Cooking food with a pressure cooker is not a new phenomenon. It could be said that the history of pressure cookers dates back to 1679 when French physicist Denis Papin invented a “steam digester” in an attempt to reduce the cooking time of food. His invention used steam pressure to raise the water’s boiling point which cooks food more quickly. Over time, pressure cookers evolved to become efficient devices used in home kitchens. Today’s version – the Instant Pot – has made cooking with pressure not only quick and easy but much more safer than in years past.
I put off getting a pressure cooker because of the horror stories of older models exploding. But after hearing from a good friend about how incredible the Instant Pot is, I decided it was time to join the Instant Pot craze. Once I got my new kitchen appliance, I was still clueless on how to use it. The included recipe booklet left much to be desired. However, that has all changed since the day I was sent The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone.
I love that this is a real, no-nonsense book. It starts out with a short introduction that explains why you should cook with an Instant Pot. No other appliance can stand up to the multi-tasking duties of a pressure cooker, rice cooker, slow cooker, yogurt maker, and saute pan and also can make yogurt, bake cakes, cook soups, and more. Michelle then goes on to explain the different settings on Instant Pots, the different cooking methods, Instant Pot accessories, and how to clean your Instant Pot. Then she jumps to the meat of the matter – the recipes.
Asian Sesame Chicken
Below are the recipes sections and a sampling of the recipes you will find in The I Love My Instant Pot© Recipe Book:
- Breakfast: Southern Cheesy Grits, Banana Nut Oatmeal, and Strawberry Cream-Filled French Toast Casserole
- Soups: Spicy Chicken Chili, Thai Coconut Carrot Soup, and Creole Gumbo
- Beans, Rice, and Grains: Spanish Rice, Creamy Chicken and Broccoli over Rice, and Boston Baked Beans
- Appetizers: Sticky Honey Chicken Wings, Savoy Cabbage Rolls, and Salsa Verde
- Side Dishes: Maple Dill Carrots, Garlic and Chive Home Fries, and Chow-Chow Relish
- Chicken Main Dishes: Herbed Chicken in Lemon Sauce, Chicken alla Diavola, and Bourbon Barbecue Chicken
- Beef and Pork Main Dishes: Hawaiian Pulled Pork, Mama’s Meatballs, and Mongolia Beef BBQ
- Seafood and Fish Main Dishes: Pistachio-Crusted Halibut, Low-Country Boil, and Steamed Crab Legs
- Vegetarian Main Dishes: Taco Salad, Mushroom Risotto, and Penne with Mushroom-Tomato Sauce
- Desserts: Peanut Butter Chocolate Cheesecake, White Chocolate Pots de Creme, and Nutty Brownie Cake
Black Bean Dip
I have made several of Michelle’s recipes, all of which had good results. Before getting The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes, I had no idea of how to use the saute function and didn’t know that I could use it to make desserts. I am looking forward to putting it to good use this summer – it should help keep the heat in the kitchen down compared to using my oven.
Why not try one of Michelle’s recipes? I have been permitted to share with you her Carne Asada Nacho recipe. I hope you enjoy it!
- 2 Tablespoons lime juice
- 2 Tablespoons orange juice
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon ground cumin
- 2 small jalapenos, seeded and diced
- 3 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 3 Tablespoons avocado oil, divided
- 2 pounds flank steak
- 1 1/2 cups beef broth
- In a small bowl, combine lime juice, orange juice, apple cider vinegar, honey, cumin, jalapenos, garlic cilantro, and 2 tablespoons avocado oil. Spread mixture on all sides of the beef. Refrigerate covered for at least 1 hour or overnight if time allows.
- Press the Saute button on Instant Pot. Heat 1 tablespoon oil. Sear meat 4-5 minutes on each side. Add beef broth. Lock lid.
- Press the Meat button and cook for the default time of 35 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid.
- Remove the meat to a serving platter. Thinly slice and serve.
Excerpted from The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone (CavegirlCuisine.com). Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
***1/6 of this recipe is approximately 10 Weight Watchers points (based on calculations made using the calculator at https://www.calculator.net/weight-watchers-points-calculator.html).
Nutrition Information:Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 386 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 119mg Sodium: 310mg Carbohydrates: 8g Fiber: 0g Sugar: 7g Protein: 43g
In addition to being the author of The “I Love My Instant Pot” Recipe Book, Michelle Fagone is also the brain behind the blog CaveGirlCuisine.com. It’s no wonder, then, that many of the recipes in the book are gluten-free and Paleo-friendly. Look for The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes at your local bookstore or at Amazon.com.