The Instant Pot Holiday Cookbook Read online

  STERLING EPICURE is a registered trademark and the distinctive Sterling Epicure logo is a trademark of Sterling Publishing Co., Inc.

  Text © 2018 Heather Schlueter

  Cover and interior food photography © 2018 Sterling Publishing Co., Inc.

  INSTANT POT is a registered trademark and the distinctive Instant Pot logo is a trademark of Double Insight, Inc. and are used with permission of Double Insight, Inc.

  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means (including electronic, mechanical, photocopying, recording, or otherwise) without prior written permission from the publisher.

  ISBN 978-1-4549-3314-4

  For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or [email protected].

  sterlingpublishing.com

  Cover photograph: © Johnny Autry/Offset.com; Pot illustration in burst by Erna Trani/Shutterstock.com; interior food photography by Bill Milne; Creative Market (Damask pattern): xvi, 20, 52, 84, 114, 128, 148, 176

  Cover design David Ter-Avanesyan

  Interior design by Janet Evans-Scanlon

  To my amazing family,

  who make every gathering

  feel like a holiday.

  I am truly blessed.

  CONTENTS

  FOREWORD

  INTRODUCTION

  The Perfect Beginning:

  APPETIZERS & STARTERS

  The Main Event:

  TRADITIONAL & ALTERNATIVE ENTRÉES

  SPECTACULAR SIDES,

  SAUCES & DRESSINGS

  A Happy Ending:

  DESSERTS

  WARM WINTER DRINKS

  ROCK STAR LEFTOVERS

  GIFTS FROM THE KITCHEN

  ABOUT THE AUTHOR

  ACKNOWLEDGMENTS

  FOREWORD

  The holidays are a time for family, fun, and of course . . . food! Holiday gatherings come in all shapes and sizes, from small and intimate to huge buffet-style shindigs to warm and inviting dinner parties for friends and family—and the food is invariably the focal point of all these get-togethers. The Instant Pot® and this cookbook make it easy for you to put out an impressive spread no matter the size of your holiday affair.

  I often call my Instant Pots (yes, I have several) my little problem solvers. Holiday cooking can present a few problems—not enough room in your oven or cook top to cook everything, no practical way to keep meals warm as people work their way through the food line, and an overworked oven that heats up an already hot kitchen. Well, my friends, this appliance solves all those problems! Not only that, I’ve even included a few recipes that only use the sauté function because it frees up your cooktop and is simple to use! Oh, and let’s not overlook how it makes cleanup a breeze. All you need is one pot, a little soap and water, and BAM! you’re ready for more amazing culinary creations.

  Need to make a turkey but don’t want to tie up your oven for hours and hours? Check. Need an elegant appetizer that comes together in just a few minutes? Check. How about some fabulous self-serve warm winter cocktails for your guests? Yep, we’ve got that covered, too. And of course, don’t forget how easy it is now to make perfect, classic mashed potatoes. Yes, indeed, this miracle pot has most definitely made being “the hostess with the mostess” a reality. I wish I had one of these years ago when I first dipped my toe into the party-hosting waters.

  In this book, you’ll find 100 tried and true classic and alternative holiday eats, treats, and drinks. There’s a little something for everyone—appetizers for all occasions, main dishes that will please even the most finicky guests, desserts to die for, must-try warm cocktails and drinks, great ways to use your leftovers, and even fun and creative holiday gifts to make in the kitchen. Grab your appliance and be prepared to amaze your guests with these easy, delicious, creative, and classic holiday treats. And most importantly, enjoy your family and friends throughout the holiday season and beyond. Happy cooking and happy eating and, of course, happy holidays!

  –HEATHER SCHLUETER

  INTRODUCTION

  Tips for Instant Pot Success

  The Instant Pot appliance is such a wonderful addition to your arsenal of tools that make holiday cooking easy and convenient. It will save time, as well as oven and cook top space, and it’ll make quick work of cleanup. There is a bit of a learning curve, but jump right on it and you’ll become an expert in no time!

  Following are some of my tips and tricks for getting delicious results every time you use the Instant Pot to make your holiday meals.

  It Takes Some Time to Come to Pressure

  It’s true, Instant Pot multicookers cook meals far faster than traditional cooking methods. But it is important to keep in mind that it takes time for the appliance to build pressure. Some recipes are a bit misleading in that they only list the cooking time. Depending on the temperature and volume of food in the inner pot, pressurization time can be anywhere from a couple of minutes to more than 15 minutes. Cooking time begins after the Instant Pot display reads “on,” as it comes to full pressure. Next, the pressure-keeping time will appear once the appliance has reached full pressure. To help you plan accordingly, I have provided “hands-on time” (food prep time), “cooking time” (the amount of time to set the LED display to cook), and “total time,” which includes pressurization and release times.

  Consider Buying Additional Silicone Rings

  Silicone is wonderful. It creates the perfect airtight seal that is necessary for proper pressure-cooking in the appliance. That being said, silicone has a tendency to absorb odors from cooked foods. Some users, including me, choose to purchase additional silicone sealing rings, and switch them out when making savory or sweet dishes. Additional silicone rings can be found on the internet, but I recommend that you use only genuine Instant Pot silicone rings, as using other rings will void your warranty. (Check your appliance manual for all the details.) When purchasing silicone rings for your appliance, be sure to choose the right size for the lid on your appliance.

  The Pot Has a Lid Holder

  The slots on the side handles of the device double as a resting place for the lid on some models. When the lid is off, the two plastic extensions at the base of the handle fit perfectly into those slots, securely holding the lid at a 90-degree angle. Genius!

  Altitude Does Make a Difference

  If you are using the appliance at high altitude, you will need to increase cooking times by a few minutes. At 5,000 feet, increase cooking time by 15 percent. Add 5 percent cooking time for each additional 1,000 feet.

  Protect Your Cabinets from Pressure

  The appliance releases steam from the pressure valve on the lid at the end of the cooking cycle. Although the valve is on the back of the lid, be aware of the effect that exposure to steam may have on low-hanging, overhead cabinets. Over time, repeated exposure to steam can discolor the underside or face of your kitchen cabinets. To avoid this, simply rotate the unit and pull it to the edge of the counter so that the release valve is not directly under your cabinets.

  What’s with All Those Buttons?

  At first glance an Instant Pot multicooker can be a little intimidating. But it doesn’t take long to realize that the genius of the appliance lies in its simplicity. All of the buttons are presets and designed to make cooking simple. Though preset settings have determined times, cooking modes, and pressure levels, the settings can be changed manually by pressing the buttons repeatedly until the desired setting is reached.

  Following is a brief description of each function button, which you’ll also find in t
he manual. Please refer to the manual for your specific appliance, since the buttons on each can vary from model to model.

  DISPLAY PANEL

  This panel indicates time, mode, and pressure level. The “Less,” “Normal,” and “More” indicator represents the temperature. The “Low” and “High” indicator represents cooking mode. The vast majority of pressure-cooking is done at normal mode and high pressure.

  SOUP/BROTH

  Defaults to 30 minutes at normal cooking mode and high pressure. Press the button again to change to low pressure for broth and clear soups.

  MEAT/STEW

  Defaults to 35 minutes at normal cooking mode and high pressure.

  BEAN/CHILI

  Defaults to 30 minutes at normal cooking mode and high pressure.

  CAKE

  Defaults to 40 minutes at normal cooking mode and high pressure.

  EGG

  Defaults to 5 minutes at normal cooking mode and high pressure.

  SLOW COOK

  Defaults to 4 hours at normal cooking mode.

  SAUTÉ

  Defaults to 30 minutes at normal cooking mode.

  RICE

  This is a fully automated program for white rice only and cannot be altered. It senses the amount of rice in the inner pot and will adjust the time automatically. It is set to low pressure.

  MULTIGRAIN

  Defaults to 40 minutes at normal cooking mode and high pressure. Selecting the “More” mode will enable a 45-minute pre-soak warm cycle.

  PORRIDGE

  Defaults to 20 minutes at normal cooking mode and high pressure.

  STEAM

  Defaults to 10 minutes at normal cooking mode and high pressure.

  STERILIZE

  Defaults to 30 minutes at normal cooking mode and low pressure. Used to sterilize canning equipment and baby bottles, among other things.

  YOGURT

  Defaults to boil at high cooking mode for 8 hours.

  PRESSURE COOK (MANUAL on some models)

  Defaults to 35 minutes at normal cooking mode and high pressure. This is the most used button, and you will likely change the time for this one frequently.

  PRESSURE LEVEL

  Press this to toggle the between low and high.

  DELAY START

  This can be set to delay the start of any function.

  KEEP WARM

  This will automatically engage at the end of a cooking cycle and can be turned off manually by pressing the cancel button.

  CANCEL

  This is the “Off” button. Press this to turn the unit off or to turn off one function before switching to another function.

  “+” AND “-”

  These are used to adjust the cooking time after a cooking function has been selected.

  My Cooking Suggestions

  Here are a few basic ideas to keep in mind as you prepare holiday meals with your appliance.

  CORNSTARCH IS YOUR FRIEND

  It takes additional liquid in a pressure-cooking recipe for the pot to come to full pressure, which can lead to a thinner sauce. If, at the end of the cooking cycle, you would like a thicker sauce, simply mix a couple of tablespoons of cornstarch (or potato flakes) with a couple of tablespoons of water to make a slurry. Once the dish is fully cooked, turn on the sauté function, let the liquid come to a boil, add the slurry, and stir the mixture until the desired thickness is reached.

  LEARN THE THREE TYPES OF PRESSURE RELEASE

  The recipes in this book call for different types of pressure releases. Learn the differences to achieve the best results.

  QUICK RELEASE As soon as the pressure-keeping time reaches zero, turn the steam release handle to the Venting position to let steam out until the float valve drops down and you no longer hear steam coming out. Never pull out the steam release handle while releasing steam, as escaping steam is extremely hot and can scald. Additionally, avoid putting your hands directly over the release valve.

  NATURAL RELEASE After the pressure-keeping time reaches zero, allow the cooker to cool naturally until the float valve drops down. Depending on the type and quantity of food inside the inner pot, a full natural release can take anywhere from about 10 minutes to up to an hour. Many recipes call for natural release for a period of time (for example, “natural release for 15 minutes”). This allows some of the pressure to release on its own. After the prescribed natural release time, you can then turn the valve to the Venting position to release the remaining pressure.

  SLOW RELEASE For foods that contain a lot of starch, such as pastas or beans, a slow release is often suggested, because the steam inside the appliance will collect a fair amount of starch. During a quick release, starch may come through the valve, which can cause spitting and create a bit of a mess. For a slow release, turn the pressure valve toward the Venting position, but not all the way at once. Turn the valve just a little bit and hold it stationary as the pressure releases and the valve stops spitting. To keep your hands clear of the steam release valve, use a long-handled spoon or spatula instead. As the pressure releases, turn the valve a little bit more toward the Venting position. Continue this method until all the pressure has been fully released.

  CRISP THINGS UP IN AN OVEN OR ON THE GRILL

  The Instant Pot multicooker cooks with pressure and steam, resulting in meat that is fall-off-the-bone tender and dishes that can be cooked very quickly, but one thing it can’t do is make food crunchy or crispy. So if you’re looking for golden-brown, crispy turkey skin, or a nice char on your chicken wings, make sure to pop the meat into a hot oven or onto a hot grill for a couple of minutes after the pressure-cooking process.

  DO NOT OVERFILL THE INNER POT

  There is a “2/3” marker on the inside of the inner pot of your appliance. Use it as a guide so that you don’t overfill the inner pot. If you fill it with ingredients past this line, there will not be enough space within the inner pot for pressure to build and seal properly. I have found that there are a few exceptions to this—if you are stacking smaller dishes such as ramekins and mini springform pans in the pot, the height of the stack can exceed the 2/3 line, because there will be enough space around it to enable proper pressure and sealing. If you are cooking starchy ingredients that will foam, such as rice or beans, make sure to not exceed the ½ line.

  MAKE SURE THE BOTTOM IS CLEAN

  Some recipes call for ingredients to be sautéed before pressure-cooking, and the Instant Pot multicooker allows you to do that without using another pot or pan. However, if you use this highly praised feature, it can leave brown bits on the bottom of the inner pot, which is great for the flavor of your dish, but if the bottom is coated with those brown bits or a thick paste, the appliance will not seal properly. This is why it is critical to deglaze the inner pot and scrape the bottom clean with a wooden spoon or spatula before switching from sautéing to pressure cooking.

  DIFFERENT BRANDS OF INGREDIENTS MAY PRODUCE DIFFERENT RESULTS

  This is true for all types of cooking, but it is particularly relevant to Instant Pot cooking. Depending on the brand you use, the results may differ. For example, salt can have very different levels of “saltiness.” So when one brand is used, it may produce the perfect result for your taste, but another brand may produce an overly salty taste. This is true of many products—flour has a range of textures (some types are heavier or lighter than others), a difference that might produce unexpected results—a sauce that is too “thin” or one that’s too thick and interferes with proper sealing of the pot. This is also true of various brands of rice, which may have different levels of starch. Don’t be afraid to experiment with different brands to ensure that you get exactly the results you want, and then stick with them to get perfectly consistent results every time! It’s well worth the effort.

  POT-IN-POT COOKING METHOD

  The versatility of the Instant Pot multicooker is one of the reasons why it is so popular. Many dishes that are usually baked in an oven can be cooked much faster in the appliance using the
“Pot-In-Pot” method. A casserole or a dessert can be placed in a baking dish (such as a ramekin) or a pan (such as a springform pan) that is smaller than the inner pot of the appliance. The smaller dish is placed on the steam rack inside the inner pot of the appliance, which allows the dish to be cooked without being submerged in the liquid required to bring the appliance to pressure.

  If the smaller dish within the inner pot is a tight squeeze, simply use aluminum foil to create a “sling” that will allow you to lower and raise the dish without using your fingers to get the smaller pot in and out. To make the sling, cut off a piece of aluminum foil approximately 20 inches (50 centimeters) long, and fold it lengthwise several times to form a 3-inch (8 cm) wide strip of foil that is 20 inches (50 cm) long. Place this strip under the bottom and up the sides of the dish you are placing on the steam rack inside the inner pot of the appliance. Use the ends of the foil as “handles” to lower and raise the dish. Just make sure to tuck the ends fully inside the appliance when you put on the lid so it does not interfere with the normal sealing process.

  THE INSTANT POT ACCU SLIM SOUS VIDE IMMERSION CIRCULATOR ADDS EVEN MORE VERSATILITY

  The sous vide method of cooking is used by many high-end restaurants to achieve perfectly cooked food, particularly meat. Food is put into an airtight bag, which is then submerged in a “water bath” that is held at the cooking temperature as the water circulates over a certain length of time. This results in food that is evenly cooked from front to back and end to end at the exact desired temperature. Meats that are cooked by the sous vide method are then typically seared in a very hot skillet for a few seconds on each side, giving them a nice crust without overcooking the outer portion of the food. If you’re looking for perfection, give this method a try. It requires the Instant Pot Accu Slim Sous Vide Immersion Circulator but is well worth it.

  JUST BECAUSE YOU CAN COOK IT IN THE APPLIANCE DOESN’T MEAN YOU SHOULD

  All the conveniences of the Instant Pot multicooker may lead you to believe that you can cook anything in it, but in reality some types of food are better served by cooking them in the traditional manner—a flavorful ribeye steak is still best cooked in a cast iron skillet or on a very hot grill (or with the sous vide method); delicate beef tenderloin should still be roasted in the oven. And crispy egg rolls? Yes, they still need frying. Although it is very tempting to throw anything and everything into the appliance, stick to what works best, and you and your family, friends, and holiday guests will love the results!