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English Pages 71  Year 2021
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A Guide to Making Tempting Instant Pot Dishes with The Secret Garden Make Your Meals Quick, Simple and Enjoyable with the Recipes in this Fantastic Cookbook!
By: Ronny Emerson Copyright© 2021- Ronny Emerson
Copyright Notes This publication or any part of its contents may not be published, copied, distributed, or printed without authorization by the author. This book is protected by copyright law. All rights to this publication are reserved by the author. The author reiterates that this book contains carefully researched content to inform its readers but won’t be held accountable for its misinterpretation resulting in any damages.
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Table of Contents Introduction: 1. Banana Oatmeal with Peanut Butter (instant pot) 2. Sweet Stuffed Potatoes 3. Instant pot Miso-Breakfast Oats 4. Buckwheat Porridge 5. Sweetened Apple Butter 6. Herby Cauliflower with garlic and gravy 7. Spicy Ethiopian Lentil Stew 8. Vegan Mac and Cheese with Chili 9. Smoked tofu Quinoa Biryani 10. Vegan Minestrone Soup 11. Vegan Chili 12. Simple Chicken Noodle Soup 13. Potato Soup 14. Carnitas 15. Risotto 16. Pot Wings 17. Mashed Potatoes 18. Shredded Chicken 19. Buffalo Shredded Chicken Sliders 20. Instant Pot Hash 21. HAWAIIAN CHICKEN 22. Instant pot Chicken Tacos 23. Instant pot buffalo Shredded Chicken
24. Penne Pasta 25. Mexican Style Shredded Chicken 26. Buttered Hot Rum 27. Hot Cocoa 28. Cold buster Instant Pot Turmeric and Coconut Milk 29. Pear Cider 30. Raspberry and Cranberry Spritzer Conclusion: Author's Afterthoughts About the Author
Are you having trouble coming up with mouth-watering instant pot recipes at home? There are 30 dishes in this ultimate instant pot cookbook, ranging from breakfast to soups, vegetables to desserts, lunch to dinner. These recipes will teach you how to use your instant pot to its full potential. This cookbook is so easy to use that you'll be able to cook recipes to perfection in no time. There are long and short recipes available for cooks of all skill levels to try. This cookbook will teach you how to be more organized and planned because it tells you how long each item will take to make. Every dish will include an ingredient list, so you won't have to run to the store last minute to pick up something you forgot. Following recipes step by step also increases the likelihood of obtaining the level of perfection demanded by most cooks. Another advantage is that you can expand your culinary vocabulary, ensuring that you won't be stumped by a word the next time you're in a restaurant. Do you want to try a variety of delectable instant pot recipes? Let's get into this straightforward cookbook and see how some traditional recipes might be reimagined. Enjoy devouring instant pot recipes while reading about your favorite characters in the Secret garden.
1. Banana Oatmeal with Peanut Butter (instant pot)
This instant pot banana and peanut butter oatmeal is not just gluten-free, vegan, and healthy, but also affordable. This simple recipe is a dump-andgo one that will make your breakfast preparation easier. Mary Lennox is a ten-year-old young girl who is the protagonist of the secret garden. Just like she's the main character, this dish will be your main one at the breakfast table. Serving size: 4 Cooking time: 40 minutes Ingredients: Peanut butter (natural, sugar-free) (3 tablespoons) Steel-cut oats (gluten-free) (1 cup) Ripped bananas (mashed) (2 medium) Coconut milk/oat milk/ cashew milk/ (1 can) (you can use any of these) Water (1 ¼ cups) Sea salt (a pinch of it) Ground cinnamon (1/2 teaspoon) Instructions: Take an instant pot and spray the inner part of the pot with help of a
cooking spray (this will avoid the oats from sticking at the bottom). Then add cinnamon, oats, coconut milk, salt and water inside the pot. Stir completely to mix all the ingredients inside. Scoop the bananas (make sure to mash it) onto the oat mixture. You don’t need to stir at this point. Cover the pot’s lid and cook at high pressure for about 12 minutes. After 12 minutes, allow the pot to naturally release it pressure for about 20 minutes. Then switch the knob (used for pressure release) from sealing option to venting in order to remove excess steam. Open the lid and stir the oatmeal completely. Make sure that you stir well in order to mix the liquid formed on top into the oatmeal. Add in the peanut butter and serve the dish. You can serve warm or store it in an air-tight container inside the refrigerator for up to 5 days.
2. Sweet Stuffed Potatoes
These sweet potatoes are cooked inside an instant pot. After that, they get stuffed with some of the best combinations of ingredients like chia seeds, blueberries, almond butter, and maple syrup. Mary comes across as an unloving, unloved and spoiled child at first. If you want to make your kids feel special and loved, treat them with these stuffed sweet potatoes. Serving size: 1 Cooking time: 20 minutes Ingredients: Chia seeds (1 teaspoon) Blueberries (2 tablespoons) Chopped pecans (1 tablespoon) Water (1 cup) Sweet potato (1) Almond butter (1 tablespoon) Instructions: Place a steamer rack inside the instant pot. Then add water (1 cup) Put the sweet potato onto the rack and close the lid (make sure the release valves are completely set).
Set your pot to high pressure (manual option) for about 15 minutes. After 15 minutes of duration, allow the pot to release the pressure naturally. This will take 10 minutes approximately. Make sure that you turn the valves (used for releasing pressure) in order to remove any leftover pressure inside. The moment the float valve drops, open up the lid and remove your sweet potato. Set aside for cooling, then slice the potato and mash using fork. Drizzle over maple syrup (optional) and almond butter. Sprinkle over the chia seeds, pecans (optional) and blueberries.
3. Instant pot Miso-Breakfast Oats
Enjoy creating this instant pot miso made with oats, avocado, and kale. This dish is bursting with flavors. It's absolutely delicious. Mary transforms from a spoiled girl into someone who is always surrounded by friends and is full of spirit. Likewise, the ingredients at the beginning of this dish are simple and ordinary but once cooked, they turn into flavorful heavenliness. Serving size: 2 Cooking time: 15 minutes Ingredients: Onions (sliced) (2) Steel-cut oats (uncooked) (1/2 cup) Diced avocado (1/2) Almond milk (unsweetened) (1 cup) Water (1 cup) Tahini (1 tablespoon) Chopped kale (frozen) (1 cup) Tamari (1 teaspoon) Miso paste (1 tablespoon) Nutritional yeast (4 tablespoons)
Instructions: Take an instant pot and add together steel-cut oats, almond milk, water. Cook for about 8 minutes. After the oats have been cooked, let the pressure release automatically for about 6 minutes. Don’t forget to manually release also. Set the pot to sauté and stir together the yeast, kale (frozen), tamari, miso paste and tahini. Cook for about 2 to 3 minutes (make sure you stir constantly). Divide your oats among 2 serving bowls. Top up with green onions and avocado.
4. Buckwheat Porridge
This buckwheat porridge is cooked inside an Instant Pot and banana is used as a natural sweetener. This recipe is vegan and gluten-free. The best thing about it is that it has a very creamy consistency similar to a rice pudding. Mary is the central character of the book, "the secret garden." Just like her, bananas are the central ingredient of this dish, providing the right amount of sweetness. Serving size: 4 Cooking time: 30 minutes Ingredients: Chopped nuts (optional) Vanilla (1/2 teaspoon) Buckwheat groats (raw) (1 cup) Rice milk (3 cups) Sliced bananas (1) Ground cinnamon (1 teaspoon) Instructions: Rinse the buckwheat and then transfer it into the instant pot. Add together vanilla, rice milk, cinnamon, bananas and raisins. Then,
close the lid. Make sure the steam release is rightly set in the closed position. Then select high pressure and cook for about 6 minutes. After the timer beeps, turn your pot off and let the pressure naturally release for about 20 minutes. After the natural release of the pressure is done, carefully open the lid and stir the porridge using a wooden spoon. You can also add more rice milk to achieve your desired consistency. Use chopped nuts to sprinkle over if liked.
5. Sweetened Apple Butter
This instant pot naturally sweetened apple butter is made with only 8 simple ingredients and is free of refined sugar. All you need is 20 minutes and an instant pot pressure cooker. Enjoy this simple and quick recipe that your whole family will instantly fall in love with. The way Mary is displaced by Colin as the central character in the book; the flavors of the ingredients inside this dish will keep replacing one another as the dish cooks. Serving size: 3 to 4 Cooking time: 30 minutes Ingredients: Salt (a pinch of it) Allspice (1/2 teaspoon) Apple (12 cups, about 14 medium sized) Nutmeg (1/2 teaspoon) Lemon juice (1 teaspoon) Vanilla extract (pure) (2 teaspoons) Coconut sugar (1/2 cup) Cinnamon (2 teaspoons)
Instructions: Wash the apples under fresh running water and slice them. Once they are sliced, transfer to the instant pot. Then, add together all of the ingredients inside the pot and cook on manual mode for about 20 minutes. Once cooked, pressure release and gently remove the lid. Stir the apple butter in order to mix all the ingredients completely. Blend the apple butter with help of an electric blender. Make sure a smooth paste is formed. Pour the prepared butter into the jars and set aside for cooling. Cover the jars and refrigerate it overnight.
6. Herby Cauliflower with garlic and gravy
In this delicious recipe, a cauliflower head is flavored with some herbs and fresh garlic. It gets cooked inside an Instant pot pressure cooker. The tempting gravy is full of flavors and it complements the steamed cauliflower. Colin Craven is also a protagonist of the novel. Just like he's the main character, the delicious gravy will also become the center of attention because of its exquisite flavors. Serving size: 5 Cooking time: 25 minutes Ingredients: Cauliflower bread (1 large sized) Marinade Salt and pepper (as desired) Smoked paprika (1 teaspoon) Garlic cloves (finely chopped) (3 to 4) Lemon juice (1 tablespoon) Olive oil (1/2 tablespoon) Fresh thyme (1 tablespoon) Finely chopped parsley (fresh) (1 tablespoon)
For gravy Whole-wheat flour (1 tablespoon) Onion (sliced into large pieces) (1) Oil (1 teaspoon) Garlic cloves (whole) (2 to 3) Vegetable stock (1 ½ cups) Thyme (1/2 teaspoon) Lemon juice (1/2 tablespoon) Instructions 1. Take a small sized bowl and combine together all the ingredients mentioned under marinade. 2. Discard the leaves from the cauliflower’s head. Make sure to trim the flesh of the stem leaving the florets as it is. This step will help your cauliflower to sit flat. 3. Once you have the garlic and herb marinade, rub it on the cauliflower head. 4. In order to prepare gravy, heat the oil inside an instant pot. Don’t forget to set it to sauté mode. Then add the whole garlic cloves and onion; cook until it gets translucent. 5. Add together the vegetable stock, lemon juice and thyme. Then place the trivet inside the instant pot. 6. Place the cauliflower head onto the trivet. For about 4 minutes, cook on high pressure mode (manual). Then let the pressure release naturally for about 5 minutes. You can also quick release the leftover pressure. 7. Gently transfer your cauliflower to the dish (oven-safe). You can also broil in your oven for about 3 to 4 minutes to make the crust nice. 8. In the meantime, switch on the sauté mode of your instant pot. Toss flour to the gravy and use a hand blender to mix everything. Make sure you are left with a smooth consistency after mixing. Then add pepper and salt according to your liking. 9. Cook the gravy for about 3 to 4 minutes and serve immediately along with the cooked cauliflower.
7. Spicy Ethiopian Lentil Stew
This lentil stew is full of spices and is an Ethiopian classic. This dish is made inside the Instant pot and its flavor and spicy, making a comforting and exquisite meal. This recipe is gluten-free and vegan. Archibald Craven avoids looking at his son because it reminds him of his late wife. The love he had for his wife is going to be similar to the love you will have for this dish. Serving size: 3 Cooking time: 30 minutes Ingredients: Cilantro/parsley (use any for garnishing) Oil (1 tablespoon) Spinach leaves (25 to 30 baby sized) Chopped ginger (10 grams) Vegetable broth (divided) (2 cups) Chopped garlic cloves (7 grams) Red lentils (135 grams) Sliced red onions (120 grams) Chopped green onions (3 stalks) Tomato paste (2 tablespoons)
Salt (1/2 teaspoon) Berbere spice (2 teaspoons) Cumin powder (1/2 teaspoon) Instructions Switch your instant pot to sauté mode. Once the pot is hot, add in the oil along with spring and red onion, chopped ginger and garlic. Cook the ingredients for about 3 minutes until tender. Then add together the berbere spice and cumin powder. Add red lentil and tomato paste; stir for about 30 minutes. Before closing the lid don’t forget to add vegetable broth (1.5 cups) Switch on the manual button and cook for about 6 minutes on high pressure. Quick release the pressure after cooking and then press the sauté button. You can add the remaining vegetable broth (1/2 cup) at this stage. Then toss in the spinach leaves. For about 1 minute, let it simmer to get the leaves wilted. Serve the meal along with injera (Ethiopian bred) if desired. You can also garnish the meal with parsley and cilantro.
8. Vegan Mac and Cheese with Chili
This vegan instant pot chili macaroni and cheese is known to be one of the best comfort dishes ever. It's a one-pot dish that is flavorful and warm. The onion, bell pepper, elbow pasta, spices, garlic, and kidney beans get cooked inside a flavorful and yummy broth. The dish is finished off with some shredded vegan cheese making it so satisfying and hearty. Colin has always been treated as invalid by his father since his birth. His yummy Mac and cheese would definitely comfort him and made him feel special. Serving size: 6 Cooking time: 35 minutes Ingredients: Vegan cheese (shredded) (1 cup) Olive oil (2 tablespoons) Vegetable broth (2 cups) Onion (finely chopped) (1 small sized) Garlic cloves (minced) (3) Chopped bell pepper (Red) (1/2 medium) Vegan crumbles (optional) (1/2 cup) Chili powder (1 teaspoon) or cayenne pepper (1/4 to 1/2 teaspoon) Cumin (1 teaspoon)
Paprika (1 teaspoon) Smoked paprika (1/2 teaspoon) Dried oregano (1/2 teaspoon) Elbow macaroni (dry) (1 to 8 ounces) Kidney beans (1.5 ounces can) Tomato paste (2 tablespoons) Tomato (diced) (1 to 15 ounces can) Instructions: 1. Take an instant pot and set to sauté mode. Heat the oil before adding in the onions. Make sure to cook through in order to get the onions tender. Stir together bell pepper and garlic; cook until it gets fragrant. Then add vegan crumbles and stir completely until golden-brown. 2. Add together salt, cumin, oregano, chili, paprika and smoked paprika, stir until the ingredients are fragrant. Then stir together vegetable broth, tomato, kidney beans, elbow pasta and tomato taste. 3. Turn the setting off and cover your instant pot. Switch the valve to sealing position and select manual setting. Make sure adjust the pressure at high for about 4 minutes. 4. Once the cooking process is completed, quick release the pressure. Remove the lid after the pressure is released and stir in the vegan cheese (shredded). 5. Serve!
9. Smoked tofu Quinoa Biryani
This decadent Quinoa biryani is infused with some intense Indian spices. It's served with caramelized onions and smoky tofu. This one-pot dish is extremely hearty and flavorful. Colin turns out to be very gloomy and imperious as his entire childhood has been bedridden. This quinoa and smoky tofu biryani would have definitely provided him joy, happiness, change, and comfort. Serving size: 4 Cooking time: 45 minutes Ingredients: Marinated Tofu Tofu (extra firm) (7 ounces) Yogurt (non-dairy) (1/2 cup) Ginger paste (1 tablespoon) Garlic cloves (minced) (2) Chopped cilantro (fresh) (1 tablespoon) Chopped mint (fresh) (1 tablespoon) Lime juice (2 tablespoons) Garam masala (1 tablespoon) Fenugreek leaves (dried) (1 teaspoon) Chili powder (ground) (1/2 teaspoon) Smoked paprika (1/4 teaspoon)
Cinnamon (1/8 teaspoon) Salt (1/2 teaspoon) Liquid smoke (optional) (1/4 teaspoon) Quinoa biryani Oil (3 tablespoons) Sliced onions (2) Red bell pepper (diced) (1) Quinoa (1 ½ cups) Water (2 1/3 cups) Raisins (2 tablespoons) Crushed cardamom pods (green) (2) Cinnamon stick (1) Bay leaf (1) Salt (1/4 teaspoon) Instructions: Marinated tofu Prepare 1 inch cubes from tofu. Take a large sized bowl and combine together all the ingredients mentioned under “marinated tofu” excluding the tofu. After all the ingredients have been mixed then stir in the tofu and coat it with the marinade. Use a plastic film to cover the bowl and let it refrigerate for about 1 hour or overnight. Quinoa biryani Switch the sauté mode on your instant pot. Once it is hot, pour the oil inside and add onions. Fry the onions to make them golden-brown for about 10 minutes. Remove onions from your pot and place them onto a plate. Set aside. Take an instant pot and heat the oil (1 tablespoon) inside it. Add in the red bell peppers and marinated tofu. Sauté for approximately 5 minutes (make sure to stir frequently in order to avoid the tofu from sticking). Then switch off the sauté mode. Above the sautéed tofu, add salt, caramelized onions, water, quinoa, cinnamon sticks, cardamom pods and bay leaf. Cover the lid and pressure cook for about 1 minute on manual option. After 1 minute, naturally release the pressure for about 10 minutes. Remove the lid and use a fork to fluff the quinoa.
Serve immediately with lime, dollop of yogurt or cilantro.
10. Vegan Minestrone Soup
This instant pot minestrone soup is packed with vegetables and two types of beans. Just top it off with some extra gremolata for a wild burst of additional flavor. By the end of the novel, Colin undergoes some major transformation. Just like him, these ingredients transform into this delectable and amazing soup. Serving size: 6 Cooking time: 25 minutes Ingredients: Gremolata (one batch) Olive oil (1 tablespoon) Diced onion (1) Garlic cloves (roughly chopped) (4 to 6) Fennel bulb (cored and thinly diced) (1 large sized) Chopped carrots (2 cups, ½ inch thick) Kidney beans/white beans/chick peas/ cannellini beans (rinsed and drained) (3 cups) Diced tomatoes (1 x 14 ounces) Chicken stock (you can also use veggie broth) (4 cups) Water (2 cups) Penne pasta/bean pasta/whole wheat (dry) (1 cup)
Kosher salt (2 teaspoons) (for taste) Italian seasoning (2 teaspoons) Chopped lacinato kale (optional) (handfuls of it) Chili and pepper flakes (to add taste) Gremolata (one batch of it) Crusty bread or gremolata (for serving) Instructions: 1. Take an instant pot and switch to sauté mode. Add together garlic and onion in the oil. Sauté the ingredients added. In the meantime, chop the rest of the vegetables and add them one by one inside the pot. 2. Sauté the fennel and carrots for about 4 minutes. Then add together the seasoning, beans, broth (or stock), diced tomatoes, salt and water. Toss in the dry pasta and the lacinato (optional). For about 10 minutes, pressure cook on high. 3. While the cooking is under process, prepare the Gremolata. 4. After the 10 minutes of cooking, let the pressure release manually. 5. To add more taste, sprinkle over the salt. Then add chili flakes and pepper if desired. 6. Serve the dish along with gremolata and other optional ingredients.
11. Vegan Chili
This vegan Instant pot chili is so tempting and delicious. Colin becomes a vigorous optimist by the end of the novel. This transformation will remind you of how these simple ingredients transform into a flavorful chili. Serving size: 6 Cooking time: 20 minutes Ingredients: Avocado oil (1 tablespoon) Chopped onion (1) Garlic cloves (chopped) (4) Large sized carrot (chopped) (1) Celery stock (chopped) (1) Red pepper (chopped) (1) Chili powder (2 teaspoons) Cumin powder (2 teaspoons) Dried coriander (2 teaspoons) Cayenne (a pinch of it) Pepper and salt (as desired) (for taste) Coconut sugar (2 teaspoons) Crushed tomatoes (1 can) Black beans (drained and rinsed) (15 ounces can) Red kidney beans (drained and rinsed) (1 can) Vegetable broth (1 ½ cups)
Instructions: 1. Turn on the sauté mode for your instant pot. Then add together red pepper, onions, celery, garlic and carrot. Sauté for about 5 minutes until you get the vegetables tender. 2. Add in the coconut sugar and spices; mix together completely. Then add vegetable broth, beans and crushed tomatoes. Sauté for around 5 minutes to get the vegies tender. 3. Cover the lid and pressure cook for about 10 minutes. After the cooking process, release the pressure naturally and then switch to venting. 4. Remove chili (1/3 of it) from the pot and use a blender to pulse it slightly. Return the blended chili to the pot and mix together. 5. Transfer the prepared vegan chili onto the plates. 6. Enjoy!
12. Simple Chicken Noodle Soup
Have you ever found anything that is more comforting than a chicken noodle soup bowl? Well, this instant pot chicken soup with noodles has a classic home-style to it and is very light and comforting. Colin wins his father's love by the end of the story. Just like that, you can also win the hearts of your family by treating them to this chicken noodle soup. Serving size: 6 Cooking time: 45 minutes Ingredients: Olive oil (extra-virgin) (2 tablespoons) Chopped onion (yellow) (1 small sized) Medium sized carrots (peeled and chopped) (2) Celery stalks (chopped) (2) Garlic cloves (minced) (2) Thyme leaves (2 teaspoons) Bay leaves (optional) (2) Chicken breasts (boneless and skinless) (4) Kosher salt (as desired) Ground pepper (as desired) Chicken broth (4 cups)
Cold water (4 cups) Egg noodles (8 ounces) Red pepper flakes (optional) (pinch of it) Lemon (juiced) (1/4 of it) Chopped parsley (fresh) (2 tablespoons for garnishing) Instructions: Switch on the sauté mood of your instant pot. Heat the oil and add together celery, onions and carrots. Cook for about 6 to 8 minutes, while constantly stirring the mixture. Make sure the vegies get tender. Then add thyme and garlic; cook for further 1 minute until fragrant. Add bay leaves (optional) and chicken breasts into the mixture. Use salt and pepper for the seasoning. Before closing the lid make sure to add water and broth. Set your instant pot to soup setting. Make sure to set a timer for about 7 minutes. Once the cooking process is done, let the pressure release naturally, then gently remove the lid. With help of tongs transfer the breasts onto a cutting board. Use forks to shred the chicken breasts and return the shredded chicken to the pot. Remove the bay leaves and then add the egg noodles. Return your pot to sauté mode and cook uncovered. Make sure to cook for about 4 to 6 minutes. Switch off the pot and stir in the lemon juice and pepper flakes. Pour the soup among bowls and top with additional black pepper and parsley if desired.
13. Potato Soup
The perfect way to use an instant pot would be by making this soup. The magical properties inside the secret garden will affect Mary and Colin's transformations. This potato soup will also feel like magic, almost surreal due to its amazing flavors. Serving size: 4 Cooking time: 40 minutes Ingredients: Butter (2 tablespoons) Chopped onions (large sized) Minced garlic cloves (2) Thyme leaves (fresh) (1 teaspoon) Russet potatoes (peeled and diced) (6 large sized) Chicken broth (4 cups) Milk (1 cup + 2 tablespoons) Cornstarch (2 tablespoons) Heavy cream (1/2 cup) Kosher salt (as desired) Ground pepper (as desired) Shredded cheddar (for serving) Chopped cooked bacon (for serving)
Chopped chives (for serving) Instructions: Switch on the sauté mode for your instant pot. Melt the butter. Then add onion and cook for about 5 minutes to get it soft. Toss together thyme and garlic; cook for about 1 minutes until fragrant. Add broth and potatoes to the mixture and cover the lid. Pressure cook for about 8 minutes on high. After the cooking is done, quick release the pressure. Take a small sized bowl and whisk together milk (2 tablespoons) and cornstarch to prepare the slurry. Remove the lid from your pot and return to the sauté mode. Pour in the slurry, heavy cream, and milk (1 cup); boil for about 5 minutes. Make sure that u constantly stir in the mixture. Season pepper and salt to add taste. Garnish with chives, cheddar and bacon before serving.
The key to unlocking multiple textures and flavors is by using an instant pot. You can make your dishes flavorful through hours of slow cooking on a low heat. This carnitas is the best example of this. The way Dickson Sowerby has a uniquely intimate relationship with the secret garden. Just like that, you'll develop a unique bond with this carniatas as you'll want to make them again and again. Serving size: 12 Cooking time: 1 hours and 50 minutes Ingredients: Hot sauce (for serving) Pork shoulder (skinless and boneless, cut into 2 pieces) (1350 grams) Orange juice (1 ½ cups) Ancho chili powder (2 teaspoons) Large sized onion (1) Jalapenos (halved-lengthwise) (3) Garlic cloves (6) Ground black pepper (2 teaspoons)
Ground cumin (1 teaspoon) Cinnamon stick (1) Dried oregano (1 tablespoon) Ground cloves (1/2 teaspoon) Kosher salt (2 ½ teaspoons) Tortillas (for serving) Sour cream (for serving) Cabbage (thinly sliced) (for serving) Instructions: Take an instant pot and add together the seasoning, pork, garlic, orange juice, jalapenos, onion and chili powder. Toss completely with your hands until fully combined. Close the lid and cook for about 35 minutes on high pressure. Quick release the pressure and then remove the lid. Transfer the pork to a large sized bowl with help of a slotted spoon. Remove the jalapenos and spices; discard them. Use forks to shred the meat. Transfer the shredded meat onto a sheet tray and then pour the cooking liquid (3/4 cup) above the meat. Then broil for a few minutes in order to get it crispy and browned in spots. Serve the meal with tortillas, hot sauce, pickled onions, sour cream and sliced cabbage.
The instant pot is only a machine that will make your cooking easier. All you have to do is begin with a warm broth, and in no time, you will have your creamy risotto bursting with flavors. Dickson is described as a goodlooking man. This risotto is also extremely gorgeous and tastes as good as it looks too. Serving size: 4 Cooking time: 25 minutes Ingredients: Ground black pepper (fresh) (As desired) Chicken broth (4 cups) Kosher salt (as desired) Butter (2 tablespoons) Medium sized onion (finely chopped) (1) Minced garlic cloves (3) Thyme leaves (fresh) (1 tablespoon) Arborio rice (2 cups) White wine (dry) (1/4 cup) Grated parmesan (fresh) (3/4 cup)
Instructions: · Take a medium sized saucepan and place it over medium flame. Start heating the broth. · Set your instant pot to sauté mode and melt the butter. Add onion and cook for about 5 minutes until tender. Then add together thyme and garlic; cook for additional 1 minute until fragrant. Add rice and stir while cooking for about 2 minutes. · Deglaze the pot with wine. Make sure that most of the wine is absorbed. Then switch off the sauté mode. · Add in the warmed broth and close the lid of your pot. Set to high option (manual mode) and adjust the timer for 5 minutes · Turn the valve for a quick release. Remove the lid and toss in the parmesan. Season with pepper and salt.
16. Pot Wings
If you're looking for the ideal jumping off point for any types of wings that are your favorite, then this recipe is the one for you. The way Dickson's appearance is applauded, your recipe will also be loved for its tempting and amazing appearance. Serving size: 8 Cooking time: 50 minutes Ingredients: Butter (1/2 cup) Chicken wings (1800 grams) Hot sauce (1/2 cup) Ground black pepper (fresh) (as desired) Kosher salt (as desired) Paprika (1 teaspoon) Garlic powder (1 teaspoon) Instructions: 1. Use aluminum foil to line 2 medium sized baking paper. In a large sized bowl, combine together wings, paprika, and garlic powder. Then season with pepper and salt. Toss to completely coat the wings. 2. Pour water (3/4) inside the pot. Place the trivet inside the pot and add wings. Cover the lid and switch to manual mode. Cook for about 10
minutes on high option. Once the cooking process has finished, quick release the pressure. 3. In the meantime, prepare our sauce: take a microwave-safe bowl and melt the butter inside it. Whisk in the hot sauce and heat the boiler to high. 4. Transfer the cooked wings to a large sized bowl. Toss it with sauce (1/2 of it). Then place it onto a baking sheet and start to boil. This process will take 4 minutes and prepare crispy texture. Remove from the tray and return to the bowl. Carefully drizzle over the remaining sauce. 5. Serve!
17. Mashed Potatoes
You are just 30 minutes away from some creamy mashed potatoes. Enjoy eating these mashed potatoes while reading about your favorite characters in the book "the secret garden." It will surely be a treat for you. Serving size: 6 Cooking time: 30 minutes Ingredients: Ground black pepper (as desired) Sour cream (1/2 cup) Russet potatoes (peeled and quartered) (1350 grams0 Kosher salt (2 cups) Butter (1/2 cup + more for serving) Instructions: 1. Add together salt (a pinch of it), water and potatoes to your instant pot. Close the lid and set to manual and adjust the timer for about 12 minutes. Once the cooking process is done, turn the valve to quick release the pressure. Make sure that you drain any leftover liquid and then transfer the potatoes to a large sized bowl. With help of a potato masher, mash the potatoes until they get smooth.
2. In the meantime, take a small sized pot and place it over medium flame. Melt together the butter and milk inside it. Pour over the prepared mash potatoes and stir well to get a creamy consistency. Then add in the sour cream and season with pepper. 3. Transfer your potatoes to the serving plate and top with butter. 4. Serve!
18. Shredded Chicken
This recipe of shredded chicken is incredibly amazing. The instant pot allows the chicken to be juicy and perfectly tender. Dickson has the ability to charm people and animals both. Likewise, this shredded chicken recipe has the ability to charm everyone and make them fall in love with it. Serving size: 8 Cooking time: 1 hour Ingredients: Kosher salt (1 tablespoon) Chicken breast (skin removed, bone-in) (1800 grams) Tomatillo salsa (1 jar) Garlic powder (1 teaspoon) Dried oregano (1 teaspoon) Instructions: Take an instant pot and place the chicken in it. Then pour in the salsa. Sprinkle salt, oregano, pepper and salt over the chicken. Close the lid and adjust the valve to its sealing position. Pressure cook for about 15 minutes on high.
Quick release and then open the lid. Remove the chicken and place it onto the plate (make sure that you leave the broth inside the pot). Set aside the chicken for cooling. Shred the meat and don’t forget to discard the bones. Stir in broth (3/4 cup) from the pot. Serve!
19. Buffalo Shredded Chicken Sliders
These delicious buffalo chicken sliders are amazing and they are the ultimate crowd pleading dish. These sliders are served with toasted and soft potato rolls. Dickson has the power to tame people and that works on Mary and Colin as well. Just like he uses his power to the best of his abilities, you can use your cooking skills to make the best sliders. Serving size: 12 Cooking time: 50 minutes Ingredients: Olive oil (extra-virgin) (2 tablespoons) Chicken breasts (boneless and skinless) (900 grams) Kosher salt (As desired) Ground black pepper (fresh) (as desired) Ranch seasoning (2 teaspoons) Chicken broth (3/4 cup) Hot sauce (1/2 cup + more for serving) Melted butter (4 tablespoons) Coleslaw mix (4 cups) Ranch dressing (1/3 cup) Slider buns (slightly toasted and split) (12)
Blue cheese (Crumbled) (1/2 cup) Instructions: Season your chicken with pepper and salt. Switch the sauté mode on your instant pot and heat the oil. Once hot, add in the chicken breasts. Make sure you work in batches. Cook the chicken on each side until goldenbrown (3 minutes per side is enough). Then transfer the cooked chicken onto the plate. Turn the sauté mode off and add the broth to your pot. With help of a wooden spoon, scrape the pot’s bottom. Sprinkle ranch seasoning on both the sides of your chicken and transfer to the pot. Close the lid and pressure cook for about 5 minutes on high. Quick release and then remove the lid. With help of 2 forks, shred the chicken inside the pot and drain broth. Add the hot sauce and butter to your chicken; toss to coat completely. Add coleslaw mix along with the ranch seasoning. Add shredded chicken, blue cheese, coleslaw and hot sauce on the bun’s bottom.
20. Instant Pot Hash
This potato hash is the perfect dish for serving a huge crowd. This instant pot version gets some delectable smoky flavor from the crunchy Canadian bacon. However, if you don't really prefer bacon, you can always go with sausage. They taste amazing too. Enjoy this incredibly delicious meal with your friends and family. This pot hash will feel like you've made it with just a flick of a wand. It's that tempting. You'll feel like you're in the secret garden. Serving size: 6 Cooking time: 50 minutes Ingredients: Olive oil (extra-virgin) (1 tablespoon) Butter (1 tablespoon) Bacon (thick-sliced) (225 grams) Chopped onion (yellow) (1/2 medium sized) Chopped bell pepper (red) (1) Chopped bell pepper (green) (1) Garlic cloves (minced) (2) Dried oregano (1 teaspoon) Cumin seeds (optional) (1/2 teaspoon)
Cayenne (1/4 teaspoon) Kosher salt (as desired) Ground black pepper (fresh) Yellow potatoes (quartered) (450 grams) Vegetable broth (1/2 cup) Chopped parsley (for garnishing) (1 tablespoon) Eggs (for serving) Instructions: 1. Switch on the sauté mode (medium option) on for your pot. Add together butter and oil. Once the butter is melted, cook the bacon until it gets crispy. Then add in the peppers and onions; cook until the vegetables get soft. 2. Add garlic, cumin seeds (optional), oregano and cayenne. Season with the pepper and salt. cook for about 1 minute until fragrant. 3. Inside the pot, add the broth and potatoes; stir well. Pressure cook on high for about 12 minutes on high option. Once done, quick release and remove the lid. Switch the pot back to sauté mode and cook until the leftover broth is completely evaporated. This will take about 2 minutes. 4. Garnish with parsley and serve the dish along with fried eggs.
21. HAWAIIAN CHICKEN
Create this satisfying and sweet Hawaiian chicken inside your electric instant pot pressure cooker. This dish is made with only 3 ingredients. You just have to mix them all together and you're done. Dickson causes the wonderful transformations of Mary and Colin. You'll be able to transform the ingredients into something exquisite too if you follow the instructions carefully. Serving size: 4 Cooking time: 30 minutes Ingredients: Barbeque sauce (18-ounce bottle) Crushed pineapple (20 ounces can) Chicken breasts (skinless and boneless) (2) Instructions: 1. Place the chicken breasts inside the inner pot of the instant pot. 2. Top with the barbeque sauce and crushed pineapple. 3. Cover the lid. 4. Cook the chicken breasts for about 15 minutes on high pressure.
5. Let the pressure release naturally after the cooking process is done. 6. Serve!
22. Instant pot Chicken Tacos
These chicken tacos are made with only 3 simple ingredients. They are so tasty and so easy to make. They are perfect for any busy weeknights. This is a fantastic me that will be ready and served at the dining table in only 30 minutes. You just have to let it cook inside the instant pot so that you can get some flavorful and amazing chicken tacos! The meat inside these chicken tacos is incredibly soft and it's perfect to be served on nachos or hard tacos. Martha Sowerby is the friend and servant of Mary. Just like she is her friend, this dish will be your best friend on a lonely day. Serving size: 4 to 6 Cooking time: 20 minutes Ingredients: Taco seasoning (1 teaspoon) Salsa (1 cup) Chicken breasts (boneless and skinless) (670 grams) Instructions: 1. Place the salsa inside your instant pot and add chicken breasts above it. 2. Sprinkle taco seasoning on the chicken. 3. Cover the lid tightly. 4. Cook for about 8 minutes on high pressure.
5. The pot usually takes 10 to 15 minutes to come to the pressure. After it the cooking process starts. 6. Once the cooking is done, naturally release the pressure for about 5 minutes and then quick release for the remaining pressure. 7. With help of 2 forks, shred the chicken and mix it with your salsa.
23. Instant pot buffalo Shredded Chicken
This instant pot buffalo shredded chicken can be done right with only 5 simple and quick ingredients. This recipe will give you a delicious dish bursting with flavors. The instant pot helps to bring out all the flavors from the buffalo sauce and makes the chicken juicy and tender. You can use the buffalo shredded chicken inside tacos, salad, or sandwiches. The kindness and simplicity of Martha help Mary a lot when she arrives at Misselthwaite. The way Martha helps her, this recipe will help you create the perfect buffalo shredded chicken. Serving size: 2 Cooking time: 30 minutes Ingredients: Skinless and boneless chicken breasts (3) Ranch seasoning mix (2 tablespoons) Buffalo sauce (1 ½ cups) Chicken stock (¼ cup) Butter (3 tablespoons) Instructions: 1. Place the chicken breasts inside the instant pot. Sprinkle seasoning on
the chicken and then pour over the remaining ingredients. 2. Cover the lid and turn the valve to its sealing position. Pressure cook for about 10 minutes. 3. Then let the pressure release naturally. Open the lid and use 2 forks to shred the chicken. 4. Serve!
24. Penne Pasta
There's nothing better than this penne pasta made inside an instant pot. It's absolutely delicious and the marinara sauce adds even more flavor to the penne pasta recipe. The way Martha represents goodness, this recipe represents deliciousness. Serving size: 4 Cooking time: 25 minutes Ingredients: Heavy cream (1/2 cup) Marinara sauce (1 jar) Water (1 ½ cups) Penne pasta (dried) (12 ounces) Kosher salt (1/2 teaspoon) Instructions: 1. Add together marinara (1 jar) and kosher salt (1/2 teaspoon) to an instant pot. Stir the ingredients completely. Scatter dried penne pasta (12 ounces) above the sauce in an equal layer. You do not need to stir at this point. 2. Pour the water (1 ½ cups) inside the jar and cover tightly. Gently shake
the jar. Pour the water over your pasta. Lock the lid completely and don’t forget to set the vale (used for pressure) to seal. Cook for about 6 minutes on high pressure. The cooking process will take 13 minutes. 3. Once done, quick release the pressure and switch off the pressure cooker. Pour heavy cream (1/2 cup) and stir completely to combine. 4. Transfer the prepared meal onto a serving plate and Serve!
25. Mexican Style Shredded Chicken
This delectable shredded chicken recipe is bursting with great flavors. It's so simple to create inside an instant pot and is perfect to be served on quesadillas, tacos, salads, burritos, and more! Ben is a kind man and this shredded chicken will remind you exactly of him. Serving size: 8 to 10 Cooking time: 48 minutes Ingredients: Skinless and boneless chicken breasts (1.35 kg) Salsa (2 cups) Taco seasoning (1 packet) Instructions: Take your instant pot's bowl and add the taco seasoning, salt and chicken inside it. Briefly toss to combine. Securely close the lid and put the vent to "sealing". After that, press manual and then press pressure. Adjust your bottoms until the instant pot reads a time of 30 minutes. Cool on high pressure and then for a quick release turn your vent to release. Once all of the steam gets released and the pot's valve gets dropped, remove your lid. Use a fork to shred your chicken. Toss is with the rest of the juices.
26. Buttered Hot Rum
Once you taste this exquisite drink, you'll fall in love with it that instant. It's a winter drink that is classic and warming. This spiced rum is infused with some dark brown sugar and has a hint of holiday spices. Just like Ben was Mistress Craven's favorite, this dish will become your favorite one. Serving size: 4 Cooking time: 6 minutes Ingredients: Butter (6 tablespoons) Cinnamon sticks (6) (4 are for garnishing) Grated nutmeg (½ teaspoon) Salt (a pinch) Spiced rum (¾ cup) Ingredients: Take your instant pot and add all of the dry ingredients inside it. Put 2 cups of water and make sure to stir. Secure the lid, then turn the valve to "sealing." Press "pressure" and cook for about 1 minute. Once cooked, release the pressure by turning the valve to "venting." Remove your lid and put rum inside the pot. Stir it and pour the rink inside
four mugs. Serve after garnishing every mug with one cinnamon stick.
27. Hot Cocoa
Your entire family will fall in love with this creamy hot chocolate made inside an instant pot. All you need is vanilla extract, milk, sugar and unsweetened cocoa. It's the ideal hot chocolate recipe to be served on a chilly winter day! Ben is loyal to her mistress and loves her. In the same way, everyone will love this hot cocoa too. Serving size: 6 Cooking time: 15 minutes Ingredients: Cinnamon (¼ teaspoon) Heavy cream (½ cup) Milk (3 ½ cups) Hot water (½ cup) Sugar (½ cup) Salt (⅛ teaspoon) Unsweetened cocoa (½ cup) Instructions: Take your Instant pot and press "sauté." Add in the sea salt, cinnamon, cocoa, and sugar. Stir everything together.
Add in water and frequently stir so that the mixture becomes thick and begins to bubble. Add in cream and milk. Stir until the mixture gets creamy and smooth. Heat the mixture till it gets warm. Press cancel so that the heat turns off. Serve after pressing the "keep warm" bottom and stirring once more.
28. Cold buster Instant Pot Turmeric and Coconut Milk
This Cold Buster Instant Pot Turmeric and Coconut Milk is absolutely delicious and tempting. The cinnamon, ginger powder, and turmeric powder add so many distinct flavors to the recipe. The honey adds natural sweetener. You'll love it just like everyone loves the secret garden. Serving size: 8 Cooking time: 18 minutes Ingredients: Coconut milk (1 can) (13.5 ounces) Filtered water (3 cups) Turmeric powder (2 teaspoons) Whole cloves (3) Cinnamon sticks (2) Ginger powder (½ teaspoon) Black pepper (a pinch) Honey (2 tablespoons) Instructions:
Put your turmeric, ginger powder, black pepper, water, cinnamon sticks, coconut milk, and cloves inside the instant pot. Put it to high pressure for about 15 minutes. After that, wait for another 10 minutes until the pressure is released naturally. Then, completely release pressure by turning the valve to the venting position. Strain the cloves and cinnamon sticks. Add in honey. Mix well and serve!
29. Pear Cider
What type of drinks do you love? This pear Cider is so tempting and flavorful that you'll love it and would want to drink it all day and every day. The way Archibald Craven embraces his son, you'll embrace this pear Cider with open arms. Serving size: 4 Cooking time: 20 minutes Ingredients: Chopped pears (4) Cinnamon sticks (2) Water (enough to cover the pears) Clove (1 tablespoon) Allspice (½ tablespoon) Instructions: Put all ingredients inside the instant pot. Set the pot on soup, high pressure and the time should be set for 15 minutes. Once cooked, run the drink through a sieve and serve while it's warm!
30. Raspberry and Cranberry Spritzer
This raspberry and cranberry spritzer is heavenly. You'll fall in love with it at once. It's so delicious, healthy and tempting. The lemon juice adds tanginess to the drink while the berries balance it out with their sweetness. Enjoy this spritzer while reading your favorite book, "the secret garden." Serving size: 16 Cooking time: 6 Ingredients: Frozen or fresh raspberries (12 ounces) Frozen or fresh cranberries (4 ounces) White sugar (½ cup) Lemon juice (1 tablespoon) Instructions: Take the instant pot and put all your ingredients inside it. Secure the lid, close the valve and cook for about 4 minutes at high pressure. Once you hear a beep sound, let the natural pressure release for about 15 minutes. Let it cool down and pass your liquid from a strainer. Distribute into 4 carafes of one liter each and pour in the club soda.
Conclusion: This easy and simple cookbook, you'll get to explore multiple instant pot recipes while reliving famous moments from the book, "the secret garden." You will have the freedom to experiment with 30 exquisite instant pot recipes. With this cookbook at your disposal, you'll be able to achieve perfection while creating different recipes. This cookbook is filled with recipes of drinks, breakfasts, lunches, dinners and sweet treats. Everyone can find something that will suit their mood and preferences. Get your hands on this cookbook now and be able to taste some of the finest delicacies.
The fact that you all have read this book means more than you know. However, I’ve seen how much feedback has helped me grow in the last few years. Those comments on things that I have unintentionally overlooked make me go back to the drawing board. I would love you to leave some feedback as well. This will be useful in making sure I churn out high-quality books for you all the time. Also, it doesn’t hurt that your feedback will help guide those searching for the right book. Thanks, Ronny Emerson
About the Author Ronny Emerson is mostly referred to as magic fingers. He has the unique ability to create the best dishes out of ordinary ingredients. This skilled culinary professional is recognized for his contributions to the creation of exceptional gastronomic delights. After he won his first cooking contest at 9, there was nowhere else to go but up. His father has always been his role model for cooking tasty dishes. It was under his tutelage that he grew to become the professional we know today. Ronny travels around the world, where he samples different cuisine from diverse cultures. He cherishes the opportunity to enjoy the various flavors from these restaurants. With what he has learned on his travels, Ronny heads home to his base in New York, where he makes his unique recipes with a brilliant blend of these cultures. So far, he has found comfort in working for one of the top restaurants in the city as the executive chef. Ronny also loves to share what he comes up with in the kitchen.