5-ingredient Instant Pot recipes
If you have an Instant Pot, you already know what a blessing it can be for the busy family on the go. I mean, that little sucker works hard! But what if I told you I could make getting dinner on the table with your Instant Pot even more convenient? It's true. The 5-Ingredient Instant Pot Cookbook offers "150 easy, quick and delicious recipes" that will help you get even more use out of your Instant Pot.
Inside, you'll find recipes for everything imaginable, including:
Instant Pot staples like stock and homemade beans
Breakfast items, such as Peanut Butter Banana Oatmeal
Soups, such as Creamy Potato Leek Soup (I made this, and my 11-year-old ate nearly the entire pot herself over a few days, and asked me to make it again!)
Beef dishes, such as Coconut Curry Beef and Creamy Beef Stroganoff
Desserts, such as Key Lime Pie
Each recipe features, as you would expect, no more than five ingredients. (Salt, pepper, cooking oil, butter, water, and broth don't count -- they're freebies!)
Have I tantalized your taste buds yet? No? Well, I'm about to. Here are 3 sample recipes from the book: one soup, one entree, and one dessert.
Fireside Tomato Soup
There is something so comforting about a bowl of creamy tomato soup, and this buttery, nuanced version is easy to make from scratch.
1⁄2 cup loosely packed fresh basil 125 mL leaves, chopped 1 tsp granulated sugar 5 mL 3 3⁄4 cups ready-to-use reduced-sodium chicken broth 925 mL 2 cans (each 141⁄2 oz/411 mL) 2 diced tomatoes with garlic and onion, with juice 1 cup half-and-half (10%) cream 250 mL 1⁄4 cup butter, softened 60 mL Freshly ground black pepper
1. To the inner pot, add basil, sugar, broth and tomatoes with juice. Do not stir (see tip).
2. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 5 minutes.
3. When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
4. Using the immersion blender, purée soup until smooth.
5. Set your Instant Pot to sauté on Less. Stir in cream and butter; cook, stirring, for 2 to 3 minutes or until heated through (do not let boil). Season to taste with pepper.
Tip: In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
• Pressure Cook • • Sauté •
Almost Rotisserie Chicken
Why buy a rotisserie chicken at the grocery store when you can easily make almost rotisserie chicken at home? This delicately seasoned, moist, tender chicken can be served as is, or can be shredded and used in a variety of recipes. Or you can do a little bit of each.
Makes about 4 servings or about 3 cups (750 mL) shredded chicken
• Steam rack
1 whole chicken (about 3 lbs/1.5 kg), 1 trussed with wings and legs tied together (see tip), patted dry
11⁄2 tbsp poultry seasoning 22 mL
2 tsp paprika 10 mL
11⁄2 tsp salt 7 mL
2 tbsp butter 30 mL
1 tbsp vegetable oil (approx.) 22 mL
3⁄4 cup ready-to-use chicken broth 175 mL
1 bay leaf (optional) 1
1. Season chicken all over with poultry seasoning, paprika and salt. Set your Instant Pot to sauté on Normal. When the display says Hot, add butter and oil; heat until butter is melted. Add chicken and cook for about 8 minutes, turning often and adding more oil as necessary, until browned on all sides. Using tongs, transfer chicken to a plate.
2. Pour in broth and cook, scraping up any browned bits from the bottom of the pot, for about 1 minute. Add bay leaf (if using). Press Cancel.
3. Place the steam rack in the pot. Transfer chicken to the rack, breast side up. Add any accumulated juices from the chicken.
4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 18 minutes.
5. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid.
An instant-read thermometer inserted in the thickest part of the breast should register at least 165°F (74°C). (If more cooking time is needed, continue pressure cooking on High for 2 minutes.)
6. Transfer chicken to a cutting board, cover with foil and let rest for 10 minutes or until ready to carve or shred. Strain cooking liquid and make gravy (see tip), or let cool, cover and refrigerate for up to 3 days to use as stock.
• Sauté •
• Pressure Cook •
Lip-Smacking Peach Cobbler
When lip-smacking, chin-dripping peaches are in season, there is nothing like a wonderfully tasty cobbler. Serve it warm, with a scoop of vanilla ice cream.
Makes 6 servings
• 6-cup (1.5 L) round soufflé dish, bottom and sides buttered
• Steam rack
5 peaches, peeled (see tip) and 5 sliced (about 21⁄2 cups/625 mL)
11⁄2 cups all-purpose baking mix 375 mL (such as Bisquick)
1⁄2 cup packed brown sugar, divided 125 mL
1⁄4 tsp ground nutmeg 1 mL
1 cup milk 250 mL
1. Arrange peaches, with any accumulated juices, in prepared soufflé dish.
2. In a medium bowl, whisk together baking mix, 1⁄3 cup (75 mL) brown sugar and nutmeg. Whisk in milk just until moistened and a few lumps remain. Pour evenly over peaches.
3. Add 11⁄2 cups (375 mL) hot water to the inner pot and place the steam rack in the pot. Place a crisscross foil sling (see page 16) on the rack and place the soufflé dish in the sling.
4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 20 minutes.
5. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid and foil. A tester inserted in the center of the cobbler should come out clean. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
6. Meanwhile, preheat broiler with rack about 7 inches (18 cm) from the heat.
7. Using the foil sling, remove dish from the pot. Sprinkle with the remaining brown sugar. Broil for about 5 minutes or until topping is browned. Let cool on rack and serve warm or at room temperature.
• Pressure Cook •
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