The Step-by-Step Instant Pot Cookbook

1 Place the rice in a fine-mesh strainer and rinse it under cold running water for about 90 seconds, shaking it around until the water coming through goes from cloudy to clear. (NOTE: Do not skip this step—unrinsed rice will be mushy and sad!)

2 Place the rinsed rice and water in the Instant Pot and stir.

3 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 3 minutes for white rice, 25 minutes for brown. When done, allow a natural release for 10 minutes before finishing it off with a quick release.

4 Remove the lid, fluff with a fork, and serve.

1 Place the trivet in the Instant Pot and pour in the water. Arrange the pierced potatoes on the trivet (it’s okay if they rest on top of each other).

2 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 10-minute natural release followed by a quick release.

3 Using tongs, carefully transfer the potatoes to a plate, slice open, top as you wish, and serve!

1 Place the meat scraps and/or bones in the Instant Pot along with all the other ingredients. Stir well.

2 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 120 minutes. When done, allow a 30-minute natural release followed by a quick release. Allow to cool for 15 minutes.

3 Carefully pour the broth through a fine-mesh strainer with a large bowl or pot below it and discard all the solids. Now, taste the broth and season as you wish! The broth will keep in an airtight container or mason jar in the fridge for up to a week, and frozen for up to three months.

1 Place the pasta, broth, and butter in the Instant Pot. Stir well.

2 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 6 minutes. When done, perform a quick release.

3 When you remove the lid there will be some liquid in the pot, but don’t worry. Add the Cheddar, Parmesan, cream cheese (if using), Boursin (if using), mustard (if using), and hot sauce (if using). Stir until it gets creamy, about a minute or two. It may appear a bit runny at first, but let it cool slightly and it will thicken up perfectly. At this point, if you want it cheesier, add in more shredded Cheddar as desired. If you want it creamier, add a few splashes of milk or cream and stir until it’s the consistency you desire.

1 Place the olive oil in the Instant Pot and then hit Sauté and Adjust so it’s on the More or High setting. Heat the oil about 3 minutes.

2 Add the onion and sauté until slightly translucent, about 3 minutes. Add the garlic and sauté for 5 minutes longer, until lightly browned.

3 Pour in the crushed and peeled tomatoes, followed by the broth, wine, Italian seasoning, oregano, parsley, sugar, seasoned salt, and black pepper and stir to combine. Top with the basil leaves but do not stir them in.

4 Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 10 minutes. Quick release when done.

5 Remove the lid and use a potato masher to lightly crush the plum tomatoes to the desired chunkiness. Stir in the tomato paste, and let stand for 10–20 minutes longer, until slightly thickened.