Instant Pot: Top 1001 Instant Pot Recipes For You

Introduction

I would like to thank you for choosing this book ‘1001 Instant pot recipes"

Do you want to be able to whip up tasty food without having to spend hours in the kitchen? Well, then the Instant Pot is the right appliance for you. The Instant Pot is quite handy and very simple to use. It not only will save you time and effort, it can improve your overall health as well.

The Instant Pot makes use of pressured steam for helping you cook meals. This method helps in sealing most of the nutrients in the food. Instant Pot can be made use of for cooking, heating, sautéing, and pretty much every other cooking technique. The preprogrammed settings will allow you to cook food without having to fidget with any manual programming.

To offer you a variety, we have collated 1000 tasty recipes that can be cooked in an instant pot. These recipes will help you in enjoying delicious and nutritious home cooked meals without having to go through the tedious process of regular cooking. Not only is it easy to cook with an Instant Pot, but cleaning it is easy as well.

The recipes given in this book are really easy to follow and simply delicious. All the recipes have been divided into different categories for the reader’s convenience. The recipes have been tried and tested, and are indeed tasty and more wholesome. The Instant pot is considered to be an expensive appliance, but it will definitely pay off. It helps you in saving your time, energy, and you will be able to whip up tasty food while making using of cheaper ingredients.

So, what are you waiting for? Let’s get started.

Chapter 1: Instant Pot Dips

1) Vegan Queso Dip

Ingredients:

12 ounces vegan cream cheese, chopped into cubes

4 1/2 cans (4.5 ounces each) chopped green chilies

15 ounces vegan Jack cheese, chopped into cubes

2 teaspoons ground cumin

Salt to taste

Method:

Add all the ingredients to the instant pot and stir.

Cover and set on slow cook option and timer for 2 hours.

Serve with nachos or vegetable sticks like carrots, cucumber etc.

2) Queso Dip

Ingredients:

1 2/3 cups cooked ground Italian sausages

2 cups chunk pasteurized processed Queso Blanco cheese

5 ounces canned chopped tomatoes with green chilies

Method:

Add all ingredients to the instant pot and stir.

Set Manual option and timer for 5 minutes.

Stir and cool. Pour into a jar and refrigerate until use.

3) Warm Crab Dip

Ingredients:

3 cans frozen crabmeat, thawed, drained

8 ounces sour cream

1/2 package Knorr vegetable recipe mix

1 1/2 ounces cream cheese, softened

1 teaspoon lemon juice

Method:

Add all the ingredients to the instant pot. Cover and set on slow cook option and timer for 2 hours.

Stir and serve warm.

4) Spinach and Artichoke Dip

Ingredients:

2 cans (14 ounces each) artichoke hearts, drained, coarsely chopped

2 packages (10 ounces each) frozen chopped spinach, thawed, drained

2 cups mozzarella cheese, grated

2 cups light mayonnaise

2 cups parmesan, grated

½ teaspoon garlic salt

¼ teaspoon cayenne pepper

Pepper powder to taste

1 cup sour cream

Method:

Add all ingredients to the instant pot and stir.

Set Manual option and timer for 5 minutes.

Stir and cool. Serve with pita wedges, tortilla chips etc.

5) Buffalo Chicken Dip

Ingredients:

3 packages (8 ounce each) cream cheese, softened

3/4 cup blue cheese, crumbled

3 cups deli rotisserie chicken, shredded

1 1/2 cups mozzarella cheese, shredded

1 1/2 cups blue cheese dressing or ranch dressing

1 1/2 cups hot sauce

Method:

Add all the ingredients into the instant pot. Cover and set on slow cook option and timer for 2 hours.

Serve warm with toasted bread sticks or celery sticks or crackers.

6) French Dip

Ingredients:

2 pounds pot roast

4 cloves garlic, peeled

6 tablespoons soy sauce

½ tablespoon dried rosemary

½ teaspoon beef bouillon granules

1 teaspoon black pepper corns

Salt to taste

Method:

Add all the ingredients to the instant pot cover and set on Manual option for 20 minutes.

Remove the cooked pot roast and place on your cutting board.

When cool enough to handle, shred with a pair of forks. Add it back to the pot, reheat and serve with rolls.

7) Reuben Dip

Ingredients:

2 cups Swiss cheese, shredded

16 ounces cream cheese

2 cups sauerkraut, drained, chopped

2 cups sour cream

8 ounces corned beef, shredded

4 tablespoons thousand island dressing

Method:

Add all the ingredients to the instant pot. Cover and set on slow cook option and timer for 2 hours.

Serve warm with rye bread slices.

8) Pepperoni Dip

Ingredients:

16 ounce cream cheese

14 ounce pepperoni, sliced

2 cans (10.5 ounce each) cream of celery soup

Bread or crackers to serve

Method:

Add all the ingredients except bread to the instant pot and stir.

Cover and set Slow cook option and timer for 1-2 hours.

When done, serve with bread or crackers.

9) Baba Ghanoush

Ingredients:

3 pounds eggplant, peel most of the eggplant and leave the skin on the remaining eggplant, chopped into chunks

2 teaspoons salt

6 cloves garlic with its skin

¾ cup water

1/3 cup black olives, pitted + extra for garnishing

1/3 cup lemon juice

2 tablespoons fresh thyme leaves

¼ cup extra virgin olive oil

2 tablespoons tahini

Method:

Select Sauté option. Add oil into the instant pot and heat. Add the eggplant. Sauté for a few minutes until light brown.

Add garlic, salt and water and stir.

Cover and set on Manual option and timer for 3 minutes.

Uncover, add tahini, lime juice, olives and lemon juice and stir.

10) Cheese Dip

Ingredients:

1 pound Velveeta

½ jar picante sauce

1 can diced tomatoes with green chilies

½ can mushroom soup

½ pound sausages, browned

1 small onion, chopped

½ teaspoon garlic powder

1 teaspoon Worcestershire sauce

Method:

Add all the ingredients into the instant pot. Cover and set on slow cook option and timer for 2 hours.

Serve with nachos or raw vegetable sticks.

11) White Bean Dip

Ingredients:

1 ½ cups dried white beans, rinsed, soaked in water overnight (use either navy beans or Great Northern beans)

2/3 cup extra virgin olive oil

4 cloves garlic, peeled

¼ teaspoon red chili flakes

3 teaspoons chili powder

4 teaspoons ground cumin

Salt and pepper to taste

6 tablespoons lemon juice

1/3 cup fresh cilantro, minced

Method:

Add beans to the instant pot. Add enough water to cover at least 1 "above the beans.

Cover and set on Manual option and timer for 13-14 minutes if using Great Northern beans or 8-9 minutes if using navy beans.

Drain most of the water. Add garlic and blend in a blender.

Add rest of the ingredients except cilantro and blend until smooth.

Add cilantro and stir.

Serve with vegetable sticks or tortilla chips.

12) Refried Beans

Ingredients:

1 ½ cups dried pinto beans, rinsed

1 tablespoon garlic, minced

1 small onion, quartered

2-3 teaspoons salt

Pepper to taste

5 cups water

1/4 teaspoon ground cumin

1/2 fresh jalapeno pepper, sliced

Cheddar cheese to serve

Method:

Add all the ingredients to the instant pot.

Cover and set on slow cook option and timer for 4 hours.

Drain and retain some of the cooked liquid.

Blend the cooked ingredients to the consistency you desire adding the retained liquid.

Garnish with cheese and serve.

13) Bean Dip

Ingredients:

2 ounces canned, diced, fire roasted green chilies

1/2 a 15 ounces can refried beans or make using the above recipe

1/2 a 15 ounces can, diced fire roasted tomatoes

6 ounces cheese of your choice, shredded

4 ounces cream cheese

1 jalapeno, thinly sliced

2 tablespoons green onion, sliced

Method:

Add beans, tomatoes, green chilies, cream cheese and half the cheese to the instant pot. Mix well.

Close lid and set slow cook option and timer for 1-½ hours.

Transfer into a bowl. Add remaining ingredients.

Tastes great with tortilla chips.

14) Hummus

Ingredients:

2 ½ cups dried chickpeas, soaked in water for at least 6-7 hours

4 teaspoons olive oil

Salt to taste

Water as required

1 cup tahini

4 cloves garlic

½ teaspoon ground cumin + extra to garnish

½ cup lemon juice

½ cups olive oil

1 teaspoon salt

Method:

Add chickpeas and a teaspoon salt to the instant pot. Add enough water such that the water is about 2-3 inches above the chickpeas.

Cover and set Manual option and timer for 15 minutes.

Strain and retain some of the cooked liquid.

Blend together retained liquid and rest of the ingredients except 1/4-cup oil until smooth.

Transfer into a bowl. Drizzle the remaining olive oil. Sprinkle a little cumin powder on top.

Serve with vegetable sticks or falafels or pita bread.

15) Corn and Jalapeno Dip

Ingredients:

1 ½ cans (15.25 ounce each) whole corn kernels, drained

2 slices bacon, chopped, cooked

¼ cup sour cream

½ cup pepper Jack cheese, shredded

2 tablespoons parmesan cheese, grated

4 ounce cream cheese, chopped into cubes

1 jalapeno, deseeded and sliced

1 tablespoon chives, chopped

Kosher salt to taste

Freshly ground black pepper to taste

Method:

Add all the ingredients except cream cheese and chives to the instant pot. Stir. Place the cream cheese cubes over it.

Cover and set Slow cook option and timer for 2 hours.

Uncover, stir and simmer for 15 minutes.

Garnish with chives and browned bacon before serving.

16) Chili Cheese Chip Dip

Ingredients:

½ pound sage sausages, browned

½ pound ground beef or turkey, browned

½ can Hormel chili

½ brick mild, Mexican Velveeta

2 ounces chunky salsa

Red pepper flakes to taste

1 onion, minced

Method:

Add all the ingredients to the instant pot and stir.

Cover and set the cooker on Low for 1-2 hours.

17 Butterscotch Dip

Ingredients:

2 cans (14 ounces each) sweetened condensed milk

1 cup butter, unsalted, melted

¼ cup milk

2 cups brown sugar

2/3 cup light corn syrup or golden syrup

1 teaspoon vanilla extract

Method:

Add all the ingredients except milk to the instant pot.

Cover and set Slow cook option and timer for 3 hours.

Add milk, whisk and serve with cake or fruits.

It can store for 3 days if refrigerated.

18) Chocolate Dip

Ingredients:

2 jars (12 ounces each)

2 bags (12 ounces each) semi sweet chocolate chips

2 jars (12 ounces each) seedless raspberry jar or preserve.

Method:

Add all the ingredients to the instant pot. Cover and set Slow cook option for 2 hours. Stir frequently while it is cooking.

Store the unused dip in an airtight container in the refrigerator.

19) Pizza Dip

Ingredients:

2 pounds hot sausages, casings discarded

2 cups onions, chopped

2 large green bell peppers, chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes

2 cans (28 ounces each) pizza sauce

1 cup nondairy mozzarella cheese

½ cup nondairy parmesan cheese

2 tablespoons olive oil

Salt to taste

Pepper powder to taste

Method:

Select Sauté option. Add oil, sausages, and red pepper and cook until brown breaking it simultaneously.

Add rest of the ingredients except mozzarella and stir.

Cover and set Slow cook option and timer for 4 hours. Add mozzarella, stir and serve.

Chapter 2: Instant Pot Sauces

20) Cranberry Sauce

Ingredients:

24 ounces fresh cranberries

1 cup dark brown sugar

1 ½ cups water

½ cup honey

½ cup orange juice

4 tablespoons bourbon whiskey

4 teaspoons orange zest

Method:

Add all the ingredients to the instant pot. Cover and set Slow cook option for 3 hours.

During the last 30 minutes of cooking, uncover and cook. Stir a couple of times.

21) Strawberry Sauce

Ingredients:

2 pounds strawberries, chopped

1/8 teaspoon ground allspice

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

1 cup water

2 tablespoons raw honey (optional)

Method:

Add all ingredients to the pot and stir.

Cover and set Slow cook option and timer for 1-½ hours.

Stir and mash simultaneously and cool. Pour into a jar and refrigerate until use.

22) Apple Sauce

Ingredients:

10 apples, peeled, cored, chopped

1/3 cup apple cider vinegar or apple juice

1 teaspoon ground cinnamon

Method:

Add all the ingredients to the instant pot and stir.

Cover and set Manual option and timer for 10 minutes.

When done. Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Spread on bread, cake etc.

23) Marinara Sauce

Ingredients:

3 cans (28 ounces each) crushed tomatoes

1/2 cup red lentils, rinsed

3 cups sweet potatoes, cubed

5 cloves garlic, minced

1 1/2 teaspoons salt

2 1/2 cups water

Method:

Add all ingredients to the instant pot and stir.

Cover and set Manual option and timer for 13 minutes.

Stir and mash simultaneously and cool. Pour into a jar and refrigerate until use.

24) Ragu (Meat Sauce)

Ingredients:

20 ounces Italian sausage, discard casing

2 cloves garlic, peeled

1 large red onion, chopped

2 cans (14.5 ounces each) chopped tomatoes

1 tablespoon dried oregano

Salt and pepper to taste

Method:

Set Sauté option. Add sausage and cook until light brown. Break it simultaneously.

Add rest of the ingredients and stir.

Cook until the liquid dries up.

Transfer into a bowl.

Serve over pasta.

25) Tomato Basil Sauce

Ingredients:

2 ½ pounds Roma tomatoes, chopped

1 onion, chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon garlic powder

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon crushed pepper

2 teaspoons Italian seasoning

1/3 cup fresh basil, chopped

Method:

Set pot on Sauté option. Add oil and heat. Add onions and garlic and sauté until translucent.

Add rest of the ingredients except basil.

Cover and set Manual option and timer for 4 minutes.

Mix basil and use.

26) Fresh Tomato Sauce

Ingredients:

15 medium tomatoes, diced

6 cloves garlic, peeled, minced

2 medium carrots, diced

2 medium onions, diced

4 bay leaves

1 ½ cups broth

3 tablespoons olive oil

3 tablespoons Italian seasoning

3 teaspoons pepper powder

1 ½ tablespoons red pepper flakes

1 ½ teaspoons salt

Method:

Place the onions and carrots on a baking sheet. Sprinkle oil over it. Roast in a broiler until onions are light brown.

Add all the ingredients to the crock-pot. Cover and cook on Low for 4 hours.

Stir, set on High for 4 hours. When cool enough to handle, blend until smooth.

Use as required. If you need to store it, then place in freezer safe containers and freeze.

27) Sweet Spaghetti Sauce

Ingredients:

3 cans (29 ounces each) tomato puree

1 ½ cans (15 ounces each) tomato paste

1 ½ cans (29 ounces each) tomato sauce

2 ¼ cups sugar

Method:

Add all the ingredients to the instant pot. Cover and cook on Low for 6 hours.

Store in an airtight container in the refrigerator.

It can last for 3-4 days if refrigerated.

28) All purpose Barbeque Sauce

Ingredients:

1/2 cup vinegar

2 cups ketchup

1 small onion, minced

2 tablespoons brown sugar

1 teaspoon hot pepper sauce

2 tablespoons Worcestershire sauce

2 cups water

2 teaspoons celery seeds

Salt to taste

Method:

Add all the ingredients to the instant pot. Cover and set Slow cook option and timer for 2-3 hours.

Transfer into an airtight container and refrigerate until use.

29) Coffee Barbeque Sauce

Ingredients:

2 cups cider vinegar

4 cups brewed strong dark coffee

2 cups ketchup

8 cloves garlic, peeled, crushed

2 cups onion, minced

2 packed light brown sugar

2 jalapeño pepper, deseeded, split

6 tablespoons Worcestershire sauce

2 cups chicken or beef broth

4 tablespoons dry mustard

6 tablespoons ground cumin

6 tablespoons chili powder or to taste

Salt to taste

Method:

Add all the ingredients to the instant pot. Cover and set Slow cook option and timer for 2-3 hours.

Transfer into an airtight container and refrigerate until use.

30) Coney Island Hot dog Sauce

Ingredients:

2 pounds ground beef, browned, broken

½ teaspoon garlic, minced

1 cup onions, chopped

1 cup water

30 ounces tomato sauce

2 teaspoons Accent seasoning (optional)

2 teaspoons chili powder

2 teaspoons salt

Method:

Add all the ingredients to the instant pot. Cover and set Slow cook option and timer for 2-3 hours.

Transfer into an airtight container and refrigerate until use.

31) Italian Tomato Sauce

Ingredients:

2 cans (28 ounces each) whole or diced fire roasted tomatoes

6 tablespoons olive oil

2 cans (6 ounces each) tomato paste

2 green bell peppers, diced

2 large onions, diced

12 cloves garlic, minced

2 tablespoons honey

2 teaspoons salt or to taste

Freshly ground black pepper to taste

8 teaspoons Italian seasoning

Method:

Select Sauté option. Add oil, onions, and bell pepper and sauté until translucent.  

Add rest of the ingredients. Cover and set Slow cook option and timer for 2-3 hours.

Add parsley. Mix well and remove from heat and cool completely.

Transfer into an airtight container and refrigerate until use.

32) Sriracha Sauce

Ingredients:

¾ pound fresh red hot jalapeno or Fresno peppers, stemmed, deseeded, chopped

2 Thai chilies, stemmed, deseeded, thinly sliced

3 cloves garlic

1 tablespoon fish sauce

1 tablespoon tomato paste

1 tablespoon extra virgin olive oil

1 ½ tablespoons white wine vinegar

1 tablespoon raw honey

Sea salt to taste

Method:

Add all the ingredients to a blender and blend until smooth. Add a little water if you desire a sauce of thinner consistency.

Transfer into the instant pot. Cover and set Slow cook option and timer for 1 hour. Stir in between a couple of times.

Cool, pour into a jar and store in the refrigerator.

33) Turkey Bolognese Sauce

Ingredients:

1 ½ pounds ground turkey, cubed

1 ½ cans (28 ounces each) tomato puree

3 small carrots, chopped

1 large onion, chopped

5 cloves garlic, minced

9 ounces canned tomato paste

1 ½ tablespoons olive oil

¼ teaspoon crushed red pepper flakes or to taste

3 teaspoons Italian herb blend

¾ teaspoon pepper powder

½ teaspoons sea salt

¾ cup chicken stock

Method:

Place turkey cubes in a slow cooker.

Mix rest of the ingredients together in a bowl. Pour over the turkey.

Cover and set Slow cook option for 3-4 hours.

When done, mash with a potato masher and use as required.

Chapter 3: Instant Pot Jams

34) Blueberry Jam (1)

Ingredients:

2 pounds fresh blueberries, rinsed, pureed

Juice of 2 lemons

Zest of 2 lemons, finely grated

½ teaspoon ground cinnamon

½ teaspoon lemon extract

Method:

Add blueberries and sugar to a bowl and stir. Refrigerate overnight.

Transfer into the instant pot. Add lemon juice.

Set the cooker on Sauté option and sauté for 6 minutes.

Cover and set Manual option and timer for 8 minutes.

Add lemon zest, cinnamon and lemon extract and mix.

Cool completely. Transfer into an airtight jar and refrigerate until use.

35) Blueberry Jam (2)

Ingredients:

1 ½ pounds raw honey

3 pounds blueberries, fresh or frozen

Method:

Add honey and blueberries into the instant pot.

Set on Keep warm option until the honey melts.

Set Sauté option and bring to the boil.

Next set on Manual option and timer for 2 minutes.

Uncover and set on Sauté option once again. Stir frequently. Drop a small bit of jam on a plate to see if it gels. If it gels, switch of the pot else continue simmering until the jam gels.

Cool completely. Pour into an airtight jar. Refrigerate until use.

36) Strawberry Jam

Ingredients:

2 pounds strawberries

Juice of 2 lemons

3 ½ cups sugar

Method:

Add all the ingredients into the instant pot.

Set the cooker on Sauté option and sauté for 2 minutes or until the sugar melts.

Cover and set Manual option and timer for 6 minutes.

Set Sauté option and simmer until the jam gels when dropped on a plate.

Cool completely. Transfer into an airtight jar and refrigerate until use.

37) Apple Jam

Ingredients:

10 apples, peeled, cored, chopped

1 teaspoon ground cinnamon

1 cup water

3-4 tablespoons sugar

Method:

Add all the ingredients to the instant pot and stir.

Close lid and set Steam option and timer for 4 minutes.

When done. Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Spread on bread, cake etc.

38) Peach Jam

Ingredients:

10 cups peaches, peeled, pitted, finely chopped

4 tablespoons lemon juice

2 cups white grape juice, unsweetened

6 tablespoons sugarless pectin

1 stick cinnamon

Method:

Add all the ingredients into the instant pot and stir.

Cover and set on Manual option and timer for 10 minutes.

Uncover and simmer using Sauté option if it is too watery.

Discard cinnamon stick.

Cool and transfer into airtight jar. Refrigerate until use.

39) Apricot Jam

Ingredients:

1 pound apricots, pitted, chopped, pureed

1 large navel orange, peeled, deseeded, finely chopped

¾ pound white sugar

1 teaspoon orange zest, grated

½ tablespoon butter, optional

¼ teaspoon almond extract

Method:

Add apricot, sugar, and orange into a bowl and stir. Refrigerate overnight.

Transfer into the instant pot.

Set on Sauté option and sauté for 6 minutes.

Cover and set Manual option and timer for 8 minutes.

When done, let the steam release naturally. Add orange zest and mix.

Cool completely. Transfer into an airtight jar and refrigerate until use.

40) Chestnut Spread

Ingredients:

3 pounds chestnuts, peeled, halved

2 ¾ cups water

1 ¼ pounds sugar

¼ cup rum

Method:

Add all the ingredients except rum to the instant pot and stir.

Close lid and set Manual option and timer for 20 minutes.

When done, add rum. Blend with an immersion blender.

Cool completely. Transfer into an airtight jar and refrigerate until use.

Chapater 4: Instant Pot Beverages

41) Bourbon Citrus Sipper

Ingredients:

9 cups apple juice or apple cider

2 navel oranges, sliced

1/3 cup sugar

1 large lemon sliced

1 teaspoon aniseeds

12 whole cloves

3 sticks (4 inches each) cinnamon

¾ cup bourbon

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep cinnamon, cloves and aniseeds in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add apple juice, sugar, and the spice bag into the instant pot.

Cover and set Slow cook option and timer for 3 ½ -4 hours.

Add orange and lemon and cook for 30 minutes.

Strain and pour into mugs.

Add bourbon and serve immediately.

42) Mulled Cranberry Punch

Ingredients:

Juice of 1 orange, keep the peels aside

4 cinnamon sticks, 1 inch each

4 cloves

4 whole all spice

16 ounce cranberry juice

5 ¾ ounce frozen white grape and raspberry concentrate

2 cups water

Method:

Remove the pith of the orange peel and slice into strips.

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep the orange peel, cinnamon, cloves and all spice in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients along with the spice bag to the instant pot.

Cover and set Slow cook option for 2-3 hours.

Pour into mugs and serve immediately.

43) Splatter Paint Cocoa

Ingredients:

6 cups whole milk

6 cups half and half or light cream

¾ cup hot water

1 ½ cups unsweetened cocoa powder

½ cup sugar or to taste

½ cup bitter-sweet chocolate, chopped

1/3 cup creamy peanut butter

3 teaspoons vanilla extract

¾ cup hot fudge ice cream topping

½ teaspoon salt

Method:

Add all the ingredients except ice cream topping and vanilla into the instant pot.

Cover and set Slow cook option and timer for 3 hours.

Cool for a while.

Just before serving, slightly heat the ice cream topping for about 30 seconds in a microwave.

Spoon the topping on the sides of the glasses.

Add vanilla into the warm cocoa and pour into the glasses and serve.

44) Maple Pumpkin Spice Latte

Ingredients:

6 cups espresso coffee

12 cups milk of your choice

1 ¼ cups canned, plain pumpkin

3 tablespoons vanilla extract

1 ¼ cups maple syrup or to taste

3 tablespoons pumpkin pie spice

Method:

Add all the ingredients to the instant pot and stir.

Cover and set Slow cook option and timer for 2-3hours.

Pour into mugs and serve hot.

45) Cinnamon Pumpkin Toddy

Ingredients:

½ cup canned pumpkin

7 cups water

¾ cup pure maple syrup

1 ½ cups rye whiskey or bourbon

Cinnamon whipped cream as required

¾ cup apple-cinnamon schnapps or cinnamon schnapps

2 sticks cinnamon

Method:

Add water, maple syrup and pumpkin to the instant pot. Stir well.

Cover and set Slow cook option and timer for 2-3 hours.

Add rye whiskey and schnapps.

Strain and serve topped with cinnamon whipped cream.

46) Salted Caramel Hot Chocolate

Ingredients:

1 cup semi sweet or milk chocolate chips

2 cups milk

1 cup heavy cream

¼ cup caramels, unwrapped

½ teaspoon vanilla extract

¼ teaspoon fine sea salt

Whipping cream for topping (optional)

Caramel sauce for topping (optional)

Method:

Add chocolate chips, caramel, milk, heavy cream and vanilla extract to the instant pot and stir.

Cover and set Slow cook option and timer for 2 hours. Just in case the chocolate chips or caramels are not dissolved completely, cook for another 30 minutes.

Just before serving. Add salt and stir.

Pour into mugs. Serve hot with whipped cream or caramel sauce or both.

For plain Caramel hot chocolate, do not add salt.

47) Silky Raspberry Hot Chocolate

Ingredients:

6 cups whole milk

6 cups half and half or light cream

¾ cup milk chocolate, chopped

¾ cup raspberry liqueur or raspberry beverage flavoring syrup

18 ounces bitter-sweet chocolate, chopped

3 teaspoons vanilla extract

¾ cup chocolate hazelnut cream topping

Method:

Add half and half and milk into the instant pot.

Cover and set Slow cook option and timer for 2-3 hours.

Add both the chocolate pieces and whisk until melted.

Add liqueur and vanilla and stir. Cover and keep warm for 2 hours.

Pour into mugs. Top with chocolate hazelnut cream and serve.

48) Wassail Punch

Ingredients:

2 cups cranberry juice

1 cup orange juice

2 cups hot brewed tea

2 cups apple juice, unsweetened

½ cup sugar

2 pieces (2 inch each) cinnamon stick

6 tablespoons lemon juice

6 whole cloves

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep cinnamon and cloves and in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients and spice bag to the instant pot.

Cover and set Slow cook option and timer for 1-1 ½ hours. Discard the spice bag.

Pour into mugs. Serve warm.

49) Scarlet Wine Punch

Ingredients:

6 cups cranberry juice

3 sticks cinnamon

½ cup packed brown sugar

5 cups white Zinfandel or dry white wine

6 whole cloves

Cranberry Cinnamon Swizzle sticks (optional)

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep cinnamon and cloves and in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients and spice bag to the instant pot.

Cover and set Slow cook option and timer for 1-1 ½ hours. Discard the spice bag.

Pour into mugs. Serve warm with cranberry cinnamon swizzle sticks.

50) Caramel Apple Cider

Ingredients:

4 cups apple cider or apple juice

½ cup caramel syrup

½ vanilla bean

2 tablespoons lemon juice

1 stick cinnamon (3 inches)

½ tablespoon whole allspice

Whipping cream to serve (optional)

Hot caramel ice cream topping to serve (optional)

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep the cinnamon, casing of vanilla bean and allspice in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add apple cider or juice, caramel syrup, lemon juice, vanilla bean seeds and spice bag to the instant pot

Cover and set Slow cook option and timer for 2-3 hours. Discard the spice bag.

Pour into mugs. Add whipped cream and caramel topping and serve.

51) Apple Cider

Ingredients:

4 cups apple juice, unfiltered

4 whole allspice berries

2 tablespoons packed brown sugar

2 sticks cinnamon, broken

1 medium orange, peeled, quartered

6 whole cloves

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Place the cinnamon, cloves, and allspice in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients including the spice bag to the instant pot.

Cover and set Slow cook option and timer for 2-3 hours. Discard the spice bag.

52) Citrus Cider

Ingredients:

4 cups apple juice or apple cider

¼ cup lemon juice

½ cup orange juice

2-3 tablespoons honey

2 slices fresh ginger

4 whole cloves

4 inches cinnamon, broken

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep cinnamon, ginger, and cloves and in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients and spice bag to the instant pot.

Cover and set Slow cook option and timer for 2 ½ -3 hours. Discard the spice bag.

Pour into mugs. Serve warm.

53) White Hot Chocolate

Ingredients:

6 cups whole milk

6 cups half and half or light cream

3 cups white baking chocolate, chopped

15 cardamom pods

4 sticks (3 inches each) cinnamon

2 tablespoons vanilla extract

2 tablespoons dark or white chocolate, grated to serve

Method:

Make a spice bag with a cotton cheesecloth of about 6 square inches. Keep cinnamon, and cardamom and in the cheesecloth bag. Bring all the 4 corners together and fasten it with a string.

Add all the ingredients and spice bag into the instant pot.

Cover and set Slow cook option and timer for 2-3 hours. Stir once half way through cooking.

Add vanilla and stir. Discard spice bag

Pour into mugs. Garnish with chocolate and serve.

54) Hot Christmas Punch

Ingredients:

2 cups apple juice

2 cups brewed tea

2 cups pineapple juice

2 cups orange juice

1 stick cinnamon

8-10 whole cloves

1 tiny piece nutmeg

Method:

Add cloves and cinnamon to a cheesecloth and tie it up with a string.

Add all the ingredients and spice bag into the instant pot and stir.

Cover and set Slow cook option and timer for 2-3 hours.

When done, discard spice bag.

Pour into mugs and serve hot.

55) Simmered Tropical Sipper

Ingredients:

1 cup mango nectar

3 cups pineapple-orange-banana juice

2/3 cup coconut water

12 ounces ginger beer or ginger ale

1 teaspoon lime zest, grated

2 tablespoons honey

A dash of aromatic bitters

1 teaspoon whole allspice

1 tablespoon lemon juice

2 pineapple slices, chopped

Method:

Add all the ingredients except pineapple, ginger beer and lime juice into the instant pot.

Cover and set Slow cook option and timer for 2 hours.

Discard allspice.

Add remaining ingredients and cook for 15 minutes.

56)