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300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast: Everyday Instant Pot Cookbook Recipes for Soups, Rice, Vegetarians, Seafood & Chicken 2020, #5
Di Alice Kempt
Azioni libro
Inizia a leggere- Editore:
- BuzzyBooks
- Pubblicato:
- Dec 6, 2019
- ISBN:
- 9781393582885
- Formato:
- Libro
Descrizione
Making dinner need not be tiring and time consuming. You don't need to dread making dinner anymore, all thanks to the Instant Pot.
Are you seeking to know more about the Instant Pot; or looking for easy Instant Pot recipes; or an Instant Pot cookbook for beginners and Pros.
Then this book is for you.
Most households are hard-pressed for quality time together even to eat dinner due to the fast pace of the twenty-first century.
It has been proven that families that spend time together, especially at dinner, develop a deeper bond with themselves and are closely knit.
I also used to dread making dinner until I discovered the Instant Pot. The Instant Pot is a kitchen appliance that removes the stress and hassle in making dinner, well not just dinner, but every meal.
In this book, "300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast", you will learn:
• 300 Instant Pot Recipes for soups, vegetarians, vegans, seafood, chicken, poultry, rice, pasta, grains, beef and pork roast.
• What is an Instant Pot, its features, how to properly use it and also how to clean it properly.
• Easy Instant Pot recipes you can tryout in the 8 quart Instant Pot or 6 quart Instant Pot.
• How to use the Instant Pot soup setting to prepare soup recipes and Instant Pot soup recipes for vegetarian
• Using the Instant Pot to make seafood dishes for, fish, lobster, crab, prawns, clams, scallops and shrimp
• This is also an Instant Pot freestyle cookbook and also has Instant Pot party recipes.
So take a step towards making dinner time fun for whole family, and enjoy spending time with each other.
Click the "BUY NOW" button above.
Informazioni sul libro
300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast: Everyday Instant Pot Cookbook Recipes for Soups, Rice, Vegetarians, Seafood & Chicken 2020, #5
Di Alice Kempt
Descrizione
Making dinner need not be tiring and time consuming. You don't need to dread making dinner anymore, all thanks to the Instant Pot.
Are you seeking to know more about the Instant Pot; or looking for easy Instant Pot recipes; or an Instant Pot cookbook for beginners and Pros.
Then this book is for you.
Most households are hard-pressed for quality time together even to eat dinner due to the fast pace of the twenty-first century.
It has been proven that families that spend time together, especially at dinner, develop a deeper bond with themselves and are closely knit.
I also used to dread making dinner until I discovered the Instant Pot. The Instant Pot is a kitchen appliance that removes the stress and hassle in making dinner, well not just dinner, but every meal.
In this book, "300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast", you will learn:
• 300 Instant Pot Recipes for soups, vegetarians, vegans, seafood, chicken, poultry, rice, pasta, grains, beef and pork roast.
• What is an Instant Pot, its features, how to properly use it and also how to clean it properly.
• Easy Instant Pot recipes you can tryout in the 8 quart Instant Pot or 6 quart Instant Pot.
• How to use the Instant Pot soup setting to prepare soup recipes and Instant Pot soup recipes for vegetarian
• Using the Instant Pot to make seafood dishes for, fish, lobster, crab, prawns, clams, scallops and shrimp
• This is also an Instant Pot freestyle cookbook and also has Instant Pot party recipes.
So take a step towards making dinner time fun for whole family, and enjoy spending time with each other.
Click the "BUY NOW" button above.
- Editore:
- BuzzyBooks
- Pubblicato:
- Dec 6, 2019
- ISBN:
- 9781393582885
- Formato:
- Libro
Informazioni sull'autore
Correlati a 300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast
Anteprima del libro
300 Fast, Easy & Healthy Instant Pot Cookbook Recipes for Soups, Vegetarians, Vegans, Seafood, Chicken, Poultry, Rice, Pasta, Grains, Beef & Pork Roast - Alice Kempt
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SOME IMPORTANT INSTANT POT TIPS
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Always Cook With at least 1½ Cups of Water (or 2 Cups of Liquid) in the Pot
The Instant Pot needs steam to build up pressure while cooking. So, it's imperative that you use enough water when cooking with the Instant Pot.
You can also add other liquids apart from water, such as broths, chicken stock, liquid seasoning, or even wine.
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Never Fill the Pot Above the Half-way Line (or Use Excess Water or Liquid)
When cooking foods like beans, soups, porridge, Stew and grains like rice, it tends to expand and occupy more space in the Instant Pot. It is necessary to not use too much liquid when cooking such foods. Any liquid you use should not go above the max line
.
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Always Wash the Pot After Each Use
It is essential that you wash the Instant Pot after use, especially after pressure cooking. Wash off any dirt or food debris that may have stuck on the sealing ring.
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Always Open the Pot at an Angle away from You
The Instant Pot can reach very high temperatures during pressure cooking and steaming. So, whenever you are done cooking and the pressure released totally, tilt the pot away from you when opening the lid. This is to prevent being scalded by the hot steam rushing out from the pot.
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Never Use a Sealing Ring from an Unknown Supplier
The sealing ring plays a vital role in the buildup of pressure inside the pot when using the Instant Pot. If the sealing ring is faulty it may cause hot liquid to escape from the pot when cooking.
In any event the sealing ring becomes faulty and needs to be replaced; you need to be sure of the authenticity of the replacement sealing ring. Be sure to buy your sealing ring only from a reputable supplier.
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Never Force the Lid Open
The Instant Pot has a lock mechanism that locks down the lid when the pressure cooking is ongoing. The lid cannot be opened when there is pressure built up in the pot. Always let the pressure be completely released before trying to open the pot.
SETTING UP THE INSTANT POT
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After unboxing your new Instant Pot, there are steps you will to take to get your Instant Pot geared up, and ready to start whipping out those tasty meals you so desire.
First and foremost, take off all that plastic protective coverings and films on the control panel, and inside the pot. Then takeout some time to actually read the manual, however, the Instant Pot is pretty easy to use.
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Secondly, clean the outer pot of the Instant Pot with a soft clean rag or foam brush, and the rim also. Then wash the inner pot with dishwashing soap, you could also wash it in the dishwasher, if you prefer that.
Now that your Instant Pot is all cleaned up, it's time to attach the condensation cup using the instructions outlined in the manual. Then make sure that the pressure release valve and the float valve (or pressure pin) is in place. Also check that the rubber sealing ring had been fitted to the lid of the Instant Pot.
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Next, insert the power cord to the cooker and ensure that it holds firmly. Then plug to a power source. The Instant Pot should beep, and the display should come on reading off
.
Most importantly, you need to run a water test or steam test
before you start use the Instant Pot. This is to rid the pot of any form dirt or dust particles. To do the test, first put the inner pot in place, pour about 4 cups of water into it. Close the li-d, set the valve to sealing. Select the MANUAL button, or the STEAM button, set the time to 4 minutes. When the time is up, allow the pressure to be released naturally.
Your Instant Pot is ready for use!
SOUP/STEW RECIPES
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Potato Leek Veggie Soup
Total time: 50 minutes
Servings: 2
Nutritional Information: calories 193; carbs 9g; protein 8g; fat 8g
Ingredients:
1 ½ leeks (chopped)
2 large potatoes (chopped)
2 ½ cups veggie broth
1/3 cup white wine
¾ cup half and half
1 ½ cups of water
2 teaspoons of butter
1 bay leaf
A pinch of salt
Directions:
Select SAUTÉ on the Instant Pot, add butter and allow it melt and get hot, then add leeks and sauté for 2-3 minutes.
Pour the white wine and vegetable broth into the pot and stir, then add the bay leaf, potatoes and salt.
Close the pot, cook using the MANUAL setting for 10 minutes on high pressure.
When it is done do a quick release, open the pot and blend using a hand blender to get a creamy and smooth consistency.
Food is ready.
Mushroom Chicken Noodle Soup
Total time: 45 minutes
Servings: 4
Nutritional Information: calories 520; carbs 340g; protein 40g; fat 20g
Ingredients:
8 oz. of egg noodles
6 white button mushrooms (diced)
2 chicken breasts (skinned and deboned)
6 cups of chicken stock
1 tablespoon of olive oil
2 large carrots (diced)
4 cloves of garlic (minced)
1 stalk of celery (sliced)
1 medium onion (chopped)
1 bay leaf
Directions:
Set the Instant Pot to SAUTÉ, add olive oil and allow it get hot, then add the onions, garlic and mushrooms, with salt and pepper to taste.
Stir continually and let it cook for 3 minutes, then add the chicken stock, carrots, celery, bay leaf and chicken breasts into the pot.
Close the pot and cook manually for 7 minutes on high pressure, let the pressure be released naturally when the time is up.
Open the cooker and select the SAUTÉ setting again, then add the egg noodles and let it cook for 4 minutes while stirring.
Potato Carrot Chicken Soup
Total time: 35 minutes
Servings: 2
Nutritional Information: calories 103; carbs 9g; protein 12g; fat 8g
Ingredients:
1 large carrot (diced)
2 large potatoes (diced)
1 frozen chicken breast
Salt and pepper to taste
8 oz. of water
¼ onions (sliced)
Directions:
Throw in all the ingredients into the Instant Pot and stir thoroughly. Taste for salt and pepper.
Close the pot tightly and cook manually for 30 minutes on high pressure.
After 30 minutes press cancel on the cooker and allow the pressure be released naturally for 10 minutes, then do a quick release.
Remove the chicken breast and place in a plate, use two forks to shred the chicken, then add the chicken back into the pot.
Stir thoroughly and serve.
Macaroni Hamburger Soup
Total time: 15 minutes
Servings: 6
Nutritional Information: calories 300; carbs 50g; protein 14g; fat 5g
Ingredients:
3 cups of elbow of macaroni
1 lb. of hamburger
6 cups of beef broth
½ cup of parmesan cheese
1 medium onion (diced)
3 stalks of celery (sliced)
1 can of tomato sauce
Salt and pepper to taste
Directions:
Select the SAUTÉ setting in the Instant Pot, add the hamburger and let it cook until it browns, then add the celery, beef broth, onion, macaroni and season with pepper and salt.
Close the pot and select the SOUP setting and let it cook for 5 minutes, do a quick release when the timer goes off.
Open the pot and select the SAUTÉ setting, add the tomato sauce and let it cook for 5 minutes.
Serve and top with parmesan cheese.
Red Beans Plantain Stew
Total time: 75 minutes
Servings: 2
Nutritional Information: calories 143; carbs 12g; protein 5g; fat 8g
Ingredients:
¼ lb. dry red beans
½ of a large plantain
¼ onions (sliced)
½ tomato (diced)
1 large carrot (sliced)
Water
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Press SAUTÉ on the Instant Pot, add olive oil and let it become hot, wash the beans thoroughly, drain and add into the pot.
Pour enough water to just cover the beans, close the pot tightly, set it cook manually on high pressure for 30 minutes.
When the timer beeps, do a quick release, open the pot and add the rest of the ingredients.
Close the pot and cook manually for another 20-25 minutes. When it is done allow the pressure to be released naturally.
Food is ready.
Minestrone Soup
Total time: 20 minutes
Servings: 6
Nutritional Information: calories 85; carbs 20g; protein 5g; fat 4g
Ingredients:
2 cups of chopped tomatoes
1 potato (chopped)
3 cups of chicken broth
2 teaspoons of tomato paste
2 cloves of garlic (minced)
2 stalks of celery (sliced)
1 medium onion (diced)
2 large carrots (chopped)
Salt and pepper to taste
Directions:
Pour all the ingredients into the inner pot of the Instant Pot, stir thoroughly.
Cover the pot tightly and cook manually for 20 minutes on high pressure.
When the timer beeps, let the pressure be released naturally for 10 minutes.
Open the pot and serve.
Carrot Basil Soup
Total time: 40 minutes
Servings: 3
Nutritional Information: calories 133; carbs 9g; protein 2g; fat 8g
Ingredients:
1/3 cup of chopped coriander
1/3 cup of chopped basil leaves
½ cup of chopped celery
½ cup of diced carrots
¼ cup of lemon juice
½ cup of sliced onions
2 cups of vegetable broth
2 tablespoons of olive oil
2 tablespoons of all-purpose flour
2 teaspoons of minced garlic
Salt and pepper to taste
Directions:
Press SAUTÉ on the Instant Pot, add olive oil and let it become hot, then add onions, garlic and celery and sauté for 3-4 minutes.
Throw in the remaining ingredients, except the lemon juice and flour, and stir thoroughly.
Close the pot ensuring that the valve is sealed, set it to SOUP mode, to cook for 12 minutes on high pressure.
Mix the flour and lemon juice together in a mixing bowl and whisk.
Do a natural release when the time elapses, open the pot then pour in the flour-lemon-juice mixture and stir thoroughly.
Allow the soup to simmer until it thickens. The soup is ready to served.
Cauliflower Vegetable Soup
Total time: 10 minutes
Servings: 6
Nutritional Information: calories 140; carbs 30g; protein 5g; fat 2g
Ingredients:
4 cups of vegetable broth
1 head of cauliflower (chopped)
2 medium carrots (diced)
3 cups of potatoes (diced)
½ cup of chopped celery
4 cups of chopped onions
2 tablespoons of soy sauce
Salt and pepper to taste
Directions:
Add all the ingredients in the inner pot of the Instant Pot, cover the pot and cook manually on high pressure for 8 minutes.
When the timer goes off do a quick release and serve.
Rice Garlic Soup
Total time: 35 minutes
Servings: 6
Nutritional Information: calories 223; carbs 27g; protein 6g; fat 12g
Ingredients:
¾ cup of lemon juice
¾ cup of long grain rice
6 cups of vegetable broth
1 cup of sliced onions
1 cup of chopped celery
1 cup of diced carrots
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
3 teaspoons of minced garlic
Salt and pepper to taste
Directions:
Press the SAUTÉ setting on the Instant Pot, add olive oil and let it get hot, then add the onions, garlic and celery, let it sauté for 3-4 minutes.
Throw in the remaining ingredients, except the lemon juice and flour, and stir thoroughly.
Close the pot ensuring that the valve is sealed, set it to SOUP mode, to cook for 12 minutes on high
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