The Instant Pot Holiday Cookbook Read online

  TAKE ADVANTAGE OF THE SAUTÉ FUNCTION

  The sauté function is one of the most useful options of the Instant Pot. Yes, it’s perfect for browning meats before pressure cooking, but it’s also great when your stovetop is filled with other holiday creations and you’re looking for a place to sear, heat, or warm up another dish. It’s quick, simple, and super-easy to use, and it even works as a double boiler. I have included some recipes in this cookbook that only use the Sauté button, so you too can take advantage of this wonderfully convenient function.

  The Perfect Beginning

  APPETIZERS & STARTERS

  Warm Brie with Honey & Apples

  Salted Boiled Peanuts

  Tender Stuffed Mushrooms

  Caramelized Onion & Cranberry Dip

  Buffalo Chicken Dip

  Warm & Creamy Spinach Artichoke Dip

  Holiday Hummus

  Classic Deviled Eggs

  Asian Chicken Wings

  Bourbon-Glazed Meatballs the Easy Way

  Shrimp with Butter & Garlic

  Sweet & Spicy Cocktail Sausages

  WARM BRIE WITH HONEY & APPLES

  YIELD: 12 Servings

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 4 Minutes

  TOTAL TIME: 15 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Quick Release

  Start the evening off right with warm, creamy Brie drizzled with honey and served with sliced apples and elegant crackers. You will need a 7-inch (18 cm) ovenproof baking dish or springform pan for this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)

  1 (16-ounce) (450 g) wheel of fresh Brie cheese

  2 tablespoons high-quality honey

  3 green apples, thinly sliced

  crackers of choice for serving

  Place the wheel of Brie into a 7-inch-wide (18 cm) baking dish. Place the Instant Pot steam rack into the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the baking dish on top of the steam rack. Select the Pressure Cook button and set the time to 4 minutes.

  When cooking is complete, turn the valve toward venting to release all the pressure.

  Carefully remove the baking dish using oven mitts. Transfer the warm Brie to a serving platter. Drizzle honey over the warm cheese and serve it with sliced apples and crackers.

  SALTED BOILED PEANUTS

  YIELD: 1 Pound (450 g) Peanuts

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 75 Minutes

  TOTAL TIME: 120 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Natural Release

  Although boiled peanuts are a traditional Southern snack, they are now being served everywhere in the country, thanks to the Instant Pot, so jump on the bandwagon!

  1 pound (450 g) raw peanuts in the shell

  ½ cup (140 g) Kosher salt

  Rinse the peanuts in a colander under running water. Remove any pieces of debris.

  Place the peanuts and salt in the Instant Pot inner pot and pour in enough water to cover the peanuts. Stir well. The peanuts will float so you may have to weigh them down with an ovenproof steam rack.

  Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 75 minutes.

  When cooking is complete, let the pot sit another 30 minutes and then turn the valve to the Venting position to release any remaining pressure.

  Pour the peanuts into a colander to drain. Toss the peanuts with more kosher salt, if you like, and then transfer the peanuts to a paper-lined plate or paper bag.

  TENDER STUFFED MUSHROOMS

  YIELD: 25 Mushrooms

  HANDS-ON TIME: 10 Minutes

  COOKING TIME: 5 Minutes

  TOTAL TIME: 20 Minutes

  BUTTONS TO USE: Sauté and Pressure Cook

  RELEASE TYPE: Quick Release

  This classic appetizer is always a crowd-pleaser. Warm and tender mushrooms stuffed with tangy Romano cheese and sautéed mushroom bits make this pop-in-your-mouth appetizer perfect for any type of dinner party. If you want to brown the tops of these delicate appetizers, simply pop them under a hot broiler for a few minutes when they are done cooking. You will need a shallow 7-inch-wide (18 cm) ovenproof baking dish that fits in your Instant Pot multicooker. (See “Pot-in-Pot Cooking Method” on page xiv.)

  2 tablespoons butter

  25 jumbo white mushrooms, stems removed, stems chopped into small pieces and reserved

  1 clove garlic

  ½ cup (55 g) dried bread crumbs

  ½ cup (45 g) Romano cheese, freshly grated

  2 tablespoons Italian parsley, chopped

  3 tablespoons olive oil, optional

  chopped Italian parsley for serving

  Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter, mushroom stem pieces, and garlic. Stir the mixture until the mushrooms just begin to give off their juices, approximately 3–4 minutes. Add the breadcrumbs and stir until well combined. Press Cancel to turn off sauté function.

  Pour the mushroom stem mixture into a medium bowl and add the cheese and parsley. Stir to combine. Stuff the mushroom caps with the bread crumb mixture, making sure to mound the mixture so that it rises above the edges of the mushroom caps.

  Carefully place the stuffed mushrooms into the baking dish in a single layer. Cover the dish with aluminum foil.

  Clean out the Instant Pot inner pot and then place it back inside the appliance. Put the Instant Pot steam rack into the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the baking dish on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.

  When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and carefully take out the baking dish. Remove the foil from baking dish.

  If you want to brown the tops of the mushrooms, drizzle them with olive oil and place the dish under a hot broiler for 5–10 minutes, until the tops of the mushrooms are golden. Garnish with chopped parsley and serve the mushrooms while they are warm.

  CARAMELIZED ONION & CRANBERRY DIP

  YIELD: 25 Servings

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 15 Minutes

  TOTAL TIME: 25 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Quick Release

  Serve this dip with a crusty baguette and a side of soft goat cheese for a sweet and tangy festive appetizer.

  2 large sweet onions, peeled and sliced into ½-inch (1 cm) slices

  2 tart apples, peeled, seeded, and cut into ½-inch (1 cm) slices

  2 cups (200 g) fresh cranberries

  ¼ cup (60 ml) apple cider

  ¼ cup (60 ml) balsamic vinegar

  8 ounces (225 g) soft goat cheese for serving

  a crusty baguette, sliced for serving

  1 tablespoon water mixed with 1 tablespoon cornstarch for the slurry, if needed

  Place all the ingredients, except the goat cheese, sliced baguette, and the slurry into the Instant Pot inner pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.

  When cooking is complete, turn the valve toward the Venting position to release all the pressure. Remove the lid and stir.

  Depending on the water content of the apples, the mixture may be a bit thin. If it is too thin, press the Sauté button and add the slurry. Stir the mixture until the desired consistency is reached.

  To serve, spread the goat cheese on slices of the baguette, and then top the cheese with the onion and cranberry mixture.

  BUFFALO CHICKEN DIP

  YIELD: 4 Cups (950 ml)

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 10 Minutes

  TOTAL TIME: 20 Minutes

  BUTTONS TO USE: Pressure Cook


  RELEASE TYPE: Quick Release

  Serving up a creamy, cheesy, tender chicken dip that has just the right amount of heat is a great way to get the party started! You will need a 1-quart ovenproof baking dish that will fit in your Instant Pot for this dish. (See “Pot-in-Pot Cooking Method” on page xiv.)

  2 cups (250 g) cooked, shredded chicken

  1 (8-ounce) (225 g) package cream cheese, room temperature

  ½ cup (120 ml) pepper sauce of choice (such as Frank’s®) or Buffalo sauce

  ½ cup (120 ml) ranch dressing

  1 cup (135 g) blue cheese crumbles, divided

  2 green onions, green parts only, sliced crosswise for topping

  In a large bowl, mix together the chicken, cream cheese, pepper sauce, ranch dressing, and ½ cup (68 g) of the blue cheese. Put the mixture into a 1-quart (1 liter) ovenproof dish. Top the mixture with the rest of the blue cheese crumbles, and cover the dish with aluminum foil.

  Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the baking dish on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.

  When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.

  Carefully remove the baking dish using oven mitts. Remove the foil and top the chicken dip with the green onions. Serve hot with celery, carrots, and crackers.

  TIP: It is very easy to cook a whole chicken in the Instant Pot and use it in a variety of recipes. To make shredded chicken, season a whole chicken with salt and pepper, place the steam rack in the Instant Pot inner pot, and pour 1 cup (240 ml) of water into the pot. Place the chicken (standing on one end) on top of the steam rack. Secure the lid, ensuring the valve is turned toward Sealing, and press the Pressure Cook button. Set the time to 30 minutes. When cooking is complete, let the pot sit another 5–10 minutes, then turn the valve toward Venting to release any remaining pressure. Remove the lid and, using tongs, carefully transfer the chicken to a cutting board. Use two forks to shred the chicken, and use it in any recipe that calls for cooked chicken. It is the perfect method for making Buffalo Chicken Dip.

  WARM & CREAMY SPINACH ARTICHOKE DIP

  YIELD: 12 Servings

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 10 Minutes

  TOTAL TIME: 20 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Quick Release

  To finish this delightfully creamy dip, simply top it with some mozzarella and pop it under a hot broiler for a few minutes after the cooking process is complete. Serve it with a thinly sliced baguette. You will need a 7-inch-wide (18 cm) ovenproof baking dish that fits in your Instant Pot. (See “Pot-in-Pot Cooking Method” on page xiv.)

  cooking spray

  1 (10-ounce) (284 g) package frozen spinach, thawed and well-drained

  1 (14-ounce) (400 g) can artichoke hearts, drained and chopped

  8 ounces (225 g) cream cheese, room temperature

  ½ cup (45 g) Parmesan cheese

  ¼ cup (60 g) sour cream

  ¼ cup (60 g) mayonnaise

  ½ teaspoon red pepper flakes

  1 garlic glove, finely minced

  ½ cup (60 g) shredded mozzarella for topping, optional

  toasted baguette slices, for serving

  In a large bowl, combine all ingredients except the mozzarella and mix well. Spray the baking dish with cooking spray. Pour the mixture into the baking dish and cover it with aluminum foil.

  Place the Instant Pot steam rack into the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the baking dish on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.

  When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and carefully remove the baking dish. Remove the foil from the baking dish.

  OPTIONAL: Sprinkle mozzarella over the top of the dip and place under a hot broiler for 5–10 minutes, until the top is golden brown. Serve the dip with crunchy, toasted baguette slices.

  HOLIDAY HUMMUS

  YIELD: 4 Cups (950 ml)

  HANDS-ON TIME: 5 Minutes

  COOKING TIME: 50 Minutes

  TOTAL TIME: 75 Minutes

  BUTTONS TO USE: Bean/Chili

  RELEASE TYPE: Natural Release

  Roasted red peppers and diced cucumbers give this appetizer holiday flair. You will need a food processor or a stand blender for this recipe.

  2 cups (360 g) dried chickpeas (also called garbanzo beans)

  3 garlic cloves, peeled and smashed

  1 tablespoon vegetable oil

  1 teaspoon salt

  ½ teaspoon pepper

  ¾ cup (180 ml) olive oil, divided

  1 (16-ounce) (475 g) jar roasted red peppers, drained and divided

  ½ small cucumber, diced

  pita chips, for serving

  Place the chickpeas, garlic, and vegetable oil in the Instant Pot inner pot. Add 6 cups (1.5 liters) of water and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Bean/Chili button and set the time to 50 minutes.

  When cooking is complete, let the pot sit 10 minutes, and then turn the valve to the Venting position to release remaining pressure. Remove the lid. Drain the chickpeas into a colander over a large bowl to capture the cooking liquid for later use.

  Once drained, combine the chickpeas, salt, pepper, 4 tablespoons of the olive oil, ¾ of the red peppers, and ½ cup (120 ml) of the reserved cooking liquid in a food processor. Pulse the food processor to blend the ingredients, and then turn the processor to high. Slowly add the remaining olive oil and additional reserved cooking liquid, as needed, to reach the desired consistency.

  Chop the remaining peppers into small bite-size pieces.

  Serve the hummus with a drizzle of olive oil and a mound of diced cucumber in the middle. Top the hummus with the remaining diced red peppers and serve with pita chips.

  TIP: Hummus will thicken quite a bit as it cools, so make it just a bit thinner and the consistency will be perfect for serving to your guests.

  CLASSIC DEVILED EGGS

  YIELD: 12 Deviled Egg Halves

  HANDS-ON TIME: 10 Minutes

  COOKING TIME: 7 Minutes

  TOTAL TIME: 20 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Quick Release

  Everyone loves deviled eggs—and the Instant Pot delivers perfectly cooked ones that practically peel themselves, making it a snap to make these festive eggs any time the spirit moves you.

  6 large eggs

  ¼ cup (60 g) mayonnaise

  1 teaspoon mustard

  ¼ teaspoon salt

  ¼ teaspoon pepper

  Smoked paprika and chopped chives for garnish

  Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the eggs on top of steam rack (you can also use a steamer basket instead of the steam pot). Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 7 minutes.

  When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and remove the eggs with a pair of tongs. Place the eggs in a bowl and fill it with cool water until the eggs are cool enough to handle.

  Peel the eggs under running water, pat them dry, and then slice the eggs in half lengthwise.

  Remove the egg yolks from the whites and place them in a medium bowl, reserving the whites. Add the mayonnaise, mustard, and the salt and pepper to the yolks and mix well.

  Spoon the egg-yolk mixture back into the egg white halves and sprinkle the tops with smoked paprika and chopped chives. Serve the eggs cold or at room temperature.

  TIP: Remove the eggs from the Instant Pot as soon as the pre
ssure has been released. Leaving them in any longer can result in overcooked eggs.

  ASIAN CHICKEN WINGS

  YIELD: 4 Pounds (1.75 kg) Chicken Wings

  HANDS-ON TIME: 10 Minutes

  COOKING TIME: 5 Minutes

  TOTAL TIME: 30 Minutes

  BUTTONS TO USE: Pressure Cook

  RELEASE TYPE: Natural Release

  Tender, fall-off-the-bone wings with a sticky, sweet, and spicy sauce—what partygoer wouldn’t love that? Toss these wings under a hot broiler after the cooking phase to give them a nice char.

  FOR THE SAUCE

  ½ cup (120 g) ketchup

  ½ (100 g) cup sugar

  ½ cup (120 ml) soy sauce

  ¼ cup (85 g) honey

  1 tablespoon hoisin sauce

  1 tablespoon minced fresh ginger

  2 cloves garlic, minced

  1 teaspoon red pepper flakes

  FOR THE WINGS

  4 pounds (1.75 kg) chicken wings, patted dry

  1 tablespoon salt

  1 tablespoon pepper

  ¾ cup (180 ml) vinegar

  1 tablespoon sesame seeds for garnish