thighs to absorb for exceptional, juicy meat, but you can also use boneless if you prefer. Serve this with steamed vegetables or a side of rice to make this meal complete.

1 tablespoon extra-virgin olive oil

4 bone-in chicken thighs, trimmed of fat

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 garlic cloves, minced

¼ cup teriyaki sauce

1 ½ cups chicken stock, divided

¼ cup cider vinegar

¼ cup honey

½ teaspoons Sriracha

1 cup dry basmati rice, rinsed

5 green onions, sliced

½ cup chopped pineapple

Heat the olive oil in the Instant Pot with the lid off.

Season the chicken with kosher salt and pepper, add to the Instant Pot with the garlic, and brown well on both sides.

Add the teriyaki sauce, ½ cup of the stock, the vinegar, honey, and Sriracha to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the rice and remaining 1 cup stock to the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Sprinkle with the green onions and pineapple and serve.

SPINACH AND ARTICHOKE CHICKEN

SERVES 4 • PRESSURE TIME: 10 MINUTES

Whether you’re serving spinach and artichokes in a classic dip, or enjoying it as a whole meal, these two ingredients were meant for one another. Carrots add a pop of color and vitamin-K, while the juicy chicken thighs take on all of the delicious flavors of this one-pot meal. For a little extra something, garnish this dish with some crumbled feta.

1 tablespoon extra-virgin olive oil

4 bone-in chicken thighs

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 (14.5-ounce) can artichoke hearts, rinsed and drained

1 medium onion, sliced

1 large carrot, peeled and cut into 1-inch pieces

2 garlic cloves, minced

8 ounces baby spinach

½ cup chicken stock

Preheat the olive oil in the Instant Pot with the lid off.

Season the chicken with kosher salt and pepper and add to the Instant Pot.

Brown the chicken on both sides, about 5 minutes per side; remove and set aside.

Add the artichokes, onion, carrot, and garlic to the Instant Pot; cook for 5 minutes.

Add the spinach and cook for an additional minute.

Add the stock and chicken to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

MEDITERRANEAN LEMON CHICKEN

SERVES 4 • PRESSURE TIME: 8 MINUTES

Lemony rice, a pinch of herbs, and crispy chicken thighs are made for each other. The hit of citrus brings out the aromas of the chicken, making it even more delicious with every bite. Serve it piping hot with an heirloom tomato salad or pickled vegetables.

1 teaspoon extra-virgin olive oil

4 bone-in chicken thighs, trimmed of fat

1 medium onion, diced

4 garlic cloves, minced

1 teaspoon lemon zest

4 tablespoons fresh lemon juice

1 tablespoon dried oregano

¼ teaspoon dried thyme

1 cup dry basmati rice, rinsed

1 cup chicken stock

2 teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

Heat the oil in the Instant Pot with lid off; add the chicken and brown well on both sides.

Add the onion and garlic and cook for an additional 1 minute.

Add the lemon zest, lemon juice, oregano, thyme, rice, stock, kosher salt, and pepper to the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir and serve.

TURKEY-STUFFED CABBAGE

SERVES 6 • PRESSURE TIME: 15 MINUTES

Go lean with super-tasty Turkey-Stuffed Cabbage! Rather than a heavy sandwich with a bulky roll or hoagie, this preparation is elegant, packed with flavor, and much healthier. Choose whichever kind of rice is a favorite in your home—white will do, but multi-grain rice is even better!

1 large head cabbage

1 pound extra-lean ground turkey

½ cup minced onion

2 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 large egg, beaten

1 tablespoon Worcestershire sauce

1 cup cooked rice

1 (8-ounce) can tomato sauce

1 tablespoon sugar

1 teaspoon beef stock

2 cups shredded mozzarella cheese

Separate the cabbage into 12 large leaves.

Boil or steam the cabbage until flexible, but not mushy. Drain and cool.

In a medium bowl, combine the beef, onion, kosher salt, pepper, egg, and Worcestershire sauce.

Add the rice to the bowl and mix well.

Place ¼ cup of the beef mixture in the center of each cabbage leaf.

Fold in the sides of each leaf and roll the ends over the meat. Transfer to the Instant Pot.

In a small bowl, combine the tomato sauce, sugar, and stock.

Pour the sauce mixture over the cabbage rolls in the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Sprinkle with the cheese. When the cheese is melted, serve.

CHAPTER TWO

SOUPS AND STEWS

ROOT VEGETABLE AND LAMB STEW

SERVES 4 • PRESSURE TIME: 30 MINUTES

Enjoy the best root vegetables of the season to make a classic lamb stew even better. Seasonal squash, sweet potatoes, and parsnips will make this tummy-pleasing bowl even more comforting, while a bit of Greek yogurt adds just the right amount of creaminess.

2 teaspoons extra-virgin olive oil

1 pound lamb shoulder, cut into ¾-inch cubes

14 ounces beef stock

1 ¼ cups dry red wine

2 garlic cloves, minced

1 sprig fresh thyme

1 bay leaf

2 cups peeled and diced butternut squash

1 cup peeled and diced parsnips

1 cup peeled and diced sweet potato

1 cup diced celery

1 medium onion, diced

½ cup Greek-style yogurt

3 tablespoons all-purpose flour

Heat the oil in the Instant Pot and brown the lamb in batches; drain the fat.

Add the stock, wine, garlic, thyme, and bay leaf to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the squash, parsnips, sweet potato, celery, and onion; secure lid.

When the pressure is achieved, set a timer for 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and bay leaf.

In a small mixing bowl, combine the yogurt and flour. Stir in ½ cup hot liquid from the stew into the yogurt mixture.

Pour the mixture into the Instant Pot and, with the lid off, stir until thickened.

Serve immediately.

ANYTIME CHICKEN STOCK

MAKES 5 CUPS • PRESSURE TIME: 45 MINUTES

Anytime Chicken Stock is the perfect broth to store for later. The fresh thyme and rosemary make this stock aromatic and comforting, and the perfect complement to meals with chicken or pork. Store it in ice cube trays so you can add it to sautéed vegetables or as a base for a soup in a flash.

3 pounds chicken wings

1 medium onion, quartered

1 carrot, peeled

1 celery stalk

1 parsnip, peeled

1 sprig fresh thyme

1 sprig fresh rosemary

1 tablespoon extra-virgin olive oil

3 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

5 cups water

5 whole black peppercorns

Preheat the oven to 400°F.

Place the chicken wings, onion, carrot, celery, parsnips, thyme, and rosemary on a roasting pan. Drizzle with olive oil and sprinkle with 2 teaspoons of the kosher salt and the ground pepper.

Place the pan in the oven and roast for 40 minutes.

When roasting is complete, drain the fat and place the contents of the pan into the Instant Pot.

Add the water, the remaining 1 teaspoon kosher salt, and the peppercorns to the Instant Pot; secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain using a colander.

Refrigerate the stock for 5 hours, and remove the hardened fat before using.

CHEESY FRENCH ONION SOUP

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

The soup that onion-lovers dream about, Cheesy French Onion Soup is a savory delight. In the time that it takes for most restaurants to serve up this delicious soup, you can have the homemade version in front of you. You can serve the crostini on the side, or place it in the bowls before ladling in the soup.

4 large sweet onions, sliced

2 cups beef stock

1 tablespoon balsamic vinegar

¼ cup red wine

2 sprigs fresh thyme

1 bay leaf

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 ounces Gruyère cheese, sliced

6 crostini, optional

Place the onions, stock, vinegar, wine, thyme, bay leaf, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and bay leaf.

Turn the oven on to broil.

Ladle the soup into ovenproof bowls, and top each one with 2 slices of the cheese.

Place the bowls under the broiler for two minutes, or until the cheese is melted.

Serve immediately.

CREAMY CAULIFLOWER-THYME SOUP

SERVES 6 • PRESSURE TIME: 10 MINUTES

A former unsung hero of the cruciferous vegetables, cauliflower is finally being paid its due. With a sprig of thyme, a little white wine, and everything that makes creamy soups so comforting, this celebration of cauliflower is perfect for a chilly day. Enjoy Creamy Cauliflower-Thyme Soup with a sprinkle of chives on top, or even some extra cheddar cheese.

2 large heads cauliflower, stem and leaves removed

1 medium sweet onion, chopped

3 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 cups chicken stock

¼ cup white wine

1 sprig fresh thyme

1 cup heavy cream

¼ cup shredded cheddar cheese

Chopped fresh chives for garnish

Place the cauliflower, onion, garlic, kosher salt, pepper, and stock into the Instant Pot.

Pour in the wine and sprig of fresh thyme.

Secure the Instant Pot lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme.

Scoop out half the cauliflower and transfer to the carafe of a blender, along with the cream and cheese.

Process until smooth.

Pour the blender contents back into the Instant Pot and stir.

Garnish with the chives and serve immediately.

SAUSAGE AND PEPPERONI SOUP

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

This hearty Sausage and Pepperoni Soup is nothing if not tasty. The meat offer a kick of heat, and the melty mozzarella cheese makes it even better. This recipe calls for ditalini pasta, but you can use any other small pasta that you have available, such as orzo or baby shells.

One 28-ounce can petite diced tomatoes

1 medium onion, chopped

4 garlic cloves, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 pound hot Italian sausage, thinly sliced

3 ounces pepperoni, diced

1 green bell pepper, diced

½ cup dry ditalini pasta

½ cup shredded mozzarella cheese for serving

Place the tomatoes, onion, garlic, kosher salt, pepper, oregano, sausage, pepperoni, pepper, and pasta into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Divide the soup among bowls, top with the cheese, and serve.

WINTER SQUASH SOUP

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Kabocha is a Japanese winter squash that looks like a green pumpkin. It’s sweet and healthy, making it a great base for a smooth and filling winter soup. This simple recipe balances the sweetness of the squash and brown sugar with a kick of garlic, onion, and ginger. Enjoy this soup by finishing it with a dollop of sour cream.

1 Kabocha squash (about (2 ½ pounds), peeled, seeded, and cut into 2-inch pieces

2 cups chicken stock

1 small onion, chopped

3 garlic cloves, sliced

1 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons ginger, sliced

¼ cup orange juice

1 tablespoon brown sugar

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using an immersion blender, purée the soup until it is smooth and serve.

GREEK CHICKEN AND ORZO SOUP

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

This Avgolemono-style soup is a Greek tradition. Silky and smooth from the egg and orzo, it has all of the comfort of a cream-based soup without all the fat. The lemony flavor and tender chicken make this soup a real treat.

6 cups chicken stock

2 boneless, skinless chicken breasts

1 teaspoon freshly ground black pepper

1 teaspoon turmeric powder

1 teaspoon kosher salt

1 bay leaf

1 teaspoon lemon zest

1 medium onion, chopped

1 celery stalk, sliced

1 carrot, peeled and sliced

¼ cup dry orzo, rinsed

½ cup fresh lemon juice

2 large eggs, beaten

1 egg yolk, beaten

3 fresh mint leaves, chopped

Place the stock, chicken breasts, pepper, turmeric, kosher salt, bay leaf, lemon zest, onion, celery, and carrot into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Pour the Instant Pot contents through a strainer, separating the stock from the chicken and vegetables.

Pour the stock back into the Instant Pot.

Discard all of the vegetables and chop the chicken; set aside.

Turn pressure on and cook with the lid off for 3 minutes.

Stir in the orzo and cook for 5 more minutes.

When cooking is complete, combine the lemon juice, eggs, and yolk in a bowl; whisk well.

Ladle ¼ cup of hot stock into the egg mixture; whisk well.

Drizzle the egg mixture into the Instant Pot while continuously whisking.

Add the chicken and mint to the Instant Pot.

Cook for an additional 3 minutes before serving.

Serve immediately.

HOMEMADE SHRIMP PHO

SERVES 4 TO 6 • PRESSURE TIME: 15 MINUTES

Pho is a Vietnamese soup typically made with rice noodles and aromatic ingredients like star anise, lemongrass, and ginger. Whether you prefer your pho with beef, fish, or chicken, it’s a warming noodle delight that has a very special place in the soup world.

5 cups chicken stock

4 garlic cloves, sliced

1 tablespoon fresh ginger, grated

1 star anise

3 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon brown sugar

1 Serrano chile, seeds and membrane removed, thinly sliced

1 lemongrass stalk, halved

1 teaspoon lime zest

1 pound large shrimp, peeled and deveined

2 cups bean sprouts

2 scallions, cut into 1-inch pieces

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

6 ounces dry rice noodles, cooked

Place the stock, garlic, ginger, star anise, fish sauce, soy sauce, brown sugar, Serrano, lemongrass, and lime zest into the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the lemongrass and then add the shrimp, bean sprouts, green onions, cilantro, lime, and rice noodles to the Instant Pot; stir.

Divide the soup between bowls and serve.

POTATO-LEEK AND CHIVE SOUP

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

This classic Potato-Leek and Chive Soup is a fan favorite. Simple but delicious, it’s easy to put together when you’re in a rush. The potatoes fill you up and the leeks and chives offer a burst of flavor. Enjoy this as a starter or a light meal!

2 cups sliced leeks, white part only

1 cup sliced sweet onion

2 cups peeled and diced Yukon Gold potatoes

3 cups chicken stock

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup sour cream for serving

1 teaspoon chopped fresh chives for serving

Place the leeks, onion, potatoes, stock, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using an immersion blender, purée the soup until it reaches the desired consistency.

Serve topped with the sour cream and chives.

ANYTIME FISH STOCK

MAKES 4 CUPS • PRESSURE TIME: 25 MINUTES

It’s a great idea to have different kinds of stock on hand for those last-minute meals. This Anytime Fish Stock recipe can be stored in the freezer for up to six months. When you’re making tasty fish soups and dinners, just pull the stock out of the freezer and you’re ready to go.

2 pounds fish heads from white fish such as snapper or grouper

1 medium onion, quartered

1 celery stalk

1 carrot

2 sprigs fresh thyme

6 whole black peppercorns

½ teaspoon kosher salt

4 cups water

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain using a cheesecloth-lined colander or sieve.

Cover and refrigerate for up to 7 days.

Store in ice cube trays in the freezer for up to 6 months, if desired.

SPICY SAUSAGE AND CABBAGE SOUP

SERVES 6 TO 8 • PRESSURE TIME: 30 MINUTES

This Spicy Sausage and Cabbage Soup is a well-rounded meal on its own. With aromatic spices, spicy sausage, and nutritious vegetables, you’ll have a complete dinner in one big bowl of soup. While this recipe calls for spicy Italian sausage, you can switch it up with other varieties, and even reduce the fat with turkey or chicken sausage.

2 medium onions, sliced

1 red bell pepper, chopped

1 head cabbage, sliced

1 parsnip, peeled and diced

4 celery stalks, cut into 1-inch pieces

1 sprig fresh rosemary

1 sprig fresh thyme

2 garlic cloves, minced

4 cups beef stock

One 28-ounce can diced tomatoes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

½ teaspoon coriander seeds

1 bay leaf

1 pound hot Italian sausage, cooked and drained of fat

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the rosemary, thyme, and bay leaf and serve immediately.

CHEESY CHICKEN CHILI

SERVES 8 • PRESSURE TIME: 35 MINUTES

A white-bean take on classic chili, Cheesy Chicken Chili is as filling as it is delicious. With a little bit of heat, tender chicken, and gooey cheese, you’ll want to try this recipe again and again. Garnish each bowl liberally with some cheddar cheese and additional sliced jalapeños.

4 boneless, skinless chicken breasts

3 cups chicken stock

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon ground cumin

2 teaspoons chili powder

1 teaspoon ground coriander

1 cup minced onion

2 cloves garlic, minced

1 green jalapeño, seeds and membrane removed, diced

Two 15 ½-ounce cans great Northern beans, drained

One 10 ¾-ounce can tomatoes with green chilies

1 tablespoon chopped fresh cilantro, divided

½ cup shredded Monterey Jack cheese

Place the chicken breasts, stock, black pepper, cumin, chili powder, coriander, onion, and garlic into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the jalapeño, beans, tomatoes and half the cilantro into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the cheese and remaining cilantro. Serve hot.

BARLEY, BEEF, AND VEGETABLE SOUP

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

This hearty soup made of barley, potatoes, veggies, and beef is the comforting meal you will crave after a long day. Store it in your freezer for those evenings when you just don’t feel like cooking. This soup covers all the bases and will leave you feeling full and satisfied any time of year.

1 tablespoon extra-virgin olive oil

¾ pound beef chuck, cut into 1-inch cubes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 cups beef stock

One 14 ½-ounce can crushed tomatoes

1 cup chopped onion

½ cup chopped celery

2 garlic cloves, minced

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

1 bay leaf

1 cup peeled and diced potatoes

¼ cup dry quick-cooking barley

1 cup frozen mixed vegetables

Heat the oil in the Instant Pot, add the meat, sprinkle with kosher salt and pepper, and cook until browned; drain the fat.

Stir in the stock, scraping up all the little bits from the bottom of the pan.

Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes, and bay leaf to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the barley and mixed vegetables; secure lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf and serve.

GINGER-CARROT BISQUE

SERVES 4 TO 6 • PRESSURE TIME: 5 MINUTES

For all those ginger lovers, this Ginger-Carrot Bisque has the slight bite of fresh ginger root with the sweetness of carrots. The hint of orange adds a citrusy zip, making this soup a refreshing alternative to traditional root vegetable or squash soups. Finish it off by sprinkling candied ginger or crunchy nuts on top!

6 carrots, peeled and chopped

1 medium onion, diced

2 tablespoons minced fresh ginger

2 cups chicken stock

½ cup orange juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Purée the soup in a blender and serve.

ANYTIME BEEF STOCK

MAKES 5 CUPS • PRESSURE TIME: 50 MINUTES

Buying stock at the store may be easy, but so is making your own. The benefits of making your own beef stock go far beyond convenience, too! This homemade recipe allows you to avoid the preservatives often found in store-bought versions, and offers a simple, natural, tasty broth to use or store in your freezer for up to 6 months.

2 pounds beef ribs

1 tablespoon extra-virgin olive oil

2 teaspoon kosher salt, divided

1 teaspoon ground pepper, divided

1 large onion, quartered

2 Roma tomatoes, halved

1 turnip, halved

2 carrots, peeled

1 sprig fresh thyme

1 sprig fresh rosemary

1 bay leaf

4 cups water

1 cup dry red wine

Preheat oven to 400°F.

Rub the ribs with oil and half the kosher salt and ground pepper, and place them on a roasting pan.

Place the pan in the oven and let roast for 25 minutes.

When roasting is complete, transfer the ribs to the Instant Pot.

Add onion, water, and the remaining kosher salt and peppercorns to the Instant Pot; secure the lid.

Press the Manual button and enter 35 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the carrots, thyme, rosemary, bay leaf, water, and wine; secure lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain with a sieve and refrigerate the stock for 5 hours; remove the fat.

Cover and refrigerate up to 5 days.

MéMé’S BEEF BOURGUIGNON

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

This classic French dish is a perfect meal for an Instant Pot, even if your grandma never used one. The tender meat breaks apart easily with a fork, and the hint of Burgundy wine makes it downright sumptuous. Mémé’s Beef Bourguignon is meant to be savored, so make sure to enjoy it with a fresh baguette to soak up all of the hearty goodness.

1 tablespoon all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 ½ pounds sirloin, cut into 1-inch pieces

2 garlic cloves, minced

1 cup Burgundy wine

1 ½ cups beef stock

1 tablespoon tomato paste

1 sprig fresh thyme

1 cup frozen pearl onions

1 cup small mushrooms

3 carrots, peeled and sliced diagonally into 2-inch pieces

3 parsnips, peeled and cut into 2-inch pieces

In a bowl, combine the flour, kosher salt, and pepper; mix well.

Roll the beef pieces in the flour mixture; shake off excess.

Place the beef, garlic, wine, stock, tomato paste, thyme, onions, mushrooms, carrots, and parsnips into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.

WHITE BEAN AND GREENS SOUP

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

This healthy White Bean and Greens Soup is easy to make and is full of nutrients. The white beans, potatoes, and Swiss chard go perfectly together, offering you a wholesome soup without all the calories. If you prefer other leafy greens, feel free to swap out the chard for nutrient-rich Kale.

1 bunch Swiss chard, chopped and ribs removed

1 medium sweet onion, diced

3 garlic cloves, sliced

1 pound red bliss potatoes, diced

1 cup canned white beans

2 sprigs fresh thyme

1 cup vegetable stock

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve.

FLORENTINE SOUP WITH SHELLS

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

There’s something about shell pasta that keeps everyone coming back. The small shells are a great addition to this delicious soup that’s packed with veggies. Top it off with basil to add to the savory aroma of this soup. Whether you serve this as a first course to a larger meal, or enjoy it in a mug after a long day, this Florentine Soup with Shells is sure to satisfy.

2 pounds grape tomatoes

6 cups chicken stock

1 carrot, peeled and sliced

1 medium onion, chopped

3 garlic cloves, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup dry small shells pasta

1 cup baby spinach leaves

5 fresh basil leaves, torn, for serving

Place the grape tomatoes, stock, carrot, onion, garlic, kosher salt, pepper, pasta, and baby spinach into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Top with basil leaves and serve.

CLASSIC BEEF STEW

SERVES 6 TO 8 • PRESSURE TIME: 25 MINUTES

Classic Beef Stew is something you wait for when the days get shorter and winter starts to blow in. It’s a comforting meal for a cold day, and this recipe will put a bowl of piping hot stew in front of you in no time. The secret ingredient is grape jelly for a hint of sweetness!

2 pounds beef stew meat, cut into 1-inch cubes

1 cup beef stock

1 medium onion, diced

2 sprigs fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons tomato paste

1 tablespoon grape jelly

1 pound small red potatoes, peeled and quartered

2 celery stalks, cut into 1-inch pieces

2 carrots, peeled and cut into 1-inch pieces

Place the stew meat, stock, onion, thyme, kosher salt, pepper, tomato paste, and jelly into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the potatoes, celery, and carrots to the Instant Pot; secure lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve.

PORK AND SPLIT PEA SOUP

SERVES 6 TO 8 • PRESSURE TIME: 10 MINUTES

Cooked with traditional methods, this soup would take hours. The convenience of the Instant Pot brings that cook time down to 10 minutes! You’ll have savory pork and comforting split pea soup on the table in no time. Serve it with hot dinner rolls and your evening is complete.

1 package (16 ounces) split peas with seasoning packet

2 cups diced pork shoulder

3 carrots, peeled and sliced

½ cup diced onion

2 celery stalks, sliced

2 garlic cloves, minced

1 bay leaf

2 tablespoons chopped fresh parsley

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon apple cider vinegar

6 cups water

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf and serve.

LENTILS WITH CHICKEN SAUSAGE

SERVES 4 • PRESSURE TIME: 20 MINUTES

Lentil soups are some of the most satisfying—they fill you up without being heavy, and they are good for you, too! While this Lentils with Chicken Sausage recipe calls for chicken sausage for a lighter fare, you can spice it up with chorizo sausage, spicy Italian, or another flavor of your choosing.

1 pound chicken sausage, cut into 1-inch pieces

1 medium onion, diced

2 garlic cloves, sliced

1 large carrot, peeled and thinly sliced

1 celery stalk, thinly sliced

1 cup lentils

2 cups chicken stock

One 14 ½-ounce can diced tomatoes with garlic and olive oil

1 bay leaf

½ teaspoon crushed red pepper flakes (optional)

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf and serve immediately.

COWBOY CHILI

SERVES 6 TO 8 • PRESSURE TIME: 40 MINUTES

A Texas-style chili that packs plenty of heat, this Cowboy Chili is a crowd-pleaser. The pork and beef bulk up this already hearty chili, making for a wholesome meal for all the spice-lovers in your family. Serve it with cornbread to take some of the edge off as you power your way through that heat.

2 pounds beef sirloin, cut into 1-inch pieces

1 pound pork loin, cut into 1-inch pieces

1 bell pepper, diced

1 medium onion, diced

3 garlic cloves, minced

2 teaspoons chili powder

2 whole chipotles in adobo sauce, chopped fine

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups beef stock

One 15-ounce can dark red kidney beans

One 28-ounce can diced tomatoes

One 10-ounce can tomatoes with green chilies and lime

2 tablespoons tomato paste

Place the beef, pork, bell pepper, onion, garlic, chili powder, chipotles, cumin, kosher salt, pepper, and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution.

Add the kidney beans, diced tomatoes, tomatoes with chilies and lime, and tomato paste to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CREAMY SHRIMP BISQUE

SERVES 4 TO 6 • PRESSURE TIME: 12 MINUTES

Creamy Shrimp Bisque is a treat whether it’s a warm summer night or a cozy winter evening. Sherry is that special ingredient that transforms bisque into something exceptional. This recipe is irresistible, and you’ll find yourself wanting to make it over and over again.

2 pounds large shrimp, with shells

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1 cup white wine

3 cups chicken stock

1 carrot, peeled and chopped

1 celery stalk, chopped

1 leek (white part only), sliced

1 garlic clove, sliced

1 small potato, peeled and halved

1 tablespoon tomato paste

1 sprig fresh tarragon

2 teaspoons sherry

1 cup heavy cream

Peel and devein the shrimp, removing the tails. Place the shrimp shells and tails in the Instant Pot.

Season the shells with the kosher salt and pepper. Add the wine and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain the stock through a sieve.

Add the carrot, celery, leek, garlic, potato, tomato paste, tarragon, and sherry to the Instant Pot; secure the lid.

When pressure is achieved, set the timer for 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the tarragon.

Using an immersion blender, purée the soup while adding the cream. Purée until it reaches the desired consistency and serve.

TUSCAN MEATBALL SOUP

SERVES 6 TO 8 • PRESSURE TIME: 15 MINUTES

Homemade meatballs always look like more work than they actually are, and this traditional Tuscan Meatball Soup is a delicious excuse to make them right now! While you can substitute store-bought meatballs, the meatballs in this recipe are quick, tasty, and make this soup even better. With orecchiette, or “little ears” pasta, Northern beans, and fresh veggies, it is a well-rounded meal that can satisfy even the pickiest of eaters.

MEATBALLS

1 pound lean ground beef or turkey

1 small onion, minced

¾ cup Italian bread crumbs with Romano cheese

1 teaspoon garlic salt

1 large egg, beaten

SOUP

4 cups chicken stock

½ cup peeled and sliced carrot

2 celery stalks, thinly sliced

1 small onion, diced

1 bay leaf

One 14 ½-ounce can diced tomatoes

One 19-ounce can great Northern beans

1 cup dry orecchiette

1 teaspoon garlic kosher salt

FOR THE MEATBALLS: In a bowl, combine all of the ingredients; mix well.

Form the mixture into 1-inch meatballs.

FOR THE SOUP: Place the meatballs and all of the soup ingredients into the Instant Pot; secure the lid.

When pressure has been achieved, set a timer for 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the bay leaf and serve immediately.

ANYTIME VEGETABLE STOCK

MAKES 5 CUPS • PRESSURE TIME: 20 MINUTES

You don’t have to be a vegetarian to appreciate tasty, homemade veggie broth. The Anytime Vegetable Stock is perfect for soups, but it’s also great to have on hand when you want to add a little extra flavor to your cooking. Freeze the stock in ice cube trays; when you’re cooking up dinner another night, you can toss a cube in the pan for some seasoning and moisture.

4 medium onions, unpeeled and quartered

4 medium carrots, peeled and cut into 2-inch pieces

3 medium potatoes, halved

2 parsnips, peeled and cut into 2-inch pieces

1 small head cabbage, cut into wedges

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

8 cups water

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon chopped fresh oregano

Preheat the oven to 350°F.

Place the onions, carrots, potatoes, parsnips, and cabbage on a roasting pan; drizzle with the olive oil, and sprinkle with the kosher salt and pepper.

Place the pan in the oven and let roast for 30 minutes.

When roasting is complete, transfer the pan ingredients along with the water, rosemary, thyme, and oregano to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain the stock using a colander.

Cover and refrigerate the stock up to five days.

SOUTHWEST BEEF STEW

SERVES 6 TO 8 • PRESSURE TIME: 30 MINUTES

Taco lovers, unite! All the flavors of a tasty taco have found themselves in this Southwest Beef Stew. When the stew is piping hot and ready to serve, stir in ½ cup crumbled corn tortillas, some chopped green onions, and a spritz of lime.

1 tablespoon extra-virgin olive oil

1 pounds beef stew meat, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon ground black pepper

½ teaspoon ground cumin

1 medium onion, chopped

2 celery stalks, chopped

3 carrots, peeled and chopped

1 cup corn

1 cup cooked black beans

4 cups beef stock

1 green Serrano chili, seeded and chopped

2 tablespoons Worcestershire sauce

2 tablespoons chopped fresh cilantro

One 16-ounce can petite diced tomatoes

Preheat the Instant Pot for 2 minutes, add the oil, and heat for an additional 2 minutes.

Season the beef stew meat with the kosher salt, pepper and cumin.

Place the beef chunks and the bone into the Instant Pot and brown for 3 minutes on each side.

Add the onion, celery, and carrots and cook for 5 minutes longer.

Add the corn, black beans, stock, chili, Worcestershire sauce, cilantro, and tomatoes to the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve and enjoy!

WARMING TOMATO SOUP

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

Perfect for cold weather or the kind of day when you just want something familiar, this Warming Tomato Soup tastes like home. This no-nonsense recipe is leaps and bounds better than the canned stuff, and is nearly as easy to make. Serve it with crunchy and buttery grilled cheeses for an even more comforting meal.

4 pints grape tomatoes

2 cups chicken stock

2 sprigs fresh thyme

1 small onion, quartered

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

1 small potato, peeled and halved

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Fresh basil leaves for garnish

Place the tomatoes, stock, and thyme into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme, and press the tomatoes through a sieve to remove the seeds and skin.

Add the strained tomato liquid, onion, carrots, celery, potato, kosher salt, and pepper to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the soup to the carafe of a blender, along with the unsalted butter.

Process until the soup reaches the desired consistency.

Serve garnished with basil leaves.

CURRY AND BUTTERNUT SQUASH BISQUE

SERVES 4 • PRESSURE TIME: 10 MINUTES

When the leaves start to change and autumn creeps in, there’s nothing quite like butternut squash soup. A little bit sweet and a little hint of spice, this Curry and Butternut Squash Bisque is the perfect starter or light meal. If curry isn’t your thing, you can skip it entirely and you will still have a tasty fall soup with all the flavors of squash, cider, apples, and nutmeg.

6 cups peeled and diced butternut squash

3 cups chicken stock

1 cup apple cider

2 medium apples, peeled and seeded

2 teaspoons curry powder

1 medium onion, diced

½ teaspoon kosher salt

¼ teaspoon ground nutmeg

Sprinkle of pumpkin seeds or dollop of crème fraiche for garnish, if desired

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Purée the soup in a blender, garnish, and serve.

ROOT VEGGIE MEDLEY SOUP

SERVES 6 • PRESSURE TIME: 25 MINUTES

Nothing captures the crispness of autumn or the coziness of wintertime better than a hearty, soothing soup. Creamy and delicious with the flavors of crisp root vegetables, leeks, and a hint of coriander, this soup is a must. As the air gets cooler and the seasons set in, warm your bones with Root Veggie Medley Soup!

6 cups chicken stock

2 celery stalks, chopped

1 leek, white part only, sliced

2 Yukon Gold potatoes, diced

1 turnip, peeled and diced

2 parsnips, peeled and diced

1 celery root, peeled and diced

1 teaspoon kosher salt

½ teaspoon white pepper

¼ teaspoon ground coriander

2 tablespoons heavy cream

1 tablespoon unsalted butter

Chopped fresh chives and parsley for garnish

Place the stock, celery, leek, potatoes, turnip, parsnips, celery root, kosher salt, pepper, and coriander into the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

When the soup has cooled slightly, add the cream and unsalted butter. Using an immersion blender, purée the soup until smooth.

Garnish the soup with the chives and parsley and serve immediately.

BEAN AND ROSEMARY-PORK STEW

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

Fill your kitchen with the comforting aromas of rosemary, parsley, and onions. This Bean and Rosemary-Pork Stew is a robust dinner delight with the tender pork and mixed beans, and will keep you warm and full for hours. Serve with a light salad or some dinner rolls to go with it, or on its own!

1 pound fifteen-bean soup mix

1 large onion, diced

One 28-ounce can crushed tomatoes

3 celery stalks, chopped

1 ham hock

1 pound pork shoulder, diced into 1-inch cubes

2 garlic cloves, minced

1 tablespoon chopped fresh parsley

1 bay leaf

1 teaspoon dried rosemary

2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

8 cups chicken stock

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the ham hock and bay leaf.

CLASSIC CHILI

SERVES 6 TO 8 • PRESSURE TIME: 20 MINUTES

When bellies are empty and time is not on your side, this Classic Chili recipe is a great way to curb that hunger—and fast. In just 20 minutes, you can have a hearty, comforting dinner on the table. Serve it with corn chips or corn bread as an added treat.

1 ½ pounds ground chuck

1 medium onion, chopped

3 garlic cloves, minced

1 Anaheim chili, seeds removed, finely chopped

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

One 28-ounce can crushed tomatoes

1 cup beef stock

½ teaspoon ground cinnamon

One 15-ounce can dark red kidney beans, drained

Corn chips, shredded Cheddar cheese, chopped green onions, and sour cream for garnish

Place the ground chuck into the Instant Pot; cook for 5 minutes with the lid off, breaking the beef up with a wooden spoon.

Drain the fat and place the beef back into the Instant Pot.

Add the onion, garlic, chile, kosher salt, pepper, chili powder, cumin, coriander, tomatoes, stock, and cinnamon to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the kidney beans and taste for additional seasonings.

Garnish with the corn chips, cheese, green onions, and sour cream.

Serve immediately.

BONE BROTH CHICKEN SOUP

SERVES 4 • PRESSURE TIME: 50 MINUTES

Nature’s cure-all, Bone Broth Chicken Soup will feed your family, warm your bones, and nurse whatever ails you. This recipe makes cooking “nature’s penicillin” easy, fast, and so much more delicious than the canned stuff. The natural broth will make for a healthier soup with less sodium and more vitamins than if you had used store-bought chicken stock. It’s healthy and tasty all at once!

1 whole chicken (about 4 pounds)

1 medium onion, quartered

6 cups water

1 tablespoon kosher salt

6 whole black peppercorns

2 celery stalks, diced

2 carrots, peeled and sliced

1 parsnip, peeled and sliced

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon chopped fresh parsley

Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid.

Press the Manual button and enter 45 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Strain the stock, and set aside.

Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot.

Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the rosemary and thyme.

Sprinkle the soup with parsley and serve.

LOBSTER TAIL BISQUE

SERVES 4 • PRESSURE TIME: 10 MINUTES

Lobster in the summertime is an extra special treat. This Lobster Tail Bisque is rich and creamy, and the lemony asparagus adds the perfect crunch to go with it. Whether you’re near or far from the seaside, this soup will transport you to a bright summer afternoon by the beach.

2 cups chicken stock

1 cup white wine

1 lemon, halved

1 leek, white part only, sliced

1 celery stalk, thinly sliced

2 lobster tails, with shells

1 teaspoon lemon pepper seasoning

1 pound fresh asparagus, cut into 1-inch pieces

4 ounces cream cheese

Place the stock, wine, lemon, leek, celery, lobster, lemon pepper, and asparagus into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the lobster meat from the tails and discard the shells.

Cut the lobster meat into ½-inch pieces and place them back into the Instant Pot.

Add the cream cheese to the Instant Pot and stir until dissolved.

Serve hot or cold.

HEARTY CHICKEN TORTILLA SOUP

SERVES 6 • PRESSURE TIME: 25 MINUTES

This Hearty Chicken Tortilla Soup is more than just a starter dish, it’s a meal in and of itself. With refried beans, savory chicken, and fresh corn, you’ll feel perfectly satisfied by a soup that has a bit of a kick. For more heat, slice some hot jalapeños for an additional garnish.

2 ears fresh corn, husked

4 garlic cloves, sliced

1 large onion, diced

2 teaspoons ground cumin

Two 10-ounce cans diced tomatoes and green chilies

12 corn tortilla chips, plus more for serving

1 boneless, skinless chicken breast, diced

6 cups chicken stock

1 cup refried beans

2 tablespoons chopped fresh cilantro, for serving

1 teaspoon Parmesan cheese, for serving

Cut the corn kernels off the cob using a sharp knife and place the cobs and kernels in the Instant Pot.

Add the garlic, onion, cumin, diced tomatoes, tortilla chips, chicken, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Discard the corncobs and stir in the refried beans and cilantro.

Top with the cilantro and cheese and serve with more corn tortilla chips, if desired.

TOMATILLO-PORK CHILI VERDE

SERVES 4 TO 6 • PRESSURE TIME: 40 MINUTES

If you needed an excuse to eat your meal with tortilla chips, here it is. This Tomatillo-Pork Chili Verde is flavorful, filling, and spicy enough to have a little kick without burning your taste buds. If you’re serving a crowd but prefer more heat, remember that it’s always easier to add spice after the fact than it is to take it away!

2 pounds boneless pork loin, cut into 2-inch cubes

1 cup chicken stock

One 4-ounce can green chilies, chopped

4 tomatillos, husks removed, chopped

1 tablespoon fresh lime juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon cumin seeds

1 teaspoon ground coriander

2 garlic cloves, minced

1 small onion, chopped

3 tablespoons chopped fresh cilantro

Sour cream for garnish

Place the pork, stock, green chilies, tomatillos, lime juice, kosher salt, pepper, cumin, coriander, garlic, and onion into the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Sprinkle with cilantro.

Serve in bowls topped with sour cream.

CHAPTER THREE

POTATOES, PASTA, AND GRAINS

ZESTY BULGUR MEDLEY

SERVES 4 TO 6 • PRESSURE TIME: 6 MINUTES

Bulgur is a wonderful replacement grain for rice or pasta. In this recipe, bulgur joins forces with a dash of spices, zesty lemon, and tasty black olives for a simple but incredible way to spruce up any meal. Serve it as a side dish, or top it with chicken, shrimp, or a white fish like tilapia for a delicious and nutritious meal.

1 medium onion, chopped

1 garlic clove, sliced

1 cup dry bulgur

½ teaspoon turmeric powder

½ teaspoon cumin seeds

1 ½ cups chicken stock

1 tablespoon lemon zest

½ cup black olives, pitted and sliced

¼ cup fresh lemon juice

1 tablespoon chopped fresh cilantro leaves

Place the onion, garlic, bulgur, turmeric, cumin, stock, lemon zest, olives, and lemon juice into the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Fluff the pilaf using a fork, top with the cilantro, and serve.

SPICY CILANTRO JASMINE RICE

SERVES 4 • PRESSURE TIME: 8 MINUTES

A perfect filler for your burritos or as a side dish to smoky pulled pork, Spicy Cilantro Jasmine Rice has a kick of heat from the jalapeño. The cilantro adds a pop of color and a burst of flavor, making this an easy go-to for many of your home cooked meals. If you prefer, try using brown rice for a slightly healthier alternative.

2 cups dry jasmine rice, rinsed

2 cups chicken stock

1 jalapeño, seeded and minced

1 garlic clove, minced

4 green onions, sliced

Zest from 1 lime

½ teaspoon kosher salt

1 bunch cilantro, stemmed and finely chopped

Place the rice, stock, jalapeño, garlic, green onions, lime zest, and kosher salt into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Toss the hot rice with fresh cilantro. Serve hot or cold.

NO-FUSS MAC ‘N’ CHEESE

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

In the time it takes for the boxed pasta to boil, you can have incredibly cheesy and buttery homemade macaroni and cheese ready to go. This No-Fuss Mac ‘n’ Cheese is truly a breeze and tastes better than anything you can find in the store. For some added texture, top it with toasted breadcrumbs.

2 ½ cups dry elbow macaroni

2 cups chicken stock

½ cup heavy cream

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

½ cup whole milk

1 ½ cups shredded Cheddar cheese

1 ½ cups shredded mozzarella cheese

½ teaspoon dry mustard

2 large eggs, beaten

Place the macaroni, stock, cream, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the unsalted butter, milk, cheeses, mustard, and eggs to the Instant Pot and stir until creamy.

Serve immediately.

FLUFFY WHITE RICE

SERVES 4 • PRESSURE TIME: 6 MINUTES

Sometimes the plainest of dishes can cause so much fuss. Get perfect Fluffy White Rice with these simple steps. Make sure to rinse the rice before you add it to the Instant Pot, otherwise it may clump together. Enjoy this rice alongside just about anything—from spicy seafood dishes or a hearty roast, to tangy vegetables. It’s a comforting delight all on its own, too!

2 cups dry long-grain rice, rinsed

2 cups water

Pinch of kosher salt

1 teaspoon extra-virgin olive oil

Add the rice, water, kosher salt, and olive oil to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Fluff rice and serve at once.

ZUCCHINI-MUSHROOM ORZO WITH CHICKEN

SERVES 6 • PRESSURE TIME: 8 MINUTES

Orzo is the best of both worlds: it’s as soft and scoop-up-able as creamy risotto, but with the quick cooking time of pasta. Enjoy the tender chicken, fresh zucchini and mushroom, and the mix of spices in this pleasant meal. Savor it hot, or cool down with it as a pasta salad on a sweltering summer day.

1 ½ teaspoons extra-virgin olive oil

2 boneless, skinless chicken breasts, chopped into 1 inch pieces

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 small onion, thinly sliced

2 cups sliced baby Portobello mushrooms

2 garlic cloves, minced

1 cup dry orzo

2 Roma tomatoes, seeded and chopped

One 14 ½-ounce can chicken stock

2 medium zucchini, cut into ½-inch pieces

2 teaspoons chopped fresh thyme

Preheat the Instant Pot and heat the olive oil for 2 minutes.

Add the chicken and brown on all sides.

Season with kosher salt and pepper and add the onion, mushrooms, and garlic to the Instant Pot; cook for 5 minutes.

Stir in the orzo and cook for an additional minute.

Pour the tomatoes and stock into the pressure; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the zucchini and thyme, and cook with the lid off for 5 to 7 minutes, until the vegetables are softened.

Serve warm.

BEEF MANICOTTI

SERVES 4 TO 6 • PRESSURE TIME: 25 MINUTES

Manicotti is pasta’s ode to cheese. These “little sleeves” neatly wrap around mounds of ricotta, mozzarella, and parmesan to make this meal a cheesy indulgence. The hearty meat sauce on top of the manicotti makes for a protein-filled delight. To switch things up a bit, try this recipe with ground turkey or chicken for slightly less fat.

1 pound ground beef

2 (24-ounce) jars pasta sauce

1 (14.5-ounce) can diced tomatoes

2 teaspoons Italian seasoning

2 ¼ cups whole-milk ricotta cheese

2 cups shredded mozzarella cheese, divided

1 ¼ cups grated Parmesan cheese

8 ounces dry manicotti shells

1 cup chicken stock

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

Preheat the Instant Pot, add the beef, and cook for 5 minutes, breaking up the meat with a wooden spoon.

Pour off excess fat.

Add the pasta sauce, diced tomatoes, and Italian seasoning to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

Meanwhile, in a medium bowl, combine the ricotta, 1 cup of the mozzarella, and the Parmesan cheese.

Spoon the cheese mixture into a zip-top bag and snip off a corner.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the meat mixture to a separate large bowl.

Pipe the cheese mixture into the manicotti shells and place into the Instant Pot.

Spoon the meat mixture and pour the stock over the manicotti and top with the remaining 1 cup mozzarella; secure the Instant Pot lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

LOBSTER MAC ‘N’ CHEESE

SERVES 4 • PRESSURE TIME: 8 MINUTES

A real treat for the family, this recipe gives traditional macaroni and cheese an ego boost by adding tasty Maine lobster. The mix of cheeses pair perfectly with this special seafood, and the added crunch of the potato chips are better than breadcrumbs. You’ll feel like you’re summering on a New England sea shore with every bite.

1 cup chicken stock

1 live Maine lobster (about 1 pound)

1 ½ cups dry elbow pasta

1 cup heavy cream

¼ cup whipped cream cheese

¼ cup shredded white Vermont Cheddar cheese

¼ cup shredded Fontina cheese

¼ cup shredded Parmesan cheese

Freshly ground black pepper

Pinch of nutmeg

½ cup finely chopped Kettle potato chips

Bring the stock to a boil in the Instant Pot.

Add the lobster to the Instant Pot, head first; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution. Remove the lobster from the Instant Pot and set aside to clean.

Add the dry pasta to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution. Add the cream and stir. Add the cheeses, pepper, and nutmeg and stir until smooth and the cheeses are melted and creamy.

Remove the meat from the claws and tail of the lobster. Stir the lobster meat into the pasta.

Sprinkle with potato chips.

Optional: Transfer the macaroni and cheese to an oven-proof pan and pop under the broiler for 1 to 2 minutes.

Serve hot!

PESTO ZITI

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

Meatless Mondays are back with scrumptious Pesto Ziti. Fresh pesto, ripe tomatoes, and plenty of Parmesan are an absolute treat. For creamier pesto, just add the suggested amount of heavy cream found in this recipe. Smother each plate with an extra helping of cheese and serve with garlic bread.

4 cups chicken stock

1 pound dry ziti pasta

1 small onion, chopped

2 garlic cloves, minced

3 pounds fresh ripe tomatoes, peeled, seeded, and chopped

One 14 ½-ounce can crushed tomatoes

2 tablespoons heavy cream, optional

¼ cup grated Parmesan cheese

¼ cup fresh pesto

Place the stock, pasta, onion, garlic, fresh tomatoes, and canned tomatoes into the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the cream, then add the cheese and stir until creamy.

Stir in the pesto and serve.

CRUNCHY WILD RICE

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

Wild rice is wonderful on its own, but this simple mix of ingredients makes it even better. The mushrooms offer lots of fiber and micronutrients, while the slivered almonds give every bite a nice crunch. For vegetarians, substitute the beef stock for vegetable stock and you’ll have a nice side for everyone in the family. Incorporate your favorite mushrooms, or whatever you have on hand.

2 cups dry wild rice

4 cups beef stock

1 cup mushrooms, sliced

1 small onion, diced

2 tablespoons unsalted butter

½ cup slivered almonds

2 tablespoons chopped green onion

Place the rice, stock, mushrooms, and onion into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the unsalted butter and almonds and stir.

Garnish with the green onions and serve.

VEGGIE LASAGNA

SERVES 4 TO 6 • PRESSURE TIME: 15 MINUTES

Portobello mushrooms, baby spinach, basil, and spices—this lasagna puts veggies in the spotlight. The gooey mozzarella and creamy ricotta add just the right amount of indulgence to this tasty meal. Using chicken stock will offer a hint of that comforting, savory flavor you get with chicken noodle soup, but you can also use vegetable stock for a completely vegetarian meal.

1 tablespoon extra-virgin olive oil

8 ounces baby Portobello mushrooms, sliced

1 pound baby spinach

2 garlic cloves, minced

1 small onion, diced

½ teaspoon dried oregano

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 large eggs, beaten

2 cups whole-milk ricotta cheese

1 pound mozzarella cheese, shredded

1 teaspoon fresh basil, torn

9 ounces dry no-boil lasagna pasta

1 cup chicken or vegetable stock

Heat the olive oil in the Instant Pot with the lid off; add the mushrooms, spinach garlic, onion, oregano, sea salt, and pepper; sauté for 5 minutes; Remove the vegetable mixture to a bowl.

In a medium bowl combine the eggs, ricotta, mozzarella, and basil.

Spray the pan of the Instant Pot with nonstick cooking spray and start layering your ingredients in the Instant Pot, starting with a layer of the vegetable mixture, followed by the cheese mixture, then the pasta, and repeat. Pour the stock into the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

AUTUMN STEEL-CUT OATS

SERVES 4 • PRESSURE TIME: 2 MINUTES

The flavors of fall come together in this Autumn Steel-Cut Oats recipe. While store-bought instant oatmeal may be your go-to, there’s no excuse not to make your own with this version, which takes just as little time to cook! With a hint of cinnamon, freshly cut apples, and a touch of maple syrup, these oats will have you feeling warm and comfortably satisfied.

1 cup old-fashioned steel-cut oats

1 ½ cups water

1 ½ cups low-fat milk

Pinch of kosher salt

½ cup peeled and diced apples

1 tablespoon maple syrup

1 tablespoon unsalted butter

¼ teaspoon cinnamon

Place all of the ingredients into the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 2 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir and serve.

ASIAN-STYLE BLACK RICE SALAD

SERVES 6 • PRESSURE TIME: 20 MINUTES

A fresh, citrusy salad with a helping of savory black rice is a satisfying, healthy meal. The bright flavors of vinegar, soy, and ginger are a perfect dressing for the salad, and the black rice, edamame, and bell pepper are the nutritious and tasty stars of the show. The black rice marinates in the Instant Pot with the help of the vegetable stock, soaking up all of its flavor.

1 cup black rice, rinsed

2 cups vegetable stock

SALAD

1 cup shelled edamame

1 yellow bell pepper, seeded and diced

1 (15-ounce) can mandarin oranges, drained, liquid reserved

2 green onions, sliced

¼ cup chopped fresh cilantro

DRESSING

1 ½ tablespoons rice wine vinegar

1 tablespoon orange juice

¼ teaspoon soy sauce

1 teaspoon reserved mandarin juice

1 teaspoon freshly grated ginger

1 garlic clove, minced

1 teaspoon sesame oil

¼ cup extra-virgin olive oil

Place the rice and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

FOR THE SALAD: Place all of the ingredients in a large bowl.

FOR THE DRESSING: Add the vinegar, orange juice, soy sauce, reserved mandarin juice, ginger, garlic and sesame oil to the carafe of a blender.

Turn on the blender and process for 1 minute.

Slowly drizzle the olive oil through the feed tube.

When all of the oil has been added, continue blending for another 30 seconds.

When the cook time is complete and pressure is fully released, open the lid with caution.

Fluff the rice and let it cool for 20 minutes.

Add the rice to the salad mixture and then toss well with the dressing.

Serve immediately.

HEALTHY SOUTHWEST SALAD

SERVES 6 • PRESSURE TIME: 20 MINUTES

A medley of flavors that is sure to delight without weighing you down, the Healthy Southwest Salad brings tasty brown rice together with a healthy salad. The rice cooked in the Instant Pot comes out flavorful, fluffy, and perfectly suited to balance the fresh salad. Serve it warm or cold, and for a little extra something, try crumbling some crunchy tortillas on top for added texture.

RICE

1 cup dry brown rice, rinsed

2 cups chicken stock

2 ears corn, husked

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon ground cumin

2 garlic cloves, minced

SALAD

2 (15-ounce) cans black beans, rinsed and drained

1 red bell pepper, finely chopped

5 green onions, thinly sliced

1 small jalapeño, seeds and membranes removed, minced

DRESSING

Fresh juice of one lime

3 tablespoons extra-virgin olive oil

½ teaspoon garlic kosher salt

3 tablespoons chopped fresh cilantro

FOR THE RICE: Place all of the ingredients in the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

FOR THE SALAD: In a large bowl, combine all of the ingredients.

FOR THE DRESSING: In a small bowl, combine all of the ingredients.

TO FINISH: When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the ears of corn and place them in a bowl of cold water.

Fluff the rice and let it cool for at least 10 minutes.

With a sharp knife, remove the corn from the cobs and add to the salad.

Add the rice to the salad, then toss with the dressing.

Serve warm or cold.

PARMESAN-ASPARAGUS RISOTTO

SERVES 4 • PRESSURE TIME: 8 MINUTES

Risotto, risotto, risotto! It feels impossible to get enough of it, and there are so many different combinations you can whip up that will make all your friends and family happy. If you’ve ever had grilled asparagus sprinkled with Parmesan cheese, then you know this is a winning flavor combination. For citrus lovers, try adding ¼ cup lemon juice to this blend and enjoy how all of the fresh flavors come together.

1 tablespoon unsalted butter

2 cups dry Arborio rice, rinsed

1 shallot, minced

8 ounces thin asparagus, cut into 1-inch pieces

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 cups chicken stock

¼ cup grated Parmesan cheese

Place the butter in the Instant Pot and melt.

Add the rice to the butter and cook for 2 minutes.

Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the cheese and serve hot.

SOUTHERN GRITS

SERVES 4 TO 4 • PRESSURE TIME: 15 MINUTES

Depending on where you grew up, grits could be a family favorite, or something you’ve never even tried. They’re versatile, comforting, and satisfying all at once, and can accompany just about anything – from eggs in the morning to roasted chicken at dinner. Check out this Southern Grits recipe and find yourself craving it at each and every meal.

2 ½ cups water

1 cup stone-ground grits

2 tablespoons unsalted butter

2 tablespoons half-and-half

1 cup grated Parmesan cheese

¼ teaspoon sea kosher salt

¼ teaspoon freshly ground black pepper

Place about ½ cup water into the Instant Pot; set a 3-quart metal bowl inside the Instant Pot.

Add the 2 ½ cups water to the bowl, along with the grits, unsalted butter, and half-and-half; secure the Instant Pot lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Carefully remove the bowl from the Instant Pot and stir in cheese, kosher salt, and pepper.

Serve immediately.

SPANISH PAELLA

SERVES 6 • PRESSURE TIME: 6 MINUTES

The Spanish version of jambalaya, paella originates from the fishing city of Valencia, Spain. The mix of seafood, classic chorizo, and aromatic saffron make this the ultimate comfort food. If you’re not a seafood person, you can swap out the fish for additional vegetables or pork and still have an authentic and delicious meal.

4 small bone-in chicken thighs

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 shallot, chopped

3 garlic cloves, minced

1 red bell pepper, cored and diced

¼ teaspoon saffron strands

½ pound chorizo, sliced

1 tablespoon tomato paste

2 cups dry Arborio rice

2 ½ cups chicken stock

1 pound large shrimp, peeled and deveined

1 pound mussels, debearded

½ cup frozen baby peas, thawed

2 tablespoons sliced stuffed olives

Preheat the Instant Pot. Rub the chicken thighs with the olive oil and season with kosher salt and pepper.

Add the chicken to the Instant Pot and brown well on all sides.

Add the shallot and cook for 1 minute.

Add the garlic, bell pepper, saffron, and chorizo and brown for 2 minutes longer.

Add the tomato paste, rice, and stock. Stir well, then secure the Instant Pot lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the shrimp and mussels and quickly secure the lid. Let the Instant Pot sit for several minutes with the lid on to cook the shellfish through.

Spoon the paella onto a serving platter and sprinkle with the peas and olives.

Serve hot.

SPICY RICE AND SAUSAGE

SERVES 4 TO 6 • PRESSURE TIME: 6 MINUTES

A blend of spices—from Hungarian paprika and cumin to a hit of cayenne and black pepper— make this long-grain rice dish outstanding. The best part is, it will be ready in a flash and won’t hurt your budget. Use hot Italian sausage for extra heat, or cool it down a bit with sweet sausage. Serve Spicy Rice and Sausage with a crisp salad for a complete meal.

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1 red bell pepper, diced

3 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon kosher salt

½ teaspoon cayenne pepper

1 teaspoon ground cumin

1 tablespoon hot Hungarian paprika

½ teaspoon freshly ground black pepper

1 pound smoked sausage, thinly sliced

½ teaspoon dried marjoram

2 cups dry long-grain rice, rinsed

4 cups beef stock

Pour the oil into the Instant Pot and let it preheat with the lid off.

Add the onion to the Instant Pot and cook for 2 minutes, stirring occasionally.

Add the bell pepper and garlic to the Instant Pot; stir.

Add the tomato paste to the Instant Pot and cook for an additional 2 minutes.

Add the kosher salt, cayenne, cumin, paprika, pepper, sausage, marjoram, rice, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir and serve immediately.

VEGGIES WITH PEARL BARLEY

SERVES 4 • PRESSURE TIME: 18 MINUTES

Warm or cool, this mixture of hearty barley and healthy vegetables can act as a fan-favorite side dish, or a show-stopping main course. Top it with grilled salmon, shrimp, or chicken for a complete meal. If you like a little added crunch, try sprinkling it with slivered toasted almonds when serving.

½ cup pearl barley, rinsed

2 cups beef or vegetable stock

1 cup corn kernels

1 small onion, diced

1 green bell pepper, diced

1 carrot, peeled and shredded

1 tomato, seeded and diced

1 tablespoon chopped fresh parsley

¼ teaspoon kosher salt

¼ teaspoon dried thyme

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 18 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot or cold.

SAUSAGE RIGATONI

SERVES 4 TO 6 • PRESSURE TIME: 22 MINUTES

Hot Italian sausage is a go-to for any spice-lover, and this easy pasta dish is no different. Incredibly simple, cheesy, and comforting, Sausage Rigatoni is the cozy pasta dinner you can whip up in a flash. For even more heat, garnish by sprinkling with red pepper flakes.

1 ½ pounds hot Italian sausage in casings

½ cup water

2 cups dry rigatoni pasta

3 cups chicken stock

3 cups pasta sauce

2 cups whole-milk ricotta cheese

2 cups shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Place the sausage and water into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the sausage and drain the excess liquid.

Slice the sausage and return to the Instant Pot.

Add the pasta, stock, pasta sauce, cheeses, garlic powder, kosher salt, and pepper to the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

GREEK NOODLES WITH BEEF AND SPINACH

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

The not-so-secret ingredient to this tasty meal is the Greek yogurt. It adds a hint of tanginess against the savory beef and tomato sauce, making this warm dish the perfect meal to serve on a chilly evening. If you’re a spice-lover, use a heavy hand with the red pepper flakes for a spicy version of Greek Noodles with Beef and Spinach.

1 teaspoon extra-virgin olive oil

1 pound lean ground beef

2 (8-ounce) cans tomato sauce

1 teaspoon dried basil

¼ teaspoon red pepper flakes

½ teaspoon sugar

½ teaspoon garlic powder

¼ teaspoon sea kosher salt

¼ teaspoon freshly ground black pepper
1 cup beef stock

2 cups dry egg noodles

1 cup plain Greek yogurt

One 8-ounce package cream cheese, softened

½ cup whole milk

1 (10-ounce) package frozen spinach, well drained

½ cup shredded Cheddar cheese

Heat the olive oil in the Instant Pot with the lid off; add the beef and cook until browned, breaking up the meat with a wooden spoon.

Drain off the fat and stir in the tomato sauce, basil, red pepper flakes, sugar, garlic powder, kosher salt, stock, and noodles; secure the Instant Pot lid.

Press the Manual button and enter 8 minutes.

Meanwhile, in a medium bowl, combine the yogurt and cream cheese and process with an electric blender until smooth; stir in the milk.

Stir in the spinach and Cheddar cheese.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir the yogurt mixture into the beef.

Serve immediately.

CRUNCHY QUINOA TABBOULEH

SERVES 4 • PRESSURE TIME: 5 MINUTES

Tabbouleh is one of those additions to a hot summer meal that works like magic – it cools you down and gives you a little burst of energy with the parsley and citrus. Crunchy Quinoa Tabbouleh does that and more. With fresh cucumber, crunchy pine nuts, and salty feta, your summertime staple will taste even better! Serve your new creation on a platter with warm pita, tasty hummus, and fresh veggies for a healthy snack or appetizer.

½ cup dry quinoa, rinsed

1 cup vegetable stock

2 cups diced unpeeled English cucumber

½ cup thinly sliced celery

½ cup finely chopped red onion

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

¼ cup pine nuts, toasted

2 tablespoons extra-virgin olive oil

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

½ cup drained no-kosher salt-added canned chickpeas

4 ounces feta cheese, crumbled

Lemon wedges (optional) for serving

Preheat the Instant Pot, add the quinoa, and toast for several minutes.

Pour the stock into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

While the quinoa is cooking, toss the cucumber, celery, red onion, mint, parsley, pine nuts, olive oil, lemon zest, lemon juice, kosher salt, red pepper flakes, and chickpeas in a large bowl.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Let the quinoa cool for 10 minutes, and then toss with the vegetables.

Sprinkle the Tabbouleh with the feta and serve with the lemon wedges.

MINTY WHEAT BERRY SALAD

SERVES 4 TO 6 • PRESSURE TIME: 35 MINUTES

Wheat berries aren’t on everyone’s radar, but they should be! This fibrous grain is tasty, crunchy, and makes for a wonderful salad. It will fill you up without weighing you down, and this recipe lets you enjoy it with a blend of fresh veggies that are bursting with flavor. The mint and cucumber are a cooling addition to this already crisp grain salad. If you just can’t imagine a side dish without cheese, crumble some feta on top before serving.

1 cup dry wheat berries, rinsed

2 cups water

½ teaspoon kosher salt

1 small onion, chopped

1 English cucumber, seeded and chopped

1 medium tomato, diced

½ teaspoon chopped fresh mint leaves

1 teaspoon fresh lemon juice

½ teaspoon garlic kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Place the wheat berries, water, and kosher salt into the Instant Pot; secure the lid.

Press the Manual button and enter 35 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the wheat berries to a large bowl; let cool to room temperature.

Add the onion, cucumber, tomato, mint, lemon juice, garlic kosher salt, pepper, and olive oil to the bowl; toss well.

Chill for 30 minutes before serving.

ROSEMARY-PANCETTA FUSILLI

SERVES 4 TO 6 • PRESSURE TIME: 5 MINUTES

Crispy pancetta makes most dinners to-die-for, but this one takes the cake. Joined with fresh Swiss chard, balsamic vinegar, cannellini beans, fresh rosemary, and pasta, Rosemary-Pancetta Fusilli is a remarkable blend of fresh, savory flavors. Serve this incredible pasta dish on its own, or with a crisp mixed salad.

3 ounces pancetta, diced

1 medium onion, diced

12 ounces Swiss chard, leaves coarsely chopped, stems finely chopped

¼ teaspoon dried thyme

1 teaspoon minced fresh rosemary

1 garlic clove, minced

¼ teaspoon red pepper flakes

1 (15-ounce) can cannellini beans, un-drained

8 ounces dry fusilli pasta

1 ½ cups vegetable stock

1 cup grated Parmesan cheese, divided

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

Preheat the Instant Pot with the lid off.

Add the pancetta and sauté until brown.

Stir in the onion and chard and cook, stirring occasionally, until slightly softened.

Add the thyme, rosemary, garlic, and red pepper flakes, and cook an additional minute.

Add the beans with their liquid, pasta, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Sprinkle with cheese, vinegar, and kosher salt to taste.

Serve immediately.

SUPERFOOD MEDLEY

SERVES 6 TO 8 • PRESSURE TIME: 10 MINUTES

Butternut squash, kale, and quinoa, oh my! Healthy foods come together in this incredible medley. A tasty and simple way to get in your superfoods, this mixture of healthy kale, squash, and warm quinoa is easy to prepare and oh-so-good for you. Whip it up in minutes and enjoy something healthy that doesn’t feel like a chore.

1 pound butternut squash, peeled, diced, and seeded

3 cups stemmed, chopped kale

¼ cup fresh lime juice

1 garlic clove, minced

¼ teaspoon sea salt

½ cup dry quinoa, rinsed

¼ cup dried cranberries

1 cup vegetable stock

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CHEESY BROCCOLI RISOTTO

SERVES 4 • PRESSURE TIME: 11 MINUTES

This is the ultimate comfort food. Risotto can be daunting to make, because cooking it on the stove requires time and a lot of attention. While the effort is often worth the fuss, there’s no reason to labor over the stove when you can have cheesy, indulgent risotto on your plate in far less time. Serve Cheesy Broccoli Risotto as a side dish to chicken or shrimp, or fill up a bowl and enjoy this cheesy goodness all on its own.

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 cup dry Arborio rice

1 teaspoon kosher salt

2 cups chicken stock

1 cup whole milk

1 cup grated Cheddar cheese

¾ cup broccoli florets

Place the olive oil, onion, rice, kosher salt, stock, and milk into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the cheese and stir well.

Add the broccoli to the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

LOUISIANA JAMBALAYA

SERVES 6 • PRESSURE TIME: 6 MINUTES

Save time and money with the one-pot dinner that makes you look forward to leftovers. This Louisiana Jambalaya offers the dose of heat you expect from Creole dishes, and the something-for-everyone mix of rice, andouille sausage, chicken, and shrimp that makes Jambalaya so great.

1 pound Andouille sausage, diced

1 tablespoon extra-virgin olive oil

1 medium onion, diced

4 boneless chicken thighs, cut into 1-inch cubes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 red bell pepper, diced

2 celery stalks, diced

2 garlic cloves, minced

2 cups dry long-grain rice

½ teaspoon dried thyme

1 teaspoon Cajun seasoning

1 tablespoon hot pepper sauce

1 ½ cups chicken stock

½ cup crushed tomatoes

1 pound jumbo shrimp, peeled and deveined

4 green onions, chopped

Preheat the Instant Pot.

Add the sausage and brown on all sides for 3 minutes.

Add the olive oil and heat for 1 minutes.

Add the onion and cook for 1 minute.

Add the chicken thighs, kosher salt, pepper, bell pepper, celery, garlic, rice, thyme, Cajun seasoning, hot pepper sauce, stock, and tomatoes to the Instant Pot; stir well and secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the shrimp and green onions.

Secure the lid and let the shrimp cook in the hot rice for 5 minutes without turning on the Instant Pot.

Serve hot.

MEDITERRANEAN FARRO SALAD

SERVES 4 TO 6 • PRESSURE TIME: 12 MINUTES

A little Greek flair can make all the difference when you have a hankering for a grain salad. The tangy Kalamata olives, fresh grape tomatoes, cucumber, and chopped onion are a perfect combination. The sliced pepperoncini add an extra kick that spice-lovers will adore. For even more flavor, crumble fresh feta on top before serving.

1 cup dry farro

2 cups vegetable stock

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon white wine vinegar or lemon juice

¼ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 pint heirloom grape tomatoes

1 small red onion, chopped

1 cucumber, peeled, seeded and chopped

4 pepperoncini, chopped

½ cup pitted kalamata olives, chopped

Place the farro and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

Meanwhile, in a small bowl, combine the olive oil, garlic, vinegar, oregano, kosher salt, and pepper; mix well.

When the cook time is complete and pressure is fully released, open the lid with caution.

Let the farro cool for 10 minutes, then fluff with a fork and add the tomatoes, red onion, cucumber, pepperoncini, and olives; toss with dressing and chill.

Serve when chilled.

CHICKEN AND SPANISH RICE

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

Aromatic yellow rice, delicious Spanish olives, and just a touch of spice make this a meal a go-to comfort food. In just a few minutes, you’ll have a tasty one-pot dinner in half the time. Serve this to your family after a long day, or bring it to a pot luck for a sure favorite.

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

2 boneless, skinless chicken breasts, cubed

½ teaspoon freshly ground black pepper

One 16-ounce bag dry yellow rice

2 cups water

1 tablespoon chopped pimentos

½ cup Spanish olives

1 cup frozen peas

Preheat the Instant Pot, add the olive oil, and heat for 2 minutes.

Season the chicken with kosher salt and pepper and add to the Instant Pot.

When the chicken has browned well, add the rice, water, and pimentos to the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and pressure is fully released, stir in the olives and peas and serve.

MUSHROOM-THYME QUINOA

SERVES 4 TO 6 • PRESSURE TIME: 12 MINUTES

Quinoa is nothing short of a miracle food. It’s a complete protein, packed with fiber, and can be used as a wheat-substitute in all types of meals, from burgers and pancakes to cool salads and rice dishes. This recipe celebrates tasty, healthy quinoa by pairing it with hearty, garlicky Portobello mushrooms for an incredible side dish or the perfect vegetarian meal.

1 tablespoon extra-virgin olive oil

1 pound baby Portobello mushrooms, thinly sliced

5 garlic cloves, minced

1 cup dry quinoa, rinsed

2 cups chicken, beef or vegetable stock

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ teaspoons red pepper flakes

2 tablespoons grated Parmesan cheese

Preheat olive oil in the Instant Pot with the lid off, add the mushrooms and garlic; and sauté for 5 minutes.

Add the quinoa, stock, kosher salt, pepper, and thyme to the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in cheese and pepper flakes.

Serve immediately.

BEEF AND BROCCOLI RICE

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Simplicity is a virtue with Beef and Broccoli Rice. The rice soaks up all of the tasty juices of the beef and the broccoli will add a nice dose of color and nutrition. There may not be a more effective way at filling the seats of your dinner table than the comforting smells of this meal.

1 tablespoon extra-virgin olive oil

2 pounds round steak, cut into 1-inch pieces

1 medium onion, thinly sliced

2 garlic cloves, minced

1 cup basmati rice, rinsed and drained

2 cups beef stock

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 cups coarsely chopped broccoli florets

Preheat the olive oil in the Instant Pot; add the meat and brown on all sides.

Add the onion and garlic and cook for 5 minutes.

Add the rice and stir to coat, about 1 minute more.

Pour the beef stock, kosher salt, and black pepper into the Instant Pot and stir; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the broccoli to the Instant Pot, close the lid, and let rest for 1 minute.

Serve immediately.

CHEESY TUNA CASSEROLE

SERVES 8 • PRESSURE TIME: 8 MINUTES

An underrated dinner by far, Cheesy Tuna Casserole brings the best of the 1950s to your kitchen. It’s comforting, packed with flavor, and can be on your table in minutes. Forget the fancy dinners and go back to the simplicity of casseroles with this family favorite.

12 ounces dry egg noodles

4 cups chicken stock

1 medium onion, chopped

1 red bell pepper, chopped

10 ounces button mushrooms, sliced

3 cups half-and-half

1 (10.5-ounce) can condensed cream of celery soup

3 (5-ounce) cans water-packed albacore tuna, drained

1 cup shredded Monterey Jack cheese

1 cup shredded sharp Cheddar cheese

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup crushed potato chips

Place the egg noodles, stock, onion, bell pepper, and mushrooms into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When cook time is complete and pressure is fully released, remove the lid with caution.

Stir in the half-and-half, cream of celery soup, tuna, cheeses, kosher salt, and pepper.

Top with the crushed potato chips and serve.

EASY CHEESY LASAGNA

SERVES 12 • PRESSURE TIME: 10 MINUTES

Whether you come from an Italian family or not, this Easy Cheesy Lasagna will bring a taste of Italy to your table. It’s a cinch to make, and is even better as leftovers. Serve it with garlic bread and a garden salad to make the experience complete.

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1 pound ground beef

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

One 24-ounce jar pasta sauce

¼ cup water

2 pounds ricotta cheese

1 package frozen spinach, thawed and drained well

2 large eggs

⅓ cup grated Parmesan cheese

2 teaspoons minced garlic

1 ½ cups mozzarella cheese, shredded

1 teaspoon Italian seasoning

¼ teaspoons red pepper flakes

8 ounces no-boil lasagna noodles

Preheat the oil in the Instant Pot and add the onion, ground beef, kosher salt, and pepper.

Cook until the onion is slightly soft and the beef is browned, using a wooden spoon to break up the meat.

Strain the meat to remove excess fat.

In a large bowl, add the cooked meat, pasta sauce, and water and stir.

In another bowl, combine the ricotta, spinach, eggs, Parmesan cheese, garlic, and two-thirds of the mozzarella, Italian seasoning, kosher salt, and pepper.

Spray the Instant Pot with nonstick cooking spray.

Using a ladle, layer one-fifth of the beef and sauce into the bottom of the Instant Pot, then top with a layer of noodles.

Cover the noodles with one-quarter of the cheese mixture.

Repeat until all of the layers are used, ending with a layer of noodles topped with sauce; secure the Instant Pot lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and pressure is fully released, allow it to rest for 10 minutes, covered. Remove the lid with caution and serve warm.

COCONUT-CAULIFLOWER COUSCOUS

SERVES 6 • PRESSURE TIME: 4 MINUTES

Curry and coconut are one of the best flavor combinations in existence. This recipe celebrates that partnership by adding delicious couscous, super healthy cauliflower, and tasty garbanzo beans. While the core ingredients of this meal are bland in color, they’re not bland in taste. The balance of sweet coconut, aromatic curry, and a burst of fresh cilantro make this meal something to remember. You can top it with just about anything—from lamb and chicken, to shrimp and scallops.

1 cup Israeli (pearl) couscous

1 large onion, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 teaspoons curry powder

Two 15.5-ounce cans garbanzo beans, drained

Two 10-ounce cans tomatoes with green chilies

One 13.5-ounce can light coconut milk

3 cups chicken or vegetable stock

6 cups cauliflower florets

½ cup chopped fresh cilantro

Place the couscous, onion, kosher salt, pepper, curry powder, garbanzo beans, and tomatoes with green chilies, coconut milk, and stock into the Instant Pot; secure the lid.

Press the Manual button and enter 4 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Stir in the cauliflower and secure the lid again. Let sit in the hot Instant Pot for 3 minutes.

Sprinkle with the cilantro and serve hot.

BUFFALO CHICKEN MAC ‘N’ CHEESE

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Everything about this recipe screams comfort food paradise. The addition of gorgonzola is the blue-cheese dip to your buffalo chicken, and will soften the spice just a bit. Enjoy this truly scrumptious cheesy treat on movie night with your family, or as the go-to favorite at your summer barbecues.

6 chicken tenders

1 pound dry rigatoni pasta

4 cups chicken stock

1 small onion, chopped

2 celery stalks, chopped

1 large carrot, peeled and chopped

⅔ cup buffalo wing sauce

1 tablespoon ranch seasoning (optional)

½ cup cream cheese

½ cup half-and-half

1 cup shredded sharp Cheddar cheese

1 cup shredded Swiss cheese

½ cup crumbled Gorgonzola cheese, divided

1 cup crushed cheddar-flavored French fried onions

Place the chicken, pasta, stock, onion, celery, carrots, wing sauce, and ranch seasoning into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the cream cheese to the Instant Pot and stir until dissolved.

Add the half-and-half, Cheddar cheese, Swiss cheese, and ¼ cup of the Gorgonzola cheese to the Instant Pot; stir until dissolved.

Top with the French-fried onions and remaining Gorgonzola and serve.

ZESTY QUINOA CITRUS SALAD

SERVES 4 • PRESSURE TIME: 7 MINUTES

Bursting with fresh flavors, Zesty Quinoa Citrus Salad is the ultimate cooling alternative to a pasta salad on a hot summer day. Red quinoa is a healthy, gluten-free alternative to pasta, and by pairing it with the sweet citrus of your choosing, like grapefruit or mandarin oranges, you’ll have a new household favorite. You can serve it warm or cold, but either way, the bright flavors of this medley will leave you with some pep in your step.

1 cup dry red quinoa, rinsed

2 cups vegetable stock

Fresh zest and juice from 3 limes

½ teaspoon sugar

1 jalapeño, seeds and membrane removed, minced

2 garlic cloves, minced

¼ teaspoon ground cumin

1 teaspoon kosher salt

⅔ cup extra-virgin olive oil

1 bunch cilantro, stemmed and finely chopped

½ cup citrus segments, such as from mandarin oranges, navel oranges, and grapefruit

1 small red onion, minced

Place the quinoa, stock, and lime zest into the Instant Pot; secure the lid.

Press the Manual button and enter 7 minutes.

Meanwhile, in a small bowl, whisk together the lime juice, sugar, jalapeño, garlic, cumin, and kosher salt.

While continuing to whisk, slowly drizzle in the olive oil in to make a vinaigrette.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Fluff the quinoa and let cool for 10 minutes.

Toss the quinoa with the cilantro, citrus segments, and red onion.

Toss well with vinaigrette.

Serve warm or cold.

HAM WITH CHEESY POTATOES

SERVES 6 TO 8 • PRESSURE TIME: 5 MINUTES

Ham with Cheesy Potatoes can be on your table in a flash. Use your holiday ham or make this warming treat any day of the week for an easy, stress-free meal that your family will love. The baby spinach adds a burst of color and freshness to this hearty dinner.

1 tablespoon unsalted butter

8 ounces baby spinach

3 garlic cloves, minced

½ cup heavy cream

1 cup chicken stock

1 cup grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon white pepper

⅛ teaspoon nutmeg

4 ounces sliced Black Forest ham, diced

2 pounds Yukon Gold potatoes, peeled and sliced ⅛ inch thick

2 tablespoons chopped fresh chives

Preheat the unsalted butter in the Instant Pot; add the spinach and garlic, and sauté for 4 minutes.

Add the cream, stock, Parmesan cheese, kosher salt, white pepper, nutmeg, ham, and potatoes to the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately, garnished with the chives.

ITALIAN ANYTIME PASTA

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

This may be the easiest recipe out there for an incredible, no-fuss Italian dinner. Add your favorite flavor pasta sauce to these basic ingredients, cook up some crunchy garlic bread, and you’re set for a tasty home-cooked meal. You could freeze a batch and save for later, but thawing may be more work than cooking this up fresh each and every time!

1 pound frozen ground beef

3 cups dry penne or ziti pasta

2 ½ cups beef stock

3 cups pasta sauce

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ cup shredded mozzarella cheese

Place all of the ingredients into the Instant Pot in the order in which they are listed; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Break the meat apart using a rubber spatula, stir, and serve.

CLASSIC SHEPHERD’S PIE

SERVES 4 TO 6 • PRESSURE TIME: 15 MINUTES

Nothing says comfort food like Classic Shepherd’s Pie. Traditionally, this dish made just with beef would be called “Cottage Pie,” but the old shepherd has gotten all of the credit. Enjoy the buttery tastes of mashed potatoes over meat and veggies on a chilly winter night.

1 tablespoon extra-virgin olive oil

1 ½ pounds ground beef or lamb

1 cup diced onion

2 celery stalks, chopped

2 carrots, peeled and diced

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons tomato paste

½ cup beef stock

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary

1 tablespoon gravy flour, dissolved in 1 tablespoon water

1 cup fresh or frozen pea and carrot medley

4 cups fresh or frozen mashed potatoes

Preheat the Instant Pot for 2 minutes. Add the olive oil and heat for 2 minutes.

Add the ground meat and cook, breaking up with a wooden spoon while cooking.

Drain the fat from the meat by removing the insert and straining the meat through a colander; set aside.

Add the onion and cook for 2 minutes, stirring occasionally.

Add the celery, carrots, and garlic and cook until tender, about 5 minutes.

Return the meat to the Instant Pot, along with the kosher salt, pepper, and tomato paste, and cook for 1 minute.

Add the stock, Worcestershire sauce and rosemary to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure is released, stir in the dissolved gravy flour.

Top with peas and corn, then spread the mashed potatoes evenly over the top; secure the Instant Pot lid.

Press the Manual button and enter 5 minutes.

Serve and enjoy after the cook time is complete.

CHICKEN CARBONARA

SERVES 2 TO 4 • PRESSURE TIME: 6 MINUTES

A marriage of comfort and luxury, Chicken Carbonara is an Italian delight. The creamy, salty goodness of the cheese and bacon make this the kind of pasta dish you just can’t stop eating. If you need some veggies to justify this indulgence, add sweet peas to the batch.

1 pound dry bow tie pasta

¼ teaspoon coarse freshly ground black pepper

3 cups chicken stock

1 cup light cream

½ cup grated Parmesan or Romano cheese

1 large egg, beaten

2 tablespoons unsalted butter

¼ cup chopped fresh parsley

6 slices bacon, cooked crisp and crumbled

Add the pasta, black pepper, and chicken stock to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the light cream, then add the cheese and mix until smooth.

Stir in the egg and butter, and top with the parsley and bacon, and serve.

WHEAT BERRY AND BRUSSELS SPROUT SALAD

SERVES 4 • PRESSURE TIME: 30 MINUTES

Lemon makes just about everything better, and this Wheat Berry and Brussels Sprout Salad is no different. The burst of citrus brings out the freshness of the Brussels sprouts. Crunchy wheat berries offer good nutrition—from iron and protein, to dietary fiber, and taste great, too! Enjoy this veggie and grain salad hot or cold.

1 cup dry red wheat berries, rinsed

2 cups vegetable or chicken stock

2 tablespoons extra-virgin olive oil

1 shallot, minced

1 pound Brussels sprouts, trimmed and quartered

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Place the wheat berries and stock into the Instant Pot; secure the lid.

When pressure has been achieved, set a timer for 30 minutes.

While the wheat berries are cooking, in a sauté pan, heat the olive oil over medium heat.

Add the shallot and Brussels sprouts and cook for several minutes, until starting to brown.

Season the Brussels sprouts with the lemon juice, kosher salt, and pepper. Set aside.

When the cook time is complete and pressure is fully released, open the lid with caution.

Stir the Brussels sprouts into the grain. Mix well.

Serve hot or cold.

BLACK BEAN QUINOA SALAD

SERVES 4 • PRESSURE TIME: 7 MINUTES

Oh-so-good-for-you quinoa joins forces with hearty black beans, fresh tomatoes, spicy jalapeños, and smooth avocado in this delicious salad. Serve it up on its own, or topped with fresh fish like shrimp or tilapia. This salad is best when the quinoa is fluffy and warm right out of the Instant Pot, but it’s not too shabby when it’s cooled down, either!

1 cup dry quinoa, rinsed

1 ½ cups chicken stock

½ teaspoon ground cumin

Fresh zest and juice from 2 limes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

1 pint grape tomatoes, diced

One 15-ounce can black beans, rinsed and drained

1 jalapeño, seeded and minced

1 garlic clove, minced

5 green onions, thinly sliced

½ cup chopped fresh cilantro

1 ripe avocado, diced

Place the quinoa, stock, cumin, and lime zest into the Instant Pot; secure the lid.

Press the Manual button and enter 7 minutes.

While the quinoa is cooking, in a small bowl, add the lime juice, kosher salt and pepper. Slowly whisk the olive oil into the juice.

In a large bowl, toss the tomatoes, beans, jalapeño, garlic, green onions, cilantro, and avocado.

When the cook time is complete and pressure is fully released, open the lid with caution.

Fluff the quinoa and let cool for 10 minutes.

Toss the quinoa with the tomato-bean mixture, then toss with the dressing.

Serve at once.

TOMATO CHICKEN OVER ANGEL HAIR

SERVES 4 • PRESSURE TIME: 30 MINUTES

Buttery angel hair pasta and perfectly browned chicken makes for an unforgettable meal. The bone-in chicken thighs will hold in moisture as it cooks in the tomato sauce. Enjoy this comforting favorite with a side of steamed asparagus or green beans to get your fill of green veggies.

4 bone-in chicken thighs, trimmed of fat

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon garlic powder, divided

1 tablespoon extra-virgin olive oil

2 ounces unsalted butter, plus additional melted unsalted butter for drizzling

1 (28-ounce) can tomato sauce

1 pound angel hair pasta

1 cup shredded Parmesan cheese

Rinse and trim the chicken thighs, and sprinkle with the kosher salt, pepper, and garlic powder.

Heat the olive oil and unsalted butter in the Instant Pot with the lid off, add the chicken, and brown on both sides.

Add the tomato sauce; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Cook the angel hair and drain in a colander.

Place the pasta on a platter, sprinkle with the cheese, and drizzle melted unsalted butter on top; toss lightly.

Serve the chicken and sauce over the pasta.

HEALTHY VEGGIE PILAF

SERVES 4 TO 6 • PRESSURE TIME: 21 MINUTES

Classic rice pilaf is a wonderful match of orzo pasta and rice, but Healthy Veggie Pilaf takes it a few steps further to be something truly incredible. Mixed with a blend of fresh vegetables, the two stars of this recipe are the brown rice and dried lentils. This is a healthier, more nutritious version of the classic pilaf that can be a meal on its own, or you can top it with your favorite protein like chicken or beef.

1 cup dry brown rice

2 cups water

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

1 cup dried lentils

2 garlic cloves, minced

2 carrots, peeled and diced

1 medium onion, diced

1 cup freshly diced tomatoes

2 cups vegetable stock

¼ teaspoon dried thyme

2 celery stalks, diced

1 tablespoon chopped fresh parsley

Place the rice, water, kosher salt, and olive oil into the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the lentils, garlic, carrots, onion, tomatoes, stock, thyme, and celery to the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir well, top with the parsley, and serve.

CRISPY BACON MAC ‘N’ CHEESE

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

Nothing satisfies picky eaters more than creamy macaroni and cheese, but this recipe takes the cake. With the smokiness of bacon and a pop of color from heirloom tomatoes, this recipe will find itself on your kitchen table more often than you may think. The epitome of comfort food, this Crispy Bacon Mac ‘n’ Cheese is a crowd pleaser.

2 ½ cups dry elbow macaroni

2 cups chicken stock

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup heavy cream

1 tablespoon unsalted butter

½ cup whole milk

1 ½ cups shredded Cheddar cheese

1 ½ cups shredded mozzarella cheese

6 strips bacon, cooked crisp and crumbled, divided

1 heirloom tomato, seeded and diced

4 green onions, including some of the dark green part, chopped

Place the macaroni, stock, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the cream, unsalted butter, and milk.

Add the cheeses, half of the bacon, and half of the tomato to the Instant Pot and stir until creamy.

Sprinkle the remaining bacon and tomatoes and the green onions on top.

Serve immediately.

SWEET POTATO DUMPLINGS WITH CHICKEN

SERVES 6 • PRESSURE TIME: 25 MINUTES

Classic potato dumplings are already fan favorite, but sweet potato dumplings offer an incredible alternative to the classic. Sweet Potato Dumplings with Chicken offers the comforts of soft dumplings with a touch of sweetness. The added herbs, veggies, and chicken make this meal one you’ll come back to again and again.

6 bone-in, skinless chicken thighs

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

½ teaspoon chopped fresh rosemary leaves

1 tablespoon extra-virgin olive oil

¼ cup white wine

1 cup chicken stock

½ cup pearl onions

1 celery stalk, sliced

1 large carrot, peeled and sliced

1 sprig fresh thyme

1 ½ cups buttermilk

1 ¼ cups unbleached flour

1 cup mashed sweet potatoes

2 teaspoons baking powder

¼ cup frozen baby peas

Season both sides of the chicken with 1 teaspoon of the kosher salt, the pepper, and rosemary.

Preheat the olive oil in the Instant Pot over medium heat.

Add the chicken to the pan; brown for 3 minutes on each side.

Add the wine and stock to the pan to deglaze; scrape up all the little bits from the bottom.

Add the stock, onions, celery, carrot, and thyme, to the Instant Pot; secure the lid.

Press the Manual button and enter 25 minutes.

While the chicken is cooking, combine the buttermilk, flour, sweet potatoes, and baking powder in a bowl; mix well.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme.

With the lid off, turn on the Instant Pot. When the contents are simmering, drop the sweet potato dumpling mixture by the spoonful into the Instant Pot.

Cook the dumplings for 3 minutes on each side, and add the peas before serving.

RAVIOLI WITH MEATBALLS

SERVES 4 • PRESSURE TIME: 8 MINUTES

A simple Italian meal that can be made in minutes, ravioli with homemade meatballs is a flavorful dinner. To get a little creative, use the meatball recipe in this book with ground chicken, and serve it with spinach and ricotta ravioli found at your local grocery store.

8 ounces frozen mini meatballs

2 cups beef stock

1 small onion, chopped

2 garlic cloves, minced

½ teaspoon Italian seasoning

1 pound frozen ravioli

1 cup shredded mozzarella cheese

One 28-ounce jar pasta sauce

Place the meatballs, stock, onion, garlic, and Italian seasoning into the Instant Pot; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the ravioli, cheese, and pasta sauce into the Instant Pot; secure the lid.

Press the Manual button and enter 2 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

HEALTHY BROWN RICE

SERVES 7 • PRESSURE TIME: 20 MINUTES

This no-frills Healthy Brown Rice recipe is a cinch to put together and is super nutritious! A little bit of salt and pepper are all you need for a tasty addition to any meal that is packed with healthy vitamins and minerals. Enjoy the simplicity of this fuss-free dish and have it on your table in no time!

3 cups dry brown rice, rinsed and drained

6 cups water

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CABBAGE LASAGNA

SERVES 4 • PRESSURE TIME: 15 MINUTES

Stuffed cabbage is a classic, and this recipe lives up to the tradition without all the fuss of rolling the cabbage! The rice will absorb all the delicious flavors of the hearty beef, tangy cabbage, and aromatic tomato sauce. Each layer will taste even better than the last!

1 pound ground chuck

½ cup dry white rice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 large cabbage leaves

1 (15-ounce) can tomato sauce

1 ½ cups beef stock

1 cup grated Swiss cheese

1 teaspoon dried oregano

1 small onion, chopped

½ teaspoon thyme leaves

½ teaspoon garlic powder

In a large bowl, add the meat, rice, kosher salt, and pepper; mix well and divide into four equal portions.

Place 2 leaves of cabbage on the bottom of the Instant Pot pan, crumble one portion of the meat mixture on top, and then repeat with three more layers of cabbage leaves and meat. Pour in the tomato sauce and stock, top with cheese, and sprinkle with oregano; secure the Instant Pot lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

MUSHROOM AND FARRO PILAF

SERVES 4 TO 6 • PRESSURE TIME: 12 MINUTES

Switch up your rice pilaf recipe wit Mushroom and Farro Pilaf. This recipe keeps it simple, with a few old-favorite cooking ingredients, mushrooms of your choosing, and delicious farro. Farro can range in size, so it’s up to you to choose whichever suits your fancy for this tasty medley. Enjoy this pilaf as a side dish, vegetarian snack, or topped with healthy seafood or lean meat.

1 tablespoon extra-virgin olive oil

1 small onion, sliced

1 cup mushrooms, sliced

2 garlic cloves, minced

1 cup dry farro

2 cups vegetable stock

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Preheat the olive oil in the Instant Pot. Add the onion, mushrooms, and garlic.

Sauté for 5 minutes, add the farro, and cook for an additional minute.

Add the stock, kosher salt, and pepper to the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

HAM AND SCALLOPED POTATOES

SERVES 6 TO 8 • PRESSURE TIME: 15 MINUTES

If you needed an excuse to eat cheesy potatoes for dinner, here it is! The salty and delicious ham goes perfectly with scalloped potatoes, and this comfort meal can be on your plate in no time. If a whole plate makes you feel too indulgent, serve a small scoop of these decadent potatoes as a side dish to something light, such as grilled chicken and steamed asparagus.

2 tablespoons kosher unsalted butter

1 pound ham, cut into 1-inch pieces

1 medium onion, thinly sliced

2 garlic cloves, minced

2 ½ pounds Russet potatoes, peeled and sliced 1 inch thick

1 tablespoon chopped fresh thyme leaves

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup chicken stock

½ cup heavy cream

Pinch of nutmeg

4 ounces grated Cheddar cheese

2 tablespoons chopped fresh chives

Place the butter in the Instant Pot and heat with the lid off.

When the butter is melted, add the ham and sauté for 4 minutes.

Add the onion, garlic, potatoes, thyme, kosher salt, pepper, stock, cream, nutmeg, and cheese to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Let rest for 10 minutes, top with the chives, and serve.

FOUR-GRAIN SAUTÉED MUSHROOMS

SERVES 4 • PRESSURE TIME: 15 MINUTES

Garlicky sautéed mushrooms meet robust grains in this simple dish. Whether your favorite fungi are Portobello, cremini, or even shitake, you can’t go wrong in choosing the mushroom that’s right for this dish. You can sometimes find a blend of mushrooms at your local grocery store—try them out and you’ll have a medley of delicious grains and mushroom to fill you up.

⅓ cup steel-cut oats

⅓ cup Arborio rice

⅓ cup farro

⅓ cup pearl barley

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 shallot, minced

10 ounces mushrooms, sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup dry white wine

2 cups beef stock

½ cup grated Parmesan cheese

½ cup chopped flat-leaf parsley

Rinse and drain the oats, rice, farro, and barley.

Preheat the Instant Pot, add the olive oil, and let heat for several minutes.

Add the garlic, shallot, and mushrooms and sauté, stirring, for several minutes.

Season the mushrooms with kosher salt and pepper.

Add the wine and deglaze, scraping up all the little bits from the bottom of the pan.

Add the stock to the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Stir in the cheese and parsley and serve at once.

CHEESY FARRO RISOTTO

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Getting perfect, cheesy risotto can be quite the challenge, and when left unattended on the stove, all that work can go to waste. The Instant Pot lets you skip all the hassle, leaving you with more time to actually enjoy the meal than it took you to make it. This Cheesy Farro Risotto includes hearty mushrooms to pack a little extra nutrition and flavor. The chicken stock adds nice savory flavor, but you can substitute with another stock if you like.

1 tablespoon extra-virgin olive oil, divided

10 ounces fresh mushrooms, sliced

1 medium sweet onion, thinly sliced

2 cloves garlic, minced

½ teaspoon kosher salt

1 cup dry farro, rinsed

1 cup dry white wine

1 ½ cups chicken stock

⅓ cup grated Parmesan cheese

1 tablespoons unsalted butter

Preheat the Instant Pot with the oil, then add the mushrooms and onion, and cook for 4 minutes.

Add the garlic and kosher salt and cook for 2 minutes longer.

Add the farro, wine, and stock to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the cheese and unsalted butter and stir until melted.

Serve immediately.

CHAPTER FOUR

SIDE DISHES

SPICY BLACK BEANS

SERVES 4 TO 6 • PRESSURE TIME: 50 MINUTES

The perfect side dish for your Taco Tuesdays or burrito night, Spicy Black Beans have a burst of freshness with the additions of a bell pepper, diced tomatoes, and chopped cilantro. This recipe calls for beef stock to make it extra savory, but you can substitute vegetable stock to make these beans a vegetarian treat.

1 pound dried black beans

5 cups beef stock

1 medium onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

2 tablespoons chopped fresh cilantro

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon ground cumin

One 14 ½-ounce can petite diced tomatoes with olive oil

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 50 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SZECHUAN VEGETABLES

SERVES 4 TO 6 • PRESSURE TIME: 3 MINUTES

A medley of veggies, flavors, and spices, Szechuan Vegetables are a must-have. This Chinese-style veggie dish is a zippy blend of spice, salt, and freshness. You can enjoy a whole plate of these as a lighter-side dinner, or serve them as a side dish to healthy proteins like shrimp, chicken, or tofu. Add some brown or jasmine rice for a complete meal that everyone will enjoy.

3 cups broccoli florets

3 cups cauliflower florets

1 cup peeled and sliced carrots

1 red bell pepper, julienned

1 medium onion, thinly sliced

1 tablespoon sesame oil

1 tablespoon water

3 tablespoons oyster sauce

1 teaspoon soy sauce

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 teaspoon crushed red pepper flakes

Place all ingredients into the Instant Pot, tossing well; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

CLASSIC HUMMUS

SERVES 6 TO 8 • PRESSURE TIME: 30 MINUTES

If there’s a healthy comfort food, Classic Hummus is it. The subtle blend of spices and the zesty citrus make for a simple, flavorful dip that you can put together in flash. Enjoy it with crudité and flatbread or as a healthy substitute for mayonnaise in a sandwich.

1 cup dried garbanzo beans

1 teaspoon baking soda

Fresh juice and zest from 1 lemon

2 garlic cloves, minced

1 teaspoon ground cumin

3 teaspoons kosher salt

½ teaspoon cayenne pepper

5 cups water

2 tablespoons tahini paste

1 cup extra-virgin olive oil

In a medium bowl, cover the garbanzo beans with water and baking soda; let soak for an hour.

Rinse the beans and transfer to the Instant Pot.

Add the lemon juice, lemon zest, garlic, cumin, kosher salt, cayenne, and water to the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the beans and transfer them to a food processor fitted with a metal chopping blade. Add the tahini paste.

Process the beans, slowly drizzling in the olive oil to create an emulsion.

Transfer the hummus to a plate and serve.

CLASSIC BLACK-EYED PEAS

SERVES 6 TO 8 • PRESSURE TIME: 20 MINUTES

This southern-style side dish will bring back nostalgia, or create new memories of family and food. A simple side dish that’s both comforting and tasty, it’s complete with the flavors of smoky pork, garlic, spicy red pepper, and aromatic thyme. You can serve this dish with just about anything, but smoky ham or roasted chicken will be sure to delight.

1 pound dried black-eyed peas

5 cups chicken stock

4 ounces smoked pork neck bones

1 medium onion, diced

1 tablespoon red wine vinegar

3 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

1 sprig fresh thyme

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.

CREAMY PARSNIP PURÉE

SERVES 4 TO 6 • PRESSURE TIME: 7 MINUTES

A farmer’s market favorite, parsnips taste wonderful when roasted with some salt and pepper, but even better when they’re puréed with cream cheese. With a smoother consistency than your typical mashed potatoes, Creamy Parsnip Purée will go wonderfully as a base for oven-roasted pork or grilled salmon.

2 pounds parsnips, peeled and cut into 2-inch pieces

1 shallot, minced

⅓ cup chicken stock

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 ounces cream cheese

Place the parsnips, shallot, stock, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 7 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the parsnips, then place them into a food processor.

Add the cream cheese to the food processor and purée until smooth.

Serve immediately.

ZESTY GREEN BEANS

SERVES 4 TO 6 • PRESSURE TIME: 5 MINUTES

Add a little pizzazz to your dinnertime green beans. With some fresh lemon, minced garlic, and a little bit of fresh dill, you’ll have an all-new appreciation for what may have seemed like a boring green vegetable. If fussy eaters are at your table, sprinkle a little Parmesan on top before serving.

2 pounds green beans, trimmed

¼ cup chicken stock

¼ cup fresh lemon juice

1 teaspoon lemon zest

2 garlic cloves, minced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh dill

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

TURKEY-TARRAGON STUFFED ONIONS

SERVES 4 • PRESSURE TIME: 12 MINUTES

Turkey-Tarragon Stuffed Onions may be a little more filling than your average side dish, but they sure are fun. Wow your guests with this creative way to serve a scrumptious medley of turkey, mushrooms, and the flavors of fresh tarragon and sharp balsamic. For lighter fare or vegetarian-style, you can skip the turkey altogether and have one impressive side!

4 large purple onions

1 tablespoon extra-virgin olive oil

½ pound ground turkey

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon fresh tarragon leaves

8 large mushrooms, chopped fine

½ cup white wine

1 cup chicken stock, divided

1 teaspoon white balsamic vinegar

Cut the tops and bottoms off the onions, then peel off the two outer layers of each one.

Scoop out the center of each onion until 1 inch is left in the bottom.

Preheat the olive oil in the Instant Pot with the lid off.

Add the turkey to the Instant Pot and brown for 4 minutes, breaking up the meat with a wooden spoon; season with kosher salt, pepper, and tarragon while browning.

Add the mushrooms and begin to brown. Add the wine and ½ cup of the stock to the pan; cook for 6 minutes.

Stuff each onion with the mixture, then place the stuffed onions into the Instant Pot.

Add the remaining ½ cup stock and the vinegar to the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve the onions topped with some remaining stock.

SOUTHWESTERN CORN

SERVES 4 TO 6 • PRESSURE TIME: 6 MINUTES

Whether you enjoy this recipe on the cob or with the zesty kernels sprinkled on top of another dish, you’ll love this Southwestern Corn. Jazz up classic corn on the cob with a dash of citrus and spice for a truly delectable treat. You can serve them with tacos, on top of a salad, or on their own! For even more fun, sprinkle with cheese such as cotija, feta, or Parmesan!

6 ears corn, husked

½ cup water

1 teaspoon kosher salt

½ teaspoon sugar

3 tablespoon unsalted butter

¼ teaspoon cayenne pepper

1 teaspoon fresh lime juice

½ teaspoon fresh cilantro

Place the corn, water, sugar, unsalted butter, and cayenne into the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the corn to a platter, sprinkle with the lime juice and cilantro, and serve.

RUTABAGA MASHED POTATOES

SERVES 4 • PRESSURE TIME: 10 MINUTES

Rutabaga is an under-appreciated root vegetable. This addition to a classic mashed potato recipe will add some character, texture, and a helping of nutrition that picky eaters will never notice. If you don’t have rutabaga at your local grocer or farmer’s market, you can substitute with turnips or parsnips.

6 Yukon Gold potatoes, peeled and halved

½ cup rutabaga, peeled and diced into 1-inch cubes

1 cup chicken stock

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

2 tablespoons unsalted butter

Place the potatoes, rutabaga, stock, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the potatoes.

Add the cream and unsalted butter to the potatoes and mash using a potato masher.

Serve immediately.

FANCY POTATO SALAD

SERVES 4 • PRESSURE TIME: 3 MINUTES

Leave the cold potato salad on the picnic table and try out Fancy Potato Salad. This version is served warm and skips the mayo, for a sophisticated, savory approach to a classic side dish. The champagne vinegar and sweet onion offer an extra special flair that will make your family want to have these potatoes over and over again.

1 pound fingerling potatoes

3 garlic cloves, sliced

2 teaspoons kosher salt

1 cup water

¼ cup peanut oil

1 cup champagne vinegar

1 tablespoon chopped fresh thyme leaves

1 small sweet onion, cut into ¼-inch chunks

3 tablespoons sugar

½ teaspoon freshly ground black pepper

1 small sweet onion, finely chopped

Place the potatoes, garlic, kosher salt, and water into the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

While the potatoes are cooking, combine the peanut oil, vinegar, thyme, onion, sugar, and pepper in a bowl; stir.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the potatoes. When cool enough to handle, slice them into ½-inch rounds and toss with the marinade.

Serve warm.

SIMPLE SPAGHETTI SQUASH

SERVES 4 • PRESSURE TIME: 10 MINUTES

On a cool autumn evening, warm spaghetti squash is nothing short of magic. Once this is out of the Instant Pot, you can cut up the squash to serve it in pieces, or you can use a fork to scrape the squash into shreds. Just as the name implies, the shredded squash is the perfect substitute for traditional spaghetti. Mixed with red sauce, pesto, or just sprinkled with salt and pepper, this Simple Spaghetti Squash will be a hit.

2 tablespoons unsalted butter, divided

1 large spaghetti squash, seeds removed and cut horizontally

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 cups water

Place 1 teaspoon of the butter on each half of squash.

Sprinkle both halves with kosher salt and pepper.

Pour the water into the Instant Pot.

Fit the Instant Pot with a stainless-steel rack and place the squash on the rack, cut side up; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

APPLE-BALSAMIC CABBAGE

SERVES 4 TO 6 • PRESSURE TIME: 20 MINUTES

An unexpected trio, Apple-Balsamic Cabbage is a sweet and tangy approach to serving up healthy cabbage. The onion and beef stock balance out the sweetness, making this side dish an incredible addition to pork tenderloin or grilled sirloin. The purple cabbage will spruce up your plate with some added color!

1 head purple cabbage, sliced

3 apples, cored and quartered

1 large onion, sliced

2 cups beef stock

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

1 teaspoon caraway seeds

Place the cabbage, apples, onion, stock, sugar, kosher salt, pepper, and vinegar into the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir in the caraway seeds and serve.

ONION-THYME BRUSSELS SPROUTS

SERVES 4 • PRESSURE TIME: 5 MINUTES

Brussels sprouts have made a comeback, and for good reason! The vegetable that was once only served steamed and flavorless is now finding its way to creative and tasty new heights. This recipe keeps it simple, with pearl onions, hearty beef stock, and a bit of thyme for a winning and versatile side dish.

1 ½ pounds Brussels sprouts, trimmed

One 10-ounce bag frozen pearl onions

1 cup beef stock

1 teaspoon freshly ground black pepper

1 sprig fresh thyme

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve.

ZESTY ITALIAN GREEN BEANS

SERVES 4 • PRESSURE TIME: 3 MINUTES

Give your green beans a little kick with a dose of citrus, spicy red pepper flakes, a touch of garlic, and bursting cherry tomatoes. With Zesty Italian Green Beans, a few simple ingredients can make all the difference.

1 pound green beans, trimmed and cut into 1-inch pieces

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 small onion, diced

1 garlic clove, minced

1 pint cherry tomatoes, sliced

1 teaspoon lemon juice

½ cup chicken stock

½ teaspoon Italian seasoning

½ teaspoon red pepper flakes

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot.

LEMON-THYME BEETS

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Impress your guests with this beautiful approach to seasonal beets! Whether you prefer them golden yellow, bright red, or a mix of the two, this colorful dish brings out that one-of-a-kind sweetness that only beets can offer. Feel free to serve this dish piping hot as a side dish, or let the beets cool for a healthy and creative salad topping.

1 pound beets, golden and/or red, peeled and quartered

½ cup chicken stock

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon lemon zest

1 sprig fresh thyme

2 tablespoons unsalted butter

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve.

PESTO CREAMED CORN

SERVES 4 TO 6 • PRESSURE TIME: 13 MINUTES

Transform classic creamed corn into something new! When the same old holiday side dishes start to get boring, you can jazz up a traditional corn side dish with the incredible flavors of basil, garlic, and pine nuts that pesto has to offer. While fresh corn is certainly the way to go, you can also substitute with about 6 cups of canned corn.

8 ears corn

1 cup chicken stock

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon sugar

1 small onion, diced

1 tablespoon unsalted butter

2 ounces cream cheese

1 tablespoon fresh pesto

Using a knife, remove the corn from the cobs.

Place corn kernels, corncobs, stock, kosher salt, pepper, sugar, and onion into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Add the unsalted butter and cream cheese to the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using tongs, remove the corncobs and discard them.

Using an immersion blender, purée the corn until it reaches the desired consistency, stir in the pesto.

Serve immediately.

SPICY COLLARD GREENS

SERVES 4 TO 6 • PRESSURE TIME: 45 MINUTES

Collard greens are healthy and tasty when they’re served just with garlic, by why not kick it up a notch with some savory pork flavor and a hit of spice? The pork bones and onion set up these Spicy Collard Greens for success, while the Sriracha finishes them with some heat. If you have spice-avoiders in your family, you can forego to hot sauce and still have a delicious side of greens.

1 pound smoked pork neck bones

2 cups chicken stock

1 medium onion, quartered

1 large bunch collard greens, stems removed

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 teaspoon pepper vinegar

1 tablespoon Sriracha sauce

Place the pork bones, stock, and onion into the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete, press the Cancel button. Wait for the float valve to sink and remove the lid with caution.

Remove the meat to a cutting board, cut the meat from the bones, and return the meat to the Instant Pot; discard the bones.

Add the collard greens, kosher salt, pepper, garlic powder, vinegar, and Sriracha to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SWEET SOY CARROTS

SERVES 4 TO 6 • PRESSURE TIME: 5 MINUTES

Candied carrots are a classic, but these Sweet Soy Carrots take them in a fun new direction. The hint of soy sauce adds a hint of that salty, tangy flavor we know and love, with the sweetness of the brown sugar to balance it out. Add this to your dinner repertoire for an all-new way to make this so-good-for-you veggie!

2 ½ pounds carrots, peeled and cut diagonally into 1-inch pieces

½ cup chicken stock

½ teaspoon kosher salt

½ teaspoon soy sauce

½ teaspoon freshly ground black pepper

1 tablespoon brown sugar

1 tablespoon unsalted butter

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

LEMON-THYME ARTICHOKES

SERVES 3 TO 6 • PRESSURE TIME: 20 MINUTES

Find some sunshine in a side dish. Light and zesty, these Lemon-Thyme Artichokes are the perfect side for a fresh summer lunch, or as an addition to a crisp salad. If you’re not a fan of thyme, you can substitute another herb, such as rosemary.

3 whole artichokes

½ cup white wine

½ cup chicken stock

Fresh juice and zest from 1 lemon

1 sprig fresh thyme

3 whole black peppercorns

Wash the artichokes under cold water.

Using a sharp knife, cut the stems off close to the base.

Cut off the top inch of the artichoke and trim the thorny tips of the petals.

Add the wine, stock, lemon juice, and lemon zest to the Instant Pot.

Place the artichokes into the Instant Pot, stem side down.

Add the thyme and peppercorns to the Instant Pot; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme.

Serve hot or cold.

FINGERLING POTATO SALAD

SERVES 4 TO 6 • PRESSURE TIME: 8 MINUTES

Classic potato salad is a summertime favorite, but this recipe has a secret ingredient. A hint of dill pickle juice adds an extra zing of flavor to this recipe, making your Fingerling Potato Salad recipe the fan favorite. This is an even better way to enjoy a flame-licked burger or shish kebab skewer.

3 large eggs

2 pounds fingerling potatoes

2 teaspoons dill pickle juice

½ medium onion, finely diced

2 stalks celery, finely diced

Kosher salt

Freshly ground black pepper

½ cup mayonnaise

Place the eggs into the Instant Pot and pour in water to cover; secure the lid.

Press the Manual button and enter 8 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Remove the eggs to an ice bath, let chill, and peel.

Pour out the water and add the potatoes to the Instant Pot with just enough water to cover; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Drain the potatoes in a colander, place in a medium bowl, drizzle with the pickle juice, and toss to coat.

When the potatoes are cool enough to handle, cut them into 1/8-inch slices.

Chop 2 of the hard-boiled eggs and add to the potatoes. Add the onion, celery, kosher salt, and pepper and toss to combine.

Add the mayonnaise and mix thoroughly. Slice the remaining hard-boiled egg and use it to garnish the salad.

BALSAMIC ONIONS

SERVES 4 • PRESSURE TIME: 10 MINUTES

What a treat! Enjoy flavorful sweet onions with a hint of thyme and a dose of energy from balsamic vinegar. Serve this alongside or on top of roasted chicken or pork for a healthy, creative way to enjoy these sumptuous flavors. In just 10 minutes, you’ll have a tasty side dish your family won’t soon forget.

4 medium sweet onions, peeled

2 cups chicken stock

2 teaspoons balsamic vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 sprigs fresh thyme

Cut off the top and bottom of each onion.

Place the onions, stock, vinegar, kosher salt, pepper, and thyme into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve immediately.

CREAMY GARLIC MASHED POTATOES

SERVES 4 TO 6 • PRESSURE TIME: 7 MINUTES

There are few side dishes that create so much joy. Creamy Garlic Mashed Potatoes are buttery and savory with a welcomed dose of garlic. If you’re looking to kick these up a notch, add a tablespoon of horseradish and find an all-new love for this fluffy, versatile side dish.

1 pound Yukon Gold potatoes, peeled and halved

½ cup chicken stock

2 garlic cloves

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup heavy cream, heated

3 tablespoons unsalted butter

Place the potatoes, stock, garlic, kosher salt, and pepper into the Instant Pot; secure the lid.

Press the Manual button and enter 7 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the potatoes, add the cream and unsalted butter, and mash until the potatoes reach a smooth consistency.

Serve immediately.

WILD RICE AND TURKEY STUFFING

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

Stuffing doesn’t have to be restricted to the holidays. You can make easy, homemade stuffing without all the fuss with this Wild Rice and Turkey Stuffing recipe any day of the week. This hearty side dish has enough to it that you could even have it as a whole meal, but it’s wonderful when served with roasted turkey or chicken with a side salad or vegetables. This savory delight lets you enjoy wild rice, crunchy nuts, smoky turkey, and the sweetness of cranberry all in one!

1 pound ground turkey

1 small onion, minced

1 celery stalk, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon poultry seasoning

1 cup dry wild rice, rinsed

3 ½ cups chicken stock

½ cup dried cranberries

½ cup pecans, chopped

2 fresh sage leaves, chopped

Add the turkey to the Instant Pot; cook for 3 minutes with the lid off, breaking up the turkey using a wooden spoon.

Add the onion, celery, kosher salt, and pepper to the Instant Pot; cook for an additional 2 minutes while continuing to break up the turkey.

Add the poultry seasoning, rice, stock, cranberries, pecans, and sage leaves to the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Stir and serve.

THYME-BALSAMIC BEETS

SERVES 4 • PRESSURE TIME: 10 MINUTES

Roasting beets the old-fashioned-way can feel like an eternity. With the pressure-cooker setting, they can be ready in mere minutes. Tangy balsamic and a hint of thyme and garlic make these beets a winner. The best part is that you can enjoy them hot or cold! For even more flavor, serve these with feta cheese crumbled on top.

4 medium beets, peeled and halved

1 cup beef stock

1 sprig fresh thyme

1 teaspoon balsamic vinegar

1 teaspoon kosher salt

1 garlic clove, minced

½ teaspoon freshly ground black pepper

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove and discard the thyme and serve hot or cold.

SMOKED TURKEY BEET GREENS

Serves 4 to 6 • Pressure Time: 10 minutes

Don’t let the tops of your beets go to waste! If you’re also making a beet dish from this book or just want a departure from the same old, same old—try out this Smoked Turkey Beet Greens recipe! The smoked turkey wing will have a meaty, smoky appeal, while the onion and cayenne pepper will bring it all together. This recipe will be a delectable and healthy side dish to just about any lunch or dinner.

3 pounds beet tops, chopped into 2-inch pieces

1 smoked turkey wing, meat chopped into ½ –inch chunks

1 small sweet onion, chopped

½ cup chicken stock

½ teaspoon kosher salt

½ teaspoon cayenne pepper

Pinch of sugar

Place all of the ingredients, including the turkey wing bone, into the Instant Pot; stir, then secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove, discard the bone, and serve.

CORNBREAD PUDDING

SERVES 6 • PRESSURE TIME: 15 MINUTES

Bread pudding meets cornbread in this tasty side. A happy combination of creamy, sweet, and buttery, Cornbread Pudding will be your go-to for summer barbecue, roasted chicken, or savory ham. Garish it with some chopped chives for a pop of color.

1 cup water

3 tablespoons unsalted butter, melted

4 ounces cream cheese, softened

One 8 ½-ounce box corn muffin mix

One 8 ½-ounce can creamed corn

¾ cup sour cream

2 cups frozen corn

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pour the water into the Instant Pot.

Apply nonstick cooking spray to a 3-quart stainless steel bowl.

Place the unsalted butter, cream cheese, corn muffin mix, creamed corn, sour cream, frozen corn, kosher salt, and pepper into the bowl; mix well.

Cover the bowl with aluminum foil.

Place the bowl into the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

SIMPLE SWISS CHARD

SERVES 2 TO 4 • PRESSURE TIME: 5 MINUTES

Simple Swiss Chard is what it sounds like: so easy! Swiss chard is oh-so-good for you, and is the perfect side to a healthy protein like chicken breast, salmon, or shrimp. The apple cider vinegar brings out the vitamins in the chard, while adding a little zip.

2 bunches Swiss chard, leaves and stems chopped into 2-inch pieces

½ cup water

1 teaspoon kosher salt

1 teaspoon apple cider vinegar

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

TANGY SESAME GREEN BEANS

SERVES 4 • PRESSURE TIME: 3 MINUTES

Depending on your perspective, steamed green beans are either a healthy treat, or a bland green veggie you have to force yourself to eat. With a little creativity, you can have even the choosiest of eaters reaching for seconds. Tangy Sesame Green Beans have a small dose of rice wine vinegar, adding the tangy side to the marinade, and the red pepper flakes offer a little bit of spice. Enjoy this side dish with your favorite Asian-style chicken or beef.

1 pound green beans, trimmed

½ cup chicken stock

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch of crushed red pepper flakes

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1 teaspoon sesame seeds

Place the green beans, stock, kosher salt, pepper, red pepper flakes, vinegar, and sesame oil into the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

Meanwhile, toast the sesame seeds in a nonstick skillet until golden brown.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the beans to a platter, sprinkle with the toasted sesame seeds, and serve.

CHAPTER FIVE

DESSERTS

SWEET POTATO PIE

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Sweet Potato Pie is a Thanksgiving staple, and best part is—you can have it as a side dish or as a dessert! This recipe is super simple and ready in minutes. If you own a kitchen torch, you can skip the oven step and toast the marshmallows by hand. Use large marshmallows if you prefer them to mini marshmallows.

Sweet potato casserole is a family favorite for all holiday get-togethers. This side doubles as a dessert! With this recipe, there’s no need to buy the canned sweet potatoes.

4 sweet potatoes, peeled and quartered

1 cup chicken stock

½ cup orange juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground cinnamon

2 tablespoons unsalted butter

2 cups mini marshmallows

Place the sweet potatoes, stock, orange juice, kosher salt, pepper, and cinnamon into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Drain the sweet potatoes, add the unsalted butter, and mash the sweet potatoes using a potato masher.

Set oven to broil.

Apply nonstick cooking spray to an oven-safe casserole dish and place the mashed sweet potatoes into the casserole; top with marshmallows.

Place the casserole on the center rack of the oven and cook for 2 minutes, or until the marshmallows are lightly toasted.

Remove the casserole from the oven and serve.

SWEET BERRY COBBLER

SERVES 8 • PRESSURE TIME: 25 MINUTES

This classic is not just for Fall! Sweet Berry Cobbler brings together a beautiful medley of colors and flavors sure to please any time of year. Serve it warm with a scoop of vanilla ice cream for a comforting, melt-in-your mouth treat, or serve it out of the refrigerator on a hot and sunny day. Try adding a dash of cinnamon or nutmeg to the topping to make it your own.

One 12-ounce bag frozen mixed berries

¾ cup sugar

3 teaspoons quick-cooking tapioca

1 teaspoon orange zest

TOPPING

2 cups buttermilk biscuit mix

⅓ cup whole milk

3 tablespoons sugar

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Spray a 2-quart stainless steel bowl or baking insert with nonstick cooking spray.

Place the berries, sugar, tapioca, and orange zest in the bowl; mix well.

In a separate large bowl, combine all of the ingredients for the topping. Mix well and pour the topping over the berry mixture; cover the bowl with foil.

Pour about 2 cups of water into the Instant Pot, and carefully insert the bowl; secure the lid.

Press the Manual button and enter 25 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot or cold.

ALMOND-HAZELNUT RICE PUDDING

SERVES 6 TO 8 • PRESSURE TIME: 6 MINUTES

The almond milk and hazelnut liqueur are a tasty foundation for this yummy rice pudding. The cinnamon and raisins offer some spice and texture, making this Almond-Hazelnut Rice Pudding an absolute treat. If you’re not a fan of almond milk, you can substitute with regular, soy, or rice milk, as well.

4 cups brown rice, cooked

4 cups almond milk

⅛ teaspoon kosher salt

½ cup sugar

1 stick cinnamon

¼ teaspoon nutmeg

½ cup raisins

1 tablespoon hazelnut liqueur

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Top with dried fruit, if desired, and serve immediately.

CLASSIC FLAN

SERVES 6 • PRESSURE TIME: 5 MINUTES

Custard-lovers will be in for a treat with Classic Flan. There’s no reason to get fancy with this recipe, when flan is just so good in its most traditional form. This recipe calls for custard cups, which are glass dishes that you can use for all sorts of things when you’re not making tasty flan. Use them while cooking to separate ingredients, sauces, or use them as fruit cups at breakfast.

½ cup sugar

½ cup water

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

2 large eggs, beaten

2 large egg yolks

1 teaspoon vanilla extract

1 teaspoon orange zest

In a nonstick pan over high heat, combine the sugar and water and stir until the sugar is dissolved.

Reduce the heat to medium and let the sugar mixture cook for several minutes; do not stir.

When the water evaporates and the sugar turns a caramel color, remove from the heat. Divide the caramel among six 4-ounce custard cups; let rest for 10 minutes.

Pour about 1 cup of water into the Instant Pot.

In a bowl, combine the sweetened condensed milk, evaporated milk, eggs, egg yolks, vanilla, and orange zest; stir and pour into the custard cups.

Cover each cup with aluminum foil and stack the cups inside the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the custard cups and chill until ready to serve.

TRADITIONAL CHEESECAKE

SERVES 4 TO 6 • PRESSURE TIME: 30 MINUTES

Consider this a blank slate. You can enjoy classic, creamy cheesecake all on its own, or you can dress it up to be as fancy and over-the-top as you like. Drizzle it with chocolate or caramel, add fresh fruit on top, or even crumble pieces of chocolate-covered pretzels on top. Use this Traditional Cheesecake recipe as a starting point, and make the rest all your own!

¾ cup sugar

Two 8-ounce packages cream cheese

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1 cup sour cream

2 large eggs

Line a 6-inch spring form pan with parchment paper and apply nonstick cooking spray to the pan.

In a medium bowl, cream the sugar and cream cheese with a mixer until smooth.

Add the lemon juice, vanilla, flour, and sour cream to the cream cheese mixture.

Add the eggs, one at a time, and mix until smooth.

Pour the batter into the prepared pan and cover with aluminum foil.

Fit the Instant Pot with a stainless-steel rack and add about 2 cups of water.

Place the spring form pan on the rack; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the cheesecake and let cool. Refrigerate for 3 hours before serving.

SUNNY LEMON CURD

SERVES 4 TO 6 • PRESSURE TIME: 13 MINUTES

Sunny Lemon Curd is a zesty, sweet dessert filling. It can be spread on scones, stirred into yogurt, or found between flaky puffy pastries. Brighten up your desserts and breakfast foods with this simple recipe, or maybe just sneak a few spoonfuls to enjoy as a special treat.

1 ¼ cups sugar

2 tablespoons lemon zest

½ cup lemon juice

⅓ cup unsalted butter, cut into small pieces

3 large egg yolks

3 large eggs

Place the sugar in the carafe of a blender and process until very fine, then transfer it to a 2-quart bowl.

Add the lemon zest, lemon juice, unsalted butter, egg yolks, and eggs to the bowl and beat, using a whisk, until well combined.

Cover the bowl tightly with aluminum foil.

Pour about 1 cup of water into the Instant Pot.

Place the bowl into the Instant Pot; secure the lid.

Press the Manual button and enter 13 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Carefully remove the foil, then whisk the contents of the bowl well.

Refrigerate for 1 hour before serving.

COCONUT-MELON TAPIOCA

SERVES 4 TO 6 • PRESSURE TIME: 6 MINUTES

Similar to a rice pudding, this dessert is subtly sweet and has a wonderful texture. Coconut-Melon Tapioca starts as a creamy, coconut-flavored pudding, and becomes even better with the addition of honeydew melon and cantaloupe. It’s a fresh, fun way to eat melon, and will remind you why tapioca is just so great. Use a small melon baller to prepare the melon, or if you don’t own one, simply chop the melon up into tiny cubes.

Two 13 ½-ounce cans light coconut milk

½ cup small pearl tapioca

½ cup sugar

½ teaspoon kosher salt

1 cup ½-inch cantaloupe balls

1 cup ½-inch honeydew balls

Place the coconut milk, tapioca, sugar, and kosher salt into the Instant Pot; secure the lid.

Press the Manual button and enter 6 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Chill the soup for at least 30 minutes.

Divide the soup among chilled bowls, then divide the melon balls and add to the bowls.

Serve at once.

CHOCOLATE CAKE

SERVES 8 • PRESSURE TIME: 30 MINUTES

There’s nothing quite like classic chocolate cake. Rather than risk a dry cake in the oven, try it out in the Instant Pot and ensure that you end up with a moist, delicious chocolate treat. After it cools, top it with your favorite frosting, hot fudge, or serve it with fresh berries and a sprinkle of powdered sugar.

One 18-ounce box chocolate fudge cake mix

1 cup heavy cream

3 large eggs

½ cup salted butter

Spray a 3-quart stainless steel bowl or baking insert with nonstick cooking spray.

Place all of the ingredients into a food processor, mix until smooth, and transfer to the bowl. Cover well with foil.

Pour about 2 cups of water into the Instant Pot and place the bowl in the water; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Invert onto a cake stand and serve.

POACHED ORANGES

SERVES 4 • PRESSURE TIME: 5 MINUTES

Piping hot poached fruit is one of those hard-working foods that does overtime. Served over ice cream, spread over warm brie, or on top of a slice of pork roast, Poached Oranges can make both sweet and savory dishes stand out from the crowd. You can also spread them over toast in the morning to start your day as an alternative to jelly or jam.

4 large navel oranges

1 cup Amaretto liqueur

1 cup orange juice

½ cup sugar

1 star anise

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Transfer the oranges to a platter.

With the lid off, set the Instant Pot to medium heat, and cook until liquid thickens.

Remove the star anise and pour the liquid over the oranges.

Serve immediately.

BLACKBERRY-ORANGE COFFEE CAKE

SERVES 8 • PRESSURE TIME: 20 MINUTES

Coffee cake is one of those comforting desserts that you see less and less of in local pastries shops. Bring it back with Blackberry-Orange Coffee Cake! The orange zest brings out the sweetness of the blackberries, but doesn’t take it over completely. If you don’t have blackberries available, try this with blueberries or raspberries.

2 cups fresh or frozen blackberries

1 cup sugar

3 teaspoons quick-cooking tapioca

2 teaspoons orange zest, divided

8 ounces cream cheese, softened

One 16-ounce box pound cake mix

¼ cup whole milk

2 large eggs

Apply nonstick cooking spray to the Instant Pot.

In a medium bowl, combine the blackberries, sugar, tapioca, and 1 teaspoon of the orange zest; transfer to the Instant Pot.

In a food processor, combine the cream cheese, cake mix, milk, eggs, and the remaining 1 teaspoon orange zest; mix for 2 minutes, or until the batter is smooth.

Place the blackberry mixture in the Instant Pot and pour the batter over the top; secure the lid.

Press the Manual button and enter 20 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Let cool for 20 minutes and invert onto a cake stand.

Serve warm or cold.

AMARETTO FRUIT COMPOTE

SERVES 4 TO 6 • PRESSURE TIME: 5 MINUTES

A fruit medley not unlike a jam, Amaretto Fruit Compote is an incredible addition to desserts, toasts, and even savory dishes. You can add a scoop on top of a serving of pork tenderloin, spread it over crostini, serve it alongside cheese, or even add it to ice cream. Use this classic French spread to add fruity goodness to just about anything!

1 pound dried apricots, cherries, or figs

1 cup orange juice

½ cup Amaretto liqueur

¼ cup sugar

1 cinnamon stick

1 teaspoon honey

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 5 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the cinnamon stick and serve.

SWEET MOCHA CHIP CHEESECAKE

SERVES 4 • PRESSURE TIME: 30 MINUTES

The perfect dessert for chocolate and coffee-lovers, Sweet Mocha Chip Cheesecake is a winning combination. The crumbled chocolate cookies make for a decadent base layer, adding wonderful texture to complement the smooth cheesecake on top. This indulgence is great topped with whipped cream, or enjoyed all on its own.

1 cup crumbled chocolate wafer cookies

¼ cup unsalted butter, melted

⅓ cup sugar

3 tablespoons powdered sugar

Three 8-ounce packages cream cheese

3 large eggs

½ cup sour cream

1 tablespoon instant coffee granules

1 tablespoon cornstarch

1 cup mini chocolate chips

In a food processor, process the chocolate wafers and unsalted butter to a fine crumb.

Spray a 7-inch spring form pan with nonstick cooking spray.

Press the cookie mixture into the bottom of the pan.

Using a mixer, cream together the sugar, powdered sugar, and cream cheese together until smooth.

Mix in the eggs one at a time. Add the sour cream, coffee granules, and cornstarch; mix until smooth.

Stir in the chocolate chips, then pour the batter into the prepared pan.

Wrap the pan well with foil. Pour about 1 cup of water into the Instant Pot.

Add the pan to the Instant Pot; secure the lid.

Press the Manual button and enter 30 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using tongs, remove the pan from the Instant Pot. Chill for 3 hours before serving.

CHERRY-QUINOA PUDDING

SERVES 4 TO 6 • PRESSURE TIME: 12 MINUTES

Sweet rice pudding gets a makeover with Cherry-Quinoa Pudding. The agave adds a honey-like sweetness, and the cherries add just the right amount of tartness. When splitting the vanilla bean, cut down the length of the pod and then scrape out its contents. If you can’t find fresh pods, you can substitute with 2-3 teaspoons of vanilla extract.

1 cup dry quinoa, rinsed

1 cup water

1 ½ cups rice milk

2 tablespoons agave syrup

Pinch of kosher salt

1 vanilla bean, split

¼ cup dried cherries

Place all of the ingredients into the Instant Pot; secure the lid.

Press the Manual button and enter 12 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove vanilla bean and scrape the inside of the bean into the pudding.

Stir, top with fruit if desired, and serve immediately.

BRANDY POACHED APPLES

SERVES 6 • PRESSURE TIME: 10 MINUTES

You may not be able to compare apples to oranges, but you can put them together to make a truly delicious dessert. These poached apples have the sweet citrus from the oranges, and the touch of spice from cinnamon, star anise, and brandy. Top this warm dessert with vanilla ice cream for an even more delicious dessert experience.

6 firm Granny Smith apples, peeled

3 cups brandy

½ cup sugar

¼ cup honey

2 cups orange juice

1 cinnamon stick

1 star anise

Using a paring knife, cut a small hole in the bottom of each apple, and remove the seeds.

Cut the bottom of each apple so they will sit flat.

Add the brandy, sugar, honey, orange juice, cinnamon stick, and star anise to Instant Pot.

Place the apples into the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Gently transfer the apples to a platter.

With the lid off, set the Instant Pot to medium heat, and reduce the liquid for 20 minutes, or until thickened.

Pour the syrup over the apples and serve.

CRANBERRY-ORANGE BREAD PUDDING

SERVES 4 TO 6 • PRESSURE TIME: 15 MINUTES

Bread pudding is loved across the world, and you can dress it up in just about any combination of sweet dessert flavors to make it something truly special. This bread pudding combines the tart tastes of cranberries and oranges and mellows them out with vanilla and sugar. You can use any orange-flavored liqueur you have available.

4 cups crusty bread, cut into 1-inch cubes

4 large eggs, beaten

1 ½ cups cream

1 ½ cups whole milk

½ cup sugar

1 tablespoon orange-flavored liqueur

1 teaspoon orange zest

1 teaspoon vanilla extract

¼ teaspoon kosher salt

½ cup dried cranberries

Spray a 2-quart stainless steel bowl or baking insert with nonstick cooking spray.

Place the bread cubes into the bowl.

In a separate medium bowl, combine the eggs, cream, milk, sugar, and orange liqueur; mix well.

Add the orange zest, vanilla, and kosher salt to the bowl; mix well.

Pour the egg mixture over the bread cubes and stir in the cranberries.

Cover the bowl with aluminum foil.

Pour about 2 cups of water into the Instant Pot and insert the bowl; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot or cold.

WHITE CHOCOLATE BREAD PUDDING

SERVES 4 TO 6 • PRESSURE TIME: 14 MINUTES

White chocolate and raspberries work as a team to make this bread pudding downright exceptional. The tart raspberry adds a burst of fruity flavor, giving this dessert everything it needs to make dessert-lovers go wild.

4 large eggs, beaten

½ teaspoon kosher salt

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

2 cups half-and-half

2 tablespoons unsalted butter, melted

1 cup sugar

2 cups cubed brioche

½ cup fresh or frozen raspberries, divided

4 ounces white chocolate, chopped, divided

Spray a 6-cup glass or metal bowl with nonstick cooking spray.

In a large bowl, whisk the eggs, kosher salt, lemon juice, vanilla, and half-and-half until combined.

Add the unsalted butter and whisk in the sugar until dissolved.

Add the brioche, toss to combine with the custard mixture, and let sit for 5 minutes.

Pour half of the custard into the prepared bowl and top with ¼ cup of the raspberries and 2 ounces of the white chocolate.

Add the remaining custard and top with the remaining berries and chocolate.

Wrap the bowl with foil.

Place about 1 cup of water into the Instant Pot.

Place the foil-wrapped bowl into the Instant Pot; secure the lid.

Press the Manual button and enter 14 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Using pot holders or tongs, carefully remove the bowl from the Instant Pot.

Carefully remove the foil from the bowl. Serve warm.

ROSEMARY POACHED PEARS

SERVES 4 TO 6 • PRESSURE TIME: 10 MINUTES

Herbal aromas of rosemary and the sweetness of port wine make for an incredible infusion of flavors in these poached pears. It sounds like this recipe is over-the-top fancy, but it’s actually incredibly easy! Serve Rosemary Poached Pears with ice cream, mascarpone cheese, or on their own!

One 750-millileter bottle port wine

4 Bartlett pears, peeled

3 sprigs fresh rosemary

½ teaspoon whole black peppercorns

Pour the wine into the Instant Pot.

Using a melon baller, core the bottom of each pear.

Cut off the bottom of each pear so they sit flat.

Place the pears into the Instant Pot.

Add the rosemary and peppercorns to the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and pressure is fully released, open the lid with caution.

Remove the pears and transfer them to a platter.

To reduce the liquid in the Instant Pot, turn the Instant Pot on and set the timer for 10 minutes.

Remove the rosemary sprigs, and cook with the lid off until liquid turns into a syrup.

Top the pears with the syrup and serve.

KEY LIME AND MACADAMIA CHEESECAKE

SERVES 6 TO 8 • PRESSURE TIME: 40 MINUTES

If you have a key lime tree in your back yard, lucky you! For everyone else, you can find this star ingredient at your local grocer year round. Top this peppy Florida dessert with a dollop of whipped cream when serving.

CRUST

10 vanilla crème wafers

2 tablespoons unsalted butter

¼ cup macadamia nuts

CHEESECAKE

Three 8-ounce packages cream cheese, softened

1 tablespoon all-purpose flour

One 14-ounce can sweetened condensed milk

3 large eggs

1/3 cup key lime juice

1 teaspoon lime zest

2 drops green food coloring (optional)

Preheat oven to 350°F; line the base of a 7-inch spring form pan with parchment paper, secure the ring around the pan, and then apply nonstick cooking spray to the inside of the pan.

FOR THE CRUST: Place all of the ingredients into a food processor and process until smooth; press the mixture into the base of the pan and bake for 10 minutes.

FOR THE CHEESECAKE: Place the cream cheese, flour, and sweetened condensed milk into the food processor; process for 1 minute or until very smooth; while processing, add the eggs, one at a time, through the feed tube, and then continue to process for 30 more seconds.

Add the key lime juice, lime zest, and food coloring (if using), and then process for an additional 30 seconds.

Pour the filling into the baked crust, then wrap the spring form pan in aluminum foil.

Pour about 1 cup of water into the Instant Pot, then carefully place the pan into the Instant Pot; secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Carefully remove the pan and let cool at room temperature for 30 minutes. Refrigerate for 2 hours before serving.

CHERRY-CHOCOLATE BREAD PUDDING

SERVES 6 TO 8 • PRESSURE TIME: 15 MINUTES

This recipe can go in two directions, and you’ll end up in dessert heaven either way. The first is with brandy-soaked cherries. This step isn’t necessary, but the brandy adds a little extra something to make this a special treat. The second is without the brandy, and the cherries will have a more traditional taste that goes really well with the chocolate. If you can’t find challah, use brioche for the base of this decadent Cherry-Chocolate Bread Pudding.

6 ounces dried cherries

2 tablespoons brandy

4 large eggs, beaten

1 ½ cups heavy cream

½ cup brown sugar

1 teaspoon vanilla extract

1 cup chocolate chips

1 loaf challah bread, cubed and toasted

In a large bowl, soak the cherries in brandy for 5 minutes.

Add the eggs, cream, brown sugar, vanilla, chocolate chips, and challah to the bowl; mix well.

Apply nonstick cooking spray to the Instant Pot.

Transfer the contents of the bowl to the Instant Pot; secure the lid.

Press the Manual button and enter 15 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve hot.

ALMOND AND WHITE CHOCOLATE CHEESECAKE

SERVES 8 • PRESSURE TIME: 40 MINUTES

Buttery vanilla cookies, slivered almonds, and smooth white chocolate steal the show with this Almond and White Chocolate Cheesecake. Creamy and delicious, you’ll never want to go back to plain ol’ cheesecake. For die-hard fans of regular chocolate, you can swap out the white chocolate, but try this version first!

8 vanilla crème cookies

¼ cup slivered almonds

1 tablespoon unsalted butter

12 ounces cream cheese

¼ cup sugar

2 large eggs

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

4 ounces white chocolate, finely chopped

Preheat oven to 350°F; place the cookies, almonds, and unsalted butter into a food processor fitted with metal S blade, then secure the lid.

Pulse for 1 minute, or until an even crumb is achieved.

Line the base of a 7-inch spring form pan with parchment paper; secure the ring around the pan, then apply nonstick cooking spray to the inside of the pan.

Press the cookie mixture into the bottom of the pan and bake for 10 minutes; let cool.

In a mixer or food processor, combine the cream cheese and sugar; mix until very smooth.

While mixing, add the eggs (one at a time) through the feed tube, then add the lemon juice, vanilla, and white chocolate. Mix until smooth, then transfer the mixture to the cooled spring form pan.

Wrap the pan tightly in aluminum foil; pour about 1 cup of water into the Instant Pot, then carefully place the pan into the Instant Pot and secure the lid.

Press the Manual button and enter 40 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution. Carefully remove the pan from the Instant Pot.

Let rest at room temperature for 30 minutes, then refrigerate for 3 hours before serving.

CHOCOLATE-ORANGE POTS DE CRèME

SERVES 4 • PRESSURE TIME: 10 MINUTES

What a treat! This special dessert takes a little bit of preparation, but what you end up with is nothing short of impressive. This creamy custard takes it a step further from crème brûlée and adds bittersweet chocolate and a touch of orange. If you don’t have oranges on hand, you can add ½ teaspoon of pure orange extract to keep that sweet citrus flavor.

2 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

1 cup whole milk

4 large egg yolks

2 tablespoons sugar

½ teaspoon orange zest

1/8 teaspoon kosher salt

Apply nonstick cooking spray to four ½-cup ramekins; set aside.

Place the chocolate into a small, heat-resistant mixing bowl.

Pour the cream and milk into a saucepan over medium heat.

When the cream begins to simmer, pour it into the bowl with the chocolate; stir until smooth.

In a separate medium bowl, combine the egg yolks, sugar, orange zest, and kosher salt.

Slowly pour the chocolate mixture into the yolk mixture; mix well, then divide the mixture among the ramekins.

Wrap each ramekin in aluminum foil.

Pour about 1 cup of water into the Instant Pot and stack the ramekins inside the Instant Pot; secure the lid.

Press the Manual button and enter 10 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Remove the ramekins and let rest at room temperature for 30 minutes.

Remove the foil and serve.

STUFFED APPLES

SERVES 4 • PRESSURE TIME: 3 MINUTES

Nothing says comfort like smelling the aromas of cinnamon, sugary oats, and the sweetness of apples on a chilly day. Turn your classic apple crisp recipe into something spectacular by using the apples as a part of the show! Top these Stuffed Apples with some whipped cream or serve with a scoop of vanilla ice cream on holidays or at parties.

½ cup brown sugar

3 tablespoons unsalted butter, softened

1 teaspoon apple pie spice

2 tablespoons oats

4 small apples, cored

1 cinnamon stick

1 cup orange juice

In a medium bowl, combine the brown sugar, unsalted butter, apple spice, and oats; mix well.

Stuff each apple with the oat mixture.

Place the cinnamon stick and orange juice into the Instant Pot.

Add the apples to the Instant Pot; secure the lid.

Press the Manual button and enter 3 minutes.

When the cook time is complete and the pressure has fully released, remove the lid with caution.

Serve immediately.

INSTANT POT MEASUREMENT CHART

Please use the chart below and on the following page for your reference:

INDEX

The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest. For your reference, the terms that appear in the print index are listed below.

Locators in bold refer to pictures.

Almond and White Chocolate Cheesecake

Almond-Hazelnut Rice Pudding

Amaretto Fruit Compote

Anytime Beef Stock

Anytime Chicken Stock

Anytime Fish Stock

Anytime Vegetable Stock

Appetizers

Bite-Sized Pot Pie

Creamy Swedish Meatballs

Meatballs in Beef-Burgundy Gravy

Apple Cider BBQ Brisket

Apple-Balsamic Cabbage

Apple-Fennel Pork

Apple-Fig Pork Roast

Apples, and Autumn Steel-Cut Oats

Apples, Brandy Poached

Apple-Sauerkraut Pork Ribs

Artichoke

Lemon-Thyme

and Spinach Chicken

Asian-Style Black Rice Salad

Asparagus, and Parmesan Risotti

Autumn Steel-Cut Oats

Avgolemono-style soup

Bacon Mac ‘N’ Cheese, Crispy

Balsamic Onions

Barley, Beef, and Vegetable Soup

Bean and Rosemary-Pork Stew

Beans and Lentils

Bean and Rosemary-Pork Stew

Black Bean Quinoa Salad

Classic Black-Eyed Peas

Healthy Veggie Pilaf

Spicy Black Beans

Tangy Sesame Green Beans

Zesty Green Beans

Zesty Italian Green Beans

Beef and Broccoli Rice

Beef Dishes

Anytime Beef Stock

Barley, Beef, and Vegetable Soup

Beef and Broccoli Rice

Beef Manicotti

Brown Rice Meatballs

Classic Beef Stew

Classic Chili

Classic Pot Roast

Classic Shepherd’s Pie

Cowboy Chili

Creamy Mushroom Beef Stroganoff

Cuban Ropa Vieja

Easy Beef Enchiladas

Greek Noodles with Beef and Spinach

Homemade Meatballs

Italian Anytime Pasta

Meatballs in Beef-Burgundy Gravy

Meme’s Beef Bourguignon

Orange-Ginger Beef

Pickled Veggie Pot Roast

Root Vegetable Brisket

Southwest Beef Stew

Spicy Meatloaf

Stuffed Cabbage Lasagna

Swiss Steaks

Tuscan Meatball Soup

Beef Manicotti

Beef Stew, Classic

Beets

Lemon-Thyme

Smoked Turkey Beet Greens

Thyme-Balsamic

Biscuit Dumplings with Chicken

Bite-Sized Pot Pie

Black Bean Quinoa Salad

Black Beans, Spicy

Blackberry-Orange Coffee Cake

Black-Eyed Peas, Classic

Bone Broth Chicken Soup

Brandy Poached Apples

Bread Pudding, Cherry-Chocolate

Bread Pudding, Cranberry-Orange

Bread Pudding, White Chocolate

Broccoli Risotto, Cheesy

Broth, Anytime Chicken Stock

Brown Rice, Healthy

Brown Rice Meatballs

Brussels Sprouts, Onion-Thyme

Buffalo Chicken Mac ‘N’ Cheese

Cabbage

Apple-Balsamic Cabbage

Spicy Sausage and Cabbage Soup

Stuffed Cabbage Lasagna

Turkey-Stuffed Cabbage

Carrots, Sweet Soy

Cauliflower-Thyme Soup, Creamy

Cheesecake, Almond and White Chocolate Cheesecake

Cheesecake, Key Lime and Macadamia

Cheesecake, Sweet Mocha Chip

Cheesecake, Traditional

Cheesy Broccoli Risotto

Cheesy Chicken Chili

Cheesy Farro Risotto

Cheesy French Onion Soup

Cheesy Tuna Casserole

Cherry-Chocolate Bread Pudding

Cherry-Quinoa Pudding

Chicken, Chipotle Chicken Burritos

Chicken and Spanish Rice

Chicken Cacciatore, Classic

Chicken Carbonara

Chicken Dishes

Anytime Chicken Stock

Biscuit Dumplings with Chicken

Bone Broth Chicken Soup

Buffalo Chicken Mac ‘N’ Cheese

Cheesy Chicken Chili

Chicken and Spanish Rice

Chicken Carbonara

Chicken Thighs in Mediterranean Orzo

Chipotle Chicken Burritos

Classic Chicken Cacciatore

Classic Chicken Tacos

Classic Coq au Vin

Cozy Chicken Marsala

Creamy Chicken Paprika

Curry Chicken

Greek Chicken and Orzo Soup

Hearty Chicken Tortilla Soup

Lemony Chicken Piccata

Lentils with Chicken Sausage

Mediterranean Lemon Chicken

Mushroom Chicken with Egg Noodles

Sweet BBQ Chicken

Sweet Potato Dumplings with Chicken

Tangy Teriyaki Chicken

Thai Red Curry with Chicken

Tomato Chicken Over Angel Hair

Zucchini-Mushroom Orzo with Chicken

Chili

Cheesy Chicken

Classic

Cowboy

Tomatillo-Pork Chili Verde

Chipotle Chicken Burritos

Chive, and Potato-Leek Soup

Chocolate Cake

Chocolate-Orange Pots de Crème

Classic Beef Stew

Classic Black-Eyed Peas

Classic Carnitas

Classic Chicken Cacciatore

Classic Chicken Tacos

Classic Chili

Classic Coq au Vin

Classic Flan

Classic Hummus

Classic Irish Corned Beef and Cabbage

Classic Pot Roast

Classic Shepherd’s Pie

Coconut-Cauliflower Couscous

Coconut-Melon Tapioca

Collard Greens, Spicy

Compote, Amaretto Fruit

Corn

Pesto Creamed

Southern

Corn, Southern

Cornbread Pudding

Cowboy Chili

Cozy Chicken Marsala

Cranberry-Orange Bread Pudding

Cranberry-Stuffed Turkey Tenderloin

Creamy Cauliflower-Thyme Soup

Creamy Chicken Paprika

Creamy Garlic Mashed Potatoes

Creamy Mushroom and Onion Steak

Creamy Mushroom Beef Stroganoff

Creamy Parsnip Puree

Creamy Shrimp Bisque

Creamy Swedish Meatballs

Crispy Bacon Mac ‘N’ Cheese

Crunchy Quinoa Tabbouleh

Crunchy Wild Rice

Cuban Ropa Vieja

Curry and Butternut Squash Bisque

Curry Chicken

Desserts

Almond and White Chocolate Cheesecake

Almond-Hazelnut Rice Pudding

Amaretto Fruit Compote

Blackberry-Orange Coffee Cake

Brandy Poached Apples

Cherry-Chocolate Bread Pudding

Chocolate Cake

Chocolate-Orange Pots de Crème

Classic Flan

Coconut-Melon Tapioca

Cranberry-Orange Bread Pudding

Key Lime and Macadamia Cheesecake

Poached Oranges

Rosemary Poached Pears

Stuffed Apples

Sunny Lemon Curd

Sweet Berry Cobbler

Sweet Mocha Chip Cheesecake

Sweet Potato Pie

Traditional Cheesecake

White Chocolate Bread Pudding

Easy Beef Enchiladas

Easy Cheese Lasagna

Fancy Potato Salad

Farro Pilaf, and Mushroom

Farro Risotto, Cheesy

Fingerling Potato Salad

Fish Stock, Anytime

Flan, Classic

Flank Steak Rolls

Florentine Soup with Shells

Fluffy White Rice

Four-Grained Sautéed Mushrooms

Fruit Compote, Amaretto

Garlic Mashed Potatoes, Creamy

Ginger-Carrot Bisque

Grains, Barley, Beef, and Vegetable Soup

Grains and Pasta

Asian-Style Black Rice Salad

Autumn Steel-Cut Oats

Beef and Broccoli Rice

Beef Manicotti

Black Bean Quinoa Salad

Buffalo Chicken Mac ‘N’ Cheese

Cheesy Broccoli Risotto

Cheesy Farro Risotto

Cheesy Tuna Casserole

Chicken and Spanish Rice

Chicken Carbonara

Classic Shepherd’s Pie

Coconut-Cauliflower Couscous

Crispy Bacon Mac ‘N’ Cheese

Crunchy Quinoa Tabbouleh

Crunchy Wild Rice

Easy Cheese Lasagna

Florentine Soup with Shells

Fluffy White Rice

Four-Grained Sautéed Mushrooms

Greek Noodles with Beef and Spinach

Healthy Brown Rice

Healthy Southwest Salad

Healthy Veggie Pilaf

Italian Anytime Pasta

Lobster Mac ‘N’ Cheese

Louisiana Jambalaya

Mediterranean Farro Salad

Minty Wheat Berry Salad

Mushroom and Farro Pilaf

Mushroom-Thyme Quinoa

No-Fuss Mac ‘N’ Cheese

Parmesan-Asparagus Risotti

Pesto Ziti

Ravioli with Meatballs

Rosemary-Pancetta Fusilli

Sausage Rigatoni

Southern Grits

Spanish Paella

Spicy Cilantro Jasmine Rice

Spicy Rice and Sausage

Stuffed Cabbage Lasagna

Superfood Medley

Tomato Chicken Over Angel Hair

Veggie Lasagna

Veggies with Pearl Barley

Wheat Berry and Brussels Sprout Salad

Wild Rice and Turkey-Stuffing

Zesty Bulgur Medley

Zesty Quinoa Citrus Salad

Zucchini-Mushroom Orzo with Chicken

Greek Chicken and Orzo Soup

Greek Noodles with Beef and Spinach

Green Beans, Tangy Sesame

Green Beans, Zesty

Grits, Southern

Ham and Scalloped Potatoes

Ham with Cheesy Potatoes

Hard Cider BBQ Pulled Pork

Healthy Brown Rice

Healthy Southwest Salad

Healthy Veggie Pilaf

Hearty Chicken Tortilla Soup

Homemade Meatballs

Homemade Shrimp Pho

Hummus, Classic

Instant Pot, Guide to using

Irish Corned Beef and Cabbage, Classic

Italian Anytime Pasta

Italian Green Beans, Zesty

Jambalaya, Louisiana

Kabocha

Key Lime and Macadamia Cheesecake

Kidney Bean and Sausage Medley

Lamb

Classic Shepherd’s Pie

Root Vegetables and Lamb Stew

Spiced Lamb Shanks

Lamb Dishes, Rosemary-Braised Lamb Shanks

Leek, and Potato and Chive Soup

Lemon-Thyme Artichoke

Lemon-Thyme Beets

Lemony Chicken Piccata

Lentils. see also Beans and Lentils

Lentils with Chicken Sausage

Lighter-Side Turkey Tacos

Lobster Mac ‘N’ Cheese

Lobster Tail Bisque

Louisiana Jambalaya

Marble Rye Reuben

Measurement chart

Meat Dishes. see also Chicken Dishes; Poultry Dishes

Anytime Beef Stock

Apple Cider BBQ Brisket

Apple-Fennel Pork

Apple-Fig Pork Roast

Apple-Sauerkraut Pork Ribs

Bean and Rosemary-Pork Stew

Beef and Broccoli Rice

Beef Manicotti

Bite-Sized Pot Pie

Brown Rice Meatballs

Classic Carnitas

Classic Chili

Classic Coq au Vin

Classic Irish Corned Beef and Cabbage

Classic Pot Roast

Classic Shepherd’s Pie

Cowboy Chili

Creamy Mushroom and Onion Steak

Creamy Mushroom Beef Stroganoff

Creamy Swedish Meatballs

Crispy Bacon Mac ‘N’ Cheese

Cuban Ropa Vieja

Easy Beef Enchiladas

Flank Steak Rolls

Ham and Scalloped Potatoes

Ham with Cheesy Potatoes

Hard Cider BBQ Pulled Pork

Homemade Meatballs

Italian Anytime Pasta

Kidney Bean and Sausage Medley

Lighter-Side Turkey Tacos

Marble Rye Reuben

Meatballs in Beef-Burgundy Gravy

Meme’s Beef Bourguignon

Orange-Dijon Pork Chops

Orange-Ginger Beef

Pickled Veggie Pot Roast

Pork Tenderloin with Asian Spice

Ravioli with Meatballs

Ribs, Rosemary Beef Short Ribs

Root Vegetable Brisket

Rosemary Beef Short Ribs

Rosemary-Braised Lamb Shanks

Saffron-Couscous and Turkey Stuffed Peppers

Sausage and Pepperoni Soup

Sausage and Veggie Gnocchi

Sausage Rigatoni

Southwest Beef Stew

Spiced Lamb Shanks

Spicy BBQ Pulled Pork

Spicy Collard Greens

Spicy Hungarian Goulash

Spicy Meatloaf

Spicy Rice and Sausage

Spicy Sausage and Cabbage Soup

Stuffed Cabbage Lasagna

Sweet Ginger Baby Back Ribs

Sweet Onion French Dip Sandwich

Sweet Pepper, Pork Chops and Rice

Swiss Steaks

Tangy Pork a L’Orange

Tomatillo-Pork Chili Verde

Tuscan Meatball Soup

Veal Ossobuco

Meatballs

in Beef-Burgundy Gravy

Creamy Swedish Meatballs

Homemade Meatballs

Ravioli with Meatballs

Tuscan Meatball Soup

Meatloaf, Quinoa Turkey Meatloaf

Mediterranean Farro Salad

Mediterranean Lemon Chicken

Meme’s Beef Bourguignon

Middle Eastern Chicken

Minty Wheat Berry Salad

Mushroom, Zucchini-Mushroom Orzo with Chicken

Mushroom and Farro Pilaf

Mushroom and Onion Steak, Creamy

Mushroom Beef Stroganoff, Creamy

Mushroom Chicken with Egg Noodles

Mushrooms, Four-Grained Sautéed

Mushroom-Thyme Quinoa

No-Fuss Mac ‘N’ Cheese

One-Pot Chicken Enchiladas

Onions, Balsamic

Onions, Turkey-Tarragon Stuffed

Onion-Thyme Brussels Sprouts

Orange Coffee Cake, Blackberry

Orange-Dijon Pork Chops

Orange-Ginger Beef

Oranges, Poached

Orzo

Greek Chicken and Orzo Soup

Paella, Spanish

Pancetta Fusilli, Rosemary

Parmesan-Asparagus Risotti

Parsnip Puree, Creamy

Pasta. see Grains and Pasta

Pears, Rosemary Poached

Pepperoni, and Sausage Soup

Pesto Creamed Corn

Pesto Ziti

Pickled Veggie Pot Roast

Poached Oranges

Pork and Split Pea Soup

Pork Dishes

Apple-Fennel Pork

Apple-Fig Pork Roast

Apple-Sauerkraut Pork Ribs

Bean and Rosemary-Pork Stew

Cowboy Chili

Hard Cider BBQ Pulled Pork

Orange-Dijon Pork Chops

Pork and Split Pea Soup

Pork Tenderloin with Asian Spice

Spicy BBQ Pulled Pork

Spicy Collard Greens

Sweet Pepper, Pork Chops and Rice

Tangy Pork a L’Orange

Tomatillo-Pork Chili Verde

Pork Tenderloin with Asian Spice

Potato

Creamy Garlic Mashed Potatoes

Fancy Potato Salad

Fingerling Potato Salad

Ham and Scalloped Potatoes

Ham with Cheesy Potatoes

Potato-Leek and Chive Soup

Rutabaga Mashed Potatoes

Sweet Potato Dumplings with Chicken

Sweet Potato Pie

White Beans and Green Soup

Potato-Leek and Chive Soup

Poultry Dishes

Anytime Chicken Stock

Biscuit Dumplings with Chicken

Bone Broth Chicken Soup

Buffalo Chicken Mac ‘N’ Cheese

Cheesy Chicken Chili

Chicken and Spanish Rice

Chicken Carbonara

Chicken Thighs in Mediterranean Orzo

Chipotle Chicken Burritos

Classic Chicken Cacciatore

Classic Chicken Tacos

Classic Coq au Vin

Cozy Chicken Marsala

Cranberry-Stuffed Turkey Tenderloin

Creamy Chicken Paprika

Curry Chicken

Greek Chicken and Orzo Soup

Hearty Chicken Tortilla Soup

Lemony Chicken Piccata

Mediterranean Lemon Chicken

Middle Eastern Chicken

Mushroom Chicken with Egg Noodles

Quinoa Turkey Meatloaf

Smoked Turkey Beet Greens

Spinach and Artichoke Chicken

Sweet BBQ Chicken

Sweet Potato Dumplings with Chicken

Tangy Teriyaki Chicken

Thai Red Curry with Chicken

Tomato Chicken Over Angel Hair

Turkey Pot Roast

Turkey-Stuffed Cabbage

Turkey-Tarragon Stuffed Onions

Wild Rice and Turkey-Stuffing

Zucchini-Mushroom Orzo with Chicken

Pudding

Almond-Hazelnut Rice Pudding

Cherry-Chocolate Bread Pudding

Cherry-Quinoa Pudding

Cornbread

Cranberry-Orange Bread Pudding

White Chocolate Bread Pudding

Quinoa Citrus Salad, Zesty

Quinoa Pudding, Cherry

Quinoa Tabbouleh, Crunchy

Quinoa Turkey Meatloaf

Ravioli with Meatballs

Ribs, Sweet Ginger Baby Back Ribs

Rice

Asian-Style Black Rice Salad

Beef and Broccoli Rice

Cheesy Broccoli Risotto

Chicken and Spanish Rice

Crunchy Wild Rice

Fluffy White Rice

Healthy Brown Rice

Healthy Southwest Salad

Healthy Veggie Pilaf

Louisiana Jambalaya

and Mediterranean Lemon Chicken

Parmesan-Asparagus Risotti

Spicy Cilantro Jasmine Rice

Spicy Rice and Sausage

Stuffed Cabbage Lasagna

Sweet Pepper, Pork Chops and Rice

Wild Rice and Turkey-Stuffing

Root Vegetable Brisket

Root Vegetables and Lamb Stew

Root Veggie Medley Soup

Rosemary Beef Short Ribs

Rosemary Poached Pears

Rosemary-Braised Lamb Shanks

Rosemary-Pancetta Fusilli

Rutabaga Mashed Potatoes

Saffron-Couscous and Turkey Stuffed Peppers

Sausage

Lentils with Chicken Sausage

and Pepperoni Soup

Spicy Rice and Sausage

Spicy Sausage and Cabbage Soup

and Veggie Gnocchi

Sausage Rigatoni

Seafood

Anytime Fish Stock

Cheesy Tuna Casserole

Creamy Shrimp Bisque

Homemade Shrimp Pho

Lobster Mac ‘N’ Cheese

Lobster Tail Bisque

Shepherd’s Pie, Classic

Shrimp Bisque, Creamy

Shrimp Pho, Homemade

Side Dishes

Apple-Balsamic Cabbage

Balsamic Onions

Classic Black-Eyed Peas

Classic Hummus

Cornbread Pudding

Creamy Garlic Mashed Potatoes

Creamy Parsnip Puree

Fancy Potato Salad

Fingerling Potato Salad

Lemon-Thyme Artichoke

Lemon-Thyme Beets

Onion-Thyme Brussels Sprouts

Pesto Creamed Corn

Rutabaga Mashed Potatoes

Simple Spaghetti Squash

Simple Swiss Chard

Smoked Turkey Beet Greens

Southern Corn

Spicy Black Beans

Spicy Collard Greens

Sweet Soy Carrots

Szechuan Vegetables

Tangy Sesame Green Beans

Thyme-Balsamic Beets

Turkey-Tarragon Stuffed Onions

Wild Rice and Turkey-Stuffing

Zesty Green Beans

Zesty Italian Green Beans

Simple Spaghetti Squash

Simple Swiss Chard

Smoked Turkey Beet Greens

Soup, Cheesy French Onion Soup

Soups

Barley, Beef, and Vegetable Soup

Bone Broth Chicken Soup

Creamy Cauliflower-Thyme Soup

Creamy Shrimp Bisque

Curry and Butternut Squash Bisque

Florentine Soup with Shells

Ginger-Carrot Bisque

Greek Chicken and Orzo Soup

Hearty Chicken Tortilla Soup

Homemade Shrimp Pho

Lobster Tail Bisque

Pork and Split Pea Soup

Potato-Leek and Chive Soup

Root Veggie Medley Soup

Sausage and Pepperoni Soup

Spicy Sausage and Cabbage Soup

Tuscan Meatball Soup

Warming Tomato Soup

White Beans and Green Soup

Winter Squash Soup

Southern Corn

Southern Grits

Southwest Beef Stew

Southwest Salad, Healthy

Spaghetti Squash, Simple

Spanish Paella

Spiced Lamb Shanks

Spicy BBQ Pulled Pork

Spicy Black Beans

Spicy Cilantro Jasmine Rice

Spicy Collard Greens

Spicy Hungarian Goulash

Spicy Meatloaf

Spicy Rice and Sausage

Spicy Sausage and Cabbage Soup

Spinach, and Artichoke Chicken

Split Pea, and Pork Soup

Squash, and Curry and Butternut Bisque

Squash, Simple Spaghetti

Steak Dishes

Creamy Mushroom and Onion Steak

Flank Steak Rolls

Steak Involtini

Stews

Bean and Rosemary-Pork Stew

Cheesy Chicken Chili

Classic Beef Stew

Classic Chili

Cowboy Chili

Meme’s Beef Bourguignon

Root Vegetables and Lamb Stew

Southwest Beef Stew

Tomatillo-Pork Chili Verde

Stocks

Anytime Beef Stock

Anytime Chicken Stock

Anytime Fish Stock

Anytime Vegetable Stock

Stuffed Apples

Sunny Lemon Curd

Superfood Medley

Swedish Meatballs, Creamy

Sweet BBQ Chicken

Sweet Berry Cobbler

Sweet Ginger Baby Back Ribs

Sweet Mocha Chip Cheesecake

Sweet Onion French Dip Sandwich

Sweet Pepper, Pork Chops, Rice and

Sweet Pepper, Pork Chops and Rice

Sweet Potato Dumplings with Chicken

Sweet Potato Pie

Sweet Soy Carrots

Swiss Chard, Simple

Swiss Steaks

Szechuan Vegetables

Tabbouleh, Crunchy Quinoa

Tacos

Classic Chicken Tacos

Lighter-Side Turkey Tacos

Tangy Pork a L’Orange

Tangy Sesame Green Beans

Tangy Teriyaki Chicken

Tapioca, Coconut-Melon

Tarragon Stuffed Onions, Turkey

Thai Red Curry with Chicken

Thyme-Balsamic Beets

Tomatillo-Pork Chili Verde

Tomato Chicken Over Angel Hair

Tomato Soup, Warming

Tortillas, Classic Carnitas

Traditional Cheesecake

Turkey Dishes

Cranberry-Stuffed Turkey Tenderloin

Lighter-Side Turkey Tacos

Quinoa Turkey Meatloaf

Saffron-Couscous and Turkey Stuffed Peppers

Smoked Turkey Beet Greens

Turkey Pot Roast

Turkey-Stuffed Cabbage

Turkey-Tarragon Stuffed Onions

Wild Rice and Turkey-Stuffing

Turkey-Tarragon Stuffed Onions

Tuscan Meatball Soup

Veal Ossobuco

Vegetable Dishes

Anytime Vegetable Stock

Apple-Balsamic Cabbage

Balsamic Onions

Barley, Beef, and Vegetable Soup

Beef and Broccoli Rice

Coconut-Cauliflower Couscous

Creamy Cauliflower-Thyme Soup

Curry and Butternut Squash Bisque

Florentine Soup with Shells

Ginger-Carrot Bisque

Greek Noodles with Beef and Spinach

Ham and Scalloped Potatoes

Healthy Veggie Pilaf

Lemon-Thyme Artichoke

Onion-Thyme Brussels Sprouts

Pickled Veggie Pot Roast

Pork and Split Pea Soup

Root Vegetables and Lamb Stew

Root Veggie Medley Soup

Rutabaga Mashed Potatoes

Simple Spaghetti Squash

Smoked Turkey Beet Greens

Spicy Collard Greens

Spicy Sausage and Cabbage Soup

Superfood Medley

Sweet Potato Dumplings with Chicken

Sweet Soy Carrots

Szechuan Vegetables

Tangy Sesame Green Beans

Turkey-Tarragon Stuffed Onions

Veggie Lasagna

Veggies with Pearl Barley

Wheat Berry and Brussels Sprout Salad

White Beans and Green Soup

Winter Squash Soup

Zucchini-Mushroom Orzo with Chicken

Vegetable Stock, Anytime

Veggie Lasagna

Veggie Pilaf, Healthy

Veggies with Pearl Barley

Warming Tomato Soup

Wheat Berry and Brussels Sprout Salad

White Beans and Green Soup

White Chocolate Bread Pudding

Wild Rice, Crunchy

Wild Rice and Turkey-Stuffing

Winter Squash Soup

Zesty Bulgur Medley

Zesty Green Beans

Zesty Italian Green Beans

Zesty Quinoa Citrus Salad

Zucchini-Mushroom Orzo with Chicken

About the Author

ELLA SANDERS is a comfort food enthusiast who loves spending time at the table with friends and family. She shares her enthusiasm for cooking with anyone who’s interested and specializes in making traditional meals with unexpected flavor and flair. Ella lives with her husband and two boys in Portland, Maine. You can sign up for author updates here .

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CONTENTS

Title Page

Copyright Notice

Introduction

Easy-Breezy Guide to Using Your Instant Pot

Tips and Tricks to Cook Each Recipe to Perfection

CHAPTER ONE: MEAT

Rosemary Beef Short Ribs

Chicken Curry

Sweet Ginger Baby Back Ribs

Cozy Chicken Marsala

Apple Cider BBQ Brisket

Lighter-Side Turkey Tacos

Veal Ossobuco

Classic Coq au Vin

Sausage and Veggie Gnocchi

Tangy Pork a l’Orange

Bite-Sized Pot Pie

Homemade Meatballs

Classic Chicken Tacos

Flank Steak Rolls

Creamy Mushroom and Onion Steak

Sweet Onion French Dip Sandwich

Apple-Fig Pork Roast

Classic Pot Roast

Thai Red Curry with Chicken

Orange-Ginger Beef

Hard Cider BBQ Pulled Pork

Classic Irish Corned Beef and Cabbage

Creamy Mushroom Beef Stroganoff

Meatballs in Beef-Burgundy Gravy

Steak Involtini

Rosemary-Braised Lamb Shanks

Apple-Sauerkraut Pork Ribs

Chipotle Chicken Burritos

Brown Rice Meatballs

Creamy Chicken Paprika

Marble Rye Reuben

Root Vegetable Brisket

Spicy Meatloaf

Saffron-Couscous and Turkey Stuffed Peppers

One-Pot Chicken Enchiladas

Sweet BBQ Chicken

Biscuit Dumplings with Chicken

Spicy Hungarian Goulash

Lemony Chicken Piccata

Cuban Ropa Vieja

Kidney Bean and Sausage Medley

Classic Carnitas

Turkey Pot Roast

Easy Beef Enchiladas

Middle Eastern Chicken

Cranberry-Stuffed Turkey Tenderloin

Chicken Thighs in Mediterranean Orzo

Pickled Veggie Pot Roast

Apple-Fennel Pork

Orange-Dijon Pork Chops

Swiss Steak

Mushroom Chicken with Egg Noodles

Quinoa Turkey Meatloaf

Sweet Pepper Pork Chops and Rice

Spiced Lamb Shanks

Creamy Swedish Meatballs

Spicy BBQ Pulled Pork

Classic Chicken Cacciatore

Pork Tenderloin with Asian Spice

Tangy Teriyaki Chicken

Spinach and Artichoke Chicken

Mediterranean Lemon Chicken

Turkey Stuffed Cabbage

CHAPTER TWO: SOUPS AND STEWS

Root Vegetable and Lamb Stew

Anytime Chicken Stock

Cheesy French Onion Soup

Creamy Cauliflower-Thyme Soup

Sausage and Pepperoni Soup

Winter Squash Soup

Greek Chicken and Orzo Soup

Homemade Shrimp Pho

Potato-Leek and Chive Soup

Anytime Fish Stock

Spicy Sausage and Cabbage Soup

Cheesy Chicken Chili

Barley, Beef, and Vegetable Soup

Ginger-Carrot Bisque

Anytime Beef Stock

Mémé’s Beef Bourguignon

White Bean and Greens Soup

Florentine Soup with Shells

Classic Beef Stews

Pork and Split Pea Soup

Lentils with Chicken Sausage

Cowboy Chili

Creamy Shrimp Bisque

Tuscan Meatball Soup

Anytime Vegetable Stock

Southwest Beef Stew

Warming Tomato Soup

Curry and Butternut Squash Bisque

Root Veggie Medley Soup

Bean and Rosemary-Pork Stew

Classic Chili

Bone Broth Chicken Soup

Lobster Tail Bisque

Hearty Chicken Tortilla Soup

Tomatillo-Pork Chili Verde

CHAPTER THREE: POTATOES, PASTA, AND GRAINS

Zesty Bulgur Medley

Spicy Cilantro Jasmine Rice

No-Fuss Mac ‘n’ Cheese

Fluffy White Rice

Zucchini-Mushroom Orzo with Chicken

Beef Manicotti

Lobster Mac ‘n’ Cheese

Pesto Ziti

Crunchy Wild Rice

Veggie Lasagna

Autumn Steel-Cut Oats

Asian-Style Black Rice Salad

Healthy Southwest Salad

Parmesan-Asparagus Risotto

Southern Grits

Spanish Paella

Spicy Rice and Sausage

Veggies with Pearl Barley

Sausage Rigatoni

Greek Noodles with Beef and Spinach

Crunchy Quinoa Tabbouleh

Minty Wheat Berry Salad

Rosemary-Pancetta Fusilli

Superfood Medley

Cheesy Broccoli Risotto

Louisiana Jambalaya

Mediterranean Farro Salad

Chicken and Spanish Rice

Mushroom-Thyme Quinoa

Beef and Broccoli Rice

Cheesy Tuna Casserole

Easy Cheesy Lasagna

Coconut-Cauliflower Couscous

Buffalo Chicken Mac ‘n’ Cheese

Zesty Quinoa Citrus Salad

Ham and Cheesy Potatoes

Italian Anytime Pasta

Classic Shepherd’s Pie

Chicken Carbonara

Wheat Berry and Brussels Sprout Salad

Black Bean Quinoa Salad

Tomato Chicken over Angel Hair

Healthy Veggie Pilaf

Crispy Bacon Mac ‘n’ Cheese

Sweet Potato Dumplings with Chicken

Ravioli with Meatballs

Healthy Brown Rice

Cabbage Lasagna

Mushroom and Farro Pilaf

Ham and Scalloped Potatoes

Four-Grain Sautéed Mushrooms

Cheesy Farro Risotto

CHAPTER FOUR: SIDE DISHES

Spicy Black Beans

Szechuan Vegetables

Classic Hummus

Classic Black-Eyed Peas

Creamy Parsnip Purée

Zesty Green Beans

Turkey-Tarragon Stuffed Onions

Southwestern Corn

Rutabaga Mashed Potatoes

Fancy Potato Salad

Simple Spaghetti Squash

Apple-Balsamic Cabbage

Onion-Thyme Brussels Sprouts

Zesty Italian Green Beans

Lemon-Thyme Beets

Pesto Creamed Corn

Spicy Collard Greens

Sweet Soy Carrots

Lemon-Thyme Artichokes

Fingerling Potato Salad

Balsamic Onions

Creamy Garlic Mashed Potatoes

Wild Rice and Turkey Stuffing

Thyme-Balsamic Beets

Smoked Turkey Beet Greens

Cornbread Pudding

Simple Swiss Chard

Tangy Sesame Green Beans

CHAPTER FIVE: DESSERTS

Sweet Potato Pie

Sweet Berry Cobbler

Almond-Hazelnut Rice Pudding

Classic Flan

Traditional Cheesecake

Sunny Lemon Curd

Coconut-Melon Tapioca

Chocolate Cake

Poached Oranges

Blackberry-Orange Coffee Cake

Amaretto Fruit Compote

Sweet Mocha Chip Cheesecake

Cherry-Quinoa Pudding

Brandy Poached Apples

Cranberry-Orange Bread Pudding

Raspberry-White Chocolate Bread Pudding

Rosemary Poached Pears

Key Lime and Macadamia Cheesecake

Cherry-Chocolate Bread Pudding

Almond and White Chocolate Cheesecake

Chocolate-Orange Pots de Crème

Stuffed Apples

Index

About the Author

Copyright

THE ULTIMATE INSTANT POT PRESSURE COOKER COOKBOOK.

Copyright © 2017 by St. Martin’s Press. All rights reserved.

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eISBN 978-1-250-15646-4

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First Edition: May 2017