Instant pot cookbook

For two

50+ Healthy, Easy and Delicious Recipes

Content
Main Entree Instant Pot Recipes
American – Chicken Recipes
Other Chicken Recipes
Other Main Entree Instant Pot Recipes
Side Dish Instant Pot Recipes
Potatoes Recipes
Rice Recipes
Other Side Dish Instant Pot Recipes
Vegetable Side Dishes
Main Entree Instant Pot Recipes
American - Chicken
1. Chicken, Broccoli and Rice
Serves: 2 cups, Calories 459 kcal
INGREDIENTS
1 Tbsp. Butter
1 lbs. Boneless Skinless Chicken Breast cut into cubes
1 Cloves Garlic
0.5 Small Onion
0.5 Tsp. Salt
0.38 Tsp. Pepper
0.5 Tsp. Garlic Powder
0.67 Cups Long Grain Rice
0.67 Cups Chicken Broth
0.25 Cup Milk
0.75 Tbls Flour
1 Cups Fresh Broccoli cooked
1 Cups Mild Shredded Cheddar Cheese

Instructions
1. Turn Instant Pot onto sauté. Add butter and heat until hot. When hot, add chicken, onion,
and garlic.
2. Cook chicken mixture until onion starts to get translucent. Add rice, broth and
seasonings. Stir well.
3. Whisk together milk and flour and set aside.
4. Cook on manual high pressure for 5 minutes. When the timer is up perform a quick
release.
5. Immediately add milk and flour mixture and mix until it is well combined.
6. Add broccoli and cheese and stir until well combined. Serve immediately.
2. Juicy Chicken Breasts
Serves: 2, Calories 170 kcal
INGREDIENTS
1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high
smoke point is best!)
3 boneless, skinless chicken breasts (uncooked)
0.25 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
Dash black pepper
0.125 teaspoon dried oregano
0.125 teaspoon dried basil
1 cup water

Instructions
1. Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
2. Season one side of the chicken breasts.
3. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to
the pot. I use tongs to avoid hot oil splatter.
4. Add seasoning on the second side.
5. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
6. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
7. Place the chicken on the trivet.
8. Lock the lid, and cook on manual high for 5 minutes.
9. Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
10. Remove the chicken from the pot, and allow to rest for about 5 minutes before
serving for maximum juiciness.
3. Hawaiian Chicken
Serves: 2, Calories 193kcal | Protein: 35g | Fat: 4g | Cholesterol: 108mg | Sodium: 199mg
INGREDIENTS
2 chicken breasts
0.5 16 oz. barbecue sauce
0.5 20 oz. Dole Pineapple Tidbits (drained)

Instructions
1. First, place your trivet in the bottom of the Instant Pot and add about a cup of water
(depending on the size of the Instant Pot) and a tablespoon of the pineapple juice.
2. Next, mix together your Dole pineapple tidbits and the barbecue sauce. Cover the
chicken breasts with the barbecue pineapple mixture, and then place onto the trivet.
3. Make sure the lid is securely sealed and then place the Instant Pot on manual mode and
cook with High pressure for about 13 minutes. Don't forget to place the steam valve over
to "sealing".
4. When time is up hit cancel and allow 5-10 minutes to naturally release pressure.
5. Remove your chicken from the Instant Pot with tongs and serve over a bed of rice, or for
a healthier version, over a bed of lettuce.
4. White Chicken Chili
Serves: 2, Calories 217 kcal
INGREDIENTS
3 cups chicken stock
2 cups cooked shredded chicken
1 (15 ounces) cans Great Northern beans, drained
1 cups (16 ounces) salsa Verde (store-bought or homemade)
1 teaspoons ground cumin
Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green
onions, sour cream, crumbled tortilla chips

DIRECTIONS:
1. Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to
a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then
cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and
season with salt and pepper, if needed. Serve warm with desired toppings.

2. Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow
cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the
beans during the last half hour of cooking. Taste and season with salt and pepper, if
needed. Serve warm with desired toppings.

3. Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot
pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press
“Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust
the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very
carefully turn the vent to “Venting” for quick release, and wait until all of the steam has
released and the valve has dropped. Remove the lid, and stir in the beans. Taste and
season with salt and pepper, if needed. Serve warm with desired toppings.
5. Mississippi Chicken
Serves: 2, Calories 325 kcal
INGREDIENTS
1.5 lbs. Chicken Thighs or Breasts* (Boneless/skinless. Fresh or frozen. Cut breasts in half, if
possible)
0.5 cup Water
0.5 (16 oz.) jar Pepperoncinis (with juice) Leave whole or slice as desired
1 (1 oz.) packet Au Jus or Brown Gravy Mix
1 (1 oz.) packet Ranch Dressing/Seasoning Mix (low sodium, if possible)
0.5 stick Unsalted Butter (4 Tbsp.) or more to taste
With Rice (you will need a tall trivet and a 6" or 7" pan)
1 cups White Long Grain Rice (rinsed well)
1 cups Water

Instructions
1. Put chicken in the bottom of the inner pot of the pressure cooker. (If using chicken
breasts, cut them in half, if possible).
2. Add all of the other ingredients and close the lid and lock it in place. Turn the steam
release knob to the sealing position.
3. Press the Pressure Cook/Manual Button (or use dial) and use the + or - button to select 8
minutes (if using frozen breasts that you can't cut in half, set time to 15 minutes).
4. When the cook time is finished, let the pot sit undisturbed for 5 minutes (5 minute
Natural Release). Then turn the steam release knob to the Venting position to Quick
Release the remaining steam/pressure.
To Cook Rice with the Chicken
1. After adding all ingredients, set the tall trivet in the pot and make sure it touches the
bottom of the pot.
2. Put the rinsed rice and water in the pan and set it on the trivet (A Topolo pan gripper
helps with this). Close lid and proceed with cooking directions (takes the same time to
cook as the chicken.
3. When the cooking cycle finishes, let the pot sit undisturbed for 5 minutes (5 minute
natural release). Then turn the steam release knob to the Venting position to Quick
Release the remaining steam/pressure.
Finish it up
1. When the pin in the lid drops down, open it and use a pan gripper or silicone mitts to
 remove the pan of rice (if making rice)

2. Use tongs to remove the chicken and shred it.

3. If you want to thicken the cooking liquid, turn on the Sauté function and stir in 2 Tbsp. of
cornstarch mixed with some of the hot liquid. Pour into the pot and stir until thickened.

4. Mix the chicken back into the cooking liquid.

5. Serve over rice, or potatoes, on tortillas, etc.

6. Cream Cheese Chicken Pasta
Serves: 2, Calories 217 kcal
INGREDIENTS
3 boneless, skinless chicken breasts
0.5 can cream of chicken soup
4 oz. package of Cream Cheese
0.5 package of Italian Dressing Dry Mix
1 cups of chicken broth

INSTRUCTIONS
1. Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
2. Lock cover into place and seal steam nozzle
3. Set on poultry or meat setting or manually set for 15 minutes.
4. Naturally release pressure for 5 minutes then quick release remaining pressure.
5. While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta
according to the directions on the package.
6. Shred the chicken and serve over the pasta.
7. If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.
7. Chicken and Gravy
Serves: 2, Calories 329 kcal, Sodium: 1684 mg Fat: 12 g Carbohydrates: 10 g Protein: 40 g
INGREDIENTS
0.5 cup chicken broth or water
3 boneless, skinless chicken thighs, trimmed of excess fat
0.5 (1.25 oz.) packet onion soup mix
0.5 (10.5 oz.) can cream of mushroom soup

INSTRUCTIONS
1. Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix
on top of chicken. Dump cream of mushroom soup on top of chicken. Do not stir.
2. Cover and make sure the valve is on “sealing.” Set the timer on manual (high pressure)
for 15 minutes. When the timer beeps let the pressure release naturally for 5-10 minutes
and then release the rest of the pressure by moving the valve to “venting.” Remove the
lid.
3. Use a spoon to break up the chicken. Serve chicken and gravy over potatoes, noodles,
toast, biscuits or rice.
8. BBQ Chicken Wings
Serves: 2, Calories 506 kcal, Fat 29g, Saturated Fat 8g, Cholesterol 141mg, Sodium 968mg,
Potassium 390mg
INGREDIENTS
1.5 lbs. chicken wings cut, tips discarded
1.5 tablespoons packed light brown sugar
0.13 teaspoon cayenne pepper
0.25 teaspoon garlic powder
0.25 teaspoon ground paprika
0.25 teaspoon salt
0.13 teaspoon black pepper
0.25 cup water
0.25 cup BBQ sauce
1 tablespoons hot sauce optional

Instructions
1. Place trivet in the Instant Pot insert. Add 1 cup of water to the bottom of it.
2. In a small bowl, whisk together brown sugar, cayenne, garlic powder, paprika, salt and
pepper. Set aside.
3. Trim chicken wings if needed (see note), sprinkle with spice mix and rub it in with your
fingers. Arrange chicken wings on the trivet. Close the IP lid, set the valve to "sealing"
position and make sure the IP is set to high pressure. Press "manual" setting and adjust
timer to 5 minutes. The IP will beep after a few seconds and start coming to pressure.
4. Once done, the pressure cooker will beep. Press "cancel/off" button. Let the IP release
pressure naturally for 10 minutes. Then, flip the valve to "venting" position and release
any remaining pressure. Carefully open the lid away from your face. Remove chicken
wings and place on a plate or in bowl.
5. Pour BBQ sauce over chicken wings. Toss gently to coat.
6. To finish off in the oven: arrange chicken wings on aluminum foil lined baking sheet.
Place under broiler and broil for 2 to 5 minutes or until the skin looks caramelized.
Remove from oven, let cool and serve.
7. To finish off on a grill: place sauce coated chicken wings on grill, over the fire, and cook
until the sauce is caramelized, flipping over as needed. Remove, let cool and serve.
 7.

9. Frozen Chicken Breasts

Serves: 2, Calories 235 kcal
INGREDIENTS
1 lbs. frozen chicken
0.25 cup water
Salt pepper, other seasonings as desired

INSTRUCTIONS
1. Spray the Instant Pot insert with cooking oil.
2. Place the chicken in the pot, season generously with salt and pepper and any other
seasonings desired. .
3. Pour 0.5 cup water around the sides of the chicken in the pot.
4. Make sure the sealing ring (inside the lid) is in the proper position.
5. Place the lid on the pot and set to the lock or SEAL position.
6. Turn the Instant Pot to the MANUAL setting for 12 minutes. If the chicken is not frozen,
8 minutes will work.
7. Press the MANUAL button to start the cooking process.
8. When the timer goes off and the chicken is cooked, the pressure may be released
manually by carefully turning the valve on top of the Instant Pot to the VENTING
position (be careful to not position your face over the pot while steam is releasing), or
simply allow the pressure to naturally release for about 10-15 minutes before removing
lid.
9. Remove chicken from the pot, shred or chop and use as needed.
 9.

Other Chicken Recipes

10. Teriyaki Chicken
Serves: 2, Calories 95 kcal
INGREDIENTS
0.5 jar Teriyaki sauce Soy Very Teriyaki sauce 15 oz.
1.5 chicken breasts boneless skinless, cubed into bite size pcs.
0.5 c pineapple chunk, optional
0.5 tbsp. cornstarch optional
0.5 tbsp. soy sauce optional
Homemade teriyaki sauce ingredients use above, or these below - one or the other for your sauce
0.25 c chicken broth
0.25 c soy sauce
0.13 c hoisin sauce
2 tbsp. brown sugar
0.5 tbsp. garlic minced

Instructions
1. Cube chicken and add into Instant Pot or pressure cooker
2. Pour teriyaki sauce (0.75 of jar or enough to cover cubed pcs. of chicken), pineapple
chunks, and soy sauce. If making homemade teriyaki, whisk all ingredients in a bowl and
pour in now.
3. Stir so all chicken pieces are mostly covered with liquid.- do not use thick teriyaki sauces
as those will burn
4. Put lid on, close pressure valve, and set to pressure high for 3 minutes. (if adding 3 large
chicken breasts set to 4 minutes, 4 large chicken breasts diced up set to 5 minutes - keep
in mind if you add double the chicken, add double the teriyaki sauce so they're mostly
covered)
5. Chicken will absorb yummy teriyaki sauce in just 3 minutes.
6. When it beeps allow it to sit for 1 minute to avoid splatter, then do a quick release on
your steam valve and carefully lift the lid and make sure chicken is not pink (if cut into
bite size cubes 3 minutes should be perfect).
7. If you want the sauce to be a bit thicker remove your chicken, set pot to sauté, and put
about 3 tbsp. of your hot liquid in a small bowl with about 1 tbsp. cornstarch and whisk
together until smooth, then add back into the mix and stir.
8. Allow to bubble so the sauce thickens a bit. Add chicken back in. Serve over rice!
 8.

11. Chicken Tikka Marsala

Serves: 2, Calories 316 kcal
INGREDIENTS
1 lbs. boneless skinless chicken breasts
0.125 cup masala paste (see notes)
0.25 cup plain yogurt
0.75 cups tomato puree
0.5 (14 ounce) can regular coconut milk
Rice and cilantro for serving

INSTRUCTIONS
1. PREP: Make the quick masala paste (or maybe – hopefully – you already made this and
have it in your freezer?! you’re a rock star).

2. MARINATE CHICKEN: Cut the chicken into bite sized pieces. Marinate with 1
tablespoon of masala paste and the yogurt for about 30 minutes in the fridge.

3. SIMMER: Heat a large, deep skillet over medium high heat and add the remaining
masala paste. Stir fry for a few minutes to get all the spices going. Add the
chicken/yogurt mixture and sauté until the chicken is mostly cooked. Add the tomato
puree and coconut milk to the pan with the chicken and simmer for 15 or so minutes.
Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice
with cilantro!
 3.

12. Honey Garlic Chicken

Serves: 2, Calories 234 kcal, Fat 6g, Cholesterol 132mg, Sodium 820mg, Carbohydrate 13g
INGREDIENTS
1 lb. boneless skinless chicken thighs
2 tbsp. + 2 tsp. low sodium soy sauce
2 tbsp. ketchup (no sugar added)
1.5 tbsp. honey
2 garlic cloves, minced

Instructions
1. Add the chicken thighs to the bottom of the Instant Pot. Mix together the remaining
ingredients to create the sauce.
2. Pour over the chicken and stir. Cook on manual mode for 20 minutes. Once it is finished
cooking, use the quick release.
3. Shred the chicken using two forks. If needed, you can thicken up the sauce using a touch
of cornstarch, although normally I don't need it. It will depend on the liquid content of
your chicken thighs,
13. Italian Chicken Sandwiches
Serves: 2, Calories 117 kcal
INGREDIENTS
0.5 cup extra virgin olive oil
1 pound boneless skinless chicken breasts
0.25 cup freshly grated parmesan cheese
1 tablespoon dried basil
1 tablespoon garlic powder

Instructions
1. Pour the olive oil into the bottom of your electric pressure cooker. Place the chicken
breasts inside and sprinkle the parmesan, basil, and garlic powder on top.
2. Place the lid on the cooker and make sure the pressure knob is in the SEALING position.
Using the display panel select the MANUAL/PRESSURE COOK function, high
pressure, and use the +/- buttons until the display reads 6 minutes.
3. When the cooker beeps to let you know it’s finished, let the pressure release naturally for
5 minutes. Then switch the pressure knob from the SEALING to the VENTING position,
causing a quick pressure release. Use caution while the steam escapes—it’s hot.
4. Open the lid and shred the chicken into the juices with a hand mixer or fork. If using a
hand mixer, drape a towel over your hand, the mixer, and the pot so you avoid splatter
getting onto your wall or counter top. Add sea salt and black pepper to taste.
5. Let chicken cool slightly before assembling sandwiches or salads. Store leftovers inside
of a glass container and use as a salad topping throughout the week.
14. Crack Chicken
Serves: 2, Calories 654 kcal
INGREDIENTS
0.5 lbs. chicken breasts
0.5 cup water
4 ounces cream cheese cubed
4 ounces shredded cheddar cheese
1 tablespoons hot sauce
4 burger buns
Salt & pepper

Instructions
1. Place chicken breasts into Instant Pot and add 1 cup water. Close the lid of the instant
pot, close the pressure release valve and set the instant pot on Manual, High Pressure, for
9 minutes.
2. Once cooking is complete, let set for 3 minutes and quickly release pressure.
3. Remove chicken from pan with tongs and discard the juices. Return chicken back to pan,
one at a time, and shred with two forks.
4. Place cream cheese, shredded cheese and hot sauce into the pan and mix well. If you
want the traditional ranch flavor, you can add a packet of powder ranch dressing as well.
5. Shred the chicken using a couple of forks and add remaining ingredients. This will keep
the pan warm and help melt the cheese.
6. If the pan cools and you are having a hard time mixing the cheeses, turn your instant pot
on warm and let it heat up, but be careful not to burn the cheeses.
7. Season with salt and pepper.
8. Serve chicken on buns.
15. Honey Balsamic Drumsticks
Serves: 2, Calories 344 kcal, Fat 14g, Cholesterol 139mg, Sodium 975mg, Potassium 415mg,
Carbohydrates 24g
INGREDIENTS
5 chicken drumsticks skin on
0.25 cup balsamic vinegar
0.13 cup honey
0.13 cup soy sauce
1 cloves garlic minced
Salt + Pepper to taste

Instructions
1. In a small bowl, mix the balsamic vinegar, soy sauce, honey, and garlic
2. Pour sauce in the instant pot
3. Add chicken drumsticks and push them down so they are submerged in the sauce (they
don't have to be completely covered in the sauce)
4. Cook on high pressure for 10 minutes (MANUAL 10 MINUTES)
5. When the machine beeps, let out the steam. (QUICK RELEASE)
6. Hit the sauté button so the sauce boils and starts reducing
7. Remove the drumsticks and place them on a cookie sheet lined with parchment paper
8. Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like).
Meanwhile, leave the sauce on the instant pot so it keeps reducing
9. Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over
and serve
16. Curried Lemon Coconut Chicken
Serves: 2, Calories 612 kcal, Fat: 25.5g, Carbohydrates: 3.2g, Fiber: .5g, Protein: 89.4g,
Cholesterol: 233mg
INGREDIENTS
0.5 can full fat coconut milk
0.125 c. lemon juice
0.5 Tbs. curry powder
0.5 tsp. turmeric
0.25 tsp. salt
About 2 lbs. chicken – breasts, thighs, or a combo (whatever you have)
Optional: 0.5 tsp. lemon zest

Instructions
1. Mix the coconut milk, lemon juice and spices together in a bowl or glass measuring cup.
(Don’t worry about incorporating that large chunk of coconut cream from the top of the
can of coconut milk; just mix the liquidy part together.)
2. Pour a little bit on the bottom of the Instant Pot.
3. Add the chicken.
4. Pour in the rest, including the coconut cream chunk if you’ve got one, on top of the
chicken.
5. Lock in the lid and close the valve.
6. Turn the IP to “poultry” which should be 15 minutes at high pressure.
7. If working with frozen chicken breasts, add 10 minutes to the cook time and you should
be fine (although I haven’t tested this yet).
8. It will take about 20 minutes to get to pressure.
9. After the 15 minute cook time, use the quick release by opening the valve.
10. Test chicken for doneness by cutting open and observing the center (if you see
any pink, turn the IP back on for another 5-10 minutes on manual high pressure – it will
heat up much quicker because everything is already so hot).
11. Use 2 forks to shred the chicken up in the pot (or remove to a plate if you’re
having trouble getting it all in the pot).
12. Optional: Add 0.5 tsp. lemon zest after cooking.
13. Serve with steamed or roasted veggies or over rice.
 13.

17. Chicken Alfredo Salsa Pasta

Serves: 2, Calories 443 kcal, Sugar: 7 g Sodium: 857 mg Fat: 12 g Carbohydrates: 45 g Protein:
21 g
INGREDIENTS
2 cups water
2 boneless, skinless chicken thighs, cut into bite size pieces (raw or cooked)
0.5 (16 oz.) box penne pasta (I used whole wheat)
0.5 (16 oz.) jar alfredo sauce
0.5 (16 oz.) jar picante sauce (mild, medium or hot)

INSTRUCTIONS
1. Turn your instant pot to the saute setting so it can start heating up while you add the
ingredients into it. Add in your water. Then add in the chicken pieces. Pour in the penne,
Alfredo and half of the picante sauce. Don’t stir.
2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the
manual/pressure cook button to 3 minutes. When the time is up, move the lid to venting
and let the pressure release. Open the pot and stir in the other half of the picante sauce.
3. If there is too much liquid in the pasta you can turn the pot to saute and stir in a
cornstarch slurry. Mix 1 Tbsp. cornstarch with 1 Tbsp. of water and stir until smooth.
Add the mixture into the Instant Pot and the sauce will thicken up instantly.
4. Scoop the pasta into bowls and enjoy. You can top it with some parmesan cheese or
mozzarella cheese.
 4.

18. Italian Chicken

Serves: 2, Calories 375 kcal
INGREDIENTS
1 Tablespoons Butter
0.5 pounds Chicken Thighs
0.19 cup Olive Garden Italian Salad Dressing
0.13 cup Parmesan Cheese freshly shredded

Instructions
1. Select the Sauté or Browning button on your Pressure Cooker and allow to fully heat.
2. Add butter and swirl to coat. Place chicken thighs skin side down into butter and let sit
undisturbed for 3 minutes.
3. Pour in Olive Garden Italian Dressing and mix through, making sure to scrape up
anything stuck to bottom of pot.
4. Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. When beep
sounds, wait 10 minutes and then release the rest of the pressure.
5. Remove lid and place chicken thighs on a plate. Add Parmesan cheese to liquid and stir
to combine. Simmer if needed, to thicken sauce. Pour over chicken to serve.
19. Chicken Stock
Yield: 1 GALLON
INGREDIENTS
1 chicken carcass
1 onion, cut into quarters
2 bay leaves
10 whole peppercorns
2 T apple cider vinegar
Veggie scraps, optional
Water

Instructions
1. Add chicken carcass to Instant Pot liner. Feel free to include skin if you choose. Add
onion, veggie scraps (save scraps as you cook and add them to a container in the freezer
to use when you make stock), bay leaves, peppercorns, and apple cider vinegar.
2. Fill the liner with water to a half inch below the max fill line.
3. Seal the Instant Pot, being sure the vent is closed. Set to soup for 120 minutes.
4. Once stock has finished cooking, let release naturally. Do not release the vent for at least
a half hour.
5. Strain out all but stock from the liner and discard. Place a funnel over a mason jar. Add
stock to four jars, being careful not to overfill. Use five jars if you plan to freeze. Let
cool then place in fridge. Use or freeze within 3 days.
20. Orange Chicken
Serves: 2, Calories 442 kcal, Fat 3g, Cholesterol 72mg, Sodium 2366mg, Potassium 788mg,
Carbohydrates 74g
INGREDIENTS
1 chicken breasts boneless, skinless, bite size pieces, can double recipe if you want 4 breasts
1 c barbecue sauce do not use honey style as there is too much sugar and may display burn
message
1.5 tbsp. soy sauce
0.5 tbsp. cornstarch at end to thicken sauce when chicken is done
0.13 c orange marmalade
0.25 onion cut into large pieces - optional
Chives or green onion to garnish
0.13 c water or chicken broth

Instructions
1. Cube your chicken and add to your IP along with your bbq sauce, water or chicken broth,
onion if you want, and soy sauce.
2. Stir so chicken pieces are coated well.
3. Turn your Instant Pot on pressure, high, for 4 minutes. Put lid on and close steam valve.
4. When it beeps do a quick release and carefully lift the lid.
5. Turn IP to saute.
6. Put cornstarch in small bowl (if you want it a bit thicker) and add some hot bbq sauce
from pot in with it and whisk together until smooth. Add back into pot and stir.
7. Add marmalade, stir and allow mixture to bubble for about 2 minutes, stir.
8. Turn off IP and serve over rice.
 8.

Other Main Entree Instant Pot Recipes

21. Turkey Verde and Rice
Serves: 2, Calories 248 kcal
INGREDIENTS
0.5 c. chicken broth
1 c. long grain brown rice
0.5 small yellow onion sliced
1 lb. Jennie-O turkey tenderloins
0.5 c. salsa Verde
0.5 tsp. salt

Instructions
1. Add the chicken broth and rice to your 5 or 6 quart Instant Pot. Top with the sliced
onions, turkey and salsa Verde. Sprinkle with salt and close the lid.
2. Close the vent to "pressure cooker" mode and set on high for 18 minutes.
3. When the timer beeps, and the cooking is complete, do NOT open the lid. Let the pot sit
for 8 additional minutes. After 8 minutes turn off the Instant Pot, open the lid and the
turkey and rice is ready to serve.
4. Optional - garnish with fresh cilantro.
22. BBQ Turkey
Serves: 2, Calories 391 kcal
INGREDIENTS
1 Fresh Honeysuckle White Split Turkey Breasts
1 cup apple cider
1 teaspoon or cube of chicken bullion
Barbecue Sauce

Instructions
1. Brine turkey breast in cool water and kosher salt for 4 – 6 hours (can also go as long as
overnight). To brine, place thawed turkey breast in a large bowl. Set aside. Mix eight cups of
cool water with 0.25 cup kosher salt. Stir till dissolved. Pour salt/water mixture over turkey
breast until turkey breast is covered. (You may need to make more salt water.) Cover. Place in
refrigerator until ready to cook
2. When ready to cook, take turkey breast out of the brine. Discard brine. Pat turkey dry with
paper towels and remove and discard skin. Season generously with salt and pepper.
Note – if you prefer to add a rub to the turkey, this is when you would do that.
3. Pour apple cider and bullion in the bottom of Instant Pot, place steaming rack inside, and put
season turkey breast on top.
4. Lock lid, select the Meat function, and set timer for 45 minutes.
5. Quick release value after the timer beeps and remove the turkey breast from the cooker. Place
on a foil-lined cookie sheet and brush barbecue sauce on the meat side of the breast.
6. Broil turkey breast for 5 – 6 minutes (watching carefully to prevent charring). Either shred
breast after cooking of place on platter and serve with additional barbecue sauce.
23. Low Country Shrimp Boil
Serves: 2, Calories 223 kcal
INGREDIENTS
1 lbs. red potatoes
2 ears of corn, cut in half
2 tbsp. Old Bay seasoning
0.5 teaspoon salt
1 lbs. fully cooked sausage (cut into 2-inch pieces)
1 lbs. large fresh shrimp still in the shell (removing the heads is up to you)
Water
Optional Cajun seasoning to sprinkle over top when serving

Instructions
1. Add potatoes, corn, 2 cups water and half the seasonings to pressure cooker. Cover with
lid, set pressure cooker to high and once up to pressure, and cook for 5 minutes. (If using
Power pressure cooker use beans/lentils setting.)
2. After cooking time, do a quick pressure release. Open the pressure cooker and add
sausage, shrimp, 1 more cup water and sprinkle the rest of the seasonings to the top.
Cover with lid, set pressure cooker to high and cook for 2 to 4 minutes, (depending on
size of the shrimp) using your kitchen timer. IMPORTANT!!! Don’t bring the pot back
up to pressure and then cook for 2 to 4 minutes – just close the lid and turn it back on and
let it cook for 2 to 4 minutes – according to your kitchen timer!
3. Once cooking time is complete, do a quick pressure release and pour into a large bowl or
onto paper topped table. (If pouring onto table, you may want to remove excess liquid
first.) Top with additional Cajun blend spices if desired and serve with melted butter and
fresh bread!
 3.

24. Vegetarian Bolognese

Serves: 2, Calories 119 kcal
INGREDIENTS
0.5 (25 ounce) jar marinara sauce (no sugar added)
0.38 cup red lentils
0.25 cup water
Salt & pepper, to taste
Spiralized zucchini "noodles" or cooked pasta, for serving

Instructions
1. Combine the marinara sauce, lentils, and water in the bowl of your electric pressure
cooker and stir well.
2. Secure the lid and turn the vent to "seal." Using the manual button, adjust the machine to
cook on high pressure for 5 minutes.
3. Allow the pressure to release naturally for 10 minutes, then carefully turn the vent at the
top to release the rest of the pressure. (It's okay if you let the pressure naturally release all
the way, too.) Season with salt and pepper, to taste.
4. Serve warm, over spiralized zucchini noodles or your favorite pasta.
5. Leftover sauce can be stored in the fridge in an airtight container for up to 5 days. For
best texture, I recommend storing leftover zucchini noodles separately, so they don't get
watery when reheated.
25. Broccoli Cheddar Pasta
Serves: 2, Calories 964 kcal, SATURATED FAT: 28g CHOLESTEROL: 141mg SODIUM:
755mg CARBOHYDRATES: 90g FIBER: 4g
INGREDIENTS
1 pound of pasta
4 cups water
16 oz. cheddar cheese
1 cup frozen broccoli
1 cup milk

Instructions
1. Place 4 cups water and pasta in your Instant pot.
2. Place 1 cup of frozen broccoli in a steamer on top of pasta.
3. Place your pot on manual HIGH Pressure for 4 minutes.
4. Do a quick release.
5. Place your pot on saute.
6. Add in milk and cheese.
7. Stir until cheese is melted.
8. Stir in chicken if desired. Serve and enjoy.
26. Alfredo
Serves: 2, Calories 511 kcal, FAT: 37g SATURATED FAT: 23g TRANS FAT: 1g
UNSATURATED FAT: 11g CHOLESTEROL: 114mg
INGREDIENTS
1 cups chicken broth
1 cups heavy cream
1 tsp. minced garlic, dried
Salt and pepper, to taste
0.5 lb. dry linguine noodles, broken in half
0.75 cup parmesan cheese, shredded

Instructions
1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO
NOT STIR, but make sure all noodles are covered. If you need to move some noodles
around, that okay.
2. Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them,
if you like yours softer I'd recommend cooking for a minute or two longer) and then let it
naturally release its pressure for an additional 6 minutes then quick release.
3. Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your
cheese will not melt into the sauce if it doesn't cool for a minute or two.
4. Gradually stir in the parmesan cheese.
5. It's ready to eat, Enjoy!
27. Spaghetti Aglio E Olio
Serves: 2, Calories 283 kcal
INGREDIENTS
16 0z spaghetti imported from Italy or Barilla spaghetti
3 cups water
1.5 Tbsp. Olive oil
1 Tbsp. butter
15 garlic cloves chopped/ thinly sliced (if you prefer less garlicky use around 8-10 garlic cloves)
0.5 Tbsp. red pepper flakes/ increase or decrease according to your taste
3 tbsp. fresh parsley/ chopped
1Tbsp Parmesan cheese/ optional

INSTRUCTIONS
1. Add olive oil and butter ( you can skip butter if vegan)and let the butter melt
2. Add the chopped and julienne garlic and stir. Cook until the garlic is golden browned, a
few minutes, stirring occasionally.
3. Add red chili flakes pepper, and chopped parsley and stir.( Do not let the garlic burn)
4. Pour the water and place the spaghetti ( if using regular spaghetti break the spaghetti
noodles in half, and place into the water)
5. Use a spoon or spatula and kind of press down to make sure all the noodles get some
water on them. They don't need to stay in the water, but just get all of them wet.
6. Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high
pressure for 5 mins.
7. Let the pot release naturally for 5 minutes, and then release the remaining pressure with
the manual pressure release.
8. After the pressure indicator has lowered, remove the lid carefully. It will look watery at
this point.
9. Use tongs to stir well, and pick apart any stuck pieces. There will be a few stuck pieces.
10. Allow the spaghetti to rest for 5 minutes to let some of the liquid evaporate. You
can give it a stir a time or two during this to help it out. The liquid will reduce after a few
minutes.
11. Serve with fresh parsley and Parmesan cheese, if desired
 11.

28. Broccoli Cheese Soup

Serves: 2, Calories 115 kcal
INGREDIENTS
0.5 tablespoon olive oil
0.5 yellow onion, diced
1 small heads broccoli, roughly chopped
2 cups chicken broth
0.75 teaspoons salt
0.25 teaspoon pepper
0.5, 12oz can evaporated milk
4oz sharp cheddar cheese, grated

INSTRUCTIONS
1. In your pressure cooker, saute onion in olive oil for 4-5 minutes.
2. Add broccoli, chicken broth, and salt and pepper.
3. Stir, lock lid, and set to high pressure for 5 minutes.
4. When time is up, do a quick release, then turn onto the simmer setting and add
evaporated milk.
5. Stir gently and add grated cheese, small handfuls at a time, until all cheese has been
added and has melted.
6. Ladle into bowls and serve by itself or with crusty dipping bread
 6.

29. Spicy Garlic Eggplant

Serves: 2, Calories 221 kcal
INGREDIENTS
0.5 Eggplant
1 tbsp. olive oil
0.5 tsp. garlic powder
0.25 tsp. red pepper
1 tsp. sweet paprika (optional)
0.25 tsp. Italian seasoning
0.5 tsp. salt
0.125 cup tomato sauce or ketchup
0.25 cup water

Instructions
1. Cut the eggplant into 1-inch cubes (peeling is optional, I personally don't peel the
eggplant).
2. Pour 0.25 cup of water into the Instant Pot. Add cubed eggplant to the Instant Pot (do not
stir).
3. Close the lid of the Instant Pot and turn the vent to a Sealing position. Press the "Pressure
Cook" or "Manual" button and set the time to 5 minutes on High pressure.
4. Once Instant Pot is done cooking, quick release (QR) the steam. Drain the eggplant in a
colander.
5. Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on
the Instant Pot and set the time to 10 minutes. Add the eggplant back to the Instant Pot,
add the garlic powder, red pepper, paprika, Italian seasoning, salt and tomato sauce and
mix until combined. Cook the eggplant mixture, stirring occasionally, for 5 minutes.
Side Dish Instant Pot Recipes
Potatoes
30. Mashed Potatoes
Serves: 2, Calories 156 kcal, Fat 1g, Cholesterol 4mg, Sodium 42mg, Potassium 990mg,
Carbohydrates 30g
INGREDIENTS
1.5 lbs. potatoes
0.5 cup water
0.25 stick of butter
0.5 cup milk
Salt and pepper to taste

Instructions
1. Peel and Cut your potatoes into chunks.
2. Place in the pressure cooker or Instant pot. Add 1 cup of water.
3. Place the lid on top and make sure your nob is set to sealing.
4. Then click the manual button and turn it to 6 minutes.
5. Walk away and wait until it beeps.
6. Do the quick release to relieve the pressure.
7. Add the butter, milk, salt and pepper.
8. Mix well with an electric hand mixer right in the instant pot or mash with a hand masher.
9. Serve and enjoy!
31. Sweet Potatoes
Serves: 2, Calories 112 kcal, Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g |
Sodium: 74mg | Potassium: 438mg | Fiber: 4g
INGREDIENTS
3 large sweet potatoes
0.5 cup water
Toppings: Brown Sugar Butter, Cinnamon

Instructions
1. Prick your sweet potatoes with a fork and place in the bottom of your 6 quart electric
pressure cooker.
2. Pour water on top and lock your lid.
3. Set your pressure cooker on manual (warming setting off) for 16 minutes (add a few
minutes for really large potatoes) at high pressure.
4. Once done cooking, use quick release and remove from your electric pressure cooker
immediately.
5. Top with toppings and serve.
 5.

32. Crispy & Creamy Roasted Potatoes

Serves: 2, Calories 216kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g |
Cholesterol: 15mg | Sodium: 14mg | Potassium: 725mg | Fiber: 3g
INGREDIENTS
1 pound baby potatoes
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
1.5 pinches coarse kosher salt
1 tablespoons unsalted butter
0.5 tablespoon olive oil
0.5 cup cold water

Instructions
1. Pressure Cook Baby Potatoes: Pour 1 cup (250ml) cold water, then place a stainless
steel steamer basket in Instant Pot Pressure Cooker. Place 1.5 lb. (680g) baby potatoes in steamer
basket. Pressure Cook at High Pressure for 15 minutes, then Quick Release.
Pro Tip: This will produce creamy & soft baby potatoes. If you prefer a firmer texture, reduce the
pressure cooking time by a few minutes. (See Our Roasted Potatoes Experiment Results Here)
2. Make Creamy Roasted Potatoes: Set aside the pressure cooked baby potatoes.
Discard water in inner pot & towel dry inner pot.
Heat up Instant Pot using "Saute" function (press "Cancel" button, then "Saute" button).
Once the indicator says HOT, add 2 tbsp. (28g) unsalted butter and 1 tbsp. (15ml) olive oil in
Instant Pot.
Add pressure cooked baby potatoes in Instant Pot. With a wooden spoon, gently stir the baby
potatoes to coat them with butter.
Sprinkle 1 tsp. (4g) garlic powder and 1 tsp. (4g) onion powder on the baby potatoes. Gentle mix
the baby potatoes, then allow the powder to darken & harden a little.
Taste & season Instant Pot Roasted Potatoes with salt and black pepper (if desired). For
reference, we used roughly 4 pinches of coarse kosher salt.
3. Serve Instant Pot Roasted Potatoes: The Roasted Potatoes in Instant Pot will be
piping hot, so let it cool for roughly 5 minutes before serving.
33. Cheesy Bacon Ranch Potatoes
Serves: 2, Calories 231 kcal, Fat 10g, Cholesterol 31mg, Sodium 828mg, Potassium 544mg,
Carbohydrates 22g, Fiber 1g, Protein 10g
INGREDIENTS
1.5 medium red potatoes we used Washington potatoes
1.5 medium baking potatoes
0.5 packet ranch dressing mix powdered mix, 1 oz.
0.38 c chicken broth
0.25 c bacon bits we used real bacon bits
0.5 c cheddar cheese grated
0.25 c parmesan cheese
1.5 chives diced, optional

Instructions
1. Wash potatoes. Leave the skin on and dice into approx. into 1" pcs.
2. Put them inside your Instant Pot and sprinkle your powdered ranch dressing mix on top
of them. (Alternatively to get them all really coated put potatoes and dry mix in a bowl
and mix to coat and then add into your pressure cooker.
3. Sprinkle your bacon bits on top of that and pour your chicken broth over everything.
4. Close your lid and steam valve and set to pressure high for 7 minutes.
5. Do a quick release.
6. Lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. Put lid back
on for a few minutes so cheese can melt.
7. Lift lid, gently stir and serve
 7.
34. Scalloped Potatoes
Serves: 2, Calories 224 kcal
INGREDIENTS
4 small potatoes (2lbs), peeled and sliced 0.25 in thickness
0.5 cup vegetable broth (I make mine with Better than Bouillon)
1.5 tbsp. heavy cream
0.25 tsp. salt
4 oz. shredded sharp white cheddar (2 oz. reserved for top)
0.125 tsp. pepper
0.25 tsp. garlic powder
0.25 tsp. dried thyme

INSTRUCTIONS
1. Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the
manual pressure cooker setting for 1 minute. (Standard pressure cookers, 1 minute on
HIGH).
2. Instant release the pressure once the timer expires.
3. Preheat the oven on BROIL
4. Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving
any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what
does remain should be enough.
5. Add the remaining ingredients (reserving 2 oz. of cheese) to the Instant Pot and set to
“Saute” and stir until smooth.
6. Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the
cheese sauce.
7. Top with reserved cheese.
8. Broil in the oven for 6 minutes until the top of the potatoes are bubbly and browned.
Serve.
35. Parmesan Ranch Potatoes
Serves: 2, Calories 213 kcal
INGREDIENTS
1 lbs. red potatoes
0.5 1oz packet of ranch seasoning/salad mix
0.5 cup Parmesan cheese, shredded
0.25 teaspoon salt
0.25 cup water
0.25 cup low sodium chicken broth

INSTRUCTIONS
1. Scrub potatoes and cut into chunks of about 1 inch each.
2. Place potatoes to Instant Pot and add water and chicken broth. Mix in ranch seasoning
and salt.
3. Secure lid and make sure vent is on sealing. Use manual/pressure cook setting for 7
minutes. When cycle is complete, do quick release and remove lid.
4. Add Parmesan cheese, 0.25 cup at a time stir until melted. Repeat until all cheese is used
Rice
36. Fried Rice
Serves: 2, Calories 496 kcal, Fat 13g, Cholesterol 81mg, Sodium 645mg, Potassium 278mg,
Carbohydrates 81g, Fiber 2g
INGREDIENTS
1 cups Long Grain Rice, uncooked
1.25 cups Vegetable Broth
1 Carrots
1.5 tbsp. Extra Virgin Olive Oil
0.25 cup Frozen Peas
1 Medium Eggs
Salt & Pepper to taste

Instructions
1. Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly.
Throw in diced carrots and close the lid.
2. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust
the time to 3 minutes.
3. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes,
release the pressure manually.
4. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a
lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and
frozen peas and saute for about a minute before mixing everything together.
5. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry
everything together for a further 1-2 minutes before turning off Instant Pot completely.
Taste it and if needed, season with salt and pepper.
37. Black Beans and Rice
Serves: 2, Calories 287 kcal
INGREDIENTS
0.5 cup diced onion
2 cloves of garlic, crushed and minced
1 cups brown rice
1 cups dry black beans
5 cups water
0.5 teaspoon salt
1 limes (optional)
Avocado (optional)

Instructions
1. Dump diced onion and garlic into the Instant Pot liner.
2. Add the brown rice and black beans.
3. Pour the water into the pot liner and add the salt.
4. Secure the lid with the vent sealed.
5. Select Manual, using the arrows decrease time to 28 minutes.
6. Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to
naturally release. (I let it set for 20 minutes before opening the lid.)
7. Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of
avocado for garnish.
38. Cilantro Lime Rice
Serves: 2, Calories 154 kcal, Sodium 39mg, Potassium 30mg, Carbohydrates 33g, Fiber 1g
INGREDIENTS
0.5 Cup uncooked white rice (I like Jasmine rice)
Pinch of salt
0.5 Cup Water
0.25 Cup roughly chopped cilantro, lightly packed
0.5 Tbsp. FRESH lime juice (1 large lime)

Instructions
1. Place the uncooked rice in a mesh strainer and run under water until the water runs clear,
lightly shaking the rice to get out any excess water. Place into the bowl of the instant pot,
adding a pinch of salt.
2. Add in the water and stir to combine. Cover the instant pot, making sure the lid is locked
and the vent is set to sealed! Press the "rice" button and let the Instant pot do its thing.
3. Once cooked, allow the instant pot to steam release naturally, opening the lid only when
the little button drops down.
4. Stir in the cilantro, fresh lime juice, and season to taste with salt. DEVOUR.
39. Spinach Rice
Serves: 2, Calories 250 kcal
INGREDIENTS
0.5 tablespoons olive oil
0.25 yellow onion, chopped small
1 cloves garlic, minced
1 cups uncooked brown rice
7 ounces canned Rotel diced tomatoes and green chilies
0.5 teaspoons salt, or more to taste
1.13 cups water (or vegetable broth)

Instructions
1. Using the Saute function on Instant Pot, saute onion, garlic, and rice in the olive oil for 1-
2 minutes, until fragrant.
2. Add the Rotel, salt and water (or vegetable broth). Stir together. Now, seal Instant Pot
and cook on high pressure for 24 minutes. Once complete, allow the pressure to come
down naturally.
3. Fluff with a fork and serve.
4. *If you don't have an Instant Pot, simply saute the onion, garlic, rice in a large regular pot
for 3-4 minutes. Then add remaining ingredients, bring to a boil and simmer for 40
minutes.
40. Coconut Rice
Serves: 2, Calories 297 kcal
INGREDIENTS
1 cup (230g) Jasmine rice
Coconut Milk Mixture:
0.5 cup (125ml) 100% pure unsweetened coconut milk or Thai unsweetened coconut milk
0.75 cup (188ml) unsalted chicken stock
0.5 teaspoon fine sea salt/table salt

Instructions
1. Rinse Rice: Rinse rice under cold tap water until clear. Drain well.
2. Create Coconut Milk Mixture: In a 2 cups (500ml) glass measuring cup, mix ¼ - ½ tsp
fine sea salt, ½ cup (125ml) unsweetened coconut milk, and ¾ cup (188ml) unsalted
chicken stock together. Mix well.
3. Pressure Cook Coconut Rice: Place 1 cup (230g) of Jasmine rice into the pressure
cooker. Pour in all the coconut milk mixture and give it a quick stir to ensure all the rice
is covered in liquid. Close lid and pressure cook at High Pressure using Manual/Pressure
Cook button for 5 minutes + 10 minutes Natural Release. The floating valve may drop at
around 7 minutes, but don't open the lid until the full 10 minutes. Open the lid carefully.
4. Serve: Fluff the Instant Pot Coconut Rice and serve with your favorite main dish.
41. Perfect Rice
Serves: 2, Calories 168 kcal, Sodium 5mg, Potassium 53mg, Carbohydrates 36g, Protein 3g
INGREDIENTS
0.5 cup rice
0.5 cup water
0.5 tsp. Cooking oil
0.5 pinch salt

INSTRUCTIONS
1. Rinse rice under cold running water until the water runs clear.
2. Add oil to the Instant Pot along with the rinsed rice (still damp), water and salt.
3. Lock the lid and set the steam valve to its “sealing” position. Select the “RICE” button or
follow the cooking chart below. Allow the pressure to release naturally for 10 minutes
and then release any remaining pressure. Fluff rice with a fork and serve.
Other Side Dish Instant Pot Recipes
42. Mac and Cheese
Serves: 2, Calories 390 kcal
INGREDIENTS
0.5 pound uncooked whole wheat pasta
2 cups water
1.5 tablespoons butter, cut into small pieces
0.5 teaspoon salt
1.25 cups shredded cheese
0.5 cup whole milk (add more if you want it saucier!)

INSTRUCTIONS
1. Noodles: Put the whole wheat pasta, water, butter, and salt into the Instant Pot (affiliate
link). Cook for 4 minutes using the manual function. You can release the steam in two
ways: 1) Quick release the steam using the valve on top immediately after the timer goes
off (note: this can cause some butter to spray out, so be prepared with a towel); or 2) Do
natural release for 10 minutes – there will still be a little bit of steam, but it will avoid the
butter spray. When it’s done, the noodles should have a thin layer of starchy, buttery
sauce on them.
2. Cheese: Gently stir in the cheese and milk. Add more seasoning or liquid as necessary.
MWAH! Enjoy. It’s so, so good.
43. Perfect Quinoa
Serves: 2, Calories 172 kcal, Carbs: 31g, Sugar Carbs: 3g, Sodium: 41.5mg, Fiber Carbs: 3g,
Protein: 6g, Cholesterol: 0mg
INGREDIENTS
1 cup (175g) quinoa
1.5 cup (375ml) water
1 pinch salt (optional)

INSTRUCTIONS
1. Put the quinoa in a fine-mesh strainer and rinse under running water for a few minutes
using your hands to rub the grains together.
2. Place the quinoa, water and salt in the pressure cooker.
3. Close and lock the lid of the pressure cooker.
4. Electric pressure cookers: Cook for 1 minute at high pressure.
5. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has
reached high pressure, lower to the heat to maintain it and begin counting 1 minute
pressure cooking time.
6. When time is up, open the pressure cooker with the Natural pressure release.
7. Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and
open the lid when the pressure indicator/lid-lock has gone down (about 20 minutes).
8. Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to
come down on its own (about 10 minutes).
9. Fluff quinoa with a fork and serve.
44. Sourdough Bread
Serves: 2(4slices), Calories 130 kcal, Cholesterol 1mg, Sodium 300mg, Potassium 73mg,
Carbohydrates 23g, Protein 6g
INGREDIENTS
1 cups Bread Flour
0.5 teaspoons Salt
0.25 teaspoons Instant Yeast
0.5 cups Unflavored Greek Yogurt more may be needed

Instructions
1. In a bowl, mix the flour, salt, and yeast
2. Add the yogurt and mix by hand until a dough is formed. If the mixture is too dry add 1
or 2 tablespoons more of the yogurt
3. Form a ball. Line the Instant Pot with parchment paper and place the dough ball inside.
Cover with the lid on and press the Yogurt button.
4. Let the dough proof inside the IP until the timer displays 4 hours
5. Remove the dough from the IP and lay on a floured surface. Knead and shape into a ball.
Cover with a tea towel or set on a floured proofer basket and cover.
6. In the meantime, preheat a Dutch pan in the oven at 450 F. for 30 minutes
7. Carefully place the dough ball in the Dutch pan. Score the top with a knife and place lid
8. Bake cover for 25 minutes. Remove cover en bake for about 10 more minutes or until
browned
9. Remove from oven and cool on a rack. Enjoy!
45. Baked Apples (Vegan)
Serves: 2, Calories 99 kcal
INGREDIENTS
2.5 Medium to large red apples (Gala, Fuji, and Honeycrisp are great options)
3.5 teaspoons brown sugar or coconut sugar
2.5 teaspoons organic, unsulphured raisins
1.5 cup water

INSTRUCTIONS
1. Wash and core the apples, using a spoon to make sure you remove all of the apple seeds.
Be careful not to poke a hole in the bottom of the apples.
2. Place the trivet that came with your 3-quart of 6-quart Instant Pot in the bottom of the
pot.
3. Pour one cup of water into the bottom of the Instant Pot.
4. Place the apples in the pot and use a spoon to carefully divide the raisins and brown
sugar into the centers of the apples.
5. Lock the lid on the Instant Pot and set the time to 8 minutes.
6. When the cooking time is complete, let the pressure come down naturally for about 10
minutes, and then use the quick-release to unlock the lid.
7. Serve the apples warm or at room temperature.
46. Cinnamon Apples
Serves: 2, Calories 42 kcal
INGREDIENTS
1.5 apples
0.5 heaping tsp. cinnamon
0.5 heaping tsp. maple syrup

Instructions
1. Peel, core, and slice the apples.
2. Combine apples, cinnamon, and maple syrup in the Instant Pot. Pour in 0.25 cup water. Stir
quickly to coat the apples.
3. Cook on high pressure for 2 minutes. Quick release. Serve immediately or remove lid and
keep warm until you’re ready (up to an hour).
47. Applesauce
Serves: 2, Calories 58kcal | Carbohydrates: 15g | Sodium: 2mg | Potassium: 119mg | Fiber: 2g |
Sugar: 11g
INGREDIENTS
1 large Granny Smith apples, peeled, cored and roughly chopped (or Golden Delicious apples)
1 large Honeycrisp apples, peeled, cored and roughly chopped
0.25 cup water
0.25 Tablespoon fresh lemon juice (from about 0.5 a lemon)
0.13 teaspoon ground cinnamon

Instructions
1. Peel and core apples. I use a Johnny apple peeler to do all three steps at once (peel, spice
and core).
2. Add water, lemon juice and cinnamon to instant pot and stir to combine. Add apples and
toss to mix.
3. Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick
release or allow the pressure to naturally release.
4. Mash the apple mixture a few times with a potato masher, if desired. (If you like a
smoother texture you could pulse it in the blender.)
5. Transfer contents to a bowl and allow to cool completely. Stir in more cinnamon, if
desired, to taste.
6. Enjoy warm or cold. Store in the fridge for up to 7-10 days.
Vegetable Side Dishes
48. Garlic Parmesan Corn on the Cob
Serves: 2, Calories 190 kcal, Fat 13g, Cholesterol 32mg, Sodium 56mg, Potassium 243mg,
Carbohydrates 17g
INGREDIENTS
2 ears of corn on the cob
0.5 cup water
For butter:
0.13 cup unsalted butter melted
1 Tablespoons grated Parmesan cheese
0.5 tsp. minced garlic

Instructions
1. Place trivet or steaming basket in Instant Pot. Add 1 cup of water. Place corn in the
basket.
2. Close lid and set steam valve to sealing.
3. Press MANUAL, set time to 2 minutes.
4. When Instant Pot beeps, do a quick pressure release.
5. Remove corn from Instant Pot onto a serving plate.
6. In a small bowl, mix melted butter with Parmesan and garlic. Brush onto corn.
49. Creamed Corn
Serves: 2, Calories 214 kcal
INGREDIENTS
8 oz. Philadelphia cream cheese, cubed
1 stick unsalted butter, cut into pieces
3 15 oz. cans of organic whole kernel corn, drained
1 C. milk (avoid using low or no fat)
1 Tbsp. sugar
0.25 tsp. black pepper
0.5 tsp. salt, or more to taste

Instructions
1. Pour the drained corn in your Instant Pot.
2. Top with butter slices, cubed cream cheese, milk, and sugar.
3. Mix gently to combine.
4. Place the lid on the Instant Pot & seal the valve.
5. Push manual, and then push the pressure button twice to change the pressure from HIGH
to LOW.
6. Set the timer for 10 minutes (low pressure).
7. Once the pot beeps finished, allow the pressure to release naturally.
8. Add salt and pepper to taste.
9. Serve immediately.
50. Parmesan Ranch Corn
Serves: 2, Calories 145 kcal
INGREDIENTS
2 ears of corn
2 tablespoons butter
2 teaspoons dry ranch dressing/seasoning mix
2 teaspoons grated Parmesan cheese

INSTRUCTIONS
1. Remove husks from corn. Place trivet in Instant Pot and add 1.5 cups of water. Add corn,
secure lid and pressure cook for 5 minutes then quick release the pressure.
2. In a small bowl, microwave butter until melted (about 45 seconds. Mix in ranch dressing
mix and Parmesan cheese.
3. Brush mixture onto cooked corn and enjoy!
51. Garlic Butter Green Beans
Serves: 2, Calories 97 kcal
INGREDIENTS
0.5 pound fresh green beans
1 tbsp. butter
0.5 clove garlic, minced
0.5 cup water
Salt and pepper to taste

INSTRUCTIONS
1. Pour water into 6 quart Instant Pot. Add in green beans, garlic, butter and salt & pepper
to taste.
2. Place lid on IP to lock position and make sure valve is set to sealed position.
3. Firm Crunchy Texture - Low Pressure 0 Minutes (Beans will steam while coming up to
pressure)
4. For a little Softer Bean but still Firm - Low Pressure 2 minutes
5. For Soft Bean but not mushy - Low Pressure 5 Minutes
6. Once time has elapsed, Manual Release or Quick Release (Carefully open the seal valve
with a wooden spoon or tongs).
7. If using a steamer insert remove, place in serving bowl.
8. When not using an insert, remove with tongs or slotted spoon and serve.
52. Garlic and Parmesan Asparagus
Serves: 2, Calories 66 kcal, CHOLESTEROL: 17mg SODIUM: 96mg CARBOHYDRATES: 1g
FIBER: 0g SUGAR: 0g PROTEIN: 1g
INGREDIENTS
2 bunch of Asparagus
5 cloves of Garlic
2 cup water
5 tbsp. butter
5 tbsp. parm cheese

Instructions
1. Place 1 cup of water and trivet in the bottom of your Instant Pot.
2. Place Asparagus on a large piece of aluminum foil with whole cloves of garlic and butter.
3. Curve the edges of the aluminum foil so no butter leaks out.
4. Place your Pot on High pressure for 8 minutes.
5. I like my asparagus soft if you like it crispy only do 4 minutes.
6. Do a quick release Sprinkle with Parm cheese and serve.
 6.

53. Buttered Cabbage

Serves: 2, Calories 263 kcal
INGREDIENTS
0.5 head of cabbage chopped into 1 inch pieces
0.25 cup butter unsalted
0.5 cup chicken broth
Salt & fresh ground pepper

Instructions
1. Add chicken broth and butter into instant pot insert. Add chopped cabbage to the top.
Close lid, ensuring that valve is set to “Sealing”
2. Cook on high pressure for 6 minutes. Once done, press Cancel on Instant Pot. Quick
release by slowly moving valve to “Venting.” Once all pressure is released, open lid.
3. Stir cabbage. Season with salt and fresh ground pepper to taste.
 3.

54. Bacon Green Beans

Serves: 2, Calories 74 kcal
INGREDIENTS
1 lb. of green beans
0.25 cup of bacon bits
0.5 tbsp. of butter
Dash of salt and pepper

Instructions
1. Cut off the ends of your green beans
2. Then wash them very well
3. Place 1 cup of water on the bottom of Instant Pot
4. Then place the steamer in the Instant Pot
5. Next turn on with bacon and green beans inside the Instant Pot and let cook for 3
minutes, if you want softer do 5
6. After cooked place in a bowl and then add your butter, it will melt quickly.
 6.

55. Brown Sugar Carrots

Serves: 2, Calories 189 kcal
INGREDIENTS
16 oz. bag of baby carrots
0.5 cup water (can use chicken stock if you have some)
0.25 cup brown sugar
2 tablespoons butter
0.25 tsp. salt (just eye ball it)

Instructions
1. In your electric pressure cooker, place carrots inside.
2. Add butter, water, and brown sugar and salt.
3. Pour water (or chicken broth over it)
4. Add the pressure cooker lid and set it to sealing.
5. Set the timer for 4 minutes.
6. Do the quick release to release the pressure.
7. Give the carrots a quick toss in the sauce and serve immediately.
 7.

56. Honey Ginger Carrots

Serves: 2, Calories 307 kcal
INGREDIENTS
3 carrots, sliced into 1/4” rounds
1 Tbsp. honey
0.5 tsp. ground ginger
0.25 tsp. salt
0.25 C water

Instructions
1. Prepare the carrots.
2. Combine the carrots, honey, ginger, and salt in the bowl of the Instant Pot. Stir well to
combine.
3. Pour in water. Cover Instant Pot with lid, and seal the valve. Cook carrots for 2 minutes on
high pressure.
4. Quick release the pressure and serve.
Conclusion
Thank you again for downloading this book!
I hope you enjoyed reading about my Instant Pot Cookbook for two.
The instant pot is one of the greatest revolutions in the food industry that not only saved time but
also allows you to prepare recipes that will spice up your day.
This cookbook contains a diverse collection of dishes specifically made for two people that will
appeal to every couple’s taste and preference. Featuring 50+ fast and easy recipes and including
an overview of key practices and techniques, you’ll need to master your mini instant pot!
Finally, if you enjoyed this book, please take the time to share your thoughts and post a review
on Amazon. It’d be greatly appreciated!

Thank you so much!

Author
P.J. JOLIE is the pen name of the author behind the Instant Pot Cookbook for two. A
professional chef for over 20 years now living in northern of Thailand.
JOLIE is a passionate advocate for the healthy foods diet and the health benefits of a low-carb
lifestyle. Her areas of expertise include recipe development, holistic health, and medically
restricted diets.
Cooking is her passion and she loves exploring new ways to make her dishes more nutritious and
delicious. Her family and friends love her cooking that's why she decided to create her own
cookbooks.
My personal goal is to share how easy it is to cook healthfully but quickly, for you and your
family so that you can enjoy family gatherings while also planning ahead for those with busy
lives.