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Super Shortcut Instant Pot
The Ultimate Time-Saving Step-by-Step Cookbook
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NATIONAL BESTSELLER • Super shortcuts mean saving time and money. Now, Jeffrey Eisner, the multiple-time #1 bestselling author of the Step-by-Step Instant Pot Cookbooks, shares easy, incredibly delicious Instant Pot recipes with quick cook times and short ingredient lists.
Eisner's flavor-bomb recipes are simpler than ever, with quick cooking and each Instant Pot recipe using no more than ten ingredients (including salt, pepper, and oil)—and often many fewer. But make no mistake: these shortcut dishes never skimp on flavor. They deliver the same delectable satisfaction that keeps cooks coming back time and time again. Plus, each recipe also works for smaller households, with instructions to serve from 1 to 6 people.100 mouthwatering recipes include:
- Creamy Tortellini Soup
- French Onion Mac & Cheese
- Dan Dan-Style Noodles
- Lasagna Risotto
- Chicken Stroganoff
- Chinese-style Spareribs
- Beef Birria Tacos
- Shrimp Scampi
- Spinach & Artichoke Dip
- Deep-Dish Chocolate Chip Cookie
Authorized by the makers of the Instant Pot and featuring hundreds of step-by-step photos to make each meal foolproof, this cookbook will turn your dinners into winners.
Excerpt
GARLIC HERB CHEESE
Since the fancy cream cheeses aren’t available everywhere and because I want you to get that true flavor experience I’ve intended in these recipes, I’m sharing how to make your own garlic herb cheese! Not only is this more budget conscious, it tastes just as great as the fancy stuff in the market (if not better since it’s homemade).
This will yield the equivalent of about five 5.2-ounce packages of Boursin (one package is approximately ¾ cup). You can also use it as a spread for crackers on your charcuterie board. It will last up to 3 weeks in your fridge and can be frozen for future use. All it takes are the following:
2 (8-ounce) bricks cream cheese, softened for 2 hours at room temperature (don’t microwave)
2 sticks (8 ounces) salted butter, softened for 2 hours at room temperature (don’t microwave)
¼ cup grated Parmesan cheese
3 cloves garlic, minced or pressed
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon black pepper (optional)
½ teaspoon Italian seasoning
Simply add all the ingredients to a large mixing bowl. Take a silicone, rubber, or wooden mixing spoon and mix it all together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that’s easier, but I find that the familiar consistency is best achieved when mixed by hand.)
GENERAL COOKING CHARTS
These charts will come in handy when you want to make your own creations. Just bear in mind that these are loose guidelines, as the dish or sauce you’re making may require slightly altered ratios and times depending on what you’re making and adding to each dish (be it meat or veggies).
PASTA
PASTA | PASTA:LIQUID RATIO BY POUND:CUP | PRESSURE COOK TIME AT HIGH PRESSURE | RELEASE |
---|---|---|---|
Short pasta (macaroni, penne, ziti, farfalle, rotini, cavatappi, cellentani, campanelle, or medium shells) | 1:4 | 6 minutes | Quick |
Linguine or egg noodles | 1:4 | 6 minutes | Quick |
Spaghetti | 1:4 | 8 minutes | Quick |
Rigatoni | 1:4 | 8 minutes | Quick |
Bucatini | 1:4 | 12 minutes | Quick |
If making whole-wheat pasta, cut the package’s suggested minimum cook time in half, then subtract 1 minute for softer pasta or 2 minutes for al dente pasta.
If making gluten-free pasta, halve the suggested Pressure Cook time in the chart above.
You can’t pressure cook chickpea or lentil pasta. It will turn to mush. Believe me, I’ve tried.
If making pasta without a sauce, drain the excess liquid before serving.
If using a long noodle such as spaghetti or linguine, you must break it in half before adding to the pot. True, some Italian grandmothers may chase you with their rolling pins for doing so, but if you don’t, it won’t fit or cook properly.
Always add 2 tablespoons butter or oil to the pot to prevent sticking.
Be mindful of doubling pasta because that’s double the starch, which could cause some bubbly sputtering from the valve when releasing the pressure. Remember, each of my recipes will feed up to six (some would argue eight), but if you really want to double a pasta dish, do it in an 8-quart pot since there’s more room. When doubling a pasta—especially if it contains veggies and proteins—I’d only add an additional half of the given amount of broth and seasonings. This will prevent the dish from becoming too soupy with liquids from the veggies and proteins, or too spicy or salty from the seasonings (but this can be a trial and error process depending on the recipe). The cook time would remain the same as written.
POULTRY
MEAT (2–4 POUNDS) | PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND MEAT RESTING ON TRIVET | RELEASE |
---|---|---|
Chicken breasts (boneless or bone-in), 1 inch thick | 12 minutes | Quick |
Chicken breasts (boneless), ¼ inch thick | 8 minutes | Quick |
Chicken breasts (boneless), cut into bite-size pieces | 5 minutes | Quick |
Chicken thighs (bone-in or boneless) | 8 minutes | Quick |
Chicken thighs (boneless), cut into bite-size pieces | 5 minutes | Quick |
Chicken drumsticks | 6 minutes | Quick |
Chicken, whole | 25 minutes | 15-minute natural followed by quick |
Duck breast or leg, confit | 10 minutes | 5-minute natural followed by quick |
Duck, whole | 30 minutes | 15-minute natural followed by quick |
Turkey, whole | 40–50 minutes | 12-minute natural followed by quick |
Turkey breast (boneless or bone-in) | 35 minutes | 12-minute natural followed by quick |
All cook times are the suggested general times and will vary based on the quality, cut, and size of meat, as well as the dish you are using it in.
For frozen cuts of meat, add 10–15 minutes of cook time. For a frozen whole chicken, duck, or turkey, thaw before cooking.
RICE & GRAINS
GRAIN (ALL RINSED FOR 90 SECONDS) | GRAIN:LIQUID RATIO BY CUP:CUP | PRESSURE COOK TIME AT HIGH PRESSURE | RELEASE |
---|---|---|---|
White rice (jasmine, basmati, or long-grain) | 1:1 | 3 minutes | 10-minute natural followed by quick |
Brown rice* | 1:1 | 15–25 minutes | 5- to 10-minute natural followed by quick (If going for 15 minutes, do a 10-minute natural release; for 25 minutes, do a 5-minute natural release. As the pressure time increases, the natural release time decreases—so adjust accordingly if cooking within this 10-minute range.) |
Arborio rice (risotto) | 1:2 | 6 minutes | Quick |
Wild rice | 1:2 | 25 minutes | 15-minute natural followed by quick |
Quinoa | 1:1 | 1 minute | 10-minute natural followed by quick |
Barley | 1:1½ | 15 minutes | 10-minute natural followed by quick |
Couscous (not quick-cooking) | 1:2½ | 6 minutes | Quick |
Polenta (not quick-cooking) | 1:4 | 9 minutes | Quick |
Oats (steel-cut) | 1:2 | 3 minutes | 15-minute natural followed by quick |
*For brown rice, you can go for 15 minutes with a 5-minute natural release for al dente rice and 25 minutes with a 10-minute natural release for softer rice.
Cook your grains in broth instead of water to really enhance the flavor!
Some people use a special rice measuring cup when measuring their rice, but I’ve found it works just as well to use a regular measuring cup, the same as you would with liquid, for the ratios above.
MEAT
MEAT (3–6 POUNDS) | PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND MEAT RESTING ON TRIVET | RELEASE |
---|---|---|
Beef roast (chuck, bottom, rump, round, brisket), whole | 60–75 minutes | 15-minute natural followed by quick |
Beef roast (chuck, bottom, rump, round, brisket), cut into bite-size pieces | 15–20 minutes | 15-minute natural followed by quick |
Beef stew meat, cut into bite-size pieces | 10–18 minutes (the longer, the more tender) | 5-minute natural followed by quick |
Beef short ribs (boneless or bone-in) | 45 minutes | 15-minute natural followed by quick |
Beef spare ribs (back) | 30 minutes | 15-minute natural followed by quick |
Pork baby back ribs (back loin) | 30 minutes | 10-minute natural followed by quick |
Pork spare ribs (St. Louis style) | 30 minutes | 10-minute natural followed by quick |
Pork shoulder/butt | 60–90 minutes | 10-minute natural followed by quick |
Pork tenderloin, cut into ½-inch-thick medallions | 8 minutes | 10-minute natural followed by quick |
Pork chops (boneless or bone-in), ¾ inch thick | 8 minutes | 10-minute natural followed by quick |
Lamb shanks | 40 minutes | 15-minute natural followed by quick |
All cook times are the suggested general times and will vary based on the quality, cut, and size of meat, as well as the dish you are using it in.
For frozen cuts of meat that are bite-size or larger chunks, add 5–10 minutes of cook time. For a frozen whole roast or pork shoulder, I strongly suggest thawing before cooking, but if you just don’t have the time for that, or simply forgot and have a hungry crew to feed, add another 15–20 minutes of cook time for a roast between 3 and 6 pounds.
SEAFOOD
SEAFOOD (1–3 POUNDS) | PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND SEAFOOD RESTING ON TRIVET | RELEASE |
---|---|---|
General fish (salmon, halibut, cod, mahi-mahi, haddock, tilapia, etc.), ¼ to 1 inch thick | 3–4 minutes | Quick |
Large/jumbo shrimp, tail on | 0–1 minute | Quick |
Lobster tail | 4 minutes | Quick |
Snow crab legs | 2 minutes | Quick |
King crab legs | 3 minutes | Quick |
Mussels, fresh | 2 minutes | Quick |
Clams, fresh | 2 minutes | Quick |
All cook times are the suggested general times and will vary based on the quality and size of the seafood, as well as the dish you are using it in.
If using frozen seafood, increase the Pressure Cook Time by 1 minute for shrimp and 2 minutes for everything else.
BEANS & LEGUMES
1 POUND DRIED (RINSED) | PRESSURE COOK TIME AT HIGH PRESSURE, SOAKED IN SALTED WATER FOR 6–8 HOURS, THEN COOKED WITH 4 CUPS WATER OR BROTH | PRESSURE COOK TIME AT HIGH PRESSURE, UNSOAKED, COOKED WITH 4 CUPS WATER OR BROTH | RELEASE |
---|---|---|---|
Black | 15–20 minutes | 20–25 minutes | 15-minute natural followed by quick |
Black-eyed peas | 10–15 minutes | 30–35 minutes | 15-minute natural followed by quick |
Cannellini, great northern, or navy | 10–15 minutes | 35–45 minutes | 15-minute natural followed by quick |
Chickpea/garbanzo | 15–20 minutes | 40–45 minutes | 15-minute natural followed by quick |
Kidney | 15–20 minutes | 20–25 minutes | 15-minute natural followed by quick |
Lima | 15–20 minutes | 25–30 minutes | 15-minute natural followed by quick |
Pinto | 10–15 minutes | 30–35 minutes | 15-minute natural followed by quick |
Red | 15–20 minutes | 25–30 minutes | 15-minute natural followed by quick |
Lentils (brown) | N/A | 10 minutes | Quick |
Split peas (green or yellow) | N/A | 6 minutes | 15-minute natural followed by quick |
All cook times are the suggested general times and may vary based on the dish you are using the beans in.
VEGETABLES
VEGETABLE | PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND VEGGIES RESTING ON TRIVET OR IN STEAMER BASKET | RELEASE |
---|---|---|
Artichokes, whole | 12 minutes | Quick |
Asparagus | 1 minute | Quick |
Beets (larger require more time) | 15–25 minutes | Quick |
Bell peppers, whole | 3 minutes | Quick |
Broccoli florets | 1 minute | Quick |
Brussels sprouts | 2 minutes | Quick |
Cabbage, whole head | 8 minutes | Quick |
Carrots | 2 minutes | Quick |
Cauliflower, whole head | 4 minutes | Quick |
Celery | 3 minutes | Quick |
Corn, on the cob | 3 minutes | Quick |
Eggplant, sliced | 2 minutes | Quick |
Green beans | 3 minutes | Quick |
Greens (collards, kale, spinach, etc.) | 4 minutes | Quick |
Okra | 2 minutes | Quick |
Onions, sliced | 4 minutes | Quick |
Peas | 1 minute | Quick |
Potatoes, peeled and cubed | 6 minutes | Quick |
Potatoes, whole | 15 minutes | 10-minute natural followed by quick |
Squash (butternut or acorn), halved | 6–10 minutes | Quick |
Sweet potatoes | 10–15 minutes | 10-minute natural followed by quick |
Tomatoes, whole | 3 minutes | Quick |
Zucchini, sliced | 2 minutes | Quick |
All cook times are the suggested general times and may vary based on the dish you are using the vegetables in.
If veggies are frozen, add 1–2 minutes more.
1
SAUCES FOR NOW & LATER
Whether you’re working with meats, veggies, or starches, a great sauce can be the thing that elevates a dish from good to outstanding.
Not only do sauces work well immediately after they’re prepared, they also keep for weeks in the refrigerator (where the flavors really come together) or freezer—making them perfect for now and later.
Every flavor-packed sauce in this chapter will go from the pot to the table in just about an hour—no all-day stovetop simmering here. And each will yield 2 to 4 quarts! So grab an apron and some napkins because we’re about to get saucy.
Classic Red Sauce
Bolognese Sauce
Vodka Sauce
Cajun-Style Sauce
Stir-Fry Sauce
Tuscan Sauce
Marsala Sauce
Lemon Parmesan Sauce
Simply Sunday Sauce
Creamy Coconut Curry Sauce
CLASSIC RED SAUCE
Prep Time 5 MIN |
Sauté Time 8 MIN |
Pressure Building Time 10–15 MIN |
Pressure Cook Time 5 MIN |
Total Time 30 MIN |
Serves 4–6 |
A classic Italian-style marinara (or red sauce) is all it takes to transform any pasta or chicken preparation into a magnificent meal to remember. I have a more robust, garlic-laden marinara in my orange (original Step-by-Step) book, but I wanted to give you a simpler red sauce here. This healthy recipe is lightning-quick compared to an all-day stovetop simmer.
½ cup extra-virgin olive oil
1 large Spanish or yellow onion, diced
12 cloves garlic, minced or pressed
2 (28-ounce) cans whole peeled tomatoes, with their juices (San Marzano are the best, if you want to get a little fancy)
2 cups vegetable or garlic broth (e.g., Garlic Better Than Bouillon)
2 tablespoons Italian seasoning
1–2 tablespoons seasoned salt (start with 1 and add more to taste)
1 tablespoon garlic powder
Genre:
- On Sale
- Apr 11, 2023
- Page Count
- 272 pages
- Publisher
- Voracious
- ISBN-13
- 9780316485234
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