: Suzy Susson
: Instant Pot Cookbook 2019 Instant Pot Pressure Cooker Recipes Cookbook for Everyone
: David Johnson
: 9781540125132
: 1
: CHF 1.50
:
: Essen & Trinken
: English
: 196
: DRM
: PC/MAC/eReader/Tablet
: ePUB

How would you like to cook with your instant pot multicooker cookbook (pressure cooker) for 1 year in a row? This book is an instant pot bible filled with instant pot all time best recipes containing a variety of daily nutritious food that is delicious, economical& time efficient. You get a guided step towards cooking at least one meal a day on your instant pot for 1 year in a row with no day skipped. (Basically a cookbook how not to die manual to help you in the kitchen)


You also get;


 

Breakfast recipes Such as;


French toast


Beef Roast


Pumpkin Butter


Pecan Sweet Potatoes


Poultry such as;


Turkey Chili


Turkey meatballs


Chicken wings


 

Instant Pot desserts such as;


Almond carrot cake


Pumpkin pie pudding


Chocolate cake


 

Rice Dish such as;


Coconut Rice


Black Beans& Rice


Chipotle Rice


 


All of these to ensure a balanced diet. All these in one book.


These recipes are enjoyed by my family and friends and I would love you to be part of this great experience too.

SOUPS


SAVORY CHICKEN AND MUSHROOM SOUP


Prep time: 5 minutes

Cook time: 15 minutes

Serve: 4

Ingredients:

1 thin sliced onion

3 minced cloves of garlic

2 cups of mushroom (chopped)

1 chopped yellow summer squash

1 pound of skinless, boneless chicken breast cut in large chunks

2 ½ cups of chicken broth

1 teaspoon of salt

1 teaspoon of black pepper (freshly ground)

1 teaspoon of poultry seasoning or Italian seasoning

1 cup of heavy cream (whipping)

Directions:

Put the mushroom, chicken, squash, onion, salt, chicken broth, Italian seasoning and pepper in the bowl contained in the instant pot.

Close the instant pot and select manual. Adjust pressure to high.

Allow cooking for 15 minutes and allow natural pressure release for 10 minutes.

Quick-release remaining pressure and open the instant pot.

Transfer pieces of chicken to bowl with the aid of a tong and set aside.

Slightly tilt the pot and with the aid of an immersion blender, puree the vegetables roughly allowing only few intact for visual appeal and texture.

Shred and stir the chicken back in the soup.

Add in cream and stir.

Serve.

Nutrition: calories: 427, carbs: 11g, fiber: 2g, fat: 28g, protein: 31g

 

 

THAI YELLOW CURRY COCONUT SOUP


Prep time: 10 minutes

Cook time: 12 minutes

Serve: 6

Ingredients:

4 skinless, boneless chicken thighs

1 can of full-fat unsweetened coconut milk

2 teaspoons of Thai yellow curry paste

2 teaspoons of fish sauce

3 teaspoons of soy sauce

½ teaspoon of swerve or Truvia

5 divided, chopped scallions

4 cloves of crushed garlic

1 piece of finely chopped fresh ginger

1 can of straw mushroom

½ cup of grape tomato halves

¼ cup of fresh chopped cilantro

1 lime juice

¼ cup of cashews (chopped)

Directions:

Place chicken thighs in the bowl contained in the instant pot. Add curry paste, soy sauce, coconut milk, fish sauce, half of the scallions, Truvia or Swerve, ginger and garlic. Stir.

Close the instant pot and select soup. Set pressure to high and allow cooking for 12 minutes.

Quick-release pressure and unlock the instant pot.

Transfer chicken to a bowl with the aid of a tong. Shred and stir chicken back into the soup.

Stir in tomatoes, straw mushrooms, lime juice, cilantro and remaining half scallions.

Allow to heat through and serve with cashews topping.

Nutrition: calories: 344, carbs: 7g, fiber: 2g, fat: 24g, protein: 22g

 

 

CREAMY CHICKEN AND VEGETABLE SOUP


Prep time: 5 minutes

Cook time: 2 minutes

Serve: 4

Ingredients:

1 pound of skinless, boneless chicken thighs chopped small

10-ounce bag of frozen vegetable (carrot, green bean, corn, etc. mixed)

2 cups of water

1 1 teaspoon of poultry seasoning

1 tablespoon of chicken broth base (pow